Tag: future

Franciacorta is redoing its look and looking to the future of the area – Italian cuisine reinvented by Gordon Ramsay

Franciacorta is redoing its look and looking to the future of the area

Franciacorta change pace. The target? Thinking about an even brighter future and taking the Franciacorta essence from a Consortium to a real brand. And it does so starting from a new “face”, a new brand identity: after more than 10 years characterized by the crenellated F enclosed in the glass, Franciacorta on 19 February, during a gala dinner which saw in the kitchen the 1 Michelin star chef Stefano Cerveni – Ristorante Due colombe – and the green star chef Riccardo Scalvinoni – The Colmetto -, revealed the new brand to the press and industry experts, thus marking a significant moment in its history and growth.

“We are happy to present our new brand image, which represents our continuous commitment to excellence, innovation in the wine sector and our desire to evolve with time and our cornerstones: elegance and prestige, but also rigor, precision and determination. We thank AUGE for their precious contribution and we are confident that this work will lead Franciacorta to new goals”, said Silvano Brescianini, president of Franciacorta.

The new logo

The “crenellated F”, historical icon of Franciacorta, is renewed, taking on greater solidity and a more harmonious shape. The icon of the brand evolves and becomes a sort of window that opens towards the world of Franciacorta, its territory, its wines and its method. Added to this, there is also a new color palette and a new typography created specifically for the brand.

A new narrative

The Franciacorta method it is the center of the new brand narrative; a method which, in this new vision, takes on a double meaning: it is both the way in which each bottle of Franciacorta is produced and a way of life: an attitude made of courageous choices, extreme pursuit of quality and the desire to continually surpass oneself. This new narrative wants to ennoble the process and give value to the attention and meticulous care that Franciacorta puts in with great effort in every step that leads to the creation of its product and in the valorization of its territory.

The first vineyard map presented

“Excellence in the making” is the new brand essence: it emphasizes the propensity of Franciacorta to innovation And to evolutionwhich also translates to a profound valorisation of the territory and the wine-growing region. With a total of 19.5 million bottles sold, Franciacorta looks to the future and inaugurates the first Map of Vineyards and Areas within the region. This significant step is the result of the meticulous work conducted by Alessandro Masnaghetti, who precisely identified 134 different areas within the denomination. The event marks an important milestone for Franciacorta, projecting it forward with a new vision and clear identification of its wine resources.

3 WWF tips for a more sustainable future – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

3 tips from WWF which continues to serve as a beacon in the search for practical solutions for a sustainable future, presenting new guides within the Sustainable Future campaign. Downloadable in PDF format, these three guides provide concrete ideas for improve both our health and that of our precious planet.

WWF’s 3 tips for a more sustainable future

A diet for your well-being and for the planet

The journey to one sustainable lifestyle starts at the table. The WWF guides offer us practical advice, from shopping cart choices to creating a small home vegetable garden. The guide A diet for your well-being and for the planet invites us to consider the environmental impact of our food choices, even when we eat out.

Goodbye to fossil fuels

The abandonment of fossil fuels, main source of climate-changing emissions, is essential to avoid uncontrollable global warming. The WWF guide Goodbye to fossil fuels offers practical solutions, promoting not only the fight against climate changebut also benefits such as the elimination of pollution and greater energy security.

Life in plastic isn’t great

Our daily actions, from choosing products to managing waste, influence our health and the environment. The guide Life in plastic isn’t great from WWF explains how reduce the use of plastic in everyday life through practical advice and insights.

The campaign for a more sustainable future

WWF’s goal of Reducing greenhouse gas emissions and the environmental footprint by 50% by 2030 requires everyone’s commitment. The Sustainable Future campaign aims to reaffirm the central role of people in the transformation of economic and cultural systems, starting from daily choices up to collective action.

A look at the past and a commitment to the future

Over the last 50 years, development has had a devastating impact on nature and our health. However, WWF pushes us to reflect on our power to change direction. Reducing the use of fossil fuels, improving the food system and reducing the use of plastic are crucial steps. Only by transforming needs into concrete actions can we build a future where people and nature thrive together.

