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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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








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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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














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

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


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

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


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

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


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

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

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


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

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


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







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

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


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

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

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

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

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

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

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

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

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

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



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








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


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

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

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

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

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

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

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

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

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

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

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






wine blog +  Italian wine blog + Italy W
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[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.

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[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.

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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






wine blog +  Italian wine blog + Italy W
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[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

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[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

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[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

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[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

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


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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

"One happy donkey"




written (photographs provided) by Alfonso Cevola limited rights reserved On the Wine Trail in Italy
wine blog +  Italian wine blog + Italy W
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[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

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[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.

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[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.

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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






wine blog +  Italian wine blog + Italy W
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[08/26/2018, 05:19] Six Hints to Choose the Best Drug Rehab Nj

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

Licensing

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

Treatment Procedures

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

Highly Qualified Staff

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

High Patient Staff Ration

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

Aftercare Treatment

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

Pricing and Insurance

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

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

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[08/23/2018, 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.

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

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

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

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

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

Look for Recipes

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

Sort your Recipes

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

Stock your Kitchen

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

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

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

Ingredients of Provillus

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

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

 

Advantages of Provillus

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

Negative Effects of Provillus

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

How is Provillus Used?

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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






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

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


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

...back soon.


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

Age of the Pet

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

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

Consider the Breed Size

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

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

Check for Food Allergies

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

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

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

Dietary Supplement

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

Reproductive Status of a Pet

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

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

Is the Food Easy to Digest?

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

Expiration Date

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

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

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

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

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

You are tired

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

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

You are in pain

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

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

You have poor posture

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

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

You need to relax

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

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

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

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

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

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

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

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[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?.

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[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.
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[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 …

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