by Cesare Zucca

Christmas is about sharing dinners at home, with relatives and closest friends, and even the menu reflects habits and customs that are repeated every Christmas Eve.
In Italy and all over of the world, milanese panettone remains the inevitable end of the meal to be presented on the tables.

There are several legends about the birth of the milanese panettone.
The most common dates back to the 1476. It tells of Ugo, a young falconer
who worked for Ludovico il Moro, the Duke of Milan.

The boy was secretly in love with Adalgisa, daughter of Toni, the most popular baker in Milan. To spend more time with her, Ugo managed to become a pastry cook apprentice. Christmas was coming, and Ugo wanted to give a twist to the usual bread.He sweetened up the dough, adding sugar, butter, eggs, raisins and chopped candied fruits, then he cooked and shaped it like a giant muffin.The novelty instantly became the talk of the town. Everybody wanted the new Toni’s bread (pan de Toni) soon named “panettone“.

Here my choiches for the best 2024 panettone from Italy.

CLASSICO by RUSTICHELLA D’ABRUZZO.
Rustichella d’Abruzzo offers the classic panettone, typical of the Italian confectionery tradition. Soft and fragrant, Made with the precious sourdough, full of fragrant candied fruit and exquisite first-choice sultanas.It also comes in a baby size called Panettoncino” great for snacks or tea time. Rustichella also offers a savory panettone, with semi-dried cherry tomatoes and pecorino. inspired by the Abruzzo cake, it is a pleasant alternative for those who do not like sweets and want to accompany it with a nice glass of Montepulciano. Noteworthy is the typical checked tea towel that wraps it, an original wrapping that tastes of AbruzzoA flavor and aroma that will conquer you. MIO by PIETRO D’AGOSTINO
Michelin starred Chef D’Agostino launches a mango and peach panettone. “It is extremely delicate and fragrant,” says Pietro, “we didn’t even have to go too far to pick up a basket of delicacies grown behind the house, which also give us the feeling of being in the Tropics.”. The orange peels are accompanied by raisins soaked in an excellent passito wine from Pantelleria. From the rich undergrowth of Vulcan Etna, the typical yellow apples in a caramelized version with brown sugar and cinnamon, then softened by a white chocolate glaze, while wild raspberries are processed and immersed in dark chocolate, for a triumph of deliciousness. You can reserve Pietro’s creations by sending an email to info@pietrodagostino.it and it will be sent directly to your home.

SOPHIA LOREN by Caffè Masulli
The legendary actress s giving the joy of tasting her special panettone, made in collaboration with the famous artisan pastry shop ‘Caffè Masulli’ that was able to capture the exuberant personality of the Neapolitan diva, creating a panettone enriched with Mediterranean flavours of apricot and almonds . Masulli pastry shop is located in Somma Vesuviana (Naples) on the edge of the rare orchards that produce the Pellecchiella apricot, which has a unique flavor because it is grown right on the slopes of Vesuvius.

The most iconic dessert of Italian Christmas, a product of the highest quality, obtained with a mother yeast that has belonged to the same family for 100 years. You chan choose betweem three versions: “Classic” with raisins and candied fruit., “Apricot”with the unique pellecchiella apricots from Monte Somma and “Coffee” (my favorite!)I MARIGLIANO
Giovanni and Alessandro, are the founders of the company “I Marigliano”, an excellent confectionery company in San Giuseppe Vesuviano (Naples) Their desserts are steeped in childhood memories, happy moments spent with family. They manage to transform simple ingredients into creations that bring warmth to the hearts of those who taste them. In 2022 he won a first prize at Re Panettone with an innovative leavened product, but he also goes strong on the classic This year the two brothers offer a line of soft leavened products dedicated to traditional holidays, such as panettone , produced with sourdough passed down through generations and with carefully selected high-quality ingredients, just like everything produced by Marigliano.MASSA BON by DANIEL CANZIAN
Top chef Canzian created MassaBon Panettone, from the Venetian dialect “too good”, which is characterized by a surprising softness, a delicate taste and a fruity aroma given by the roasted apricots; the fruit pulp, baked in the oven and worked just to guarantee a natural flavor, is enclosed in the alveolation of the dough and offers a delicate aroma to the product, as well as an extremely creamy consistency. What makes it unique is the use of Roasted Orange Paste, an iconic preparation of the chef, free of aromas and preservatives, with a very low percentage of sugar, created in the kitchens of DanielCanzian Ristorante according to the classic Italian preparation and conservation method.
Chef Canzian advices to heat the panettone in the oven at 160° for 5-7 minutes before tasting, in order to emphasize the sweet and natural fragrance of the fruit, making it even creamier on the palate. Those desserts can be purchased online at the oniine chef’s Boutique, or at his Milanese restaurant in Via Castelfidardo corner of San Marco.

Have a Merry and Sweet Christmas!
BUON NATALE !

CLASSICO by RUSTICHELLA D’ABRUZZO.
Rustichella offers the classic panettone, typical of the Italian confectionery tradition. Soft and fragrant, Made with the precious sourdough, full of fragrant candied fruit and exquisite first-choice sultanas.Ingredients: Wheat flour, fresh eggs, sultanas, natural yeast (wheat flour, water), candied citrus peel (orange and citron peel, glucose-fructose syrup, sugar, acidifier: citric acid), sugar, butter, orange paste (orange peel, glucose-fructose syrup, sugar), emulsifiers: mono- and diglycerides of fatty acids of vegetable origin, fresh egg yolk, whole milk, glucose syrup, salt, skimmed milk powder, natural flavors.
It comes in several versions from the classic to the more refined flavors such as figs and chocolate, orange and black cherry. But Rustichella’s Christmas also offers a savory panettone, with semi-dried cherry tomatoes and pecorino. inspired by the Abruzzo cake, it is a pleasant alternative for those who do not like sweets and want to accompany it with a nice glass of Montepulciano. Noteworthy is the typical checked tea towel that wraps it, an original wrapping that tastes of Abruzzo. A flavor and aroma that will conquer you.

