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Mondo Di Vino
Mondo Di Vino





[10/31/2018, 23:08] Cartoline dal 811 Meeting VG @ Ristorante Felix Lo Basso ? Milano ? Chef Felice Lo Basso

La lunga tavolata allestita sul terrazzo,?invidiabile quanto meraviglioso avamposto su Piazza Duomo a Milano da cui godere una delle viste pi? belle sulle guglie gotiche dell?edificio, ? gi? di per s? una tentazione sufficiente ad abbandonare impegni e incombenze per accomodarvisi senza esitazioni. Felix Lo Basso lo sa bene e in occasione del nostro Meeting con gli Amici Gourmet, un appuntamento costante sin dall?apertura del locale e puntualmente sold out, non ha esitato ad approfittare del bel tempo di fine estate per designarci quali ospiti esclusivi della terrazza pi? contesa di Milano. Se ? vero che chi ben comincia ? a met? dell?opera, essere all?altezza di quanto promesso in apertura di un pasto non ? cosa da tutti. Lo Basso per? ? riuscito nell?impresa con la disinvoltura del professionista navigato, regalandoci un?esperienza goduriosa dall?inizio alla fine, con tanto di gin tonic e spaghetto di mezzanotte.

Archivio storico reportage:

->?Reportage del 29 Giugno 2016
->?Quattro Mani con Daniele Pescatore del 5 Luglio 2016
->?Meeting del 20 Giugno 2017

La squadra

Lo staff in cucina

Chef/patron:?Felice Lo Basso
Sous chef:?Nino Ferreri
Dario Fisichella
Emanuele Ruffa
Federico Navarra
Pastry chef: Domenico Peragine

Lo staff in sala

Ma?tre:?Gianluca Lo Russo
Sommelier: Luca Giuliano Salvigni
Eleonora Poggioli
Daniele De Pascalis

Ricevimento e accoglienza

Emiliana Ferraroni
Barbara Senoner
Tiziana Cipriani

Il tavolo Amici Gourmet sulla splendida terrazza

Dal tavolo si gode la vista direttamente sulla piazza del Duomo di Milano

Il nostro men? personalizzato

Abbinamento Vini
Nei meeting utilizziamo i vini messi a disposizione dai nostri Partner.

Il servizio dell’acqua

Acqua?Filette?Naturalmente naturale, Decisamente frizzante e?Delicatamente frizzante.

VG consegna le nostre red card operatori a Stefano Ricci e Jules-Arthur Sastre di Acqua Filette, nostro nuovo premium partner

La preparazione degli stuzzichini da parte del sous chef Nino Ferreri

Aperitivo

Franciacorta Brut 2012 Vintage Collection – Ca’ del Bosco

Il sous chef Nino Ferreri e VG presentano il primo benvenuto della cucina

Snack Leg? con formaggino Bio?Inalpi e pinzimonio di verdure

Il brindisi

Cioccolatino di foie gras;?Marshmallow salato alla caprese

Cozza nera fritta

Anguria, capasanta cruda e avgotaraho (bottarga di muggine)

Pane

Tipologia di pane:?tipico pugliese di grano arso, accompagnato con focaccine baresi, cracker alla cipolla e grissini integrali. Il tutto abbinato a burro Inalpi?al pomodoro, salato e al prezzemolo e acciuga.

Piattooo!

Lo chef ci presenta la prima portata e la completa al tavolo

Crudo di ricciola… condimento acqua e sale

Lo chef ci descrive la seconda portata

Pomodoro e mozzarella

Langhe Doc Bric Amel 2015 – Marchesi di Barolo

La presentazione della prossima portata del nostro men?

Pesce spada, caponata di melanzane e salsa lemongrass

Scampo semi-fritto, carote e curry rosso

Langhe Sauvignon 2016 ??Marchesi di Gr?sy

Riso cotto in acqua di pomodoro, ostrica, caviale e erbe

Tortelli di grano arso in farcia di braciole di cavallo e spuma al pecorino

Spaghettone di grano duro al pomodoro al forno, ricotta salata e salsa al basilico

Cuv?e Annamaria Clementi 2008 Magnum – Ca’ del Bosco

Morone al cartoccio, frutti di mare e zafferano

Vacca delle “Dolomiti lucane”, friggitello e jus all’acciuga

Donut di pesca, gelato al timo, limone e salsa al vino

Moscato Passito di Strevi 2008 Passione?– Vini Passiti Bragagnolo

Gin tonic defaticante con lo chef

? ora della merenda di mezzanotte!

Lo chef presenta il piatto in pentola d’oro Agnelli

Spaghetto pizziato tinnirumi e cucuzza con ricotta salata e mandorla tostata

Caff? e coccole finali

Tipologia piccola pasticceria:?macaron nocciola e cappero salato; pralina alla nocciola; pralina al croccantino e lime; pralina ripiena con zenzero e cioccolato fondente al 70%.

Tipologia del caff? servito, distribuzione e/o torrefazione:?La Cafferia Selezione Milano Torrefazione El Miguel.

Un grande GRAZIE a tutti!

Per la prossima tappa aspettiamo anche te!

Consulta il calendario eventi qui e iscriviti!

Viaggiatore Gourmet – Viaggiare, conoscere, esserci!

Partner della 811esima edizione Meeting di Altissimo Ceto

Felix Lo basso Restaurant
20121 Milano
Galleria Vittorio Emanuele ? Piazza Duomo 21, 5? piano
Tel. (+39) 02 49528914
Chiuso?luned? e domenica a pranzo
E-mail:?info@felixlobassorestaurant.it
Sito internet:?www.felixlobassorestaurant.it

I prossimi meeting di Altissimo Ceto:

www.altissimoceto.it/meeting-eventi/

Essere un nostro associato significa ricevere inviti personali per oltre 100 eventi (annuali) imperdibili che organizziamo per i nostri soci, un ricco calendario di eventi settimanali (aperitivi, pranzi, cene, serate mixology, degustazioni di grandi vini e di cibi rari e preziosi) privati ed esclusivi (Roadshow of Excellence Tour), tappe ufficiali che in Italia ogni anno vengono ospitate dalla migliore selezione di tutti gli 9 tre stelle, dei 41 due stelle e da una buona parte dei 306 ristoranti stellati Michelin, oltre che da una attenta selezione di Hotel 5 ***** stelle, SPA resort e relais selezionati tra i pi? prestigiosi e rappresentativi.

Breaking News – Eventi Enogastronomici esclusivi. (Media Partner) Sponsored By Amici Gourmet Network esclusivo di appassionati Gourmet.

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[10/31/2018, 11:28] Gong ? Milano ? Patron Giulia Liu, Chef Guglielmo Paolucci e Keisuke Koga

Minuta ed elegante, Giulia Liu incarna la versione femminile dello spirito imprenditoriale della famiglia Liu che a Milano ? sinonimo di cucina orientale?nella sua espressione pi? autentica e raffinata. Nel suo locale nei pressi di Porta Venezia, Giulia accompagna i suoi ospiti in un percorso gastronomico alla scoperta della Cina, delle sue ricette pi? tradizionali e delle sue cotture. Tradizione certo, ma anche espressione di un?identit? trasformata e arricchita dall?incontro e dal dialogo costante con l?Italia: per questo al Gong la cucina ha due anime e quattro mani, quelle di Keisuke Koga e di Guglielmo Paolucci. L?esperienza al Gong per? non si esaurisce in ci? che viene servito, ma ? un tutt?uno con le usanze che compongono il rituale del pasto, quasi una celebrazione, cui Giulia presiede con grazia e discrezione.

Il borsino delle guide cartacee 2019
Michelin assegna il piatto e due coperti – Guida 2019 ancora da presentare, punteggio guida 2018
Espresso assegna due cappelli (nel 2018 un cappello)
Gambero Rosso assegna due mappamondi

La squadra

Patron: Giulia Liu
Chef: Guglielmo Paolucci e Keisuke Koga
Pastry chef: Paolo Moschini, Carolina Daniele, Francesco Di Lallo
Ma?tre: Massimo Francescato
Sommelier: Alessandro Feltrin e Federica Radice

L’insegna

Ingresso

La cantina a vista

Sala e mise en place

Menu

Riportiamo, come sempre, il menu degustazione e quello alla carta.

Tradizione ? 65

Spring rolls – involtini di verdure con salsa rivisitata
Xia jiao – al vapore con gamberi
Kuo tie – ravioli di carne passati alla piastra
Spaghetti di riso alla Singapore – spaghetti di riso saltati con curry, misto di verdure, guanciale croccante e sesamo
Gamberi spicy sotto coperta – gamberi piccanti, anacardi, mango e verdure
Dessert

Classico ? 90

Amuse bouche
Tartare exotic – Tartare di gambero rosso di Mazara del Vallo con salsa al mango e shiso
Hamachi in cupola di fumo – Ricciola del Pacifico servita con insalata crescione e affumicata istantaneamente sotto cupola di vetro
Dim sum composta – Misto di ravioli al vapore con zafferano, nero di seppia, verdure, barbabietola rossa e gamberi
Raviolo Wagyu – Ravioli ripieni di Wagyu con salsa al foie gras e tartufo
Calamaro all?onda asiatica – Calamaro dorato con farina di riso, saltato con sale, pepe cinese e brunoise di verdure al salto
Black cod – Carbonaro nero d?Alaska al forno con salsa al miso
Pancia di maiale croccante – Pancia di maiale croccante laccata con salsa char siu, cavolfiore affumicato e polline
Dessert

Evoluzione ? 120

Amuse-bouche
Battuta di tonno Balfeg? – battuta di tonno con maionese all?ostrica, tamari e honey cress
Ceviche di spigola all?asiatica – spigola marinata con soia, kabosu, tritura di cipolla rossa allo yuzu e peperoncino jalapeno
Uovo poch? – uovo cotto a bassa temperatura, spuma di acciughe, polvere di kombu
Foie gras tra Asia e Occidente – quenelle di foie gras al miso, scaloppa di fegato d?anatra, rabarbaro, mostarda allo zenzero
Xiao long bao – ravioli al vapore con carne e brodo bollente inverso (all?interno del raviolo)
Riso gong style – riso venere saltato con salsa xo, polvere di gamberi secchi, patate croccanti, spuma di taro e curcuma
Piccione sulla via della seta – petto di piccione arrosto, rapa rossa al tosazu, crema di pain d??pice e foie gras, coscia al forno profumata al rosmarino
Catalana di king crab Oriental style – king crab al vapore, insalata di pomodori, cipolla rossa, sedano e dressing agli agrumi orientali
Rombo – filetto di rombo scottato con salsa di mandorla, uova di trota e crema di ortica
Dessert

La carta

Antipasti

Battuta di tonno Balfeg? ? 25,00
Ostriche Kei ? 15,00
Hamachi in cupola di fumo ? 18,00
Uovo poch? ? 17,00
Carpaccio di manzo in dressing orientale ? 18,00
Ceviche di spigola all?asiatica ? 18,00
Sgombro allo yuzu ? 17,00
Foie gras tra Asia e Occidente ? 24,00
Tartare exotic ? 14,00

Dim sum

Dim sum composta ? 14,00
Dim sum omaggio a Milano ? 16,00
Dim sum capesante ? 16,00
Raviolo black cod ? 16,00
Raviolo Wagyu 3pz ? 18,00
Dim sum d?astice 3pz ? 18,00
Raviolo nero ? 10,00
Raviolo proibito ? 10,00
Raviolo rosso ? 14,00
Xia jiao ? 9,00
Saccottino di verdure ? 6,00
Xiao long bao ? 10,00
Kuo tie ? 10,00
Chang fung ebi roll ? 10,00
Ravioli di manzo piccanti ? 13,00
Baozi 1pz ? 6,00

Stuzzichini

Edamame ? 5,00
Spring Rolls 2pz ? 5,00
Gambero Stick 2pz ? 6,50
Involtino di spigola 2pz ? 9,00

Zuppe

Zuppa Agropiccante ? 7,00
Zuppa di miso ? 5,00
Zuppa di wanton freschi ? 9,00

Pasta e riso

Soba neri ? 17,00
Tagliatelle di riso ? 16,00
Spaghetti di riso alla Singapore ? 14,00
Fili d’Oriente ? 12,00
Dongbei ban mien ? 16,00
Riso Gong style ? 14,00
Riso croccante Shanghai ? 17,00
Riso in foglia di loto ? 14,00
Riso Cantonese ? 9,00
Gnocchi di riso ? 18,00

Dal mare

Black Cod ? 28,00
Salmone al doppio umami ? 24,00
Millefoglie di orata ? 20,00
Rombo ? 28,00
Tonno scottato ? 32,00
Calamaro all?onda asiatica ? 23,00
Catalana di king crab Oriental style ? 30,00
Polpo ? 27,00
Gamberi spicy sotto coperta ? 20,00
Capensante in orto orientale ? 28,00

Dalla terra

Toban Yaki Wagyu Beef 65,00
Peking Duck 24,00
Pancia di maiale croccante 22,00
Manzo del Levante 25,00
Tokyo Duck 26,00
Filetto di maiale iberico con panure alle e rbe 28,00
Pollo Kung Pao 17,00
Cosciotto di faraona croccante 24,00
Yakitori di pollo glassati 18,00
Piccione sulla Via della Seta 28,00

Verdure

Pak Choi al salto ? 7,00
Kong Xin Cai (Spinaci d?acqua saltati con salsa al tofu fermentato) ? 8,00
Melanzane alla Sichuan Piccanti (Melanzane cinesi saltate con salsa hoisin piccante e carne) ? 8,00
Ma l? tofu (Tofu stufato piccante) ? 8,50
Shiitake, bamb? e funghi woodear al salto ? 8,00
Misto di verdure al salto ? 8,00

Dolci

Terra-mis? – Mousse di mascarpone, granita di caff? al ginseng, croccante di mandorla feulletine ?9,00
Peach & love – Sfera di cioccolato bianco con all’interno semifreddo alla pesca, mousse alla mandorla e pesche marinate ?12,00
Oriente tricolore – Quenelle di cremoso al sudachi, suprema alla fragola e bacche di Goji, spugna al t? matcha e coulis di fragola ? 12,00
Golden gobi – Crema cotta allo zafferano, salsa al caramello, coulis di albicocca e sottili scaglie di zucchero caramellato ? 12,00
The crown – Cerchio di biscotto morbido alla menta con namelaka al cioccolato bianco, asparagi semicanditi, salsa al frutto della passione e spugna alla nocciola ?12,00
Black Forest – Tortino di mousse al cioccolato e panna cotta, glassato al cioccolato fondente ? 12,00

Abbinamento Vini
Optiamo, come di consueto, per il servizio al calice.

La patron Giulia Liu

Aperitivo

Franciacorta Pas Dos? Docg ? Ca? Silvestri

Il servizio

Piatto!

Tartare Exotic: gambero rosso di Mazara del Vallo con salsa al mango e shiso

Filetto di sgombro marinato in aceto di riso servito con anguria in osmosi e granita allo yuzu

Selezione di sak?

BEPPIN classe Junmai – Koikawa; Edo Genshu classe Genshu – Konishi

Il tocco finale

Foie gras tra Asia e Occidente: quenelle di foie gras al miso, scaloppa di fegato d?anatra, rabarbaro, mostarda allo zenzero, variazione di ciliegie

Pan brioche ad accompagnare.

Uovo poche? cotto a bassa temperatura, spuma di acciughe, astice e polvere di kombu

Saint Pierre Chablis 2016 ? Albert Pic

Ravioli d?astice al vapore serviti con acqua di estratto al cetriolo e lime

Composta di dim sum: misto di ravioli al vapore con zafferano, nero di seppia, verdure, barbabietola rossa e gamberi

Ravioli ripieni di Wagyu (A5) con salsa al foie gras e tartufo

La tavola si arricchisce di nuove portate

Xiao long bao: ravioli al vapore con carne e brodo bollente inverso (all?interno del raviolo)

Dim sum capesante: ravioli al vapore con capesante e salsa ai ricci di mare

Ravioli piccanti al vapore in pasta cristallo ripieni di guancia di manzo, zenzero, peperoncino e soia all?aceto di riso

Baoze: piccolo pane bianco cinese lievitato, cotto al vapore, farcito con ragu? di maiale e soia fermentata

Ferentano Lazio Bianco Igp 2013 ? Falesco

Fili d?Oriente: spaghetti di soia con verdure miste

Riso Gong style: riso venere saltato con salsa XO, polvere di gamberi secchi, patate croccanti, spuma di taro e curcuma

Fl? Marche Rosato 2017 doc ? Vigna della Cava

Catalana di king crab oriental style: king crab al vapore, insalata di pomodori, cipolla rossa, sedano e dressing agli agrumi orientali

Ultimo ritocco

Filetto di rombo scottato con salsa di mandorla, uova di trota e crema di ortica

Barbera d?Alba Doc 2005 ? Vigna Santa Lucia

Capesante in orto orientale: capesante arrosto, crema di edamame, melanzana bruciata, okra, cardoncelli e riduzione di Takara

Filetto di maiale iberico con panure alle erbe servito con crema di edamame e salsa al cacio, tofu e pepe di Sichuan

La patron ci presenta gli chef: Guglielmo Paolucci e Keisuke Koga

I Capitelli Passito Bianco Dolce Igt 2015 – Anselmi

Sorbetto al mandarino con polvere di rose essiccate

Peach & Love: sfera di cioccolato bianco con all’interno semifreddo alla pesca, mousse alla mandorla e pesche marinate

The Crown: cerchio di biscotto morbido alla menta con namelaka al cioccolato bianco, asparagi semicanditi, salsa al frutto della passione e spugna alla nocciola

Rum Haiti 2004 ? Samaroli

Caff? e coccole finali

Caff? Bonomi

Tipologia di piccola pasticceria: sfera di cioccolato bianco ripiena di coulis al frutto della passione; sfera di cioccolato fondente ripiena di coulis al lampone; biscotto di frolla con mousse alle mandorle, gelatina di albicocca e arachide salata; mou con sale Maldon. Nella ciotola a destra: tartelletta con ripieno di ganache dulcey e croccante alla fragola; cioccolatino con mousse al cioccolato fondente e gelatina di ciliegie.

