Category Archives: Recipe

Best wishes from Mezzacorona!


Are you looking for a delightful recipe for your Christmas cookies? Here you will find something really special that will suprise your guests!



150 g brown sugar

500 g flour

150 g soft butter

120 g cocoa powder

250 ml fluid honey

2 small eggs

1 teaspoon baking powder

A pinch of salt

Orange peel and lemon


Mixed spices, like cinnamon, nutmeg, pepper and clove

(If you do not like spices, you can omit them).


Knead the butter and sugar, add the eggs, salt and the spices  and half flour mixed with the baking powder. While stirring, add the honey, the cocoa powder and the remaining flour. The dough will be very soft, but do not add anymore flour, otherwise the cookies will be too crunchy. Put the dough in the fridge and let it rest for a few hours.

Roll out the dough on a work surface dusted with cocoa powder: it will have to be about half a centimeter thick. Use your favourite cookie cutters and once you have dozens of sweet, nice Christmas shapes, bake the cookies at 180 ° C for about 10-12 min, be careful not to overcook them!

Let the cookies cool down and decorate them to you taste!


Best wishes from all the Mezzacorona Team and do not forget to toast with our wines!

Happy Thanksgiving!


Yes, you did. Last year your mother-in-law cooked a wonderful Thanksgiving dinner and with some sense of revenge you promised yourself and (quite proudly) your family to surprise them all next year with an unforgettable meal.

Now that Thanksgiving has arrived and you have yet to find anything sensational other than the traditional turkey, you regret your own words.  If you don’t want your dinner to be “unforgettable” in a bad way, we have found a solution that will save your dinner…with an Italian touch!

Look at the wonderful recipes that the Chef  Lorenzo Callegari gives to delight your guests, it will be a true success!




400 gr rice

100 ml white wine

1500 ml chicken broth

150 cooked pumpkin puree

70 gr grated parmesan

30 gr butter

20 slices of smoked duck breast


Chop the onion and sauté in a pan. Add the rice and let it toast, then sprinkle it with the wine. While stirring, pour the broth in and cook the rice for about 17 minutes.

Add the pumpkin puree, parmesan and butter, and let it rest covered for a couple of minutes.  Serve in the plates and add the sliced smoked duck breast each.






300 gr chestnut puree

100 gr sugar

200 ml double cream

400 gr whipped cream

100 gr milk chocolate

15  gr gelatin sheets


In a pen caramelize the sugar and add the chestnut puree.  Pour the double cream in and cook until the caramelized sugar is melted. Whisk well everything and let it cool down.

Soften the gelatin in cold water, squeeze it and let it melt in a small pot with some brandy.  Melt the chocolate, add the gelatin and the whipped cream. Mix the two compounds gently and fill the glasses of mousse.  Decorate with some fruit or persimmon sauce.


Enjoy with your favorite glass of Mezzacorona and do not forget to take a picture of your Mezzacorona Moment at Thanksgiving! (

First Snowfall of the Year!


When we woke up this morning, a surprise was waiting for us right outside our doors. The rainstorm had finally subsided and had given way to a clear, open sky. Just a few clouds were still hiding the mountain peaks surrounding the valley.



Suddenly the wind rose and blew away the last clouds and.. the snow appeared! The first rays of sun lit the top of the mountains where a layer of fresh snow had delicately fallen during the night. Like a canvas receiving the final touch of a meticulous painter, now the whole picture looks perfect: the snow is glistening on the Alps while down below the woods look great in their fall dress, and a fresh breeze blows over the Adige river, flowing gently into the valley.



This sounds like poetry, but the truth is that winter is coming and we are now ready to wear our coats, scarves and gloves. Even when we sit at the table, our senses want to find comfort in something warm. So, why don’t you try the Tiroler Gröstel  that Lorenzo Callegari, the chef at “Trattoria Vecchia Sorni”, prepared  especially for us? It’s one of the most traditional Austrian dishes, quite popular in our area as well, extremely easy to prepare, and absolutely delicious!



