Dear Barbara, vuoi mangiare sano, vegano e alla moda?
Ecco i ristoranti healthy e trendy di New York.
di Cesare ‘Pumpkin’ Zucca
By Chloe, dove la chef Chloe Coscarelli, profetessa della cucina vegana, serve il suo famoso panino whiskey bbq, con fungo portobello, seitan, kale, marmellata di cipolla e ananas grigliato. Una delizia.
The Butcher’s Daughter Ottimo brunch sabato e domenica fino alle 16, 30. Fantastiche uova benedicts con salsa olandese e avocado al curry e il mio amatissimo semolino di mais ‘gritz’ al cavolo viola…
Dirt Candy Magie vegane di Amanda Cohen che propone due menu degustazioni di cinque o 10 piatti, mentre il brunch è alla carta. Strepitoso dessert al cioccolato e cipolla.
The Little Beet e The Little Beet Table Lo Chef Franklin Becker, diagnosticato di diabete all’età di 27 anni, ha reagito inventando un menu completamente senza glutine, sano, saporito e ricco di piattoni “fai da te”.
Superiority Burger Burgers e fast food di moda, qui troverai il colossale megamouth, un classico, o quasi.
Cafè Gitane eccezionali Insalate gourmet, come quella con trota affumicata, lenticchie nere, noci, rucola, mirtilli rossi, avocado, formaggio di capra, e pomodorini
On my first night In Athens, I discovered a real hidden gem called Nice n Easy, a cosy restaurant song offers a beautiful menu based on quality and simple organic ingredients, carefully chosen. The dishes, created by the well known Chef Christos Athanasiadis, are a blend of Mediterranean flavors, keeping an eye to the tradition and the innovation. In the ‘savvy&healthy’ menu I found the place of origin of each ingredient, calories, and the nutritional value of each dish. Many of them have a screen legends ’signature’ from. Between the pastas stands up (who else…) the Sophia Loren, a gluten free vegetarian dish with skioufihta pasta, wild mushrooms, organic baby tomatoes and aged Cretan Graviera cheese flavored with thyme. Talking of screen goddess, here
comes Audrey Hepburn grilled wild mushrooms with gorgonzola, flavored with thyme and Brigitte Bardot, where carrots, zucchini, baby corn, soya and bamboo sprouts meet noodles made of konjac root, that has zero calories, is rich in fiber and, thanks to the glucomannan, it absorbs liquids in the stomach, improves the level of glucose in the blood and decreases cholesterol, helps to detoxify the body and to stabilize the glycemic index and cholesterol levels. Viva la Bardot! I loved the gluten free Sean Connery, baked wild fresh salmon with barley crust, herbs and citrus, on quinoa tabbouleh with mustard- honey sauce. For meat lovers I suggest the succulent Frank Sinatra, prime beef flank tagliata with marinated grilled zucchini, organic baby tomatoes and truffle oil.All paired with an intense Thema 2016 made of assyrtico, probably Greece’s most striking white grape from Drama, Northern Greece.More than anything, ‘nice n easy’ is a way of living. It’s the food, it’s the music, it’s the people and it’s the moo. Nice n’ easy in open all day for lunch and dining, coffee and cocktails, not to mention a fab Sunday brunch.
Connery, Monroe, Elvis…Nice n Easy menu has often stars names. Why?
Because the creativity element that stands out within the nice n’ easy restaurants is authenticity. We believe that the old era of Hollywood is one of the most authentic ones in the history of arts.
Where do you find inspiration to create a dish?
I look at the nature around me. I observe at the seasons, I look at what grows out of the soil, the characteristics of a place, is there a sea, is there a mountain at the area? In general, I look at what nature has given me and take those natural and local resources and create something new.
What convinced you to become a chef?
My grandmother had a big impact on me and influenced much my decision. She passed me on her love for food and the idea of being authentic, all of which helped me find my talent as a chef from a young age.
