Fresh tagliatelle pasta with a rich meat sauce.

Tagliatelle Bolognese

Birra

Nerello Mascalese / Nerello Cappuccio, Sicily

Lawson's Liquids Little Sip IPA

Le Mesnil Blanc de Blancs Grand Cru 375ml

Chardonnay, Champagne

Birra Moretti Ricetta Originale

Athletic

Peroni Italian Lager

Crodino Spritz

Nebbiolo, Piedmont

Grenache, Sardinia

Negroamaro, Puglia

Sangiovese, Emilia – Romagna

Ciliegiolo, Liguria

Chardonnay, Friuli – Venezia Giulia

Falanghina, Campania

Glera, Veneto

Garganega, Veneto

Pinot Grigio, Friuli – Venezia Giulia

Lambrusco, Emilia – Romagna

Cabernet Sauvignon / Sangiovese, Tuscany

Ribolla Gialla, Friuli – Venezia Giulia

stolen rye, cappelletti, cocchi americano, lemon pomegranate, lime, habanero, ginger beer

Rye Italiano

london dry, italian orange, aperitif rosso

No – Groni

On a clean work surface mound the flour and semolina (if using) and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, beat the eggs gradually incorporating flour from the inside walls until a shaggy dough forms. When it becomes too stiff to mix with the fork, use your hands to bring it together.

Make the dough

Knead the dough vigorously for 8–10 minutes until smooth, elastic, and slightly tacky. If too dry, wet hands slightly; if too sticky, dust lightly with flour. Form into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes.

Knead

Divide rested dough into 4 portions. Flatten one portion and pass through a pasta machine on progressively thinner settings until sheet is about 1.5–2 mm thick (or roll thin with a rolling pin). Lightly dust with flour, fold the sheet into thirds and slice to about 1/4-inch (6 mm) width for tagliatelle. Gently toss cut pasta with a little semolina or flour to prevent sticking and lay in loose nests on a floured tray. Repeat with remaining dough.

Roll and cut

In a large heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until butter foams. Add diced pancetta and cook 2–3 minutes until it releases fat. Add the onion, carrot, and celery and a pinch of salt; cook gently, stirring occasionally, until softened and translucent, about 8–10 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Sweat aromatics

Increase heat to medium-high. Add the ground meat in batches, breaking it up with a spoon. Brown the meat until no longer pink and it begins to caramelize, about 6–8 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper while browning.

Brown the meat

Reduce heat to medium. Pour in 1/2 cup milk and simmer until mostly absorbed, about 5 minutes. This step softens the acidity and tenderizes the meat.

Add milk

Add the white wine and allow it to simmer and reduce until nearly evaporated, about 3–4 minutes, scraping up browned bits from the pan.

Deglaze with wine

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, 1 cup stock, bay leaf, dried oregano, fresh herbs if using, remaining salt and pepper, and sugar if desired. Bring to a gentle simmer, then reduce heat to low so the sauce barely simmers. Partially cover and cook, stirring occasionally, for 1.5 to 2 hours until thickened and richly flavored. If sauce reduces too much, add a little extra stock or water.

Add tomatoes and simmer

Remove bay leaf and herb stems. Stir in 1 tablespoon butter and 1/2 cup (about 1/2) of the grated Parmigiano-Reggiano to enrich the sauce; adjust seasoning with salt and pepper to taste.

Finish sauce

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt.

Bring water to a boil

Add fresh tagliatelle nests to the boiling water and cook 2–3 minutes, or until al dente (fresh pasta cooks much faster than dried). Stir gently to prevent sticking. Reserve about 1 cup of pasta cooking water before draining.

Cook pasta

Add drained tagliatelle to the simmering Bolognese (or put the sauce in a wide pan and add pasta). Toss gently over low heat for 1–2 minutes, adding splashes of reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Add remaining grated Parmigiano-Reggiano and chopped parsley, and toss until glossy. Taste and adjust seasoning.

Combine pasta and sauce

Portion pasta onto warm plates, garnish with extra grated Parmigiano-Reggiano and a crack of black pepper. Serve immediately.