Tiroler Gröstel

(Roasted potatoes and veal)



6 Boiled potatoes cooked with their skins the day before

1 Poundof veal in small pieces

1 onion

2 Bay leaves


Peel the potatoes and cut into pieces of ½ inch in size. In a large skillet, add extra virgin olive oil and heat on high adding the potatoes and let them brown for 5 minutes.

In another pan, brown the meat with extra virgin olive oil and add the onion. When finished browning, cut into strips and add the veal and onion to the pan with the potatoes and continue to cook the mixture together for an additional 3 minutes, adding the bay leaves and salt and pepper to your liking.


Enjoy it with a glass of Mezzacorona, and look ahead to the winter to come!

Is there anything better than…?

Is there anything better than great food and wine shared with your favourite company on a relaxing Sunday? Oh well, there might be a few alternatives, but this sounds definitely good!


Yesterday was a beautiful sunny day, here at

the foot of the Italian Alps, and we decided to have lunch at Trattoria Vecchia Sorni (, a lovely family run restaurant, right close to the Mezzacorona wineries.


We were sitting outside, with a breathtaking view on the Adige valley, enjoying the mild September sunshine. The chef, Lorenzo Callegari, spoiled us serving a surprising pasta with octopus and gazpacho, followed by a great trout fillet. A chilled glass of Mezzacorona Pinot Grigio could not miss to complete this moment..absolutely perfect! Enjoy!!


Cold tagliolini with octopus and gazpacho


400 gr cooked and cooled egg pasta tagliolini

300 gr cooked octopus


For the gazpacho:

1 red pepper without seeds

2 tomatoes

3 leaves of fresh mint

7 basil leaves

1 clove

half peeled onion

1 peeled cucumber without seeds

1 chilli pepper

Olive oil

Thyme and marjoram



Whisk all the ingredients and let them stand in the fridge for 30 minutes.  Chop the octopus in cubes and add the cold tagliolini and the gazpacho. Mix and add salt and pepper to your taste!


Trout fillet with potatoes, green beans and basil sauce.



4 trout fillets without bones

2 peeled potatoes

150 gr green beans

1 basil wisp

Olive oil


Grate the raw potatoes in strips and prepare little cakes.  Cook both sides in a pan for 2 minutes until they are crispy. Add salt to your taste.

Cut the trouts in 2 and marinade them in white wine and lemon juice for 30 minutes. Take them out the marinade and flour them only on the skin side.

Heat the pan and add the olive oil. Brown the fillets on the skin side first for 3 minutes over a medium flame. In the end put them in the oven at 320°F (160°C) for 5 minutes.

Peel the beans and cook them in salted hot water for 10 minutes. Sauté them with oil and garlic.

Whisk the basil with the olive oil. Sprinkle the basil on a plate, then put the beans on the fillets and in the end the potato cakes. Enjoy!




Sweet July 4th! What’s better than a chocolate touch?


You are sitting outside in your porch, a soft breeze gently ruffles your hair. You’re finally getting a rest after a long, hot day of entertaining. The kids have gone home and all the leftover mess from the party has been cleaned. The fireworks begin to light the summer sky, and your lovely other half brings a spoon of pure sweetness in your mouth..

Do you think it’s just a dream? Of course not! It’s just the perfect ending of a great July 4th! With the help of Lorenzo Callegari, chef at Trattoria Vecchia Sorni (, who presents  a special dessert to celebrate a special occasion!


Chocolate Mousse with Strawberries




1 pound of chocolate

4 cups whipped cream

1 glass of cognac

1 egg

1 lemon

a few strawberries

a few mint leafs

raspberry sauce



First, melt the chocolate 70% of the way. Place in a container and mix energetically with a glass of heated cognac, an egg, and 3 spoonfuls of whipped cream.

Now add the rest of the whipped cream and stir it delicately from bottom to top. Let it rest for about 30 minutes. Meanwhile, cut the strawberries into small pieces and mix with sugar, raspberry sauce, and lemon juice.


Put a spoonful of strawberries on the bottom of a large glass. Add the chocolate mousse, and complete with some more strawberries. Put a mint leaf on the top to decorate. Accompany with a scoop of strawberry ice cream.


Finally, pour a chilly glass of Mezzacorona Moscato and toast July 4th 2012!


