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PIWI El Masut wine and a new recipe by Ivana Frank

His majesty the resistant red wine, sweet and refined Merlot Khorus and Khantus and a special recipe designed to enhance its flavors. a Well Done! to Chef Ivana Frank and to her innovative and fresh combinations of tastes. Here is a special recipe to be kept in mind.

Steak And Sweet Potato Fries With Healthy Barbecue Sauce

For two people

  • 600 g sweet potatoes
  • 2 sirloin steaks, 200 g each
  • 1 tbsp cornflour
  • 1 tsp salt
  • Cooking oil
  • Fresh parsley
  • Salt and pepper to taste

For the barbecue sauce

  • 120 g passata
  • 2 tbsp soy sauce
  • 4 tbsp maple syrup
  • 1 level tsp Cajun spice mix

Peel the sweet potatoes, cut into large fries (approx. 1 cm thick by 8 – 10 cm long), then wash under cold water. Preheat the Tepan to 210 degrees. Place the wet fries in a bowl, add the cornflour and salt and shake well. Scatter the fries onto the Tepan, leaving a little room for the steaks. Place the steaks on the Tepan and, for medium, turn when 3 clear beads of pink-coloured juice have appeared on the steak’s surface. Wait for another 3 clear beads of juice to appear, then remove from the Tepan and leave to rest. Meanwhile, occasionally turn the fries. To make the sauce, add all the ingredients to a small pan and briefly bring to the boil. Done. The fries are ready when they are golden brown and soft in the middle. Season the steak with salt and pepper and serve with the sauce and fries. Garnish with chopped parsley.

Terre di Ger’s Limine Bianco paired with a new recipe by Chef Ivana Frank

This is one of the best expressions of a white wine obtained from resistant grape varieties. A true Friuli Region wine, coming from the territory. Soreli grapes, a strong and structured variety obtained from Tocai grape variety, are the main component of Limine. The Sauvignon Kretos grapes adds aromaticity and balance to the wine’s taste. Chef Ivana Frank has created the following recipe which wonderfully brings together taste and flavor both on the plate and on the nose.

Prawns on chinese vegetables with cashew nuts and coriander

Per due persone

  • 400 g wild or organic prawns (cleaned and shelled)
  • 2 peppers – red, approx. 300 g
  • 150 g pak choi
  • 1 small red onion
  • 1 handful cashew nuts
  • 7 tbsp soy sauce, 3 tbsp honey,1 tsp cornstarch
  • Half a chilli pepper
  • Fresh coriander to garnish

Preheat the Tepan to 210 degrees. Cut the peppers into bite-size pieces, roughly chop the pak choi and slice the onions. Place in a bowl. Fry the vegetables until al dente (5 minutes). Meanwhile stir together the soy sauce, honey and cornstarch in a small bowl. Finely chop the chilli pepper and add. Season the prawns with salt and add to the vegetables together with the cashew nuts. Stir in well and deglaze with the sauce. Fry for another minute. Serve the vegetables on plates and place the prawns on top. Garnish with fresh coriander.

Discover more about Chef Ivana Frank’s recipes on
Discover more about our Limine Bianco obtained from resistant grape varieties.

Arconi Bianco and a new recipe by Chef Ivana Frank

Our discovering of PIWI wines through Chef Ivana Frank’s recipes brings us to the Arconi Bianco. The great Sauvignon Kretos aroma and the structure of Soreli, a Friuli variety by its own nature, are mixed together. The Arconi is sapiently coupled to this new recipe that brings us fantasy and creativity both in the plate and in the wine glass.

Thanks to Bora Cooking System’s chef Ivana Frank, we have paired Arconi to a recipe that is able to exalt the wine’s characteristics. 

Aubergine Towers With Goat’s Cheese, Pistachios, Mint And Dried Figs

For two people

  • 1 aubergine
  • 150 g soft goat’s cheese
  • 1 tbsp yogurt
  • 30 g chopped pistachios
  • 4 – 5 dried figs
  • 3 sprigs of mint
  • ½ organic lemon – zest and juice
  • Olive oil, cooking oil (e.g. cooking olive oil), salt and pepper


Preheat the Tepan to 220 degrees then smear with cooking oil using the spatula. Cut the aubergine into approx. ½ cm thick slices and place on the Tepan. Season with plenty of salt. Fry the slices of aubergine on both sides until soft and golden brown. Meanwhile, grate the zest of half a lemon and coarsely chop the mint leaves and figs. Add to a small bowl with the pistachios and goat’s cheese and stir well with yogurt, a dash of lemon juice and a generous pinch of salt and pepper.
Construct the towers as follows: start with a slice of aubergine, then add 1 tbsp of creamy cheese and yogurt mixture followed by another slice of aubergine. Repeat until each tower has three layers of aubergine and three layers of creamy mixture. Garnish the mixture on top with additional mint leaves and drizzle with a little olive oil.

Discover Ivana Frank’s recipes on
Discover more about our Arconi Bianco, visit our website.

