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Recipe for Taralli Puglese

Traditional Taralli Recipe from Puglia

Traditionally in Puglia, you dunk your Taralli into your wine – most likely a fine Primitivo from the region.


The recipe involves taking walnut-sized pieces of dough shaped into thin ropes about 5 inches (10 cm) long, then bringing the ends together to form a ring. It’s okay if they look like a teardrop.


Next, the rings are briefly cooked in a pot of boiling water until they float to the surface, then removed with a slotted spoon and left to cool and dry on a clean cloth.
Place the taralli on a cookie sheet lined with parchment paper and bake until the taralli are golden brown. Cool on a rack and serve with an aperitivo – drink the rest of that white wine you used to make the dough – or fill a breadbasket and serve.


Prep Time: 1 hour, 10 minutes

Cook Time: 30 minutes
Total Time: 1 hour, 40 minutes
Yield: About 100 taralli
Serving Size: Unlimited!
Ingredients
4 cups (1 lb, 500 grams) flour
1 tsp (10 grams) salt

2/3 cup (150 ml) extra-virgin olive oil

1 cup (200 ml) dry white wine

optional spices:

1-2 tsp fennel seeds or cracked black pepper

Cooking Directions

In a large bowl, mix the flour and salt.
Add the oil and wine, and mix with a fork until the dough forms into a rough mass.

Dump the dough onto a wooden board and knead it for about 5 minutes, until it is smooth.

If you want to add any optional spices, knead them into the dough (or divide the dough and add spice to ½ of the dough) – knead well to distribute the spice.

Cover the dough and let it rest, along with your arms, for 15-30 minutes.

Pinch walnut-sized pieces of dough, roll first between your hands, and then against the wooden cutting board, so that the dough forms a thin rope, about ½ inch (1 cm) in diameter and 4” long (10 cm).

Shape each rope into a ring, and seal the edges together by pressing lightly, then set aside the taralli rings on a wooden board and cover with a towel.

In the meantime, bring a large pot of water to boil.

Put 6-10 of the taralli into the boiling water, and when they float to the surface – this will only take 30-60 seconds – remove them with a slotted spoon and place them on a cloth to dry and cool.

Tip: Try not to plop one tarallo on top of another when dropping them into the pot, and if they stick to the bottom, give them a gentle nudge with the slotted spoon

Put the cooled taralli on baking sheets and bake in a preheated oven at 375°F (200°C) for about 25 minutes, until golden.

Remove and cool on racks.

Store in a closed container to keep them crisp, and serve with an aperitivo – they are the a nice accompaniment for the rest of that dry white wine – or pile them into a breadbasket at dinner.

Taralli Puglese Recipe with Primitivo Wine

Taralli Puglese Recipe with Primitivo Wine


GreatVine Prosecco Training at La Mon Hotel & Country Club

Prosecco Training at La Mon Hotel

GreatVine were invited to implement our Prosecco Training programme by Management at La Mon Hotel & Country Club this week.

Led by Bar Manager Jim Burns, the team participation and feedback was fantastic. There’s an undeniable enthusiasm for Prosecco amongst the staff as most enjoy it as their own personal favourite beverage. However, most would admit to not knowing the difference between a frizante or spumante, a DOC or a DOCG, a Brut or Extra Dry, a Glera or Perera and certainly had no idea what a Millesimato was before they undertook GreatVine’s free Prosecco training programme…and as for Cartizze…what’s that?

I think we can safely say that none of them will be buying a Prosecco that’s not Millesimato any time soon. They now fully understand the quality difference and the various grades of Prosecco. The feedback was overwhelmingly that they had no idea what Prosecco actually was before the training and had little idea of how to tell the good from the bad. They also received many valuable tips on storage and serving.

Thanks again to the fabulous team at La Mon for your unbridled enthusiasm and participation!

Long live the Sgroppino!

