CHEF SOTTO IL PORTICO 2019, HAPPY 10 ANNIVERSARY !

HAPPY 10th ANNIVERSARY!
12 Chefs from all over the world, an enchanted village on the top for Romagna’s hill,  a food bonanza, an amazing non-competition (finally) food festival, enhanced by rich, unexpected, delicious dishes prepared by top chefs, all  of them truly happy to be there. That’s the secret recipe of the annual CHEF SOTTO IL PORTICO event on Saturday July 13, 2019 with a yummy encore today, Sunday 14, starting at 12 pm.
Here the splendid cast and their succulent dishes
The event is big time celebrating its 10 anniversary, see you next year !

INFO
CHEF SOTTO IL PORTICO
VECCHIO CONVENTO
http://www.vecchioconvento.it/en/

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TOKYO : BOTTEGA LOUNGE BAR IN THE PRESTIGIOUS GINZA DISTRICT

A Bottega Lounge Bar was inaugurated in Tokyo on the terrace of the Anchor Gate Hotel on 11 June. The property is located in Ginza, one of the most exclusive districts of the Japanese metropolis, reserved for shopping and sales outlets of the most sought-after brands. The refined and elegant space was set up with the aim of giving maximum visibility to Bottega Gold, the Prosecco Doc with its unmistakable bottle with golden livery, which has become in the world the incomparable standard-bearer and the reference point of the Treviso winery. The lounge bar card features, along with a selection of Bottega wines, also the Lemon Spritz cocktail that combines Prosecco and Limoncino, in the sign of Made in Italy and the contamination between Veneto and Sicily. Ginza, synonymous with sober elegance, is an area rich in history that dates back to the Edo period (1603-1867), The company is based in Bibano di Godega (TV), 50 km north of Venice, and has two other production facilities in Valpolicella and Montalcino. The range Today, along the main street there are many of the most well-known department stores in Tokyo that, along with high quality products, offer customers an equally appreciated service. Ginza is a kind of cultural laboratory of the whole of Japan, which continues to renew itself by transmitting in symbiotic connection with the evolution of deeds, the enthusiasm and ageless charm of Tokyo.
The presence of a Bottegalounge bar in Ginz helps to reinforce the image and the fame of the Treviso brand throughout Japan. Bottega S.p.A.Bottega S.p.A. it is at the same time a cellar and a distillery, which has a close-knit team of wine experts both in vinification and distillation. of products includes Prosecco and other well-known sparkling wines, the great red wines of Veneto and Tuscany, including Amarone and Brunello di Montalcino, the prized single-variety grappas, the distillates aged in barrique, the fruit-based liqueurs and cream. Founded in 1977 by Aldo Bottega, who had inherited from his grandfather the passion for the wine world, Bottega is a solid reality, which distributes its products in over 140 countries and is present in the most prestigious airport duty free shops in the world.

 

DISCOVERING TURIN

I spent 4 fantastic days in a fantastic city: Turin, capital of the Piedmont Region, Italy.
Turin is a remarkable treasure of history , arts, culture and…great food.

 

 

 

 

 

Let’ s start with the history. Many venues to visit, so I choose two of them and I adventured myself in a fascinating journey through the Royal Palace and the Savoy dynasty. The breathtaking apartments, the Royal Library, the Royal Armoury, the Savoy Gallery, the Archaeological Museum and the close Guarini’s Chapel of the Holy Shroud  recently reopened to public.
The next day I went to Venaria, the monumental Savoy Royal Residences and gardens, housing one of the most important centers for art and culture in Italy.You will be amazed by the enchanting Hall of Diana, the huge complex of the Stables, the famous golden ship Bucentaur and much more

The venue hosts several great exhibits, including Easy Rider, a glamorous exhibit that celebrate the magical world of motorbikes, evergreen symbol of “leaving the world behind”, “freedom”, and “speeding into the unknown”. and a great photo gallery showcasing the amazing work of Elliott Erwitt. 

 

 

The current exhibit Hercules and his myth focuses and illustrates the figure of the Hero with a selection of extraordinary paintings and art objects created in classical antiquity and between the 16th and 18th centuries and literally surprising the visitor with an unexpected selection of those pretty tacky 60’s-70’s movies and their posters, starring the very first Superman.
Looking for a unique museum?
National Museum of Cinema, located In the iconic Mole Antonelliana, symbol of Turin.

 

 

 

It runs vertically, up the ramps that line the inside of the building while exposing historical archives in film history, costumes, wigs and elements that have been used by great artists, and impressive screens showing films.  On the year commemorating the centenary of Leonard Bernstein’s birth, one of the biggest composers and orchestra conductors of the 20th century, the NationalMuseum of Cinema organised a large multimedia exhibit  Soundframes that investigates the complex relationship between music and moving images.             

From the first musicals, to impressive scores created by great composer such as John Williams, Ennio Morricone, Hans Zimmer, etc.The exhibit is exclusively made up of screenings winding along the Temple Hall’s helicoidal ramp. Visitors to the exhibition will be provided with wireless headphones that are necessary for a 360 degrees immersion. To complete this emotional journey into the universe of music in cinema, the last part of the itinerary consists of 6 rooms with highly interactive features.

 

Into modern art?
Here two beautiful museums:
GAM. In addition to its rich collection, starting Oct 26, the museum will host THE MACCHIAIOLI Italian art moves towards modernity, an exhibition that focuses on the antecedents, birth and highly successful debut period of Macchiaioli painting, spanning the experimentation of the 1850s and the masterpieces of the 1860s, exploring in-depth the artistic dialogue established between 3 Italian Regions: Tuscany, Piedmont and Liguria. MEF is hosting 100% ITALIA, a journey through the three great wars that have changed the world and its perception and, above all, an accurate account of Italian creativity.
The show proposes a selection of exceptional works never exhibited. masterpieces that are usually kept in private collections and that are hardly exposed to the public     .Welcome to Turin, Capital of taste!

 

On my arrival night, lovely Silvia from TurismoTorino.org took me to one of her favorite restaurant, Tre Galli, located in the heart of the Roman Quarter, one of the oldest areas of Turin.

There I became 100% Piedmontese! Boiled tongue with the traditional salsa verde (anchovies, parsley, bread soaked in red vinaigrette, garlic and egg yolk) Then panissa risotto with beans and bacon, a traditional peasant dish also known as paniscia depending on the local dialect, and here served in a metal can. Silvia ordered Agnolotti alla Piemontese, that are fresh pasta dumplings, similar in shape to ravioli and stuffed with tender fassona meat. I tried one: it was rich, generous and tasty.>

 

 

 

 

 

 

 

 

 

 

 

To follow, a delicate flan with leeks and fonduta of Toma Montecauri cheese.
Sweet finale with a bonet (peach stuffed with a creamy fusion of Chocolate and nuts.Shall we lunch ?

Caffè Elena
Established in 1800, right in the heart of the magnificent Vittorio Veneto. Here furniture and atmosphere have remained unchanged.Ideal for breakfast as well as the lunch break or a later aperitif paired with  high quality tapas made on the spot. I sat at the small table by the window, the one preferred from Emilio Salgari the world best pirates stories writer I had handmade potato gnocchi with sausage and sheep cheese, then grilled fassona (super tender meat) with arugula salad and parmesan cheese.

 

 

 

 

 

 

 

 

For dessert, I had panna cotta
made with a historical recipe, adding Vermouth Carpano, a bitter drink invented in Turin ,
cacao and hazelnut crumble. Yes, You need a long walk after that lunch.
Chiodi Latini
‘We are a vegetale–integrale restaurant’, told me Antonio Chiodi Latini, the quite bizarre owner and creator of this minuscule venue in the center of Turin. ‘No meat, no fish, no derivates, not at all those sad unflavored vegan dishes. We don’t want to be a trendy place, We like to research , experiment and have the right knowledge of raw materials, their benefit, their taste. We propose a new approach to healthy food, whole foods, paying attention to plant-based ingredients, placing them at the center of our dishes in all their simplicity’.
At lunch, the menu offers 5 choiches, Business, Image, Premium, Whole and Experience (to be booked in advance)

 

Under Antonio’s authorisation, I mix matched some of the choices, Starting with a porcini and cream on stale bread, followed a velvety watercress and Swiss chard with roasted pumpkin seeds, a broccoli cream, then the signature dish called  ‘PA-PO-BA,we can’t do without it’ (that’s PAsta, Pomodoro, BAsilico)


and ending with the ‘chilly’ sorbet Freddoloso (90% fennel, cardamom, cream of parsley.) As drinks a healthy kombucha (fermented tea , pine needles and cones) and a delicate smoothy with fennel extract, celery. green apple, lemon, ginger and zucchini squash.
Pizza maniac?
Tasteit
An unusual concept for making pizza. It is called ‘gourmet pizza’ and you will be the creator! You have the possibility to have ‘your’ customized pizza, choosing between the selection ‘earth’ or ‘sea’. In the first section there is a great presence of parmigiano cheese because the manager Domenico made a long culinary experience in Emilia-Romagna, Parma ham or Ghirardi reserve smoked scamorza, the famous culatello di Zibello, porcini mushrooms, pesto of parmesan rucola in poppy seed crust. Any sea proposal? There is no lack of unusual couplings, such as the amberjack fillet paired with spinach, guancialino slice and porcini or a tuna and shrimp tartare with kiwi, orange citronette and grapefruit zest, or low temperature cooked octopus, mashed potatoes and taggiasca olives.
The most popular? W
ith stracciatella, pork fillet cooked at low temperature, lard from Colonnata,  sprinkled crispy bacon and sesame seed vinaigrette. For lunch, the menu takes on a more business format with the choice of two first and three seconds. I chose amberjack risotto with tomato and cheese stracciatella. Perhaps because of
the late hour (it was almost 2.00 pm) to my taste, the rice was a little overcooked.

