Dolce Uvita

THE SMALL RESORT | BAHIA BALLENA, UVITA DE OSA, COSTA RICA

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Kategorie: Italian Restaurant

A Culinary Icon from Lazio to Costa Rica

Italia, Italian Restaurant, The Small Resort, Typical

Spaghetti all’Amatriciana

📖 A Taste of History

The Amatriciana sauce originated in the town of Amatrice, in the Lazio region, and is a cornerstone of Roman cuisine. Originally made without tomatoes (Gricia), it evolved with the arrival of the New World fruit in Europe in the 18th century. It quickly became beloved for its bold combination of guanciale (cured pork cheek), pecorino romano, and San Marzano tomatoes. The name pays homage to its birthplace, and its taste reflects centuries of tradition, simplicity, and rural ingenuity.

🌍 Regional Identity: From Amatrice to Rome

While the recipe was born in the mountains of Amatrice, it gained true fame in Rome, where it was embraced by trattorias and osterias. This pasta dish embodies the Lazio countryside: rustic, hearty, and flavorful. Today, served at Dolce Uvita, it brings the soul of central Italy to Costa Rica’s tropical coast—authentic, comforting, and full of history.

🍽️ Dish Profile: Spaghetti all’Amatriciana

  • Main Ingredients: Guanciale, Pecorino Romano DOP, San Marzano tomatoes, white wine, black pepper
  • Taste: Savory, slightly sweet from tomatoes, spicy from black pepper, and salty from cured pork
  • Texture: Al dente spaghetti coated with a robust, glossy tomato sauce and crispy bits of guanciale

🔄 The Evolution of Roman Pasta

To understand Amatriciana, we must follow the fascinating lineage of Roman pasta dishes:

  • 🧂 Cacio e Pepe – The most ancient, born from shepherds‘ rations: just pecorino, black pepper, and pasta water.
  • 🥓 Gricia – Adds guanciale to the base of Cacio e Pepe, offering depth and savory richness.
  • 🍅 Amatriciana – Introduces tomato, blending acidity and sweetness into the smoky, cheesy base of Gricia.
  • 🥚 Carbonara – Replaces tomato with egg yolk, creating a silky sauce that unites all previous flavors in a bold and creamy texture.

Each dish represents a step in culinary adaptation, guided by available ingredients and evolving palates.

🍷 Wine Pairing from Dolce Uvita’s List

A dish like Amatriciana demands a wine that matches its intensity:

Corvina

  • Why it works: Corvina wine is a red wine derived from the Veneto grape variety of the same name, characterised by an intense ruby red colour with violet reflections and a fruity aroma dominated by notes of cherry, black cherry and almond. .
  • On the palate, it is velvety and medium-light bodied, with low tannins and medium acidity, tending to develop spicy and mineral nuances with ageing.

Alternatives:

  • Montepulciano d’Abruzzo For a fruitier, rounder complement
  • Frappato – For those who prefer lighter reds with floral and red berry notes

For full wine options, visit the wine list on FooodApp.

The King of Italian Cheeses

Italia, Italian Restaurant, Typical


Everything You Need to Know About Grana!


Think Parmesan is just „that cheese you sprinkle on pasta“? You’re missing out on one of Italy’s greatest culinary treasures! Let’s dive deep into the world of Grana – the granular, aged masterpiece that’s been perfecting Italian dishes for over 900 years!

What Exactly IS Grana? 🤔

Grana literally means „grain“ in Italian, referring to the distinctive granular texture that develops during the long aging process. We’re talking about hard, aged cow’s milk cheeses that are the backbone of Italian cuisine – and yes, Parmigiano-Reggiano is the most famous member of this prestigious family!

Regional Differences That Matter 🌟

Parmigiano-Reggiano:

  • Stricter rules: Only 3 ingredients allowed (milk, salt, rennet)
  • Feed restrictions: Cows eat specific local grasses and hay
  • Longer aging: Minimum 12 months, often much longer
  • Terroir effect: You can literally taste the difference between provinces!

