Sajni Fasanotti presents his Bistrot

Wineries embrace restaurants. For the column “Ristorante Amico” (Friend-restaurant), a wine producer presents one of his favorite restaurants, which in return offers a recipe paired with one of his wines.

Entrepreneur Umberto Sajni Fasanotti, who has fallen in love with the world of wine, has invested heavily in building a winery in Trentino, on the slopes of Mount Baldo. But his goal is not only to make wine: "I love the pleasure of the table so I would like the wine and food center Sajni Fasanotti estates to become a special place where we can share the happiness of food and eating well." In fact, he has created, on the provincial road that connects the village of Mori to the highway, a food and wine center with as many as four proposals for eating, depending on the time available and everyone's preferred style: a bistro that is also the point of sale for the estate's wines, a restaurant, a grill and a summer terrace for cocktails and aperitifs. 

The center opens at the foot of the quaint Monte Albano church, with the large, bright display of wines, which is also direct sales and bistro. Upon entering, the room is presented with tables for a quick meal and corners presenting the various wines. In addition, two large racks present the specially selected food products of the highest quality.

The bistro, where you can eat platters of cold cuts and cheeses and drink the winery's wines, comes alive every Friday night with musical evenings, or rather, real dance parties where hundreds of fans of music, good wine and fun gather.

Suggested recipe:

Carpaccio of 'carne salada' and fried vegetables

The carne salada is a typical specialty of Trentino Alto Adige: the most renowned and good one is from Riva del Garda. It has a particular taste that is absolutely different from that of raw meat, has a delicate and spicy aroma and is excellent for being cut into very thin slices and prepared in carpaccio.Viene presentata con funghi e fiori di zucca fritti.

Ingredients for 4:

360 g carne salada, evo oil for seasoning, salt, green pepper if you like.

For fried mushrooms: 6 button mushrooms, 1 egg, 00 flour, bread crumbs, peanut oil for frying 

For fried squash blossoms: 4 squash blossoms, 50 g fior di latte mozzarella, 50 g white flour, 1 egg, 80 g light beer, ½ tbsp extra virgin olive oil, salt

Preparation:

Prepare the beer batter by placing the sifted flour in a bowl, add the egg, oil and 2 tablespoons of beer. Mix with a whisk, and as soon as the ingredients begin to combine, add a pinch of salt and the rest of the beer, pouring it in little by little, always stirring with the whisk.

Knead the batter until it is smooth and free of lumps. Cover the bowl with plastic wrap and let stand for two hours.

Very gently clean the squash blossoms, removing the inner pistil and trying to leave the flower intact. Wash them quickly, letting them dry on a clean kitchen towel. Dice the mozzarella and fill each flower with the mozzarella, then close by rolling the end slightly. Keep aside.

Quickly dip one flower at a time into the batter and pass it into a frying pan with plenty of hot oil (about 170°). Fry until the flowers are nicely browned, then drain with a skimmer and transfer to paper towels. Keep warm. 

Meanwhile, clean the button mushrooms well and set aside. In a bowl break the egg add a pinch of salt and beat with the help of a fork. In two dishes pour flour and breadcrumbs respectively. Dip the mushrooms first in the flour, then in the egg and finally in the breadcrumbs.

In another pan heat the oil for frying. When hot, fry the mushrooms until golden brown, turning often. Three to four minutes of cooking will be enough. Drain them on paper towels, helping yourself with a skimmer.

Arrange the slices of carne salada on the plates. Sprinkle with salt (very little! The meat is already salty by itself), drizzle with extra virgin olive oil and let stand 15 minutes while the vegetables fry. Place the fried vegetables on the plate and serve well crisped.

If you like, you can sprinkle the carne salada with freshly ground green pepper.

Wine to pair:

Trento Doc Senzapensieri Metodo Classico 

Character of spirited mountain wines starting with sunny crystalline reflection. Hints of ripe apple, anise and licorice. Creamy in its carbonic dynamism, it has the generous pressing texture of perlage with persistent progression. Savory on the palate, satisfying and joyfully evolving.

Area of production: Zell di Cognola, Trento municipality. Shallow soil, very well draining, rich in skeleton, consisting of marly limestone scales.

Varieties: Chardonnay and Pinot Nero using the Trentino simple pergola system. 

Harvest: End of August.

Vinification: in stainless steel and classic method with rifermentation in bottle.

Alcoholic content: 12,50% vol.

Serving temperature: 6-8°C.

Suggested pairings: Aperitifs; light hors d'oeuvres; vegetable and seafood starters, oysters, shellfish, fish; vegetable, shellfish, and fish fried main courses.

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