I am in Costabissara, in the province of Vicenza to dive into the “sweet paradise” of the Loison family, three generations who have been able to continually question themselves to keep up with the times and with tastes. Born as a small bakery oven, in 80 years, the Costabissara laboratory has been transformed into an established artisan company whose products are in demand all over the world.
Here we meet with Dario Loison and his great PANETTONE.

In your ‘VENEZIANA’ Which spices have you adopted?
From Vanilla from Madagascar (Slow Food Presidium) to the precious mix of Black Pepper from Lampong (Indonesia), Timut (Nepal) and Jamaica, from Asian turmeric to South American Tonka beans with an eye to sought after single origins of cocoa coming in particular from Cuba and Venezuela.

Loison Museum

The Museum boasts a collection of over 350 vintage postcards dedicated to Christmas seen through the eyes of children. My favorites are the three little chefs who proudly bring their delicacies to the table, including panettone, and this delightful little girl who drops a box of panettone in an elegant hatbox in the snow.

What are the distinctive qualities of a good panettone?

Softness, scent and purity of the fruit of which we have been champions for more than twenty years. We were the first ever to use the Ciaculli late mandarin, the Savona chinotto and the Calabrian fig, which is elaborated, baked and worked by hand with the addition of wild fennel, all this marrying the Slow Food world of which I have been part of for many years.

What about the ingredients?
Tradition is our main ingredient while passion is the heat that heats our ovens and our desserts, now on tables all over the world.
The Christmas holidays are coming. A must Loison on the table?
Surely the ‘black-salt’ panettone, naturally leavened, with clarified butter, Cervia salt, chocolate chips of Venezuelan origin and stuffed with a salted caramel born from a French recipe.


NANIHA 2018, discover a red wine called Cannonau di Sardegna

Cannonau di Sardegna is the most important red wine of the region and perfectly reflects the Mediterranean character of the island. Cannonau is a ruby ​​red color, with pleasant violet reflections. Bouquet: the nose is striking for its intensity and olfactory cleanliness, evident notes of red berries and light spiciness. Taste: on the palate it has a good structure pleasantly supported by a delicate, warm and dry tannin, stands out for its softness, harmony and pleasantness to drink. It closes with a long persistence and a good mineral memory. warm and full-bodied wine, with an important alcohol content and a solid structure. , Cannonau DOC gives its best with meat main courses , specially lamb dishes

A wine adventure started in Nuoro in the late 1940s by Mario Mereu, grandfather of the current owners. Since that time Mario, like a true pioneer, decides to focus all his resources on the enhancement of Cannonau, contributing in a few years to the spread and knowledge of this vine also at an international level. A work continued by Mario’s son, Renato Mereu, who in the seventies bought new land, planting other vineyards.

A fundamental change of course for the qualitative production of this winery, which since the 1980s has been producing wine only from its own grapes. With the third generation of winemakers an important renewal process begins, so much so that 20 hectares of vineyards have been reached, all cultivated according to the certified organic method. Wines that come from ungrafted single-variety varieties, such as Cannonau DOC Naniha, an excellent example of how well suited this land is

The 25-year-old vines are located in Ogliastra, on the Eastern coast of Sardinia, grown organically, without the addition of synthetic fertilizers or irrigation. On the other hand, this company has made the eco-sustainability of crops and the relationship between man and vineyard its own, its philosophy, which does not translate only into viticulture.
On the other hand, from their territory – Ogliastra – comes one of the most authentic expressions of this great native vine, the oldest in the Mediterranean basin, so much so that it is considered one of the two grape varieties that symbolize the island’s enology. T

Recommended pairing: the freshness and savory minerality make it suitable both for a tasty aperitif, based on raw ham, meats and cheeses, and for the whole meal. It is certainly excellent with all the first courses of that magnificent rude and authentic territory that is Ogliastra, such maccaroni pasta seasoned with tomato and basil sauce but, if you are “on the continent”, the stuffed pasta from any region is equally perfect. Obviously, it is ideal when paired with roasted meats and with sauce and with medium and long-aged cheeses.

Recommended pairing: the freshness and savory minerality make it suitable both for a tasty aperitif, based on raw ham, meats and cheeses, and for the whole meal. It is certainly excellent with all the first courses of that magnificent rude and authentic territory that is Ogliastra, such as culurgiones and maccaronis seasoned with tomato and basil sauce but, if you are “on the continent”, the stuffed pasta from any region is equally perfect. Obviously, it is ideal when paired with roasted meats and with sauce and with medium and long-aged cheeses.



In the foreground, the prestigious Venice Simplon –Orient –Express train, with an overview of the Follador family’s vineyards that have handed down the precious heritage of knowledge and quality for 9 generations.

It is an elegant case designed for the occasion by the English artist Gary Redford, a touch of glamor for a great initiative that wants to spread a message of solidarity.

It will be a 2020 Christmas inevitably different in habits and part of the proceeds from the sale of wines will in fact be donated to research against Cancer and ALS to the ONLUS founded by the sportsmen Gianluca Vialli and Massimo Mauro, intimately linked to the values of the Follador family and its great respect for tradition and for the territory of Valdobbiadene


Hotel Mercure Wittenbergplatz, Berlin

To avoid surprises, I relied on Accor, a large and tested hotel chain and I chose the 4 stars Hotel Mercure Wittenbergplatz, a central, modern, welcoming and excellent quality-price accommodation.

Mercure Wittenbergplatz is part of the mighty Accor chain, with facilities around the world.
Excellent service, welcoming rooms, contemporary design and meticulous attention to hygiene and sanitation, as well as all the attention due in these times of Covid.

The ‘all safe’ label respects the new improved cleaning protocols and guarantees hygiene and prevention measures for the safety of the guests, from the sanitization from the rooms to the breakfast food that is scrupulously served in sealed containers.

The hotel overlooks the square of the same name, the metro is a stone’s throw away, and is located right next to the iconic KaDeWe, a colossal department store founded in 1907 and still a favorite destination for shopping, while on the top floor a colossal triumphs gourmet paradise, with shops, outlets, markets, restaurants, wines and food from all over the world.

Mercure Wittenbergplatz Hotel  (https://all.accor.com/hotel/9147/index.en.shtml)
Visit Berlin (www.visitberlin.de/it)
Berlin Welcome Card (www.berlin-welcomecard.de/it)

In Berlin: 25hours Bikini Hotel, a hot (and green…) spot

• Reichstag
• Holocaust Memorial
• The Museum of Film and Television

• The Wall and Checkpoint Charlie
• Brandenburg Gate
• The Dome
• Tiergarten
• Alexanderplatz and the TV Tower

A spectacular ensemble made up of five great museums, UNESCO World Heritage Sites.
The Altes, the Neues, the Pergamon, the Bode and the Alte Nationalgalerie. Unmissable!
You will find the Berlin WelcomeCard Card very useful, offering free admissions and transport as well as discounts, maps and useful addresses. It can be purchased in different parts of the city or online.

25hours Bikini Hotel Berlin
Funky, young, fun, full of surprises, the 25hours hotels, spread across half of Europe, never disappoint. The Bikini, very close to the grandiose Zoo, is inspired by a trip to the jungle: relaxing hammocks, pelouche sweet monkeys, gadgets, and bicycles for rent (ideal for visiting the city).

