Tag: doc

Garda DOC grows by 46%: now Garda wines are aiming high – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Dynamismhigh quality and bond with the territory: these are the cards to play for the Garda DOC consortiumwhich having noted the increase in wine production of 46% since 2017 is now more determined than ever to deploy all its strengths to grow.

This is what emerged as part of the “Garda Wine Stories” event organized on 6 June at the Dogana Veneta in Lazise, ​​in the province of Verona. The President of the Consortium, Paolo Fiorini, opened the day with institutional greetings. They then took turns the interventions of Eugenio Pomarici of the Center for Research in Viticulture and Oenology of the Studies of Padua and followed by Angelo Zago, of the Department of Economic Sciences of the University of Verona.

The Garda DOC strategy

The study carried out by Eugenio Pomarici’s team highlighted the dynamism and potential of the Garda DOC wine system, a denomination that has established itself on both the national and international markets.

The significant expansion of the cultivated area and the number of winemakers testifies to one quantitative growth notable: +46% since 2017, with a production that exceeded 410,000 quintals of grapes in 2023. Furthermore, the important capacity for innovation and diversification of Garda DOC was highlighted, with a wide range of wines that respond to the different needs of the modern consumer, highlighting a impressive increase in the number of bottles produced, which went from 6.1 to 18.6 million in six years.

The focus also underlined the strength of the “Garda” brand, which immediately evokes the beauty and unique characteristics of Lake Garda.

The challenges of the consortium

However, he also highlighted some challenges, such as the lack of distinctive specificity of the denomination, which makes a greater focus on Chardonnay and Pinot Grigio varieties necessary also for a higher positioning in the market. The proposed strategy to overcome these challenges includes the intensification of promotion and valorisation activities by the Consortium, collaboration with local tourism and the creation of a network between producers and tourist operators, which can strengthen the image of wine linked to the territory of Lake Garda.

Web analytics

The second speech of the day featured Angelo Zago as speaker, who presented an in-depth analysis of the interest in Garda DOC wines based on searches carried out on Google. The research project, financed by CT Garda Doc, explores how users from various European countries and some Italian regions search for terms related to Veronese wines, in particular those of Garda DOC. The results show that “Garda” is the most searched term among the main Veronese denominations and that in the specific categories of “alcoholic drinks”, countries such as Austria, Germany and England show the greatest interest in Garda DOC wines. This interest is particularly strong also in the Italian regions mentioned, where Garda surpasses other denominations such as Valpolicella and Lugana. The project intends to continue exploring the role of tourism in further stimulating interest in these wines and evaluate the development of predictive tools that help concentrate promotional activities in the areas of greatest interest.

“These interventions – concludes President Fiorini – not only confirm the popularity of Garda DOC wines at a national and international level, but also offer fundamental ideas for future marketing and promotion strategies, in order to enhance in a growing and synergistic way the link between the Garda territory and its prestigious wine product”.

La cassoeula, a Lombard Doc dish – Italian Cuisine

La cassoeula, a Lombard Doc dish

Served alone or with polenta, it is a dish to be enjoyed on cold winter evenings.

Have you ever eaten there cassoeula? It is certainly one of the dishes that made the history of Lombard cuisine. It owes its name to the casserole in which it was prepared. In the past it was considered a poor dish, because it was made with the scraps of the pig, after it had been slaughtered. Tradition has it that the cassoeula was prepared in the period close to January 17, the day on which Sant’Antonio Abate is celebrated and generally considered the time when the slaughter of the pigs ended. The cuts of meat that were used for this dish were intended to flavor the cabbage, the main ingredient of the Lombard popular cuisine of those times. For this dish it is said that you should use the cabbage that has undergone the first frost. In the countryside, goose meat was sometimes used instead of pork, because it was cheaper. It was also made with goose by the Jewish communities that were in the Mortara and Soncino area …

It is said that the cassoeula it has been a favorite dish from Arturo Toscanini, great conductor of the Scala. Like every traditional recipe, it has a thousand different versions.