The score went up  with the arrival of a slice of pizza scampiamola which takes its name from the raw scampi paired with a delicate guacamole just flavored with shallots, pepper and just a drop of tabasco (thank God! I hate  guacamole full of garlic, coriander and onion !)

 

Fancy some tapas?
Languorini

Cosy little bar that will delight you with its creation. I tried the one called  Maialino nel panino (semi-sweet bread, pork strips cooked at low temperature and the chef’s sauce) the always classic black bread and Mediterranean anchovies and ‘U pulpo’, crispy octopus, scamorza cheese and herb mayonnaise. To drink, a FOG crafted white beer.

Chocoholic?

 

Your destination is the store of Guido Gobino where you will find the cremino al sale, a chocolate praline enriched with integral sea salt and extra virgin olive oil, was awarded in 2008 as the Best Praline of the World from the prestigious London Academy of Chocolate.Are you a coffee lover?
Do not miss Nuvola Lavazza Museum. Lavazza is one of the oldest Italian factory producing coffee since 1885. The museum is a  multi-layered journey through the world of coffee, from the first grocery store where Luigi Lavazza invented the concept of blending, to the characters from advertising campaigns to yearly calendars, shoot by renowned photographers such as Helmut Newton, and Annie Leibovitz.
To end the journey at the bar where you would tray some experimental coffee drinks or food, like the amazing coffee sprinkled chips.
Did you say burger?
Check out  M** Bun, first ‘slow food’ burger of the history .
They use only meat processed in the Scaglia farm in Rivoli, strictly Km.0 obtained from animals raised and fed with cereals and fodder grown in their fields, to guarantee a unique taste and consistency at every bite.
In addition you can find different raw tartare  (plain, with capers or olives.
     The menu is a fanny mix between Italian and Piedmontese dialect, burgers here are oven grilled, chicken, fassona, pig. and a daily winter soup. The potatoes are to die for: absolutely fresh-cut and grilled to perfection. (forget those greasy fast food fries.) To drink artisanal beer from Susa, local wine and Molecola, a home-made alternative to Coca Cola. I got one and took me a minute to realize that even here the name is playing with words, mixing Mole ( the symbol of Turin) and Cola, as per the drink….

My favorite restaurant with traditional Piedmont cuisine? The istorical Porto di Savona opened in 1863 and still one of the most representative venue in Turin.

 

I started with a mix of traditional appetizers vitello tonnato ( cold veal with tuna sauce),

Zucca, which is my last name. In italian, it means ‘pumpkin. Long story short, I couldn’t resist to try a little bit of a very promising pumping creamy soup with robiola cheese and amaretti. It definitely was a good choice. Then a Turin must: Fritto Misto Piemontese. A fried mix of salty to sweet. Enjoy 9 different ingredients: sweetbreads, anchovies with green sauce, tomino cheese with green sauce (parsley, garlic, olive oil)) Vegetable flan with Parmesan creamy sauce, amaretto, fruits and more. Perfectly fried, crunchy, not greasy and super tasty
Then I had the opportunity to taste the Finanziera, a real Piedmont treat. Apparently it was born in the eighteenth century and offered by the peasants to the revenue officers, whose jacket inspired the name. y. It’s  an old poor recipe that used the less noble parts of slaughtered animals and the entrails, such as brain, lungs, testicles, sweet bells, liver and cock’s crest which were left to those who performed the slaughter and immediately cooked, prepared and consumed.Today the Finanziera is considered an elaborate and sophisticated specialty.

Where to stay?
I checked in at Genova Hotel, a four star Best Western Plus property, steps to Central Station Porta Nuova and all the transportation. Super central, excellent service, comfy bed, even a jacuzzi in my room!

 

The breakfast is generous and delicious. Among fresh cold cuts, a lot of cheeses, including my favorite tomini.
Lots of homemade cakes with fruits.
I loved the one with caramelized pears and
(of course) the traditional Turin gianduja chocolate.
I stayed 4 nights and I highly recommend it.

 

Get the Torino&Piemonte card!

Free admission in the most important museums and exhibitions in Turin, in the castles, fortresses and Royal Residences in Piedmont and discounted tickets for many attractions, events, rides, including the great City SightSeeing Torino bus 

 

 

 

MY GREAT WEEKEND IN ATHENS

Planning a trip to Athens?
Great idea for a destination where history, art, culture, food and entertainment will keep you busy from morning until dawn. I go there often, I leave on Friday and back on Sunday or even Monday. Here how to discover the city in 3 days.
I started big with the most classic step and the most spectacular destination:
the Acropolis. Scattered on a hill, the Parthenon, the temple of Athena Nike, the Propylaea monuments, Erechtheum and the theater of Dionysius await for you. Many steps, but without major problems. No strollers.
Obviously very crowded. Do like me, visit it around mid-afternoon, you’ll find less tourists and less lines at the box office.
Don’t miss the nearby Acropolis Museum, with its essential modern and minimalist architecture, almost a fortress that wants to protect those priceless beauty and treasures. Open until 8pm, Friday at 10pm. Closed Monday.
Do you fancy a Greek look?
Get inspiration in theNMuseum of Folk Art and the Museum of the History of the Greek Costume, located at Dimokritou 7, the BenakiMuseum, located Koumpari 1, that currently showing the exhibit ‘Doulamas, the magnificent. An exceptional overcoat’In these great venues, You will find traditional clothes,  historical costumes,jewels and wonderful embroiderie. Then rush to shop in the stalls of Monastiraki, a neighborhood famous for its weekend flea market and vintage stores.
I took a cab (very affordable there) to the Stavros Niarchos Center, one of the newest masterpieces in the City. Designed by Italian famous architect Renzo Piano.
It houses the National Library with more than 750,000 books! Have a tour, a coffee or a snack and  a guided tour of the majestic National Opera Theater, where ballet and opera lovers can applaud the stars of dance and the masterpieces of Verdi, Puccini, Mozart and many others.
You can get there with free shuttles from the popular Syntagma Square.
Do you want Athens (and the sea) at your feet?
Here the answers for day and night.
Mount Lycabetus is your destination.Take a taxi (very cheap) to Aristippou St, Kolonaki. You can walk or take the curious yellow funicular (5 euros). Short ride, breathtaking views and, of course, a selfie. You can walk down and enjoy the view.Get ready for an unforgettable dinner!
I discovered the GB Roof Garden Restaurant, located on the terrace of the sumptuous Grande Hotel Bretagne. It was a perfect ‘Welcome to Athens’ and a magic evening with one of the best view of the city. Not only the view, but also food was delicious Executive Chef Asterios Koustoudis, created dishes inspired by the new Mediterranean cuisine.
Grilled sea bass with steamed vegetables and extra virgin oil.
To end up an amazing dinner I had a taste of two amazing desserts created from Arnaud Larher ,  5 times  nominated ‘Meilleur Ouvrier de France‘. One of  top 10 chocolatiers of France. I just follow the MD suggestions: they were paradise!
The best way to discover Athens?
Ask a local….. actually contact This is Athens , great tours that will give the possibility to discover Athens as a real NTT , non touristy tourist!
You ‘ll see parts of Athens outside the tourist zone! This service is excellent, and it is free and staffed by volunteers, shows just how passionate they are about their city.
My lovely guide Danai took me to see so many things, even a solitary street where a national guard soldier was practising the traditional walk.
Let’s get lost in the market!
Varvakeios
, historical, chaotic traditional market, in the streets Athinas, Evripidou, Sofokleous and Vissis. There you will find everything from improvised sellers to souvenirs, to spices, to antiques. There is even a street dedicated exclusively to handles.
Do NOT forget to buy some amazing pistachios!
The Anafiotika district.
I went there without knowing where I was going … I felt like I was in a Greek island! It is a semi-abandoned village hidden in the hills. Small houses full of graffiti, narrow streets populated by lazy cats. Perfect location for a lunch in one of the many tabernas, including Elaia, Zorbas, Psara and my favorite To Kafeneio, pure Greek cuisine like the tasty handmade dolmates. I had one of the most traditional dish: yellow fava purè with onion, lemon. olives, capers and feta cheese.The Riviera is waiting!
On Sunday afternoon I discovered a heaven just few kilometers away he center of Athens.
It’s the  beautiful 5 stars boutique hotel Margi located in Vouliagmeni, the most exclusive area of the Athens Riviera.     Margi is just a few steps away from the most elegant sandy beaches but just close enough to Athens Historical sites. With its superb cuisine and organic food from its farm, friendly and attentive staff as well as exquisite design, this hotel offers a memorable experience for travelers all year round. I had a wonderful lunch served at the sunny swimming pool. The super fresh shrimp salad was superb!Over the years, owner Maria Stavridis’ and her son and Architect Yiangos Agiostratitis have created the warm and chic atmosphere of the hotel by combining artwork from all corners of the world with soft traces such as candlelit tables and plush furnishings.Next stop YOLENI’S, Joannis Filippidis is the young Executive Director in charge of this great Greek Gastronomy Center , located in the central and trendy area of Kolonaki .
The venue offers cooking classes, olive oil seminars,  wine tastings, among a restaurant, a bar and a great selection of greek products. ‘ We have the best pita in Athens, told me Joannis, try one…” He was right: crunchy pastry like dough and a delicious filling with eggplant and cheese., not too salty, just perfect. they are freshly baked in the groundfloor can be taken to go as well.

Yoleni’s produces 3 wines, called GReat (Gr+eat, you got it?)  and in the menu you can find rotisserie, eggs, wonderful pizzas.