Eco-friendly everywhere, also in the SPA and in the public spaces, full of greenery, glass and exposed pipes and the industrial ceiling left intact.
The rooms are equally eccentric and trendy. IThe one I was staying in , had a cozy open-space shower, overlooking a wonderful panorama of the Zoo.

On the 10th floor, with a spectacular view of Berlin, you will find the NENI restaurant led by Chef Christian Drewitsch which offers a culinary mosaic inspired to Austrian, Mediterranean, Middle Eastern influences, with a touch of Israeli cuisine. The most important ingredient is sharing the table where everyone can try a little bit of everything.

Useful Info
25hours Bikini Hotel ( https://www.25hours-hotels.com/en/hotels/berlin/bikini-berlin )
Visit Berlin (www.visitberlin.de/it)
Berlin Welcome Card (www.berlin-welcomecard.de/it)


By Cesare Zucca (italian and english version)

Ieri notte ho visto The Life Ahead, il nuovo film con Sophia Loren
Mi è sembrato mediocre. Il passato travagliato di Madame Rosa (Loren) è piuttosto abbozzato Sophia (il cui ruolo è quasi ridotto a attrice non protagonista, visto che il ragazzino Momo è più presente nelle scene) e, a mio avviso, poco incisivo.
Mi aspettavo di più….
Direzione mediocre. Se mi chiedi una scena che mi è rimasta particolarmente impressa, trovo difficile rispondere.
Anche la scena del terrazzo con la biancheria stesa, (che secondo il regista voleva essere un omaggio a Un giorno particolare di Scola) mi è sembrata mediocre: ( le riprese erano piuttosto statiche)
Tutto sommato, poca emozione (forse com’è la personalità di Edoardo Ponti, perlo meno quando dirige?).
La canzone della Pausini (che inizia bene ma poi ‘sgallina’ fastidiosamente) non mi convinceva,
Cosi come poco mi ha convinto l’intero film, che ha momenti lunghi, lenti o addirittura inutili,
Ecco una recensione che ho letto su IoDonna e che condivido “La vita di fronte a se stessa non può andare oltre un’illustrazione ben coordinata. In cui, da estranei, si arriva alle concessioni e alla consapevolezza di essere rifiutate le stesse frettolosamente, senza mezzi toni. Con quadrati appena giustapposti un po ‘al di sopra dello standard televisivo “

Il trucco Loren (del grande Frederique Foglia, quello di Apocalypse) mi ha lasciato dubbioso … La linea dell’eyeliner verso l’alto, pesante e approssimativa e le ciglia grossolane (tipiche della Loren) hanno voluto indicare uno stile di makeup che la protagonista usava in gioventù e che ha sempre ripetuto … o sono semplicemente una scelta sbagliata?
L’acconciatura: (non perché Enzo Angileri sia un amico o una persona a cui va tutta la mia simpatia): la cosa che ho trovato più appropriata è l’acconciatura di Sophia, Propio oggi ho sentito Enzo e mi ha raccontato di essersi ispirato alla famosa scena della cucina DEL FILM matrimonio all’Italiana. ) Bravo Enzo!

Sophia è… comunque sempre Sophia!
Anche in un prodotto non eccelso, la grande Loren riesce a emergere e punta al tuo cuore.
La mia battuta preferita? Quando Rosa negozia l’importo mensile per ospitare Momo.
“Voglio 800, te ne do 700, va bene 750, due settimane al massimo ,,,,,”

A questo punto voglio rivedere il film originale di Moshé Mizrahi – uscito nel 1977 e premiato con un Oscar – al centro, Madame Rosa di Simone Signoret. (Premio Cesar)

(english version)
Last night I saw The Life Ahead, Sophia Loren‘s new movie
Regarding the film, it seemed mediocre to me. The troubled past of Madame Rosa (Loren) is rather sketched Sophia (whose role is almost reduced to supporting actress, since the boy is more present in the scenes) is well presented but, in my opinion, not incisive.
I expected more ….
Mediocre direction. If you ask me for a scene that has particularly stuck in my mind, I find it hard to answer.
Even the scene of the terrace with the laundry hanging, (which the director said was intended as a tribute to A particular day by Scola) seemed mediocre to me: the movements of the rooms were rather static
All in all, little emotion (perhaps how is Edoardo Ponti’s character, at least, while directing?).
Pausini’s song (which starts well but then shrill ‘scallops’) didn’t convince me,
Same ipression for the whole film, which seems long, slow and filled of useless moments,

The Loren make-up (by the great Frederique Foglia, that of Apocalypse) left me doubtful … The heavy and approximate eyeliner line and the fake eyelashes (typical of Loren) wanted to indicate what the a protagonist used to wear in his youth? … or am I simply a wrong choice?
I repeat: (not because the hairstylist Enzo Angileri is friend): the thing I found most appropriate was Sophia’s hairstyle, Enzo told me that I he was inspired by the famous kitchen scene in previous Loren’s movie Marriage Italian Style , Bravo Enzo!

Sophia is ….. Sophia! Although directed by her son, she manages to emerge and has point to the heart.
My favorite line? Perhaps the most temperamentally Sophia: When Rosa negotiates the monthly amount to host Momo. “I want 800, I’ll give you 700, that’s fine 750, two weeks maximum ,,,,,”


At this point I want to review the original film by Moshé Mizrahi – which was released in 1977 and was awarded an Oscar – in the center, Simone Signoret’s Madame Rosa. (Cesar Award)


It is difficult to identify a privileged area to choose where to sleep in Berlin.
A bit like London, in fact, the German capital does not have a well-defined center and after the fall of the wall, the geographical importance of the places has undergone a downsizing. In any case it must be said that Berlin is a modern and well-organized city: whatever the area you choose, it will certainly be connected by public transport to get around the city quickly; moreover, during the weekends the subway also works at night. –


More than central location, excellent cleanliness of the structure, spacious and well-kept apartments, have kitchen with balcony equipped with chairs and table .. great for smokers … with the room key you can also open the central door … heated very well … very satisfying breakfast … all very nice …
Located in the elegant Kurfürstendamm is an historical building and is located directly on the magnificent boulevard surrounded by sights, numerous designers boutiques, restaurants, bars .

Experience the charm of Berlin at the turn of the century in one of our 47 individual hotel suites. A hotel suite in our Louisa’s Place offers a unique living experience during your hotel stay. In our suites with a separate living room and bedroom you will find rest and a relaxing atmosphere after an eventful day. All our rooms impress with individual floor plans and classical interior. Choose your suite out of five different categories.

The hotel is named after Queen Luise of Prussia, and occupies a Prussian-era property that has been immaculately restored, complete with a handsome library with bookshelves, comfortable armchairs and classic lamps, antique furnishings (sadly, the lovely fireplace is fake), and tasteful, modern décor installed by local interior designer Etchika Werner. The resulting look is of homely elegance.

A typically Berlin-style luxury boutique hotel, Louisa’s Place is located on the prestigious Kufürstendamm shopping street, close to shops, restaurants, cafes and entertainment in central Berlin. This building dating back to 1904 has been completely restored, keeping its original style. The elegant interiors combine classic style with modernism, the antique style furniture and decorations blend perfectly with the best technologies. Equipped with forty-seven suites, all spacious and comfortable, furnished with classic furniture and wooden floors. All rooms have large, modern bathrooms and a fully equipped kitchen for short and long term stays.