Cucina

Contaminazione, questa forse la parola pi? indicata per definire l?offerta gastronomica del Gong, frutto dell?incontro e del dialogo tra due menti, quelle del giapponese Keisuke Koga e dell?italianissimo Guglielmo Paolucci. Il primo porta in tavola il rigore delle preparazioni cinesi, vicario di una tradizione millenaria che da anni ha fatto sua, reinterpretandola con perizia, il secondo invece ? l?anima nostrana del men?, la chiave di lettura e il ponte che permette agli ospiti di fidarsi e affidarsi alle proposte dei tre men? degustazione o di quelle ? la carte.

Servizio e accoglienza

Nonostante la taglia minuta e la dolcezza del suo sorriso, da Giulia Liu emana l?autorit?, silenziosa quanto potente, propria delle donne dell?Estremo Oriente. La sua figura imprime ritmo ed eleganza al servizio di sala, che scorre armonico e delicato come un passo di danza, preciso nella sua essenzialit?.

Conclusioni

Superfici di legno lisce e lucide, intarsi neri, madreperla e dorati e, immancabili, vasi di orchidee e bouquet di fiori freschissimi ad adornare i tavoli. L?ambiente del Gong riproduce lo spirito della sua titolare, l?atmosfera che i suoi ospiti desiderano trovare e la perfetta cornice dei piatti serviti dall?accoppiata Koga-Paolucci.

Viaggiatore Gourmet

Gong
20129 Milano
Corso Concordia, 8
Tel. (+39) 02 76023873
Chiuso
luned? a pranzo
E-mail: info@gongmilano.it
Sito internet: www.gongmilano.it

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[10/30/2018, 10:19] Cartoline dal 810mo meeting VG @ Ristorante La Caprese ? Mozzo (BG) ? Famiglia Federico

Parlava campano il men? pensato dal patron Bruno Federico e dalla moglie Giuseppina per accogliere il nostro abituale Meeting con gli Amici Gourmet presso il ristorante ospitato nel casale di campagna che da anni ? al contempo la loro dimora, La Caprese di Mozzo. Una lunga tavolata allestita all?aperto, sotto il porticato del bel dehors, dove il padrone di casa ci ha accolti con un pantagruelico vassoio di coquillage, a chiarire sin dagli esordi che la giornata sarebbe stata dedicata alle meraviglie?che il mare, in particolare il Tirreno,?regala ogni giorno a chi ha la pazienza e la costanza di ?piegarsi? ai suoi ritmi. Pesce, dunque, dall?inizio alla fine del pasto, servito con preparazioni che ce ne hanno fatto apprezzare tutta la freschezza. E prima di ripartire, Bruno e Giuseppina hanno voluto sorprenderci con un graditissimo regalo: una frittura a regola d?arte!

Archivio storico reportage:

-> Reportage del 29 Giugno 2018

La squadra

Lo staff in cucina

Chef/patron:?Giuseppina Gargiulo
Sous chef:?Alessandro?Lozza
Pastry chef:?Giuseppina?Gargiulo,?Wu Jiahui
Commis:?Rodrigo Lujan

Lo staff in?sala

Patron/sommelier:?Bruno?Federico
Direttore sala/patron:?Antonella Federico
Responsabile di sala:?Stefano Perico
Commis:?Elisa Mor?

Il tavolo Amici Gourmet

Il nostro men? personalizzato

Abbinamento Vini
Nei meeting utilizziamo i vini messi a disposizione dai nostri Partner.

Aperitivo

Franciacorta Brut 2010 – Mosnel

Brindisi di benvenuto

Plateau di coquillage

Ecco il patron

Brindisi con VG

La famiglia Federico presenta gli stuzzichini

Antonella, bravissima padrona di casa

Spuma di ventresca di tonno su snack?Leg?

Acciuga sotto sale di loro produzione su bocconcino di mozzarella fior di latte

Fagottino di alici, melanzane e pomodorino fresco; tortino di sarde con finocchi

Catalana di alici marinate e ventresca di tonno sott?olio di loro produzione con snack Leg?

Polpettina di pesce spada accompagnata da salsa di pomodoro fresco

Parmigiana di pesce spatola

Pane

Tipologie di pane:?grano duro, gallette di kamut, grissini integrali e all?olio d?oliva fatto in casa.

Franciacorta Sat?n 2009 – Mosnel

Il brindisi

Piattooo!

Crudit? di pesci all’solana?

Seppia, pesce spada, tonno, scampetti, gamberi bianchi di fondale, gamberi rossi di Sicilia, capasanta, alici e salicornia marinati all?isolana.

Insalata di mare alla caprese

Napkin?per detergersi le mani

Franciacorta 2009 – Mosnel

Spaghetto di Gragnano con vongole veraci alla Posillipo

VG con Antonella e Bruno Federico presentano il piatto in pentola d’oro Agnelli

Lumaconi di pasta di Gragnano con rag? di pesci all’isolana

Qui il bis ? d’obbligo!

Ad?nzia bianco Sicilia Igt 2016 –Baglio del Cristo di Compobello

Polpetti al Pignatiello

Il patron ci mostra il dentice che andremo a degustare

C’D’C’ Terre Siciliane Igt Rosso Magnum – Cristo di Campobello

Dentice di fondale all’acqua pazza

Sorbetto alle arance di Sicilia

Assaggi di torte della tradizione caprese

Tipologie di piccola pasticceria:?pastiera napoletana; pizza di mele con mele annurche, pinoli e uvetta; delizia alle pere; torta caprese con mandorle e cioccolato; crostata di ricotta e cioccolato; biscottini di produzione propria al caff?, alle nocciole e cantucci.

Moscato Passito di Strevi 2008 Passione ??Vini Passiti Bragagnolo

Caff??

? ora della merenda

Hermes rossa al riso Ermes – Hordeum

Gran fritto misto

Calamaretti, cacciaroli, alici e gamberi. La frittura ? fatta esclusivamente in olio d?oliva.

Un grande GRAZIE a tutti!

Per la prossima tappa aspettiamo anche te!

Consulta il calendario eventi qui e iscriviti!

Viaggiatore Gourmet – Viaggiare, conoscere, esserci!

Partner della 810esima edizione Meeting di Altissimo Ceto

La Caprese
24030 Mozzo (BG)
Via Giuseppe Garibaldi, 7
Tel. (+39) 035 4376661
Chiuso domenica a cena; luned?
Sito internet: www.ristorantelacaprese.com

I prossimi meeting di Altissimo Ceto:

www.altissimoceto.it/meeting-eventi/

Essere un nostro associato significa ricevere inviti personali per oltre 100 eventi (annuali) imperdibili che organizziamo per i nostri soci, un ricco calendario di eventi settimanali (aperitivi, pranzi, cene, serate mixology, degustazioni di grandi vini e di cibi rari e preziosi) privati ed esclusivi (Roadshow of Excellence Tour), tappe ufficiali che in Italia ogni anno vengono ospitate dalla migliore selezione di tutti gli 9 tre stelle, dei 41 due stelle e da una buona parte dei 306 ristoranti stellati Michelin, oltre che da una attenta selezione di Hotel 5 ***** stelle, SPA resort e relais selezionati tra i pi? prestigiosi e rappresentativi.

Breaking News – Eventi Enogastronomici esclusivi. (Media Partner) Sponsored By Amici Gourmet Network esclusivo di appassionati Gourmet.

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[10/29/2018, 11:22] Trattoria Moderna ? Firenze ? Chef Riccardo Serni

Il ristorante si trova a Firenze, in Lungarno del Tempio, e difatti in carta cos? come negli elementi architettonici del locale non mancano riferimenti e ?citazioni? della citt? medicea, tra chianina tagliata al coltello e rivestimenti in cotto e argilla. Accanto ai pesci una volta considerati pi? poveri come acciughe e baccal?, compaiono per? anche un raffinato crudo di mare, ostriche, gamberi e scampi: perch? lo chef Riccardo Serni alla sua Trattoria Moderna ha voluto portare i ricordi degli anni trascorsi alla Pineta di Zazzeri, suo grande maestro. Interessante questo format ristorativo nato dall?idea di Serni e del suo socio Luca Leonardi, F&B Manager presso il gruppo FH Hotels, decisamente fuori dagli schemi rispetto all?offerta gastronomica della citt? del Giglio, divisa tra insegne di gran lusso e storiche osterie, e indubbiamente molto interessante. Un?evoluzione riuscita del concetto tradizionale di trattoria.

Il borsino delle guide cartacee 2018
Michelin non segnala
Espresso lo segnala come novit? (nella guida 2019 assegna un cappello)
Gambero Rosso non segnala

La squadra

Lo staff in cucina

Chef: Riccardo Serni

Lo staff in sala

Restaurant Manager: Tommaso Gabbrielli

Ad accoglierci il proprietario Luca Leonardi

Il bancone

Dettagli

Sala e mise en place

Menu

Riportiamo, come sempre, il menu degustazione e quello alla carta.

Dai classici della tradizione del mare… ? 39

Acciughe alla povera
Zuppetta di cozze
Passatina di ceci al rosmarino e gamberi bolliti (omaggio a Fulvio Pierangelini)
Spaghetti alle vongole
Baccal? alla livornese
Panna cotta, salsa di pesche alla menta

La carta

Antipasti

Il crudo – 3 scampi, 3 gamberi, 3 ostriche, 2 tartare del giorno, calamari, baccal? ? 28
Tartare – salmone, tonno, ricciola ? 14
Panino all’astice con salsa rosa ? 15
Carne di chianina al coltello ? 12
Uovo 62? al cacio e pepe, crema di spinaci, crumble alle noci ? 11

Primi

Tortelli di pappa al pomodoro con polpo ? 16
Spaghettoni alla chitarra con crosatcei ? 15
Gnocchetti di patate con baccal?, pomodori olive e pecorino ? 14
Tagliatelle con rag? alle tre carni ? 12
Penne al pomodoro (minimo per due persone) ? 12

Secondi

Pesce al forno con verdure? (minimo per due persone) ? 22
Trancio di ombrina cotta nel tegame con pomodori, rosmarino, olive e gamberi ? 22
Baccal?, cavolfiore, cipolla caramellata e capperi ? 24
Controfiletto di agnello. Pur? alla cannella, fondo agli agrumi ? 22
Scamerita di Grigio, sedano rapa, spinaci e salsa liquirizia ? 20

Dolci ? 8

Creme br?l?e
Meringa, cioccolato bianco, chinotto, gelato allo yogurt e cappero
Cheese cake, ananas, lime e basilico
Semifreddo alla panna con caramello al mango, pepe bianco, olio, sale e liquirizia
Cioccolato, pane, sale e olio

Abbinamento Vini
Optiamo, come di consueto, per il servizio al calice.

Lo chef Riccardo Serni

Aperitivo

Champagne ? Epernay Brut Selection Trattoria Moderna – A. Berg?re

Pane

Tipologie di pane: classico toscano, ai grani antichi, schiacciata stile ligure.

Piattooo!

Gran crudo

Ostriche, scampi, gamberi rosa, tartare di tonno, carpaccio di baccal? e seppie.

Panino all’astice con salsa rosa al coltello e pomodorini

Pigato Riviera Ligure di Ponente Doc 2016 ? Laura Aschero

Passatina di ceci al rosmarino e gamberi bolliti (omaggio a Fulvio Pierangelini)

Panzanella, pane toscano, cipolla, cetriolo, salsa di pomodoro cruda, alici marinate e pecorino toscano

Spaghetto alle vongole

Verduzzo Friuli Colli Orientali Dop 2015 ? I Clivi

Rana pescatrice con misticanza, tartare di gamberi rossi e salsa allo yogurt e capperi

Catalana con astice, mazzancolle, pomodoro datterino, cipolla, sedano e carota condita con vinaigrette

Il Frappato Terre Siciliane Igt 2015 ? Occhipinti

Baccal? alla livornese

Sant?Ilario Moscato D?Asti Docg 2015 ? Ca? D?Gal

Meringato: spuma al cioccolato bianco, meringa, polvere di capperi e riduzione di chinotto e gelato allo yogurt

Cheesecake: crema cheesecake, salsa all’ananas e basilico, crumble di fiori eduli e bacca di fava Tonka

Caff? e coccole finali

Caff? Nespresso (Brasile) o Trinci alla Moka

Tipologie di piccola pasticceria: selezione di cioccolato Varhona.

Cucina

La carta cambia spesso, a seconda delle stagioni proprio come in una vera trattoria, ma le portate che la compongono non hanno davvero nulla a che fare con i toni semplici e rassicuranti delle preparazioni di un tempo. Lo chef Riccardo Serni, origini bolgheresi e una formazione quasi tutta Toscana, riesce a emancipare il concetto tradizionale di trattoria, svecchiandola di grossolanit? e orpelli per proporre una cucina essenziale, ma di carattere, pulita e schietta, giocata sulla costruzione di equilibri tra contrasti, anche nei piatti apparentemente pi? semplici e retr?.

Servizio e accoglienza

La cura a La Trattoria Moderna non sta solo nella cucina: grande attenzione ? riservata anche al servizio, elegante e attento sin dall?accoglienza con cui lo staff d? il benvenuto agli ospiti al loro ingresso nel locale. A coordinarlo ? il Restaurant Manager Tommaso Gabbrielli, forte di un passato fatto di esperienze nella gestione di diverse insegne fiorentine.

Conclusioni

I tavoli sono in legno e metallo, privi di tovaglia, ma con un tovagliolo di tessuto, gli interni sono semplici ed essenziali, ma i lampadari e i complementi di arredo, pochi e scelti con cura, sono di design, insomma, la Trattoria Moderna ? gi? dall?aspetto ci? che promette: un luogo informale, certo, ma curato e attento alle tendenze e ai gusti contemporanei. La cucina di Serni e il servizio di Gabbrielli fanno il resto, dando anima e sostanza all?impressione iniziale. Davvero una bella esperienza.

Viaggiatore Gourmet

Trattoria Moderna
50121 Firenze
Lungarno del Tempio, 52
Tel. (+39) 055 2343692
Chiuso
domenica
E-mail: info@trattoria-moderna.it
Sito internet: www.trattoria-moderna.it

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[10/25/2018, 22:05] Cu_Cina Food Roots ? Roma ? Patron Stella e Simona Shi, Chef Stella Shi

Aspetto e parlata non potrebbero essere pi? diversi tra loro, infatti?Stella Shi, chef/patron del Ristorante?Cu_Cina Food Roots,?in cima alla Salita del Grillo nel rione romano di Monti a Roma,?ha i tratti somatici caratteristici dell?estremo oriente, ma parla un italiano perfetto. Questo perch? Stella e sua sorella Simona, sua socia in questo bel progetto,?sono nate in Puglia da una coppia di ristoratori, trasferiti?in Italia da?Shanghai?30 anni fa. L?idea di creare il proprio ristorante ? nata proprio da questa identit? ricca e complessa, un connubio cos? interessante e pieno di sfumature, che ha trovato pieno sfogo nella passione per la cucina di Stella.?

Il borsino delle guide cartacee 2018 – Aperto da Gennaio 2018
Michelin non segnala
Espresso edizione 2019, a pochi mesi dall’apertura assegna il cappello
Gambero Rosso non segnala

La squadra

Patron: Stella e Simona Shi

Lo staff

Cucina: Stella Shi, Matteo Gemei, Fabrizio Viscardi
Sala: Antonella Cirillo

L’insegna

L’ingresso

Sala con cucina a vista e mise en place

Il nostro tavolo

Menu

Riportiamo, come sempre, il menu degustazione e quello alla carta.

Menu degustazione

Battuta di spalla di manzo soia, zenzero, indivia
Sgombro, maionese liquida, cetriolo e ostrica, zenzero marinato
Bottoni, zucchine alla scapece, gelatina di aceto e menta, friggitelli
Katsudon di vitello, spinaci d?acqua, salsa ai capperi
YO-YO – semifreddo allo yogurt, spugna al cacao, cremoso ai mirtilli, alghe caramellate

60?

Battuta di spalla di manzo, zenzero, soia, indivia 16?
Uovo barzotto fritto, bieta, jus di vitello, tuorlo d?anatra sotto sale 13?
Sgombro, maionese liquida, cetriolo e ostrica, zenzero marinato 15?
Animelle, chutney d?albicocca, liquirizia, spunzale 17?
?Quasi Nizzarda?, ventresca di tonno, fagiolini soia e chiodi di garofalo, uovo di quaglia al t? nero, cannellini e tahina 17?

Bottoni, zucchine alla scapece, gelatina di aceto e menta, friggitelli 15?
?Pollo e peperoni?, tagliolino all?uovo, pollo all?aglio, composta di peperoni, santoreggia 18?
Gnudi di melanzana perlina, insalata di pomodori, rana pescatrice affumicata al Lapsang 17?
Riso Acquerello, uovo centenario, lumachine di mare, lampascioni 24?

Katsudon di vitello, spinaci d?acqua, salsa ai capperi 24?
Polpo, consistenze di radicchio, melone Cantalupo marinato all?aneto 26?
Rombo, bernese sbagliata, brassica essicata 27?
Piccione, bulgur soffiato, cioccolato affumicato, litchi 28?
Cinta Senese, cicorino, pesche al balsamico 25?

Dolci

Upside down – cioccolato fondente Valrhona 70%, cremoso al caramello, crema leggera alla nocciola, gel? al mango 14?
Apricot, flexi ganache all?albicocca, crumble alla mandorla, granita al rosmarino 12?
Blanche, mousse al cioccolato bianco Valrhona 35%, gelatina alla camomilla, salsa ai lamponi, frolla al limone 11?
YO-YO – semifreddo allo yogurt, spugna al cacao, cremoso ai mirtilli, alghe caramellate 10?

Abbinamento Vini
Optiamo, come di consueto, per il servizio al calice.

Aperitivo

Prosecco Superiore Valdobbiadene Docg ? Borgoluce

La chef ci presenta il suo benvenuto

Amuse bouche:?tartare di ombrina su foglia di shiso, cipolla agrodolce, assoluto di lime, riduzione di cren

Pan brioche, burro pasta nocciola, alice affumicata, gel di limone, scorze di limone semi candite; pane di segale, terrina di fegati e rognoni di coniglio, riduzione di more, tartufo estivo, grasso di manzo arrostito

Il vino in abbinamento alla prima portata

M?ller Thurgau Igt ? Vindimian Rudi

Piattooo!

Salsa grezza di mandorle, cernia marinata in soia e caffe, daikon e verza zenzerata

Terroir Silex Sancerre 2016 ? G?rard Fiou

Sgombro, maionese liquida ostrica e cetriolo, zenzero marinato

Maionese liquida di ostrica e cetriolo, sgombro scottato solo dalla parte della pelle, ostrica e cetriolo a crudo, zenzero marinato.

