RICH POTATO FOCACCIA

Appetizer or entree 

This week's recipe is the result of a very nice friendship born on Facebook. Thank you Paola!!!! I just made a couple changes, the originals will be noted at the end of the recipe.

400 gr. potatoes (14 oz.)
400 ml. water (1 1/3 cup)
250 gr. Italian 00 flour (about 2 - 2 1/2 cups)
60 gr. grated Parmigiano (about 1/2 cup)
30 gr. Italian extra virgin olive oil (2 tbsp)
2 bratwurst links, crumbled
60 gr. provolone or scamorza (about 3 slices of pre-sliced provolone), cut in thin stripes
1 medium onion, thinly sliced
Italian sea salt and pepper

Peel potatoes and wash them carefully, pat them dry and thinly slice (with the aid of a mandoline).

Preheat oven to 380 F.

In a large bowl arrange water, oil, salt and pepper, then stir in flour and parmigiano, mix carefully until you obtain a smooth batter. Add potatoes, onion, cheese strips and brat crumbles, mix to coat evenly.

Spread the mixture on a pizza baking dish, lined with parchment paper and level evenly in order to have the same thickness. Sprinkle with some more parmigiano and drizzle with some more olive oil.

Bake for 50-60 minutes, until golden and crisp.

Serve lukewarm in squares.

We served 6 people with this.

- I used a 9x13 foil baking dish, so it was thicker than the original, therefore it took 10-15 minutes longer to cook.
- Paola's original recipe called for 3 big slices of ham (diced) or 8 slices of bacon (cooked until crisp and crumbled).
- Paola's original recipe had no onion (which is perfect with brats and potatoes).
- For a better result, use 00 Italian flour tailored for pizza.
- If used in a mixed appetizer, make smaller squares and you'll serve more people.
- Quantities in parenthesys are approximate: please buy a cheap digital scale that weighs grams and your dishes will result even better

POLENTA WITH MUSHROOMS AND SAUSAGE SAUCE

Entree - Gluten free - Can be lactose free and vegetarian (READ notes below)

For Polenta:
12 cups water
1 lb. Italian polenta flour
1 1/2 teaspoon Italian sea salt

For the sauce:
1 oz. dried porcini mushrooms
1 onion, cut in thin wedges
2 sausages (I use plain bratwurst), casing removed and crumbled
12 oz strained Italian San Marzano tomatoes
2 tablespoon olive oil
Italian sea salt

2 tablespoon grated parmigiano


Prepare polenta: bring a large pot of water to a boil.

Soak the porcini in warm water for 20 minutes.

When the water boils, add salt and slowly add polenta flour in a thin stream, whisking; reduce heat to medium and cook for 2 minutes whisking frequently; reduce heat to low and cook for 40-45 minutes, stirring occasionally with a wooden spoon.

Remove porcini from the water, squeeze excess water and cut pocini in small pieces; filter water carefully because you'll use it.

In a large saucepan, over medium-high heat, warm up the oil, then add porcini and onion sautee for 3 minutes; now add sausage and sautee for 3 more minutes.

Stir in mushroom water and then the strained tomatoes. Cover with a lid, lower heat to low and let simmer for about 35-40 minutes or until it reaches your desired thickness.

By that time polenta should be ready, too (remember: it will never be overcooked).

Transfer it to a bowl to set, then invert onto a big serving plate, top with sauce and parmigiano.

 


Serve immediately.

This recipe serves 8-12

- If you want a softer polenta, use a little more water; if you want it harder, use a little less water or cook it for a longer time, so that water will evaporate more.
- I mixed a couple tsp of Italian herbs mix to the polenta.
- It's gluten free. Avoid sausage for a vegetarian dish and parmigiano for a lactose free one.

ITALIAN RIGATONI WITH RED WINE SAUCE

Entree - Vegetarian - Can be vegan, lactose and gluten free (READ notes at bottom)

Thanks to our FB friend Elisa for the recipe that I just slightly changed (original version noted at bottom)!

1 lb Italian rigatoni (or other pasta)
2 cups red dry wine
1/2 onion, roughly chopped
3 tbsp Italian extra virgin olive oil
4 tbsp Italian grated Parmigiano Reggiano or Grana Padano
Italian sea salt


Bring a large pot of water to a boil.

