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Competition: The Nouvelle Vague of Lambrusco

Podere il Saliceto is the little big world of Gian Paolo Marcello and that, in less than four hectares, can create wines great personality.

L ' Albone, produced with grapes lambrusco Sorbara and sausage, is the soul of their territory, a challenge to the clichés that Paths Wine and Cream Without want you to try using a greedy contest.

What is the competition ? Simple, the first twenty food / wine blogger participating in the initiative will send a bottle of L ' Albone just waiting to be drunk by embarking on a recipe created ad hoc for the occasion. The

best match, scored by a jury, will be rewarded with a box of six bottles of Argine , the other wine Podere il Saliceto manufactured by selected grapes Malbo kind, merlot and sangiovese .

To participate, there are a few simple rules:

- Applications must be submitted by mail to: info@percorsidivino.com and will be accepted in chronological order;

- Bloggers have to write a post on their site pointing and linking the initiative to speak properly Percorsi di Vino , Senza Panna e l’azienda Podere il Saliceto ;

- entro un mese dovranno dar vita alla ricetta di abbinamento con il lambrusco creando uno specifico post sul loro blog;

Aggiornamento:

- chi non ha fatto in tempo a ricevere il vino ovviamente può partecipare anche solo pubblicando una ricetta con l'abbinamento!

Avanti, La Nouvelle Vague del Lambrusco has begun!

Read more on 'the farm Saliceto Company: Paths wine!

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the new sun

... ora al nuovo sole si affidano i nuovi germogli.
Virgilio

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Interview Messaggero Veneto


I must point out the interview with the Messaggero Veneto.
To read, click here .

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Tiere Furlane San Daniele

Next Thursday, March 3 at 18:30 in San Daniele, thanks to the collaboration of Consorzio Prosciutto , the auditorium to host the Fratta presentation Tiere Furlane , a magazine of culture and reached the territory seventh issue.
will present Domenico Pecile, Francesco Ciani, Enos Costantini and Claudio Violin.
Who would read the numbers published to date can visit www.regione.fvg.it / tierefurlane to download its pdf.
Moreover, if someone wishes to subscribe and receive the magazine at home can call the toll-free number 800-149605 and leave your references.

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"Taralli heated" to Colfondo Bele Casel. # Colfondo2

tasting there is often little or nothing to put under your teeth, 2 Bibanesi and a few touches of Parmesan cheese.
Instead there are series in the tasting of the taralli @ saravinicarbone and as or to ggi ' acetaia San Giacomo Andrea Bezzecchi there is a tasting "very serious", the # Colfondo2 of Bele Casel aka Luca Ferraro, I dedicate this event taralli to Colfondo, even if only virtual.

time ago I made the taralli 's mother Sara Carbone with a recipe with the wine which is the shortcut the original recipe states that set them to be heated before putting them in oven

I asked Sara to make un'ntervista his mother: the rising value is 1 hour. She waits 30 minutes after you finish preparing them all and start putting in boiling water those prepared first. When floating leaves them 1 minute, drain and lets them dry on a cloth. And then puts them in the oven. D ice that can also go "when you're comfortable" because now the rise is blocked by the boil.

I freely inspired this recipe with some modifications:

1 kilo of flour
15 g yeast
200g extra virgin olive oil slightly warm
a glass of wine White (I used to Colfòndo Bele Casel)
1 tablespoon fennel seeds 1 tablespoon salt until lukewarm water

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Inauguration Amaro

This afternoon I will be in Amaro for the inauguration of the work of securing a stretch of road on SS 52. After

time to say goodbye at the town hall, we are moving at the underpass. This is an investment of 1,700,000, which secures an important feature Carnian of the road.

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"L'educazione è il grande motore dello sviluppo personale. È grazie all'educazione che la figlia di un contadino può diventare medico, il figlio di un minatore il capo miniera o un bambino nato in una famiglia povera il presidente di una grande nazione. Non ciò che ci viene dato, ma la capacità di valorizzare al meglio ciò che abbiamo è ciò che distingue una persona dall'altra"
Nelson Mandela

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Risotto alla carbonara to 3 peppers and colfondo, # Colfòndo2

Cosa si fa quando avanza un po' di Colfòndo che ormai ha perso le bolle? Si usa in cucina.
Ormai con Rossella è diventata una malattia, Benign is clear! or like a nice race.
Before I made the broccoli fritters Roman now I trial with a risotto, the bread I had already done and I have two recipes in his pocket ... (More)
Ross preceded me with a very original idea. I'm more traditional in style and the idea of \u200b\u200bthe dish and this is with carbohydrates and protein together.

