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Posts Tagged ‘Endrizzi’


June 12, 2013 by Christine 1 Comment »

Taste of Italy presented wines from Cantina Terlano and Endrizzi with Aerlingus and the Airport of Verona to promote the products of the territory of the airport around Lake of Garda







































Nonna’s chocolate cheesecake

May 19, 2011 by Christine No Comments »

All of us here in A Taste of Italy wish the very best to Inez with all of her future plans. We do promise, though, to keep posting recipes, restaurants and ideas on the blog.

My recipes come from my experience in Italy so they will tend to be basic Italian country farmhouse cooking. Italians love cooking and always eat in company. I hope you enjoy them!

My mother in law was over from Italy last week and spent most of the week making her fabulous chocolate and ricotta cheesecakes. They are amazing and I finally managed to get her to part with her recipe so I can share it with you all. Here it is:


For the base

400gr Plain flour,  2 eggs,  1 egg yolk,  170gr butter (I use low fat margarine),  150gr castor sugar,  7g fast action yeast (1 sachet)

For the filling

500gr soft ricotta, 150gr grated chocolate


Heat the oven to 150°C

To make the base, mix together all of the ingredients, kneading the dough by hand for at least 5 minutes. Set aside a third of the dough to top the cake.

Grease a 25cm flan dish and then sprinkle flour onto the greased dish. Roll out the remaining dough to about 1.5cm thick on a floured surface and use it to line the bottom of the flan dish.

To make the filling, simply mix together the ricotta and the chocolate to make a soft paste. Spread this paste onto the centre of the base trying to leave half a centimetre free at the edges of the dish.

With the dough which you had set aside, roll out sausages, flatten them and then prick along their length with a fork (this is to stop the top from rising). Use them to create a criss cross pattern on the top of the cake, tucking the edges between the filling and the side of the dish.

Bake at 150°C for about 40 minutes and then leave to cool overnight. 

We enjoyed it with a glass of Masetto Dulcis – an amazing sweet dessert wine from Cantina Endrizzi. This is one of their “Masetto” wines – a range which comprises Masetto Bianco (white), Masetto Nero (red), Masetto Dulcis (sweet) and Gran Masetto (the Great Masetto). They use recipes which have been handed down through the Endricci family over the generations and make any meal a very special occasion.



Spring time!!

April 11, 2011 by Inez No Comments »

I must say Ireland is a completely different country when the sun is shining and the flowers are in bloom. It’s like when the weather warms up there is an energy about the place which is incredibile.  Everybody walks with a spring in their step and a smile on their face. It’s amazing the effect of warm sunny weather.  Apart from being perfect barbeque weather some nice fresh seafood is ideal on a day like this.  Here is a recipe which I have been making for years and I think it really expressess Summer. It’s Asian in style and uses lovely fresh summer ingredents.


Thai Fish
1 whole fish, or fillets whichever is your preference. The fish is of your choice preferable a white flesh fish thats quite delicate
2 generous handfuls of fresh Basil
2 Tablespoons of Extra Virgin Olive oil           
2 Cloves of Garlic
1 Tablespoon of mango chutney
1 Tablespoon of Honey
the juice of a small lime.  Perhaps you may need to add more honey if it is too tart.
If you like chilli then add some fresh red chilli to your liking

Method: Line a baking tray with aluminium foil and lay the fish in the tray.  Dice the garlic and rip the basil into small pieces. Combine all of the ingredients together and then pour over the fish. Wrap the fish with the aluminium foil so it’s nicely sealed and place in a pre heated oven of 180 degrees. Depending on the thickness of the fish, a normal fillet should take around 15-20mins to cook. 

