Castello di Amorosa dessert recipe

Chocolate Red Wine Cupcakes

Castello di Amorosa dessert recipe

Recipe Date: February 12th, 2020
Difficulty: Easy
Measurements: Imperial (US)

Chocolate Red Wine Cupcakes

From Pastry Tales

Yield 26 cupcakes (You can cut the ingredients in half if you want less amount of cupcakes) 

Ingredients:

For the cupcakes:

2 cups all-purpose flour

1 cup cocoa powder

1 cup light brown sugar

1 cup white granulated sugar

2 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

2 large eggs, room temperature

2 cups buttermilk

1 cup olive oil

1 teaspoon vanilla extract

1 cup red wine

For the frosting:

2 cups fresh blackberries

3 teaspoons granulated sugar

juice of 1 lemon

2 cups unsalted butter, at room temperature

1/2 teaspoon salt

3 1/2 – 4  cups powdered sugar,sifted

2-3 tablespoons of cream

For decorating:

Fresh blackberries or sprinkles

Instructions:

For the cupcakes:

1.- Preheat oven to 350°F. Prepare cupcake pan with liners, set aside.

2.- In a large bowl, sift together flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt and cinnamon. Set aside.

3.- In the bowl of a stand mixer fitted with a paddle attachment, mix eggs, buttermilk, olive oil and vanilla extract and mix on medium speed for about a minute until combined.

4.- Add flour mixture to the bowl and combine on low speed, gradually increasing speed to medium, until completely combined. Add wine and beat to combine again for about 1 minute.
Pour batter into prepared cupcake liners, filling 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with a a moist crumb.
Let cool in pan for 5 minutes, then transfer to wire rack to cool completely. Be careful with how you handle the cupcakes, if they are still warm they can be soft and they can break.

For the frosting:

1.- In a small saucepan over medium heat, add blackberries, sugar and lemon juice, frequently stirring and squishing blackberries. Stir until blackberries are soft, about 10 minutes.
Push the mixture through a fine mesh strainer over a small bowl to remove all the seeds. Put the bowl in the fridge so it cools completely.

2.-In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth for a couple of minutes. Add 1 cup of powdered sugar, salt and half of the blackberry juice. Mix well until is fluffy. Add 2 tablespoons of the cream (for me 2 tablespoons was enough). Add more powdered sugar, mix well. Taste the buttercream and see if you need more of the blackberry juice, check the texture and flavor. I used almost all the juice. Beat well until completely combined and fluffy.

3.- Frost the cupcakes. I used 1 M Wilton tip.

Enjoy!! Don’t forget to grab a glass of your favorite Castello di Amorosa Wine




Cheesecake Squares Recipe

Vanilla Cheesecake Squares with Wine Gelée

Cheesecake Squares Recipe

Recipe Date: January 22nd, 2020
Difficulty: Easy
Measurements: Imperial (US)

Vanilla Cheesecake Squares w/ Wine Gelée

From Pastry Tales

Ingredients

For the crust

  • 1 cup vanilla animal crackers, crumbs
  •  5 – 6 tablespoons unsalted butter, melted
  •  1 1/2 tablespoons white granulated sugar

For the cheesecake

  • 12 oz cream cheese
  • 1/4 cup plain Greek Yoghurt
  •  1 cup sweetened condensed milk
  •  1 large egg, at room temperature
  •  2 tablespoons all-purpose flour
  •  2 1/4 teaspoons vanilla extract
  •  Pinch of salt

For wine gelée

  • 1 envelope unflavored gelatin
  •  3/4 cup plus 2 tablespoons red wine
  •  2 tablespoons hot water
  •  5 tablespoons sugar

Directions

For the crust

  1. Preheat oven to 350 F. Line 8×8 square baking pan with aluminum foil, leaving 2 sides hanging over the edges.
  2. In a blender or food processor, mix the animal crackers until they look like fine crumbs. Then, put the crumbs into a bowl and add the melted butter and sugar. Mix well.
  3.  Transfer the mixture into the prepared baking pan. Make sure that you spread it evenly.
  4.  Bake for 10 minutes. Let it cool on a wire rack.

For the cheesecake

  • In a bowl of a stand up mixer, beat the cream cheese for about 3 minutes. Then, add the yoghurt and condensed milk. Mix it well for about 2-3 minutes.
  •  2.- Add the egg, flour, vanilla extract and salt. Mix until well combined 2-3 more minutes.
  •  3.- Pour cream cheese mixture over the cooled crust. Bake for about 25 minutes, until the filling is set.
  •  4.- Let it cool to room temperature on a wire rack and then chill it in the fridge for about 2 hours.

For the wine gelée

  • 1.- After a couple of hours, sprinkle the gelatin over 1/2 cup of wine and let it sit for 5 minutes.
  • 2.- In another small bowl, stir in sugar and hot water. Add the sugar water into the wine gelatin mixture, mix well until the gelatin is completely melted. Add the reminaing wine and cool the mixture to room temperature, about 10 minutes.
  •  3.- Finally, pour the wine mixture on the top of the cooled cheesecake. Refrigerate overnight and serve next day.
  •  4.- I cut mine in 16 squares. Enjoy!!




Tour Tuscany

Tour Tuscany & Umbria

Tour of the Hill & Towns Countryside of Tuscany and Umbria – Sep 26th – Oct 4th, 2021 Tour

For eight nights, you can have the exclusive opportunity to be escorted through the most magical parts of Tuscany and Umbria by Castle delle Serre owners, Salvatore Gangale and the Castello di Amorosa wine family.  We invite you to join in this intimate collaboration and cultural experience with Salvatore as he shares his most influential perspectives of the food, wine and history of his native country of Italy.  Based on over forty years of experience, we assure you that you will relish in the most authentic meals and local experiences during this stay, effectively capturing the essence of la dolce vita only as a true Italian could.

