Tag: Enjoy

Roero, a territory to discover and enjoy – Italian Cuisine

Many initiatives and many new features in the land of Roero. Through the new Thematic Paths that wind through the Roero hills it will be possible to discover the best vineyards and the best wines that are part of the RoeroDOCG. The Roero Days, in Bologna, will be an opportunity to deepen our knowledge of the flavors of this land.

Like everything that is recognized Cultural Heritage of Humanity by UNESCO, also the fascinating territory of the Roero deserved a dedicated study. Beauty and history, tradition and novelty, vitality and culture: this – and much more – is what one breathes while traveling through those rolling hills that hide great wines and wonderful expressions of nature.

Who better than wine producers, who live and observe the vineyards and the environment, could realize the real heritage that this territory represents? That is why it was they who decided to meet and recognize each other as a group through the constitution of Roero protection consortium, in the recent 2014. To date, as many as 50% of the winemakers are part of it, channeling 70% of the local DOCG production under the Consortium.

It is divided into the production of four types of wine, known as Roero, Roero Riserva, Roero Arneis and Roero Arneis Spumante. The protagonists of these labels are two vines, respectively with red and white berries. The first could not be other than the Nebbiolo, standard-bearer of the Piedmontese wine-making vocation; the second has the same name that stands in the corresponding Denomination, that is Arneis.

The intimate and profound bond that exists between these grapes and the Roero territory goes to exalt more and more the uniqueness of a terroir that can be experienced through the nectar of Bacchus as well as through local gastronomic specialties. But not only. The beauties of the hills of Roero they are not limited to small treasures hidden on the tables, but can also be admired getting lost in the glimpses of the hilly landscapes.

For all those who want to experience this authentic immersion in the spectacular natural beauty, the Ecomuseo delle Rocche del Roero has given life to a journey of Theme Trails in the Roero, which can be traveled by bicycle thanks to the support of maps, GPS track and above all thanks to the new App for smart devices "izi.Travel" (ie an audio guide platform that will help tourists to be addressed through the different points of interest). Thanks to these itineraries it will be possible to see and recognize all the MGA, that is the wine-growing areas to which a particular viticultural vocation has been recognized in the same way as the French Cru.

But for the diehards of food and wine pleasure, there is a not to be missed event: i Roero Days, now in their fourth edition. From March 31st to April 1st, the two-day event will be held with the participation of 59 wineries. The Roero wines – for the first time bearing the MGA on the label – will animate workshops, seminars and tastings, in which important personalities of Italian food and wine will speak such as the “Doctor Wine"Daniele Cernilli. Everything will happen in Bologna, a generous land where the local wine expression will mix with the Roero one, offering tourists a union united by quality and the desire to tell our beautiful Italy of taste.

Sofia Landoni
March 2019

the recipes to enjoy the Festival at its best – Italian Cuisine

The Italian song festival starts. Let's go and discover the traditional dishes of Sanremo. And maybe, why not, let's bring them to our tables while we enjoy the artists' performance

It happens every year. Those who do not light up the television do not know when they pull out the white antenna and attack it at that black box in the living room that is good only to take dust: it's the effect Sanremo, the festival of Italian song that will hold the bench in everyday conversations for a week and, perhaps, even more. We will watch him every evening, alone and in company, and together we will get acquainted with the twenty four songs in the competition, with the hosts, with the guests and all the ambaradan. Most likely we will see him at the table, eating a hot meal and talking between one course and another of how beautiful is that singer's dress and how scruffy is the hairstyle of the other one there.

Claudio Baglioni, conductor of Sanremo 2019, with the young Sanremo winners: from the left Einar and Mahmood @Instagram (https://www.instagram.com/p/BrsXWgsH_9X). — Claudio Baglioni, conductor of Sanremo 2019, with the winners of Sanremo Giovani: from left Einar and Mahmood @Instagram (https://www.instagram.com/p/BrsXWgsH_9X).

The traditional cuisine of Sanremo

However, for the sanremesi doc, the Festival is also a postcard to promote the town and, above all, its cuisine, full of dishes that smell of tradition far away one mile. There is something for everyone. As the sardenaira, better known as the ancient pizza of Sanremo, made with tomato sauce, capers and anchovies, and perfect if combined with the famous Green cake, with rice and seasonal vegetables enclosed in a thin layer of puff pastry. A simple recipe that is easy to replicate on the other side of Italy, one in which the sea is only seen on the Internet and humidity reigns supreme on the other day. More characteristic is, however, the buridda, made with squid, polyps and squid, and lo Brandacujun Stockfish, creamed with potatoes and seasoned with garlic and extra virgin olive oil. Delicacies that, if far from the port, could be more difficult to prepare, but that would give us back the genuineness of the Sanremo cooking, made even more appetizing with the concomitance of the Festival.

Beyond the classic trofie with pesto and borage ravioli, a wild variety of spinach, it is also worth mentioning the vegetables from the stuffed vegetable garden, enriched with aromatic herbs to give a more flavor to the dish. Speaking of meat, we certainly would not forget the rabbit with olives, another must prepared strictly stewed and washed down with Vermentino. In short, whether it is fish (shrimp, sea bass, sea bream, chickens, hake …), pine nuts, rosemary and taggiasche olives, Sanremo offers much more than the great successes of Italian music. And who knows, with this sixty-ninth edition, someone does not think to propose a typical Sanremo dish for each of the five evenings of the kermesse. With the peace of the citizens and the singers in the race that, between a trial and the other, a stewed swordfish if they will do it for sure.

Tabbouleh Sogomonian

Tabbouleh is another one
of those popular recipes for which I’ve received hundreds of food wishes for,
and yet inexplicably I’ve still not posted one. Why not? I have no idea. I’m as
mystified as anyone. In the meantime, I wanted to share this fine version from friend
of the blog Robert Sogomonian (aka @psyrixx). You can check out his original post here. Enjoy!

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