Tag: year

Berlucchi is Winery of the Year 2022 – Italian Cuisine

Berlucchi is Winery of the Year 2022

Guido Berlucchi received the important recognition for having made the history of the Italian classic method sparkling wine

In the year that celebrates the 60th anniversary of the first bottle of Franciacorta, created by Franco Ziliani in 1961, Guido Berlucchi receives the title of Cellar of the Year 2022.

The recognition assigned by Gambero Rosso is added to that already obtained in the spring by Wine Spectator, which attributed to its top wine, the Palazzo Lana Extreme 2009, The highest score (93) ever achieved by a Franciacorta in a year which – despite its structural difficulty – represents a turning point for the company to face a phase of profound innovation, new challenges and revolutionary market scenarios.

"This award celebrates the care that everyone, in every field and department, puts into their work: all together, WE ARE the Winery of the Year!" declares the Ziliani family. "We are recognized at the pinnacle of excellence not only for our wines – whose undisputed quality is confirmed again this year by the 3 glasses of Gambero Rosso to our ’61 Franciacorta Nature 2014 – but for all of our work".

«We also dedicate this important milestone to our father Franco Ziliani, who turned 90 just this year and who, as a tenacious Brescian, has always taught us not to give up, but with a clear vision and path in front of our eyes "- declare the brothers Cristina, Arturo and Paolo Ziliani. "I think there is no better way to thank him than what he did for us, for the world of Italian wine and for Franciacorta as a whole".

The presentation of the Wines of Italy 2022 guide will take place on Saturday 16 and Sunday 17 October at the "Rome Marriott Park Hotel", where the wines that have won the Tre Bicchieri will be tasted.

New Year and traditions: history, recipes and rituals – Italian Cuisine

New Year and traditions: history, recipes and rituals

From red underwear to the typical dishes of the dinner, from the windows open at the stroke of midnight to the origins of the party: history and curiosities in view of the New Year's Eve

The year is now running out and the night of new Year's Eve – the latest of each year according to Gregorian calendar in use throughout much of the world is upon us. But how are the last twelve months around Italy greeted? New Year and traditionshere is a brief history.

All looking for good luck

First, however, a clarification is necessary. New Year's Day does not mean the day of December 31, as many mistakenly think, but the January 1st. That is the day that begins, immediately after midnight, to the sound of cheers and with several rites good wishes, also with regard to food. Just think of the main courses: from lentils to the cotechino, give zampone all 'grapes, all ingredients that have maintained their aura of lucky charm and that for this reason continue to be great classics on the occasion of new Year's Eve dinner. On the first day of January, after the party (and in some cases even the hangover), on the tables of all Italy appear then meat (pork or lamb primarily), vegetables as chard is chicory is fruit dry. And the reason, needless to say, is always the same: according to some popular traditions, these are foods that favor a new year full of money, health and satisfactions a little in all sectors.

The New Year and its history

The story of the New Year, a holiday of pagan origin, has its roots in the era of Babylonians, which, however, usually celebrated the change from one year to the next at thespring equinox, returning the agricultural tools received on loan as a sign of good resolution for the new vintage. In 46 BC Julius Caesar he then dictated the transition to the Julian calendar and the feast, which for the ancient Romans had the purpose of celebrating the god Janus (probably the main deity of the pantheon in the archaic period) thus began to fall between 31 December and 1 January. From 1582, with the introduction of the current calendar by Pope Gregory XIII, the story then took a very specific direction, and here is the New Year as we know it.

Rituals and traditions from China to ancient Rome

The traditions linked to this festival have also endured over time: from the use of mistletoe, considered auspicious as a source of purification as well as a real elixir against sterility, ai fires of artifice, invented in China around the eighth century after Christ. Also from the ancient Celestial Empire comes the custom of wear something red to celebrate the beginning of the new year. According to Chinese tradition, in fact, red is the color that frightens Niàn, the devouring beast that, on New Year's Eve, comes out of the sea depths to feed on human flesh. But red was also considered a good omen in Rome imperial: during the celebrations for the new year, in fact, women dressed in purple, the color of courage, passion, power and fertility. Another auspicious tradition is that of leave the windows open at midnight or by throw away the old things to make room for new projects. In the past, in Italy and beyond, many decided to complete this propitiatory rite even throwing useless objects from their balcony.

