La Bambina is a very versatile wine: it is perfect for an aperitif or with fish dishes, but is also fantastic as a nightclub cocktail.
Here you will find a number of recipes where La bambina is used as a main ingredient: a cool, entertaining idea for your parties with friends!
Pork ribs are considered to be the US national recipe, but they are not exclusively made to America. In Sicily they are called "pittinicchi" and cooked in tomato sauce: the result is a fantastic second course, and a very tasty sauce that can season a nice pasta dish or a slice of polenta.
My favorite pairing is with La Vota, a juicy Cabernet Sauvignon that does not overpower the delicate flavor of the pork ribs and is perfect for rinsing its fattiness off your mouth, sip by sip.
The August issue of China Food Magazine, the renowned magazine of food, wine and lifestyle, matches this real delicacy with Piana del Pozzo 2007, a savory and aromatic Chardonnay that is enjoying a tremendous success in combination with the flavors of the Chinese cuisine.
Here is the recipe, a must try.
40 ml of peach and apple puree
10 ml lemon juice
On top: La Bambina (flavored with juniper)
Garnish: a slice of peach, lemon peel
From the blue sea of Menfi la Bambina has sailed to the lagoon, where she capriciously changed the recipe of one of the most popular cocktails loved all over the world: the Venetian Bellini.
The rosé wine, the apple puree and a whiff of juniper add some firmness and determination to the original recipe. Not intimidated at all by the success of the original Bellini, also called the "Queen of the Adriatic", La Bambina shows here all her personality.
40 ml Vodka
15 ml Cointreau
30 ml Bambina Cordial
On top: a drop of lime and "Aria di Bambina"
Garnish: lime peel
Bambina Cordial:
A mix of sugar, lime and rosé wine La Bambina, to be prepared 6 hours before and leave to infuse
Aria di Bambina:
50 ml rosé wine La Bambina + 2 gr Soy Lecitine, mixed vigorously to create a soft foam
A timeless classic, made famous by stars like Madonna and the TV series "Sex and City": the Cosmopolitan, the New York most glamorous drink, meets here the delicate taste of La Bambina.
The original sour flavor of this fresh and savory cocktail combines with the Aria di Bambina's gentle touch that gently fades on the palate.
My father used to have dinner with big and juicy Ribera DOP oranges: he loved to eat them - four or five of them - in a salad.
We have many different types of orange salads in Sicily: my family recipe goes with prikly artichokes (aka "carciofo spinoso di Menfi" Slow Food presidium), and with the preserved anchovies made in Sciacca: no pistachios, that are grown in the Catania area, no fennels because they doesn't balance enough the orange's sweetness.
1 Bottle of La Bambina rosé
60 ml Brandy
60 ml Grand marnier
Lemon juice
Fresh fruit mix:
Deseeded cherries
Diced pineapples and yellow peaches
Garnish:
Orange and lime slices, mint leaves, cinnamon stick
This version of the Sangria is dryer and more aromatic than the traditional Sangria made in Spain with red wine. Here we have no sugar added to the cocktail because La Bambina is fruity and delicate enough to perfectly match any summer fruits: yellow peaches, pineapples and cherries decorated with an exotic stick of cinnamon for a more tropical flavor, or with lime and white fruit such as pear and green apple for a continental touch.
Add a touch of sweetness with Grand Marnier, or replace it with Triple Sec if you prefer a dryer and more refreshing version.
It's a great drink to share with friends on a warm summer evening!
40 ml Cognac
20 ml red Vermouth
20 ml La Bambina
2 drops Peychaud's Bitter
Garnish: orange peel
The classic Metropolitan cocktail is a variation of the Manhattan, and Cognac is used instead of Bourbon Whiskey: my suggestion here is also an irreverent incursion of La Bambina alongside the Vermouth.
The orange peel exhales round and citrus notes that enhance the bond between wine and Vermouth.
The Peychaud's Bitter gives depth and persistence to the cocktail, while developing aromatic sensations of anise, licorice and cinnamon.
20 ml Lemon juice
15 ml Barley water
10 ml White syrup
35 ml Campari Bitter
20 ml Amaretto di Saronno
On top: La Bambina
Garnish: orange and lime slices, mint leaves
La Bambina is the perfect aperitif if turned into an unconventional summer Spritz that blends together the bitterness of Campari, the lemon juice's acidity and the sweetness of Amaretto di Saronno, mixed together in a harmonic contrast of flavors.
The ideal companion of a sparkling evening with your best friends.