Un-gill-ievable BBQ Thursdays

We’re turning Thursdays into Fridays.

Enjoy the great weather, meats & fish, tasty sides and vino in our Gazebo every week. Un-grill-ievable Thursdays serve up your favourite dishes right off the grill!

Get ready for barbecue season.

Reservations are highly recommended. For allergies or dietary requirements, please advise beforehand.

We’re the exclusive partner for Bdesign & Lifestyle in Gozo

Explore Bea’s Collection of handmade home and lifestyle accessories, and get the chance to order your custom gifts directly, this Saturday, 23rd April during a Meet & Greet Event at Vini e Capricci.

As both an Interior Designer and now, product designer, Beatrice devotes her attention to every phase and detail of the design process. With her main objective being trendy but functional beautiful, 2 years ago Bea designed her first branded and handmade items. From there the ideas kept coming, and Bea now proudly has a variety of handmade products ranging from fabric bread baskets, table runners, to trivets and wine stoppers.

P.S. You can benefit from 15% discount on any of Bea’s products ordered during the event. Get in touch to RSVP

📍 Vini e Capricci Venue Suite
📅 Saturday, 23rd April 2022
🕒 From 10:30 AM till 4:30PM

A Weekend With Michelin Star Chef, Damiano Nigro

Gozo gets a Michelin star taste with Damiano Nigro, executive chef at Palás Cerequio, the restaurant at the Michele Chiarlo winey, preparing a seven-course meal to tantalise the tastebuds at Vini e Capricci by Abraham’s.

Puglia born chef, Damiano Nigro, arrived in Malta late Monday evening and headed straight into the kitchen to start preparations. Constantly picking, smelling, tasting, Damiano travels the world through the different flavours every destination has to offer.

The name Vini e Capricci is synonymous with quality foods in Gozo. Whether local or imported, owner Abraham Said, takes pride in sourcing culinary gems from around the globe, and this time, it’s Gozo that takes centre stage, as he introduces Damiano to some of Gozo’s humble but inspiring ingredients, from wild herbs to local sea salt.

Putting together a menu to serve in a different country presents challenges, mostly in the selection of ingredients. The menu for the weekend is an eclectic collaboration between the team at Vini e Capricci who conveyed their own favourite fare to Damiano, who then, together with his team, created something unique for the weekend’s menu.

Damiano has travelled extensively, working under world-renowned chefs including Marco Pierre White, Michel Roux, Gualtiero Marchesi and Alain Ducasse, to name a few. He gained a Michelin star at his restaurant Villa d’Amelia in Piedmonte in Italy.

The southern climate of Puglia creates much the same breeding ground for ingredients as in the Maltese islands, so Damiano could draw on the culinary knowledge of his youth. His use of wild Gozitan herbs, vegetables and fresh fish are highlighted in a menu that adds Michelin star quality to local ingredients.

Each course has been expertly paired with Piedmonte classics from the Michele Chiarlo winery. With Alberto Chiarlo, son of Michele Chiarlo and a Sommelier from the vineyard in attendance at the weekend, diners will be treated to some incredible vintages including the Barolo DOCG Cannubi 2015.

Perhaps the most interesting dish on the menu would be the dessert – a yoghurt foam with hazelnuts and sea urchins, paired with the Moscato d’Asti DOCG Nivole. Though not a combination one would expect from a dessert, Damiano insists that this is not such a stretch of the imagination. “In Puglia you eat burrata with sea urchins, so I’m not creating something completely new. Every dessert needs a little bit of salt to balance the flavours and with Gozo being such a small island it’s only natural to want to get this directly from the sea,” he said. We’ll have to wait for the weekend to try this one!

For more information contact Vini e Capricci

+356 21563231

viniecapricci@abrahams.com.mt

www.viniecapricci.com

© Temple Magazines

Photography by Matt Hush

Panettone Pudding | Festive Recipe by Luke

We’re often praised for our Panettone Pudding, a superbly easy yet fabulously soothing dessert found on our Festive Season Menus. And whether you’re just curious about what this sounds like, or you’ve been wanting to try this, you’ve now got a trustworthy source to start with.

Read through the end – Luke will be sharing his highly-rated recipe with you!

Ingredients:

  • 1Kg Panettone Artigianale Classico (in case you’re wondering, we’ve got plenty of these)
  • 100g Sugar
  • 4 Whole Eggs
  • 500ml Milk
  • 500ml Full Fat Cream

Preparation:

  1. Preheat the oven to 180°C
  2. Slice the panettone
  3. Lay the slices in a low baking tin
  4. Whisk together the whole eggs, milk, full fat cream and sugar in a large mixing bowl to combine thoroughly
  5. Pour the egg mixture over the slices of panettone. Repeat a couple more times until all the mixture is used and all panettone slices are soaked in the mixture
  6. Bake in the oven for 30 minutes
  7. When finished, sprinkle over with icing sugar

We bet you love the sound of everything! By all means – try out this recipe, post the pictures and tag us! We’d love to hear from you.

May you all have a wonderful and safe holiday season with your family and friends… and LOTS of good food!

