sabato 18 novembre 2017

Italian Castagnaccio recipe

With chestnuts we suggest to prepare this ancient, traditional Tuscan recipe: the Castagnaccio It has poor origins and there are no eggs or butter in it. This is not a puffy cake and probably children won’t like it, but taste it with fresh ricotta, it’s fantastic!


  • 300 grams chestnut flour
  • 4 tbsp caster sugar
  • 1 glass plain water
  • 2 tbsp extra-virgin olive oil 1 handful of raisins
  • 1 handful of pine nuts
  • 1 Rosemary sprout 


Mix flour and sugar by sieving them, stir in water and olive oil. Add the raisins (that you previously soaked in water), the pine nuts and some fresh rosemary needles. Blend it all and put the cake butter into a tin. Bake at 180° for 30 minutes.

(pic: Marinoni pewter charger)

Ricetta Castagnaccio alla Toscana

Con le castagne, abbiamo scelto questa semplice e antica ricetta, tipica della Toscana Castagnaccio (torta di farina di castagne)


  • 300 grammi di farina di castagne
  • 4 cucchiai di zucchero
  • 1 bicchiere di acqua
  • 2 cucchiai di olio extravergine di oliva
  • Una manciata di uvetta
  • Una manciata di pinoli Rosmarino


Setacciate la farina con lo zucchero, unite mescolando il bicchiere di acqua e 2 cucchiai di olio extravergine di oliva.
Aggiungete una manciata di uvetta ammorbidita in acqua, dei pinoli e qualche aghetto di rosmarino.
Versate in una teglia unta e infornate a 180° per circa 30 minuti.
Il castagnaccio va servito tiepido e tagliato a rombi. Potete abbinarlo ad affettati e formaggi, provatelo anche con la ricotta fresca!

(nella foto: sottopiatto in peltro marinoni)

Altre foto a seguire:



giovedì 9 novembre 2017

Franciacorta wine: the importance of territory and "terroir"

In the Franciacorta territory - that is a hilly geographical area in the northern Italy - the cultivation of grapes has remote origins, as proved by the findings of prehistoric grapevines and the writings of classical authors. The rich prehistoric archaeological material found, such as the remains of pile dwellings found in the area of Lake Iseo wetlands, tells how primitive populations lived there.

The cultivation of the vine has been consistent in Franciacorta, where, from Roman times to late-ancient times until the Middle Ages, vineyards have been growing thanks to favorable climatic and pedological conditions. With highs and lows, viticulture in these lands has never ceased.

What is the terroir and why is it important?

The French word terroir can be described as a well-defined area where natural, physical and chemical conditions, the geographical area and the climate allow the production of a specific wine which is identifiable with the unique characteristics of its territory.

Terroir also defines the interaction between many factors, such as soil, layout, climate, vine variety, winemakers and consumers of the product. Therefore, this word cannot be simply translated with the word "territory" as the concept is much more complex.

The Franciacorta terroir

Franciacorta's morenic origin gives to the land of this area an extraordinary mineral richness, which, together with the diversity of the soil, is the distinctive element of a high-quality viticulture, fully appreciated in the sensory characteristics of each Franciacorta wine.

The pre-alpine weather characterizes the grapes ripening thanks to the cold air during the night and the daytime warmth. Moreover, the mild wind blows from the Alps to the fertile Po valley protecting the grapes from diseases, that means a more genuine growth and final product.

Marinoni is proud to belong to the Franciacorta terroir and territory.


mercoledì 8 novembre 2017

Prosecco or Franciacorta, what is the difference?

Prosecco and Franciacorta are two famous Italian wines, both white, sparkling and very appreciated all over the world. Indeed, you can find them in the best restaurants and - in the mind of many - they have become a synonym for Italian wine. However, Prosecco and Franciacorta have profound differences that lie in their way of production and manifest inside the glass, with different flavors, bubbles and scents.

Do you prefer Prosecco or Franciacorta? In order to make the right choice, let's see the main differences.