In the meantime, warm up olive oil in a non-stick skillet over medium-high heat and sautee onion until golden, then add wine and let it cook until it thickens.

When water boils, add salt and pasta, stir constantly for about one minute and cook until al dente (stirring occasionally). Drain, reserving some of the water.

Transfer to the skillet with the sauce and toss on medium-high heat for about 2 minutes until well combined (if the sauce is too thick, add a few tbsp of the reserved water).

Serve immediately sprinkled with parmigiano.

This recipe serves 4.

- The original recipe from Elisa called for butter, instead of olive oil, and she blended the sauce in order to have a smoother texture (I love bits of onions)
- Next time I'll try sprinkling some freshly chopped parsley: I have a feeling that it would be good.
- I used Merlot. Remember to use ONLY high quality ingredients and a good wine. You have very little ingredients and they need to be good, if you want to have a good dish.
- The reason why I suggest to stir pasta constantly for the first minute because that's the best way to prevent it from sticking, without adding oil in the water (it would prevent pasta from sticking, but that would happen to sauce, also)
- If the sauce doesn't thicken, add 1/2 tsp of corn starch dissolved in little cold liquid.
- It's vegetarian. Can be vegan and lactose free, if you don't use cheese and gluten free, if you use gluten free pasta.

HAND MADE EGG FETTUCCINE WITH ITALIAN PORCINI SAUCE

Entree - Vegetarian

For the dough:
200 grams Italian 00 flour
200 grams Italian semolina, milled twice
4 extra large eggs

For the sauce:
2 oz Italian dried porcini
1/2 small onion, thinly sliced
1/4 cup brandy
1/4 cup cream
Italian extra virgin olive oil
2 tbsp freshly chopped parsley


Soak porcini in lukewarm water for about 20 minutes (a little longer if you live in a very dry climate).

To minimize cleaning arrange flour in a bowl, create a “well” in the middle and place eggs in it.

Working with a fork, mix flour and eggs enough to be able to transfer “crumbles” on a lightly floured surface without messing your kitchen too much.

Knead, until you obtain a smooth dough, at least 10 minutes: the time depends also on the quantity of pasta you're preparing.

Wrap it tightly in plastic wrap and let it rest for 30 minutes at room temperature. Flour gets “stressed” when you knead it and if you don't allow it to rest, it will compromise the results.

While your dough rests, prepare the sauce.

Remove porcini from water, squeeze them and cut the bigger pieces. Carefully pass water through a very fine sieve (or one lined with paper towel), to remove all impurities, and set it aside.

On medium-high heat, warm olive oil in a non-stick skillet and sautee onions for about 2 minutes, then add mushrooms. When sauteed, deglaze pan with brandy and, once alcohol evaporates, add the reserved soaking water.

Cook until it thickens then stir in cream and simmer for 5 more minutes. Stir in parsley and set aside.

Cover your working surface (usually I work on my table) with an old but clean tablecloth, one of those you won't use anymore.

Cut a slice from the dough and flatten it so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers at widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it's smooth.

Arrange the pasta sheet on the cloth and keep going until you set all pasta trhough the widest setting.

 

Roll pasta sheets through the machine, decreasing the setting, one notch at a time (do not fold or turn pasta), passing all sheets through the same notch before decreasing it, until you reach your desired thickness.

Let pasta dry for about 10 minutes, flipping it once.

Bring a large pot of water to a boil.

Now feed your dough through the fettuccine attachment and spread them on the cloth, to allow a little more drying time.

When water boils, add salt then your handmade fettuccine and stir immediately.

Pasta will cook in about 2-3 minutes, depending on the thickness. Pull it out of the cooking water and transfer it directly into the skillet with sauce, toss to coat on medium heat, adding a few tbsp of cooking water, if needed.

Serve immediately.


- As a rule of thumb, when preparing fresh pasta, you should consider 1 egg per person.
- Please, don't use parmigiano with this dish.
- You can use dried Italian egg fettuccine or pappardelle, adjusting cooking time!
- Remember that fresh pasta needs a thiner sauce, because it absorbs a lot.
- You can find the video on how to make the pasta here (it was presented with a different sauce).

How to prepare Italian meatballs

This week you won't see a regular video but one made with slides: it was Thanksgiving week and we didn't have time.

