Tag: Apulian

Puglia Top Wines Road Show: Apulian wines in Milan – Italian Cuisine

The unmissable "metropolitan tour" of the Apulian wines organized by the Puglia Wine Tourism Movement to promote the wine excellences of the region is back

A week dedicated to Puglia and its wines, from 11 to 17 November, the best labels of MTV Puglia members will be the focus of a busy calendar of themed events in Milan's historic wine cellars.

The premises involved

There are thirteen wineries in the Lombard capital that will host the initiative: Cotti (Via Solferino, 42); Enoclub (Via Friuli, 15); El vinatt (Via
Leone Tolstoi, 49); Enoteca Diapason (Via Lomellina, 48); Franco's cellar (Via Raffaello Sanzio, 16); VinoVino since 1921 (Corso San Gottardo, 13); Wineria Winery (Via Carlo Caneva, 4 Sempione Area); Ronchi Ricciardi (Piazza Vesuvio, 12); Gran Cru (Corso Magenta,
32); Enoteca Hic (via Savona, 26); Vini & Sapori (via Vitruvio, 11); Wine (via G. Brentano); Wine O 'Clock (via Benedetto Marcello, 93).

Furthermore, edited by Eventi d´Autitore, four rooms will host sensory workshops led by wine and extra virgin olive oil sommeliers, dedicated to the native vines and cultivars of the region. First appointment at El Vinatt, Tuesday 12 November (17.00 – 19.30). The second is scheduled for Wednesday, November 13 at the Enoteca Hic Lab (17.00 – 20.00). It continues Thursday 14 November at the Enoteca Vini & Sapori (17.00 – 20.00) and closes at the Enoclub on Friday 15 November (17.00 – 20.00).

The unmissable appointments

A busy schedule that will come alive from the early hours of the afternoon of Monday 11 November, starting the Puglia Tasting Week in Milan.
In the afternoon at The Westin Palace Hotel of Milan (Piazza della Repubblica, 20), “Degusta la Puglia”, an in-depth event dedicated to the land of wine and the native vines of the region, created in collaboration with AIS Lombardia. On site from 15.30 to 20.30 the tasting tables of the member companies, with two special moments: the great walk around tasting, where AIS's sommelier and winelovers
Lombardy, operators in the sector and the press will be able to taste a selection of over 60 labels, combined with the Evo of the millers of Buonaterra – Tourism Movement of the Oil Puglia.

Simultaneously, from 16.00 to 18.00, will kick off the seminar reserved for journalists, traders and sommeliers, for a deepening of the wines and lands of Puglia through its great native vines: Primitivo, Negroamaro, Nero di Troia. He leads Sergio Libanore, official taster and speaker of the Italian Sommelier Association, with the participation of Maria Teresa Basile Varvaglione and Vittoria Cisonno, respectively president and director of the MTV Puglia. A true story of the history of the Apulian viticulture in three parts, through the vines and the typologies that have made the enology of the region great, between historical interpretations and modern interpretations.

Afterwards, from theory we will go on to practice with "IndoVino", the blind tasting conducted by the Deputy Director of the Puglia Wine Tourism Movement, Daniele Cirsone who will test the participants, inviting them to combine the olfactory descriptors with the relative native Apulian vines. The best noses will win a tribute by the Consortium.

Entrance to the seminar is by reservation, up to a maximum of 45 participants. Info and reservations on eventi@aismilano.it or at the following link: http://tiny.cc/DegustaMilano_AIS. All information and updates on scheduled events are available on the website and on the Movement's social media channels.

Here's what you'll learn at the Apulian cooking class – Italian Cuisine

We are waiting for you at La Scuola de La Cucina Italiana, to learn all the secrets and traditional recipes of the Apulian cuisine: from the chicory tiella to the bride's desserts!

In a historical moment dominated by exotic influences, The School of Italian Cuisine organizes a new course, entirely dedicated to the Apulian cuisine. A cuisine attentive to seasonality, in which the ingredients and their quality are the center of attention.

As flavors, Puglia is influenced by both land and sea: you are curious to find out what you can learn by attending the course Regional Cuisine: Puglia? Let yourself be amazed by the ideas of our chef Michele Abruzzese, Apulian DOC in love with his land.

Troccoli

You will learn how to prepare the troccoli and to use them in many recipes of everyday life, even in combination with special sauces. These are a format of pasta, typical of the historical-cultural district of Capitanata, a territory now comparable to the province of Foggia. The troccoli take their name from the typical tool with which they are cut, called precisely troccolaturo. Did you know it already and, above all, would you be able to use it?

pancotto

You will discover what flavor it has pancotto, a traditional recipe for recovery, prepared with bread stale and vegetables. These are carefully chosen according to the single season. It is a simple dish, but at the same time rich and tasty. Also, do you know what is the difference between the pancotto and the Pugliese ciambotta? Come and discover it at the Pugliese cooking class!

