Tag: wine

Wine and cuisine of the author meet at "La Tavola di Gianni" – Italian Cuisine

At the start in the Semivicoli Castle the new gourmet project that will tell the Abruzzo gastronomy through a dynamic menu and wine pairings

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It will be a summer dedicated to good food and unusual pairings with wine for those who will sit in the coming months.The Table of Gianni”Of the Castle of Semivicoli in Casacanditella in the province of Chieti. The Abruzzo wine resort will offer its guests in the coming months, until 15 September, an exclusive in-house catering service, available for lunch and dinner.

The Table of Gianni wants to tell and to discover in an original way to those who will stop the dishes of the Semivicoli gastronomy Abruzzo, also thanks to the combinations offered with the wines of the paper. Every year, the doors of the Castello kitchen will open to a different chef, called from time to time to interpret the Abruzzo tradition.

176382 "src =" https://www.salepepe.it/files/2019/06/Masciarelli_La-Tavola-di-Gianni_2.jpg "width =" 210 The Sicilian chef inaugurated "La Tavola di Gianni" with the summer season 2019 Carmelo Chiaramonte – known as the "wandering cooker" – for over 20 years researcher and author of numerous publications on Mediterranean ingredients, protagonists in his kitchen. He is responsible for telling the culinary tradition of the area where the Castello di Semivicoli is located, interpreting its most representative products with contaminations from the rich Sicilian cuisine.

Through a path of 40 original recipesi, Chiaramonte will animate the kitchens of the Castle throughout the summer, proposing to the guests of the Table also a selection of gourmet sandwiches, for a snack to be enjoyed immersed in the nature of the estate.

The menu will be renewed every 15 days and there will be no lack of proposals dedicated to celiacs, vegetarians and vegans; great attention will also be paid to the wine selection, with a card in which, in addition to the labels of the Masciarelli Tenute Agricole to represent the Abruzzese wine production, the best of Italian and international wine production will find ample space.

Editorial board
June 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

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Valley of the Temples: the Wine Route is born – Italian Cuisine

In the lands of Nero d'Avola, in the shadow of the temples of Agrigento, the Wine and Flavors Route is born, to promote a new tourist offer that focuses on the oenological and olive-growing heritage of this corner of south-western Sicily

The association – officially presented during an official ceremony held in the heart of the Archaeological Park – brings together 14 cellars, 6 oil mills and different farms is accommodation facilities in the province of Agrigento and Caltanissetta.

At the head of the association Wine and flavors route of the Valley of the Temples There are Fabio Gulotta, as director, e Luigi Bonsignore as president: "In Italy, on average, 17 million tourists arrive, attracted by the food and wine sector, of which 90% are for wine, generating economic flows of around five billion euros. The South perceives less than 7% that from Lazio down is spread in eight other regions, all the rest remains confined between Tuscany, Piedmont and Trentino Alto Adige. The difference is not only in the numbers, but in the different marketing strategies, which is why the first real goal of this association will be to make incoming. These lands are very suitable for the production of Nero d'Avola and it is no coincidence that our wines represent the best expression of varietal. Our mission ", concludes the director," will not only be to bring this grape into fashion, but link it to the Valle dei Templi brand and to all the monumental and landscape beauties found along the 250 kilometers of road ".

And it is precisely in the name of the Valley of the Temples that lies the true strength of the newly formed Strada del Vino, considering both its attractive potential (from 550 thousand visitors in 2012 to 950 thousand registered in 2018) and the strong link with wine production since ancient times: in fact there are two structures that in the first century. B.C. were intended for processing grapes. Not to mention the Diodoros project launched by the CVA Canicattì Cooperative which the Park Authority entrusted with managing the 4 hectares of Nerello Mascalese, Nerello Cappuccio and Nero d'Avola under the Tempio di Giunone vineyard: part of the proceeds from the sale of the wine produced (about 3 thousand bottles a year) are used for redevelopment of the Valley.

