tag:blogger.com,1999:blog-85961667431439434302024-03-20T15:47:29.478-07:00Food Wine & CultureRecipes, Tips on Cooking, Wine, Restaurants, Travel, Places of Taste, Food, Photography, Lifestyle and CultureAnonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.comBlogger233125tag:blogger.com,1999:blog-8596166743143943430.post-2944602981681952872015-08-13T08:52:00.000-07:002015-08-13T08:53:18.045-07:00Da Berlucchi in Franciacorta e' iniziata la Vendemmia. Grandi aspettative dal Pinot nero per il Franciacorta Rosé !<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a>Inizia la vendemmia nei 500 ettari di vigneto della cantina<b style="background-color: white; color: #222222; font-family: inherit;"> Guido Berlucchi.</b><br />
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<span style="font-family: inherit;">Grandi aspettative per le uve Pinot Nero del rigoglioso vigneto Brolo a Borgonato, prospicente le cantine storiche.</span></div>
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<span style="font-family: inherit;">L'avvincendarsi delle stagioni ha permesso una buona maturazione dei grappoli, adesso pronti per la raccolta con il corretto equilibrio tra zuccheri e acidità. </span></div>
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<span style="font-family: inherit;">Un’annata generosa per qualità e quantità, da cui ci aspettiamo grandissimi Franciacorta !</span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: inherit;">Per Arturo Ziliani, enologo e AD della Guido Berlucchi, «Questa annata, “figlia del sole”, ci darà probabilmente vini base Franciacorta complessi e strutturati, con acidità equilibrate. I primi Pinot neri arrivati in cantina sono molto interessanti, ci aspettiamo ottimi rosé». </span></span></div>
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com3tag:blogger.com,1999:blog-8596166743143943430.post-81981429475621491392015-08-01T09:48:00.000-07:002015-08-01T09:50:37.472-07:00Il pranzo sotto al magnifico portico della Villa Lana Berlucchi in Franciacorta<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
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<a name='more'></a><i>English will follow </i><br />
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Dopo la magnifica <b><a href="http://foodwineculture.blogspot.it/2015/07/il-nobile-palazzo-lana-berlucchi-e-il.html">visita a Palazzo</a></b>, siamo stati accolti sotto il suggestivo
portico affacciato sul curato prato in stile inglese, una splendida cornice in
cui deliziarsi di un aperitivo seguito da un light lunch place, il tutto
accompagnato da una ricca selezione di etichette dell’intera linea <b>Berlucchi
’61</b> fresca, giovane e fragrante con i suoi sentori fruttati e
floreali.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<b><span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Berlucchi ’61</span></b><span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"> rivive l’euforia degli Anni Sessanta, insieme a un
chiaro tributo all’anno in cui nacque il primo Franciacorta della <b>Cantina
Berlucchi</b>.<br />
<b>Berlucchi ‘61</b> è il <b>Franciacorta</b> ideale per un
aperitivo e nelle sue diverse declinazioni è perfetto anche a tutto pasto.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br />
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<span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Deliziosi assaggi di
territorio preparati dal Ristorante Rosa di Iseo</span><span style="color: #1f497d; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">, preparati dallo chef Fausto,
proposti in degustazione in abbinamento ai Franciacorta di casa Berlucchi.</span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://www.ristorantealbergorosa.com/" target="_blank"><span style="color: blue; font-family: "Georgia","serif"; font-size: 10.0pt;">http://www.ristorantealbergorosa.com/</span></a></span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">la morbida burrata pugliese su gazpacho di pomodoro con Olio
Extravergine di Oliva, pepe e sale</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Trota salmonata su crema di piselli</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Roastbeef al forno al profumo di salvia con olio, sale nero
dell’Himalaya e misticanza di verdure croccanti</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Polenta con farina costa volpino accompagnata alle sarde di
Montisola essicate</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Un primo leggero e delicato con orzo e farro ai sapori dell’orto
abbinato a un Franciacorta pas dosè Berlucchi.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">Rispondendo, nel 1961, a un giornalista londinese che le chiese in quali occasioni bevesse lo Champagne, Madame Lily Bollinger dichiaro': </span><span style="line-height: 19.3199996948242px;"><i><span style="color: #999999;">"Bevo Champagne quando sono felice, e quando sono triste. A volte lo bevo quando sono sola. Ma quando sono in compagnia lo considero indispensabile. Mi ci diverto quando non ho fame, e lo bevo quando ne ho. Altrimenti non lo tocco - a meno che non abbia sete."</span></i></span></span></div>
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<span style="color: #222222; font-family: inherit;">Lily Bollinger era a capo dell'omonima azienda produttrice di Champagne in Francia, fondata dal marito Jacques. </span></div>
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<span style="color: #222222; font-family: inherit;">Una risposta esplicativa che non lascia dubbi sull'indiscussa attitudine delle Champage di accompagnare ogni occasione. </span></div>
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<span style="color: #222222; font-family: inherit;">E il <b>Franciacorta</b>, per metodologia, disciplinare, uve impiegate, qualita', finezza e perlage e' a tutti gli effetti equiparabile a questo nobile prodotto.</span><br />
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<i><span style="color: #444444;"><span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">After visiting the magnificent Palace, we were welcomed in the
charming arcade overlooking the lawn in English style, a beautiful setting in
which to delight with an aperitif followed by a light lunch place, all
accompanied by a rich selection of wines from the whole line Berlucchi '61
fresh, young and fragrant with its fruity and floral aromas.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></i></div>
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<i><span style="color: #444444;"><span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Berlucchi '61 relives the euphoria of the sixties years, with a
clear tribute to the year in which was born the first Franciacorta by
Berlucchi.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></i></div>
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<i><span style="color: #444444;"><span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Berlucchi Franciacorta '61 is ideal for an aperitif and in its
various types is also perfect for the whole meal.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></i></div>
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<i><span style="color: #444444;"><span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">Delicious tastes of the territory prepared by the restaurant Rosa
Iseo, prepared by chef Fausto.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></i></div>
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</span><span style="color: grey; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">the soft burrata from
Puglia, gazpacho of tomato with extra virgin olive oil, pepper and salt<br />
Salmon trout with peas cream<br />
Roast beef baked and sage with oil, black Himalayan salt and salad of
crisp vegetables<br />
Polenta with costa volpino flour accompanied with
dried Montisola sardines<br />
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A first dish light and delicate with barley and
spelled with vegetables paired with a 61’ pas dose Franciacorta
Berlucchi.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></i></div>
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<span style="color: #1f497d; mso-ascii-font-family: Calibri; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Qualche dettaglio in piu' sui vini ? Eccolo di seguito.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #1f497d; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">BERLUCCHI ’61: Le
selezioni / BERLUCCHI ’61: Selections</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<b><span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">BERLUCCHI ’61 - BRUT</span></b><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">UVE<br />
Chardonnay (90%) e Pinot Nero (10%), provenienti dai diversi comuni della
Franciacorta, parte di proprietà e parte sotto il controllo diretto dei nostri
tecnici.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">RESA<br />
Variabile da 80 a 100 quintali d’uva per ettaro, con una resa in mosto del 55%.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">VINIFICAZIONE<br />
Spremitura soffice e pro- gressiva dei grappoli con frazionamento dei mosti;
fermentazione alcolica in vasca d’acciaio.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">MATURAZIONE<br />
Preparazione della cuvée nella primavera successiva alla vendem- mia. Messo in
bot- tiglia con sciroppo di tiraggio a 24 g/l di zuccheri e lieviti
selezionati. Affinamento a contatto con i lieviti per almeno 18 mesi, seguito
da altri 2 mesi dopo la sboccatura.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">DOSAGGIO<br />
Brut.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">DATI ANALITICI<br />
Alcol 12,5% vol, zuccheri 7 g/l, acidità totale 6,5 g/l, pH 3,14</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<br /></div>
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<b><span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">BERLUCCHI ’61 -</span></b><span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"> <b>ROSE’</b></span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">UVE<br />
Pinot Nero (60%) e Chardonnay (40%), provenienti da diversi comuni del- la
Franciacorta, parte di proprietà e parte sotto il controllo diretto dei nostri
tecnici.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">RESA<br />
Variabile da 80 a 100 quintali d’uva per ettaro, con una resa in mosto del 55%.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">VINIFICAZIONE<br />
Spremitura soffice e progressiva dei grappoli con frazionamento dei mosti;
fermentazione alcolica in vasca d’acciaio.. La macerazione di alcune ore del
Pinot Nero con le bucce (“rosé di una notte”) dona colore e profumi tipici
della varietà.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">MATURAZIONE<br />
Preparazione della cuvée nella primavera successiva alla vendemmia. Messo in
bottiglia con sciroppo di tiraggio a 24 g/l di zuccheri e lieviti selezionati.
Affinamento a contatto con i lieviti per almeno 24 mesi, seguito da altri 2
mesi dopo la sboccatura.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">DOSAGGIO<br />
Brut.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">DATI ANALITICI<br />
Alcol 12,5% vol, zuccheri 8 g/l, acidità totale 7,5 g/l, pH 3,10.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<b><span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">BERLUCCHI ’61 -</span></b><span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"> <b>SATEN</b></span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">UVE<br />
Chardonnay (100%), provenienti dai diversi comuni della Franciacorta, parte di
proprietà e parte sotto il controllo diretto dei nostri tecnici</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">RESA<br />
Variabile da 80 a 100 quintali d’uva per ettaro, con una resa in mosto del 55%.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">VINIFICAZIONE<br />
Spremitura soffice e pro- gressiva dei grappoli con frazionamento dei mosti;
fermentazione alcolica in vasca d’acciaio.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">MATURAZIONE<br />
Preparazione della cuvée nella primavera successiva alla vendemmia. Messo in
bottiglia con sciroppo di tiraggio a 20 g/l di zuccheri e lieviti selezionati.