MY STYLE ITALIAN MEATBALLS

Entree

Pasta with meatballs is not a typical Italian dish, in some regions you find pasta served with mini-meatballs (hazelnut size). Here it started at the beginning of 1900s when Italian immigrants had to bring food at work with them and, since they could not bring too many containers, wives used to put everything together (meat, pasta and veggies). Continue eating it, if you like it, just remember the history of this dish and, mostly, don't serve it to your Italian friends, please ;-)

1 lb lean ground beef
1/2 lb sausage (or better brats, since they don't have fennel seeds)
1 egg
1 1/2 cup Italian San Marzano peeled tomatoes with their juice, roughly chopped
1/4 cup of Italian grated parmigiano reggiano
2 slices of sandwich bread
1 tbsp chopped fresh parsley
1/2 cup white or red wine
Italian extra virgin olive oil
Italian sea salt
Nutmeg
Milk

In a small bowl soak bread in milk.

In a big bowl crumble the ground beef and the sausage. Add parmigiano, egg, bread soaked and squeezed, parsley, nutmeg and salt. Mix everything nicely, until combined.

Shape into meatballs about the size of a walnut (or slightly bigger).

Dredge in flour, shaking the excess and warm up olive oil in a saucepan with lid, over medium high heat.

Then sautee your meatballs, until golden on both sides (they don't have to be golden all around).











Deglaze your pan with white or red wine and, once alcohol has evaporated, add the tomatoes.

Cover with lid, lower to simmer and cook for about 30 minutes, making sure they're cooked throughout.

I made 25 meatballs with these quantities.

- The reason why I keep them "small" is because they cook faster and remain moist.
- You can also use strained San Marzano tomatoes.
- You can cook peas together with meatballs or also serve them with last week's recipe: patate alla genovese (recipe here and video here)
- You can find the video here (it will be a voice over slides type of video, since we didn't have any time)

How to prepare Italian potatoes Genova-style Patate alla Genovese

Here is our video recipe. You can find it written in details here below!

POTATOES GENOVA-STYLE (Patate alla genovese)

Side dish - Vegetarian/vegan - Lactose and gluten free

For this recipe I have to thanks Mara (a FB friend) for the idea when she posted on her "Italy classy and chic" and Marina (another FB friend) that gave me her recipe, since she lives in Genova!

2-3 medium potatoes
1/4 cup Italian dried black olives
14 oz Italian San Marzano peeled tomatoes with their juice
1 big garlic clove
Italian Sea salt
Italian extra virgin olive oil
Rosemary or parsley

Peel and slice the potatoes (or cut them in wedges or cubes, but not too big); cut the tomatoes in big pieces.

In a non-stick skillet, warm the olive oil and sautee the garlic and olives for a couple off minutes, then add the tomato pieces and their juice. Season with salt.

Let cook for a few minutes, than add the potatoes. Cover with a lid and simmer until the potatoes are cooked. If needed add a few more tbsp of tomato sauce.

When potatoes are cooked, sprinkle with freshly chopped parsley or rosemary.

These quantities serve about 3-4 people.

- It's a perfect side dish for both meat or fish. On a general advice, you should use parsley if serving with fish and rosemary if with meat.
- In season, you can use fresh tomatoes, cut in strips.
- Use Ligurian black olive, like the ones I'm using in the video, if possible.
- You can find the video here.

TURKEY BREAST POCKETS

Entree - can be gluten free (READ notes at bottom)

I was lucky enough to find chicken breast slices (that I love) and I also found mozzarella pearls on sale!

4 slices turkey breast, 1/8" thick
4 slices ham
24 mozzarella pearls
2 cups milk
1 rosemary sprig and 4 sage leaves, tied together
3 tbsp Italian extra virgin olive oil
00 flour to dredge
Italian sea salt


Lay meat slices on a cutting borad and pound lighlty (if needed), then top with ham and 6 mozzarella pearls. Fold in half and secure with a toothpick.

Dredge your pockets in flour and shake away any excess. Warm up the olive oil, in a non-stick skillet, over high heat.

Sautee until lighty golden on both sides. Season with salt, add herbs and milk. Lower to medium heat and cook until done through, turning them a few times.

Serve immediately.

