Tag: large

Tiramisù Global Marathon: participate in large numbers! – Italian Cuisine

Sunday, November 28th will be an international virtual marathon to cook and talk about the most loved Italian spoon dessert in the world!

All together passionately … in the name of tiramisu! Excuse the cinematic inspiration, but it really needs to be said: enthusiasts, experts, foodies, young and old, will virtually meet in the long Tiramisu Global Marathon Sunday 28th November. It is not a random day: it is the last day of the Week of Italian Cuisine in the World, and it couldn't have ended better! From 11 to 19 Italian time, you can connect to the social channels of the Tiramisù World Cup to attend or participate in the second edition of the Tiramisù Global Marathon "for the Planet".

Organized by the TWC with the collaboration of Tiramisu Academy, the non-profit association that brings together supporters of tiramisu from all over the world, the long marathon, repeats itself after the first "forced" edition of 2020, which saw the involvement of sixteen different nationalities. «There will be connections from every corner of the world, thanks to the many fans and to Tiramisù Academy clubs that were born in recent years – he explains Francesco Redi, event organizer -. The TGM intends to be a way to show how it is born tiramisu in our homes, in the family. There will be guests from Brazil, California, from Russia, China and certainly from Italy and Europe: every moment yes it will alternate in the languages of the countries with which we will be connected .

For the Tiramisu Global Marathon 2021, even new countries will have their representatives thanks to the possibility of being able to take part in the event as mere spectators by following the live stream on the Facebook page of the Tiramisù World Cup, or by becoming authentic protagonists of the online appointment. In fact, here is a very special new contest: "Your Tiramisu for the Planet", which rewards the free interpretation of tiramisu that transmits the beauty of our planet (designs, ingredients, colors, etc.). The three best Tiramisu and the experienced “chefs” will win participation in the Tiramisu World Cup 2022.

If for the last edition of the Tiramisù World Cup it was necessary to renounce the participation of small chefs, with the Tiramisù Global Marathon here we bring together the little ones (up to 16 years of age) who will also be able to try their hand at preparing the famous dessert in the recipe they prefer. : for them the connection will start at 16.00 (CET).

The green side of tiramisu is told by the support for Time for the Planet, a non-profit that creates and finances companies that fight against climate change worldwide – just as the Tiramisù World Cup 2021 did. Its goal: to raise 1 billion euros (1 share = 1 euro) to create 100 companies that act against global warming. When they say that tiramisu is really good …

For all info and registration: https://tiramisuworldcup.com/tiramisu-global-marathon/

In Trentino there is a winery where the members are a (large) family – Italian Cuisine

La Vis winery is a reality where taking care of people is as important as making a good wine. And where time has a social value rather than an economic one

There are places where work is best organized, members feel part of a family, skills are paid correctly and everything is done in constant respect for the environment. La Vis winery is one of them. Located on the outskirts of Trento, in Trentino, in the municipality of which it bears its name, it has 700 members and 400 hectares of vineyards. The name La Vis originates from the Avisio stream that descends from the peaks of the surrounding mountains with the impetuosity characteristic of the nature of this splendid natural setting, and which well embodies the concept of strength, vis in Latin, contained in it.

The wine cooperative has its history in 1850 when the Cembran family built the first nucleus of its current production structure. Officially, the winery was born after the war, in 1948, thanks to the idea of 14 enterprising winemakers which gradually acquired other properties, up to the current 400 hectares. Today all the members of the winery are followed step by step in the care of the vineyard, from pruning, to seed beds, up to the sowing of legumes for green manure. The whole in the name of sustainability. But the involvement also concerns every entrepreneurial choice of the winery. Just like in a big family.

A new way of conceiving viticulture

The philosophy of these entrepreneurs was to revolutionize the usual modus operandi of winemakers. Thickening of the plants and lowering of yields were the first steps for the qualitative improvement of viticulture. At the center of the thought of these men there has always been a great attention to having healthy, walkable soils, in which spontaneous grasses grow free to make the soils more ventilated, less compact, so that the roots of the vines could sink deeply. . In healthy environments it is in fact easier to maintain healthy vines and grapes. It was one of the first Italian companies to undertake innovative projects such as zoning, that is the choice of the best soil for each grape variety.

