Sheraton Hua Hin Pranburi Villas. Kick back away from the crowds in luxury

by Phlilip Sinsheimer
Photo:Cesare Zucca

 

 

 

 

 

 

 

 

 

 

 

Thailand.
After a few days in Hua Hin city,
I checked in for 2 nights at the Sheraton Hua Hin Pranburi Villas about 30 minute drive south in a super quiet locality called Pranburi.

 

 

Even though unlucky with unexpected rain, the stay was just fantastic.

The villas are super spacious, comfortable and private.
Didn’t use the private pool to cool off from the sun, but after a long relaxing hot bath in the outdoor tub.

The food was awsome: just loved the breakfast buffet with various both Thaï and Western treats. Not the widest variety ever, but no one should be frustrated and everything was top notch. Who needs 90 items if half of them are disappointing.The à la carte menu of the restaurant with ocean view had me have the best Thaï food so far: true flavors with excellent ingredient sourcing. Loved the local Pranburi squid, partially sun dried for a great flavor and texture.

Killing time inside the villa, reading, watching TV, catching up with email left no time to boredom. The staff just couldn’t be nicer and professional.

Stepped out the resort to have a long walk along the ocean. The beach has been washed out on large portions, but discovered abot 7km South a beautiful beach.
Just outside the resort I had my favorite foot massage ever at Mali massage for a mere 300 Bahts. In the village great moment on a terrace with a Leo Beer and snacks.
Everyone in town seems relaxed and someone offered a free ride back to the hotel.
Loved that place.

TIGER’S EYE: when passion for the local meets global artistry…

Text: Philip Sinsheimer
Photo: Philip Sinsheimer, Cesare Zucca

 

 

 

Many foreign chefs seem to flock to Phnom Penh, Cambodia’s capital and we were not going to miss going to the trendy and much talked about Tiger’s Eye, the latest restaurant of South African chef Timothy Bruyn.

 

 

 

 

Both lauded by personal and professional contacts, Cesare and I managed to get a table in this rather small and intimate, modern and quietly sophisticated venue. Let’s be honest, visiting a star chef restaurant is always a thrill and, unfortunately, often somewhat a disappointment? Is it because the expectation is too high? Or simply because the marketing generated by fame trumps the soul of the cuisine, as if the personality of the chef in the limelight overshadows the distinction of the plate. Well, in all honesty, this is NOT the case at the Tiger’s Eye.

Timothy is a truly passionate and involved young chef and he personally delivers each of his creations to the table with just enough explanation to satisfy the curiosity without giving a self-serving description of his genius idea. Young, handsome, humble… and talented, the fame is justified. He managed to achieve what is truly difficult: creating “fusion” dishes, using local ingredients and bringing them into a very personal, delicate highlight.

 

 

 

 

The eyes are ravished with the delicate balance and precision of the composition .
Cured fish first course, expertly cooked duck breast with red curry were clear salutes to khmer cuisine.

 

But the chef follows his love of fine food to wherever his heart goes. One thing remains constant, the attention to the sourcing of the products.

 

 

 

 

 

 

 

 

 

 

 

 

Timothy goes local whenever possible. He was kind enough to take me on a dazzling tour the next morning of two of his favorite markets knowing all ingredients and saluting the vendors he works with talking in Khmer .

 

 

His involvement in the local community is genuine and heartfelt. When he can’t find the quality he expects at his footstep, he’ll go a little further. The best mozzarella he found is made freshly in Siem Reap and the best oysters he found come from Vietnam.

 

 

Sensible fusion, not confusion.
For wines, his home country is well represented and we enjoyed a beautiful South African Chenin Blanc for the opening of our tasting menu. For the reds, I was wowed by the excellent and well priced Château Haut Saint brice, Saint Emilion Grand Cru which went so well with the duck. Hipsters will also appreciate the wide selection of beers.

Italy: welcome to ROMAGNA, where people love to host …

Unsinkable promoter Roy Berardi and Fausto Faggioli, organized an educational press tour featuring Italian and international press members such as Australian Desmond O’Grady, Alabama’s Pauline Fitzgerald, Chef/Author Philip Sinsheimer from Los Angeles, Silvia Donnini from Milan and me, from…everywhere in the world!
Our base was Fattorie Faggioli  at Borgo Basino, on the heights of Cusercoli,
There we were welcomed and pampered by the Faggioli family with the proverbial warmth and empathy of Romagna
. For a Non Touristy Tourist like me, this place was heaven, far from noise, cars, immersed in a peaceful green valley. I was feeling the quality of life, in s natural environment that contributed to the health of its spirit and body.
Mountain trips are provided, among herb gathering, hay baths,
healthy sauna with herbs and mud bath.
Here rooms are cozy, there is a nice swimming pool.
The spectacular food are made by fresh products cultivated on the premises, totally
home-made, healthy and delicious with prices definitely affordable
In addition to that  the Faggiolis organize an internship for workers and future experts.
Our group was taken around to visit local borghi (little historical villages) and to acknowledge the identification of identity and biodiversity, of a territory that is now actively engaged in the tourism development of the new “Destination Romagna”. that I consider the most genuine, deep and sincere Region in Italy, where nature, history, wine and food and wine relate to roots, memories and traditions.
We started visiting Ravenna discovering of the quirky “Hospitality Shops” of the historic center and participating to a Happy Bio  meeting by the sea hosted by the Regional Advisor To agriculture
delightful Mrs. Simona Caselli.
On the second day, Alberto Zattini, took us to the grandiose Piazza Saffi in Forli,
then we moved In Bertinoro, where we met Tourism Concil Mirko Capuano,
Lunch  (with a spectacular view)  at Osteria Cà de Bè
 
I loved their hand made fresh pastas. especially the passatelli in brodo,
followed by tastings of  delicious rabbit with vegetables and roasted pig, 
to end with the famous latteruolo
a signature dessert
created by iconic 19th century chef
Pellegrino Artusi
                                                                                                                                           In Predappio, Mussolini’s birth place, we were welcomed by Mayor Giorgio Frassineti, we ended the day at the vineyards of the Poderi da Nespoli and the visit to the wine cellar. Quite a journey …so Roy decided to give us a relaxing morning at the  Emi and Gianmarco Rossi‘s Terme di Fratta, a luxury hotel with an equipped spa that blends wellness, beauty and health.
The next day we moved to the Ridracoli Dam, taking a suggestive sailing around the lake at the edge of the great National Park forest. In the hamlet of Santa Sofia, then, walk with the councilor Ilaria Marianini to discover the the  River Bidente outdoor sculpture park, curated by Renato Barilli and Claudio Spadoni. Gran finale In Pianetto di Galeata with a succulent dinner at Osteria La Campanara
authentic testimonial of the Romagna gastronomy.
I finally had the traditional tripe with tomatoes, among pastas and excellent Sangiovese and Albana the masters of local winery.

 

 
For the next two days, Philip and I went to the close Forlimpopoli the city that every year pays a tribute to its most illustrious citizen Pellegrino Artusi, the acknowledged father of  modern Italian cookery, Pellegrino was born in 1820 in Forlimpopoli. He was a succesful businessman, became a wealthy man and, at age 45, was able to concentrate full time on his passion: the home cuisine. He loved to search, ponder recipes and have someone else cook his experiments. After long research, he narrowed his findings to 790 favorite recipes that he collected in a manual called “La Scienza in Cucina e l’Arte di Mangiar Bene” (“The Science in the Kitchen and the Art of Eating Well”).
The city celebrates Pellegrino hosting the Festa Artusiana, a tempting feast where  from now till June 2th,  from 7 p.m. to midnight, the historical city center changes into a “town to be tasted.” The big castle dominates the borgo, where courts, alleys, streets and squares have names of recipes from Artusi’s book.
All the best restaurants and the street vendors in the area are invited to participate and include in their menus several of Artusi’s specialties.
For nine evenings, Forlimpopoli becomes the capital city of “Eating Well,” thanks to the partnership with Casa Artusi, the first Italian gastronomic center devoted entirely to traditional home cookery. Casa boasts a library, a museum and a school that teaches practical courses both for food lovers and professionals wanting to learn how to improve their skills.
We had a wonderful Artusi dinner in the Casa’s restaurant. tarting with a  traditional welcome small carrot soup,
then the famous tortelli , stuffed with ricotta cheese and fine spices,followed by paccheri pasta with duck ragu and beef with cloves and white beans, to end with an almond chocolate dessert with zabaione cream.
Yummy!!
To welcome Philip, Laila Tentoni, Casa Artusi Director set up a fresh pasta making class , coached by Carla Brigliadori  head teacher of the Artusi cooking school…not only … but
also accurately supervised by a local Marietta ( the name is from Artusi,s assistant) and the attentive eye of Alberto Capatti, considered the top connoisseur of the Artusi cuisine.
So, if you want to feel welcome…put Romagna in your next vacation agenda.
              A region where people love to host, eat, drink and love tobe merry …

PHNOM PENH, luxury, comfort and gourmet food at the INTERCONTINENTAL HOTEL


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’

 

 

 

 

 

 

What else do you want?

A good meal, well, that we had, check, check!

