TagCloud:


Link to us:



  Blogs & Sites:



 






Mondo Di Vino
Mondo Di Vino





[09/12/2018, 14:52] Cartoline dal 743mo Meeting VG @ La Torre del Saracino ? Vico Equense (NA) ? Chef Gennaro Esposito

Torre del Saracino? Se il nome evoca leggende medievali ed epopee all?Orlando Furioso dell?Ariosto, basta la vista di questo ristorante affacciato sul mare della Penisola Sorrentina?con il Vesuvio sullo sfondo, per capire che le mura della torre dell?VIII secolo racchiudono tutt?altra sorpresa. Si tratta della cucina di Gennaro Esposito, un nome che da solo racconta l?origine dello chef, elemento inscindibile dalla sua personalit? tanto da essere impresso, quasi fosse un marchio, in ogni sua creazione, come la firma dell?artista sulla sua opera. Per gli Amici Gourmet tavolo vista mare e il solo ?compito? di godersi l?esperienza, missione che con loro anche noi abbiamo eseguito con lo zelo del primo della classe.

Archivio storico reportage:

-> Reportage del 9 Giugno 2009
-> Reportage del 31 Gennaio 2014
-> Meeting del 29 Maggio 2015
-> Meeting del 10 Giugno 2016

La squadra

Lo staff in cucina

Chef: Gennaro Esposito
Sous chef: Giuseppe di Martino
Pastry chef: Carmine Di Donna
Chef de partie: Graziano?Pascale; Kengo Okada; Raffaele Iasevoli; Isabella Di Leva; Francesco Di Padova; Alessandro Di Blasi
Lavapiatti: Robindrnath Barmon

Lo staff in sala

Patron: Vittoria Aiello
Direttore di sala: Ciro De Gennaro
Ma?tre: Vincenzo Spasiano
Sommelier: Gianni Piezzo
Responsabile booking: Maria Celeste Volpe

L’ingresso

Il Vesuvio sullo sfondo

Raggiungiamo la veranza adiacente alla torre

Il tavolo Amici Gourmet?

Il nostro men? personalizzato

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

Aperitivo all’interno della torre

Ecco lo chef che viene ad accoglierci

Gianni Piezzo, sommelier del ristorante, ci serve la prima bollicina

VG e Gianni presentano la bottiglia

Franciacorta Brut – Le Marchesine

Arrivano gli stuzzichini

Cialda ripiena con rag? di lumachine di mare, polvere di pomodoro e alghe

Spugna con crema Genovese

Bagel con salmone affumicato, pesto di prugne e salsa acida

Passiamo alla prossima etichetta in degustazione

Franciacorta Sat?n Millesimato 2014 – Le Marchesine

Crocchetta con patate e stocafisso, crema di capperi e olive

Cialda con battuto di marchigiana, crema di porcini e broccoli; meringa di parmigiana di melanzane

Panino di riso al vapore, scarola e coniglio all’ischitana

Pane

Tipologie di pane: ai semi; panino con farina di segale e oli essenziali della buccia di limone; tarallini; grissini.

Proseguiamo la degustazione al calice con la prossima bollicina

Franciacorta Extra Brut – Le Marchesine

Cin-Cin

Piattooo!

Il direttore di sala?Ciro De Gennaro completa il piatto al tavolo

Aggiunta di Caviale Calvisius Tradition Royal

Palamita leggermente marinata con pesto trapanese e caviale Calvisius Tradition Royal

Scampo scottato con grano saraceno, rafano e mandarino

Prossima portata completata al tavolo

Noci di capesante e zuppetta di sedano, cremoso di fagioli di Controne, aglio nero

Il sommelier e VG presentano la prossima etichetta

Franciacorta Brut Millesimato 2010 Secolo Novo – Le Marchesine

Totano con spuma di patate e rag? di tentacoli

Il Polpo… in 3 minuti, 30 minuti e 3 ore

Pane bianco con olive nere

Risotto del gioved? santo

Fettuccelle con rag? di anguilla, pesto di olive e prezzemolo, pinoli

Gnocchi con baccal? mantecato, gamberi e spugnole

Ad?nzia Bianco Sicilia Doc 2014 – Baglio del Cristo di Campobello

Lo chef ci presenta la prossima portata

Acqua pazza di pescato del giorno

Cembali Nero d’Avola 2005 Sicilia Igt – Baglio di Pianetto

Variazione di maialino, salsa di papaccelle, composta di ananas e mango

Cr?me br?l?e di cedro e liquirizia, noci e fonduta di Provolone del Monaco

Cake alle mandorle con sfera croccante di limone e crema alla vaniglia

Coccole finali

Pastiera e panettone

Moscato d’Asti Vite Vecchia 2014 – Ca’ d’Gal

Caff?

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 743esima edizione Meeting di Altissimo Ceto

Ristorante La Torre del Saracino
80069 Vico Equense (NA)
Via Torretta, 9
Tel. (+39) 081 8028555
Chiuso domenica a cena, luned? tutto il giorno e marted? a pranzo
E-mail: info@torredelsaracino.it
Sito internet:
www.torredelsaracino.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.

TrackBack
[09/11/2018, 12:18] Cartoline dal 738mo Meeting VG @ Agli Amici ? Udine Fraz. Godia (UD) ? Chef Emanuele Scarello

? il gran giorno! Per raccontarvi il meeting degli Amici Gourmet nel ristorante Agli Amici della piccola frazione di Godia, in quel di Udine, utilizziamo le parole che ci hanno accolto, vergate in bella grafia, sul tavolo a noi riservato, al nostro arrivo al locale. Un gran giorno davvero, perch? ogni volta la famiglia Scarello riesce a rendere la nostra esperienza nel ristorante aperto ormai 131 anni orsono da Umberto, guardia del re, nonch? trisavolo di Emanuele e Michela, una collezione di momenti eccezionali.

Archivio storico reportage:

->?Reportage del 26 Maggio 2011
->?Meeting del 14 Aprile 2012
->?Meeting del 26 Aprile 2013
->?Meeting del 10 Maggio 2014
->?Reportage del 28 Marzo 2015
->?Meeting del 16 Aprile 2016
-> Meeting del 15 Luglio 2017

La squadra

Lo staff di cucina

Chef/patron:?Emanuele Scarello
Chef de cuisine:?Raffaello Mazzolini
Chef patissier:?Leonardo Zanon

Lo staff di sala

Patron e Sommelier:?Michela Scarello
Chef de rang: Ana Natalia Danciu

Sala e mise en place

Il tavolo dei VG Premium Partner

Il tavolo Amici Gourmet

Il nostro men? personalizzato

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

Aperitivo nel dehors

Riserva del Fondatore Giulio Ferrari Trento Doc 2004 – Ferrari

Cin-cin

Ecco gli stuzzichini

Snack Leg? con pomodoro, aceto e basilico

Sfoglia di pomodoro e burrata

Pralina di Spritz Aperol ed essenza d?agrumi creata per noi da Antonella Bondi

Sfoglia di finocchio e ricotta di malga

Marshmallow Grana Padano e caff?

Lo chef ci raggiunge nel dehors

Ci spostiamo all’interno

Il servizio del pane

Pane

Tipologie di pane:?ciabatta, con farina di semola rimacinata, integrale con miele di castagno (tutti a base di lievito madre); focaccia di farro monocolo con patate e rosmarino; grissini con farina di mais.

In accompagnamento ricotta vaccina con erba cipollina

Piattooo!

Baccelli di primavera e soia

Bric Amiel Langhe Bianco doc – Marchesi di Barolo

Caviale di trota ai tocchi acidi, salati, morbidi e piccanti

Isola di Nuraghi Igt Bianco 2016 ? Tenute di Santa Maria

Branzino selvaggio all?acqua di rose

3, 2, 1…

… via!

Uovo di seppia

Michela Scarello ci mostra i tuberi alla base della portata successiva

Non solo di Godia: insalata di patate con agrodolce di fiori di sambuco

Musetto di Mangalica, mazzancolle scottate e latte al kren

Franciacorta Dosage Z?ro Vintage Collection Docg 2012 ? Ca? del Bosco

Passatelli, estratto di asparagi e ostriche

Ripensavo al vitello tonnato

Sfoglia di pasta alle nocciole, formaggio di capra, finocchio e arancia

Anguilla tostata con ketchup ai lamponi e tocchi di rosso

Maialino, foie gras d?oca e bacche di rosa canina

Un?etichetta particolarmente cara a VG e allo Chef Scarello: Juventus!

Oltrepassiamo la soglia della cucina

Oer degustare i formaggi nella scuola di cucina

Lo chef ci guida nei vari abbinamenti

In abbinamento: pan dolce con uvetta tostato al momento

La nostra selezione

Predessert erbario: loto, nasturzio, limone, menta, finocchio, salvia essicate, passate e ripassate nello zucchero

La Serra Moscato d’Asti 2017 docg – Marchesi di Gr?sy

Mediterraneo, sedano e tamarindo con olio croccante e liquirizia

Alla norma, con dolcezza

Cannolo di melanzana affumicata, pomodorini, ricotta e gelato al basilico.

La piccola pasticceria ? finita al tavolo

Caff??

Offrono la possibilit? di scegliere tra?Nespresso Nepal Lamjung e?Nespresso Kilimanjaro Peaberry.

Coccole finali

Pita di mele con gel di mela verde e basilico

Gelatina di lamponi e cioccolato fondente

Cremino

Raviolo di cioccolato e zabajone al Picolit

Ci spostiamo da Gnocchi Kitchen Bar, l’altro locale della famiglia Scarello, per la merenda

Ruch? di Castagnole Monferrato Laccento 2015 – Montalbera

Prosciutto San Daniele

Come non assaggiare anche gli gnocchi

Impiattamento

Gnocchi di patate al pomodoro

Lo chef, VG e gli gnocchi preparati in Pentola d’Oro Agnelli

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 738esima edizione Meeting di Altissimo Ceto

Ristorante Agli Amici ? a Udine dal 1887
33100 Udine Fraz. Godia
Via Liguria, 250
Tel +39 0432 565411
Chiuso il luned?. Aperto marted? e mercoled? a cena, gioved?, venerd? e sabato pranzo e cena, domenica a pranzo.
E-mail:?info@agliamici.it
Sito internet:?www.agliamici.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.

TrackBack
[09/07/2018, 09:25] Cartoline dal VG Street Food della Festa delle Feste 2018 Summer Edition by Viaggiatore Gourmet ? Villa Necchi alla Portalupa ? Gambol? (PV)

Comincia un nuovo giorno e l?intrattenimento continua a Villa Necchi alla Portalupa, perch?, quando c?? da festeggiare, VG non ha maestri! Gi? agli albori della mattina, che ? seguita alla fantastica cena della nostra Festa delle Feste Summer Edition 2018, nel salone principale e nel parco fervevano i preparativi per l?allestimento delle tante postazioni, che a partire da mezzogiorno, avrebbero offerto a grandi e piccini tante golose degustazioni, una panoramica dello street food in versione gourmet che ha ripercorso gastronomicamente tutto lo Stivale.

Archivio Festa delle Feste Summer Edition 2018:

Aperitivo
Cena
Dopocena

Il cocktail bar a cura di La Compagnia dei Caraibi

La Compagnia dei Caraibi?ha proposto una mini carta dei gin tonic preparati da Valerio Trentani, direttore e bar tender di L’Alchimia Ristorante & Lounge Bar di Milano

Malfy Gin al limone e Tonica 1724

Cocktail n.2

Triple Orange G&T: Gin Mare, 1724 Tonic Water, Fee Brothers Orange bitter e marmellata di arance

Citadelle Gin e East Imperial Old World tonic water

Eccoli!

Inoltre, Valerio ha proposto uno dei suoi signature cocktail in quel di Milano, l’Alchimia Effetto farfalla, in una versione modificata

Gin Mare,?infuso con Butterfly Pea Flower Tea, sciroppo di zucchero, soda e spremuta di limoni freschi.

Il cocktail ha riscosso un successo clamoroso

Selezione di birre Hordeum

All’interno tutto ? pronto: si comincia!