How do you express your personality in the kitchen?
I have to say I’m strict but very tolerant to mistakes as I believe that we learn the most out of our mistakes. Most of all I try to inspire my fellow chefs to love the kitchen environment even more through the position of a leader and not a manager. Is there a food you love only if cooked by another? Ravioli with anthotyros cheese dipped in butter that my grandmother used to make.
How relevant is the greekness in your dishes?
Hugely relevant. All of my dishes and all I create spring up from the greekness that had been developed since the day I was born and have intimately within me.
What or Who inspires you? Why?
I get inspired by geometry, shapes, clean lines and colours. If I had to name someone I would say Thomas Keller because his dishes are very constructed, because of his creativity and the way he converts a food scene through his unique “plasticity” and last but now least I really like his personality.
What’s always in your fridge ?
Basil. I really love it and use it frequently in many of my dishes. You will never find coriander as I’m allergic to it.
Open the drawer and tell us your dream.
To end up, after a long journey, to my beginnings; in a small restaurant by the sea in a beautiful island with only 5 tables. I want to serve people feet naked, go fishing in front of the restauran
BEST YOUNG CHEF COMPETITION
Text and Photos by Cesare Zucca
I had a blast in Argenta, Italy ! This is a friendly little town that hosts its historic Fair at the 60th edition. The Italian word argento means silver as the legend says that the river around the town sometime gets that shining silverish reflex from the sky. Here I had the honor to be one of the judges of ORO D’ARGENTA, a tough competition between young cooking promises coming from the Culinary Schools of Sardinia, Sicily, Lazio, Lombardy and Emilia Romagna The show featured the School Pellegrino Artusi of Riolo
Terme, Ravenna with a rabbit surprisingly paired to a pear mousse that got some ‘more traditional’ judges quite annoyed, but that I personally didn’t hate…Talking about tradition & innovation, the Remo Brindisi Institute in Comacchio, Ferrara, was inspired by their own a national treasure: the eel served with which orange flavoured vegetable couscous and crisp bacon, getting my enthusiastic votes…and the prizes for best presentation and popular jury favorite. Thanks to its marinated mackerel, Pietro Piazza in Palermo, won the Golden Wine Award for the best wine and dish combination, sponsored by Tenute Garusol. The Malatesta School of Rimini served a successful stuffed chicken with blueberry sauce that went straight to the final.
Dal giallo del Tiepolo al rosa delle Dolomiti…
Testo e foto © Cesare Zucca
La mia avventura con Laite è iniziata nella suntuosa Galleria Tiepolo del Palazzo Clerici a Milano, dove Champagne Veuve Clicquot ospitava ‘Atelier des Grandes Dames’ tributo a Madame Clicquot, Grande Dame dello Champagne.Tra gli ospiti speciali della serata spiccavano 10 top chefs, tra cui Fabrizia Meroi. Appena hanno annunciato che il suo ristorante era situato a Sappada (Belluno)… ho avuto uno shock. Sappada è un incantevole villaggio circondato dalle spettacolari Dolomiti…Qui il paesaggio è caratterizzato da tipiche abitazioni montane in legno scuro decorate da fregi e, in estate, da mille fiori colorati, in un’atmosfera da fiaba. Mia madre è nata in paesino vicino e lì la mia famiglia ha trascorso molte vacanze estive. Conosco Fabrizia e le prometto di sperimentare Laite durante il mio prossimo viaggio a Sappada. E l’ho fatto!
A tavola da Laite
Il minuscolo ristorante si trova nell’antica borgata Hoffe, un gioiello nascosto dove le case sono mescolate ai vecchi tabiè, le cui finestre, affacciate sulle spettacolari Dolomiti, sono arricchite da cascate di gerani selvatici.
