GORDON RAMSAY RECIPES

In the Venetian dialect the caneva is the cellar. The canevel is a small space, where the most precious wines are kept. Like this Zero Dosage, to be tasted with fish

The history of Carlo Caramel's company began in 1979, exactly 40 years ago, when his father Mario, who already worked in the wine sector as a merchant, decided to produce Prosecco in Valdobbiadene. "At the time there were two categories of producers," recalls Carlo; "Those who pressed grapes and turned it into wine, that is winemakers, and those who bought wine and turned it into sparkling wine, that is the sparkling wine producers. My father had the intuition of follow the entire production process: following the entire supply chain he rightly believed that he could have a higher quality product; began to buy grapes, to vinify it, then to sparkle it and then to bottle it: it was a half revolution, received with skepticism. I remember that people gave my father's business a life expectancy of six months; plus he came from outside and his wines cost almost twice as much as others. Fortunately in those years, people began to approach wine in a different way, looking for quality ".

The purchase of the first Canevel vineyard dates back to 1994, 15 hectares in the area of Refrontolo, with clayey soil rich in minerals. "Here we can make wines with less scents but more structure," explains Carlo. The Valdobbiadene Dosage Zero Vigneto del Faè, one of the few Prosecco Superiore without sugar residue, is also born from a particularly suitable parcel of Refrontolo. "It is a new product for the territory but, at the same time, it is part of tradition of wines with the bottom, dry and common in the area, before the advent of sparkling in autoclave ”.

With its scents of flowers, almond and rennet apple and the slender and refreshing palate is a Prosecco Superiore very suitable for the table. Carlo recommends it with the fish cichéti, the small bocconcini of the Venetian aperitif: "Try it with polenta croutons with cod, sarda in saòr, folpetti, ovetto or peppers with anchovy and mixed fritturina" .

Why now: it is a fresh and low-alcohol wine that goes well with fish recipes.

As did: after the vinification of the glera grape, the foaming takes place in autoclave with the Charmat method.

To combine with: seafood first courses, cod, savory pies with vegetables, fish and vegetable risottos, mixed fry.

Serve it at: 8 ° C.

Price: 12 euros.

canevel.it

Our recipes in combination:

Take refuge in the places of good food and good drink, to escape mass tourism and gastronomic gathering rituals. Ten oases not easy to reach, but worth the trip. Also for the nature that surrounds them

For us it is going beyond the concept of agritourism, which especially in the summer often loses a bit of culinary efficacy. And they are not the classic hinterland places, respectable for charity, where in some cases you can eat well too, but often they lack the extra touch. And it is also to avoid the tavern, a timeless place of food and soul, which gives Italians total security, overshadowing the real quality of the raw materials and dishes because the "portions are abundant and you spend little" . But it is not always so, indeed. Our selection of premises starts from other peculiarities: first of all a good distance from the tourist destinations. In return, there is that tranquility that only trend seekers can constantly avoid. Every once in a while, getting out of the crazy crowd is good. Especially sitting at the table.

Tradition and territory

The other concept of our premises is represented by the quality of the offer, almost always in the hands of historical families or people who have gathered the honor and the burden of continuing the previous activity. No modernism, but attention to the contemporary, essential for those who make cooking. They are places where you can taste dishes obviously related to the territory and tradition, certainly with respect for the km, zero but without obsessions. Surprising dishes, between the ancient and the current, as the world has changed and the same soup can be just as good if cooked with one hand light and precise. They are places in fascinating areas, especially out of season, which make simplicity and hospitality a strong point. They do not ask for a salty ticket, precisely because they are not part of show food. It is fine, in short. We guarantee ourselves.

Alpe Rebelle – Bionnaz (AO)

The name suggests that it is not the usual Valle d'Aosta mountain. The sign is written! Mountaineering and a place of memory, but the small bed & breakfast that hosts the restaurant is built in total sustainability. The cuisine is typical of Valle d'Aosta, but proposed with class: the Seupette alla Valpelinentze is a must. And in the cellar triumph the best wine and liqueur productions of the Valley. A la carte 30 euros, tasting at 25.

Reis – Frassino (CN)

He was a star at the age of 24, a pupil of Cracco and Niederkofler: Juri Chiotti returned home and opened a unique restaurant in Val Varaita with his family in 2017. A big table on the ground floor and on the first floor twenty covered in a mountain room where to consume the dishes of a cook who has not lost his skill and is now dedicated to free mountain food. We eat very well: potato dumplings with bear garlic pesto, char eggs and toasted almonds; lamb diaphragm with pea cream, capers and coffee powder; panna cotta with mountain hay, pine cone syrup. On paper 30 euros, same amount for tasting.

La Brinca – Ne (GE)

Twenty minutes from Chiavari, climbing inland until you reach this village with a splendid view of the Levant. The Circella family runs one of the best inns in Liguria, for guides and enthusiasts. Excellent cuisine, from appetizers to desserts, daughter of a research on ancient Genoese recipes, but also of modern techniques, using the best of the territory. Winery with a thousand labels. On paper 25 euros.

You arrive climbing from the Gardesana Occidentale, one of the most beautiful roads in Italy: at 500 meters above the lake there is a surprising inn in the silence of the small town. Rustic, welcoming and well cared for, as well as the cuisine offered by the owners: Silvia in the dining room, Sergio in the kitchen. Eclectic menu: local cured meats and cheeses, home made pasta and gnocchi, grilled meat, lake fish prepared in various recipes. Great attention to oils and wines. On paper 25 euros.

Gasthof Waldruhe – Sesto (BZ)

Gasthof or inn. There are so many in South Tyrol, this is one of the best. Immersed in the green of the Val Fiscalina mountains: well-kept environment, in typical mountain style that is found in the rooms. Regional menu, with great materials: canederli, pappardelle with porcini mushrooms or venison ragout, beef goulash or venison fillet. To close the desserts and the homemade honey grappa. On paper 30 euros.

Osteria La Campanara – Galeata (FC)

Ideal to escape the crowding of the Adriatic Riviera: an abundant hour from Cesenatico and the balance is found in a former sixteenth-century rectory transformed into a pleasant tavern, thanks to a cheerful couple formed by Alessandra and Roberto. You can taste Tuscan-Romagna specialties, with great attention to the raw material poor of the area. In the next house there is the inn with six beautiful rooms, a couple even with a Turkish bath. On paper 25 euros.

Sagona – Loro Ciuffenna (AR)

In winter a small room, in summer the pergola. A large tavern, inside the homonymous farm – of oil and wine, primarily – which is located twenty minutes from the Valdarno exit on the A1. Super-seasonal, few-course menu: potatoes in various recipes, meats and cheeses, vegetable and soup creams, hand-made pasta, zolfini beans, game, baked meats and pan… Simplicity, but enjoyment. On paper 25 euros.

Country Flavors – Ofena (AQ)

In the hamlet of Serenella and Livia di Battista one of the best cuisine of Abruzzo is served: 90% of the raw materials – including meat – comes from the family farm, which has also recovered ancient crops. Careful, tasty dishes: parmigianina, sagnette with chickpeas and saffron, lamb with breadcrumbs and aromatic herbs. In the summer, prepare yourself in the beautiful courtyard, immersed in the quiet of the countryside. Ofena is located in the Gran Sasso National Park, 40 minutes from Chieti. You spend 25 euros.

Locanda Pecora Nera – Buturo (CZ)

At an altitude of 1539 meters: pure air, uncontaminated landscape, sincere welcome. In the heart of the Sila, in a small quiet village, there is this delicious landing, with some rooms. Simple dishes, hand-drawn pasta, mountain flavors, cold cuts and cheeses from the valley. Female hand in the kitchen, with mushrooms in season and the pork shank with beer as a dish of the house. Some labels of good Calabrian wine in the cellar. On paper 25 euros.

Su Recreu – Ittiri (SS)

Su recreu in Sardinian means the refreshment. And in fact it is an oasis of total peace, half an hour from Alghero, created by Piera Pisanu and Gavino Demontis which also includes a vegetable garden and a farm. The kitchen proposals are typical: cold cuts, cheeses, roast suckling pig, zichi with artichokes and kid stewed with olives. Homemade dessert with a secret recipe. It is eaten with the red wine produced in the company that hosts the restaurant. Only tasting at 27, 33 and 38 euros.

Tag: Italian

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