La focaccia Triticum by Longino&Cardenal per accompagnare alcune pietanze

Il fantastico pane del Panificio Italiano – Mangiari di Strada di Milano

Formaggio Raschera Inalpi

L’isola dei formaggi DOP?Inalpi: Raschera, Toma Piemontese, Bra Tenero e Bra Duro

Il corner di Patatas Nana

Il corner Leg? con Elisa e Monica Neri

Armonia: chicche Leg? al profumo di limone, salmone, mandorle tostate, lampone

I salumi Marco d’Oggiono

Salumi Marco d’Oggiono e?melone

Finger Food a cura di SottoSotto?Cucina in Cantina di Milano. Qui lo chef Angelo Pavone, la proprietaria Morena Cannone e il direttore del locale Marco Mazzilli

Bruschette con pane ai grani antichi, formaggetta Guffanti?o Bleu de Moncenis Guffanti e pomodori confit

Panino con?branzino delle Canarie Aquanaria, confettura di cipolle di Breme e misticanza dell’orto di Villa Necchi

La festa prosegue anche all’esterno

La postazione BBQ

Lo chef Fabrizio Barontini alle prese con la griglia

Hamburger Gourmet con la carne di fassona della Macelleria Oberto, Raschera Dop Inalpi, Ketchup e cipolle stufate by Fabrizio Barontini

Qui alle prese con la preparazione di Pane e panelle

Focaccia di Recco by La Manuelina

Pasta ripiena by I Tre Chef. Qui rappresentati dallo chef Fulvio Siccardi

Ravioli di pollo I Tre Chef e risotto speziato fritto e salsa ponzu by Fulvio Siccardi

Arancini con il?riso Riserva San Massimo dello chef Antonio Danise di Villa Necchi alla Portalupa

Danise prepara le montanare

Montanare con la farina di riso Riserva San Massimo dello chef Antonio Danise di Villa Necchi alla Portalupa

Foto di rito

VG con lo chef Walter della Pozza

Uova di montagna e fonduta di Toma Piemontese Dop Inalpi

Uova di Montagna by Longino&Cardenal

Il grande classico della cucina italiana presentato in pentola d’oro Agnelli

Spaghetti monograno Felicetti al pomodoro

Lo chef Federico Petti con VG

Carlo Sacco taglia le costine preparate dalla moglie Roberta Mirarchi del Grotto La Dispensa di Mergozo (VB)

Eccoli!

C’? posto per tutti, grandi e piccini

Davide Marcelli del Sam di Oleggio (NO) ci tenta con la farcitura delle sue bombe

Bombe alla crema e panna di Davide Marcelli del Sam di Oleggio (NO) con la panna del Tex Ranch

Prodotto di altissima qualit?

Nel frattempo i bimbi possono giocare nel bellissimo parco della Villa

L’immancabile cocomerata estiva

Chiudiamo con il carretto dei?Gelati della?Gelateria Cool?di William Legati

Un grande grazie a tutti e… al prossimo anno!

Viaggiatore Gourmet

Location partner Festa delle Feste 2018 ? Summer Edition

Villa Necchi alla Portalupa
27025 Gambol? (PV)
Via Cavalier Vittorio Necchi 2-4
Tel. (+39) 0381 092601
E-mail: info@villanecchi.it
Sito internet: www.villanecchi.it

TrackBack
[09/06/2018, 09:18] Cartoline dal dopocena della Festa delle Feste 2018 Summer Edition by Viaggiatore Gourmet ? Villa Necchi alla Portalupa ? Gambol? (PV)

Dopo l’aperitivo e la cena, ultimo reportage per raccontare la nostra Festa delle Feste Summer Edition 2018! Il dessert preparato dal pastry chef Davide Marcelli, i gelati di William Legati della Gelateria Cool, musica, ballo e i cocktail degli amici de La Compagnia dei Caraibi?in attesa della mezzanotte per la tradizionale merenda notturna. Quest?anno la scelta ? ricaduta su un grande classico della cucina romana: fusilloni Monograno Felicetti cacio e pepe! E prima di congedarsi, dandoci appuntamento all’indomani per la giornata dedicata allo street food gourmet, ogni ospite ha ricevuto i cadeaux gastronomici dei nostri Premium Partner.

VG d? la parola al pastry chef Davide Marcelli, autore del dessert

Quando si dice lavoro di squadra…

… tutto pronto!

Pistacchio e lampone

Il patron Silvio Braganolo, accanto a VG, brinda con la selezione delle migliore etichette di Bragagnolo Vini Passiti in accompagnamento ai dessert

Acqui 2013 Passito Igt, Passione Doc Moscato passito di Strevi 2008 e Wine For Fans Da uve moscato – Vini Passiti Bragagnolo

Per il dopocena, Open Bar a cura di Compagnia Dei Caraibi

Drink list dedicata

Il gelato della Gelateria Cool di William Legati

Silvio Bragagnolo e Dino Massignani di Riserva San Massimo

La festa continua e i balli pure

E mentre in sala si festeggia… in cucina si friggono le graffe

Graffe dello chef Antonio Danise con burro alpino piemontese?Inalpi

La festa posegue all’aperto

Per i pi? golosi…

Aggiunta di crema sulle graffe

Mezzanotte si avvicina: tempo di fusilli!

Lo chef resident Antonio Danise con lo chef Davide Puleio di L’Alchimia Ristorante & Lounge Bar di Milano

Anche Alberto Tasinato, patron di?L’Alchimia Ristorante & Lounge Bar di Milano, ai fornelli

La mantecatura

Davide Puleio, chef di L?Alchimia Milano, serve i fusilli in Pentola d’Oro Agnelli

Fusilloni Monograno Felicetti cacio e pepe by Davide Puleio

Caff?

Caff? La Cafferia El Miguel

Gli omaggi dei VG Premium Partner per gli ospiti della serata

Selezione di pasta Felicetti

Riso Carnaroli integrale?Riserva San Massimo

Il burro e la selezione di formaggi e latticini Inalpi

La consegna dei cadeau

’61 Franciacorta Brut docg – Berlucchi

Gran bella serata davvero… Il prossimo appuntamento con la Festa delle Feste ? a dicembre Sabato 29 2018, sempre a Villa Necchi alla Portalupa, per la winter edition.

Viaggiatore Gourmet

Location partner Festa delle Feste 2018 ? Summer Edition

Villa Necchi alla Portalupa
27025 Gambol? (PV)
Via Cavalier Vittorio Necchi 2-4
Tel. (+39) 0381 092601
E-mail: info@villanecchi.it
Sito internet: www.villanecchi.it

TrackBack
[09/05/2018, 09:46] Cartoline dalla cena della Festa delle Feste 2018 Summer Edition by Viaggiatore Gourmet ? Villa Necchi alla Portalupa ? Gambol? (PV)

Dopo aver raccontato l’aperitivo della nostra Festa delle Feste Summer Edition 2018, passiamo a mostrarvi gli scatti pi? belli e significativi della cena. A occuparsi del lauto “banchetto” allestito per tutti i nostri Amici e ospiti, una volta accomodatisi ai tavoli, ci hanno pensato il resident chef Antonio Danise e la brigata di Villa Necchi. Al suo fianco alcune nostre vecchie conoscenze: Fulvio Siccardi (I Tre Chef – Al Bagnulot), Roberta Mirarchi (Chef Grotto La Dispensa – Mergozzo (VB)) e?Fabrizio Barontini (Chef Consulente).

La sala allestita per la cena

Il menu della serata

Acqua Lauretana ad accompagnare la nostra cena

Ci accomodiamo e VG introduce la serata

Abbinamento Vini
Selezione speciale dalla collezione di VG.

Chiama sul palco Paolo Baggini, patron dell’azienda Olmo Antico, che presenter? agli ospiti il vino che accompagner? le prime portate

Marty Brut Ros? 24 mesi Charmat Magnum – Olmo Antico

Cin cin!

Piattooo!

Crudo di branzino delle Canarie Aquanaria, salsa yakitory, robiola e perlage al basilico delle serre di Villa Necchi by Antonio Danise e la brigata di Villa Necchi

Intanto in cucina si procede alla preparazione della prossima portata

Insalata tiepida di polpo e patate by Roberta Mirarchi del Grotto La Dispensa

La parola a Roberta Mirarchi e Carlo Sacco del Grotto La Dispensa (Mergozzo, VB), che ci presentano il loro piatto

Il tocco di VG

Carnaroli Riserva San Massimo in risotto, crema di piselli e storione Agroittica al Franciacorta Brut by Fabrizio Barontini

La parola allo chef Fabrizio Barontini?

Lusir? Igt Sicilia Syrah 2011 – Baglio del Cristo di Campobello

Tocca allo chef Fulvio Siccardi

Primo assaggio per VG del piatto firmato da Fulvio Siccardi

Chef Fulvio Siccardi e il suo piatto preparato con pasta ripiena?I Tre Chef – Al Bagnulot & Co.

Raviolo alla Norma by Fulvio Siccardi

Qui sul palco con VG

Mentre lo chef resident Antonio Danise ? alle prese con la preparazione del secondo

Lombo di Fassona Piemontese Macelleria Oberto al barbecue, crocch? di patate della tradizione partenopea e jus ristretto al Barolo by Antonio Danise

VG e lo chef Danise presentano il piatto

Gli autori della nostra cena sfilano in sala

Un caloroso applauso per loro

Tutti i protagonisti della cena sul palco con VG

Dopo la cena ci siamo spostati nell’altra sala per i desssert, dove continueranno i brindisi per una serata a ritmo di musica, in attesa della mezzanotte, ma questo ve lo racconteremo nel prossimo reportage…

Viaggiatore Gourmet

Location partner Festa delle Feste 2018 ? Summer Edition

Villa Necchi alla Portalupa
27025 Gambol? (PV)
Via Cavalier Vittorio Necchi 2-4
Tel. (+39) 0381 092601
E-mail: info@villanecchi.it
Sito internet: www.villanecchi.it

TrackBack
[09/04/2018, 09:38] Cartoline dall?aperitivo della Festa delle Feste 2018 Summer Edition by Viaggiatore Gourmet ? Villa Necchi alla Portalupa ? Gambol? (PV)

Nel 2016 VG ha celebrato il suo decimo compleanno: un anniversario importante che ha segnato un primo, grande traguardo di un progetto nato quasi per “gioco”, dall?incrocio tra un?ottima idea e una sconfinata passione. Un percorso in continua evoluzione che quest?anno VG ha voluto celebrare con un nuovo appuntamento: la Festa delle Feste Summer Edition. Come per l?appuntamento invernale, la location scelta ? stata Villa Necchi alla Portalupa, nel pavese. Come di consueto, ad aprire la serata ? stato uno spettacolare aperitivo, con i prodotti dei nostri Premium Partner, musica dal vivo e tanta, tanta allegria.

L’ingresso di Villa Necchi alla Portalupa

Musica live con Alessandra Peretti, che animer? la nostra serata

In cucina intanto procedono i preparativi per l’aperitivo e la cena. Qui lo chef resident Antonio Danise con i formaggi Luigi Guffanti?

Chef Fabrizio Barontini ci mostra lo storione Calvisius protagonista della cena

Tartare!

Pane Triticum appena sfornato dalla selezione di prodotti Longino & Cardenal

Si aprono le danze… Iniziamo con il nostro sontuoso aperitivo

La selezione di caviale Calvisius ? gi? pronta per essere degustata

Selezione speciale per VG formaggi Luigi Guffanti?

Robiola Tre Latti, Salva Cremasco Dop, Pecorino Foglie Noci scavato nella sua forma, Gorgonzola Dolce e Toma.

La Pizzata della Manuelina

La vera focaccia di Recco in preparazione

L?originale e unica focaccia di Recco by Manuelina

Irresistibile!

Chips con lime e pepe e con aceto balsamico ai lamponi Patatas Nana

Selezione speciale per VG del Salumificio Marco d?Oggiono

VG con il resident chef Antonio Danise presenta i finger food preparati dallo chef

Tonno rosso affumicato, finocchi croccanti e arance a vivo

Battuta di Fassona, pomodoro semi secco San Marzano e salicornia

BBQ Master Fabio Morisetti alle prese con l’impiattamento

YO-YO con lingua affumicata della Macelleria Oberto al legno di pesco e salsa verde by BBQ Master Fabio Morisetti

Flamb?, partner grafico della serata

Gelato della Gelateria Cool di William Legati

E nei calici…

Franciacorta Cuv?e ?61 Brut Magnum – Guido Berlucchi

La postazione Beverage by Carpano – Branca

Degustazioni di birre del Birrificio Hordeum

Acqua Lauretana

Assaggi irresistibili

E scatti d’autore

Cristiano Ferrario e Antonella Alfonso, ovvero anima e mente di Villa Necchi alla Portalupa

Selfie con gli chef prima di accomodarci a tavola per la cena

Dopo un esordio cos?, la festa non pu? che continuare… con una grande cena!