Vini e Capricci awarded the accolade of Leccio d’Oro

Picture yourself in your mind’s eye. Follow your passion. Never underestimate your ability to bring your vision to fruition.

Last Saturday 20th November, 2021 Vini e Capricci has been awarded the accolade of 𝕷𝖊𝖈𝖈𝖎𝖔 𝖉’𝕺𝖗𝖔 Enoteca Estera, an unprecedented recognition which once again solidifies the reputation in the Maltese Islands, the gem in the Mediterranean and Internationally.

Every year, the Consorzio del Vino Brunello di Montalcino awards the 𝕷𝖊𝖈𝖈𝖎𝖔 𝖉’𝕺𝖗𝖔 conferred to Italian and International Restaurant and Enoteca bestowed for their wine portfolio. The service and presentation is also taken into account, chosen by both Italian and Foreign experts who have a recognised competence in the field of food and wine.

Throughout its history, such award has seen renowned cities like London, Zurich, Düsseldorf, to Los Angeles, New York, Boston and Washington D.C.,as well as Japan and Singapore on the podium.

The Management would like to express their highest appreciation to the Consorzio for recognising their extensive experience and effort behind this, and to every team member and partner who enabled them to get this far.

#ThrowbackThursday – Vini e Capricci honoured by Italian Distillers Corporation

“Sometimes a short walk down memory lane is all it takes to appreciate where you are today”

Fond memories of when Abraham has been inducted as a Cavaliere della Corporazione degli Acquavitieri Italiani (Knight of the Italian Distillers Corporation) of the region of Asti, Italy back in 2014. The investiture took place in the Distillerie Berta cellars, among the hundreds of oak barrels of grappa.

“Hails from the island of Gozo, Malta. Abraham became involved in distribution and catering in 1994, after having run his mother’s food store for several years. In 2013 he opened Vini e Capricci and with it a new philosophy: educating his clients on the art of food and wine”.

In his address before inducting Mr Said as a Cavaliere, the late Gianfranco Berta, who in that time was the Grand Master of such Corporazione said: “You come from Gozo, a very small island in the Mediterranean, of which you are an ambassador. Gozo is a little known, yet fascinating island. The sea and the land are stupendous, the cuisine is excellent, but more than anything the people are welcoming, and everything is perfectly pitched at enabling visitors to relax. And you are like Gozo, opening the door to your concept. Your place is not simply a seller but an appreciation of its products. Whoever enters Vini e Capricci finds a world waiting to be learnt and known.”

Festive Season Menus

Good friends & good cheer, it’s that special time of year!

Please join us for a holiday treat, whether it’s with family, friends or as a thank you for your employees.

At Vini e Capricci we are passionate about quality and ensuring we deliver the finest exquisite foods, wines and service to our clients. We have an area to suit all needs and requirements so that your special event is one to remember.

Kindly note that our festive celebrations will strictly adhere to the latest Department of Health guidance on Covid-19

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1961-2021 | 60 Anni Insieme La Via del Tè Anniversario

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Have Yourself a Merry Little Christmas

As we approach the end of another year, let’s come together to celebrate once more a Christmas gilded in golden splendour, gathering loved ones, most dear and friends from far and near. With a passion and dedication to opulent feasts, our team at Vini e Capricci by Abraham’s have worked to present you with the finest Christmas cheer!


Building upon traditions that have become engrained in our Christmas celebrations, allow us the courtesy to embark together on a magical journey of the senses as we take a modern twist on favourite classics.


Our food and wine connoisseurs track down the finest ingredients to cultivate decadent seasonal offerings. Our artistically crafted hampers are abound with bold and lavish flavours, elevating your Christmas to a wonderfully sumptuous affair. With delightful delicacies and sensational drinks, you’ll find the perfect gifts for this very special season.


Have Yourself a Merry Little Christmas 🎁🍾

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Our Walk for the Cure

Celebrating survivors, honoring those fighting the fight, remembering our loved ones that we have lost, raise awareness and the much-needed funds to expand horizons in breast cancer research.

Want to contribute? You walk dressed in pink, when and where you want throughout the month of October, just like we did, or leave a donation towards the cause in our jar at Vini e Capricci! All proceeds will go to the Europa Donna Malta Breast Cancer Support Group.

Special thanks also goes to Gozo Thames Garage who offered a voluntary transport service to our team, following the walk. Every step along the journey makes a difference 💗

#rftc2021#StrongerTogether#breastcancerawareness

Linzer Torte with Occelli® Burro

Ingredients
300 g of toasted and peeled hazelnuts
300 g of flour 00
½ sachet of baking powder
200 g of sugar
1 ½ teaspoon of ground cinnamon
1 pinch of ground cloves
½ lemon
3 eggs (1 whole + 2 yolks)
300 g of Occelli® butter
400 g of currant jam
Milk to taste
40 g of sliced ​​almonds

Preparation

A typical Austrian dessert (from the city of Linz), Linzer torte is a delicious tart with a base prepared with hazelnut flour and filled with currant jam.

It is a well-balanced cake: the slightly acidic taste of the currant perfectly balances the sweet and cinnamon scented flavor of the shortcrust pastry.

