Tag: Franciacorta

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.

The wine of the week: Franciacorta Non Dosato Grande Cuvée Alma Bellavista – Italian Cuisine

Francesca Moretti signs her first Franciacorta with the enologist Mattia Vezzola. And it creates a wine that is very similar

"In the family they call me 'The German', because I am precise and direct," he tells me Francesca Moretti, while tasting together a glass of the new born of the house, the Franciacorta Non Dosato Grande Cuvée Alma. From the farm's terrace, the view extends over the vineyards and it's easy to see why this hill is called Bellavista. Founded in 1977 by the entrepreneur Vittorio Moretti, today he sees in command his daughter Francesca, who takes care of all the family wine estates (it also includes Contadi Castaldi, in Franciacorta, Sella & Mosca in Sardinia, Acquagiusta, Petra and Teruzzi, in Tuscany).

"This is the first Franciacorta I sign working with our historic winemaker Mattia Vezzola and I wanted it to be a wine that resembled me as much as possible; I am satisfied with the result: I love naked wines, real, as if they were a mirror of reality ”. In fact, this new Franciacorta resembles little other Bellavista wines, it is more direct, contemporary, with less frills and more terroir. Of course, we understand that it belongs to the same family, but belongs to one new generation. The aromas are very fresh and play with all the nuances of flowers and white fruits, while the sip is striking for its precision and flavor.

"We entrusted Chardonnay with the task of dictating finesse and freshness, with a little help from Pinot Noir, which gives elegance, while the reserve wines and the passage in wood of a small part of the base wines add body and roundness and make from trait d'union with the other Franciacorta di Bellavista ”he says. Now all that remains is to wait for the next wine that Francesca has already put in the pipeline, a Rosé that will come out in a couple of years and that will complete the Grande Cuvée Alma line.

Why now: it's a novelty and is the first Franciacorta Non Dosato by Bellavista.

As did: the cuvée (90% chardonnay and 10% pinot noir) is made up of about 80 basic wines from the 2016 harvest, with 9 vintages of reserve wines. The wines mature for 85% in steel and 15% in small barrels. It refines on yeasts for about 30 months before disgorging.

To combine with: finger food, risotto, seafood, lake fish.

Serve it at: 8 ° C.

Price: 35 euros.

bellavistawine.it

Our recipes in combination:

Oldani pop menu to celebrate Franciacorta wines in New York – Italian Cuisine

Davide Oldani, the star chef of pop cuisine, pays tribute to the Franciacorta Consortium with a dinner of delicate flavors at the Italian Consulate in New York

As Ambassador of Italian cuisine, the star chef Davide Oldani he served a special dinner with delicate flavors on the starched tablecloths of the Italian Consulate in New York to celebrate the wines Franciacorta, between a sparkle of glasses full of bubbles and white flower buds.

Organized by Franciacorta Consortium and with the honors of the Consul General of Italy in New York, Francesco Genuardi, the exclusive dinner for sixty guests including important journalists, personalities of the New York society and American influencers inaugurated the second edition of the Franciacorta Festival in New York. Twenty-five producers of the best Italian sparkling wines met last June 5th at The Redbury Hotel to present Italian wine excellence abroad. The festival, according to the president of the Consortium Silvano Brescianini, is part of an effort to promote Franciacorta wine in the United States, as well as in Japan, the United Kingdom, Germany and Canada, in nice competition with the fame of French champagne. "When we organize events abroad, it's a guaranteed success, "Said Brescianini. "Not all wine producers can count on a high level cuisine spread in the world like the Italian one. "

Chef Oldani he created his menu inspired by wine Franciacorta. An appetizer of Grana Padano Hot and cold reserve, with caramelized onion, it has been served in combination with Franciacorta Dosaggio Zero Guido Berlucchi Nature '61 of 2011. To follow a Risotto "al dente" with roasted seeds, fragrance of Arabica, blueberry accompanied by a Franciacorta Brut Fergettina Milledì 2014. As a second, the guests had the pleasure of enjoying a Beef in oil, with whitebait sauce, lettuce and thyme, together with a Franciacorta Riserva Ca ’del Bosco Annamaria Clementi 2009. And to refresh the palate at the end of dinner, for dessert a Mascarpone cream, basil biscuit and strawberries, served with a Franciacorta Rosè Demi Sec Majolini n.v.

"Food must be inclusive, not exclusive, "He said Oldani chef at the end of the dinner, to the applause of the diners. "My new Italian cuisine is pop, it's not traditional. Respect the seasons, respect work and respect my teacher Gualtiero Marchesi. Fewer fireworks and more substance. "

text by Bianca Giacobone