Sigh

If a person offers you a sigh, no fear. They are typical sweets of Bisceglie, also called "sweets of the bride": simple and elegant desserts, whose recipe is already documented in 1500. A legend tells that a young pastry chef in love decided to trace the soft shapes of his beloved breast, to make them. Others, however, narrate the similarity between the shape of the sweet and the perimeter of the ancient walls of Bisceglie. Once tasted, you will not forget them anymore, especially if you have prepared them with your hands!

Finally, how not to mention the gluttonous chicory tiella, last proposal of the teaching plan. We are waiting for you soon in the kitchen: subscribe to the Regional Cooking course: Puglia!

Texts by Caterina Limido

Apulian New Year's Recipes – Italian Cuisine – Italian Cuisine

But also roasted eel, turnip greens, lamb with lampascioni and purcedduzzi. Where do we start?

Among the gastronomies of New Year richer and tastier, a place of honor is undoubtedly the Puglia. Stewed turnip greens, fried panzerotti, roasted eel, lamb with lampascioni, cartellate and purcedduzzi. And it's just the beginning. Because the Foggia dinner is not the Salento one, not to mention then Bari. Here then a little guide to orientate yourself so well of God.

The classic Bari

The Apulian New Year's Eve dinner, in fact, varies according to the areas and is generally an opportunity to taste the best of the traditional products of the region. THE fried panzerotti, for example, a classic of the Bari cuisine accompanied by a side dish of Stewed Turnip Greens. They are a real treat, one leads to another. There are also occasions when the top of turnip enters the fried panzerotto, as a filling. Fried panzerotti prepare with a dough based on flour, semolina, salt, yeast, sugar and water, to be divided into balls that will be left to rise for at least a couple of hours. These will be flattened, giving it a thickness of 2-3 mm: at this point the filling, based on tomato pulp, diced mozzarella, salt, grated pecorino cheese and pepper. At this point, once you have closed the panzerotti (using your hands and fork) shaped Crescent moon, we will start with the frying in extra virgin olive oil.

Marinating, breading and then all roast

But in the party menus often appear also theeel or roast capitone. After eviscerated it, the eel is reduced to chunks 7-8 cm long and then left marinate in a solution of oil, lemon, salt, pepper, wild fennel and bay leaf. Once drained, the slices will go breaded and slipped into one spit, alternating with bay leaves. The cooking should be done in the fireplace or in the oven, greasing from time to time with the marinade solution, using a sprig of rosemary.

Those cute spring onions

Another typical Apulian recipe, thelamb with the lampascioni. In the Apulian gastronomy, in fact, many souls meet: the agricultural one, made of wheat, turnip greens and extra virgin olive oil. That sea with the delicious fish of the lively seafaring town. Is that pastoral, the oldest and perhaps the most forgotten. The Tavoliere delle Puglie, before becoming one of the "granaries" of Italy, was in fact an area dedicated to sheep farming, half of the transhumance of the flocks that came from central Italy. This up to the Murate era and especially to the Unification of Italy, when the transition to agriculture is completed, especially with the completion of the last reclamation in the Fascist era. Therefore, the lamb with the lampascioni is one of the testimonies of these roots. The lampascioni are gods small spring onions with a bitterish taste, very common in Puglia, as in Basilicata and Calabria. Before their use they must be peeled, removing the peel and roots, washed, cut on the base and then boiled in salted water for about half an hour. At this point you start with the recipe: sprinkle one pan of extra virgin olive oil, with garlic and rosemary, and then add the lamb into pieces, sprinkle with salt and pepper. Then, when the meat starts to color, add the White wine. After about 40 minutes, take it out of the oven and add the lampascioni, then pouring over the whole of the beautiful handfuls of breadcrumbs flavored with garlic, oil and parsley. After another 20 minutes of cooking, the dish will be ready.

Sweet Temptations

At New Year's Eve, like at Christmas, the typical dessert of the Apulian dinner is made up of the cartellate. Little sweets – similar, in some ways, to the frappe and to the chatter of Carnival in use in the rest of Italy – prepared with a mixture of flour, oil, white wine, salt and water. With the dough are prepared many balls that, once flattened, will be cut with a wheel in strips of 3-4 cm in width. The strips, coiled in a spiral, must be left to dry for at least 6 hours, after which they will go fried and then immersed in the vincotto of figs (another Apulian delight) or in honey, and then sprinkled with cinnamon, powdered sugar and colored sugar granules. in porcedduzzi Salento, however, we see the influence of the Neapolitan cuisine and struffoli, to which this Apulian specialty resembles.