Tag: thousand

Joe Bastianich is auctioning 30 thousand bottles of wine – Italian Cuisine

One of the most important Italian wine collections in the world, created and supervised by Joe Bastianich, soon at auction. Part of the proceeds will be donated to one or more charities for projects dedicated to children in the United States, to be determined at the end of the auction.

If you are a wine lover, write these dates now: July 24 and 25, 2020. These are the key days to have the opportunity to bring home an (or more!) Excellent bottle of wine from the extraordinary collection of the famous Restaurant Man and wine expert Joe Bastianich, made up of bottles arriving directly from the production cellars and often bottled specifically for his Del Posto restaurant in New York City.

We talk about over 30 thousand bottles of fine and rare wines including encyclopaedic offers of Italian treasures such as Gaja, Conterno, Rinaldi, Bartolo Mascarello, Ornellaia, Sassicaia and others – there is really plenty of choice! Let's go into more detail. Between rarities and encyclopedic harvests of the most important producers who have made the history of Italian wine, the auction will boast more than 3 thousand lots for an impressive offer that includes, among others, selections of Barolo and Barbaresco by Bruno Giacosa, Angelo Gaja, Bartolo Mascarello, Giacomo Conterno and Giuseppe Rinaldi; Super Tuscans of the Tenuta dell’Ornellaia, Sassicaia and Tignanello as well as a very rare selection of Burgundy with Domaine de la Romanée-Conti for a total estimated excess in a worth between 3.1 and 4.5 million dollars.

For collectors, the vertical of Monfortino Riserva, Giacomo Conterno, with bottles that tell the story of the winery from 1941 to 2013 (also through some rare large formats), or Barolo Giuseppe Rinaldi 1964 or Recioto della Valpolicella Classico Gran Riserva by Giuseppe Quintarelli 1983 or Sassicaia, Tenuta San Guido 1985, Masseto Tenuta dell'Ornellaia 2005 Magnum or Marsala Riserva Superiore by Marco De Bartoli from 1860. The complete catalog of the sale is available on the Hart Davis Hart website.

"It is with a mixture of sadness and pride that we have decided to put a part of this impressive collection on the market," he says Joe Bastianich. «They are bottles that speak of me, of my story, of my soul dedicated to wine. But the time has come, I am happy to be able to share these wines, and especially these vintages, with the world. I hope they will find interested palates who know how to fully enjoy them .

The auction will be held on Friday 24 and Saturday 25 July at the famous auction house and dealer of internationally renowned wines Hart Davis Hart Wine Co. Tenderers will be able to use the HDH platform available via their mobile app or online, to place their offers remotely and live.

Important detail: part of the proceeds will be donated to one or more charities for projects dedicated to children in the United States, to be determined at the end of the auction.

Naples, order 60 thousand pizzas on the first day of home delivery – Italian Cuisine

300 pizzerias have opened. The most requested pizzas were the simple ones: Margherita and Marinara

The Neapolitans could not wait to return to taste a steaming Margherita prepared by art by their pizza makers. So, on the first day that home delivery came back, they ordered well sixty thousand pizzas. Not in all of Campania (which has already had to give up the pastry patisserie at Easter), but only in the city of Naples. A reassuring signal, which confirms the desire for a gradual return to normal after the lockdown imposed by the coronavirus epidemic.

The semplicity

The most requested pizzas were those with the simplest ingredients: the Daisy and the Marinara. «People seem to want to savor simple things. Requests that do not go in this direction are rare ", explains Massimo Di Porzio, president of Fipe, the Italian Federation of Public Operators. "We calculate an average of 200 pizzas for each of the 300 pizzerias who have opened, for a total of 60 thousand pizzas. We are happy, it's a good start. We are trying to satisfy all requests, even single ones . The small pizzerias, the neighborhood ones, are also shared, and there are also those who order pizza at home many elderly people.

An explosion of pizza

"The numbers are encouraging and give a signal of hope, even if they don't solve the problem", commented Antonio Pace, president of the Verace Pizza Napoletana association. "We estimate it has opened only 30/40% of pizzerias. In fact, many failed to sanitize the premises in time, postponing the resumption of activities until tomorrow. However, those who did are working with numbers that I would call interesting. "

Prepare for the real reopening, but first …

Now the owners of the pizzerias are working to get ready for the moment when customers can return to pick up the pizzas directly. "We are ready to enforce distances, it would be a step forward," says Di Porzio. "The queues are for the supermarket," confirms Pace, "can also be done neatly to pick up a pizza. We ask the government to understand that our sector will be among the most penalized from the virus, tourism will not return before a year. In the meantime, we are asking for a contribution on rents, taxes and opening credit at very low rates. Otherwise, for us, phase 2 will never start seriously .

an easy preparation with a thousand implications! – Italian Cuisine

Peas and bacon is a Piedmontese side dish perfect to accompany white meats or fish fillets, but it can also become a delicious sauce to season a pasta dish

Peas and bacon it's a quick and easy recipe to make that you can serve as side dish to accompany white meat dishes or fish fillets cooked in the steam or in the oven. To prepare it, you can use both fresh and canned peas, although the possibility of obtaining fresh ones at this time of year gives a very particular taste to this dish. By using fresh ones, you will have an even more pronounced sweetness than the flavor of the bacon. A variant that further enhances the sweet taste of peas is the use of smoked bacon instead of strained one: you will have a sweet smoked contrast pleasant!

A sauce for a first course

Not just a side dish: peas and bacon can also be a perfect sauce to season a plate of pasta. In this case, prepare the peas as prescribed in the recipe below, and then boil the pasta in plenty of salted water. Drain it a minute before the end of cooking and cook it in the pan with peas and bacon: a sprinkling of pepper in the end and you will have a first course that will give you great satisfaction. This recipe is also suitable for children, who will have the opportunity to fill up on legumes!

But not only….

Side dish, sauce for a pasta dish, but the possibilities to use this preparation do not end here! How about a savory pie with this aroma? In this case you will have to add 250 g of peas and bacon ricotta cheese, mix everything and fill a pastry with this filling, which you will cook at 180 ° for 30 minutes in a static oven. But not only: adding this side dish to some beaten eggs with a little parmesan and a few fresh basil leaves, you will have an omelette with all the flavor of spring!

Peas and bacon recipe

Ingredients

350 g fresh shelled peas, 100 g flat bacon, 1 small onion, extra virgin olive oil, salt, parsley, vegetable broth.

Method

Take the peas you have previously shelled, let them soak in fresh water for about 30 minutes. In the meantime, clean and slice the onion, fry it in a pan with a little oil and when it is golden brown, add the diced bacon. At this point add the rinsed peas, add a few ladles of broth and cook for about 20 minutes. When the peas are tender, turn off, season with salt and finish with a sprinkling of chopped parsley. Bring to the table immediately.