Tag: Vino

Buon Ricordi turns 60, 100 chefs celebrate it in Vietri – Italian cuisine reinvented by Gordon Ramsay

The entire Italian culinary tradition met in Vietri sul Mare (Salerno, Amalfi Coast) to celebrate the 60th birthday ofUnion of Restaurants of Good Memory. “100 chefs for one evening” is the title of the memorable event which began in the heart of the city of ceramics – on Corso Umberto I – with a long table made of delicacies from every region ofItalyand ended on the Rosa dei Venti seafront with a gala dinner washed down with excellent Franciacorta, in which the trait d’union was the team spirit and true friendship of the chefs of Buon Ricordi, proud to be the standard-bearers of the more authentic quality Italian cuisine.

Vietri and its ceramics: the cradle of Good Memory

The location was not chosen by chance: the oldest restaurateurs’ association in Italy is linked to Vietri sul Mare by the fact that – since 1964 – they are produced there, in the historic Ceramica Solimene the famous dishes which depict the symbolic dish of each restaurant, given as a gift as a “BuonRicordo”, of an unforgettable culinary experience. “For us restaurateurs at Buon Ricordi it is a dream that has come true. Celebrating 60 years of activity in the place from which everything started in 1964 with the famous hand-decorated plates from Ceramica Solimene it has finally become reality”, underlined the president Cesare Carbone and the general secretary Luciano Spigaroli.

The Good Memory dinner, good twice

Venetian-style creamed cod with pearl white corn polenta and cereal bread crouton, “Matte” Trofie with Genoese pesto with DOP basil and 60-month DOP Parmigiano Reggiano, Darna of seared fish with citrus fruits from the two Coasts, Lemon delight (edited of the Academy of Masters of Mother Yeast and Italian Panettone); paired with Franciacorta Brut and Franciacorta Satèn Brut, whose perlage enhanced every single dish. This is the menu for the sea view dinner, the proceeds of which went to charity, in favor of two local associations: L’Abbraccio OdV and OPEN-Pediatric Oncology and Neuroblastoma Onlus. Furthermore, the chefs provided their work for free. As per the Good Memory tradition, all the guests received a I remember the 60th anniversary dish from the evening lovingly painted by the artisans of Ceramica Solimene of Vietri sul Mare, made in a special dated and numbered edition.

The entire event enjoyed the patronage of the Campania Region, the Province of Salerno, the Municipality of Vietri sul Mare, the Amalfi Coast Tourist District and was created with the contribution of the Chamber of Commerce and the CNA of Salerno and the support of the Restaurateurs Association and of the Pro Loco of Vietri.

What is the Union of Restaurants of Good Memory?

L’Union of Restaurants of Good Memory it was the first association of restaurateurs born in Italy and is still the most widespread and well-known today. 60 years of age, 112 brands, of which 11 abroad: since 1964 the URBR has safeguarded and valorised the many Italian gastronomic traditions and cultures, uniting countryside and city restaurants and trattorias under the aegis of local cuisine, from North to South. To characterize each restaurantand to create a trait d’union between them, is today as in the past the symbolic plate hand-painted by the artisans of Solimene Artistic Ceramics of Vietri sul Mare where the restaurant’s specialty is depicted, which is given to guests in memory of a pleasant gastronomic experience to remember. Taken together, the associated restaurants represent, with the extraordinary variety of their cuisines, the very rich mosaic of Italian gastronomy.

Look at the photos of the event

Franciacorta is redoing its look and looking to the future of the area – Italian cuisine reinvented by Gordon Ramsay

Franciacorta change pace. The target? Thinking about an even brighter future and taking the Franciacorta essence from a Consortium to a real brand. And it does so starting from a new “face”, a new brand identity: after more than 10 years characterized by the crenellated F enclosed in the glass, Franciacorta on 19 February, during a gala dinner which saw in the kitchen the 1 Michelin star chef Stefano Cerveni – Ristorante Due colombe – and the green star chef Riccardo Scalvinoni – The Colmetto -, revealed the new brand to the press and industry experts, thus marking a significant moment in its history and growth.

“We are happy to present our new brand image, which represents our continuous commitment to excellence, innovation in the wine sector and our desire to evolve with time and our cornerstones: elegance and prestige, but also rigor, precision and determination. We thank AUGE for their precious contribution and we are confident that this work will lead Franciacorta to new goals”, said Silvano Brescianini, president of Franciacorta.