Louisa’s Place offers a high standard of services that are hard to find in other small hotels like .A fully equipped kitchen with a fridge, stove and oven, microwave, coffee maker and kettle makes your stay many times easier for all guests who strive to keep their distance. Benefit from the possibility of being able to prepare a little something by yourself or to be able to take care of yourself completely.

Spacious family suites offer all the amenities for your family stay. They all have a separate bedroom and living room. Some family suites have a balcony or winter garden, so you can end the evening with a glass of wine.Talking of wine, the owners produce one of the most unique red called Bella’s Blend from The Heret Family, Sonoma County

When your stay on the occasion of leisure or work for a longer period you may have particular demands on your accommodation. The central location directly on the Kurfürstendamm is the ideal base for the city centre. Our suites with their generously-dimensioned living spaces and fully-equipped kitchens also cater ideally to the requirements of those who need a base for longer stays. We will delight you with the warm and personal service we extend to all our guests. Our comprehensive range of hotel services can be availed of by long-stay as well as short-stay guests.

The typical architectural style from the turn of the century gives each and every one of our 47 suites its own distinctive character. Different floor plans allow a range of personal preferences to be catered for in 5 different categories of stylish and comfortable suites ranging in size from 41 sqm to 102 sqm.
Our Louisa’s Place suites are not only ideal for classic hotel stays. As they are generously dimensioned and have fully-equipped kitchens, they also boast everything that is necessary in a temporary home used for longer. We would be pleased to offer you a package tailored to your requirements.

The hotel is located towards the western end of the Kurfürstendamm – slightly quieter than the eastern end, but with plenty of shops, restaurants and theatres still within easy walking distance. The closest U-Bahn (Adenauer Platz) is a one-minute walk, and will bring you to sights such as the Kaiser Wilhelm Memorial Church and the bustling Zoologischer Garten area in less than 10 minutes on foot.

As well as the library, there’s a well known Restaurant SAVU and Marcus & Mira hair salon on the ground floor, a small but refined lounge opposite reception, and a spacious basement spa with a decent-sized pool plus a fitness room, sauna, a couple of rooms for massage and cosmetic treatments, and its own small bar area with healthy drinks and snacks.

You will feel welcome to Kurfurstendamm and enjoy THE Louisas’s Place!


Kurfürstendamm 160
10709 Berlin
Tel: +49 30 63103-0
Fax: +49 30 63103-100
E-Mail: info@louisas-place.de


Welcome to Potsdam, the “German Versailles”, a historic destination in the Brandenburg region, Germany. It is located a short distance from Berlin, easily reachable by an S7-Bahn train and with a regular ticket that covers zones A, B, C. Rich in sumptuous palaces, many of which are Unesco heritage, it offers art, history, castles, wonderful parks and culinary delicatessen


Charlottenhof Castle
Neuen Palais
Barberini Museum
Sanssouci Palace and Park

My reccomendations
The Cecilienhof Palace where Churchill, Truman and Stalin discussed the future of Germany in the famous 1945 Conference, currently the subject of an exhibition.
Film Museum celebrates Studio Babelsberg, the center of German expressionist cinema of the 1920s: one of the oldest in the world, starring Marlene Dietrich and Fritz Lang, among others.

Dutch district the most characteristic of the whole city, adorned with 17th century buildings designed by the Dutch architect Boumann.

Soup Bistro

If you fancy a good soup
Der Butt
If you are a fish lover. Excellent traditional dish: eel with dill sauce.

Zum Fliegenden Hollaender
Spartanly hasty, menu in German, although (reluctantly) they will give you the one in English. Typical dish: a rich roast of pork with plums and the traditional kartoffelklosse, potato dumplings, perhaps my favorite dish of the local cuisine.
These great dumplings, also called kartoffelknödel, go well with meats and sauces. The ideal potatoes are the floury ones, such as Russets and Yukon Gold. They should be cooked with the peel, the day before. Cool, peel, mash and refrigerate for 12-24 hours and then mix with the flour, 1 cup of cornstarch, melted butter, eggs, salt and nutmeg.
We then move on to the creation of the gnocchI which must be about 8 cm in diameter and hide a cube of stale bread inside. A gentle boil for about 15 minutes and your kartoffelklosse are ready to be served.
Grandma’s trick
To prevent the gnocchi from sticking to your hands, just wet them with water or dust them with flour.


Welcome to Brandenburg
tourism info


A LEONARDO’S MASTERPIECE now hosted in a new staging at the Nuova Pilotta , in Parma, Italy
On the occasion of the recent celebrations of the 500th anniversary of the death of its author, “La Scapiliata” found a suitable frame, consistent with the precious painting and coeval with it. The purchase of this prestigious wooden artefact was financed by the Garden Club of Parma, with an extraordinary intervention that helped to enhance the painting even in its aesthetic components. The association, which has been supporting Pilotta for some time by sharing its cultural programs, has decided to support the donation of the frame as it identifies the work as one of the most important masterpieces of the Pilotta Complex capable of qualifying its collections internationally as an icon.

Parma and tourists can now admire in the west wing (undergoing complete restyling). Leonardo’s wonderful panel was placed on a large gray metal surface and on a wall in gray marble, which creates a perfect chromatic contrast with the gold and brown that characterize the painting and the frame. A dedicated space has been created to let you appreciate its exceptional nature without interrupting the thematic exhibition itinerary and Leonardo’s tablet appears to be placed inside a special display case, a specially designed climabox, which protects Leonardo’s masterpiece not only from the danger of intrusion by criminals but also protects it from dust and excesses of brightness and humidity.

Palazzo della Pilotta

The Palazzo della Pilotta is a complex of edifices located between Piazzale della Pace and the Lungoparma in the historical centre of Parma, region of Emilia Romagna, Italy. Its name derives from the game of pelota played at one time by Spanish soldiers stationed in Parma . Piazza della Pilotta, 3,
Parma, Italy


Today I am taking you to Germany, in the heart of Saxony, where you will discover Dresden, a jewel of medieval origins, lying on the banks of the Elbe River. A city whose architectural beauties, splendid views and romantic views made the Italian painter Bernardo Bellotto fall in love, also known as Canaletto who lived there and painted it.

Wonders of history, art and … cuisine, washed down with excellent local wine and enlivened by quarkkäulchen, the most traditional Saxon sweets.
Ready for the trip? Let’s go ...

The Zwinger, a spectacular architectural complex in Baroque style, a triumph of fountains, swimming pools, sculptures and museums.
– Porzellansammlung (Porcelain Collection)
– Hall of Arms

.Gemäldegalerie Alte Meister, a gallery full of masterpieces by Mantegna, Tintoretto, Velàzquez, Dürer, Titian, Rembrandt and many other masters of European art of the sixteenth and seventeenth centuries.
The most famous painting in the gallery is the Sistine Madonna by Raphael (1512-1513), at the feet of which the two famous thoughtful angels stare.

–The Cathedral and the Clock Tower
– Frauenkirche church
– Brühlsche Terrasse
– Neustadt (New Town)
– Kunsthofpassage, Funnel Wall and many trendy cafes
– Semperoper (Opera House)
– Furstenzug (The procession of the Knights) 102-meter mosaic on the wall of the Royal Palace,

Where to drink the excellent Saxon wines

Numerous wine bars in the city, including Lingner Terrassen, Lutz Müller, while in nearby Radebeul you con find Karl Friedrich Aust, Drei Herren, Hoflössnitz and the splendid vineyard of Castello Wackerbarth which produces one of my favorite whites: the Golden Riesling vintage 2019.