I like to serve this with some lightly fried potatoes and a garden salad with rocket, avacado, cherry tomatoes, feta, spring onion, and roasted sweet potato.  Dress the salad with some good quality extra virgin olive oil, a sprinkle of salt and cracked pepper and a squeeze of lemon

Due to the delicateness of the fish, this dish calls for a crisp, light white wine.  I would reommend the Pinot Bianco by Cantina Endrizzi.  Endrizzi is based in Trentino Alto Adige in Northern Italy. Due to their Northerly location, the climate from this area tends to be quite warm and sunny during the day and crisp in the evening, this variation in climate has a massive effect on the flavour of the grapes and undoubtedly improves the flavour in a positive way.  Not only this but the area is renowned for receiving cool Meditterranean breezes despite the fact that Cantina Endrizzi is high in the Alps and quite far from the Mediterranean. All of these environmental factors improve and gives the wine unique it’s flavour. 
Because of the fairly cold climate and the shortness of the summer the sugar levels in the grapes are relatively low and as a result the wines remain quite acidic and crisp. With the fish it is perfect as both are light in body and neither is dominant or overpowering.

Inez O’Shea
“A Taste of Italy”  


Cantina Endrizzi

February 15, 2011 by Inez 1 Comment »

vendita trentinoCantina Endrizzi is one of our main suppliers, and the reason for this being is the excellent quality of their wines.  There are many factors which all contribute to the end product. 
Undoubtedly the location of the vinyard is possibly one of the greatest factors.  Every vinyard even if it’s located in the same area will have different soil, different amounts of sunlight, and a different micro-climate etc, all of these environmental factors is known as the “terroir”.  As you can imagine a
vinyard which has an alpine climate, soil made up of limstone, warm days and cool nights will produce a wine dramatically different wine to a vinyard which is for example in a hot environment, at a lower altitude, with soil made up of clay or granite!! 

Endrizzi is based in Trentino Alto Adige which is just 8km’s from the Austrian border.  Trentino Alto Adige is in the heart of the Dolomites which is famous for its skiing, hiking and spectacular Alps.  Despite the fact that in the winter it is freezing, the climate in summer is quite moderate with warm days, cool nights and a cool mediterinean breeze. 

In the vinyard, to combat insects which damage the vines and eat the grapes, Endrizzi has adopted a natural method, where by 25 birds nests have been planted, these birds feed off the insects which would normally attack the vine and grapes. This method is “organic” and far better for us as well as the environment.  Endrizzi then practices “Short pruning”, “short pruning” involves removing some of the leaves which shade the cluster of grapes, as maximum sunlight and ventilation is best for the grape.  They then also use a “Cluster thinning” method, this practice involves removing some of the grapes on the vine in order to ensure that the remaining grapes can reach above median sugar levels.   All grapes are then hand picked with scrupolous care and attention and placed in baskets so as not to damage the grape once it is off the vine.    
Endrizzi takes as much care in the winery as it does in the vinyard.  With the use of modern technology the white wines are gently pressed then placed into special fermentation containers called a “Ganymede” This “Ganymede” ensures that the quality from the vineyard remains intact in the wine. 
They have also completely rejected chemical cleaners within the winery and to use ozone-enriched water instead.

Endrizzi offers a broad range of wines, however all are indigenous grapes of this region ie Pinot Bianco, Pinot Grigio, Muller Thurgau, Nosiola, Gewurztraminer, Pinot Nero, Teroldego, and Lagrein.  They also make a small line of spectacular desert wines as well as  Grappa and Mustards.

We hope you not only enjoy their wines but appreciate the effort and work  and high level of  care that goes into making these wines so special.

Inez O’Shea
“A Taste of Italy”


Seafood Laksa and Gewürztraminer

October 12, 2010 by Inez 1 Comment »

Having just returned from Australia I have rediscovered Asian foods. Because Australia is so close to Asia we have a very similiar climate and have the ability to grow many of the ingredients found in Asia. As a result very little is imported and in my oppinion the quality is fantastic.  Having based my trip in the North of Australia in a placed called Cairns the climate is tropical, so in other words hot and humid and in my oppinion the fruit, vegetables and herbs here are unbeatable!!  There also is a very large Asian population in Cairns so as you can imagine the food is pretty close to the “Real McCoy”.
As the climate is extremely hot no wine is produced in Cairns however all of the fantastic wines from New Zealand and Southern Australia are readily available. Very little red wine is drunk here as its simply too hot to even consider thinking about drinking anything above 6 or 7 degrees!!  So generally its white wine which didnt bother me. In fact it was nice to enjoy white wines for a change, as here in Europe its red wine for most of the year!!