A ‘ WOW’ evening?
Wear your trendiest outfit and dive into the Hellenic nightlife. Better not to go there by car or taxi: the streets are clogged, use the subway (very efficient until 2 am) to get off at Gazi or Keramikos, the most frequented districts of Athenians and tourists. Find music, pubs, clubs and ouzo non stop.
Here a secret and a discovery.
Diporto, a dungeon-restaurant. No sign, hard to find but, thanks to the address and my photos, you will reach the goal.
Frequented mainly by local workers, plus some intrepid tourists. Spartan ambience, food  is homemade and very fresh. No menu, the dishes are chosen directly from the pots: a few choices served with bread, water and wine (only white). Two entrees, a couple of main dishes with meat or fish and of course a rich Greek salad with black olives and feta cheese. I tasted a spectacular chickpeas soup and a bean stew. Gruff owner (and chef). Don’t even think about asking him for a selfie …
Low prices, but not very low … but the atmosphere is magical and the food super tasty. Attention: it is open only at noon, closed Saturday and Sunday, but if you arrive  in Athens on Friday morning or if your return is on Monday afternoon, you can make this experience truly unique.
Here the address: Sokratous 9 &, Theatrou.
Good hunting and καλή όρεξη !

FOR MORE INFO
athenscvb.gr
www.visitgreece.gr
www.thisisathens.org

http://www.visitgreece.gr/
GB Roof Garden Restaurant
Margi
YOLENI’S,
National Greek Opera

>>>TOP CHEF WITH RECIPE<<< STEFANO MADDALIN La Ziria, Dolomites

Chef Stefano Maddalin, cadorino by birth, after 5 years of hotel school and various experiences around Italy, he is currently taking care of the restaurant La Žìria, located at the Hotel Monaco Sport Hotel, Santo Stefano di Cadore, in the province of Belluno,Italy.
I met him in his native village, a magical location in the heart of Val Comelico, ideal to spend the holidays in complete freedom, surrounded by wilderness of the majestic Dolomites Mountain.Stefano showed up with a beautiful basket of porcini mushrooms just delivered minutes before. Our conversation went obviously right to the ‘king of mushroom’ Let’s talk about porcini .How to pick them up? How to clean?
Simply use your hands and a small knife. first digging the heart, then reaching the root and cutting with the knife. To take them home, use a wicker basket, possibly with wide intercom, so the spores can pass through  the cracks and return to sow the ground.
Never store them in plastic bags. Remove the earth with a small knife, then brush the remaining dirt with a small brush. Never throw them underwater because they get damaged.
A local dish to pair porcini ?
Typically cervo in salmì, dear slowly marinated and cooked with red wine and spices, to take away that wild taste, a common mistake is to sprinkle on some lemon, I don’t like that, I prefer to garnish or top with cocoa, raspberries or blueberries.
Let’s imagine that you are the guest of honor on the final episode of TV Master Chef, what would you create to impress the audience?
Well, I worked in starred restaurants, where the dished and the presentation could be very laborious, but personally I prefer the simplicity, a dish where the ingredients are synonymous of reality and they are not disguised by other flavors.
A twist of your traditional mountain cuisine?

Canederli as a dessert. Canederli are bread dumplings and can be considered part of ‘cucina povera’ (cuisine of the poor), as they are made of simple and inexpensive ingredients: stale bread moistened with milk and bound with eggs and a small amount of flour. I sweeten them and topped with berries jam and elevated them to a tasty dessert.

THE RECIPE :
RAW PORCINI SALAD

Preparation
Cut the porcini very thin and garnished with fresh lettuce, cherry tomatoes or simply sprinkled with parmesan, salt pepper and lemon, you can add some fresh arrugula and toss with balsamic vinaigre.

INFO
La Žìria
Hotel Monaco Sport Hotel,
Santo Stefano di Cadore, (Belluno),Italy.

>>>TOP CHEF WITH RECIPE<<<ENRICO CRIPPA Piazza Duomo, Alba

Alba, Piedmont. In the enchantment of the Langhe, I meet with Enrico Crippa, the Chef of the 3 Michelin starred restaurant Piazza Duomo, in Alba, Italy.
We spoke about his choices, his dreams, his travels, his weekends. I tasted one of his dishes: cod and pumpkin, where the exaltation of simplicity, the coherence of cooking and the intuition of the couplings confirm the excellence. Below the recipe.

You chose the Langhe, why?
I can therefore say that my choice was not at all difficult.
The Langhe is an extraordinary territory, rich in exceptional raw materials such as meat, hazelnut, great wines.
Speaking of hazelnuts, would you like to talk about ‘your’ Hazelnut Oil?
The Langa tradition has always seen the production of this
extraordinary oil. In collaboration with Relanghe we decided to produce one that carried my name. We use it to finish our Cardo & Cardo dish, the right combination of two elements of regional cuisine.


You are the champion of ‘legibility’ in a dish. What are the secrets of your crusade?
No secret.
I believe that when we taste a dish we must find the identity of the ingredients and we should not only perceive the technique. Let’s say that the techniques used must be at the service of the dish and not vice versa. Is there a food you love only if cooked by another? More than a food, a kitchen: the Japanese one. The attention to the ingredients, the care of the preparations and the cooking, the choreography of the dish are unequaled if made by their hands.
Which of your dishes represents you the best?

All my dishes represent me.
They are all born from past and present experiences, from the territory that hosts me and from my travels. Each of them brings with me the summary of my kitchen.


A dream in the drawer?
Definitely a restaurant open only for lunch, perhaps in the countryside with lots of greenery around it: I believe that savoring a kitchen with daylight and the tranquility of being able to take a walk in nature after lunch is a priceless gift from
do to ourselves.
Your restaurant has 3 stars. Let’s imagine that
Michelin would give you a fourth star. What immediately would come to your mind?
A good news and a possible new goal to reach!

THE RECIPE:
COD AND PUMPKIN
                                                                  
INGREDIENTS
For 20 people
For the cod
3 kg of fresh cod fillet with skin
Qb fine salt
For the pumpkin sauce
1.5 kg of squash
600 grams of butter
80 grams of flour
1.5 l of white brandy
PREPARATION
For the cod
Save the cod thoroughly with fine salt. Sprinkle the whole surface well and let it salt for 35 minutes. Then wash it, dry it and let it rest in the fridge for 24 hours.
The next day cut some nice slices removing the skin and giving a squared shape of 80 g each.
skin and cuttings.
For the pumpkin sauce
Cut the butter into pieces and let it foam in the pot.
Add the previously cleaned, cut and floured pumpkin. cook and then sprinkle with water. Cook for 2 hours over low heat. Once cooked, filter the obtained mixture.
To finish add the cod fillet cut into a squared shape and decorate with the pumpkin sauce.

INFO
Ristorante Piazza Duomo
Piazza Risorgimento, 4 – 12051 – Alba (CN)

>>TOP CHEF WITH RECIPE<< CHANTELLE NICHOLSON Tredwells, London

Welcome to Tredwells, a Marcus Wareing restaurant and winner of AA’s London Restaurant of the Year. Great location, excellent service and a breathtaking menu signed by the charming Chef Chantelle Nicholson, Tredwells showcases the very best in British seasonal produce  Located in the trendy Seven Dials area, right in the heart of Covent Garden, the venue boasts two bar areas serving seasonally inspired cocktails, cementing Tredwells’ reputation as one of the best drinks venues in Seven Dials. the restaurant sets over three floors, while the mezzanine and lower ground floors are available for exclusive hire. I went for lunch, tried several of Chantelle proposals and found them all perfectly cooked and pleasantly tasting, starting from the beginning with a great potato and rosemary bread with salted whey butter till the end, indulging in a delicious fig mousse.

Fig leaf panna cotta , peach

 

 

After lunch, I meet with Chef Chantelle, obviously in her kingdom,the kitchen, and chatted oh her life, her love for cooking and her first solo cook book Planted.

 

                                    Where your passion for food comes from?
It’s all because of the love of my New Zealand garden, so rich of herbs and vegetables and my two aunties who were great cooks Probably since that tender age I wanted to be a Chef, but…story of my life, I went to university to become a lawyer.
So you forgot your culinary passion?
Not really , while studying, I got a job at the local café, waking up at 6am on Saturday mornings to bake muffins, then proudly becoming a kitchen hand in the restaurant of a small hotel that also had a garden…
A garden? Here you go…
Yes, my passion for fruits and vegetables was there again, learning about seasonal food, how they grow, and the ecosystem of the garden. I remember picking up herbs super early in the morning…

Slow cooked lamb belly, beetroot, brioche

What happened to the lawyer?
Well, I passed the bar in my law exams and ready to become a layer , but the still enchantment of the kitchen was always in my head…Coincidentally I enrolled the amateur cooking competition Chef Search, run by Gordon Ramsay. I made it to the final six, and was offered to work at The Savoy, London.

Sweetcorn mousse, cornbread, pickled mushroom

After that?
I have co-authored Marcus’s cookery books and in 2015 worked with him consulting on the movie Burnt. Then Marcus Wareing asked if she’d join Pétrus, his two-starred restaurant, as a junior sous chef in 2006, followed by The Gilbert Scott in 2011 and from 2014 I was in charge of as group operations director of the entire range of Marcus Wareing restaurants. Now I am back to my passion: cooking! I am proudly the chef patron at Tredwells created by the genius of Marcus Wareing.

Swiss chard pancake, turmeric, coconut, cashew

 

 

 

 

                                                                     Can you tell me a little bit about your new book ‘Planted’?
Is not a book about veganism, it is about tasty dishes, made without animal products. You will find recipes for a plant-based cooking, focusing on plant based cuisine that deliver taste and creativity. I like to celebrate produce, seasonality and food that taste good.