Greedy for chocolate?
Your paradise is called Camondas and awaits you with a sensational collection of various pralines and chocolates. There is even the Chocolate Museum which collects unpredictable molds for very sweet creations.
Camondas and the chocolate museum

Genuss Atelier
Green restaurants. Local products and particular attention to sustainability

The irresistible quarkkäulchen!
Who writes them with ‘and’ who with ‘ä’, who says that the original recipe includes quark cheese, from which they take their name, who instead claims that the main ingredient is ricotta … It’s a thousand-year dispute … I’m talking about quarkkäulchen. A kind of pancakes made with potatoes, eggs, cheese, raisins, sugar and a twist of orange peel, strictly served with apple purée.

Where to eat them?
Discover Pfund’s Molkerei, a historic Neo-Renaissance-style dairy, dated 1880,
A magical place, covered with tiles painted with bucolic scenes, and full of fine cheeses.
Not to be missed!

I stayed in the Am Terrassenufer hotel, very close to the Castle. Comfortable, welcoming, excellent breakfast and spectacular sunset views over the city spiers the amazing sunset over the City.

Benvenuti a Dresda!
Visit Dresden FB

Text and Photos by Cesare Zucca
Special thanks to Christoph e Eileen www.marketing.dresden.de

Travel, food, wine & lifestyle.
Milanese by birth, lives between NY, Milan and the rest of the world. Cesare photographs and narrates cities, cultures, lifestyles, top chefs, and discovers traditional and innovative gastronomic delights  to tell you everything here, in his non-touristy style.


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screen-shot-2016-09-30-at-12-50-30On 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, and a fab Sunday brunch.see article

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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. www.palagiaccio.us/

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Are you a dessert-maniac ? Here is a place for you.

In Berlin, the exclusive CODA (2 Michelin Stars) is the talk of the town for its ‘dinner-dessert’,where  the courses are ALL desserts!A unique and new experience, even for me. Each dish is accompanied by a wine-liqueur-drink. Chef Renè Frank has created a menu, which draws inspiration from Iraqi cuisine with international twists here and there.
It starts with a yellow tomato with chickpeas and lemon, followed by a watermelon dessert. with Taggiasca olives and seaweed, to continue with a yogurt and soy milk waffle with kiwi and raspberry,
The palate investigates… the senses approve There is even a grilled fig with a Piedmont hazelnut sauce and …. anchovy

Amazing how ingredients so different from each other are surprisingly matching in a  daring yet delicious marriage between sweet and savory.THE INTERVIEW

When did you get this idea?
Four years ago. At first we just wanted to make a bar specializing in sweets of excellent quality and moderate prices. Then the neighborhood evolved and CODA became a restaurant with a menu that includes only desserts, from appetizers … to coffee. We were inspired by the term ‘coda’ intended as the musical coda which is practically the end of a composition, just as dessert is generally served at the end of a dinner. We give a lot of importance to the body’s reaction to a specific food, almost a medical research. After a dinner with us you will leave satisfied, well fed, not too ‘sugaryish’, nor drunk.
First memory face to face with a dessert?
When I was curious about my grandmother Liselotte while she was making her strudel.
I was so fascinated by her that I wanted to help her roll out the dough. but … I was too small to get to the kitchen counter and I had to get on a stool ….
When did you decide to dedicate yourself to catering?
From an early age, I have always said to myself ‘when I grow up I will be a cook or a police commissioner …’
Let’s talk about weekends. Where do you like to spend one?
Finally home, with my girlfriend and cooking, which doesn’t happen often.
I would cook something very simple and basic also because the oddities and the most unusual solutions … I leave them to CODA!




ORO (gold) 1 Michelin Starred restaurant located in the exclusive Hotel Cipriani, Venice, is re-opening with a new formula as well as offering an unprecedented opportunity:
to dine at the only one table overlooking the lagoon, from Wednesday to Saturday eveningin the relaxing atmosphere of the Giudecca island. Chef Davide Bisetto raises the concept of uniqueness and, in this particular Covid summer, has the courage to surprise with brilliant elegance. For the occasion, Oro is transformed and rediscovers the pleasure of conviviality at the table, where the Chef is the master of the house and welcomes his guests to the one and only table… interacting in every way, from the kitchen to the dining room.Here, wrapped in the purest intimacy, the lucky diners will immediately know that they are going to live a unique experience. There is no menu but a list of ingredients that  according  the chef discovers and collect every day at the market.The cuisine becomes familiar with the local tradition and is structured around the concepts of courtyard, vegetable garden and lagoon, rigorously with ingredients at zero km chosen, collected and interpreted by Chef Bisetto. The symbolic products of the lagoon also enhance up the mise en place, thanks to the original artifacts of local artisans: Murano glass domes to remember the Basilica of San Marco and the precious hand-woven Burano lace.Finally, the soundtrack!
Guests are invited to choose their favorite music, to accompany the evening and mark the succession of courses.
That’s a true, unique, golden pampering!

Reservation is (obviuosly) mandatory
By Phone +39 041 2408505
By EMail, ororestaurant.cip@belmond.com.

Ristorante Oro, Venezia

Travel, food, wine & lifestyle.
Milanese by birth, lives between NY, Milan and the rest of the world. Cesare photographs and narrates cities, cultures, lifestyles, top chefs, and discovers traditional and innovative gastronomic delights  to tell you everything here,
in his non-touristy style.



The acknowledged father of modern Italian cookery, Pellegrino Artusi was born in 1820 in Forlimpopoli. He lived in his native town until 1851, when the city was violently attacked by the band of the Passatore, an infamous highwayman The Artusi family moved to Florence after that. Pellegrino became a wealthy man  Working in finances and, at the age of 45, was able to concentrate full-time on his big passion: the home cuisine. He loved to search, meditate, About the recepies, have someone else to experiment the cooking and, finally, taste. Artusi anticipated trends which would become popular during the XX century, among them the introduction of pasta as the typical first course on the Italian menu. The book was ahead of its time. No publisher was interested.  Finally, in 1891, the author took a chance and published it at his own expenses. Success was as unthinkable as it was overwhelming. During the following 20 years, the author himself worked on 15 editions and the “Artusi” became a hit. Casa Artusi was founded in the name of  its cultured gastronomist and his manual La Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well). one of Italy’s best read books. Most Italian families had it—and still have it. It has been translated into English, French, German, Dutch, Spanish, Portuguese, Russian and Japonese.
HAPPY 200!
Casa Artusi, is celebrating the 200 years of Pellegrino’s birth with an opulent FESTA ARTUSIANA
In addition to celebrating the fact that Artusi was born in Forlimpopoli
, says the Mayor of Forlimpopoli Milena Garavini, we want to celebrate our country, our city and the fact that, after all, Artusi could not be born anywhere else, because this is the land where the sense of hospitality it is still sacred, in which the first companion at the table are still ‘al ciacri’, in which being together is culture.
Being together at the party on Pellegrino’s birthday represents the desire to do, to be there, to “not give up” that distinguishes us and the desire to look forward with hope for the future. Obviously we want to do it safely and peacefully, observing all possible cautions and all safety devices, also because where there is no serenity there can be no fun.MORE THAN 2O RESTAURANTS IN THE PIAZZA!
The restaurant is undoubtedly one of the most important aspects of the Festa Artusiana. People who come to Forlimpopoli for our event stop in one of the many restaurants to taste the various menus on offer. In all these years we have worked to ensure that the gastronomic offer always improves over the various editions .. In addition to their fabolous menu, each restaurant will prepare one Artusi’ s dish, scrupulously   following the original recipe.
The entrances to the party area are characterized by large portals located on Largo Paolucci de Calboli, in Via A.Saffi, in Via A. Costa and Via Monte Grappa.
The exits from the party area are located on Largo Paolucci, Via San Rufillo, Via del Castello and Piazza Trieste.