In 2020, on the occasion of the celebrations for the 2600 years from the foundation of the city of Akragas (Agrigento), the first traveling event along the Via Sacra, or a wine tour focused on the Nero d’Avola through the associated wineries that will take place in the first weekend of June. In view of this date, the Wine Route is already at work for the installation of clean energy arranged along the route and at the associates for charging cars, bikes and electric scooters.

The member companies of the Valle dei Templi Wine Route are: Milazzo, Baglio del Cristo of Campobello, Cva Canicattì, Vitivinicola Lombardo, Sicania Winery, Baglio Bonsignore, Tenute Cuffaro, Prince of Aragona, Bagliesi Vito, Morreale Farm, Azienda agricola Giuseppe Camilleri, Val Paradiso, Lombardo wines agricultural society, Farm Vella Gabriella, Luna Sicana, Farm Salamone, Grottarossa Wines, Agricultural Company Carla Sala, Agricultural Company Relais Terre di Zaccanello and Fattoria Vassallo.

For more information: www.stradadelvinovalledeitempli.it

The wine of the week: Adènzia Bianco 2018 Baglio del Cristo di Campobello – Italian Cuisine

From one of the less known areas of Sicily for the production of wine, a large white with a small price, perfect for seafood

"Vignaioli for passion and dedication", we read on the site of Baglio del Cristo di Campobello. And it is enough to know the Bonetta family to understand that it is not just a slogan. Carmelo, with Domenico, took over the reins of the company, but his father Angelo is still active in the day-to-day management, and then there are wives and children, who work so that work at the Baglio del Cristo is a well-matched choir. We are a Campobello di Licata, in the province of Agrigento, in a marvelous nothingness where the gaze can range for kilometers on the countryside. The sea is near, it is about ten kilometers away, and it is felt in the evening breezes, which cool and smell of salt.

The first thing you notice when you arrive in the beam is the statue of Jesus crucified, which protects the entrance and is a destination every May of Pilligrinaggiu a lu Cristu, a deeply felt religious procession, which involves the inhabitants of the surroundings and beyond.

The company works some thirty hectares of property, planted with indigenous and international vines, on rolling hills of chalky calcareous matrix; each vineyard is vinified separately and in the cellar we make use of the advice of a famous oenologist like Riccardo Cotarella, for an annual production of around 300,000 bottles.

It is difficult to choose which is the best label: the CDC Cristo di Campobello Bianco has an exceptional relationship between quality and price and is the wine for the everyday table; the Nero d’Avola Lu Patri and the Grillo Lalùci are perhaps the most famous, destined to become icons of contemporary Sicilian viticulture. And then there is the Adènzia Bianco, a mix of native vines cricket and insolia, that with the 2018 vintage has reached levels of absolute value or, to put it better, is very good! Like all the labels signed by Baglio, it is a very gastronomic wine, which is enhanced by the combination with food. The aromas are those of ripe fruit, peach and medlar above all, and of broom flowers, with hints of citrus and fresh almond; it is very pleasant to the taste, delicate and intense at the same time, with an adequate acid-sapid spine and a slightly spicy finish. With a price like this, you risk doing the business of the season.

Why now: in this wine you can feel the sea and the desire to go on vacation is great for everyone.

As did: after soft pressing, the fermentation takes place in steel, as well as the refinement of the wine which lasts for 5 months on the fine lees. The wine is then refined for a couple of months in the bottle before being sold.

To combine with: octopus salad, steamed crustaceans, sushi, spaghetti with mussels and clams, pumpkin flowers stuffed with feta.

Serve it at: 8-10 ° C.

Price: 12.50 euros.

cristodicampobello.it

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At the start in the Semivicoli Castle the new gourmet project that will tell the Abruzzo gastronomy through a dynamic menu and wine pairings <! – send by email ->

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In the lands of Nero d'Avola, in the shadow of the temples of Agrigento, the Wine and Flavors Route is born, to promote a new tourist offer that focuses on the oenological and olive-growing heritage of this corner of south-western Sicily

From one of the less known areas of Sicily for the production of wine, a large white with a small price, perfect for seafood

At the start in the Semivicoli Castle the new gourmet project that will tell the Abruzzo gastronomy through a dynamic menu and wine pairings

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