Castello di Spessa presents the Tavernetta al Castello

In the tranquil and lush nature surrounding the vineyards of Spessa Castle lies a true food and wine treasure: theTavernetta al Castello, the Estate’s gourmet restaurant. Born from the skillful renovation of an old farmhouse, it delights its guests with an unparalleled culinary experience in the heart of Collio Goriziano, the borderland of Friuli Venezia Giulia.

Here, the local culinary tradition blends harmoniously with the Mediterranean and Central European influences. Unique dishes that reflect the rhythm of the seasons. The flavors and aromas of the territory, the hilly hinterland and the Adriatic Sea, are blended with creativity and skill in the creations of the kitchen brigade, which passionately transforms each ingredient into a work of culinary art.

Castello di Spessa presents the Tavernetta al Castello: three rooms plus the dehor

The three rooms of La Tavernetta, each with its own distinctive feature, offer an enchanting setting for an unforgettable food and wine experience. LaSala del Caminetto, with its stone walls and the pleasant warmth of the fire emanating from the fireplace, envelops guests in an intimate and cozy atmosphere, perfect for romantic dinners and special evenings. La Sala degli Affreschi, elegantly decorated, and the brightSala della Verandewhich overlooks the green expanses of the golf course, offer breathtaking views of the landscape that frames the restaurant, making them the ideal venue for important ceremonies and events, such as weddings, birthday parties or graduations.

The exterior of the restaurant, with its porch which provides shelter from the sun during the warmer months, allows diners to enjoy the cool, pleasant breeze while savoring dishes that celebrate the richness of the area, prepared with fresh, seasonal ingredients and accompanied by the elegant wines of Castello di Spessa.

The estate, in fact, produces 18 labels including Doc Collio line, Doc Friuli Isonzo line, bubbles and excellences aged in the medieval cellar just below the manor house. All of these wines can be tasted directly at the restaurant and purchased at the Resort’s wine shop. And for those who wish to extend their experience in this fairy-tale place, ten tastefully decorated rooms with every comfort await travelers seeking relaxation and sophistication.

The Tavernetta al Castello is more than just a restaurant: it is a sensory journey through the history and culture of the magical Collio area, nestled in the green of its hills.

Proposed recipe:

Fermented lemon risotto, tequila, rosemary and red wine asado

Ingredients for 4 persons:

320 g Carnaroli rice, 60 g butter, 40 g grated Parmigiano Reggiano, 30 g gravy with tequila, rosemary and lemon peel, 20 g fermented untreated lemon, 2 kg bone-in rib of beef, ½ liter reduced red wine, 1 carrot, 3 ribs of celery, 1 onion, salt, extra virgin olive oil, vegetable broth

Directions:

We begin with the preparation of the fermented lemon: let the lemons ferment inside a glass jar along with coarse salt at a temperature of 30°C for about 4 weeks, at the end of which time the fruit will have obtained a balsamic scent. Then blend the lemons, until they reach a creamy consistency, and set aside.

For the asado:
Now proceed with the preparation of the asado: brown the carrot, celery ribs and onion with a little oil inside a large pot. Add the bone-in rib of beef to the stir-fry and stew for at least 12 hours, checking occasionally and adding water if needed.

When cooked, set the liquid aside and let the meat cool, and then cut it into cubes of about 1x2cm after removing the bones and fat part. Use these scraps to make sauce, adding a pinch of salt and simmering until thick. Add the reduced wine and let it simmer further.

When finished cooking, drain and strain the sauce, which by this time will have reached an almost caramelized consistency. Add the meat cubes to the sauce and simmer a second time for about 2 hours.

Move on to preparing the risotto: dry toast the Carnaroli rice, add a pinch of salt and a little at a time the vegetable stock. Once cooked, remove from heat and douse with the tequila, rosemary and lemon peel gravy. Finally, whip with the lemon, butter and cheese cream.

Plate by laying 3 meat cubes on top of the risotto, then pouring a few tablespoons of the reduced sauce over them.

Wine pairing:

Collio Pinot Bianco Santarosa 2022 Castello di Spessa

Straw yellow color with golden notes, the nose is broad and intense with tropical and bread crust notes. Extremely refined palate with notes reminiscent of yeast, pear and floral notes of acacia flowers. Soft and velvety, it has excellent persistence.

Production area: Capriva del Friuli. Soil composition: Ponca consisting of marls and sandstones.

Grape varieties: 100% Pinot Bianco, from a vineyard planted in 2000 Training system: Guyot, vineyard management: controlled grassing with row tillage.

Vintage and vintage notes: The year 2022 was a very dry year with a very hot summer that resulted in late ripening compared to previous years. A long and peculiar harvest, with a first start in late August and a conclusion that lasted until the end of September with the red grape varieties.

Production processes:
Fermentation in stainless steel tanks at a controlled temperature of 16-18° C. Maturation partly in barrique and partly in steel on the noble lees until March and then in the bottle.

Alcohol content: 14% vol.

Serving temperature:
10-12° C

Recommended pairings:
Ideal with seafood appetizers, fish risottos and pasta dishes or vegetable soups.