Finally…. the great Number 7
Artusi’s recipes are all numbered and probably the masterpiece is the Number 7, the famous cappelletti al’uso di Romagna (Romagna-style cappelletti pasta)
The name cappello (hat) comes from its shape. The pasta is filled with capon breast, parmesan, nutmeg, ricotta and raveggiolo (a mild creamy cheese), carefully shaped to six centimeters in diameter and boiled just a few minutes in a rich capon broth with celery, carrots and beef bones.

Travel, food, wine & lifestyle.
Milanese by birth, lives between NY, Milan and the rest of the world. Cesare photographs and narrates cities, cultures, lifestyles, top chefs, and discovers traditional and innovative gastronomic delights  to tell you everything here,
in his non-touristy style.

On Stage: Carmen, the secret diary

Get ready for melodrama, intrigues, loves, triumphs and disappointments!

Carmen -Diary of a Masterpiece  is an imaginative theatrical journey created and directed by Mauro Trombetta, in the genesis of one of the best known masterpieces of nineteenth-century melodrama in the magical setting of the Bagni Misteriosi at Teatro Franco Parenti
Get ready for melodrama, intrigues, loves, triumphs and disappointments, while on the stage the story and the drama of Carmen will unfold in a sort of double track
 .A fantasy diary, but trodden in historical truth, which reveals the tribulations of the debut and the affirmation of one of the most beautiful and performed opera in the world.
An imaginative journey into the genesis of one of the best known masterpieces of nineteenth-century melodrama.Through the words of its first protagonist, Celestine Galli Marié, played by Lucilla Giagnoni, the spectator will be immersed in the history of melodrama, intrigues, loves, triumphs and disappointments, while on the stage a sort of double track will unfold story, Carmen’s drama.
July 30th, 2020
On stage Lucilla Giagnoni, Giorgia Gazzola, Annarita Taliento, Danilo Formaggia, Mauro Trombetta, Simone D’Eusanio, Simona Pallanti, Carlotta Linetti, Luigi Varriale, Michele Shi, the choir San Gregorio Magno and Pianist Mirco Godio



With an impressive all-Italian cast on the inaugural night of July 25th and great international stars for the month of August, with gala events and symphony concerts, the 2020 Summer Festival at the Arena di Verona is ready to start with its new format with an in-the-round (central) stage and reduced seating capacity, but stimulated by the desire to support the revival of the local area, under the banner of quality and the age-old tradition that have made it world-famous.
It is thanks to this spirit of safeguarding artistic quality that the sponsors, starting with major partner Unicredit, have confirmed their commitment, making this edition feasible, in spite of the serious penalization of ticket sales.
Following months of continuous commitment to avoid the Arena being silent in this difficult year for the cultural sector, the Arena season is finally starting again with a new stage set-up that makes this edition truly historic and unrepeatable.On 25th July the 2020 Summer Festival “In the heart of the Music” begins with a great tribute to Italian art and artists: Francesco Meli, Saimir Pirgu, Fabio Sartori, Roberto Aronica, Fabio Armiliato, Barbara Frittoli, Eleonora Buratto, Luca Salsi, Leo Nucci, Daniela Barcellona, Michele Pertusi, and Katia Ricciarelli for a total of 31 all-Italian artists. The inaugural evening is set to be a tribute to the wounded country of Italy, its great bel canto tradition, the quality of its great school, whose solidity was put to the test by the challenges imposed by the pandemic. Fondazione Arena di Verona therefore wants to give a very strong message of hope by means of art, with a moral and aesthetic initiative, which just had to originate in the world’s largest open-air theatre.

on August 13th, a unique event is scheduled at the Arena: Antonio Vivaldi’s Four Seasons with the eagerly awaited return of young Veneto violinist Giovanni Andrea Zanon along with the Arena Orchestra’s strings.
Then on 21st August, Puccini’s Gianni Schicchi will be staged in semi-scenic form, an opera never staged at the Arena, with Leo Nucci in the leading role. Then no less than two appointments with icon Plácido Domingo, a milestone in the Arena program, firstly with a show on August 28th in which he will be the undisputed star performer alongside the beautiful Spanish voice of Saioa Hernández supported by Saimir Pirgu, then on the conclusive night of 29th August, with the international diva Sonya Yoncheva and Italian tenor Vittorio Grigolo.Then, on 31st July an absolute “first” follows, with Mozart’s Requiem conducted by Marco Armiliato with Vittoria Yeo, Sonia Ganassi, Saimir Pirgu and Alex Esposito, in an ideal bow to the numerous victims of the pandemic and their families.On Saturday 1st August, Anna Netrebko, Yusif Eyvazov, Ekaterina Gubanova and Ambrogio Maestri will be on the Arena’s huge central stage in what will be a true celebration of re-birth in the name of art, returning to breath that international creative inspiration that has always made the Arena a goal for fans from all over the world.
On Friday 7th August on the other hand things starts to look ahead, to the star-studded 2021 edition, with a unique all-Wagnerian gala with a view to the debut of Jonas Kaufmann and his promise to partially bring back the great Leipzig composer to the Arena stage, a truly historic rarity.
For the Verdi and Puccini galas, on August 8th and 22nd August, Daniel Oren and Andrea Battistoni will make a welcome return to the podium and singers will include the great tenor Marcelo Alvarez. Between these prestigious nights, on 14th August, the programme includes an important gala dedicated to Rossini – a real innovative feature – whose protagonist will be soprano Lisette Oropesa, an esteemed singer of Rossini repertoire, young South African tenor Levy Sekgapane, baritones Alessandro Corbelli and Marco Filippo Romano and bass Roberto Tagliavini, with Jader Bignamini on the podium.
O P E R A !

Il barbiere di Siviglia, La cenerentola and Guglielmo Tell. Rossini Anthology
Gubanova, Netrebko, Eyvazov and Maestri for the Arena
From Nabucco to Rigoletto; from Don Carlo to Un ballo in Maschera
Poignant love in Bohéme, Madama Butterfly, Manon Lescaut and Tosca


ll cuore italiano della Musica  

Saturday 25th July

MOZART Requiem

Friday 31st July

Le Stelle dell’Opera

Saturday 1st August

WAGNER in Arena

Friday 7th August


Saturday 8th August

VIVALDI Le quattro stagioni

Thursday 13th August


Friday 14th August

PUCCINI Gianni Schicchi 

Friday 21st August


Saturday 22nd August

Plácido Domingo per l’Arena

Friday 28th August

Opera in Love

Saturday 29th August

Tickets vary in price from 34 to 199 euros.
To purchase tickets click here

Travel, food, wine & lifestyle.
Milanese by birth, lives between NY, Milan and the rest of the world. Cesare photographs and narrates cities, cultures, lifestyles, top chefs, and discovers traditional and innovative gastronomic delights  to tell you everything here,
in his non-touristy style.