Affinamento a contatto con i lieviti per almeno 24 mesi, seguito da altri 2
mesi dopo la sboccatura.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 5pt;">
<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">DOSAGGIO<br />
Brut.</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<br />
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<span style="color: #a6a6a6; font-family: "Georgia","serif"; font-size: 8.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";">DATI ANALITICI<br />
Alcol 12,5% vol, zuccheri 8 g/l, acidità totale 6,5 g/l, pH 3,16</span><span style="color: #222222; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com1tag:blogger.com,1999:blog-8596166743143943430.post-47775781799344396222015-07-30T21:16:00.000-07:002015-07-30T21:28:25.335-07:00Il nobile Palazzo Lana Berlucchi e il pranzo sotto l’antico portico a volte / The noble Lana Berlucchi Palace and the Lunch under the ancient arcade<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCzw_AoFl1GWnSxi7OwdXjcVBLXY5M2vMHPIZmJpGTq5N2tGD9EXfLMqe4IyoHhy-BMYzKcCST1Ak3Akh3eyp1WH_9P2blnk9ZFw_W9YtqoZX9XWHE1qcUt2_lvrfs0CG6FItOqMkoMs/s1600/F_IMG_6779.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCzw_AoFl1GWnSxi7OwdXjcVBLXY5M2vMHPIZmJpGTq5N2tGD9EXfLMqe4IyoHhy-BMYzKcCST1Ak3Akh3eyp1WH_9P2blnk9ZFw_W9YtqoZX9XWHE1qcUt2_lvrfs0CG6FItOqMkoMs/s1600/F_IMG_6779.JPG" /></a></div>
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<span style="font-family: inherit;">Vi ricordate quando ho scritto delle magnifiche <b><a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">cantine Guido Berlucchi</a></b> in <b><a href="http://foodwineculture.blogspot.it/2015/05/un-territorio-la-franciacorta-e.html">Franciacorta</a></b>, la loro storia strettamente correlata al territorio, il fascino di un racconto sulla <b><a href="http://foodwineculture.blogspot.it/2015/05/un-territorio-la-franciacorta-e.html">nascita del metodo classico</a></b> in Italia e della <b><a href="http://foodwineculture.blogspot.it/2015/04/cerimonia-di-premiazione-dei-nuovi.html">cerimonia di premiazione dei nuovi Sommelier </a></b>alla quale ho partecipato dopo anni di studio in AIS per capire il mondo del vino e il suo fascino ?</span><br />
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<span style="font-family: inherit;">Ora desidero parlarvi di un altra magnifica realta', parte integrante della tenuta <b><a href="http://foodwineculture.blogspot.it/2015/05/un-territorio-la-franciacorta-e.html">Guido Belucchi</a></b>, che rappresenta un <span style="background-color: white; color: #222222;">ver</span><span style="background-color: white; color: #222222;">o tuffo nel passato, intriso di passioni e di saperi che fondano le loro radici in un'epoca che ha fatto la storia del <b><a href="http://foodwineculture.blogspot.it/2015/05/un-territorio-la-franciacorta-e.html">Metodo Classico</a></b>.</span></span><br />
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<span style="font-family: inherit;">E come mi disse <b>Cristina Ziliani</b>, figlia di <b>Franco Ziliani </b>in occasione della mia visita a Palazzo “<i>qui non si tratta di inventarsi una storia attorono a Berlucchi, la storia c’è davvero !</i>” e aggiungo io … una storia tanto affascinante che ha il sapore di un romanzo … senza dover inventare a aggiungere niente ! </span><br />
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E proprio qui, accanto alla tenuta e alle <b>cantine</b>, che sorge la bella e aristocratica <b>Villa Lana Berlucchi</b>.<br />
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<span style="font-family: inherit;"><span style="color: grey;">I suoi spazi ricchi e curati emanano tutta la bellezza dell’epoca, nel salone emergono gli eleganti arredi, e le sue pareti tappezzate di quadri imponenti, tappeti dalla curata manifattura e affreschi dal fascino intramontabile.</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: grey;">E li in un angolo del salone d’ingresso il pianoforte a coda dove era seduto Guido Berlucchi e come lo ricorda Franco Ziliani nei suoi scritti in occasione del loro primo incontro.</span><o:p></o:p></span><br />
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<span style="font-family: inherit;">L’eleganza senza tempo di palazzo Lana Berlucchi, la nobile dimora storica che ispirò il primo Franciacorta, rivive in tre </span><b style="font-family: inherit;">Franciacorta Millesimati</b><span style="font-family: inherit;"> creati con il fiore del mosto.</span></div>
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<span style="font-family: inherit;">Rari, per qualità e quantità, della completezza del gusto e dell’assenza di eccessi, sono dedicati a chi predilige grande finezza e ricercatezza.</span></div>
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<span style="font-family: inherit;">Il nostro viaggio continua tra le grandi stanze affrescate, i quadri che parlano di tradizione, gli oggetti e tanti particolari che racchiudono fascino e saperi della<b><a href="http://foodwineculture.blogspot.it/2015/05/un-territorio-la-franciacorta-e.html"> Famiglia Berlucchi</a></b>, i due pianoforti a coda, la sala da pranzo ancora intatta cosi’ come era, il salone delle Feste al primo piano, il tutto nella splendida cornice di vigneti e colline magnifiche.</span><br />
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<span style="font-family: inherit;">Per l’aperitivo e il pranzo sotto l’antico portico a volte affacciato sulla Villa e sul parco all’ingelse, ci raggiunge </span><b style="font-family: inherit;">Cristina Ziliani</b><span style="font-family: inherit;"> grande comunicatrice, simpatica ed estremamente appassionata del suo lavoro, completa il racconto della famiglia regalandoci qualche chicca e facendosi sentire a casa con la sua indubbia capacita' e arte del ricevere.</span><br />
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<span style="font-family: inherit;">Iniziamo con la degustazione di un Franciacorta Berlucchi ’61 vinificato nella versione Rose’, ricco, morbido, dal colore brillante e dal perlage fine e persistente, si percepiscono chiaramente i fragranti profumi di piccoli frutti rossi delicati e finissimi.</span></div>
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<span style="font-family: inherit;"><span style="color: grey;"><br /></span></span><span style="font-family: inherit;">Disponibile nelle
versioni BRUT, SATEN ed EXTREME sono vinificati secondo disciplinari
rigidissimi che prevedono un minimo di affinamento di 48 mesi sui lieviti per
la versione BRUT (70% Chardonnay e 30% Pinot Nero), 72 mesi per il SATEN (100%
Chardonnay) e 60 mesi per l’EXTREME (100% Pinot Nero).</span></div>
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<span style="font-family: inherit;"><span style="color: grey;">Lascio alle immagini
inedite scattate per <b>Guido Berlucchi</b> l’esaustiva capacità di
illustrare la bellezza di questi luoghi.</span><o:p></o:p></span></div>
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Una giornata straorinaria e affascinante presso la <b style="font-family: inherit;">Guido Berlucchi</b><span style="font-family: inherit;"> testimone di oltre mezzo secolo di storia nella vinificazione del metodo </span><b style="font-family: inherit;">Franciacorta</b><span style="font-family: inherit;">.</span><br />
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Fondata nel 1955 da Guido Berlucchi, Franco Ziliani e Giorgio Lanciani, è oggi indiscussa leader di mercato in Italia nel metodo classico, conta su circa 600 ettari di vigneti in Franciacorta e 80 collaboratori.</span></div>
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<span style="font-family: inherit;"><b><span style="color: grey;"><br /></span></b></span><b style="font-family: inherit;"><span style="color: grey;">Guido Berlucchi</span></b><span style="color: grey;"> is testimonial of more than half a century of history
in winemaking classic method in <b>Franciacorta</b>.</span></div>
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<span style="font-family: inherit;"><span style="color: grey;">Founded in 1955 by
Guido Berlucchi, Franco Ziliani and Giorgio Lanciani, is today the market
leader in Italy in the classic method, it has about 600 acres of vineyards
in <b>Franciacorta</b> and 80 employees.</span></span></div>
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<span style="color: #444444; font-family: inherit;"><i><span style="color: grey;">Near to the estate
and cellars, there is the beautiful and aristocratic <b>Villa Lana
Berlucchi</b>.</span><o:p></o:p></i></span></div>
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<span style="color: #444444; font-family: inherit;"><i><span style="color: grey;">Its rich and cared
spaces exude all the beauty of the time, in the lounge emerge the stylishly
decorations, the impressive paintings, carpets from cured manufacturing and
magnificent painted ceilings.</span><o:p></o:p></i></span></div>
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<span style="color: #444444; font-family: inherit;"><i><span style="color: grey;">And there in the
corner of the sitting room the grand piano where sat Guido Berlucchi and how
Franco Ziliani remembers him in his writings on the occasion of their first
meeting.</span><o:p></o:p></i></span></div>
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<span style="color: #444444; font-family: inherit;"><i><span style="color: grey;">The timeless elegance
of the Palazzo Lana Berlucchi, is proposed in three <b>Franciacorta</b> Vintage
created with the flower of the must.</span><o:p></o:p></i></span></div>
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<span style="color: #444444; font-family: inherit;"><i><span style="color: grey;">Rare, in quality and
quantity, completeness in the taste and the absence of excesses, are dedicated
to those who prefer finesse and refinement.</span><o:p></o:p></i></span></div>
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<i><span style="color: #444444;"><br /></span></i></div>
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<span style="color: #444444; font-family: inherit;"><i><span style="color: grey;">Available in BRUT,
SATEN and EXTREME are vinified according to very strict specifications that
provide a minimum of 48 months aging on the lees for BRUT version (70%
Chardonnay and 30% Pinot Nero), 72 months for the SATEN (100% Chardonnay) and
60 months for the EXTREME (100% Pinot Noir).</span><o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><span style="color: #444444;"><i>I leave the images
taken by <b>Guido Berlucchi</b> to describe the beauty of these
places.</i></span><span style="color: #222222;"><o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-61068104399784016652015-07-26T23:37:00.000-07:002015-08-19T08:09:38.471-07:00Franciacorta saten con Gambero Crudo del Mediterraneo, soffice di Avocado e croccante di Sesamo su Rustica, vince il concorso nazionale indetto da San Carlo per il perfetto Aperitivo all'Italiana con Rustica. A decretare la vincitrice assoluta, lo chef Carlo Cracco<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JMCcVz7fP2ttPTG4bv154nDz2m7L2dcdLrcQqwHp9bdvgAeKE5WScFcYGKu39N41RqCc3L9klnV9-obduAnUJfH1tdessHBOxZxy69wLtmsg79r1Mtr2jZsbaOXCRZ3E7ru3P4rym5A/s1600/F_F_IMG_20150720_224125_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JMCcVz7fP2ttPTG4bv154nDz2m7L2dcdLrcQqwHp9bdvgAeKE5WScFcYGKu39N41RqCc3L9klnV9-obduAnUJfH1tdessHBOxZxy69wLtmsg79r1Mtr2jZsbaOXCRZ3E7ru3P4rym5A/s1600/F_F_IMG_20150720_224125_2.jpg" /></a></div>