Grana Padano:

  • Broader production: Larger geographic area = more variety
  • Slightly different process: Allows some additives like lysozyme
  • Consistent quality: More standardized across regions
  • Shorter aging: Minimum 9 months

Spotting Quality Grana: Your Cheat Sheet 🔍

Look for these signs: ✅ DOP/PDO certification (the official seal of authenticity) ✅ Pin-dot markings on the rind (quality control stamps) ✅ Proper aging marks: Clear production and aging dates ✅ Granular texture: Should break apart, not slice smoothly ✅ Natural rind: Thick, golden, with visible markings

Quality indicators by age:

  • 12-18 months: Mild, creamy, perfect for everyday use
  • 24 months: Balanced, nutty, great all-rounder
  • 36+ months: Intense, crystalline, for special occasions

Red flags: ❌ Pre-grated in plastic containers (flavor dies fast!) ❌ Suspiciously cheap prices ❌ Smooth, uniform texture (probably not real Grana) ❌ Rubbery or overly soft consistency ❌ Missing authenticity marks.

Pro Tips for Grana Lovers 🎯

  1. Storage secrets: Wrap in parchment, then plastic. Fridge is fine!
  2. Rind magic: Save those rinds! They’re flavor bombs for soups
  3. Proper tools: Use a Grana knife for perfect chunks
  4. Temperature matters: Let it come to room temp before serving
  5. Pairing wisdom: Older = bolder wines, younger = lighter wines
  6. Mature cheeses, such as Grana, are lactose-free (less than 0.01g per 100g).

Italy’s Grana Regions: A Tale of Two Legends 🗺️

Parmigiano-Reggiano – The „King of Cheeses“

Where: Emilia-Romagna and Lombardy (specifically Parma, Reggio Emilia, Modena, Bologna, and Mantova) The Story: Born in the 12th century by Benedictine monks, this is THE original. Every wheel is a masterpiece of tradition, with strict DOP regulations governing every step. Flavor Profile: Complex, nutty, fruity with crystalline crunch. Ages 12-36+ months, getting more intense with time.

Grana Padano – The „Everyday Hero“

Where: Po Valley across Northern Italy (Lombardy, Piedmont, Veneto, and more) The Story: Created in 1135 by Cistercian monks, it’s Parmigiano’s „younger sibling“ – equally delicious but more accessible. Flavor Profile: Milder, creamier, less sharp than Parmigiano. Perfect for those who want elegance without the intensity.

Nutritional & Taste Powerhouse 💪

Health Benefits:

  • Protein bomb: 35g per 100g (more than chicken!)
  • Calcium champion: 1,200mg per 100g (goodbye, osteoporosis!)
  • Naturally lactose-free: Aging process breaks it down
  • Rich in vitamins: A, B2, B12, and phosphorus
  • Easy to digest: Those crystals? They’re amino acids!

Taste Characteristics:

  • Umami explosion: Natural MSG from aging
  • Crystalline texture: Those crunchy bits are pure flavor gold
  • Nutty complexity: Develops over months/years of aging
  • Sweet finish: Balanced with savory depth

How to Use Grana Like an Italian 🇮🇹

Raw/Fresh Applications:

  • Shaved over salads (arugula + pear + Grana = heaven)
  • Chunks with honey and nuts for aperitivo
  • Paper-thin slices on carpaccio
  • Wedges with aged balsamic (the classic combo!)
  • Paired with wine (try Barolo or Chianti Classico)

Cooked Applications:

  • Risotto finishing: Stir in at the end for creaminess
  • Pasta water trick: Add rinds while cooking for extra flavor
  • Soups and stews: Those rinds are liquid gold!
  • Gratins and bakes: Melts beautifully without getting stringy
  • Pizza topping: But only on white pizzas, please!

The Ultimate Grana Test 🧪

Real quality Grana should:

  • Melt on your tongue while leaving crystalline crunch
  • Smell rich and nutty (not ammonia-like)
  • Have visible marbling and natural color variation
  • Leave you wanting more (that’s the umami talking!)