Lamb Rib Loin Chops with Cabernet Sauvignon sauce


It’s Friday evening, the week is finally over and we want to celebrate the beginning of the weekend with a very special dinner. Lorenzo Callegari, chef at Trattoria Vecchia Sorni (www.trattori shows us how to cook a scenographic dish, with a hidden secret ingredient: one of the Mezzacorona wines, the Cabernet Sauvignon!


Lamb Rib Loin Chops with Cabernet Sauvignon sauce




1 lamb loin cleaned of the fat

4 spoonfuls of breadcrumbs

3 sprigs of parsley

4 sprigs of thyme

1 sprig of marjoram

2 sprigs of rosemary

6 mint leaves

extra virgin olive oil


salt and pepper


and of course..

Mezzacorona Cabernet Sauvignon!


Clean the lamb loin then season with salt and pepper. Roast in a skillet for 3 minutes per side with extra virgin olive oil.


In the meantime, prepare the seasoned bread: put the breadcrumbs and all the herbs in a mixer and blend for 2 minutes. Place in a bowl and add 3 tablespoons of olive oil.


Preheat the oven to 350 degrees and cook the lamb loin for 18 minutes. In the last 3 minutes, cover the lamb with the seasoned breadcrumbs. When finished, take out of the oven and let cool.


Uncork a bottle of Mezzacorona Cabernet Sauvignon and add a couple of glasses in a skillet and let it evaporate with a tablespoon of butter. We know you’ll want a glass of this spectacular wine for yourself, but you’ll have to be patient until the recipe is done!


Takes just a few additional minutes: put some sauce on the bottom of the plate and serve the lamb rib loin chops with roasted potatoes and asparagus.


Now you can finally sit down and enjoy your succulent dish with a beautiful glass of Mezzacorona Cabernet Sauvignon.

Have a great weekend!

Tasty Memories From Italy


You finally return home, after a long, long day at work: Half spent babysitting your boss and the other half asking yourself the reason why you play babysitter to begin with. After 45 minutes of commuting, you just look forward to slipp

ing off your unreasonably narrow shoes throwing your jacket on the couch and opening the fridge.

And there’s your salvation. A chilly bottle of Mezzacorona Pinot Grigio, just waiting to be uncorked! Grab the bottle, pour a glass of this authentic taste of Italy and enjoy it while sitting outside, in this near-summer evening, watching the sun going down. All sings point to the fact that this is a perfect ending to a hard day, but the groans out of your stomach tell you there’s one last thing that needs attending to.

You return to the fridge, where you see a bunch of asparagus and some ham from yesterday’s dinner. Worried about how to put 2 and 2 together? Of course not! You remind yourself of that fantastic asparagus salad you had last year in Italy. Where was it? Oh yeah, right in that lovely, family run restaurant in the heart of the Italian Alps, at Trattoria Vecchia Sorni ( The recipe was fairly simple, but amazingly delicious!


Marinated white and green asparagus salad with browned speck



– 7 peeled white asparagus

– 3 peeled green asparagus

– sliced speck or any smocked ham

– honey

– pumpkin oil

– extra virgin olive oil

– apple vinegar

– salt



Cut the asparagus into small pieces. Prepare the vinaigrette in a container. Mix the honey with the vinegar, the salt, the olive and the pumpkin oil until it is homogenized, then add the asparagus. Mix and let it sit for 10 minutes. In a pan quickly brown some smoked ham and then put it on the marinated asparagus salad.


Enjoy it with a refreshing glass of Mezzacorona Pinot Grigio, and suddenly, those narrow shoes and long work days are a thing of the past as you’re transported back to Italy.

Viva la mamma! Celebrate Mother’s Day on May 13th!


She was the first to hold you in their arms when you entered the world.


She is the person you can turn to for much needed advice or a strong hug.



is the person who will always love you.


No matter if you use the past, present or the future tense when you talk about her, your Mom will forever be in your heart. This upcoming Sunday, May 13th, is her day, so why not take this occasion to tell her how much she means for you? Return some of the sweetness she gives you everyday with a delicious recipe that Lorenzo Callegari, chef of “Trattoria Vecchia Sorni”, has created for this day: Warm rhubarb and strawberry salad with vanilla ice cream.