Regional specialties related to the New Year

"What you do on New Year's Eve is done all year round": this is one of the most pronounced phrases during the celebrations, followed by the inevitable good intentions for the beginning of January, which however in most cases are rejected. One for all? That of getting to diet. Forgetting the scales for a moment, then, here is a short tour of New Year's regional dishes. It starts from Piedmont with the boiled and the marengo chicken, Served with shrimp and mushrooms. In the city of Naples at New Year they reign cod is capitone, also breaded. In Lombardy the panettone it is inevitable; in South Tyrol instead space a dumplings is tirtlan, large fried ravioli with a stuffing of cabbage or spinach, sometimes accompanied with a barley soup. The cotechino it is widespread at all latitudes, but it is theEmilia Romagna the true homeland, while in Puglia New Year's Eve parties rhyme with panzerotto fried, chicory, Calzone stuffed, cartellate is lamb with lampascioni. In Liguria, finally, the protagonist of the New Year's Eve dinner is the Cappon Magro, which despite its name is not a rooster, but a fish: the capon.

Cotechino: the sovereign dish of every New Year – Italian Cuisine

Cotechino: the sovereign dish of every New Year

Cotechino and lentils, the first course ofNew Year. An extremely gluttonous and superstitious ritual favored by all of us Italians during parties but particularly on the night of New Year's Eve. He defines himself as a true king of the table, who together with "his cousin" zampone wishes us good luck for the new year. Can we still believe it after this year?

Synonymous with celebration, the warmth of home and family reunited, cotechino was defined by the historian Corrado Barberis “Strong gastronomic sociality”. Yes, because in addition to being a food often consumed in company, it is also loved by many chefs who do not hesitate to include it in the menus for these Special occasions. Everyone is captured by its flavor, its scent is unmistakable and intoxicating and its pork is tender enough to bewitch the most demanding palates.

But let's go back in time for a moment… you know that his first creation is dated 1500? In fact, it all began at the court of the Pico di Mirandola, where it is said that the citizens used it to better preserve the pork during the long siege of the city by the troops of Pope Julius II della Rovere. The product began to spread towards the end of '700, when it came to replace the yellow sausage, which he had already made famous Modena in Renaissance age. Its diffusion in the neighboring regions came with the transformation into semi-industrial structures of the first two famous charcuterie shops, Frigieri and Bellentani. Already in 1800 had become a popular and highly regarded product.

Mr. Cotechino, he calls himself, but only that of Modena, mind you. Yes, because he is the cured meat par excellence, having also received the IGP denomination in 2009. This in addition to ensuring a good intake of valuable proteins, provides good quality fats i.e. unsaturated type. Clearly being a specialty made in Italy, of cotechini there are many, in all regions, each with its own interpretation and a "top secret" concept which, if they involve the generalized use of salt and pepper, with a flavoring and preservative function, then add their own spice mix (from nutmeg to cloves, cinnamon) and wine, white or red. The result is different nuances of taste depending on the meats and spices used and their combination, which can change even within the same production area. Common denominator of all cotechini “always of swine derivation"Is the use of rind (hence the name), capable of "to tie" the dough once cooked and give it the characteristic softness, with a slightly viscous texture.

Taking a tour of our regions we discover that in Lombardy, for example, the most popular is the cotechino cremonese vanilla, so called for the particular delicacy and sweetness of the dough, which contains little rind and more cuts of lean meat. TO Mantua instead, it produces a cotechino really flavored with vanilla. In the heart of the Venetian there is the "Coeghin nostrano padovano", dark red, tasty and spicy. Typical Friulian and the "museum" (muzzle), based on muzzle flesh, savory and slightly spicy, which is served with the typical brovada (purple turnips preserved in pomace).

But remember that buying cotechino is not enough to celebrate the New Year. The traditional sausage without its beloved lentils suffers from loneliness. So why not please him? Together they are the lucky combination for excellence. Already in itself the pig is a good omen for a year of satiety and abundance: a nutritious, savory, warm, sumptuous food. It's like a amulet to ward off the specter of hunger.

of Elena Strappa

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