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The wine of the week: Fòrra Manzoni Bianco 2017 Alois Lageder – Italian Cuisine

From the most famous biodynamic winery in South Tyrol, new wines are born, which represent a challenge to climate change

Although South Tyrol is a fortunate region from the climatic point of view, thanks to the joint influence of the alpine climate and of that Mediterranean, the problems related to global warming are being felt here too.

For this reason, the Alois Lageder winery, now in the sixth generation of winemakers and always at the forefront of wine production (the 50 hectares of property are all run with biodynamic agriculture), has been experimenting for years with solutions that allow us to continue making pleasant, fresh and balanced wines.

Among the solutions adopted so far, the planting of vineyards at higher altitudes, the harvesting of grapes in different harvest periods and the introduction of grapes more suitable to withstand the new climate. Among these, the results obtained with the are very interesting White Manzoni, a grape variety developed in the 1930s by Professor Luigi Manzoni, then director of the Experimental Center of Conegliano, who obtained it by crossing Riesling with Pinot Bianco. Its most interesting features are those of sparse berries, that is, well spaced, the thick skin, a high acidity and a low sugar content, which allow it to give excellent results even in warm years.

To give more character to the wine, the Lageder vinify the white Manzoni with one maceration on the skins about ten days, followed by aging in wood on the lees for about 9 months. The result is a very fragrant white, dry and juicy, with aromas ranging from pear to plum, to quince and a savory sip, well balanced between body and acidity; the finish is fresh, slightly spicy and with graphite notes. In addition, the Fòrra has only one 12.5% ​​alcohol, which makes it the perfect kitchen companion for the warmer months.

Why now: it is a very suitable white to accompany spring and summer recipes.
As did: the grapes are born on sandy soils of dolomitic limestone at 350-450 meters of altitude, from biodynamic agriculture; fermentation and maceration take place in wood for about ten days; the wine refines, then, on its own lees, in wood, for about 9 months. It is Demeter certified.
To combine with: fish, molluscs, crustaceans and white meats.
Serve it at: 10 ° C.
Price: 19 euros

Our recipes in combination:

Work in the food & wine world: more technology and tailor-made services – Italian Cuisine

The passion for food and wine has been transforming the professions linked to this world for some time. Some are still little known or widespread, but they represent new opportunities. We are not talking about cooks and pastry chefs, but of lesser known activities that arise from the great passion for the food & wine and everything related to cooking, ingredients, healthy eating, but also innovation and technology. Accomplices a certain resourcefulness, a pinch of creativity and also the desire to contribute to the fight against food waste.

The food coach
173650Myriam Sabolla, The food Sister, he has worked in communication for many years and today he is food coach and trainer, after graduating as a cook at the Joia Academy, the vegetarian cooking school of chef Pietro Leeman. What exactly does the food coach do? It helps you to cook good things that are good, colorful and cheerful, for everyday life, without having to spend hours in the kitchen and rediscovering the happiness of feeding yourself and others. A personalized and tailor-made service.

"My job – says Myriam – it combines organization and cuisine, this is because my desire is to help people with simple planning tools, such as the weekly menu. I also like to tell how physical spaces in the kitchen and beyond, influence our attitudes, so the kitchen and pantry reorganization phase is so important". But who are the people who turn to the food coach? "They are mostly women, mothers and freelancers – the food coach explains – precisely the people who find it most difficult to organize their days between unexpected family and work. Working with flexible hours and at home is often not an advantage, indeed! So it's nice to work with them because I feel very empathic, we have the same difficulties and problems, in short".

Sommelier at home with an App
173653Marco Mauri, Luca Intelligente and Maria Grazia Salatino are three young Brianza people, wine enthusiasts and experts who started the start up Unpack your personal sommelier. The sommelier at home, which arrives home to embellish an important dinner or an anniversary or on the farm for an event or a presentation. Stappo selects the best bottles of wine, also agrees with the customer based on the dishes that will be served and then through the story and the history of a label explains the aromas and flavors of the chosen wine.

A different and more intimate way of promoting wine culture, which also sees the organization of wine tours and events, such as the Tram Wine during the Fuorisalone 2019, in partnership with the ATM transport company and the Milan guides Con Voi. The city tour by tram while tasting excellent wines, given the many requests, will also be replicated in June. The profession of sommelier marries creativity and seeks more original opportunities to promote the culture of wine, the traditions and the charm of the world of viticulture and winemaking, always starting from the tasting.