Ingredients for 6 people

800 g of ribs, 150 g of rinds, 1 pigtail, 1 ear, 1 musino (about 300 g), 6 small salamini, 1 savoy cabbage (about 1.2 kg) 1 onion, 3 carrots, ½ stalk of celery, 1 glass of tomato sauce, ½ liter of meat broth, 1 glass of white wine, extra virgin olive oil, salt and pepper.


Boil the pigtail, rind, ear and snout in plenty of water to degrease this meat and make the final dish a little lighter. In a large saucepan, fry the carrots, onions and celery in a little oil. Then add all the pieces of meat, the white wine, a little broth and cover and cook for 30 minutes. Separately clean the cabbage by removing the central, harder rib, cut them into pieces and add them to the meat. Also add the tomato and cook for an hour. Cover the pot and add the broth, from time to time, to prevent the meat from sticking. You can serve the cassoeula alone or accompanied by polenta.

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Vinitaly 2019: Mamertino, a small doc to the rescue – Italian Cuisine

Vinitaly 2019: Mamertino, a small doc to the rescue

It was the wine loved by the Roman emperors. Giulio Caesar toasted the victory of the second consulate. Il Mamertino at Vinitaly 2019

The bet of Sicily of the wine is called Mamertino. On the occasion of 53rd edition of Vinitaly of Verona, theMamertine Producers Association, a production area extended over 34 municipalities in the province of Messina which, from the Tyrrhenian coast, climbs hills, woods and hills to characterize one of the most extraordinary and biodiverse viticultural habitats of Sicily: the Park of the Nebrodi.

The history, the present and the tomorrow of Mamertino

The Mamertine was the wine loved by the theRoman emperors, drunk by Julius Caesar to celebrate the victory of the second consulate. The name derives from the Lucanian population who arrived on the island during the first Punic war (264 – 241 BC), to fight the Phoenicians. Today the productive fabric of the Mamertino is represented by small family businesses with an average of 3 or 4 hectares. The vineyards cover an area slightly less than 100 hectares total for a production of just 100 thousand bottles. "They are small productions, "he says Flora Mondello, producer and new president of the Association, "which must be driven by the receptive system and by local and Sicilian restaurants, still too little involved in this phase of rebirth and communication dedicated to the wines of the Mamertine".

The objective of the Association is to start a first nucleus from which to develop, one day, the Consortium for the Protection of the Denomination (recognized in 2004) and thus modify the product specification which currently does not provide for the possibility of bottling in purity Nocera, relic vine from which a contemporary wine of great longevity is obtained.

"The Mamertine," adds Flora Mondello, "is a small jewel of our wine-growing history which, although coming from a glorious and remote past, can interpret a really interesting and competitive enological modernity." It is in fact the specific pedoclimatic conditions expressed by these territories and the interaction of these with the vines implanted to define the enological identity of an area so differentiated, for soils, climate and exposure. A territory very rough in its morphology, open to the sea, but with heights that even reach 500 meters. The types allowed by the production disciplinary are mainly four: Bianco and Bianco Riserva; Red and Red Reserve; Calabrese or Nero d’Avola and Calabrese or Nero d’Avola Riserva and finally Grillo – Ansonica or Grillo – Inzolia.

The 13 companies who have joined are: Antica Tindari, Barone Ryolo, Bongiovanni Giuseppe, Calderone Antonino, Cambria Vini, Feudo Solaria, Gaglio Vignaioli, Mimmo Paone, Planeta, Princes of Mola, Sapuri Cantina Siciliana, Vasari and Vigna Nica.

"Our strength is to be united", concludes Flora Mondello. «To make our territory take off, a synergy between tourism and the restaurant world is certainly needed. The association represents the best synthesis, the will to grow together and to accelerate processes of valorization in a tourist and cultural key, with extremely positive economic consequences. The Mamertine is an effective driver for the development of these companies and the territories in which it insists. Many attractions in the area of ​​the Mamertino as the Sanctuary of the Black Madonna and the archaeological area of ​​Tindari, the medieval village of Montalbano Elicona and the Castle of Milazzo, the town from which you embark for the Aeolian Islands. Making system will make the territory win and the Mamertino will have to be the identity resource able to generate value and sustainability of this landscape .

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