Laksa (Rice noodle soup with prawns, S.E. Asia)My favourite meal was a Seafood Laksa unfortunately I didnt have time to make my own Laksa paste but there are excellent paste’s on the market which are just as nice!! Here is the recipe I used!!


1 packet of Seafood Laksa curry paste
¾ cup vegetable oil
1 litre chicken stock
500ml coconut milk
18 medium green Prawns, peeled and deveined
300g white fish, preferably a thick fillet
200g flat rice noodles, soaked in boiling water 10-15 minutes, until soft
2 limes, juiced
1 handful of bean sprouts
1 handful of snow peas
2 tablespoons fish sauce
1 bunch Vietnamese mint, to serve
1 bunch coriander, to serve
1 Lebanese cucumber, deseeded and shredded
1½ limes, extra, to serve

Heat oil in a wok. Add Laksa Paste and fry for 5-10 minutes, until oil floats to the top and it smells aromatic. Add chicken stock and coconut milk. Bring to the boil, reduce heat and simmer for 20 minutes, stirring occasionally. Add fish balls, simmer for 2 minutes then add Prawns, increase heat and return to the boil then remove from heat. Cover to keep warm.

Divide drained rice noodles between 6 deep bowls, add tofu, green onions and bean sprouts. Stir half the lime juice and fish sauce through the soup, taste and add more if needed. Ladle soup into bowls and top with Vietnamese mint, coriander, cucumber, and lime wedges.

The most ideal wine to serve with  Asian foods is the Gewürztraminer. The Gewurtztraminer is a grape traditionally grown in Italy’s Trentino region however now it has spread to Germany and France’s Alsace region.  The Gewürztraminer grape produces a full-bodied strong, heady wine. It has spicy, exotic lychee-nut flavour’s, with hints of passionfruit and and has a fairly heavy-oily texture, which is why the strong flavours of a curry help to “cut it down”, so to speak.  This wine needs a dish to balance it out and for example a delicate piece of fish is just no match for the spicy, strong and powerful flavours of the Gewürztraminer, similarly an elegant soft wine would be lost on a spicy, flavoursome curry!! All in all a wonderful flavoursome meal is in store and I hope you enjoy the wine and food together!!

Inez O’Shea
“A taste of Italy”


Wine special for the week!!

August 5, 2010 by Inez No Comments »

Masetto Bianco is a blend of Chardonnay, Pinot Bianco, Riesling and Sauvignon.  It is made by a producer called Endrizzi who are based in the Trentino region in fact just 8kms from the Austrian border!! So as you can imagine the winery is up in the Alps and has the true Alpine climate!! Which has huge affects on the wine!! In my oppinion very positive affects.
 Having such influences from so many different grapes, suprisingly the wine for me was very well balanced and had just the right amount from each grape, in other words 1 grape didnt dominate, there were hints of all grapes, some more obvious others more subtle!! Masseto Bianco wasn’t too sharp but rather very smooth and makes for very pleasant drinking!!

I made a lovely Ravioli pasta with it, a very simple dish consisting of Pumpkin Ravioli with butter, sage, and freshly grated Parmesan!!!


Inez O’Shea
“A taste of Italy”


Italian Summer recipes

July 5, 2010 by Inez No Comments »

My thoughts on Italian cooking.

Being Australian, I have grown up in a very multi-cultural society, which my Mother embraced!! Growing up every night for dinner was a dish from any cuisine in the world, my Mother specialised in Asian cooking, but she would always try her hand at anything and everything!!! For Christmas one year I remember us all sitting around the table rolling coriander, and prawn Vietnamese rolls, and for dinner most nights it was an Indian curry to a stir fry, to a Thai curry to Mexican or to some good old lamb chops!!