Ingredients for 2 people: 180 gr

rice 1 cup Prosecco Colfóndo

light broth 1 egg

extra virgin olive oil pecorino romano
I toasted the rice in a little olive oil and I gradient con un bicchiere di Colfòndo Bele Casel. Ho continuato la cottura bagnando con brodo vegetale leggerissimo. Nel frattempo ho aperto un uovo in una ciotola e l'ho amalgamato con molto pecorino romano grattugiato e una bella spolverta di pepe misto di 3 colori (rosa, verde nero)
A fine cottura ho aggiunto il composto di uova, altro pecorino romano, aggiustato di sale (non serviva) e impiattato decorando ancora con altro pepe misto e pecorino grattugiato al mmento.Per un'altra idea di risotto al Colfòndo seguite la ricetta di Rossella76 di risotto ai porri e mirtilli con Colfòndo.

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Quiche crust salmon with salted butter 2



Non ne pubblicavo una da due anni , come passa il tempo. Mi sono ispirata a quella per la brisée perchè mi era piaciuta molto usando il burro salato Fiandino che gli ha dato un qualcosa in più e ho cambiato gli ingredienti del ripieno.

Chi lo dice che il burro non c'entra niente nelle ricette di pesce forse non ha mai mangiato a San Vincenzo al Gamberorosso di Fulvio Pierangelini dove, usato con parsimonia, era quel qualcosa in più di alcuni suoi piatti di mare (me l'ha confidato lui in separata sede).
E così ligia al concorso di Un tocco di zenzero ho utilizzato l'ingrediente secrecy, with the salted butter 1889 Fiandino and Great kinara .

Pasta brisée
200 g flour or wheat
100 g salted butter 1899 Fiandino
1 tablespoon sugar water to taste

Prepare pastry crust as in the previous recipe and put it in the refrigerator wrapped in foil.
Working with your fingers the soft butter in a bowl with the flour, sugar and salt until it will have been fully incorporated with the flour. Combine the egg (and if necessary a little cold water) and continue to knead, but do not overwork the dough, until you obtain a homogeneous mixture, make a ball, wrap with foil and put it in the refrigerator at least half an hour.
Roll out the dough quiche with a rolling pin on a sheet of baking paper to a thickness of about 3 mm, and play a round pan with lightly buttered 24 cm in diameter (forming both the base and edges) by cutting with a knife blade smooth, very sharp, the excess dough.
With dough you can make roses, leaves, or any other decoration. Put the decorations in the fridge.

stuffing: 300 g
ricotta
200 g cooked spinach weighs
300 g fresh salmon
100 g smoked cheese
80/100 g Great kinara
4 eggs 125 g thick yogurt (in the absence milk 100 g)
salt, pepper, nutmeg , orange peel untreated

work in a large bowl with a spatula or wooden spoon, the ricotta with 3 eggs, cheese and yogurt kinara until a creamy consistency. Mix well to obtain a homogeneous mixture and well mixed. Aggiungere la provola tagliata a cubetti piccoli e aggiustare di sale e pepe tenendo conto che la provola affumicata è già salata di suo.
Dividere in tre parti uguali il composto di ricotta e in uno aggiungere le bietole lessate , ripassate in padella con olio, poco sale (e se piace aglio e peperoncino, io non li ho messi). Sul fondo della teglia fare un primo strato sottile. Fare un secondo strato con il secondo terzo di crema a cui avrete aggiunto la provola tagliata a cubetti piccoli, non salare il formaggio è già salato. Livellare sempre bene gli starti. Nella crema di ricotta rimasta aggiungere un uovo, mettere un po' di noce nutmeg, mix well and add the steamed salmon (I have cooked with a steam-smoked Lapsang Souchong) and add the last layer in the pan as the final layer. The stuffing should be slightly salty because the quiche will be decorated at the end with a little salt in grains.
Decorate as desired. Before baking distribute on the surface a bit 'of cheese, a few grains of black salt in Hawaii, very little orange peel and a few flakes of salted butter .
Bake in preheated oven for 50 minutes. Serve warm.

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Remembering Gianni Cosetti

Ten years ago, was dying Gianni Cosetti the talented chef who has been known to be ambassador Carnia, knowing make the best use of our territory. Thanks to its unbeatable
art of Gianni, Albergo Roma was referring not only of flesh and the Region.
A single character that I want to remember today with affection and gratitude.
I must point out these links: Click here , here and here .

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Pizzarium return

40 days of closure for us aficionados Pizzarium are too many, because even if I go away a lot less than I would. But to my great joy is back big time!
So after missing the first courses Bonci Tricolore (complete before birth) and the inauguration (cough and related)'ve been there in the evening just before closing.

And I did very well, as well as Gabriel and Lisa (almost about to give birth dell'attesissimo Federico) and LRO staff I finally met Fulvio Marino eponymous windmill. The new provision steals a bit 'of space with the case but that is enjoyable to be better exploited. There are all beers (there's a notice on the fridge) and the supports. slowly coming around.

