Tag: experimentation

Insolitus, the new line of Abbazia di Novacella dedicated to experimentation – Italian Cuisine


Abbazia di Novacella, the South Tyrolean winery born in 1142 and now a reference point for South Tyrolean oenology, points to the future with three new wines from the Insolitus line: Ohm, Quota and Hora

Novacella Abbey, the South Tyrolean winery born in 1142 and now a reference point for Italian enology, aims to experiment with three new wines of the line insolitus: Ohm, Quota and Hora. Three references born from the desire to experiment and explore new paths, in view of the future choices of the winery. It is a path motivated by several factors: on the one hand the continuous climate change and the rise in temperatures, on the other, the desire to pursue sustainability environmental, combined with the continuous search for wines that unite complexity, strong territorial footprint and drinkability.

Insolitus, a construction site open to the future

«Insolitus wants to represent for Abbazia di Novacella a place of confrontation and gaze towards the future, a combination of matter, wisdom and time – says sales director Werner Waldboth. It is an open construction site, within which we want to feel free to dare, always with the aim of creating wines that integrate well with our important past, but at the same time interact with the changes they are experiencing ".
The name of the line, Insolitus, has been chosen to underline something extraordinary, an area where you can create three different possibilities of expression, completely personal. And this though Ohm, Quota and Hora fit fully into the great tradition of the whites of Valle Isarco, a land that for years has represented a place of choice for the highest quality viticulture. To make the difference, in fact, compared to other areas of Italy, the cool climate, the suitable terrain and the possibility of cultivating the vineyard on the high ground, where the strong temperature variations between day and night give the wines a great acidity, as well as elegance and aging ability. Characteristics that are all found in these three new white wines, made with Bronner, Pinot Blanc and Sylvaner grapes.

The news: Ohm, Quota and Hora

The first, called Ohm Bronner 2019 Mitterberg IGT, is obtained with the Bronner grape, one of the most historic varieties of the PIWI universe (means vines resistant to fungal diseases), born in Germany in 1975 at the Friborg Research Institute. Ohm refers to the symbol that indicates the unit of measurement for electrical resistance and the name represents the soul of this wine, born from a resistant grape variety placed at 400 m high, whose grapes are harvested late and then left to ferment in steel for about 6 months before being bottled. It is a wine very linear, tense, with vibrant acidity. The nose releases aromas of citrus fruits, orange blossom and lime peel, like some Pinot Blanc from Val Venosta. It goes well with foods with a delicate fatness, such as roasts, stewed monkfish or vegetable soups.

Quote instead it is a Alto Adige Pinot Bianco Doc 2018, a wine from vines planted in 650 meters high. It's a Pinot Blanc which completely represents the area where the northernmost of Italy and the most exposed to the sun are made on the land north of the Abbey. Fermentation takes place in barriques and the wood gives this wine a natural balance, without caging it. In the mouth there are the classic aromas of Pinot Blanc, of a fruit that although ripe, retains its verve. It is perfect to drink immediately but left in the bottle it could develop one great complexity.

The last wine, Hora, Sylvaner Orange Wine 2015 vintage, is obtained from Sylvaner grapes bred in comprensory of Abbey of Novacella. «Time and patience, these are the two secrets of this new wine, characterized by a great olfactory texture complexity and originality "says Lucin, the winemaker of the winery. Hora made 24 months in 30-hectolitre oak barrels and 18 months in barrique, before resting for another year in the bottle. Has one roundness that the other two wines do not have, although it maintains a taut acidity, typical of Sylvaner, as is the almost savory finish. It is a wine that, forgotten in the cellar, will give great satisfaction.

Street food all'abruzzese: between tradition and experimentation – Italian Cuisine

Tuna with stick.


In Abruzzo, street food is an ancient tradition that was born with the transhumance of shepherds. Today street food has evolved into a refined meal thanks to the experimentation work of young local chefs. Let's get to know their specialties

Not only roasted kebabs and frying parcels to be tasted in the village festivals or on the Adriatic promenade. Street food in Abruzzo sauce is conquering emerging chefs which, starting from raw materials typical of the region, offer intriguing and innovative walking delicacies.

