Cantele Chardonnay by the glass at Sotto, Los Angeles

The folks at Sotto in Los Angeles began pouring Cantele Chardonnay by the glass last night. That’s celebrity mixologist Julian Cox in the background of the photo (he’s been using Cantele Salice Salentino in one of his cocktails and we’ll post the recipe in a few days). Not only was Sotto named “Best New Restaurant […]

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Tech/Fact Sheet for the new Cantele Le Passanti, dried-grape Fiano

Le Passanti Fiano Passito Appellation: I.G.T. Salento Grape: 100% Fiano Production area: Manduria, Pulsano Yield per hectare: 50 tons (4,500 plants per hectare) Harvest: second half of September with some late harvest Training: Spurred cane Guyot Vinification: Grapes are picked in small crates that are then used to dry the grapes in a single stack […]

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The Cantele Story

The founder of the Cantele winery, Giovanni Battista Cantele — grandfather to the current generation — was born in 1907 in Pramaggiore (in the Province of Venice). During the Second World War, he moved to Imola (Province of Bologna) where he met and married the beautiful Teresa Manara. The couple had two sons, Augusto and […]

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“Purse” Ravioli Stuffed with Lamb Ragù and Served with Broccoli Raab Sauce

The following recipe comes to us via the excellent blog Qualcosa di Rosso, a contribution to the Cantele Food Bloggers Project. “Purse” Ravioli Stuffed with Lamb Ragù and Served with Broccoli Raab Sauce 3 to 4 servings for the pasta: 3 cups flour 1 egg ¾ cup water salt to taste for the ragù: extra-virgin […]

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Trattoria Le Zie (Lecce): the best restaurant in Puglia?

Trattoria Cucina Casareccia “Le Zie” Via Colonnello Archimede Costadura, 19 73100 Lecce, Italy +39 0832 245178 HIGHLY RECOMMENDED Pittule (classic Pugliese fritters) Fave e cicoria (fava beans and chicory) Tiella di riso (rice, mussels, potatoes, zucchine etc.) Ciceri e tria (chickpeas and noodles) Favas braised in vegetable stock (this was one of the most delicious […]

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