Viaggiatore Gourmet

Location partner Festa delle Feste 2018 ? Summer Edition

Villa Necchi alla Portalupa
27025 Gambol? (PV)
Via Cavalier Vittorio Necchi 2-4
Tel. (+39) 0381 092601
E-mail: info@villanecchi.it
Sito internet: www.villanecchi.it

TrackBack
[08/31/2018, 09:06] Hotel NH Collection Grand Hotel Convento e Ristorante Dei Cappuccini ? Amalfi (SA) ? General Manager Giacomo Sarnataro, Chef Consulente Natale Giunta

La Costiera Amalfitana ? un concentrato di meraviglie naturale e storia, che nel corso dei secoli ha lasciato indelebili tracce di s? attraverso edifici e monumenti che sono ormai entrati a far parte dell?iconografia della zona. Le maioliche sulle cupole delle chiese, le stradicciole bianche di Positano, il fasto delle ville di Ravello? Luoghi che conservano il fascino di un tempo e che, grazie a imprenditori lungimiranti, sono stati recuperati e restaurati per essere destinati a un nuovo utilizzo, spesso legato all?accoglienza di alta qualit?. ? il caso del Grand Hotel Convento, parte della NH Collection, la selezione di location di prestigio dell?affermato brand dell?h?tellerie. Edificato in un antico monastero del Duecento, di cui ancora ? visitabile la chiesa, a cielo aperto, circondata dall?orto dell?hotel, dal giardino e dalle tante terrazze da cui si gode di una vista panoramica sul mare. Al suo interno abbiamo ritrovato, nel ruolo di General Manager, l?amico Giacomo Sarnataro, che gestisce con la solita, appassionata dedizione l?intera struttura: dalla SPA al cocktail bar, dal ristorante informale La Locanda a quello gourmet, aperto solo la sera, Dei Cappuccini, guidato dallo chef Claudio Lanuto con la consulenza di Natale Giunta.

La squadra dell?hotel

General Manager: Giacomo Sarnataro; Capo ricevimento: Antonio Sebastiano; Guest Relations: Flavia Rinaldi; Restaurant Manager: Andrea Confessore; Bar Manager: Roberto Palladino; Chef: Claudio Lanuto; Housekeeping Manager:?Vittoria Brangi

La squadra del ristorante

Lo staff di cucina
Chef consulente: Natale Giunta; Chef: Claudio Lanuto; Sous chef: Alfonso Fabozzi; Pastry chef: Antonino Battipaglia; Chef de partie: Aniello Falcone, Mario Civale; Antonio La Montagna; Commis de cuisine: Alessandro Esposito, Daniele Iennillo

Lo staff di sala

Ma?tre: Andrea Confessore; Sommelier: Diego Mansi; Chef de Rang: Francesco Proto, Kristian Ferrara, Giuseppe Miele, Mattia, Manzi; Demi Chef de Rang: Erasmo Di Bianco, Tonia Masolli; Commis di sala: Simone Bove, Ilaria Savastano, Walter Buonocore, Flavio Conforti; Barman: Roberto Palladino; Demi Chef Bar: Gianmario D?Auria

Ingresso

La reception

Le camere

53 camere e suite dall?arredo curato ed elegante, decisamente contemporaneo, ma ci? nonostante in armonia con il passato ricco di storia della struttura. I toni scelti per il mobilio e i complementi di arredo virano sulle tonalit? pi? chiare, per riflettere la luce naturale delle finestre a vista sul mare.

La suite di VG

Il benvenuto dell’hotel

Gli snack e il corner bar

La vista dal terrazzo

La sala da bagno

Iniziamo il tour della struttura

Il giardino

L’orto

Gli esterni

t

La piscina

Il ristorante La Locanda

L’antico convento del XIII secolo che d? il nome alla struttura

Il chiostro

La chiesa

La campana

Lettino per massaggi vista mare

Aperitivo in terrazza al Bar dei Cappuccini

Gli interni

Il bancone

I nostri cocktail in preparazione

Les voil?!

Negroni affumicato e riposato (giugno 2017) (Gin beefeater 24, bitter campari e martini rosso); Basil Instict (Gin Mare, succo di limone, sciroppo di basilico fatto in casa, soda Fever Tree)

Tipologie di stuzzichini: pralina di pane di grano di Agerola e pomodori essiccati; panna cotta agli asparagi verdi con biscotto al Parmigiano; rolls di salmone Sockeye caprino e perle di alga wakame, millefoglie di verdure e provolone del monaco; rolls di porro e patate; cuoppo di gamberi rossi, buns di manzo, maionese al limone e pomodoro sorrentino.

Cena al Ristorante dei Cappuccini

La terrazza panoramica del ristorante

Menu

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

Degustazioni

Men? a mani libere dello Chef ? 110,00

Selezione di 7 specialit? a base di pesce

Men? a mani libere dello Chef ? 80,00

Selezione di 6 specialit? a base di carne e verdure

La carta

Antipasti
Degustazione di tre antipasti di mare (min. 2) ? 49,00 per porzione
Il nostro crudo di pesce: tartare, carpacci, crostacei, zenzero, soia, olii, polvere di frutta, essenza di agrumi della costiera ? 50,00
Polpo grigliato su crema di ceci, affumicatura di agrumi al piatto e polvere di capperi ? 29,00
Scampi cotti al cannello, ricotta affumicata, tartufo, sale in cristalli e perle di olio di oliva ? 32,00
Capesante scottate, lemon grass, cocco e zenzero candito ? 35,00
Sformatino di melanzane ripieno di bufala, salsa di pomodorino, basilico dell?orto e cioccolato sabbiato ? 24,00
Carpaccio di vitello, insalatina del nostro orto e maionese di capperi ? 28,00

Primi

Scialatielli freschi con pesto di erbette, limone Costa d?Amalfi, colatura di alici di Cetara, bottarga di tonno e briciole di pane tostato ? 29,00
Calamarata di Gragnano con vongole, asparagi verdi croccanti e uova di ricci di mare ? 29,00
Spaghetto all?Amalfitana: cozze, vongole, fasolari, gamberi, scampi, polpo e pomodorini ? 32,00
Ravioli fatti a mano con salsa e ripieno di astice, scorzetta di agrumi e broccoli ? 39,00
Cannelloni del Convento con ricotta di bufala e melanzane, gli originali dal 1924 ? 28,00
La paella amalfitana con crostacei, frutti di mare e limoni sfusato amalfitano (min. 2) ? 50,00 per porzione

Secondi

Gamberoni e scampi cotti al cuore in salsa di limone e corallo essiccato ? 39,00
Cannolo di tonno in pasta croccante, servito su crema di melanzana perlina al limone verde ? 35,00
Dentice in crosta di pistacchio con chips di patate rosse, salsa allo zenzero e purea al pistacchio ? 39,00
Filetto di ombrina grigliato, salsa di popcorn, spinacino croccante, olio di affumicatura e gocce al nero di seppia ? 39,00
Guancia di maialino nero affumicato e cotto a bassa temperatura, patata schiacciata come una volta e cipollotto ? 35,00
Il filetto di manzo in 3 versioni: crudo, cotto e fritto ? 39,00

I Grandi Classici

Astice alla catalana ? 60,00
Insalata tiepida di mare allo sfusato amalfitano ? 28,00
La zuppa di pesce della Costiera ? 38,00
Il fritto di pesce con verdure in pastella ? 28,00
Pescato del giorno della Costiera amalfitana ? 48,00

Dolci

Dolce del Convento ? 16,00
Bab? esotico ? 16,00
Dedica ad Amalfi ? 16,00
Cioccolato e mandorle che passione? ? 16,00
Selezione di gelato ? 10,00
Affettato di frutta fresca di stagione ? 12,00

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

Aperitivo

Il Milione Prosecco Superiore di Valdobbiadene Brut Docg – Mir?

Amouse-bouche: tuorlo d?uovo fritto, crema di Parmigiano al tartufo

Pane

Tipologie di pane: panino al lievito madre, rombo ai 5 cereali, panino integrale, girella al pomodoro secco, grissini stirati a mano a limone, taralli alle mandorle, taralli al finocchietto, servito con olio extravergine di oliva dello Chef Natale Giunta.

Piattooo!

Il nostro crudo di pesce: tartare, carpacci, crostacei, zenzero, soia, oli, polvere di frutta, essenza di agrumi della costiera

Gambero rosso, scampi, tonno rosso sashimi e tartare, dentice sashimi e tartare, calamari, soya, sale Maldon, vinaigrette al limone e capperi disidratati, zenzero in agrodolce, uova di tobiko e algha wakame.

Alta Costa Vino Spumante di Qualit? ? Tenuta San Francesco

Triglie in crosta di grissini su tartara di melanzane, provola affumicata e acqua di pomodoro al limone

Polpo grigliato su crema di ceci e affumicatura di agrumi e polvere di capperi

Alessandra Fiano di Avellino Docg 2012 ? Di Meo

La paella amalfitana con crostacei, frutti di mare e limone sfusato amalfitano

Ravioli fatti a mano con salsa e ripieno d?astice, scorzetta d?agrumi e broccoli

Calamarata di Gragnano con vongole, asparagi verdi croccanti e uova di ricci di mare

Oltre Greco di Tufo Docg ? Bellaria

Pescato del giorno alla griglia con verdure del nostro orto

La Zuppa di pesce della Costiera?

Ombrina, scampi, gambero rosso, calamari, gallinella e verdure dell?orto del ristorante.

Dentice in crosta di pistacchio con chips di patate rosse croccanti, salsa allo zenzero e purea al pistacchio?

Pre- dessert: limonata, crema al limoncello e meringa allo sfusato amalfitano

La pastiera napoletana secondo lo chef

Passione Vino Passito Colli di Salerno Igt ? Giuseppe Apicella

Cheesecake di ricotta di bufala, lamponi e cioccolato bianco

Cannolo artigianale con ricotta, pistacchi e limone candito

Sfoglia, cremoso alle nocciole di Giffoni Igp e mela annurca

Caff? e coccole finali

Lavazza Gran Espresso (Arabica e Robusta)

Tipologie di piccola pasticceria: bign? al lampone, diamante al cacao con cremoso al limone, tartufo al limoncello.

VG e la brigata al gran completo

Gin tonic (Roby Marton Gin e Fever Tree tonic water) prima di ritirarci in camera

La couverture

Colazione in camera

Colazione in terrazza

Il buffet

Omelette e pancacke preparati al momento

La scelta di VG

Cucina

Per la carta del Ristorante Dei Cappuccini lo chef consulente Natale Giunta ha messo a punto un percorso che valorizza a pieno il territorio e il mare della Costiera, con tutti i suoi straordinari prodotti. Verdure ed erbe aromatiche provengono in parte anche dall?orto dell?hotel, che cresce rigoglioso sotto il sole della Costiera.

Servizio e accoglienza

Chi conosce Giacomo Sarnataro sa che professionalmente quest?uomo dal sorriso pronto e sincero ? caratterizzato da una passione sconfinata per il suo lavoro. Una passione che si declina nell?attenta cura che dedica a ogni dettaglio delle strutture che ? chiamato a dirigere. Il Grand Hotel Convento non fa eccezione, dallo staff della SPA a quello, giovanissimo, che serve in sala nei due ristoranti e nel bar. Simpatica e piacevole l?introduzione dei Lazy Sundays, con colazione prolungata fino a mezzogiorno e late check out.

Conclusioni

C?? poco da dire, quando si parla di un hotel situato su una scogliera a 80 metri dal mare la vista che si gode dalle finestre e dalle terrazze non pu? che essere spettacolare. A questo privilegio, per lo pi? ?ereditato? dai Cappuccini che edificarono su questo lembo di terra il proprio monastero, va aggiunto il piacere di soggiornare in un hotel dove il raffinato lusso di un 5 stelle si fonde con il calore della migliore accoglienza campana.

Viaggiatore Gourmet

Hotel NH Collection Grand Hotel Convento
84011 Amalfi (SA)
Via Annunziatella, 46
Tel. (+39) 089 8736711

E-mail: nhcollectionghconventodiamalfi@nh-hotels.com
Sito internet: www.nh-hotels.com

TrackBack
[08/30/2018, 12:48] Cartoline dal 742mo Meeting VG @ Ristorante LeoneFelice dell?Albereta Relais & Ch?teaux ? Erbusco (BS) ? Chef Fabio Abbattista

Scampagnata estiva nella terra del Franciacorta, quella che in una calda giornata di giugno ha portato gli Amici Gourmet e noi del team di Viaggiatore Gourmet all?Albereta di Erbusco, il bellissimo Relais della Famiglia?Moretti, che vi abbiamo gi? mostrato nel dettaglio in questo reportage. Appuntamento sempre atteso con impazienza da parte dei nostri associati, desiderosi di degustare le nuove creazioni e i grandi classici dello chef Fabio Abbattista, presso il?ristorante gourmet della struttura, il LeoneFelice.