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<a name='more'></a><b><a href="https://www.facebook.com/FoodWineCulture?fref=ts">Lisa Fontana</a></b> -<b><a href="http://foodwineculture.blogspot.it/2015/04/cerimonia-di-premiazione-dei-nuovi.html"> Sommelier </a></b>e autrice del Blog enogastronomico <b><a href="https://www.facebook.com/FoodWineCulture?fref=ts">Food, Wine & Culture</a></b>, con la sua proposta <span style="color: #38761d; font-size: large;"><b><a href="http://foodwineculture.blogspot.it/2015/05/aperitivo-allitaliana-la-mia-ricetta.html">"Franciacorta saten con Gambero Crudo del Mediterraneo, soffice di Avocado e croccante di Sesamo su Rustica"</a></b></span> si conferma vincitrice assoluta del concorso nazionale indetto da San Carlo <span style="font-size: large;">per trovare il perfetto Aperitivo all'Italiana.</span><br />
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A decretare la vincitrice e' stato un giudice d'eccezione: lo <b>chef Carlo Cracco</b>.<br />
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<span style="font-family: inherit;">Eh si, perche' le<b> tre migliori proposte</b> si sono poi misurate con un avvincente <b>show cooking</b> che si e' tenuto lunedi 20 luglio 2015 da <b>Carlo e Camilla in Segheria</b> a <b>Milano</b> dove a valutare bravura, capacita' di selezione degli ingredienti, preparazione, presentazione, gusto e corrispondenza con l'aperitivo abbinato sono stati proprio <b>Susanna Vitaloni</b> - <i>Vice Presidente San Carlo </i>e <b>Carlo Cracco </b><i>chef di grandissima fama e notorieta'</i>, insieme al <span style="background-color: white; color: #222222; line-height: 26px;">direttore creativo di JWT Italia, Nicoletta Cernuto</span>. A presentare la serata <b>Camila Raznovich</b>.</span><br />
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<b><a href="https://www.facebook.com/FoodWineCulture?fref=ts">Lisa Fontana</a></b> con la sua ricetta <span style="color: #38761d; font-size: large;"><b><a href="http://foodwineculture.blogspot.it/2015/05/aperitivo-allitaliana-la-mia-ricetta.html">"Rustica con Gambero Crudo del Mediterraneo, soffice di Avocado e croccante di Sesamo su Rustica"</a> </b></span>ha raggiunto il massimo delle preferenze anche in <b>Rete</b>, traguardando una percentuale di voti considerevole.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhIBdMvNLMXb9x1Gwwf9f_O8S8QQ5OO1LV9kd84AwLaJFG4wUbf3tcRvPmAG4nJt7uNlf0ufb5EmmlR2lxBfmzNbZlPKUBUXsJgkFe5dvY8AlunmLcWumiUpFsp37PcfiM_EJ_YUzTD0/s1600/page.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhIBdMvNLMXb9x1Gwwf9f_O8S8QQ5OO1LV9kd84AwLaJFG4wUbf3tcRvPmAG4nJt7uNlf0ufb5EmmlR2lxBfmzNbZlPKUBUXsJgkFe5dvY8AlunmLcWumiUpFsp37PcfiM_EJ_YUzTD0/s1600/page.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2svPm75NT_9YpKo1lUymElgdEwuRXAgwYRjbHDbSiWPJBDiaHWW7kF3TDyL16W8GtEiim4KrdkI55VZZ15WDY2z6_IyHi9G0O7IRJzsX2S9H2PP9vUkcPynZVl7J8G0jziGeG2DTTbw/s1600/page_1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2svPm75NT_9YpKo1lUymElgdEwuRXAgwYRjbHDbSiWPJBDiaHWW7kF3TDyL16W8GtEiim4KrdkI55VZZ15WDY2z6_IyHi9G0O7IRJzsX2S9H2PP9vUkcPynZVl7J8G0jziGeG2DTTbw/s1600/page_1.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6O8qIjhhztIAtRpVVEtAVruGUCN6yn49ivkavm6E5K8sqiJvbStnurv0fRPQRlYslCKb8SJL_I-zTeWaNYHm_vBgfC318H_OtRhUlPPm8lPvYHpBUDPlE9zmwc2LGt1o5mYbDMPh3mxc/s1600/page_3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6O8qIjhhztIAtRpVVEtAVruGUCN6yn49ivkavm6E5K8sqiJvbStnurv0fRPQRlYslCKb8SJL_I-zTeWaNYHm_vBgfC318H_OtRhUlPPm8lPvYHpBUDPlE9zmwc2LGt1o5mYbDMPh3mxc/s1600/page_3.jpg" /></a></div>
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<b><a href="http://foodwineculture.blogspot.it/2015/05/aperitivo-allitaliana-la-mia-ricetta.html">Questa la proposta vincitrice.</a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9sKUK3oFvJUhmsmPVjIeSmSHi_XAKWIQadkx3LCG-3Y7vG1dos3PivW8nAchaEqQchaBhUB6u8BtFo1JRQC-Y0Iz02SwKOLAEhHQ77RZVqNr-jsY-CykgERrUCkCoiwLStUkTUXPjCo/s1600/Lisa+Fontana_Aperitivo+Rustica_Gambero+Sesamo+e+Metodo+Classico_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9sKUK3oFvJUhmsmPVjIeSmSHi_XAKWIQadkx3LCG-3Y7vG1dos3PivW8nAchaEqQchaBhUB6u8BtFo1JRQC-Y0Iz02SwKOLAEhHQ77RZVqNr-jsY-CykgERrUCkCoiwLStUkTUXPjCo/s640/Lisa+Fontana_Aperitivo+Rustica_Gambero+Sesamo+e+Metodo+Classico_2.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mZacYDtPy7ro5obWNOcLEvENW48BHZxAsQyX1kIn0HXVwNxmMlA5knWJJX6O_LJhVTn6IHMkj-gAO7YuIWeKyQP2UnHe9CdLz3dNUftooVHM8PNc-hEcZvpDcFLg3CmIcduIEl3Gr4U/s1600/Lisa+Fontana_Aperitivo+Rustica_Gambero+Sesamo+e+Metodo+Classico_4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1mZacYDtPy7ro5obWNOcLEvENW48BHZxAsQyX1kIn0HXVwNxmMlA5knWJJX6O_LJhVTn6IHMkj-gAO7YuIWeKyQP2UnHe9CdLz3dNUftooVHM8PNc-hEcZvpDcFLg3CmIcduIEl3Gr4U/s640/Lisa+Fontana_Aperitivo+Rustica_Gambero+Sesamo+e+Metodo+Classico_4.jpg" width="458" /></a></div>
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<b><a href="http://foodwineculture.blogspot.it/2015/05/aperitivo-allitaliana-la-mia-ricetta.html">Per la Ricetta ecco il post !</a></b><br />
<br />Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-19043949564939000572015-07-23T12:24:00.001-07:002015-07-23T12:28:20.992-07:00La scuola di Cucina Congusto cambia la sua sede e apre il primo Campus Culinario milanese<br />
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<a name='more'></a>Approda a Milano nel 2003 con le sue numerose e interessanti attivita' didattiche ed ora amplia i proprio orizzonti e si sposta in zona Bovisa nella sua rinnovata sede.<br />
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1500 metri quadri, 7 aule e 1 auditorium per tutti gli appassionati di cucina.</div>
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Un nuovo direttore didattico, Roberto Carcangiu.</div>
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La <b>Scuola di Cucina Congusto</b> offre un grande spazio all'insegna del gusto e della cultura enogastronomica, dove imparare a cucinare, ma anche a degustare, a studiare e ad ascoltare tutte le evoluzioni del mondo delle arti culinarie. </div>
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Il nuovo spazio è stato creato proprio per poter offrire corsi e momenti di approfondimento sia ai professionisti che agli appassionati. </div>
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Scuola di cucina e pasticceria per appassionati di tutte le età;</div>
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Scuola di cucina e pasticceria per professionisti, che prevede anche stage in locali milanesi. Aule e </div>
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spazi più ampi, zone studio e appartamenti per offrire ai futuri professionisti l’ambiente più adatto </div>
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alla propria formazione;</div>
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Spazio per eventi, degustazioni, presentazioni e lezioni teoriche.</div>
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Il Campus prevede tre palazzine, collegate tra loro, che permettono di avere spazi diversificati e di </div>
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rispondere a tutte le esigenze di chi oggi vuole seguire dei corsi di alto livello. </div>
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Numerose le novita' cosi sintetizzate:<br />
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4 aule di cucina, dotate di tutte le attrezzature necessarie;<br />
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2 laboratori di pasticceria e arte bianca;<br />
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1 laboratorio di enologia e degustazione;<br />
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1 Auditorium da 80 posti;<br />
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Aule studio;<br />
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Aree break e relax;<br />
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Spazi per meeting e riunioni;<br />
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Accoglienza e housing per studenti stranieri (da Gennaio 2016);<br />
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Spazio all’aperto per accoglienza ed eventi;<br />
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Posti auto riservati all’interno della scuola.<br />
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Per informazioni alla stampa:<br />
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Ufficio Stampa Congusto Gourmet Institute S.r.l. - Borsani Comunicazione<br />
<br />
Francesca Bodini francesca.bodini@borsani.it<br />
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Tel. 024985125, cell. 3357384230<br />
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Per informazioni sul Campus:<br />
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Congusto Gourmet Institute<br />
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Via Davanzati, 15 - 20158 Milano<br />
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<br />Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-34134979796727135752015-07-16T09:28:00.002-07:002015-07-16T09:31:07.848-07:00San Carlo prende il volo e sigla la nuova partnership con Alitalia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvtZCzrYrafDzKEm5t3KOiszESRzzNm74uz7709EWQ9oIdZ1wU3OiD0jwLx45ksPvpRH_2QoEo6QhxTO0jAX4aoU-CZKbRILTdcuQoLcMj47YtmbKK_P5bLdNk0xKESREMcwufNj9Qyg/s1600/11741216_1099979850029891_3322554170771965275_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvtZCzrYrafDzKEm5t3KOiszESRzzNm74uz7709EWQ9oIdZ1wU3OiD0jwLx45ksPvpRH_2QoEo6QhxTO0jAX4aoU-CZKbRILTdcuQoLcMj47YtmbKK_P5bLdNk0xKESREMcwufNj9Qyg/s640/11741216_1099979850029891_3322554170771965275_o.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYpDWXA8yKeJCUkHLuUaoPXPqwJGc8DOXc1v6if1U6km6ZGNklQ9eLFJjrNjRSqPFbgnmyEBi3hKF9NwvqA_l203Z6Okkk2sctrexhQydaTG2ObyBfDqS3V-8WLO_mPoSlHZM6VJCMK4/s1600/page_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYpDWXA8yKeJCUkHLuUaoPXPqwJGc8DOXc1v6if1U6km6ZGNklQ9eLFJjrNjRSqPFbgnmyEBi3hKF9NwvqA_l203Z6Okkk2sctrexhQydaTG2ObyBfDqS3V-8WLO_mPoSlHZM6VJCMK4/s640/page_2.jpg" width="640" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px; text-align: start;">Il buon gusto italiano sale a bordo di </span><a class="profileLink" data-hovercard="/ajax/hovercard/page.php?id=159072176449" href="https://www.facebook.com/pages/Alitalia/159072176449" style="background-color: white; color: #3b5998; cursor: pointer; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px; text-align: start; text-decoration: none;">Alitalia</a> e <span style="background-color: white; color: #141823; line-height: 19.3199996948242px;">San Carlo diventa partner ufficiale della grande compagnia aerea</span><span style="background-color: white; color: #141823; line-height: 19.3199996948242px;">: un evento eccezionale festeggiato al padiglione Alitalia-Etihad Airways di </span><a class="profileLink" data-hovercard="/ajax/hovercard/page.php?id=314888134479" href="https://www.facebook.com/Expo2015Milano.it" style="background-color: white; color: #3b5998; cursor: pointer; line-height: 19.3199996948242px; text-decoration: none;">Expo 2015 Milano</a><span style="background-color: white; color: #141823; line-height: 19.3199996948242px;"> la scorsa settimana in compagnia dello </span><a class="profileLink" data-hovercard="/ajax/hovercard/page.php?id=561590147190805" href="https://www.facebook.com/ChefCarloCracco" style="background-color: white; color: #3b5998; cursor: pointer; line-height: 19.3199996948242px; text-decoration: none;">Chef Carlo Cracco</a><span style="background-color: white; color: #141823; line-height: 19.3199996948242px;">.</span></span></div>