Bellone Spumante Brut 2015 ? Omnia Romana

La chef all’opera

Animella cotta nel burro, chutney d?albiccoca, cipollotti glassati, liquirizia

Champ?tre vino biologico non filtrato – Laurent Cazottes

La chef alle prese con l’impiattamento

Gnudi di spigola selvatica, shitake e brodo di funghi e cortecce

La chef ultima i dettagli dell’impiattamento della portata successiva

Riso Acquerello, uovo centenario, lumachine di mare, lampascioni

Coste Nebbiolo Langhe Doc 2017 ? Principiano

Bottoni, zucchine alla scapece, friggitelli, gelatina di aglio, aceto e menta

La chef all’opera

Greco di Tufo Docg ? Ciro Picariello

La chef ci raggiunge al tavolo per presentarci la portata successiva

Il tocco finale

Rombo al vapore, brassica essiccata, bernese sbagliata

Silene Olevano Cesanese Superiore Romano Doc 2016 ? Damiano Ciolli

Piccione, bulgur soffiato, cioccolato affumicato, litchi

Predessert: granita al rosmarino, olio al limone

La Magendia ? Lapeyre Juran?on

Cremoso allo yogurt, spugna al cacao, more, alghe caramellate

Marsala Superiore Riserva 10 Anni Doc ? Marco De Bartoli

Cioccolato fondente Valrhona 70%, cremoso al caramello, crema leggera alla nocciola, gel? al mango

Assoluto di anguria: brunoise di anguria in osmosi di menta piperita, bucce di anguria marinate al lampone, estrazione dello stesso frutto a concludere, aneto

In estate al posto della classica pasticceria il pranzo al Cu_cina si conclude cos?.

Lo staff con VG

Cucina

A chi le chiede come definirebbe la sua cucina a cavallo tra le radici cinesi, la sua infanzia pugliese e la sua esperienza romana da studentessa di giurisprudenza, Stella Shi ha le idee chiarissime e lo dice subito: non ci si azzardi a definirla fusion! In realt? i piatti che oggi propone nel suo ristorante di propriet?, aperto a soli 25 anni, sono l?espressione della sua identit? e delle sue esperienze, prima all?ALMA di Gualtiero Marchesi, poi a La Locanda di Piero di Vicenza, un breve passaggio alla Peca di Lonigo, per poi andare a Londra a Le Gavroche di Michel Roux e infine a Hong Kong. Nonostante sia nata e cresciuta in Italia, Stella prende molto sul serio le sue origini cinesi e conosce a menadito tutte le caratteristiche delle 8 regioni gastronomiche della Cina: una complessit? di base che riesce a tradurre in portate sorprendentemente fresche e leggere, spensierate come la sua giovane et?, pulite ed eleganti grazie al suo tocco femminile e delicato, e spontanee, come la sua infanzia mediterranea le ha insegnato.

Servizio e accoglienza

Tra sala e cucina, la brigata del Cu_Cina Food Roots ? tutta under 30, con giovani leve che Stella ha chiamato direttamente dall?ALMA di Parma, dove si ? formata. La gestione del servizio in sala ? affidata a Simona Shi che, in accordo con la sorella, ha deciso di dargli un?impronta cordiale e garbata mantenendo, al tempo stesso, un tono discreto senza essere formale.

Conclusioni

Per realizzare gli interni del suo ristorante, 53 coperti in tutto disposti su 15 tavoli tondi come vuole la tradizione cinese, Stella Shi si ? ispirata al design del ristorante londinese di Clare Smyth: sala e cucina infatti sono separate solo da una parete di vetro, che smorza odori e rumori, ma permette agli ospiti seduti ai tavoli di assistere e, in qualche modo, partecipare, a quanto avviene dietro ai fornelli. Una scelta coraggiosa, soprattutto considerando la giovane et? di Stella e la comprensibile ansia da prestazione che una soluzione del genere rischia di creare in professionisti pi? navigati, eppure questa ragazza concreta e determinata non sembra patire il costante confronto col pubblico. Al contrario, ci spiega, questo ? un ulteriore stimolo a lei e alla brigata a lavorare in modo pi? armonico e preciso. Pulito insomma, come la sua cucina e come l?atmosfera che si respira nel ristorante.

Viaggiatore Gourmet

Cu_Cina Food Roots
00184 Roma
Salita del Grillo, 6/B
Tel. (+39) 06 45615220
Chiuso luned?, a pranzo da marted? a sabato, domenica a cena
E-mail: info@cu-cina.it

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[10/25/2018, 21:36] Cartoline dal 809mo meeting VG @ Ristorante Combal.Zero ? Rivoli (TO) ? Chef Davide Scabin

Davide Scabin ? un istrione della cucina italiana. Se dovessimo paragonarlo a un animale, sceglieremmo senza dubbio un leone, perch? la cucina di questo chef dalla personalit? forte e grintosa ha la raffinatezza e il carattere che solo le maest? reali possono avere. Gusto, piacere, emozione, esperienza e ricordo, questa la sintesi della sua filosofia culinaria che in tempi non sospetti ha puntato tutto sull?azzardato binomio di arte e gastronomia. Noi Amici Gourmet, al tavolo del suo Combal.Zero, all?interno del casetello di Rivoli che proprio all?arte contemporanea ? dedicato, abbiamo seguito alla lettera il ?codice Scabin?, in un?esperienza di gusto che coinvolge passato e presente, mente e corpo, i 5 sensi e la nostra componente pi? razionale?un?esperienza totalizzante.

Archivio storico reportage:

->?Reportage del 27 ottobre 2006
->?Reportage del 28 febbraio 2007
->?Meeting del 10 settembre 2008
->?Meeting del 29 settembre 2009
->?Meeting del 6 ottobre 2010
->?Reportage del 9 dicembre 2010
->?Meeting del 15 giugno 2011
->?Meeting del 28?novembre 2015
->?Meeting del 1??dicembre 2016
->?Meeting del 15 novembre 2017

Il tavolo Amici Gourmet

Abbinamento Vini
Nei meeting utilizziamo i vini messi a disposizione dai nostri Partner.

Iniziamo la nostra serata al Combal con una bollicina

Franciacorta Brut Millesimato 2010 Secolo Novo ??Le Marchesine

Cin-cin

Aperitivo con un cocktail

Combal Style?

Ricetta segreta a base di infuso di rosmarino, gin e vermouth bianco.

Il benvenuto del Combal, tra cui il sushi pasta con salmone Balik marinato e spuma al wasabi

Ostrica virtuale (anguria, bottarga e mandorle tostate)

Cialda di polenta, uovo di quaglia e salsa al burro di arachidi

Crocchetta di ceci con guacamole

Pane

Tipologie di pane: bianco; bianco con salvia; integrale con lievito madre; integrale con noci; 5?cereali; grissini. In accompagnamento burro di Isigny.

Ovviamente anche il percorso vini sar? al contrario… Si parte dai rossi

La decantazione

Barolo 2001 Vigna Bricco Gattera – Cordero di Montezemolo

Piattooo!

Piccione al Chinotto, porro, prezzemolo e limone servito con affumicatura sotto il cestino

Merluzzo alla Caesar, lattuga romana cotta e cruda, Grana Padano, salsa Caesar e composta di ricci di mare

Barbera d’Alba 2014 Magnum Peiragal – Marchesi di Barolo

Prossima portata completata al tavolo

Twin di sogliola e anguilla affumicata, polenta bianca, radicchio al Sauternes e salsa ginepro & cardamomo

Spiedino di lingua e ananas su Mojito Italian Style

Langhe Chardonnay 2006 Elioro – Cordero di Montezemolo

Bombolone di scarola con fonduta di Grana Padano 24 mesi riserva Combal

Risotto cetriolo, ostrica e riduzione di birra Stout

Nell’ostrica a parte ? stato ricostruito l’abbinamento

Su le clotches!

Arrosto di cavolfiore (cotto nel Green Egg), pesca tabacchiera, salsa di pesca bianca, panna al limone e caviale

Ribolla Gialla 2015 Ruttars – Villa Parens

Scaloppa di mango e foie gras, frutto della passione

Accompagnato da frollino piccante

Spaghetto al pomodoro?

Pomodoro caramellato alla base, disco di spaghetti Senatore Cappelli, brodo di pomodoro. A lato pastiglia di burro al Grana con erbette.

Trento Doc Riserva Lunelli 2007 – Ferrari

Cocktail di gamberi

Salsa cocktail alla base, pesto di lattuga, carpaccio di gamberi di porto Santo Spirito), tartra di gamberi e pomodoro marinato nel Worcester, spaghetti al neri di seppia.

I formaggi selezionati dal Combal

Toma di Lait Brusc (latte vaccino crudo ) di Giaveno e Gorgonzola dolce, miele di castagno della Val di Susa

Dashi vegetale

Moscato Passito di Strevi 2008 Passione – Vini Passiti Bragagnolo

Dessert completato in sala davanti ai nostri occhi

Gianduia & Arancia

Mousse al gianduia con croccante all?interno e arancia candita, nocciole caramellate, ricoperto di cacao. Servito con spuma all?arancia.

Chiusura in perfetto stile Combal.Zero

Cyber-Elio Campari

Tisana e caff? con il bombolino di mezzanotte

Ci spostiamo in cucina per le consuete chiacchiere finali con lo chef…

… e gin tonic defaticante

Un grande GRAZIE a tutti!

Per la prossima tappa aspettiamo anche te!

Consulta il calendario eventi qui e iscriviti!

Viaggiatore Gourmet – Viaggiare, conoscere, esserci!

Partner della 809esima edizione Meeting di Altissimo Ceto

Ristorante Combal.Zero
10098 Rivoli (TO)
Piazza Mafalda di Savoia
Tel. 0119565225
Chiuso domenica e luned?. Aperto solo a cena
E-mail:?combal.zero@combal.org
Sito internet:?www.combal.org

I prossimi meeting di Altissimo Ceto:

www.altissimoceto.it/meeting-eventi/

Essere un nostro associato significa ricevere inviti personali per oltre 100 eventi (annuali) imperdibili che organizziamo per i nostri soci, un ricco calendario di eventi settimanali (aperitivi, pranzi, cene, serate mixology, degustazioni di grandi vini e di cibi rari e preziosi) privati ed esclusivi (Roadshow of Excellence Tour), tappe ufficiali che in Italia ogni anno vengono ospitate dalla migliore selezione di tutti gli 9 tre stelle, dei 41 due stelle e da una buona parte dei 306 ristoranti stellati Michelin, oltre che da una attenta selezione di Hotel 5 ***** stelle, SPA resort e relais selezionati tra i pi? prestigiosi e rappresentativi.

Breaking News – Eventi Enogastronomici esclusivi. (Media Partner) Sponsored By Amici Gourmet Network esclusivo di appassionati Gourmet.

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[10/25/2018, 09:33] Smellier, cloudier, juicier, more acidic and generally truer
Leggo solo oggi questo vecchio pezzo di The Guardian, che parla di vini naturali - quasi fosse un wine blog, per attirare click. No vabbe' dai, sto scherzando, si capiva, s?? Guardian scrive di vini naturali a modo suo, e cio? in modo assai rilevante e quindi questa lunga, lunga lettura la mettiamo da parte, perch? ? un ritratto molto esauriente. Prendetevi il tempo per leggere tutto, se ancora vi mancava.

Guardian riesce anche a dire alla veloce cosa sia un vino naturale, e per questo l'ho adoperato per titolare il mio post: "they tend to be smellier, cloudier, juicier, more acidic and generally truer to the actual taste of grape than traditional wines". Notevole anche l'immagine, che riciclo - una cosa a met? tra lo steampunk e il disaster movie.
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[10/24/2018, 08:48] Ristorante Capriccioli ? Torino ? Patron Gino Simbula e Donatella Ripa, Chef Gino Simbula

Tra la capitale del regno sabaudo e la Sardegna corre un legame che risale al Risorgimento italiano e a quello che un tempo fu il Regno di Sardegna. Un?unione territoriale decisamente bizzarra se si pensa all?enorme differenza tra queste due regioni, culturale, storica e s?, anche, necessariamente, gastronomica. Eppure oggi, in via San Domenico a Torino, si trova un piccolo ristorante, una di quelle chicche che ci si consiglia bisbigliando tra amici fidati, dove il pesce del Tirreno, la fregola sarda e la cucina di mare sono all?ordine del giorno. Merito dei patron, Gino Simbula e Donatella Ripa, marito e moglie nella vita, in cucina e in sala per lavoro: insieme, da anni guidano quest?insegna validissima, il Capriccioli (ndr spiaggia meravigliosa della Costa Smeralda), con la complicit? e l?affiatamento che solo le grandi coppie hanno la fortuna di avere.

Il borsino delle guide cartacee 2018
Michelin assegna il piatto e due coperti
Espresso assegna il cappello (nel 2017 solo segnalato)
Gambero Rosso lo segnala?

La squadra

Lo staff in cucina

Patron/chef: Gino Simbula
Commis: Giorgia Spampinato

Lo staff in sala

Patron/ma?tre: Donatella Ripa
Sommellier: Miriana Tringolo
Aiuti: Andrea e Davide Simbula

Ingresso

Interni

Sala e mise en place

Menu

Riportiamo, come sempre, il menu alla carta.

La carta

Antipasti

Parmentier di patate e porri con alici fritte ? 18
Muggine affumicato ?in casa? speziato cipolle rosse pomodorini e gallette del pescatore ? 25
Polpettine di branzino al pomodoro con polentina gialla ? 18

I classici

Insalata di arance gamberi, mazzancolle al profumo di vaniglia del Madagascar ? 20
Polpo croccante con crema di patate rosse, lamelle di zenzero e ristretto di rabarbaro ? 20
Insalatina di pesce tiepida ? 22

Primi

Quadroro Verrigni polpo, cozze, fagiolini, pomodorini rossi gialli ? 22
Fusilloro Verrigni, cime di rapa, baccal? e ricotta affumicata ? 22
Scialatielli pesto di zucchine vongole sgusciate e pomodori confit ? 20

I classici

Risotto Certosino ?Carnaroli Riserva san Massimo? ? 25
Spaghetti alle vongole naturali in bianco ? 20
Bucatini all’amatriciana di ricciola con ricotta salata ? 22

Secondi

Capesante dorate al burro di Cacao Fois Gras e riduzione di mango ? 25
Astice Blu del Mediterraneo alla Catalana ? 38
Scottata di orata con verdurine saltate, olive Taggiasche capperi Lacrimella e finocchietto selvatico ? 22

I classici

Chateaubriand di tonno della casa con cipolle rosse caramellate al Cannonau ? 25
Frittura di calamari, gamberi, mazzancolle alla farina di nocciole e carciofi violetti di Francia ? 25
Scaloppa di branzino dorata con carciofi violetti di Francia scottati e pesto di pistacchi ? 25

Dolci della casa

Piramide di panna montata, meringhe, gelato alla crema e frutti di bosco ? 10
Zuppetta di cachi e rum cioccolato, castagne e pan briosche alle castagne ? 10
Sfoglia all’ananas con gelato alla vaniglia del Madagascar ? 10
Torta alla mousse di albicocche ? 10
Streusel alla nocciola, gelato al frutto della passione cioccolato
Bianco al wasabi, lamponi freschi
Seadas ? 8
Frutti di bosco a piacere ? 6/con liquore aggiunto ? 8

Gelati della casa

Gelato alla crema ? 6
Gelato al frutto della Passione ? 8
Gelato al pistacchio Gin & Pepe ? 8
Gelato al sesamo bianco ? 8
Sorbetto al finocchietto selvatico di Sant’Antioco ? 6
Sorbetto al limone di Sorrento ? 6

Abbinamento Vini
Optiamo, come di consueto, per il servizio al calice.

Aperitivo

Riesling Montiggl Altro Adige 2017 ? St. Michael Eppan

La patron Donatella Ripa ci serve l’amuse bouche

Amouse bouche: ostrica Fine de Claire, sorbetto al ribes?

Pane

Tipologie di pane: fatto in casa, varia quotidianamente. Nell?immagine: panini bianchi, alle olive e al pomodoro, focaccia croccante.

Piattooo!

Tartare di gamberi rossi, gazpacho di pomodorini datterini gialli

Tartare di scampi, foie gras e maionese fatta con le loro uova

VG assaggia l’etichetta successiva

Schulthauser 2016 Pinot bianco ? St Michael Eppan

Fregola al nero di seppia fatta in casa, filang? di calamari crudi e scorzette di Lime

Insalatina di pesce tiepida con calamari nostrani e gamberi rosa, accompagnata dalla salsa storica?del ristorante

Ma?a Docg ? Sidd?ra

Baccal? candito su crema di cavolfiore alla vaniglia del Madagascar, cipolla rossa in agrodolce ai chiodi di garofano e cavolfiori in agrodolce alla vaniglia

Cestino di pasta fillo fonduta di Parmigiano Reggiano, uovo barzotto, lamelle di bottarga di muggine di Sant’Antioco e polvere della stessa

Lo chef Gino Simbula ci raggiunge al tavolo

Nudo Langhe Chardonnay 2016 ? Montalbera

Calamarata, pomodori datterini rossi e gialli, polpo cozze e fagiolini

Tortelli di branzino fatti in casa, riduzione di pomodori, estratto di basilico e spuma di burrata

Lo chef ci serve la portata successiva

Scialatielli al pesto di zucchine, vongole sgusciate e pomodori confit

Terre Bianche Cuv?e 161 Alghero Torbato 2017 ? Sella e Mosca

In arrivo il piatto forte del ristorante

Astice alla catalana con insalata di patate, cipolle rosse, fagiolini, sedano e pomodori e leggera vinaigrette

Scaloppa di branzino dorata, carciofi violetti e pesto di pistacchio al?basilico

Spatola appena scottata su patata schiacciata, limone candito e capperi Lacrimella

Lumine Moscato d?Asti Docg 2016 ? Ca? d?Gal

Zuppa di pan di Spagna al finocchietto, granita al caff? e spuma di mandorla

Semifreddo al mango, dadolata di mango ristretto al basilico

Streusel di nocciola, sorbetto al frutto della passione, ganache di cioccolato bianco a wasabi, lamponi e mentuccia

Gelato al sesamo bianco fatto in casa

Gelato al pistacchio, gin e pepe fatto in casa

Un calice in compagnia dello chef

Angialis Bianco?Isola dei Nuraghi Igt 2003 – Argiolas

Caff? e coccole finali

Caff? Illy

Tipologie di piccola pasticceria: selezione di pasticceria secca fatta in casa.