Archivio storico reportage:

->?Reportage del 3 Agosto 2015?
->?Meeting del 17 Novembre 2015
->?Meeting del 16 Novembre 2016
-> Meeting del 25 Ottobre 2017

La squadra

Patron: Moretti Carmen De Rosa

Lo staff in cucina ?

Chef: Fabio Abbattista
Sous chef: Jorge Antonio Ramirez Rivera
Pastry chef: Filomena Vigliotta

Lo staff in sala ?

Ma?tre/sommelier: Valerio Cappiello
Chef de rang: Rebecca Bianchetti

Il tavolo Amici Gourmet

Il tavolo dei VG Premium Partner

Il nostro men? personalizzato

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

Aperitivo nel dehors

I formaggi

I salumi

Il taglio del prosciutto

Sfoglie di ceci soffiate Leg? con avocado, pomodoro infornato e toma piemontese Inalpi

Metodo Classico Perl? Trento Doc 2009 – Ferrari

Proseguiamo all’interno

Perl? Ros? Trento Doc 2009 – Ferrari

Cin cin!

Cecina con mortadella e Toma piemontese Inalpi

Crocchette di patate, pepe e Raschera Dop?Inalpi

Chips di polenta, melanzana al curry e crema di Bra tenero?Inalpi

Pane

Tipologie di pane: bianco al lievito madre, integrale ai semi e al lievito madre, focaccia al rosmarino; servito con olio extra vergine di oliva L?uliveta di Mariella dall?uliveto toscano di famiglia.

Piattooo!

Cipolla di Montoro cotta al sale, formaggio di malga e patate

Perl? Nero 2008 Trento Doc – Ferrari

Torta di melanzane, provola affumicata, pomodoro e aglio

Riserva Lunelli Metodo Classico Trento Doc 2007 – Ferrari

Gnocchi di patate al Franciacorta, asparagi e caviale

Lo chef Fabio Abbattista ci raggiunge al tavolo

Risotto agli scampi, capperi e berber?

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

Chardonnay Langhe Doc 2011 Vigneto ? Beni di Batasiolo

Pappardelle al rag? di ossobuco, gremolata agli agrumi

Lumache, carciofi e teriyaki

Pinot Nero Ruttars 2015 ? Villa Parens

Il piatto ? finito al tavolo

Triglia di scoglio ai fiori di zucca

Il tocco finale

Coda di rospo alla mugnaia, asparagi e bergamotto

Astice blu alla griglia, bietola e quinoa

R?che d?Amps?j Roero Riserva Docg 2005 ? Matteo Correggia

Filetto di Fassona alla pizzaiola

Lo chef impiatta?in sala la portata successiva preparata in Pentola d’Oro Agnelli

I dettagli dell’impiattamento

Cosciotto di agnello alla brace e patate alla senape

Souffl? al cioccolato e gelato all?albicocca

Torniamo nel dehors per il caff? e le ultime golosit?

Torta di rose con zabaione al Pinodis?

Passione Vino Passito Strevi 2008 – Bragagnolo Vini Passiti

Caff? e coccole finali

Caff? Espresso di Leonardo Lelli, Bruzzi Dattera Cru arabica

Tartufo al cioccolato nero e anesone

I cadeau?Inalpi per i nostri associati

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 742esima edizione Meeting di Altissimo Ceto

L?Albereta Relais & Chateaux
25030 Erbusco (Brescia)
Via Vittorio Emanuele, 23
Tel. +39 030 7760550
Sito internet:?www.albereta.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.

TrackBack
[08/26/2018, 22:00] Cartoline dal 741mo Meeting VG @ Ristorante Enrico Bartolini al MUDEC ? Milano ? Chef Enrico Bartolini

La prima cosa che colpisce, guardando i piatti di Enrico Bartolini, una pioggia di stelle Michelin ripartite tra i suoi tanti locali sparsi per lo Stivale, ? la loro perfezione estetica. Prima dei profumi, degli aromi e dell?immancabile esplosione di sapore che si sprigiona all?assaggio del primo boccone, le creazioni dello chef toscano?affascinano per l?esattezza con cui sono impiattate e presentate al tavolo, la disposizione armonica dei diversi elementi che compongono il piatto, la cura nella scelta dell?accostamento dei colori. Ma veniamo al dunque, perch? quando si va da Bartolini sin dall?inizio del pranzo tutti noi, il team del Viaggiatore e gli Amici Gourmet, non vediamo l’ora di provare le nuove creazioni, che si intervallano sapientemente con i grandi classici, prima del gran finale con la merenda e l’intramontabile risotto?rape rosse e salsa al gorgonzola.

Archivio storico reportage:

-> Meeting del 20 Luglio 2016
-> Meeting del 14 Giugno 2017

Il tavolo Amici Gourmet

Il nostro men? personalizzato

Il tavolo riservato ai nostri Premium Partner

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

Il benvenuto dello chef/patron Enrico Bartolini

Aperitivo

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

Cominciamo con un brindisi con lo chef

Gli stuzzichini

Oliva di pomodoro verde costoluto, vermouth e anice

Snack Leg?

Caramella di foie gras, mango e cipolla

Melanzana alla brace, scampo, caviale italiano e piselli

Cannolo di erbe con crema di Raschera Inalpi e nocciole

Piramide di piselli, Bra tenero Dop Inalpi e tartufo estivo

Panino al vapore con Bra duro Inalpi e cime di rapa

VG, lo chef ed Elisa Neri, responsabile comunicazione e PR di Leg?, ci presentano l’ultimo stuzzichino

Bacello di legumi con farina Leg?, limone arrostito e cumino

Il servizio dei grissini al Grana Padano riserva 36 mesi stirati con farina taragna…

… e quello della focaccia

Pane

Tipologia di pane:?bianco naturale, preparato con lievito madre.

Burro di lamponi

Stampo a forma di lampone con burro, aceto di lampone, succo di lampone, polvere di capperi, di fianco una foglia di burro con t? matcha.

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

Piattooo!

Patata soffice uovo e uova?

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

Isola dei Nuraghi Igt 2016 ??Tenute di Santa Maria

Gamberi di Porto Santo Spirito mezzi fritti

Gnocchi in ?zimino?, seppia arrosto, bottarga e riccio di mare

Langhe Chardonnay Elioro 2006 – Cordero di Montezemolo

Il direttore del ristorante?Sebastien Ferrara completa la prossima portata al tavolo

Bottoni di olio e lime con salsa di cacciucco e polpo arrosto?

Mareneve Terre siciliane Igp –? Profumo di Vulcano Federico Graziani

Enrico ci presenta uno dei suoi classici

Qui con VG

Risotto Arlecchino mantecato con burro alpino piemontese Inalpi

Lusir? Syrah Sicilia Igt 2011 – Baglio del Cristo di Campobello

Vg e Remo Capitaneo, sous chef del Ristorante, presentano il piatto

Animelle di vitello glassate con carciofi, menta piperita e liquirizia

Chianti classico Riserva 2006 – Villa Cerna

Piccione arrosto e bentornati grissini bolliti

Azzardo

Moscato Passito di Strevi 2008 ??Vini Passiti Bragagnolo

Lo zabaione per il gran finale ? pronto

Zabaione tradizionale, pistacchio di Bronte e albero di arance

Coccole finali

Caff?

Tipologie della piccola pasticceria:?noce e nocillo, bomboloni alla crema pasticcera, canell? bordolese e caramella al frutto della passione.

Proseguiamo la degustazione vini per accompagnare la merenda

Franciacorta Brut ’61 – Berlucchi

Merenda presentata in sala?in?Pentola d?oro Agnelli

VG con lo staff di Enrico

Risotto alle rape rosse e salsa al gorgonzola

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 741esima edizione Meeting di Altissimo Ceto

Enrico Bartolini al MUDEC
20144 Milano
Via Tortona 56
Tel. (+39) 02 84293701
Chiuso luned? a pranzo, domenica tutto il giorno
E-mail: ristorante@enricobartolini.net
Sito internet: www.enricobartolini.net

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.

TrackBack
[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.






wine blog +  Italian wine blog + Italy W
TrackBack
[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.…

TrackBack
[08/23/2018, 22:00] Cartoline dal 740mo Meeting VG @ Locanda del Notaio ? Pellio Intelvi (CO) ? Patron Simonetta Manara, Chef Edoardo Fumagalli

Il poco fascinoso nome di Pellio Intelvi, provincia di Como, nella mente degli Amici Gourmet?e nella nostra si traduce in un unico seducente richiamo: quello che proviene da La Locanda del Notaio, 1 stella sulla Rossa. In questo ristorante raffinato dall?atmosfera rustica, infatti, ha trovato casa lo chef Edoardo Fumagalli, che in occasione del nostro pranzo?ci ha letteralmente conquistati con la sua cucina fatta di precisione e inventiva, di contemporaneit?, leggerezza e rigore francese, che si vede soprattutto nella preparazione delle salse, del resto ? stato chef saucier presso un tempio della cucina classica d’Oltralpe come il Taillevent di Alain Soliv?r?s. Un percorso in grado di farci viaggiare, proprio come ha fatto lui durante la sua pluridecorata formazione in giro per il mondo. Chapeau!

Archivio storico reportage:

->?Meeting del 5 Agosto 2017
->?Reportage del 29 Agosto 2017

La squadra

Direttore: Davide Bosio
Assistente di sala/Hostess d?accoglienza: Erika Katia Battistella

Lo staff di cucina

Chef: Edoardo Fumagalli
Souf Chef/Pastry Chef: Damiano Bonomi
Capi partitaLuca Ciabatti, Valentino Romeo e Alfonso Daviducci

Lo staff di sala

Ma?tre/Sommelier: Mattia Col?
Chef de rang: Anna Kedzior
Commis de rang: Valentina de Santo

Il tavolo Amici Gourmet

Il nostro men? personalizzato

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

Aperitivo

Franciacorta Brut Vintage Collection 2012 – Ca’ del Bosco

Gli stuzzichini

Cialda soffice ai cereali soffiati e Raschera Dop Inalpi

Chips di polenta taragna e Bra tenero Dop Inalpi, chips di riso al nero di seppia, chips di polenta bianca e aceto

Meringa al sesamo nero, crema di anguilla affumicata e Toma piemontese Inalpi

Rapanello ripieno di maionese alla senape ai grani

Granita al Crodino, crema di Martini e arancia

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

Pane

Tipologie di pane:?pane libro di semola rimacinata e sale Halen Mon, ciabattina integrale al germe di grano, focaccina di patate, grissini al rosmarino. Servito con burro bianco d’alpeggio della Valle Intelvi, alla clorofilla di prezzemolo, al limone e zafferano e alla barbabietola.

Lo chef completa al tavolo la prima portata della nostra degustazione

Piattooo!

Stracciatella tricolore

Ci spostiamo in cucina

La salsa viene aggiunta al tavolo

VG e lo chef presentano il piatto al tavolo

Gambero carabineros, animelle di vitello e salsa al corallo

Sauvignon Ruttars 2015 – Villa Parens

Cialda croccante di alghe, insalatina aromatica e marmellata di salicornia

Ad?nzia bianco 2014 Sicilia Igt – Baglio del Cristo di Campobello

Carciofo alla carbonara

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

Barbera d’Alba 2014 Peiragal Magnum – Marchesi di Barolo

Lo chef e VG presentano il piatto

Risotto con riso carnaroli Riserva San Massimo mantecato alla crema di Perilla e salsa al Franciacorta

Passiamo alla prossima portata…

… un ultimo dettaglio e il piatto ? pronto per essere degustato

Zuppetta di pesce

VG ed Edoardo presentano il piatto?

Cubi di brasato di vitello e crema di funghi

Tartare di gamberi carabineros, cr?me fra?che, crema all?arancia e caviale

Barolo 2006 – Luigi Baudana

Torniamo in cucina per seguire la preparazione del prossimo piatto

Che viene ultimata in Pentola d’oro Baldassarre Agnelli

Lo chef ultimer? e sporzioner? la portata in sala

L?anatra viene marinata 48 ore (vino, bacche, erbe e frutti). La cottura rosea permette l?esternazione del sangue e del midollo osseo dalle carcasse mediante torchiatura. Il succo ricavato viene filtrato e addizionato a una salsa base di anatra, portato a ebollizione per alcuni istanti e ultimato con Armagnac e foie gras.