It was this environment that instilled a huge passion for food, and good quality food!! So when I arrived in Italy, I went crazy!!! I basically ate my way through Italy for 1 year, then I decided that I had eaten enough in restaurants, and would like to try my hand at a bit of Italian cooking. What I came to discover is that much of the food served in Italy is very basic, but what makes it so delicious is the quality of the ingredients. Having now moved to Ireland I thought that it was impossibile to make nice Italian food in Ireland, however I have found a few small shops which source good quality produce, so if im making something particular then I always try to buy my ingredients from them. I also have a very good bottle of Italian oil which for me is the key ingredient in most Italian dishes, it can make or break the dish!! Of  course there are some things which you simply can’t get here in Ireland however, for many of the recipes I have been able to get it pretty close to the “real deal”. So here are some of my favourites….

Classic Pesto                            Stock Illustration - basil. fotosearch  - search clipart,  illustration,  drawings and vector  eps graphics images  

5 cups packed fresh basil leaves
1/4 cup pine nuts
1 large clove garlic, peeled
salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup  grated Parmigiano-Reggiano

Method:  Pulse the basil, pine nuts, garlic, 1/2 tsp. salt, and 1/8 tsp. pepper in a food processor until finely chopped. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste. Transfer to a medium bowl and stir in the Parmigiano. Season to taste with more salt and pepper.

This can then be added to spaghetti with  a sprinkling of parmesan over the top, or I love to spread it on crackers and add feta or cheese of any kind, of course Italian cheese is ideal!!

Chicken with Pesto

Method: Take the chicken breast and with a knife smear the pesto on either side of the breast, then cover with grated parmesan, and finally wrap the breast with prosciuto. Place the chicken in a glass oven dish and add a small amount of oil to stop the chicken from sticking. Cook in a moderate oven 180 degrees for 25-30mins depending on the size of the chicken.  Serve with a tossed greek salad.


2 slices of white oven loaf bread
2 vine ripened tomatoes
1 handful of basil
1 clove of garlic
salt and pepper

Method: Take the bread and slightly toast, once it is crusty on the outside take the clove of garlic and rub it on the bread. Dice the tomatoes, and break up the basil and mix in with the tomatoes, pour a small amount of oil in with the tomatoes and stir just to combine everything. Then add a pinch of salt and pepper. With the bread pour small amount of oil onto the top and place in the oven for 5 or 10 mins.  Spoon the tomatoes on top of the bread and if you would like the tomatoes to be slightly warmed you can place it into the oven together, otherwise just spoon the tomatoes onto the bread once you have removed the bread from the oven.

Wine Recommendations

I recommend our the Masetto Bianco by Endrizzi, it is a blend of  Chardonnay, Pinot Bianco, Riesling and Sauvignon. It is quite rounded rather then being sharp, and is very soft and makes easy pleasant drinking, and will go excellently with all of the above recipe’s.

Inez O’Shea “A taste of Italy”                                              


Italian Grape Varities

March 31, 2010 by Inez No Comments »


red grapes and wine

Unlike the large department stores “A taste of Italy” sources its wines from local and small producers in Italy, we pride ourselves on the fact that the our wines are of good quality but at very reasonable prices.  Drinking mass produced wine isnt the same as drinking a bottle of wine produced in a small family run winery, coming from some of the top wine regions of Italy!!

We have only Italian wine, many of our wines are made from the typical Italian grapes ie Sangiovese, Barollo, Nebbiolo, Pinot Grigio, Sauvignon etc however we also have wines are made from grapes which are not as commonly found. 

