Tag: cellar

Urban Cellar: the wine bar for those who do not understand wine – Italian Cuisine

No need to pretend to be a sommelier, wine is also ordered on tap, with a number, and it is cheap. The first winery that produces wine (presses and bottles!) In Milan does it for everyone. And the 12th of October will be harvested!

Why do I have to pretend to understand something when I sit down to order a glass of wine? Why do I have to feel under scrutiny, try to clumsily learn some knowledge, when I would just like to say I want a glass of red? Let's be honest, many people think so. In many, enough to invent a new place, a wine bar that makes even those who only want to drink wine feel comfortable. Urban Cellar is the first winery that produces wine in Milan, presses and refines in barrel grapes from the surroundings and from the rest of Italy, bottles wine with clever names like Naviglio Rosso and for this it made headlines. However, it is the first new generation wine bar, that is a place specialized in wine born to please everyone.

The table wine, our history

Italy is a Republic founded on viticulture, but we know very little about wine. As in all sectors, there are few big enthusiasts and many consumers. We are the first producers in the world, the third for per capita consumption (after France and Portugal) and for big exporters. In the fifties wine was a food, it provided calories to farmers and our consumption in the Sixties was about 100 liters of wine per person per year. Today we are a little over 40 liters, but we are far from being all sommeliers. After the war wine was bought in bulk from cooperatives, shops, taverns, producers and the preference was for sparkling wines, preferably amabile. They were pleasant, everyday wines and the concept of "table wine" was certainly not a blasphemy as it became. The "event wines", aged in cask, with famous names and important taste, are a modern concept, at least for the masses. First the wine was drunk, it was not tasted, and looking at the consumption statistics it does not seem that much has changed. Supermarkets and large-scale distribution are now the preferred sales channel, in 2017 the average selling price was "well" € 2.85 / l (+ 2.2%). Lambrusco and Chianti are the most sold wines, but at least the sales of cardboard wine are falling. If once the peasant's wine was bought, now “supermarket wine” works well with excellent performance for private label labels.

Cantina Urbana, the first Milanese winery

Cantina Urbana was born in October 2018 from the idea of Michele Rimpici, graduated in philosophy, but in the wine business for about 15 years. He is an enthusiast and after six years as manager for the Signorvino group he gave life to his own restaurant: better, to his own cellar. Thanks to contacts in the sector he has found a group of small artisan producers from whom to buy, all of which produce respectful of nature, without the use of chemicals pushed into the countryside and into the cellar. He looked for a space in Via Ascanio Sforza 87, on the Naviglio Pavese, and equipped it as a real cellar, with steel tanks for winemaking, the grape crusher for the grapes, the wine press, the bottling machine, the corker and the labeler. Finally, terracotta amphorae and barriques for the refinement of selection bottles.

On tap or in the bottle: vùn, dù, trì?

The wine is sold on tap, directly from the tanks, or in bottles. You drink it especially there or you take it home, and in time of harvest you can participate in the process of pressing and bottling. Vùn, dù, trì, quater, the bulk wine is called by number, in Milanese, a glass starts at 4 euros and instead of drinking it and wine becomes a convivial experience: no one spins the glass enumerating labels and producers putting the others in awe. While wine bars specialize in natural wines, for amateurs, Cantina Urbana is always full, the cold cuts and cheeses are of excellent quality, the place is beautiful, what you drink is more than honest and they are all true fans. «My idea of production is based on taste and accessibility. I don't like boring descriptions and frills, I like making wine and sharing it with people hoping that, by involving people in production, there is less awe towards this drink. Returning to making wine not only "as it used to be", but better, because we have Internet and technology ".

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The harvest

The appointment is set for Saturday 12 October 2019, on the occasion of the first birthday of Cantina Urbana, in the middle of Milan Wine Week. Once the grapes have been crushed, the cellar, still invaded by the scent of fresh must, will welcome anyone who wants it to start the festivities. The harvest is an important moment, of hard work, but also of great jubilation, because all the sacrifices and the efforts of a year of work are finally repaid, and that is why Cantina Urbana® will come alive for the occasion with music from the alive and dj set, first in the outdoor courtyard and then inside, where you will have the opportunity to taste all the wines produced on site – for a total of 8 references – combined with the Bello & Buono pizza and the classic sandwich with the pork.

Franciacorta Festival: where to eat between one cellar and another – Italian Cuisine

Two days – 14 and 15 September – to visit the Franciacorta DOCG wineries and discover an area full of attractions. But it is also a good excuse to taste the local cuisine (but not only) in quality trattorias and restaurants. Here are the best places

It is an appointment awaited by those who love the Franciacorta DOCG, one of Italy's prides of wine. About 30 thousand people are preparing for the festival held in mid-September with a growing success: the 2019 edition takes place on the 14th and 15th and aims to make the territory discover more. In fact, everyone knows the major wineries or has discovered some emerging fashion houses over time, but Franciacorta is definitely more varied and beautiful than we think, between green and monasteries. Hence the choice by the Consortium to go beyond the always pleasant roads of Franciacorta and create 10 different thematic itineraries. From the most adventurous to the one created specifically for wine lovers, the public will have at their disposal a range of proposals according to their needs and their pockets. Each itinerary includes different stages that will touch cellars, restaurants and hotels: a real one tourist package to which the visitor can refer.