Guests through charming villages, farmhouses, majestic castles and the beautiful architecture of churches and monasteries. You’ll taste some of the world’s finest olive oils, wines, learn how the Italians cook, and eat meals you’ll remember for a lifetime.

Tour Host: Salvatore Gangale, Castle delle Serre owner and native to Italy. Salvatore brings with him over forty years of experience, that assures you that you will relish in the most authentic meals and local experiences during this stay as he takes you through Italy as only a local can, effectively capturing the essence of la dolce vita only as a true Italian could. Antonio and Kaci Gangale will also be helping to add local Italian insight during the tour.

The Tour Will Include

♦ All meals (continental breakfast, lunch and evening meal)
♦ Beverages included with meals and select outings
♦ Bilingual local tour guides
♦ Bus Transportation
♦ Eight nights lodging in a premium Italian Castle and a Historic Inn
♦ Sightseeing, tours, museumse
♦ Wine and olive oil tastings

BUY NOWMORE INFO


Best Tasting Room

Castello di Amorosa named Best Tasting Room in America

Bradley Aden

September 24th, 2019

USA Today’s 10 Best names Castello di Amorosa “Best Tasting Room” In America

When the announcement came in at 9:00 a.m. on August 23th, the trumpeters from Calistoga High School blared and the Castello team that had gathered on the drawbridge went wild. In some respects, we had a collective feeling of, “yes, we’ve arrived.” We asked our members to vote and they responded resoundingly. And when the voting period ended, it was Castello di Amorosa, Dario Sattui’s authentically built, 14th century Tuscan castle and winery- one of Napa Valley’s landmark destinations- that received top honors in USA TODAY’s 10Best Readers’ Choice, being named “Best Tasting Room 2019”  This is quite an honor to be nominated and quite humbling that we won!

“When we opened the doors almost thirteen years ago, I wondered how my castle would be received, as it was so unorthodox a concept,” remembers Dario Sattui. “Today we have a collection of superb estate vineyards and highly acclaimed wines. Just recently our Morisoli-Borges Cabernet Sauvignon received 98 points from Jeb Dunnuck and our single-vineyard Melanson Cabernet Sauvignon received 97 points from The Wine Advocate. Our wonderful guests respect and enjoy the fact that our wines are only available at the winery or can be shipped directly to your home or business.”

The wine industry experts who partnered with 10 Best editors to pick the initial 20 nominees included Jill Barth, Shana Clarke, Ziggy Eschliman, Karen MacNeil, June Rodil and Dynie Sanderson.

We hope you’ll bring your family and friends to enjoy a winetasting or winery tour in the Best Tasting Room in America.



Seahawks at the Castle

Seattle Seahawks at the Castle

Bradley Aden

September 21st, 2019

Seattle Seahawks at the Castle!

Castello di Amorosa recently had the honor of hosting the 2014 Super Bowl Champion Seattle Seahawks. The Castle was featured in the teams introduction video for the upcoming NFL season, the video will be played before every home game of 2019 at Century Link Field in Seattle. Check it out below to see for yourself.



Festival

Festival Napa Valley at Castello di Amorosa

Bradley Aden

September 20th, 2019

Festival Napa Valley

Breathtaking performances in iconic wine country, are paired with Napa Valley’s unparalleled food, wine and hospitality. Festival Napa Valley offers programs that uplift and inspire, and attract artists and audiences from around the world. The annual July celebration raised $2.6 million, a new record. Castello di Amorosa was one of the venues featured in the festival. We hosted the Patron Dinner for the Napa Valley Festival. We can’t wait for next year. Check out the video below for more information.



Welcome to our Home - Part 1

Dario Sattui

September 16th, 2019

Welcome to our Home Part 1 – Dario Sattui & Irina Yartseva

Castello owner and visionary Dario Sattui and his fiance Irina Yartseva. The video features one of his favorite dishes, Pasta alle Vongole. This Italian dish is very popular throughout Italy, especially in Campania. It is also part of a traditional Neapolitan cuisine. Any great meal, needs a great wine alongside it. The pasta is paired with Pinot Grigio, a lively and crisp dry white wine with zesty citrus and melon aromas, bright acidity, and a refreshing, fruity finish. Drop us a comment below and let us know some of your favorite recipes. We present Pasta alle Vongole by Dario Sattui and Irina Yartzeva.

Recipe Directions:

  • 1. Soak clams in water to remove the sand (about 20-30 mins)
  • 2. Add 2 TBSP of salt to boiling water for cooking the pasta
  • 3. Place ~1/3 cup of olive oil into a large saucepan on medium heat.
  • 4. Add diced garlic to the oil and Italian herbs stir for about 1 minute
  • 5. Add flakes of peperonchino and continue stirring until garlic starts to brown
  • 6. Add 1 cup of Castello di Amorosa Pinot Grigio and the clams to the saucepan.
  • 7. Stir then cover the pan and simmer for 15 minutes until all the clams have opened.
  • 8. While the clams are simmering, add the pasta to the boiling saltwater and cook until al dente.
  • 9. Sprinkle parsley on the clams then remove the clams from the pan and set aside.
  • 10. Add the cooked pasta to the large saucepan and stir to coat the pasta in the garlic sauce.
  • 11. Place a generous portion of pasta on each plate and cover with clams.
  • 12. Serve with a glass of the Castello di Amorosa Pinot Grigio…. and enjoy!!

Pasta Alle Vongole Ingredient List:

4 lbs of small Manila Clams

Salt

Olive Oil

2 cloves of Garlic finely chopped

Italian Herbs- 1 tsp

Peperonchino flakes- a pinch

Parsley- 1 cup-finely chopped

Spaghetti