Firriato is, in the panorama of large quality wine companies, the one that, in less than three decades, has been able to identify its own and original production path, which on Etna, has translated into the planning dedicated to the classic method, which in this territory boasts over 150 years of history. Gaudensius, the classic method forged by Etna. The specific side of the volcano, on which Firriato raises his vineyards, has peculiar characteristics. The reduced distance from the sea for which the vineyards intended for the production of sparkling base grapes are influenced by the union of marine breezes and mountain breezes that comply with an evident climatic difference between the coastal range and that of the hinterland of the volcano. Furthermore, the Etna terroir with its mesoclima and sandy soils of volcanic origin offers the ideal conditions for carricante's breeding. This vulcan endemic grape variety naturally grants sparkling wines. The combination of the pedoclimatic characteristics of Etna contribute to the development of grapes that are characterized by the intensity of perfumes and aromatic finesse.
Ingredients for 4 people
- Cous cous 3 glasses
- Cherry tomatoes 200 g
- Boxing yellow corn beans 150 g
- Olive 100 g
- Peas 80 g
- Peperoni 2
- Eggplant 1
- Zucchina 1
- Carrot 1
- Lemons 2
- Mint 1 bunch
- Extra virgin olive oil to taste
- Salt to taste.
- Pepper as needed.
Preparation
Put the couscous in a very large bowl. Bring the slightly salted water to a boil. Add a drizzle of oil to the water and pour over the couscous, cover with lid and leave to rest.
Prepare the vegetables. Burn them separately after cubeing them in a hot pan.
Boil, in salted water, peas and carrots, the latter cut into cubes.
In a container put the lemons juice, salt, pepper, extra virgin olive oil and some mint leaves. Blend everything to get the lemon and mint sauce. Assemble all the ingredients in the couscous and add the sauce.
