320 grams tagliolini noodles
120 grams mocetta
2 small glasses of grappa
some lumps of cream butter
parsley
salt
Melt and lightly brown the butter in a pan. Cut the mocetta in julienne and stew in the butter. Pour in the grappa and flambé the liquor. Cook the egg noodles, in salted water, and drain them when they still have a considerable bite. Pour them into the pan and add a bit of the water in which they cooked. Mix with the mocetta, cook, stir in some chopped parsley, a lump of butter and serve.
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Ca' d'Archi Chardonnay
Alto Adige D.O.C.
Santa Margherita
The intense straw yellow color with golden reflections fully expresses all the body and consistency of this wine. The aroma is intense and persistent with floral notes and scents of exotic fruit and Golden apples that blend with delicately sweet tones of vanilla resulting from the exposure to oak. It is a dry wine with a sapid flavor of great finesse despite its density. All the sensory components are in perfect equilibrium. The flavor contributed by the wood is gentle and never overpowers the characteristics of the variety. It is a wine with an excellent structure that can evolve for some years from fruity and flowery aromas to more complex sensations of a tertiary level.
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