The anti-waste apps
173656Against waste comes technology. Ecofood Prime is the App designed by two young Sicilians that connects consumers, merchants and solidarity associations with the aim of limiting food waste starting from simple daily choices. Martina Emanuele and Giuseppe Blanca, founders of Olivia Srls have developed this system of commercial offers, donations and activities to save and reduce food waste. "Faced with a problem of planetary proportions such as food waste – say Giuseppe and Martina – we believe that change can come from the simple gestures we make every day. It's enough to be aware of it.

This is why Ecofood Prime aims to educate people on more sustainable consumption, but also on a lifestyle that respects our environment and allows resources to be better distributed.". The mechanism of the platform is very simple, thanks to the ecoshop on the smartphone, the user receives the offers of the nearest stores that use the system to offer food and food products that are likely to remain unsold, because they have a tight deadline, are in surplus or with aesthetic defects, but still perfect to be consumed. These products can be purchased at advantageous prices and in the meantime the consumer saves on the purchase while the operator recovers part of the costs. The App also contains a list of associations and volunteers to whom to donate the products purchased. Ecofood Prime, part from the city of Palermo experimentally where it is expanding its network of operators.

173659A contribution to improving their behavior, to achieve greater awareness and reduce consumption also comes from another App, born in 2015 in Denmark, present in 10 European countries and recently landed in Italy. Is called To Good To Go, that is, too good to be thrown away. The application collects food offers in perfect condition, but close to the deadline and therefore ready to be thrown away, directly from bakeries, supermarkets, restaurants, pastry shops.

The operator put on sale the Magic Box, of the bag with fresh products and dishes left unsold at the end of the day and the buyer, in the role of waste warrior, to avoid that good food ends up in the trash, buy it from the App and then go directly to the point of sale for collection, buying up the products at an extremely affordable price. The research allows you to find a specific dish or the activities that adhere to the initiative. To Good To Go is an application that has managed to find a balance between the basic idea that is to contribute to the solution of the problem related to food waste and the economic sustainability of the platform itself. In Italy, we start from Milan where, after the launch in late March, numerous bars, pastry shops and restaurants are joining daily. All that remains is to download the App, geolocate and find the nearest Magic Box, which will also allow a reduction of 2 kilos of Co2.

Mariacristina Coppeto
April 2019


The wine of the week: Primitivo 2016 Amastuola – Italian Cuisine

An organic and territorial red wine born in Puglia, in a huge vineyard-garden near the sea

As happened to many Apulians, Don Peppino Montanaro had to leave his land to look for work and luck elsewhere. He made it, giving life to Kikau, a leading company in Europe in the sector of non-toxic paints and aluminum shutters. But the "agricultural cell", as he himself defines the love for the land that his grandparents had passed on to him, has never abandoned it, so much so that in the mid-nineties he began to invest also in the fruit and vegetable sector: with production of table grapes, luck was added another fortune. Without capital problems, you can think of turning a dream into reality and creating in Puglia, a place that has a lot to do with magic.

We are a Crispiano, in territory known as the "hundred masserie" and Amastuola, purchased by Don Peppino in 2003, was an important agricultural center already in the fifteenth century. From the terraces of the company the gaze sweeps over what is the unique peculiarity of the estate, the garden-vineyard, created by the Spanish landscape gardener Ferrando Caruncho from 2003 to 2006: it is a single body of 101 hectares, with the rows arranged in parallel waves, interspersed with flower beds with ancient olive trees and surrounded by five kilometers of dry stone walls. The particular arrangement and exposure of the plants allows the wind to circulate in the right way, thus ensuring healthy grapes that can be brought to an optimal maturation; the rest is done by the mineral-rich soils that ensure the wines have the right flavor.

The first harvest dates back to 2010 and production now stands at 150,000 bottles a year, all certified organic.

The primitive 2016 is the simplest red of the company, as well as the wine that best represents its philosophy (its older brothers are the Lamarossa 2015 and the Centosassi 2015): it is a very territorial label, with explosive hints of wild berries and plum, which combine with the scent of the violet and some salty notes, which reminds the proximity of the sea. Thanks to the harvest of the grapes carried out in three times, it is a fresh Primitivo, very drinkable and with an amazing relationship between quality and price.
From 2017 Amastuola also includes a wine resort with design rooms in the old farmhouse and an excellent restaurant where you can taste the Apulian flavors revisited with creativity. One more reason to plan the visit.

Why now: it is a very suitable red to accompany the meat dishes of the Easter tradition.
As did: after fermentation with maceration at a controlled temperature of three weeks, the wine is aged for 18 months, partly in oak barrels, partly in steel.
To combine with: baked lasagna, meatballs with sauce, lamb and roast kid.
Serve it at: 16 ° C.
Price: 10 euros

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