Quail Eggs For Restaurants and Bar Appetizers

The fact is that a lot of habitancy in cafeteria industries are still not that customary with the quail eggs. They are used to make some dishes because they are versatile. They are used in both the raw and cooked forms. Due to this many habitancy are turning to selling those to the restaurants for bar appetizers and signature dishes. For the increasing whole of restaurants there is huge competition. But this battle could be won with the quail egg. It is a high ability and pure ingredient that has universal petition and a long shelf-life. On the other hand, caviar and pâté are processed, need an acquired taste, are all too coarse and spoil quickly. If you're seeing to stand out from the rest use the quail egg to originate one-of-a-kind signature dishes and come to be the next big thing in town.

The quail eggs are not only for the restaurants, but also for the culinary school. The banquet chef needs the them to portray a distinctive banquet image. Luckily, they can contribute banquet chefs with the results they desire. By using the quail egg, banquet chefs have the advantage of fostering interaction among quests because it requires the use of a "special" technique to open. The technique leads to the next benefit: they will upscale the event because it gives connoisseurs the ability to show off their culinary knowledge by demonstrating the proper formula of opening a quail egg. Furthermore, quail eggs are easy to get ready and have a longer shelf life than traditional connoisseur hors d'oeuvre ingredients. For instance, in an economic time when habitancy are seeing to go back to school and enhance their instruction it is vital that your culinary school stands out from the rest. But how the culinary school to stand out from the rest? With the use of the quail egg, a unique and less-than-common ingredient, you can teach your students new and innovative recipes that will give them an edge once they graduate. What makes a time to come chef well recognized is the ability to originate signature recipes. The quail egg's ability to originate new flavor combinations will make this all possible. Although there are other unique and rare ingredients available such as imported cheeses and oils (olive oils, truffle oils), it is more accessible as it is produced right here in the United States.

Truffle Risotto

The quail eggs are also good for Gastropubs. Gastropub owners are faced with the challenge of seeing ways to please crowds as they arrive to take advantage of happy hour specials. This buyer needs their pre-dinner touch to contain drinks and some satisfying but not-to-filling bar snacks, without messy. The small, speckled it addresses this need because it is optimally filling in comparison with other typical, high-density bar snacks such as nachos, cheeses and meat containing appetizers. Other advantage of using quail eggs in the Gastropub setting is that they do not carry the same guilt factor as most bar snacks and have a equilibrium of nutrients to keep guests power levels garage before dinner. This prevents patrons from filling up on foods that must be consumed in large quantities to originate feelings of plentifulness such as nuts, soda crackers, chips, and oysters. Gastropub owners will also garner benefits from the its ability to forestall guests from feeling sick before evening meal because it does not undoubtedly spoil or change aggregate like other bar snacks such as cheeses and dips.

Quail Eggs For Restaurants and Bar Appetizers

Except the restaurants, a banquet chef also needs those quail eggs. As a banquet chef you are always under pressure to ensure that your hors d'oeuvre selections are safe for your guests. You take pride in the items you settle on for them production sure that they are both safe and at the same time served in a neat and presentable fashion. When many habitancy acquire and take food from the same dish you have to be aware of things such as double dipping and maintaining a constant climatic characteristic for food safety. This is where it will save you both time and stress. Time will be saved by its' simple preparation and there will be no need to stress out over the possibility of cross-contamination since the quail egg is the only hors d'oeuvre of its kind that is fully enclosed protecting it from germs and the spread of colds and viruses. The quail egg also preserves its neat appearance by not discoloring after sitting out for extended periods of time unlike many other foods that wish stirring and transfer every twenty minutes. come to be the talk of the banquet world by incorporating the quail egg into your hors d'oeuvres menu.

Now there are plentifulness of websites that sell them, which is easy for you to hunt over the internet and go on to their offers and prices. On comparing the various suppliers you will get an idea as to who is contribution the best rates, which can also help you to get the best quail eggs you want. It is great for you to fill out some online order forms that you can spin your requirements.

Quail Eggs For Restaurants and Bar Appetizers Steak Night Video Clips. Duration : 0.90 Mins.

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risotto al tartufo bianco d'alba

risotto al tartufo bianco d'alba Video Clips. Duration : 9.00 Mins.

esta postado un poco tarde pero como dice un refran, mejor tarde que nunca lol

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Segreti. Tartufo bianco pregiato. Come riconoscerlo.