PIWI wines and Ivana Frank’s recipes

PIWI wines obtained from resistant grape varieties are the best solution for echo-sustainability. They are new and modern wines, hybrids by nature and definition, with a bright future ahead.

Let’s start with Caliere Rosso, an elegant mid-structured red wine with red fruits scents, ideally paired both with meat and fish dishes.

Thanks to BORA’s chef Ivana Frank we have paired Caliere to a receipe that is able to express the best of the wine’s characteristics.

Radicchio with dry-cured grisons beef, walnuts and goat’s cheese


For two people

  • 250 g radicchio head
  • 50 g dry-cured Grisons beef
  • 50 g walnut kernels
  • 80 g alpine goat’s cheese
    (or another firm goat’s cheese)
  • 4 – 5 sprigs of parsley

For the dressing

  • 200 ml rape seed oil
  • 200 ml cider vinegar
  • 1 level tsp pepper
  • 1 level tsp salt
  • 2 tbsp honey


Preheat the Tepan to 200 degrees and drizzle with a little oil. Place on the dry-cured Grisons beef and fry until the slices are all crispy. Add the walnuts and fry briefly then remove from the Tepan. Meanwhile, remove the leaves from the radicchio, wash and tear into bite-size pieces. Whisk together all the ingredients for the dressing. Cut the goat’s cheese into cubes and roughly chop the parsley. Place the radicchio in a bowl and mix with the dressing. Garnish with the cheese, walnuts, crispy dry-cured Grisons beef and chopped parsley.

Find out more about Ivana Frank’s receipes on
Interested in Terre di Ger’s Caliere Rosso? Order it on our website.

E.V.O. Oil and Ivana Frank’s new recipe

Time to pick up olives in our olive grove in Maiolati Spontini, on the hills of Jesi: two hectares of Frantoio, Rosciola and Leccino olive varieties for our Terre di Ger E.V.O. Oil, a typical product of the Marches region in central Italy.

As soon as olive pressing is completed the new vintage will be ready and we’ll stay in touch to describe all its characteristics very soon. Meanwhile, let’s try a new recipe by Chef Ivana Frank of Bora Cooking System, a renowed German brand and Terre di Ger partner.

Ras el Hanout Spiced Saddle ef Lamb with Pea and Mint Houmous and Pomegranate

For two people

  • Lamb saddle steaks, 150 – 200 g each
  • 100 g frozen peas
  • 100 g chickpeas from a jar
  • Dash of lemon juice
  • 3 – 4 sprigs of mint
  • 1 garlic clove
  • 1 handful pomegranate seeds
  • Ras el hanout spice
  • Salt, pepper, olive oil


Preheat the Tepan to 200 degrees. Brush the lamb saddle steaks with a little oil and generously season with the spice. Place on the hot Tepan and turn after 4 minutes. Meanwhile, bring a pan of well-salted water to the boil and blanch the peas for about 3 minutes. Strain and rapidly cool under cold running water. Add about two-thirds of the peas into a food processor together with the chickpeas, lemon juice, garlic clove, mint (leaves only!), 4 tbsp of olive oil and a level tsp of salt and pepper. Puree. Stir the remaining peas into the finished houmous. Remove the lamb from the Tepan, cut into slices as desired and season with salt. Divide the houmous onto plates, add the meat and garnish with pomegranate seeds and more mint.

Find out more about Ivana Frank’s receipes on
Interested in Terre di Ger EVO Oil? Order it on our website.

A new pairing idea for Terre di Ger’s Pinot Grigio

Thanks to our partnership with BORA we are now presenting a few recipes by Chef Ivana Frank. It’s the Giro d’Italia’s final week: here is an easy and tasty recipe ideally paired with our Pinot Grigio.

Char on a Bed of Cauliflower Couscous and Hazelnuts

For two people

  • 2 char fillets, 150 – 200 g each, boned
  • ½ cauliflower head (approx. 300 g)
  • 1 handful roasted hazelnuts
  • 4 – 5 sprigs of dill
  • 1 organic lemon (zest and juice)
  • Salt, pepper, olive oil and a little cooking oil (e.g. organic cooking olive oil)


Preheat a Tepan zone to 180 degrees. Wash the cauliflower, chop into couscous-size pieces in a food processor and place in a bowl. Salt the fish fillets on both sides, drizzle a little cooking oil onto a Tepan zone and place the fish skin-side down on the Tepan. Use the spatulas to carefully hold the fillets down flat for the first few seconds, waiting until they are two-thirds cooked. Meanwhile, chop up the dill (set aside two sprigs for garnishing), finely grate the zest of half a lemon and add to the cauliflower with the hazelnuts. Season with the juice of the whole lemon, olive oil, salt and pepper. Switch off the Tepan, turn the fish and continue to fry for another thirty seconds. Meanwhile, serve the cauliflower couscous on plates and garnish with additional hazelnuts. Add the fully cooked fish to the salad and garnish with the sprigs of dill.

Find out more about Ivana Frank’s receipes on
Discover all our white wines at Terre di Ger’s shop.