VG Live in full effect

Lo chef all’opera con il torchio

Edoardo prepara la salsa

Piatto completato con la salsa ed ? pronto

Petto d?anatra ? la presse, polvere di spezie e peperoni

Moscato d’Asti La Serra 2016 – Marchesi di Gr?sy

Gelatina al Cosmopolitan e semifreddo all?arancia

Cioccolato, nocciole e caramello

Caff? Illy e coccole finali

Tipologie della piccola pasticceria: macaron alla banana; tartufo al cocco e Contreau; tartelletta mela verde, zenzero e cremoso al lime; tartelletta con cremoso al cioccolato Guanaja.

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 740esima edizione Meeting di Altissimo Ceto

La Locanda del Notaio
22020 Pellio Intelvi (CO)
Via Piano delle Noci, 22
Tel. (+39) 031 842 7016
Chiuso luned? tutto il giorno e il marted? a pranzo.
E-mail:?info@locandadelnotaio.com
Sito internet:?www.lalocandadelnotaio.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.

TrackBack
[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.…

TrackBack
[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.…

TrackBack
[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
TrackBack
[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
TrackBack
[08/05/2018, 17:07] On the Road Again: What I Did On My Summer Vacation
The past two months have been a blur. Travel like I?ve never had. Criss-crossing the United States. Seattle. Atlanta. Austin. Kansas City. Portland. New York. San Antonio. St. Louis. Connecticut. Denver. Vail. Dallas. Chicago. New York (again). This is how I?ve spent my summer, so far. I need a vacation.


It hit me yesterday. I was dead tired. Maybe it had something to do with schlepping wine around New York City in the heat of August, walking 10,000 steps across the city, peering into freezing (and often dark) eateries, looking to open a few bottles and taste wine. I was supposed to be finished! Apparently, there is purgatory after work. No Promised Land. Not yet. And that?s OK. For now.

Why? For one, it has given me the opportunity to feel the pulse of America in these historic times. ?Is it really that bad out there?? ?Are we in a Civil War?? ?Is America going to hell in a handbasket?? ?Who are we?? Those are just a few of the questions people ask me, as I traverse the country back and forth. Mind you, I?m sticking to wine, most of the time. But wine is just a symbol of something other. Of the way we?re going. Of where we?re at right now. Of the inevitable fix we?ve gotten ourselves into. Of it all. Wine just mirrors, in miniscule detail, the path of history and the people on that path.

It?s July in Chicago. I?m sitting at a table with six Italians. They?ve all come from somewhere else for that something other. Naples. Catanzaro, Bari, and on. They?re here, in America, to regenerate the Italian energy brought here over 100 years ago. And also, to make a new life pursuing The Dream.

You can see it in their eyes. A feral hunger, a desire to not just be someone waiting in line for a stamp.

And what have they come to, washing up on these shores? Is this a haven? Or a detention center?

More and more the America I see looks less like what drew my grandfather to this place. But even then, it was not perfect. But that doesn?t stop the waves from pounding on the shore. More Italians want in.

We sit at the table. Waves of pizza, pasta, chicken, salad, and peppers, small little lethal red bullets of fire, from the garden. Calabria!

Wine from Piedmont, from the Veneto, from Calabria, from the Rhone. Barbera, Cinsault, Glera, Carmenere. ?Italians are very complicated,? one of the young ones tries to explain. But I already read the proposal. I know. How do you tell a young Italian about their country before they were born, and from one who doesn?t even speak their language like they do?

I asked a young Napolitano about the language in Calabria, in Cosenza, what is was like to him. ?Don?t take this the wrong way, because I mean no insult. Calabria is ritardare.? The progress of progress has gotten a deferral. To take time to enjoy the 15 minutes of life we have been given.

In a noisy market/caf? in Queens. I?ve been here a time or two, enough that some of us occasional diners recognize one another. The owners are Greek, and we get along great. I?ve invited a couple of young writers to join me. The cacophony of the place makes it hard to have a deeper conversation, but the wine and more importantly, the seafood, gets top billing. As it should.

The noise makes conversation difficult, yes. But it doesn?t strain our being together. We eat, we drink wine, some better (the Greek wine was the best) and we just spend time in each other?s company. No cell phones popping, no Instagram moments. Just breathing together.

A moment, in the Rockies, with a dear friend who had a terrific accident. He was paralyzed for a while. But he fought against inertia. He gained and lost a mate along the way. A horrendous accident or disease can sometimes render relationships into thousands of little pieces. And they might not be able to be put back together again, as if it were a puzzle on the bookshelf. Sometimes pieces are missing. Sometimes they just don?t all fit. But we must go on. And so, my friend does.

A few miles away, another Italian friend, is sitting eating with his family. He escaped Italy in time for the Great Recession. And he started a business, had two kids along the way. One was born early, too early. But now he?s a lanky pre-teen, a bundle of energy with an ever-protective teenage sister looking after him and trying to fit into her own beanstalk reality, growing daily, upward, outward. All peaks, and pointed to the sky. This Italian, with a burgeoning business, two young adults in the making and a plate of lamb burgers. Another American dream.

In my travels across America these past few months, I?ve also run into a new breed of ?bermensch. Sandwiched in between the ever so self- important generations, Boomers and Millennials, what Nathan Heller calls the my-way-oriented Generation X.? They disdain responding to emails, texts, don?t answer their phones. Life is this giant blackboard, and they erase, erase, erase. Must fill it up with their life, their deeds, their priorities. I?ve discussed this with some of my wine and writer friends across the country. It?s as if something has taken ahold of these folks. They?re too busy, too full of things to do, to respond.

?It?s the career thing,? a young friend relates. ?They are in the midst of their life, which is important to them. They have momentum, and their priorities, and they cannot stop to tell you they are too busy.? And, if you haven?t figured it out, their silence is their way of telling you that you are not on their list of priorities to warrant a call back or a text in response. They?re done with you. Move on.

There?s this scene in Wim Wenders? ?Angels of Desire,? where two earthbound guardian angels station themselves in a library, attempting to mitigate pain in the beings they observe. They cannot help them, though. They are powerless to alleviate human suffering. They are invisible. They must be over 60. Of course they are. After all, they?re angels. They?re immortal.

You may not be 60 yet. But if you aren?t you will be in ten minutes. Or it will seem like ten minutes. In any case, those people whose emails and texts you didn?t return, will be dead. So, it won?t really matter then. It really doesn?t matter now. Put away your gettones. We?re all in airplane mode.

My perspective, now? Well, not as charged with drama, energy, and the perp walk of fret one does everyday in corporate life. That?s pretty much done. Now the moment d'excitation is whether the baby black cat will like the new feathers on the toy. Or if the older ginger cat will forgive me for being away for three days. That has become the important weather-vane of my life.

And America? She's lumbering under the strain, but I don?t see her breaking. There are too many of us who?ve come from somewhere else, looking for that something other. It?s here. For all of us. And we matter. And we?re not going away.

Neither snow nor rain nor heat nor gloom of night...


wine blog +  Italian wine blog + Italy W
TrackBack
[07/29/2018, 16:20] 5 of the Most Important Patron Saints of Italian Wine You?ve Never Heard About
In Italy, where the seat of the Catholic Church sits in Rome, many souls have drifted away from the sacred to the secular. But there is a cultural attachment to a spirit of place that has been cultivated in the Italian soil for over two millennia. Christianity developed in Italy aspiring towards ascetic and self-sacrificing virtues. When stirred into the pot with an ages-long foment from the cults of the Greeks and the Romans for wine and all things pleasurable, the inevitable consanguinity between the gods and the saints created a genesis of devotion that has been somewhat hidden from the public at large. But over those two thousand plus years, there are saints in Italy that wine lovers and winemakers depend on to get through every harvest and bottling. Here are five of the most important patron saints of Italian wine you?ve never heard about, from recently discovered ancient writings, by a botanist researcher, in the Jesuit Vatican archives in Rome.


St. Pancras Mercuria ? Little is known about this saint. We have been told St. Pancras was a man, but even that we are not completely sure of, as women in those days often concealed their gender for fear of maltreatment. What we do know about St. Pancras is that this saint is likely the archetype embodying that of the Creator. This, in saintly parlance, was the one who magically discovered fermentation and while it was unknown at the time, St. Pancras soon got his (or her) hands around it and rode the fermenting clusters into a euphoria filled autumn. Fortunately, St. Pancras was imbued with good luck. The first wines that came out from the age when St. Pancras roamed Italy, are legendary. Linius Hippolomaeus once wrote about St. Pancras Mercuria?s ?magical and innate ability to make wine from the sparsest of grapes, with the minimum of effort, transforming what would have been food for the pigs into a nectar for the gods.? Unfortunately, St. Pancras was also imbued with bad luck and was martyred in 99 AD. Beheaded. And where the blood spilled high in the hills above ancient Rome, there is a little-known vineyard that still produces grapes and wine from these vines. It is one of the rarest of wines and known only to a few Romans. Until now.

St. Lignaeus Tabulata - St. Lignaeus grew up in the Casentinesi forests in Emilia Romagna, son of a lumberman. His parents had 12 children, and so Lignaeus spent his childhood wandering the forests, doing what children do. Somewhere along the way, he developed an affection for wood. But not just any common wood. There was a special kind of oak tree that grew large and tall, and solitary, among the beech trees. He would climb these trees and spend days in their branches. At one point when Lignaeus hadn?t come home in days, his parents feared they had lost their child to a pack of wild animals who roamed the forest for prey, and they spent two days looking for him. They cried out, ?Lignaeus, come home, please.? But he was so far up in the tree he didn?t hear.

When he became of age to become an apprentice, he worked with his father, gathering wood. But Lignaeus wanted more. He would find special panels of wood from the oak trees that he had gotten to know so well and form a circle with them and bind them up with ropes and means to create an enclosure. Monks who wandered the forest for wild herbs for their concoctions, stumbled across one of these coops and found the family who lived in that part of the forest. They asked Lignaeus to help them make several of these casks inside their abbey, so they could hold larger amounts of their herbs with their potions. Lignaeus eventually joined the monastic order and took the surname name Tabulata and lived to be 88. In times before Lignaeus, there had been no such kind of way to enclose larger amounts of liquid commodities, in order to preserve and cultivate these ancient liquids. Later these were adapted to the winemaking process as well. St. Lignaeus Tabulata came to be known in ancient times, as the father of the medieval cask.

St. Carm?n Biturica ? lived and worked around Volterra and was rumored to be Dante?s inspiration for the character Antaeus in the Divine Comedy. Carm?n liked to mix things up and he was a trader, often away on trips to Gaul and Brittanicus. When he came back, he would work in his room until late into the night, with knife and candlelight, performing operations on plants and animals. It is written in the ancient writing that Carm?n might have been the person who developed today?s modern Chianina cow. But his real talent was with plants. From his travels, he found any number of wild vines and sought to plunge deeper into ampelography. He also was a tinkerer of sorts and liked to combine things. What we now come to think of as indigenous grapes, once weren?t. In fact, of the 500+ indigenous grape varieties recognized by the modern authority on the subject, Dr. Ian D?Agata, roughly 25% of those can have their inception traced back to Carm?n Biturica.

His most important accomplishment? Arguably the grape (or grapes) that helped to establish the wine growing region in Gaul, where Biturica was rumored to have had a secret family with many children who possessed a mane of red ? prized by nearby Teutonic marauders for their unusual appearance and known as ?Rotes schild.?

St. Agata Dominicus ? not your usual St. Agatha. She wasn?t a martyr. She wasn?t a nun. She was in fact a married woman (twice) who had a child that can be traced to pivotal moments forward in wine history that were critical to the development of the modern-day wine industry. And she never made wine, in fact rarely drank it. She was an incubator of sorts, but also one of the early influencers. She ran a little inn outside the Porta Romana in what was (and still is) called Viterbo. It was a way-station for pilgrims, traders and couriers. And she and her family cooked meals and a place to sleep for the humans (and animals) for the night. She was known to be a great cook, and vinegrowers would try to sell their wine to her. But she was indifferent to wine. She had a son, Devonus, who had a talent for wine and she would have him go out to the farms and find the right wine for the right price (eventually Devonus would move to Brittanicus and set up a string of inns from London to Cornwall).

St. Agata got her surname from an incident that happened when a servant of a high ranking political authority was traveling to Rome on a pilgrimage and requested she reserve the inn all for the politician. Ancient writings report she told the servant that she was closed on Sunday ?in observance of the Lord?s day.? The servant replied to her, ?Today you will serve a Lord who is in front of you, not some invisible God. Go prepare some wine!? Whereupon she asked her son to find the three worst casks of wine and blend and transfer them into moldy wineskins made from old goats. The rEst! is history.

St. Agata Dominicus is the patron saint of wine merchants and her son, St. Devonus Totum Cibum, went on to establish not just his inns, but also a school of service to the inn trade, which eventually became today?s modern Court of Master Sommeliers.

