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Ermanno Zago's recipe. A good compromise between sweet and salty that matches well with Le Rive's Passito di Raboso wine. Poached pears in Raboso wine with dark chocolate flakes and seasoned cheese Wine paired: Passito di raboso "Dulcis in fundo" Piave DOC Peel the pears, remove the core from below, keeping the stem. Place the pears upright in a frying pan and cover it with a lid. Add the same quantity of sugar and Raboso wine covering

Roast goose accompanied by its braised sauce Wine: Cabernet Sauvignon Delle Venezie I.G.T.   Ingredients:  1 goose 1 stick of celery 1 carrot 1 onion 1 clove of garlic aromatic herbs salt pepper extra virgin olive oil   Directions:  Pluck and clean the goose, remove guts and burn the feathers, then wash it in running tap water. Prepare on the bottom of the baking pan, celery, carrot and onion cut into pieces. Flavour with salt, pepper and a drizzle of extravirgin olive oil (goose while cooking release