Back Open Cellars, the largest wine festival – Italian Cuisine

The last weekend of May, Saturday 25 and Sunday 26, in over 800 wineries across Italy are scheduled tastings, walks among the rows, artistic and cultural moments, workshops and mini-courses

Stories of bottles, of families, of companies, told between the rows and the barrels. For 27 years Open Cellars is the largest wine festival in Europe: this year the appointment is for Saturday 25 and Sunday 26 May, in more than 800 wineries associated with the Wine Tourism Movement throughout Italy. This time, too, a journey will be made to discover the uniqueness of the wine-making reality in Italy, of the quality of hospitality, the enhancement of agricultural heritage, and innovation in tradition. While sipping the finest wines. Every company in each region has plans initiatives that will tell the territory, from the Aosta Valley to Sicily and Sardinia.

The proposals

In Basilicata there will be tastings and meetings with the producers, in Campania even yoga in the vineyard in the cellars of the Wine Tourism Movement. THE'Umbria has chosen as its theme The Evolution of the event towards an ever more attentive and sustainable welcome, so that tourists have the opportunity to learn about and appreciate wine production, landscape and culture.

In Lombardy an alternative tasting experience will be proposed: Open Cellars on a Vespa. But Slow Tourism also organizes Walk in the Oltrepò Pavese and the Walk of the Tuchì in the San Martino della Battaglia area. In Piedmont some itineraries between wineries to be traveled by electric bike are being defined, in search of the Big Bench by Chris Bangle, scattered in panoramic points of the region.

The Wine Tourism Movement Tuscany will open the doors to spaces where art harmonises with the food and wine heritage. In Trentino Alto Adige, the cellars will become the location of artistic and musical performances. In Puglia, in addition to tastings of hundreds of labels, verticals, laboratories and mini-courses led by professional sommeliers will be offered.

THE'Abruzzo after 3 years it brings back to 40 the number of participating wineries. In Veneto will come to life CantineAperteMoments, a series of themes and events inspired by the colors of wine, flowers, culture and nature, which will animate the cellars and involve wine lovers.

But also the Wine Tourism Movements of Molise, Calabria, Emilia Romagna, Lazio, Sicily, Sardinia is Valle d'Aosta have in store a series of interesting initiatives, including tastings and meetings, to discover the area and its most prized wines.

In Marche you can download the app Marche Wineries on Tour and collect digital bonus points to guarantee exclusive gifts. In Friuli Venezia Giulia the interactive map with personalized QRcode will guide you through the discovery of each winery, and great attention will be paid to the 2200 years of history of Aquileia, with cycle routes and, on Sunday 26 May, free guided tours. Yeah, it's time to raise the glasses.

Spicy Fire Roasted Salsa

by Pam on April 15, 2013

We had friends over for dinner and they requested Mexican food. I made this spicy salsa to serve with chips and the chicken tacos that I was making for dinner (recipe to follow). I started out using 1 jalapeno but it didn’t have a strong enough spice (they turned out to be mild peppers) so I added another jalapeno. I loved the richness the roasted tomatoes gave to this salsa and I thought the tang from the lime was great. It was really flavorful and a big hit with us all, even the kids!

Pour the tomatoes into a large mixing bowl. Add the chopped cilantro, green onions, garlic, lime juice, and jalapeno. Toss in the cumin and oregano then season with sea salt and freshly cracked pepper, to taste. Blend using an immersion blender until thoroughly combined. Taste then add more jalapeno or seasoning if needed. Cover and set aside for at least 30-60 minutes for flavors to mingle. Serve with chips, tacos, tostadas, eggs, or any of your favorite Mexican dishes. Enjoy.

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Spicy Fire Roasted Salsa

Yield: About 4 cups

Prep Time: 10 min.

Ingredients:

2 (15oz) cans of diced fire roasted tomatoes
1/2 cup of cilantro, chopped
4 green onions, chopped
1-2 cloves of garlic, chopped
Juice from 1/2 lime
1-2 jalapenos, chopped
1/4 tsp cumin
1/4 tsp oregano
Sea salt and freshly cracked pepper, to taste

Directions:

Pour the tomatoes into a large mixing bowl. Add the chopped cilantro, green onions, garlic, lime juice, and jalapeno. Toss in the cumin and oregano then season with sea salt and freshly cracked pepper, to taste. Blend using an immersion blender until thoroughly combined. Taste then add more jalapeno or seasoning if needed. Cover and set aside for at least 30-60 minutes for flavors to mingle.

Serve with chips, tacos, tostadas, eggs, or any of your favorite Mexican dishes. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Desserts without eggs, our delicious recipes – Italian Cuisine

Flour, butter, eggs and sugar. These are the first ingredients that come to mind when it comes to desserts, but nothing is taken for granted. Preparing delicious desserts without eggs is indeed possible as our recipes demonstrate. Go ahead a tarts, waffles, cakes, spoon desserts, plum cake and much more to enjoy the pleasure of a delicious dish without limitations. Many dessert recipes that I usually expect the use of eggs in fact, can be prepared with groups of alternative ingredients, including pancakes.

Read also

Good vegan pancakes like the classic ones

But preparing a dessert without eggs does not necessarily mean relying on a vegan recipe. Very often in fact, to make the dough soft despite the absence of eggs, we rely on one extra dose of milk, better if whole. If we are tied to a vegan diet, we can focus on the milk of soy, but the effect is not guaranteed. To avoid mistakes when making desserts, let us rely on recipes designed to be prepared with the ingredients we intend to use: making arbitrary substitutions could compromise the final result!