Villa Quaranta, a Wine Weekend - La Gazzetta dello Sport

A great article about Villa Quaranta Tommasi Family Estate, described as the perfect location for a Wine Weekend, by La Gazzetta dello Sport in the JetLeg, a renowned Italian newspaper:

Villa Quaranta has always the right solution for all your requests. You can choose among a delicious menu at the restaurant, a more casual tasting at the wine cellar, a picturesque garden for a wedding or a business meeting, or enjoy he grand finale party at the swimming pool. The super-modern spa provides any kind of comforts: Saunas-Thermarium, anti-aging treatments, treatments with Valpolicella wine and much more. Unlimited pleasure!

To read the full article click >HERE<

15 Mag. | Ristorante Barrique, Pordenone

Venerdì 15 Maggio vi aspettiamo al Ristorante Barrique di Pordenone! In degustazione:
Tommasi Amarone Classico della Valpolicella Docg
Tommasi Ripasso Valpolicella Cl. Superiore Doc
Il Sestante San Martino Lugana Doc
Poggio al Tufo Alicante Toscana Igt
Info&Prenotazioni: 348 5120146 |
Ristorante Barrique
Viale Martelli, 41
33170 - Pordenone
T. 0434.521910

Caffè Dante Restaurant on Blog di Viaggi

"One of the most exclusive location in Verona, facing Piazza dei Signori. A really high class and elegant restaurant, with ancient furniture, professional service, and a top class cusine. it is difficult to suggest a specific dish to try, but the gran finale is undoubtly the best thing: chocolate gnocchi  on vanilla sauce.″
Food blogger Marta  writing for Blog di Viaggi has dedicated this article! For the entire article read it here!


Join us and a team of culinary experts on Seabourn's upcoming Taste of the Mediterranean Food and Wine Cruise aboard Seabourn Sojourn’s April 18 cruise from Piraeus (Greece) to Montecarlo (Monaco). We'll be on Seabourn Sojourn with ‪‎Tommasi‬, Masseria Surani and Poggio al Tufo wines!
- Cooking demonstration and guest menu by Seabourn's celebrity chef
- Extended Shopping with the Chefs outings ashore
- Tours of esteemed local wineries
- Daily tastings of local food and wine on board
- Special themed meals featuring local ingredients
- Festive deck events and gala luncheons with local entertainment
- Wine Appreciation Lectures and Tastings by our Guest Sommelier
Here's the itinerary:
18 apr 2015 - Piraeus (Athens), Greece
19 apr 2015 - Monemvasia, Greece
21 apr 2015 Amalfi, Italy
22 apr 2015 Civitavecchia (Rome), Italy
23 apr 2015 Livorno (Florence/Pisa), Italy
24 apr 2015 St Tropez, France
25 apr 2015 Montecarlo, Monaco
More info on Seabourn website!

2015 Expo Fridays at Borgo Antico Restaurant

Expo Milano 2015 is the Universal Exhibition that Milan will host from May 1 to October 31, 2015. It will be the greatest event about alimentation and nutrition.
Over this six-month period, Milan will become a global showcase where more than 140 participating countries will show the best of their technology that offers a concrete answer to a vital need: being able to guarantee healthy, safe and sufficient food for everyone, while respecting the Planet and its equilibrium. In addition to the exhibitor nations, the Expo also involves international organizations, and expects to welcome over 20 million visitors to its 1.1 million square meters of exhibition area.
Villa Quaranta presents 2015 EXPO Fridays
6 special dinners based on the products of the Valpolicella, Lake Garda and Lessinia's territories
May 8 | The fish - from Lake Garda to Adriatic Sea
June 12 | The Asparagus
July 10 | RedHaven Peach is served
August 2 | Black Truffle
September 11 | Valpolicella's Grapes
October 16 | The Mushrooms of Lessinia

Discover 2015 EXPO Fridays here!

How to book
Tel. +39 0456767300


500 gr of corn flour
500 gr of "00" flour
500 gr of sugar
1 vanilla fresh bean
500 gr of butter
5 egg yolks
500 gr of sweet and peeled almonds
a pinch of salt
1 spoon of grappa
Mix the corn flour, "00" flour and sugar together. Open the vanilla bean to extract its seeds. Add it to the mixture with room temperature butter and minced almonds.
After blending all ingredients, add a pinch of salt and a spoon of grappa. Incorporate the egg yolks one-by-one until the mixture becomes uniform.
Place it on a buttered cake pan without pressing. Bake it 150° for an hour, then leave it out to cool off.
What to pair with Sbrisolona? Tommasi Fiorato Recioto della Valpolicella is the perfect choice!

Gnocchi in Cheese Fondue and Fresh Black Truffle

GNOCCHI – Potato Dumplings:
Ingredients for 4 people:
400 gr potatoes
100 gr white flour
1 egg
3 tablespoons grated parmesan
nutmeg and salt to taste
Method: Boil the potatoes in salted water (not overcooked), cool them under running water with the peel . Peel the potatoes and make them pulp. Combine above ingredients and knead with hands until a smooth and floured ball is obtained. Working on a pastry board with flour, forming small sticks to be cut into cubes.
150 g fontina
100 grams of liquid fresh cream
1 tablespoon truffle oil
1 fresh black truffle
Heat the cream, fontina cheese, cut into cubes and stir to make a smooth cream.
Boil the gnocchi in boiling salted water. Drain and serve with the fondue.
Decorate the plate with slices of black truffle.
We pair Gnocchi in Cheese Fondue and Fresh Black Truffle with Tommasi Arele Igt!

Carnival Frittelle

Carnival is coming… and at Borgo Antico Restaurant’s we are ready to cook... “frittelle”!
One of the typical Italian Carnival dessert, the “frittelle” are sweet fritters, delicious but easy to prepare on your own.
If you want to cook the perfect frittella, this is our chef’s secret recipe:
400g/16oz flour
3 eggs
1 cup fresh milk
6 tablespoons sugar
½ glass of grappa
1 lemon
300g/12oz raisins or diced apples
20g/1oz fresh yeast
1 pinch of salt
3 liters of vegetable oil (we recommend peanut oil)
Put the raisins in a bowl with water for about 15 minutes. Sift the flour. Combine in a large bowl 3 eggs, milk, sugar, a pinch of salt, lemon zest and raisins previously squeezed (or diced apples). Stir and add the yeast mixture and the glass of grappa. Let the dough leaven for about 20 minutes.
Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer and heat oil to 375°F. Working in batches, add 1 heaping teaspoonful batter to oil for each fritter. Fry until golden and tripled in size. Using a slotted spoon, transfer fritters to paper towels to drain. Mound fritters on serving platter and dust with powdered sugar. And enjoy a sweet Carnival!

Taste of Love

It's almost Valentine's Day... did you choose your next prey but haven’t thought about the right gift yet?
Still missing a few days, we’ll give you some advices...
- If you are romantic, nothing better than a stay in a timeless place, among massages, charming hotel rooms and candlelight dinners in Villa Quaranta (yes, easy win)
- If you are a food lover, our Borgo Antico chefs suggest "A Taste of Love", a special menu that will conquer you both
- If just the remotest idea of organizing anything makes you tired and if you want to conquer her with the minimal effort, you can come directly to the SPA, to relax with a fantastic treatment for two!
And if it doesn’t work ... don’t worry, we wait for you in our cellar, armed with Amarone…