MIO by PIETRO D’AGOSTINO
Michelin starred Chef D’Agostino mango and peach for the 2024 panettone.
“It is extremely delicate and fragrant,” says Pietro, “we didn’t even have to go too far to pick up a basket of delicacies grown behind the house, which also give us the feeling of being in the Tropics.”. The orange peels are accompanied by raisins soaked in an excellent passito wine from Pantelleria.
From the rich undergrowth of Vulcan Etna, the typical yellow apples in a caramelized version with brown sugar and cinnamon, then softened by a white chocolate glaze, while wild raspberries are processed and immersed in dark chocolate, for a triumph of deliciousness.
You can reserve Pietro’s creations by sending an email to info@pietrodagostino.it and it will be sent directly to your home.

SOPHIA LOREN by Caffè Masulli
The legendary actrice is giving the joy of tasting her special panettone, made in collaboration with the famous artisan pastry shop ‘Caffè Masulli’, which has earned a prominent place in the sector, establishing itself on the national and international market. The pastry shop is located in Somma Vesuviana (Naples) on the edge of the rare orchards that produce the Pellecchiella apricot, which has a unique flavor because it is grown right on the slopes of Vesuvius.
The most iconic dessert of Italian Christmas, a product of the highest quality, obtained with a mother yeast that has belonged to the same family for 100 years. You chan choose betweem three versions: “Classic” with raisins and candied fruit., “Apricot”with the unique pellecchiella apricots from Monte Somma and “Coffee” (my favorite!)

I MARIGLIANO
Giovanni and Alessandro, are the founders of the company “I Marigliano”, an excellent confectionery company in San Giuseppe Vesuviano (Naples) Their desserts are steeped in childhood memories, happy moments spent with family. They manage to transform simple ingredients into creations that bring warmth to the hearts of those who taste them.
In 2022 he won a first prize at Re Panettone with an innovative leavened product, but he also goes strong on the classic
This year the two brothers offer a line of soft leavened products dedicated to traditional holidays, such as panettone , produced with sourdough passed down through generations and with carefully selected high-quality ingredients, just like everything produced by Marigliano.

DANIEL CANZIAN
Introduces MI.O featuring roasted orange paste, an iconic preparation of the chef, free of flavorings and preservatives, with a very low percentage of sugars, created in the kitchens of DanielCanzian Ristorante according to the classic Italian preparation and conservation method. In addition to that Daniel created MassaBon Panettone, from the Venetian dialect “too good”, which is characterized by a surprising softness, a delicate taste and a fruity aroma given by the roasted apricots; the fruit pulp, baked in the oven and worked just to guarantee a natural flavor, is enclosed in the alveolation of the dough and offers a delicate aroma to the product, as well as an extremely creamy consistency.
Chef Canzian advices to heat the panettoni in the oven at 160° for 5-7 minutes before tasting, in order to emphasize the sweet and natural fragrance of the fruit, making it even creamier on the palate.
Those desserts can be purchased online at the onine chef’s Boutique, or at his Milanese restaurant in Via Castelfidardo angolo San Marco at a price of €40.00 (1 kg).

 

 

 

 

testo e foto di Cesare Zucca

DAL DATABASE AL FORNELLO…
Flavio De Maio, romano della Garbatella, nella sua prima vita lavorava alla Datamat Spa: azienda di informatica in cui è rimasto per ventisei anni. Poi, l’illuminazione sulla via dell’arte culinaria con una vocazione incentrata sui piatti della tradizione romana. Il suo Velavevodetto approda al Testaccio di Roma, a cui segue Piazza dei Quiriti e infine a Milano, in Via Festa del Perdono, coadiuvato dallo chef Salvatore Marchese

Proprio a Milano, ho incontrato Flavio per un una simpatica intervista.

Buongiorno Flavio, domanda di rito: dove ama trascorrere il weekend Mi piace il mare e punto verso Fregene. la Calabria e in inverno Lampedusa, dove ho una barca. “Telavevodetto” nome curoso per un ristorante… Com’è nato ? Era già il nome del ristorante al Testaccio , ancora prima del mio arrivo . Per scaramanzia i nomi delle barche e dei ristoranti non anrebbero cambiati , ed eccoci a qua nel mio terzo “Velalevodetto” , questa volta a Milano.

Il suo primo ricordo in cucina? Il profumo del sugo che mamma Gisa e nonna Rocca cucinavano quotidianamente. Lei cucina a casa? Quando sono in vacanza. Mi piace restare sulla tradizione perchè ritengo sia un valore. Non sono contrario alle innovazioni, ma mi piace essere fedele alla classicità della nostra cucina romana che nasce da due poli: le famiglie che nel corso degli anni hanno modellato il piatto secondo il loro gusto e poi la cucina ebraica, base essenziale della cucina romana

Torniamo al menu. Un suo consiglio? Come primo i rigatoni con sugo di coda e i tonnarelli con sugo di involtini. Poi coniglio alla cacciatora, polpete di bollito,e la classica trippa alla romana.

Come contorno, le zuccine alla scapece, la caponata di melanzane e una tradizionale cicoria saltata in padella.

Per finire il nostro tiramisu, che va gustato “alla lettera”, tirandolo su dal fondo del bicchiere.

Flavio al Velavevodetto Via di Monte Testaccio 97, ROMA Telefono: 06 5744194
Velavevodetto ai Quiriti Piazza dei Quiriti 4/5, ROMA Telefono: 06 36000009
Velavevodetto a Milano Via Festa del Perdono 1, MILANO Telefono: 02 92863557

Testo e Foto di Cesare Zucca
(Italian and english version)

Oggi vi porto nel cuore di Roma, nel rinomato Largo Del Tritone, per scoprire un hotel davvero visionario dove straordinari elementi architettonici incontrano design innovativo e un mix coraggioso di colori e tessuti. Benvenuti a U-Visionary Roma, nuova “visione romana” di un viaggio da vivere nel presente, tra tradizione, miti e leggende, per proiettarsi in un futuro eterno per un’esperienza tra passato, presente e futuro. Tutto lo splendore di Roma da vivere dalla spettacolare terrazza che domina la Città Eterna.