 CATTUNAR The Cattunar family has for generations been rooted in the terroirs of western Istria with a long wine growing and wine making tradition. Franco Cattunar and his wife Vesna have continued to invest in expanding family business.
The property of the Cattunar family has constantly been expanding and has reached the present 56 hectares of vineyards. Autochthonous Istrian varieties of grapes such as Malvasia, Terana, Muscat Momjanski and Muscat rose, as well as other varieties such as Chardonnay, Cabernet Sauvignon, Merlot and Sauvignon Blanc have been planted on the vineyards.

The Terroir of Western Istria may be the most specific in all of Croatia. In the western Istria, all three essential elements of terroir – soil, climate and man (local culture) meet in full with their features and contrasts which leads to a unique result, therefore it is not uncommon for western Istria to be home to some of the most special and successful Croatian wines.

The vineyards of Western Istria – Brtonigla are located on four types of soil (from which the most important project is the Cattunar wine, Four soils), among which the most famous are terrarossa (the red soil) and the black, gray and white soil.

The production of wine in western Istria and in the Brtonigla area is of great importance for the history and the national spirit, to such extent, that it has entered the local legends. The most famous of these legends is that of the Three Queens (Tre Regine).

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Linda Ronzoni and Silvia Gottardi are two great women passionate about two wheels who call themselves the “CICLISTE PER CASO”, make a stop at the Bottega headquarters in Bibano di Godega, during the long bicycle ride that is taking them from Bari to Milan.
The arrival is scheduled at around 17.30 at the Bottega headquarters, where they will be welcomed by Monica Lisetto and a representation of the Women of Wine, headed by Alessandra Boscaini, regional delegate of Veneto. A visit of the Bottega structure will end with a toast based on Prosecco Docg, to anticipate the next stage that will lead the two cyclists to Feltre, crossing the hills of Conegliano and Valdobbiadene, recently included in the Unesco World Heritage list.
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Today I take you to Tenuta Carretta one of the most historic Italian wineries, founded back in 1467 and located in the Roero area, in the South of Piedmont Region, Italy .The property’s vineyards also extend close to the Langhe, such as 2.6 hectares in Barolo on the prestigious Cannubi hill, from which the nebbiolo grapes destined for the production of the celebrated Barolo Cannubi, a wine of grand character, elegance and longevity.Thanks to the vines’ exposure to sun and to the particular microclimate, it is a wine of grand character, elegance and longevity, thanks to the exposure to sun and to the particular climate.


Not to mention the iconic 2010 Barolo Cannubi Riserve 100% nebbiolo grapes , with a  minimum refinement of 60 months, of which at least 36 in barrel and 18 in bottle. Enjoy its scent of roses, citrus notes, cacao and spices.



Yes, Tenuta Carretta is preparing to showcase their wines in the industry’s biggest fairs in Verona, Italy called Vinitaly,  the largest Italian wine show hosting the best winemaking all over Italy.
Verona, April 15-18, 2018  at Pavillion 10, Stand R4
Tenuta Carretta is a splendid winery that sets the stage of an amphitheatre of unique and evocative vineyards. They make up a part of the touristic ‘wine mosaic’ through which visitors can follow a guided trail through the vineyards Guided visits to the winery, the elegant Charme Hotel and a welcoming Enoteca – Wine Shop, make up the rest of the mosaic.I saved the best for last…
Two high-end restaurants where your dishes will take to meet  the royalties of the territory: the tartufo bianco di Alba ( Alba’s white truffle) and the porcini.





Did I made you eager for all that?
Well, here how to make a reservation to this  Paradise… 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. Wine tasting and food 35 Euros.IMG_9345 copy

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The Non Tourist Tourist is famous for discovering hidden gems.
Last summer I discover a jewel into a jewel into a jewel…
The incomparable  Tenuta Venissa Resort located in the island of Mazzorbo, which is home to a vineyard that has been able to overcome the challenge of the high tide for centuries, giving rise to a wine with characteristics that are entirely unique.                          Matteo Bisol created not only an amazing five star resort, but also a unique wine nested in a unique bottle

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Text and photos by Cesare Zucca
Back in the 70′ the iconic Fiorucci New York store discovered that music could actually influence and improve the sales. screen-shot-2016-10-26-at-10-27-57“Never play slow music, told me the legendary store manager Enrico Baroni, the man who helped the Fiorucci empire to bloom. Slow rhythm makes costumers slowing down; they loose the excitement of a new purchase and easily get bored of the shopping adventure. In our store we play loud up-tempo music either pop or disco and most importantly without any interruptions. That causes a shopping rush and improve the appetite of buying”screen-shot-2016-10-26-at-10-33-41
The world famous Japanese wagyu cows, in order to produce the tender kobe beef…non only are pampered with massages, drink beer and sake, but also spend their days  lessening to Mozart! The body relaxes, the muscles stretch and they seem to enjoy the music vibrations.

Can music influence the aging process of wine?
In the magical atmosphere of the Podere Rocche 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. screen-shot-2016-10-26-at-09-47-47
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 classic chardonnay, 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“.img_9277-copy

Why 185th?
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.

Milan, October 6th Vendemmia di Montenapoleone

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AURUM, In the name of gold 
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?
Here several good reasons to visit the Euganean Hills, to get acquainted with the local wines, starting from the typical Fior d’Arancio, a very golden Moscato to a variety of whites with the typical straw-yellow color and jasmine scent, The hills produce Cabernet Franc and Cabernet Sauvignon reds, the Chardonnay, , the Merlot, to my fav, the sparkling Serprino.
I forgot… most importantly, are you ready to discover a hidden gem in Italy? Breathtaking panoramas, art, culture and good food?
Already excited? Well, hold your glass…
On the panoramic outdoor of the Villa Beatrice, a former Convent founded in12th century, on the top of the hill, we tried the Quota 101 wines, I loved the Malterreno an authentic expression of the Euganei  territory.  Authentic and true. The grapes are hand-picked in September, when the sun has made them nice and ripe. Warm yellow color, scent of Summer, in the mouth it is velvety and well-structured.








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. In the evening I met with lovely Elisa Dilavanzo, owner of Maeli Colli Euganei featuring the yellow muscat
from these amazing volcanic hills, where Elisa decided to “work towards the production of a wine that is rich in emotion whilst at the same time a worthy ambassador for this prestigious territory”.Sparklyn Moscato Giallo IGT
Muscat 85% 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, hosted by Mr. Franco Zanovello, President of La Strada del Vino and owner of Cà Lustra wines. I ended my journey with the iconic Passito, born in the year 1200. Believe me, no many other places on earth would enrich a meditation time like being on the top of one of those volcanic Hills, specially after sipping a glass of a delicious wine…
The team of the Raffles Siem Reap, engaged us to pay a visit to a real jewel., located in their sister property in Phnom Penh, I am talking of the historic a place that exudes the charm of old school luxury. Not only do the walls spoke of history but, the service evokes a tempo of another time, a pace where the demands of productivity are not part of the game. Not to say we waited a long time for our cocktails, we waited just the right time for it to be made to perfection!
The signature cocktail is the Femme Fatale,
created for Jacqueline Kennedy during her 1967 visit in Cambodia.The bar boasts a selection of 54 hand-picked gins and among the most recent offerings you can pair your libation with a spoonful of Giaveri caviar from Italy for a very friendly $5.We were hosted by the young French F&B manager of this legendary institution,
Thomas Bianco. Thomas had the barman create on the spot a cocktail combining ingredients I loved: bourbon, fresh lime and ginger juice, simple sugar and mint leaves. Shaken with egg white and served on the rocks with a splash of angustura bitters. What a treat! Thomas coined the name Tsin-Tsin for the cocktail in a heartbeat, combining the first letter of his first first name and the first 3 letters of my last name for an inviting chin-chin ring to it. It is now on the menu of the Elephant Bar, sealing in history the final touch of a night made of whimsy, fun and good taste.
Info for The Elephant Bar at Ruffles Hotel Le Royal in Phnom Penh  at


