Risto Allegretti is a restaurant specializing in fish cuisine and typical Roman dishes in Ladispoli
Risto Allegretti è un ristorante specializzato nella cucina di pesce e piatti tipici romani a Ladispoli
Located on the seafront, it is the point of reference for gourmets and demanding connoisseurs of local products such as cockles, octopus, cuttlefish, local fish, artichokes, asparagus etc. Risto Allegretti was born as a grocery store specializing in typical products with DOP cured meats and cheeses from far away 1970, it becomes a food restaurant in 2017 through the passion of Roberta Allegretti and Mamma Antonella for cuisine and wines, Roberta Allegretti is well known in Ladispoli not only for her restaurant but also for having been a competitor on the Isola dei Famosi in 2011, arriving 4th ° as a "non-famous" contestant. With our online menu of food and takeaway dishes with home service throughout Ladispoli and neighboring municipalities (Marina di Cerveteri, Cerveteri, Cerenova, San Nicola), Risto Allegretti has a history of research into raw materials and love for the quality of the products, a passion that continues thanks to the trust of customers. FIRST CHOICE INGREDIENTS, ONLY ITALIAN EXTRA VIRGIN OIL, LOCAL ZERO KM PRODUCTS, DOP CURED MEATS
A delicious dish whose main ingredients are one of the tastiest (and most expensive) crustaceans. The recipe is simple to maximize the true protagonist of the dish.
Bastianich's Schioppettino is a Friulian red wine with great personality and a spicy and gentle character. The nose is characterized by notes of berries and intense hints of black pepper. The sip is full and fresh, balanced and enveloping, with a strong tannin and a persistent peppery finish
At sight, Merlot has a deep ruby red color, with reflections that tend towards garnet with the evolution of time. The olfactory profile is complex and inviting, characterized by notes of ripe red fruits, such as cherries and plums, enriched by nuances of sweet spices, chocolate and a light vegetal touch that enhances its freshness. In the mouth, the wine expresses remarkable richness, with soft and well-integrated tannins that blend into a full and harmonious body. Balance is the key to this Merlot, which offers a long and persistent finish, marked by a pleasant acid vein that invites tasting. The maturation in wood adds complexity, without overpowering the pure expression of the fruit. This Merlot is ideal for accompanying rich and structured dishes, such as grilled red meats, stews and mature cheeses. Its elegance and depth also make it perfect for special occasions, where it can be appreciated on its own, as a meditation wine.
PIEDMONT - THE MOON AND THE bonfires BARBERA D'ASTI '21 "Cultured Lives"
PIEMONTE - LA LUNA E I FALO' BARBERA D'ASTI '21 "Vite Colte"
TASTING NOTES Intense ruby red, on the nose it expresses an intense olfactory profile characterized by harmonious hints of violet, liquorice and vanilla. On the palate it is dry, soft, full. Light notes of oak support the finish, with good persistence.
Barbera d'Asti Rossofuoco comes from the vineyards of the Piedmontese company Vite Colte, located in the heart of the Asti hills. Obtained entirely from Barbera grapes, grown entirely according to an organic regime, this wine carries out the classic phases of red vinification, before being bottled and resting for a short period in glass. It has an intense ruby red color. On the nose it offers interesting vinous sensations, with fruity hints of plum and cherry as a side dish. In the mouth it shows a good body and an excellent acidity, which make it easy to drink and make it irresistible. To be drunk in the first years of life, this Barbera d'Asti is perfect for accompanying appetizers, platters of cold cuts and cured meats and not too elaborate red meats.
PUGLIA - PRIMITITO GIOIA DEL COLLE DOC 2020 "Cantina Fanova"
PUGLIA - PRIMITIVO GIOIA DEL COLLE DOC 2020 "Cantina Fanova"
Terre Carsiche 1939 Primitivo Gioia del Colle Fanova 2020 This wine is obtained from “Primitivo” grapes coming exclusively from the vineyards of the renowned Murgia area. Color: Intense ruby. Perfume: Dark olfactory texture with a fruity tone of blackberries, sour cherries and plums which gives way to almost spicy spicy nuances which make the nose extremely captivating. Taste: The sip is warm and full-bodied with spicy notes that tease the palate and encourage new tastings.
TASTING NOTES Intense ruby red colour. On the nose it presents a penetrating bouquet, very broad and varied, with hints of sweet violet, raspberry and pomegranate. On the palate it is dry, warm, balanced and with good persistence.