 

 

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.

Caserta Region, Italy: a beautiful journey to the Villa

 

 

 

To celebrate their wines, Villa Matilde owners Maria Ida and Salvatore Avallone, invited distributors, buyers, bloggers to spend a wonderful time in Cellole, in the Caserta Region,

 

 

The location boasts a wonderful vineyard, a restaurant, a swimming pool, several bedrooms and, of course, good wines and delicious specialties from a traditional or revisited cucina napoletana.

 

We were all invited and the Villa looked really festive.

 

 

 

 

 

Actually the celebrations started the night before, indulging in a luscious dinner in the terrace of the five-star, overlooking the beautiful bay, unexpectedly lighten up by fireworks.

 

 

 


There I met Mr. Avallone. and his team among other journalists and several wine distributors from all over Europe. During the all event, guests were invited to try the wines.
I loved the golden and soft Falanghina Roccamonfina 

a  sophisticated fruity white that brings hints of pineapple, banana, yellow peach to rose and sage a great glass to star you meal , served with appetizer , light dishes, fish and white meat.

Then the Mata Rosé, elegant sparkling wine obtained from one of the oldest and noble native Carnation vines, the Alleanic.

 

 

 

 

 

 

 

 

 

 

 


My
special applause goes to Terre Cerase Rosè, (I have to confess:I had 4 glasses) with a floral the bouquet of morello cherries, black and red wild berries, plus delicate hints of spices, ideal with fish, poultry, veal and making an outstanding paired with bufala mozzarella.

 

 

 

 

Last but not the list the reason why we all were there. We were graciously invited to Celebrate the king of the Villa, His Magesty Falerno del Massico, a red wine famous in literature and history is a blend of aglianico and piedirosso; the clusters are carefully quality-selected from the hillside vineyards on the San Castrese estate growing on the slopes of the extinct Roccamonfina volcano, in the province of Caserta. Showing a deep red, its intense, rich bouquet is brimming with fragrant sweet violets, cherries, blackberries, and raspberries, finely balanced in all teir components. The “Falerno Party” started with the Exclusive Ceremony of opening and tasting Falerno del Massico aging in Amphora:
What an entertaining show! Fabio Gennarelli (Wine Making Director) opened one of the “Phitos” the traditional clay Amphora used exclusively by Villa Matilde, followed by an a unique sensing experience: the Vertical tasting of Falerno del Massico Vigna Camarato spanning from 1995 to 2010.  A parade of eight glasses where every “millesime” was telling his own story.

 

 

 

 

The outdoor lunch featured delicious seafood bites(I had to video some) and the one and only pizza fritta, freshly fried and stuffed by the expert hands of the Chef from “La Masardona”.

 

 

 

 

Not to mention the final dinner stuck between tradition and  innovation, created by the chefs of
Taverna del Falerno
and the “Grand Hotel Parker’s 5 Stars Restaurant”  pairing their dishes with the new Villa Matilde baby born:

sparkling Spumante Mata Falanghina, with its warm golden reflections and a fine and elegant perlage, thanks to the long stay on yeasts. Just put your nose to the glass to feel delicate scents of ripe fruit mixed with hints of yeast and crust of bread. The taste is fresh, elegant and harmonious, with acidic and intense fruity notes typical of the Falanghina, which are accompanied by pleasing sensations.
A dinner that brought
the culture of food of Napoli and Campania.ending with a nice souvenir that anyone who is a little superstitious would have love it . A little red corn, mounted on a Villa Matilde cork, a traditional “Good Luck”
for the Neapolitan people.

 

 

 

 

 

 

 

Sicilian oranges conquer USA

This year the NY Summer Fancy Food will smell and taste of Sicilian oranges…

In the Level 3 at Booth 2220 the annual event will host for the first time Mongibello, the new red Sicilian orange juice  by Oranfrizer, with a name inspired by Etna Volcano.
The product will participate in the Italian Food Awards USA 2017, is thought and dedicated only to the American market.

Over the Ocean, the company exports non-sourced juices for 20 years, with the launch of Mongibello and targeted communications strategies to propose new sales channels.I tried it and I lived it! No concentrate, it tastes like a real just squeezed fresh orange..

 

 

 

The NY Summer Fancy Food Show is the best specialty food industry trade event in North America, from June 25t till 27th ,

 

 

                 If you will be in NY, do not miss to tray this nectar of Sicily !

 

 

Not to be missed: the one and only ELEPHANT BAR in Phnom Penh

Phnom Penh by night: legendary Elephant Bar leads to other delights…

By Philip Sinsheimer
Photo. Cesare Zucca

The team of the Raffles Siem Reap, engaged us to pay a visit to a real jewel., located in their sister property in Phnom Penh, I am talking of the historic Elephant Bar,

a place that exudes the charm of old school luxury. Not only do the walls spoke of history but, the service evokes a tempo of another time, a pace where the demands of productivity are not part of the game. Not to say we waited a long time for our cocktails, we waited just the right time for it to be made to perfection!
The signature cocktail is the Femme Fatale,
created for Jacqueline Kennedy during her 1967 visit in Cambodia.

 

The bar boasts a selection of 54 hand-picked gins and among the most recent offerings you can pair your libation with a spoonful of Giaveri caviar from Italy for a very friendly $5.

We were hosted by the young French F&B manager of this legendary institution,
Thomas Bianco.

 

We hit it off immediately and Thomas offered to meet with me the next night for a night in town. What a treat! We met with his charming Cambodian wife and I got to experience the best true khmer cuisine at their favorite restaurant, Kravanh, located at 112 Samdach Sothearos Blvd,
Simple, yet lovely decor with soft lighting (pic below), great service, nice wines and yes, a real gastronomic adventure at an affordable price. The “phlear trey” traditional marinated raw fish salad tossed with a variety of fresh herbs was incredible, definitely one of the best dish of my entire stay in Cambodia.

 

 

 

 

 

 

 

The evening ended in a fun and lively bar, Chez Flo, located at 308 St 308, Phnom Penh, in the trendy Bassac lane area. Cocktails were impeccably executed by a young and hip bartender who really knew his stuff. Thomas had him create on the spot a cocktail combining ingredients I loved: bourbon, fresh lime and ginger juice, simple sugar and mint leaves. Shaken with egg white and served on the rocks with a splash of angustura bitters. What a treat! Thomas coined the name Tsin-Tsin for the cocktail in a heartbeat, combining the first letter of his first first name and the first 3 letters of my last name for an inviting chin-chin ring to it. It is now on the menu of the Elephant Bar, sealing in history the final touch of a night made of whimsy, fun and good taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Info for The Elephant Bar at Ruffles Hotel Le Royal in Phnom Penh  at
http://www.raffles.com/phnom-penh/dining/elephant-bar/

PARMA, Italy. GOLA GOLA 2017…YUMMY!

‘mi fà gola’, an italian slang that may translate in english as watering mouth or hungry hungry or, even better, greedy greedy …But I ll go for YUMMY YUMMY.

For the second year, Parma hosted the yummy Gola Gola Festival, a three non-stop days of food, drinks, show cooking, laboratories, tasting, street food, culinary events, summons, music and … did I mentioned FOOD ?

 

 

 

 

 

 

 

 

 

 

 

Why Parma?
Because Parma proudly boasts the qualification of Creative city of Gastronomy designated by Unesco and enters officially into the network of the food and gastronomic culture of Unesco creative cities, in a triumph of tortelli, anolini, stuffed pastas, parmesan cheese, Parma ham and more. A role conquered in centuries and confirmed every day by the factories of the gluttons’ valley to guarantee certified products of high quality.

Then you got the Parma People…Corteous, kind, enthusiastic, happy and productive. You ‘ll feel welcome in this City, your appetite will be satisfied, your stomach will be very happy…and you will enjoy three unforgettable days in one of the most beautiful city of the world, rich of art, culture, history and the undoubtably expertise to throwing amazing parties…
On Friday night, the sumptuous summer residence of Marie Louise, Duchess of Parma, located in the Parco Ducale, hosted a superb Gala Dinner , where all the sponsors introduced their specialties. On Saturday, starred Chefs from all over the word meet here, changeling tradition with innovation and cooking for the Unesco Dinner, right in front of the Teatro Regio, considered one of the most prestigious venues for opera in Italy .The succulent menu was created by Chefs coming from Bélem (Brasil), Bergen (Norway), Chengdu (China), Dénia (Spain), Gaziantep (Turky), Östersund (Sweden), Tucson (Arizona) and, of course, Parma (Italy) serving the traditional anolini in brodo , exquisite starter of pasta stuffed with meat and parmesan cheese, floating in a rich steaming broth.

Useless to say that I found novelties, ideas and surprises all over the City.

Chef Andrea Ruisi, for example made an upside down version of the parmesan stuffed anolini in broth, actually using the broth as a filler and the parmesan a soft foam, a sort of the chinese xiao ling bao dumpling, in a Parma version.

