Tag: area

Torrazzo Nuvoli and Gastronomic Trails, winning synergies in the area – Italian Cuisine

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When the lockdown sharpens the wits and two companies create interesting opportunities in the area

On the hills of San Damiano d'Asti there is a company that has been dedicated to the production of wine for more than 500 years, Torrazzo Nuvoli. For more than 26 generations the company has been managed independently, with important choices for the production and marketing of wines and products, with an innovative spirit and respect for tradition.

The vineyards extend on the steep clayey limestone marl hill of the Torrazzo for about 5 hectares with a south and south-east exposure, perfect for this grape variety.
Since 2011, the winery has embarked on the path of organic farming, an important decision, not only out of respect for the environment and its times, but also for the desire to safeguard this small wine heritage for future generations; in production they totally exclude the use of herbicides, pesticides and chemical fertilizers, exploiting the natural fertility of the soil.

History

Torrazzo is not only synonymous with Barbera d’Asti, but it is a story that begins in 1223 with the construction of the Tower of Marcellengo, with bricks made and fired on the spot. Today the tower is the only visible medieval vestige left after the destruction of the annexed castle in the battle of Roccavione in 1274. While the tower was maintained because it represented an important lookout point, the walls of the castle were knocked down from the steep Torrazzo hill. and still today there are large blocks underground in the vineyards.

The wines

At Torrazzo Nuvoli they produce Barbera d’Asti Docg organic in purity, with selected grapes that come exclusively from the estate's vineyards; the grapes are harvested by hand and vinified in the ancient cellars under the castle. The traditional barbera is aged for at least 9 months in large oak barrels, the upper one at least 24 months and the last born, LOLA, is aged in cement only and represents a more modern interpretation.

Gastronomic trails

Even for a historic company like Torrazzo Nuvoli, the long lockdown has created many problems, somewhat reducing the many activities with Italian and foreign tourists, including visits and tastings. Fortunately, an interesting collaboration has developed with gastronomic trails; young company that has been working in the area for a few months, presented in early July.
The idea of the Gastronomic Paths was born from the desire of chef Diego Bongiovanni to enhance the regional territory starting from local and quality agricultural productions, sometimes little known companies, but which constitute the real fulcrum of the local agricultural economy and the origin of all the ingredients that the chef uses in his most authentic and traditional cuisine.

Tours

Guests will always be accompanied by an ecotourist guide who, in addition to illustrating the naturalistic and artistic beauties encountered on the way, will also have the task of emphasizing the strong link between Piedmontese territory and traditional gastronomy. For example, through the description of the agricultural landscape, the methods of using local raw materials in the typical cuisine and the tasting of indigenous products and wines directly in the farms along the route.

Itinerary

The guys from Sentieri Gastronomici suggest us a beautiful e-bike itinerary, through woods, hazelnut groves and vineyards: San Damiano, e-bike tour.

"We will start from the headquarters of the Colline Alfieri Regional Enoteca and cycle towards the Agriturismo Ca 'Colomba where, immersed in a sea of 360 ° open vineyards, we will have our first tasting of native wines, produced by the Franco Giacinto Winery that has been working for years and grows vines with passion on these hills, where Barbera d'Asti DOCG, Nebbiolo and Arneis are the masters. But it will already be time to take the road that for us will pass through the village and then climb the hill from the opposite side, continuing winding for a short stretch that climbs the first hill and reaches the ridge. The path then continues to the small church of San Luigi, located in the hamlet of the same name, where the eye sweeps over the green valley below, here the Ponte Ballerine farm will let you taste its excellent wines that will be accompanied by honey and hazelnuts . We will leave again, for the next destination, breathing in the scents of the season, which change every meter and taste of leaves, earth and fruit until we reach the crossroads of three local wineries: Pianchè, Ferrero Ettore and Val Serra, which will offer to guests the excellent wines of local production in front of a breathtaking view, which will make us enjoy a 360 ° view that opens to our eyes and that from the nearby village gathered in the valley, reaches, on sunny days, up to the crown of Alps. We will then return to the starting point, the Colline Alfieri Regional Enoteca, where we will live a new splendid experience through an excellent tasting of local wines, after which we will receive the well-deserved final picnic! .

What to do, what to taste, what to buy

Where to sleep / wines
Franco Giacinto's Farm, Agriturismo Cà Colomba, Fraz. Valmolina, 60 San Damiano d’Asti.

Wines
Regional Enoteca Colline Alfieri dell’Astigiano, piazza Libertà, 1 San Damiano d’Asti.

Bread, Breadsticks & Co
Panificio Canta, Frazione San Giulio 133, San Damiano d’Asti: specialty bread and breadsticks as they once were, excellent cold cuts and sausage tel. 0141977281.

Where to eat in San Damiano d'Asti
Osteria Vineria Madama La Barbera (excellent typical restaurant), Piazza Libertà, 1 / L San Damiano d’Asti, tel. 0141971842.

Conti Nuvoli di Grinzane, Torrazzo road 22, San Damiano d’Asti (AT).
Visits to the cellar of the Marcellengo Tower and the historic garden are possible by appointment at tel39 351 5302717.

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La raspadüra: good news from the Lodi area – Italian Cuisine

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The raspadüra of Lodigiano, thin veils of cheese born from a brilliant intuition to recover imperfect grain shapes

Raspadüra is one of the strongest expressions of belonging to the Lodigiano area. "Already in Piacenza they don't even know what it is!" He jokes Paolo Raimondi, one of its producers and supporters, as well as the first who had the brilliant intuition to start selling it. The raspadüra, in fact, for its rare goodness, has always been present on the benches and tables of the Lodigiano area, but was not found packed in trays like today. Over time, two or three other companies followed it, also because everyone likes raspadüra, especially children. Furthermore, it is one of those productions where human presence still makes the difference: no machine, in fact, would be able to scratch the such thin cheese veils.

