Tag: Film

Celebrity Wines, the documentary film on the VIPs of Italian wine – Italian cuisine reinvented by Gordon Ramsay

2. Al Bano Carrisi, the authentic Apulian

Not far from the Ronn Moss estate, there is also Al Bano Carrisiwhose wines are already better known (as well as larger, in terms of bottles) given that the first harvest dates back to 1973.

3. From the set to the Roman hills: Gianmarco Tognazzi

Following, in Lazio, near Velletri, Gianmarco Tognazzi, who called La Tognazza his father Ugo’s country house, transforming it into a young and fresh wine company, starting with the very pop labels. «One of the craziest, most brilliant explains Esmeralda. «He himself defines his oenological relationship with wine as very “eno” and “not very logical” adds Giacomo.

4. From the F1 circuit to Abruzzo: Jarno Trulli

From cinema to music to sport. After 15 years in Formula 1 with the Minardi, Prost, Jordan, Renault, Toyota and Lotus teams, Jarno Trulli – born in 1974, 256 grand prix in Formula 1 – has returned to his native Abruzzo to join a project to relaunch Podere Castorani. «Thanks to the Formula 1 technicians, he brought his technical knowledge to the world of wine, also applied to his orchard says director Arrigoni.

5. From stage to country life: Sting and Trudie

A little further north, in Tuscany there is the couple Sting and Trudie Tyler, who with Palagio have established themselves in the wine world without much apparent effort, thanks to the technical support of star winemaker Riccardo Cotarella. «One of the most beautiful moments we experienced during filming was immersed in nature, at Sting’s house, where they offered us a beautiful lunch in the middle of their park recalls Spadea. «Theirs was a sort of falling in love with the Palagio vineyards, which they experience as a “give back”, to reciprocate what they received from Italy in a difficult moment in their lives, today just a memory says the director. And if the pairing suggested by Cotarella with their Sangiovese Riserva is the truffle pasta loved by Trudy, Sting prefers to pair his pure Merlot with a nice roast chicken.

6. From the kitchen to the countryside: Carlo Cracco and Rosa Fanti

Perhaps the most “obvious” couple, but only due to their proximity to the sector, is that of Carlo Cracco and his wife Rosa Fanti, who two years ago decided to purchase the Vistamare agricultural company in her country of origin, Sant’Arcangelo di Romagna: 16 hectares, of which 6 are orchards, such as apricots, peaches, cherries and persimmons. During filming Carlo Cracco also suggested a pairing with their wines: spaghetti, sea urchins and coffee with passito wine. «Then in the interview he will also talk about his favorite dishes adds Spadea.

Massimo Troisi: spaghetti with artichokes from “Il Postino” – Italian cuisine reinvented by Gordon Ramsay

The postmanof and with Massimo Troisi, is one of the most appreciated films in the history of Italian cinema and among the most loved in Massimo Troisi’s filmography. Also because, a few days after the end of filming, in 1994, Troisi died of a heart attack. 71 years after his birth (19 February 1953), we want to celebrate him with the dish he prepared on the set of the film The postman: they are the spaghetti with artichokes by Mario Ruoppoloname of the character he played in the film.

Neruda’s postman

The film, directed by Michael Radford and by Troisi himself, is taken from the novel Neruda’s postmanwritten by the Chilean author Antonio Skarmeta. The film adaptation of the novel was strongly supported by the Neapolitan artist (indeed, born in San Giorgio a Cremano, on the outskirts of the city), who soon purchased the rights and asked Michael Radford to direct it. For this film he also renounced heart surgery, so as not to lose the presence of Philippe Noiret, the protagonist of the film with him.

