Tag: Bianco

With the Abbracci del Mulino Bianco we can help our nurses – Italian Cuisine

The proceeds of Barilla from the sale of Mulino Bianco Abbracci, on the shelves since January in a special package, will be donated to the FNOPI Solidarity Fund up to the achievement of 2 million euros

For almost a year our social life (and not only) has changed. The pandemic has wiped out many of our habits and forced us to behave that they could not even imagine in these same days of 2020. The COVID-19 it forced us to painful renunciations: the continuous lockdowns prevented us from socializing; the masks deprived us of enjoying people's smiles; the distancing, even with non-cohabiting relatives, denied us even the possibility of Hugs.

All this has been and will still be essential to safeguard our life and that of others, we know: a common sacrifice for the common good. But if this sense of solidarity it makes us stronger in enduring the necessary restrictions, the fact remains that after such a long time we are all very tried and tired.

Solidarity and Hugs: the words that make the difference

But if we citizens are, understandably, tired, so to speak, civilians, we can only imagine the tiredness of health workers, subjected to work and emotional pressure unprecedented in the recent history of our country. Yet they are always there, at the forefront, in curing and now, finally, also in vaccinating.
So: let's help those who help us! Hence the idea of Mulino Bianco, well-known brand of Barilla Group, to support the campaign #WeWithNurses of FNOPI (National Federation of Nursing Professions Orders) which represents over 450 thousand nurses in Italy. It is a Solidarity Fund to assist the families of nurses who have lost their lives to help us overcome the Covid-19 emergency, or to support those who, in dealing with the pandemic, have become ill or have suffered severe physical and emotional stress.

These Hugs are for them

Mulino Bianco symbolically links its support for the FNOPI campaign to its own Hugs, shortbread biscuits born in 1987 (the same year in which the "Day of Hugs" began to be celebrated). Since January, to support this initiative, the biscuits have been on the shelves in packs of 350 and 700 grams dressed in a special, recognizable package with the inscription: These Hugs are for them. The proceeds of Barilla from the sale of each special pack of Abbracci will be donated to the FNOPI solidarity fund, up to € 2 million.

There are therefore two keywords: the solidarity, over 50 thousand nurses have been infected and 72 deaths have been registered so far; and cookies Hugs, like those full of love that are exchanged in the "embrace rooms" of hospitals and RSAs, where a pair of gloves and a transparent barrier protect and make it possible to see, touch and caress a sick relative.

We have not yet gotten out of the night, of course, but with the arrival of the vaccines we can see the first light of dawn. So: let's help those who help us too!

The wine of the week: Eliseo Bianco 2018 Gualdo del Re – Italian Cuisine

In an area famous for its reds, in a cellar famous for Merlot, here is an enchanting and unexpected white wine

Nico and Maria Teresa have the immediate understanding of those who spend their lives together. They met when they were very young, they got married and work every day side by side to carry on Gualdo del Re, the company founded by his grandparents. "It was once a mixed company," Nico tells me, but the vineyard has always been there. " The first bottlings date back to 1984, well before the territory of Suvereto aroused interest from a wine point of view. The spouses Rossi have been pioneers in many respects: it is their work, for example, the installation of the first experimental vineyard of Vermentino, in collaboration with the University of Pisa, and they had the idea of trying to see how the pinot nero on sandy soils, rich in clay and iron, surrounding the estate. "We called it wine without anxiety, because if you want to make a pinot noir from this part, it is the only attitude you can have" they joke, but not so much either. Gualdo del Re is especially famous for the merlot I ’Rennero, so much so that Barbara Tamburini, the oenologist who helps Nico and Maria Teresa, has earned the nickname of queen of merlot, after the red of Suvereto has been awarded for years the first prize as Best Merlot in Italy. The Bordeaux variety is also very popular with Nico, while Maria Teresa (like me) prefers the Cabraia, a cabernet franc with a very territorial balance of cabernet sauvignon which, not surprisingly, is the best choice for the robust local recipes based on wild boar.

