Tag: rose

Val delle Rose, here is where to fall in love with the Maremma and its wines – Italian Cuisine

Among tastings and experiences in the vineyard, the estate of the Cecchi Family presents itself as the ideal place to immerse yourself in the most authentic charm of Tuscan traditions

Starting from Grosseto and heading towards its hills, towards south-east, it is possible to reach in a few minutes the nearby town of Poggio la Mozza: here, in 1996, the Cecchi family became the owner of the company Val delle Rose, a suggestive Maremma estate that extends in all its beauty over two hundred hectares of land, destined to obtain organic certification by 2021. With vines fed by the prestigious terroir of the area and gently caressed by the winds coming from the sea.

Excellence in a glass

The Val delle Rose winery holds small, large masterpieces in the bottle, capable of telling the traditions of the Tuscan territory directly from the glass. Therefore, among the great wines of the estate we find the Litorale Maremma Toscana D.O.C., white or rosé, obtained from grapes of Sangiovese subjected to light pressing. But also the Cobalt Maremma Toscana D.O.C., produced only in two thousand bottles: in this case it is a Vermentino able to fully honor the excellent characteristics of the terroir, left to mature for 10 months in contact with its own yeasts (50% in wood, 35% in amphora and 15% in steel), to then be aged in the bottle for a minimum of another six months But we must not forget the conspicuous production of very high quality reds, which range from Morellino di Scansano D.O.C.G. to Il Ciliegiolo Maremma Toscana D.O.C., to arrive at the Aurelio Maremma Toscana D.O.C., a refined blend of Merlot (95%) and Cabernet Franc (5%) able to fully represent the spirit of the Maremma.

Discovering the Maremma

Here then is that Val delle Rose turns almost magically into a perfect destination not only for tasting wines of the highest quality, but also for launching oneself to discovery of the Tuscan territory and everything that surrounds the fascinating wine universe. Visitors to the estate will have the opportunity to enter the basement cellar of the property, which is well hosted 400 barriques in which rests the wine destined for aging, to then embark on an authentic adventure among the vineyards in the name of trek. All of this, of course, can only be sublimated by a well-deserved tasting, to be experienced in the wine bar or overlooking the panoramic terrace, complete with local culinary specialties. On the company official website it is also possible to consult the special events scheduled for the coming summer season, with special music-based evenings for a truly unforgettable toast.

The rose in the kitchen: from syrup to Spritz – Italian Cuisine

From Constantinople the rose arrives on the tables of Genoa and Venice, hundreds of years ago

The use of the rose in the kitchen comes from afar, in space and over time. This millenary tradition, in fact, comes from Asia, passing through the two cities that for centuries have been the main gates to the Middle East: Genoa is Venice. It is here that even more is used rose in the kitchen, according to techniques and processes that the Italians learned in Constantinople during exchanges, travels and migrations. In particular, in Genoa and its surroundings, roses are really found everywhere: on balconies, in vegetable gardens, in gardens. "The Genoese have such a strong passion for roses that as soon as they start they start looking for wild canines", Says Viviane Crosa, one of the most important producers. And then, always in the Genoa area, with its fresh rose petals, a rarity has long been prepared, inextricably linked to this territory: the rose syrup, which in the past was given warmth to children at the onset of the first flu symptoms.

Roses in the kitchen

The best roses to use in the kitchen are the ancient ones, such as the muscosa centifolia or rugosa, typical of the Genoese tradition, which have been selected over time to reach a rusticity and a degree of adaptation to the ideal territory for a "natural" cultivation. Their use appears already in a text dating back to the seventeenth century that reads that the preserves that are processed in Genoa are the most excellent in the world. In the kitchen they can be used both as mere decorations; both in more creative dishes; both in products that are prepared historically, such as confetti, preserves is jams. Better if you are sure of the quality of the product, like small companies Rossi confectionery that prepares the classic Genoa Cake, with the variant to roses, that is perfumed with infusions of fresh petals. And then there is it Rose syrup, which for some years has also become a Slow Food Presidium as a rare and elitist product, deeply linked to Genoa and its surroundings. If the roses are still so present here, it is thanks to those who have worked a lot for their recovery, like Viviane Crosa: French native of Nice, married to a Genoese, she has an organic production company "Il Giardino delle Dalie" and it is the President of theThe Rose of the Scrivia Valley Association, which in June also organizes the Rose Festival of Busalla, in the province of Genoa. The Association also includes a series of farmhouses that offer a menu based on roses, such as Salvega of Casella, Autra of Savignone, Artemisia is Cat of Montoggio.

(GERMANY OUT) Der Rosengarten der Familie Ibba in Monschau-Höfen ist ein ca. 1,000 m2 Bio-Landhaus with 140 Rosensorten, Gemüse, Kräutern, Kletterpflanzen, Stauden, einjährigen Sommerblumen. Eine besondere Specialization of the Rosenmarmelade und der Rosensirup aus eigener Herstellung (Photo by JOKER / Gudrun Petersen / ullstein bild via Getty Images)

Rose syrup

The rose syrup Presidium is born to protect the handmade product from the poor versions that are around, with preservatives or dyes. For this reason it is very important to enhance and get to know those who still prepare it according to the traditional Genoese recipe, that is starting from fresh flower, with the petals of the more fragrant varieties, grown sustainably and away from sources of pollution. Therefore, when the fresh product is needed, it is produced only during the flowering period, that is from May to June, even if the syrup is then available throughout the year. About a dozen producers remained to prepare it like this, as the company of Maria Giulia Scolaro of Savignone o The undergrowth by Luca Delpian in Tiglieto, in the Orba Valley, which follows the recipe that for years has been handed down only orally, without leaving any written source.

