Tag: wins

Gavi La Buona Italia 2020 Award: the Prosecco Docg Consortium wins – Italian Cuisine

Special mentions to the consortia of Alto Adige, Chianti Classico and Abruzzo, for their communication models, example of development of integrated tourist activity

This year, the Consortium for the Protection of Wine Conegliano Valdobbiadene Prosecco Docg deserved the Gavi La Buona Italia Award. The jury, which for six years has enhanced the «Good practices of the food and wine sector, has decided to reward the Venetian consortium because "oriented abroad, skilled in involving on social networks the community of those who love Prosecco Docg and its territory, capable of providing clear and consistent information for those who want to explore the Unesco heritage hills of bubbles most famous in Italy . The Conegliano Valdobbiadene Prosecco Docg Wine Protection Consortium also won the Gavi Award for "the effectiveness with which it moves in online communication channels and the attitude to perform a territorial aggregation role attracting tourists and travelers ".

The special mentions they went to the Voluntary Consortium for the Protection of South Tyrolean Wines, to the Chianti Classico Wine Consortium and to the Consortium for the Protection of Abruzzo Wines, as they are valid communication models and examples of effective development of integrated tourist activity in their territories.

It is a network job: Roberto Ghio, president of the Gavi Protection Consortium also explained it. «The protection consortia contribute to create and strengthen the peculiar" reputation "of the area, represented by a set of elements such as nature, wine, characters, history, traditions, innovation. This integrated work it falls positively on individual companies that can thus focus their efforts on optimizing hospitality, as well as of course on wine production ".

And research confirmed it Wine tourism: the wine consortia and the territory of the master's degree in Tourism Economics from Bocconi University: from the analysis of the activities and strategies of the 124 Wine Protection Consortia, it is clear that consortia also play a strategic role on the tourism aspects of the supply chain, "acting as a glueWithin them, among the associated producers, but also towards external, public and private stakeholders. But, also, dedicating itself also to the direct promotion, as well as of the product, "also of the places and culture of the territory".

Wine tourism, today, is recognized as "the tourism of the restart", And you have to play" on the net, the primary environment of tourism promotion in general ", adds Francesco Moneta of The Round Table, "With consortia that must encourage rapid digital evolution of themselves and producers to compete in wine tourism by playing the fundamental role of aggregator of the multi-professional offer of the territory". The goal is always to capitalize on the enormous potential ofItaly, the most desired destination, according to Wine Food Travel Monitor 2019, by food and wine tourists from all over the world.

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Sharing wins the Michelin star – Italian Cuisine

Among the new Michelin stars announced today, the informal haute cuisine restaurant born on the Nuazza Lavazza (the new business district of the group)

That the Nuazza Lavazza restaurant was born under a lucky star was already suspected, but from today it is official. The Michelin Guide has indeed awarded with a star Share the restaurant led by Modenese chef Federico Zanasi, inspired and studied by Ferran Adrià and supported by Bob Noto. The proposal of an author's kitchen to be shared in an informal way was liked by the legendary Michelin inspectors who opened the doors of a starry world to the restaurant that seems perfect to host a restaurant born on a cloud. The Turin of the Lavazza Group Business Center which celebrates the great result achieved with the chef.

«Today we celebrate a new important chapter of the visionary and courageous project launched with the idea of the Share which is an integral part of the context of our Nuvola in Turin. Sharing is the synthesis of many suggestions that start from the taste in all its forms passing from the gastronomic talent of Federico Zanasi to reach the concept of conviviality which is also the essence of Piedmontese and Mediterranean cuisine. " Vice President Giuseppe Lavazza. "With Sharing we pay homage to Italian gastronomy, we have a new point of reference in our already rich territory, also recovering the size of the community in an informal and friendly place, where even the final ritual of coffee is the protagonist of the experience".

"Sharing is a space born with the ambition to create a new place of meeting and taste in the City of Turin, open to experimentation, to creation and able to welcome the news", declares the Vice President Marco Lavazza. «A place that puts before all the fundamental dimension of the community, which is based precisely on sharing. A living space for our city where the Turinese, and not only, can rediscover their regional and national history, the flavors of tradition and meet the richness of Italian cuisine in new forms. Winning this recognition is a source of great pride for us. "

The chef then commented: «I am very proud to receive this coveted award on behalf of the entire Sharing team. It is a sign of appreciation for the work we have been carrying out daily for over a year, where our idea of cooking, based on the "compartida" experience of food taught to us by the vision of Ferran Adrià that combines high-level culinary preparations with informality of the service and of the mise en place, sees in the protagonist sharing not only the food but also and above all the customer who feels at the center of a gastronomic experience in a new way and outside the classical schemes .

Fusilli and zucchini: a team that wins is not changed – Italian Cuisine

Veg recipes, based on fish, colorful and appetizing. All the first courses based on fusilli and courgettes which you can't do without and our suggestions to make them even more special

What are we going to eat tonight? The open fridge, the empty mind and some nice fresh courgettes ready to give us a good idea. "Take me!" They seem to say while we are looking for a quick and tasty dish to prepare without thoughts. And if they may seem a little on their own, look at them from another point of view, that is, cut into cubes, cooked in a pan and sautéed with a generous dose of fusilli. Yes, that format of pasta that everyone likes because it collects the sauce, keeps the cooking well and creates a good volume in the dish. There are so many different ways to prepare them, here are some tips to be on the safe side.

Pesto, good idea

One of the most intriguing aspects of a dish of fusilli and zucchini is its green soul that we can accentuate by seasoning the pasta with fresh basil pesto before adding it with vegetables. In this way it will be very rich with each forkful, lending itself to variations based on rocket pesto and broccoli cream during the winter season.

Olive? Yes thanks

If you love feeling a savory note in your dishes, don't give up the power of olives. Choose them fleshy, pitted and black, opting for those baked in the oven to find a pleasant bitter note. If you have reduced the zucchini in a very fine diced, you can also bet on the chopped mixed olives, the same that is used to enrich the bruschetta. In this case, however, we advise you to freshen it all up with some tomatoes without seeds and peel, previously seasoned with extra virgin olive oil.

The crunchy note

Fusilli are soft, delicate zucchini. Why not play with some contrast? Almond flakes, chopped pistachios and crumbled cashews will make you fall in love with the crunchy notes of this variant. And if you love strong flavors, remember to toast the grains in a pan with a pinch of salt!

In the gallery above, our fusilli with zucchini.