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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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Almond, walnut and hazelnut
pudding with lemon blossom |  |
400 g./14 oz. durum wheat flour - 2 tbsp. honey - 1 liter/2 pt. whole milk - vial of lemon flower extract - 50 g./2 oz. almonds - 50 g./2 oz. walnuts - 50 g./2 oz. coarsely chopped, shelled hazelnuts.
Sieve flour and mix with half of the milk, bring remaining milk to boiling point, add honey, lemon blossom extract (bought at supermarket) and, slowly, flour diluted in milk. Continue to cook, stirring continuously with a wooden spatula in the same direction until the mixture becomes stiffer. Turn flame out, pour into individual bowls and place in fridge. Before serving, sprinkle with chopped walnuts, almonds and hazelnuts.
N.B. Ingredients are given for 4 portions. | 
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| Muller Thurgau Atesino
Santa Margherita
Lively white with sharp bouquet of green mint, rosemary and candied lime notes; clear, cool and aromatic flavor.
Serve at:
8°-10° C.
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