Cucina

Qualit? e non quantit?: quante volte ? stata ripetuta questa frase? Al Capriccioli di Via San Domenico per? non si tratta di vuota retorica, slogan o frasi fatte, ma di pura e semplice realt?. Prova ne ? il fatto che il men? del ristorante cambia tutti i giorni, fatto salvo quella manciata di piatti che costituiscono il nocciolo duro, il DNA del locale e dei padroni di casa. Il nome, Capriccioli come la meravigliosa spiaggia sarda nei pressi di Arzachena, dichiara di per s? che qui l?ingrediente principale ? il mare, un?eccezione piacevolissima alla cucina regionale di cui agnolotti del plin, finanziera e carrello dei bolliti sono il noto e apprezzato emblema.

Servizio e accoglienza

Quando si parla con la padrona di casa, Donatella Ripa, moglie dello chef e anima della sala, si ? colpiti dalla semplicit?, schietta e diretta, con cui racconta ?Qui non siamo in molti a lavorare, a dispetto delle grandi brigate che fanno cose eccezionali. Pochi, ma entusiasti, nonostante l’et??. Eppure noi, che al Capriccioli di Torino ci siamo stati, possiamo dire che questa piccola, eterogenea brigata ? l’eccezione che conferma la regola, perch? se ? vero che l?unione fa la forza e che essere in molti permette di fare tante cose, altrettanto lo sono lo spirito di squadra e la passione con cui ci si dedica al proprio lavoro ogni giorno.

Conclusioni

Il Capriccioli ? una piccola realt? nel grande mare della ristorazione: non ? una di quelle insegne chiacchierate, paparazzate, frequentate da VIP e celebrities? Insomma, non ? nulla di tutto questo e si guarda bene dal diventarlo! Questo perch? i patron preferiscono dedicarsi con cura alla loro clientela, che del resto li sceglie per la loro discrezione, per l?ambiente sereno e famigliare e per la cucina di Gino, golosa e autentica.

Viaggiatore Gourmet

Ristorante Capriccioli
10122 Torino
Via San Domenico, 40
Tel. (+39) 011 436 8233
Chiuso
luned?: a pranzo da marted? a gioved?
E-mail: lapiedigrotta@gmail.com
Sito internet: www.capriccioli.thefork.rest

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[10/23/2018, 21:04] Cartoline dal 808 Meeting VG @ Due Colombe al Borgo Antico ? Borgonato di Cortefranca (BS) ? Chef Stefano Cerveni

Continua il nostro racconto delle trasferte degli Amici Gourmet in Franciacorta: questa volta la nostra allegra comitiva di appassionati di enogastronomia e buona compagnia ha fatto tappa a Borgonato di Corte Franca, sul lago d?Iseo, dove tra filari di ulivi e rinomate cantine, trova dimora il ristorante Due Colombe al Borgo Antico. Lo chef e patron Stefano Cerveni e sua moglie?Sara non ci hanno fatto certo mancare la solare accoglienza a cui da anni ci hanno abituati: vuoi per la bellezza del paesaggio, vuoi per la cura della sala e degli ambienti del ristorante, vuoi per la cucina di Stefano e la dolcezza di Sara, qui ci veniamo sempre volentieri. La nostra comitiva, ben nutrita, ha fatto onore alla tavola, senza fare distinzione tra portate di carne e di pesce perch?, si sa, la mano d?oro di Cerveni riesce sempre a toccare le corde giuste per i palati di ciascuno.

Archivio storico reportage:

->?Meeting del 9 marzo 2013
->?Meeting del 5 aprile 2014
->?Meeting del 7 marzo 2015
->?Meeting del 19 marzo 2016
->?Meeting del 29 luglio 2017
->?Meeting del 20 gennaio 2018

La squadra

Lo staff di cucina

Chef e patron:?Stefano Cerveni
Sous chef e chef de partie secondi piatti:?Andrea Torri
Sous chef e chef de partie primi piatti:?Matteo Ballini
Chef de partie antipasti:?Andrea Colosio
Commis e aiuto chef de partie agli antipasti e ai primi:?Armonio Filippo
Pasticciere:?Giovanni Di Cicco

Lo staff di sala

Patron, accoglienza e gestione eventi:?Sara Magnacca
Accoglienza: Gabriele Cicolari
Ma?tre e sommelier:?Gianluca Goatelli
Chef de rang:?Maria Rosa Esposito,?Gloria Bosio

Il tavolo Amici Gourmet

Il nostro men? personalizzato

Abbinamento Vini
Nei meeting utilizziamo i vini messi a disposizione dai nostri Partner.

Lo chef ci accoglie

Aperitivo

Franciacorta Sat?n Vintage Collection 2010 – Ca’ del Bosco

Brindisi di benvenuto

VG e Stefano presentano il primo stuzzichino

Bon-Bon di salmone, riso basmati, formaggino bio Inalpi, soia dolce su Snack Leg?

Piattino?Diva SuMisura?personalizzato per Viaggiatore Gourmet da?Royale.

Lumache anni ’80? ?reloaded?

Gazpacho di pomodorino e anguria, olio al basilico e raschera Dop?Inalpi

Lo chef ci presenta la degustazione che ha preparato per noi

Pane

Tipologie di pane:?girella al burro alpino piemontese Inalpi, baguette di farina integrale, focaccia lievito madre al rosmarino, schiacciatine al pomodoro e origano. In accompagnamento burro alpino piemontese Inalpi mantecato alla vaniglia.

Franciacorta Brut Vintage Collection 2012 Magnum – Ca’ del Bosco

Piattooo!

Battuta di scampi liguri, cr?me fra?che, bottarga di muggine, olio all?arancia

Stefano ci mostra il tonno rosso usato per la prossima portata

Sreet-Extasy: bruschetta di pane alle olive, tonno rosso, foie gras ghiacciato, caviale tradition Calvisius

Piatto?Diva SuMisura?personalizzato per Viaggiatore Gourmet da?Royale.

Franciacorta Dosage Z?ro Vintage Collection 2012 Magnum – Ca’ del Bosco

Viaggio in Laguna ? Baccal? mantecato, veli di seppia, cipolle in saor, caviale?Calvisius, polenta croccante e clorofilla di erbe

?Uovo? di fassona alla coque, salsa d?ostriche di Bretagna, cetriolo e foglia d?ostrica

Tagliolini, zabaione ai ricci di mare, pecorino romano, alga nori

Langhe Bianco 2016 Bric Amel – Marchesi di Barolo

Prossima portata presentata in sala dallo chef in pentola d’oro Agnelli

Qui con la sua brigata

Live in full effect

Ultimo ritocco e il piatto ? pronto

La presentazione del piatto

Carnaroli, clorofilla di spinaci, fonduta di Bra tenero Dop Inalpi, lamelle di funghi porcini

Bis! Bis!

Prossima portata completata al tavolo dallo chef

Croccante di triglia, fiori di zucca, fumetto al lemongrass

Ruch? di Castagnole Monferrato 2013 Laccento Magnum – Montalbera

Astice blu, melanzana alla griglia, cocco e curry

Pluma di maiale nero emiliano alla plancia, salsa di pomodoro bruciato leggermente piccante, mela verde, germogli di crescione

Piccione, patate, capperi e caff? ?ricordo d?infanzia?

Sorbetto al melone e zenzero, brunoise di frutta di stagione

Champagne Rare vintage 1988 – Veuve Clicquot Ponsardin

Brindisi speciale per il compleanno di una nostra giovane e affezionata associata

Arriva anche lo chef con la candelina sul dessert

Qui con VG

Qui con VG

La crostatina di risotto alla milanese

Caff? e coccole finali al bar

Caff? arabica 100% Panama torrefazione Trismoka.

Tipologie della piccola pasticceria: macaron al pistacchio e zafferano, gelatine al lampone, bign? tartaruga con crema chantilly, bocconcini al gianduia.

Chiudiamo con il Vermouth Lacerba

Un grande GRAZIE a tutti!

Per la prossima tappa aspettiamo anche te!

Consulta il calendario eventi qui e iscriviti!

Viaggiatore Gourmet – Viaggiare, conoscere, esserci!

Partner della 808esima edizione Meeting di Altissimo Ceto

Ristorante Due Colombe al Borgo Antico
25046 Borgonato di Cortefranca (BS)
Via Foresti, 13
Tel. +39 030 9828227
Chiuso il luned? e domenica a cena
E-mail:?stefano@duecolombe.com
Sito internet:?www.duecolombe.com

I prossimi meeting di Altissimo Ceto:

www.altissimoceto.it/meeting-eventi/

Essere un nostro associato significa ricevere inviti personali per oltre 100 eventi (annuali) imperdibili che organizziamo per i nostri soci, un ricco calendario di eventi settimanali (aperitivi, pranzi, cene, serate mixology, degustazioni di grandi vini e di cibi rari e preziosi) privati ed esclusivi (Roadshow of Excellence Tour), tappe ufficiali che in Italia ogni anno vengono ospitate dalla migliore selezione di tutti gli 9 tre stelle, dei 41 due stelle e da una buona parte dei 306 ristoranti stellati Michelin, oltre che da una attenta selezione di Hotel 5 ***** stelle, SPA resort e relais selezionati tra i pi? prestigiosi e rappresentativi.

Breaking News – Eventi Enogastronomici esclusivi. (Media Partner) Sponsored By Amici Gourmet Network esclusivo di appassionati Gourmet.

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[10/22/2018, 08:02] Hotel Regency con Ristorante Relais Le Jardin ? Firenze ? GM Claudia Gallo, Chef Sandro Baldini

La distanza da casa, anche per i viaggiatori pi? incalliti, porta sempre un po? di nostalgia. Alla luce di questa evidenza, ben conscio di non poterla annullare, la propriet? si ? adoperata perch? tutto all?interno dell’Hotel Regency, dall?ambiente curato allo staff cortese e professionale, potesse lenire la nostalgia di casa, trasmettendo agli ospiti la sensazione di non essere appunto, clienti di un hotel, ma amici di vecchia data attesi da tempo. Il clima famigliare non compromette per? la qualit? dei servizi, che resta di altissimo livello, al contrario, contribuisce a rendere l?esperienza complessiva ancora pi? piacevole. La colazione e i pasti principali si svolgono negli spazi del Relais Le Jardin, che nel corso della giornata si trasforma da luminosa sala colazioni a elegante e intimo ristorante di lusso. In carta le creazioni dello chef Sandro Baldini.

Il borsino delle guide cartacee 2018
Michelin assegna quattro casette all’hotel?
Espresso non segnala il ristorante
Gambero Rosso non segnala il ristorante

Lo staff dell?hotel

Hotel Manager: Claudia Gallo; Front Office Manager & Concierge Clefs D’Or: Fabio Menta; Sales & Marketing Manager: Arianna Cirigliano; Executive Chef Ristorante Relais Le Jardin: Sandro Baldini; Restaurant Manager: Paolo Mercurio; Prima Governante: Donatella Lastrucci

L’hotel

L’accoglienza

La Lounge

Un drink con la direzione e lo chef Sandro Baldini

La scala ai piani

Le camere

Sono 32 le camere e suite ospitate in questa bella villa fiorentina datata 1866.? Le sue mura, che hanno assistito alla fine del Granducato di Toscana e alla nascita del Regno d?Italia, oggi ospitano visitatori internazionali che, in visita nella citt? del Rinascimento, scelgono di sostare al loro interno attratti dal fascino della sua storia, la raffinatezza dei suoi arredi e la cura dei servizi offerti.

Le tariffe delle camere vanno da ? 235,00 a ? 454,00 per le camere (Superior e Deluxe); da ? 341,00 a ? 562,00 per la Junior Suite e da ? 361,00 a ? 690 per le Suite (Garden, Terrace e Prestige).

Classic Double Room

Superior Double Room

Family Room

Junior Suite

Prestige Suite

Terrace Suite

La camera da letto

Il salotto

La sala da bagno

La Garden suite

La suite di VG

Il salotto

Il benvenuto dell’hotel

Il minibar

La sala da bagno

Le amenities

Le bici a disposizione degli ospiti

Aperitivo all’aperto a Il Salotto Lounge Bar

Il servizio

Tipologie di stuzzichini: baccal? mantecato al tartufo nero su padella; scampo crudo con passion fruit; blinis caviale, panna acida ed erba cipollina; olive di Cerignola, chips e mandorle salate preparate in casa.

Cocktail: Gin Fizz e Negroni

Relais Les Jardin

Ingresso

Sala e mise en place

Menu

Riportiamo, come sempre, il menu degustazione e quello alla carta.

Menu degustazione toscano ? 65

Terrina di cinghiale con misticanza selvatica in vinaigrette al tartufo e chips di pane alle castagne
Gnudi di ricotta di pecora e cavolo nero su passato di zucca gialla
Bistecca della Macelleria Tozzetti con contorni di stagione
Selezione di Pecorini Bio dell?Azienda Agricola ?Giovanni Porcu? con mostarda di pomodori verdi e miele di bosco
Cantucci di Prato con Vinsanto

La carta

Antipasti

Capesante rosolate su porri stufati con piccolo bouquet con dressing al tartufo ? 22
Galantina tiepida di coniglio in porchetta cotto a bassa temperatura su insalata di spinaci baby con uvetta e pinoli ? 20
Composizione di erbe selvatiche e fiori eduli con formaggio vaccino erborinato del Mugello, semi di melograno e aceto balsamico 25 anni ? 20

Primi

Risotto con ricciola affumicata in casa, funghi finferli ed erba cipollina ? 24
Tagliatelle leggermente piccanti in sugo di faraona e cavolfiore rosolato ? 22
Pici con cavolo nero e briciole di pane su passato di fagioli zolfini all?uccelletto ? 20

Secondi

Trancio di storione in crosta di nocciole con verze stufate e patate La Ratte e salsa
bianca allo scalogno ? 30
Medaglioni di capriolo in salsa ai lamponi con passato di topinambur e funghi porcini spadellati ? 30
Cartoccio di carta fata con tofu affumicato, funghi e piccole verdure di stagione saltate in padella ? 26

Speciali di pesce

Caviale Royal Select servito con blinis e panna acida10 g ? 30
Bouillabaisse di scorfano, astice, polpo verace e frutti di mare ? 90
Tempura di gamberi rossi di Mazara del Vallo ed ostriche con cr?me fra?che al caviale ? 45
Sogliola selvatica al forno o alla mugnaia con fagiolini e patate viola1kg ? 70
Spaghetti ai ricci di mare ? 25

Speciali di carne

Scaloppa di foie gras de canard, pan brioche e mosto cotto n.1 ? 15 / n.2 ? 25 / n.3 ? 35
Bistecca alla fiorentina dalla Macelleria Tozzetti di Mercatale in Val di Pesa ? 7/hg
Bistecca di manzo finlandese Freygaard frollata min 60 GG ?10/hg
Tartare di bisonte canadese con capperi, limone ed erba cipollina ? 30

Dessert

Sfera di cioccolato fondente con mousse al cioccolato bianco e yogurt con rag? di ciliegie al Porto ?15
Creme br?l? ai fiori di rosmarino con rag? di fragole fresche ? 15
Passato ghiacciato di mela verde con gelato alla crema ??15
Bavarese ai frutti di bosco con sorbetto di ricotta e champagne e streussel al cacao amaro ? 15

Abbinamento Vini
Optiamo, come di consueto, per il servizio al calice.

Aperitivo

Metodo Classico Blanc de Blancs Pas Dos? ? Montellori

Pane

Tipologie?di pane: fatto in casa, croccantelle e selezione di grissini prodotti da panifici locali. Servito con burro dei pascoli di montagna dell’Alto Adige.

Piattooo!

Tartare di gambero rosso di Mazara del Vallo

Tartare di bisonte

Polpo alla griglia con giardiniera di verdure e maionese fatta in casa?

Scaloppa di foie gras spadellata su crema di barbabietola rossa al tartufo

Filetti di triglia in tempura su passato di piselli e menta con cress all’aceto e ai lamponi Montellori?

Pinot Grigio 2015 ? Livio Felluga

Spaghetti cacio e pepe, fiori di zucca, basilico e buccia di limone

Risotto all’astice blu con pomodorini e basilico?

Chardonnay Collezione Toscana Igt 2016? Castello di Monsanto

Sogliola selvatica alla mugnaia con funghi finferli all’erba cipollina?e patate Ratte arrosto Monsanto

Le Serre Nuove dell?Ornellaia Bolgheri Doc 2015 ? Ornellaia

Gli ingredienti della portata successiva

Variazione di filetto Macelleria Tozzetti/Finlandese con verdurine saltate

Vini in abbinamento al dessert

Dindarello 2017 ? Maculan

Cuv?e Prestige Franciacorta Docg ? Ca? del Bosco

Bavarese ai frutti di bosco con sorbetto di ricotta e champagne, streusel di cacao amaro

Semifreddo al limone e olio extravergine d’oliva con croccante di mandorle e fragole del Trentino Maculan?

Gin Tonic rivisitati con ghiaccio pil?, Bombay gin, succo di lime, 5 gocce di angostura e 1 foglia di menta

Caff? e coccole finali

Caff? Julius Meinl

Tipologie di piccola pasticceria: macarons al cioccolato.

La couverture

Colazione in camera

La scelta di VG

La sala colazioni

Il buffet

Servizio al tavolo, nel dehors

Selezione di t?

Cucina

Pranzi di Pasqua e Natale, ricorrenze importanti, ma anche esperienze estemporanee che ci si vuole regalare per trascorrere una serata diversa dal solito, scegliendo di prendersi il proprio tempo e fare delle ore dedicate al pasto un momento di tempo di qualit?? La location del ristorante Relais Le Jardin dell’Hotel Regency di Firenze si presta ad accogliere e celebrare tutte le occasioni, che si tratti di feste canoniche o ricorrenze personali. Sandro Baldini nella sua carta privilegia i produttori locali, un network di artigiani, agricoltori e allevatori che ha saputo costruire in questi anni e che regalano al men? quella toscanit? tanto apprezzata dai frequentatori del ristorante. Ogni sabato poi via libera all?internazionalit? con un appuntamento ormai consolidato, quello con il brunch, tradizione anglosassone che nel Belpaese guadagna sempre pi? estimatori.

