The wine of the week: IS Iss 2015 Tenuta San Francesco – Italian Cuisine

In the hinterland of the Amalfi Coast, there are vineyards with plants that are three, four centuries old: a spectacle of nature that is a real open-air museum. From very rare native vines are born wines with a unique character

The curves of the Amalfi Coast with the incredible overhanging views to the beach of Maiori. Then, a detour to the right, uphill, and within a few minutes the geography is distorted: the sea gives way to the mountain, the temperature drops, the crowd disappears.

We are in the heart of Monti Lattari park, with peaks that touch the 1,300 meters of altitude. As the name says, here once dairy cows were bred and the area was rich in dairies. Today, almost no one produces the mozzarella fior di latte and the viticulture resists only thanks to the determination of some willing, who decided to put their free time at the service of a wine heritage that has no equal in the world.

No description can make the beauty of the tiny plots, in which vines with a flat foot they touch the three, four centuries of age. From the huge and twisted trunks, tied with the willow to the chestnut poles, branch tents spread over ten meters long. Obviously the processing is done entirely by hand, the yields are basic, the sale of the wine, made with unknown native vines, very difficult. “For this reason we have decided to call our most important red, based on the dye grape, is iss, which in the local dialect means here he is, "says Gaetano Bove, who together with Generoso Bove, Vincenzo d'Avino and Luigi Giordano founded the Tenuta San Francesco company in 2004." First we sold the grapes, but in that year there was a market crisis, nobody wanted them, we didn't know what to do, so we tried to make wine by ourselves ”.

Without knowledge, the first results were not exciting, but with the arrival of the avellinese oenologist Carmine Valentino, the company has embarked on a path towards quality that today has led it to be one of the unmissable realities of the Amalfi Coast . The annual production is around 65,000 bottles and in the 13 hectares of property, divided into forty tiny plots, falanghina, piedirosso, aglianico, biancolella, biancazita, pepella and broom are also cultivated.

"The vine dyer it was saved in part because it was cultivated in isolated territories, partly because it gave color and acidity to the wines of Gragnano, very popular in Naples, ”says Bove; the particular volcanic soils did the rest, preserving the local vines from phylloxera, the terrible insect that devastated the vineyards of all Europe. È Iss offers, therefore, the unique opportunity to taste the dyer vinified in purity. Its dark color would make you think of a warm and muscular wine, instead the great acidity makes it agile and smooth, a true mountain wine which is remembered for its long and sapid palate, able to gracefully carry the aromas of wild plum and black pepper. It's a really unsettling red that doesn't look like any other wine. Is iss, in fact.

Why now: it is a wine that deserves to be discovered by those who do not yet know it.

As did: ferments in steel with indigenous yeasts at controlled temperature, then refines in wooden barrels of various capacities.

To combine with: meatballs with tomato sauce, pasta with meat sauce, roasts.

Serve it at: 16 ° C.

Price: 34 euros.

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ten places not to be missed in Nuova Brescia – Italian Cuisine

Concept of pure design, ambitious restaurants, modern trattorias: Brescia and the province are (finally) pervaded by the desire to renew themselves. Focusing on a contemporary style but without forgetting the culinary tradition. Here are the unmissable places.

Despite its rich gastronomic heritage and widespread well-being, Brescia it was for a time a silent province, little talk (except for Garda) where the restaurant scene remained anchored over the years to a series of valid, but already known, historical addresses. In particular, the city has never given emotions: classicism, so much routine, few ideas. And to say that the premises for doing good have never been lacking. An ancient cuisine – that of the valleys, with obvious references even to the Camuna era – with almost ritual dishes such as oil-based beef or Spiedo, but which does not renounce freshwater fish from the nearby lakes of Garda and Iseo. Many alpine products such as the Bassa, generally delicious. And a prestigious wine tradition, with the extraordinary Franciacorta but also the low Benaco, to close the circle with the best rosé of Italy and the always valid Lugana.

But the wind has changed: in the Lioness of Italy and in the province you feel (and you can see) the desire to finally be protagonists. Without denying tradition altogether, but writing new stories. And above all by opening premises finally to the height, in terms of quality and environment: the capital Milan – which has very close relations with Brescia – certainly stimulates confrontation and brings many ideas. We present you the ten most convincing places that are worth a visit, also and especially if you are not from the area.

Al Malò – Rovato

Three young "enfant du pays" and a space on two floors – elegant and well attended – which overlooks the central square. You come for good cocktails and for Mauro Zacchetti's cooking, a past talent for great kitchens and not only in Italy: it doesn't make the territory's cuisine, but the very personal one of its expertise, especially in the East.