Moet Ice Impérial breaks the tradition and launches a new style, a genuine drink experience that mixes unexpectedly sparkles and ice cubes to strawberries, raspberries and lime. 
Moët & Chandon created more than 270 years of elegance and savoir fête  now blended harmoniously with an irreverent yet inimitable spirit of celebration. Moët & Chandon created more than 270 years of elegance and savoir fête  now blended harmoniously with an irreverent yet inimitable spirit of celebration.

                                            A glizzy white bottle with the inevitable black tie, golden label and silver reflections Moët Ice Impérial is perfect synthesis of the Maison’s values: elegance, glamour and pioneering spirit.An  ideal drink for exclusive summer excursion in the trendiest locations all around the world: from the beaches of Acapulco, Rio de Janeiro and Saint Tropez, to Los Angeles, to the magnificent Duomo Terrace in Milan

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.

Tasting a Berlucchi Brut, one of the most recognized product of Franciacorta

Tasting a Berlucchi Brut, one of the most recognized product of the Franciacorta region.The territory of Franciacorta is a section of the Province of Brescia

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

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.November 5th-10th
More info at www.meranowinefestival.com

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.
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Chiantigno Photo © Cesare Zucca 2016

Chiantigno Photo © Cesare Zucca 201

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, Angostura, Rosmarine and Ice Tropical Wine, con Vernaccia San Gimignano Mormoraia,
with Honey, Mango, Ice.

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. Screen Shot 2016-04-30 at 13.19.50The 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. Screen Shot 2016-04-27 at 10.26.06Named after Sting’s song “Sister Moon”
this was the first IGT Toscano wine produced at Il Palagio.

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.IMG_7903

I attended to the Cantine Settesoli tasting hosted by charming PR Roberta Urso.IMG_7871 copy

IMG_7876 copy

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.IMG_7892 copy

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  calaMandrarossa 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”.

From Friday Feb 26th to Sunday 28th  “Wine Festival I am Romagnolo” where quality food and wine enthusiasts will enjoy local Sangiovese, Albana, Pagadebit *and more img_4542-copy

Try the wines of 30 wineries of Romagna, dozens of winemakers of the territories of Forli, Faenza, Cesena, Ravenna and Rimini
Purchase the cup,  and ticket “Euroromagnoli”, enjoy the guided tastings tours.
Entrance to the Festival is free.
Info at  Sono Romagnolo

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. Italian Easter yeast bread..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,d zerilli

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.
March 10th Wines from Valle d’Aosta
March 17th Wines from Veneto and Diana’s Chiantigno drink tasting
March 22th Wines from Piemonte.Classes will continue in April, after Easter Holi days. Each class costs 35 Euros.zerillisommelier@gmail.com
To celebrate their wines, Villa Matilde owners Maria Ida and Salvatore Avallone, invited distributors, buyers, bloggers to spend a wonderful time in Cellole, in the Caserta Region, The location boasts a wonderful vineyard, a restaurant, a swimming pool, several bedrooms and, of course, good wines and delicious specialties from a traditional or revisited cucina napoletana. We were all invited and the Villa looked really festive.


During the all event, guests were invited to try the wines.I loved the golden and soft Falanghina Roccamonfina a  sophisticated fruity white that brings hints of pineapple, banana, yellow peach to rose and sage a great glass to star you meal , served with appetizer , light dishes, fish and white meat. Then the Mata Rosé, elegant sparkling wine obtained from one of the oldest and noble native Carnation vines, the Alleanic.








My special applause goes to Terre Cerase Rosè, (I have to confess:I had 4 glasses) with a floral the bouquet of morello cherries, black and red wild berries, plus delicate hints of spices, ideal with fish, poultry, veal and making an outstanding paired with bufala mozzarella. Last but not the list the reason why we all were there. We were graciously invited to Celebrate the king of the Villa, His Magesty Falerno del Massico, a red wine famous in literature and history is a blend of aglianico and piedirosso; the clusters are carefully quality-selected from the hillside vineyards on the San Castrese estate growing on the slopes of the extinct Roccamonfina volcano, in the province of Caserta. Showing a deep red, its intense, rich bouquet is brimming with fragrant sweet violets, cherries, blackberries, and raspberries, finely balanced in all teir components. The “Falerno Party” started with the Exclusive Ceremony of opening and tasting Falerno del Massico aging in Amphora:
What an entertaining show! Fabio Gennarelli (Wine Making Director) opened one of the “Phitos” the traditional clay Amphora used exclusively by Villa Matilde, followed by an a unique sensing experience: the Vertical tasting of Falerno del Massico Vigna Camarato spanning from 1995 to 2010.  A parade of eight glasses where every “millesime” was telling his own story. Not to mention the final dinner stuck between tradition and  innovation, created by the chefs of “Taverna del Falerno”and the “Grand Hotel Parker’s 5 Stars Restaurant”  pairing their dishes with the new Villa Matilde baby born: sparkling Spumante Mata Falanghina, with its warm golden reflections and a fine and elegant perlage, thanks to the long stay on yeasts. Just put your nose to the glass to feel delicate scents of ripe fruit mixed with hints of yeast and crust of bread. The taste is fresh, elegant and harmonious, with acidic and intense fruity notes typical of the Falanghina, which are accompanied by pleasing sensations.
A dinner that brought
the culture of food of Napoli and Campania.ending with a nice souvenir that anyone who is a little superstitious would have love it . A little red corn, mounted on a Villa Matilde cork, a traditional “Good Luck”
for the Neapolitan people.

















 CATTUNAR The Cattunar family has for generations been rooted in the terroirs of western Istria with a long wine growing and wine making tradition. Franco Cattunar and his wife Vesna have continued to invest in expanding family business.
The property of the Cattunar family has constantly been expanding and has reached the present 56 hectares of vineyards. Autochthonous Istrian varieties of grapes such as Malvasia, Terana, Muscat Momjanski and Muscat rose, as well as other varieties such as Chardonnay, Cabernet Sauvignon, Merlot and Sauvignon Blanc have been planted on the vineyards.

The Terroir of Western Istria may be the most specific in all of Croatia. In the western Istria, all three essential elements of terroir – soil, climate and man (local culture) meet in full with their features and contrasts which leads to a unique result, therefore it is not uncommon for western Istria to be home to some of the most special and successful Croatian wines.

The vineyards of Western Istria – Brtonigla are located on four types of soil (from which the most important project is the Cattunar wine, Four soils), among which the most famous are terrarossa (the red soil) and the black, gray and white soil.

