Dream big, bright and beautiful. It seems a contradiction at the end of 2020, and instead this is precisely the hope for the future that the Maison de Champagne Veuve Clicquot looks to. Never stop dreaming, not even of difficulties, and doing it big has been the motto of the winery since its foundation, made famous thanks to a young woman, widowed, and in a few years became La Grande Dame de la Champagne, one of the first its era and a pioneer of innovation in the world of bubbles. A daring woman who still teaches us today how necessary it is to be, just like right now. In fact, this crisis can be an opportunity to change our lives for the better, reinvent ourselves, chasing your dreams and finally turn them into reality.
It is not a utopia, and that is why Veuve Clicquot has brought together the community of New Makers, men or women, coming from all over the world and from every generation who have subverted established codes, changed the cards and shaped a new future. Authentic voices of a possible change, the New Makers constitute a young culinary avant-garde that breaks all diktats, an international community to which they have joined from Italy Stefano Cavada, South Tyrolean food influencer is Irene Berni, who changed her life to open her bed & breakfast in Tuscany, Valdirose. We went to ask them how bold they had to be in this past year and how big they dream for the near future, but to find out more, visit the Maison's website.
I also innovated my dreams
Stefano serenely admits "This year's programs have practically all gone wrong! But that's not why I stopped dreaming and starting new projects to develop. Indeed, the new situation we are experiencing has been an engine for creativity and the desire to do. The digital tools they allowed us to do a lot, and I spent whole days in my studio-kitchen, Essen, where I shared recipes every day, step by step ". It was a success “those who followed me, cooked, republished, asked me for help but above all they needed create relationship, to have an exchange, to interact and I also noticed that I wanted to know more. They have been brave, and many have done things they have never done before. I am happy to have given my small contribution and to have given a moment of courageor, to have helped to reach a goal and to have made someone at least a little happier ".
Many firsts in this 2020
However, the first few times were not lacking even for Stefano, who, accustomed to the TV, social or YouTube camera, had never conducted a lesson online, live, with the public connected from home. He did it for the #clicquotathome pilot project, cooking and teaching his chestnut flour tagliatelle, speck and mushrooms to the 20 lucky ones who grabbed a place in the two Masterclasses organized by Veuve Clicquot with the contribution of Tannico, who packed the boxes with all the ingredients and sent parcels all over Milan.
At Christmas, the same menu and a table joined by social networks
Now it's Christmas, will you spend it differently? “In Brescia, as a couple, for the first time away from my family in Bolzano unfortunately. But I will also cook the traditional menu and my grandmother's recipe for anolini and so even if only with a photo and a video call, it will be like sharing the table with my parents and my sister. And then we will make a toast, because we must not stop celebrating the important moments ".
It is in difficulties that one finds the strength to react
Irene instead we join her at home, the one that opens every year to her guests in Tuscany. Did you have to downsize the dreams you had? “I am a person who finds them in difficulties opportunity, and I would say that I had never found so many, but in my life all the most beautiful things have been the consequence of horrible events! I realized that difficulties are needed to find the stimulus and move in new directions. When all goes well, we get lazy. In this year I have looked for alternatives: I have realized the dream of making a digital diary, a new project, and working I have made sure that there was a positive side ".
Cleaning, and appreciating quality
"This year was also an opportunity for a strong reflection on one's life, on what makes us feel good, starting with what surrounds us. “By cleaning up most of our habits in our lives, we found ourselves appreciating the quality: of food, wine, sleep, time with family, primary things. This will improve us, today we are looking for more substance, we have learned to desire, to plan, to choose more carefully and I believe that those who do things well will benefit from it. I believe we have rediscovered the value of things, of quality, of importance. And even small things have become a party, of occasions that you want to celebrate. We do it at home with a toast, an exercise in gratitude that this New Year will take on a new value ”. We toast to the new, dreaming big and a bright and beautiful future.
One of the most famous wineries in Trentino for the production of is named after the valiant king of the Lombards Classic Method. Founded in 1977, Rotari is a brand of the group Half crown which sees almost one hundred members of the cooperative engaged in the cultivation of Chardonnay and Pinot Nero destined to become bottles of Trentodoc, the sparkling wine that owes its fragrance to the incomparable climatic conditions of the Trentino mountains.
The winemaking cellar is equipped with the most modern technologies, hidden in a building harmoniously inserted into the landscape, with a suggestive wave roof that recalls the Trentino pergola vineyards. The building also includes a beautiful museum, to find out everything about the Trentino winemaking tradition and the production of the Classic Method, and a shop where you can buy the entire range of Trentodocs by Rotari. Among them, the Rotari Brut Rosé it is a cuvée of Pinot Noir and Chardonnay, perfectly balanced: the former gives the structure and aromas of small red fruits, while the Chardonnay, on the other hand, gives freshness and elegance, with floral notes. After resting on the lees for over two years, it has an elegant perlage and a silky and consistent character; the savory finish makes it suitable not only as an aperitif but also in combination with fish appetizers of the holidays. Try it with our red prawn carpaccio.
Ingredients for 4 people
800 g red prawns
200 g peanut oil
100 g orange carrots
80 g currants
50 g purple carrots
30 g ginger
4 g fennel
extra virgin olive oil
salt and pepper
Peel the carrots and cut them first into slices and then into strips about 3 mm thick; cool them in ice water for 30 minutes. Clean the prawns, removing the shells and heads, keeping the latter aside; cut the back with a sharp blade and extract the intestine.
Spread the shrimp on a lightly oiled sheet of food film; cover them with another sheet of oiled film and beat them with a meat mallet, until a homogeneous layer is obtained, about 4 mm thick; let it rest in the freezer, until the pulp has hardened, forming a compact plate.
Peel the ginger, grate it and squeeze the pulp, in order to obtain the juice. Remove the two sheets of plastic wrap and arrange the shrimp carpaccio on a plate. Drain the carrots and dry them well.
Prepare an emulsion with a couple of tablespoons of extra virgin olive oil, ginger juice and a pinch of salt and season the carrots.
Heat the seed oil to a temperature of 180 ° C and immerse the shrimp heads in it for 1 minute, then drain on kitchen paper. Distribute the prawns at room temperature on the plates, complete with the seasoned carrots, the chopped fennel leaves, the currants, a drizzle of extra virgin olive oil, a pinch of salt and a grind of pepper; garnish with fried shrimp heads and serve.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page