Areadocks – Brescia

A place of research, taste and trend, housed in a former railway warehouse. You can buy items of furniture and clothing is well attended for the lounge (with American bar, winter garden and summer garden) and the restaurant with eclectic cuisine: ceviche and pizzas made with organic flours; risotto with nettles and burgers; slice of roast croaker and homemade ice cream

Saur – Orzinuovi

Saur in dialect means "flavor", it is the wager of three enterprising young people, coming from different regions and who met at Cain, in Tosacama. Using the best local raw material, they create contemporary dishes, which mix the papers with balance and wisdom. Any examples? Pumpkin plin with turnip and almond tops or pork with cauliflower, walnuts and yellow Barco kiwi.

Lanzani Laboratory – Brescia

Ale Lanzani is one of the best (and loved) patron of Brescia: Bottega & Bistrot is Tre Cocotte for Gambero Rosso, the highest award for a bistro. The new creature – Laboratorio Lanzanoi – in addition to reviving the area of via Milano, is conquering the public for the pure design environment, the always lively atmosphere and the menu curated by Augusto Pasini. And you drink very well, especially bubbles

Sixteenth Century – Orzinuovi

From: a few months at the entrance of the restaurant – housed within the walls of a 16th century palace, in Pudiano – there is a Michelin Star. Thanks to Simone Breda, a young talent with important masters such as Gualtiero Marchesi and Moreno Cedroni. His is a classic kitchen, with a good dose of innovation. Never dull dishes, full taste and attentive service.

Natura – Adro

Dispensa Pani & Vini's gourmet restaurant now shines with its own light. It's called Natura, it has a separate entrance from the tavern that has remained in activity, but follows a different route. Chef Marco Acquaroli is very good at interpreting local tradition in a contemporary way, as in creating new dishes, especially vegetables. You "fish" very well from a large cellar.

Food – Brescia

The pleasure of taste and the desire to experiment, not only on leavened but also on vegetables, ice cream, even coffee. The meeting between Cesare Rizzini, master ice-cream maker and leaven-maker with Michele Valotti, body and soul of the Madia di Brione, has brought valuable fruits to 360 °. In this small place, it is worth tasting practically everything: from fermented in pot to focaccia with incredible combinations

Dina – Gussago

The surprise of 2018: novelty of the year both for the Espresso Guide and for Identità Golose. Chef Alberto Gipponi is not afraid to dare in an original restaurant – where each room is different from the other – and plays on a kitchen of obvious Botturian inspiration (even in the names of the dishes). Good ideas are not lacking, see Agretti and spaghetti or the Lamb in the mouth of the wolf. Definitely worth trying.

The Ancient Door – Brescia

the best classic restaurant in the city – inside a period building – is that of the young chef-patron Augusto Valzelli. After the starry experience at the Imperia Agrodolce, she returned home to propose her author's kitchen, which has the most loved subject in the fish. Menu where the raw are never banal and the flavors of the world are explored, without losing the Mediterranean character.

Poison – Brescia

Frescoed ceilings, damask walls, gilded mirrors, fireplaces, fragrant flowers everywhere: a spectacular living room on the first floor of Palazzo Martinoni, right in the center. As soon as it opens, it intends to conquer the Brescians (and not only) from breakfast until late at night with a complete offer, with particular attention to pastry and dinner. A visit is mandatory, if only for the unique scenery.

How to prepare meat loaf – Italian Cuisine

The meatloaf it is a dish that contains within it flavors and memories of family lunches, warmth of cooking, loving hands careful to enclose gourmand fillings in the coils of meat. Although it looks like a simple dish, perfect for retrieving leftovers and achieving a regal result, even meatloaf hides pitfalls in its preparation. Find out how it is cook the perfect meatloaf with the advice of Sale & Pepe!

Beef mince and more: the ingredients

To prepare the meatloaf you will need to minced meat (also mixed) such as veal, beef, chicken and and turkey or pork. Ask your butcher to chop it more than once.

Add this to the mix bread crumbs soaked in milk and well squeezed, a beaten egg, some chopped parsley and some tablespoons of Parmesan or grana padano. And, to achieve the correct consistency, add some breadcrumbs, little by little. To flavor the base you can naturally let your imagination run wild and add cheese cubes, capers, olives, mushrooms, chopped vegetables, aromatic herbs, spices and various aromas to taste.

Can the leftovers of cooked meat be used?

Sometimes it can happen to overdo the portions and, therefore, to cook much more meat than necessary. Not sure what to do with leftovers? Salt & Pepper helps you! With the advanced meat you can always prepare something good, from the meatballs to a gravy, passing for precisely for a sumptuous Meatloaf. In fact, turkey slices and boiled leftovers are perfect for this recycling dish. Chop the meat together with a sprig of parsley and a clove of garlic. Then add an egg, some grated cheese and breadcrumbs.

Create a firm mixture, similar to a large oblong meatball. After that sprinkle it with breadcrumbs and align it in a pan with a little oil. Cook the meatloaf, taking care to turn it from time to time.