Serve

all-purpose flour

large eggs

fine semolina (optional, for texture)

salt

extra-virgin olive oil

unsalted butter

yellow onion, finely diced

carrot, finely diced

celery stalks, finely diced

garlic cloves, minced

pancetta or unsmoked bacon, finely diced

ground beef (80/20) or a mix beef/pork

milk (whole milk preferred)

dry white wine

canned crushed tomatoes

tomato paste

beef or chicken stock

bay leaf

dried oregano

fresh thyme or rosemary (optional)

black pepper

sugar (optional, to balance acidity)

freshly grated Parmigiano-Reggiano

unsalted butter (to finish sauce)

fresh flat-leaf parsley, chopped

coarse salt (for pasta water)

In a brew kettle, bring 15 cups of water to a temperature of about 160°F (71°C). Add the pale malt and caramel malt, stirring well to ensure all grains are saturated. Maintain this temperature for 60 minutes.

Prepare the Mash

After the mash has rested, separate the liquid wort from the grains. This can be done by draining the wort through a strainer or using a lautering system.

Lautering

Bring the wort to a boil. Once boiling, add 1 cup of Citra hops and boil for 60 minutes. After 30 minutes, add 0.5 cups of Amarillo hops for flavor.

Boiling

After the boil has completed, cool the wort quickly to about 70°F (21°C) using a wort chiller or an ice bath.

Cooling the Wort

Transfer the cooled wort to a fermenter. Pitch the yeast by sprinkling it over the surface of the wort. Seal the fermenter with an airlock and let it ferment in a cool, dark place for 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve 0.75 cups of priming sugar in a small amount of boiling water. Allow it to cool, then add it to the fermented beer. Siphon the beer into clean bottles, leaving some space at the top, and cap them.

Bottling

Store the bottles at room temperature for about 1-2 weeks to allow carbonation to develop.

Carbonation

After carbonation, refrigerate the bottles. Serve chilled and enjoy your homemade Little Sip IPA!

Chill and Serve

Water

Pale Malt

Caramel Malt

Hops (Citra)

Hops (Amarillo)

Yeast (American Ale)

Priming Sugar

Brew Kettle

Fermenter

Bottles

Airlock

Thermometer

Hydrometer

Siphon

Select and hand-harvest the Nerello Mascalese and Nerello Cappuccio grapes when they reach optimal ripeness, typically in late September to early October.

Harvesting the Grapes

Gently crush the harvested grapes to break the skins and release the juice. This should be done in a clean, sanitized container.

Crushing the Grapes

Add 1 liter of clean water to the crushed grapes. Sprinkle 3 grams of sulfites over the mixture to prevent unwanted fermentation and oxidation.

Adding Water and Sulfites

Allow the mixture to sit for 24 hours to let the sulfites dissolve and protect the must. Afterward, add 5 grams of yeast to initiate fermentation.

Fermentation Preparation

Cover the fermentation vessel with a breathable cloth and allow it to ferment at a temperature of 18-22°C (64-72°F) for about 7-10 days, stirring gently once a day.

Fermentation Process

After fermentation, press the mixture to separate the liquid (wine) from the solids (pomace). Collect the liquid in a clean container.

Pressing the Wine

Transfer the wine to another sanitized container, leaving sediment behind. This process is known as racking and should be done carefully to avoid oxidation.

Racking the Wine

Allow the wine to age in a cool, dark place for at least 3 months. This will help develop the flavors and characteristics of the Etna Rosato.

Maturation

Once matured, bottle the wine in clean, sanitized bottles. Seal them with corks and label appropriately.

Bottling the Wine

Chill the bottle before serving and enjoy your homemade Nerello Mascalese / Nerello Cappuccio Etna Rosato with friends and family.

Enjoying Your Wine

Nerello Mascalese Grapes

Nerello Cappuccio Grapes

Sulfites (as potassium metabisulfite)

Yeast (for fermentation)

In a large mash tun, combine the pale malt, caramel malt, and Munich malt. Heat 20 liters of water to 66°C (150°F) and pour it over the grains. Stir well to eliminate any dry clumps.

