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 purposes: maturing meat and flavoring dishes during cooking. Some examples of use are risotto with red wine, scallops with white wine, but it is also used in braised meat or to make dough rise.

Many sweet preparations, in fact, have wine as a fundamental ingredient in their dough. Thanks to the yeasts present in its composition, it allows the dough to rise slightly enough to avoid adding yeast. In many recipes of popular tradition, a legacy of an era in which wine was more widespread than ferment.