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Discovering Vico Equense with Gennaro Esposito, a journey through flavours – Italian cuisine reinvented by Gordon Ramsay

Discovering Vico Equense with Gennaro Esposito, a journey through flavours

Go up the narrow streets and discover Villa Ketty, a cozy and well-kept resort. The best moment? The breakfast prepared every morning by the owners Dionisia dell’Amura and her husband Antonio Astarita, a fairytale feast. Continue to the Crapolla Abbey to see where Sabato’s grapes grow, typical of this area, sit under the wonderful pergola and taste the wines produced here: Poizzo, Nireo, Sabato and Sireo. Thanks to two friends with a passion for the vineyard who, aided by their respective wives, have brought the abbey and lands back to their former splendor.

While if you return to the crystal clear sea don’t forget to Ancient Flavoursthe ideal place for a (fish) lunch cooked and served with care: in the kitchen the chef Alfonso De Martino helped by Antonio Montuori and Giovanni De Martino, in the dining room the precious Salvatore with the support of his sister Maria (children of the chef). Sincere cuisine, without frills, as comfortable as a Sunday family lunch. All that remains is to take a drinks at sunset on the Murrano Mare terrace before finishing on a high note with dinner at Gennaro Esposito at La Torre del Saracino, to once again experience the mastery of a chef who has been able to find the extra ingredient to add to all the dishes in the territory and in the people who live there, that enchant every time.

Addresses to try

To eat: Totò café, tel. 081 8798032
Mistral Fish, tel. 081 8015440
Fruit and Vegetables Caccioppoli, tel. 081 8798027
Salvatore Fraddanno ice cream shop, tel. 081 8016400
Gabriele Creamery, gabrieleitalia.com
Pizza by the Metropizzametro.it
The Tradition, tel. 081 8028437
The Green Farmlaverdefattoria.it
Salvatore Albano dairy, tel. 081 8023043
The Archangellarcangelo.it
Crapolla Abbey, tel. 338 9430527
Ancient Flavours, tel. 366 4269536
Mustafà restaurantrestaurantmustafa.it
The Baldino Oasis, tel. 081 879 8286
Murrano Sea, murranomare.it
The Saracen Towertorredelsaracino.it

To sleep

Villa Kettyvillaketty.com
Chief La Galahotelcapolagala.com
Grand Hotel Angiolierigrandhotelangiolieri.it
Murrano Palacepalazzomurrano.com


In Vico for Cacio @avicopercacio – comunevicoequense.it

Prosecco or sparkling wine, what’s the difference? – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

It’s one of the most asked questions online… what is the difference between prosecco or sparkling wine? Let’s clarify our ideas and understand what the difference is between prosecco and sparkling wine, because they are not exactly synonymous but they are not even worlds as distant as we sometimes think!

What is prosecco

From a strictly technical point of view, the Prosecco is a DOC white wine (Designation of origin) or DOCG (Controlled and Guaranteed Designation of Origin), for those of Montello and the Asolo Hills or the Prosecco of Conegliano Valdobbiadene.

What are we talking about when we say sparkling wine?

Let’s talk about one wine category: those that when the bottle is opened they produce foam, caused by the presence of carbon dioxide produced by fermentation and therefore not added. Sparkling wine can be produced with classic methodalso called champenoise, or with the Martinotti-Charmat method. There are variations of sparkling wines on the market dry, extra dry, brut and extra brut: these terms indicate the sweetness of the sparkling wine.

The difference between prosecco or sparkling wine

The bubbly winebeing a category of wines, it can be produced in any area and with any grape variety. The proseccohowever, which is a DOC or DOCG, can be produced only in some areas of the Veneto he was born in Friuli Venezia Giulia and come on Glera, Verdiso, Pinot bianco, grigio or nero vines and only with Charmat method. Wine, in general, is produced through alcoholic fermentation: the sugars naturally present in the grapes are transformed into alcohol and carbon dioxide. To obtain a sparkling wine, a second fermentation is necessary in order to capture the carbon dioxide inside the bottle, creating the bubbles. The Charmat method requires the second fermentation to take place in stainless steel tanks and not in the bottle. The result is a fresh and aromatic wine, with lower production costs and immediately ready to drink.

Analogies and curiosities

There is no difference between prosecco and sparkling wine as regards the varieties, influenced by the level of sugars present: for both we speak of dry, brut and the various intermediate nuances. Did you know, however, that this is not necessarily the case the prosecco is it a sparkling wine? It can, in fact, be Also sparkling (a version with “less bubbles” so to speak) or stopped (also called quiet). The latter is a perfect white for starters or light first courses, with a straw yellow color and a fresh flavour, also thanks to the fruity notes.

FAO: what are the global food prospects – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

A new report fromFood and Agriculture Organization of the United Nations (FAO) reveals that the production outlook for most basic food products is favorable, but extreme climate events, Growing geopolitical tensions and sudden political changes represent a risk to global food production systems and could potentially alter the delicate balance of supply and demand and dampen the outlook for global food trade and security.

According to the report, global maize production will see a notable increase thanks to increased plantations in Brazil and the United States of America, however, a decrease in the trade volume of coarse grains and rice is expected in 2023/24. Furthermore, global trade in vegetable oils and fats will experience a modest decline, while global production and consumption is expected to expand.

The report highlights that, several sectors including sugar, dairy, meat and fish, will see a decrease in trading volume in the coming year. This situation could affect the delicate balance between supply and demand, putting global food security at risk.

The count of food imports in the world

The Food Outlook also presents updated estimates on global spending on food imports in 2023projecting a increase of 1.8% compared to 2022, reaching 2 trillion dollars. The majority of this increase is driven by high- and upper-middle-income countries, with fruit and vegetables, beverages and sugar accounting for the predominant share. In reverse, a contraction of 11% is expected in aggregate spending on food imports in low-income countries, suggesting challenges such as depreciating currencies, rising debt and high transportation costs.

The report highlights that changes in international food prices significantly influence these developments. While the prices of fruit, vegetables and sugars are increasing, those of animal and vegetable oils are decreasing. The volume effect on the global food import bill is expected to exceed the price effect, with some exceptions for high-value or processed products such as coffee, tea, cocoa and spices.

In the end, the report highlights the contraction of food imports in less developed countries, in developing countries that are net importers of food products and in sub-Saharan African countries. This suggests that factors such as weakening currencies, rising debt and high transportation costs are hampering their ability to access international food markets.

In summary, the FAO’s Food Outlook offers a detailed overview of the outlook for global food productionhighlighting the challenges and opportunities the sector will face in the coming years.

Source FAO

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