Author: gabrielsalvatore

Passion is often what brings people to work in the wine business. I would add that curiosity is also a strong incentive that drags people like me to get interested by such an interesting subject. My love for geography, geology, the environment, history, arts, architecture, economy and culture in general are all elements that naturally led me towards becoming so fond about wine. My Italian origin and my many trips to the Belpaese have also greatly contributed to nurture my passion for wine. This blog focuses on Italian wine and the culture that surrounds it.

Classic Italian Meatballs

Simple, yet irresistibly delicious, Italian meatballs are made with a blend of minced meat, Parmigiano, breadcrumbs and fresh parsley.

Quick and Nutritious Pasta con Cavolo Nero Dish

Pasta con Cavolo Nero is a hearty, rustic Italian dish perfect for vegetarians. Featuring tender pasta, sautéed Tuscan kale, garlic, olive oil, and a hint of chili, it’s simple yet packed with flavour.

Classic Pasta Carbonara Recipe: Easy and Delicious

Pasta Carbonara is a classic Roman dish that’s creamy, rich, and irresistibly delicious. Made with spaghetti (or rigatoni), eggs, Pecorino Romano, crispy guanciale (or pancetta), and freshly cracked black pepper, it’s a perfect balance of savory and creamy flavours.

Tomato Sauce

Having a perfect tomato sauce recipe is crucial to Italian cooking. It is one of the primary building blocks to numerous other sauces.

Paccheri with Tomato Sauce & Mozzarella di Bufala

Paccheri is a common type of pasta in Italy and is known for its large, tube-like shape. Although similar to rigatoni, paccheri is shorter and larger in diameter. This is a perfect pairing for the heavy, sweet tomato sauce. Ingredients Preparation Bring a pot of salted water to a boil and cook pasta until very…

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Ossobuco alla Milanese

Ossobucco is a classic Italian recipe made with braised veal shanks. The marrow bones are what give this dish it’s famous name which literally means “bone with a hole” (osso “bone”, buco “hole”). Topped with a fresh “gremolata” this slow-braised Italian recipe is amazingly tasty and surprisingly easy to cook. Ingredients Preparation Place the rosemary,…

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Risotto alla Milanese

An all-time classic from Milan, risotto alla Milanese works perfectly as a side dish with ossobuco or as a first course on its own. The key ingredient is the use of saffron which give this dish it’s unique taste and signature yellow colour. SERVES 4 Ingredients Preparation Heat stock and saffron in a 2-qt. saucepan…

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