Wine Weekly – Lugana Limne

In the southern shores of Lake Garda, 50 meters above sea level, is the home to one of Gigi Trattoria’s most popular and beloved wines.  Lugana Limne, 2010, produced by Tenuta Roveglia, is 100% Trebbiano di Lugana. This straw yellow wine has aromas of peach and vanilla.  Classic of Luganas, it has a fruity accent with a dry, subtle and elegant finish.  The strong structure yet delicate and refined bouquet make this wine not only wonderful paired with food but delicious on its own especially as an aperitif.

It isn’t surprising that Tenuta Roveglia is considered the premier cru area of Lugana. The land that is Tenuta Roveglia has been producing wines since the Roman ages when Poet Catullo heralded this region for its wine. Not only is this region esteemed for superb wines but it is also breathtakingly beautiful. The clay soil indigenous to the terroir of this DOC region create vibrant green vines and of course extraordinary grapes.  

Whether it’s the ancient heritage of the land or the picturesque environment that the grapes are grown in, something about the Tenuta Roveglia Lugana makes it simply irresistible.  Whenever we have tried to take if off the glass list at Gigi Trattoria it has been yearned for. So we have decided not only to sell it for $10 a glass and $33 a bottle, but we now sell it at Gigi Market! If you have never tried to the Tenuta Roveglia Lugana, you must come into Gigi to see just what we are talking about.  And don’t forget on Wednesdays all of our wines by the bottle are 30% off!  

Learn more about Tenuta Roveglia here.
Learn more about Lugana here.

Vanilla Buttermilk Panna Cotta With Berries

The Fourth of July is upon us. While we would all prefer it was on a Friday instead of a Wednesday, we will still enjoy the day and all it represents. We thought we would give you a beautiful dessert that incorporates delicious seasonal berries and of course, red, white, and blue! Enjoy!

Vanilla Buttermilk Panna Cotta with Seasonal Berries

Makes 8 servings

Equipment – 8 4-ounce disposable aluminum baking cups

3 tablespoons cold water
3 teaspoons gelatin powder
1 1/2 cups heavy cream
3/4 cup granulated sugar
1 1/2 teaspoons grated lemon zest
3 cups buttermilk
3 teaspoon vanilla extract

Berries

1 pint fresh blueberries
1 pint strawberries, hulled and quartered
1/2 cup granulated sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract

Berries: In a small bowl combine all ingredients and set aside. The sugar will help extract the juice from the berries to create a nice sauce for your finished dish!

Panna Cotta: Line your disposable cups up on a small cookie tray and lightly spray each with non-stick pan spray

In a small bowl, sprinkle the gelatin over the water, set aside.

Bring the heavy cream, sugar and lemon zest to simmer, then lower heat; do not boil. Add the bloomed gelatin and whisk to be sure the gelatin has melted. Whisk in the buttermilk and vanilla extract. 

Ladle mixture into each cup.  Refrigerate for 3 hours or up to 2 days in advance.

To remove panna cotta from cups, flip each cup upside down on serving plate. Poke the top of each cup with a small knife to release. You may have to shake it a little for it to come out. Spoon berries and their released liquid over the top of the panna cotta.