Remember: Grana isn’t just cheese – it’s edible history, regional pride, and pure Italian passion aged to perfection. Once you taste the real deal, there’s no going back to the shaker bottle!

What’s your favorite way to enjoy Grana? Team Parmigiano or Team Grana Padano?

The Sweet Story of Tiramisu

Italia, Italian Restaurant, The Small Resort, Typical

🍰Italy’s Iconic Dessert

Tiramisu is one of the most beloved and internationally recognized desserts of Italian cuisine. Its name literally means “pick me up” — a nod to its uplifting mix of strong coffee, creamy mascarpone, and delicate ladyfingers. But beyond its delicious taste, tiramisu carries with it a flavorful history that blends regional pride, culinary creativity, and a passion for simple, high-quality ingredients.

📜 The Origins: Veneto or Friuli?

The origins of tiramisu are hotly debated, with two northern Italian regions — Veneto and Friuli Venezia Giulia — claiming its invention. Most food historians trace it back to the 1960s in the city of Treviso, where it was first served at the restaurant „Le Beccherie.“ According to legend, the dessert was originally created as an energizing treat for tired patrons, combining espresso and egg yolk for a natural boost.

Over time, the dish evolved into the layered, chilled dessert we know today, made with savoiardi (ladyfingers) dipped in coffee, layered with a mascarpone-egg cream, and dusted with cocoa powder.

🧁 A Modern Classic with Timeless Charm

Today, tiramisu is found across Italy — from elegant restaurants in Milan to rustic trattorie in Naples — and has earned its place on the tables of fine dining establishments around the world. Its simplicity allows for creative twists, including versions made with chocolate, strawberries, or even limoncello. Despite the variations, the traditional version remains the gold standard: no baking, just fresh, quality ingredients assembled with care.

🌴 Taste Tiramisu in Paradise — Only at DolceUvita

At DolceUvita – Italian Restaurant in Costa Rica, we proudly serve our own authentic tiramisu, prepared daily using Italian mascarpone, fresh eggs, espresso, and savoiardi. Whether you’re finishing a romantic dinner or just stopping by for a sweet afternoon indulgence, our tiramisu offers the perfect ending.

👉 Come and enjoy it with a glass of wine or a bold Italian espresso — the way Italians do!
Explore our menu: https://foood.app/dolceuvita

Let’s Talk About REAL Spaghetti alle Vongole!

Italia, Italian Restaurant


You know that moment when you bite into perfectly cooked spaghetti tangled with briny clams and think „THIS is what Italy tastes like“? That’s Spaghetti alle Vongole for you – and trust me, there’s SO much more to this dish than meets the eye!

You know that moment when you bite into perfectly cooked spaghetti tangled with briny clams and think „THIS is what Italy tastes like“? That’s Spaghetti alle Vongole for you – and trust me, there’s SO much more to this dish than meets the eye!

The Real Deal Story 📚

Picture this: 18th century Naples, fishermen coming back to shore with their nets full of fresh clams. What do you do when you’re tired, hungry, and have the best seafood right in front of you? You create magic! This wasn’t some fancy restaurant invention – it was pure street food genius from the working-class neighborhoods of Naples.

The Secret’s in the Technique ✨

Want to know what separates the pros from the amateurs? It’s all about timing and respect for the ingredients. You’ve got to let those clams breathe in wine, cook your pasta JUST until al dente, and then – here’s the magic – toss everything together with that starchy pasta water. The mantecatura (that’s the tossing technique) is what makes it silky and perfect.

White vs Red? 🤔

You’ll see both versions – „in bianco“ (white, no tomatoes) and „in rosso“ (with cherry tomatoes). Purists will tell you white is the only way, but honestly? Both are legit. Just pick a lane and commit!

The beauty of this dish is that it captures everything we love about Italian cooking: simple ingredients, perfect technique, and flavors that transport you straight to the Italian coast. When done right, it’s not just dinner – it’s a little vacation on a plate!

