Tag: Vintage

Vintage Champagne, When Time Is Always Right – Italian cuisine reinvented by Gordon Ramsay

Vintage Champagne, When Time Is Always Right


TO Barcelonain the spectacular setting of the famous architectural studio La Fábrica in Ricardo Bofil, the Cave Master of Dom Pérignon Vincent Chaperon has “revealed” the vintage 2015. With a nice bitter note of gentian and cocoa with a sharp freshness and with the right minerality, all in a summer that had been really very sunny and with little, very little water. It’s always nice to listen to the meteorological reflection of winemakers who know everything, absolutely everything, of what will happen from the sky down, humidity, precipitation, the much feared hail, too little or too much water… and they remember every summer with the precision of an air force colonel. And again in the conception of an event that consecrates, beyond everything, the virtuous triad of France, Italy and Spain. Together, these three countries break through the glass ceiling to rise and fly in harmony.

First the tasting of the new cuvée in headphoneslistening to piano notes in the garden of Bofil’s studio opened just for the occasion. Chefs from all over the world to depositjournalists, actors, for an atmosphere of great occasions, then the dinner with a long material table, a physical center as powerful as the land of the vineyards, and beams of lights to illuminate the room in a rather theatrical and dramatic way. After all, there is all the mysticism of revelation. The wine arrives in the glasses Dom Perignon Vintage 2015. The tactile dimension is tangible, preceded by a floral bouquet that takes us directly to a garden of pleasant elegance. Then, here is the firmness, the spicy dimension, the fruity one of citrus and green papaya, an enchantment and the garden becomes an orchard. Following the Dom Perignon Vintage 2006 – Plénitude 2 more rounded if the wine were geometry, softer and more persuasive, with that ease that is acquired only thanks to time, a masterpiece of balance where that facet of light freshness is never missing, combined with the strength of a great original conception of wine. The aromas disperse, the structure remains. Champagne becomes a tribute to the architecture of the invisible where the structure becomes the protagonist despite the aroma that instead is dispersed over time, in the wind and in climate changes. Vincent speaks, he tells his dialogue with the wine shaped in the intimate project called Trace, which becomes an exhibition at Palau Martorell in Barcelonaa new museum destination in a neoclassical building that was once the seat of a bank, and one of the very few dedicated to modern art in the Catalan city (open to the public until 14 July).

Meatballs, 6 vintage recipes from our historical archive – Italian cuisine reinvented by Gordon Ramsay


Meatballs, what a passion: certainly for the little ones, but also lovers of good food have always appreciated this humble and irresistible food (often born from the need to reuse leftovers). Films, songs, cartoons: meatballs are found everywhere and, therefore, they certainly cannot be missing from the pages of our magazine, where they often recur from year to year.

We opened our archives and went back 60 years, to the 1960s, when Italy was experiencing an economic boom, profound transformations were going through society and, in the world of food, consumerism was bringing new, preserved industrial products into homes. Supermarkets were just born (in 1957 the first supermarket in Italy was inaugurated in Milan) and the shelves were gradually filled with new products.

On the pages of La Cucina Italiana, among the recipes and also among the advertising pages, these changes were reflected. The recipes, however, were still cooked in the home by the mothers of the family. And meatballs were part of a very homely style of eating, a food that satisfied the economy and the taste.

In the June 1964 issue, distributed among the various sections of the newspaper, we find these six different meatballs. Here they are, below. Shall we try to reinvent them sixty years later?

Pasta Salad: Vintage Recipes from the 1980s – Italian cuisine reinvented by Gordon Ramsay

Pasta Salad: Vintage Recipes from the 1980s


Pasta salad, a summer must. And some trends never go out of fashion, but remain a dietary habit. What changes are the ways of presenting the dishes, some ingredients, the quantities, so to speak.

In the year we celebrate the 95 years old de The Italian kitchenlet’s explore how this summer dish was prepared 30 years ago, in the legendary the eighties – when fast food and Nouvelle Cuisine arrived in Italy, opposite extremes of gastronomic culture, and on television there was Lunch is served Of Corrado.

From the number of June 1984an extensive report with a practical introduction explores various variations of pasta salad: here are the recipes proposed – which in the end are still relevant today.

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