The production of wine in western Istria and in the Brtonigla area is of great importance for the history and the national spirit, to such extent, that it has entered the local legends. The most famous of these legends is that of the Three Queens (Tre Regine).

The legend goes as following: on the hills above Novigrad there were three castles, Saint Dionysios, Saint Juraj and Valaron. Three queens, the queen of salt, the queen of oil and the queen of wine, lived in these castles, and controled the production of the three most important things in western Istria. The legend of the Three queens may perhaps be the strongest witness to the deep, long-standing tradition as well as the importance of production for western Istria and Brtonigla.
Today, Wines Cattunar produce wines in different styles and value ranks.
It is entirely a family business, in which the most important role alongside Franco is played by his wife Vesna. Their daughter Nicol and son Eddi are the next generation of this wine-growing family, which sees its future in the constant improvement of grape and wine quality.

The Cattunar family from Brtonigla gives and will continue to give everything it can to achieve the best version of Istrian Malvasia and Teran to this noble and old Terroir.

Travel, food, wine & lifestyle.
Milanese by birth, lives between NY, Milan and the rest of the world. Cesare photographs and narrates cities, cultures, lifestyles, top chefs, and discovers traditional and innovative gastronomic delights  to tell you everything here,
in his non-touristy style.

Ricordate Giulietta degli Spiriti? Do you remember Juliet of the Spirits? (italian & english version)

Ricordate Giulietta degli Spiriti? Un meraviglioso progetto cinematografico di Federico Fellini che nasce dal suo racconto ‘Giulietta’ pubblicato dall’ editore svizzero Diogenes, per poi diventare il film Giulietta degli Spiriti, timori e sentimenti di una moglie tradita e raccontati attraverso una lunga seduta spiritica popolata da maghi e veggenti e senza dubbi uno dei capolavori del Maestro,
Valter Malosti ha voluto portare in scena una versione teatrale del racconto, scritto tutto in soggettiva come un flusso di coscienza della protagonista e liberamente adattatato da Vitaliano Trevisan.
Roberta Caronia è la straordinaria protagonista, una Giulietta che, come una contemporanea Alice nello specchio, vive in una struggente favola psicanalitica, infantile e allo stesso tempo inquietante, attorniata da inquietanti personaggi come lo spirito Olaf e l’erotico incontro con Casanova attorniata dalle suggestive ( ma purtroppo immobili) marionette di Gianni Busso e inchiodata nel centro di una pista di un circo, lmondo caro a Fellini e da sempre fonte di ispirazione.
” Questa ebbrezza, questa emozione, questa esaltazione, questo immediato sentirmi a casa mia, io l’ho provato subito, la prima volta che sono entrato sotto la tenda di un circo; e non era nemmeno l’ora dello spettacolo” scrive Jacqueline Risset nel suo libro ‘L’incantatore’, ” era la mattina presto e sotto il tendone dorato che respirava appena, come una grande panciona calda, accogliente, non c’era nessuno. Si sentiva un gran silenzio incantato, di lontano la voce di una donna che cantava sbattendo i panni e solo, il nitrito di un cavallo, da qualche parte. Sono rimasto rapito, sospeso, come un astronauta abbandonato sulla luna che ritrova la sua astronave”.Vorrei citare gli incisivi allestimenti scenografici di Paolo Baroni  e le bellissime luci di Francesco Dell’Elba. Patrizia Tirino ha disegnato abiti-tutù che spaziano tra la favola e il sogno, le musiche originali di Giovanni D’aquila e ricostruzione e le rielaborazioni musicali di Fabio Cinicola che ci portano inevitabilmente alle atmosfere di Nino Rota.
Peccato che il lungo monologo (più di un’ora)  non sia stato rvvivato da qualche ‘effetto speciale’ che ci riportasse alle scene o perlomeno alle atmosfere del film. Anche la grande gonna-tenda di Giulietta si prestava a essere una tela su cui potevano apparire immagini suggestive, peresempio il rogo della santa, o un mare in tempesta, oltre alla sfilata in biano e nero delle marionette-soldatini .

In scena 14, 15 luglio 2020

Informazioni e biglietti
Patrocinato da FELLINI 100 Celebrazioni per il Centenario della nascita di Federico Fellini

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>English version
Do you remember Juliet of the Spirits?
A wonderful cinematographic project by Federico Fellini inspired byf his short story ‘Giulietta’ published by the Swiss publisher Diogenes, to then become the film Giulietta degli Spiriti, a long spirit session populated by magicians and visionaries and without doubt one of the Maestro’s masterpieces,
Valter Malosti wanted to stage a theatrical version of the story, written all in subjective as a flow of consciousness of the protagonist and freely adapted by Vitaliano Trevisan.
Roberta Caronia is the extraordinary protagonist, a Juliet who, like a contemporary Alice in the mirror, lives in a poignant psychoanalytic fairy tale, childish and at the same time disturbing, surrounded by disturbing characters, such as the suggestive puppets of Gianni Busso and nailed in the center of a track of a circus, The circus, a world dear to Fellini and always a source of inspiration.
“This intoxication, this emotion, this exaltation, this immediate feeling at home, I felt it immediately, the first time I entered the tent of a circus; and it wasn’t even the time for the show” writes Jacqueline Risset in his book ‘The Enchanter’, “it was early in the morning and under the golden awning that barely breathed, like a large warm, welcoming panciona, there was no one. There was a great enchanted silence, from afar the voice of a a woman who sang the clothes and alone, the neigh of a horse, somewhere. I was kidnapped, suspended, like an astronaut abandoned on the moon who finds his spaceship “.
I would like to mention the incisive scenographic productions of Paolo Baroni and the beautiful lights by Francesco Dell’Elba. Patrizia Tirino has designed tutu dresses ranging from the fairy tale and the dream, the original music by Giovanni D’aquila and reconstruction and the musical reworkings by Fabio Cinicola that inevitably lead us to and atmospheres of Nino Rota. On stage 14, 15 July 2020

Sponsored by FELLINI 100 Celebrazioni per il Centenario della nascita di Federico Fellini

CESARE ZUCCA Travel, Food & Lifestyle.
Milanese by birth, she lives between New York, Milan and the rest of the world. Cesare likes to photograph and narrate cities, cultures, lifestyles, excited to discover traditional and innovative gastronomic delights, meet and interview top chefs from all over the world, ‘steal’ their recipes and tell everything her, in his ‘non-touristy‘ style blog


CLASSY OIL: “La classe non è acqua”…ma l’olio sì !

RUSTICHELLA D’ABRUZZO AWARDED IN NEW YORK FOR ITS OILNew York: The World’s Best Olive Oils 2020 awarded Rustichella d’Abruzzo with two Golden Awardst o recognize the the Intosso, a monocultivar variety 100% from Abruzzo, and the classic extra virgin olive oil, the Dritta and Leccino varieties.
The olives, all grown in the Abruzzo region, are still harvested with the “manual burn” technique, which allows to preserve both the integrity of the centuries-old plants and the superior quality of the olives. The commitment and transparency that distinguishes the work of the Rustichella team are fully reflected in their oil, a winning and appreciated product on the tables of as many as 70 countries in the world”.
o divulge the news and promote their oils, Rustichella sent the to press two samples, the classic and the monicultivar. I ‘ll try both and let you know my preference. How classy!

Rustichella d’Abruzzo