Wine, Beer and Spirits
Wine Beer Spirits Buy Online to drink during or after meal!
Wine, beer and spirits are a great accompaniment for each type of recipe!
Discover Wine, Beer and Spirits
About Wine
Wine is an alcoholic beverage obtained from grape fermentation.
Wine claims ancient origins. Six thousand years ago there was already the wine culture, in fact, the Sumerians used a vine leaf to represent human life, while the Assyrians represented scenes of banquets with amphorae and goblets filled with wine.
In Greek history, however, wine was considered as a gift of gods, grape harvest was considered a different activity from agricultural and daily work, in fact it was able to transform the human condition and to bring it in close contact with the Divine.. Also, during the reign of Egypt, according to the depictions found inside the lighthouse tombs, the peasants practiced viticulture, seizing the bunches of grapes and squeezing them into thick pots.
In the world of the Roman Empire, grapes were collected in a tub where, after, were pressed and fermented. The wine, at first, was consumed only during the banquets of the rich Roman men, but thanks to the development of wine-making practices, the wine began to be present in the “Tabernae”, simple and spartan taverns for the citizens.
During the Middle Ages wine consumption and production were decreased due to the devastation caused by barbarian invasions.
In the Seventeenth Century, in France, a Benedictine monk for the first time managed to produce a wine full of bubbles, which he called champagne.
From the 1960s in Italy, were introduced innovative wine-making techniques and the aging in barriques, producing wines that have obtained and continue to receive prestigious awards and prizes. Italy has a huge wine potential that has been evolving rapidly in recent years, thanks to the consumers that have understood how to drink a glass of wine represents a story closely linked to the Italian people and its deepest origins.
About Beer
Beer is one of the oldest drinks, dating to the fifth millennium B.C. , in ancient Egypt and in Mesopotamia. Beer is an alcoholic beverage obtained by the fermentation of barley mash and flavored with hops.
The Romans, who consumed mainly wine, thought that beer was a drink suitable only for Barbarians.
Beer was one of the most popular drinks during the Middle Ages: it was consumed daily by all social classes in the countries of northern and eastern Europe, but in southern Europe wine was the most popular beverage and it was believed that beer Was consumed mainly by the lower classes.
About Spirits
Spirits were known since ancient times by almost all civilizations, they were used for both medical and hygienic reasons, and as dietary supplements for their high sugar content.
Spirits, thanks to the production techniques and the different raw materials used, can have very different flavors amoung them.
Recipes Wine, Beer and Spirits
Salmon Penne Pasta
Salmon Penne Pasta with cream is a recipe that you can prepare in a short time, is simply because they serve few ingredients, it is liked by everyone and always does her beautiful shape. Ingredients: 300 g of Penne Pasta 100 g of...
Pasta with Pesto
The basic recipe for pasta with pesto (basil sauce) is very easy if you have the right ingredients. Put in a pot 2 liters of water and warm up until it bubbles. Add a spoon of salt and taste it. Only after that, add the pasta and continue to cook without lowering the...
Traditional Pizzoccheri
Traditional Pizzoccheri of the Pastificio Chiavenna, are produced according to ancient local traditions and made with durum wheat flour and buckwheat flour better form a kind of food containing high protein food and natural fibers. Pasta made from buckwheat contains...
Tomato Sauce Pasta
Tomato sauce pasta is the symbol dish of Italian cuisine. It is a very easy recipe but it ‘s important to cook correctly to have a great result. For this recipe, you can use the format of pasta that you prefer long and short: penne, fusilli, spaghetti, tagliatelle....
Penne with Amatriciana Sauce
Pasta with Amatriciana sauce is a traditional, zesty Italian pasta sauce, based on guanciale, (salt-cured pork jowl), pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of...
Tagliatelle with Mushroom Sauce
Tagliatelle with Mushroom Sauce is a classic autumn dish, flavourful and easy to prepare. Some variations of the recipe calls for cream, which however covers the taste of the mushrooms somewhat. It’s best to use fresh mushrooms, but you can also use dried ones, making...