 

In the beautiful University Garden, the worldknown cooking school ALMA ,
hosted Alma Caseus ,
a cheese contest based on taste, presentation

 

 

 

 

 

 

 

 

 

 

In the colorful Piazza Ghiaia, the Riserva di Biosfera Unesco d’Appennino tosco-emiliano,  presented the Taglere Unesco a wooden palette introducing the local products such as ham, farro, cheese and my favorite,
the amazing
Torta di Erbi,
made with fresh greens.,

 

 

 

 

 

 

 

Not to mention the brilliant idea by Mutti peeled tomatoes, who served a tomato risotto in their Mutti can.

 

 

 

 

 

Finally the not to be missed the historical pesto di cavallo  a traditional  raw minced horsemeat dish dated 1881, when Mr. Orlandelli opened the first butcher’s shop in the Oltretorrente, where is still visible on the front door a sculpture of a horse head. I tried at the 1800 Trattoria Corrieri, I loved it!

 

Want to know more?
Well ….make a note on your 2018 June calendar and check for the 3rd edition of the yummiest Food festival on earth!
                                                                 Parma is waiting for you…

 

When real Truffle meets fake Tuna…a delicious surprise.

At the last Milano TuttoFood, I met with Carlo Bolli, active producer of Palaghiaccio historic farm dated back more than one thousand years ago on the most rich soils of the Mugello valley,

 

 

 

 

 

I tried a real excellence of Tuscany, called Grand Mugello Ubaldino, a straw-colored cheese compact, derived from simple ingredients: raw cow’s milk, cultures, rennet, salt. then the rich and creamy Gran Tartufo Toscano, regarded as an authentic art in Tuscany, It is aged in the “Ubaldini Grottos” located beneath the medieval Palagiaccio dating back around the 1200’s.

 

 

 

 

Finally a big surprise, the Tonno di Firenze. (Firenze’s tuna). It is produced by baking white pieces of beef in white wine, extra virgin olive oil, salt, pepper and flavors. It has light hazel color, tastes and tones of light and delicate tuna

 

 

 

.The beef is called tune because it’s smooth, tender and easy to cut as a piece of tuna.

 

 

 

 

 

 

 

 

From June 25th -27th , the Palaghiaccio products will be at the 2017 New York Fancy Food Show, booth 2609 Italia – Toscana.
You can check more of their products at www.palagiaccio.us/
Enjoy the video at www.palagiaccio.com/swf/presentazione.swf?width=792&height=494

Discovering the wines of the Euganean Hills, Italy

Are you a wine lover? Do you like to discover new tastes while sipping a nice glass of white or red? Do you enjoy to end up a dinner with a sweet touch of dessert wine? Or …do you indulge meditation?
Here several good reasons to visit the Euganean Hills, to get acquainted with the local wines, starting from the typical Fior d’Arancio, a very golden Moscato to a variety of whites with the typical straw-yellow color and jasmine scent, The hills produce Cabernet Franc and Cabernet Sauvignon reds, the Chardonnay, , the Merlot, to my fav, the sparkling Serprino.
I forgot… most importantly, are you ready to discover a hidden gem in Italy? Breathtaking panoramas, art, culture and good food?

Already excited?
Well, hold your glass (still empty…) and let’s start your journey with some tips…
Where to stay, where to eat, what to visit.

Where to stay
Abano Ritz Hotel
Abano Terme is famous worldwide as the “Thermal Baths of Venice”, thanks to the extraordinary curative qualities of the thermal water and the bio-thermal clay or aged mud: a true medicine without side effects. At AbanoRitz boasts two swimming pools, the SPA, wellness rituals and culinary experiences at our 3 restaurants; immersed in a territory that offers a wealth of culture and folklore, as well as golfing and other sports.

 

 

 

 

Where to eat
Antica Trattoria Taparo in Torreglia, since 1921.
Not to be missed the ‘baccalà itinerary’ stockfish cooked in 3 different ways. 

 

 

 

 

 

Al Sasso in Teolo, celebrated for his one and only fried chicken, which (unfortunately ) I could not try… Instead I had an elaborate pasta dish, tagliolini with morchella mushrooms and snails.

 

 

 
What  to visit
Villa Barberigo, Valsanzibio. A sumptuous residence dated 1600, so spectacular that has been renamed the little Versailles. Get lost in the amazing labyrinth garden.

 

Cini Castle, Sanctuary of the Seven Churches and Villa Duodo in Monselice
At the foot of the Colle della Rocca there rises an imposing architectural complex called Castello Cini, which incorporates several diverse types of building.

From the XI to the XVI centuries the castle has changed from a luxurious residence, to defensive tower to become a Venetian villa. The Council Hall with frescoes and wooden stalls on the walls,

the room Jacopino with bevelled fireplace and kitchen with a rich collection of tools in the medieval and Renaissance Romanesque House;

the Armory, a precious room with frescos walls and the Carrara motif of red and white checkerboard which contains one of the most important collections of arms and armours in Italy.

 

 

 

 

 

 

 

 

 

Catajo Castle

Photo Enrico Paggiaro
Located in Battaglia Terme, close to Padua, with 360 rooms, decorated by the amazing GianBattista Zenotti’s frescos, this castle  is considered among the most unusual of the Villas in Veneto, it has served as a mansion, ducal palace and imperial residence. conceived in 1570 by the wealthy Obizzi family as
theatre to receive and amuse their guest.

Glamorous balls, sea battle scenes, huge theatrical productions…in a way hey were one of the greatest party planners of all ages.

                                                                                                         Photo Art New Media

Where to stop
Arquà Petrarca one of the most beautiful Italian burg, included on the prestigious list of Parchi Letterari Italiani (Italian Literary Parks), those locations that where celebrated in the italian and international literature by famous authors. The quiet and enchanting beauty of the Euganean Hills has been an iinspiration for writers, poets and artists,  Bruce Chatwin, Shelley, Byron, and Foscolo, narrates theses inspiring places that vibrate of beauty, passion, and poetry. Unique colors, flavors and scents bring to the attention of environmental oases, ancient abbeys, castles, villas, country retreats and other excellent stages. Visit the village where the iconic poet Francesco Petrarca  Francesco Petrarca (1304-1374) lived and the house that hosted his final days.

 

 

 

 

 

 

 

 

 

 

 

 

 

This Literary Park take you to a journey through an itinerary identified by 11 plaques that portray sentences from different authors who immortalized the landscape and its heritage.

For more info
parco petrarca e dei colli euganei
c.baldin@confpd.it

 

Let’s…finally toast!
On the panoramic outdoor of the Villa Beatrice, a former Convent founded in12th century, on the top of the hill, we tried the Quota 101 wines, I loved the Malterreno an authentic expression of the Euganei  territory.  Authentic and true. The grapes are hand-picked in September, when the sun has made them nice and ripe. Warm yellow color, scent of Summer, in the mouth it is velvety and well-structured.

 

 

 

 

 

 

 

Next stop at Paolo Brunello’s Cantina Vignale di Cecilia,  located in Baone.

My fav was the white Val di Spie, an experimental trip in the world of sparkling wine, blinks its eye to the traditional natural fermentation in the bottle, while maintaining its natural yeasts, followed by the first born at Vignale, the red Passacaglia made with Merlot, Cabernet Sauvignon and Barbera boasting a long maceration as well as the handmade mixing of fermenting grapes.

 

In the evening I met with lovely Elisa Dilavanzo, owner of Maeli Colli Euganei featuring the yellow muscat
from these amazing volcanic hills, where Elisa decided to “work towards the production of a wine that is rich in emotion whilst at the same time a worthy ambassador for this prestigious territory”.
Sparklyn Moscato Giallo IGT
Muscat 85% Chardonnay 15% Destemming and soft pressing, maceration on the skins for three days, pressing, fermentation on natural yeasts without added sulphites. The wine is bottled on its own yeasts with in-the-bottle secondary fermentation using the original must following the time-honoured method.

 

 

 

 

Grand finale with a wide varIety of Zanovello wines, hosted by Mr. Franco Zanovello, President of La Strada del Vino and owner of Cà Lustra wines. I ended my journey with the iconic Passito, born in the year 1200. Only in the Euganean Hills that the 100% Fiori d’Arancio muscat grapes keep that strong Mediterranean character, cheerful and vigorous.
Intense aromas, thick and colorful skin, crunchy pulp,are the hallmarks of this archaic variety that likes bright and dry sites. It’s a farmer’s tradition to harvest the ripest grapes and let them dry on racks in the old barns with the dual aim of producing a strong sweet wine and rustic cakes for the spring-winter festivals. Its intensity and complexity allow it to enter the category of “meditation wine.”

Believe me, no many other places on earth would enrich a meditation time
like being on the top of one of the volcanic Euganean Hills,
specially after sipping a glass of a delicious volcanic wine…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Monselice, the Cini Castle,

Villa Duomo and the Seven Churches street

 

 

 

 

 

 

 

 

 

 

 

Dinner at Al Sasso in Teolo

Sunday Another castle , in Lispida , hosting the Volcanic Wines event

 

Sunday

Visit Castello Catajo, monumental palazzo hosting the Obizzi family.