How to prepare it for 4-6-8-12 people

Prepare the Meatloaf for four people it involves a proportion of 800 grams of meat compared to 200 grams of breadcrumbs. You will then need 30 grams of cheese. While for the smells and the spices you can always adjust yourself to the eye, for the main raw materials necessary to prepare the meatloaf, you will need to make proportions.

So to calculate the right ones doses for a meatloaf, keep in mind that to each diner there are 200 grams of meat and 50 grams of breadcrumbs. Holding this ratio firmly, for 6 people you will need 1 kg of meat and 300 grams of bread crumbs, for 8 people you will need to use 1.4 kg of meat and 400 grams of bread, for 12 people you will need 2 kg of meat and 600 grams of breadcrumbs.

What to prevent the meatloaf from opening

Despite being a very simple and rich preparation of variants, preparing this dish is not easy. Now we will explain to you what to do for do not open the meatloaf.

First of all, if you have decided to prepare a stuffed meatloaf, you must perfectly seal the meat so that the filling does not leak out. Start spreading the meat, giving the mixture a rectangular shape. Stuff and roll up the meatloaf. As you create the coils, push the meat in on both sides, compacting it with your hands. Press the closing flap well. Wrap it all in one sheet of parchment paper and let the meatloaf rest in the fridge for half an hour. Then bread it with flour and brown it in the pan first, which will ensure that the filling remains inside. After that you can either continue cooking in the pan or put everything in the oven.

Baked meat loaf

To prepare the baked meatloaf, you will have to follow the technique just explained. Once given the form, Bake the meatloaf at 200 ° C and leave it cook for 45 minutes. A spectacular variant, which cannot be done in the pan, is that of the Meatloaf In Crust. In this case you have to wrap the roll of minced meat in the puff pastry or in the brisée dough just before baking it.

If you have prepared a stuffed meatloaf, cooking in the oven must be carried out at 180 ° C for 45 minutes, but only after a short time pan fried to avoid the leakage of the filling even in this case.

Meatloaf in a pan with meat

Cooking the meatloaf in a pan is a choice aimed at having one moist meat, soft and juicy. To cook it without the passage in the oven, help yourself with some vegetable broth, which you will need to wet the mixture during cooking.

While you are cooking the meatloaf in the pan, you can also add gods pepperoni, of basil and other vegetables that will give a fresh taste to this dish already of his greedy. After preparing the mixture and heating a spoonful of extra virgin olive oil and a knob of butter in a pan, arrange the meat and let it evaporate with white wine.

Meatloaf with meat sauce

Among the many variants available in the Italian culinary tradition, there is also that of the meatloaf with meat sauce. Preparing it is very simple and the result will amaze your guests.

After following the basic procedure to prepare the classic meatloaf or a recovery meatloaf, created by exploiting, for example, advanced boiled meat, prepares for vegetable broth with fresh vegetables or to the limit of the nut.

Prepare the meat mixture with all the necessary ingredients: eggs, parsley, bread crumbs softened in milk, grated cheese, salt, black pepper and nutmeg. If you want a richer and more appetizing result, add to the mixture even the crumbled pieces of sausage. Give the meat and ingredients mix the classic elongated shape of the meatloaf and place it on a cutting board. The meatloaf must be cooked with a sauce in a very large pan.

Fry crushed poached garlic, add the meatloaf and leave it brown for a few minutes. Remove the garlic and add a few tablespoons of tomato sauce. Shrink the sauce for a few minutes and add salt. At this point dilute of the tomato concentrate in the vegetable broth and add it to the meatloaf in cooking, thus feeding the cooking juices which, as they are, will narrow.

Cook in the pan for 45 minutes and only at the end add some fresh basil leaves. Serve the stewed meatloaf with a tasty side dish, for example gods mushrooms, which will enhance the already delicious flavor of the meat.

Stuffed meat loaf

It is possible to prepare infinite variations of meatloaf with the addition of stuffed meat based inside cheeses, vegetables, cured meat is sliced, hard-boiled eggs but also real omelettes. The combinations are really many. The only care is to never forget the passage in the pan to seal the meat roll and not let the filling "escape".

Light meat meatloaf

You can prepare a light meatloaf meatloaf using only 3 ingredients. For this quick and easy recipe spread thin slices of grilled courgette in a non-stick plum cake pan or in a previously oiled cassette mold by making them overflow. Mix 500 grams of chicken meat ground with 500 grams of ricotta cheese. Plasma this mixture with your hands in the center of the vegetable base, filling the shape, and then close the zucchini on the meat. In a pan pour a glass of water and place the mold with the meatloaf in the center. Bake for 200 ° C for about 20 minutes.

Another way to prepare a light version of this great classic is the vegetable meatloaf and in general all the vegetarian or vegan recipes, without meat. Try for example the baked eggplant meatloaf.