Ingredients for the homemade vanilla ice cream:


1 Cup of Cream

3 Cups Milk

1 Stick of Vanilla

6 Egg Yolks

1 Cup Sugar

1 Cup cold cream


Boil the cream together with milk and the vanilla scoured from the stick. In a container, beat the egg yolks with the sugar. Add it to the cream mixture and put it back on the stove until it reaches174 °F. Put the mixture in a container and add the cold cream. Put in the freezer and mix deliberately every 15 minutes until it becomes a cream.


Cut the strawberries and the rhubarb into small pieces. In a pan, brown a tablespoon of butter with 2 spoonfuls of sugar . Add the strawberries and rhubarb, and let it cook for a couple of minutes.

Wet the mixture with orange juice and let it reduce for another 2 minutes. Put the entire mixture in a deep plate and add 2 scoops of vanilla ice cream. Add mint leaves and colorful flowers for presentation.


Pour her a glass of Mezzacorona Moscato and serve your Mom with a kiss and an “I love you!”

‘Tis the Season for White Asparagus with Cheese & Potato Cakes!

Trentino is a region where nature alw

ays has something to offer. During this season in particular, long stalks of asparagus, remarkably tender and brimming with flavor can be found to the north of Trento in an area called Zambana.  For Lorenzo Callegari, the young Chef at “Trattoria Vecchia Sorni,”  this provides the  chance to prove once again his talent with this delicious produce. Here’s his wonderful recipe, so you can soon prove your talents as well:

White asparagus with cheese and potato cakes

12 White Asparagus
2L of Water
¼ Bottle of White Wine
1 Tablespoon of sugar
3 Tablespoons of butter
6 Pieces of Asiago cheese (or any tasty, medium aged cheese)
3 Potatoes

Peel the asparagus. In a pot, add all of the other ingredients and bring to a boil. Once boiling, add the asparagus and cook for an additional 3 minutes . Once it boils again turn off the fire and let rest for a half hour.
Peel the potatoes, cut them into thin slices and add salt.  With a cookie cutter 3 inches deep, form the layered potato cakes.  Roast them in a frying pan on medium heat for 3 minutes per side.
In another pan, brown the cheese and carefully put it over the asparagus with the potato cakes. Decorate with thyme and some onion grass thinly chopped.

Pair your finished dish with a glass of Mezzacorona Pinot Grigio.  You’ll be delighted!

Unique Flavors from Trentino, Italy


When you travel, part of the

experience comes from the food and wine you taste around the world. You might forget the boring monuments the tour guide showed you or the name of the village where you got lost, but you will never forget the scents and flavors from your journey. Trentino is a unique region in the North of Italy, with magical hidden valleys, mountains and culinary traditions that make your travel experience unforgettable.
After driving through narrow streets and climbing the hills in the heart of the Italian Alps, you finally reach a small village. In the middle of the square is a local artist carving sculptures. You cannot stop there because there’s something irresistible in the air that drives you to continue exploring. It’s the chef Lorenzo Callegari, creating one of his masterpieces in the kitchen of “Trattoria Vecchia Sorni”. It’s a lovely family run restaurant, with a great veranda where during the spring and summer seasons, you can enjoy a delectable meal with a beautiful view on the surrounding vineyards of the Adige valley.
Today Lorenzo has prepared a delicious appetizer based on “Carne salada” (salty meat), a very traditional dish of Trentino. This exceptional cut of seasoned beef, thinly sliced, can be eaten raw or cooked. In the past, people used to salt the meat to preserve it for long time. Today Lorenzo presents the Carne Salada with fresh salad and a potato pie.

Ingredients for Carne salada (salted meat):


2 lb. round of beef
1 oz. coarse salt
½ oz. coarse black pepper
2 tsp. coriander
2 tsp. cumin
Extra virgin olive oil
Rosemary and bay leaves


Clean the meat. Once it is covered with all other ingredients, put everything in a tight container in the refrigerator and turn the meat once a day for 8 days. After that, slice the meat thinly and accompany it with fresh salad and a potato pie.
Enjoy with a glass of Mezzacorona Pinot Grigio and you’ll take a journey through the genuine flavors of Trentino!