Tag: signature

James Suckling's tasting launches the new LG Signature wine cellar – Italian Cuisine

Technology, design and the pursuit of excellence in every detail have given life to the new cellar for LG Signature wines. The famous wine critic James Suckling presented it, an exceptional testimonial, with a high-level tasting

The new LG Signature wine cellar is born. A globally famous critic, the American, gave her baptism James Suckling, which for the occasion held a tasting of three labels equally iconic. Not only that, Suckling has made its important experience in the world of wine available to LG Signature, becoming a real ambassador of the cellar, which is positioned on a premium market level, with a series of trumps that will conquer even the most demanding.

A luxury home for the finest wines

In fact, the new LG Signature wine cellar minimizes variations in temperature, reduces vibrations, limits exposure to light and keeps humidity constant: in short, it recreates the perfect environment of a traditional cellar, where it can be aged. the finest wines without fear. There are three temperature-controlled zones for red wines, whites and sparkling wines, protected by the black glass door with mirror coating, which blocks heat and ultraviolet radiation. The wine cellar, capable of a maximum of 65 bottles, has a timeless luxury design, which adapts perfectly to classic and contemporary environments, and latest generation technological features, represented, for example, by the InstaView, a lighting system that allows you to see inside without opening the door, by knocking two quick blows on the upholstery
mirrored: in this way you can keep an eye on the bottles in the cellar without losing cold; or, again from the ThinQ, a system that allows you to open the cellar door with just the sound of your voice.

The wines tasted

Sukling, first leading collaborator of Wine Spectator magazine, where he worked for almost thirty years, and then director of JamesSuckling.com, on the occasion of the launch of the new LG Signature cellar, tasted Louis Roederer's Champagne Brut Premier as his first wine : “Champagne is a wine for every occasion, but never serve it too cold” was his first advice to taste it at its best. Then followed the Torrione 2015 by Petrolo, a Tuscan red, which conquered Sukling for its freshness and brightness and which the critic loves for its ease of drinking and pairing, recommending tasting it also with fish, served in this case, with a few degrees less. Finally, it was the turn of Almaviva 2017, a powerful Chilean red from Valle del Maipo, based on cabernet sauvignon, with a balance of carmenènere, cabernet franc, petit verdot and merlot, which for Sukling is a 100-point wine. “They often ask me what a 100-point bottle should be like,” says the critic; “It's simple, it must be a perfect wine that is also capable of making you fall in love”.

Maritozzo with cocoa: the signature recipe – Italian Cuisine

The pastry chef Carmen Vecchione in her Dolciarte shop in Avellino bakes cocoa husks that are worth the trip. Or try making them at home with his recipe

Maritozzo is a classic, but like all classics it is being revisited. In Milan it has become trendy, they dedicated a national day to us (the #MaritozzoDay) and by now it has been cleared well beyond the borders of the capital. A delicious one can be tasted in Avellino, in the most famous pastry shop in the city, namely Dolciarte. This pastry shop has at least two things special: it is avant-garde in Avellino (which is not exactly the Quadrilatero della moda) and the pastry chef is a woman, Carmen Vecchione. He opened his own pastry shop in 2008 with his brother Stefano, after university studies in Economics and an experience with chef Lino Scarallo. His style is modern, he loves to experiment, and the ingredients are of the highest quality, with a keen eye on the territory of origin which is Irpinia.
Known for her panettone, who bakes all year round, is an out-of-class leaven maker and so croissants (and husbands) as well as a well-stocked selection of biscuits attract customers. At breakfast it is a constant coming and going and the most coveted pieces, such as the chocolate maritozzo, go away like bread. Also thanks to the cafeteria and the tables to sit in the back and browse trade magazines and choose some volumes from the well-stocked library.

Maritozzo makes it classic, with cocoa mixture, full of whipped cream and, if desired, with a pistachio spread. The cocoa version is perfect, not very sweet, and here is his recipe.

Maritozzo with cocoa

For the briosce
900 g of type 1 flour
85 g of cocoa
170 g of water
400 g of whole milk
200 g of mother yeast on the second round
200 g of sugar
200 g of butter
85 g of tangerine paste
25 g of salt

Method

Dissolve the cocoa in the water and set aside. Mix milk and eggs together with the yeast on the second round, soften, add the flour and cocoa rehydrated with water. Mix in the mixer until the mixture is homogeneous, then add the sugar and leave to mix in the mixer for another 10 minutes.