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<span style="color: #141823;"><span style="background-color: white; font-family: inherit; line-height: 19.3199996948242px;">Imperdibile serata, con uno show cooking del grande chef e successivo light dinner nella luonge Alitalia con i prodotti firmati San Carlo, il gusto all'Italiana.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-12523085143451027892015-07-10T14:57:00.003-07:002015-07-10T22:31:36.556-07:00Insieme per festeggiare il grande traguardo di AIS: 50 anni di successi nel Mondo del Vino. Il Banco di degustazione con oltre 150 aziende e il seminario sui Vini Campani di Guido Invernizzi<br />
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<a name='more'></a>In occasione dei <a href="http://foodwineculture.blogspot.it/2015/07/ais-festeggia-50-anni-di-eccellenza-nel.html#more"><span style="color: #274e13; font-size: large;">50 anni di AIS </span>che abbiamo festeggiato lo scorso 7 luglio</a> nell'esclusiva location del <b>Westing Palace Hotel</b>, dove si tengono anche i <b>corsi di Sommelier per la sede di Milano</b>, i soci hanno avuto l'opportunita' di partecipare ad un ricco <span style="color: #274e13; font-size: large;"><a href="http://foodwineculture.blogspot.it/2015/07/ais-festeggia-50-anni-di-eccellenza-nel.html">Banco di Assaggio con oltre 150 etichette</a></span> e a numerosi seminari di approfondimento dedicati all'affascinate mondo del <b>Vino</b>.<br />
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Alle ore 16:00 i primi due appuntamenti, alla scoperta del <b><span style="color: #274e13; font-size: large;"><a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Franciacorta</a></span> </b>con il bravissimo e professionale <b><a href="http://foodwineculture.blogspot.it/2015/03/area-eventi-franciacorta-vinitaly-2015.html">Nicola Bonera miglior Sommelier d'Italia nel 2010</a> e special ambassador del Metodo Franciacorta </b>e quello sui <b>Vini Campani</b>, dove l'immancabile presenza di <b>Guido Invernizzi</b>, noto e stimatissimo relatore AIS, ha saputo incantare la platea con una lezione interamente dedicata a una delle Regioni Italiane tra le piu' ricche e storiche in fatto di vini.<br />
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In degustazione 6 etichette ognuna con la sua particolarita' data dalla zona di riferimento e dalle uve impiegate, spiegate ed egregiamente descritte in un percorso gusto-olfattivo ricco di particolari e cenni storici.<br />
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<span style="font-family: inherit;">Ad introdurre la lezione il grandissimo <span style="background-color: white;"><b>Hosam Eldin Abou Eleyoun</b><span style="color: dimgrey;"> </span></span><b>Delegato di</b> <b>AIS Milano.</b></span><br />
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La scheda di analisi sensoriale ha visto protagoniste prestigiose cantine e uve di grande interesse:<br />
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1. <b>Falanghina del Taburno</b> <b>Cantine Iannella</b><br />
<b>Anno: </b>2013<br />
<b>Alcool: </b>13% vol<br />
<b>Uvaggio: </b><span style="background-color: white;">100% Falanghina</span><br />
<span style="background-color: white;"><b>Epoca della Vendemmia: </b>Fine Settembre</span><br />
<span style="background-color: white;"><b>Classificazione: </b>Taburno DOC</span><br />
<span style="background-color: white;"><b>Area di Produzione: </b>Colline del Monte Taburno</span><br />
<span style="background-color: white;"><b>Vinificazione: </b></span><span style="background-color: white;">Fermentazione in contenitori di acciaio a temperatura controllata</span><br />
<span style="background-color: white;"><b>Colore: </b></span><span style="background-color: white;">Giallo Paglierino Chiaro con Riflessi Verdognoli</span><br />
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<span style="background-color: white;">2. <b>Fiano DOP Sannio - Sottozona Taburno Fattoria la Rivalta</b></span><br />
<ul style="background-color: white; border: 0px; font-family: 'Droid Sans', Georgia, 'Times New Roman', Times, serif; font-size: 18px; font-stretch: inherit; line-height: 20px; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Annata</strong>: 2013</span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Quantità bottiglie</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">: 16.000</span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Vitigno</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">: 100% fiano</span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Quintali uve per ettaro</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">: 70</span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Vendemmia</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">: manuale</span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Periodo vendemmia</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">: inizio ottobre</span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Fermentazione</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">: fermentini di acciaio inox </span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Giorni fermentazione</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">: 15</span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Temperatura max ferment</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">.: 14°-17°</span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 2px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Acidità totale in bottiglia</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">: </span></strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">5,3</span><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;"> g./l.</span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Estratto secco totale</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">: 22 g./l.</span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Gradazione alcolica</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">: 13% vol.</span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.5em; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Abbinamenti</strong><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">: pesce, carni bianche, verdure</span></span></li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 2px; padding: 0px; vertical-align: baseline;">Temperatura di servizio</strong>: 8° – 10°</span></li>
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<span style="font-family: Droid Sans, Georgia, Times New Roman, Times, serif;"><span style="font-size: 14px; line-height: 20px;">3. <b>Greco DOP della Zona del Sannio Beneventano Pietralata - cantine Janare </b></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;"><b>Provenienza</b>: <strong>Sannio
Beneventano - Campania</strong></span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;"><b>Grado alcolico</b>: 13.5%</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;"><b>Temperatura di sevizio:</b> 8-10 °C</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;"><b>Bicchiere consigliato:</b> Tulipano a bocca richiudente</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;"><b>Caratteristiche Organolettiche:</b></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">Intenso colore giallo paglierino, fragranza contraddistinta da
toni fruttati e da spiccata intensità e persistenza.</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">Sensazioni di acidità e sapidità incrementano progressivamente
conferendo un gusto bilanciato e piacevole.</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;"><b>Gastronomia:</b></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">Si accompagna ad antipasti, in particolare a base di pesce,
piatti freddi, frittura di pesce, ostriche, aragoste e crostacei, ottimo con
mozzarella di bufala e parmigiana di melanzane.</span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;"><b>Riconoscimenti:</b></span></span></div>
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<span style="font-family: inherit;"><strong><span style="color: #222222;">I Vini di Veronelli 2015</span></strong><span style="color: #222222;"> - Pietralata Greco
Sannio Dop 2013 91/100</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><strong><span style="color: #222222;">Bibenda 2014</span></strong><span style="color: #222222;"> - Pietralata Greco Sannio
Dop 2012 - quattro grappoli</span><span style="color: #222222;"><o:p></o:p></span></span></div>
<div style="background: white; margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit;"><strong><span style="color: #222222;">I Vini di Veronelli 2014</span></strong><span style="color: #222222;"> - Pietralata Greco
Sannio Dop 2012 - tre stelle - vino eccellente</span><span style="color: #222222;"><o:p></o:p></span></span></div>
<div style="background: white; margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit;"><strong><span style="color: #222222;">Annuario dei Migliori Vini Italiani 2014 Luca Maroni</span></strong><span style="color: #222222;"> -
Pietralata Greco Sannio Dop 2012 - punteggio 88/100</span><span style="color: #222222;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><strong><span style="color: #222222;">Vini buoni d’Italia 2011</span></strong><span style="color: #222222;"> Assegnate tre stelle
Ottimo rapporto qualità-prezzo Touring Editore</span><span style="color: #222222;"><o:p></o:p></span></span></div>
<div style="line-height: 16px; padding: 0px 0px 18px;">
<div style="background-color: white; color: #222222;">
<strong style="font-family: inherit;">Vini d’Italia 2011</strong><span style="font-family: inherit;"> Assegnati due bicchieri
Gambero rosso</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">4. <b>Falanghina del Sannio Beneventano Bonea Masseria Frattasi</b></span></div>
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<span style="font-family: inherit;"><b>Vitigno: </b>Falanghina 100% da piante di 45 anni</span></div>
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<span style="font-family: inherit;"><b>Vendemmia: </b>Raccolta manuale con selezione su piante</span></div>
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<span style="font-family: inherit;"><b>Raccolta: </b>terza decade si ottobre</span></div>
<span style="color: #222222; font-family: inherit;"><b><span style="background-color: white;">Vinificazione:</span><span style="background-color: white;"><span style="font-family: inherit;"> </span></span></b></span><span style="line-height: 115%;"><span style="font-family: inherit;"><span style="background-color: white;">macerazione pellicolare prefermentativa a freddo. Pressatura
soffice e fermentazione a </span><span style="background-color: white;"><span style="font-family: inherit;">temperatura controllata. Fermentazione malolattica
parziale. Affinamento in acciaio per tre mesi e successivo riposo in bottiglia.</span></span></span></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 1.4em;"><b>Descrizione organolettica: </b>Giallo Paglierino con riflessi verdognoli. Profumi di pera matura, note floreali di gelsomino su fondo di ginestre. Mineralita', freschezza e persistenza.</span><br />
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<div style="line-height: 16px; padding: 0px 0px 18px;">
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5. <b>Pallagrello Bianco Le Serole Terre del Principe</b></div>
<div class="box-collateral box-description" style="border-top-color: rgb(234, 234, 234); border-top-style: solid; border-top-width: 1px; line-height: 18px; margin: 0px; padding: 8px 0px 7px;">
<div class="std" style="margin: 0px; padding: 0px;">
<span style="font-family: inherit;">Il Pallagrello bianco, il Pallagrello nero ed il Casavecchia sono tre vitigni autoctoni campani riscoperti grazie al lavoro di Peppe Mancini, uno dei proprietari di Terre del Principe. In azienda con la collaborazione dell’enologo Luigi Moio si coltivano queste uve e si producono vini di grande qualità.</span></div>