Tour de France 2020

Bonjour Le Tour

We are proud sponsor and big fans of procycling team BORA – hansgrohe.

From 29th August until 20th September Le Tour is the world cycling show around French roads.

Our captain Emanuel Buchmann and 3-time World Champion Peter Sagan will fight for a place on the podium of the general classification and the Green Jersey for the winner of the points classification. 3,470 km to go from Nice to Paris, and a lot of chances to to raise a glass to them and celebrate their success.

And of course we would like to give YOU the chance to celebrate with us and our team in style during the Race.

Together with our partner BORA we created a special Tour de France edition of our red, white and sparkling wine.

Four jerseys on special labels.

Prosecco Extra Dry
Fresh and crispy “sparkling white wine” with typical flavours of pear and green apple. Ideal for aperitif. €6,5/btl

Bio Caliere
Light “red wine” produced from “piwi varieties” with soft tannins and flavours of strawberry and raspberry. Very good as aperitif and ideal with starter dishes. €7/btl

Bio Arconi
Fresh “white wine” produced from “piwi varieties” with delicate flavours of fruit like green apple and grapefruit. Very good as aperitif and ideal for meal. €7/btl



Limine 2018: What they say about it

The vintage 2018 of Terre di Ger’s Limine is produced from resistant varieties and has already earned praise from experts both in Italy and abroad.

Limine is the wine that has lead Terre di Ger into organic farming, looking to the future of viticulture. Limine is our greatest pride: it is produced from the best resistant grape varieties (PIWI) – a blend of Soreli and Sauvignon Kretos – and has already earned praise from journalists and wine experts. This looks like another great leap forward for the spreading of PIWI culture in Italy and the recognition of the quality of resistant grape varieties. Good reviews are making these grapes’ potential even greater and this is very encouraging for us to give our best following our mission.

Limine, vino bianco friulano ottenuto da varietà resistenti.

A pleasant and smooth wine – Andrea Gabbrielli on “Vinotype”

Last February, 5 Vinotype online magazine directed by Rosanna Ferraro published an article by award-winning journalist Andrea Gabbrielli from “Tre Bicchieri del Gambero Rosso” weekly economic journal. Gabbrielli, who is very good at combining history and culture, writes the following:

Limine 2018 Igt Venezia Giulia Bianco is a straw yellow color white wine with delicate scents of tropical fruits, white peach, pear, and green notes with a delicate scent of tomato leaf. Full, soft and warm on the palate. The fruity, tropical harmonious acidity is persistant. This wine is pleasant and smooth, with an interesting sapid base. The wine maintains its scent and taste even days after the bottle’s opening. Ideal pairing with spaghetti with clams, pasta al ragù, rigatoni with bottarga, grilled fish, roast rabbit and white meats in general.

Balanced with fruity ending – Stefano Tucci on “I vini del Golosario”

Limine 2018 has also been reviewed by Stefano Tucci in the column “Il vino del Giorno” for the Italian blog “I vini del Golosario” of renowned Italian journalist Paolo Massobrio.

Limine 2018 is obtained from resistant grapevines that are almost unknown to many people and have been developed at the Institute of Applied Genomic at the University of Udine. 10% of Sauvignon Kretos, which gets its structure and subtle herbaceous notes from the most famous Sauvignon Blanc; tropical fruit notes emerge more clearly, banana notes in this case. The remaining 90% is constituted of soreli grapes giving this wine persistant taste and intense scent of almond and vanilla. The sip is coherent and balanced, sustained by a pleasant freshness. The ending is fruity, and recalls of apple scents.

PIWI: Welcome to the Future | a Conversation with Fisar Chairman Luigi Terzago

PIWI: since the first breeding up to now. Fisar Chairman Luigi Terzago explains us the evolution of resistant grape varieties

During a FISAR wine tasting event dedicated to Terre di Ger’s PIWI wines in Vercelli, FISAR national chairman Luigi Terzago spoke with us about the evolution of resistant grape varieties since 1800.

Italian Flag Prosecco celebrates Davide Formolo’s unforgettable season

A special edition of Terre di Ger’s Prosecco celebrates italian cycling champion Davide Formolo after an unforgettable season with Bora Hansgrohe.

Davide Formolo and his fun-club have celebrated the end of 2019 cycling season in Marano di Valpolicella, on last October 10. A limited edition of Terre di Ger’s Prosecco was dedicated to the new Italian Road Cycling Champion who won the championship last june in Borgo Val di Taro.

This was not only the end of Davide’s cycling season but also the end of an intense two-years long adventure with team Bora Hansgrohe during which Davide has lightened up many races thanks to his brilliance and perseverance. Davide has been so nice and polite during these years that a friendship has developed between us and him, a bond that goes beyond our sponsorship. This is why the limited edition labels make us so proud of supporting him: most of all we look back at the podium of the Italian Cycling Championships, while he was singing the Italian anthem after that unforgettable, solo victory.

Thanks for everything, dear Davide! And good luck for your future career!

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