Tag: wine

The best gifts for the wine lover – Italian Cuisine

The best gifts for the wine lover

Wine cellars, courses, thermometers, buckets, glasses: many gift ideas for those who love wine, objects that know how to combine aesthetics and functionality and that will last a long time, representing a special and certainly welcome gift

Those who just have a day off go to visit a new winery. Those who know how to distinguish a Verduno Pelaverga from a Saluzzese Pelaverga even blindfolded. Those who, if the glass is not the right one, do not even sit at the table. Those who would like to know everything about wines but are actually still studying. Those who know everything about wines but do not show off their science in front of the whole family on Christmas day. On the other hand, those who do, and with every sip show off technical terms and gustatory appreciations. Those that wine is an art. We all know what to give for these holidays. Courses, tastings, essential items for those who have made good drinking a passion for life.

This is our selection of ideas.

Tannico Flying School at home

The revolutionary Tannico wine courses, tastings carried out online and in person at the Tannico Wine Bar in Via Savona, change shape and become tasting kits. These are practical kits designed to accompany users through a guided tasting, which they can follow comfortably from the sofa at home, alone, with friends or live with Tannico's Wine Experts. You can choose from a selection of 6 different courses. It starts with "What white wine are you?" and “What red wine are you?”, suitable for anyone who wants to approach the world of wine and find out which white or red wines are closest to their tastes. Continue with "Pinot Nero", "Chardonnay" and "Rosé" that reveal everything there is to know about the different grape varieties and types of wine. Each kit contains 5 or 10 tastings in practical numbered glass cups, a tasting paper placemat, a pad and a pencil for taking notes and, in the case of the kits dedicated to the vines, a geographical map illustrating the origin of the wines to be tasted. . Kits can be ordered on the website.

The “Enology” proposals of Masterpro by Carlo Cracco

Bergner proposes the Enology line of Masterpro by Carlo Cracco, the Masterpro capsule collection signed by the starred chef and dedicated to all wine lovers. It is a range of products designed to enhance all the aromas, flavors and nuances of wines and spirits. High quality items, designed to allow perfect service, conservation and tasting: the Stainless steel + abs thermometer to be applied to the neck of the bottle, equipped with a LED screen to facilitate the reading of the temperature; the Automatic Conservative which delays the oxygenation of the wine, maintaining its freshness and organoleptic and olfactory qualities; two sets consisting of several essential accessories for the operation of opening and pouring the wine, which alongside the professional bottle opener, other tools such as the foil cutter, the stainless steel cap or the dispenser; and finally many different proposals for corkscrews.

CASA sparkling wine bottle

There are many proposals dedicated to the world of wine from CASA, a brand that has been synonymous with hospitality for over 40 years: and the sparkling wine cellar is dedicated to those who want to return to experience hospitality and the convivial dimension of the holidays, simple and elegant object, which becomes the center of any party or party. The bottles of sparkling wine and champagne remain cool, beautiful in sight, ready to be uncorked at the moment of the toast.

Brandani Flute Strong Cristal Glass

The right glass is essential to best savor a good wine, managing to grasp all the nuances of taste and aroma. Brandani offers glasses for all wines and for all tastes. But at Christmas the flute, the undisputed queen of toasts, rises to the fore. The new Strong line by Brandani transmits class, lightness and good taste: the new Strong flute set, in crystal glass, will fit perfectly into any context and will give any table a chic effect with attention to detail, capable of creating a festive atmosphere not only during the Christmas period.

Vadholma Ikea bottle holder

Lots of bottles and little space? Ikea has the right solution to arrange them in a functional and beautiful way. The Vadholma bottle holder, practical but elegant, with its warm tones and geometric lines, will add personality to the kitchen as well as to the dining room, playing an essential role for any wine lover: allowing you to store (many) bottles in a correct and orderly way.

Best sparkling wine pairings for the holidays, according to Michelin-starred chefs – Italian Cuisine

Bubbles for the whole meal to celebrate the Christmas holidays: here are the best traditional dishes to combine with Franciacorta, according to star chefs such as Massimo Bottura and Davide Oldani

Looking for impeccable combinations for the holiday menus? Franciacorta is the wine for you, chef's word.