Servizio e accoglienza

Cortesia e professionalit? non riguardano solo il personale di sala del Relais Le Jardin, di cui ci hanno colpiti la precisione e la cura attenta e discreta, ma anche l?intero staff dell’Hotel Regency a partire proprio dal Concierge, biglietto da visita con cui ogni struttura di accoglienza si presenta al pubblico. Qui la presenza di un maestro come Fabio Menta, membro della prestigiosa associazione Clefs d?Or, garantisce un primo impatto decisamente positivo, che durante il soggiorno in hotel ? largamente confermato.

Conclusioni

A pochi passi dal centro storico di Firenze, defilato dal traffico delle attrazioni principali dalle quali dista pochi minuti a piedi, l’Hotel Regency rientra tra le meraviglie che hanno portato la citt?, Patrimonio UNESCO dal 1982, a essere definita un vero e proprio Museo a Cielo Aperto. Questo perch? la struttura stessa ? un generoso lascito della storia, una meravigliosa villa nobiliare fiorentina di met? Ottocento, che la propriet? ha voluto riportare allo sfarzo di un tempo. Indispensabile l?apporto dello chef nel corredare l?offerta della struttura di una proposta gastronomica di livello.

Viaggiatore Gourmet

Hotel Regency
50121 Firenze
Piazza Massimo D’Azeglio, 3
Tel. (+39) 055 245247

E-mail: info@regency-hotel.com
Sito internet: www.regency-hotel.com

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[10/20/2018, 07:05] Cose da fare a Genova (questo fine settimana)
Anzich? spiegare tanto, ecco che annuncia il Tg3 Liguria: ? di nuovo tempo di Genova Beer Festival, la meglio rassegna birraria della regione, ma che dico, del mondo - dove peraltro il quipresente vostro si accinge ad abbinare sigari (sul genere toscano) a birre, come da foto, nel laboratorio di domenica sera. Insomma, che aspetti, ci si vede l?, sabato sera e domenica all day long.

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[10/19/2018, 17:10] Cartoline dal 807mo Meeting VG @ Langosteria10 ? Milano ? Patron Enrico Buonocore

Crudo, marinato, al vapore, in padella, alla base di un succulento sughetto o di una croccante quanto irresistibile tempura? A La Langosteria 10 il mare ? un dogma e, in quanto tale, la sua centralit? nel men? del ristorante non ? mai messa in discussione. Un trionfo di pesci e crostacei che si arresta solo di fronte al capitolo dei dessert, dove emerge in pieno l?identit? mediterranea del Patron Enrico Buonocore, che a conclusione del pasto ama proporre sfiziosit? fresche e leggere, come la frutta ripiena di gelato. Nel men? servito agli Amici Gourmet non ? mancato l?ormai celebre king crab, un evergreen della carta del locale, dove ? presente 12 mesi all?anno in declinazioni stagionali.

Archivio storico reportage:

->?Meeting del 17 Febbraio 2016
->?Meeting del 8 Febbraio 2017
->?Meeting del 9 Agosto 2017

La squadra

Restaurant Manager e Wine Director: Alessandro Zingarello
Corporate Executive Chef e Resident Chef Langosteria: Denis Pedron
Corporate Executive Chef: Domenico Soranno

Il bancone

Il tavolo Amici Gourmet

Il nostro men? personalizzato

Abbinamento Vini
Nei meeting utilizziamo i vini messi a disposizione dai nostri Partner.

Aperitivo

Franciacorta EBB 2010 ??Mosnel

Brindisi di benvenuto

VG e Domenico presentano gli stuzzichini

Snack Leg?, taccole al lime, salmone Sockeye e salsa allo yogurt

Crostino, burro alpino piemontese Inalpi e acciughe del Cantabrico

Pane

Franciacorta Sat?n 2012 ??Mosnel

Piattooo!

Amuse bouche: capasanta, pesto di mandorle e bottarga

Domenico rifinisce la prossima portata

Tartare di gamberi rossi con centrifuga JYC

Franciacorta Paros? Pas dos? ros? 2009 ??Mosnel

Sogliola in tempura, carciofi alla menta e maionese al lime

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Totanetti nostrani, carciofi e pastinaca

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King crab al vapore, olio e limone

Bric Amel Langhe Bianco 2016 – Marchesi di Barolo

Il momento della Pentola d’oro Agnelli

VG e Domenico presentano al tavolo il piatto

Paccheri con datterino giallo, basilico e triglie

Bis al tavolo

Barbera d’Alba 2014 Peiragal Magnum – Marchesi di Barolo

Sorbetto al limone e liquirizia

Tortino al cioccolato, cuore di confettura di rose e salsa alla camomilla

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[10/14/2018, 14:30] The Rise of The Italian Wine Specialist in America
An O-N-D Pep Talk

For the past four months I've felt like the mother of all road warriors, in service of Italian wine. I really thought I was finished. I really did. But the wine gods back home in Italy have their ideas. And I had my marching orders. So it was, one more time, around and around America, with sword and shield.

In the wine trade, October, November and December (O-N-D- for short) has been considered the busy time of the year. I've put in 37 O-N-D?s. I?m done with that, my O-N-D having been supplanted by a J-J-A-S (June, July, August and September) with a short October coda thrown in for good measure. Along the way, I experienced something that is very encouraging for the Italian wine trade ? and that is the rise of the Italian wine specialist in America.


From California to Texas, from Georgia to Oregon, and all points in between, the Italian wine specialist is a relatively new phenomenon in furthering the understanding (and sales) of Italian wine. Grown out of the enormous wave of consolidation the wholesale trade has undergone in the last 30 years, it has become a necessity. The average salesperson, be it in a large, a medium, or even a boutique sized distribution company, has more to present and sell (and follow-up on) than we had when I first started. Along with that, the climate for buying has changed. With more choices from fewer sources, and with a tighter budget, the trade has become more constricted in its buying habits. Long gone are the days when a team would go into a market and ?blitz? and come back at the end of a day with handfuls of orders. Nowadays there are a lot of ?let?s talk about it next week, or next month.? Rarely does a buyer pull a trigger right on the spot.

The Italian specialist has grown slowly, but steadily. When I first started, I was considered an Italian specialist. But I presented wine from everywhere. And I preferred having that option. Now, when I talk to a wine buyer about Barolo or Brunello, Prosecco or Etna Rosso, I have a world-wide context in which to put Italian wine. I can talk as easily about the Right Bank wines of Bordeaux as I can the Sangiovese of Panzano. If someone needs to know the difference in Nebbiolo from Monvigliero vs. La Morra, I can easily talk about that. And if needed, talk about the differences between les Vaucrains and Le Musigny. Not a problem. And equally not a problem enjoying wines from all of those places. So, while my focus has been on Italian wine, my heart is with wine.

I think it is important for the emerging Italian wine specialists to understand those differences. Previously, Italian wine was sold with hat-in-hand and with a limping gate of apology. And there was the price. Italian wine was always the low man on the totem pole. We had to dance and sing and crank the hurdy-gurdy and train the monkey. And have the lowest price. All the while, the farmers in Italy were breaking their backs, getting the best Nebbiolo, the best Glera, the best Sangiovese, and on, from the land. Meanwhile, our French cousins learned early on that while all the good practices in the vineyards and in the cellars were of paramount importance, it was also critical that the world understood where the best wine came from. Terroir ? the magic bullet. Brilliant.

I make no bones about my respect and love for my French cousins. We share the same goal. We are not on opposing armies. They are my teachers, my friends and my cousins. And Italy has evolved in the way they share their message of wine to the world, more closely to that of the French, which has been very successful for them.

Before there were Italian wine specialists, there were French wine experts. They dazzled the world with their knowledge and pressed forward the cause of France and wine to the far corners of the world. One can drink the best French wines in clubs in Lagos, something unheard of 50 years ago. And likewise, one can experience the best Italy has to offer in places like St. Louis. We?re all covering the world these days. There are no backwater places. Anywhere is possible. And the Italian wine specialists in America understand that. Tyler, Texas on a Saturday night, wine from Rufina? Lambrusco di Sorbara? It is happening, it happened. It is all possible. We are spreading our wings like guardian angels, guardian angels of wine.

But how does one get to become an Italian wine specialist? Does one need training? Certification? Some kind of medallion or pin to signify one?s level of expertise? Well, in America the wine game is like so many other games. You can go in for training, for education, for certification in any number of ways. And if you?re a young person, those pathways are more likely to emerge than they did a generation or two ago.

While I?d never discourage anyone in their continuing education with regards to wine, I will also encourage anyone who cares to read these words that the road to mastery can also take many untrod paths. Trial and error can be slow. And humbling. Let?s just call it like it is ? it can and is often a humiliating way to go. I experienced it this week. Traveled thousands of miles, through airports, and auto rental counters, through tollways and unfamiliar urban areas. In gale force weather, with rain slapping the windshield so hard I could barely see in front of me 10 feet ahead. And to arrive to a place, in some rural outpost, to step into a wine shop and to have X wine buyer tell me ?No, I don?t need another _____, I have too many already and I don?t have enough business. You wasted a trip.? Yes, I still hear that to this day. I?ve spent 40 years honing my love for Italian wine, only to be told by another faceless, nameless buyer that they could give a shit. Even if you have the letters after your name and the biggest, shiniest pin on your lapel. That?s the way it goes.

The Italian wine specialist really only needs a few things. They are:

? An indomitable spirit that will never be squashed by the "nattering nabobs of negativism."

? An invisible cord back to the motherland, the source, the divine connect to wine in a place where wine was nurtured at an early age.

? A willingness to battle for years ? a warrior ? a happy one, but a warrior still.

? An unquenchable thirst for more knowledge, more accuracy, more desire to pronounce and spell correctly. Professional presentation skills these days are more needed than ever.

? A desire to help even the most ignorant, egotistical, narcissistic wine buyer. If you don?t think they exist, just look at 100 or so Italian wine lists across America. The level of vain, self-absorbed arrogance can only be truly realized by perusing the lists and then encountering their creators (or I am sure they would consider themselves to be ?The Creator?).

? The faith to know that this is not something you can fix in an O-N-D or even in five years. This is a lifetime project.

? That back home in Italy, the cosmic energy knows you ? they know you are their emissary. You are on a mission from the wine gods. They will not abandon you.

? And when the grapes are brought in, year after year, you are part of something that has helped to make the world a better place.

Yes, you will be challenged. And yes, your humility and integrity will be tested at every possible step. There will always be someone out there who is jealous of you and your lot in life. Don?t look down, and don?t look back. The wine gods have your back. I know this. For every bad wine list out there, there are 100 farmers trying to grow better grapes, 100 winemakers trying to make a better wine and 100 importers trying to bring in better wines. You are not alone. It has taken two, maybe three generations to get to this point. You can see the ocean. You can see the mountains. You can see the stars. This did not happen overnight. Enjoy the view. And make sure your quiver is full. For on Monday morning, the battle begins anew.








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[10/07/2018, 15:05] The Unbearable Lightness of Being? Fiano di Avellino
From the Native & Indigenous Italian Grapes Series

Vesuvius in Eruption by Joseph Mallord William Turner
In flyover country USA in the 1980?s, finding decent white wine from Italy was a gamble. As I?ve written countless times on this blog, the Italians were digging out from a devasting world war, and technology was creeping forward. There were more important things than making white wine palatable for Americans. I remember a Florentine trattoria owner once told me, ?Americans, what do they know?? Along with that there was this affection for the older style of white wine ? more robust, with all manner of flavors and sensations ? from spritzy to roughly textured, from oxidized to ?marsalato.? The older folks (typically, men) loved them and saw no reason to change to cleaner and leaner. Those wines would fit in well today in wine bars below 14th Street and in places like Williamsburg.

But a trip to Fort Worth, Texas changed all that for me.


I?d heard about this Italian chef who had a wine collection in his restaurant near the historic old Chisholm trail in a strip mall. It was a little out of the way. In fact, when I first drove up, I had this sinking feeling in my stomach that, once again, I?d come so far for so little (I still get that sensation to this day in some accounts). Anyway, I was told the chef, Carlo, usually prepared a lunch for sales reps, and everyone brought their samples and dove in. It was an all afternoon affair.

Carlo was, and still is, a sweet guy. At the time he was married, and his wife watched over the place, making sure he didn?t drink up all the profits. When their relationship soured, I was told she reported all of us Italian and Italian-American reps to the FBI, claiming we belonged to the Mafia. Nothing came of it, but it brought us laughing to tears, years later, when we recounted those odd days. Descendants from bootleggers, yes! But organized in any way, no way! We were young and just wanted to sell wine to our friends. And along the way, try out some new stuff.

That was where Carlo came in. These (mainly) liquor companies would buy the odd Italian wine and get sideways with their inventories and would come to Carlo and make him a deal he couldn?t refuse. There was this especially distressed bit of wine from Campania, from Mastroberardino. Some of it was the 1971 Fiano di Avellino. And in 1984, a 13-year-old white wine from Italy wasn?t exactly rolling out of the distribs warehouses. So, Carlo bought it all for $2 or $3 a bottle. Along with that he got everything Mastroberardino had, from their Greco di Tufo to their Taurasi (1968, anyone?) for less than a song. And he put them in his temperature-controlled wine vault.

Fortunately, the 1971 Fiano hadn?t suffered. The wine wasn?t dark and brooding, nor was it heavy and maderized. It took on this golden hue, honey-like, which was very typical of Fiano. And it was a revelation.

I?ve most likely said it a time or two on this blog that my tastes in Italian white wine from Campania gravitate more towards Greco. I like the texture of the Greco, the brusque way it splashes onto my palate and gives me a ride. But I?ll not pooh-pooh Fiano, when there is a good example of one in front of me. And that day, it was like I?d been shown the best possible example of Fiano di Avellino available to us in America. Maybe the world?

Along with the golden hue, it had this delicate aroma of field honey, a creaminess and a light, light butteriness. Nothing heavy. No palate pressure. Just this silky, easy-going, but very serious, sensation. Wow! I had to know more.

So, when I went to Campania a few years later, my dear friend Filippo di Belardino arranged for me to visit the Mastroberardino winery in Atripalda.

The year was 1990 ? Antonio Mastroberardino was still very much alive. He was so excited about his new project, Radici. Antonio was to me a man who was always looking to get to the most direct expression of wine from Campania. He was a radical in the truest sense of the word. And this project, which continues to this day, is imbued with that energy. More on that at the end of this post.

This day, though, in 1990, Antonio and his son Carlo hosted us. Antonio?s other son, Piero, was around, and still quite young. Today he runs the place.

There is something about the soul of a Southern Italian that many folks in the north of Italy cannot grasp. Southerners around the world are seen as these caricatures of Italian culture. But when one digs a little deeper, to the roots, one often finds great depth of intellect. Antonio Mastroberardino was such a gentleman, and his approach to Italian wine is documented heavily across the world of wine, and with no need to recast his heroic efforts on this post. But just to say that my visit with him, in even this initial visit to the winery, left me with the impression that a great revolution in winemaking in Southern Italy was underway. It would be years before the volcanic wines of Vesuvius and Etna would find their way into the hearts of American wine lovers. For folks like Chef Carlo, back in Ft. Worth, Texas, he?d still have time to fill his cellar with the ultimate close outs that Italian wines would often become in the early days. But at ground zero, in Atripalda, make no mistake about it ? Antonio was leading a revolution and Taurasi, and even more passionately, Fiano di Avellino, were the banners he was raising as he made his way forward, storming the castle of convention.

Fiano, for me, is a mobius strip, for it offers me a window into the past, while looping me back to the future. It is undeniably one of the great white wines of the world. And as anyone who has studied wine history knows, the area that produced such a wine, 2500 years ago, was the center of the wine world, in much the same way the Bordeaux became in its heyday. Things happened and they happened in a historic way, in Campania. And Antonio Mastroberardino saw that invisible thread from the past to the future and elucidated it most intelligently and with a gentle ferocity. His son, Piero, when he talks, has that same wrinkle between his eyes above the bridge of his nose, that his father Antonio had when he spoke of things that stirred him deeply. The son understood the father and is working to carry on and forward to the next chapter.

Photo courtesy of Mastroberardino winery
In April while at Vinitaly, Ian D?Agata sent me a note: ?Meet me at the Mastroberardino stand, they are previewing a new and exciting project centered around Fiano di Avellino.? When the master calls, one must follow. And so, I met Ian and his entourage at the Mastroberardino stand. Piero was there, showing the 2015 Stilema Fiano di Avellino.

This was one of the ?full-circle? moments that can be a bit tricky within the confines of the time-space continuum. For I felt like I was traveling back and forward in time in the same moment. In reality I was here and it was now, as it always is, isn?t it? But wine takes one places, and this new project took me back to Fort Worth Texas, and my first time.

How much it says about a wine that even the last time one has it, it?s as if it were the first time? Must be love. And there is much to love about Fiano di Avellino.














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[09/30/2018, 21:06] Wail Watching in the City of the Angels
Another week, this time in my native place. As a native Angeleno (and Californiano), the circumstance of my birth was preceded by the dreams and desires of my grandparents. It was the American Dream they were seeking, their El Dorado. I just happened to come along when I did.

Because of those fortuitous strokes I witnessed the procession of Italian-American life on a stage where there were limitless horizons, no boundaries, no walls. America was a place where anyone could dream big.


In the vineyards of California, the Italian Americans did dream big. The Sebastianis, the Mondavis and the Gallos, among countless others, saw in America a chance to fulfill the pent-up desires that their ancestors had been holding in, some for countless generations.

Along with that there were the other trades, the leatherworkers, the designers, artists, actors, musicians and restaurateurs. The West Coast, especially California, in the last 50 or so years, sparked a revolution in the way we eat (and are fed) by the chefs and the restaurant operators. And along with that the evolution of the beverage programs, e.g. the wine list, has grown, as has the expectations of the restaurant goers.


I?m in a fashionable and bustling spot in Venice, California, sitting at a community table. Nearby a young woman calls me over, sees that I?m surrounded by copious amounts of wine. ?You think the wine list here is something? There?s one nearby that is even better!? What used to be coy talk around a bar now has become wine speak. In less than two generations.

And the wine list at the place I was at was pretty impressive. Yeah, it was one of those cool kid lists. But I got my Erbaluce on. As well as enjoying my prolonged flirtation with Lambrusco di Sorbara. I wasn?t complaining.


