(= Sangiovese and Strawberries)
Recommended wine: Sangiovese 100% I.G.T.
Delicately wash and dry the strawberries and then, afterwards, remove the green crowns and stalks. Blend the strawberries in a food processor (with the sugar, if the fruit isn’t fully ripe) and mix the purée you obtain with the red wine. Put it in the fridge for half an hour (in the winter, or when the weather isn’t very warm, serve at room temperature: this will favour the taste of the wine). Before serving, decorate the edge of each glass (wine glasses or short tumblers) with a whole strawberry – still with its green crown and stem – by cutting a slit in the lower half and slotting it onto the glass.
This aperitif is excellent with flakes of pecorino cheese or Parmigiano dressed with a few drops of balsamic vinegar “syrup”. You will need about 80 grammes of aged pecorino, or Parmigiano, a decilitre of balsamic vinegar and a tablespoon of brown sugar. Prepare the “appetizer” as follows: bring the vinegar to the boil with the sugar in a small saucepan, continue “simmering” for 3-4 minutes until the mixture has a syrupy consistency and then leave to cool. Cut the cheese into large flakes, dress them with a few drops of the syrup you have made and… cheers!