Chantelle, what will I always find in your fridge?
Vegetables, vegetables, vegetables and a bottle of a great New Zealand Chardonnay!

THE RECIPE:
TOPINANBUR,  ROASTED AND
CARAMELIZED PUY LENTILS WITH ZHOUG SALAD AND SPICED PLUMS
Ingredients for 4 people.
1.5 kg of artichoke flakes
1/4 bunch of thyme
50 g of non-dairy butter
250 ml of non-diary milk, that is, without milk and derivatives.
Sea salt and freshly ground black pepper
Puy Lentils 280 (if you don’t find Puy, you can use normal green lentils)
2 bay leaves
1 clove of garlic
1/4 bunch of thyme
2 tablespoons of olive oil
1/4 bunch of finely chopped parsley
80 g of pitted prunes, coarsely chopped
1/2 teaspoon of cinnamon powder
1/2 nutmeg, finely grated
1/2 teaspoon of mixed spices.

For the zhoug sauce
1 bunch of coriandol
1/2 bunch of parsley with flat leaves
1 green pepper, dried and diced
1/2 teaspoon of cumin seeds, toasted and finely chopped
1 cardamom pod, finely chopped
2 finely chopped carnation chods
1/2 teaspoon of agave
2 cloves of garlic peeled and finely pressed
50 ml of olive oil
1/2 teaspoon of table salt
Put all the ingredients in a blender with 2 tablespoons of water. Blend until it forms a thick paste.

Preparation
Preheat the oven to 180 ℃.
Place the artichokes in a pan with the butter, the thyme and season with salt. Put in the oven for 20-25 minutes to obtain an intense and crunchy golden color.Rubal every 10 minutes to even out the color.
Remove half of the artichokes and mix with the milk to form a thick cream. Season to taste.
For lentils, rinse well in cold water. Put in a pan with 1 liter of water, bay leaves, garlic and thyme. Season well and bring to the boil. Boil for 20-30 minutes until cooked. Drain, discarding the herbs and garlic, then mix with olive oil, salt, pepper and parsley.
For the plums, place them in a medium saucepan with the spices and cover with hot water. Bring to a boil for 10 minutes then dip them in a blender, or use a stick blender to create a thick paste. Season with salt.
To serve, divide the puree into 4 bowls. Add the sliced ​​lentils and artichokes. Season with zhoug and parsley.

INFO
Tredwells
4A Upper St Martin’s Lane
London WC2H 9NY
www.tredwells.com

 

 

 

 

 

 

 

 

 

 

 

 

 

I like to make our traditional casunzei, home-made pasta ravioli seasoned with poured butter and a little scratch of poina, typical smoked cheese from our territory.
A local dish to pair porcini ?
Typically cervo in salmì, dear slowly marinated and cooked with red wine and spices, to take away that wild taste, a common mistake is to sprinkle on some lemon, I don’t like that, I prefer to garnish or top with cocoa, raspberries or blueberries.
Let’s imagine that you are the guest of honor on the final episode of TV Master Chef, what would you create to impress the audience?
Well, I worked in starred restaurants, where the dished and the presentation could be very laborious, but personally I prefer the simplicity, a dish where the ingredients are synonymous of reality and they  are not disguised by other flavors.
So, what is never in your fridge?
Frozen foods, preservatives, I love my cuisine to be the most fresh, real and natural as possible.
Text and photos by Cesare Zucca

 

 

 

 

 

 

 

After lunch, I meet with Chef Chantelle, obviously in her kingdom,the kitchen, and chatted oh her life, her love for cooking and her first solo cook book Planted.
Where your passion for food comes from?
It’s all because of the love of my New Zealand garden, so rich of herbs and vegetables and my two aunties who were great cooks Probably since that tender age I wanted to be a Chef, but…story of my life, I went to university to become a lawyer.
So you forgot your culinary passion?
Not really , while studying, I got a job at the local café, waking up at 6am on Saturday mornings to bake muffins, then proudly becoming a kitchen hand in the restaurant of a small hotel that also had a garden…
A garden? Here you go…
Yes, my passion for fruits and vegetables was there again, learning about seasonal food, how they grow, and the ecosystem of the garden. I remember picking up herbs super early in the morning…
What happened to the lawyer?
was offered to work at The Savoy, London.
Can you tell me a little bit about your new book ‘Planted’?
Is not a book about veganism, it is about tasty dishes, made without animal products. You will find recipes for a plant-based cooking, focusing on plant based cuisine that deliver taste and creativity. I like to celebrate produce, seasonality and food that taste good.

 

Gloucerstershire pork collar, bacon jam, peas, broad beans, courgette

After that?
I have co-authored Marcus’s cookery books and in 2015 worked with him consulting on the movie Burnt. Then Marcus Wareing asked if she’d join Pétrus, his two-starred restaurant, as a junior sous chef in 2006, followed by The Gilbert Scott in 2011 and from 2014 I was in charge of as group operations director of the entire range of Marcus Wareing restaurants. Now I am back to my passion: cooking! I am proudly the chef patron at Tredwells created by the genius of Marcus Wareing.

Chantelle, what will I always find in your fridge?
Vegetables, vegetables, vegetables and a bottle of a great New Zealand Chardonnay!

 

TOPINANBUR,  ROASTED AND CARAMELIZED PUY LENTILS
WITH ZHOUG SALAD AND SPICED PLUMS
Ingredients for 4 people.
1.5 kg of artichoke flakes
1/4 bunch of thyme
50 g of non-dairy butter
250 ml of non-diary milk, that is, without milk and derivatives.
Sea salt and freshly ground black pepper
Puy Lentils 280 (if you don’t find Puy, you can use normal green lentils)
2 bay leaves
1 clove of garlic
1/4 bunch of thyme
2 tablespoons of olive oil
1/4 bunch of finely chopped parsley
80 g of pitted prunes, coarsely chopped
1/2 teaspoon of cinnamon powder
1/2 nutmeg, finely grated
1/2 teaspoon of mixed spices.

For the zhoug sauce
1 bunch of coriandol
1/2 bunch of parsley with flat leaves
1 green pepper, dried and diced
1/2 teaspoon of cumin seeds, toasted and finely chopped
1 cardamom pod, finely chopped
2 finely chopped carnation chods
1/2 teaspoon of agave
2 cloves of garlic peeled and finely pressed
50 ml of olive oil
1/2 teaspoon of table salt
Put all the ingredients in a blender with 2 tablespoons of water. Blend until it forms a thick paste.

Preparation
Preheat the oven to 180 ℃.
Place the artichokes in a pan with the butter, the thyme and season with salt. Put in the oven for 20-25
minutes to obtain an intense and crunchy golden color.Rubal every 10 minutes to even out the color. Remove half of the artichokes and mix with the milk to form a thick cream. Season to taste. For lentils, rinse well in cold water. Put in a pan with 1 liter of water, bay leaves, garlic and thyme. Season well and bring to the boil. Boil for 20-30 minutes until cooked. Drain, discarding the herbs and garlic, then mix with olive oil, salt, pepper and parsley. For the plums, place them in a medium saucepan with the spices and cover with hot water. Bring to a boil for 10 minutes then dip them in a blender, or use a stick blender to create a thick paste. Season with salt. To serve, divide the puree into 4 bowls. Add the sliced ​​lentils and artichokes. Season with zhoug and parsley.


Ingredienti per 4 persone.

1,5 kg di carciofo a scaglie
1/4 mazzetto di timo
50 g di burro non caseario
250 ml di latte ‘non diary’ cioe’ senza latte e derivati.
Sale marino e pepe nero appena macinato
Lenticchie Puy 280 (se non trovayte le Puy, potete usare delle normali lenticchie verdi)
2 foglie di alloro
1 spicchio d’aglio
1/4 mazzetto di timo
2 cucchiai di olio d’oliva
1/4 mazzo di prezzemolo finemente tritato
80 g di prugne snocciolate, tritate grossolanamente
1/2 cucchiaino di cannella in polvere
1/2 noce moscata, finemente grattugiata
1/2 cucchiaino di spezie miste.

Per la salsa zhoug
1 mazzetto di coriandol
1/2 mazzetto di prezzemolo a foglie piatte
1 peperoncino verde, disseccato e tagliato a dadini
1/2 cucchiaino di semi di cumino, tostato e tritato finemente
1 baccello di cardamomo, tritato finemente
2 chodi di garofano finemente tritati
1/2 cucchiaino di agave
2 spicchi d’aglio sbucciati e pressati finemente
50 ml di olio d’oliva
1/2 cucchiaino di sale da tavola
Mettere tutti gli ingredienti in un frullatore con 2 cucchiai d’acqua. Frullare fino a formare una pasta spessa.

Preparazione
Preriscaldare il forno a 180 ℃.
Disporre i carciofi in una teglia con il burro, il timo e condire con sale. Mettere in forno per 20-25
minuti fino a ottenere un colore dorato intenso e croccante.ruorali ogni 10 minuti per uniformare il colore. Rimuovere metà dei carciofi e mescolare con il latte, per formare una crema densa. Condire a piacere. Per le lenticchie, sciacquare bene sotto l’acqua fredda. Mettere in una padella con 1 litro d’acqua, foglie di alloro, aglio e timo. Condire bene e portare a ebollizione. Far bollire per 20-30 minuti fino a cottura ultimata. Scolare, scartando le erbe e l’aglio, quindi mescolare con l’olio d’oliva, sale, pepe e prezzemolo.Per le prugne, metterle in una casseruola media con le spezie e coprire con acqua calda. Portare a ebollizione per 10 minuti quindi immergerle in un frullatore, o utilizzare un frullatore a bastoncino, per creare una pasta spessa. Insaporire di sale. Per servire, dividere la purè in 4 ciotole. Aggiungere le lenticchi e i carciofi tagliati spicchi. Condire con zhoug e prezzemolo.

