be english...be happy!
home
about
novel food
food science
customer care
food and religions
bartenders and chefs worldwide
new trends
molecular cuisine
sustainability
fast&slow
Cvs
apericena
apericena 5B sala
apericena 5A sala
wine&food
wine
food
>
eggs
sauces
condiments
cereals
cheese
cured meat
earth products
meat
sea products
desserts
italian wine
>
piedmont
aosta valley
lombardy
trentino
alto adige
veneto
friuli venezia-giulia
liguria
regional specialties
>
piedmont
aosta valley
food analysis
wine analysis
w&f matching
Italian survival kit
smoothies
4A sala (21-22)
4B sala (21-22)
internship
ready for trinity
food and art
fortified wine
distilled spirits
beer
bartending and mixology
cocktails recipebook 3A sala
cocktails recipebook 3B sala
invalsi
food around the world
lebanese cuisine
>
hummus recipe
spanish cuisine
>
paella recipe
korean cuisine
>
yeongeun jorim recipe
french cuisine
>
soupe à l’oignon gratinée recipe
chinese cuisine
>
steamed ravioli recipe
japanese cuisine
>
teriyaky salmon recipe
indian cuisine
>
veggie cutlets
at the restaurant
aromatic cocktails
fish world
punch (the) world
creative women
women&cocktails
women&cooking
final exam course
photo gallery
the final challenge
beginners
sparkling wine
Who will I be?
Co-teaching
school stuff
Business in quarantine
Christmas challenge
On the plate
marketing strategies
Worksheets
Some facts...
Climate
: mediterranean, alpine, mild.
Soil
: gravel and pebbles.
Vine breeding
:
guyot
and
pergola
.
Red varieties
: pinot nero, pinot meunier, moscato rosa, teroldego, merlot, marzemino, schiava, enantio, rebo (merlot+teroldego), lagrein, cabernet sauvignon, cabernet franc, syrah.
White varieties
: chardonnay, pinot grigio, muller thurgau, traminer aromatico, incrocio manzoni (riesling+pinot bianco), pinot bianco, sauvignon, nosiola (used to produce vin santo), riesling, moscato giallo.
Areas
: Piana rotaliana, Val di Cembra, Val del Sarca, Lago di Caldaro, Valdadige.
home
about
novel food
food science
customer care
food and religions
bartenders and chefs worldwide
new trends
molecular cuisine
sustainability
fast&slow
Cvs
apericena
apericena 5B sala
apericena 5A sala
wine&food
wine
food
>
eggs
sauces
condiments
cereals
cheese
cured meat
earth products
meat
sea products
desserts
italian wine
>
piedmont
aosta valley
lombardy
trentino
alto adige
veneto
friuli venezia-giulia
liguria
regional specialties
>
piedmont
aosta valley
food analysis
wine analysis
w&f matching
Italian survival kit
smoothies
4A sala (21-22)
4B sala (21-22)
internship
ready for trinity
food and art
fortified wine
distilled spirits
beer
bartending and mixology
cocktails recipebook 3A sala
cocktails recipebook 3B sala
invalsi
food around the world
lebanese cuisine
>
hummus recipe
spanish cuisine
>
paella recipe
korean cuisine
>
yeongeun jorim recipe
french cuisine
>
soupe à l’oignon gratinée recipe
chinese cuisine
>
steamed ravioli recipe
japanese cuisine
>
teriyaky salmon recipe
indian cuisine
>
veggie cutlets
at the restaurant
aromatic cocktails
fish world
punch (the) world
creative women
women&cocktails
women&cooking
final exam course
photo gallery
the final challenge
beginners
sparkling wine
Who will I be?
Co-teaching
school stuff
Business in quarantine
Christmas challenge
On the plate
marketing strategies
Worksheets