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| Menu |
| Recipes for the Whole Year |
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Mushrooms play a leading role in this season's dishes. Pore fungus, agaric, honey and field mushrooms are all part of this family. Walking through the woods to pick mushrooms is a wonderful way of spending a day, so long as you are sensible enough to ask the opinion of an expert and thus avoid eating inedible, or even poisonous mushrooms.
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Mint
ice-cream |  |
1/2 liter/1 pt. milk - 50 g./2 oz. sugar - 3 dl. liquid cream - 2 dl. mint syrup - 1 egg white
Boil milk with cream in a casserole dish, add sugar stirring until it dissolves and leave to cool. Add mint syrup and place in freezer for 1 hour in a tub. Remove from freezer and, with the aid of a tablespoon, blend until the mixture turns creamy. Add egg white whipped until stiff, stir carefully and place in freezer. Blend again twice an hour's distance in between each time, lastly place in freezer for 2 hours.
N.B. Ingredients are given for 4 portions. | 
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| Acquavite d'uva Pinot Grigio
Santa Margherita
Crystal-clear aqua vitae obtained by distilling Pinot Grigio grapes from eastern Veneto region; especially smooth flavor and very delicate bouquet.
Can be served at room temperature or cool.
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