INFO
Tredwells
4A Upper St Martin’s Lane
London WC2H 9NY
www.tredwells.com

 

HOTELS REVIEWS BY CESARE ZUCCA


see full article    see full article

HAMBURG

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One_il piacere del lusso_anno II_n2 see full article see full article see full article                                                       see full article

PALAIS HANSEN KEMPINSKI, Vienna
published on Zester Daily

KEMPINSKI, Vilnius
published on Traveller/Vanity Fair

see full article

LONDRA
Dove alloggiare
Cercate classe e tradizione ?
Consiglio il cinque stelle Royal Lancaster Hotel. Si affaccia su Hyde Park e, secondo me, rappresenta il top dell’eleganza, discreta e sempre di buon gusto accompagnata a un servizio ineccepibile. Due ristoranti: Nipa Thai serve autentica cucina tailandese e Island Grill, che offre piatti della tradizione locale. L’elegante Hyde Bar è perfetto per un cocktail. Il ricchissimo breakfast è servito nello splendido ristorante Park con vista mozzafiato sul parco.
Dalle camere, progettate in modo impeccabile per combinare stile e comfort, si oode di una vista spettacolare giorno e notte. Arredamento vagamente anni ’60, sembrerebbe che James Bond possa entrare nella hall da un momento all’altro.


Eccleston Square Hotel
Perfetto esempio di alta classe alberghiera che sposa Ie più avanzate soluzioni tecnologiche.È uno dei primi hotel al mondo a fornire connessioni TV 4K e, grazie al soundbar Sonos Beam, un suono perfetto. Comandi digitali dovunque, dal controllo di tutte le funzioni in camera, all’inclinazione del letto e, come se non bastasse, vi verrà consegnato un cellulare gratuito per chiamate illimitate a numeri mobili e fissi britannici e internazionali.

Chi prenota direttamente può usufruire di un minibar gratuito rifornito ogni giorno. Si trova a pochi minuti da Victoria Station e della metropolitane Circle, District e Victoria, nonché il Gatwick Extress. Ah dimenticavo…. gli ospiti possono utilizzare il meraviglioso giardino privato antistante l’hotel!

INFO

LOOKING FOR ‘A ROOM WITH A VIEW’?
HERE 7 SPECTACULAR DESTINATIONS

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Budapest ONE December 13 pag 1,2,3budapest-onebudapest-traveller-finny-new-hotels-draggedBOUTIQUE HOTEL CASA ANGELINA,  AMALFI COAST
by Cesare Zucca
A contemporary interpretation of the Italian Riviera; an innovative, intimate retreat of 43 guestrooms. Although just a few minutes’ drive from the destination village of Positano, Casa Angelina’s fishing village location immerses guests in an off-the-radar authenticity that occupies a prime spot on the Amalfi coast.Screen Shot 2016-06-14 at 12.54.09Resting high up on the cliffs, the converted fishermen’s homes look to the future with an immaculately minimalist design complimented by exquisite Murano glass sculptures. Screen Shot 2016-06-14 at 12.54.28Aperitivi are served at the on-trend Marrakech Bar, and the rooftop gourmet restaurant—Un Piano nel Cielo—offers sweeping views of the Gulf of Salerno. Guests are also encouraged to make use of the restorative spa and exclusive access to Casa Angelina´s own beach, La Gavitella, to fully appreciate la bella vita. Screen Shot 2016-06-14 at 12.54.33INFO
Casa Angelina
Via Capriglione, 147
84010 Praiano
Amalfi Coast, SAStay at “LA TORRETTA” Cinque Terre, Ligury
by Cesare Zucca
At the gentle yet accurate reception, bottles of Italian prosecco and Cuban rum
welcome you in one of the ten gorgeous sunny rooms that harmoniously mix a combination of antique and contemporary pieces.

SAM_3185 copyMost of them have balcony overlooking the vineyards to one side and the blue Mediterranean to the other. At breakfast time, the “buongiorno” , is a real “good morning” thanks to Gabriele’s Mamma who prepares the most delicious torte salate (salted cakes with fresh vegetables) and the succulent torta di riso ( a rice cake traditionally cooked every year con August 10th, but available here every morning! ). All this goodies enhance a generous breakfast with local cheeses, meats, home-made patisserie, fresh squeeze oranges.Enjoy one ( or more…) glass of wine offered at your arrival or served at the sunset aperitivo time in the terrace that boasts a spectacular views of the stunning Bay.

Spectacular view from the terrace

Spectacular view from the terrace

Superbly located in the centre of the wonderfully picturesque village of Manarola a once-in-a-lifetime ultimate destination in beautiful Cinque Terre, Ligury, Ital. Reservation a must. Here the link
http://www.torrettas.com

3 ‘Nobel’ days in Oslo
Stay at the Grand Hotel
by Cesare Zucca

The Nobel Peace Prize 2014 has been awarded  to Pakistani education activist Malala Yousafzai and Indian children right’s campaigner Kailash Satyarthi.
900x506Malala rose to fame after Taliban militants shot her at close range in the head for speaking out against the Islamic extremists and demanding education for girls.
Satyarthi has headed various forms of protests and demonstrations, all peaceful, focusing on the exploitation of children for financial gain.
Nobel Committee chairman Thorbjorn Jagland said the joint prize was symbolic because it was important for “a Hindu and a Muslim, an Indian and a Pakistani, to join in a common struggle for education and against extremism.
Highlights of the 3 days event include:
Save the Children’s Peace Prize Party [in Norwegian] outside the Nobel Peace Center.
Nobel Peace Prize Ceremony in Oslo City Hall.
Torchlight parade and The Nobel Banquet at the Grand Hotel
_DSC7796Oslo 9,10,11 of December 2014
Great time to visit Oslo, celebrate PEACE, enjoy the magnificent Grand Hotel a superb symbol of a first-class hospitality with tradition, atmosphere and style
.

3 HOTELS ROOF TOPS you don’t want to miss
by Cesare Zucca

Let’s go straight to the point.
You want service, design, comfort and an amazing view.

Witt Istanbul Hotel, Turkey

Witt Istanbul Hotel, Turkey Just opened this summer in the neighborhood of Cihangir, the Rooftop Permaculture Garden, designed by Aybike Zengin and Deniz Ucok, caps off the timeless luxury of the18-room Witt Istanbul Hotel. A lofty place to relax, cozy sitting areas are ensconced by lush greenery and infused by the aromatics of flowers and edible herbs. Created with the recognition that societies far-and-wide face joint challenges of food security and climate change, this garden is a sustainable agriculture model of community-involved vermicomposting and micro-green cultivation practices. Take in a moment of urban escapism along with views of Turkey’s Bosphorus, Topkapi Palace, and Galata Tower.

Grand Hotel Central, Barcelona, Spain

Grand Hotel Central, Barcelona, SpainlWith its panoramic rooftop deck, the 147-room Grand Hotel Central offers a discreet and luxurious hideaway high above Barcelona’s fashionable El Born district. Unobstructed city skyline views extend beyond the infinity pool, best taken in from the poolside perch of the floor level sunbeds. Dine on gourmet dishes of beef carpaccio and chilled gazpacho at the soaring Skybar. Post dinner drinks are paired with classic cocktails, DJ-curated beats and the local flair for which Barcelona is renowned. www.designhotels.com/grand-hotel-central

THE THIEF, Oslo, Norway

THE THIEF, Oslo, Norway As Oslo’s first waterfront hotel, THE THIEF and its 116 rooms overlook the canals of Tjuvholmen and Oslofjord. A 360-degree panoramic view from the rooftop terrace is the hotel’s crowning highlight. Rub shoulders with the hip Oslovian set at the weekly rooftop-bar sessions where intimate performances range from chilled-out acoustic sets to up-tempo DJ electronica. THE THIEF BAR also hosts the year-round THIEF MUSIC UNPLUGGED showcase, presenting the works of today’s musicians, and introducing the stars of tomorrow. From sipping sundowners during the summer months to seeing in the New Year in THE THIEF’s inimitable style, the rooftop remains Oslo’s hottest spot whatever the weather. www.designhotels.com/the-thief

riga 1 per webriga 2 per web

 

Discovering beautiful Poland
POZNAN
by Cesare Zucca

Article Breslavia and Poznan Page2 PoznanVISITING MEXICO CITY?
CHECK THIS HABITA HOTEL!
by Cesare Zucca

TUCKED BETWEEN HISTORIC FACADES ON A TREE-LINED ROAD IN MEXICO CITY’S TRENDY CONDESA NEIGHBORHOOD, Screen shot 2016-01-15 at 7.58.20 AM
Screen shot 2016-01-15 at 7.58.49 AMTHE HOTEL CONDESA DF FUSES THE SPIRIT OF ITS BOHEMIAN SURROUNDINGS WITH A PLAYFULLY SIMPLE AESTHETIC DESIGN. Screen shot 2016-01-15 at 7.59.16 AM

HOUSED IN A 1928 BUILDING IN THE FRENCH NEOCLASSICAL STYLE
www.condesadf.com

 

 

 

 

 

 

 

 

INTERCONTINENTAL HOTEL Phnom Penh
By Philip Sinsheimer
Photos: Cesare Zucca
Cesare had planned it all and planned it well. We arrived in Cambodia’s capital and enjoyed a 2-night stay at the Intercontinental a magnificent venue that isn’t in the touristic epicenter of Phnom Penh which would be close to the river, close to the Royal Palace, but actually it is rather central taking the city in its full scope. There are good things about staying at a hotel that is NOT particularly meant for tourists and that ISN’T in the touristic hub of town.