St. Dom Euganeius Serprinus -We all know about Dom P?rignon and Dom Thierry Ruinart, who were the forebearers for today?s modern Champagne. But there was a third monk, of Italian origin, where ancient writings attest to his influence on these two brothers, and might even have been responsible, not only for Champagne, but for today?s modern Italian sparking wine industry. He was Dom Euganeius Serprinus. Before he was a monk he was married to Katherine of Koel, in a marriage that lasted but a few years before she left him and went to the New World in search of a passage to the Northwest. With Papal dispensation he was privileged to join a religious order by virtue of having had his marriage dissolved by distance (this later became known as Koel?s Law). And he plunged headfirst, according to the ancient texts found in Rome, into ?winemaking and with capturing the tiniest bubbles in the grape and transforming them into the most ethereal of wines.?

Dom Euganeius worked for years in Germany and France, before heading back to his native region near Verona. It was there that he isolated grapes destined for sparkling wine. And while Dom P?rignon and Dom Thierry Ruinart were given fame and acknowledgment for discovering and making sparkling wine that became known as Champagne and which influence sparkling wine makers the world over, Dom Euganeius Serprinus was a sullen and moody person who distilled ?all the known happiness of the world? into his work in Italy to refine the method of making naturally sparkling wine and making it so that it would be available to all people, not just kings and princes. He was a man of the people, and tinged with the loss of his Katherine to the New World, he wanted to make sure ?all souls would be able to experience the ecstasy of happiness found in a goblet of wine.? Today his dream has been realized in the enormous popularity of his wine, known in his time as Vino Pucinum, and today as Prosecco.


There you have it ? who knew? Now you know. Blessed be their hearts. Can I get an Amen?






written and photographed (in Italy) by Alfonso Cevola limited rights reserved On the Wine Trail in Italy
wine blog +  Italian wine blog + Italy W
TrackBack
[07/22/2018, 16:58] The "New" International Style in Winemaking Veers to the Left
Angelo Gaja had this thing for Cabernet Sauvignon and Bordeaux. And so, he planted it in Piedmont in the 1970?s. Pio Boffa went to Napa Valley in the 1980?s and fell in love with the place and with the wines of Robert Mondavi. And he came home "a changed man." Piero Antinori set up shop in the early 1990?s, above the fog line in Napa Valley, bringing with him his winemaker Renzo Cotarella, and proceeded to invest, plant and make wine from Merlot, Cabernet Franc, Malbec and Petit Verdot. It was a prescient influence for changes that would be made in their Italian wines, back home. Renzo?s brother, Riccardo Cotarella made a name for himself (and a small fortune) interpreting Merlot in the unlikeliest places, like Lazio, Molise and Campania, in the late 1990?s early 2000?s. These were just a few of Italy?s winemaking giants who were moved by outside influences and who shaped the then-International style of wine in Italy. It was a movement that went long and deep, and it took years to see above the fog of high scores, blinded by seductively lush, drinkable fruity and powerful wines, often deeply oaked and intoxicatingly alcoholic. The critics, and the buying public who soon followed, couldn?t get enough of these wines ? to drink, to larder away and to showcase in their trophy cellars. And those cellars filled up quickly with the force of a tsunami that has had mixed results for the collectors.

And then, it pirouetted. And everything changed.

The internet and the ability to gather information (and spread influence) from all around the globe, gave smaller producers (and less influential critics, at the time) a louder voice in the global town hall. In what felt like an overnight shift, but in reality, had been simmering in botti for years if not decades, there was less talk of fruit and oak and power and alcohol. And there were people crooning over acid, and cement, restraint of fruit (and alcohol) and less about power. And more about grace. And just like that, a schism rent asunder, regarding the interpretation of international style. And now, here we are, at a new precipice, looking at what that means.

From this native Californian, who was brought up in a time when all things were possible, and with a certain devotion to saving the world, I see hope in this new international style of wine that has been coming to my dinner table. And not just from Italy. For this observer, it?s well overdue. Having sought out organic produce and farm eggs, raw cheese and whole-grain breads from the 1970?s, wine never quite made it to the level of provenance that my other food stuffs did. Sure, there was an aspirational level to wine that forged a parallel path. Who didn?t want to drink a 1970 Cheval Blanc or Petrus, even though Cr?dit Agricole was urging French winemakers in St. Emilion and Pomerol to pursue higher yields, by mean of chemical intervention? Talk to the old winemakers in family run wineries around there, they will tell you just how much of a stranglehold the banks (and big AgroChem) had on the regions in the 1970?s, when the world was in an economic recession and French wine wasn?t exactly the first thing on someone?s must-have list from Santa. But French wine was the stuff of legends. They would launch another jet? entrelac? and dazzle their audience. The Italians still were working with a hand-me-down hurdy gurdy, in regards to their marketing leverage. They had to try something different. They had to try harder. And the well-polished Merlot (or Brunello or Barolo or Amarone) was their sissonne, an attempt to take to the air and swing for the fences. And it got them the necessary attention (and scores) at the time. But nothing stands still ? everything changes. Every dancer eventually lands back on earth.

And thankfully, what we are seeing now, are wines that are more earthbound, while still retaining their sense of beauty and grace, in a way that is particularly Italian. Oh, and yes, delicious.

While these wines might not past muster for those dug into some Birkenstockian pre-apocalyptic interpretation of what wine should be, it appears to be moving left, towards the middle. Which is where most wine lovers are. Hence, the new international style of wines from Italy are gathering fans.

Take wines from wineries like Nicol? Magnelli?s Le Chiuse in Montalcino, Salvo Foti?s I Vigneri on Etna, Fabio Alessandria?s Burlotto in Verduno or Michele and daughter Maddalena LaLuce?s ?Le Drude? Aglianico del Vulture from Contrada Serra del Tesoro. These wines fly in the face of what we came to think of as International style 20 years ago. But I am compelled to posit that we have seen a contretemps in how we look at things ?international? now, in the ways of wine. And with it I feel compelled let out a shriek of excitation in this new international world of wine I now find myself willingly transported to, in an extended tours en l'air.

Let us hope there is more to this dance. I for one, welcome a much needed temps li?.




wine blog +  Italian wine blog + Italy W
TrackBack
[07/15/2018, 16:54] The Judgement of Paros ? The Greek Paradox
From this view on the perch, Greek wine should be winning more than it appears to be. The Greek wine importers and government agencies are investing heavily in bringing many in the American wine trade to the vineyards. Greece is a Mediterranean epicenter (tr?s chic these days). The people are great. The food is fresh and healthy. The wines are better than ever. As we say in Rome, Quo Vadis?

I say this as an Italian neighbor, but also as one who has much Greek in his family and in his blood, over the ages. I ache for Greek wine to achieve their place in the pantheon of great wine. Indeed, the culture has already secured their spot in immortality. And wine being hotter than ever, with boat loads of visitors who infiltrate the Greek islands (and mainland) this time of the year, one would think this would bleed over into life after vacation.


My Sicilian (and Calabrian) roots have more than their share of Greco-ness. Our foods, and our wines have evolved from those early influences. And the Greeks haven?t stood still. Maybe they haven?t moved as fast as their French or Italian cousins. For sure, the influence in America of Greek cuisine isn?t felt as fully as from other wine-centric countries, like France once was and as the Italian (and Spanish) is being felt in the present. Italians (and those who present themselves as Italians) who open and run restaurants, have been far ahead of anyone else when it comes to blanketing the US with their food culture. Now one can find pasta in St. Louis as good as anywhere in Italy. And pizza, in places like Phoenix, to rival Naples. So why not Greek food culture and the accompanying wine?

I recently spent an evening in a Greek seafood restaurant in New York. Long Island City to be exact. I could have been in Catania or Crotone. Or Aliki on Paros. The seafood was fresh, the spinach pie was as good as any I?d had in Greece or Italy. The place was bustling with the energy of a people who love to feed people. And people from all corners of the earth flocked to be feed by the Greeks. For a moment, I thought of Anthony Bourdain, and how much he would have loved this place, not 15 minutes from where he once called home. Everything lined up perfectly.

Perfection is a concept born of ancient Mediterranean cultures. We often see perfection as a static place, an endpoint. But the ?getting there? part of the process, by which we strive to attain perfection, is an ongoing, and, for us mere mortals, highly unattainable terminus. Perhaps the modern Greek wine movement is climbing a hill right now and it just looks like it is slowing. I see many wine lists in my travels across America, and what I?m seeing of Greek wines on those lists is more subdued than what I saw a couple of years ago.

Many more years ago, Italian restaurateurs emulated a more ?Continental? persona, shying away from calling their places ?Italian.? Southern Italians, particularly, wanted to be identified at the very least as a Northern Italian restaurant, as if that would convey a greater seriousness, or gravitas. Fortunately, that nonsense is behind us, for the most part. And this isn?t to say the Greek restaurateurs are modeling a ?something-otherness? when it comes to the identity of their places (and I?m not taking about diners in NYC and Westchester County). It?s just that they are not as collectively committed as their Italian cousins in this enterprise.

I?m seeing some light, though. Jose Andres recently opened a satellite of his Washington DC spot, Zaytinya, in the far North Dallas suburb of Frisco. There, one can find Greek wine celebrated with food that matches and marries well. Kudos to wine director (and Master Sommelier) Andy Meyers.

And Greece has their own Master of Wine, Konstantinos Lazarakis, an achievement Italy cannot boast of at this time.

How will the tons of drachma the Greek wine industry has spent bringing wine industry leaders and influencers to Greece pay off?

One might ask those in similar positions, from South Africa to Portugal to Germany, and elsewhere, if bringing in a bevy of wine heavyweights from America?s most influential corners equates to greater exposure (and sales) in one of the largest and most diverse wine markets in the world. For every wine-producing country, government and private concerns have influence peddlers reaching out in America to those they deem to be the preeminent trendsetters and market re-adjusters of the wine world, with the hopes that those influencers can provide some needed momentum to their campaigns. Extended excursions to some of the far-flung corners of the earth offer adventure tinged with education, enrichment blended with enchantment, in the hopes that America?s wine whiz-kids will offer a quick start.

It happens in Italy and France too, but these two countries are already so far ahead of the pack in terms of the investment in time in their business. And the Italians have, for better or worse, the legions of Italian-styles eateries to help keep the locks in the wine-way open.

The challenge for the Greeks, in not having as many of their countrymen and women in American acting as ambassadors and relying for support from the tastemakers, is to continue to keep their share of mind, especially when it comes to things like wine lists, by the glass selections, retail placements and special features. And the whole of the wine world is clamoring for that space as well.

It might be that the Greek wine explosion in America is on the edge of that tipping point.

There are scores of influence peddlers queuing up to hand out plane tickets hoping to impress the influencers. And those blue-chip mavens are in high demand.

But where are the everyday Greeks in this resurgence? The cooks, the chefs, the linepersons, the folks who came here in search of a better life, like the Italians did? I know the Greeks came, and I know they came with kitchen skills, because we share kinsfolk. I?ve witnessed it. But it?s going to take a village, a large village, to place Greek wine (and food) in the winner?s circle. And we?re going to need them to step up, come out of the shadows and do for the world with Greek food and wine what the Italians have been so successful with, in their pursuit of presenting the greatness of their food and wine, and embedding it into the American culture, while corralling a piece of the American dream.







Further reading: One of my most popular blog posts of all time was about the Greek Influence on Italian Wine (here: https://goo.gl/FdB8fT )


wine blog +  Italian wine blog + Italy W
TrackBack
[07/08/2018, 16:37] Old Vine Vs. Old Wine: A Modern-Day Dilemma
In today?s hyper-rarefied clime in which the world?s wine elite bask, for most folks the access to ancient and great old wine can often seem unreachable. If you peruse the many impressive sights, whether it be on Instagram, blogs, paywall-protected wine websites, or pertinent Uniform Resource Locator?s on your phone, tablet or laptop, you might think the world is one giant wine library of Alexandria, waiting for the next abecedarian to enter.


I rather think there are more old wines out there than you might imagine. Recently I have been giving chase to an ancient cache of Langhe reds that sit in a cellar in northern Italy. It seems when the old guys die, their wives often don?t care as much about their collection as their husbands did. Fair enough. The departed langhetti left their widows with a liquid retirement account, only to be swooped up a discerning (and discreet) chandler.

In reality, I?ve had more than my fair share of historical wine from all over the world. Bordeaux, Burgundy, Port, Napa Valley, Piedmont, Tuscany, Basilicata, Sicily and so on. So much that I?ve come up with a view of old wine that, from the perspective of my age now, has changed from 20 or 30 years ago. I?ve written about this from time to time, and those who read this weekly missive know of my thoughts on this.