TUSCANY - CHIANTI CLASSICO organic reserve 2020 "Castello di Albola"
TOSCANA - CHIANTI CLASSICO riserva BIO 2020 "Castello di Albola"
The Riserva di Chianti Classico is without a doubt one of the most precious products of Castello di Albola, born from the careful selection of the best grapes within eight parcels of different vineyards, each of which is capable of providing a particular nuance of Sangiovese . We are located among the rows located in Radda in Chianti, in Pian d'Albola, at around 400 meters above sea level, an extraordinary and incomparable terroir, with a wine-growing history that dates back to medieval times. And it is only in a unique place like this that an equally unique wine could be born, the sip of which reproduces all the warmth of Chianti Classico in expressive power.
TUSCANY - CABREO IL BORGO 2017 "TENUTE DEL CABREO"
TOSCANA - CABREO IL BORGO 2017 "TENUTE DEL CABREO"
The Sangiovese grapes are harvested in the first half of October, while the Cabernet Sauvignon grapes in the second half of the month, exclusively by hand. The vinification takes place in the Tenute del Cabreo cellar, where the wine is placed in stainless steel wine vessels for fermentation at a controlled temperature of 28° for both vines. The wine is left to macerate on the skins for 15-18 days and then placed in thermo-conditioned stainless steel containers at a temperature of 22-23°C for malolactic fermentation. The two varieties are then combined and matured in French oak barriques, partly new, with decanting every 3 months, for a total period of 16-18 months. The wine is then bottled and undergoes another 6 months of refinement. It has a brilliant ruby red color and a noble and complete bouquet. The taste is aristocratic and velvety, with hints of undergrowth and nuances of leather and raspberry. Perfect in combination with roast meats and game, it is suitable for accompanying mature cheeses.
TUSCANY - BRUNELLO DI MONTALCINO 2015 "BIONDI-SANTI"
TOSCANA - BRUNELLO DI MONTALCINO 2015 "BIONDI-SANTI"
PRODUCER DESCRIPTION Many know that Brunello wine was "invented" here, on the Greppo estate in Montalcino, by Clemente Santi, pharmacist and writer, who developed his "chosen red" which was awarded at the Paris Universal Exhibition in 1867 , times when the French considered themselves the only producers of quality wines in the world. Clemente's daughter, Caterina Santi, married Jacopo Biondi, a nobleman from Pomarance, and their son Ferruccio, passionate about wine like his grandfather Clemente, combined the surnames as a fitting tribute to his mother's family. Ferruccio, having overcome a serious crisis caused by phylloxera, replanted all his vineyards by grafting them onto wild cuttings, with buds taken from those mother plants identified at Greppo, and anticipated by a century the trend in Tuscany to produce full-bodied red wines, vinifying in purity Sangiovese. It was Ferruccio himself who was described in 1932 as the inventor of Brunello by an Interministerial Commission that studied the Chianti area, including Montalcino. Ferruccio's son, Tancredi, at the helm of Greppo since 1917, brought Brunello to new levels of prestige and became an ambassador for Montalcino and its wines. After him, his son Franco continued to run the Tenuta Greppo, creating an unparalleled collection of Riserva bottles, increased the production of Brunello del Greppo from 4 hectares to the current 25, continued the strict traditional agronomic and cellar practices to consolidate the typicality and improve the quality of Brunello del Greppo, making the world understand the greatness of its wine. Today the present and future of Greppo is represented by Franco's two children, Jacopo and Alessandra, interested and involved in the production and promotion of the company and the Brunello par excellence.
Bertani's Amarone della Valpolicella Valpantena is born in vineyards immersed in the extraordinary hilly landscape of Valpantena, in the province of Verona. It is mainly produced with Corvina Veronese grapes and Rondinella grapes, harvested entirely by hand starting from mid-September. Fermentation takes place in stainless steel tanks at a temperature that ranges from 4-5°C to 22°C, in the final phase of the process. Subsequently the wine matures for 30 months in Slavonian oak barrels and barriques before being bottled and refined for a further 6 months. It has an intense red color, with purple reflections. The nose opens with evident sensations of very ripe cherries, black cherries and berries, enriched with pleasant spicy and dried fruit notes. In the mouth it is full-bodied and fruity, with soft tannins. Perfect to accompany elaborate dishes, mature cheeses and particularly tasty meats.
FRANCE - RULLY CHAPONNIERE 2020 "Domaine Belleville"
FRANCIA - RULLY CHAPONNIERE 2020 "Domaine Belleville"
Color: Garnet red with violet reflections. Aroma: Aroma of fresh red fruit such as blackcurrants. Taste: Fruity, fresh, delicate on the palate. Wine of good complexity.
