Recipe index

Flavours from the wine country
It is our abiding belief that wines taste best with the flavours of the land from which they come from. Therefore, we plan to build up a library of vineyard foods to accompany our Vino wines.

Agnolotti al plin - Mario's mother Elda gives us a 'masterclass'

Anna's Pebblebed harvest soup

West Country fricò — Fried cheddar cheese, Friuli style

Bill's sourdough bread (the sourdough starter was made from Pebblebed grapes!)

Brasato al Barolo — beef braised in Barolo

La potée champenoise — rabbit and bean stew — from Champagne

Spaghetti coi moscioli — spaghetti with mussels Portonovo-style - from Le Marche

Elda's bagna cauda — pungent anchovy dip as Mario's mother does it — from Le Langhe Piedmont

Crostini di fegatini — chicken liver spread — from Tuscany