L’hotel ospita il ristorante-bistrot Clementino, guidato dallo Chef Massimo D’Innocenti che vi invita a assaporare l’eccellenza culinaria della Citta Eterna, abilmente rappresentata dal passato e dal presente, rispettando le tradizioni gastronomiche romane e accendendole di sapori contemporanei.Ho incontrato D’Innocenti per una breve intervista

Buongiorno Massimo, perchè “Clementino”?
Per un discorso familiare e affettivo, infatti Clementino viene dal nome del papà dell’imprenditore che ha costruito questo magnico posto e che ha iniziato questa attività di ristorazione.
A proposito di ricordi, qual è il suo primo in cucina?
(sorride) Beh, devo sfatare la leggenda che sono nato tra i fornelli della nonna, bravissima cuoca. Il primo flash della cucina è stato proprio un innamoramento di quando avevo 20 anni. Appena finita scuola, ho participato a un corso culinario indetto dalla Regione, non avevo mai preso un coltello in mano, ma forse questa è stata la mia fortuna perchè sono entrato in un mondo totalmente nuovo e ho scoperto un mondo che mi è immediamente piaciuto.Un colpo di fulmine?
Esattamente! Pur non venendo da alcuna esperienza settoriale, è nata una passione che col tempo si è rafforzata, grazie anche alla convivenza con personaggi importanti della ristorazione romana e internazionale.

Dove ha iniziato?
Nel Ghetto di Roma, regno di una cucina davvero romanesca: cacio e pepe, il classico fritto, le animelle, la coratella d’abbacchio con i carciofi, la trippa alla romana, la caponata di melanzane, per poi passare a ristoranti importanti, quindi prediligendo metodi alternativi, sferificazioni, spume eccetera. Però dopo un po’ ho sentito bisogno di tornare alla base, con il bagalio e l’esperienza acquisita negli anni.

Qual è il concept di Clementino?
Ero annoiato da certe visioni un po’ eccentriche di alcuni chef.
Pur rispettando la loro espressione, penso che si sia smarrita un po’ la base: troppa televisione, giornali, internet, chef star, quindi abbiamo optato per un ristorante pensato per essere al servizio del Cliente, che abbiamo voluto posizionare al centro del progetto. Questo è un luogo di grande libertà sia per chi vuole spendere dieci euro sia per chi ne vuole spendere mille. La libertà è del Cliente, il sorriso fa parte della casa.

Dove ama passare un weekend libero?
Weeekend liberi… rarissimi. Se me ne capita uno, scelgo una città d’ arte. Il mio ultimo weekend libero l’ho passato a Firenze, un mordi e fuggi di arte e bellezza: la Galleria degli Uffizi e ritorno…
Come vede l’abbinamento arte-cucina?
C’è da sempre un’ attenzione da parte di grandi nomi, Marchesi e i tagli di Fontana, Bottura e i lavori di Picasso e Hirst oppure l’ “uovo apparente” di Pietro Leemann che ricorda Piero della Francesca, ma anche pittori e scrittori, come Pollock e le sue ricette ritrovate, Proust e le sue madelaines. Personalmente l’arte a tavola non è un argomento che mi si confà, preferisco apprezzarla nei musei.

Nel frigorifero di casa sua: sempre e mai...
Sempre frutta e verdura, mai prodotti e spezie etnici in generale, wasabi.
Cucina a casa?
Beh, se voglio mangiare… tocca a me, mia moglie non ci pensa proprio. Preferisco stare sul tradizionale, ma se ho qualche ospite mi piace inventare, usare la fantasia.C’è un piatto che preferisce mangiare su cucinato da qualcun altro?
Certamente, adoro la cucina di Emanuele Del Signore. E’ uno chef che è stato mio secondo per parecchi anni che ora è al timone del Twiga di Montecarlo. Amo la sua cucina fusion e il suo spettacolare spiedo laccato con miele, zenzero e salsa di soia, un piatto eccellente, che mangio solo da lui,
Se non fosse diventato uno chef…
Chissà, ho sempre avuto una grande passione per i lavori creativi dove la manualità è importante: dalla fotografia all’arte di tagliare i capelli.
(ride) Chissà, forse sarei diventato un ottimo parrucchiere…

Di certo la scelta di Massimo è stata una decisione vincente, la cucina di Clementino offre piatti che nella loro semplicità, destano quelle emozioni che solo le eccellenze della tradizione possono regalare.Clementino si trova nel U-VISIONARY ROMA HOTEL, Via dei Maroniti, 12, Roma

ENGLISH VERSION

ROME: Massimo D’Innocenti talks about Clementino

Today I take you to the heart of Rome, in the renowned Largo Del Tritone, to discover a truly visionary hotel where extraordinary architectural elements meet innovative design and a bold mix of colors and fabrics.
Welcome to U-Visionary Roma, a new “Roman vision” of a journey to be experienced in the present, between tradition, myths and legends, to project yourself into an eternal future for an experience between past, present and future. All the splendor of Rome to be experienced from the spectacular terrace overlooking the Eternal City.

The hotel hosts the Clementino restaurant-bistro, led by Chef Massimo D’Innocenti who invites you to savor the culinary excellence of the Eternal City, skillfully represented by the past and the present, respecting Roman gastronomic traditions and lighting them up with contemporary flavors.I met D’Innocenti for a short interview

Good morning Massimo, why “Clementino”?
For a family and emotional reason, in fact Clementino comes from the name of the father of the entrepreneur who built this magnificent place and who started this restaurant business.Speaking of memories, what is your first in the kitchen?
(smiles) Well, I have to dispel the legend that I was born in the kitchen of my grandmother, a very good cook. The first flash of the kitchen was actually a love affair when I was 20 years old. As soon as I finished school, I participated in a culinary course organized by the Region, I had never held a knife in my hand, but perhaps this was my luck because I entered a totally new world and discovered a world that I immediately liked.