Franciacorta, Michelin Italy's Destination Partner this year, interviewed the starred chefs on the themes of sustainability, Italian gastronomic excellence, but also on dishes recommended for parties in combination with Franciacorta.

Massimo Bottura at the 67th presentation of the edition of the Michelin Guide

Thanks to its different types, each with a very specific personality, Franciacorta is able to adapt to different needs and dishes, enhancing the aromaticity of the ingredients, softening the strong tastes and perfectly counterbalancing the fatty components.
Any examples to copy? THE tortellini in broth in combination with a Franciacorta Satèn, the classic spaghetti with clams spotted with Piennolo tomato in combination with a Franciacorta Rosé and it stockfish in combination with a Franciacorta Riserva.

To find out all the chefs' tips, appointments will be held on the official Franciacorta Instagram and YouTube pages throughout the month of December. Here is the calendar!


1 December
Chef Fabrizio Molteni – La Speranzina Restaurant & Relais * – Sirmione (BS)
Tortellini in broth paired with Franciacorta Satèn

December 6
Chef Solaika Marrocco – Primo Restaurant * – Lecce
Cartellatte, fried puff pastry with hot honey and cinnamon paired with Franciacorta Demi Sec

13 December
Chef Giuseppe Iannotti – Krèsios ** – Telese
Capon broth with thistle paired with Franciacorta Dosaggio Zero

December 20
Chef Giuseppe Molaro – Contaminazioni Restaurant * – Somma Vesuviana (NA)
Spaghetti with clams spotted with Piennolo tomato paired with Franciacorta Rosé

December 27
Chef Mauricio Zillo – Gagini Restaurant * – Palermo
Cod fish paired with Franciacorta Rosé

December 31st
Happy Chef Lo Basso – Felix Lo Basso Home & Restaurant * – Milan
Cappelletti in broth paired with Franciacorta Rosé

January 3
Chef Christian Mandura – Unforgettable * – Turin
Lasagna paired with Franciacorta Brut


December 8
Chef Massimo Bottura – FRANCISCAN OSTERIA *** – Modena

December 15
Chef Nadia Santini – FROM PESCATORE SANTINI *** – Canneto sull’Oglio (MN)

December 22
Chef Davide Oldani – RESTAURANT D'O ** – Cornaredo (MI)

December 29th
Chef Enrico Bartolini – ENRICO BARTOLINI – MUDEC *** – Milan Il Cappone.
Cooking three different dishes starting from the offal, the thighs and the breast without forgetting the broth. In combination with Franciacorta Rosé

January 5th
Chef Mauro Uliassi – RESTAURANT ULIASSI *** – Senigallia (AN)
Stockfish with Anconetana paired with Franciacorta Riserva

What is the cooked wine of the Marche – Italian Cuisine

Cooked wine is sweet and persuasive, perfect to accompany sweets and chestnuts. A rural preparation, handed down in peasant families and with a strong symbolic value, which today relives thanks to the work of twenty cellars after a long period of hiding

One of the most ancient and ancestral traditions of the Marche countryside: the cooked wine. Imagine a large copper cauldron placed on a wood fire where a fresh grape must simmers. It is perhaps one of the lesser known products on a national level, also because cooked wine is a rural, hyper-local preparation, handed down in peasant families and with a strong symbolic value. The custom of boiling the must dates back to the time of the Piceni, the population who lived in central southern Marche since before the Romans, and in this area, the tradition of cooking grape must has continued until the days our. Cooked wine is the flag of the small town of They Piceno, in the province of Macerata. A festival has been held here in August that traces the ancient tradition. But the same custom is also valid in some towns in the province of Fermo and Ascoli Piceno and, albeit in different ways, in Abruzzo, in the province of Teramo.

Cooked wine and sapa: sweet ancestral symbols of the Marche countryside

Different products correspond to various levels of wort reduction by boiling. On the one hand there is the sapa, the rural sugar substitute: thick syrup that derives from the reduction of three quarters of the boiled must and which is used in the preparation of desserts or to season polenta. Mulled wine, on the other hand, remains a wine in all respects. During boiling it is foamed frequently, impurities are eliminated and at the end of cooking it is poured into small barrels of various woods. The aroma and vigor increase over time. What best describes the warmth of this wine is the amber color (it is called “rooster's eye”). The taste is sweet and in the countryside it served as fuel for the most difficult and heavy jobs. On a symbolic level, just think of the rites that saw him as the protagonist. In fact, during cooking, burning oak embers or fiery irons were extinguished in the boiling must, as if to infuse strength into the nectar. The limbs of babies were "anointed" with cooked wine to give them strength, as well as the custom of filling a barrel of cooked wine on the occasion of a birth. Precious dowry of wine, which would be kept until the day of the wedding of the same son. It was also administered to oxen to give them strength and used against the most common diseases such as colds, through its fumenti.