This recipe serves 4

- Most of the times I deglaze pan with brandy (wine doesn't react well with milk: it breaks milk!).
- Milk is necessary in order to keep your turkey breast moist and tender. Also, given the flour, your milk will thicken nicely.
- If you're gluten intolerant or alleric, use corn starch, instead of flour.
- You can add peas to your pan, when pockets are almost done.
- Serve this dish with salad, fruit and bread to have a complete meal.
- If you have leftover meat (I always prepare more than I need), you can freeze it in portions, so you'll have a quick meal ready in the freezer.
- With the sauce, you can prepare a great risotto!!!

How to prepare Italian breaded fish cutlets

Here's our new video recipe!!!

WHITE FISH BREADED CUTLETS

Entree - Can be lactose free (READ notes below)

4 fillets of white fish (cod, sole, tilapia...), whole or cut in smaller pieces
1 eggs
1/8 cup milk
00 Italian flour
REAL Italian breadcrumbs (NOT seasoned or flavored)
Italian sea salt
Fresh sage, basil and parsley, chopped
Italian extra virgin olive oil

Mix the chopped herbs and breadcrumbs nicely; lightly beat eggs with a pinch of salt and milk.

Dredge fish fillets in flour, then eggs, then breadcrumbs, pressing with your hand so that breadcrumbs stck firmly to your fillets and set aside.

Warm up enough olive oil to fry.

Fry cutlets, turning them in order to get golden on both sides.

Transfer on paper towel to absorb eccess oil.

Serve immediately, with a green salad or other vegetables.

Serving depends on size of slices.

- Depending on how many you're preparing, while frying, keep other cutlets warm in the oven.
- DON'T sprinkle with salt while frying or you won't have a crisp cutlet.
- For lactose intolerants: use 1 extra egg and avoid milk.
- You can find the video here

MY MAC AND CHEESE

Entree - Vegetarian - Can be gluten free (READ notes at bottom)

1 lb Italian cornetti pasta (elbow)
2-3 zucchini, thinly sliced
1 cup milk, warm
1 tbsp 00 flour
2 tbsp Italian extra virgin olive oil
1/4 cup Swiss cheese, chopped
1/4 cup asiago, chopped
1/2 cup ricotta
1/4 cup parmigiano, grated
1/4 cup freshly chopped parsley
Salt


Bring a large pot of water to boil.

In the meantime, prepare zucchini: in a large non-stick skillet, warm the olive oil and sautee your zucchini until nicely golden.

When water boils, add salt and pasta; then prepare your sauce.

In a saucepan arrange your flour, then pour warm milk, in a thin stream, stirring; cook until it thickens, stirring contantly to prevent sticking.

When thick, remove from heat, stir in all cheeses, until they melt; keep warm.

Drain pasta al dente, stir in the skillet with zucchini and toss with cheese sauce.

Serve immediately, sprinkled with parsley.

Serves 4-6

- Use a high quality Italian pasta, many of our customers told us that they don't feel bloated when they eat our pasta compared to the other pasta they generally buy.
- For gluten intolerant and allergic people: use corn or potato starch to prepare your sauce (same quantity as flour) and use Italian corn pasta, made with only Italian corn flour which is GMO free.

Informal Italian cooking class

A few photos of our last informal cooking class

FETTUCCINE WITH RICOTTA CHEESE AND WALNUTS

Entree - Vegetarian

For the dough:
300 gr. Italian semola rimacinata (milled twice)
300 gr. Italian 00 flour
6 extra large eggs

For the sauce:
18 whole walnuts, roughly chopped
8 oz. ricotta cheese
1/3 cup milk
Italian extra virgin olive oil
Chopped fresh sage (4-5 leaves)
Italian seas salt

To minimize cleaning arrange flour in a bowl, create a “well” in the middle and place eggs in it. Working with a fork, mix flour and eggs enough to be able to transfer “crumbles” on a lightly floured surface without messing your kitchen too much. Knead, until you obtain a smooth dough, at least 10 minutes: the time depends also on the quantity of pasta you're preparing. Wrap it tightly in plastic wrap and let it rest for 30 minutes at room temperature. Flour gets “stressed” when you knead it and if you don't allow it to rest, it will compromise the results.

While your dough rests, prepare the sauce.

On medium-high heat, warm olive oil in a non-stick skillet and sautee sage and walnuts for a couple of minutes. Dilute ricotta with milk, then stir it in the skillet and simmer for 5-10 more minutes. Set aside.

