Bosca Verdi & Bosca Asti Spumante

History

The Bosca family originate in the town of Canelli in Northern Italy in the province of Asti.  This area in Italy is well known hill country that grows the world's best Moscato Grapes

Grape growing was taken very seriously in the Bosca Family's early days.  For example, there was no penalty issued for a "farmer who injured anyone caught stealing grapes"!

http://www.bosca.it/boscastory/story_e_04.htm



Canelli is situated at the entrance of Langhe hills along the the banks of the Belbo stream.  The Asti region is well known for the production of Asti Spumante- a slightly sweet bubbly wine which is the symbol of the Canneli and the whole province of Asti.

"Muscat (Moscato) grows throughout Italy in various forms. In dessert form it is either passito or fortified, but it also appears in sparkling wines (Asti spumante and Moscato d'Asti) ."

http://en.wikipedia.org/wiki/Muscat_%28grape_and_wine%29#Muscat_Wines_by_Country
 

And now for the bubbly.....

In the tradition of the Bosca Family- the Bosca Asti Spumante , the Bosca Verdi Rasberry and the Bosca Verdi Rosso Spumante Red are fun sparkilng sweet wines.

• They are simple fruity and light with 5% alcohol.

• They have a malty beer like quality. 

• They are excellent as a drink for celebrations or to match with Desserts.

• Why not try a Bosca Asti Spumante with your Eggs Benedict for breakfast? 

How about a food match?

Cenci or a Lover's Knot

from http://italianfood.about.com/od/tastysweettreats/r/blr0150.htm

To make a batch you'll need:

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time:1 hour, 10 minutes

Ingredients:

• 1 3/4 cups (225 g) flour

• 2 tablespoons unsalted butter

• 1/3 cup confectioners sugar

• 2 eggs

• 1 tablespoon brandy

• A pinch of salt

• More confectioner’s sugar for dusting

Preparation:

Make a fairly stiff dough with these ingredients, kneading it thoroughly, and adding more flour if it comes out too soft. Flour it and let it rest, covered, for about an hour. Then roll it out into an eighth-of-an-inch-thick sheet, and use a serrated pastry wheel to cut it into strips as long as your palm and two fingers wide. Make a cut down the middle of each cencio (so as to obtain two strips joined at the ends), twist the side strips without breaking them, fry them in hot oil or lard, and dust them with confectioners sugar when they’re cool. This recipe is sufficient to make a platterful. Should the dough have formed a crust while it sat, knead it again before you roll it out.

Enjoy with other Itallian favorites like dried figs, candied almonds, chestnuts,  marzipan fruits and Bosca Asti Spumante!