CIAO TUTTI!!

CELLAR DOOR OPEN TODAY SUN 21ST FEB 10AM -4PM

4126 1311   0408 875 305

ciao tutti!

Yes…. Cellar Door OPEN TODAY SAT 20TH FEB 10AM -4PM

4126 1311  4126 3470  0408 875 305

CIAO TUTTI!

CELLAR DOOR OPEN TODAY FRID 19TH FEB 10AM -4PM

4126 131  0408 875 305   4126 3470

HERE’S the pic of the BAKED RICOTTA W HERBS & GARLIC that the Little Cellar Rat made earlier this morning.  It’s smells and looks DELIZIOSO!!

Can’t wait until it’s cooled enough to try it.

va bene…. here’s the good oil on what to do + it really is very easy.

Choose a small oven proof dish. Drain any liquid from the ricotta. 

TLCR  used 2 x small pieces about the size of your hand.  That’s a good size to get that nice crusty edge which is the best part!

Mix EVOO, chopped garlic, fresh herbs (rosemary, thyme, oregano are good) smoky paprika, cracked pepper and whatever else brings joy to you heart!

Pour over and baked Mod oven, uncovered  for around 25 mins.  Use your own judgement.

a tip:  Being a fresh cheese, Ricotta doesn’t keep very long,  so prepare everything and put into the fridge for 3-4 days, or until you are using the oven –  for example to make a GF Quiche as TLCR did this morning.

buona cucina….. buon appetito! 

CIAO TUTTI!

YES, CELLAR DOOR OPEN TODAY THURS 18 FEB 10AM-4PM

4126 1311 4126 3470  0408 875 305

The Little Cellar Rat has been sharing foodie tips this week.  

One was about MARINATED FETA.

She was explaining how a flat  container stops the cheese breaking up.  Here’s a pic as promised  showing how a flat  container stops the cheese breaking up.  

Cut the feta into fingers with a thin bladed oiled knife then into cubes. Wipe the blade with paper towelling. Mix EVOO, garlic,  fresh herbs, cracked pepper etc  in a small bowl then pour over the cheese.

This stops the lovely soft cheese from breaking up unnecessarily.

buon appetito!!

CIAO TUTTI!!

CELLAR DOOR OPEN TODAY WED 17TH FEB 10AM -4PM

4126 1311      0408 875 305

Plenty of parking for vans and trailers.

CIAO TUTTI!

CELLAR DOOR OPEN TODAY ‘FAT TUESDAY’ 16TH FEB 10AM -4PM 

4126 13  4126 3470  0408 875 305

Do you call it Shrove Tuesday, Pancake Day, Mardi Gras or, as it’s known in Italy, Martedì Grasso?

Whatever name you know it by, the day before Ash Wednesday offers an excuse to indulge.  In Italy, this time of the year goes under the name of Carnevale Lit. ‘Goodby to the flesh’ and the last day of Carnevale, in 2021, falls on Tuesday 16 February.  It’s the day before Ash Wednesday, the first day of Lent.  And because the date of Easter changes every year, so too does Carnevale.

As with all Italian celebrations and holidays, food plays an important part in the widely-celebrated and important Carnevale traditions.  Food even has a bearing on the name.  The Italian word Carnevale is derived from the ancient Italian for carne (meat) and vale (farewell).  And that’s why Lent is preceded by significant parties and meals.

As with the Mardi Gras (which is French for ‘Fat Tuesday’)  or, as it’s known in Italian ‘Martedì Grasso’ yes, in both French and Italian the adjective usually goes after the noun) celebrations that will be held around the world, this date marks the opportunity to enjoy a final party – a day of eating and merrymaking – before the period of abstinence and fasting during Lent.

CIAO TUTTI!

Yes, Cellar Door open today MON 15TH FEB 21 – 10AM -4PM

41261311  4126 3470  0408 875 305 for tastings and sales.

All our wines, sparkling, fortifieds and liqueurs are made here on the Hill.

Terranzo the winemaker is proud of his Sicilian heritage where wine is made with pride, passion and respect for tradition.

A wine experience at our cellar door gives you the chance to speak with the winemaking team, quite a privilege really.

Oh… don’t forget that tastings at the Cellar Door are FREE!

CIAO TUTTI!!

YES…   CELLAR DOOR OPEN TODAY SAT 13TH FEB

10AM -4PM   4126 131    0408 875 305

Plenty of parking for cars and vans.

CIAO TUTTI!

CELLAR DOOR OPEN TODAY FRID 12 FEB 10AM -4PM   4126 131   0408 875 305

The Little Cellar Rat has had an amazing week welcoming people from all over who are discovering this beautiful region, its great produce and its fascinating backstories.

Keep coming and tell your friends and families!!