Love at first sight?
Exactly! Even though I don’t come from any experience in the sector, a passion was born that has strengthened over time, thanks also to living with important people in the Roman and international restaurant industry.

From the menu of : Tripe, pecorino and mint meatballs

Where did you start?
In the Ghetto of Rome, the kingdom of a truly Roman cuisine: cacio e pepe, the classic fried food, sweetbreads, lamb offal with artichokes, Roman-style tripe, eggplant caponata, and then moving on to important restaurants, therefore preferring alternative methods, spherifications, foams, etc. However, after a while I felt the need to return to the basics, with the baggage and experience acquired over the years.

Tradition: Jewish-style artichokes

What is the concept of Clementino?
I was bored by certain somewhat eccentric visions of some chefs.
While respecting their expression, I think the basis has been lost a bit: too much television, newspapers, internet, star chefs, so we opted for a restaurant designed to be at the service of the Customer, which we wanted to place at the center of the project. This is a place of great freedom both for those who want to spend ten euros and for those who want to spend a thousand. Freedom is the Client’s, the smile is part of the house.

Asparagus, egg, granulated cheese

Where do you like to spend a free weekend?
Free weekends… very rare. If I get one, I choose a city of art. My last free weekend was in Florence, a hit and run of art and beauty: the Uffizi Gallery and back…
How do you see the combination of art and cuisine?
There has always been attention from big names, Marchesi and Fontana’s cuts, Bottura and the works of Picasso and Hirst or the “apparent egg” by Pietro Leemann that recalls Piero della Francesca, but also painters and writers, such as Pollock and his rediscovered recipes, Proust and his madeleines. Personally, art at the table is not a topic that suits me, I prefer to appreciate it in museums.

A classic mixed pasta with potatoes and provola

In your refrigerator at home: always and never…
Always fruit and vegetables, never ethnic products and spices in general, wasabi.
Do you cook at home?
Well, if I want to eat… it’s up to me, my wife doesn’t even think about it. I prefer to stay traditional, but if I have guests I like to invent, use my imagination.Is there a dish that you prefer to eat cooked by someone else?
Certainly, I love Emanuele Del Signore’s cooking. He’s a chef who was my second for several years and who is now at the helm of Twiga from Montecarlo. I love his fusion cuisine and his spectacular skewer lacquered with honey, ginger and soy sauce, an excellent dish, which I only eat at his place,
If uou hadn’t become a chef…
Who knows, I’ve always had a great passion for creative works where manual skills are important: from photography to the art of cutting hair.
(laughs) Who knows, maybe I would have become an excellent hairdresser…

Certainly Massimo”s choiche was a winning decision, Clementino’s cuisine offers dishes that in their simplicity, arouse those emotions that only the excellence of tradition can give.Clementino is located in the U-VISIONARY ROMA HOTEL, Via dei Maroniti, 12, Rome

di Cesare Zucca

(italian and english version)

Si è svolta nel magico scenario del giardino del’antico Convento Santa Maria di Stigliano (San Marco in Lamis) Gargano ,Puglia) l’ edizione 2024 di GRANI FUTURI, la kermesse dello studio , della ricerca e del gusto dello storico, protagonosta della tavola italiana e mondiale: il pane.Protagoniste le preparazioni di fornai, pizzaioli e chef tra arte, conferenze, dibattiti, cultura luci e musica per terminare con la spettacolare Cena di Gala “La condivisione del Pane”, evento nazionale, con i riflettori puntati sul pane utilizzato come materia prima principale dall’antipasto fino al gelato finale con una carrellata di fornai premiatissimi insieme a talenti pugliesi e di tutta Italia, giornalisti e influencers, chef stellati e molto altro.UN’OASI DI PACE DIVENTA L’OLIMPO DEL PANE
Abbiamo conosciuto il giacimento di biodiversità di laghi e lagune del Gargano, fra Lesina e Varano, tra sandali, catamarani e ostricoltura alla scoperta dei lieviti, passeggiate botaniche sulla via Francigena Micaelica,Non potevano mancare gli oli di oliva extra vergini del Gargano , giustamente chiamato “L’Oro del Gargano. Come riconoscerlo, degustarlo e abbinarlo ai meravigliosi pani” a cura di Sabrina Pupillo, tecnologa alimentare ed assaggiatrice. Gran Patron dell’evento è ANTONIO CERA (Ideatore di “Grani Futuri e promotore del“Manifesto Futurista del Pane”, il cui obiettivo è creare una cultura del pane in chiave sia gustativa che nutrizionale. Un manifesto che sottolinea la cura, il rispetto e la tutela delle caratteristiche vitali dei terreni agricoli, dove tutelare e sviluppare le diverse varietà e ne determina QUALI GRANI USARE, LA MOLITURA, LA TIPOLOGIA DELLE FARINE L’IMPASTO, LA LIEVITAZIONE, LA LAVORAZIONE, LA COTTURA E LA CONSERVAZIONE

SOSTENIBILITA’
In una tre giorni dedicata al “Fattore S”, binomio Pane – Sostenibilità: e come il pane sia in grado di fare rete e generare un cambiamento reale per rispondere alle sfide sociali, culturali e ambientali del presente. Attraverso degustazioni, percorsi tematici, laboratori ad opera di chef, fornai ed esperti del settore provenienti da tutta Italia, sono venute alla luce nuove conoscenze e metodi per e assaporare diverse scelte espressive aventi come unico comune denominatore il pane e la sua infinita poliedricità.

IL PANE E’ ARTE
Mi ha articolarmente colpito il dipinto “Cottura del pane” del pittore ottocentesco Anders Zorn, in cui il vero protagonista è proprio il pane e la sua preparazione. Una scena che sa di buono, di famiglia, di antico e semplice. Le donne di questa famiglia sono impegnate tutte a fare qualcosa, a prescindere dall’età. Mentre al Musée de beaux arts, Nantes, spicca il quadro Gustave Courbet, “Le vagliatrici di grano” Gustave Courbet,datato 1854 che descrive l’elegante movimento rotatorio della giovane vagliatrice, sinuosa e leggera, anche se si tratta di una scena povera che esalta il duro lavoro dei contadini, testimoniato dalla stanchezza dell’altra protagonista femminile. Il piccolo fanciullo intanto apre la madia per cercare se vi è rimasto qualcosa da mangiare.

