The secrets of wine… in the kitchen!

Since ancient times wine, both white and red, has been used in the kitchen mainly for the following purpose: meat aging, aromatizing various dishes during cooking, as for example, the red wine risotto, the escalope with white wine sauce or for the braised and to let the dough leaven.

Many sweet preparations, actually, have as a basic ingredient for its dough the wine who, thanks to the yeast present in its composition let to the dough leaven slightly, as to avoid to add the yeast in a lot of tradition recipes, heritage of a period when wine is more common than the yeast.