From Pollara beach…

Among the many evocative and indelible places in the memory of those who have seen it The postmanthere is definitely there golden beach of Pollara in Salina, nestled between a high rock face and a fairytale sea, where Troisi and the poet Neruda, played by Philippe Noiret, throw pebbles towards the sea. Right in the municipality of Malfa, overlooking Pollara, stands the Locanda del Postino, a small accommodation facility with 10 rooms furnished in Aeolian style, inside the former home of the town’s parish priest. Here Mauro and Amelia, together with their children Francesco and Mariachiara, also run a small restaurant. «It was 1985 when my wife and I fell in love and, after studying in Messina, in February 1994 we decided to move to Salina, says Mauro. At that time Troisi was filming The postman, hence the name of the structure. In business since 2000, the dishes offered by Mrs. Amelia are based on local ingredients. «Capers are famous in Pollara, but also the siccagno tomato, which dries on the plant, and then fish at will, only the catch of the day. Like the albacore tartare with crunchy celery and capers or the pasta with siccagni tomatoes and caper pesto, up to the traditional desserts entrusted to the expert hands of daughter Mariachiara.

… to the island of Procida

There is also another place that bears the same name, but which is located on another island, where most of the scenes of Troisi’s film were filmed. Too bad, however, that the Postman’s inn in Procida it closed its doors last November. Right here, on the port, in front of the piled up nets of the fishermen, the love between was born Mario Ruopolo (Massimo Troisi) e Beatriceplayed by a very young girl Maria Grazia Cucinotta. At the Locanda del Postino it was possible to have dinner or stop for a coffee amidst the creaking of the fishermen’s boats and the atmosphere of the village. Inside the tavern, an entire wall was dedicated to celebrating the film with images, quotes and even the brown bag, the same one used in the filming. Here then is the recipe that Mario Ruoppolo prepared for Beatrice. A simple dish, made with love, in memory of the great figure of Massimo Troisi.

Spaghetti with artichokes Mario Ruoppolo style

Ingredients

500 g of spaghetti
6 artichokes
400 g of ripe or peeled tomatoes
1 clove of garlic
4 tablespoons of extra virgin olive oil
fresh basil
fresh parsley
Salt to taste
pepper as needed

Method

Clean the artichokes by removing the hardest outer leaves, cut them into slices and place them in a pan with the oil and garlic. Let them simmer for a few minutes and add the diced tomatoes.
Cook for half an hour, season with salt and pepper, flavor with a few basil leaves and parsley (or even without anything).
When the artichokes are cooked, season the spaghetti cooked al dente in plenty of salted water.

Honey supply chain: the secret world of Italian beekeepers – Italian Cuisine

There director of the documentary, Rosy Sinicropi, shares his point of view on the life of beekeepers: «Since I started telling the stories of beekeepers through images, I have perceived an “invisible” humanity, almost always behind the scenes, but resolute in its presence. From the beginning I saw strength, tiredness, resistance, passion, even a bit of madness. I heard stories of fathers, of loves, of defeats, of changes, of pain and satisfaction and, unexpectedly, in the epilogue of these stories, I found “poetry”. It’s as if the bees were traveling companions who allowed those I met to look at themselves and the world with an ever new perspective.”

The documentary Voices of invisible people offers us one unique perspective on the life of beekeepers in Italy. There are 15 video testimonials who guide us through different environments in different regions of the Peninsula, from Piedmont to Sicily. These testimonies also show us the work of the “nomadic gatherers”, who follow the blooms to allow the bees to produce fine and unique honey. The documentary is an authentic reportage that recounts the daily challenges that beekeepers face while living in harmony with nature, trying to protect bees and our well-being in every ecosystem.

Voices of invisible people is available in full on the website www.storiediapicoltori.it, offering a unique opportunity to discover the lives and stories of the “guardians of nature” who keep the Italian beekeeping tradition alive. This documentary is a tribute to the dedication of those who have chosen to dedicate their lives to bees and to the promotion of a sustainable honey culture.

What is CONAPI and what does it do

CONAPI is the largest beekeeping cooperative in Europe, with around 600 beekeepers, 100 thousand hives, of which almost half are organic, and as many as 5 billion bees throughout Italy. This cooperative has an office in Monterenzio, in the province of Bologna, and is a point of reference for the production and promotion of high quality honey. CONAPI is committed to connecting beekeeping with people through innovative and cultural initiatives.