280 grams endive
120 grams mocetta (*) (cured goat ham)
120 grams speck d'anatra (smoked duck)
10 bilberries per person
apple vinegar
extra virgin olive oil
Put the thinly sliced endive in the center of a dish and collect it in a small mound. Cover with the smoked duck and cured goat ham and baste with a mixture of apple vinegar, olive oil and bilberries.
(*) A very ancient food specialty of the Aosta Valley, similar to bresaola. It was once produced from the leg of a mountain goat but the animal is now protected so the producers have turned to chamois, tame goat and cattle.
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Impronta del Fondatore
Pinot Grigio Alto Adige D.O.C.
Santa Margherita
The wine features a dark straw yellow color. The intense bouquet is pleasantly fruity and flowery with notes of Golden apples and yellow fruit against a genteel boisé background. On the palate, it is warm and fat with a good structure and an agreeable balance between freshness and softness. The wine shows excellent persistence on the palate and the succession of aromas is in keeping with the sensations registered by the nose. This is a Pinot Grigio that can evolve toward more complex tones of fruit and dried flowers when laid down in the bottle for an extended period.
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