Affrescos and room, outodoor , garden

7 GOOD REASONS TO VISIT PRATO, ITALY

Fabrics vagary at the Museo del Tessuto, 1700 amazing embroidery, biscuits dated 1858, how to became a crewelwork artist and more…

At the top of my list
The Museo del Tessuto hosting the exhibit Il Capriccio e La Ragione ,

me, having a great time at at the exhibit

Here you will find a luxurious display of embroideries, silks, brocades, and lampasses from 1600, when new nations were discovered and new costumes  images and stories were imported to Europe.

Porcelains, paintings of landscapes, and the new profession of the fabric painter  starting from the vagary of remembering antique historical ruins to portraits either official or private.

France launched and updated this elaborate fashion, stating different styles, from bizarre to dentelle, to the beautiful drawings of Jean Revel, a major figure in Lyonnaise silk from the 18th century and a pioneer of the French style, who carried his innovative style beyond the courts of Versailles and Paris.

In the center: the exhibit curator Daniela Degl’Innocenti

The exhibit will be on till April 29th 2018.
Plan your visit to Prato because …here 6 more reasons to visit this Tuscany jewel.

Palazzo Pretorio  Austere and imposing this impressive palace has dominated Prato’s Piazza del Comune for more than eight hundred years acting as a silent witness to the political, civil and military history of the city.
The Duomo with its spectacular pulpit by Donatello

Champagne on the rocks? Mais oui!

SUMMER ROCKS!


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

 

 

 

A glizzy bottle White bottle with the inevitable black tie, golden label and silver reflections Moët Ice Impérial is perfect synthesis of the Maison’s values: elegance, glamour and pioneering spirit. Moët Ice Impérial

 

the ideal drink for exclusive summer excursion in the trendiest locations all around the world: from the beaches of Acapulco, Rio de Janeiro and Saint Tropez, to Los Angeles, to the magnificent

                                                             Duomo Terrace in Milan, where the luxurious drink was served among the Rosè and celebrated by a vip crowd.

DELIGHTS ALL THE WAY TO THE SKY…

AT CENTARA GRAND CENTRALWORLD, BANGKOK

by Philip Sinsheimer

I spent most of the month of January in Southeast Asia in company of colleague and dear friend Cesare Zucca. Our journey started with Bangkok, undoubtedly the touristic and business hub of Thailand and the whole region.
We stayed at The Centara Grand Central World, located in the heart of the shopping area of this other city that never sleeps!

Thankfully we did coming from far away thanks to the thick windows of the tower that isolates you from the constant noise far below.

 

 

Modern design and ultimate comfort was definitely for this 5 star hotel, but what was perhaps less expected was the quality and diversity of the food offering.

 

 

Follow the guide, from the ground up!

THE ZING

The ground floor hosts ZING cafe we were impressed by the quality of the food and beverages. We didn’t taste much, but what we did was bordering perfection: a double espresso for me served piping hot revealing perfectly roasted beans, intense flavor, regrettably often confused with burnt flavor… Not here!  But as an Italian, Cesare has probably more expertise than the French when it comes to coffee tasting. Well, let’s just say that his macchiato brought a big smile to his face. Both our beverages were the perfect companions
to mini French style hazelnut macarons.

The technique for the delicacy which travels the world is one of the most difficult to master in the science of pastry. A+ here: top and bottom both crumbly and soft; hazelnut buttercream in between intense in flavor, not too sweet, cold but not chilled. As you arrive into the air conditioned hotel after facing the heat and commotion of town, relax there for a moment of poised, simple luxury. On your way out, arm yourself with a double shot espresso to hit the road full of fresh energy.

 

THE WORLD
Take the elevator and discover the World! Located on the same floor as the gorgeous check-in lobby in midair, the restaurant is where breakfast is served. The concept: a scrumptious buffet with various stations allowing all appetites to be fulfilled. You have your classic western treats from eggs cooked to your liking with all the usual accoutrements to an array of breads straight up from Zing, moist muffins, jams, yogurts, cereals and various freshly squeezed juices. But you are in Bangkok and the more local and Asian at large treats are there to surprise the visitors from abroad and content the locals who should want to feel at home. Cesare and I were immediately tempted to enjoy a bowl of clear soup with your choice of noodle (thin or flat, rice or wheat) and various topping such as fresh baby bok choy, mini meat or fish balls, green onion, fried garlic and fresh chili for those who need a kick start besides the excellent coffee served to order. What a healthy way to start the day! A clean broth to hydrate your body in a savory way. There is also the ubiquitous congee, the boiled rice porridge typical of Southern China, but that you will find throughout Asia. Throughout our trip in Thailand and Cambodia, Cesare indulged in this soothing white breakfast staple we found each time at different levels of thickness. If the clear noodle soup is an adult get up and go type of thing, congee is as soft as a childhood memory allowing you to transition from the night to the day in a gentle way. To my opinion the one served here at the World was the best with a perfect flavor and texture and the selection of toppings were great. I loved to add a little kick to it with shreds of fresh ginger and a little dried shrimp or fish, as to prove that I’m no longer a baby! But wait, the soups are only the beginning for your Asian delights: over there are the dim sum (essentially the traditional pork siu mai and shrimp) hakkao and then various
Thai dishes such as a chicken green coconut curry, rice (plain or fried), sautéed vegetables…

Wait! Is this breakfast or lunch?
The only sweet I could indulge with was freshly cut fruit, including the dragon fruit, very bland but oh so pretty. In 2 days, I don’t believe we were able to taste more than half the offerings and each time we were set for the day while exploring the city. I personally couldn’t resist a good green papaya salad (som tam) at a street vendor in Chinatown, but I couldn’t eat much of the sticky rice that traditionally comes with it. We had to keep some appetite for the evening treats.

Philip at World

UNO MAS
Our evening started with the complimentary drink and hors d oeuvres guests of the hotel can enjoy at the tapas bar way up in the tour on the 54th floor. Visitors can enjoy the beauty of the view during happy hour from $ to 7 pm or go for a full dinner as the restaurant is open up to 1 am. Let me be frank, I was skeptical: throughout my travel, I’ve experienced numerous tapas bars which seemed to embody more of a marketing ploy than a true culinary experience: small plates of faint resemblance to their Spanish model that you pile up desperately trying to find one better than the one before for a rather hefty bill at the end of a mediocre meal made of mitch match oily preparations. Well, I was in for a big surprise. Uno Mas once again confirmed that the hotel was serious about the food and beverage offerings. For one thing, the chef is from Catalonia so authenticity is taken seriously. A cava sangria was served perfectly chilled and well-flavored with citrus and fruit. It was well balanced, but as I tend to like all mixed drinks on the dryer side, I asked if a little extra cava could be added to alleviate de sweetness. No problem at all, the demand was met with a smile. Service is top notch.

As for food, I chose “cochinillo asado” a beautiful little chunk of roasted pork deliciousness. Super simple revealing the quality of the ingredient and the culinary technique to treat it with the respect it deserved.
Wow, this bitesize treat will stay in my mind for quite some time.

For then, it served as a great “mise en bouche” for the dinner expecting us upstairs.

RED SKY
Welcome to what has to be one of the most exciting, trendy, sexy, chic dining experience of Thailand! And the word has spread, reservation highly recommended to be seated outdoor at one of the tables with a breathtaking view of the skyline. Hip music is in the air and well-clad hipsters of all countries seem at home 55 stories above earthly concerns. We felt like VIP’s with our table for two at the very end of the floor plan
enjoying one of the best views.

Cesare at Red Sky

While Cesare perused the menu, I plunged in the depths of the impressive wine list. Top notch celebrity wines are there, such as the inviting 2008 Chateau Haut-Brion red Bordeaux ($1600), rare finds are there too such as a 1997 red Chateau Musar from the Bekaa Valley of Lebanon and the list abounds on Australian wines
We settled for a crisp and aromatic white Spanish Rueda, 2014 El Gordo del Circo (66$) to open the dance. It served as good match to the two first courses we ordered, pairing the freshness of the sea of the perfectly cooked octopus and cutting through the richness of a velvety cream of porcini mushrooms, very well done, perhaps a bit out of context in the tropics, but, as established for breakfast at The World, we are soup aficionados, anytime, anywhere! Here, we were transported to our native France and Italy by the magic of the chef.
For the main course, we got tempted to share the surf and turf tour, with grilled shrimp, king crab legs, prime beef, rack of lamb…

Perhaps not the wisest choice, as we both like our dishes to be piping hot and there was so much to tackle that we had to speed up to achieve that with a bit of confusion in the dimly lit table and sauces hard to identify. But, fun we had, the quality of the ingredients was definitely there and matched the mood of the place.  Those who want the party to go on can take the elegant staircase one floor higher to the Red Sky Bar which remains open until 1 am offering a 360-degree view of the cityscape. Imperial mojito anyone as a nightcap? Or would you prefer to go yet above and discover, at the very top of the building, the newly opened Cru Champagne Bar for exclusive French bubbles to wrap the night on a high-end note? You could also start your night there since this unique venue opens at 5pm offering delicacies to go with your selection of vintage champagne, from freshly shucked oysters, to Caspian Sea caviar and French foie gras. We didn’t have a chance to go, but we definitely will upon our next visit…
Always leave something to wish for in the future, Centara Grand at Central World
had already wowed our palates and our eyes.

