Tag: life

The champagne icon for the best moments of life – Italian Cuisine

The champagne icon for the best moments of life

150 years of toasts for Moët & Chandon and his iconic Champagne brut with a special limited edition

It all started in 1743, when Claude Moët founded a Maison in his own name after a long experience first as a vigneron and later as a winemaker. The success is immediate and the Champagne Moët becomes the most loved at the court of the King of France.
It was in the twentieth century, however, that the winery established itself as the leader of the entire Champagne appellation, and the Maison Moët & Chandon, in the wake of the pioneering spirit of the founder, from generation to generation handed down savoir-faire and know-how, for a brand that today, with just under 1200 hectares of vineyards – classified by 50% Grand Cru and 25% Premier Cru – it has the largest wine-growing area in the entire Champagne region.

Here therefore that today Moët & Chandon is proud to celebrate the 150th anniversary of Moët Impérial, a milestone in the extraordinary journey of a global icon of celebrations, and of the Champagne brut signed by the Maison; a champagne that we remember in the flut of the greatest personalities from the world of entertainment, cinema and sport.
To celebrate this very important year, Moët & Chandon unveils the new limited edition bottle, with a new logo celebrating the "I" of "Impérial" as a new symbol of its most representative Champagne. A great tribute to the extraordinary 150 years of history of this remarkable Champagne: "I" is the symbol of honor of this milestone, to be celebrated with the style that distinguishes the Maison founded in 1743.

The celebratory bottle of Moët Impérial contains the Maison's iconic brut Champagne, a Champagne that stands out for its luminous fruity trace, for its fresh and seductive mouth, for its elegant maturity. Champagne par excellence, by far the most widespread in the world, the iconic champagne of every celebration, "must" in the memorable moments of life.

Gozo, the island of the island where life runs slowly – Italian Cuisine

Little inhabited, less touristy than the larger island and faithful to tradition: in Gozo, a few kilometers from Malta, lies the Mediterranean as it was. And genuine food, made like once

Malta is not alone, it is an archipelago in the middle of the Mediterranean, and Gozo is the second largest island. A 4 km ferry ride from Malta, from Italian students and excursionists, Gozo is a small, slow and silent paradise. Island of the island, in Gozo life flows following the rhythm of the past and the spaces are immense despite the small distances, because people are few and tourists even less. Many come on an excursion, spend a few hours and leave, leaving to its inhabitants an environment and traditions that are still alive and genuine. Retreat for those seeking peace and tranquility, even in the most populous town of Rabat (6000 souls), life is that of a village and the evening nightlife runs between a game of cards and a glass of wine. Gozo remains protected from the sea and a place where the Mediterranean can still be found as it was. It's enough to stop to understand it and to live a truly human-sized vacation.

Pastizzi and kapunate

The summer never ends, the sun shines all year and Gozo has always been a destination for nature lovers, underwater diving in the clear sea and archeology enthusiasts. But it is also a paradise for foodies, because there is also authentic food. The ingredients and flavors are those of our sea: juicy vegetables, lemons, olives, almonds, pine nuts, aromatic herbs … All the good things Spain and Greece, Italy and the Maghreb have in common: they eat pasta, fregola , but also the Hävla; the caponata is sweeter, with honey and raisins and is served as an appetizer, as the Arabs would do, together with a cream of broad beans which is a kind of encounter between a chickpea hummus and the macco of Apulian broad beans. There are the rustics, the Sicilian cannoli, the espresso coffee: there is a lot of Italy, but with incomprehensible names at the moment, because if the Kapunata, i ravjule the minestrasi immediately understands what they are, the timpana instead or the pastizzi leave dumbfounded: baked macaroni timbale, the first, puff pastry filled with ricotta or peas, the second.
Maltese cuisine is a crossroads of centuries of history, but the cuisine of Gozo has something unique. Island of the island has slowly absorbed the influences, and today this means that while in Valletta restaurants and clubs open, cocktail bars and emerging chefs, in Gozo the flavors, the recipes, the ingredients are those of the past: authentic.

Homemade cheese and carob syrup

Gozo specializes in traditional food products such as the gbejniet, a sheep's milk cheese that is used fresh, as a filling also for pastizzi and ravioli, or seasoned, dried, marinated or peppered. Famous for his cheese, the breeder and producer Ta ’Rikardu, who also has a restaurant and a laboratory in the center of Victoria. Local specialties that cannot be found elsewhere, the sweet tomato sauce spread on bread (known as the Magro Brothers a Xewkija), carob syrup and prickly pear liqueur (found in stores like Jubilee Food or Vini e Capricci) . To take home an easy-to-carry souvenir instead, the salt of the traditional salt-works by the sea, carved into the rock, is the perfect idea.

Kinnie and craft beers

The national drink in Malta is called Kinnie, halfway between a cola and a chinotto, it is drunk in cans almost everywhere and the recipe remains secret since 1952, but there is also a production of craft beer and native wines to be discovered . Even on the small island of Gozo, the Lord Chambray brewery produces ipa, ale and stout very rock'n'roll and is found distributed a little in all the bars. To find out how to produce the island's unique wine and terroir, book an aperitif with traditional snacks from Tal Massar, a winery in the village of l-Gharb.