But something a long-time friend and colleague told me the other day struck a chord. He, like myself, is a veteran of the wine business, and has tasted and, most likely, amassed a collection of wine that is ageing, like us. When I mentioned to him that he should come over and we should open some older wine to enjoy, he breviloquently countered with, ?I?d rather have a young wine that tastes fresh than a tired old wine.? Fair enough, I know where he?s coming from.

I too, have encountered more than my share of senile, crawling to the finish line, and often, D.O.A. vinous cadavers in my life. I?ve also found some intriguing and perplexing challenges to what I think a great old wine should taste like. The 1968 Martin Ray Cabernet Sauvignon that I had recently was a textbook example of a wine that I did not imagine how it would fare after a life of 50 years. And, indeed, it dazzled me with its array of aromas and flavors. It was a wine like I had never had before. But those kinds of experiences are rare.

And with the rarities of the world, wines like Chateau Lafite or Latour, DRC, Conterno?s Monfortino, Giacosa?s Barolo Rocche del Falletto, to taste these kinds of wines in their youth, let alone from 40 or 50 years ago, has become increasingly rarer to find, afford and experience.

I?ve come up with an alternate universe in which access, to the many who are not ensconced in some high tower of the wine world, might be more than a wish and a hope. And that is a world with a preponderance of wines available today which are not old, but made from old vines. Found on the shelves of fine wine retail stores, on wine lists and maybe even already on some shelf or closet in your home.

The term old vine has been bandied about by wine marketers for as long as I can remember. In my travels, on the wine trail in Italy, I?ve encountered ancient vines on Mt. Etna, in Piedmont, in the Valtellina, in Tuscany. Almost anywhere there are vines in Italy, there are old people and old vines. They often go together, with the human telling the story of the vine, as though he or she were talking about their grandmother or grandfather.

On Etna and in Piedmont I?ve seen ancient un-grafted vines (pre-phylloxera) which their caretakers say can be up to 150 years old.

A few words about old vines and old humans. In my experience, when a human gets old, he or she often resembles an old wine, more than an old vine. For some reason (and not in all cases) the two expressions have their better moments, their peaks, their valleys and a life span that has an evolution and a conclusion. For many old wines, like old people, it can lead to a state of senility.

But old vines, as I see it, find their latitude in other ways. For one, they are stationary, and subject to whatever comes their way in terms of weather, the hand of humankind, and geological change. A human or a bottle can be moved around, jostled from place to place, and exposed to any number or variables which could affect their health and life span.

A vine moves through the universe like a passenger on a spaceship. The seat has been bought and paid for and there they sit. And whatever comes their way, they must adapt and survive. Their options are limited. And in that sense, simplified. But they must develop (or have in their DNA) this resilience that allow for a long and, hopefully, productive life.

Looking recently at 100-year-old vines in Valdobbiadene near the grand cru Cartizze site, I mused over the life of those vines. They weathered two world wars, and in a locale that saw heavy fighting, rough, cruel, bombardments, pummeled mercilessly. As I walked a particularly old row, I saw younger vines planted nearby, in the place of an older vine that had died. It wasn?t an old-folks home kind of vineyard, in which everything had been planted eons ago. Some lived longer than others, just like in humankind. And the young and the old lived together, much of which humankind did until modern times changed that and we went to a mono-culture of sorts, shuttling the elders off to assisted living homes. I think the older vines got the better end of the deal. They are still breathing the air they grew up in and they have common environs in which they have learned to survive and adapt. Yes, they must compete for water and other nutrients form the earth with their younger counterparts. And yes, they must be resilient enough to balance it all out and still produce fruit at harvest time. How much more of a recommendation for drinking a wine than for the simple act of a bottle, no matter how well it was made and from whatever praiseworthy vineyard it came from, to have survived time? Not to minimize that, and the evolution a wine can undergo in 30-40-50 years, sitting silently, coolly and peacefully in a cellar. But that old vine, outside, under the volcano, with the punishing Sirocco winds from Africa, the frigid winter at high altitude, and with predators on the ground and flittering about. Not to mention global climate change. And still, those 100+-year-old vines in Vignabosco, right now are putting out fruit for the next harvest. I find that characteristic very compelling, and as a wine-lover that?s a wine that pulls me towards it, probably much more than the elusive (and most likely unobtainable) Unicorn from Cannubi.

It's something many of us can still access and enjoy, and there?s a great story to boot. Young vines, planted in 1868 (or 1900 or 1930), somewhere on earth, living out their life, season after season. Sometimes abandoned, sometimes in the fog of battle and warfare. Sometimes around humans and sometimes left alone, for 20-40-60 years. But still true to their nature, every year dropping fruit. Maybe in some years, wine was made. Maybe the birds or the deer or the wild boar gets them. But never giving up, never letting go. Holding on. In the thick of their life. And doing what they have been put on this earth to do. I don?t know how one cannot find this inspirational. It energizes me. It makes me want to be stronger, healthier, a better person. And what did those old vines do to sway me so?

They persisted. They held true to their calling. They survived, even when they were utterly forsaken. And they still produce this gift of wine from their deepest core of being, in unison with Mother Earth.

Think about that, the next time you encounter that modern-day dilemma of what to drink tonight. How about inviting an old friend, and the wine from their grapes?






 written and photographed by Alfonso Cevola limited rights reserved On the Wine Trail in Italy
wine blog +  Italian wine blog + Italy W
TrackBack
[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 …

TrackBack
[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.…

TrackBack
[07/01/2018, 16:09] July 1, 2043: No More Tattoos, No More Natural Wine
An unexpected, but inevitable, missive, from Last Gen
(translation by devinchi?s Submarine)


It?s so odd to be writing this note to people who are probably already dead, if it weren?t for the fact that we found a back door in the time-space continuum. So, while most of you have less life in you than the tartrates at the bottom of a barrel of Krug (Boomers) or just plain shaggin-old (X?ers and Millennials), from where I transmit this communiqu?, I know this is reaching most of you while you are alive, and still very much full of yourselves.

I am a mid-century somm. Well, we don?t call it that anymore, but the word we use would be meaningless to you (and devinchi can?t translate it anyway), just like the word sommelier is to us in 2043. I was born on July 1, 2018, and am turning ?? today. Happy birthday to me, ????. My device just snapped a holo of me and sent it to my 3 million followers. Instantly I received a holo-cake back with 3 million candles on it. My personal assistant, ??, ?blew? out the candles for me. A good time was had by all. So they tell me.


My ????? (devinchi note: cannot translate) mates asked me what I wanted to do that evening. Not virtually, but in the flesh. How quaint (devinchi note: quaint - not really the word, but the closest equi-verb come-at-able). One of them said there?s an old-chum down by the pier who does old-style ink. You know, the kind that never fades away. I don?t think there?s enough pale ale in Portland to ever get me down there for that.

Another of my mates wants to throw me a party with all kinds of wine. There?s a lab down on NW 16th under the old 405 that will make anything we want, while we wait. They thought it?d be fun to get a slew of Georgian, French and Italian natty?s made. How so very superannuated. I think I?ll take a pass on that one too.

It might come as a surprise to all you (how did you call yourselves, wine geeks?) but the things you were into - we?re not. I AR-scanned my dead grandfather, before we cryo?d him out to M31, and really did not get why he covered his body in the ink brands of other people and things. Tattoos were a thing 30 years ago? So was orange wine? Yeah, everyone living in New York, they were living la vita naturale, alright. Bunch of schtupping hypocrites. Getting a colorful brand on your bum and drinking wine made like it was on The First Day. ????ronic (devinchi note: cannot translate). Parading around, protesting and thinking how ?epic? you were. Meanwhile, we get our water and our oxygen allocated on a daily level. And have to live, most of the day, in clime-suits, 'cause if we're outside of them for more than two hours, we oxidize quicker than an Arizona Malbec. Thanks a lot, people from the past. Glad you?re all fuckin? dead.

Wine in mid-21st Century? Thanks to you all, it?s still a luxury for the few on the SpaceX spanz-orbs. That is, the stuff that is made from grapes. There?s no more oak, but after you all pillaged the forest and then decided you didn?t like oak, what did it matter to you? Then you got into tongue searing acid? You ought to see our synth wines. You want -zero dosage? No problem. Craving Silex? We can get it to you in a nano. You missing Nerello Mascalese after Etna blew up and destroyed itself in 2028? Easy ? we can make one that will bring Cornelissen?s mortal dregs back from Andromeda ? and he will weep with joy. But don?t ask for natty. It makes my personal assistant, ??, crazy. And you don?t want to see the cr?-version ??. Never-ever.

The deal from here, is we know (and feel) like we are truly the last generation. So, we don?t have time to piss around with making our bodies more colorful. The sear-sun outside will do that in a minute, if we step outside at the wrong time without our clime-suits on, thank you very much Mr. and Mrs. Boom-Gen. And now that most water is brown and tastes like piss, we can?t really relate to your affection for wines made without intervention. I mean, have you looked around the planet lately? No of course not, you?re dead! Some generations have all the luck.

Meanwhile we?re here to pick up the pieces. Well we would if they weren?t so blisteringly hot. How did you all say it ? meh? (devinchi note: cannot translate) Yeah ? meh to you too (devinchi note: whatever).

So for my 25th birthday my best mate scoured her great-grandfather?s bunker and found us a throwback for the celebration. It was born 50 years ? 2-gens ? before me. 75 years ago, from 1968. I?ve been told it was a superior year. Hell, it even said so on the label. Yeah ? a paper one ? how swell!

This wine - with a time-tripping name ? Martin Ray ? what the hell? Let?s open it and see.

I don?t recognize the first smell ? could it be the smell of dirt? Gosh, that?s a first for me. The smell of dirt, before the orb-fires razed most of the tress and scorched the soil. So, that?s what it smelled like? At least that?s what my personal assistant, ??, is chanting into my earbud.

What else, my trusty coadjutant? Olives? What the hell are olives? Give me something I can relate to, ??. Just lay down the viz-script for us, will ya? I can?t fig-zig it out? Here goes:

"The Martin Ray Cabernet opened strong with earthy, smoky notes. plenty of fruit, and much more. The wine was different from most California CS's, but we're talking Martin Ray here - the Frank Lloyd Wright of California vintners.

"Through the night, the wine never let up - it was a full steam ahead, onward through the fog kind of wine. In essence, for me, it was time-tripping 101. I lived near Martin Ray in those years as a college student and when the wine was opened it was like letting this genie back in the bottle. I was 17 again, if only in my mind."

I don?t know how he did it but ?? got into the grandfather?s database and scoured it for notes. This appears to be a 'peg of a napkin with hand-writ scrawls on it, maybe from a guest at one of his many opulent end- of-the-world dinner parties. Cool!

So, yeah, no tatts, no nats and yeah, thanks to you all (Boom-Boom?s, G-Xer?s & Me-llinnials), no no-sox days. We now all have to wear SPF100 body-sox, 24/7. You fuckers. But thanks for the wine Gramps. And Martin Ray, wherever you are, thank you, Rusty!


And who in hell was Frank Lloyd Wright?




wine blog +  Italian wine blog + Italy W
TrackBack
[06/24/2018, 11:49] So, you think you love wine. But do you like wine?
This month, while traveling in Connecticut, I was in a little wine shop in Madison, chatting with a salesperson. She was a self-described millennial, a mother of two young children, and the daughter of a woman who was feted by her religion for selling the most Upanishad books in airports, and, most likely, in the world. ?I can?t stop thinking about wine," she told me."Wine! Wine!! Wine!!! It invades my mental space, I can?t get it out of my head and I can?t get enough.? I don?t think she was complaining. Lamenting perhaps, as the demands of motherhood dictates that she also attend to her little ones. But clearly, she has been afflicted with a vinous virus. I?m sure her devout parents might have already counseled her in becoming too attached to worldly objects. And wine is from this world. But is it of this world?

Earlier this week, I?m in the hill-country of Texas, going down a most wonderful rabbit hole of conversation about wine. The young sommelier at the table was bright, energetic and engaged (he reminded me of a younger version of Charles Curtis, who, if you don?t know of him, still has a child-like enthusiasm and wonder about wine). As our conversation veered left and right, the young somm suddenly uttered, ?I know many of our colleague?s love wine, they love to study about wine and pour over maps and charts. But I am beginning to wonder which of them really, truly like wine!?


For me it was another epiphany on the wine trail of life. I had never really thought about it quite like that. I became accustomed the thinking that because one was involved with wine in some way, whether it was selling it on the floor of a restaurant or fine wine shop, or in the wholesale or import channel, that one was there because they wanted to be there. Because it was a wonderful profession, filled with travel and food and of course, wine. But I began, right then and there, to think a little deeper about one?s motivations for pursuing wine, and expertise in wine, especially.