Not like the Italian in Beverly Hills, earlier in the day. To hear him talk, one would have thought we were in some third-world land that had just been hit by a tsunami. He was all doom and gloom. ?Nobody will pay $60 for a bottle of Prosecco, no matter how good it is.? That was his first volley, interspersed by the roaring of magnificent Italian automobiles out in front of his fashionable al fresco spot. We could barely hear each other over the endless parade of Lamborghini Huracans and Aventadors, and Ferrari GTC4Lussos and 812 Superfasts. ?I cannot pay more than $8, my clientele won?t pay,? he whimpered. Who was he kidding? Within the space of 5 minutes, close to a million dollars? worth of Italian automobile inventory bellowed past us, shaking our table and almost spilling the way-too-precious Italian bollicine perched upon it.

Clearly, this Italian lost his dream. ?The supplier just increased the price of Pinot Grigio from $4.25 to $4.95. I have to raise my price from $11 to $12 a glass!? I made a mental note to never order fish at this restaurant, to avert a possible case of food poisoning. Was this guy out of his mind? We wrestled with prices likes that 30 years ago, in the ?90?s, not in 2018. Not in the canyon of the multi-million-dollar endless Italian car pageant! Who was he kidding?

Later on, I stepped into one of those trendy Italian food emporiums that bespeckle the more affluent neighborhoods in America. Everyone is there ? from the famous to the up-and-coming. And wine too - from the best producers in Calabria and Sicily, not just Piedmont. Artisan micro-producers from volcanic vineyards around Lazio, not just Tuscany. A history (and sociology) lesson about Italian wine in the 21st century. Something I never thought I?d see in my tribal lands.


And then came the coup de gr?ce. A young Italian, not even born when I left my homeland, sees me, keeps me waiting while he takes his coffee. Patiently I wait. And pray that I won?t go postal. When he finally returns from his extended break, he proceeds to tell me this place has very little prospects for another product. ?We are looking for partnerships ? we want wineries to be part of our family.? I?m trying to read between the lines. This is a company that is having partnership problems, with one partner implicated in a rather large sex scandal, a poster child for the #MeToo movement. And some low-level grocery clerk is trying to hit me up for a slotting fee? I couldn?t get out of that place fast enough, it was a Titanic in search of its iceberg. And the young Italian grocery clerk? Did he not know how lucky he was to be living in this land? And he, without a scintilla of a dream? Perhaps we should review more carefully who comes into this country ? see if they too, have a dream?

We don?t need anyone?s dead nightmares. America already has a plate full of shattered dreams. But I resolutely believe this is one of the last outposts of earth where dreaming, and dreaming big, is still possible. I see it in my friends who come here from Italy, and from Asia, from war-torn Middle East and African countries. But Italians with self-imposed walls ? they should go back to Italy, find their mother or father, live at home and wait out their pensions. America is no place for people who sleep but can?t dream.


There ? I?ve said it. I think I know how the indigenous souls felt when the conquistadores landed on the shores of California and proceeded to destroy thousand of years of their harmony with nature and all things living. And while a wine list is nothing in the scope of things larger (such as geologic time or the choosing of a Supreme Court Justice) even in the macro-environment of the restaurant industry, shouldn?t we be the best ambassadors we can all be for the products made back home by the artisans in Italy? I believe so. I just wish some of my late-comer Italian brothers shared those beliefs and convictions. We fought so hard to get to this point ? it?s unacceptable to give it up so easily, just like that. Not with a bang ? but a whimper.







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[09/23/2018, 15:50] Things I?ve learned about wine and life on the road in America
Taking a break from my latest series on native & indigenous Italian grapes.

? They've all come to look for America ?
What can be a finer fast-track to peek into the present state of the wine trade than going door-to-door, store-to-store and restaurant-to-restaurant, talking to wine buyers? During the last 100 days, I?ve traveled around America - to New York, San Francisco, St. Louis, San Antonio, Atlanta, Portland, Kansas City, Seattle, Austin, Chicago, Denver, Washington DC, Dallas, and into the urban jungles and suburban communities in states like Connecticut, Northern California (Silicon Valley), New Jersey, Maryland, Virginia, Colorado and Texas. These are a few of the things I?ve learned. Call it a refresher course on the state of the wine trade in America.


Scores - It?s a toss-up. Buyers will look at a good score (90+) but unless it is a 95+ and priced affordably within its competitive set, there isn?t a lot of energy beyond that to motivate or encourage a sale. Short and not-so-sweet.

Awards ? There used to be a time when a gold medal was a big deal. That ship has sailed. Even a Double-Gold, Best of Show, or President?s Cup merits not even a meh. What I see is this: The older buyers have seen it all and they tell me that there are too many competitions awarding medals to wines. Having been been through enough economic cycles, they don?t think a gold medal is a magic bullet in an economically unsettled time (which is what they tell me they are in). Unless there is a shelf talker on the rack, the consumer rarely comes in on their own with a list of must-have wines from a contest. A younger buyer is totally nonplussed by this effort to influence their decision. And the new generation of wine store merchants who have come from other cultures (India, Korea, etc.) are more interested in getting their store to be profitable than to think about something that, to them, is peripheral to the main objective of getting people in the store and selling merchandise on a regular basis. The thrill is gone.

Price ? Seems to be one of the biggest factors. It?s the economy, stupid. The wine trade has often been a race to the bottom, and these days, there is a significant concern for revenue and profit. Even in affluent communities like Fairfield County, Connecticut, San Mateo and Santa Clara counties in California (Silicon Valley), Fairfax County, Virginia (near DC), Cook County, Illinois, and so on, there is some degree of angst in regards to the media (or White House) promoted idea of robust health in the American economy. Inotherwords, there is still a high anxiety over a buying decision. They?re still waiting for the ?economic miracle? to appear on their doorstep. As well, inventories on the floor are looking leaner. And even though a BMW SUV or a Tesla pulls up to these stores on a regular basis, and the clientele are wealthier than the average American, the buyers are rarely in the same economic stratum. There is a lot of trepidation. If I could use one word it would be: Fear.

Branding ? there is plenty of anecdotal information about the ?end of the brand? in the wine trade. Millennials are ?brand averse.? Well, the influencers, the ?30 under 30? crowd might be. But from what I?ve witnessed, the idea of a rip-roaring brand that sells itself is a dream that is alive and well in the hopes and wishes of the front-line retailers in America. Look at ros? wine, canned wine, Bourbon, Tequila, hell, look at Tito?s Vodka. People want brand names, don?t kid yourself. They want something to be recognized. Not everyone is a trailblazer. This was probably one of the most mind-blowing realities I encountered everywhere, even in New York City. And Portland, Oregon! Yes, you read it right.

Distribution ? I?m half a year out from the jaws of wholesale distribution. What a relief, to not be there in this moment. Hey, I served my sentence in that channel. And there are scads of young folks aching to get a job in the wholesale arena. It?s safe, it?s still sexy, and it?s a paycheck (with healthcare and 401K).

The reality is, the world around the wholesale distribution channel is changing, with attitudes about buying (thank you Amazon, eBay and Uber) evolving in different steps. It?s as if one were trying to force a waltz dance to hip hop.

Another reality is that many small wine shops and restaurants are dependent (or acclimated to depend) on the waltz model of distribution. I buy wine now from traditional 3-tier supply chains, from wineries direct, from collectors and friends (sometimes we just swap stuff) and any number of ways ? not just the long-established conduits. And I?m not a young?un. So, imagine the millennial generation, or the generation coming up right behind them, and how they might imagine the future? If I were a wholesaler? well I?m not. And I?m not going to volunteer my observations or advice for free, for we all know how much weight a free opinion carries these days. It is sufficient to say the wine trade is in extreme flux with regards to how a product ultimately gets to the dinner table, and we will see as much change in the next five years as we have witnessed in the last 30.

Guru fatigue ? With a barrage of instant influence (and influencers) in the Age of Disruption, my experience has been that having certified expertise in a field has lost some of its blinding sheen out there in the universe of the door-to-door business of the wine trade. These buyers could care less if I am WSET, CSW, MS, MW or PHD. In fact, in our populist wave, it is seen as another ?us vs. them? wedge. I don?t tell anyone if I have postnominals. I don?t even tell them I?ve been blogging regularly since 2005. They don?t want an expert telling them what they should do, think or drink (or sell). What they want is a story.

[A note to young people looking to increase their ?cred? in the wine trade. With the recent minting of 24 new master sommeliers and 10 new masters of wine, you might consider distinguishing yourself in another way. If I were 30, I?d head to Navaho country and find a Spider Grandmother to teach me how to tell a story.]

Look, all the folks who achieved certified mastery did it because they were really, really good at it. But folks like Rudi Wiest, Kermit Lynch, Neal Rosenthal and Luigi Veronelli were also very, very good at what they do (or did). There is no one-path. And today, the buyers relate to connection, to eye contact, to pictures, to stories. Weave a dream in front of them and they will give you their hearts.



The good news? People still love to drink wine. Wine offers a path to conviviality, to community, and has been, for ages, a way to a greater connection with our fellow humans. The vintner in a stained sweater, pulling wine from a barrel with a small hose, dropping the newly born precious liquid in a smudged glass, standing in a puddle in an arctic cold cave, and offering it to you. Sounds like hell, but it?s a doorway into Paradise. I still love it, and I admire all the folks in all their different channels, propelling the magic liquid ever so slowly, from the barrels to the dining room tables of America. That?s my ongoing dream. And it?s a good one.








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[09/16/2018, 15:22] The Old Fool's Guide to Erbaluce
Inside my office there is a closet, a ramshackle affair, with whatever I haven?t yet figured out how to deal with. On the middle shelf there is this bulging box of wine labels, which has become my personal Jumanji. Within these slips of paper, there are any number of memorable moments, immortalized by removing them from their earthly chamber. These labels are the closest thing to timelessness in a world in which labels are digitized, scanned and then cycled into the bin of data in ?the cloud.? But these labels talk to me, they stalk me in the present, and call to me from the past. One, notably arose to the occasion last week, when I was rummaging for Trebbiano labels in the box. It was a simple label, printed on thin paper and was Spartan in appearance. There was nothing sexy about it. But once my eyes saw it, a floodgate of memories surged forth like the ninth wave. So, I put on my flippers and rode it to a faraway shore.


Established as a DOC in 1967; became a DOCG in 2010
Erbaluce di Caluso was printed in large block letters. 11.5% alcohol. From the Cantina Sociale della Serra Piverone in Piemonte. The label had been soaked off its bottle. The wine had been drunk. And here was this simple little white label staring at me, as if to say, ?You don?t remember me?? ?Of course, I do,? I fire back. Meanwhile, I?m doing a search inside of my brain, looking for the moment when this label was pulled off the bottle, when we drank the wine, what the situation was, where I was, what I ate, who I ate it with. What happened then sent me careening down a rabbit hole of indentations far deeper than a single bottle. The year was 1982. The winery was younger than me, at the time, and I was only 30.

This happens all the time when one looks at the history of Italian wine in the last 70 years. So much has transpired in such a small space of time. And that label, piercing my consciousness with its siren call. ?How many lives are wrapped around this label?? it prods. How many dreams? How many hopes? All because of a grape with the improbable name of Erbaluce? And so it goes, for a time, as the transmission waves get clearer and faster and the call from the past unloads with its story.

[Note: If you are looking for a more linear rendering of Erbaluce, I would direct you to the likes of Ian D?Agata, Italian Wine Central, Hugh Johnson or Jancis Robinson. They won?t let you down. I?m taking a different path.]

In fact, this wasn?t my first encounter with Erbaluce. In my work life, I?d seen one while doing inventory at my first distributor job in Dallas with a company named Estrada?s. They represented Orsolani, which also flew the flag of Erbaluce from their post in Piedmont. Often though, the wine, which didn?t sell so well then, was older, maybe a little ?golder.? The long trip in unrefrigerated containers across the Atlantic, to land in Galveston and to sit in an ancient (and not air-conditioned) warehouse, only to be transferred up to Dallas, again in a truck without refrigeration, and to land, sit and sweat it out until some young fool would pick it up and try to find a home for it in North Texas.

I did. There was a chef from a town near Caluso, where the Erbaluce came from. He knew the wine and took pity on me. His clientele was not so persuadable, though. This was Dallas in the 1980?s ? they wanted something with a little more ?bling.?

Eventually I made my way to the region and chanced upon Erbaluce in its native setting, on the tables of simple osterias, served with the local food. It was a revelation. Crisp, fresh white wine, dry and touched with a delicate herbal essence, nice fruit, clean, unimposing flavors. Just part of the configuration of indigenous life in that corner of the world ? food, wine, everything.

I came back to Texas with the fervent zeal of a missionary ready to convert all the unbelievers. There were many of those moments in the America of the 1980?s. Those who were to ultimately ?discover? Erbaluce were still in toddler clothes. We?d have to wait for them to grow up and lead the way.

How difficult was it for Erbaluce di Caluso to get a toehold in America in the 1980?s? We often said, sitting around the table of our little wine office, thanks to the vin de paille from the Jura, Erbaluce wasn?t the hardest sell in our book. And look what a little darling vin de paille became.

Fast-forward to the first decade of the 2000?s. I?m in San Francisco, in an Italian restaurant and on the by the glass list there it is, Erbaluce. The person behind the bar is really excited about this wine. ?Yeah, it?s got acid, man. It?s a raw wine. I?m so stoked to have gotten a little bit of it for my disciples. Wanna try it?? How could I say no?

This is how the ninth wave turned into a little tsunami. The I started seeing it in New York, in Berkeley (at Chez Panisse, no less), in Houston. In Kansas City! Wow, Erbaluce was all grown up and walking the catwalks of America, wine bars in Wichita, hipster hangouts in Red Hook, pop-ups in Portland. It even has its own hashtag, #Erbaluce. Wow, that only took half a lifetime.

I?m glad the young pups discovered Erbaluce. I think about all those farmers and grape growers, back in Italy at the end of WWII, whose lives and land had been decimated by ?another war.? How they got up in the morning, made a caff? latte and broke fast with a hard crust of stale bread and maybe a little jam, braving the endless fog, working their way out to a moment in time where the spotlight is now shining on them. Hey, even someone likes their dessert wine now, and their sparkling wine, even their ?cru? wines. That is a righteously wonderful thing for our Italian brothers and sisters, who had the improbable task of growing Erbaluce, because it was there (and so were they). And they didn?t pull it up and plant chardonnay or pinot grigio, forsaking the legacy they were bequeathed. They stuck in there, made their wine and this new generation, thousands of miles away, felt their pulse and made it one of their staples. How freekin? wonderful for everyone? Chez Panisse, good Lord! Erbaluce, all grown up and worldly!






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[09/09/2018, 16:09] In praise of Trebbiano Abruzzese - a short personal history

Dino Illuminati, me and Daniele Spinelli,- 30 years ago
Without a doubt, the one indigenous Italian white that I have the most experience with over the years is Trebbiano Abruzzese. Because of that, I have a fondness for this wine. When I mention it in conversation I often get raised eyebrows before the verbal comments. I know what?s coming, and I brace myself. I?ve been repeatedly flogged with that whip over the years. It doesn?t hurt anymore.


My first exposure to Trebbiano d?Abruzzo was in 1980. I was running a wine bar in Dallas, and the salesperson brought in three wines from a winery in Abruzzo, Illuminati - Montepulciano d?Abruzzo (the red), Cerasuolo Montepulciano d?Abruzzo (the ros?) and Trebbiano d?Abruzzo (the white). Little did I know this wine would be the one I would look back, almost 40 years later, with so many memories, so much exposure to.

At first, I wasn?t much impressed. But it was 1980, and white wine from Italy was just beginning to enter into a new era. Often, white Italian wine was (unfashionably) yellow-orange, or if the devil of oxidation had had its way, murky brown. A few years later, as I entered into the wholesale distribution channel, the company I worked for, Arwood H. Stowe, had Illuminati in their book. The year was 1983. I remember seeing the importer one day in the office, Eugenio Spinozzi, and thinking to myself, ?looks like we?re getting into the Greek or Lebanese wine business now.? Eugenio was tanned from a summer on the beach in his hometown, San Benedetto del Tronto. I had no idea he was Italian.

Eventually we got that misperception sorted out and Eugenio and I became lifelong friends. And with many trips to San Benedetto del Tronto, where the Illuminati family also lived, we spent many nights under the stars by the beach, with a cool breeze, a plate of grilled langosto and gamberi and the inevitable procession of bottles of Trebbiano d?Abruzzo.

There was something about the wine, as it evolved in the technical side, that really hooked me. The body was light but not Frascati light. It had this nuttiness that leant itself well to marrying with the gorgeous seafood we were enjoying on the beach. And it wasn?t so full of itself that it had to be front stage and center. It was a player in the band, not the soloist. Never a diva, but always singing somewhere in the choir, making the overall experience better for those who were in the audience.

Back in Texas, as we were experiencing America?s culinary ascension into a more Mediterranean-centric lifestyle, the foods that were coming to the tables (and the grocers) were more complementary to a kind of wine like Trebbiano d'Abruzzo.

Tasting note from 1983:
1982 Illuminati Trebbiano d?Abruzzo ? light in color, with a pale straw tinge. In the nose there is salinity and lemon zest. The flavor is dry, bone dry, but the fruit along the edge is fresh and citric. Acidity is high but not throat scorching. In all, the wine is a simple but lovely quaff that goes well with grilled seafood, or a nice plate of paste with clams.

As time went on, the Illuminati family brought out any number of Trebbiano Abruzzese wines. There was Nicolino, which was a frizzante version. Think p?t-nat before p?t-nat was cool.

There was Ciafr?, which was a deep, rich (predominantly Trebbiano Abruzzese) white blend, reminiscent of a Meursault. I know, that sounds weird, a blend from Abruzzo resembling a monovarietal Chardonnay from Burgundy. But that?s how it was.

And there was Daniele, named for their venerable and most wonderful winemaker, Daniele Spinelli. It was a barrel-fermented white (again, predominantly Trebbiano Abruzzese)  that was deeply colored and amazingly rich. Orange wine cultists would kill for this wine today.

Now, all one needs to do is scan their Instagram or Delectable feed and sooner or later, the ?newly discovered? Trebbiano of Emidio Pepe or the ?unicorn? Trebbiano of Valentini show up on someone?s feed. But it wasn?t always so. I know, because I was there, one of the early donkeys carrying the (Italian) water up the hill, in hopes of advancing the popularity of wines like Trebbiano. Nobody wanted Trebbiano, nobody. Nowadays, the likes of Tiberia, Masciarelli, Cirelli and La Valentina, Trebbiano Abruzzese has secured a place in wine bars and ?cool kids? hangouts, from Williamsburg in Brooklyn to Alberta Street in Portland. I celebrate this as a ?win? after a grueling 40-year battle of getting Americans ?into? Trebbiano.

