Risotto with Vietti Barolo

Gently sauté the finely chopped onion in oil and butter, add the mushrooms soaked and chopped. Then add the rice and let it brown slightly, continuing to (…)


Beef stew with Vietti Barbera d’Alba

Combine all ingredients except onion, garlic, lard and water and marinate 4 hours or, if possible, overnight. When ready to cook, brown the onion and garlic in a tablespoon of lard in a stewing pot (…)


Beef Braised in Vietti Barolo

Put the oil, butter and lard in a heavy braisinng pot and brown the meat in it over high flame. Add coarsely chopped vegetables, salt, pepper and spices and cook until all is a uniform golden brown (…)


Rabbit braised in Barbera d’Alba Vietti

Put the rabbit pieces in a frying pan with olive oil, salt, pepper, garlic and sauté slowly until browned. Then add the ham or bacon with parsley. Continue to fry for a few minutes (…)


Strawberries with Vietti Nebbiolo d’Alba

Wash and hull strawberries, sprinkle with sugar and pour Nebbiolo d’Alba over them. Mix well, chill and serve. (…)


Peaches in Natural Vietti Moscato

Peel the peaches and cut them into thin slices. Add sugar, stirring well. Serve in small bowls. Before serving, add a tablespoon of iced Vietti Moscato for each bowl (…)


Zabajone with Vietti Barolo

Combine the egg yolks and sugar in the top of a double boiler over warm water and add the Barolo, beating with a rotary mixer and increasing the heat of (…)