While I am not certified in any exalted way by which tradespeople now traverse, through WSET or the Court of Master Sommeliers, or any other number of paths towards gaining recognition for one?s mastery of a subject as complex as wine, I?ve had my time ?chopping in the woodshed? to have arrived comfortably in my own skin and my relationship to wine. And, as I?ve said a time or two in these blog posts, that while I am not obsessed with wine ? all the time - I do have an affection for what wine has brought to the cultural scene. I see wine pervading more and more into everyday society. The other day, I was in North Texas on a large bus with 100 other folks, touring a triad of local farms. Along the way, they fed us and refreshed us with wine, beer and spirits. At one of the stops, in near 100 ?F weather, they poured us a fresh, new ros? wine. It was cool, the fruit was delicate, it finished dry. In fact, it was a perfect accompaniment to the food served and the climate. I don't know if I can say I loved it ? but I liked it immensely.

About five minutes later, as I was queueing up to see the automatic goat milker, a woman in front of me was commenting on the wine. ?I suppose a wine expert would be disappointed in this wine. My husband gave me his and asked where the real wine was, the red wine.? I kid you not, in the torrential heat of Texas! But the real kicker was in that she was of a mind to defer to her husband?s opinion that the ros? we just tasted (and which I went back for a second glass) wasn?t a real wine and hence not worthy of any consideration (serious or otherwise) and that ?experts? probably thought the same. I mused internally, ?Well, I have some expertise in the subject and I think your husband is patently wrong!? Of course, I did not engage in a conversation which I wasn?t part of. But I had that re-occurring notion that we still have more work to do to effectively communicate a better wine/life balance in our American culture.

And I think that was also the point of my young friend in Austin. That we pursue mastery and expertise but we often pass over simple pleasures which balances it out. A fiasco of Chianti in Poggibonsi alongside a platter of grilled meat. A steaming bowl of Amatriciana in a trattoria in Rome with a carafe of red vino sfuso. A cannolo, made fresh by the ladies at Regaleali alongside a petite glass of Malvasia delle Lipari. Elevated experiences? Perhaps to some. But really these are everyday pleasures to an Italian and to those who follow the Italian path. And while it is, to some, an aspiration to love wine, to simply love wine seems to fall short for this observer.

I don't think I can, or even should, love wine. I was on a hilltop with a winemaker recently in Italy, and we were drinking the wine he made. It was a simple wine. Not something to drink in 50 years, or even five. And we got to talking about life and everything under the sun. I asked him if he loved wine. ?What?? he said. ?Love wine? What are you talking about? I love my mate, my children, my parents, my family. I might even love my little dog and cat. But love wine? Don?t get me wrong, I love what I am doing. And I love my village and my wine community, here in this region and in the world. I love all the people who have made my life richer and more meaningful. But I cannot really say that I love wine. But I do like it very, very much!?

Now, this was a person whose world is fairly ordinary and pretty orderly. He?s had his share of tragedies and he lives in the same epoch as we all do in this moment. So, he is not prone to turning a blind eye to the forces of destiny that are swirling all about us. But his perspective in regards to wine seemed to me, quite balanced and reasonable. Yes, to like wine might just be enough for me. In fact, that might be the little thing that has been nagging at me ever since I stepped away from the work force a few months ago. I didn?t miss wine. Wine for me was never an all-encompassing obsession. It was like my Uncle Pete or my Aunt Mary, someone I?d always known. And while I loved them, I cannot really bring myself to the point of loving wine like the people in my life.


So, just for the record ? I love you ? more than any wine. And I hope that I like you as much as I like wine ? and that?s the way it is for now, from this pilgrim, on the wine trail in Italy.




wine blog +  Italian wine blog + Italy W
TrackBack
[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. For people who have owned pets Blue Buffalo they understand the importance of purchasing a healthy pet.

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.…

TrackBack
[06/11/2018, 06:43] Ma a proposito delle birre acide
Birre acide e Sour Festival, quello di Reggio Emilia. In proposito vale quel che scrivevo un anno fa, un anno ? passato e niente ? cambiato. Comunque qui c'? il racconto aggiornato di Thomas, e per il resto c'? la colonna sonora di quei due giorni di devianza. Adesso torniamo alle fiere vinose, s?.

TrackBack
[05/30/2018, 09:54] Parabole monetarie
Di l?, dall'altra parte, cio? su quell'altro blog che curo come una creatura, ritorno a parlare di soldi, elencando alcuni motivi per i quali non ? giusto considerare il vino come un bene "costoso" in s?. Il prezzo del vino in realt? ? basso, spesso bassissimo. E allora, come mai alcune bottiglie finiscono per avere certi prezzi? La domanda contiene un indizio sulla risposta: "alcune".

Alcune sono costose: spesso sono esattamente quelle oggetto del nostro desiderio. Quindi si innescano facili meccanismi di domanda, offerta, e il mercato, e lo spread (ecco, non volevo dirlo, ma c'? scappato).

Poi c'? anche la parabola del buon produttore, che ? un argomento riciclato dalle mie chiacchiere in enoteca.
C?era una volta un buon produttore di vino: immaginate di essere lui. Da circa un ettaro di vigna produceva un ottimo rosso, in una tiratura limitata. Diciamo ? per fare un esempio ? cinquemila bottiglie. Certo sono poche (da quello stesso ettaro Tavernello tira fuori tre volte tanto) ma ve l?avevo detto, quel vino ? ad alto livello, poi le vigne sono vecchissime, scarsamente produttive, eccetera. Mette in vendita la prima annata prodotta a 5 euro pi? Iva la bottiglia. Per un vino cos?, garantisco, ? un prezzo assai basso, e il nostro buon produttore vende tutto entro l?estate successiva alla vendemmia. Al punto che si rende conto, dovendo rifiutare tutti gli ordini successivi, che forse ha sbagliato qualcosa: ha sbagliato il prezzo di uscita. 
L?anno dopo non si fa trovare impreparato. Lo stesso ottimo rosso esce a 7 euro pi? Iva. Aumento considerevole, eppure succede un fatto strano, quasi come l?anno precedente le scorte si esauriscono a ottobre ? e il nostro buon produttore passer? il suo tempo a scusarsi coi clienti vecchi e nuovi che riordinerebbero volentieri, ma per loro non c?? pi? nulla.
Insomma, arriva la terza vendemmia, e stavolta il nostro vigneron parte deciso: si vende a 10 euro pi? Iva. Che diamine, ormai ? raddoppiato, come il suo fatturato, ma almeno cos? sar? disponibile fino alla vendemmia successiva. E invece no: entro Natale ? tutto esaurito. Cos?? successo? Ancora una volta, il buon produttore ha sbagliato il prezzo di uscita del suo vino.
Ora che la parabola ? finita, ci chiediamo (e vi chiediamo): voi, al posto suo, che fate l?anno dopo? Chiaro che questo gioco non potr? ripetersi all?infinito, presto o tardi il buon produttore trover? la cifra di mercato adatta al meccanismo della richiesta relativa all?offerta ? per? insomma, avete capito.
TrackBack
[05/22/2018, 09:51] Best Drug Rehab Treatment Facilities

Most drug addicts are isolated from the rest of the community because they are regarded as people who are living a lifestyle that they chose. What most us do not apprehend is that; drug addiction is a disease. Once you buy the idea that drug addiction is a disease, you will be able to help people who are facing this problem. We should all fight together to have a drug free society. In fact, addiction has made many families break, young kids, to get involved in socially unaccepted activities like thuggery and prostitution. That is why there are many drug rehab treatment facilities all over the world. These facilities are working hard to hell those people that are engulfed in this drug addiction menace. You are probably reading this post because you are the victim or you want to help someone you know. Actually, the first step towards healing this problem is by self-acceptance. We just want to let you know that you are on the right track and doing the right thing. Our guide will help you to find the best drug rehab treatment facilities within your locality. Keep reading in order to make the right selection.

Funding

Most of these facilities are private and you need to pay for the services that you will be offered. After conceiving your idea to go for a rehab, you should keep in mind the type of financial support you will need. Always inquire about the cost of service in each facility before making up your mind. Actually, several programs for drug rehabilitation accept the insurance. If you have a health insurance cover, consider shortlisting those facilities that accept the insurance. This will make your healing process very simple. At such a situation, you need maximum concentration and less stress since most people are willing to leave drug but they get back due to lack of funds. So make sure you choose a facility that accepts an insurance if you have one. And if you do not have once, there are facilities that offer cheap yet quality services.

 

Availability of a Drug Detox

 

For alcohol and opiate addicts, they are required to attend any detox program available. The right facilities for this kind of people are one that offers a detox program. Actually, for those who do not know what a detox means; it is a situation when your body is suffering from withdrawal. Withdrawal symptoms are normally due to lack of any drug in your body system. In most cases, alcohol addict suffers from seizures. It is, therefore, good for you to choose a treatment facility that embraces detox programs for a better healing process.

 

Aftercare

 

You need to focus on what happens after the rehab is finished. Statistics show that quite a good number of former addicts return to their past ways due to lack of aftercare services. If you are ready to do away with drug addiction, make sure you choose a drug rehab facility that monitors its patients even after the treatment is done. You can ascertain this by getting referrals from a friend and family members. After your recovery process, you surely need an aftercare program to keep you on track. And any facility offering this is a sure bet for a permanent …

TrackBack
[05/17/2018, 06:56] L'assaggiatore confuso
Quando mi chiedono "tu che mestiere fai", se sono nel mood zuzzurellone rispondo "l'assaggiatore di vino". Che ? uno dei lavori che faccio, ma hey, suona sempre cos? bene. Sulla carta d'identit? c'? scritto "commerciante" e in effetti quello sono, ed essere assaggiatore di vino ? collegato alla mia funzione di venditore di vino. S'era capito, va be'. Comunque avrei potuto rispondere anche in modo pi? cazzaro, se ero dell'umore (e lo sono spesso) tipo "content manager per intravino dot com", che ? vero pure quello. Potevo pure fare peggio, dire "autore", "critico enologico", "blogger" (ogges?) ma per la verit? resto un commerciante. Ultimamente mi piaceva dire bottegaio ma anche questa parola se la sono presa quelli pi? cazzari di me, i canali della grande distribuzione o altri luoghi alienanti di cui non farei il nome (Eataly), quindi adesso ritorna in voga commerciante. Io sono tutte quelle altre robe l?, ma da vero commerciante ho appena finito di spazzare la strada qua fuori l'enoteca (a proposito, signora del piano di sopra: la finisce di buttare pane ai piccioni?) e adesso metto i panni del social media manager di me stesso. Confusi? Sapeste io.

E a proposito di lavori, questo periodo ? denso di impegni. Sto ultimando le schede per la Guida Essenziale, (io curo la Liguria), e intanto ci sono numerose fiere di settore data la stagione favorevole. Passo gran parte del tempo a scrivere cose come "giallo paglierino brillante, naso ampio e fragrante tra i fiori di campo, agrumi e salvia, in bocca ha tensione e morbidezza, lungo sulla viva traccia salina a dare equilibrio" (e indovina la denominazione).

Agli assaggi per la guida fanno da contraltare, in alcune fiere, gli assaggi di vini molto caratteriali, e variamente declinati sull'imperscrutabile protocollo del vino naturale - che nessuno sa cos'?, tant'? che molti produttori di vino naturale negano di produrre vino naturale. Confusi? Sapeste io. Sia come sia, da assaggiatore quale sono, allineato e pettinato, tutto precisino sui descrittori canonici dell'accademia dell'assaggio, ormai sono scisso. Ieri avevo nel bicchiere un bianco che adoro, ma purtroppo (o per fortuna) totalmente estraneo ai descrittori dell'accademia. Si ripete, per l'ennesima volta, il fatto a lungo descritto anche nell'ultimo corso tenuto qua a Genova: il vino naturale non ? irregimentato nei canoni. Tutto ? anarchico, tutto quanto sapevamo ? inadeguato a contenerlo, siamo in terra incognita, mare aperto, siamo allo sbando, insomma arrangiatevi. Confusi? Eccetera.

La confusione, il sentirsi sperduti, ? attenuato solo raramente da qualche tipo di luce in fondo al tunnel, quando per esempio assaggio un vino da guida perfetto (e infatti ? nella guida), che peraltro ritrovo in rassegne sui vini naturali. Come a dire che una composizione, un equilibrio forse ? possibile, forse ce la faccio a farcela. Resto confuso ma con una speranza.
TrackBack