For more info check  The Centara Grand Central World

Milan: seven great events. What do they have in common? Berlucchi!

Milan Design Week is coming !
I choose for you seven events that represents art,creativity and innovation,
not to mention a great toast with one of the greatest sparkling wine
from Franciacorta territory, the world-renowned Berlucchi.

Friday, March 31 at 10pm
The club Circolo Reduci e Combattenti  Via Volta is hosting the installation  “Oriental knowledge and contamination of authentic and imaginary worlds.”created by Luisa Delle Piane Gallery and the artist Andrea Anastasio, where “elements of nature and furnishings will blend into an abstract landscape.”

Sunday, April 2 from 5 to 9pm
Irony and elegance in Piazza Arcole 4 for the presentation of the collection of LaDoubleJ Housewives.

Monday, April 3
At Dimore Studio Via Solferino 11 , launch of the new collection of furnishings, lights and carpets Progetto Non Finito and the fabrics of Progetto Tessuti.
Wednesday, April 5
“Find the Way” in the Baxter Cinema Largo Augusto, that  will be trasformed in a magical forest, with a multimedia art installation with great visual impact. 
Also on April 5, from 6 to 9
A Berlucchi toast in the central library Taschen.
Another event Dimore studio April 6
The club Circolo Reduci e Combattenti will host the press presentation of the outdoor verandas collection.
Grand Finale Friday, April 7
The Diana Majestic Viale Piave, with host the annual Baxter Party from 19:30 to midnight.
DON’T MISS THEM!

Christmas panettone is served…with a twist

THE CAVIAR OF CHICORY
On the occasion of the upcoming holiday season Fraccaro Panettone al Radicchio Rosso di Treviso IGP. This cake is made with traditional recipes, sourdough, enriched with that delicious red chicory typical of the Treviso territory.  img_0814The ingredients are few and simple, but the balance of the manufacturing processes is complex and delicate. The typical bitter taste, is rendered less intense from seeds candied process that transforms this “winter flower” to a perfect cake to be combined with the soft dough. The careful selection of raw materials and of the Veneto region, the creation of flavors and forms, the experience of people who paste and firing, make this panettone really unique, as well as unusual.

PANETTONE GOES BIO
img_0714A healthy lifestyle starts with a wholesome diet. Fraccaro created  a completely organic patisserie line: Pasticceria Fraccaro BIO,
a line of products designed for anybody looking for quality, for those loves nature and do not want to give up the pleasure of patisserie.
The pursuit of quality is clearly shown in the selection of completely natural, organic and pesticide-free raw materials, the absence of coloring agents and preservatives and, finally, by the use of a special sourdough, which is employed in all the panettone BIO line

HAVE A DRINK!
All the goodness of this XMas cake combined with another outstanding product of the Veneto region, the “Grappa Riserva” di Villa de Varda, screen-shot-2016-12-10-at-19-48-25produced by Mezzolombardo, the legendary company near in the province of Trento.
This blend of authentic, top quality products has given rise to a delicately spongy panettone with a creamy grappa filling with a warming, intriguing flavour.

 

 

 LET’S TOAST!
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Finally a sparkling
new love stoy…
The most festive Fraccaro panettone meets his excellency “Prosecco d.o.c.g.”,
the celebrated wine of Valdobbiadene area. It is a fundamental ingredient
both in the dough and the filling.
http://www.fraccarospumadoro.it/

 

 

WELCOME TO ONAOO the world’s oldest olive oil tasting school

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Oil: The most ancient condiment in the human history
We don t have to be afraid of the growing production of virgin olive oil all around the world, we have to be afraid instead of the growing of bad quality oil produced who knows where and labeled as
olio di oliva vergine.screen-shot-2016-11-02-at-20-19-15
Let ‘ start with a tip. Look at the production date: The younger the better. Extra virgin olive oil does not age well. Check the date on the bottle and make sure you are getting oil produced during the last harvest.  The shelf life of an extra-virgin olive oil is on average about 2 years, i Its life can reach up to 18 months, if it is  stored properly. Oil needs a lot of attention: from the variety and quality of the olives, to the cultivation and harvesting processes, to the grinding and extracting methods. screen-shot-2016-11-02-at-20-37-01The blue IGP or PGI seal (Indicazione Geografica Protetta, or Protected Geographical Indication) is also a nice designation, but only guarantees that the extra-virgin oil is at least partially prepared, processed or produced within a specific region.Focus on taste.

Concentrate in the acidity levels rather than colour and remember that an oil to be graded as extra-virgin, it must have zero defects in taste and smell and more than zero in the fruity attribute. The extra-virgin can be reminiscent of almond, grass, pear, artichoke, tomato leaves… and many others flavors!screen-shot-2016-11-02-at-20-43-50I was enchanted of my researches so I joined ONAO , (The National Organization of Olive Oil Tasters), the most prestigious school of oil tasting in Imperia, Ligury, and located  in the historic Sasso Building, the former headquarters of one of Italy’s historic olive oil companies.right in the center of Imperia, one of the most important centres of olive oil in Italy. screen-shot-2016-11-02-at-20-20-59ONAOO,has gained the reputation to be the world’s first and leading school of the art of olive oil tasting, providing training, carrying out scientific researches, acting as an engine for a continuous process of education, and improving and the cultural integration of olive oil worldwide. At ONAOO tasters are continuously trained to experience, to make  comparisons,  and to give scores to mark it as an authentic virgin olive oil.img_1800-copyTHE TASTING
The ritual stars with warming up a small oil sample of the product to be quantified , to make more difficult  the taster are provided with several little glasses each of them with a different oil m often coming from different parts of the world, the ritual begin , the glasses are warmed up with the hands . the gently  sealed and warmed up with the hands , a warmer  temperature will enhance the oil fragrance and taste, img_1791

Sniff, it, drink  it and noisy leave air penetrate in the mouth in order to oxidase the fluid and spread it all over the mouth. feel the structure.

Taste bitter? Does it burn?
That is an effect caused from the polyphenols, and is NOT a bad thing..as  Mario Amelio, scientific oil consultant says ‘the bitter, the better’.img_1804Then the testers will fill up a profile sheet, noting the intensity of perception of defects that spans from muddy sediment, to vinegar acidity, to rancid flavor, to a taste of frostbitten olives.
Only one of them and …that ‘s a bad oil! img_1775-copyFollowing the experts will indulge in the consideration of the intensity of perception of positive attributes. A ‘real ‘olive oil should score the right notes of fruity, bitter, and pungent levels. Oils are anonymous, no body knows the factory or the farm or the producer’s name. During my time at Onaoo, they have been served oils from Australia, New Zealand, Chile, South Africa and many Mediterranean countries. img_1816-copyThe experts of ONAOO staff, together with the community of ONAOO tasters and former students located throughout the world, help to foster social, cultural and economic growth in the olive oil market, as well as improvements in processing technologies. In this way the objective classification of oil as a product will improve, increasing and enhancing its commercial uses.img_1812-copy

First and second level classes are held  in the Imperia headquarters among convenient online courses where ONAOO sends oil samples to the participant, to be tasted during an online session led by expert tasters via Skype. at the end of course, ONAOO will issue a certificate of attendance. ONAOO strives to maintain a totally open outlook on all areas of production worldwide, both around and beyond the Mediterranean, and to appreciate the organoleptic characteristics of great oils worldwide. because screen-shot-2016-11-02-at-20-19-27 Every year Imperia host OLIOLIVA a spectacular event  dedicated to oils, oil products, food and wines, while street vendors will show and sell the best of their products. screen-shot-2016-11-02-at-20-19-48This year this oli kermesse is happening on
November 11th, 12th, 13.th.
Let me tell you: the city will be an
oil bonanza!screen-shot-2016-11-02-at-20-19-43

OPEN THAT DOOR, DRINK THAT MUSIC…

Text and photos by Cesare Zucca

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

Can music influence the aging process of wine?
In the magical atmosphere of the Podere Rocche dei Manzoni in the beautiful Langhe territory (in Piedmont region, province of Cuneo) resident wine producer Rodolfo Migliorini and  one of the most influential living composers, Italian Maestro Ezio Bosso. screen-shot-2016-10-26-at-09-47-47Recently this extraordinary couple of creative souls and long time friends invited press, friends and all the people who in recent years have “filled rooms” of the company
The occasion was to introduce the brand new sparkling wine named Valentino Cuvèe 185th Door, an exclusive, limited production (only 1500 bottles and 150 magnun size) of the  spumante cuvèe made with classic
chardonnay, pinot noir and locally rarely used pinot meunier. .img_2217-copy During an informal press conference, Rodolfo and Ezio unveiled the convincing theory that music can actually influence the wine making process, from the vineyard to the final bottle. Obviously many questions:img_9221-copyHow a sparkling wine may get refined listening to music? Which kind of music?
Bosso selected among his works a “symphony for the wine”: a suitable composition to act during the wine aging process and to influence the second fermentation of yeast. Loudspeakers were installed in the vineyards and in the cellars. After a minimum of 4 vintages assembly, a percentage which varies according to the characteristics of each of them, 185th Door, during its life in the bottle, which lasts at least 8 years, is subjected to a measured musical stress and controlled to optimize the activity of yeast.img_2248-copy“We are the first to have thought of applying the vibrations of music to a sparkling wine refinement process, says Migliorini, At first, we proceeded by trial and after 12 years this project is still in an embryonic basis. However, with the data collected during the trial I can say that thanks to the music the activity of yeast is faster and the product is improved.  Certain notes and sounds have frequencies that the wine seem to .. listen , enjoy and mature with a pleasant aging. In the coming years we will try to understand how to further influence the activity of the yeast, thus modulating the music according to our needs“.img_9277-copy

