Wine Adventures
Recipes & How-Tos
InstaTastings
Winemakers & Vineyards
Member Login | Register
Image
  • About Rimessa Roscioli
  • FAQ
  • Blog
    • Recipes and Ingredients
    • Travel Tips
    • Winemakers & Vineyards
    • Wine Writing
  • English
  • Italian
View Post

Butter vs Oil – Ready for a big heavyweight bout?

In Articles, Recipes and Ingredients by Paola Carlomosti08/05/2020Leave a Comment

  Oil vs butter. It reminds me of the boxing match of the century, when Foreman and Muhammad Ali wore their gloves in the Kinshasa ring in 1974 to play for the world title, which Ali will win in the eighth round with a KO. Today I don’t necessarily want to look for a winner. As in a still image, …

View Post

Supermarket vs. Real EVOO

In Articles, Recipes and Ingredients by Paola Carlomosti08/05/2020Leave a Comment

  Don’t be fooled by the sommelier … Why should we worry about pairings? As an oil and wine sommelier, I often wondered about the meaning of pairing. Is it really necessary? It is an exact science, can you break the rules? We have therefore kept this word, “sommelier”, and it is here that I have an entirely internal smile …

View Post

Panta Rhei: et oleum fluxus est

In Articles, Recipes and Ingredients by Paola Carlomosti08/05/2020Leave a Comment

  Ever-newer waters flow on those who step into the same rivers – Heraclitus The oil benefited from the “long wave” of the search for the quality of the raw material. This meant that we started talking about quality oil, but just like the fancy restaurant menu nowadays, it only led to much confusion. Quality oil is associated with the …

View Post

Rimessa Roscioli Recipe – Tiramisu

In Recipes and Ingredients by Alessandro Pepe17/06/20193 Comments

  How to make the best tiramisu! Our chef Alice from Rimessa Roscioli explains ‘How to make Tiramisu’.  It’s a simple recipe but takes high quality ingredients to make a great one. You’ll find one of the best tiramisù that you have ever tasted at Rimessa Roscioli in Rome, Italy. Tiramisù (for 5 people) 500 gr of mascarpone cheese (17 …

View Post

How to make Cacio e Pepe with Tommaso Fratini

In Recipes and Ingredients by Alessandro Pepe25/01/2019Leave a Comment

  Don’t criticize the “Cacio e Pepe” in Rome. It’s not a pasta dish, it’s Rome! It was born, like all typical Roman recipes, as a ‘poor’ dish. The shepherds, in the transhumance, brought with them pepper (to stimulate the ‘warmness’) and dried spaghetti made with water and flour, for the contribution of calories to survive in the countryside. Not …

View Post

How to make homemade traditional tagliatelle

In Recipes and Ingredients by Alessandro Pepe07/10/2018Leave a Comment

  Angela from Meraviglie in pasta shows us how to make homemade tagliatelle, just like her grandmother used to. Passion makes the difference!   Not in Rome? WE’LL BRING ITALY TO YOU. Be part of the finest Wine Club in Rome and bring Italy home to you wherever you are. Roscioli Wine ClubLearn More Not in Rome? WE’LL BRING ITALY …

Image

Copyright © 2020 La Rimessa | All Rights Reserved
Privacy Policy - Website Terms - Wine Club Terms - Contact
P.IVA 09947871001

  • About Rimessa Roscioli
  • FAQ
  • Blog
    • Recipes and Ingredients
    • Travel Tips
    • Winemakers & Vineyards
    • Wine Writing
  • English
  • Italian
  • English
  • Italian