The 2018 issue of ENOTECA Magazine is now online and filled with exciting news about Christmas panettone, pandoro, torrone and all your favourite regional Italian sweets and pasticceria brands like PERBELLINI, FLAMIGNI, GILBER, GIRAUDI, SINATTI, and more. Don't miss out on the latest product arrivals, shipped direct from Italy, always…

From the late 1950s to the late 1980s, the Silvio Carta winery maintained a tight focus on the production of Vernaccia, a wine of significance and tradition in Sardinia. When Vernaccia began to decline in popularity, Elio Carta and his father Silvio saw that new opportunities were to be found…

This beautifully simple Amaretto Tiramisu dessert can be prepared in just 15 minutes and requires no baking. It has a light airy texture and packs a rich, almond flavour that isn't overly sweet. 

Warm, embracing and dependably satiating, polenta is the number one winter favourite comfort food. Whether prepared simply with butter and Parmigiano Reggiano, or alongside a rich meat sauce, a pot of steaming corn meal is a guarantee of a hearty and satisfying meal. Not surprisingly, every region of Italy likes…

This curly long pasta was originally made by wrapping fresh pasta around a knitting needle and allowing it to dry. These long strands of curly pasta have a hollow core like bucatini and will easily capture any sauce you dress it with. Here we've prepared it with a tomato based…

Ravioli, tortellini, agnolotti, mezzelune, cappelletti: as in all aspects of Italian cooking the regional variations of filled pasta shapes is inexhaustible. If you love Italian cooking, you need to have at least two or three filled pasta shapes in your repertoire. The Filled Pasta - Advanced Pasting Making, presented by Chef…

Pasta, rice, farro and fregola are four popular staples in Italian regional cooking. We mostly see them presented as cold weather foods being served steaming hot usually with other wintery ingredients. But Italians use them all year round to add flavour, texture and nutritional value to cold dishes too. Here…

280 Million years ago, long before vines were part of the landscape, a prehistoric collision of continents coupled with the massive implosion of a supervolcano bestowed Alto Piemonte (Upper Piedmonte) with some of the most unique soils and geomorphology in the world.

Lemon Laganelle are narrow ribbons of pasta made with free-range eggs and semolina to which the zest of fresh lemons has been added. When cooked, this egg pasta has a brilliant yellow colour and fresh, lemony aroma. The lemon flavour is distinct without being overwhelming and combines well with so…

It is cuttlefish ink that makes this pasta black, but don’t expect a very noticeable seafood flavour. In fact it’s only when the pasta is prepared with seafood, does the cuttlefish ink really become apparent.  This recipe harnesses the flavours of this pasta and looks stunning on the plate.