Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie




Recipes of the Spirit

Grappa in the kitchen can become an amazing ingredient to give a bit of sparkle to a recipe lacking in “spirit".

However, you have to measure it out carefulluy to fully appreciate it.

This section will reveal you a lot of interesting recipes to prepare unusual dishes and to use the Grappa you have at home.

Choose the recipe that appeals to you the most and test your skills, without forgetting your favourite distillate.

Have fun tasting!

 
  • Title:
  • Autor:
    • Jusci Zanone Marchiano - Laigueglia.
  • Typology:
    • Second courses
  • Time:
    • About 40 minutes
  • Title:
  • Autor:
    • Giuseppe Ragazzoni, Gazzetta Del Popolo
  • Typology:
    • Second courses
  • Time:
    • About 40 minutes
  • Title:
  • Autor:
    • Guido Ghersi, Gianfranco Greco - Levanto
  • Typology:
    • Second courses
  • Time:
    • About 30 minutes
  • Title:
  • Autor:
    • Romilda Rinaldi, Gioia
  • Typology:
    • Second courses
  • Time:
    • About 90 minutes
  • Title:
  • Autor:
    • Annabella
  • Typology:
    • Second courses
  • Time:
    • About 30 minutes
  • Title:
  • Autor:
    • Savina Roggero, Stampa Sera
  • Typology:
    • Second courses
  • Time:
    • About 90 minutes
  • Title:
  • Autor:
    • Ernesto Mombello
  • Typology:
    • Second courses
  • Time:
    • 75 Minutes
  • Title:
  • Autor:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second courses
  • Time:
    • About 180 minutes
  • Title:
  • Autor:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second courses
  • Time:
    • About 40 minutes
  • Title:
  • Autor:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second courses
  • Time:
    • About 40 minutes
  • Title:
  • Autor:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second courses
  • Time:
    • About 90 minutes
  • Title:
  • Autor:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second course
  • Time:
    • About 40 minutes
  • Title:
  • Autor:
    • Annibale Carenza, Gianni Morandi, Laura Efrikian, Il Giornale di Pavia
  • Typology:
    • Second course
  • Time:
    • About 60 minutes
  • Title:
  • Autor:
    • Stefania Benedetti, blogger Nuvole di Farina.
  • Typology:
    • Second course
  • Time:
    • About 1 hour + 1 hour for cooking
  • Title:
  • Autor:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second course
  • Time:
    • 120 minutes
  • Title:
  • Autor:
    • Carmelo Garofalo, Messina Sera - Messina
  • Typology:
    • Second course
  • Time:
    • About 30 minutes
  • Title:
  • Autor:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second course
  • Time:
    • About 40 minutes
  • Title:
  • Autor:
    • Guido Ghersi, Gianfranco Greco - Levanto
  • Typology:
    • Second course
  • Time:
    • About 20 minutes
  • Title:
  • Autor:
    • Paolo Tosel, Il Pellice
  • Typology:
    • Second course
  • Time:
    • About 60 minutes
  • Title:
  • Autor:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second course
  • Time:
    • About 2 hours
  • Title:
  • Autor:
    • Giuliana Bonomo, Marie Claire
  • Typology:
    • Second course
  • Time:
    • About 40 minutes
  • Title:
  • Autor:
    • Renato Frazzoni, Ristorazione romana
  • Typology:
    • Second course
  • Time:
    • About 15 minutes
  • Title:
  • Autor:
    • Scilla Gabel, Jolena Baldini
  • Typology:
    • Second course
  • Time:
    • 15 minutes
  • Title:
  • Autor:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second course
  • Time:
    • About 40 minutes + 12 hours for marinade
  • Title:
  • Autor:
    • Guido Ghersi, Gianfranco Greco - Levanto
  • Typology:
    • Second course
  • Time:
    • 40 minutes
  • Title:
  • Autor:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second course
  • Time:
    • About 40 minutes + 12 hours for marinade
  • Title:
  • Autor:
    • Giada, Michela
  • Typology:
    • Second course
  • Time:
    • About 30 minutes
  • Title:
  • Autor:
    • Nillo Ermia, Hotel Splendid - Laigueglia
  • Typology:
    • Second course
  • Time:
    • About 30 minutes
  • Title:
  • Autor:
    • Silvio Viglietti, Ristorante Palma - Alassio
  • Typology:
    • Second course
  • Time:
    • 2 hours of marination + 40 minutes
  • Title:
  • Autor:
  • Typology:
    • Second course
  • Time:
    • 2 days for preparation + 6 hours for cooking
  • Title:
  • Autor:
    • Romilda Rinaldi, Gioia
  • Typology:
    • Second course
  • Time:
    • About 40 minutes
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