 

For one thing, your fellow hotel guests do not resemble your neighbors back home! That is a change right there that you will not get from checking in the most popular touristic TripAdvisor foreign based venues.                                  Grandiose lobby, courteous check-in, impeccable service and comfortable room with all amenities.  Not to mention, a 24 hours business center a well equipped Spa, and a surprising swimming pool with ‘elephant fountains’

 

 

 

 

 

 

 

THE BREAKFAST FEAST
The breakfast experience was outstanding, even after having experienced some of the most lavish spreads in Southeast Asia in the previous weeks. Outstanding by the luxury of the ingredients used or the diversity of the offerings? That’s not the point. The striking element was actually constraint. Less can be more. It is an asset to know just how many things one can get right and serve at its best of freshness.Talking of freshness and quality of service, I think the best thing was this open bar of fruit and vegetables that you could choose before seeing them juiced before your eyes. Yes, we had seen at other breakfast buffets a whole variety of fresh fruit juices, but what is more luxurious than “made to order”? I had become shortly before our long trip a quasi-addict of fresh ginger juice. Not a tea, but fresh ginger extraction with just enough water not to choke in public.
Well, to my surprise, my request for a full glass of ginger juice was met with no surprised eyebrow meaning “are you sure? You must be out of your mind!”, but with a smile and a reassuring “yes, Sir, of course! I will bring that to your table in a couple of minutes”.

Real class is treating a client’s unusual demands appear as total normal.

CHINESE GASTRONOMY
Our second noteworthy experience was the dinner we had at Xiang Palace the hotel’s gourmet Chinese restaurant. Besides the comfort and poise of the room, pleasure came from the expertise showcased by the chef in what are two of the most testing and iconic elements of Cantonese gastronomy. The feast began with a trio of masterly prepared dim sum bites with a medal of honor to the delicacy of the sea scallop one for the exquisite freshness of both the filling and the wrapping. Then we got to taste perfectly roasted meats with a winning trio of duck, chicken and crispy pork.

Having the pleasure of tasting true foreign cuisine is in itself a sign that Phnom Penh Intercontinental has become also a world class cosmopolitan culinary destination.

SWEET DOVE OR CHIC JEWEL?

COLOMBA RUSTICHELLA , SWEET DOVE OR CHIC JEWEL?
Text and Photos by Cesare Zucca


Colomba di Pasqua is a traditional Italian Easter yeast bread. It is shaped like a dove (colomba in Italian), the symbol of peace and resurrection. The birth of the colomba dates back to the year 572, when King Alboin,after three years of siege, captured the town of Pavia in northern Italy on Easter Eve. Evading the  guards, an old baker was able to reach the king and offer a dove-shaped leavened bread. “Alboin,” he said, “I offer this symbol, as a tribute to peace, on Easter day.” The sweet scent and the convincing message persuaded the king to give a promise of peace.
That’s the legend…Today Rustichella d’Abruzzo celebrates Easter with its own exclusive and elegant version of the colomba (typical Italian Easter cake): Gioiello (jewel in italian) made with a soft Ofella dough without candied fruits and the sugar and almond crumbs on top. Instead, it has a cover of the finest white chocolate. The elegant decorative silky foulard and the jewel pin give an exclusive and unique look to this confectionery speciality by Rustichella d’Abruzzo. The colomba Gioiello is an exclusive proposal to taste in family and is perfect for an original Easter gift. Available in pink, yellow and light blue package.Typical Easter confectionery speciality, symbol of peace and purity, the colomba is a naturally leavened cake, enriched with candied fruits and a crispy coating of glaze and almonds. Originally from Northern Italy, well-known and loved throughout all Italy, the colomba is the delicious dessert that ends an Easter lunch with family, soft and perfumed from the very first taste. Made with a soft “Pasta Madre” (sourdough) obtained through a controlled artisan production process, in order to have its natural leavening, Rustichella d’Abruzzo colomba is presented with a pink, yellow or light blue flower-themed package, warm-looking and appealing, with really unique fragrance, lightness and taste.INFO

Casa Rustichella

DIARIO DI TONNARA E GIROTONNO 2019

Ispirato all’omonimo libro di un sub, Ninni Ravazza, che aveva lavorato presso la tonnara di Bonagia, in provincia di Trapani e cucendo insieme come una rete da tonnara le immagini di repertorio recuperate negli archivi dell’Istituto Luce (quelle di maestri come Vittorio De Seta e Folco Quilici) con nuove, superbe immagini da lui realizzate ad hoc.
il regista Giovanni Zoppeddu racconta per dettagli di grande poesia come hanno funzionato, per secoli, le tonnare siciliane e come hanno vissuto le comunità che intorno a esse prosperavano.Le lampare e le gomene colorate, le mani consunte dei pescatori e i loro gesti esperti, i volti della comunità raccolta intorno alla benedizione delle muciare (le barche per la pesca al tonno), la lotta impari con la lava dei vulcani, le tempeste sul mare e le nubi minacciose, gli sguardi di uomini, donne e bambini la cui vita era scandita dai ritmi della pesca fanno risorgere un mondo scomparso, intriso di forza e grazia, ma anche un modo di fare cinema dimenticato e assolutamente da riscoprire.


Il documentario prende ispirazione dall’omonimo libro Diario di Tonnara dello scrittore Ninni Ravazza. La storia racconta i borghi, le comunità e le avventure che hanno scandito la vita quotidiana dei pescatori del tonno. Una comunità che si sviluppa sul mare e che dal mare mutua le leggende, i riti magici e la sacralità. Il film è un documento che dipinge a tinte poetiche ma fortemente realistiche un mondo destinato a essere sempre più relegato nell’oblio. Un universo fatto di racconti, di storie tramandate di generazione in generazione e di una ritualità che oggi fatica a essere ricordata. In Diario di Tonnara, rais e tonnaroti, offrono lo spunto per descrivere la Sicilia del mare, quella ancorata alla tradizione, fatta di valori primordiali e nobili dei quali, ancora, si sente l’eco in tutta l’Isola e oltre.
Un mondo affascinante che culminerà con lo spettacolare GIROTONNO 2109 a Carloforte, Isola San Pietro, in Sardegna

INFO
Diario di tonnara , Trailer
www.girotonno.it

 

>>>TOP CHEF WITH RECIPE<<< KIM DOUGLAS Jeju Noodles Bar, New York

 Kim Douglas opened up Jeju Noodle Bar with a mission called ramyum, the Korean version of Japan’s ramen. “No one in my memory has done a fresh version of Korean ramyun,” says Kim, ‘ So, I’m going to make it’! Brilliant idea!
Jeju almost instantly gained a following for its ramyuns like gochu with pork belly and white kimchi swimming in a spicy pork broth, and miyuk featuring a vegetable broth base with braised seaweed, white onion, confit mushroom “nah mul” style and garlic plankton oil, and soon was awarded with one Michelin Star.
How did you become a chef?
I didn’t want to become a chef but when I needed to find work, I worked in the kitchen
Where do you find the inspiration to create a dish?
I find it everywhere. Anything and everything can be an inspiration. You just need an open mind.
How do you express your personality in the kitchen?
I don’t know, but my staff used to call me ‘Vampire’.
What’s a food-movie you loved?
Dinner Rush, because it depicts the NYC restaurant scene that I worked in.
A suggestive place for food in NY?
There are many, but if I had to choose one, it’s Le Bernadin.
You are working on the presentation of an impressive plate. Which Chef may inspire you?
Michel Bras, because his dishes remind me of the beauty of nature.
A recent inquiry among young people says that 50% of the interviewed dreams of becoming chefs. Why do you think about it?
They’re all delusional. I would say 50% wants to become a chef, but my estimate for the dropout rate would be around 95%.
What do you think about some of the chef’s televised battles?
It’s entertaining and gives exposure to the culinary world. However, I hope it doesn’t paint a perfect picture for being a chef because this job is not easy.
Is there a food you love only if cooked by someone else?
Kimchi
A food we will always find in your fridge and one that we will never find.
You will always find fruits. You will never find fish because it’s too perishable to have in my fridge.
Open the drawer and tell us your dream
My dream is to be on Chef’s table.
Let’s talk about your recipe.

Toro Ssam Bap. I had created it within half-a-day with the pressure of needing to use the Toro. Without any second thought, it just all came together and became our best seller.

THE RECIPE: TORO SSAM BAP Ingredients
Toro, Egg salad, Seasoned Rice, Tobiko, Chives, Jalapenos, Sesame Seed, Pickled Daikon, Shallots, and Micro Shiso.
Preparation
Season the rice with Sugar and Vinegar.
Chop the Toro without any sinew. Mix the toro with light soy, olive oil, shallot, and pepper. Make egg salad, cook the egg all the way, and rough chop the eggs.
Season the egg with sesame oil, soy sauce, touch of vinegar.
Make layers of the rice with tobiko, layer the egg salad, then garnish with julienne perilla leaf, and last layer is the seasoned toro tartare,
Garnish with diced pickled daikon, sesame seed, chives, and micro shiso, served with toasted seaweed which we brush with sesame oil and salt.