However, in the production of Gualdo del Re, there is a very interesting "minor" wine. That will be when it is said pinot bianco South Tyrol immediately comes to mind; will be that there are not so many good white products along the Tuscan coast, but the White Eliseo 2018 deserves a taste, in combination with the fish dishes of the nearby Tyrrhenian Sea. His story, in reality, has been rather troubled. Originally, it was planted because it was mistaken for the much more famous chardonnay. At the sight of his small bunches, Poldina, Nico's grandmother exclaimed to the son a phrase that remained famous in the family: "You made so many mistakes but this beats them all". Nico also wanted to eliminate it, but before proceeding to the extirpation it occurred to him to let him taste it at Fulvio Pierangelini, the most talented local chef, who asked him how many bottles he made and bought the entire production for many harvests!

The Elysium is a wine that in the aromas draws very much the vine, with a beautiful ripe fruit and some notes of honey. When tasted, instead, it is surprising for its flavor, but "There is no wonder" said Nico "salt is a characteristic that is found in all the wines of our territory".

Why now: the heat is back, green light for raw fish and seafood recipes

As did: it ferments in steel tanks at a controlled temperature and then remains in aging for five months; it then refines in the bottle for at least another two months.

To combine with: aperitif finger food, light vegetable appetizers and fresh cheeses, spaghetti with clams, salmon tartare, baked fish.

Serve it at: 11 ° C

Price: 11 euros

gualdodelre.it

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The wine of the week: Etna Bianco 2018 Planeta – Italian Cuisine

On the northern side of Etna, art and culture meet a white wine that tells the Planeta family's passion for the different territories of Sicily

"He enjoyed pouring on the ground and dispersing the water of science under the eyes of those who were thirsty." This is the 20-meter light installation that today adorns the Sciaranuova cellar by Planeta. The work, created by the collective Claire Fontaine, is dedicated to physicist Ettore Majorana, who as a boy spent his summers in family estates, placed right next to the company of Passopisciaro. We are on Etna, the Sicilian area that in recent years is witnessing a real renaissance of its viticulture, with almost a thousand hectares of vineyards planted and a hundred producers who have invested here, coming from other parts of Sicily, such as the Planeta, but also from outside the region. The artistic installation is just one of the reasons for a visit to Sciaranuova: in July, in fact, the fifth edition of the festival dedicated to contemporary dramaturgy, with shows in the vineyards. And then, of course, there are the wines.

The Planeta family began looking for vineyards on Etna in 2008 and in 2012 it built the winery on the north side. The property is developed to the south and north of the town of Passopisciaro: to the north, at an altitude of 800 meters, there is the Sciaranuova vineyard with ancient houses recovered and now used for hospitality, which also include a beautiful millstone; to the south, near the Feudo di Mezzo vineyard, the modern lava stone cellar has been built, inserted into the landscape in a suggestive way; to the Etna estate are added then those of Menfi, Vittoria, Noto and Capo Milazzo, where some labels are produced which have become icons of Sicilian viticulture of the early 2000s, such as the Santa Cecilia, a Nero d’Avola of the Doc Noto.

On Etna, the Planetas produce seven labels, divided into two lines, with the crus, called Eruzione 1614, outside the Doc. Very representative of the territory and their wine-making style is the Etna Bianco 2018, a Carricante in purity from grapes grown between 690 and 720 meters, in the area of Montelaguardia. It is a wine which, with its generous aromas of ripe fruit, such as peach, plum and prickly pear, also conquers the less experienced palates, but which is able to seduce even the most demanding drinkers with its depth and the nuances of almond and balsamic herbs. When tasted, it is sapid and refreshing, with a slender minerality that makes you think of Etna even when it is uncorked thousands of miles away.

Why now: it is a fresh and savory wine that is very good with fish recipes.

As did: the grapes are harvested in the first decade of October; after soft pressing, the must is racked and ferments for 85% in steel and 15% in tonneaux. It remains on the fine lees until it is bottled at the end of March.

To combine with: shellfish, tartare and fish carpaccio, seafood first courses, fresh cheeses.

Serve it at: 8 ° C.

Price: 14 euros.

planeta.it

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