His majesty the resistant red wine, sweet and refined Merlot Khorus and Khantus and a special recipe designed to enhance its flavors. a Well Done! to Chef Ivana Frank and to her innovative and fresh combinations of tastes. Here is a special recipe to be kept in mind.

Steak And Sweet Potato Fries With Healthy Barbecue Sauce

INGREDIENTS
For two people

• 600 g sweet potatoes
• 2 sirloin steaks, 200 g each
• 1 tbsp cornflour
• 1 tsp salt
• Cooking oil
• Fresh parsley
• Salt and pepper to taste

For the barbecue sauce

• 120 g passata
• 2 tbsp soy sauce
• 4 tbsp maple syrup
• 1 level tsp Cajun spice mix

Peel the sweet potatoes, cut into large fries (approx. 1 cm thick by 8 – 10 cm long), then wash under cold water. Preheat the Tepan to 210 degrees. Place the wet fries in a bowl, add the cornflour and salt and shake well. Scatter the fries onto the Tepan, leaving a little room for the steaks. Place the steaks on the Tepan and, for medium, turn when 3 clear beads of pink-coloured juice have appeared on the steak’s surface. Wait for another 3 clear beads of juice to appear, then remove from the Tepan and leave to rest. Meanwhile, occasionally turn the fries. To make the sauce, add all the ingredients to a small pan and briefly bring to the boil. Done. The fries are ready when they are golden brown and soft in the middle. Season the steak with salt and pepper and serve with the sauce and fries. Garnish with chopped parsley.

This is one of the best expressions of a white wine obtained from resistant grape varieties. A true Friuli Region wine, coming from the territory. Soreli grapes, a strong and structured variety obtained from Tocai grape variety, are the main component of Limine. The Sauvignon Kretos grapes adds aromaticity and balance to the wine’s taste. Chef Ivana Frank has created the following recipe which wonderfully brings together taste and flavor both on the plate and on the nose.

Prawns on chinese vegetables with cashew nuts and coriander

INGREDIENTS:
Per due persone

• 400 g wild or organic prawns (cleaned and shelled)
• 2 peppers – red, approx. 300 g
• 150 g pak choi
• 1 small red onion
• 1 handful cashew nuts
• 7 tbsp soy sauce, 3 tbsp honey,1 tsp cornstarch
• Half a chilli pepper
• Fresh coriander to garnish

PREPARATION
Preheat the Tepan to 210 degrees. Cut the peppers into bite-size pieces, roughly chop the pak choi and slice the onions. Place in a bowl. Fry the vegetables until al dente (5 minutes). Meanwhile stir together the soy sauce, honey and cornstarch in a small bowl. Finely chop the chilli pepper and add. Season the prawns with salt and add to the vegetables together with the cashew nuts. Stir in well and deglaze with the sauce. Fry for another minute. Serve the vegetables on plates and place the prawns on top. Garnish with fresh coriander.

Discover more about Chef Ivana Frank’s recipes on BORA.com.
Discover more about our Limine Bianco obtained from resistant grape varieties.

PIWI wines obtained from resistant grape varieties are the best solution for echo-sustainability. They are new and modern wines, hybrids by nature and definition, with a bright future ahead.

Let’s start with Caliere Rosso, an elegant mid-structured red wine with red fruits scents, ideally paired both with meat and fish dishes.

Thanks to BORA’s chef Ivana Frank we have paired Caliere to a receipe that is able to express the best of the wine’s characteristics.

Radicchio with dry-cured grisons beef, walnuts and goat’s cheese

INGREDIENTS

For two people

• 250 g radicchio head
• 50 g dry-cured Grisons beef
• 50 g walnut kernels
• 80 g alpine goat’s cheese
  (or another firm goat’s cheese)
• 4 – 5 sprigs of parsley

For the dressing

• 200 ml rape seed oil
• 200 ml cider vinegar
• 1 level tsp pepper
• 1 level tsp salt
• 2 tbsp honey

PREPARATION

Preheat the Tepan to 200 degrees and drizzle with a little oil. Place on the dry-cured Grisons beef and fry until the slices are all crispy. Add the walnuts and fry briefly then remove from the Tepan. Meanwhile, remove the leaves from the radicchio, wash and tear into bite-size pieces. Whisk together all the ingredients for the dressing. Cut the goat’s cheese into cubes and roughly chop the parsley. Place the radicchio in a bowl and mix with the dressing. Garnish with the cheese, walnuts, crispy dry-cured Grisons beef and chopped parsley.

Find out more about Ivana Frank’s receipes on BORA.com.
Interested in Terre di Ger’s Caliere Rosso? Order it on our website.

Time to pick up olives in our olive grove in Maiolati Spontini, on the hills of Jesi: two hectares of Frantoio, Rosciola and Leccino olive varieties for our Terre di Ger E.V.O. Oil, a typical product of the Marches region in central Italy.

As soon as olive pressing is completed the new vintage will be ready and we’ll stay in touch to describe all its characteristics very soon. Meanwhile, let’s try a new recipe by Chef Ivana Frank of Bora Cooking System, a renowed German brand and Terre di Ger partner.