Add the tangerine paste, butter and salt. Knead again in the mixer until the mixture becomes elastic enough. Leave to rise in the refrigerator overnight.

The next morning, remove from the refrigerator and let it rise at room temperature for a couple of hours.
Form 70/80 g balls of dough and let them rise again at room temperature when they take on volume.

Bake at 160 ° C for 20/25 minutes.

For the pistachio praline
300 g of pistachios
180 g of sugar
100 g of water

Toast the pistachios in the oven at 120 ° C for 30 minutes. Then put the toasted pistachios, sugar and water in a non-stick saucepan. Stir continuously on a moderate flame until the pistachios are covered with the caramelized sugar. Pour everything on a sheet of baking paper and space the pistachios. Once cooled, put the caramelized pistachios in a blender with well-sharpened blades and make them into a paste.

For the filling
1 liter of cream with 36% fat
200 g of sugar

Cut the Maritozzo in the center. Put a spread of pistachio praline on the bottom and fill the entire Maritozzo with whipped cream.

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Signature cuisine celebrates Conegliano Valdobbiadene Prosecco DOCG – Italian Cuisine

Great signature cuisine in the Veneto region to celebrate at Conegliano Valdobbiadene Festival an important birthday: the 50th anniversary of the Denomination of Conegliano Valdobbiadene Prosecco DOCG.

174484 From 7 to 29 May, four restaurants in the area host four in their kitchens star chefs, giving life to four unmissable evenings of Author's Kitchen promoted by the Consorzio di Tutela del Conegliano Valdobbiadene Prosecco DOCG, in collaboration with the Ambassadors of Taste Association and the National Sommelier Association. To try their hand at creating dishes that enhance the wine making tradition of Prosecco Superiore, four notable names from the Italian gastronomic scene: Carlo Cracco which starts the appointments on 7 May at the Ristorante da Gigetto in Miane, Moreno Cedroni on May 16 at Ca ’del Poggio in San Pietro di Feletto, Cristina Bowerman on May 23rd at La Corte di Follina and to close the initiative Simone Padoan, which on May 29th is at the Locanda da Lino in Solighetto. To discover the menu of the evenings and book it is necessary to contact the individual restaurants.

Moreover, during all May weekends A Tavola con Conegliano Valdobbiadene Prosecco Superiore DOCG it is possible to taste in the restaurants of the 15 municipalities of the Denomination a special dish dedicated to the Cinquantesimo in combination with Conegliano Valdobbiadene Prosecco Superiore DOCG.

An unusual combination is the one proposed on May 19th during the Review of Prosecco Superiore at the San Salvatore Castle in Susegana:Bomb" of Niko Romito, street food by author, proposed in combination with Conegliano Valdobbiadene Prosecco Superiore.

On the calendar for the whole month of May, many events that tell the Prosecco in all its aspects, to discover the facets of Italian excellence.

Have we tickled your palate? Try to experiment with the Veal fillet with vignarola and burnt leek, a dish created by the chef Cristina Bowerman and proposed in conjunction with a Conegliano Valdobbiadene Prosecco Superiore Brut.

Veal fillet with vignarola and burnt leek
recipe: Cristina Bowerman
credits photo: Beatrice Pilotto

Ingredients for 4 people

100 g per serving (net weight)

1/4 artichoke per portion

120 g salt

60 g of sugar

400 g of broad beans and 400 g of peas

1 leek (large)

100 g of baby spinach in total

peanut oil to taste

For each kg of meat, dissolve 120 g of salt and 60 g of sugar in 2 liters of water. Leave the fillet to marinate for about 24 hours.
Pull out of the brain and dry and make some sausages with the film. Vacuum and cook in roner at 58.9 ° for about an hour. Cooking may vary depending on the diameter of the thread.

For the vignarola

Brown an onion, add the peas, cover with broth and cook. When cooked, add 100 g of spinach and blend. Season with salt and sieve.

Peel the beans from the pod and boil them for a few seconds in boiling water. Cool in water and ice and remove the outer skin.

Clean the artichokes, cut them julienne and fry them in peanut oil until golden brown. Wash the leeks and browse them. Season them with a little oil, spread in a plate and bake at 180 degrees for about an hour and a half.
Once the leeks have burned well, take them out of the oven and blend them. Pass the powder through a sieve and keep.
Once the fillet has been scalded, pass it in the leek powder and serve.

Claudia Minnella
May 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

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