Due accoglienti stanze in legno, riportano a un’atmosfera familiare con echi di tempi passati.Con nuove invenzioni, in un menu che rispetta la cucina locale, Laite continua a sedurre i suoi ospiti con i piatti sapientemente preparati da Fabrizia e la superba ospitalità (e la conoscenza dei vini) fornita da Roberto Brovedani.
La creatività di Fabrizia rivela intuizione e immaginazione, come nel Tagliolino di Riso Nero Venere, piatto senza precedenti, dove il riso ridotto in polvere, si trasforma in una pasta, servita con cavolo, prosciutto affumicato, kummel e felicemente abbinato a un ottimo Pecorino Rève Velenosi.
Poi è arrivato il piatto ‘hit’ di Francesca: Cervofondente, cervo marinato sei ore con spezie, canna da zucchero e servito con schiuma di muschio, tuberi e radici zestati con una lacrima di resina di pino e buonenrico, un’erba selvatica locale. Accoppiato a un ottimo dry Riesling by Villa Huesgen/By The Glass. Fabrizia ama armonizzare la tradizione con la creatività come nel Tortello all’Uovo, una revisione del tradizionale tortello, qui diventato di patate, riempito di un rosso d’uovo à la coque e sormontato da anice e porcini, irrorati di burro fuso.
Per finire in freschezza
Un trio rinfrescante: sorbetto di albicocche, rabarbaro e piselli, accoppiati a un seducente e ambrato Anselmi 2016 I Capitelli, con aromi di albicocche, miele e buccia d’arancia, fichi secchi.
Ecco la mia avventura, profumata dall’atmosfera di un luogo accogliente, familiare, cordiale e con un incredibile chef. Non cheap, ma vale ogni euro.Ottimi vini più la versione di Fabrizia della sopa coada, (classica zuppa di piccione) di Treviso. Questa volta l’ho persa, ma l’estate 2018 arriverà… e tornerò!
Laite Via Hoffe 10, 32047 Sappada (BL) Italy
VEAL OR TUNA?
At the last Milano TuttoFood, I met with Carlo Bolli, active producer of Palaghiaccio historic farm dated back more than one thousand years ago on the most rich soils of the Mugello valley, I tried a real excellence of Tuscany, called Grand Mugello Ubaldino, a straw-colored cheese compact, derived from simple ingredients: raw cow’s milk, cultures, rennet, salt. then the rich and creamy Gran Tartufo Toscano, regarded as an authentic art in Tuscany, It is aged in the “Ubaldini Grottos” located beneath the medieval Palagiaccio dating back around the 1200’s.Finally a big surprise, the Tonno di Firenze. (Firenze’s tuna). It is produced by baking white pieces of beef in white wine, extra virgin olive oil, salt, pepper and flavors. It has light hazel color, tastes and tones of light and delicate tuna
The beef is called tune because it’s smooth, tender and easy to cut as a piece of tuna.
From June 25th -27th , the Palaghiaccio products will be at the 2017 New York Fancy Food Show, booth 2609 Italia – Toscana.
You can check more of their products at www.palagiaccio.us/
Enjoy the video at www.palagiaccio.com/swf/presentazione.swf?width=792&height=494
DISCOVERING THE WINES OF THE EUGANEAN HILLS
Are you a wine lover? Do you like to discover new tastes while sipping a nice glass of white or red? Do you enjoy to end up a dinner with a sweet touch of dessert wine? Or …do you indulge meditation?
Antica Trattoria Taparo in Torreglia, since 1921.
Not to be missed the ‘baccalà itinerary’ stockfish cooked in 3 different ways.
Al Sasso in Teolo, celebrated for his one and only fried chicken, which (unfortunately ) I could not try… Instead I had an elaborate pasta dish, tagliolini with morchella mushrooms and snails.Next stop at Paolo Brunello’s Cantina Vignale di Cecilia, located in Baone.