Cover your working surface (usually I work on my table) with an old but clean tablecloth, one of those you won't use anymore.

Cut a slice from the dough and flatten it so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers at widest setting, then feed pasta through rollers 2 or 3 times, folding and turning pasta until it's smooth. Arrange the pasta sheet on the cloth. Roll pasta sheets through the machine, decreasing the setting, one notch at a time (do not fold or turn pasta), passing all sheets through the same notch before decreasing it, until you reach your desired thickness. Let pasta dry for about 10-15 minutes, flipping it once or twice.

Bring a large pot of water to a boil.

Now feed your dough through the fettuccine attachment and spread them on the cloth, to allow a little more drying time.

When water boils, add salt then your handmade fettuccine and stir immediately.

Pasta will cook in about 2-3 minutes, depending on the thickness. Pull it out of the cooking water and transfer it directly into the skillet with sauce, toss to coat on medium heat, adding a few tbsp of cooking water, if needed.

This recipe serves 6

- In the photos you'll actually see pappardelle, you can easily obtain them by loosely rolling the sheets and cutting them wider than fettuccine (about 1" wide). Unroll immediately and set to dry.
- In a more humid climate you may need more than 10-15 minutes of drying time before you cut into fettuccine.
- Given the presence of ricotta, I would not use Parmigiano, but that's up to you.

How to prepare Italian Apple fritters

And here is the video to our weekly recipe, the written version is here below

APPLE FRITTERS

Dessert - Vegetarian (can be vegan, lactose and gluten free - READ notes at bottom)

This recipe is the result of FRIENDSHIP!! Our friends Sally and Brenda gave us the apples and our friend Simo gave us the recipe! Thanks to all of you!!!!

1 to 4 apples, depending on the size
100 gr Italian 00 flour (1 scant cup)
40 gr. sugar (about 4 tbsp)
1 egg
1/2 cup milk, be flexible with the quantity
1 lemon, zest and juice
1/2 tsp baking powder
Italian extra virgin olive oil to fry


Peel, core and thinly slice apples, then arrange in a bowl with the lemon juice; stir to coat all the slices, to prevent them form darkening.

In a large bowl, stir all dry ingredients (flour, sugar, baking powder and grated lemon zest), then add the egg and enough milk to obtain a smooth, thick batter. Add apples with the lemon juice and adjust with milk, if batter is too thick (refer to our video to check on the batter thickness).

Refrigerate until oil gets to the right frying temperature.

Spoon apple batter in the oil 4-5 fritters at a time, so the temperature won't drop too much. Turn them a couple of times until they are golden on both sides. Remove and line on paper towels to absorb excess oil.

These quantities made 20 medium fritters. The actual quantity will depend on how big you'll make them.

- Remember to adjust the heat underneath your oil because it will get warmer with time, resulting in "burned outside" and "not cooked inside" fritters.
- If you want to use cinnamon, don't use lemon and add a pinch of it to the dry ingredients: a pinch, not a truck load... it's supposed to enhance apple flavor, not cover it.
- you can rol them in sugar, or sprinkle with confectioners' sugar, or leave them as they are.
- It's vegetarian.
- Use lactose free milk for intolerance, or if you are vegan (avoid the egg and use a little more milk).
- Try using almond flour, if you're celiac; you may need to adjust liquid ingredients quantities, given the different consistency of the flour.
- You can find our video here

STEWED ZUCCHINI

Side dish - Vegetarian/Vegan - Lactose and Gluten free - Perfect for diet!

4 Zucchini
1 bunch parsley, leaves only
3 tbsp Italian extra virgin olive oil
1 pinch Italian sea salt


Thinly slice, better with a mandoline so all your slices will be at same thickness, all your zucchini.

In a large non-stick skillet warm the olive oil on medium-high heat, and saute the zucchini slices until tender. Stir occasionally to prevent from sticking to the bottom and season with salt.

While zucchini cook, roughly chop parsley and, when zucchini are ready, sprinkle them with it.

Serve immediately.

- At the end some slices will be more golden than other: it's normal!
- Given the very short ingredients' list, use onlivery HIGH quality ones, like our olive oils and sea salt; and try to get your zucchini at the farmers' markets if you can: they are way more flavorful!!!
- They are perfect also at room temperature!