<<<TOP CHEF WITH RECIPE<<< CHRISTOS ATHANASIADIS Nice n Easy, Athens

THE RECIPE: CALAMARI SAUTE’ WITH FAVA BEANS FROM LAKE FENEOS

Cooks in: 25 minutes. Serves: 2
Ingredients
4 calamari

400g fava beans
2 onions
1 potato
1 carrot
1 bay leaf
Olive oil
Lemon juice
Salt
Pepper
For the Calamari
Clean up the calamari, cut diagonally and sauté them.
For the fava beans
Preparation
In a large cooking pan, boil 1 part fava beans with 1 part of water with cut vegetables added and skim occasionally. When they are tender, mix into a high-speed blender adding olive oil, lemon juice, salt and pepper

INFO
Nice n Easy
Omirou 60, Athens

ENRICO CRIPPA, 3 Michelin Stars ‘Piazza Duomo’ Alba, Italy

Alba, Piedmont. In the enchantment of the Langhe, I meet with Enrico Crippa, the Chef of the 3 Michelin starred restaurant Piazza Duomo. We spoke about his choices, his dreams, his travels, his weekends. I tasted one of his dishes: cod and pumpkin, where the exaltation of simplicity, the coherence of cooking and the intuition of the couplings confirm the excellence. Below the recipe.

You chose the Langhe, why?
I can therefore say that my choice was not at all difficult.
The Langhe is an extraordinary territory, rich in exceptional raw materials such as meat, hazelnut, great wines.
Speaking of hazelnuts, would you like to talk about ‘your’ Hazelnut Oil?
The Langa tradition has always seen the production of this
extraordinary oil. In collaboration with Relanghe we decided to produce one that carried my name. We use it to finish our Cardo & Cardo dish, the right combination of two elements of regional cuisine.


You are the champion of ‘legibility’ in a dish. What are the secrets of your crusade?
No secret.
I believe that when we taste a dish we must find the identity of the ingredients and we should not only perceive the technique. Let’s say that the techniques used must be at the service of the dish and not vice versa. Is there a food you love only if cooked by another? More than a food, a kitchen: the Japanese one. The attention to the ingredients, the care of the preparations and the cooking, the choreography of the dish are unequaled if made by their hands.
Which of your dishes represents you the best?

All my dishes represent me.
They are all born from past and present experiences, from the territory that hosts me and from my travels. Each of them brings with me the summary of my kitchen.


A dream in the drawer?
Definitely a restaurant open only for lunch, perhaps in the countryside with lots of greenery around it: I believe that savoring a kitchen with daylight and the tranquility of being able to take a walk in nature after lunch is a priceless gift from
do to ourselves.
Your restaurant has 3 stars. Let’s imagine that
Michelin would give a fourth star. What immediately would come to your mind?
A good news and a possible new goal to reach!

THE RECIPE:
COD AND PUMPKIN
                                                                  
INGREDIENTS
For 20 people
For the cod
3 kg of fresh cod fillet with skin
Qb fine salt
For the pumpkin sauce
1.5 kg of squash
600 grams of butter
80 grams of flour
1.5 l of white brandy
PREPARATION
For the cod
Save the cod thoroughly with fine salt. Sprinkle the whole surface well and let it salt for 35 minutes. Then wash it, dry it and let it rest in the fridge for 24 hours.
The next day cut some nice slices removing the skin and giving a squared shape of 80 g each.
skin and cuttings.
For the pumpkin sauce
Cut the butter into pieces and let it foam in the pot.
Add the previously cleaned, cut and floured pumpkin. cook and then sprinkle with water. Cook for 2 hours over low heat. Once cooked, filter the obtained mixture.
To finish add the cod fillet cut into a squared shape and decorate with the pumpkin sauce.

INFO
Ristorante Piazza Duomo
Piazza Risorgimento, 4 – 12051 – Alba (CN)

>>>TOP CHEF WITH RECIPE<<< MAURO ULIASSI Uliassi, Senigallia

I met with Mauro Uliassi, the Chef who won 3 Michelin stars, 5 Cappelli Espresso, 3 Gambero Rosso Forks. Mauro opened the Uliassi Restaurant in Senigallia in 1990, creating a cuisine full of contamination, variations, sensations and memories.
What will I always find in your home fridge?
I turned 61 and changed my diet a bit, once there were cheeses and cold cuts, today you can find many ingredients to make a good herbal tea, pleasant both hot and cold so nails of
carnation, cinnamon, orange peel, lemon and ginger. Then you will find healthy food. like chickpeas, lentils, cabbage salads, broccoli,
A priority on your cooking?
The smell is absolutely the sense that guides me in my research and above all in my memory, My brain stores perfumes and aromas that unexpectedly come back to life and I love to bring to my kitchen. And then many memories: beaches, waves, sea …
An aphrodisiac dish?
The cunza, a mix of lard, garlic, parmesan and rosemary that often served on the gnocco fritto, fried dough parcels typical from The Emilia region in Italy. Taste it and you will feel sparks all over your body, but eat a maximum of a couple of times a year.
Aphrodisiac.. but dangerous. You have to pay attention to food, both occasional and what is part of the habit.

If you hadn’t been a cook?
Probably a musician, I love the classical guitar.
Do you play?
(Smiles).
Pretty bad, I think I play better in my kitchen!

Want to tell me about your recipe?
I called it ‘Benvenuti al mare, Welcome to the sea .
it’s an intense dish, enclosed in a shell-shaped mother-of-pearl bowl that releases the colors and smells of the sea through cuttlefish liver, seaweed puree (kombu, wakame, lettuce, string bean), sea, sea urchins and dried seaweed powder.


Then It comes the water (the broth of clams that is poured warm), that modifies and concentrates the other ingredients.
I pour it from a shell-shaped bowl and 
with this gesture the sea appears with its waves, its reflections and its flavors.
It is an evocative dish, capable of affecting anyone who has been to the sea at least once
in his life. It would be like being hit by a sudden wave, with strength and vehemence, like the first wave that swept us when we were kids.

THE RECIPE: ‘WELCOME TO THE SEA’
Ingredients for 4 people
8g Smoothie sea urchins
8g Smoothie anemones
88g Smoothie oysters
2g Powdered plankton
4g Dry powdered algae
16gFresh chopped seaweed (Green bean, doulce and codium)
200g Clam water
65g clam broth
1/2 dl
of oil
3 cloves of garlic
A ladle of water
A small tip of chili pepper.
Preparation
Pour the oil with the garlic for 1 minute, add the clams and the ladle of water.
Cook until the clams have released all their water.
Filter,
taste it. If it is too bland, you may add a pinch of salt,  if it is too salty you may lengthen it with a little water.
Place all the elements inside a shell-shaped bowl.
Pour the hot clam broth in front of the diner, mix well with a whisk and drink
immediately

INFO
Ristorante Uliassi
Banchina di Levante, 6, 60019 Senigallia (Ancona) Italy
Ph.
+39 071 65463

JELLYFISH FOR DINNER?

The port of Castellammare di Stabia (Naples) hosted the VI edition of the Mediterranean Cooking Congress, an event created by By Tourist Luisa Del Sorbo, focused on promoting the usage of poor fish, to promote sustainable cuisine for the protection of the sea with diversification.
“An event of great importance for Castellammare, told me Mayor Gaetano Cimmino, as o we have started the process for the candidacy to Unesco Natural Heritage  for our 28 thermal  water sources”.
The food bonanza started at Mare Vivo Restaurant with the narrations and poetry on “Cooking in Naples from 1600. I stayed at Hotel La Panoramica, perfect name for the amazing view reigned by the iconic Mount Vesuvius.
On Sunday, morning  the Ancient Baths of Stabia were  accessible to the public, of course I went and tasted the Acqua della Madonna, The Virgin Water. Well it was  fresh, clear, and surprisingly sparkling!
On the two-story “Cafe’ Do Mar ”boat, top Italian Chefs entertained the guests with show cooking, speeches and some succulent tastings!
WHAT A REMARKABLE ALL ITALIAN CAST!
Mauro Uliassi,
3 Michelin stars and 5 Cappelli L’Espresso Awards to his Ristorante Uliassi located in Senigallia, Marche, Italy. His dish: a clams salad and a very surprising oyster lipstick butter… Vincenzo Guarino from the luxurious 5-star Mandarin Oriental on Lake Como worked on the traditional ramen taking it to a tasty mediterranean version, using spaghetti Leonessa, tomato and lemon broth, boiled milk, mackerel and the typical fresella bread.
When fusion works! Mimmo di Gregorio from Osteria lo Stuzzichino, Sant’Agata sui due Golfi went for tradition, taste and the local Nassa di Crapolla red shrimps, mixed to spaghetti chitarra Leonessa, juicy cherry tomatoes and lemon zest. Simplicity and Taste at his best!
Pietro D’Agostino, chef patron of the restaurant La Capinera in Taormina, awarded 1 Michelin star and 1 Cappello Espresso Award got the inspiration from the famous song
‘O sole mio’ transformed for the occasion into ‘O sgombro mio’ performing a colorful
mackerel. A real art piece!
More show cooking in the afternoon with chef Domenico Iavarone of the elegant Jose Restaurant in Torre Del Greco, featured in the Michelin guide and  awarded with a Cappello Espresso Award. His dish: Leonessa riccioli pasta cooked in seaweed, saury fish marinated in lemon, tomatoes, basil. I loved it!
The yummy kermesse ended with Alfonso Porpora from the innovative Pastabar Leonessa brand at Nola’s Interport. His dish was my fav…a mix of Leonessa pastas with anchovies. fennel, and sweet garlic cream. Delicious!