My fav was the white Val di Spie, an experimental trip in the world of sparkling wine, blinks its eye to the traditional natural fermentation in the bottle, while maintaining its natural yeasts, followed by the first born at Vignale, the red Passacaglia made with Merlot, Cabernet Sauvignon and Barbera boasting a long maceration as well as the handmade mixing of fermenting grapes.Chardonnay 15% Destemming and soft pressing, maceration on the skins for three days, pressing, fermentation on natural yeasts without added sulphites. The wine is bottled on its own yeasts with in-the-bottle secondary fermentation using the original must following the time-honoured method.
Grand finale with a wide varIety of Zanovello wines, Believe me, no many other places on earth would enrich a meditation time like being on the top of one of the volcanic Euganean Hills, specially after sipping a glass of a delicious volcanic wine…
Oil: The most ancient condiment in the human history
We don t have to be afraid of the growing production of virgin olive oil all around the world, we have to be afraid instead of the growing of bad quality oil produced who knows where and labeled as olio di oliva vergine.Let ‘ start with a tip. Look at the production date: The younger the better. Extra virgin olive oil does not age well. Check the date on the bottle and make sure you are getting oil produced during the last harvest. The shelf life of an extra-virgin olive oil is on average about 2 years, i Its life can reach up to 18 months, if it is stored properly. Oil needs a lot of attention: from the variety and quality of the olives, to the cultivation and harvesting processes, to the grinding and extracting methods. The blue IGP or PGI seal (Indicazione Geografica Protetta, or Protected Geographical Indication) is also a nice designation, but only guarantees that the extra-virgin oil is at least partially prepared, processed or produced within a specific region.Focus on taste. Concentrate in the acidity levels rather than colour and remember that an oil to be graded as extra-virgin, it must have zero defects in taste and smell and more than zero in the fruity attribute. The extra-virgin can be reminiscent of almond, grass, pear, artichoke, tomato leaves… and many others flavors!I was enchanted of my researches so I joined ONAO , (The National Organization of Olive Oil Tasters), the most prestigious school of oil tasting in Imperia, Ligury, and located in the historic Sasso Building, the former headquarters of one of Italy’s historic olive oil companies.right in the center of Imperia, one of the most important centres of olive oil in Italy. ONAOO,has gained the reputation to be the world’s first and leading school of the art of olive oil tasting, providing training, carrying out scientific researches, acting as an engine for a continuous process of education, and improving and the cultural integration of olive oil worldwide. At ONAOO tasters are continuously trained to experience, to make comparisons, and to give scores to mark it as an authentic virgin olive oil.
warmer temperature will enhance the oil fragrance and taste, Sniff, it, drink it and noisy leave air penetrate in the mouth in order to oxidase the fluid and spread it all over the mouth. feel the structure.
CAN THE MUSIC INFLUENCE THE AGING PROCESS OF WINE?
In the magical atmosphere of the Podere Rocca dei Manzoni in the beautiful Langhe territory (in Piedmont region, province of Cuneo) resident wine producer Rodolfo Migliorini and one of the most influential living composers, Italian Maestro Ezio Bosso. Recently this extraordinary couple of creative souls and long time friends invited press, friends and all the people who in recent years have “filled rooms” of the company
The occasion was to introduce the brand new sparkling wine named Valentino Cuvèe 185th Door, an exclusive, limited production (only 1500 bottles and 150 magnun size) of the spumante cuvèe made with classicchardonnay, pinot noir and locally rarely used pinot meunier. . During an informal press conference, Rodolfo and Ezio unveiled the convincing theory that music can actually influence the wine making process, from the vineyard to the final bottle. Obviously many questions: How a sparkling wine may get refined listening to music? Which kind of music? Bosso selected among his works a “symphony for the wine”: a suitable composition to act during the wine aging process and to influence the second fermentation of yeast. Loudspeakers were installed in the vineyards and in the cellars. After a minimum of 4 vintages assembly, a percentage which varies according to the characteristics of each of them, 185th Door, during its life in the bottle, which lasts at least 8 years, is subjected to a measured musical stress and controlled to optimize the activity of yeast.“We are the first to have thought of applying the vibrations of music to a sparkling wine refinement process, says Migliorini, At first, we proceeded by trial and after 12 years this project is still in an embryonic basis. However, with the data collected during the trial I can say that thanks to the music the activity of yeast is faster and the product is improved. Certain notes and sounds have frequencies that the wine seem to .. listen , enjoy and mature with a pleasant aging. In the coming years we will try to understand how to further influence the activity of the yeast, thus modulating the music according to our needs“.