What is Prosecco

Prosecco is made with the "Metodo Martinotti" - or Charmat method - where the wine is mixed in a stainless steel pressure tank, together with yeast and sugar. When the sugar is converted into alcohol and carbon dioxide, the yeast is filtered, and the wine is bottled.  This is a cheaper method that leads to lower prices for the final bottle.
The result is a  floral scent of jasmine, white roses, aromatic herbs, fresh fruit, pear, apple, apricot, and a savory fresh flavor. It is easier to taste and combine with aperitif and appetizers, to prefer if you like a floral and fruity flavor.
Prosecco is made in the Veneto region, mainly with the Glera grapes.

What is Franciacorta

Franciacorta is made with the "Metodo Classico" - also known as traditional method - that requires a more complex and expensive procedure. Using the traditional method, there are two fermentations in a row: the wine is fermented once on the barrel and then undergoes a second fermentation in the bottle after the addition of yeast, nutrients for the yeast, and sugar. The second fermentation results in a natural sparkling wine.
The first difference you can see is a thin and persistent bubble: its perlage is so refined that you will notice a slow bubble upward. The scent is that of yeast and dry pastry, jams, dried flowers, citrus notes and dried fruit. It is good to drink while eating fish, white meats, refined salami,  risotto.
Franciacorta is made in the Lombardy region, more precisely in a geographical area called Franciacorta (as it is for Champagne, Franciacorta is both a wine and the land where it is made) with Chardonnay or Pinot Noir grapes.
According to someone, Franciacorta is even more prestigious than Champagne.

What is better, Prosecco or Franciacorta?

It is, of course, difficult to make a choice, as they are very different wines not only from nose and mouth but also to table use. A Prosecco can be combined with starters and seafood crudités.
Franciacorta is preferable in combination with risotto, vegetable sticks or white meat. It must then be emphasized that is your taste that makes an important difference. If you prefer more fruity and floral scents, use Prosecco, and if you prefer evolved and elegant fragrances, then uncork a Franciacorta.

And, of course, it's a matter of taste: just give both a chance and make your choice.

Why Marinoni and Franciacorta

Marinoni's workshop and headquarters are based in Cellatica, one of the few Franciacorta villages where the wine is produced. We are surrounded by Franciacorta vineyards, the air and the culture we breathe and eat are those of the traditional method. As well, we take care of a complex handmade process, using our traditional method for crafting pewter.

That's why there is more affinity between Marinoni and Franciacorta, even though we also like Prosecco. It depends on the occasion!

martedì 7 novembre 2017

Red wine baked pears

Pears are one of our favorite fruits. For this recipe, we baked them with wine.


  • 200 grams brown sugar
  • 20 small pears
  • 1 tsp ground cinnamon 
  • 1 lt sweet red wine
  • 10 cloves
  • 1 cinnamon stick

Preheat oven to 180°. Sprinkle the pears with brown sugar and cinnamon, place in baking tray with red wine, cinnamon stick and cloves. Bake pears for about 2 hours. Serve warm with a spoonful of sauce.

(pic: Marinoni pewter and ceramic pasta bowl)

Pere al vino cotte al forno

Le pere sono uno dei nostri frutti preferiti, abbiamo pensato di proporle cotte in forno con il vino.


  • 200 grammi di zucchero di canna
  • 20 pere piccole
  • 1 cucchiaio di cannella in polvere
  • 1 litro di vino rosso dolce
  • 10 chiodi di garofano
  • 1 stecca di cannella


Cospargi 20 piccole pere con 200 g di zucchero di canna, un cucchiaio di cannella e infornale a 180° per 2 ore in una teglia con un litro di vino rosso dolce, una stecca di cannella e 10 chiodi di garofano.
Servi le pere cotte al vino tiepide con un cucchiaio del loro sciroppo.

Semplici e golose, no?

(nella foto: piatto in peltro e ceramica Marinoni)