 If your looking to try some other wonderful Italian grape styles try our San Vincenzo made by Anselmi!! The grape used in this wine is the Garganega – The main wine varietal for wines labeled Soave.  Its is a crisp dry white wine from the Veneto wine region (very lovely)!! 
Try our Gran Masetto by Endrizzi.  The Gran Massetto is made from a red grape called Teroldego, which is made from one of Italy’s oldest and finest traditional grapes. The style of Teroldego from Endrizzi is unique and quite stunning. The bouquet is a complex mélange of sweet black fruit redolent of cherries and dark berries, coupled with notes of blood orange, dark chocolate and classic Italian overtones of olives, herbs and soil!!

Inez O’Shea”A taste of Italy”


Give them a try!!



Easter Menu!!

March 17, 2010 by Inez No Comments »

We Irish always eat Lamb at Easter!!

A good hearty leg of lamb and a bottle of wine is the perfect Easter lunch!!

Recipe for Easter Sunday lunch!!

See full size image


  • 2 tbsp olive oil
  • 2kg/4lb leg of lamb
  • 2tbsp plain flour
  • 2 onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 75cl dry white wine
  • 600ml/1 pint chicken stock
  • 1tbsp dried oregano
  • 2 tbsp redcurrent jellyy
  • salt
  • freshly ground black pepper

1. Pre heat the oven to 170 degrees
2. Pour the oil into a large, sturdy roasting tin and set it over the hob
3. Season the lamb, then roll it in the flour.  Brown the lamb all over in the hot oil for 5-10mins
4. Add the onions and cook for a further 5-10mins, turning the lamb and stirring the onions until both are nicely browned.
5. Add the garlic, white wine, stock, oregano, redcurrent jelly, bring to simmer and cook in the over for 3-3.5 hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb and if you feel it is getting  too dry just cover with foil.
6. Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the luquid if there is a lot, to make a tasty gravy.
7. Cut the lamb into thick slices- you’ll find the meat fall away from the bone!!
8. Serve with creamy mashed potatoes and the wine gravy!!

Wine Menu for Easter Sunday!!!

  • Before Lunch enjoy our Vinvita Prosecco!!
  • With your the lunch perfect wine to compliment the lamb is our Valpolicella Ripasso, by Le Tobele!!
  • After lunch try our sweet Endrizzi Moscato Rosa!!

Tasting Notes:

Valpolicella Classico Ripasso D.O.C.

Grapes:         Corvina Veronese, Corvinone, Rondinella.
Colour:          Ruby red
Aroma:         Vinous and delicate.

Taste:             Dry, harmonious and soft
Drink with:   All meats and cheeses.

Moscato Rosa  2006

Grape:              Moscato Rosa
Aroma:             Rich, complex and elegent bouquet with an aroma that strongly recalls Roses
Taste:                The rich mouth-feel and pleasantly sweet-taste charm with their special harmony and finesse.
Drink with:       A special aperitif. Typical meditation wine to be enjoyed alone or with dry pastries.



Il Vicoletto Wine and Food evening!!

March 11, 2010 by Inez 2 Comments »


 “Il Vicoletto” and “A Taste of Italy” Wine and Food evening

 Last night we were warmly welcomed by Il Vicoletto restaurant, for a night of delicious food and of course fantastic wine!!! Christan and Georgio prepared and oganised a wonderful 5 course dinner and paired aevery course with different wine – a great selection!!

 The Menu

  • Aperiftif was Sicillian Cous Cous served with the Endrizzi Brut Riserva
  • 1st course was the “Papa Pomordoro” soup with fried squid with the Endrizzi Brut Riserva
  • 2nd course was a Caramelised pear Risotto, served with the Cantina Terlano Pinot Bianco
  • 3rd course was Gnocchi with a crab, lobster and a tomato sauce, served with the San Vincenzo by Anselmi
  • 4th course was an Oganic Beef fillet, with a sweet sauce, served with the Tereldego Riserva by Endrizzi
  • 5th course was the peppery chocolate soufle, served with a Moscato Rosa by Endrizzi

Everybody had a wonderful evening and enjoyed all of the food and wine which was showcased,  we look forward to the next wine evening at Il Vicoletto Restaurant!!

Inez O’Shea  “A taste of Italy”