What Actually Goes In It? 🛒

Here’s where people get it WRONG all the time. The authentic version needs:

  • Fresh clams (vongole veraci if you can find them!)
  • Quality spaghetti
  • Good olive oil (preferably from Campania)
  • Fresh garlic
  • Fresh parsley
  • Dry white wine
  • Maybe a tiny bit of chili if you’re feeling spicy

That’s it. Seriously. No cream, no butter, definitely NO CHEESE (I see you reaching for that Parmigiano – stop right there! 😱)

Don’t Be THAT Person 🙄

Please, for the love of all that’s holy in Italian cuisine:

  • Don’t use dead clams (if they don’t open, they’re done for)
  • Don’t burn the garlic (bitter = bad)
  • Don’t overcook the clams (nobody wants rubber)
  • And again, NO CHEESE! This isn’t a carbonara!

🍽️ Come and taste the true essence of Italian cuisine at Ristorante Italiano @DolceUvita! Whether you’re craving homemade pasta, traditional sauces, or authentic regional flavors, our dishes are crafted with love, passion, and top-quality ingredients. Treat yourself to a unique culinary experience in the heart of Costa Rica’s southern Pacific coast. 🌴✨
👉 Check out our full menu and discover your next favorite dish: https://foood.app/dolceuvita

Discover Corvina Grapes

Italia, Italian Restaurant, Italian Wine Lovers

🍇The Soul of Northern Italian Red Wines 🇮🇹

When it comes to iconic Italian red wines, few grape varieties are as important and distinctive as Corvina. Grown primarily in the Veneto region of Northern Italy, Corvina is the backbone of some of Italy’s most cherished wines, including Valpolicella, Ripasso, and the prestigious Amarone della Valpolicella.

In this article, we’ll explore the origin of Corvina grapes, the types of wines produced from Corvina, and the unique territories where it thrives—plus key information for wine lovers and wine tourists.

🌿 What Are Corvina Grapes?

Corvina Veronese, often simply called Corvina, is a native Italian red grape variety best known for its bright acidity, red cherry flavors, and subtle almond notes. It has naturally high tannins and is typically used as part of a blend, although single-varietal Corvina wines are gaining popularity for their elegance and aging potential.

🗺️ Where Corvina Grapes Are Grown

Corvina is cultivated almost exclusively in Veneto, in the hills of Valpolicella, near Verona, between Lake Garda and the Lessini Mountains. This region’s mild climate, limestone-rich soils, and cool alpine breezes create the perfect environment for high-quality Corvina grapes.

Key growing zones include:

  • Valpolicella Classica: The historic heartland, known for the most traditional expressions of Corvina wines.
  • Valpantena: A rising star region east of Verona, producing refined and expressive wines.
  • Valpolicella Superiore: Denotes higher alcohol and longer aging.

🍇 Corvina: A Noble Grape Worth Discovering

Whether you’re sipping a refreshing Valpolicella Classico, savoring a robust Amarone, or exploring a modern Corvina single-varietal, this versatile grape offers a true taste of Italian heritage.

✨ Quick Facts:

  • 📍 Grown in: Veneto, Italy (Valpolicella region)
  • 🍷 Wines: Valpolicella, Ripasso, Amarone, Recioto
  • 🌱 Style: High-acid, red fruit, aging potential
  • 🍴 Food Pairing: Pasta with ragu, aged cheeses, grilled meats

🍷 Wines Made from Corvina Grapes

Corvina is the key player in a family of red wines that range from light and fruity to rich and complex:

1. Valpolicella DOC

A light to medium-bodied red wine with fresh cherry, plum, and herbal notes—perfect for everyday drinking. Usually a blend of Corvina, Rondinella, and Molinara.

2. Valpolicella Ripasso

This “baby Amarone” uses the pomace from Amarone to “repass” the Valpolicella wine, adding depth, richness, and a hint of dried fruit.

3. Amarone della Valpolicella DOCG

A prestigious, full-bodied wine made from partially dried Corvina grapes (using the appassimento method), producing complex notes of raisins, fig, dark chocolate, and spices. Aged in oak and built to age.

SEO key-phrases: Amarone wine Corvina, appassimento wines Italy, luxury Italian red wines

4. Recioto della Valpolicella

A rare sweet red wine made with the same dried grapes as Amarone but fermented to preserve natural sugars. Rich and velvety.