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<h2 style="color: #060707; font-size: 1.2em; font-weight: normal; line-height: 1.34; margin: 10px 10px 15px; padding: 0px; text-transform: uppercase;">
INFORMAZIONI AGGIUNTIVE</h2>
<table class="data-table" id="product-attribute-specs-table" style="border-collapse: collapse; border-spacing: 0px; border: 0px; empty-cells: show; font-size: 12px; margin: 0px; padding: 0px; width: 448px;"><colgroup style="margin: 0px; padding: 0px;"><col style="margin: 0px; padding: 0px;" width="25%"></col><col style="margin: 0px; padding: 0px;"></col></colgroup><tbody style="margin: 0px; padding: 0px;">
<tr class="first odd" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Categoria</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">Vino Bianco</td></tr>
<tr class="even" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Anno</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">2013</td></tr>
<tr class="odd" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Produttore</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">Terre del Principe</td></tr>
<tr class="even" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Classificazione</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">I.G.T. Terre del Volturno.</td></tr>
<tr class="odd" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Forme di allevamento</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">Guyot.</td></tr>
<tr class="even" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Suolo</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">Argilloso ricco di scheletro.</td></tr>
<tr class="odd" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Produzione</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">6000 bt da 0.750.</td></tr>
<tr class="even" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Tecnica di produzione</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">Fermentazione in barrique di rovere francese.</td></tr>
<tr class="odd" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Gradazione alcolica</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">13,5% vol.</td></tr>
<tr class="even" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Note Degustative</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">il vino è di colore giallo oro, al naso presenta delicate note di miele e di cere d’api. Al gusto è ricco, abbastanza morbido, caratterizzato da una lunga persistenza con prevalenza di aromi fruttati.</td></tr>
<tr class="odd" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Abbinamenti alimentari</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">Si abbina perfettamente a frutti di mare e crostacei.</td></tr>
<tr class="even" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Regione</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">Campania</td></tr>
<tr class="odd" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Provincia</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">Caserta</td></tr>
<tr class="even" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Comuni</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">Castel Campagnano.</td></tr>
<tr class="last odd" style="margin: 0px; padding: 0px;"><th class="label" style="border: 1px solid rgb(234, 234, 234); color: #060707; font-size: 1.2em; font-weight: normal; margin: 0px; padding: 5px; vertical-align: top; white-space: nowrap;">Località</th><td class="data last" style="border: 1px solid rgb(234, 234, 234); margin: 0px; padding: 5px; vertical-align: top;">Loc. Santi Giovanni e Paolo.</td></tr>
</tbody></table>
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6. <b>Bianco Furore </b><b>Fiorduva Cantina Marisa Cuomo</b></div>
<span style="background-color: white;"><span style="font-family: Georgia; font-size: 12px; line-height: normal;">Tecnica di vinificazione: Le uve surmature, vengono raccolte manualmente e giungono in cantina integre. Dopo pressatura soffice il mosto fiore, previo illimpidamento statico a freddo e inoculo di lieviti selezionati, fermenta alla temperatura di 12°C per circa tre mesi in barriques di rovere.</span><br style="font-family: Georgia; font-size: 12px; line-height: normal;" /><span style="font-family: Georgia; font-size: 12px; line-height: normal;">Caratteristiche organolettiche: E' un vino dal colore giallo carico con riflessi oro. L'odore ricorda l'albicocca ed i fiori di ginestra, con richiami di frutta esotica. Al gusto è morbido, denso e caratterizzato da una importante persistenza aromatica di albicocca secca, uva passa e canditi.</span></span><br />
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Ringrazio la fotografa Sonia Santagostino per gli scatti che mi ha fatto.<br />
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<br />Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-48865279163652201922015-07-10T14:31:00.001-07:002015-07-10T21:23:03.709-07:00AIS festeggia 50 anni di eccellenza nel mondo del Vino. Presenti all’evento oltre 150 aziende tra le migliori rappresentanti del panorama enologico nazionale. AIS celebrates 50 years of excellence in the world of wine. At the event more than 150 companies among the best representatives in Italy<br />
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<span style="color: #999999; font-family: inherit;">English will follow</span></div>
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<span style="font-family: inherit;">7 luglio 1965 - 7 luglio 2015 </span></div>
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<span style="color: #d9d9d9; font-family: inherit;"><i>July 7, 1965 - July 7, 2015</i></span><br />
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<b><span style="font-family: inherit;">L’Associazione Italiana Sommelier compie 50 anni.</span></b><br />
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<span style="font-family: inherit;"><b>50 anni</b> di attività competente e professionale nel mondo del vino.</span></div>
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<span style="font-family: inherit;">Un autorevole punto di riferimento conosciuto a livello nazionale ed internazionale.</span></div>
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<span style="font-family: inherit;">Tanti i successi e numerosi i soci che in questi 5 decenni, dal suo esordio ad oggi, l’hanno caratterizzata e che oggi contano i 35mila iscritti.</span><br />
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<span style="font-family: inherit;">I corsi di formazioni sono numerosi, sfaccettati e ricchi, organizzati su diversi livelli per consentire una piena conoscenza del vino partendo proprio dalle basi.</span><br />
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<span style="font-family: inherit;">Aperti a tutti, anche ai semplici appassionati hanno riscosso un successo crescente nel tempo, tanto che molti associati, continuano anche dopo al conseguimento del <b>Titolo di Sommelier</b> a frequentare seminari di approfondimento, stage in vigna, tecniche di cantina, master e viaggi all’insegna della cultura del vino e del bere consapevole.</span><br />
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<span style="font-family: inherit;">Io tra questi.</span><br />
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<span style="font-family: inherit;">Lo conferma la mia presenza in AIS dal 2007, da quando sono diventata socia.</span></div>
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<span style="font-family: inherit;">E da allora numerosi sono i corsi di formazioni, master e seminari ai quali partecipo sempre con grande interesse e nutrito entusiasmo per approfondire e allenare le conoscenze che ho acquisito con il <b>Titolo di Sommelier</b>.</span><br />
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<span style="font-family: inherit;">Un evento imperdibile quello che si è tenuto il 7 luglio al <b>Westing Palace Hotel di Milano</b><b> per i </b><b>50 anni di AIS</b>, riservato ai Soci AIS e agli addetti al settore dove partecipare a un incredibile <b>banco di degustazione</b> e a momenti monografici durante il corso della giornata.</span><br />
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<span style="font-family: inherit;"><b>Più di 150 le aziende presenti per questa occasione, provenienti da tutta Italia, che hanno deciso di sublimare con AIS questi primi 50 anni di storia e successi.</b>E così ci siamo apprestati a celebrare un compleanno storico a ricordo di uno dei più importanti momenti avvenuti nel mondo della cultura del vino negli ultimi decenni: la nascita dell’Associazione Italiana Sommelier, avvenuta proprio a Milano, il 7 Luglio 1965 alle ore 18:30 presso un notaio cittadino.</span><br />
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<span style="font-family: inherit;">Soci fondatori furono il prof. Gianfranco Botti, Jean Valenti, il dott. Leonardo Guerra ed Ernesto Rossi.</span></div>
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<span style="color: #a6a6a6; font-family: inherit;"><b><i>50 years old</i></b><b><i> for the </i></b><b><i>Italian</i></b><b><i> </i></b><b><i>Sommelier Association</i></b><i>50 years </i><i>of </i><i>competent and professiona</i><i>l presence i</i><i>n the </i><b><i>world of wine</i></b><i>.<br /><br />An authoritative reference point known nationally and internationally.<br /><br />Many successes and many members that in these five decades, have characterized </i><i>this association that </i><i>today counts 35 thousand members.<br /><br />The training courses are numerous, multifaceted and rich, arranged on different levels to allow a full knowledge of wine starting right from the basics.<br /><br />Open to everyone, even </i><i>to </i><i>the amateur</i><i>, </i><i>have enjoyed increasing success over time, and many members continue even after the award of the of </i><i>the </i><b><i>Sommelier </i></b><b><i>title</i></b><i> </i><i>to attend seminars, internships in the vineyard, winemaking techniques, master and travel </i><i>to better know t</i><i>he culture of wine and responsible drinking.</i><i><br /></i><i>I among them.</i><b><i>This is confirmed by my presence in the AIS since 2007, since I became a member.</i></b><i>And since </i><i>that time </i><i>many </i><i>are the </i><i>training courses, master classes and seminars in which I participate always with great interest and enthusiasm to deepen </i><i>my </i><i>knowledge I acquired </i><i>with </i><i>the title of </i><b><i>Sommelier</i></b><i>.</i></span></div>
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<span style="color: #a6a6a6; font-family: inherit;"><i>A great event that took place yesterday at the </i><b><i>Westing Palace Hotel in Milan</i></b><i> for </i><i>the </i><i>50 years of AIS, </i><i>an event </i><i>reserv</i><i>ed to AIS </i><i>members where </i><i>taste some of the best Italian wines </i><i>and </i><i>attend seminars and </i><i>monographic moments during the course of the day.</i></span></div>
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<span style="color: #a6a6a6; font-family: inherit;"><br /><b><i>More than 150 companies present for this occasion, from all over Italy, who have decided to sublimate with AIS these first 50 years of history and success.</i></b><i>And so we have celebrat</i><i>ed</i><i> a birthday in the historical memory of one of the most important moments occurred in the world of wine culture in recent decades: the birth of the</i><b><i>Italian Sommelier Association</i></b><i>, which occurred right in Milan, July 7, 1965 at 18: 30 with a notary citizen.</i><i>Founders were the prof. Gianfranco Botti, Jean Valenti, Dr. Leonardo Guerra and Ernesto Rossi.</i></span><br />