ARRIVEDERCI A GRANI FUTURI 2025!

.ENGLISH VERSION

BREAD: History, Art, Taste, Sustainability, Recovery, Futurism and …”GRANI FUTURI 2024″

The 2024 edition of GRANI FUTURI, the kermesse of study, research and taste of the historic protagonist of the Italian and world table: bread, took place in the magical setting of the garden of the ancient Convent of Santa Maria di Stigliano (San Marco in Lamis) Gargano, Puglia. The protagonists were the preparations of bakers, pizza chefs and chefs among art, conferences, debates, culture, lights and music to end with the spectacular Gala Dinner “Sharing Bread”, a national event, with the spotlight on bread used as the main raw material from the appetizer to the final ice cream with a parade of award-winning bakers together with talents from Puglia and all over Italy, journalists and influencers, starred chefs and much more. AN OASIS OF PEACE BECOMES THE OLYMPUS OF BREAD
We have discovered the biodiversity deposit of lakes and lagoons of Gargano, between Lesina and Varano, between sandals, catamarans and oyster farming to discover yeasts, botanical walks on the Via Francigena Micaelica, to the extra virgin olive oils of Gargano, rightly called “The Gold of Gargano. How to recognize it, taste it and combine it with wonderful breads” by Sabrina Pupillo, food technologist and taster.The Grand Patron of the event is ANTONIO CERA (Creator of “Grani Futuri” and promoter of the “Manifesto Futurista del Pane”, whose aim is to create a culture of bread in terms of both taste and nutrition.A manifesto that emphasizes the care, respect and protection of the vital characteristics of agricultural land, where to protect and develop the different varieties and determines WHICH GRAINS TO USE, THE MILLING, THE TYPE OF FLOUR, THE DOUGH, THE LEAVENING, THE PROCESSING, THE COOKING AND THE CONSERVATION

SUSTAINABILITY
In a three-day event dedicated to the “S Factor”, the Bread – Sustainability binomial: and how bread is able to network and generate real change to respond to the social, cultural and environmental challenges of the present.Through tastings, thematic itineraries, workshops by chefs, bakers and experts in the sector from all over Italy, new knowledge and methods for savoring different choices have come to light expressive works with the sole common denominator of bread and its infinite versatility.

BREAD IS ART
I was particularly struck by the painting “Baking Bread” by the nineteenth-century painter Anders Zorn, in which the true protagonist is bread and its preparation. A scene that feels good, family-like, ancient and simple. The women of this family are all busy doing something, regardless of their age.While at the Musée de beaux arts, Nantes, the painting Gustave Courbet, “The Wheat Sifters” Gustave Courbet, dated 1854, stands out, which describes the elegant rotary movement of the young sifter, sinuous and light, even if it is a poor scene that exalts the hard work of the farmers, demonstrated by the tiredness of the other female protagonist. The little boy meanwhile opens the cupboard to see if there is anything left to eat.

SEE YOU IN GRANI FUTURI 2025!

 

Abbiamo incontrato Giovanni Rocca, titolare di una delle cantine più rinomate del territorio.
Personaggio davvero unico, schietto, grande lavoratore e degno rappresentante di una famiglia avventurosa che nei primi del ‘900 si avventurarono a  New York, Los Angeles, Argentina, dove è iniziata laloro  viticultura.

Una degustazione con Giovanni significa non solo scoprire i migliori vini della zona, ma anche i segreti di come servire e degustare il vino. Sapevate per esempio che il bicchiere va prima pulito con qualche goccia di vino, per evitare possibili residui di polvere? E che il tanto decantato “decanter”non è assolutamemte necessario? “Basterà aprirlo, svela Rocca, lasciarlo respitare per 15 minuti e il vino è pronto per essere servito”.

Tra i gioielli Rocca spiccano il Ravera 2018, mineralita. tannini eleganti, sentori di nocciolo, mentuccia , cuoi o e cacao , ideale con carni e formaggi, il Mosconi 2020, vi porterà in una suggestiva passeggiata nel bosco dopo un acquazzone, sentori di legna agnata e muschio, perfetto con i tradizionali tajarin
Ho apprezzato il suo Barbera d’Alba e il Dolcetto Vigna Sant’Anna, accompagnato da un bocconcino di salsiccia cruda.

Welcome to the western part of the province of Asti, between the Tanaro river and the steep Moscato hills, characterized by a predominantly hilly landscape, enriched by historic villages including Moncalvo, Grazzano Badoglio, Montemagno, Vignale, many small pearls in a sea of hills and wine-growing landscapes which have become a UNESCO world heritage site, featuring places of art such as Palazzo Alfieri, the Risorgimento Museum, Palazzo Mazzetti.

In Castagnole Monferrato (Asti) in Piedmont, Italy, we discovered the Montalbera farm, a suggestive structure which, in addition to the production of excellent wines, offers a showroom for wine tastings, relaxation rooms, yoga sessions in the barrel room, swimming pool and jacuzzi overlooking the vineyards.

All around triumphs a true amphitheater of vineyards where many varieties of wines are born (Barbera d’Asti, Grignolino, Viognier, Monferrato Nebbiolo) and “last but not least” the Ruchè docg, a red produced from an indigenous vine, reborn thanks to the research of Franco Morando whose the most selected particles such as Ruché LACCENTO and Ruché LIMPRESA are processed 12 months of wood to obtain the Docg.i.