Sixty open cellars

It was said of the cellars: about sixty of them will be open and will observe precise opening hours (10-13 and 14-19) and will organize tour prior reservation required by contacting the location directly. The billboard is very rich: scheduled guided tours to abbeys, villages, monasteries, palaces, villas, gardens; but also picnic in the nature is fun activities for the little ones. And it can be an unmissable weekend for the sports: between trekking routes and bike tours, there are so many opportunities to get to know the area up close by practicing healthy outdoor movement. The wine (indeed, the sparkling wine) never like this time will go hand in hand with food: several initiatives are taken care of by chefs and local patrons, linked to individual wineries. But we have carried on, pointing out the places in the green Franciacorta where you can sit in a good mood and get even happier. Cheers.

Dina – Gussago

Alberto Gipponi, from Gubbio, was one of the revelation cooks of 2018. In his original "lair" he continues on the path of a very personal kitchen, influenced by his god Massimo Bottura, which is surprising in terms of aesthetics and taste as in the case of Agretti as spaghetti.

Osteria Quattro Rose – Rovato

Born as a "wine bar with kitchen" and is one of the oldest trattorias in the town, active since 1800. Here wine is a cult object, to be combined with dishes of an eclectic cuisine ranging from wild salmon to Kobe waygu. Lively environment.

Pasticceria Da Roberto – Erbusco

Don't be surprised by the choice. Beyond that this is one of the few Italian patisseries that can boast the Three Cakes of Gambero Rosso, in this skilfully restored farmhouse, you can enjoy a rich card for lunch and a "reinforced" aperitif.

Trattoria Genuisì – Coccaglio

Four small rooms with exposed beams, an enviable position – on the slopes of Mount Orfano – and family hospitality make it a place much loved by the Brescians and not only. Pure, sincere cuisine based on tradition and territory, with generous portions.

Pantry Pani & Vini – Adro

It was a concept, created by Vittorio Fusari, in the times when the term was unknown. Today it remains a very pleasant landing, open from 10am to 11pm, where you can drink an aperitif, "nibble" something or stop for a couple of dishes and almost all of the territory.

Leonefelice Lake View – Erbusco

In spring there was the union of the two Albereta gastronomic spaces: the result is a classy place, always entrusted to the direction of Fabio Abbatista, in the name of a very Italian cuisine. Well-executed classics, a nice proposal on the grill, and some original dishes.

La Filiale – Erbusco

The Master of pizza Franco Pepe immediately hit the mark by opening the second restaurant inside the Albereta: a very welcoming two-storey environment, a targeted proposal among his classics and some new pizzas for Franciacorta. We drink great, Franciacorta DOCG in the first place

Trattoria del Gallo – Rovato

Vaulted ceilings, iron chandeliers, regulation fireplace: there is a pleasant retro atmosphere. And the kitchen follows with a typical, partly revised, tasty dishes: cheese pie with truffled cream, casoncelli, brescian broth tripe, beef with Rovato oil with polenta.

Al Malò Kitchen and Mixing – Rovato

On the street level a lively cocktail bar, upstairs a modern style restaurant. In a few months it has become one of the most interesting places in the area, with a valid mixology, curated by Ludovico Calabria, and the "young" cuisine, curated by the talented Marco Zacchetti.

Nature Restaurant – Erbusco

The chef Marco Acquaroli and the patron Daniele Merola have "spun off" the gourmet space of the Dispensa to transform it into a refined restaurant. The menu is dedicated to the "glocal" cuisine with ample space for the territory, but also valid 360 ° degrees contamination.

From Nadia – Erbusco

For those caught by a sudden desire to sea, amidst the vineyards. An address dear to everyone who loves fish and shellfish that the experienced patronne Nadia Vincenzi has been able to treat well, for decades. Recipes without frills, but tasty and of impeccable raw material.

Due Colombe – Borgonato

The only Michelin star in Franciacorta. Beautiful place, set in an ancient village, that the expert Stefano Cerveni exalts with a contemporary cuisine, with strong references to the Brescia tradition. Great wine cellar, class service.

in the fridge, on the balcony, in the cellar … how to conserve the cabbage? – Italian Cuisine

The cabbage it can reach considerable dimensions, making it difficult to consume it in its entirety in one meal. Since the food is never thrown away, here how to conserve the cabbage until next use.

How to store the freshly bought cabbage

After collecting the cabbage in your bucolic garden (or having simply bought it at the market or at the super), keep it whole in the fridge in the vegetable drawer for one to two weeks. If you have one cellar not too wet (or an attic) and a large number of cabbages, put them in a wooden box, well spaced from each other and covered with a tea towel. The cabbages – so say the farmers – can last even several months in this way, at the most they will wither away the outer leaves that are the ones that are usually eliminated.

How to conserve raw cabbage

The ideal would always be to use the internal cabbage, leaving no raw parts, to prevent it lose vitamin C. If possible, then cook it all and put it in the fridge or freezer. If you have no way to cook it in a single solution, wrap half of the remaining cabbage in the foil and put it in the fridge for no more than two days.

How to store the cooked cabbage

If you want to carry on and prepare some stocks, clean the cabbage, cut into strips and wash thoroughly. Boil the cabbage for 3-4 minutes and pass it immediately under cold water to stop cooking and keep the color. Let it dry on a kitchen towel and then freeze it in the appropriate food bags. The cabbage frozen in this way can be stored for up to 12 months and then be used in soups, soups, pizzoccheri, stewed or in other recipes.

If you advances cabbage cabbage stewed or otherwise cooked, can be stored in the appropriate containers (be careful, if they are plastic, wait until the vegetables have cooled completely) in the fridge for 3-4 days or in the freezer. Even the cabbage rolls, one of the most loved dishes prepared with this vegetable, can be frozen both raw – to then be cooked directly – that cooked without problems. This is also an excellent and delicious way to preserve the cabbage.