Segreti. Tartufo bianco pregiato. Come riconoscerlo. Video Clips. Duration : 7.27 Mins.

www.chefgiacomucci.wordpress.com - I Segreti dello Chef Gabriele Giacomucci del Ristorante la Gioconda di Cagli. Come riconoscere il vero tartufo bianco di Acqualagna. Come evitare truffe. Contraffazioni. Come conservarlo. Lo Chef Gabriele Giacomucci svela i segreti per la selezione del buon tartufo. Piccoli trucchi per non incorrere in acquisti errati. Contro le sofisticazioni e per la genuinità del prodotto. Ristorante La Gioconda dello Chef Gabriele Giacomucci Via Brancuti, sn - 61043 Cagli (PU) Prenotazioni: Tel. 0721 781549 - 339/3507781 - Chiuso il lunedì Le Video Ricette della Gioconda: www.youtube.com/chefgiacomucci

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5 Reasons to Visit Croatia

Croatia borders some countries, development it a great beginning point for an overwhelming European adventure. It is also an unforgettable destination, too, though, with many attractions to offer. Here are five reasons to visit Croatia.

1. Historical Sites

Truffle Risotto

As a testament to its rich history, Croatia has five World inheritance Sites of cultural and historical importance. The most beloved one is Palace of Diocletian in the heart of Split. As implied, this palace was built by Roman Emperor Diocletian in the 4th century, both as a luxurious abode and as a forces fortress. As the former, it has a magnificent cathedral and many apartments with explicate facades which have been converted into shops and cafes, and as the latter, it has towers that offer spectacular views of the Adriatic, as well as other fortifications. Its waterfront march is also a lovely place for a stroll, either by day or by the light of the moon.

5 Reasons to Visit Croatia

Truffled Risotto 6.45 oz Best

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Truffled Risotto 6.45 oz Feature

• truffled risotto, high quality risotto. A truffle meal for 2

Truffled Risotto 6.45 oz Overview

This authentic black truffle risotto will bring your taste buds directly to the savors of Italy. A ready to make dish prepared in an all-in-one pouch that will give you a professional result in 15 minutes. This creamy rice dish associated to the delicate and intense flavor of the truffles is a perfect gourmet meal at home.Recommended uses: Add butter and parmesan cheese at your will. This dish could be either served as an entrée and this pack will serve two people or as a side dish for roasted meat or fish.

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*** Product Information and Prices Stored: Mar 16, 2012 14:51:39

The other historical World inheritance Sites are the old cities of Dubrovnik and Trogir, along with the Euphrasian Basilica in Porec and the St. James Cathedral in Sibenik. The fortress of Medvedgrad and the amphitheater in Pula are also worth visiting.

2. Museums

To learn even more about the history of Croatia, take a tour of its museums, which are worthy attractions of their own. These contain the Archaeological Museum of Split, the oldest in the country with a collection of artifacts from varied eras, the Croatian History Museum housed in a gorgeous Baroque palace and the Andautonia Archaeological Park. The 13th century Trakoscan Castle has also been converted into a medieval museum while the old city of Zagreb is like one large museum with its old walls, cobbled alleys and varied monuments. For art enthusiasts, make sure you visit the Muzej Mimara.

3. Nature

Aside from World inheritance Sites of historical importance, Croatia also has two that are vital natural attractions, namely the Plitvice Lakes National Park and the Stari Grad Plain on the island of Hvar. The Plitvice Lakes National Park is the excellent place to enjoy the outdoors, with 16 gorgeous turquoise lakes, varied caves, majestic mountains, some overwhelming waterfalls and a diversity of birds and wild animals. Aside from the Stari Grad Plain, Hvar is also known for its sunny climate, its vibrant nightlife and its aromatic lavender fields.

4. Beaches

The reckon why most citizen visit Croatia, though, is because of its beaches - some sandy, some pebbly but all offering overwhelming opportunities for recreation and relaxation. The most beloved one is Brela Beach, as well as the beaches on its gorgeous islands like Rab, Cres, Brac, Korcula and Mljet. There are also naturist beaches and those that are havens for windsurfers.