 

 


Institute of Hospitality Janus Awards 2015

Montagner Launch

Confirming our status as the Prosecco specialists in the market, the Institute of Hospitality NI invited GreatVine to host the Prosecco reception at their prestigious annual Janus Awards event held at La Mon house Hotel on Friday 1st May 2015

More than 450 of the Northern Ireland Hospitality Industry’s top professionals were treated to a welcome flute of the fantastic new Prosecco brand Montagner, which was launched on the evening.

We did bring along double the amount that should have been required for everyone to have a glass each, but were besieged by requests for more as guests soon realised that this Prosecco was a different calibre of animal to any they had tasted before.  We are well aware that the Prosecco in the market is not what we are used to drinking back in Italy and with more and more Italian tourists in our country pointing out the poor quality as well, we are delighted to be able to help to elevate this aspect of our tourism product, while also enabling the people of Northern Ireland to enjoy really good quality Prosecco.

Montagner DOCG Prosecco Valdobbiadene Superiore Extra Dry

Montagner DOCG Prosecco Valdobbiadene Superiore Extra Dry

Montagner Prosecco is from a family owned Artisan vineyard in the DOC Treviso production zone in Motta di Livenza, but this producer also owns vineyards in Valdobbiadene where they produce a fantastic Prosecco DOCG Superiore and also in the coveted Cartizze production zone which is where the prized Grand Cru of Prosecco is produced. Cartizze is a 1,000 hectare hill where 170 different producers own land priced at over €1 Million per hectare, such is the perceived value of the Terroir. A small quantity of only 1 Million bottles maximum per year may be produced here between all of the producers.

This means that GreatVine are the only importer offering the entire range of Prosecco from the D.O.C. (Denominazione di Origine Controllata) through the D.O.C.G. (Denominazione di Origine Controllata e Guarantita) to the Cartizze which consumers may now purchase at Wineworks in Saintfield & Newtownards.

Montagner DOCG Prosecco can be purchased from the wine list at OX, The Old School House Killinchy, The Boat House in Bangor, Uluru in Armagh, Raymond McArdle’s new restaurant Maisons in Rostrevor and very soon at The Merchant Hotel in Belfast with many more on the way.

Montagner Cartizze Prosecco DOCG

Montagner Cartizze Prosecco DOCG

When vines are harvested by hand as opposed to by automated heavy machinery which causes terrible damage to the vines, it considerably enhances the aromatics in the wine. This Artisan quality Prosecco is also from a single vineyard, a single grape (100% Glera) and a single year of vintage. Most industrial scale Prosecco is often produced outside of the authorised production zone by mass market producers who buy grapes from a variety of uncontrolled sources, blend the Glera grape with other permitted grapes to increase their production capacity and also use Prosecco that has been left over from previous years to expand capacity.

Of course because of the production method used to make Prosecco in steel tanks – known as the Charmat method, Prosecco must be consumed while young and fresh 1-2 years maximum. Unlike Champagne it cannot age.  The less time Prosecco spends in the bottle the better, which is why buying from a winery that re-bottles a few times a year is also important. Unless the Prosecco is designated as a ‘Millesimato’ the producer is not obliged to print the year of vintage on the label (and many would run from doing so!) therefore it’s only if you buy a ‘Millesimato’ that you know what age the Prosecco you are intending to serve to your customers is . It’s the only way to know that what you are serving is not way past its sell by date.

GreatVine offer FREE Prosecco training for the hospitality industry in Northern Ireland. We aim to dispell the myth that all Prosecci are created equal. We want to make your wine list sparkle and help you increase your Prosecco sales. Already in the UK market supermarkets report selling more Prosecco than milk. It’s a very important profit opportunity, which we can help the Northern Ireland hospitality industry to maximise.

Montagner Prosecco Janus Awards

Montagner Prosecco Janus Awards

Thomas with Fisnik Ujkaj and Chef of The Ivory Restaurant & Montagner Prosecco

Thomas with Fisnik Ujkaj and Chef of The Ivory Restaurant


Paladin Raboso Fiore Paired with Chocolate Fondue at OX Cave

Ever thought of pairing a sparkling red wine with Chocolate Fondue? No? Well thankfully the very clever and experienced wine gurus at OX Cave have thought of it for you!