A natural landscape

The vines of the La Vis winery climb up to 1000 meters above sea level, a fairly common situation in South Tyrol, on an area that embraces two different climatic zones, a continental one near the Adige River, and a sub-Mediterranean one in Val di Cembra, with milder temperatures thanks to the Ora del Garda, a blowing from the early afternoon, and which sweeps away moisture from the soil and grapes, preventing mold or other pathogens from forming. All the vines are surrounded by hectares of wood, which make the landscape completely natural.

All the wines of La Vis

The common thread that unites all the wines in the cellar is the real correspondence between the Trentino area and the hand of the man who completes the work begun in the vineyard in the cellar. Specifically, that of Ezio Dallagiacoma, for more than ten years in charge of all La Vis production. The cultivated varieties are the traditional ones of Trentino, starting from Nosiola, Chardonnay, Traminer, Gewürztraminer, Riesling, Incontro Manzoni and, among the reds, Pinot Noir, Schiava, Lagrein, Teroldego and Merlot. All stages of vinification in the cellar aim to preserve the peculiarity of each grape and the territories of origin, enhancing the characteristics of each single vintage. It follows the philosophy of "Less is more", so as not to distort the true soul of each wine. Among those tasted, a Vich Sauvignon 2015 a pure Sauvignon blanc, from the Selezioni line. The grapes are harvested when fully ripe, to enhance the noblest aromas of this vine. About 30% of this careful selection of Sauvignon blanc rests, matures and evolves in new French oak tonneaux. After about a year of waiting, the assembly between steel and oak is carried out, obtaining the Vich cuvée which only after 3 months of further aging in the cellar begins its journey in the bottle. At least 6 months will pass before going out on the market. The result is a fresh, very savory wine that releases aromas of gooseberry, mango and exotic fruit on the nose. It is perfect for elaborate fish dishes or soups.

The second wine Diaol Chardonnay Vigneti delle Dolomiti IGT 2011 from the Selezioni line comes from a land where the first Chardonnay in Italy was planted. Located in the middle of the hills, the vineyard has a soil with clay, alternating with dolomitic sediments, among the characteristics that allow to obtain quality grapes. The vinification takes place for 70% in steel and 30% in French oak tonneaux. The assembled cuvée matures another 3 months in stainless steel tanks, then bottled it rests in the bottle for at least another 6. In the glass it has aromas of yellow plum and nectarine peach with mineral and brackish hints that create an intense and intriguing olfactory profile. Freshness and flavor give the palate a nice tension, a long and persistent finish characterized by pleasant saline notes. An important wine, perfect for fish main courses such as stewed monkfish or sea bream fillets in crazy water.

The last wine tasted by the La Vis winery is Maso Franch 20016, a blend of Chardonnay and Incrocio Manzoni, which comes from Maso Franch, a small plot at the gateway to the Cembra Valley, in the area most exposed to the sun, rising from Lavis. Maso Franch is a unique reality in Val di Cembra, due to the size of the vineyard, but above all for the natural environment in which it is inserted, within a vast forest. On the nose you immediately feel the minerality mixed with fruity and citrus aromas. On the palate it has an important structure, it is broad and dense with an evident saline component that caresses the palate in the long finish. A wine that for Dallagiacoma is "intense like a gaze that one still wants to cross despite embarrassment. A wine that bewitches, seduces and charms like a new love .

ten (very large) clubs that immediately deserve the trip – Italian Cuisine

The rankings are important, but not necessarily have to be followed instead. From the last The World's 50 Best Restaurants we have chosen those restaurants that have a touch more than the others, although they are all valid. To book now, be patient …

To have time – and budget of course – it would be wonderful to shoot all the 120 restaurants named in the one season The World’s 50 Best Restaurants: it is not impossible, but definitely complicated. Among the experts, the British critic Andy Hayler is mentioned, who on five occasions managed to visit all three Michelin stars, which are more or less 110. But it is another championship, considering that 75% of the twisted is found in France, Italy, Japan and the United States of America. This year, at the awarding of Singapore, 25 nations were represented: a record that certifies the internationality of The World's 50 Best Restaurants and the fact that one can eat (very) well in countries once cut off from gourmet routes such as Turkey, India or Brazil . So for those who want to do the exploit, they are lurking thousands of miles.

