Tag: Bosco

the gnocchi of San Giovanni Bosco and their history – Italian cuisine reinvented by Gordon Ramsay

The history of San Giovanni gnocchi has its roots in the principles of peasant cuisine, where the simplicity of local ingredients combines with careful preparation. There traditional recipe it is characterized by the combination of a few basic elements: potatoes, flour and eggs, which ensure softness, the presence of a characteristic earthy flavor and a very particular delicacy. The denomination “San Giovanni Bosco” refers to the patron saint of the Piedmont region and founder of the Salesians, known for his dedication to the education and well-being of young people.

The connection between this figure and a traditional first course could find a particular reference to a specific event or tradition linked to the saint, but the precise origins remain, in part, shrouded in mystery. Their preparation begins with cooking potatoeswhich are subsequently crushed and mixed with flour and eggs until a homogeneous mixture is obtained. Careful processing is essential to guarantee the right consistency and lightness of the dish. At the end of the procedure, the individual gnocchi are usually scored with a fork to facilitate the adhesion of the seasoning. Tradition dictates that this delicacy is served on special occasions, such as religious holidays or significant family events. Their versatility allows you to combine them with different sauces, but one of the most popular combinations is with a beef ragout or with one light butter and sage sauce. Try the gnocchi from San Giovanni Bosco and you certainly won’t be disappointed.

Piedmont between Albugnano and Castelnuovo Don Bosco – Italian Cuisine

An all-Piedmontese weekend among vineyards, gastronomy and a giant bench overlooking Castelnuovo Don Bosco

Piedmont is a region rich in unique places and products. We suggest an itinerary to discover a very particular Doc, a stop in Cocconato for the famous robiola and a special address for Piedmontese mixed fry.

Albugnano, the Monferrato terrace and the Albugnano 549 Association

549 for the altitude of the Albugnano hill, which inspired the name of the association that brings together the producers of this particular DOC of Alto Nebbiolo Monferrato, DOC obtained in 1997.
The 549 Producers' Association was founded in 2017 to promote the oenological, historical and cultural identity of the Albugnano Doc production area.
Association made up of 13 farms, all based in Albugnano, Aramengo, Castelnuovo Don Bosco and Moncucco.

Castelnuovo Don Bosco, a visit to the Tamburnin Estate

The town of Castelnuovo is known for being the birthplace of San Giovanni Bosco and for the presence of the sanctuary dedicated to the saint.
From the state road, before arriving at the crossroads leading to Tenuta Tamburnin, only a few dozen acacia trees can be seen accompanying guests to the estate; it seems there are more than 150 in total. In spring a real joy for bees. Once you enter this imposing tree-lined avenue you will be fascinated, because it seems to never end. It is a truly suggestive road and in this early autumn it is still possible to organize an excursion on two wheels, for those who love the genre. The hills between Castelnuovo Don Bosco and Albugnano offer breathtaking views.

Tamburnin estate it is the ideal place if you are looking for a romantic place, an escape from the chaos of the city: the alarm clock with the crowing of the rooster and the sparrows perched on the window chirping.
Breakfast in the orangery overlooking the garden and Castelnuovo Don Bosco, already immersed in the autumn mist these days, is a true poem.

At Tamburnin you can book a wine tasting, including Albugnano Doc (100% Nebbiolo) which here develops very special aromas, including ripe red fruits and spices, with a nice minerality.

The visit to the cellar is interesting and instructive; for future spouses the possibility of renting the location for the wedding.

Don't miss the Big Bench n ° 38 which is located right inside the Tamburnin vineyards, with a beautiful view of Castelnuovo Don Bosco and its hills.

The Big Benches are a project by Chris Bangle and his wife Catherine, started in 2010 with the first Big Red Bench, the n ° # 1, installed in Clavesana, in the province of Cuneo (town of residence of the artist and his wife) . Since then, a total of 117 giant benches have been created to admire the beauty of the area from highly panoramic points.