5. Cuisine

Croatia also has an excellent cuisine, with specialties that are sure to make your mouth water and keep you advent back for more. Seafood platters are especially popular, featuring hearty servings of shrimp, squid and mussels, as well as seafood pasta with truffles and cuttlefish risotto. There are tasty meat dishes, too, like roast pork and veal steaks, as well as sumptuous stews, salty pies and delectable desserts. Croatia is known for its wine, too, so head to the local tavern and ask for the house wine. A taste of Rakija or fruit brandy is recommended.

Don't forget to get a taste of the cafe culture, too, when you visit Croatia. Indeed, there are many cafes all over Croatia where you will find great pastries and of course, great coffee, either espresso or latte, that you can sip while mingling with the locals, or simply watching citizen go by after a busy day.

5 Reasons to Visit CroatiaCooking with Liquid Nitrogen - Ferran Adria and Harold McGee Tube. Duration : 4.28 Mins.

Complete video at: fora.tv Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen pistachio puree truffles. ----- No one can get into elBulli, Ferran Adria's restaurant on the northeast coast of Spain. But plenty of people certainly try: every year, the restaurant receives over two million requests for only 8000 seats during the six months it is open. For the other six months, Adria, who is proud to be called the "Salvador Dali of the Kitchen," travels, dreams, and creates at his "food laboratory" in Barcelona, called elBulli Taller, where his team includes a chemist and an industrial designer who also design plates and serving utensils to go with the food. No wonder, as Corby Kummer wrote in The Atlantic, "making the twisty two-hour drive from Barcelona for a dinner that ends well into the wee hours has become a notch on every foodie's belt--perhaps the notch, given the international derby to get reservations." For mortals who won't be making the trip soon--or who didn't hit the lottery last year in the German contemporary-art exhibition Documenta, which flew two people at random per day to el Bulli to experience "the exhibition" that is dinner at elBulli--Adria has given the world A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria. This is the first book to take a behind-the-scenes ...

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Great Price FRESH FINDS At The Neighborhood Corner Store for

FRESH FINDS INTERNATIONAL FOOD PASTA RISOTTO TRUFFLE FROM ITALY 6 OZ Best

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FRESH FINDS INTERNATIONAL FOOD PASTA RISOTTO TRUFFLE FROM ITALY 6 OZ Overview

An authentic Italian recipe using earthly black truffles & superfino arborio rice. 6 oz.

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All About Black Trumpet Mushrooms

Black trumpet mushrooms have a waxy grey exterior and are known as fragile and trumpet-shaped. It is a very rich and buttery mushroom, popular in French cuisine because of their unique flavor and texture. They have a unique fragrance which some habitancy say smell like apricots. Black trumpet mushrooms are known to be pretty gritty, and you de facto do want them as clean as you can get them. Make sure you pick over the mushrooms considered and rinse if needed, then pat them dry and set on paper towels.

Although black trumpet mushrooms are delicious, they are also very dinky known. They are fragrant and fruity and go very well with fish or in cheddar cheese dishes. You can try them in a creamy soup or pasta sauce, risotto, or on pizza. As this mushroom type's fruity, musky nature pairs up well with dairy or cheese dishes. Try placing the mushrooms in a skillet on medium heat, and then melt some butter and sauté the mushrooms 4 to 5 minutes. Next season with salt and pepper to taste, but do make sure to hold a small handful of the mushrooms for some terrine, and finely chop the rest.

Truffle Risotto

Typically while the summer months in the Pacific Northwest is where you will find wild black trumpet mushrooms growing. This type of mushroom does not regularly grow on wood, even though they are said to sometimes have a woody flavor. This mushroom kind has a trumpet-shaped cap that lengthens down to the stalk. With a color ranging from dark red to light gray or nearly black, black trumpet mushrooms are highly regarded for their unique and rich flavor. Coloring of the spore exterior and stem can range from pale grey to a salmon color to nearly black with wrinkles or raised veins rather than gills. The cap and interior is regularly darker, salmon brown to black and hollow top to bottom.

All About Black Trumpet Mushrooms

Mushroom Truffle Risotto - Frozen Appetizers Best

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Mushroom Truffle Risotto - Frozen Appetizers Feature

• PRODUCT SIZE: 1 pack - 12 pieces - single unit
• STORAGE: frozen, SHELF LIFE: 6 months

Mushroom Truffle Risotto - Frozen Appetizers Overview

Luxurious buttery flavors of mushrooms, white wine, Arborio rice & black truffle oil in a crisp phyllo flower.