VALLE DE COLCHAGUA DO "APOGEO DE APALTA" 2016 - DOS ALMAS: WHY WE LIKE IT The "Apogeo de Apalta" by Dos Almas was born in the heart of Chile, in one of the symbolic regions of Chilean wine production. A perfect combination of cabernet sauvignon, petit verdot and carmenère, the wine rests for 18 months in French oak barrels and offers a perfectly harmonious taste. TASTING NOTES Dark ruby red. On the nose it expresses itself with hints of red fruits, such as cassis, earthy notes and hints of pepper. On the palate it is structured, full-bodied, with well-integrated tannins and a pleasant balance.
RED WINE: Bold and structured Producer's tasting notes: "Attractive deep garnet colour, elegant aromas of blueberry, blackcurrant, fresh flowers and dried herbs, the structure expresses medium body, silky tannins and a fresh, refined finish. Drinkable now, but with a long future and evolution in mouthfeel and flavor profile. Very reminiscent of the stellar 2009 Octagon of a vintage considered by many Virginia winemakers to be "the perfect one." - Barboursville Vineyards
The Orkney archipelago, in the northern part of Scotland, is the destination for millions of Scotch whiskey enthusiasts, traveling to discover some of the most beautiful distilleries in the world. Here the earth tastes like peat and the water, despite being very pure, has a characteristic color and a strong flavour. On the island of Islay, about 25 kilometers long and not even 40 kilometers wide, in particular, there are eight distilleries. Among these is Caol Ila (pronounced more or less “caolila”), founded in 1846 in a small bay near Port Askaig. It is considered one of the most evocative distilleries in all of Scotland and is known throughout the world for its Single Malts characterized by complex smoky and salty aromas. The 12 yo, in particular, represents its entry level, the freshest and lightest, without losing the elegant character of the best Scottish whiskies. It is the one to choose to start, on the right foot, a journey to discover the most loved and imitated spirit in the world. Excellent on its own, with a glass of water alongside, it is a whiskey that can easily also be offered as an aperitif, perhaps paired with some freshly opened oysters.
A blended Scotch whiskey among the best known and appreciated in the world for its elegance and quality. Made from a selected blend of whiskey following the ancient recipe of the Chivas brothers, we have a product with great taste and personality Color Dark amber Alcohol 40.00% alc. Flavor Cocoa, Soft, Vanilla Type Whiskey Aging Blend of single malt and cereal whiskeys with 12 years of aging in oak barrels
DISTILLERY: The Lagavulin distillery is located in the bay of the same name on the south coast of the island of Islay, five kilometers from Port Ellen, within a picturesque group of buildings. It is an area where the sea is the undisputed protagonist and where shipwrecks were caused by the submerged rocks that protected the castle home to the Lord of the Isles from external attacks. Right here at Dunyveig Castle in 1816 the distiller John Johnston founded the first legal distillery called Kidalton. The following year, Archibald Campbell founded a second distillery, probably called Ardmore and which gave rise to the Lagavulin Distillery. After Johnston's death, a Glasgow merchant, Alexander Graham, purchased Lagavulin, later combining the two distilleries. His successors, James Logan Mackie & Co., and in particular “Restless” Peter Mackie continued the company, opening new distilleries. These changes of ownership led to a history of feuds and spite, including Peter Mackie's construction of Malt Mill out of spite towards Laphroaig and culminating in the building of a dam to prevent Lahproaig itself from obtaining its water supply. Among the iconic products of this distillery there is the 16 year old, considered ideal aging for Lagavulin, to which both greater aging have been added, such as the "21 years old", the "25 years old" and the "30 years old ”, which rediscovers the past through their “8 years old”. Also of reference are the Distiller's Edition and the 12 year cask strength version. Lagavulin produced its own malted barley until 1974 when the malting floors were abandoned and sourcing from nearby Port Ellen maltings began. Four stills are the basis of the production, including two, with the characteristic pear shape, according to the style inherited from the Malt Mill. Lagavulin produces whiskies, all single malts, peatier than the entire island of Islay, for many they are considered the very essence of the island. Today it is part of Diageo's Classic Malts. LAGAVULIN - ISLAY SINGLE MALT SCOTCH WHISKEY 16 years The 16 years of Lagavulin is the historical icon of this great Islay distillery. The aging considered perfect to find the balance between the clearly marine distillate, with imposing peat, and with perfectly dosed smoking. After 16 years of slow maturation on the island it is ready for bottling having also developed its own sensitive soul, which with persuasive roundness counterbalances its youthful strength. A great classic for those who want to discover the island of Islay and a confirmation that cannot be missed for enthusiasts who, however, often come back to want to taste it again, free as it is of elaborations aimed at distancing it from the original spirit. TASTING NOTES Fairly pale straw yellow color with golden reflections. Hints of smoke perfectly dosed to enhance the characteristic notes and never envelop them in fog. Hints of peat, sweet pipe tobacco, Lapsan Souchong tea and spices with dried bay leaves highlighted. In the mouth it is peaty, full, with a breadth and softness in which we lack the pungent notes of the sea. Very long finish, full of iodine and flavor.