What’s behind that door?
Ezio as a co-composer of this innovative method, loved have a very unique and personalized name: The ‘door’ is linked to the theme of ‘the rooms’ the common thread of his recent albums.The 185, takes us the alphabet where the R (Rodolfo) is the18th letter while the E (Ezio) is the 5th. Ezio continues “The sounds coming from a violin and a cello, from a full orchestra or simply from my piano were able to pass through wood and cement of the barrels to create a chain of harmonies that reborn in a chain of wine.It may sound a paradox, but now it is like we could drink the music and lessen to the wine.” The presentation was filled of love and music. Ezio started with a corale by Bach, one of his favorite composer, then his masterpiece.“Following a bird,” and delighted the public with Chopin. A long and emotional applause gave the green light to a sumptuous dinner boasting traditional dishes of the traditional Piedmont cuisine, elegantly revisited by Chef Maurilio Garola
FASHION MARRIES GAVI DEI GAVI LA SCOLCA
AT MAISON VERSACE
Milan, October 6th Vendemmia di Montenapoleone
A venetian story, an Lagoon tradition, a bottle of pure magic
MILAN FROM THE TERRACE
On the Rooftop of the Hotel, that is called “Terrazza Boscolo” by Dama,
Sommellier Diana Zerilli will create two exciting drinks Chiantigno, born from the encounter between Chianti Colli Senesi Mormoraia, with Campari, Gin, AngosturaRosmarine and Ice Tropical Wine, con Vernaccia San Gimignano Mormoraia,
with Honey, Mango, Ice.
July 13th from 6 pm to 9 pm,
Terrazza Dama at Boscolo Hotel, Corso Giacomo Matteotti, 4/6,Milan
South Tyrol is waiting for you.
300 cellars, 100 artisans of Italian taste. 150 international wine producers!
Merano is hosting the annual WineFestival, an international wine&food bonanza, one of the most exclusive places and occasions for all industry operators, where the recurring keyword is always “excellence”.
In addition You will find the best Italian wines produced organically, biodynamically and naturally, the Beer Passion experience, where the artisan flavour becomes beer, Consortium: the Italian protection consortia are presented within the Gourmet Arena, charity Wine Master Classes. where the revenues of which are given to charity and spectacular show cooking among,seminars and workshops for discussion on the future of wine in Italy and Europe.
More info at www.meranowinefestival.com
SUPERCHEFS CELEBRATE FRANCIACORTA.
HERE THE BEST AND THE…VERY BEST
Talking of a beautiful Sunday!Yesterday I went to the picnic lunch at the Palazzo Monti della Corte , in Nigoline right in the heart of the Franciacorta region, one of the best producer of sparkling wine.
The occasion was the annual Franciacorta Festival
a bonanza of wines and food, traditional or revisited, all signed by well-known chefs
who were invited to create dishes using local traditions and ingredients.
the Feastival will be back next year.
Mark your calendar
…it’s not only a great Sting’s song…
The Villa Il Palagio perches elegantly at the top of a long steep drive, overlooking the distant Tuscan hills and the undulating countryside which has always had profound agricultural significance. The nearby medieval town of Figline Valdarno was known as the “barn of Florence” for its abundant corn supplies. Grains, wine, oil, sugar beets, peaches, apricots and cherries have long been grown here. Not only…Palagio has been the summer retreat for
Sting and Trudie’s family and friends for more than 15 years.Palagio produces an excellent red wine.
