Category: recipes of Italian cuisine

Italian wine is number 1 – Italian Cuisine

The charts of the 100 best wines in the world have just been released for the 2018 of two critical industry bibles, the American (and very powerful for sales) "Wine Spectator" and "Wine Enthusiast".
In both lists, to win the top of the ranking is an Italian wine. The news is exceptional, marks an important point for our production and is destined to do a great good to the entire national wine industry.

Wine Spectator dixit

For "Wine Spectator", the best wine in the world, considering quality, availability and value for money, is the Bolgheri Sassicaia 2015 of Tenuta San Guido. A result, for the red symbol of the marquises Incisa della Rocchetta, which does not surprise so much, being among the most famous Italian wines in the world. Among other things, the excellent vintage 2015 had already earned a vote of 100/100 on the Essential Guide to Italian wines 2019 by Daniele Cernilli.

The Wine Enthusiast podium

For "Wine Enthusiast", less mainstream, the best wine is, instead, a Barbera, the Nizza Cipressi 2015 by Michele Chiarlo.
But the good news does not end here. Because, scrolling through the lists, it turns out that they are studded with other excellent names of wine made in Italy.

All Italians among the best

Wine Spectator, already in third place, places the Chianti Classico Riserva 2015 of Castello di Volpaia. Still in the top ten, we find theEtna San Lorenzo 2016 of Tenuta delle Terre Nere (9th position), which testifies how the Sicilian territory of Etna is now considered one of the largest in the world. This is followed by the Vino Nobile di Montepulciano Riserva 2013 of Carpineto (11th position), Barbaresco Rabajà Riserva 2013 by Produttori del Barbaresco (13th), Brunello di Montalcino 2013 by Canalicchio di Sopra (15th), Brunello di Montalcino 2013 by Caparzo (17th), the Chianti Classico 2016 of San Felice (19th), the Tignanello 2015 of Antinori (24th), the Slatnik S Label 2015 of Radikon (51st), the Undicicomuni Arnaldo Riserva 2013 of Terre di Barolo (54 °), the Chianti Classico Vigna del Sorbo Grand Selection 2015 of Fontodi (60 °), the Pinot Grigio 2017 of Tiefenbrunner (67 °), the Soave Classico Otto 2017 of Prà (73 °), the Trebbiolo 2014 of La Stoppa (76 °), the 2017 Citrone by Librandi (81 °), the Barolo 2014 by Paolo Scavino (88 °), the Montefalco Sagrantino Colle at Macchie 2013 by Tabarrini (96 °) and the Lambrusco di Sorbara of the Founder 2016 by Cleto Chiarli and Sons (99 °).
So, a total of 18 wines, almost a fifth of the ranking, with a clear predominance of Tuscan labels, seven, and an absolute preference for our red wines, with 14 mentions.

Also the ranking of "Wine Enthusiast" gives us an exciting photo of the Italian wine. After the Nice Cipressi 2015 by Michele Chiarlo, in eighth place, we find the Prosecco di Valdobbiadene Dosaggio Zero Classic Method 2015 of Cà dei Zago, while outside the top ten, the Etneo Contrada R 2016 of Passopisciaro (18th) is placed, Lambrusco di Sorbara L'Eclisse 2017 by Paltrinieri (20th), Etna Rosso Outis 2016 by Biondi (23 °), Valtellina Superiore Sassella Reserve Rocce Rosse 2007 by Arpepe (26 °), Chianti Classico Gran Selezione San Lorenzo 2013 of Castello di Ama (31st), Brunello di Montalcino 2013 of Castelgiocondo (35th), Barolo Monvigliero 2014 by GB Burlotto (39th), Friulano 2016 by Russiz Superiore (42th), Franciacorta Dosaggio Zero Vintage Collection 2013 by Ca 'del Bosco (47th), Passito di Pantelleria Ben Ryè 2015 by Donnafugata (68th), Abruzzo Pecorino Don Carlino 2016 by De Fermo (72nd), Vernaccia di San Gimignano 2016 by La Lastra (76th), the Palazzo della Torre 2016 by Allegrini (78th), the Bramaterra Cascina Cott Ignano 2014 by Colombera & Garella (82nd) and the Morellino di Scansano 2016 by Terenzi (94th).
In this case, a total of 17 wines, with a geographical prevalence less clear than Wine Spectator: the ranking is always led by Tuscany, with four wines, but is followed closely by Sicily and Piedmont, both with three wines mentioned.

Lentil pie and mushrooms – Italian Cuisine

Clean the mushroom spoons removing any soil, then stew them in the pan for about ten minutes.
In a large frying pan pour some oil and brown the mushrooms.

Brown the diced pancetta cooking for 3-4 minutes, then add the mushrooms. and make it flavor. Then add the boiled lentils, add salt and cook for a few minutes.

Put mushrooms, bacon and lentils in a bowl, then add the eggs, the Parmesan and mix until a homogeneous mixture is obtained

Place the puff pastry inside a pan lined with parchment paper.
Pour the mixture of mushrooms and lentils into the pan, then fold the edges of the pastry to obtain a string.
Cook the savory pie in a preheated oven at 180 degrees for 30 minutes.

Let it cool before removing it from the pan and then serve your savory pie with mushrooms and lentils.

TAGS: Recipe pie lentils and mushrooms | How to prepare savory pie lentils and mushrooms Savory lentil pie and mushroom recipe

Sweet Christmas from Coincasa with chefs and confectioners – Italian Cuisine

Home purchases with delights of high pastries: this is the new Christmas shopping formula. Accompany the great masters

Bringing up a wider and wider audience to the art of confectionery thanks to the work of great masters, combining the home decor with haute cuisine.
This is the (greedy) thought behind Sweet Days, initiative of Coincasa until November 30th in stores throughout Italy. Six stages, from Milan to Catania, in collaboration with Identità Golose, the world congress of haute cuisine founded by Paolo Marchi.
Six meetings, dedicated to interaction with the public, between confectioners and fans. After Milan, with Heinz Beck, the appointments of Catania have arrived, with Corrado Assenza, Cagliari, with Gianluca Aresu, and Naples with Salvatore De Riso. As a background, many kitchen utensils and objects with which to decorate the table, to be inspired and then continue with the experiments in our home.
On the agenda: November 28th at 6.30pm, in Rome, Ornella De Felice of Coromandel e Monia Di Liello of Angelina, two master pastry chefs of the capital; and on the 30th at 6.30 pm, in Bologna, the great one Gino Fabbri.

Panettoni as a master

On November 23 at 6 pm, instead, at the Coincasa in piazza 5 Giornate, in Milan, Iginio Massari, the most famous Italian pastry chef, will launch its collaboration with the department store preparing live a chantilly cream to zabaglione to serve with its famous artisan panettone that, from November 24, will be distributed in limited edition in 9 stores of the group (in addition to Milan , Genoa, Florence, Treviso, Rome and Naples, until December 24th).