For me, it was always the simple white, the Trebbiano d? Abruzzo, that won my heart. Eventually I?d find a way to get it poured by the glass in a few places and over time, the restaurateurs and wine shops started softening. That was before the cheap tsunami of California wine started crashing upon the shores of middle America. But we sold hundreds of thousands of bottles of that wine, in land-locked Texas. We did it against all odds.

Wine writer Mike Lonsford, wrote in the Houston Chronicle on December 23, 1982 about Illuminati wines and offered this guarded recommendation:
?The Trebbiano is a modest-priced wine (around $3.99) which as I said is meant to go with food, especially creamy or cheese-filled dishes. It?s fairly well-balanced, but again, a trifle hard and acidic, as are many Italian wines.?

Actually, a bowl of pasta casalinga with seafood
(without cream or cheese) is preferable
??as are many Italian wines.? That was the Sisyphean task we had then. To convince the public, and more importantly, the gatekeepers, that Italian wine was ready for America. And in fly-over country, which always was a step or two behind the coasts. Add to that the heat of the region. In 1980, when I was opening the wine bar in the summer, we had 69 days (42 in a row) over 100?F in Dallas. Houston, Austin and San Antonio also suffered that year. In a way, it was the perfect time for a crisp, dry, chilled white wine.

But Italian white wines were still some time off before becoming more fully integrated into the mainstream of wining and dining culture in the US.

From ?livepi? - Olive ascolane,lovingly hauled from Italy
So, I went from door to door, day in and day out, bringing back pictures of Abruzzo and San Benedetto del Tronto, of the foods we ate. We even brought back frozen bags of olive ascolane to show how the food from the area went really well with the local wines. And I drank a buttload of Trebbiano.

When I see the current-gen waxing on their reddit feed about ?where has this wine been all my life?? I laugh, and I cry. But it?s really tears of joy, not crocodile tears. I?m happy they?ve ?discovered? Trebbiano. Even if it is ?orange.? Hell, I?ve drunk my share of orange Trebbiano as well. Not that it was the intended final product. But it was there, and the nuns taught me to ?waste not.?

Eugenio Spinozzi wrote this in his letter to introduce Illuminati and their wines (including the Trebbiano) to new customers in America back in the early 1980?s:
?It is my belief that in the world of wines there is nothing ?new? to put on the market but what does exist is a close and passionate race among the producers to obtain the best wine from their grapes and then to bring this product to the consumers for even better drinking, appearance and price range.?

In 1997 Illuminati changed their "Costalupo" Trebbiano
d'Abruzzo DOC to the newly formed Controguerra Bianco DOC
And that is the race we have been seeing for the past two generations. Trebbiano Abruzzese isn?t going to supplant Meursault, or even Assyrtiko, as one of the great white wines of the world. But Trebbiano Abruzzese has been a great life lesson for me. Think not ill of the minor players, for they sit in the chorus and contibute to the music. Yes, it is a group effort. It isn?t just the wine. It?s the food, the breeze, the conversation, the friends at the table. It?s the orchestra and the players, all of them, playing their part.

From where I stand, Trebbiano Abruzzese has played its part well. Very well.






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[09/04/2018, 07:01] Guide for Choosing a Good Dentist

If you have dental issues or complications, it is necessary that you find a good dentist who will take care of your needs. However, the issue is, there are many dentists the market today and settling for the best may be tricky. For this reason, you need to take time and find the?best dentist in Miami who will offer the type of services you require. Dentists have various types of services they offer. There are those who have specialized in a particular field while some are general dentists who deal with almost all dental issues. If you are looking for a dentist, here are quick factors that you can consider looking at so that you get the best dentist.

Check on Experience

First, when searching for a dentist to offer dental services to you, we recommend that you try checking out the experience of your prospective dentist. This is a crucial aspect to check on because the longer the experience, the more quality services the dentist will offer. A dentist who has been offering dental services for years will be well placed to handle your dental needs than one who has just started practicing. This is applicable because past experiences will help the dentist be in a position to handle and manage any dental complications.

Check on Specialization

Secondly, when you want to settle on the best dentist, it is essential that you first understand the kind of dental service you need. This will help you know the kind of dentist you need. Dentists have various services that they offer. Some offer specialized dental services, and that means you need to know exactly what you are seeking for.

Check on Training

With the increased need for dental services, some individuals will want to take advantage of that and start offering dental services but they are not qualified. Therefore, to avoid falling prey for such fake dentists, it?s essential that when searching for a dentist, you should check to know if the dentist is trained. The dentist should declare his or her qualifications and show you the documents which give evidence for that. This way, you will get dental services from dentists who have undergone proper training in dental health.

Consider the Reputation

When searching for a good dentist, it is also advisable that you consider knowing the reputation of your prospective dentist. You need to know how many successful cases of dental procedures the dentist has offered. Similarly, you need to know what people feel about the services that the dentist offers. This way, you will understand if the dentist will be suitable to offer dental services that you may need.…

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[09/02/2018, 13:43] A short personal history of Arneis
Arneis is an indigenous grape variety found in Piedmont that is enjoying a wave of popularity in this moment. Many people are discovering the charms of the little rascal. But it wasn?t always so. I know, because I was there, one of the early donkeys carrying the (Italian) water up the hill, in hopes of advancing the popularity of wines like Arneis.


I came in at 1982, was working for a distributor in Texas, Arwood H. Stowe. It was a small company specializing in importing top wines from some of the great wine producing regions of the world, including Bordeaux, Burgundy, the Mosel, Rheingau, Porto, Napa Valley, Champagne, and yes, Italy. I was brought in to look over the Italian wine business, and one of my first assignments was to work with Armando de Rham, who had the Enoteca de Rham in Florence, Italy. Armando was a barone, very tall, intellectual and possessing a great palate and a healthy ego. His taste was impeccable, and his network of nobility across Italy gave him entr?e to some of the great wine estates in that country.

In his catalog was a wine producer, Cornarea, with a white wine, Arneis. Then a Vino da Tavola in a burgundy shaped bottle, with an elegant oval label, the Cornarea Arneis was my first exposure to a then-unknown wine from Piedmont. Piedmont was famous for red wine, with the exception of Gavi, and white wine was considered little more than a brief distraction from the true business of Piedmont - Barolo, Barbaresco and Barbera. But there were white wine lovers, and some food courses called for white wine in a dinner. We had to explore these wines.

The Cornarea was a rich wine, with the slightest tinge of petillance. It was creamy, with good body and hints of the forest in the flavors. Evergreen, cream, medium-bodied, tinged with a liveliness. It differed enough from the Gavi?s we were selling (La Scolca and Tenuta San Pietro) at the time. And it was a bit pricey. Italian restaurateurs were looking for a white wine they could sell, rather than Pouilly-Fuisse or Puligny Montrachet. French was still an option in Italian restaurants. But Gavi was making inroads, and it appeared Arneis might also have a chance. We?d tell the willing Italian restaurateurs that the French saw nothing odd about a Montrachet and a Chablis on their list, and Italians should also consider expanding their white wines.


The two AC's: Alfredo Currado and Alfonso Cevola in Castiglione Falletto circa 1984
The next Arneis I encountered came about when we started bringing in the wines of Vietti. This was 1984, and on my first trip to visit the Currado family, we tasted through the lineup.

Over dinner this week Gerald Weisl related a story told to him by Alfredo Currado?s wife Luciana. In the late 1960?s, Alfredo went to a local church during the ??Sunday morning church service. Alfredo stood up and said ?There's a white grape mixed in with the Nebbiolo. Please pick those grapes and bring them to my winery and I'll pay you.? And that afternoon the little hamlet of Castiglione Falletto was filled with carts and wagons full of grapes, all in an effort to make a ?new? wine. And thus was born the first vintage of  'Arneis' (which some called Nebbiolo Bianco, apparently).?

Vietti is considered to be the first winery to develop these grapes into a wine for commercial purposes. Vietti?s Arneis was spritzy, sharp and electric. Almost the equivalent of fingernails on a blackboard with a citric splash. A palate tickler. It was an exciting wine.

Bruno Giacosa
My next encounter was with Bruno Giacosa. In 1987 we were working with the importer Vinifera (prior to Winebow, which subsequently imported the wine until 2011), to bring in the Giacosa wines. Bruno worked the Arneis grapes into a bit more ethereal style of white wine. With Bruno?s wines one could detect the hand of the man, but never one that was heavy or dominant. Always respect for the indigenous character of the grapes. But composing a symphony, not a little ditty. And his Arneis was elevated, with higher, soprano notes. It was a lovely wine and showed an evolution, married with a deep respect for the fruits of the land. Arneis was on its way to becoming an important white wine from Italy.

Filippo di Belardino and Ceretto "Blange" Arneis
Ceretto was my next exposure to Arneis. It was in 1990 and I was working at American Wine for the La Barba?s in Texas. Heublein, via its Palace Brands division, imported the wine into the USA, with Filippo di Belardino the main instrument in the exposure of Cerretto wines into America. Cerreto was famous for red wines, the Bricco Rocche Barolo being one of the first Italian wines to hit the $100 mark (along with accompanying high critic scores). But the Arneis ?Blange?? started rolling into the distributors warehouses. It had an elegant graphic label, clear bottle and was premium priced. And it was sexy. And it sold like Hatch chiles in August, pretty successful from the get-go. Arneis was on its way to making a dent in the Pinot Grigio market, or so we thought.

And then the 1st Gulf War hit. And sales plummeted. People were scared, they were worried about their finances. They still wanted to drink, but they opted for lesser expensive wine. And there was this loyalty to American products at the time. California ?Fighting Chardonnay? was all the rage. American beer was strong. Wine coolers (Bartles & Jaymes) also was making inroads. Zima was a thing, which oddly resemble a sweeter (and adulterated) version of Arneis and in a perverted way, presaged the Prosecco boom to come. But Arneis went into forced hibernation, for the time.

That was what was happening a generation ago. And now Arneis is a newly (re) discovered indigenous white Italian variety. An overnight success! Served in Brooklyn and the Marina District. It has arrived!! Hoorah!!!

Carlo Boffa (L) and Alessandro Locatelli (R)
Actually, I am quite happy that Arneis has greater recognition. Producer friends of mine, like Carlo Boffa in Barbaresco and Alessandro Locatelli in La Morra, are making distinct small-batches of Arneis. And they are lovely quaffs. And Vietti can?t make enough of theirs, and it is better than ever. I had a bottle the other night with homemade pesto ? killer combo, as we used to say.

And Giacosa (and Ceretto) are still plugging. Giacosa is a steady reminder of making improvements, inch by inch, year by year. The wine is iconic and harder than ever to find.

I?ve even seen Cornarea on distributors lists. Which gives me infinite joy. I?m glad to note that the Italian desire to carry on vinous traditions (even if it only has the young life of a generation or two) is alive and healthy.

According to the fine folks at Italian Wine Central, Arneis grows in a "vineyard area of 2,396 acres and is a majority component in one or more wines of:
IGP Barbagia, IGP Colli del Limbara, IGP Isola dei Nuraghi, IGP Marmilla, IGP Nurra, IGP Ogliastra, IGP Parteolla, IGP Planargia, IGP Provincia di Nuoro, IGP Romangia, IGP Sibiola, IGP Tharros, IGP Trexenta, IGP Valle del Tirso, IGP Valli di Porto Pino, Langhe DOC, Roero DOCG, Terre Alfieri DOC" - 15 IGP?s, 2 DOC?s and 1 DOCG ? a long way from the Vino da Tavola of yesteryear.

Arneis, as well as much Italian white wine, is a fresh force in the world of wine, these days. Something one could only hope for back in 1983. Hope and hard work, that is.

"One happy donkey"




written (photographs provided) by Alfonso Cevola limited rights reserved On the Wine Trail in Italy
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[08/26/2018, 16:22] Surf, swell and tides on Verdicchio Island ? Matelica, the monster wave.
I first encountered La Monacesca in the late 1980?s ? My friends Eugenio Spinozzi and Sam Levitus (partners in Tricana) imported it into the USA. The wine was in a long, renano (Riesling shaped) bottle and was capable of good aging, developing secondary attributes and becoming a different wine, evolving into something deeper, more than just a run of the mill white wine from Italy.

Matelica - how does it differ from Castelli di Jesi? Matelica and Castelli di Jesi are like two siblings. They resemble one another but they have their own unique personalities. Generally speaking, the Matelica aromas are more towards wildflowers than the peppy citric two-step of Jesi. Matelica has a longer, more stretched-out body of the wine. The topography in Matelica is higher up, more spread out, arranged differently in regards to the nearby coast. And the soils are a world apart.


I loved everything about La Monacesca. I once posted about the red wine vineyard at La Monacesca being a place where someone could drop my ashes. Let me tell you more.

The old man, Casimiro, and his upstart son, Aldo, have identified with and changed this place, regardless of their personal philosophies. Casimiro, I think about him and what he envisioned in the 1960?s. There was promise. There was this great energy of hope unleashed by the end of WWII that Italians living in Italy had to harness and ride. La forza del destino.

La Monacesca makes for a memorable visit. I love the movie set looks of the place, as if Sergio Leone had dreamt the place up. Aldo, in his defense (?I need no defense!? I can hear him say) was early on possessed with an artist?s eye. There is very little at la Monacesca that isn?t intentional.

Not to say there is a lot of manipulation when it comes to the wine. Sure, there?s good science, and clean facilities. Some of the less financially secure cantine sociales in the area in the 1970-80?s, would not always give a good impression of fastidiousness. But La Monacesca was on the cutting edge of the ?clean but not sterile? movement heading north to south in Italy, in the 1980?s.

Casimiro had custodians on site, sharecroppers,. They lived on the land, usually speaking in dialect. The farthest they?d travel would be to Pescara, maybe for a wedding or a funeral. They stayed close to their animals, their way of life, the time that was sifting away, like sand, through their lives. Lives of which one sees less and less of Italy in these times.

The farmer and his two sons. They ate the cheese from the milk of their goats. They had sturdy limbs and olive skin, and they stayed out in the sun way too long when they were working in the fields. Shining and polishing up Italy for the world. The energy that went into making Italy what it was in 1966, very few of you reading can imagine, even fewer know of those times. And there was Verdicchio di Matelica, making its slow steady trajectory up to 2010 to be awarded a DOCG (for the riserva). From 1966 to 2010, Casimiro and Aldo and all the souls living and those who have passed, among the wine, the land, to arrive at this appellation.

Aldo is a tinkerer. Like so many, he embraced small oak barriques. His white, Mirum, could be one of the most ethereal creatures in the universe one year. The next, it might be a cyclone off the coast of Malaysia that has gone off on a rampage. Not good in weather or in a white wine. But Aldo corrects in minor keys. And before you know it, 25 years have passed and we?re 90 degrees turned from where we were in 1993.

In the summertime, it took more than carrying a wine bag around Dallas, Ft. Worth, San Antonio, Houston, even Austin, and Louisiana to sell the wine. Thankfully, New Orleans restaurateurs got it. Verdicchio was made for seafood and rich dishes like Pascal?s Manale Barbecue Shrimp, Oysters Rockefeller at Antoine?s or Shrimp Etouff?e at Galatoires. And the longer it aged, the more interesting it got. I still have bottles from the early 1990?s ? we tasted one last year and it was still kicking. Nice toasty notes (the winery was experimenting with oak, as many were, back then). Ground coffee, not unlike a Montrachet, but a different weight, another reality.

It just seems like I?ve been in the back of every restaurant in America. LA, SF, NY, Chicago, Montgomery, Alabama, New Orleans, Houston, Marfa, St, Louis, Boulder, and on. Yeah, I?ve had hat in hand in the kitchen of Commanders Palace in New Orleans, doing my best tap dance on the benefits of Verdicchio di Matelica vs Castelli di Jesi. Sounds odd now, that one would even want to pit one against the other (I only had a Matelica at that premium-point, the Bucci had moved to another house). And I did have a low-end one (1.5 Verdicchio, very good quality, low price) but the world was in the throes of ?Fighting Chardonnay? at the time, so the 1.5 Verdicchio by the glass scenario didn?t work. Then. But hey, young?uns, you can (re) discover it (or put it in tap or cans) and make it a thing.

To taste the current vintages is like the wine has gotten younger, while the humans who have followed this wine for 30 years have aged. But to take the path of Merlin and travel back in time while all of us are traveling forward (metaphorically speaking only, for there is no back and forth in time, from what I?ve been told), there?s a bit of magic and wonder in a wine which comes from a special place like Matelica.

Now the wine is rounder, a little stubbier. But muscle weight, not fat. And the aromas smell fresher, maybe a little more focused (as many Italian wine has become in the last 40 years, thankfully).

Maybe Oysters Rockefeller or Shrimp Etouff?e are pass? now. But there are other offerings that this wine would love. A simple bowl of linguine with those fresh baby clams they get on the coast of Oregon. Or some nice sushi-grade hamachi in a bowl of freshly grown greens, some cauliflower ?rice? and a light delicate sauce, maybe a hint of ginger. Slurpable. Yoga pants approved!

So, no I didn?t discover La Monacesca and expose it to the Instagram world. But I worked my butt off taking a bag around, for years, trying to get people to consider a wine that 20 years later would be seen as an ?instant discovery.? People loved it then. And people love it now. As they should.

But nothing has been left uncovered, undiscovered in Italy. And anyone who wants to (re) discover it, think of it as a wave, waiting to be caught. And it is a monster wave of a wine, of the thousands that break on the shore, where one occasionally turns into quite the ride.






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[08/26/2018, 05:19] Six Hints to Choose the Best Drug Rehab Nj

Addiction to the drug can ruin your life. It reaches a point where you want to get rid of the addiction, but you cant that easily. If you are at this juncture, you should visit a respected and reliable drug rehab NJ. An excellent drug rehab center will help you to stay away from drug or alcohol addiction. The hints as discussed below will help you to decide the best drug rehab NJ for your recovery.

Licensing

Perhaps, this is the first issue that you should reconsider before determining a drug rehabilitation center. Facilities that don’t have valid licenses might not help you to recover fully. Lack of a valid license means that the facility that you are visiting is not recognized by the authorities and might be operating against the law. Stay away from rehabs without licenses as they will only rob you of your hard earned money.
?

Treatment Procedures

The treatment protocols used at a facility might raise or reduce your chances of recovery. For instance, you should find out whether your chosen facility provides detox together with other therapies and counseling. When you come across a drug rehab NJ that offers such treatment, then you will be on the right path to quick recovery. High-end facilities also offer yoga when they think its necessary.

