Tag: born

The first school in Italy to learn how to cut sparkling wine is born – Italian Cuisine

The Sabrage Academy inaugurates its courses that will tell the world of bubbles, starting from the secrets to open a bottle with the spectacular sciabolata

The secret is all in the gesture. And yes, even in love for the bubbles quality. There is no alternative that takes, the sabrage – for friends "The sciabolata" – it is without any doubt the most suggestive and scenographic method to open one sparkling wine. The saber caresses the neck of the bottle, back and forth, back and forth, until the decisive moment in which the click of the wrist finds the exact point where the blade and the glass must meet: it is then that the ring and the cap come off suddenly, and the magic of this fascinating ritual it takes place between toasts and collective applauses.

Yes, but learning to manage everything, in total safety, and without wasting bottles on bottles to proceed with various attempts and errors, can prove to be a bit difficult. For this reason, thanks to the idea of ​​the journalist, writer and wine tutor Francesca Negri, the very first is ready to be born Sabrage Academy Italian: a traveling school that will take care not only to teach the secrets for the perfect slash, but also to give its students the basics to make their way in the fascinating world of bubbles. "Sabrage Academy is born from the desire to divulge the sabrage ritual, to understand its meaning and value, in a historical moment in which saber has become more of a show, if not a freak", underlines Francesca Negri.

Here then is that with the participation of a team of industry professionals, including also Manlio Giustiniani, professor FIS (Italian Sommelier Foundation) and great Champagne expert, lesson participants will be able to learn more about Franciacorta, Trentodoc and other European excellences on the sparkling wines front, discover the secrets to best serve a glass of sparkling wine, learn the differences between the Classic Method and the Martinotti Method (already, the one with which prosecco is produced). In addition, of course, to deepen the history and technique of the sabrage, with a lot of practise.

At the end of the intensive course, of a total duration of about 2 hours and with a cost of 250 euros, participants will receive a Sabreur diploma, a saber-printed saber "Sabrage Academy" and a pair of gloves to perform the ritual even at home with elegance and maximum security. The very first lesson is scheduled at Trento for September 5, and then away, with a full calendar of dates throughout Italy that will be gradually communicated on official website of the initiative.

The first ice cream made with sea water is born – Italian Cuisine

The first ice cream made with sea water is born

It is the gourmet project of the historic ice-cream maker Roberto Leoni. It is served on the cone and can be a dessert at the end of a meal, but it is also indicated to accompany fish dishes

It is the first ice cream prepared with sea water, filtered and controlled: To love is the latest creation of Roberto Leoni, historic ice cream maker, owner of the Leoni ice cream parlors of Cesena, and is the result of a scientific work in collaboration with Legambiente, Structure Daphne of Arpae Emilia Romagna and Marine Research Center of Cesenatico.

Roberto Leoni's creations: taste and ecology

Leoni, who in recent years has developed many new flavors of ice cream using the typical flavors of the Cesena hills, has decided to include the sea in a recipe. The his sea, the Adriatic Romagna, which is among the most controlled in the world: water has been taken off the coast of Cesenatico, thanks to the collaboration of the Pescatori cooperative in Cesenatico, and underwent all the necessary checks (which were carried out by the Marine Research Center of Cesenatico) to guarantee a healthy and quality product. The gourmet project, in fact, was not only born to satisfy the palate, but also to raise awareness and keep alive attention to pollution of beaches and seabed.

«The original flavor was reinforced by the infusion of the grasses lapped by the waters of the Romagna rivers before flowing into the sea: wild chicory, dandelion, nettle and mallow flowers that give it its natural color, "explains Leoni. «The feeling given by the crumble prepared with Ottofile corn flour, cultivated until the post-war period in Romagna, then abandoned due to the scarce profitability, but recovered by the State Agricultural Institute of Cesena, it recalls the sand of the beach in its color and texture .

A salty ice cream

The ice cream To love is characterized by a natural salinity. "I must say that we have been making salty ice-creams for a long time", adds the ice-cream maker, "but this has a particular connotation so much so that, given in tasting during the experimentation, everyone asked us what kind of salting was".

The ice cream prepared with sea water is served on the classic cone, combined with marked flavors like dark chocolate or pistachio. It can be a dessert at the end of a meal, but it is also indicated to accompany fish dishes.

Abruzzo, where Montepulciano is born. And not only – Italian Cuisine

Abruzzo, where Montepulciano is born. And not only

Abruzzo it is, by morphology, a unique land. On the one hand, it offers the visitor the mountain: the real one, high, which in winter is covered with snow. Going down into the valley, past woods and agricultural plots, here is the sea, the blue Adriatic, which shows its best along the Costa dei Trabocchi, dotted with ancient fishing structures now partly transformed into restaurants with a unique charm.

The excellence of Montepulciano
The belt that connects one area to another is a succession of hilly terrain and lush plateaus. Here, the most representative grape of the region, the Montepulciano d'Abruzzo, present since the eighteenth century and today the pride of local enology especially in the areas of Chieti, where there are over 70 percent of the vineyards, Pescara and Teramo. From these grapes comes one Doc with a strong international vocation (Montepulciano d'Abruzzo is one of the most sold Italian red wines abroad) and is increasingly appreciated also on the Italian market, with large bottles resulting from the incessant work of companies and oenologists, but also of the Consorzio Tutela Vini di Abruzzo who, born in the early 2000s, has never stopped looking ahead and promoting local excellence.

From pink to white
Among the champions of Abruzzo viticulture also stands the Cerasuolo, the first denomination of Italy dedicated to a pinkish, which shows a strong character, far from some pale and fashionable rosé, to be discovered.

Moving on to whites, it is increasingly surprising Trebbiano, another native vine that in recent years has been expressing DOC bottles of unquestionable value. Somehow emerging grapes, but already favored by those who love fruity and floral whites, are the Pecorino cheese and the Passerina. To conclude with the outsiders, less known but definitely interesting, Cococciola is Montonico, from grapes that are a rare Slow Food presidium.

Taste paths
On the initiative of the Consortium, a beautiful one was also born app (for iOS and Android): it's called "paths"and the subtitle,"Discover Abruzzo Wine", introduces to a world of wines, of course, but also of cultural, naturalistic, artistic and gastronomic itineraries. 15 the roads proposed to the users of the app and over 200 points of interest between hermitages and castles, springs and lakes, villages and churches medieval, beaches and walks along the coast, without forgetting the most delightful indications: those of restaurants and wine cellars where it is possible to experience the best Abruzzo specialties and taste, for example, the very famous skewers, small skewers of sheep meat, or the pallotte cacio e ova, "poor" and delicious meatballs with cheese and bread. To accompany, ça va sans dire, with a good glass "made in Abruzzo".

Francesca Romana Mezzadri
July 2019


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