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THE BOCCONE VENETO

Valutazioni

INGREDIENTS:

Bread baked in a wood fired oven
Sopressa Veneta con Aglio - with garlic Levoni
Pine nuts
Raisins
Balsamic vinegar

Tl_dett_boccone_veneto

Preparation

Place a thick slice of Sopressa Veneta con Aglio Levoni in a frying pan, brown it gently on each side for a minute, add the pine nuts, raisins, just before removing it from the flame splash with a few drops of balsamic vinegar. Slice the bread and fill with the Sopressa and its seasoning. Eat it while it’s hot.  

The wine to match it.
Amarone della Valpolicella, a garnet red wine, the flavour is velvety, warm and dense to the palate with hints of sour cherry and raspberry. Its intense bouquet is testament to its noble and proud character.  

The beer to match it.
Choose a light, low-fermentation beer.  

The juice to match it.
“Orange”: 1 carrot, 1 mango, 1 orange.