Spooky season is just around the corner! This year and for many to come, we would like to invite you to celebrate it with Carpineto Wines. In particular, we will present you two unique bottles that can be just the right accompaniment for some delicious halloween preparations. Whether you will have many guests or you will just spend Halloween with your dear ones, these recipes are delicious and also perfect for creating the right atmosphere:

Pumpkin cupcakes with spiced frosting 

Slice and cook 200g of pumpkin (in the microwave for 10 minutes or boiled for 20 minutes), then blend it and divide it into two parts. Prepare the dough by beating 60g of butter with 100g of sugar and a pinch of salt, then add 2 eggs to the mixture, 100g of blended pumpkin mixed with 80g of milk, and 1 teaspoon of cinnamon. Fold in 150g of sifted flour with 2 teaspoons of baking powder. 

Pour the result into muffin cups and bake at 350°F for approximately 25 minutes. Meanwhile, prepare the frosting: whip 150g of cream cheese with 3 tablespoons of powdered sugar, 1 teaspoon of cinnamon, and the remaining 100g of pureed pumpkin. 

Yummy! Once the cupcakes have cooled, decorate them with the frosting using a piping bag and add sprinkles or chocolate chips.

Dark chocolate and chili brownies

Melt 300g of dark chocolate and 250g of butter in a double boiler; let the mixture cool, then add in 380g of sugar. Also add 5 eggs, stir in 100g of sifted flour and finally 2g of chili flakes (and seeds, if desired), mixing thoroughly. Line a 30×30 cm baking pan with parchment paper, pour in the batter, level the surface, and bake in a preheated oven at 320° F for about 35 minutes. Once cooked, remove from the oven, transfer to a wire rack, and let cool completely; cut into squares and serve. Buon appetito!

Pumpkin tiramisu 

Bake a cleaned pumpkin cut into thick slices (~4-5 cm) in the oven at 350°F for 30 minutes, then remove the pulp, blend it and mix it with powdered sugar and spices (cinnamon, ginger, nutmeg, cloves, unsweetened cocoa). Make coffee (ideally with a moka pot) and leave it to cool. 

Pasteurize the eggs, separating the yolks from the whites: heat the sugar and water to 280°F, beat the yolks, then add the syrup when it reaches 300°F, continuing to beat until cool; repeat the process with the remaining egg whites, sugar, and water. 

Gently fold the beaten egg yolks into the mascarpone, then fold in the beaten egg whites. Add the spiced pumpkin. Use a piping bag to distribute the cream into the jars, alternating layers of cream and coffee-soaked ladyfingers (two layers of cookies, three of cream), finishing with a layer of cream. Refrigerate until ready to serve, dust with unsweetened cocoa powder before eating. And remember: it always tastes better the day after!

Mummy cookies with white icing and dried fruit filling

Prepare the shortcrust pastry: mix 300 g of 00 flour, 150 g of cold butter cut into cubes, 100 g of icing sugar and one medium egg with vanilla; knead as little as possible until you obtain a smooth dough. 

Flatten it to a thickness of about 2 cm, wrap it in plastic wrap, and let it rest in the refrigerator for at least an hour. Then roll it out on a floured surface (or between sheets of parchment paper), cut out the cookies with your favorite cookie cutter, put the baking sheet back in the refrigerator for 15 minutes, then bake in a convection oven at 350°F for 10-15 minutes: they will be ready when the base is golden brown. 

Let cool completely before decorating. Melt the white chocolate (in a double boiler or microwave), put it in a piping bag with a small tip, use a piece of paper or aluminum foil to cover the eyes, and make zigzag lines on the surface to simulate mummy bandages. 

Remove the cover from the eyes, melt the dark chocolate, decorate them by drawing eyes and mouths, and let all the chocolate dry thoroughly.

Pomegranate and orange jelly

Obtain 500 ml of pomegranate juice by squeezing the seeds and 250 ml of orange juice. Pour both juices into a pot, mix 400 g of sugar with a packet of pectin and add to the juices, stirring well. 

Bring to a boil, boil over high heat for 3 minutes, then remove from heat and stir for one minute. Pour the jelly into sterilized jars, seal them tightly, turn them upside down for 5 minutes, then turn them back upright and leave them to cool completely. 

So which of our finest bottles should accompany this flavorfoul feast? The first one is our magnificent Dogajolo Toscano Rosato IGT 2024 | Carpineto: a super fresh and aromatic Tuscan rosé, produced exclusively from Sangiovese grapes. It has a pale pink color with elegant fuchsia reflections. 

The nose offers floral notes of rose and myrtle, accompanied by fruity hints of apple, currant, and unripe cherry. The palate is full-bodied and fresh, with a clean, persistent finish characterized by pleasant acidity. Ideal served between 46°F and 55°F.

But you can also try Farnito Vinsanto del Chianti: Carpineto's Farnito Vin Santo del Chianti 2006 is a structured and complex dessert wine, made from dried Trebbiano and Malvasia grapes and aged for a long time in small barrels. 

The nose offers notes of dried fruit, jam, walnut husk, and light balsamic nuances, while the palate is sweet but balanced, with excellent persistence.