Ready to Taste Corvina?

Explore Italy’s finest red wine experiences with a visit to the Corvina vineyards in Veneto—or you can try it at the Italian Restaurant @DolceUvita or pick up a bottle from Gastronomico wine shop and experience the magic at home.

🍷 From vineyard to glass, Corvina is Italy’s red wine secret waiting to be explored.

Risotto giallo con OssoBuco

Italian Restaurant

History reports that this dish was tasted in Milan since ancient times, although the slightly more enriched version, the one with tomato sauce, appeared on Milanese tables around the 18th century.

Meanwhile in 1891, Pellegrino Artusi wrote about Oss Buss in his famous gastronomic book „Science in the kitchen and the art of eating well“ as a dish that only the Milanese knew how to cook to perfection.

But what exactly is it all about?
The ossobuco is a cut of the rear shank (although the front part can also be used) generally about 4 cm thick, which is characterized by the central bone with marrow inside, fatter but extremely tasty.

While the first official recipes for saffron risotto had already been codified during the nineteenth century, the pairing – now practically indissoluble – of ossobuco with intense flavour yellow rice also made its way.

The fat in this dish is of fundamental importance: it is not only present in the marrow, but also in the butter with which the risotto is cooked and creamed.

Pellegrino Artusi, in fact, was the first to speak of the use of white wine to degrease the recipe a little, making it even more appetizing.

This dish goes perfectly with a full-bodied red wine such as Nebbiolo or Primitivo.

You can taste the original italian dish in our Italian Restaurant, by booking at least one day in advance.

Il Nocino

Italian Restaurant

Nocino is much more than a walnut alcoholic drink.

It is a distinctive Italian liqueur made with unripe walnuts that are still soft in their green husks: the many recipes used to prepare it are handed down from generation to generation.

The walnut, still green, is left to macerate in alcohol for 4 months, then the syrup, which in some regions is made with white wine and in others with water, is added to the liqueur and left to rest for a further two months.

It’s spicy, sweet but slightly bitter, and delicious.

With its strong and aromatic taste, it will be a pleasure to enjoy it after an generous dinner thanks to its digestive power!

The best way to serve it is neat, at 16-18 °, as a digestive at the end of a meal.

You can find the traditional

Nocino is much more than a walnut liqueur.

It is a distinctive Italian liqueur made with unripe walnuts that are still soft in their green husks: the many recipes used to prepare it are handed down from generation to generation.

The walnut, still green, is left to macerate in alcohol for 4 months, then the syrup, which in some regions is made with white wine and in others with water, is added to the liqueur and left to rest for a further two months.

It’s spicy, sweet but slightly bitter, and delicious.

With its strong and aromatic taste, it will be a pleasure to enjoy it after an abundant dinner, thanks to its digestive power!
The best way to serve it is neat at a temperature of 16-18 °, as a digestive at the end of meals.

You can find the original Nocino in our Italian Restaurant @DolceUvita.

Tagliatelle rosa with zola and walnut sauce

Italian Restaurant

Very refined dish with a strong and full taste.
The tagliatelle are homemade according to the Italian tradition: eggs, flour, EVO (Extra Virgin Olive Oil), salt and water to adjust the hardness of the dough.
The coloring is given by using steamed beetroot.

The dressing is a combination of cream, gorgonzola and coarsely shredded walnuts.

This dish is excellent with a delicate red wine like our Tegole (100% Sangiovese grape).

Italian Wine

Italian Restaurant

„Wine is proof that God loves us and wants us to be happy“ (cit.)

In Italy the most widespread vines are among the reds Nebbiolo, Sangiovese, Barbera, Primitivo and Montepulciano; among the whites Trebbiano, Vermentino, Vernaccia, Moscato and Malvasia.

Italy is one of the countries with the largest number of native vines. In Italy, 545 wine vine varieties are currently (2019) registered.
Worldwide there are more than 1300 wine varieties alone.
This gives an idea of how rich and complex the Italian wine world is.