Unique experiences

Obviously our selection is very personal and easily reversible. We have left out scientifically the restaurants that The World's 50 Best Restaurants has placed in a kind of Hall of Fame – creating many discussions – of winners of the past. No longer votable even if their restaurants are at the top, as is the case of Can Roca in Girona and Osteria Francescana in Modena (here: even if you are ready to wait a year, it is an unmissable journey). We have focused on places that are doing great cooking in this precise season, just like the others in the ranking, but with that extra touch that conquers or with new ideas. Expensive seats, but not necessarily very expensive. Exclusive in the sense that they should be lived peacefully, but conscious that they are not the norm, from the location to the cellar. Book now, have a lot of patience – since they are full months away – and have fun.

Mirazur-Menton

A jewel in the countryside, 200 meters from the border between Italy and France. A light and seasonal cuisine that Colagreco explains «takes the best from the sea, from the mountains and from the garden which in the last case is represented by the large interior gardens. The technique of the dishes is the daughter of her transalpine masters, the decidedly Mediterranean taste also because the strengths of the brigade are very Italian.

Noma 2.0 – Copenhagen

The last of the creatives, René Redzepi, is the second chapter of his story. More than ever Nordic, starting from the local that is a Danish farm, obviously of pure design. Only three menus in a year, twenty courses: fish in winter, vegetarian in summer, forest (also with game) in autumn. The signature dish of the new course? Trout eggs marinated in katsuobushi on a marinated egg gel. In comparison, Colagreco is a conservative.

Lido 84 – Gardone Riviera

From the first personal adventure to the top 100 in five years. Story from film that of Riccardo Camanini, weaned by Marchesi and past for the French school: pure talent, crazy application, ideas with continuous jet. In his small and suggestive local on the Garda there is a unique vision in Italy and it is not just great cooking.

Extebarru – Axtondo (Spain)

How to become the third restaurant on the planet cooking everything on the grill? And if that weren't enough, in a stone cottage near Bilabo? It takes a asador ingenious as the Basque Victor Arguinzoniz: every food, every dish – including desserts – undergoes at least one passage on the most famous grills of world cuisine.

Le Calandre – Rubano

The parent company of the Alajmo family is one bonbonniere on the Padana Superiore state road. Two tasting menus at the highest level, which express all the talent of Massimiliano Alajmo, with iconic dishes like the recent Cappuccino Murrina and Illusion, sweet with twenty variations on chocolate

Disfrutar – Barcelona

Three good guys of Ferran Adrià who have put to good use the teaching of the Catalan guru. A summit climb, very fast, naturally focusing on creativity, with a 30-course tapas style menu. Even more surprising considering the basic style restaurant. Unmissable place for the orphans of El Bulli.

Piazza Duomo – Alba

The top landing of an area with very high quality food and wine like the Langa. At the helm of the restaurant is Enrico Crippa, one of Marchesi's most illustrious students, with an exceptional hand on the vegetable. Take advantage of the two most famous greenhouses in our kitchen to create masterpieces such as Salad 21, 31, 41 … which in May is composed of a hundred varieties including flowers, herbs and vegetables.

Arpege – Paris

It deserves the trip because, beyond the ranking, it is the best French restaurant: Alain Passard is a true artist, particularly on the vegetable. Three Michelin stars since 1996, it was the first – five years later – to abolish meat and fish from its menu and then reintroduce them in small doses. Dishes that look like paintings, of a lightness often unknown to the transalpine cuisine.

Pujol – Mexico City

The top in North America. Thanks to the chef-patron Enrique Oliveira, the first to make Mexican haute cuisine, extolling the tradition: one of his signature dishes is the Mole Madre, Mole Nuevo or rather a game on the typical Puebla sauce, the basis of Aztec cuisine. He also runs Cosme in New York, led by Daniela Soto-Innes, the best cook in the world for 2019.

Central- Lima

It is the best restaurant in South America and remains cover of modern Peruvian cuisine, which is among the most complete in the world. The soul is Virgilio Martinez, a formidable researcher of local products: his tasting interprets the Pacific Ocean fish in 17 courses like the herbs growing on top of the Andes.