Grand finale with the iconic Salsa di Pomodoro, tomato sauce made from the youngest Chef of the Congress: Maicol Izzo from Michelin star Piazzetta Milù in Castellammare di Stabia. Escorted and supported by his dad Michele (that ‘s so Italian…) Maicol created a new kind of bread whose dough has been prepared using the acidula water springing out from the  local source. The bread must be dipped down into the traditional tomato sauce (more than 6 hours of preparation) and then you’ll taste this heaven…Bravo Maicol!
Many VIP Guests attended to the event, including Mr. Fausto Arrighi, 23 year Director for of the prestigious Michelin Guide, TV food critic Edoardo Raspelli, Chef Nino Di Costanzo, 2 Michelin stars and 4 Cappelli Espresso Awards, of the Danì Maison of Ischia. and 2 Michelin starred TV celebrity Chef Gennaro Esposito from La Torre del Saracino, Vico Equense, who entertained the audience talking about the possibility to eat jellyfish. “These jelly yet elegant creatures are rich in proteins and collagen, said Gennaro, could be precious elements for the human diet. The jellyfish head could become a delicious gift offered by the Nature “.The unstoppable Mediterranean Cooking Congress will travel soon to Greece, Venice and Sicily, featuring Chefs from 10 different countries!
I soooo hope to be invited again… the Castellammare experience was just amazing!

 

CAPPERI…WHATAPIZZA!

Capperi… che Pizza!

The info saysNuovo format di pizzeria con pizza gourmet della famiglia Acciaio’.
A new format of making a gourmet pizza. created by the Acciaio Family, who started back in the ’60s  with their boutique food outlet Lucullus in the region of Vesuvius.
This pizza is easily digestible, slightly low in salt, healthy and enhanced by delicious food choices.trough an innovative project created by Acciaios.
Products are selected with great care by Giuseppe, culinary expert, and known for his large contributions in the promotion of the territory, its antique food traditions and its genuine products.

 

 

 

Here the pizza boasts the highest quality of Italian cheeses, artisanal salamis, local tomato varieties and tuna and anchovy conserves. The aromas of this rich territory can be tasted in each bite.

 

Throughout the years, the selections have been enriched and expanded to include the new era of gourmet pizza. They offer the highest level of product, bursting with freshness and aroma which translates into positive health benefits and heightened digestibility for the consumer. Each recipe includes detailed information about each ingredient highlighting both origins and methods of preparation.The result is equilibrated and delicious in every aspect such as the selection of Piennolo DOP cherry tomatoes, preserved in water and salt, torzelle seeds, capers from Salina, tuna and anchovies from Cetara, broccoli rabe from Vesuvius and figs from the Cilento area, buffalo mozzarella DOP, basil from Genua, are all examples of this careful selection. All products are sourced directly from the producers by the Acciaio family, under the brand name L’Orta di Lucullo and I Sapori di Corbara. They cultivate this high quality by working directly with local farmers who are encouraged to grow and harvest their products with extreme respect for nature.Start to taste a mixture of fried arancini and crosses of potatoes in combination with fried stuffed pasta: lumaconi with buffalo DOP Campania ricotta, Sicilian pistachio pesto, Bologna organic mortadella and rigatoni filled with fresh fiordilatte, buffalo ricotta di DOP, salt and black pepper.For the fourth taste, one of the “Speciali Gourmet”: San Daniele Cascata pizza, whose base is integral. In addition, DOP Campania buffalo mozzarella, San Daniele PDO raw ham, 18/24 months, Caiazzane olives dressed in extra virgin olive oil, basil from Genoa.
Surely the visual impact is good and the taste is good despite the consistency of the dough which, while maintaining lightness, changes Start to taste a mixture of fried arancini and crosses of potatoes in combination with fried stuffed pasta: lumaconi with buffalo DOP Campania ricotta, Sicilian pistachio pesto, Bologna organic mortadella and rigatoni filled with fresh fiordilatte, buffalo ricotta di DOP, salt and black pepper.
Slightly low in salt, although it is a conscious choice of pizzaiolo, the alveolation is there and the dough is light.
For the fourth taste, one of the “Speciali Gourmet”: San Daniele Cascata pizza, whose base is integral.In addition, DOP Campania buffalo mozzarella, San Daniele PDO raw ham, 18/24 months, Caiazzane olives dressed in extra virgin olive oil, basil (28 €).Surely the visual impact is good and the taste is good despite the consistency of the dough which, while maintaining lightness, changes.The format comes from an idea of ​​his and his brother Giuseppe, who works in the catering sector but in imported gastronomic contexts, and the partner Ettore Chiodini. The project aims to bring the quality of pizza to a higher level by rediscovering the traditionality and originality of the past thanks to flour, all type 1 or 2.“I realized that the pizza was getting ruined”, says Giuseppe Acciaio, “for the quality not always adequate of the ingredients, but sometimes also for the inability of the pizza makers to manage them at best”. Precisely for this reason, alongside the project of “redevelopment” of pizza, Giovanni Acciaio puts up Pizza Neapolitan Gourmet, a training school for gourmet pizza chefs, in Moncalieri, of which his son Luigi Acciaio is president.“A pizza maker is not only technical, he must know the products and who produces them, he must study,” says Acciaio. A choice, that of the pizza-maker profession, no longer as a refuge in the face of failures in other fields, but which, on the contrary, becomes a true vocation.

 

ARRIVANO !!! DIVERTITEVI E…COPRITEVI! THE BLUE MAN TOUR IN ITALY —3 MEN NOT TO BE MISSED!— by Cesare Zucca

First time I saw Blue Man Group was back in the 80′ in a Small theatre in Lafayette Street in New York.
I JUST COULDN’T BELIEVE MY EYES…
The show was new, daring, charming, funny and AMAZING ! Finally the 3 blue guys will be performing in Italy !
TOUR DATES
Milan at Teatro degli Arcimboldi fom March19 till 24,
MARTEDÌ 19 MARZO 2019 ORE 21:00
MERCOLEDÌ 20 MARZO 2019 ORE 21:00
GIOVEDÌ 21 MARZO 2019 ORE 21:00
VENERDÌ 22 MARZO 2019 ORE 21:00
SABATO 23 MARZO 2019 ORE 17:00
SABATO 23 MARZO 2019 ORE 21:00
DOMENICA 24 MARZO 2019 ORE 17:00
http://teatroarcimboldi.it/event.php?id=713
then Florence at Nelson Mandela Forum from March 28 till 31.
http://www.mandelaforum.it/eventi/blue-man-group/

A typical Blue Man Group show starts with a Blue Man hanging out in the theater lobby as audiences arrive. He is completely bald, completely blue and dressed in black. Ask for an autograph and he will rub his hand across a program to create a blue smudge. Try to take a picture and he will look at cell phones and cameras with curious wonder. In the theater, the show begins with clanging and flashing lights. The Blue Men create bizarre instruments with their signature plastic tubing. They drum amongst themselves and possibly with a band or other backing music. They throw marshmallows into each other’s mouths with alarming accuracy and in logic-defying numbers. A classic Blue Man bit brings an audience member to the stage for an elegant Twinkie dinner with the Blue Men, culminating in hilarious disaster. At the end of the show, the audience participates in an elaborate toilet paper-throwing ritual. All the while, the innocent and childlike Blue Men never break character.
The audience leaves feeling like they’ve just been entertained by strange but generous aliens. Take note that the first five rows are the “poncho section” — prime placement for those eager to get in on the action and possibly an errant splash of blue paint, too.1987, known worldwide for its various stage productions which typically incorporate many different categories of music and art, both popular and obscure, in their performances.
Blue Man Group currently has continuing theatrical productions in Berlin, Boston, Chicago, Las Vegas, New York City, and Orlando. A typical Blue Man production employs 7–9 full-time Blue Men who are selected through an audition process. In addition to the stage theatre show, Blue Man Group has had multiple national and global tours, appeared on various TV programs as both characters and performers, appeared on the Norwegian Cruise Line ship Epic, released multiple studio albums, contributed to a number of film scores, performed with orchestras around the U.S., and appeared in ad campaigns.UN SUGGERIMENTO AL PUBBLICO ITALIANO ….
Se volete godervi al massimo lo show … a vostro rischio e pericolo …. vi consiglio LA ‘SPLASH ZONE’ dove sarete incappuciati e coperti da un pocho di plastica.
Perchè?
Beh, ne riparliamo dopo lo show !
FOR MORE INFO AND TICKETS
https://bluemangroupitalia.it/

Terzo Settore Numerato Ridotto U14 O65
29,50
Terzo Settore Numerato Pacchetto Family 3
32,00
Terzo Settore Numerato Pacchetto Family 4
30,00
5 Quarto Settore Numerato Intero
34,50

 

TWO WINNERS FROM SICILY

Two native wines born on the sandy dunes overlooking sunny, pristine beaches.

The Costadune line is named after the characteristic hills of the town of Menfi: winding sand dunes, shifted by the wind and dotted with sea lilies and cacti, slope gently to the sea.

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Grillo Costadune Sicilia DOC 2017
A native white wine that comes from the vineyards that overlook the sunny beaches of south/southwestern Sicily. It is a wine with a Mediterranean soul; the intense mineral notes are born from the medium-weight, calcareous soils that lay between 80 and 200 m above sea level.
The ageing process is three months in stainless steel tanks followed by three months in bottle. The result is a very fresh and mineral wine, with strong hints of citrus, medlar and basil. In the mouth it is intense, sapid and fruity.

 

 

 

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Nero d’Avola Costadune Sicilia DOC 2017
This is the Sicilian grape variety, par excellence. The wine is an intense red colour with violet reflections and carries wonderful aromas of dark fruits and red mulberries. Born from vines planted on the sunny coast and refreshed by brackish sea breezes, it is an intense, fresh and soft wine that releases aromas of plum and dark fruits into the mouth.
The ageing process is three months in controlled temperature (10°C) stainless steel tanks for three months, and followed by another three months in bottle.
It is best paired with cured meats, aged cheeses, roast meats and battered vegetables.