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| Menu |
| Recipes for the Whole Year |
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June is the month that sees in summer, with long days filled with the intense warm light of the Mediterranean. To celebrate the arrival of the warmer season is a menu based on the flavors most typical of southern Italy, such as capers, clams, botargo and lemons.
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Cream of olives,
anchovies
and capers |  |
500 g./1 lb. 2 oz. black olives - 50 g./2 oz. salted capers - 10 anchovy fillets in oil
Stone olives, add capers that have been desalted under cold running water and anchovy fillets; crush with a stone pestle until they become an even paste. A blender can be used, making sure that the olives and anchovies are not over-blended. The consistency must not be too creamy, but slightly rough. Served with slightly toasted slices of warm crusty bread this is a delightful hors d'oeuvres. With crackers, it is ideal for a quick snack, with mozzarella cheese and a salad it is a tasty second course.
N.B. Ingredients are given for 6 portions. | 
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Chardonnay Trentino DOC
Santa Margherita
Dry white from Pinot Bianco and Pinot Grigio vines. Fragrant bouquet reminiscent of green apple; lively, dry taste.
Serve at:
8°-10° C.
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