Among my taste the potato and artichoke pizza is second only to the classic red and tied with that of potatoes! But even that does not rid the sausage jokes! In short, why choose? Dough excellent, cooked to perfection. I drank a good Enkir of the Village Brewery, which is not remembered so fragrant scents only due all'enkir, there are no spices added, he explains Fulvio.

I can say that this new pizza dough, mixed grain, and enkir Spelt is more than memories and expectations.
I had read conflicting opinions that ranged from the sublime all'inferiore the past and then I turn there are no positive or negative bias. I tasted it and I started listening ... and it was a symphony!




rye bread, walnuts, cinnamon and figs is a honey!! From

us breakfast with milk!

PS: Fulvio Marino is nice as I expected! Lisa is in great shape! Bonci Bo great as always!

Pizzarium
via Meloria 43
06-39745416
now open on Sunday from 13 to 21

and finish with a vintage gem:

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The Region of the BIT in Milan

Milan is being International Tourism Exchange . For those who can not go there in person, mark the site of TradinvestTV to follow via web from the stand of the Region ( click the link to see the live from 10 to 18).

For those who want to see the video archive, click here .

Watch live streaming video from tradinvesttv at livestream.com

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the swan in the evening ...

... I live in this universe of joy ill


and suffer for not knowing how to turn
in my words.
(Giuseppe Ungaretti)

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Antonio Comelli example of vision and sharing

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'na biretta Di Biagio with friends

bvirra For the week of many wine bars, shops, wine bars have competed in organizing events. Last Saturday I took advantage of
tasting 'na biretta organized by Di Biagio to meet some friends.

'Na Biretta unpasteurized beer is made with the finest German malts and DURST MALZ Weyermann, GMO-free, and "the best" water of Rome, with no added preservatives or other chemical additives which are often the cause of swelling and intestinal disorders.
On the site there are extensive and detailed page on what, how, where it is produced, like the idea and philosophy of 3 (3?) Partners with developers.
After a brief explanation of one of the partners we have tasted the clear, the Roma, the red and black. Or better ... I tasted all I have, someone more moderate only 2-3.
My preferences usually go for the type clear, once again I was not disappointed. At first taste I found a beer (Pils inspired me to say) very cool and pleasant, with good acidity that even if on purpose, and given the hours I was teased salivation (in short, has sparked an interest to me). Here's what you think
Chiara Giovoni sommelier Nicola Cavallaro :
" 'na beer - Birradamare , a Roman Pils. Lager beer produced with unpasteurized German malts and bitter hops on the characteristics used to flavor the Czech and German beer. What's special is the packaging: the bottle is an original design, and recalls the old bottles of syrup begins 900. On the back label shows the phrases are the most fun of visitors to the website. "
I continued with the red light scented torstatura, I think the drink of the evening more enjoyable.
And then finally on to Rome I was very curious to the announced smoked note, that instead I felt very little and I had half a disappointment surely due to the expectations.
Finally, the black, they were also very evident to me smells of chocolate and coffee. Taken pleasant even this, even for me which usually do not choose this type.
The note common to all these beers in my opinion is a certain "pleasure and shyness, no pronounced characteristics that stands out is a virtue or a flaw in the views. For me the other night was a great value. But if you expect strong emotions is not for you.
The name fits perfectly, 'na biretta in Rome is something of a fresh and challenging as these samples. little effort that I think is also the advantage of these beers. course I also tasted the barley.

very pleasant presence of some friends, and @ @ enotecadibiagio veryvaleria hosts nanopausa @, @ elisakitty with friends and @ nano.

The offices and manufacturing plant are to 8th Street Falzarego in Fiumicino (Rome), CAP 00054

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Wine Competition staged

I received a report from Strong Wind , that at Taste event on stage to be held in Lugano on 13 and 14 March next and will be attended by 100 wineries selected Italian, Slovenian and Swiss have decided to provide 10 free tickets for the tasting event to to taste the ' AltoFhra . Condition
only propose a recipe to match to post on a blog. For more information, please read HERE .

At the same time there will be a Congress where leading names of the chefs / restaurants (Anthony Cannavacciuolo, Alfonso Caputo, Riccardo De Pra, Corrado Fasolo, Giovanni Grasso, Herbert Hintner, Pietro Leemann, Lavarra Pino, Nicola Portinari Niko Romito, Massimo Spigaroli, Paul Teverini, Gaetano Trovato and Ilario Vinciguerra and others) will share with the audience the creation of a recipe, this year the theme of reference will be "cooking with and without fat." The speakers will be invited to give their opinion, to describe and comment on their preparations to allow all listeners to learn to run. The entrance to the latter event is free of charge and separated from the previous Strong Wind provides.
to learn more about "and cooking with fat-free" (from Enofaber )

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World College Kingdom

Thursday will be held in Duino, where the weekly meeting of the Executive Regional. Afterwards, the ceremony inaugurating the academic United World College.
To learn more, click here .