Tag: Emilian

Lambrusco Day: on June 21st we toast with Emilian bubbles – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

On the summer solstice the Lambrusco Protection Consortium prepares to celebrate. On June 21st the Before Italian edition of the “World Lambrusco Day” which will take place in Matera: a location of unique beauty, which stands out for the combination of culture, history and identity. The event, which counts on the Sponsored by the Municipality and Province of Matera, the Basilicata Region and Enoteca Lucanawill consist of several moments spread over two days: 21 and 22 June.

June 21st: Lambrusco is social

Throughout the day June 21st and in the days immediately following, wine lovers and enthusiasts from all over the world will be able to share your toasts based on Lambrusco wines through social media using the hashtag #wld_lambrusco and mentioning the official profile of the Consorzio Tutela Lambrusco on Instagram (@consorziolambrusco). The Consortium will be happy to relaunch the contents on its channel, with the aim of animating social media with the joy, energy and colors of Lambrusco.

June 22: open tasting

The A tasting will be held on June 22nd open to the public upon registration, in the history Malvinni Malvezzi Palace. Starting at 9.30am and until 12.30pm enthusiasts and operators will be able to taste the over 70 Lambrusco wines on offer and get to know the sixteen producers from Modena and Reggio Emilia who will personally participate in the event, each with their own stall. From the most popular sparkling wines to refermented in the bottle, from the Martinotti Method to the Classic Method sparkling wines, those present will be able to have an overview of all the interpretations that the Lambrusco universe offers on the market today. To complete the program, there will be the opportunity to taste the Parmesan Cheesea leading protagonist of Emilian agri-food, offered in different seasonings.

Also scheduled during the tasting stand is the masterclassesThe colors of Lambrusco”, edited by Filippo Bartolotta – wine educator and author of Italian and international sector magazines.

“World Lambrusco Day” is an important event for our Consortium, an opportunity that will allow us year after year to take our bubbles around Italy and the world”, explains Claudio Biondi, President of the Lambrusco Protection Consortium. “For 2024 we have chosen a one-of-a-kind city: Matera. The event will attract a varied audience of enthusiasts, press and sector operators who, thanks to a program full of in-depth information, will be able to discover our denominations, get to know the producers present at the event and taste the different expressions of Lambrusco, understanding their characteristics”.

“The territory remains a central point in our promotional strategies, but we believe it is important for a wine as widespread as Lambrusco to leave its regional and provincial borders to meet its public where this public lives, tastes and chooses the wines to bring on the table” he adds Giacomo Savorini, Director of the Lambrusco Protection Consortium. “Many of the people who get to know our wines in this way often then plan visits to Emilia to delve deeper into the themes and wineries that have most impressed them.”

The Emilian stew, the dish to be enjoyed the next day – Italian Cuisine

The Emilian stew, the dish to be enjoyed the next day

Very succulent and tender, it is based on beef cooked for a long time (5-6 hours) in broth and wine. Excellent to taste even after preparation when it has absorbed a lot of seasoning

It is a traditional Emilian dish, made with beef and cooked over a long fire, along with aromas, wine and broth: overcooked it is a perfect second for these first autumn days. The secret of this recipe lies in the simplicity of the ingredients and in the long cooking, which softens the meat and allows it to absorb the seasonings. For this reason, if prepared the day before, it becomes even better.

Stracotto, the braised beef of central Italy

Stracotto e braised they are the same dish, but as often happens, they have different names depending on the region in which they are prepared. In both cases a piece of second choice beef is used, which contains fat and which must be cooked for a long time. In the case of braising, they are used spices like cloves and nutmeg, which are not usually added to the stew. There is also a Piacenza version of the stracotto, which was made in a terracotta pan with a concave lid, a pan that today is only found in the kitchens of Emilian grandmothers.

The right cut of the meat

The most suitable piece of beef for this preparation is the pigeon, otherwise said beef fish. It is an ovoid shaped part, not very large, with fat streaks inside, which is in the part below the thigh of the animal. The long cooking allows this fat to melt and to keep the meat soft and succulent.

With rice a single dish

If you like paired meat-rice, you can prepare a rice to be served with the diced stew and seasoned with the tomato sauce some meat. To prepare rice, choose quality basmati, with long and narrow grains, with an unmistakable scent and low glycemic content. Before cooking, rinse it in cold water and then put 450 g in a pan with 600 ml of water. Bring to a boil, add salt and cover with a lid and cook for 10 minutes. Once this time has passed, turn off the heat, leave the lid closed for another 5 minutes and then shell the rice with a fork before serving.

The recipe for beef stew

Take un piece of beef pigeon of about 1 kg and 500 g, make small holes in the meat and insert two slices of garlic. Chop 50 g of lard with a onion and brown them in a saucepan with 100 g of butter. When the onion is golden, add a carrot and a stick of celery cut into pieces, cook a few minutes and then add the meat. Continue to sauté, turning the piece of beef, and then add two glasses of broth, two bay leaves and 4 tablespoons of tomato sauce. Also pour a glass of structured red wine, cover and cook for 5 or 6 hours, turning the meat from time to time and adding broth, if necessary. When cooked, add salt and then cut the meat into not too thin slices that you will place on the serving plate. Blend the sauce and then pour it over the meat. Serve the stew with polenta or mashed potatoes.

In the tutorial some more ideas for a perfect dish

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