Wine & Other Stories

Winter chickpea salad and an Italian wine

Written by Veronica Lavenia

The Wolf Post, supported by a Cultural Association, offers a professional service with free access, without subscription.
For this reason, a donation would also be a sign of appreciation for our work.

The simplest things are often the best. Little is better is a concept deeply rooted in Italian culture, especially when it comes to food.
The so-called Dolce Vita consists of enjoying beauty in its simplicity. This is why, for example, the ingredients of real Italian recipes are few, in season and, when possible, with short cooking methods.

This proposal, rich in precious seasonal ingredients, perfectly combines goodness and simplicity.

The suggested pairing wine is Müller Thurgau 2020, from the Trentina Cavit company, 100% Müller Thurgau. It was appreciated for its delicate aromas, “Not particularly intense, it gives hints of fresh white flowers, accompanied by notes of white-fleshed fruits with a light note of mown grass”.

For the full review here.

Müller Thurgau 2020 - Cavit

© Piero Pardini – The Wolf Post – TUSCANY – ITALY

Ingredients for two servings

  • 250 broccoli florets
  • 1 onion
  • 3 tbsp EVOO
  • 250 g chickpeas, boiled
  • A pinch of sea salt
  • White pepper, to taste
  • 1 lemon juice
  • A handful of nuts (or other dried fruit)

©The Wolf Post- Veronica Lavenia- Winter Chickpea and a Italian Wine

  1. Steam the broccoli al dente.
  2. Heat the oil in a pan and cook the onion, cut into strips, for a few minutes. Add the cooked broccoli and mix.
  3. In a bowl, pour the drained chickpeas and add the broccoli. Season with olive oil, pepper, lemon juice and serve immediately.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

This site is protected by