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*** Product Information and Prices Stored: Mar 13, 2012 07:29:13

Black trumpet mushrooms are part of the chanterelle family and can commonly be known as "the poor mans truffle." These mushrooms are regularly sold dried rather than fresh. These mushrooms look like dinky trumpets (or vases if you prefer that image), which rings quite true to its name, and have a distinctive smoky flavor that even borders on buttery. These mushrooms can turn any basic dish into something spectacular. They are mostly sold in specialty markets so they can be hard to find if you are not used to shopping for mushrooms. They can also be a bit on the pricey side; but just a dinky bit of these mushrooms will go a long way. These mushrooms are known for their added depth and woodsy aroma and work endlessly with cream sauces.

This type of mushroom is a excellent candidate for dried mushroom powder because of the earthiness that ensues within the dehydration process. Dried mushrooms are a delicious way to add a vibrant and pleasant taste to vegetarian and vegan dishes. You will see that black trumpets most all the time grow in synchronicity with some type of moss. And if you spray any type of pesticide on your lawn to kill the moss that harbors these dinky mushrooms, there's no way you'll find any black trumpets growing there in the future.

Black trumpets are pickable when they are at least two to three inches in height, but can sometimes grow up to six or seven inches tall. This sometimes resembles clusters of black or dark gray rabbit ears. Unlike any other flavor, black trumpet mushrooms have a unique deep, delicious taste weather they are fresh or re-hydrated. These black trumpets are a true wild mushroom that is almost impossible to cultivate. Thus, their advent in markets and restaurants is restricted to their natural season.

Although, in the Ozarks, black trumpets tend to almost grow year round, they are most abundant in the springtime after good rain, and in the fall. In some years, black trumpet mushrooms are astoundingly plentiful, and then pitifully scarce in other years. But these mushrooms do de facto dry well. Use the bottom setting you can if you plan on drying them in a food dehydrator. Black Trumpet mushrooms as well as cinnabarinus mushrooms will still be good a year after harvesting them. All you need to do is place them in some water and let them plump back up for a few hours before using them.

All About Black Trumpet MushroomsWindsorEats - How To Make Asparagus Risotto With Truffle Oil Tube. Duration : 4.53 Mins.

Windsor, ON - Adriano Ciotoli of WindsorEats teaches us step by step how to make Asparagus Risotto with Truffle Oil.

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Paris gourmet resataurant boca raton

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Introducing the new best french place in Boca area, family owned and operated makes the difference, unbeatable pricing and the best quality ingredients.

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I Love Upscale Wine - A Tignanello Super Tuscan Red

After any years and well over one hundred fifty wine reviews this is our first quote of a nearly 0 wine. Before saying that you'll never spend so much money on a particular bottle of wine, please note that 0 may get you four movie theater tickets, popcorn, soft drinks, and maybe an order or two of nachos. A 0 bottle of wine may be quite a memorable experience. Or maybe it won't.

We start this series with an Italian red introduced in 1971 by Piero Antinori, the head of a paramount Tuscany winemaking family. At that time all over Italy winemakers had to result very strict, detailed governmental winemaking regulations, or their wine would be denied an lawful classification. Many winemakers felt handcuffed by such regulations, and knew they could make better wines by following their own instincts. Tuscany was a major town of dissident winemakers and the reviewed wine was known as a Super Tuscan, one that carried no lawful government designation. In the ensuing winemaking revolution many Super Tuscans and other such wines have become very prosperous with a price tag to match. And the winemaking regulations were updated.

Truffle Risotto

In the interest of historical accuracy, Tignanello was not the first Super Tuscan. This honor goes to Sassicaia first produced in 1948 by Antinori's cousins who used Bordeaux Cabernet Sauvignon grapes said to have come from Chateau LaFite-Rothschild. Because Sassicaia starts at about 5 we will just have to be satisfied trying the Tignanello.

I Love Upscale Wine - A Tignanello Super Tuscan Red

Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Best

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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Feature

• ISBN13: 9781400054350
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Overview

Barefoot Contessa Back to Basics, Fabulous Flavor from Simple Ingredients By Ina Garten"Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nea

Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Specifications

Book Description
Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.

Ina Garten’s bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.

Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes--crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns--demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.

For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.