For three generations, the Morando family has been passionately dedicated to the fruit of their vineyards, animated by a production philosophy that puts wine at the center of everything, enhancing the peculiarities of the vineyards and enhancing their personality. It all started in the 1980s, when the family began (and continues) to acquire land in addition to the current 175 hectares.Thanks to them, the rebirth of Ruchè took place, a red produced from an indigenous vine of the same name typical of eight countries and other varieties (Barbera d’Asti, Grignolino, Viognier, Monferrato Nebbiolo)

Here is an extremely elegant, silky, warm wine on the palate, with a great balance that reflects the international taste of the modern taster and attentive to innovative pleasures, matured in steel tanks and subsequently bottled positioned horizontally at a controlled temperature, Ruchè is a wine with an unmistakable character with a bright garnet red colour, pleasant floral hints of rose and violet, fruity notes of apricot and the spiciness that emerges with evolution making it immediately recognizable in the glass

La Sponda Bresciana del Garda  can be a perfect weekend for those who love nature, history, art and good food. Lovers of food and wine tours and gourmet enthusiasts will find fantastic dishes both in the traditional menus and in the re-edition of centuries-old recipes. 70 km of coastline and 20 km of hinterland await you, where ancient traditions, stories of real life, unique products linked to companies that have been handed down recipes, advice and… exquisite dishes at the table for generations are concentrated.

The Sponda Bresciana halfway embraces the western profile of the great lake mirror, scattering it with landscape beauties, cultural heritage and food and wine excellences, which testify to the union between the products of the earth with the rich quantity of refined lake fish, including pike, whitefish and bleak, here traditionally eaten in brine..

The production of wine and oil is remarkable, one of the leading producers is Perla del Garda whose ambitious idea was to bring the vine back to the morainic hills of our farm. We find Trebbiano di Lugana or Turbiana, Sauvignon, Riesling, Chardonnay and Incontro Manzoni as well as the white wine varieties. Rebo, Merlot, Cabernet Sauvignon represent the types of our red grapes. The harvest is carried out exclusively by hand, selecting the bunches and placing them in small boxes which are quickly brought to the cellar.a.

It is no coincidence that the famous Michelin Guide chose Franciavorta to present all the starred restaurants in 2022, signing a profound sharing in terms of food and wine enhancement, and a sustainable environmental approach, crowned by Consorzio per la tutela del Franciacorta

On the green transition front, Franciacorta has been able to perfect a viticulture leader in sustainability, champion of an agriculture careful to minimize environmental impacts and improve functional biodiversity within the vineyard ecosystem.

Did we say ‘Franciacorta’? … In the heart of this eno-generous land, we find the Azienda Agricola Mirabella Franciacorta which since 1979 has been producing wines that are unique in character, typicality, naturalness and quality. Teresio Schiavi, heart and founder of Mirabella and his sons Alessandro and Alberto, have always been champions of sustainability, closeness to man and his well-being. Mirabella was among the first companies to embrace organic viticulture (Valoritalia certification) a concrete sign of civic and environmental sensitivity

The last jewel by Follador Prosecco dal 1769 is called FOSÉLIOS Millesimato Brut D.O.C.G. Brut D.O.C.G.

Vegan Friendly, fresh and pleasantly savory sparkling wine, decidedly fruity with clear notes of green apple and pear with delicious floral notes on the finish. The audience of young people has been thought of, to whom a further touch of originality is dedicated. in fact, the label offers a surprising luminous effect …. If exposed to LED light: the Follador logo and the name of the wine “light up” to help make the moment of the toast even more festive and engaging As a hymn to light, conviviality and youth, the term Fosélios merges the Greek noun Phos (“Light”) with Eliosche “God of the Sun”.

Cinque Terre, a a short piece of the Ligurian coastline, just West of the border with Tuscany.
Monterosso, Vernazza, Corniglia, Manarola and Riomaggiore are five multi-colored borghi (villages) overlooking the Mediterranean Sea. They are pretty close to each other, a few minutes distance by car or train. Better yet, a boat, weather permitting, will take you back and forth, making an unforgettable five stop mini cruise. If you like to hike, you can also reach them via a beautiful trail and enjoy spectacular sea views.

. White Wine Cinque Terre, the famous white wine of the area that requires mountaineering skills to be produced, given the steep slope on which the grapes grow. facing the sea .

Sciacchetrà, it ‘s time to toast!
Imagine: a secret bottle kept in the cave for years (sometimes more than 30). It is the rich and velvety wine called sciacchetrà. This ancient treasure is resurrected on the occasion of a wedding as the greatest gift the groom’s family can offer to the bride’s family. I had the privilege of opening a bottle that was over 10 years old. Intense color, from golden to amber shades. The taste is a fruity and floral bouquet reminiscent of a Mediterranean garden: hints of dried fruit, apricot jam, nectarines, vanilla, chestnut honey and spices.

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For generations, the Ciociaria companies have been producing sheep and goat cheeses, grazing animals, farm animal rennet. Among the most delicious are Caciofiore, Pecorino di Picinisco, Conciato di San Vittore, the Marzolina slow food presidium. To accompany a “pecorinoso” dish, nothing better than a glass of the vigorous cabernet produced by Masseria Barone, in the heart of Ciociaria, both the gold Atina “Ricucc” and the Riserva “Marcon”, with their hand-painted label, are perfect companions. journey of Lazio dairy excellence.

Il Cabernet Sauvignon it has been cultivated, since 1860, on the sunny hills that frame the historic center of Atina. After careful harvesting and manual selection of the best grapes, an accurate vinification follows from which this elegant and powerful wine is obtained. A patient aging in French oak barrels allows the development of a complex and intense aroma. Brilliant red with intense garnet reflections. The taste shows sweet tannic notes in balance with a structured and persistent body.

Monferrato is a land made up of beautiful hills (a UNESCO World Heritage Site since 2014), villages, castles and great wine traditions. Few kilometers away are the Turin-Milan (Chivasso east exit) and Turin-Piacenza (Asti east exit) motorways. Of course, to crown the weekend, it is essential to enjoy the gastronomic delicacies of Monferrato. Among the great classics of the Piedmontese tradition, not to be missed, given the favorable season, the tasting of the prized white Alba truffle accompanied by “noble” wines

In the scenic Vigna della Pieve in Cocconato, in addition to Stradivario, the grapes for Thou Bianc, surprising Piedmontese Chardonnay, Sauvignon Relais Bianc and Albarossa are produced. The Barolo Docg Bava and Langhe Nebbiolo are born from the Castiglione Falletto farmhouse in the Langhe, in the province of Cuneo, in the heart of the Scarrone cru. The Piedmont aromatic herbs have always been in the Bava tradition: in particular Malvasia, (Rosetta and Malvasia Rosé), Moscato d’Asti and Ruché di Castagnole Monferrato.