Cocconato and Coconà robiola

Cocconato is universally known for its excellent Robiola Coconà (the Robiola di Cocconato): a soft cheese made exclusively with whole cow's milk, lactic ferments, rennet and salt. It is among the products selected by the PAT (Italian Agri-food Products). Few dairies in the area that produce it. We point out Caseificio Balzi, Foino Tabiella road n ° 8, Cocconato (AT). In Asti to enjoy cheeses and other food and wine delicacies we also recommend Borgo Affinatori and Fucci Formaggi.

The best Piedmontese mixed fry a stone's throw from Albugnano

Conrado restaurant in Berzano di San Pietro (At)

One of those restaurants with an air of yesteryear. It recalls the trattorias of the 70s and 80s, when you went out for lunch on Sundays with the whole family: endless menus, at 3.30 pm still sitting at the table chatting, the children playing in the courtyard of the piola.
The restaurant offers traditional Piedmontese dishes such as Russian salad, veal with tuna sauce or battuta di Fassone (among the starters); among the first, the agnolotti alla Cavour (agnolotti stuffed with a mixture of sausage, roast veal, brains and vegetables). And obviously the Piedmontese mixed fry, complete, with savory and sweet proposals: warm, fragrant, truly unmissable. To be served with a glass of Albugnano Doc.
Conrado Restaurant, via Roma, 12, Berzano di San Pietro (AT), telephone 347005 5768

The wine of the week: Etna Rosso Vigna Vico 2015 Tenute Bosco – Italian Cuisine

In Castiglione di Sicilia, a new winery in the shadow of Europe's most famous volcano transfers the character of the lava soils into its wines and shows why Etna has become the most interesting wine area of the moment

For once, let's start with the label, which has the creative power to tell so much with few strokes and to remain etched in the memory. A black isosceles trapezoid represents a stylized volcano, from whose crater colored lips appear, symbol of an eruption, but also of a sensual woman's mouth. "In Sicily, Etna is called feminine, the muntagna", says Sofia Bosco who worked in the art field, before turning to wine production. His sense of beauty returns in the architecture of the new cellar, next to the inauguration, a sort of temple covered with slabs of lava stone, reminiscent of a zigurrat, the buildings of ancient Mesopotamia, depicting the communication between heaven and earth.

The company was founded in 2010, due to love at first sight and luck. Sofia and her husband, in search of vineyards to buy on the volcano, find a plot in the Santo Spirito district, in Passopisciaro, with sapling vines of about 150 years of age, and an estate in Solicchiata, not far away, of which we have news written as early as 1669. The landscape is an enchantment, it looks like a stone garden, made of dark walls that contain patches of land where vines grow from large, twisted trunks; here and there, yellow bushes of broom give a touch of color, guarded in the distance from the top of Etna, which remains white with snow for most of the year.

They dedicate themselves with enthusiasm to the recovery of the plots, which are cultivated immediately with organic methods, and the first wines come out in 2012, signed by Alice, Sofia's sister, with the advice of a famous winemaker, as Carlo Ferrini.

From the old saplings, planted on soils rich in minerals at an altitude of 700 meters, Vigna Vico is born, the most important wine of Tenute Bosco and the one that is best able to tell the elegance and power of Etna wines. It opens to the nose with fascinating aromas of cherry, a touch of blood orange, rose petals and smoky notes; it is fresh, tasty and savory when tasted. If he were an athlete, he would have the gaunt, strong and graceful physique of an African marathon runner.

Why now: despite being a wine produced for only a few years, it has already collected important prizes: it deserves to be discovered by those who do not know it yet.

As did: the grapes are 90% nerello mascalese and 10% nerello cappuccio; fermentation at controlled temperature lasts about twenty days, with daily punching down, refining takes place in a 700 liter tonneau for 12-14 months, then in steel for at least 3 months and, finally, in the bottle for at least a year.

To combine with: pork fillet, seasoned cheeses, eggplant parmigiana, baked pasta with ragù, grilled meats.

Serve it at: 16 ° C.

Price: 43 euros.

Tenutebosco.com

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