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<span style="font-family: inherit;">Per saperne di più.</span></div>
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<span style="font-family: inherit;">Aziende presenti.</span></div>
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<span style="font-family: inherit;"><b>VALLE D'AOSTA</b></span><br />
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<span style="font-family: inherit;"><b>PIEMONTE</b><br />Anna Maria Abbona, Antoniolo, Antoniotti, Barale, Braida Giacomo Bologna, Brovia, Castello di Neive, Cavallotto, Elio Perrone, Giacomo Fenocchio, La Scolca, La Spinetta, Le Piane, Malvirà, Nicola Bergaglio, Paolo Scavino, Pelissero, Prunotto, Sottimano, Tenute Sella, Travaglini</span></div>
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<span style="font-family: inherit;"><b>LOMBARDIA</b><br />Berlucchi, Bersi Serlini, Bruno Verdi, Ca' del Bosco, Castello Bonomi, Castello di Cigognola, Caven, Chiara Ziliani, Costaripa, Ferghettina, Fratelli Berlucchi, Il Mosnel, Le Fracce, Le Marchesine, Monterossa, Nino Negri, Ricci Curbastro, SoloUva, Tenuta Roveglia, Villa Crespia</span></div>
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<span style="font-family: inherit;"><b>VENETO</b><br />Al Canevon, Allegrini, Astoria, Ca' Lojera, Cavalchina, Cecchetto, Cesari, Fattori, Gamba, Maculan, Malibràn, Nino Franco, Roccolo Grassi, Romano Dal Forno, Tanorè, Vignalta, Villabella</span></div>
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<span style="font-family: inherit;"><b>TRENTINO</b><br />Endrizzi, Ferrari, Foradori, Maso Martis, Pisoni, Tenuta San Leonardo, Zeni</span></div>
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<span style="font-family: inherit;"><b>ALTO ADIGE</b><br />Cantina di Andriano, Cantina di Terlano, Cantina di Termeno - Tramin, Cantina Nals Margreid, Elena Walch, Lorenz Martini, Tenuta Alois Lageder</span></div>
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<span style="font-family: inherit;"><b>FRIULI VENEZIA GIULIA</b><br />Borgo San Daniele, Collavini, Lis Neris, Livio Felluga, Livon, Marco Felluga, Petrucco, Ronco Blanchis, Schiopetto, Scubla, Vie di Romans, Villa Russiz, Volpe Pasini</span></div>
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<span style="font-family: inherit;"><b>LIGURIA</b><br />Bio Vio, Lvnae, Maccario Dringenberg, Terre Bianche</span></div>
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<span style="font-family: inherit;"><b>EMILIA ROMAGNA</b><br />Drei Donà Tenuta La Palazza, Fattoria Nicolucci, Medici Ermete</span></div>
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<span style="font-family: inherit;"><b>TOSCANA</b><br />Baracchi, Boscarelli, Brancaia, Caiarossa, Capezzana, Castello Banfi, Castello di Volpaia, Col d’Orcia, Fattoria Le Pupille, Fontodi, I Balzini, Le Casalte, Marchesi Gondi, Monteverro, Ormanni, Piaggia, Podere Poggio Scalette, Podere Sapaio, Querciabella, Sangervasio, San Felice, Stefano Amerighi, Tenuta di Trinoro, Tenuta il Poggione, Tenuta Sette Ponti, Tenuta Vitereta, Tenute Folonari, Tenute Silvio Nardi</span></div>
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<span style="font-family: inherit;"><b>UMBRIA</b><br />Arnaldo Caprai, Falesco, Lungarotti, Sportoletti, Tenuta Bellafonte</span></div>
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<span style="font-family: inherit;"><b>MARCHE</b><br />Bucci, Il Pollenza, Mancini, Oasi degli Angeli, Sartarelli, Umani Ronchi</span></div>
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<span style="font-family: inherit;"><b>LAZIO</b><br />Antiche Cantine Migliaccio, Merumalia, San Giovenale, Sergio Mottura</span></div>
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<span style="font-family: inherit;"><b>ABRUZZO</b><br />La Valentina, Marramiero</span></div>
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<b><span style="font-family: inherit;">MOLISE</span></b></div>
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<span style="font-family: inherit;">Angelo D'Uva</span></div>
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<span style="font-family: inherit;"><b>CAMPANIA</b><br />Casa D'Ambra, Fattoria La Rivolta, Marisa Cuomo, Montevetrano, Quintodecimo</span></div>
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<span style="font-family: inherit;"><b>PUGLIA</b><br />Agricole Vallone, Gianfranco Fino, Severino Garofano</span></div>
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<span style="font-family: inherit;"><b>BASILICATA</b><br />Basilisco, Cantine del Notaio, Elena Fucci</span></div>
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<span style="font-family: inherit;"><b>CALABRIA</b><br />Librandi</span></div>
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<span style="font-family: inherit;"><b>SICILIA</b><br />Alessandro di Camporeale, Florio, Passopisciaro, Tasca d'Almerita</span></div>
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<span style="font-family: inherit;"><b>SARDEGNA</b><br />Argiolas, Attilio Contini, Giovanni Battista Columbu, Sella & Mosca </span></div>
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<span style="font-family: inherit; font-size: small;"><br /><b>Sede</b><b> dell’evento</b>Hotel The Westin Palace<br />Piazza della Repubblica 20, Milano</span><br />
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-86517301071521884822015-07-06T23:38:00.002-07:002015-07-07T17:00:49.963-07:00Nakata torna a Milano con un’agenda ricca di eventi e imperdibili appuntamenti per lanciare la cultura del Sake. Nakata is back to Milan with an agenda full of events and appointments to launch the culture of Sake<br />
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<a name='more'></a><span style="background-color: white; color: #222222; font-family: 'Californian FB'; font-size: 14.6666669845581px;">Il</span><b style="background-color: white; color: #222222; font-family: 'Californian FB'; font-size: 14.6666669845581px;"> Sake</b><span style="background-color: white; color: #222222; font-family: 'Californian FB'; font-size: 14.6666669845581px;">.</span><br />
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<span style="font-family: Californian FB;">Indiscusso protagonista degli eventi che <b>Nakata</b> propone nella grande metropoli milanese.</span><br />
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<span style="font-family: Californian FB;">Location esclusive, ambientazioni di grande fascino e atmosfere capaci di trasmettere incanto e suggestioni della grande cultura giapponese, degustata, vissuta e sorseggiata attraverso il <b>rito del Sake</b>.</span><br />
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<span style="font-family: Californian FB;">Le sue origini sono molto remote, tanto che alcune teorie fanno risalire il <b><i>Sake </i></b> addirittura al Cinquemila a.c.</span></div>
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<span style="font-family: Californian FB;">Conosciuto sin da tempi antichi il <b><i>Sake</i></b> deriva dalla fermentazione alcolica del <b><i>riso</i></b> e proprio per questa ragione viene notoriamente definito anche con<b> </b>l’accezione <b>“vino di riso”</b>.<b></b></span></div>
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<span style="font-family: Californian FB;"><b>Il “vino di riso”</b> più comunemente conosciuto nella cultura occidentale è di un tipo particolare chiamato <i>nihonshu</i> (<b>alcol giapponese</b>).</span></div>
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<span style="font-family: Californian FB;">In Giappone il <b>Sake</b> rappresenta una bevanda alcolica con connotazioni e significati che variano a seconda delle regioni e dai metodi di lavorazione.</span></div>
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<span style="font-family: Californian FB;">La distillazione nella maggior parte dei casi parte da diverse tipologie di <b>Riso</b> distillate anche con <i>kurokoji </i>"<b>koji nero</b>".</span><br />
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<span style="font-family: Californian FB;"><b>Panorami del gusto dall’aromaticità olfattiva intrigante</b>, esclusivi e particolari, quelli che hanno accompagnato la <b>serata del 19 giugno a Milano</b> nello <b>Spazio Eventi</b> del <b>Centro Svizzero di Via Palestro.</b></span><br />
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<span style="font-family: Californian FB;">Gli abbinamenti ? Naturalmente con i piatti della grande <b>Cucina Italiana</b>.</span></div>
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<span style="font-family: Californian FB;">E che piatti … visto che a prepararli e' proprio il grande chef <b>Davide Oldani</b>, amico di <b>Nakata</b>.</span><br />
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<span style="font-family: Californian FB;">Numerosi i produttori presenti, arrivati in Italia per celebrare un’occasione importate, spinti dall’entusiasmo di Nakata: far conoscere alla cultura occidentale tutta la bellezza, la tradizione e l’impegno insito in una delle più grandi tradizioni produttive giapponesi, quella del <b>Sake</b>.</span><br />
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<span style="font-family: Californian FB;">“Giro il mondo per portare la vera cultura del <b>Sake</b>, fatta di storia e tradizione, impegno centenario e autentica dedizione da parte dei <b>produttori Giapponesi</b> che credono fermamente nel loro lavoro” dice Nakata.</span></div>
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<span style="font-family: Californian FB;"><i>E poi gli domando cosa lo ha spinto a intraprendere questo </i><b><i>ambizioso progetto</i></b><i> nel quale crede moltissimo e al quale dedica molto del suo tempo e delle sue risorse.</i></span><br />
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<span style="font-family: Californian FB;">“La risposta è molto semplice” replica “a 29 anni ho lasciato il mondo del calcio per mettermi in viaggio. In tre anni ho visitato oltre cento paesi, cercando il contatto con le persone, le loro identità e i luoghi ricchi di tradizione e storia. Volevo conoscere, scoprire la ricchezza che ogni nazione è capace di esprimere. </span><br />
<span style="font-family: Californian FB;">E davanti a tutta la bellezza incontrata ecco l’esigenza di andare a fondo, di conoscere autenticamente il suo paese, il <b>Giappone</b>. </span><br />
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<span style="font-family: Californian FB;">Nel 2009 si mette in viaggio determinato nel conoscere quella identità profonda su cui questo paese così antico basa le sue origini, la tradizione, quella vera che ne ha fatto la storia. Affascinato dall’artigianalità del <b>Giappone</b> ha deciso che si sarebbe impegnato nel valorizzarne le eccellenze del suo paese. Partendo proprio da qui. Dal <b>Sake.</b></span><br />
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<span style="font-family: Californian FB;">Nasce cosi il suo progetto, ambizioso quanto affasciante.</span></div>
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<span style="font-family: Californian FB;">Il progetto di una Biennale.</span><br />
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<span style="font-family: Californian FB;"><b>Dal 2015 Nakata è ambasciatore del saké in Italia</b>. Per una settimana a cominciare proprio dal 19 giugno si è fermato a Milano, dove <b>al Sakenomy è possibile degustare le 30 migliori qualità di questa antica e pregiata bevanda alcolica</b> <b>Giapponese</b>.</span><br />