Among vineyards, suggestive villages, sanctuaries of ancient devotion and castles dating back to the 10th century, you will discover the Valtènesi famous for the beauty of the lake and hilly landscape and for the production of rosé wines, whose the characteristic grape variety and great heritage is Groppello. Doc Valtenesi is the wine, a modern and innovative expression of the Garda winemaking tradition, the sales of the first bottles of “Valtenesi” Chiaretto began on a truly romantic date: February 14, 2012, Valentine’s Day. In fact, it is easy to fall in love with this delicate but also seductive rosé …

Just as in the 19th century it happened to the Venetian senator Pompeo Molmenti who, in addition to being a historian and art critic, was also a capable winemaker and agronomist. Pompeo had married a noblewoman who owned a villa in Moniga surrounded by 15 hectares of land. there, among the vineyards overlooking the great lake, Pompeo began to try his hand at the production of Chiaretto, a delicate wine with spicy aromas, enchanting color, excellent balance. and intense fruity notes, excellent when accompanied by savory first courses, fish, meat and medium-aged cheeses.

Chiaretto is nicknamed “the wine of a night”; a name that derives from the personal vinification system put in place in an operation that takes place over the course of a single night, by each producer and which gives each individual Chiaretto a unique color, scent and fragrance.

Il Consorzio Valtènesi Riviera del Garda Classico, promoted by the enterprising Jury Pagani, it protects the cultivation and production of this rich variety of red and white wines that blend harmoniously with a landscape of great charm, among hills, olive trees and lush Mediterranean vegetation.

The excellent combination of Chiaretto with dishes based on lake fish and extra virgin olive oil (all produced in the Garda area) and the intrinsic beauty of the hills of Lake Garda stimulates beautiful trips on the lake. It is no coincidence that “Italia in Rosa”, the largest Italian event dedicated to rosé wines is right here in the precious setting of the castle of Moniga del Garda. http://www.italiainrosa.it

Bevi un bicchiere! Have a glass!
In addition to tourism, wine production also has an important economic activity. In June, Menfi hosts Inycon (ancient name of Menfi), a three-day marathon, full of food and wine workshops, showcookings by Sicilian chefs, visits to wineries, walks through the vineyards, even on horseback or by bicycle. , the square hosts numerous wine tastings with the production of local vineyards, including Planeta, Settesoli, Donnafugata and Mandrarossa.

Welcome to Menfishire!
In September, Mandrarossa hosts the Vineyard Tour, an event that crosses this territory renamed ‘Menfishire’. Food and wine tastings, sports activities and excursions through unspoiled nature, give the thrill of exploring an area full of surprises. The harvest, open to all, continues with the technical tastings and activities included in the program which ends with the joy of dancing in the pine forest with live music, sipping their wines.

Weekend in Forlì … and beyond!
Forlì is one of the largest cities in Romagna, it has a privileged position in the region and is located near national parks and the splendid Adriatic coast.

Few kilometers further, You discover a small world that could be the perfect destination for a happy, sweet and … a little tipsy weekend!. Welcome to Poderi dal Nespoli, in the Bidente Valley, on the Forlinese hills at about 177 meters above sea level. An area that connects the Apennines on the border with Tuscany to the Romagna Riviera. They are excellent soils for the production of high quality wines, in the spirit of this generous, tasty and welcoming land.

Wine and chocolate
The Gardini brothers have cleverly brought together wine and chocolate by creating a line of pralines and spreads that wisely allow to bring together wine and chocolate that will be the protagonists of the next “Goblets and Cocoa” tasting-event promoted by the Strada dei Vini e dei Sapori dei Colli di Forli and Cesena and hosted by the Balducci and the Ca’Ross farms as in his famous praline of which we ‘stole’ the recipe …

Which Sangiovese to pair?
Guido Gardini suggests the Teluccio di Poderi dal Nespoli, a Sangiovese from overripe grapes produced from a vineyard that has its roots in four generations of Romagna, who have deeply believed in their territory and in its fruits, enhancing its production through constant research and improvement.

Teluccio is the result of the traditional vinification of grapes left to partially dry on the plant, delaying the harvest. Ruby red color, notes of jam, blackberry jam, chocolate, roasted coffee and sweet spices. A soft and enveloping wine in its balanced sweetness. A concentrated and rich taste, which make it an excellent meditation wine. To be served at 14-16 ° C.

Mandrarossa, Sicilian wine excellence with its wines born in “Menfishire”, the territory of Menfi and in the 2 selected districts, for a production that ranges from classic wines to an intense variety of new wines, some of which are unique for the Sicilian landscape. three Madrarossa excellences We pass from the classic and popular Grillo, the Sicilian white par excellence, fresh and young, with hints of citrus and prickly pear that immediately recall the atmosphere of the real Sicily, to Grecanico Dorato, with an intense scent of orange blossom, lemons and cedars to chiccherie such as the Chenin Blanc Brut obtained with the Charmat method from Chenin Blanc grapes which, with its freshness, enhances all moments of celebration and conviviality. Sapid and elegant, with a long and persistent finish, it invites you to experiment with new combinations. Let’s toast!