Street food in bakeries

The food here is genuine, you feel it by tasting the products of small artisans. The Gozo ovens are one of the island's attractions, at least for those looking for real experiences. You find them following the smell of freshly baked bread and they are the most correct (and really cheap) addresses to try a couple of the island's specialties. From the wood-fired ovens the Gozitan ftira is baked, a pizza topped with tomatoes, olives, capers or the sandwich-symbol of lunches on the beach: the Ħobż biż-żejt, a typical tomato, anchovy, caper, olive and cheese based sandwich that looks a bit like Sicilian cunzatu bread. To taste the best, no bar or gourmet restaurant, it is better to enter the bakeries that repeat the same gestures every day for decades, and sit outside on the tables, holding a great gastronomic experience for a few euros!

At the restaurant for fish and genuine food

In addition to street food, genuine Gozo food is tasted at the restaurant, by the sea to eat fresh fish in the picturesque Xlendi bay or along the seafront of Marsalforn or at the port of Mgarr. The resorts of Ir-Rabat, Mgarr and ix-Xlendi are the most popular, rich in offer, but the most renowned restaurants for making a gourmet dinner are Ta 'Philip in Ghajnsielem, Ta' Frenc on the road to Marsalforn – also famous for its excellent offer of the winery- and Tatitas on the square of San Lawrenz – Ta 'means Da, and they are all family management! The menu is classic, nothing international that can be found anywhere: bigilla of beans to eat with bread, zalzett, coriander sausages, cockerels, crackers that accompany olives and cheese the moment of the aperitif with a glass of wine. And if the cold really comes, you warm up with bowls of steaming soup like thealjotta, a delicious garlic fish soup. With 300 days of sunshine a year, it's hard to find a gray day in Gozo – so there's no need to wait, every moment is good to taste it!

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A cloth bag for life … plastic free! – Italian Cuisine

A cloth bag for life ... plastic free!

Every year about 100 million tons of plastic are dispersed in nature. It is not too late for each of us to be responsible starting with the use of the cloth bag … but one for life

They are many, they are colorful, they are eco – really? Choose to use a cloth bag it is often the first conscientious gesture we make to feel involved in the battle against environmental pollution in the direction plastic free. From the cosmopolitan architect to the university student to the provincial housewife, the cloth bag is the cross accessory that brings everyone together in the battle against plastic. And yet, perhaps there is a detail that escapes: use one for life.

First, the numbers

How much plastic did you use today? It is enough to do a quick review of everyday actions to discover that our daily life is marked by objects that unfortunately will remain long after us – unfortunately. The WWF has issued appalling figures: the 95% is the percentage of plastic contained in the waste from the Mediterranean Sea that suffocates habitats and species; 1.25 million of fragments per km2 is the record concentration of microplastics in the Mare nostrum, almost 4 times higher than those recorded on the plastic island of the northern Pacific; over 90% of the damage caused by our waste to wildlife is due to plastic; 134 are the species victims of plastic ingestion in the Mediterranean (including all species of sea turtle, which exchange plastic bags for prey); Europe is the second plastic manufacturer in the world; 2.1 are the millions of tons of plastic packaging consumed by the Italians each year.

With these numbers worthy of the worst horror film, the environmental association has launched a worldwide petition to urgently request an international treaty to stop plastic pollution. After the EU signed the single-item farewell by 2021, the request is directed to the governments of the world to stipulate a Global Deal legally binding with the aim of blocking the dispersion of plastic in nature by 2030.

Maybe not everyone knows that …

Bearing in mind the numbers pitted by WWF, our intervention is more than desirable. The infamous plastic bag patented in 1965 by a Swedish engineer, it has been banned in Italy since 2011 in favor of the biodegradable version. In the last decade, the cloth bag has entered common use as a practical eco-sustainable solution, becoming the accessory smart to keep in your bag when you go shopping or to use for the household order in the closet as in the pantry, to be the preferred gift of businesses or large and small companies. But…

Make your mind local: how many cloth shoppers do you have at home? The probability of having accumulated a collector's number is very high. Just think of the Italian population, which for 2019 was estimated by Istat at around 60 million inhabitants. With a quick hypothetical calculation, the number of fabric bags is decidedly high. The point lies in the environmental impact necessary for its production, which the UK environmental protection agency (Uk Environment Agency, or Ukea) had calculated to be superior to that of a high density polyethylene bag. The undeniable positive side is that the fabric bag is anyway reusable, although to compensate for the environmental impact it must be reused more than 130 times. In practice, to make the choice of the cloth bag truly ecological it is necessary to use it for a year and a half at least once a week. So, if we really want to help the environment, it is important to use a single bag of fabric without accumulating.

Smart choice

Another element to be reckoned with is the material with which the cloth bag is made. One must keep in mind in the choice that i eco-sustainable or environmentally friendly fabrics they are of animal origin, derived from organic or animal fibers such as wool, cotton, silk, jute, for example – even milk! Not only their origin is important to verify, but also the production process must have a low environmental impact, of course. Also look at the printing and dyeing, which must contain absolutely no oil or chemical derivatives. In short, the choice of the cloth bag must be made carefully to really help the planet.

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