A recovery product

The raspadüra was born as a poor recovery food, to avoid throwing them away imperfect grain shapes, those that could not age due to some defects, such as holes, cracks or bubbles. So these were given to the peasants, who had the idea of starting to scrape them, obtaining thin sheets of rasped grain (hence the name) by hand from the surface of the shape with the help of a particular knife and a manual lathe that he turns the cheese around. "There is no machine capable of making such a thin veil, only the hand of a man it can keep the blade perfectly half out of shape and half inside . For this reason, the presence of man is fundamental and irreplaceable, as well as guardian of his perfection. Since its invention, raspadüra has never been lacking in the Lodi area: before, it was sold in the square, on the counters, during the markets, where there were always endless rows to have it; then also in restaurants, where it is taken immediately as soon as you sit down, without even needing to order it. But until about ten years ago no one had ever thought of packaging such a good product and selling it. Nobody before the Raimondi family.

The Raimondi family

The Raimondi family has been producing cheese since the beginning of the century. And it does so in a wonderful Lombard farmhouse, in Ospedaletto Lodigiano, where once there were still more than 600 dairies in the area and not four like today. The Raimondi, with the milk of their 800 cows, all Friesian, produce the typical Lodi, which is similar to Grana Padano, but differs in a slightly better quality, selected only from some stables (in addition to their own). It is from the typical Lodigiano, only from him, that the raspadüra is obtained, starting from healthy (therefore no longer destined for waste as in the past) and young forms, no older than 4-5 months. A more seasoned grain, in fact, would be too hard and flake, so it is better to be grated. In addition, the typical young Lodigiano also has a sweeter flavor; that's why raspadüra is so popular with children! So, perhaps by dint of seeing the success he had in the family, about 12 or 13 years ago Paolo Raimondi thought: "But if everyone likes it so much, why not make the raspadüra always available in a tray?". The success was immediate, so much so that today they produce about 2000 trays of raspadüra per day; the same that you also find at Esselunga. And there is no puff of raspadüra that does not come out perfect, as it should be: thin, fluffy, light and delicate. Like silk.

Raspadüra in the kitchen

The raspadüra is perfect as it is, on its own, just as they bring it in the restaurants of the Lodigiano. Alternatively, these very thin strips of cheese lend themselves to various combinations: from meat (try to roll it in rolls!) at soups or to polenta, until the creaming of the risotto, to make it truly sublime. And then once opened, the tray can be kept in the fridge for up to two weeks, even if it is unlikely to last all these days! So over time the raspadüra has gone from a by-product of recovery to a super refined delicacy even in the most refined kitchens, where some chefs can no longer do without it. For this reason, in the last period of crisis due to Covid-19, sales have slightly decreased, unlike other always Lombard products whose home consumption has increased, such as eggs, which have gone from around 600-700 thousand sold 3 million per week. But Raimondi is optimistic: "We are getting out of it." So we too can only hope to participate in the raspadüra race held every autumn in Lodi, where the “Raspadüra trophy"The buffer that manages in the shortest time possible to make the most beautiful and, of course, the most thin sheet!

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U bredette: the fish broth from the Termolese area – Italian Cuisine

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Very fresh mixed fish, tomato and peppers for a tasty soup to be prepared like the fishermen of the sea of Termoli

The Brodetto alla termolese it's a fish soup that the fishermen of Termoli, marine center of the Molise, they prepared with the remnants of the caught that they could not sell: a poor but very tasty dish that "repaid" them for their hard work in the middle of the sea.

In termolese dialect it is called u ’bredette. It is prepared with mixed fish as like cicadasmullet, moorhens, scorpion fish, squid, cod and cuttlefish. The flavor of the soup is enriched with tomatoes and green peppers, garlic and parsley.

The recipe of broth alla termolese

Ingredients

To prepare the broth in the Termolese you will need: 1 kg of fresh fish of your choice, 500 g of mussels, 1 kg of clams, 500 gr of peeled tomatoes, 2 cloves of garlic, 400 g of green peppers, chopped parsley, extra virgin olive oil of olive, salt and chili pepper.

Method

The first thing to do to prepare broth in the Termolese area is clean all the fish well, remove the bones and cut it into pieces, and cleaning the shellfish. We then move on to the preparation of the sauce for the Termolese broth, browning the garlic, the chilli pepper and the parsley with oil in a pan in which the peeled tomatoes and the peppers in strips are then placed.

When the tomato juice it's retired it's time to add the previously cut fish (with the exception of mussels and clams) with a little water and salt adjustment.

After a quarter of an hour of cooking, they can be added mussels and clams and the preparation continues for another 5/6 minutes.

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When the lockdown sharpens the wits and two companies create interesting opportunities in the area

History

The wines

Gastronomic trails

Tours

Itinerary

What to do, what to taste, what to buy

The raspadüra of Lodigiano, thin veils of cheese born from a brilliant intuition to recover imperfect grain shapes

A recovery product

The Raimondi family

Raspadüra in the kitchen

Very fresh mixed fish, tomato and peppers for a tasty soup to be prepared like the fishermen of the sea of ​​Termoli

The recipe of broth alla termolese

Ingredients

Method

Very fresh mixed fish, tomato and peppers for a tasty soup to be prepared like the fishermen of the sea of Termoli