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

TENUTE PERDARUBIA
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
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TENUTE PERDARUBIA

Prosecco Follador 1769… on the road

Posted on August 7, 2021

The special Truck dedicated exclusively to sparkling wines, signed by Follador Prosecco dal 1769 and conceived by Massimo Morelli with Nicolò Barbisotti, is on tour!
Fun and a desire for lightheartedness will be the common thread of the journey in stages destined for the major Italian Street Food Festivals, where you can taste the spearheads of the historic Venetian company.
Among the main proposals are Cru Torri di Credazzo, DOCG Extra BrutXzero, DOCG BrutNani dei Berti and Prosecco DOC RoséLaelia, accompanied by delicacies studied ad hoc to enhance their aromatic characteristics. All paired with great gastronomic proprosals

I choose a refined sparking Valdobbiadene prosecco:
the Cru “Torri di Credazzo”MILLESIMATO EXTRA DRY-
Brilliant straw yellow with greenish reflections. Very fine and persistent perlage.
Elegant to the nose, with hints of apple, peach and rose petals. Excellent aperitif and with fish-based first courses and seafood

Here when to find the “Follador Food Truck“and its gourmet proposals
Marina di Massa (9-11 August)
Comeriodi Busto Arsizio Park (3-5 September)
Sesto San Giovanni Crane Bridge (24-26 September) ).
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Follador Prosecco dal 1769
Sparklin’ Wines on the raod

What In the glass??
Certainly a Bianchello del Metauro, a white white produced in the Marche with the Biancame and long white Malvasia vines, It is a precise, young and versatile wine, with a straw yellow color and a dry, fresh, pleasant taste of wild thyme, a disc of chocolate 90% and black truffle compote

The Bianchello d’Autore Projet is from the union of some historic producers of Bianchello Metauro DOC and has been entrusted to the experience and professionalism of a careful choice of nine local producers, whose labels bring to the table a wine that can accompany with harmony the most varied dishes, especially those of fish, including a true icon of the Marche cuisine: the brodetto.

Great ending!
The brodetto, a dish born on board fishing boats as a soup of “poor fish”. A super mixture of mazzole, monkfish, dogfish, weever, ray, boccaincava, St. Peter’s fish, mantis shrimp, cuttlefish, redfish were cooked with oil, onion, tomato paste and vinegar.

Oscar nigh: “And the Oscar goes to….”
Well, I am not sure who is going to win… For sure I know that a well deserved award honor the extraordinary Northern California winery “directed” by Oscar Winner FRANCIS FORD COPPOLA who will celebrates THE 93rd Awards WITH TWO LIMITED EDITION WINES IN GOLD BOTTLES, PRODUCED BY BOTTEGA S.p.A. “The Family Coppola 93rd Awards’” limited-edition bottles themselves have been produced by Bottega Spa and feature a mirror gold color exterior. Each bottle was crafted as a symbol honouring the significant talent, passion and hard work achieved throughout the entire film industry.

The Francis Ford Coppola Winery wines selected for the 93rd Awards are a Chardonnay , extraordinary Northern California winery,and a Cabernet Sauvignon, both coming from grapes grown in Sonoma County, From the friendship between Francis Ford Coppola and Sandro Bottega is born an exclusive golden bottles have been produced by the Bottega S.p.A. winery in Bibano di Godega (TV), which for years has been developing an exclusive metallization process, thanks to the mirrored gold colour becomes “glass,”, a patent recently recognised also by the Court of Appeal of Venice.

The Lungarotti wineries, symbol of enological excellence, started by Giorgio Lungarotti, pioneer of modern Italian oenology and founder of the company of Torgiano, a small village a few steps from Perugia, a passion that continues from generation to generation and that counts 250 hectares of vineyards,

Since 1962, the workhorse of the Lungarotti cellars is Rubesco, a red with a balanced body, Sangiovese and Colorino grapes, ruby color, spicy aromas with strong references to pepper and sweet tobacco and a background of red and violet jam.

•   Which good wine to combine with a strong, peasant and robust cuisine

Among all the red grape varieties, Pinot Noir is universally considered one of the most difficult and, at the same time, one of the most fascinating. It took several years before courageous producers capable of tackling the noble grape variety arrived on the horizon, dedicating all the necessary care to it both in the breeding phase and in the vinification phase.

Undoubtedly this wine maintains its austere Nordic elegance by adding an amazing Mediterranean note in the excellent Pinot Nero Nemas 1 ° which comes from the vineyards of Agricola Gori in the Guyot hills. In the mouth it reveals all its elegance and complexity with fruity notes supported by a fine tannin that makes it austere but pleasant to taste 

A wine to pair?
PLAN Friulano from the Rodaro winery, of which Paolo is the sixth generation of winemakers in his family. A native white, straw yellow tending to greenish. Dry, fresh, velvety with a slight hint of bitter almond with an intense fragrance reminiscent of wild flowers, chamomile, Golden apple and Kaiser pear. Ideal pairing with local excellences: Montasio cheese and San Daniele ham.

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Testo e foto di Cesare Zucca

Benventi nel mondo LEGÙ®. , dove la tavolozza spicca per colore, aroma e sapore.

Ecco alcuni dei protagonisti della Cucina LEGÙ®. … Ho detto alcuni perchè non mancano sorprese e new entry nella cucina . di  Fondata da Monica Neri che con creatività, studio e passione ha dato vita a LEGÙ®. Con un percorso formativo specifico (dall’alberghiero ad una laurea in Economia del sistema agroalimentare) ha scoperto il mondo dei legumi, le loro incredibili proprietà e le declinazioni in cucina, abbinate a prevenzione e salute. da anni vive l’impegno di valorizzare i legumi nell’alimentazione contemporanea.Partiamo dalla pasta…
Una pasta 100% legumi e sottolineo 100%. Tra l’infinita scelta dei formati citerò le eliche, le penne, le lasagne tutte ai quattro legumi. Non posso non citare gli intrecci di quattro legumi, spiruIina e miglio e i sinuosi gigli al sorgo, fagiolo nero e grano saraceno una pasta definitivamente design.  Ah dimenticavo la mia adorata pastina a quattro legumi, una fiaba…

Una produzione che, attraverso la ricerca e la passione, offre soluzioni naturali e gustose per uno stile di vita più sano e sostenibile.
Ne fa da testimone la strepitosa MISCELA LEGÙ® di farine di legumi italiani che può  essere usata in sostituzione di uova per pancake, muffin, pasta frolla, maizena e altri amidi per addensare creme, colla di pesce o agar agar per budino e panna cotta, farina di cereali nelle più classiche ricette italiane..