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<span style="font-family: Californian FB;">Noi in Italia ne conosciamo due o tre tipologie, ma <i>continua Nakata</i> “<b>in Giappone i produttori di Sake sono circa 1.300 </b>e ognuno si dedica alla produzione di circa trenta tipologie di <b>Sake </b>differenti, che variano a seconda del tipo di Riso impiegato e dei processi di lavorazione, dalla temperatura dell’acqua, dal koji, un ingrediente utilizzato nel processo di fermentazione alcolica”.</span><br />
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<span style="font-family: Californian FB;">E poi p<span style="color: black;">rosegue Nakata “come per le Biennali d’arte</span> molto in voga<span style="color: black;">, vorrei </span>ispirarmi a loro per <span style="color: black;">realizzare qualcosa anche per </span>le eccellenze del mio paese, in primis il <b>Sake</b><span style="color: black;">. Il mio progetto è quello di realizzare una Biennale internazionale a Tokyo dove l’Italia sarà tra i massimi protagonisti”.</span></span><br />
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<span style="font-family: Californian FB;">Concludo la mi intervista chiedendogli della <b>app </b>che sta lanciando che si chiama <b>Sakenomy</b> e dei servizi che è in grado di offrire.</span><br />
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<span style="font-family: Californian FB;">Nakata con un sorriso pieno di soddisfazione mi risponde, che come per il vino ha voluto creare un’applicazione dedicata a questa nobile bevanda alcolica giapponese, dando a tutti la possibilità di trovare tutte le informazioni sui Sake in tempo reale e da tutte le parti del mondo !</span><br />
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<span style="font-family: Californian FB;"><b>Sakenomy</b> è un’applicazione per avere le informazioni principali sui propri Sake preferiti, partendo anche dall’etichetta che troviamo sulla bottiglia. Oltre 6.000 i tipi di Sake presenti. Un’app per gli appassionati di tutti il mondo, ma anche per chi desidera semplicemente approfondire la conoscenza di questo, ancora poco conosciuto, nobilissimo prodotto dalle origini orientali.</span><br />
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<span style="font-family: Californian FB;">Per saperne di più vi invito a visitare il sito <a href="http://www.sakenomy.jp/" style="color: #1155cc;" target="_blank">http://www.sakenomy.jp</a> e magari a registrarvi e provarlo !</span></div>
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<span style="font-family: Californian FB;">Finita l’intervista torniamo nella sala gremita di ospiti, moltissimi dei quali Giapponesi. </span><br />
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<span style="font-family: Californian FB;">Ringrazio <b>Nakata</b> e mi appresto a partecipare al magnifico evento per conoscere meglio e apprezzare il Sake, al quale con grande entusiasmo sono stata invitata.</span><br />
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<span style="font-family: Californian FB;"><b>Davide Oldani</b> è già arrivato e insieme a <b>Nakata</b> intraprendono il rito della rottura della Botte colma di Sake. </span><br />
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<span style="font-family: Californian FB;">Lo assaggiamo. Di altissimo livello.</span><br />
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<span style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">E tra poco lo degusteremo impiegato </span><span style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">proprio </span><span style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">nella preparazione del </span><b style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">R</b><b style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">isotto alla milanese con zafferano e </b><b style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">S</b><b style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">ake</b><span style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">. </span><br />
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<span style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">Tradizione Giapponese che incontra i piatti tipici della cultura gastronomica Italiana. </span><br />
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<b style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">U</b><b style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">na ricetta pensata e preparata per noi da Davide Oldani</b><span style="font-family: 'Californian FB'; font-size: 14.6666669845581px;">.</span><br />
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<span style="font-family: Californian FB;">Arricchita da quanto appreso anche questa sera, esco con la consapevolezza che dietro a questa nobile bevanda la tradizione gioca un ruolo fondamentale, cosi come le silenziose e lente tecniche di preparazione fatte di rituali e procedure dal fascino intramontabile.</span></div>
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<span style="color: #a6a6a6; font-family: Californian FB;"><b><i>Sake.</i></b><i>Undisputed protagonist of the events that </i><b><i>Nakata </i></b><i>presents in these days in </i><b><i>the great city of Milan</i></b><i>.<br /><br />Exclusive locations, environments of great charm and atmosphere that are able to convey charm and fascination of the great </i><b><i>Japanese culture</i></b><i>, </i><b><i>tasted and experienced through the ritual of Sake</i></b><i>.<br /><br />Its origins are very remote, so much so that some theories date them back even to the Sake Five ac<br /><br />Known since ancient times the </i><b><i>Sake </i></b><i>comes from the fermentation of rice and for this reason is also known famously with the meaning "rice wine".<br />The "rice wine" more commonly known in Western culture is a special type called nihonshu (Japanese alcohol).<br />Japan Sake is an alcoholic beverage with connotations and meanings that vary from region to region and processing methods.<br />The distillation in most cases part from different types of Rice distilled even with kurokoji "black koji".<br /><br /><br />Panoramas of taste and aroma unique and special, those who have accompanied the evening of 19 June in Milan Space Events of the Swiss Center of Via Palestro.<br /><br />The combinations? Of course with the dishes of Italian cuisine.<br /><br />And what dishes to prepare them ... because it was just a great chef Davide Oldani, friend of Nakata.<br /><br />Numerous manufacturers present, arrived in Italy to celebrate an occasion imported, driven by the enthusiasm of Nakata: make known to Western culture all the beauty, tradition and commitment inherent in one of the largest Japanese production traditions, that of Sake .<br /><br /><br />"Around the world to bring the true culture of Sake, of history and tradition, commitment and genuine commitment by the centenary of the Japanese manufacturers who firmly believe in their work," said Nakata.<br /><br />And then I ask him what prompted him to undertake this ambitious project in which believes very much and which devotes much of his time and resources.<br />"The answer is very simple" reply "to 29 years I left the world of football to put me on the road. In three years I have visited over one hundred countries, looking for the contact with people, their identities and places rich in tradition and history. I wanted to know, discover the richness that each nation is capable of expressing. And in front of all the beauty encountered here is the need to get to the bottom, to know authentically his country, Japan. In 2009 he began traveling in particular know that deep identity on which this country relies so old its origins, the tradition, the real one that made history. Fascinated on traditional Japan has decided that it would be committed to enhance the excellence of his country. Starting from here. From Sake.<br /><br />Thus he was born his project, ambitious as Charmful.<br /><br />The project for a Biennial.<br /><br />2015 Nakata is ambassador of saké in Italy. For a week starting from June 19, just he stopped in Milan, where the Sakenomy you can taste the 30 best qualities of this ancient and precious Japanese alcoholic beverage.<br /><br />Here in Italy we know of two or three types, but continues Nakata "in Japan manufacturers of Sake are about 1,300 and each one is dedicated to the production of about thirty different types of Sake, which vary depending on the type of rice used and processes processing, the water temperature, the koji, an ingredient used in the process of fermentation</i><span style="color: #1f497d;"><i>.</i></span><i>"<br /><br />Nakata continues "as to the Biennales of art, I would like to create something similar for the craft. My project is to create an international Biennale in Tokyo where Italy will be among the top players. "</i></span></div>
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<span style="color: #a6a6a6; font-family: Californian FB;"><i>I conclude the interview by asking him about the app that he is launching called Sakenomy and about the services it can offer.</i></span></div>
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<span style="color: #a6a6a6; font-family: Californian FB;"><br /><b><i>Nakata</i></b><i> with a smile full of satisfaction says, that as for the wine he would like to create an application dedicated to this noble </i><b><i>Japanese alcoholic beverage</i></b><i>, giving everyone the opportunity to find all the information about </i><b><i>Sake </i></b><i>in real time and from all over the world!</i><b><i>Sakenomy</i></b><i> is an application used to find all the information about the </i><b><i>Sake</i></b><i>, also starting from the label that we find on the bottle. An app for the fans of </i><b><i>Sake </i></b><i>all over the world and also for those who simply want to learn more about this, yet little known, noble product from Eastern origins.<br /><br />To learn more, I invite you to visit the web site </i><b><i><a href="http://www.sakenomy.jp/" style="color: #1155cc;" target="_blank">http://www.sakenomy.jp</a> </i></b><i> and to try it!</i></span></div>
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<span style="color: #a6a6a6; font-family: Californian FB;"><i>After the interview we go back into the room full of guests, many of them Japanese. Davide Oldani has already arrived and along with Nakata undertake the ritual of breaking the barrel full of Sake. It tasted. The highest level.<br /><br />And soon it will taste as in the preparation of risotto Milanese with saffron and sake. A recipe designed and prepared for us by Davide Oldani.<br /><br />Enriched by what was learned this evening, I go out with the knowledge that behind this noble drink tradition plays an important role, as well as the silent and slow preparation techniques made of rituals and procedures with a timeless feel.</i></span></div>
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-49121896583001935132015-06-27T10:05:00.002-07:002015-06-30T08:49:40.735-07:00La grande metropoli milanese degli anni '30 rivissuta a bordo dello storico tram meneghino. Un tuffo nel passato con la 1936 Antica Ricetta di San Carlo. The great Milan of the 30s years on board of the historic streetcar. A jump in the past with the 1936 Ancient Recipe of San Carlo.<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8uK8aRUHW-8z3YGVkjL5fHj-dtE8G8z4SRv7M7IlwYQ8bdsj9V-5FZEpLoc8LMnqXx9uizKg40fU3IH2EJY6CecbRQJPJLVOVTr-a2kLOQRCqN7UljvhU8JTSo2YqgC_v6tDTtEpAAU/s1600/page_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8uK8aRUHW-8z3YGVkjL5fHj-dtE8G8z4SRv7M7IlwYQ8bdsj9V-5FZEpLoc8LMnqXx9uizKg40fU3IH2EJY6CecbRQJPJLVOVTr-a2kLOQRCqN7UljvhU8JTSo2YqgC_v6tDTtEpAAU/s640/page_2.jpg" width="640" /></a></div>
