Ratatouille > Insights

Colomba & Wine Pairings

March 29, 2018

How to pair wine with Colomba (Easter Cake)


Thanks To Daniela Mura Sommelier AIS UK  3^level, WSET® Level 2 Vini e Distillati Wine and Spirit Education Trust - from Luise Vini, Piove di Sacco (Pd) - Italy



... [read more]

6 Wine and Panettone pairings recommended by Dario Loison

December 22, 2017

Christmas comes once a year and to make this holiday even more special, it is important to choose the right wine to go with your Panettone or Pandoro. Pick a bottle of wine you especially like: that way, celebrating this joyful season with your loved ones will be an even more pleasant experience.


Remember that the wine you choose for the pairing should be sweeter than the Panettone or the Pandoro you have selected. The natural sweetness of the leavened cake allows for a wide range of sweet wines. Choose from sparkling or second-harvest wines, such as Canadian ice wines, which will enhance the fragrances and flavors of the candied fruit and the raisins in the sweet bread.


To help you select the right wine to pair with Loison products, we compiled a list of wines from Dario Loison’s personal cellar, which includes Italian and exclusive foreign wine labels.


Read on:









TRADITIONAL PAIRINGMoscato d’Asti is the wine that is most commonly found on Italian tables during the holidays.


OUR ALTERNATIVE – Classic Panettone offers a variety of flavors and fragrances. Therefore, ... [read more]

Panettone, wine and grappa

December 8, 2017

The incomparable flavour of Loison’s Panettone has been famous for decades, not only in Italy but also worldwide. However, not everyone knows that this leavened product is deeply tied to the ancient skills and flavours of Alto Vicentino, from wine to grappa. 



It was the year 2000 when Dario Loison and Fausto Maculan decided to combine their “babies” in a unique, first-class leavened product, creating Panettone with Torcolato.

They followed the classic Panettone recipe by Loison, which uses sourdough, a long period of leavening, and soughtafter raw materials, such as the precious sultanas that are immersed in a special bath of Torcolato Breganze Doc. This is the fundamental step, which was studied purposely to fully bring ... [read more]

Vinegar: not an ordinary condiment

September 27, 2017



Wine vinegar is one of the most widely used condiments in Italy. It is obtained from the fermentation of wines that bear certain characteristics.


Vinegar is rich in many high-energy organic substances that invigorate and stimulate the body. Furthermore, vinegar flavors foods and helps with digestion, as it triggers the production of gastric juices in the stomach.


On the market, vinegar is available in different varieties, classified according to color (white, rosé or red) and by flavoring (herbs, spices, fruit, etc.).





For the artisanal production of vinegar, it is essential to start with a good wine that has an alcohol content of about 10% vol. if this number is higher, acetification becomes more difficult (alcohol inhibits the growth of bacteria), whereas, if it is too low, the vinegar will have a poor taste and will not preserve correctly.


To make vinegar, you will have to put it in a barrel or in a small glass carboy, which you will leave open.

At a temperature of 25-30 degrees, acetification occurs naturally over 10-15 days. However, the final product will actually be ready in about a month.


Once the wine has turned into vinegar and you are ready to pour some out, you will have to replace the same amount of vinegar that you draw with an equal amount of wine to the container.


The finished product may look and taste different from one season to the next, but it will still be all natural.



To get vinegar in a shorter period of time, all you have to do is add to the wine the so-called "mother of vinegar", the result of bacteria fermentation. It is a viscous and gelatinous substance that can form in any unpasteurized vinegar.

To produce the “mother” quickly, fill a 4-liter (1 gallon) container with one liter of good wine and a quarter liter of good vinegar, then close the container. Be sure to allow the liquids to breathe daily for one hour or so, to allow good oxygenation and, therefore, the process of acetification to happen.



Flavored wine vinegar is obtained by adding to the product an infusion of herbs (up to 5%, by law) or by adding flower extracts.

Alternatively, herbs are directly added to the vinegar, so that the liquid absorbs the flavors of the herbs during maceration.



Vinegar is commonly used as an ingredient in the preparation of dishes, especially in vinaigrettes, or as a condiment for fish and salads. It is also used in the process of marinating, a traditional cooking technique consisting of immersing cooked or raw food (in this case, thinly sliced) in vinegar for a variable amount of time.




Several of our chef friends – including Alberto Basso and Piergiorgio Siviero, just to name a few - used vinegar in the preparation of their dishes, created especially for Insolito Panettone. The chefs marinated or seasoned one or more ingredients with either wine vinegar or apple cider vinegar. Would you like to find these recipes? Here they are:




... [read more]

Savona Chinotto

February 8, 2017

Savona Chinotto is a variety of bitter oranges grown in Liguria, on the riviera that stretches from Varazze to Finale. In the 16th century, a sailor from Savona brought the myrtle-leaved orange tree from China to the Ligurian coast of Italy, where it flourished.
Today, chinotto enriches Loison Panettone and Colomba sweet breads with its precious and intense fragrance.



In the past, a large jar full of these small green citrus fruits immersed in maraschino could be found on the bar of many Italian and French cafés. The aromatic fruits made an excellent digestif.





The evergreen plant measures just over a meter and a half in height, but it produces an incredible amount of fruits and flowers. At harvest time, between September and November, among the leaves are clusters of small, bright green bitter oranges. Over ... [read more]

1 | 2 | 3 | 4 | next | >>