Why 185th?
What’s behind that door?
Ezio as a co-composer of this innovative method, loved have a very unique and personalized name: The ‘door’ is linked to the theme of ‘the rooms’ the common thread of his recent albums.The 185, takes us the alphabet where the R (Rodolfo) is the18th letter while the E (Ezio) is the 5th. Ezio continues “The sounds coming from a violin and  a cello, from a full orchestra or simply from my piano were able to pass through wood and cement of the barrels to create a chain of harmonies that reborn in a chain of wine.img_2226-copyIt may sound a paradox, but  now it is like
we could drink the music and lessen to the wine.
The presentation was filled of love and music.
Ezio started with a corale by Bach, one of his favorite composer, then his masterpiece.“Following a bird,” and delighted the public with Chopin. A long and emotional applause gave the green light to a sumptuous dinner boasting traditional dishes of the  traditional Piedmont cuisine, elegantly revisited
by Chef Maurilio Garola of La Ciau del Tornavento.img_9281-copy

 

THE WORLD CELEBRATES HER MAJESTY THE PASTA!

o-woman-eating-spaghetti-facebook-copyOn October 25th your table may boast of one the most popular, loved, delicious and always surprising dish. I am talking about Pasta, the simple dish with basic ingredients, can be transformed into thousand of versions, either traditional or innovative.spaghetti-norma-bellissimook-copyThe occasion?  The annual celebration of the world pasta day .
In Italy pasta is a true religion: a classical Sunday dish that confers the all family.Traditionally in the South lasagna or pasta al forno are slowly prepared on the early morning r even the night before then revamped in the oven or taken room temperature at the beach , to be often eaten in a boat crowded by the family, relatives and friends…

Here my list  of my favorite
PASTAS MADE IN ITALY
(and pretty much available all over the world)dsc00473Let ‘s start with…
BENEDETTO CAVALIERI
  the so called Chevaliers of Pasta..
It is since 1800 that the Cavalieri Family has been committed to the growing of wheat in purposely chosen fields in the heart of Apulia.

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Today Andrea, representing the fourth generation of pasta makers, together with his father he is bringing on the family tradition with great enthusiasm and seriousness.

 

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Here the amazing Paccheri and the iconic Rotelle
where the sauce is literally kidnapped by the wheels.screen-shot-2016-10-23-at-02-02-48screen-shot-2016-10-24-at-10-08-22

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                                                               Let’s jump!
…into the classy, rich&famous populated world of CIPRIANI
In 1931 a long-sought dream became reality. Giuseppe Cipriani opened the doors to Harry’s Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment.dsc00515I choose the wornderful green spinach Tagliarelle and Tagliardi,
little squares of our pasta.Delicious with ragout or pesto.dsc00531
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The Italians’ imagination with pasta has no limits; hundreds of shapes
to be served with hundreds of different sauces, vegetables, meat or fish.dsc00464 dsc00485Each region offers a wide array of varieties. From Spaghetti to Penne, from Lasagne to Rigatoni, from Farfalle to Tagliatelle, from Linguine to Tortellini…to colored and flavored pastas with squid ink, curcuma and chili and….
You name it!

Check  for example
the  siscarelli by GRAGNANO IN CORSA shaped as blowing whistles. Tradition says that the kids used it to hiss in the years of World War II, in order to alert men arrival of Nazi patrols. Nazi started to seize and banned the use of real whistles. , so kids adopted this pasta that literally make a sound when is blowed, useful and, if necessary… easy to hide by swallowing. dsc00484

Fresh and filled!
FINI the well known Modena based company founded in 1912 produces chilled filled pasta from extruded egg dough, 100% natural ingredients. Also gluten-free traditional recipes, made from fresh Italian raw materials, 100% natural and nutritionally balanced.
Shapes vary as fillings spam from porcini mushrooms to chianina meat to sauted herbs with ricotta cheese, to the traditional mortadella and parmesan
hosted by the irresistable tortellini
On November 14,15 Fini will attend the PLMA CHICAGO 2016 Check its booth F1740dsc00525dsc00523

Who is eating what?
Here a chart of the world preferences.
I knew spaghetti would be globally popular but, what a surprise…
let me congratulate with fusilli…
screen-shot-2016-10-22-at-12-58-09c_2_foto_169869_imageLet’s ‘plin’ i
BON APTIT is the pasta ambassador for the Piedmont
Langhe and Roero regions (province of Cuneo)
Rino and Mauro Tesio, owners of the pasta fresca  factory in Corneliano,
ThIs name comes from the simple gesture that housewifes makes to seal off the parcels, which in Italian is pizzicotto (pinch) called “plin” in Piemontese dialect) by pressing down on the pasta with the thumb, the index finger and the middle finger of the hand. Best served with sage and butter,screen-shot-2016-10-23-at-22-22-17 Rino and Mauro Tesio, owners of the pasta factory Pasta Fresca Bon Aptit in Corneliano, since 1988 have been working hard to satisfy the cravings of pasta lovers, because this dish is a healthy and nourishing food which has made Italy famous all over the world. Ravioli del plin with braised meat are the traditional version of this pasta format, which is very popular in the Langhe region. img_2074-copyEASY

COOKING METHOD, just put thel plin with braised meat in boiling, salted water. Cook for 5 minutes

 

 

 

 

Bread under the snow!
REGINA DEI SIBILLINI
Defines herself as Pasta di Montagna (mountain pasta. In the Sibillini mountain, corn sleeps protected and warmed up by a white snow cape. It will became pasta. My suggestion: Mezze Manichedsc00493Let’s travel to Mantua!
FREDDI 
The flavors of the best meats from beef and pork, combined with the typical sausages valances, are enhanced by the Parmesan cheese. They are excellent in soup or with melted butter, but the typical recipe from Mantua is the sorbir of agnoli: where pasta is served in a hot cup of broth with red winedsc00488

 

 

 

 

 

 

                               Frozen work!
DIVINE CREAZIONI SURGITAL 
created Fossatelli del Rubicone, a frozen  fiiled pasta that takes us to a Sogliano, a little town in the Romagna region is known not only for the historical river Rubicone, that Emperor Julius Caesar crossed sentencing Alea iacta est (“The die is cast”), but also for the traditional formaggio di fossa, a cheese that is buried at the end of August in a special underground pit (fossa) and resurrects in late November.    screen-shot-2016-10-19-at-11-01-55The technique of the infossatura (the burying) is dated back to the 15th century and used to hide food in secret pits to protect them from the raids of the Aragonese troops.

screen-shot-2016-10-23-at-01-44-40Life is a combination of magic and pasta
(Federico Fellini).

 

 

 

 

Cerreto Laghi celebrates His Majesty King Porcino

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His Majesty King Boletus edulis aka ‘porcino, considered  the most delicious mushroom in the world, will be in the protagonist of the
4th annual  Campionato mondiale dei funghi  (World mushroom championship)
promoting how to search and
collect, study, study, tell, shooting and cooking porcini mushrooms wich
will be the protagonist of a two days mushroom bonanza in one of the most spectacular location in Italy: Cerreto Laghi
in the beautiful setting of Parco Nazionale dell’Appennino Tosco-Emiliano.screen-shot-2016-10-07-at-12-36-54
This renowned and well equipped ski resort surrounds a glacial lake at the foot of Mount Nuda, among beech woods covered in deep snow in the winter season. Thanks to its good geographic position, Cerreto Laghi can be easily reached from Emilia, Liguria and Tuscany; it is well connected to main cities like Reggio Emilia and La Spezia.
screen-shot-2016-10-07-at-12-37-37On October Saturday 8th and Sunday 9Th 
the succulent mushroom will be in the center of the whole event.
Porcini to search,
collect, study, cook and …featured in a selfie with a mushroom.screen-shot-2016-10-07-at-11-32-22
On Sunday morning, more than 500 competitors will start the hunt.
On
Sunday, the winners ( mushrooms collectors and selfie authors)
will be announced in a party at the Palazzo del GhIaccio, awarding the
greatest quantity by weight, the largest mushroom, the most beautiful. screen-shot-2016-10-07-at-11-32-40Cerreto will vibrate of
musical interludes with minstrels and storytellers of Garfagnana
and music in the streets.
You will enjoy a craft and food market among many activities for children
.
It will be fun!

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WINE articles by CESARE ZUCCA

VENISSA : THE GOLD OF VENICE IN A BOTTLE

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

Made from the dorona grapes, that brings minerality and delicate flavors such as peach and apricot.