The new logo

The “crenellated F”, historical icon of Franciacorta, is renewed, taking on greater solidity and a more harmonious shape. The icon of the brand evolves and becomes a sort of window that opens towards the world of Franciacorta, its territory, its wines and its method. Added to this, there is also a new color palette and a new typography created specifically for the brand.

A new narrative

The Franciacorta method it is the center of the new brand narrative; a method which, in this new vision, takes on a double meaning: it is both the way in which each bottle of Franciacorta is produced and a way of life: an attitude made of courageous choices, extreme pursuit of quality and the desire to continually surpass oneself. This new narrative wants to ennoble the process and give value to the attention and meticulous care that Franciacorta puts in with great effort in every step that leads to the creation of its product and in the valorization of its territory.

The first vineyard map presented

“Excellence in the making” is the new brand essence: it emphasizes the propensity of Franciacorta to innovation And to evolutionwhich also translates to a profound valorisation of the territory and the wine-growing region. With a total of 19.5 million bottles sold, Franciacorta looks to the future and inaugurates the first Map of Vineyards and Areas within the region. This significant step is the result of the meticulous work conducted by Alessandro Masnaghetti, who precisely identified 134 different areas within the denomination. The event marks an important milestone for Franciacorta, projecting it forward with a new vision and clear identification of its wine resources.

Tagliolini Pane & Vino: the American recipe – Italian Cuisine

How do they make pasta in Miami? By hand, white and black, topped with clam sauce. Italian cuisine is served at Trattoria Pane & Vino, in Miami Beach

Española Way is one of the historic streets of Miami Beach, it was the first commercial street and for some years it has returned to it after a restoration project so much that it was named the "best neighborhood in South Florida" by the newspaper "Miami Herald" . Born as a colony of artists in the 1920s, it was known for its creative Greenwich Village style atmosphere in New York or Montmartre in Paris. Inspired by the iconic Ramblas of Barcelona and the villages of the Mediterranean and France, it evokes a Spanish village with small colored houses, stucco decorations and glazed tiles, and is today one of the must-see destinations for shopping, eating, drinking and having fun. Hidden by the traffic and tourism of Ocean Drive, this historic cobbled street is in fact a succession of twinkling lights and music.

El Paseo, an iconic place

Among the many activities open along the pedestrian Española Way is the hotel El Paseo, literally a walk, a bohemian dream composed of a villa originally built in 1925 as a Mediterranean Renaissance style condominium. The hotel still features elements of Spanish, Moroccan, Italian and French architecture, including tiled roofs, round arches and lovely balconies. It is not surprising that his elegant style appealed to Cuban artists who came to live here in the 50s and 60s, so much so that for 25 years the building has been known as Española Way Art Center and has hosted famous artists such as Kenny Scharf, Miralda and Craig Coleman. Even the likes of Desi Arnaz and non-artists like Al Capone have spent many days within these walls on Española Way. On the ground floor, the Pane & Vino La Trattoria restaurant serves Sicilian cuisine and traditional Italian dishes.

The Trattoria Pane & Vino

It seems to be entering an Italian trattoria, both for the furnishings and for the warm welcome. On the menu, Bruschette with tomato, Beef Carpaccio with rocket and parmesan, Aubergine Parmigiana, Emilian Lasagna, Bolognese Tagliatelle and their signature Tagliolini Pane & Vino (a fresh homemade pasta black and white and topped with clams, white wine and parsley pesto). To try, also in Italy, with the recipe of chef Loris Navone.

Ingredients for 4 people

For the dough
6 large eggs
2 yolks
220g durum wheat semolina
220 g flour
2 teaspoons of cuttlefish ink

For the sauce
500 g of clams (cleaned and washed)
60 ml extra virgin olive oil
160 ml of white wine
120 ml fish broth
minced garlic
chopped parsley
a pinch of pepper
a pinch of saffron
cherry tomatoes

Method

For pasta. Mix half the ingredients of the dough with the teaspoon of cuttlefish ink and the other half without cuttlefish ink. The dough must be uniform. Pass the dough in a mixer until the desired density is reached. Cut the dough to form the tagliolini and mix the normal tagliolini with those with cuttlefish ink. Leave to dry for at least 30 minutes before cooking.

For the sauce
Cook the minced garlic on a low heat until it becomes slightly golden. Turn off the heat and add the white wine. Put on the fire adding the clams and cover with a lid for a couple of minutes. Add the fish broth and the remaining ingredients. Cook for 3-4 minutes.

To finish the dish
In a separate pot, boil the water and cook the tagliolini for 2 minutes. Drain the pasta and add it to the sauce in a pan. Cook for 1-2 minutes. Serve immediately.

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