Spaghetti with Bolognese Sauce
Bolognese ragu may be the most famous Italian sauce in the world, along with pesto. Outside Italy spaghetti with bolognese sauce is usually thought of as a spaghetti sauce, but this goes against tradition. It is usually used with special kinds of pasta like...
Spaghetti with Extra Virgin Olive Oil
Spaghetti with Extra Virgin Olive Oil is the most simple dish. There are four basic types of olive oil and the Italian government strictly controls every single bottle before allowing it to bear the “extra-virgin” seal. The only oils which can qualify are those which...
Pasta & Beans
Pasta & Beans is more of a soup, prepared with different variations throughout Italy, where it spread immediately after the import of the first beans from the Americas, where they were one of the three pillars of native diets, together with maize and squash. At...
Carbonara Spaghetti
Carbonara Spaghetti is an Italian pasta dish from Rome based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also...
Classic Italian Lasagna
Classic Italian Lasagna made from scratch, bubbling with cheeses, and oozing Bolognese sauce, is easier than you think to make and it is absolutely delicious. The best Classic Italian Lasagna recipe is made with home-made ingredients, including the eggs pasta, meat...
Tiramisù with Panettone
Tiramisù with Panettone is a popular coffee-flavored Italian dessert. Tiramisù (meaning “pick me up”) and it is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa. The recipe has been adapted...
Minestrone
Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include; beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone since it is usually made out of whatever...
Polenta
Polenta is a Central European dish, popular in northern Italy, this is the perfect dish to pair with almost anything. Polenta is made when cornmeal is boiled in water, resulting in a grits-like consistency. Once this warm dish is made, it’s baked, grilled, fried, or...
Pizza Margherita
Pizza Margherita is to many the true Italian flag. According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife...
Milanese Risotto
Milanese Risotto (or Saffron Risotto) is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking...
Rice Arancine
Rice Arancine are stuffed rice balls, which are coated with breadcrumbs, and fried. Arancini are usually filled with ragù (meat and tomato sauce), mozzarella, and peas. There are a number of local variants that differ in fillings and shape. The name derives from their...
Milanese Cotoletta
Milanese Cotoletta (Milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked “bone-in”. It is fried in clarified butter only and traditionally uses exclusively milk-fed veal or chicken. ...
Polpette
Polpette (meatballs) in Italy are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are beef and/or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, breadcrumbs, and parsley, mixed...
Cacciucco
Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany and Liguria. It is especially associated with the port city of Livorno in Tuscany and the town of Viareggio to the north. It is a hearty stew consisting of several different types of fish...
Calzone
Calzone is an Italian filled oven pizza, originating in Naples, and shaped as a folded pizza. It resembles a half-moon and is made of salted bread dough. A typical calzone is baked in an oven and stuffed with salami or ham, mozzarella, ricotta, and parmesan or...
Eggplant Parmigiana
Eggplant Parmigiana called "parmigiana di melanzane" or "melanzane alla parmigiana", is an Italian dish made with a shallow or deep-fried sliced aubergine filling, layered with cheese and tomato sauce, and then baked. Parmigiana made with a filling of eggplant (also...
Cacciatora Chicken
Cacciatora Chicken is a typical Italian second course. Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made...
Piadina Romagnola
Piadina Romagnola is a thin Italian flatbread, typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked in a terracotta dish, although nowadays flat pans or electric griddles...
Porcini Mushrooms Risotto
Porcini Mushrooms Risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Risotto is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of...
Caprese Salad
Caprese salad is an extremely simple Italian salad. It consists of sliced fresh mozzarella, tomatoes, basil, and seasoned with salt, and drizzled with olive oil and balsamic vinegar. It was made to resemble the colors of the Italian flag: red, white, and green. In...






