A blend of Sangiovese, Merlot and Cabernet Sauvigon Biodynamic wine. Named after Sting’s song “Sister Moon”
this was the first IGT Toscano wine produced at Il Palagio.
it’s time to toast !
Imagine: a secret bottle kept in the cave for years (sometimes more than 30). It’s the rich and velvety wine called sciacchetrà. This aged treasure resurges in occasion of a wedding as the greatest gift that the family of the groom could offer to the bride’s family. I had the privilege of opening a bottle than was more than 10 years old. It reminded me of a rich passito straw wine, sweet and liqueur-like.
The color is intense: from golden shades to amber. The taste is a fruity, floral bouquet that reminds of a Mediterranean garden: scents of nuts, apricot jam, nectarine, vanilla, chestnut honey and spices.
Where can you drink the best sciacchetra’?
Cinque Terre, a piece of the Ligurian coastline, just West of the border with Tuscany. Monterosso, Vernazza, Corniglia, Manarola and Riomaggiore are five multi-colored borghi (villages) overlooking the Mediterranean Sea.They are pretty close to each other, a few minutes distance by car or train. Better yet, a boat will take you back and forth, making an unforgettable five stop mini cruise. If you like to hike, you can also reach them via a beautiful trail and enjoy spectacular sea views.
MILAN EXPO 2015
Wine Pavillion, a true multi-sensorial experience. Tasting Settesoli.
Great surprise at Expo 2015!
I visited the Wine Pavilion boasts a wide array of communications tools, as it narrates the history of wine-production.The exhibit brings all five senses into play, with taste taking priority. Some of the best-qualified sommeliers are on hand to arrange wine-tasting experiences blending tastes with aromas.
My favorite wines?
Inzolia, a very reasonable price for a great white wine. Light and fruity, just the way I like it. Roberta suggested fatty fish such as halibut or dory with potatoes and cherry tomatoes to go with.
Grillo, with a distinct aroma of jasmine and citrus.To be served with grilled vegetables, medium seasoned cheese, legumes soups, raw meats.
The legendary Nero D’Avola with its ruby red, and a brightly intense taste, smooth and warm, with a distinctive scent of marasca, local red cherry, excellent with raw meat and grilled white meat.
The Mandrarossa wines are the toprange of Cantine Settesoli.
They come from the careful selection of both the vineyards and the vines, together with the harmonious combination of local culture, traditional farming and winemaking technology.
The tasting ended up with an amazing finale.
The “meditation” chardonnay CALADEITUFI Mandrarossa Vendemmia Tardiva, produced in a small vineyard that slopes down toward the coast, between sandy dunes and wild vegetation. the breeze refreshes the grapes that are left to ripen on the plant. Deliciously perfect as a “solo” wine or ‘solo’ wine or accompanied by light cheeses, desserts, dry fruits.
Settesoli is the largest wine company in Sicily, Twenty million bottles are made in a year and they are sold in 35 countries. “Settesoli is a stellar constellation, said proudly Cantine the general manager Salvatore Li Petri, each producer is a star”.
FRANCIACORTA FESTIVAL. EAT, DRINK, BE MERRY !
The territory of Franciacorta is a section of the Province of Brescia
in the Region of Lombardy
The annual Franciacorta Festival will entertain again his visitors with a two days
tour de force of exquisite food and superb wines.
Saturday 25 will be dedicated to the discovery of the territory, its wines,
its products and its food. Photo N.Tirelli
The wineries will organize little events, guided tours and tastings during the day, while in the evening the best restaurants, diners, farms and the Strada del Franciacorta venues will offer their menu, dedicated to local food and wine culture.A legendary Franciacorta Brut, the exquisite 61 Berlucchi Photo N.Tirelli
On Sunday 26 June, from 11 a.m to 5 p.m. the lawn of the magnificent Palazzo Monti della Corte di Nigoline will host a spectacular . A tasting bar will be set up, where over 60 local wineries will offer tastings of various types of Franciacorta:, while street food delicacies by great chefs and pizza masters.