Call into OX Cave  for a chocolate fondue served with little squares of cake, marshmallow and fresh fruit to dip into a luscious little individual pot of melted chocolate in a mini le Creuset over a candle flame, washed down with a glass of equally luscious liquid in the form of Paladin’s Raboso Fiore sparkling red wine. Can you think of anything more decadent?

Paladin’s very unique and wonderful Raboso Fiore (which means flower in Italian) is a frizzante sparkling red made with the Raboso grape, which is the signature red grape of the Veneto region of Italy. A sparkling red is a surprise, but rather than being sweet as you might expect , this formidable red has a marvelous dry finish while it is also intensely fruity with rich aromas of wild violets and morello cherries. The colour is a bright ruby red with a marvelous pink froth.

Produced from the best grapes of Raboso, one of the oldest vines of Veneto, it represents the tradition of the region and especially of the Paladin Family: Valentino Paladin produced it for the first time in 1981 and since then Raboso Fiore has been a huge International success story.

The grapes are harvested late in autumn and the wine is done without pressing the berry; this makes it pleasantly round, fresh and rich in aromas, with fruity and soft notes. The Raboso is then enriched with a lively effervescence by an accurate, long sparkling process.

All in all it is a lively, fruity wine with a full flavoured and dry finish.

Chocolate Fondue and Raboso Fiore Pairing at OX Cave

Food Pairing:

Ideal alone, it is perfect with a barbecue or cold cuts, cheese, omelettes, pizza, pasta and snacks.
Drink it always slightly chilled.

  • Alcoholic content: 11% Volume / sparkling for natural fermentation
  • Serving temperature: 8 – 10 °C
  • Bottle size: 750 ml / Also available as a Magnum 1.500 ml

  • Prosecco and Wine Tasting Event with Dogarina Prosecco and Wines
  • Prosecco and Wine Tasting wth Dogarina Winery
  • Thomas Soliman making his world famous Bellini cocktail
  • Patricia Carson Acapulco Restaurant
  • Hospitality Review Magazine wins a gold Magnum of Dogarina Prosecco
  • Jasper & Joery Castel of The Boat House at GreatVIne wine tasting event
  • Colleen Bennett from Fontana with Veronica Vecchiato of GreatVine
  • Marco and Veronica Vecchiato with Lisa Kennedy
  • Working out the Association of Italian Sommelier Chart for Food & Wine Pairing

Prosecco and Wine Tasting Event Was Great Success

If you didn’t manage to make it along to our wine tasting event at Zen Belfast this week, then you really did miss something very special as all our guests who attended will gladly tell you.

Every guest there completed our feedback forms to say that they learned a lot about Prosecco that they didn’t already know and that the experience would much better equip them to buy Prosecco for their business in the future.

Most scored our Dogarina Prosecco DOC Treviso Extra Dry 10 out of 10 including our revered Italian guest Mr Marco Marro, Head of Food & Beverage at The Merchant Hotel – Belfast’s landmark 5 star.

The Dogarina DOCG Brut Prosecco also scored very highly with our guests, as did most of the other wines including an out standing Sauvignon Blanc, two premium reds of 2006 vintage – the Decano and the Raboso as well as an exceptional dessert wine by Paladin winery – Passito di Soandre.

Our guests were served up an amazing course of Asian tapas style dishes with each of the 12 wines sampled and the food was specifically paired for each wine.

Veronica Vecchiato from Dogarina winery who is a Sommelier as well as Export Manager for the winery, did a fantastic job explaining each wine to our guests and she had a fun cutting edge new chart developed by the Association of Italian Sommeliers for every guest to complete that charted how well the food and wine was paired.

Comments such as

“I realised how little I know about my favourite drink”….

referring to Prosecco and ‘Seriously impressed!!’ as well as ‘It’s been tremendous! Loved the Decano, all the Proseccos and the Sauvignon’ were just a few of the positive comments we received on the feedback forms.

The most important question we asked was should we contact you to discuss an order, to which most guests at the event answered yes!