Ina Garten's Roasted Turkey Roulade and Baked Sweet Potato "Fries"

I don't know anyone who looks forward to carving a turkey on Thanksgiving. You're at the table, everyone's watching, and you're struggling to carve a hot bird. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. No bones and it cooks to juicy perfection in under two hours. How easy is that?

Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes. These potatoes are crispy like fries but they're better for you because they're baked. --Ina Garten

(Photo credit Quentin Bacon)

---

Roasted Turkey Roulade
(Serves 6 or 7)

3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1-1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1-1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups Pepperidge Farm herb-seasoned stuffing mix
1-1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted

Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Baked Sweet Potato "Fries"
(Serves 4)

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Ina Garten is one of the country's most beloved culinary icons and the author of five previous cookbooks. She can be seen on Food Network, where her shows, Barefoot Contessa and Back to Basics, are among the network's most watched. Ina also writes a column on entertaining for House Beautiful magazine.

Customer Reviews

*** Product Information and Prices Stored: Mar 02, 2012 07:15:39

Our Wine quote course All wines that we taste and quote are purchased at the full retail price.

Wine Reviewed
Tignatello 2006 13% alcohol about

Let's start with the marketing materials. Description: Consistently one of the most sought-after and collectible wines, this is a must for any cellar. 'Tig' is thought about one of Tuscany's best wines, racking up numerous awards and accolades with each and every vintage. This rich and spicy blend of Sangiovese, Cabernet Sauvignon and Cabernet Franc is loaded with blackberry, coffee, tar and truffle aromas. It should be cellared for 2-10 years, or decant it for at least two hours and match it with Beef Wellington or a roasted lamb with a wild mushroom risotto. And now let me introduce the quote committee.

Larissa B. Is a childhood friend of my daughter. She is a wine and food pro who works for a local, upscale Italian restaurant. Larissa has taught numerous cooking classes and has catered food events attracting any hundred participants. She recently visited Tuscany, focusing on its wine and food. Larissa says that she prefers rustic wines that are full-bodied and not sweet. For the purposes of this quote my daughter asks that I call her Harriet. Harriet wrote: "I like wine, but I will drink any reds, especially boxed-wines, so I'm the last someone anything should go to for wine advice." She commonly doesn't spend more than on a bottle of wine.

The meal started with lentil soup made from green, yellow, and dark lentils with puffed wheat pasta and middle-eastern spices. The main dish was a rib-steak that had been marinated for about two days in a homemade compound of ketchup, mustard with mustard grains, Worchester sauce, Japanese Mirin sauce, and steak spices. The broiled steak was accompanied by potatoes and a medley of vegetables. We ended this great meal with homemade apple cake. I decanted the wine about two and a half hours before serving it.

Larissa wrote: "Fruity, full, ruby color. Slightly tannic, very smooth. Much more like a Chianti, lighter than most Super Tuscans that I have had." Harriet wrote: "Smooth, earthy, it's good!, not sweet. Woody taste? Tastes like as a matter of fact good wine, not a heavy wine, kind of fruity, getting more tangy the more I drink."

And now for my review. At the first sips the wine was very, very long. It had lots to it, and was chewy. With the soup, this Super Tuscan was mouth filling. When paired with the marinated steak and accompaniments the Tignatello showed fine acidity with low tannins and was very round. Now for the big question: was it worth ? as a matter of fact not. Honestly, I was quite disappointed.

To my mind this was a wine. I agree with Larissa, it seemed like a Chianti. To be fair perhaps this wine should have aged for any more years. In any case it came in well below my expectations. I still remember drinking an Italian Barolo a few years ago at half the price that as a matter of fact outclassed this Super Tuscan. Of course I remember other Barolos that weren't nearly as good. So I guess I'll have to do some Barolo reviews. And maybe someday I'll quote a Sassicaia.

I Love Upscale Wine - A Tignanello Super Tuscan RedLoto Risotto from Farm to Plate (plus a recipe to make it!) w/ Laurel House Video Clips. Duration : 2.90 Mins.

Visit www.QuickieChick.com for more QuickieTips... Sure there's cheese and hiking, but Switzerland is also known for amazing wine and... risotto! Ticino, Switzerland, the Southern-most Swiss town that's a stones throw from Italy, grows the delicious short grain rice called Loto risotto. Watch QuickieChick Laurel House in the rice field interviewing grower Margarit about her favorite simple risotto recipe.

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