The “Black Label” is one of the most well-known and appreciated whiskeys among those created by the Johnnie Walker distillery. It is a blend made starting from whiskeys aged for at least 12 years, chosen in such a way as to give life to a product which, once assembled, can guarantee a certain complexity, accompanied by an always smooth drink. A goal that is not easy to achieve, but which, however, is achieved right from the start, given that sipping becomes an almost obligatory gesture after the first few minutes of tasting the "Black Label". Thanks to Johnnie Walker, an iconic and exemplary distillery, whose products have always been characterized by undoubted quality. The “Black Label” Whiskey is born from a careful blend of Whiskeys present in the Johnny Walker range, distilled starting from barley malt and wheat from the Scottish Lowlands area. These raw materials, fundamental for the creation of bottles with a certain pedigree, are carefully selected by the distillery team. The blend is made by choosing whiskeys that have matured for at least 12 years in oak barrels, thus guaranteeing a profile rich in aromas and nuances. The “Black Label” is a whisky, which, in the glass, manifests itself with a typically very intense amber colour. The bouquet of aromas that envelops the nose reveals mainly fruity notes, characterized by a certain sweetness and nuances of vanilla and candied citrus fruits. When tasted it is fine-bodied, elegant, with a slightly smoky sip, playing on a perfect taste-olfactory balance. One of the most representative labels of the entire range created by the Scottish distillery Johnny Walker, ideal for sipping on the rocks, in the company of your own thoughts and reflections. Color Amber Taste Light, slightly smoky, with aromas of caramel, vanilla and dried fruit. Nose Sweet and fruity, with hints of candied citrus, dried fruit and vanilla.
DISTILLERY Oban was founded in 1794, in the municipality of the same name, a town on the central-western coast of Scotland which abstractly marks an imaginary border between the West Highlands and the neighboring islands. It is a geographical area dominated by a climate tempered by the Gulf Stream, in which the air is typically saline. OBAN - HIGHLANDS SINGLE MALT SCOTCH WHISKEY 14 years The 14YO Single Malt Scotch Whiskey by Oban was born in the Scottish Highlands. Matured for 14 years in oak barrels, it is complex and seductive, with an intriguing briny vein. TASTING NOTES Golden, with amber reflections. The nose is smoky and is marked by hints of orange peel, notes of honey and hints of sea salt. On the palate it is refined, intense, full and soft.
Talisker is an ancient distillery located in Carbost, and is the largest distillery on the magical Isle of Skye, in Scotland as well as being one of the most renowned exponents of Island Single Malt Scotch Whisky. Talisker Distillery was built in 1830 by Hugh and Kenneth MacAskill and underwent a first expansion and renovation in 1900. Initially the whiskey was produced with a triple distillation, while from the 1930s it began to be elaborated with a double distillation, method more conventional. The distillery was destroyed by fire in 1960. The current owners managed to replicate the five original stills, characterized by the presence of classic coils instead of the more modern and less fascinating condensers, therefore today the whiskey is produced with the same distillation process of the past, keeping the 20th century tradition intact. Talisker Scotch Whiskey was a favorite of great writers such as Robert Louis Stevenson and Henry Morton Vollam. Among the peculiar characteristics of this Scotch whiskey from Skye there is a decisive use of peat and its salty and almost spicy hints. Among the other particular characteristics of Talisker there is the particular peating of the malt which leads the phenolic levels to be higher than average which is reflected in the particular taste of this single malt much loved by enthusiasts and which surprises the occasional drinker not accustomed to a such a peculiar taste profile. The water used, coming from the Cnoc nan Speireag, is itself particularly full of peat. TASTING NOTES It has an antique gold color with reflections of light. The nose opens immediately with strongly marine, iodine and salty hints, which leave room for smoked peat and a spiciness, centered on black pepper and hints of honey. On the palate it is complex, at the same time soft in texture and slightly pungent in aromatic peaks. The faint initial sweetness leaves room for an important flavor that combines well with the spiciness that we find in the persistent finish.