A tip: prepare the cake at least one day earlier than when you want to eat it: resting, the flavors to concentrate and the tart becomes even more delicious!

Method
First, finely chop the hazelnuts.

On the work surface, mix the hazelnut flour obtained with that 00: also add the yeast, sugar, cinnamon and cloves.

Grate the zest of half a lemon and squeeze (filter) the juice right in the center of the mixture. Also add 1 whole egg and 1 yolk in the centre.

At this point, cut the Occelli® butter into small pieces and arrange it around the flour, starting to knead everything: starting from the butter and flour.

Cover the dough with cling film and let it rest in the refrigerator for at least an hour.

After, line a pan with baking paper, take the shortcrust pastry from the refrigerator and cut 1/3, keeping it aside. With the remaining 2/3, line the pan well, both on the bottom and on the edges.

Spread the currant jam on the dough, distributing it and leveling it well with a spoon.

Now with the shortcrust pastry kept aside, make many rolls (wide as a pencil, more or less), which you will arrange over the jam by crossing them to form the classic cross-linked of a tart: only that of Linzer Torte must be denser than normal. Beat an egg yolk with a little milk and brush it on the edge and a little on the wire mesh. Then cover with the slices of almonds, placing them above all in the spaces between the rolls, where there is the jam.

Bake the Linzer Torte in a preheated oven at 170 ° C for about 45 minutes. Wait for it to cool and enjoy!

Agnolotti with Sage and Occelli® Burro

A great classic of Piedmontese cuisine. To obtain a good result, however, you need top quality ingredients: excellent agnolotti, fresh sage and of course Occelli® butter!

Ingredients
500 g of agnolotti
125 g of Occelli® butter
6 sage leaves
Grated Grana Padano to taste
Salt to taste.
Preparation

Method
Pour a lot of water into the pot in which you will cook the agnolotti and put it on the stove.

Meanwhile, prepare the sage leaves. Wash them and chop them coarsely. When the water starts to boil, add salt and add the agnolotti.

When they are almost ready, melt the Occelli® butter in a large pan, also adding the chopped sage.

Drain the agnolotti and transfer them to the saucepan; sauté them quickly and let them flavor well, stirring.

Serve immediately, completing each dish with a sprinkle of grated Grana Padano.

Risotto alla Melgrana with Burro Occelli®

Ingredients
150 g of Carnaroli rice
50 g of Occelli® butter
1/2 white onion
1/2 glass of white wine
1 pomegranate
Vegetable broth to taste
50 g of Parmesan cheese
Parsley or chives
Pepper as needed.

Method
Cut the pomegranate in half and shell it with a little patience, collecting the grains and separating them from the white part. Squeeze half of the beans to obtain the juice using a potato masher, while keeping the other half for the creaming.

Melt half of the Occelli butter in a pot or in a hot pan, add the finely chopped onion until golden brown, add the rice and toast it for a few minutes, stirring often. Deglaze first with the white wine and then with the pomegranate juice, until they are completely absorbed. Continue cooking by adding a ladle of broth at a time.

Make sure that the previous ladle has already almost completely dried before adding another one.

After cooking, turn off the heat, add the other half of the butter, the Parmesan and almost all the pomegranate grains.

Finally, pepper, decorate as desired with parsley or chives and a few deep red pomegranate grains.

Occelli® Burro Aromatico

Even a single ingredient is enough to flavor the classic butter and give it a special taste.

The aromatic butter is perfect on canapés, bruschetta, as a base for risotto and roasts, as an accompaniment to meat and fish main courses, side dishes, etc. It give the classic extra touch to many different dishes.

Ingredients
400 g of Occelli® butter
1 clove of garlic
20 g of basil
20 g of parsley
20 g of chives
50 g of black truffle
1 teaspoon of dry chili powder
Extra virgin olive oil to taste
Salt to taste.
Pepper as needed.

In the following recipe we offer you three different aromatic butters. One with herbs, one with chilli and one with truffles: all three delicious and very versatile!

Method
Let the Occelli® butter soften well at room temperature.

Meanwhile, prepare the ingredients to flavor it. Peel the garlic and chop it very finely, together with the basil, parsley and chives.

Clean the truffle by rubbing it with a soft brush, rinse it with a little running water and dry it very well. Keep it aside.

When the butter is well softened, take 200 g and start working it as an ointment: once it has reached a creamy consistency, add the chopped herbs and garlic, add a drizzle of oil, a pinch of pepper and mix everything well .

Take some aluminum foil, place the butter on it and give it a cylindrical shape, wrapping it in paper. Then put it in the refrigerator for at least 2 hours, so that it becomes firm and compact.

Now move on to the preparation of the chilli butter and the truffle butter. Cream the remaining 200 g of Occelli® butter: 100 g in one bowl, 100 g in another.

Then add the chilli powder in a bowl (if you want to get a spicier butter, increase the quantity of chilli), in the other one grate the truffle into very fine flakes, adding a pinch of salt.

Mix both aromatic butters well, then proceed as explained above, wrapping them in two sheets of aluminum foil (always giving them a cylindrical shape).

After a couple of hours of rest in the refrigerator they will be ready to consume.