RICOTTA STUFFED BELL PEPPERS

Entree or appetizer - Gluten free - Vegetarian (READ notes below)

4 Red, orange or yellow bell peppers, or a mix of them
1 container ricotta cheese, well drained
6 oz prosciutto, chopped
1/2 cup Parmigiano, grated
1 1/2 cup Italian strained San Marzano tomatoes
1 tbsp parsley, chopped
Nutmeg
Italian sea salt


Cut bell peppers in half, lengthwise, then remove seeds and inner ribbings.

In a big bowl mix ricotta, prosciutto, parmigiano, parsley, nutmeg and season with salt. Stuff your bell peppers with this mixture.

Put a large saucepan with lid on medium-high heat and warm up the strained tomatoes (with some herbs, if you like) and cook the stuffed bell peppers in that sauce. Cover with the lid, and simmer until bell peppers are tender.

This recipe serves 4-8, depending on what else is served.

- You can cook them in the oven, too, if you like it.
- You can substitute prosciutto with ham, if you prefer it.
- You can eat them at room temperature, too.
- You can freeze the when cooked and warm them in the microwave or in the oven, when needed.
- You can prepare them in advance and cook them when you need them; in this case you have to keep them refrigerated for not more than one day (because of the ricotta, that's very delicate) or freeze them.
- It's gluten free and, if prosciutto is left out, it's vegetarian.

How to prepare quick Italian beans and farro soup

Here's the video to our weekly recipe!!!

ITALIAN QUICK CANNELLINI AND BORLOTTI BEANS AND FARRO SOUP.

Soup - Vegetarian, vegan and lactose free - Can be gluten free (READ notes at bottom)

1 can Italian Cannellini beans, drained and rinsed
1 can Italian Borlotti beans, drained and rinsed
1 scant cup Italian Farro
2 small potatoes, peeled and diced
2 small carrots, diced
1/2 onion, diced
1 tbsp Italian tomato paste (in tube, double concentrated)
Italian Extra virgin Olive Oil
Rosemary, Sage
Italian sea salt
Vegetable stock, 10 cups at least


In a big pot, over high heat, let the vegetable stock boil and keep it warm. Set aside some stock (about 2 cups) and keep it warm in case you need it.

Add beans, onion, carrots and herbs, stir and let it boil again.

As soon as the soup boils, add the farro and adjust with salt (if needed), lower heat to medium and cook for about 20-25 minutes.

If the soup becomes too thick, add warm stock, little by little.

Serve drizzled with olive oil.

This recipe serves about 4.

- This is a typical Tuscan soup; farro is a grain similar to rice and can substitute it in every recipe, it has more proteins and fibers. Being a grain, it's NOT suitable for celiacs.
- This soup can be considered as a full meal because of the noble proteins and the carbohydrates contained in both beans and farro.
- You can use chicken stock, if you like it, but it won't be vegetarian anymore.
- It's vegetarian and vegan and lactose-free. For a gluten-free version, use rice instead of farro.
- You can find a video for this recipe here.

CHICKEN THIGHS MY WAY

Entree - Gluten and lactose free - Good for diets


8 chicken thighs, skin and visible fat removed
1 28oz can Italian San Marzano peeled tomatoes, roughly chopped with their juice.
1/2 cup dried Italian black olives
3-4 Italian anchovy fillets, in olive oil
1 medium onion, thinly sliced
2-3 tbsp Italian extra virgin olive oil
Italian sea salt
Rosemary and sage, as liked.
Hot pepper flakes (optional)


Pat thighs dry with a paper towel.

Prepare the sauce. In a large non-stick skillet warm up the olive oil, sautee onions until translucent, add anchovy fillets and olive and stir for about one minute (until anchovy fillets dissolve), then add tomatoes.

Season with salt, hot pepper flakes, rosemary and sage and simmer until it thickens, about 10 minutes.

Now add the thighs and cook thoroughly, turning them once or twice, on medium-low heat, covered with a lid.

Serve immediately.

- You can add capers, packed in salt and rinsed, when you add olives.
- Hot pepper flakes can be avoided, if you don't like them.
- You can add 1/2 glass of red wine, if you like it.
- It is gluten and lactose free,it's also suitable for diets.