Highly Qualified Staff

The level of experience of the employees working at the rehab center that you choose might impact negatively or positively on your recovery. If you decide to go for an inpatient facility make sure that that the staff are available around the clock. You should also check whether the staff are registered by the relevant authorities to confirm that they have the necessary experience.

High Patient Staff Ration

If you get admitted to a rehab center with few staffs, then you might not get the attention that you want. Rehab centers that have more doctors and nurses will give you the care that you need for quick recovery.

Aftercare Treatment

Once you are done with your rehabilitation program, it’s essential that you are closely monitored to reduce your odds of succumbing to drug abuse again. The aftercare you require varies depending on your requirements as well as the degree of addiction. However, it’s suggested that you see your doctor weekly or once in a fortnight after leaving the rehab center to chat about your progress and the difficulties that you might be encountering.

Pricing and Insurance

Most people don’t know that rehabilitation therapies can cost you a fortune. For this cause, you should find out how much the treatment will cost in advance to avoid nasty surprises. In most cases, expensive rehabilitation centers offer the best care. If you have a valid medical insurance policy, you should discover whether your chosen facility accepts it and how much it can cover.

If you are having an uphill task trying to get away from drugs, it’s better to get treatment sooner than later. You will come across a number of drug rehab NJ centers to pick from online and to make a sound decision keep the hints as explained above in mind.…

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[08/23/2018, 14:03] Coming up With a Weekly Meal Plan

Healthy eating is essential for your general well-being. The type of food you eat plays a critical role in determining the health status of your body. Most health or diet experts advice one to take in a balanced diet to keep their bodies in the perfect shape. The Dad Quarters have some of the best reviews and health advice that can help keep you in good shape. Your food should be made up of proteins, vitamin, carbs, and irons.

There are a number of food deficiency illnesses you can contract if you fail to consume a balanced diet. The most common ones include malnutrition, rickets, and scurvy. Most of these conditions are usually common among kids. Failure to take in a balanced diet can also weaken your body?s defense system.

Your body will not be able to fight certain conditions, and this will leave you weak or falling sick most of the time. Proteins play an essential role in the growth and development of your body. They do help increase muscle mass. Carbohydrates help provide your body with energy to carry out some activities. They act as fuel to your body.

Vitamins boost your immune system and improve your body functions. You can find all these nutrients in different foods. One thing you can do to make sure you consume a balanced diet is come up with your own menu that has all types of meals. This might be a difficult task for many. Here is how you can come up with a weekly meal plan that is made up of a balanced diet.

Look for Recipes

The first thing you should do when coming up with your home menu is to look for recipes. Look for recipes used in making different types of meals. Make sure the different types of meals make up a balanced diet. Getting different recipes will help make your job more comfortable when it comes to creating a weekly meal plan.

Sort your Recipes

The next thing you should do is sort out the different recipes according to the nutrients contained in them. One that is used for cooking a protein-rich meal should be separated from one that is used to prepare a meal with any other type of nutrient. Make sure that each day you have a meal rich in a specific type of nutrient.

Stock your Kitchen

You can now stock your kitchen with the different types of foods so that you can have easy access to them. Failing to do so may see you change your meal plan because you are not able to reach the type of meal for that particular day. Do not overstock because some of them may go bad quickly. Cook the perishables first.…

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[08/22/2018, 16:17] Facts About Provillus

This is one of the hair supplement used in preventing hair loss. Hair loss is common in both men and women. This condition is associated with family history, hormonal changes, and certain medical conditions. It is also caused by scalp infections such ringworms. Drugs uses in treating cancer, arthritis, heart problems and blood pressure are the ones that cause hair loss. The other causes of this issue include emotional shock, excessive weight loss, a high fever, and radiation therapy. Provillus is purely natural and it can be used by both women and men. Apart from preventing hair loss, this product is effective in promoting regret of the lost hair. Again, it has complex ingredients that prevent hair loss.

Ingredients of Provillus

It contains natural ingredients such as pumpkin seeds, zinc, propylene glycol, nettle root, water biotin, and vitamin B6. These components are beneficial for hair growth and for the hair follicles? health. Again, they are well combined to bring the desired results. Provillus works by providing vital elements and necessary?nutrients needed by the hair.

Vitamin 6 is one of the essential vitamins for maintaining a healthy hair. Its natural character is helpful for reducing side effects and allergic reactions. It should be used regularly to restore weak hair, prevent hair loss and make hair thicker. Individuals who take this supplement regularly can enjoy their hair coverage after three months. You can get many customers testimonials in the internet.

 

Advantages of Provillus

  • It is effective in promoting hair growth in bald spots and other hair thinning areas
  • Its active ingredients have potent hair regrowth properties
  • It shows positive results after a few months or weeks
  • It has become very popular due to its many positive reviews and effectiveness.
  • It contains essential vitamins, and minerals making it easy for use.

Negative Effects of Provillus

  • You will be required to use this product continuously for you to enjoy its benefits
  • It can cause some side effects when used in higher amounts than indicated. It can lead to a feeling of?light-headedness or dizziness, and swelling of tongue and lips. Individuals who experience these side effects are advised to consult a doctor.

How is Provillus Used?

You should take one capsule every day. It should be taken with food such as breakfast. It is very hard to get it for the local drugstores. It can be purchased from its official website.…

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[08/19/2018, 05:34] Ferragosto Forever
Onward through the fog...

What must it be like, for everyday to be the 15th of August? To be lulled into semi-consciousness by the steady patter of the waves upon the shore? To awaken only slightly as the large fiery orb above moves around the umbrella, interrupting your cool breeze with a shout of sunlight? To walk the long, hot sandy mile up to the chalet for a platter of freshly grilled gamberi, or a pasta with fresh clams and a nice bright, crisp, glass of Vermentino or Verdicchio? To nap, under the umbrella, with only the care of wondering what to eat, when the sun finally sets? This is the life of Ferragosto forever.


That Verdicchio, by the way, was a Bucci, a wine I first imported into Texas in 1988. Now the 2015 is drinking deliciously. The wine is pale in color. The aroma is free of chemicals, just a light offshore breeze and a hint of evergreen. Very clean. The flavor is mouth-filling. It is rich, crisp and dry. But it has a lot of fruit (not oak) weight. Lovely medium+body. Great to be able to follow a wine for 30+ years, gives perspective. I love Verdicchio more than ever.

How many of you haven?t forgotten what childhood was like? A return to a period when play is more important than work, when time is more paramount than money and when grasping the actual object and throwing it, rather than viewing it on some small screen, is more meaningful. That is the default for this stage of life, should you be lucky enough to reach this point.

I ran into an older colleague, who is still working. ?I?m never going to quit!,? he exclaimed. That was the best he could come up with? Nearby, an old client-chef, now (semi) retired, quipped, ?That?s because you?re a jackass, and all you?ve been doing your whole life has been taking the water up and down the hill on your back! You don?t know anything else!? In the old chap?s defense, how would he know anything else? Or if it really is better?

When you are young, you?ve been young all your life. That?s all you know. You don?t believe you will get older, and then things will change. You don?t know if it will be better or worse. You fear the reaper. We aren?t that far removed from a time when the average life expectancy of a human was 41. Most people today, at 41, are just getting into their groove. Old age is some foggy notion far away, over the horizon, concealed by the smoke and the smog and the dust of life in the present moment.

So, it?s difficult to imagine, if one does reach the age of 60, what the path could or should be? There are plenty of winemakers in Italy (and France) who are in their 70?s. Maybe they?re never going to quit, either. But I?ve watched the advance of age in people around me. You just cannot rev the engine at 8,000 RPM?s indefinitely. There?s got to be a hill, so one can slip it into neutral, once in a while, and let it roll.

I don?t know how to correctly imagine a ?Ferragosto forever? scenario. I know people who do, even young ones. They go from vacation to vacation, from Etna to Whitefish, seamlessly, not worrying about money, or career or anything, other than where to hike? Where to eat? What to drink?

Sobering to observe how some people, at all ages, seize their leisure time almost with a vengeance, like sabering a bottle of Champagne with a clawhammer. I cringe, but it works for them. The wine is opened and flowing. Isn?t that all one needs?

This might not come as a flash to those born before 1958, but the aging process really calls for resolution along with resignation. You will never be any younger. And those younger than you want you out of their way. Like you did when you were their age. But where you are going, looking forward, is looking into a long tunnel where the light gets smaller, the faster and further you head through it.

And all that one has amassed, whether it be degrees or accolades or influence or power or money, none of it gets to go where you are going. You build up the sandcastle of your life on the shores of the sea, and after a lifetime, the waves will pound back. Au naturel.

Not meaning to sound maudlin or morose. No, not at all. But to be aware of the mountain one is climbing, and the point on the mountain one is at, right now. And be realistic about one?s place on it.

Wine expert? Really, this is something worth paying an engraver to put on a piece of granite?

I read this line recently, about another soul on the path of life, ?Has forgotten more about Italian wine than (most people) will ever know.? Of course, the person for whom that was being directed stated that was not the case. But even if it wasn?t, don?t we all just want a little of that to be true as part of the how and why people will remember us? Is that the goal of human interaction, to leave behind an admired aura of lifetime achievement culminating in the knowledge of a subject so far beyond what most people could imagine? It seems a bit delusional. I don?t care what I know or have forgotten about Italian wine. That is not why I took this path on the wine trail in Italy for the last 40 years. Facts, data, information, that can be put into a database. And it can be remembered or memorized and categorized and quantified and have the life kicked out of it by over-analyzation. Some folks love that kind of thing. More power to them ? Give ?em a lapel pin. Salute!

I say all this while in a familiar position to the old Romans, who would recline while taking repast. I?m eating waves, right now, listening to them fill me up inside with their rhythmic encores. Rushing in, cleaning out the small pebbles in my mind, ridding the shore of useless detritus.

So, for those of you who are actually on some beach on the Adriatic or on the Tuscan coast, or Calabria or Sicily or Puglia, or anywhere there?s a wave and a seafood bar nearby, I hope you appreciate and enjoy your time there. We live in a world in which anything could happen, and these moments are precious. If your Ferragosto only lasts a day, that?s not so bad. After all a Mayfly only has a day to make hay.

As I see it from here on, I must realign with the spirit of play and exploration- my inner Mayfly. To those creatures, every day is Ferragosto forever.






written and photographed by Alfonso Cevola limited rights reserved On the Wine Trail in Italy

 
My first Ferragosto - Rome Aug 15, 1971
wine blog +  Italian wine blog + Italy W
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[08/12/2018, 05:30] Gone Fission...


Going off the grid for a bit. Nothing's wrong, just need to step away from the world and dip my pole in cooler waters - the rods have heated up and we're approaching critical mass.

...back soon.


wine blog +  Italian wine blog + Italy W
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[07/07/2018, 03:48] Factors to Consider When Choosing Pet Food

Age of the Pet

Age is an important factor to consider when choosing your pet’s food. Your pet needs to be fed appropriate food for his or her age. This is important as a certain amount of calories and proteins are needed for your pet to grow to adulthood properly. By providing your pet with his important current life stage diet, you will be meeting his growth requirements.

There are different types of pet food ranging from those for young pets, adult, and senior pet. If it?s your first time buying packaged food, read the labels to know what components a certain pet food has.

Consider the Breed Size

Choose the pet food based on the size of your pet’s breed. Young pets will need to consume well-balanced nutrients for immune functions, healthy skin, bone development, and growth. Most pet foods are usually categorized by specific breed factors which only include breed size since there is no other major difference between breeds.

Small breed pets have fast metabolism rates compared to medium and large breeds. That is why small pet breeds need more fatty nutrients than others.

Check for Food Allergies

Be extremely careful while choosing the food for a pet with thin coat quality, sensitive skin or redness of the skin. Food allergies are most common in dogs so if your pet is a dog lookout for allergy signs like scratching.

Don’t confuse food intolerance with food allergy; this is because lactose intolerance and poor digestion are as a result of food allergy.

Feeding your dog sources of carbohydrates and protein for 3 months triggers a strong immune response that helps alleviate allergic reactions.

Dietary Supplement

If you are feeding your pet a complete commercial balanced diet, you might not require adding a nutritional supplement like vitamins. However, with old pets, of a particular breed or with a certain disease condition may need a dietary supplementation. Check with your veterinarian whether supplementing your pet with fish oils, additional anti-oxidants or joins supplement could improve your pet’s health.

Reproductive Status of a Pet

A pet that is neutered or spayed has minimal maintenance energy requirements. It is, therefore, recommend to reduce their calories intake by approximately 25-30 percent from the usual recommendations.

If a bag of your dry pet food recommendations is feeding approximately one cup daily, you should only feed 2/3 to 3/4 of the same cup daily. Always consult the veterinarian while changing the diet and before starting a pet on any weight loss program.

Is the Food Easy to Digest?

Just like humans proper digestion is very important and affects the pets well being too. If essential nutrients in the dog food are not digestible, then look for another food. You can determine whether you have the right food by checking how well your pet defecates.it will tell you whether what is in the food bonds well with the pet.

Expiration Date

Packaging and manufacturing of the pet food products is also an important factor that you must consider. Pet food has certain health limitation that comes with food use and quality. This involves both packaging and the pet food. Go for pet food that has packaging date labeled.

Food with short shelf life should be consumed faster than those with a longer shelf life. This ensures …

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[07/06/2018, 11:45] Do You Need Massage Therapy?

Going for massage therapy is the best way to relax. If you have been working very hard, then you need to look for a way to relieve the stress and tension. When going for massage therapy, it is important to look for a skilled and experienced therapist.

A Massage therapist in Glasgow will help you in achieving the full benefits of the therapy. When choosing a massage spa, make sure that you look for factors like hygiene and also the massage methods that they use. Here are signs that you need to go to massage therapy:

You are tired

Massage therapy is very important in helping you relieve fatigue. Working six days a week can be very tiring. You need to take one day to work and go for a massage. The therapy will help you in relieving fatigue.

When we work in many ways, our body builds up tension in various parts of the body like the neck, shoulders, back and also limps. It is important to look for a way to get rid of this tension so that you can relieve fatigue. When you relieve fatigue through massage, you will increase productivity at work.

You are in pain

If you are dealing with pain from an injury or ailment, then massage therapy will help you. Going to therapy will help you in healing the affected areas. This is better than taking painkillers that might be detrimental in the long run.

The massage therapy will encourage the flow of blood to different parts of the body. With a proper flow of blood in the body, it will be easy to relieve pain.

You have poor posture

It is possible to improve your posture just by going to the gym. Improving your posture is the best way to live a healthy lifestyle. If you have a desk job, then you might be having problems with your posture.

The good news is that you can improve your posture by going for a massage. The massage therapist will work on your back muscles and help you in restoring your posture.

You need to relax

Living a high-stress life is not good for your health. You need to make sure that you live a stress-free life. The only way to relax is to go for a massage once in a while.

Going for massage will help you to relax and avoid tension that comes with stressful activities. Living a stress-free life means that you will live a healthy life.…

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[07/02/2018, 08:32] Il vino croccante, che roba
Tra i descrittori visionari che usano gli enofili per parlare di vino, il termine croccante sembra pi? visionario degli altri. Che diavolo vuol dire? A parte questa passione che abbiamo per trovare parole tanto grandiose quanto, ahem, oscure, descrivere un vino a volte diventa una specie di esercizio letterario. Non sfugge per? che la letteratura sia un lavoro da letterati, mentre insomma noi siamo quello che siamo. Ma ci piace troppo. Quindi scusate, a volte anche a me scappa di dire "croccante" di un vino.

Cosa intendo io con quello? In sostanza immaginiamo di avere in bocca qualcosa che oppone qualche resistenza, pur essendo sottile. La sensazione di croccantezza ? una specie di appagamento sensoriale in s?, e quando un vino sottile, cio? delicato e lieve, ha anche una consistenza golosa, finisce per essere descrivibile cos?: ? croccante. Che poi i liquidi non sono croccanti lo sappiamo tutti, ma appunto qui si indulge parecchio nei toni letterari, a volte troppo. Poi ci pentiamo e chiediamo scusa, poi lo rifacciamo.

Per esempio l'ultimo vino croccante bevuto di recente ? il ros? di Poggio dei Gorleri, a nome Bocca di Rosa. Una versione pink dell'uva ormeasco, una specie di parente del dolcetto che scollina dal basso Piemonte e passa le vacanze nella Riviera ligure di Ponente. Questo zerodiciassette nei miei appunti aveva "piccoli frutti rossi, bella tensione, salino nel senso del vento di mare, alla fine un po' di pompelmo rosa". Ci mancava solo che aggiungessi la croccantezza, e ol?, abbiamo la descrizione completa.

Prezzo sugli 11 euro, fresco ed estivo. Si abbina con ogni tipo di relax.
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[06/19/2018, 04:16] Tips for Finding and Knowing the Health Status of a Pet

If you like to own a pet, then there are things that you need to consider so that you get a healthy pet. It is not wise to rush out and buy the first pet you get, buying a pet involves more than just the looks.

But for first-time owners, there are simple but essential things that you should inquire from your seller before making the purchase. These necessary inquiries include the pet?s health and treatment record. However, before you start asking about the health of a pet, some people do not know how to find a pet to buy. If you are looking for your dream pet, then written here is how to go about it, and how to know if the pet is healthy.

Google

If you have been looking for a pet to buy and you have not yet found a seller, then you should try searching on the internet. Many people are not aware of how powerful the internet has become, now in a few seconds you can find information about the different pet sellers available in town.

And not only will you find this information on the web, but you will also be able to see in pictures those pets that are available for sale.

Reviews

If you feel overwhelmed by the information you find from different pet selling websites, then you need to read reviews so that you can know what the previous buyers are saying. There are pet sellers who take pride in their work and always have the best pet breeds in the market, and these people even make follow-ups to ensure you are bonding, treating, and feeding your pet as suggested. Buying a pet from a seller who loves his work is a guaranteed way to find a healthy pet.

Treatment Records

If you have found your dream pet, then the next thing that you must do is ask for the previous treatment record. The veterinary who treats these pets is supposed to keep the records of each the treatments.

If you do not ask for these records, then the chances of buying an unhealthy pet increase significantly.

Find a Veterinary

If you are not sure about the health of the pet you want to buy, then it is essential that you find a veterinary. An excellent vet will run some test and will inform you of the health status of your new pet.…

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