Food Directory

Food Home:- Drink: Wine: Italy:

 

• Albino Armani Wine - Producer of red wines and white wines in Verona, Italy.
• Antinori - The family has been in the wine business since Giovanni di Piero Antinori joined the Florentine Guild of Vintners in 1385. Well regarded, large producer of wines from Tuscany and Umbria.
• Benito Ferrara - Campania winery producing Greco di Tufo. Includes descriptions of wines, pictures of the vineyards, and a list of distributors.
• Bolla - Produces several ranges of reds and whites in the Veneto region. Includes product descriptions, recipes, food pairing suggestions, and a company history.
• Bosca Spumante - Canelli, Italy winery that produces sparkling wines.
• Cantina del Castello - Winery in the Soave region, producing Soave Classico, Riserva and Recioto, among others.
• Cantina della Riforma Fondiaria Brancasi - Cooperative with more than 300 members, located in the north of Brindisi, producing red, white, rosé, and sparkling wines. Includes product descriptions and an overview of the cooperative.
• Cantine Cavicchioli U. e Figli s.r.l. - Producers of a variety of lambrusco wines. San Prospero, Italy.
• Casata Monfort - Produces red, white, sweet and sparkling wines, all Trentino D.O.C. Includes information about the products, owners, and company.
• Caviro - Wine producers. Presents information about the company history, distillery, products and contact details.
• Danese Casa Vinicola - Produces the Il Corbollaro, Le Muse, and Casa Vinicola Danese brands in the province of Verona. Includes product descriptions and a company overview.
• Dragani - Abruzzo botteler specializing in wines from the small local territories.
• La Costa - Located in the village of Cortelà di Vo' near Padova. Produces Cabernet Franc, Merlot and other DOC wines. Site has product and company information as well as a map.
• La Marca - Winery located in Oderzo, northeastern Italy, producing red, white and sparkling wines including Pinot Grigio and Spumante.
• Marchesi Mazzei - Produces Castello di Fonterutoli and Belguardo in Tuscany, along with Zisola in Sicily. Describes the company, the estates, and the products.
• Pirovano Winery - Produces a selection of wines ranging from classic to sparkling, white, red, and rose.
• Planeta Family - Operates several wineries in Sicily, using the Chardonnay, Merlot, Grecanico and Nero d'Avola varieties. Includes information about the products and company.
• Romeo Vini - Vini dell'Etna - DOC and IGT white and red wines of Sicily.
• Rosa del Golfo - Produces red, white, and rosé wines from Salento (Apulia). Includes information about their products, grapes, and vineyards.
• Tinazzi - A collection of estates situated in the hills of Bardolino above Lago di Garda in northern Italy. Producing Chardonnay and Sauvignon Blanc as well as other specialities of the region.
• Valetti - Produces and sells Bardolino Classico, Valpolicella and other wines of the Lake Garda region.
• Vigneto Ai Casali - Quality wines and sparkling wines like prosecco of Valdobbiadene.

Random Indian Recipes:-

• Kadai Paneer
  Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.
  
  
• Medu Vada
  Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar.
  
  
• Gobi Manchurian
  Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ...
  
  
• Dal Fry
  Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...
  
  
• Satyanarayana Prasad
  Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready.
  
  
• Potato Burfi
  Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool.
  
  
• Mohanthal
  Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares.
  
  
• Plain Dosa
  Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ...
  
  
• Mutton Cutlet
  Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ...
  
  
• Pineapple Jam
  Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready.