Tag: land

Trentino, land of grappa – Sale & Pepe – Italian Cuisine

183092


Lhe valleys of Trentino preserve a capillary tradition of artisanal distilleries that produce grappa. There are about 30 of them, which make up 15% of all national production. The size is almost always artisanal and relies on the large quantity and quality of marc available, the result of a valuable wine sector.

183092An ancient story
According to Gaetano Perusini, a scholar of demology, the term grappa derives from the Gothic Krappa, which reached the Italian vocabulary through the Lombard people. "What is certain is that the term entered common use between the end of the nineteenth century and the following century", points out Alessandro Marzadro, vice president of the Institute for the Protection of Grappa of Trentino. For centuries grappa was the exclusive patrimony of the common people, of which it was a consoling element.

Scent of pomace
Today, as then, the pomace, that is the grape skin with the seeds and any residual must, are brought to a boil until alcohol is obtained in the form of vapor, which is then condensed, obtaining grappa. The productions, often artisanal, however, have been refined by selecting the raw material and taking particular care in the production process. So also grappa, a distillate that is only Italian, has entered the most prestigious establishments. And Trentino has become a home of excellence. So thanks to Trentino Wine and Flavors Road (a project of the Region that brings together different itineraries with a tourist and food and wine theme) we have designed a tasting itinerary that just touches the vineyards to venture among distilleries, stills and glasses (repeatable and customizable trips with the Viaggi del Gusto proposals).

A tour of the distilleries
183091Those who have made grappa a real luxury item, keeping its peasant roots, are Mario Pojer and Fiorentino Sandri. On the farm Pojer and Sandri Exclusive attention is paid to the material: before distillation, the pomace is deprived of its pips, marginalizing the roughness of aroma that it could cause. Essenzia grappa is recognized for its fruity scent that hides the right alcohol content and the full harmony of a round softness.

183094A short distance away Rossano Sandri, a teacher at the Agricultural Institute of San Michele all'Adige, produces grappa in a tiny factory. “Each family has always produced wine and grappa for itself. As a child I was fascinated by this mystery that transformed a solid matter into a transparent liquid. So I felt fulfilled when I was able to buy an old hand-beaten copper still ”, he says with emotion. Its Moscato grappa is ethereal and clean on the nose, sensual and harmonious in the mouth.

183093The Piana Rotaliana is the homeland of Teroldego, a fragrant and vigorous wine. So the Bertagnolli Distillery has developed a grappa (dedicated to Giulia de Kreutzenberg, wife of the progenitor of the dynasty) with copper stills and the bain-marie method, which releases the characteristic aroma of the grape, resulting at the same time balanced and handsome.

183088The art of Trentino distillation has a capital. It is the village of Santa Massenza of Vallelaghi, home of the Nosiola grape. At the end of the sixties out of 150 inhabitants there were 13 distilleries and of those only 5 remain. Enzo Poli della Maxentia Distillery he inherited the art of distillation from his father Valerio. He explains that “Nosiola grappa is recognized for its delicate aroma, with a vague almond aftertaste. But the spearhead is the grappa of Vino Santo di Nosiola, produced with the pomace of grapes that are pressed around Easter ". The nose recalls the walnut husk, in the mouth it is soft and balsamic.

183090Just north of Rovereto there is another cornerstone of Trentino grappa: the Marzadro Distillery was born in 1949 and still today, following the canons of tradition, the grandchildren make grappas with local pomace. Half a dozen young or vintage single grape varieties, white and transparent; as many multivitigno ones. But one of the strengths of the Marzadro Distillery is the grappa aged in barrels of different woods such as cherry, oak, ash and acacia. Fabiola Marzadro, one of the granddaughters, explains that “a grappa that has spent at least a year in a container such as wood, terracotta or other can be defined as aged; it gets old if the months spent in wood are at least 18 ”. So much so that the Diciotto Lune, very far from that brutally strong liquid that was considered grappa until a few decades ago, is the iconic product of distilleries.

Cuisine with grappa
The restaurants of the Strada del Vino e dei Sapori del Trentino offer menus with tastings of local grappa. We have selected a few.
Agritur Madonna delle Vittorie (Arch). Typical and homemade cuisine, homemade pasta and desserts, grilled meat from our own farm. Owned by the Marzadro Distillery, it has an intimate and familiar atmosphere, it also has 2 apartments to rent.
Osteria "a le due Spade" (Trento). Born in 1545, during the famous Council of Trent, to welcome councilors, pilgrims, notables and simple travelers, it is led by the Peterlana family: the typical and at the same time creative cuisine is entrusted to the chef Federico Parolari.
From Pino (Grumo di San Michele all’Adige). V.enhances the flavors of Trentino and lake fish.
The Old Sawmill(Baselga di Pinè). Housed in an old Venetian sawmill from the early 1920s, the ristonate has been in the hands of the Bortolotti family for some years, offering dishes with wild herbs, flowers, animals raised or hunted in the surrounding area, cold cuts and cheeses.
Comano Cattoni Holiday (Ponte Arche). Sanctuary of the typical Trentino cuisine, it focuses on seasonal and zero-km products such as the ciuìga del Banale, the potatoes from Lomaso, the Spressa delle Giudicarie DOP, the Bleggio walnuts.

Gourmand tourism in Trentino
There Strada del Vino e dei Sapori del Trentino also has a wide range of activities. Here are some ideas.
Events: all the initiatives organized or promoted by Trentino Wine and Flavors Road.
Manufacturers: all members, divided by territory or by production category.
Experiences: tours, tastings, treck and bike to discover the colors and flavors of the territory.

from Sale & Pepe Magazine October 2020
by Riccardo Lagorio
photo by Gianmarco Folcolini

Appetizer of sea and land? Mussels stuffed with caciocavallo! – Italian Cuisine

Appetizer of sea and land? Mussels stuffed with caciocavallo!


The mussels stuffed with caciocavallo are a tasty appetizer halfway between the sea and the land, easy to prepare and irresistible

Do you fancy a starter that you mix flavors of sea and land, in a balanced mix full of flavor? The mussels stuffed with caciocavallo they are the answer to your desires, a soft sweet heart wrapped in the flavor of the cheese, accompanied by the acidity of the tomatoes. Virtually irresistible.

How to choose mussels

The mussels are among the clams less valuable and on sale are found all year round, but the best time to buy them is during the months without "r", from May to August, when their taste is at its peak. When you buy them, check also the color of the mussel, which must be shiny and shiny, the valves must be well closed and not broken. If the mussels come from farms, it is necessary to check that on the package there is a label that describes their origin, the date of collection and packaging. If you buy them and have them cleaned, remember to consume them as soon as possible, because they deteriorate in a short time.

How to make them open

The best way to do it open musselsonce cleaned, it is to put them in a large pan without adding anything. Cover with a lid and let them cook for a few minutes on high heat, turning them over. Once you see all the half-closed shells, turn off, filter the liquid that they have left, and then use it to give more flavor to each of your recipes.

Caciocavallo, the cheese of Podolian cows

Also called provolone, the cheese it's a spun paste cheese, aged from 3 months to two years, typical of the southern regions, in particular of Puglia, Sicily and Calabria, made exclusively with milk from Podolica breed cows. It can be sweet or spicier, depending on whether the rennet is from calf or kid. The two best known caciocavallo are the Silano and the Ragusano. Both are used to season sauces, to flavor the filling of rolls, fish or pastas or on homemade pizzas. And to make mussels stuffed with caciocavallo!

The recipe of mussels stuffed with caciocavallo

Ingredients

1 kg of clean mussels, 50 g grated caciocavallo, 40 g breadcrumbs, 10 cherry tomatoes, 1 clove of garlic, 1 bunch of parsley, extra virgin olive oil, black pepper.

Method

To open the mussels, put them in a large pan, cook them for a few minutes on high heat with the lid, then drain them, strain the liquid and let cool. In a bowl mix the breadcrumbs with the cheese, the pepper and the minced garlic with the parsley. Also add a few tablespoons of filtered water released from the mussels and a little extra virgin olive oil. Stir and open the mussels cooked in the book, without separating the valves. Fill them with one or two tablespoons of filling and place them close to each other in a pan greased with oil. In the meantime wash and dice the tomatoes and then distribute them over the mussels seasoned with two tablespoons of oil. Cook at 180 degrees for 15 minutes and then serve immediately.

Browse the tutorial for some other tips for stuffing mussels

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