Mash the Grains

Cover the mash tun and maintain the temperature for 60 minutes. Stir occasionally to ensure even heat distribution.

Maintain Temperature

After 60 minutes, sparge the grains with hot water (around 75°C or 167°F) to collect the wort. Aim to collect about 25 liters of wort.

Sparging

Transfer the collected wort to a brew kettle and bring it to a boil.

Boil the Wort

Once boiling, add 15g of Citra hops and boil for 60 minutes. Add the remaining hops at the following intervals: 30g of Mosaic hops at 15 minutes left, 20g of Simcoe hops at 10 minutes left, and 15g of Amarillo hops at 5 minutes left.

Add Hops

After the final hop addition, cool the wort quickly using a wort chiller or by placing the kettle in an ice bath until it reaches about 20°C (68°F).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter. Make sure to leave behind any sediment.

Transfer to Fermenter

Sprinkle the American Ale yeast over the surface of the wort. Seal the fermenter with an airlock.

Pitch the Yeast

Allow the beer to ferment at a stable temperature (around 18-20°C or 64-68°F) for about 1-2 weeks, or until fermentation is complete.

Ferment

Clean and sanitize your bottles and caps.

Prepare Bottles

Transfer the beer into the bottles, leaving about 2 cm of headspace. Cap the bottles securely.

Bottle the Beer

Allow the bottles to carbonate at room temperature for another week before chilling and enjoying your Lawson's Liquids Little Sip IPA.

Carbonate

Munich Malt

Citra Hops

Mosaic Hops

Simcoe Hops

Amarillo Hops

American Ale Yeast

Place the Chardonnay and Champagne bottles in the refrigerator for at least 2 hours before serving to ensure they are perfectly chilled.

Chill the Wine

Select appropriate wine glasses or flutes for serving the Chardonnay and Champagne. Ensure they are clean and dry.

Prepare Glasses

Carefully pour the chilled Chardonnay into the glasses, filling each glass about one-third full. Then, slowly pour the Champagne into each glass, filling them to the rim. Aim to maintain the characteristic bubbles of the Champagne.

Pour the Wine

Serve immediately while the drinks are cold. Encourage guests to savor the crisp, refreshing flavors of the Chardonnay and the effervescence of the Champagne.

Enjoy

Chardonnay

Champagne

In a large brew kettle, heat 15 liters of water to about 75°C (167°F). Add the Pilsner malt and Caramel malt, stirring constantly to prevent clumps. Maintain the temperature at 67°C (153°F) for 60 minutes.

Mashing

After mashing, drain the wort from the grains into another kettle, sparging with an additional 10 liters of hot water to extract as much sugar as possible from the grains.

Bring the wort to a boil. Once boiling, add the Saaz hops and boil for 60 minutes. 15 minutes before the end of the boil, add the Hallertau hops.

After boiling, cool the wort quickly to around 20°C (68°F) using a wort chiller or an ice bath.

Cooling

Transfer the cooled wort to a sanitized fermentation vessel and pitch the yeast. Seal the vessel with an airlock and ferment at 10-12°C (50-54°F) for 2-3 weeks.

Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the beer. Bottle the beer using sanitized bottles and caps.

Allow the bottled beer to condition at room temperature for about 1-2 weeks before refrigerating and enjoying.

Conditioning

Pilsner Malt

Saaz Hops

Hallertau Hops

Yeast (Lager Yeast)

Coriander

Gather all the ingredients and ensure the light lager and Run Wild IPA are chilled before starting.

Prepare the Ingredients

In a large pitcher, pour in the chilled light lager and Run Wild IPA.

Combine the Base Ingredients

Add the fresh lime juice and agave syrup to the pitcher. Stir gently to combine all the ingredients.

Add Flavor Enhancements

Tear the fresh mint leaves slightly to release their aroma and add them to the mixture. Stir gently again.

Add Fresh Mint

Fill glasses with ice if desired. Pour the mixed drink from the pitcher into the glasses.

Prepare the Glasses

Garnish each glass with a lime wedge and a mint sprig for an added touch of freshness.