 

 

 

 

Dorona stands for italian d’orata, (golden), while hand-crafted glass bottle boasts a hand made label enriched by gold foil. The vegetable gardens and orchards are located on the estate property beside the vineyards, and they are tended to by nine pensioners from the neighboring island of Burano

 

 

 

 

 

 

 

 

 

 

 

 

Dinner was amazingly pleasant.  Matteo Bisol enchanted me with the history of his family, dated back to 1542, producing the renowned Valdobbiadene Prosecco and Desiderio, the patriarch of the family, nicknamed Jeio.

info at Venissa.it

OPEN THAT DOOR, DRINK THAT MUSIC…
Text and photos by Cesare Zucca

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

Can music influence the aging process of wine?
In the magical atmosphere of the Podere Rocche dei Manzoni in the beautiful Langhe territory (in Piedmont region, province of Cuneo) resident wine producer Rodolfo Migliorini and  one of the most influential living composers, Italian Maestro Ezio Bosso. screen-shot-2016-10-26-at-09-47-47Recently this extraordinary couple of creative souls and long time friends invited press, friends and all the people who in recent years have “filled rooms” of the company
The occasion was to introduce the brand new sparkling wine named Valentino Cuvèe 185th Door, an exclusive, limited production (only 1500 bottles and 150 magnun size) of the  spumante cuvèe made with classic
chardonnay, pinot noir and locally rarely used pinot meunier. .img_2217-copy During an informal press conference, Rodolfo and Ezio unveiled the convincing theory that music can actually influence the wine making process, from the vineyard to the final bottle. Obviously many questions:
How a sparkling wine may get refined listening to music? Which kind of music?
Bosso selected among his works a “symphony for the wine”: a suitable composition to act during the wine aging process and to influence the second fermentation of yeast. Loudspeakers were installed in the vineyards and in the cellars. After a minimum of 4 vintages assembly, a percentage which varies according to the characteristics of each of them, 185th Door, during its life in the bottle, which lasts at least 8 years, is subjected to a measured musical stress and controlled to optimize the activity of yeast.img_2248-copy“We are the first to have thought of applying the vibrations of music to a sparkling wine refinement process, says Migliorini, At first, we proceeded by trial and after 12 years this project is still in an embryonic basis. However, with the data collected during the trial I can say that thanks to the music the activity of yeast is faster and the product is improved.  Certain notes and sounds have frequencies that the wine seem to .. listen , enjoy and mature with a pleasant aging. In the coming years we will try to understand how to further influence the activity of the yeast, thus modulating the music according to our needs“.img_9277-copy

Why 185th?
What’s behind that door?
Ezio as a co-composer of this innovative method, loved have a very unique and personalized name: The ‘door’ is linked to the theme of ‘the rooms’ the common thread of his recent albums.The 185, takes us the alphabet where the R (Rodolfo) is the18th letter while the E (Ezio) is the 5th. Ezio continues “The sounds coming from a violin and  a cello, from a full orchestra or simply from my piano were able to pass through wood and cement of the barrels to create a chain of harmonies that reborn in a chain of wine.

FASHION    MARRIES GAVI DEI GAVI LA SCOLCA AT MAISON VERSACE
Milan, October 6th Vendemmia di Montenapoleone

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MANDRAROSSA WINEYARD TOUR 2016
A spectacular adventure in the land of Sicilyscreen-shot-2016-09-23-at-12-12-31

AURUM, In the name of gold

                                    DISCOVERING THE EUGANEAN WINES
Are you a wine lover? Do you like to discover new tastes while sipping a nice glass of white or red? Do you enjoy to end up a dinner with a sweet touch of dessert wine? Or …do you indulge meditation?
Here several good reasons to visit the Euganean Hills, to get acquainted with the local wines, starting from the typical Fior d’Arancio, a very golden Moscato to a variety of whites with the typical straw-yellow color and jasmine scent, The hills produce Cabernet Franc and Cabernet Sauvignon reds, the Chardonnay, , the Merlot, to my fav, the sparkling Serprino.
I forgot… most importantly, are you ready to discover a hidden gem in Italy? Breathtaking panoramas, art, culture and good food?

Already excited? Well, hold your glass…
On the panoramic outdoor of the Villa Beatrice, a former Convent founded in12th century, on the top of the hill, we tried the Quota 101 wines, I loved the Malterreno an authentic expression of the Euganei  territory.  Authentic and true. The grapes are hand-picked in September, when the sun has made them nice and ripe. Warm yellow color, scent of Summer, in the mouth it is velvety and well-structured.

 

 

 

 

 

 

 

Next stop at Paolo Brunello’s Cantina Vignale di Cecilia,  located in Baone.

My fav was the white Val di Spie, an experimental trip in the world of sparkling wine, blinks its eye to the traditional natural fermentation in the bottle, while maintaining its natural yeasts, followed by the first born at Vignale, the red Passacaglia made with Merlot, Cabernet Sauvignon and Barbera boasting a long maceration as well as the handmade mixing of fermenting grapes.

 

In the evening I met with lovely Elisa Dilavanzo, owner of Maeli Colli Euganei featuring the yellow muscat
from these amazing volcanic hills, where Elisa decided to “work towards the production of a wine that is rich in emotion whilst at the same time a worthy ambassador for this prestigious territory”.Sparklyn Moscato Giallo IGT
Muscat 85% Chardonnay 15% Destemming and soft pressing, maceration on the skins for three days, pressing, fermentation on natural yeasts without added sulphites. The wine is bottled on its own yeasts with in-the-bottle secondary fermentation using the original must following the time-honoured method.

 

 

 

 

Grand finale with a wide varIety of Zanovello wines, hosted by Mr. Franco Zanovello, President of La Strada del Vino and owner of Cà Lustra wines. I ended my journey with the iconic Passito, born in the year 1200. Only in the Euganean Hills that the 100% Fiori d’Arancio muscat grapes keep that strong Mediterranean character, cheerful and vigorous.
Intense aromas, thick and colorful skin, crunchy pulp,are the hallmarks of this archaic variety that likes bright and dry sites. It’s a farmer’s tradition to harvest the ripest grapes and let them dry on racks in the old barns with the dual aim of producing a strong sweet wine and rustic cakes for the spring-winter festivals. Its intensity and complexity allow it to enter the category of “meditation wine.”

Believe me, no many other places on earth would enrich a meditation time
like being on the top of one of the volcanic Euganean Hills,
specially after sipping a glass of a delicious volcanic wine…

Phnom Penh by night: legendary Elephant Bar leads to other delights…
By Philip Sinsheimer
Photo. Cesare Zucca

The team of the Raffles Siem Reap, engaged us to pay a visit to a real jewel., located in their sister property in Phnom Penh, I am talking of the historic Elephant Bar,

a place that exudes the charm of old school luxury. Not only do the walls spoke of history but, the service evokes a tempo of another time, a pace where the demands of productivity are not part of the game. Not to say we waited a long time for our cocktails, we waited just the right time for it to be made to perfection!
The signature cocktail is the Femme Fatale,
created for Jacqueline Kennedy during her 1967 visit in Cambodia.

 

The bar boasts a selection of 54 hand-picked gins and among the most recent offerings you can pair your libation with a spoonful of Giaveri caviar from Italy for a very friendly $5.

We were hosted by the young French F&B manager of this legendary institution,
Thomas Bianco.

Thomas had the barman create on the spot a cocktail combining ingredients I loved: bourbon, fresh lime and ginger juice, simple sugar and mint leaves. Shaken with egg white and served on the rocks with a splash of angustura bitters. What a treat! Thomas coined the name Tsin-Tsin for the cocktail in a heartbeat, combining the first letter of his first first name and the first 3 letters of my last name for an inviting chin-chin ring to it. It is now on the menu of the Elephant Bar, sealing in history the final touch of a night made of whimsy, fun and good taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Info for The Elephant Bar at Ruffles Hotel Le Royal in Phnom Penh  at
http://www.raffles.com/phnom-penh/dining/elephant-bar/

SUMMER ROCKS!


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

 

 

 

A glizzy bottle White bottle with the inevitable black tie, golden label and silver reflections Moët Ice Impérial is perfect synthesis of the Maison’s values: elegance, glamour and pioneering spirit. Moët Ice Impérial

 

the ideal drink for exclusive summer excursion in the trendiest locations all around the world: from the beaches of Acapulco, Rio de Janeiro and Saint Tropez, to Los Angeles, to the magnificent

                                                             Duomo Terrace in Milan, where the luxurious drink was served among the Rosè and celebrated by a vip crowd.

 

 

 

 

 

 

 

 

 

 

 

 

 

Milan Design Week is coming !
I choose for you seven events that represents art,creativity and innovation,
not to mention a great toast with one of the greatest sparkling wine
from Franciacorta territory, the world-renowned Berlucchi.

Friday, March 31 at 10pm
The club Circolo Reduci e Combattenti  Via Volta is hosting the installation  “Oriental knowledge and contamination of authentic and imaginary worlds.”created by Luisa Delle Piane Gallery and the artist Andrea Anastasio, where “elements of nature and furnishings will blend into an abstract landscape.”

