Just like the salt cod, salt herring comes on our Venetian tables thanks to the trade with the Nordic seas.

In the past, this product had all requirement to be appreciated: it was cheap, easy to conserve (also without refrigerator!), and furthermore, thanks to its strong flavor, it was enough adding a small quantity of it to obtain a special and flavorful dish to pair with polenta, which was the main and daily dish of the poor Venetian families.

The thiny herring was hang on a string in the center of the table, where commensals while eating used to rub the polenta with the herring to
give flavor to it.

Over the years, “Polenta and Herring” has become the dish during Lenten period, and even today, in our “Venetian trattorie” is kept the tradition of “Herring dinner” on Ash Wednesday, first day of Lent.

If you like to taste this simple dish, we suggest to pair it with our Sauvignon, a strongly flavored white wine, savory and full-bodied, perfect to contrast against salinity and the strong flavor of herring.

It’s carnival time.. frittelle and a good glass of Manzoni Moscato to relish this cheerfulness moment!

The Carnival, on the timing of the Republic of Venice, was the American social moment where there wasn’t any difference between the rich and the poor, since people where hidden behind the carnval masks. On street corners were the “fritoeri”, frittelle sellers, for the joy of adults and children.

Fritole venexiane recipe

Serves: 6 people

• 400 g of 00 flour
• 30 g of fresh brewer’s yeast
• 60 ml of warm water
• 3 tablespoons of caster sugar
• 2 eggs
• 300 ml of lukewarm milk
• 2 tablespoons of rum (or half a vial of rum aroma)
• 1 twist of lemon
• 1 pinch of salt
• 120 g of raisins
• Abundant peanut oil for frying

Soak the raisins into warm water.
Crumble the yeast in 60 ml of warm water, stirring well to dissolve it perfectly.
In a bowl mix the flour with the sugar and the grated lemon peel.
Add the dissolved yeast into rum and then mix well.
In a bowl, beat the eggs with a pinch of salt.
Add the eggs and milk to the dough a little at a time and keep on mixing.
Adjust with the quantity of milk in order to obtain a fluid but consistent mixture.
Add the raisins well squeezed from the water to the mixture.
Let the dough rise in a warm place for an hour, until it has doubled its volume.
Heat the oil in a pan and when it is hot (170 °) pour the mixture into the oil with spoonfuls (half filling the spoon).
When the fritters swell, turn them so that they cook well on both sides.
Drain them with a perforated spoon and place them on kitchen paper to dry.
Sprinkle with granulated sugar.

PS: the true Venetian tradition wants the raisins to be plumped in grappa!

Fårikål, or Lamb & Cabbage, is an old, traditional Norwegian dish loved by young and old in Norway. It is often on the menu in the fall when lamb is in season and very inexpensive. Lamb meat is a favorite among many Norwegians, and simmering with cabbage is one of the most popular ways to prepare it. This authentic recipe is very easy to make, and even cheap, tough cuts become tender and juicy when fixed this way.

Perfect pairing with Aronne!

Ingredients:
1 leg of lamb (or 1,50/2,00 kg of other cuts of lamb, with or without bone)
1 medium to large head of cabbage
3 cups water (enough water to slightly cover the lamb and cabbage)
salt
4 teaspoons of whole black pepper
500 gr of potatoes

Instructions:

1. start out by cutting up the cabbage into small wedges;
2. cut the leg or the other cuts of lamb into several pieces;
3. pour the water into a large pot or dutch oven (how much water to use depends from you. Some people fill the pot all the way up, some cover the meat half way, and still others will use only a little bit of water on the bottom of the pot. During cooking the cabbage will shrink and add juice, as will the meat, so you’ll get a lot of wonderful broth in the end regardless. However, when using a small amount of water, keep an eye on it and refill if needed to keep the pot from drying out);
4. layer the cabbage and lamb in the pot along with salt between layers, starting and ending with cabbage;
5. put whole black pepper into the pot along with the meat and cabbage (you can add it inside a tea strainer or other enclosure to keep it contain if you prefer);
6. cover the pot, bring to a boil, then lower the temperature to a very gentle boil;
7. let cook for 3-4 hours until the meat is fork tender and easy to pull apart;
8. serve the lamb & cabbage with potatoes boiled in lightly salted water, and pour plenty of the lamb stock over potatoes and meat. Also keep salt and pepper shakers at the table to add more as needed.

In our recent trip to Norway, during the Vinfest39 in Porsgrunn, our dear friends Janneke and Erik of Vivino Import have revealed us the secrets of the delicious Fiskesuppe, traditional Norwegian fish soup. Pinot Grigio & Prosecco DOC Frizzante Spago LE RIVE are the perfect match… here you go the recipe! Enjoy your meal!

Ingredients:
½ leek
2 medium carrot
curry
2 cloves of garlic
¼ of red pepper
2 shallots
150 gr salmon
150 gr halibut
150 gr Norwegian cat fish (or the one you have)
500 gr mussels
200 ml cream
40 g flour
40 g butter
1 fish stock cube
1 glas Pinot Grigio Le Rive