Rose Syrup Recipe

Ingredients
500 g of ancient rose petals
1 liter of water
some slices of untreated lemons
1000 g of sugar

Method
Dip the ancient rose petals with the lemon slices in the boiling water. Turn off the heat and let it soak for at least 24 hours. Then strain the liquid and press the mass of petals.
Add the sugar and bring back to the boil for a few minutes.

How to use syrup

Once ready, rose syrup can be used in an infinite number of ways. The Association Le Rose della Valle Scrivia, through research and testimonies in the field, has recovered some old recipes based on syrup. So today we can find it in tea instead of sugar, on ice cream, on panna cotta, on fresh ricotta, on fruit salad, on sponge cake or on seasonal fruit. Not least is its consumption as appetizer: there is it Rose spritz, the Rose mohito or even just diluted with Prosecco or white wine. And for abstainers, it is enough just with a little water. The important thing is to continue using this product, as a production and an integral part of the Genoese culture and gardens.

The ABC of rose wines – La Cucina Italiana – Italian Cuisine

An intriguing palette of shades, ranging from pale pink to claret, from cherry to coral pink, to deep pink. It's time to rose wines, after years of being relegated to the role of Cinderella. The queen of production and consumption remains France, but the demand for Italian rose wines (we are the fourth largest producer country in the world), especially abroad, with the United States increasing sales in the last year by + 31.8% in value and + 21.1% in quantity. The enthusiasm of Italian consumers towards the type is still tepid: we are convinced, however, that this distrust derives from the lack of knowledge of the products and of the historical production areas. Here is a small one vade mecum to orient yourself in the offer. In addition, for those wishing to learn more, we recommend the book "The best 100 Italian rose wines" just published by Slow Food Editore.

How they are born

There are four methods to produce rose wines, but before seeing them in detail it is important to remember that the substances that "color" the wine are in the grape skins, while the must is a transparent colored liquid that will take the final shade from the contact more or less prolonged with the skins: to produce pink wines, it will therefore be necessary to start from red berried grapes: depending on the time in which the must is in contact with the skins, it can take on a color that goes from very pale pink to very high pink (and if the contact between must and skins is prolonged for days you will have red wines and not more pink). The shade of the rose depends not only on the contact time between the must and the skins, but also on the grape variety (in fact, there are grapes with greater coloring capacities than others) and on the temperature with which the vinification takes place.
1) from direct pressing: after crushing, the must is immediately separated from the skins; in this case, the color transfer is minimal and there will be an almost imperceptible pink color.
2) with very short maceration on the skins: in this case the contact between must and skins lasts a few hours (usually from 2-3 hours, up to a maximum of 12 hours).
3) with prolonged maceration: it is a production method equal to the previous one, but the contact between must and skins can vary from 12 to 24 hours; in this case there will be more full-bodied and full-bodied pink wines.
4) from drainage: the quality of this type of rose wines is variable, since it is a technique used by those who want to produce more full-bodied and concentrated red wines; the main goal of the producer, in this case, is to produce a good red and not a good pink wine.

Historical production areas

Abruzzo
Cerasuolo d'Abruzzo Doc, from Montepulciano d'Abruzzo grapes: it was the first Doc of Italy to be destined solely to pink wines, which are round, of good structure and intensely fruity, especially when they are produced near the Adriatic coast.
Calabria
Cirò Rosato Doc, from gaglioppo grapes: wines of intense color and good structure, which smell of cherry and pomegranate. The sip is tasty and satisfying and the food is very interesting.
Lombardy
Valtènesi Chiaretto Doc, mainly from groppello grapes, with a balance of barbera, sangiovese, marzemino and rebo; the wines smell of rose petals and fruit such as peach, wild strawberry and raspberry; when tasted, they are savory and delicate, with light spicy notes.
Puglia
Castel del Monte Rosato Doc and Castel del Monte Bombino Black Docg, from bombino nero grapes: fresh and delicate wines, which smell of flowers, red fruits and citrus fruits; they are fragrant and savory when tasted.
Salice Salentino Rosato Doc, from Negramaro and black Malvasia grapes: in this territory the Five Roses of the De Castris company, the first bottled rose wine in Italy, was born. The wines are fresh, well balanced between acidity and softness and great drinkability, with fruity, iodine, citrus and balsamic notes.
Veneto
Bardolino Chiaretto Doc, from corvina and rondinella grapes (the same ones used for the production of Amarone): wines of very light color and delicate taste, of good sapidity and acidity, with notes of citrus fruits like mandarin and grapefruit, which we add nuances of spices, if drunk after a few years.

The labels not to be missed

Cerasuolo d'Abruzzo 2017 Valentini
Cerasuolo d’Abruzzo Piè delle Vigne 2017 Cataldi Madonna
Cerasuolo dʻAbruzzo Rosa-a and 2018 Torre dei Beati
Cirò Rosato 2018 Librandi
Bardolino Chiaretto Ròdon 2018 Le Fraghe
Bardolino Charetto 2018 Albino Piona
Valtènesi Chiaretto The Drunken Wife 2018 La Basia
Valtènesi Chiaretto Preafète 2018 Podere dei Folli
Castel del Monte Rosato Bombino Nero Pungirosa 2018 Rivera
Castel del Monte Rosato Parchitello 2018 Giancarlo Ceci
Five Roses 2018 Leone de Castris
Girofle 2018 Severino Garofano Vineyards and Cellars
Mjere Rosato 2018 Michele Calo & Figli

The combinations

The rose wines are very versatile on the table and, depending on the type, lend themselves to accompany most of the recipes of the Italian tradition. They are unbeatable with pizza and fish soups, interesting with pasta dishes, savory pies and vegetarian recipes. Serve between 10 and 12 ° C.