Sunday, April 2 from 5 to 9pm
Irony and elegance in Piazza Arcole 4 for the presentation of the collection of LaDoubleJ Housewives.

Monday, April 3
At Dimore Studio Via Solferino 11 , launch of the new collection of furnishings, lights and carpets Progetto Non Finito and the fabrics of Progetto Tessuti.
Wednesday, April 5
“Find the Way” in the Baxter Cinema Largo Augusto, that  will be trasformed in a magical forest, with a multimedia art installation with great visual impact. 
Also on April 5, from 6 to 9
A Berlucchi toast in the central library Taschen. Another event Dimore studio April 6
The club Circolo Reduci e Combattenti will host the press presentation of the outdoor verandas collection.
Grand Finale Friday, April 7
The Diana Majestic Viale Piave, with host the annual Baxter Party from 19:30 to midnight.
 DON’T MISS THEM!
Talking of a beautiful Sunday!2 Festival Franciacorta Estate_ph N.TirelliYesterday I went to the picnic lunch at the Palazzo Monti della Corte , in Nigoline right in the heart of the Franciacorta region, one of the best producer of sparkling wine.

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

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

The territory of Franciacorta is a section of the Province of Brescia
in the Region of Lombardy
The annual Franciacorta Festival will entertain again his visitors with a two days
tour de force of exquisite food and superb wines.
Saturday 25 will be dedicated to the discovery of the territory, its wines,
its products and its food. 3 Festival Franciacorta Estate_ph N.TirelliPhoto N.Tirelli
The wineries will organize little events, guided tours and tastings during the day, while in the evening the best restaurants, diners, farms and the Strada del Franciacorta venues will offer their menu, dedicated to local food and wine culture.berlucchi 1jpg copy

 

MERANO WINE FESTIVAL

300 cellars, 100 artisans of Italian taste. 150 international wine producers!
Merano is hosting the annual WineFestival,merano w f an international wine&food bonanza,  one of the most exclusive places and occasions for all industry operators, where the recurring keyword is always “excellence”.
In addition You will find the best Italian wines produced organically, biodynamically and naturally, the  Beer Passion experience, where the artisan flavour becomes beer, Consortium: the Italian protection consortia are presented within the Gourmet Arena, charity Wine Master Classes. where the revenues of which are given to charity and spectacular show cooking among,seminars and workshops for discussion on the future of wine in Italy and Europe.
November 5th-10th
More info at
www.meranowinefestival.com

 

GREAT DISCOVERY:
a velvety wine called sciacchetrà.

A glass of sciacchetra' jpg copy

Imagine: a secret bottle kept in the cave for years (sometimes more than 30). It’s the rich and velvety wine called sciacchetrà. This aged treasure resurges in occasion of a wedding as the greatest gift that the family of the groom could offer to the bride’s family. I had the privilege of opening a bottle than was more than 10 years old. It reminded me of a rich passito straw wine, sweet and liqueur-like.
The color is intense: from golden shades to amber. The taste is a fruity, floral bouquet that reminds of a Mediterranean garden: scents of nuts, apricot jam, nectarine, vanilla, chestnut honey and spices.
Where can you drink the best sciacchetra’?
Cinque Terre, a piece of the Ligurian coastline, just West of the border with Tuscany. MonterossoVernazzaCornigliaManarola and Riomaggiore are five multi-colored borghi (villages) overlooking the Mediterranean Sea.CINQUE terre 5 copyThey are pretty close to each other, a few minutes distance by car or train. Better yet, a boat will take you back and forth, making an unforgettable five stop mini cruise. If you like to hike, you can also reach them via a beautiful trail and enjoy spectacular sea views.

TERRACE TIME
On the Rooftop of the Hotel, that is called “Terrazza Boscolo” by Dama,
Sommellier Diana Zerilli will create two exciting drinks
Chiantigno, born from the encounter between Chianti Colli Senesi Mormoraia,
with Campari, Gin, Angostura, Rosmarine and Ice
Tropical Wine, con Vernaccia San Gimignano Mormoraia,
with Honey, Mango, Ice.

Chiantigno Photo © Cesare Zucca 2016

Chiantigno Photo © Cesare Zucca 2016

SISTER MOON
…it’s not only a great Sting’s song…trudie_10_356117o

The Villa Il Palagio perches elegantly at the top of a long steep drive, overlooking the distant Tuscan hills and the undulating countryside which has always had profound agricultural significance. Screen Shot 2016-04-30 at 13.19.50The nearby medieval town of Figline Valdarno was known as the “barn of Florence” for its abundant corn supplies. Grains, wine, oil, sugar beets, peaches, apricots and cherries have long been grown here. Not only…Palagio has been the summer retreat for
Sting and Trudie’s family and friends for more than 15 years.Palagio produces an excellent red wine.
A blend of Sangiovese, Merlot and Cabernet Sauvigon Biodynamic wine. Screen Shot 2016-04-27 at 10.26.06Named after Sting’s song “Sister Moon”
this was the first IGT Toscano wine produced at Il Palagio.

 

MILAN EXPO 2015
Wine Pavillion, a true multi-sensorial experience. Tasting Settesoli.
Great surprise at Expo 2015!
I visited the Wine Pavilion boasts a wide array of communications tools, as it narrates the history of wine-production.IMG_7907 copyThe exhibit brings all five senses into play, with taste taking priority. Some of the best-qualified sommeliers are on hand to arrange wine-tasting experiences blending tastes with aromas.IMG_7903

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

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My favorite wines? v copy
Inzolia, a very reasonable price for a great white wine. Light and fruity, just the way I like it. Roberta suggested fatty fish such as halibut or dory with potatoes and cherry tomatoes to go with.
Grillo, with a distinct aroma of jasmine and citrus.To be served with grilled vegetables, medium seasoned cheese, legumes soups, raw meats.
The legendary Nero D’Avola with its ruby red, and a brightly intense taste, smooth and warm, with a distinctive scent of marasca, local red cherry, excellent with raw meat and grilled white meat.IMG_7892 copy

The Mandrarossa wines are the toprange of Cantine Settesoli.
They come from the careful selection of both the vineyards and the vines, together with the harmonious combination of local culture, traditional farming and winemaking technology.


The tasting ended up with an amazing finale.

The “meditation” chardonnay CALADEITUFI  calaMandrarossa Vendemmia Tardiva, produced in a small vineyard that slopes down toward the coast, between sandy dunes and wild vegetation. the breeze refreshes the grapes that are left to ripen on the plant.   Deliciously perfect as a  “solo” wine or ‘solo’ wine or accompanied by light cheeses, desserts, dry fruits.

Settesoli is the largest wine company in Sicily, Twenty million bottles are made in a year and they are sold in 35 countries. “Settesoli is a stellar constellation, said proudly Cantine the general manager Salvatore Li Petri, each producer is a star”.

“I AM ROMAGNOLO”
30 wines of Romagnascreen-shot-2016-09-23-at-12-01-19vino-italia
From Friday Feb 26th to Sunday 28th  “Wine Festival I am Romagnolo” where quality food and wine enthusiasts will enjoy local Sangiovese, Albana, Pagadebit *and more img_4542-copy

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


 

 

 

 

 

 

 

DIANA’S ‘DRUNK’ COLOMBA
Easter Colomba and Italian wines classes

Colomba is a traditional Italian Easter yeast bread. It is shaped like a dove (colomba in Italian), the symbol of peace and resurrection.Soft and fragrant, colomba is a generous cake with butter and eggs, filled with raisins and candied orange peel.20160229_145836-1024x576The colomba could mean not only a peace message but also solidarity. Like in the case of the artisanal Colomba Arcobaleno (Rainbow Dove)  created by the Milanese sommelier Diana Zerilli  who supports gay rights and gay issues in Italy, such as marriage and child adoption. Her colomba is made with Sicilian Avola almonds, Calabria cedar, kneaded with Vernaccia Mormoraia, a traditional white wine from San Gimignano,d zerilli

Beside food, Diana passion  and expertise is (of course) wine. Twice a week, she gives classes and wine tasting at Hotel Rubens in Milan.

Each class will introduce an Italian region, with its local wines and food.

Here the current calendar
March 10th Wines from Valle d’Aosta
March 17th Wines from Veneto and Diana’s Chiantigno drink tasting
March 22th Wines fron Piemonte.
Classes will continue in April, after Easter Holidays.

vino

Each class costs 35 Euros.
If you are interested, you can contact Diana at zerillisommelier@gmail.com

Chic, Tasty and Sparkling? Berlucchi Lounge at Duomo !
Milan, April 6th Berlucchi from 7.30 pm at Mercato Duomo
Davide
will host a wine tasting featuring the classic
Brut, Rosee and Saten Franciacorta Berlucchi ’61,
and including the new Nature, with five exquisite dishes large tapas like,IMG_9337 copy spanning from cold cuts, to veggies, to cheeses that representing
the Italian excellence in the world of gastronomy.
The event will take place in the beautiful Franciacorta Lounge
right on Piazza Duomo.IMG_9345 copyWine tasting and food 35 Euros