From the Gran Sasso of Teramo to the Alto Sangro of L'Aquila

Part of the excellence of the territory and the evolution of tradition, Manuel Di Stefano, 28, important experiences in Venice and abroad, which he opened with his brother Alexander the restaurant at zero kilometer The drop near the Isola del Gran Sasso. "In Abruzzo, street food has always existed because it was born with the transhumance of the shepherds. Inspired by the teachings of my grandmother Letterina who gave me the passion for the herbs of the field, I created a sandwich stuffed with sheep in the callara, "explains Manuel Di Stefano, who grows Solina wheat not far from his local. "It is a kind of rosette, but more compact, made from a mixture of Solina type 3 flour, salt, fresh yeast and water. I leave to macerate the leg of sheep, meat usually not very tender, one night in wine with fresh herbs, mince and fry the smells in which I brown the morsels and cook for a few hours before adding the tomato into pieces and reduce the sauce .

In the charming village of Pescocostanzo, which can be reached through the Valico della Forchetta, the chef Concezio Gizzi of the restaurant La Corniola for its street food, it's all about high quality cheese: pecorino di Pescocostanzo. "I choose a sweet pecorino from small local producers, aged about six months. The cut into wedges the thickness of a centimeter that I immerse in the tempura made with flour and water left to rest in the fridge. Finally fry in plenty of hot oil, let it drain and place the cheese in a paper cone with a thread of cooked must , says Gizzi that warms the heart and the palate of tourists after a day on the ski slopes.

Tuna with stick.
Tuna with stick.

Sea lures in winter

In coastal resorts, the bag of cod and fried squid, typical beach street food, has been joined by refined recipes inspired by fusion. But always with typical regional ingredients. Born from a desire for conviviality and sharing the recipe of the Bowl of anchovies in tempura with sweet and sour sauce of red onions signed by Fabrizio Sacco, an engineer in the kitchen, formerly a pupil of the Niko Romito Academy and today the soul of LOASI of Silvi Marina, a suggestive location on the dunes designed by the talented designer Sabina De Deo. "I like to capture the customer's attention, even from the visual point of view," explains Sacco. "I then approached a poor fish like anchovies to the color note of the red onion, with a sweetish taste. Once the anchovies are clean, prepare the tempura by combining the egg, the cold water and the sifted flour. For the sauce, mix onions, water, white vinegar and sugar. I cook for about an hour on medium heat and work the mixture with the mixer adding the cooking water .

From the Teramo coast to the beach of Pescara center: here the whimsical self-taught chef Mauro Del Pizzo, of the restaurant EMME at the Salus hotel, he experiments with a sort of "fish roast" that he has baptized Tuna with a stick coated in cooked must. «A recipe that brings together three flavors: the Adriatic red tuna, the Torano cheek, sweet and aged, and our classic cooked must which, in reality, I had bought to make a dessert and then I used it on fish, explains Del Pizzo, in whose dishes the "kitchen of memory" transmitted by the mother is strongly rooted. «I get the tuna cubes one and a half centimeter each side, I shape the slices of bacon and I compose the stick alternating them. Separately, I prepare the sauce with egg, oil, desalted capers, anchovies in oil, parsley and celery leaves. For the lacquering, reduce the must to a high heat until obtaining a glaze equal to 10 percent of the initial weight. Lacco the stick of tuna, caramel all grilled and served in a paper bag. This is my way of carrying the sea in my hands ".

Text by Antonia Matarrese

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Pancakes My Way

There’s nothing wrong with a simple pancake, but as the basic recipe is the perfect base for experimentation, we thought – why not do pancakes our way?

We’ve created 24 things you never thought to do with pancakes, but what we’re really interested in is what you’ll come up with.

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So take our classic pancake recipe and let your imagination run wild.

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