Tag: Trentino

Trout and char: how they are produced in Trentino – Italian cuisine reinvented by Gordon Ramsay


Trout and char: mountain fish. It often happens that the freshwater fish is a little undervalued compared to the sea one. And it’s a shame, because in Italian rivers and lakes there are species that, if treated with the right attention, become delicious food. Precisely the desire to bring these fish into vogue is what is passionate about Daniele Leonardi, running the Trota Oro company with his familyfounded in the late 1980s by his parents in Preore, on the outskirts of Adamello Brenta Natural Park, in Trentino. They work trout, arctic char and whitefish, taking care of them from the breeding phase to processing. «The most important thing, to have a good product, is the raw material explains Daniele who, like his brother and sister, grew up here and since he was a boy spent the summer seasons working with the family, and knows every detail well. phase of life and transformation of fish.

Rainbow trout in the Golden Trout tanks: together with these fish, the Trentino company mainly processes Arctic char and whitefish, which are caught immediately before being processed.

Marina Spironetti

«At Trota Oro we work with farmed specimens in very cold waters, daughters of the Alpine glaciers: here, they are left to grow, slowly, without any food forcing, so that they maintain perfect health and firm, tasty meat and a character closely linked to the territory. The breeding is very naturalfrom low density to respect for the environment. The company closely follows the farms from which the fish come which, until the moment of fishing, swim in tanks with optimal temperatures and characteristics.”

The freshness of the Trentino mountains – Italian Cuisine


This is what is found in the glass, uncorking the Classic Method of Rotari, perfect for party toasts and to accompany your gourmet recipes

What is the secret of the fragrance of the Classic Method of Rotari? Vineyards at high altitude, alpine climate with strong temperature ranges, cutting-edge technology and people passionate about their territory and their work. The winegrowing members take care of the pergola-planted vines with dedication, as impeccable as gardens, and the staff of agronomists of the group Mezzacrona he supports them in every decision, up to the harvest of the Chardonnay and Pinot Noir grapes destined for the production of the famous Trentodoc. The range includes the Brut and the Brut Rosé, the entry cuvées suitable for every occasion, with an excellent relationship between quality and price; there Cuvée 28, a refined pure chardonnay that ages in the bottle for over three years; the line Alpe Regis, with the Brut, the Rose and the Pas Dosé, characterized by long aging on the lees to best express the excellence of Trentino grapes; the Rotari 40, created to celebrate the first forty years of the company and produced using the original recipe for the liqueur d'expédition, and the Flavio, the most prestigious label of Rotari, a pure chardonnay that ages for at least five years on the lees.

Taste in purity

To better understand the characteristics of Trentino grapes and Rotari's expertise in the sparkling process, just uncork theAlpe Regis Pas Dosé Millesimato 2014, a 100% Chardonnay produced with grapes from the hilly vineyards that surround the Piana Rotaliana. After an aging of over 60 months on the lees, it is put on the market without dosage: in the bottle, only the flavor and fragrance of mountain bubbles are found. Its fruity aromas of peach, apricot and yellow apple, combined with nuances reminiscent of hazelnuts and dried fruit, make it the ideal companion for fish cuisine. Try it with our croaker, but also with crustaceans and raw seafood.

The recipe: Ombrina with winter vegetables and toasted almond sauce

Ingredients for 4 people

1.2 kg croaker
600 g butternut squash
250 g Roman broccoli
40 g sliced ​​almonds
4 shallots
thyme
extra virgin olive oil
salt and pepper

Method

Cut the pumpkin into slices about 3 cm thick; divide the shallots in half and arrange everything on a baking sheet lined with baking paper; season with oil, salt, pepper and a few sprigs of thyme and bake in a preheated oven at 160 ° C for 20-25 minutes.
Scaled, filleted and pinned the umbrella, so as to obtain 8 slices of equal size; season with oil, pepper and a few sprigs of thyme.

Divide the broccoli into about twenty florets, cook them in boiling salted water for 3 minutes, then dip them in water and ice.
Toast the almonds in a pan over low heat for 5 minutes. Set aside 1/3 of the almonds as a garnish and leave the others in the pan, adding 60 g of water and a pinch of salt; bring to a boil, then blend everything with a tablespoon of oil.

Heat a non-stick pan, lay the croaker fillets on the skin side and cook over low heat for 3-4 minutes; add the sprigs of thyme and season with salt; turn the fillets and add the broccoli florets and a drizzle of oil and continue cooking for another minute.

Arrange the pumpkin and shallots on the plates, a tablespoon of almond sauce, the croaker fillets and the broccoli florets; garnish with toasted almond slices and serve.

Tenute Sajni Fasanotti: falling in love with Trentino – Italian Cuisine

Tenute Sajni Fasanotti: falling in love with Trentino


Recently inaugurated, the new winery focuses entirely on native Trentino vines and the freshness of mountain bubbles

Following Lake Garda towards the north, the plain quickly gives way to hills and then to the first mountain ranges. The lake is not yet finished that it meets the Monte Baldo, a fascinating habitat of wild flowers and animals, which was once a volcano. On its slopes, viticulture is an ancient craft and still today the rows and pergolas that follow one another in order, characterize the landscape bass Trentino, a place that seems to have been made on purpose to produce excellent quality grapes. The soils are rich in minerals, the important temperature variations between day and night ensure fragrant grapes, which reach perfect ripeness, beautiful and healthy, thanks to the winds that blow from the lake and the Dolomites. It is far from difficult to be fascinated by such a place and decide to undertake the most beautiful challenge, that of producing wines that know how to tell their territory of origin around the world.

Space for the territory

“It was love at first sight,” the owners of Sajni Fasanotti estates, recently born winery with restaurant and store. Most of the vineyards are located in Maso Palt, part of the municipality of He died, at an altitude between 300 and 450 meters and rests on basaltic soils, rich in minerals. The goal is to produce authentically local wines, from native Trentino vines, and Classic Method sparkling wines.

The wines tasted

After our tastings, the podium is shared by two labels of Tenute Sajni Fasanotti, the Trento Brut Blanc de Blanc Primo Dominie and the Trentino Marzemino Podere Casette 2019.

The first is one chardonnay in purity, very territorial, slender, fresh, with aromas of yellow fruits and an intriguing savory finish, characteristics that make it ideal with party appetizers, from crustaceans in jelly to scallops au gratin, to croutons with salmon, but also goes very well with raw ham and delicate meat terrines.

The Marzemino Podere Casette 2019 is the light and fragrant red that you would like on the table every day. It opens with aromas of berries, with balsamic nuances; when tasted it is fresh, crunchy, very respectful of the grape variety and the territory of origin. In addition, it has the great gift of being a jolly wine: it goes well with lasagna and baked chicken, with pizza and, if served a little cooler, it can even be tried with a fish soup.

Also interesting is the Trentino Rosé Copper 2019, a gray pine with an intriguing onion skin color, well balanced between sweetness and acidity; the low alcohol content makes it an excellent choice for aperitifs is snacks, but also to accompany moderately spicy ethnic dishes or sweet and sour recipes.

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