The WWF mission and the responsibility of each of us

The WWF challenges us to embrace a path towards a sustainable future, based on renewable energy, responsible food systems and natural solutions. Their mission is our daily mission: to restore harmony with nature through choices that preserve the well-being of the planet, its biodiversity and the climate. Only in this way can we build a more equitable and sustainable future for all.

Interview with Massimo Bottura: «In my future there will always be a future – Italian cuisine reinvented by Gordon Ramsay

Interview with Massimo Bottura: «In my future there will always be a future»

The fire burns in the heart of Massimo Bottura, who is technically no longer the No. 1 chef in the world – since he entered the Hall of Fame of The World’s 50 Best Restaurants -, but remains at the top of the ratings of world gourmets and celebrities who want to eat his dishes, old and new. But fire is also what animates the “not barbecue” of the Gatto Verde, the latest jewel of the Francescana Family – as Bottura likes to define the group of establishments – which the 61-year-old from Modena and his American wife Lara Gilmore, fundamental in his incredible climb to the top success, they created starting from a country restaurant in Campazzo. A “family” that never forgets social issues thanks to the famous Refettori of Food for Soul, the non-profit association to fight food waste in the interest of inclusion.

Modena: the heart of the Bottura world

The heart of the Family is in Modena, starting from the Osteria Francescana in via Stella 22, undoubtedly the Michelin three-starred restaurant in Italy most frequented by foreigners. Every year a new menu comes out in the name of pure creativity, increasingly Italian beyond the names of the dishes and with a stellar pairing, where the hand of director Beppe Palmieri stands out. Just outside the center there is Franceschetta (a top-quality bistro) while in the first countryside outside Modena there is Casa Maria Luigia, a place that has recently been exalted by New York Times and around which the couple’s new book was born Slow Food, Fast Cars. You can’t blame him: a charming residence, with a few rooms and the collections that fascinate Massimo and Lara: works of modern art, vinyls (thousands of them, almost all jazz), sensational Italian sports cars, not just Ferraris and Maseratis which Bottura is brand ambassador. It is here that the Gatto Verde is located, together with the small restaurant that serves the nine-course menu with the iconic dishes of the Osteria Francescana, and the Acetaia Maria Luigia, restored in 2022, which houses 1400 barrels of Traditional Balsamic Vinegar, even from the last century.

Bottura’s other projects

As a true Modenese, Massimo also revived the myth of the Cavallino, the restaurant in Maranello – right in front of the factory – which hosted Enzo Ferrari’s daily lunch for decades. And again the close collaboration with Gucci has brought the dishes and chefs chosen by Bottura to the refined Osterias in Florence, Beverly Hills, Tokyo and Seoul: the first three already boast a Michelin Star. Finally, there is the Torno Subito-Italian Restaurant format that the Emilian chef follows carefully: the first is located in Dubai (another Michelin star), those in Singapore and Miami are on the way. We are therefore at seven “macarons”, with more easily on the way. He is never still, after all one of his favorite thoughts brings together planning and concreteness, «The secret of success is getting up in the morning and going to bed at night doing what we have decided to do in the middle he explains with a convinced smile.

The Green Cat and Jessica Rosval

The Green Gatto is currently in pole position: a charming place, a French bistro atmosphere, but with a wood-fired oven and embers to provide (and create) heat. But it is the cuisine that makes the difference, entrusted to the Canadian expert Jessica Rosval who serves precise, fun and delicious dishes: baked tortellino, au gratin in a wood-fired oven with 36-month Parmigiano Reggiano cream such as fassona short ribs, marigold flowers, apricot and Yorkshire Pudding. «We thought about taking food out of the fire to bring it onto the fire, in order to create something unique. And with her North American culture, Jessica has been able to reinterpret territoriality: it is no coincidence that she has been in the Family and in Modena for a decade underlines Bottura, chef of the world and in the world. She told us her visions of her, never banal and which look far into the future. «In my future there will always be a future she repeats. And she doesn’t bluff.

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