The € 20,00 ticket includes: 4 Tokens, Wine glass and wine glass pouch ,Water, Coffee
Free“Refill” packages (available on site for those who already have the ticket)
3 tokens € 15, 6 tokens € 25, 15 tokens € 50Photo N.Tirelli
The address is Via Alessandro Volta, 2 – Nigoline di Corte Franca (BS)
More info at http://www.franciacorta.net/en/festival/
30 wines of Romagna
Entrance to the Festival is free.
Info at Sono Romagnolo
Super Chef Bottura at Berlucchi Palazzo Lana. We got the menu!
Let’s start with “Una lenticchia meglio del caviale”: A ‘better than caviar’ lentil.
A game like where lentils lie down over ice with acid cream and dill.
“La parte croccante di una lasagna”, the lasagna crunchy side.
Both dishes will be paired with Cellarius Rosé 2011, Franciacorta
Then another Bottura must, the answer to the dilemma should Tortellini be served with broth or crème fraîche? “Compromesso Storico: Tortellini in crema densa di Parmigiano Reggiano”,Chef Massimo is coming out with a surprising solution.. paired with Berlucchi ’61 Nature 2009, ‘A true expression of our territory, says PR Cristina Ziliani, combining Chardonnay to Pinot Nero. More surprises, from the “Psychedelic Spin Painted Veal, not Flame Grilled” paired with Palazzo Lana Extrême 2007 to the “Oops! Mi è caduta la crostata al limone…” My pie felt down… A lemon cake, zabaione vervain sorbet, bergamot e candied fruit. An exclusive dinner hosted by the emperors of the renowned
Italian sparkling wine Berlucchi, King Arturo Ziliani and Queen Cristina,
with a menu created by His Majesty three Michelin stars Chef
of Osteria Francescana Modena. Bottura, proclaimed # 2 in the world by prestigious The World’s 50 Best Restaurants,
will offer his ingenious creations paired with
Vintage, the Reserves and the best Berlucchi Franciacorta.
For more info http://www.berlucchi.it/speciale-eventi/#visita-9.
DIANA’S ‘DRUNK’ COLOMBA
Easter Colomba and Italian wines classes
Colomba is a traditional Italian Easter yeast bread. It is shaped like a dove (colomba in Italian), the symbol of peace and resurrection.Soft and fragrant, colomba is a generous cake with butter and eggs, filled with raisins and candied orange peel.The colomba could mean not only a peace message but also solidarity. Like in the case of the artisanal Colomba Arcobaleno (Rainbow Dove) created by the Milanese sommelier Diana Zerilli who supports gay rights and gay issues in Italy, such as marriage and child adoption. Her colomba is made with Sicilian Avola almonds, Calabria cedar, kneaded with Vernaccia Mormoraia, a traditional white wine from San Gimignano,
Beside food, Diana passion and expertise is (of course) wine. Twice a week, she gives classes and wine tasting at Hotel Rubens in Milan. Each class will introduce an Italian region, with its local wines and food. Each class costs 35 Euros.
If you are interested,
CHIC, TASTY AND SPARKLING? BERLUCCHI LOUNGE AT DUOMO !
Milan, April 6th Berlucchi from 7.30 pm at Mercato Duomo Davide Oltolini will host a wine tasting featuring the classic Brut, Rosee and Saten Franciacorta Berlucchi ’61,
and including the new Nature, with five exquisite dishes large tapas like,spanning from cold cuts, to veggies, to cheeses that representing the Italian excellence in the world of gastronomy. The event will take place in the beautiful Franciacorta Lounge
right on Piazza Duomo.