Talisker is an ancient distillery located in Carbost, and is the largest distillery on the magical Isle of Skye, in Scotland as well as being one of the most renowned exponents of Island Single Malt Scotch Whisky. Talisker Distillery was built in 1830 by Hugh and Kenneth MacAskill and underwent a first expansion and renovation in 1900. Initially the whiskey was produced with a triple distillation, while from the 1930s it began to be elaborated with a double distillation, method more conventional. The distillery was destroyed by fire in 1960. The current owners managed to replicate the five original stills, characterized by the presence of classic coils instead of the more modern and less fascinating condensers, therefore today the whiskey is produced with the same distillation process of the past, keeping the 20th century tradition intact. Talisker Scotch Whiskey was a favorite of great writers such as Robert Louis Stevenson and Henry Morton Vollam. Among the peculiar characteristics of this Scotch whiskey from Skye there is a decisive use of peat and its salty and almost spicy hints. Among the other particular characteristics of Talisker there is the particular peating of the malt which leads the phenolic levels to be higher than average which is reflected in the particular taste of this single malt much loved by enthusiasts and which surprises the occasional drinker not accustomed to a such a peculiar taste profile. The water used, coming from the Cnoc nan Speireag, is itself particularly full of peat. TASTING NOTES The color is a shiny gold, with light coppery reflections. The nose begins with sweet citrus notes that blend with mango. Sea breeze and lively notes of seaweed complete the distinctive olfactory profile. In the mouth it is initially soft, sweet and enveloping, with a touch of heat which, in the second instance, brings out the pungent determination of the spicy notes which fade into a characteristic flavour.
Talisker is an ancient distillery located in Carbost, and is the largest distillery on the magical Isle of Skye, in Scotland as well as being one of the most renowned exponents of Island Single Malt Scotch Whisky. Talisker Distillery was built in 1830 by Hugh and Kenneth MacAskill and underwent a first expansion and renovation in 1900. Initially the whiskey was produced with a triple distillation, while from the 1930s it began to be elaborated with a double distillation, method more conventional. The distillery was destroyed by fire in 1960. The current owners managed to replicate the five original stills, characterized by the presence of classic coils instead of the more modern and less fascinating condensers, therefore today the whiskey is produced with the same distillation process of the past, keeping the 20th century tradition intact. Talisker Scotch Whiskey was a favorite of great writers such as Robert Louis Stevenson and Henry Morton Vollam. Among the peculiar characteristics of this Scotch whiskey from Skye there is a decisive use of peat and its salty and almost spicy hints. Among the other particular characteristics of Talisker there is the particular peating of the malt which leads the phenolic levels to be higher than average which is reflected in the particular taste of this single malt much loved by enthusiasts and which surprises the occasional drinker not accustomed to a such a peculiar taste profile. The water used, coming from the Cnoc nan Speireag, is itself particularly full of peat. TALISKER "STORM" The “Storm” is a Single Malt Scotch Whiskey that represents all the strength of the sea crashing against the Isle of Skye. The hints of peat combine with the salty and savory taste, in a distillate that has the strength to transport you directly to the island, to the banks of Loch Harport, where the distillery is located. Perfect alone or with a piece of dark chocolate. With a drop of water, in the Scottish way, it will reveal all its scents. TASTING NOTES The color is an intense gold, with coppery reflections. On the nose you can recognize spicy notes of black pepper combined with hints of honey, all accompanied by the typical smoky note. In the mouth, after a soft and sweet hint, spicy and peaty notes emerge, with a salty return on a pleasantly savory finish.
COLOR Harvest sun. AROMA Hints of creamy toffee, with a touch of toffee apple, candied orange, vanilla cream and freshly blasted oak. TASTE Delicious notes of honey, spicy woody hints and citrus fruits, balanced by raisins and caramel. FINISH The oak lingers, warm, sweet and drying.
A Bourbon that has traveled for over two centuries and spanned seven generations, survived two wars, prohibitionism and the great depression: numbers and history dot the path of Jim Beam, the number 1 bourbon in the world! Obtained from the low temperature distillation of a mixture of cereals, predominantly corn and with a small percentage of rye and barley called Sour Mash, fermented twice, Jim Beam White Label is aged for at least four years and continues to be among the most consumed spirits on the planet! Bright and shiny amber gold colour, it highlights sweet aromas of vanilla and mowed hay, dried fruit, honey and aromatic herbs on the nose. When tasted it reveals good body and softness, with sweet notes of toasted oak, vanilla and custard. The finish is very long, reminiscent of resin.