Processing of cooked wine in the Marche.
Processing of cooked wine in the Marche.

The history of cooked wine

It was already produced in the sixteenth century, as documented by the pharmacist Andrea Bacci, humanist, doctor and naturalist from the Marche region, who in the Renaissance era, referring to ancient sources, speaks and describes the Marche cooked wine. But how is it done? The must is concentrated on the fire in copper cauldrons and is reduced by a third or even up to half. In the Marches, at least, until two centuries ago, viticulture has always been residual and relegated to the subsistence of the farmer. The rows bordered the edges of the fields and, especially in the center and south of the region, the vines present were not considered to be particularly valuable. Therefore, it often happened that the grapes did not reach full ripeness and the wine did not reach the minimum of ten alcoholic degrees. To enhance these grapes and make them caloric food, the must is then cooked, left to cool and placed in oak barrels (formerly chestnut barrels). At this point, raw must is added, to restart the fermentation which lasts about two weeks and which will re-ferment again during the summer season. After a year it will be ready, but the best cooked wine is the oldest. The minimum threshold for a good product is five years, even if the most valuable remain in the wood for up to 40 or 50 years.

Clandestine. Like the mistrà

In 1962 a law prescribed that cooked wine must be produced separately from ordinary wine. So, having to choose, the local wineries abandoned this production. But a product with such a long tradition continued to live clandestinely in the countryside, as it had been for centuries. A bit of the same fate that struck the mistrà, a Marches distillate of marcs flavored with anise. The situation lasted until August 2015 when this rule was repealed and some producers have resumed producing and even exporting it, so much so that today it is fully listed among the typical products of the Marche Region.

Processing of cooked wine in the Marche.
Processing of cooked wine in the Marche, Castrum Morisci winery.

The producers of cooked wine

Currently there are at least twenty companies that do this. Who made it a flag is there Il Lorese winery. Cristian Ercoli and Simone Forti use the original method, cooking the must in large copper cauldrons placed over a wood fire without any air chamber. In order not to disperse the copper particles, until the must boils, an iron rod is placed which, by electrolysis, attracts the micro-particles of copper.
Since there is no real production disciplinary, each winery has its own production method. Il Lorese launches about 6 thousand bottles on the market a year. Each barrel has a flavor, each producer a stamp. The winery produces seven different labels: "Il Lorese", aged 5-8 years, Soleras method, that is a blend of different vintages, up to the "Decimo" and "Varco 41" (cooked wine from a single barrel) . Then there is the "Cerrone 70", a special reserve (only 20 bottles are sold per year). Inside there is the cooked wine of the 1970 vintage, with the addition of refilling of 2004 and bottled in the current year.

Another manufacturer is the Castrum Morisci winery by Luca Renzi and David Pettinari in Moresco (FM). Under the "Focagno" label, in addition to feeding the local market, cooked wine also reaches the USA, Australia, Switzerland and Eastern Europe. The company works it with mixed grapes: passerina, sangiovese and malvasia. According to tradition, in fact, it is made with white and red grapes mixed, for a price ranging from 10 to 20 euros per half-liter bottle. The cooking takes place in steel cauldrons.

The taste of cooked wine and how to combine it

But how do you recognize a good cooked wine? The color ranges from amber brown to bright brown and is defined as "rooster's eye" color. On the nose, hints of caramelized fruit prevail; Plum jam; quince and raisins often with smoky notes. The flavor is sweet, warm, enveloping, with hints of ripe fruit. The most suitable combinations are with dessert. Dry pastries, rustic pies, but also blue cheeses and gorgonzola. The local dish that goes best with it is roasted chestnuts. Without the cooked there chestnuts are not even put on the fire. A meditation wine, to be enjoyed in front of the crackling of wood in the fireplace.

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