We had so much positive feedback and messages about orders after the event too from the guests who had attended, including late night tweets wanting ‘more of that good stuff!’

Our guests also got to sample 5 different flavours of fruit purée by Les Vergers Boiron which is used for the white peach purée in the Bellini cocktails made in Venice where it was first invented in Harry’s Bar. Thomas from GreatVine is said to make the finest Bellini cocktails in Venice, so he prepared his Bellini cocktails with the white peach purée, Dogarina Prosecco and his two secret ingredients for the event to welcome our guests. Everyone agreed they had not tasted a Bellini cocktail like this one in Northern Ireland before.

To help the guests with their digestion and give them a special treat at the end, Thomas prepared a Venetian speciality – The Sgroppino in front of the guests, with a special sharp lemon ice cream made by Morellis in Coleraine, a dash of vodka and Prosecco. A period of ooohs and aaahs ensued and even one ‘I think I’ve died and gone to heaven!’.

Nicola Daly of Hospitality Review NI Magazine was the lucky winner of the draw to win a gold magnum of Dogarina Prosecco on the day. Well done Nicola and let us know when you get to the bottom of that won’t you?

We would like to thank all of our lovely and professional guests who took valuable time out of their very busy schedules to come for the event. We know that you are very glad you did.

Prosecco and Wine Tasting wth Dogarina Winery

Marco Marro of The Merchant Hotel in Belfast with Veronica Vecchiato of Dogarina Winery and Thomas Soliman of GreatVine

 

Thomas Soliman making his world famous Bellini cocktail

Thomas Soliman making his world famous Bellini cocktail

 

Patricia Carson Acapulco Restaurant

Patricia Carson and Andrea Finlay of Acapulco Restaurant, Belfast & Dublin

 

Hospitality Review Magazine wins a gold Magnum of Dogarina Prosecco

Nicola Daly from Hospitality Review Magazine wins a gold Magnum of Dogarina Prosecco

 

 

Jasper & Joery Castel of The Boat House at GreatVIne wine tasting event

Jasper & Joery Castel of The Boat House at the GreatVIne wine tasting event

 

Colleen Bennett from Fontana with Veronica Vecchiato of GreatVine

Colleen Bennett from Fontana Restaurant, Holywood with Veronica Vecchiato of Dogarina

 

Marco and Veronica Vecchiato with Lisa Kennedy

Marco Marro of The Merchant Hotel with Veronica Vecchiato and Lisa Kennedy of The Cloth Ear

 

Working out the Association of Italian Sommelier Chart for Food & Wine Pairing

Working out the Association of Italian Sommelier Chart for Food & Wine Pairing

Photo Credits: Many thanks to David Dawson Photography for doing a fantastic job at our event!

 

 

 


Thomas making the best Bellini Ccktails on the Grand Canal

The Story of GreatVine

Welcome to Great Vine wine import agency!  Thomas M. Soliman is the founder of GreatVine, having moved to live in Northern Ireland after 20 years working in the hospitality industry in Venice, Italy.  In 5 star hotels on the Grand Canal, he was famous for making the best Bellini cocktails and was featured in Italy’s leading Hospitality publication ‘HD Magazine’ for his Bellini and Rossini cocktails.


About GreatVine & Thomas Soliman

GreatVine was formed to re-educate the market in Ireland and the first step in doing that, is to import the finest selection of Prosecco and the various varieties of it from the best of the high quality and Artisan producers that we know intimately and work with in the Veneto Region of Italy.

Thomas M.Soliman

Thomas is the founder of GreatVine wine import agency, with a 37 year International career in the hospitality industry from the Middle East to Europe. having moved to live in Northern Ireland after 20 years working in the hospitality industry in Venice, Italy.  In 5 star hotels on the Grand Canal, he was famous for making the best Bellini cocktails in the city and was featured in Italy’s leading Hospitality publication ‘HD Magazine’ for his Bellini and Rossini cocktails where they also referred to him as a ‘Grande Professiontista’ – meaning a great professional.


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