Ras el Hanout Spiced Saddle ef Lamb with Pea and Mint Houmous and Pomegranate

INGREDIENTS
For two people

• Lamb saddle steaks, 150 – 200 g each
• 100 g frozen peas
• 100 g chickpeas from a jar
• Dash of lemon juice
• 3 – 4 sprigs of mint
• 1 garlic clove
• 1 handful pomegranate seeds
• Ras el hanout spice
• Salt, pepper, olive oil

PREPARATION

Preheat the Tepan to 200 degrees. Brush the lamb saddle steaks with a little oil and generously season with the spice. Place on the hot Tepan and turn after 4 minutes. Meanwhile, bring a pan of well-salted water to the boil and blanch the peas for about 3 minutes. Strain and rapidly cool under cold running water. Add about two-thirds of the peas into a food processor together with the chickpeas, lemon juice, garlic clove, mint (leaves only!), 4 tbsp of olive oil and a level tsp of salt and pepper. Puree. Stir the remaining peas into the finished houmous. Remove the lamb from the Tepan, cut into slices as desired and season with salt. Divide the houmous onto plates, add the meat and garnish with pomegranate seeds and more mint.

Find out more about Ivana Frank’s receipes on BORA.com.
Interested in Terre di Ger EVO Oil? Order it on our website.

Thanks to our partnership with BORA we are now presenting a few recipes by Chef Ivana Frank. It’s the Giro d’Italia’s final week: here is an easy and tasty recipe ideally paired with our Pinot Grigio.

#BORA_RECIPES
Char on a Bed of Cauliflower Couscous and Hazelnuts

INGREDIENTS
For two people

• 2 char fillets, 150 – 200 g each, boned
• ½ cauliflower head (approx. 300 g)
• 1 handful roasted hazelnuts
• 4 – 5 sprigs of dill
• 1 organic lemon (zest and juice)
• Salt, pepper, olive oil and a little cooking oil (e.g. organic cooking olive oil)

PREPARATION

Preheat a Tepan zone to 180 degrees. Wash the cauliflower, chop into couscous-size pieces in a food processor and place in a bowl. Salt the fish fillets on both sides, drizzle a little cooking oil onto a Tepan zone and place the fish skin-side down on the Tepan. Use the spatulas to carefully hold the fillets down flat for the first few seconds, waiting until they are two-thirds cooked. Meanwhile, chop up the dill (set aside two sprigs for garnishing), finely grate the zest of half a lemon and add to the cauliflower with the hazelnuts. Season with the juice of the whole lemon, olive oil, salt and pepper. Switch off the Tepan, turn the fish and continue to fry for another thirty seconds. Meanwhile, serve the cauliflower couscous on plates and garnish with additional hazelnuts. Add the fully cooked fish to the salad and garnish with the sprigs of dill.

Find out more about Ivana Frank’s receipes on BORA.com.
Discover all our white wines at Terre di Ger’s shop.

Bonjour Le Tour

We are proud sponsor and big fans of procycling team BORA – hansgrohe.

From 29th August until 20th September Le Tour is the world cycling show around French roads.

Our captain Emanuel Buchmann and 3-time World Champion Peter Sagan will fight for a place on the podium of the general classification and the Green Jersey for the winner of the points classification. 3,470 km to go from Nice to Paris, and a lot of chances to to raise a glass to them and celebrate their success.

And of course we would like to give YOU the chance to celebrate with us and our team in style during the Race.

Together with our partner BORA we created a special Tour de France edition of our red, white and sparkling wine.

Four jerseys on special labels.

Prosecco Extra Dry
Fresh and crispy “sparkling white wine” with typical flavours of pear and green apple. Ideal for aperitif. €6,5/btl

Bio Caliere
Light “red wine” produced from “piwi varieties” with soft tannins and flavours of strawberry and raspberry. Very good as aperitif and ideal with starter dishes. €7/btl

Bio Arconi
Fresh “white wine” produced from “piwi varieties” with delicate flavours of fruit like green apple and grapefruit. Very good as aperitif and ideal for meal. €7/btl

*SHIPPING CHARGE TO BE ADDED

PLACE YOUR ORDER

The vintage 2018 of Terre di Ger’s Limine is produced from resistant varieties and has already earned praise from experts both in Italy and abroad.

Limine is the wine that has lead Terre di Ger into organic farming, looking to the future of viticulture. Limine is our greatest pride: it is produced from the best resistant grape varieties (PIWI) – a blend of Soreli and Sauvignon Kretos – and has already earned praise from journalists and wine experts. This looks like another great leap forward for the spreading of PIWI culture in Italy and the recognition of the quality of resistant grape varieties. Good reviews are making these grapes’ potential even greater and this is very encouraging for us to give our best following our mission.

A pleasant and smooth wine – Andrea Gabbrielli on “Vinotype”

Last February, 5 Vinotype online magazine directed by Rosanna Ferraro published an article by award-winning journalist Andrea Gabbrielli from “Tre Bicchieri del Gambero Rosso” weekly economic journal. Gabbrielli, who is very good at combining history and culture, writes the following:

Balanced with fruity ending – Stefano Tucci on “I vini del Golosario”

Limine 2018 has also been reviewed by Stefano Tucci in the column “Il vino del Giorno” for the Italian blog “I vini del Golosario” of renowned Italian journalist Paolo Massobrio.