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<a name='more'></a><i style="background-color: white; color: #999999; font-family: inherit;">English version will follow</i><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Mentre gusto il piacere delle nuove </span><b>1936 Antica Ricetta di San Carlo</b><span style="font-family: inherit;"> voglio raccontarvi una storia. </span><br />
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<span style="font-family: inherit;">UNA STORIA VERA fatta di piaceri genuini e sapori autentici, di qundo la cucina era un rito, lento e semplice. Di quando <b>San Carlo era la Rinomata Rosticceria di Milano </b>e oggi<b> </b>una grande Azienda. </span><br />
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<span style="font-family: inherit;">È il </span><b style="font-family: inherit;">1936</b><span style="font-family: inherit;"> quando nella </span><b style="font-family: inherit;">Milano degli anni '30</b><span style="font-family: inherit;">, vicino alla Chiesetta di San Carlo al Lazzaretto, <b>Francesco Vitaloni</b>, apre la </span><b style="font-family: inherit;">Rosticceria San Carlo</b><span style="font-family: inherit;">. </span><br />
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<span style="font-family: inherit;">Una piccola bottega artigiana, che gia' dai suoi primi esordi riscuote un successo immediato, grazie alla qualita' delle specialità proposte, tanto da diventare un vero e proprio punto di riferimento per gli avventori dell’epoca. </span><br />
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<b><span style="font-family: inherit;">Ma tra tutti i prodotti venduti, a far la popolarita' della Rosticceria e' un prodotto particolare, primo in Italia, intrigante, gustoso, accattivante e dal gusto unico. </span></b><br />
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<span style="font-family: inherit;">Insieme al pollo, sono infatti proprio le patatine, ghiotte e croccanti, fatte a regola d'arte ad ottenere il successo maggiore.</span><br />
<b><span style="font-family: inherit;"><br /></span></b><b><span style="font-family: inherit;">E oggi, quasi 80 anni dopo la prima apertura della Rosticceria, eccola qui, preparata secondo l'antica ricetta, la patatina San Carlo, che ha fatto la storia di questa grandissima azienda. </span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpbu1xdjeFxt9SPpnVx8DrFDnc3mOuEk2YEzukXNRFBr9XATZwZPsJTxCT7m6hYNhfwD_ofuxe4bqbwzaS3xctZKa7wGxN697HZ4VMEZTUDZrbX0Y4zX_oyMBneavMAxSH0Q699yX84A/s1600/page_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpbu1xdjeFxt9SPpnVx8DrFDnc3mOuEk2YEzukXNRFBr9XATZwZPsJTxCT7m6hYNhfwD_ofuxe4bqbwzaS3xctZKa7wGxN697HZ4VMEZTUDZrbX0Y4zX_oyMBneavMAxSH0Q699yX84A/s640/page_1.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">Esperienza, tradizione, attenzione alle materie prime e ai processi produttivi, unitamente alla storica </span>passione e al medesimo impegno, hanno dato ancora oggi un prodotto di grande qualita'.<br />
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<span style="font-family: inherit;">E come meglio degustarlo se non nel rinnovato package, dalla finezza ed eleganza tipica di quegli anni, capace di riportare la storia ai giorni nostri.</span><br />
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<span style="font-family: inherit;">La mitica </span><b style="font-family: inherit;">patatina 1936 Antica Ricetta </b><span style="font-family: inherit;">degustata in tutta la sua fragranza a bordo dello </span><b style="font-family: inherit;">storico tram meneghino</b><span style="font-family: inherit;">, allestito magnificamente per l'occasione, con </span><b style="font-family: inherit;">musica dal vivo anni '30</b><span style="font-family: inherit;"> e un bancone in legno ancora originale dove richiedere un aperitivo degno delle migliori tradizioni.</span><br />
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<span style="font-family: inherit;"><b>Non perdete la piacevole occasione di provare l'ebbrezza di un'atmosfera anni '30 degustando la fragranza della migliore tradizione San Carlo in un'ambientazione in perfetto stile con l'epoca sotrica di riferimento e dal sapore tutto italiano. </b></span><br />
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<span style="font-family: inherit;">I prossimi tre weekend, ogni venerdì e sabato, un tram degli anni ’30, interamente brandizzato San Carlo, attraverserà le strade di Milano per dare a tutti i consumatori la possibilità di gustare </span><br />
<span style="font-family: inherit;">gratuitamente un aperitivo anni '30, assaggiando la 1936, in un’atmosfera che ricalca le suggestioni del passato.</span><br />
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<span style="font-family: inherit;">Il tram sostera' in due fermate nei seguenti orari:</span><br />
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<span style="font-family: inherit;">- Piazza Castello – dalle 16.15 alle 17.00 e dalle 18.45 alle 19.30</span><br />
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<span style="font-family: inherit;">- Piazza Fontana – dalle 17.30 alle 18.15 e dalle 20.00 alle 20.45</span><br />
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<span style="font-family: inherit;">Di seguito il volantino del percorso e delle date in cui potrete provare tutte le emozioni degli anni '30 unitamente al gusto unico della </span>1936 Antica Ricetta di San Carlo<span style="font-family: inherit;"> !</span><br />
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<span style="font-family: inherit;">Fate foto e condividetele sui social San Carlo usando <span style="background-color: white;">l’hashtag </span><b>#ilgustodeglianni30 </b>!</span><br />
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<span style="font-family: inherit;">San Carlo e' lieta di avervi a bordo !</span><br />
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<span style="font-family: Calibri, sans-serif; font-size: 14px;"><b>I dettagli della nuova 1936 ? </b></span><br />
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<span style="font-family: Calibri, sans-serif; font-size: 14px;">Croccante, fragrante e leggera ! Friabile e arricciata, gustosa e ghiottissima ! Con patate di prima qualita', lavorate lentamente come tradizione insegna, cotte lentamente e rese ancora piu' sfiziose da un pizzico di sale marino ! </span><br />
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<span style="font-family: Calibri, sans-serif; font-size: 14px;">San Carlo vi aspetta per degustarle a bordo del suo Tram tutto in stile anni '30 !</span><br />
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<i style="background-color: white; color: #999999;"><b>English version</b></i><br />
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<span style="color: #999999;"><i>While I crunch the pleasure of the new <b>1936 Ancient Recipe of San Carlo</b> I want to tell you a story.</i></span><br />
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<span style="color: #999999;"><i>A TRUE STORY (as stated in the photo above) made of genuine pleasures and tastes good, when the kitchen was a ritual, slow and easy. When <b>San Carlo was the Famous Rotisserie of Milan</b> and today a large company.</i></span><br />
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<span style="color: #999999;"><i>It is <b>1936</b> when in the Milan of the 30s years, near the church of San Carlo in Lazzaretto, <b>San Carlo </b>opens his <b>Rotisserie</b>.</i></span><br />
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<span style="color: #999999;"><i>A small shop, which immediately met with great success, thanks to the quality of the specialties offered, becoming a real reference of the time.</i></span><br />
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<span style="color: #999999;"><i>But among all products, to make the popularity of Rotisserie is a particular one, first in Italy, intriguing, tasty, attractive and unique taste.</i></span><br />
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<span style="color: #999999;"><i><b>The potato San Carlo, which has made the history of this great company.</b></i></span><br />
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<span style="color: #999999;"><i>Experience, tradition, attention to raw materials and production processes, together with the historical passion and the same commitment, gave today a product of high quality.</i></span><br />
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<span style="color: #999999;"><i>And how better taste them if not in the renewed package, with the finesse and elegance typical of those years.</i></span><br />
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<span style="color: #999999;"><i><b>The legendary 1936 Ancient Recipe</b> tasted in all its fragrance aboard the historic Milan</i></span><i style="color: #999999;"> streetcar</i><i style="color: #999999;">, set up for the occasion, with live music of the 30s years and a wooden counter where to taste the original drinks of the best traditions.</i><br />
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<span style="color: #999999;"><i><b>Do not miss the pleasant opportunity to experience the thrill of the '30s years atmosphere, tasting the fragrance of the best tradition of San Carlo.</b></i></span><br />
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<span style="color: #999999;"><i>The next three weekends, Friday and Saturday, a tram of the '30s years, fully branded San Carlo, will pass through the streets of Milan to give all consumers the opportunity to taste</i></span><br />
<span style="color: #999999;"><i>a free drink 30s years, tasting the 1936, in an atmosphere that reflects the charm of the past.</i></span><br />
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<span style="color: #999999;"><i>The tram will stop at the following times:</i></span><br />
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<span style="color: #999999;"><i>- Piazza Castello - 16.15 to 17.00 and from 18.45 to 19.30</i></span><br />
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<span style="color: #999999;"><i>- Piazza Fontana - from 17:30 to 18:15 and from 20:00 to 20:45</i></span><br />
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<span style="color: #999999;"><i><b>Below the flyer of the course and the dates on which you can experience all the excitement of the '30s years together with the unique taste of the 1936 Ancient Recipe of San Carlo !</b></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGb3iAF_5H2AgU2qSfABQjUznm-wqCwKVgORG_NbXMq0LNxuH17EaRduTQv176aAd8zKGMKGvRY9gPYsA5l2O5g2zMS9ErQt27_6-oT04aZZMEdAt7-5V2BkexbyvqvKLzQ4kYrUol1c/s1600/unnamed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGb3iAF_5H2AgU2qSfABQjUznm-wqCwKVgORG_NbXMq0LNxuH17EaRduTQv176aAd8zKGMKGvRY9gPYsA5l2O5g2zMS9ErQt27_6-oT04aZZMEdAt7-5V2BkexbyvqvKLzQ4kYrUol1c/s640/unnamed.png" width="496" /></a></div>
<span style="color: #999999;"><i><b><br /></b></i></span>
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<i style="color: #999999;">Take photos and share them on you social and on social San Carlo using the hashtag #ilgustodeglianni30!</i><br />
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<span style="color: #999999;"><i>San Carlo is pleased to have you on board!</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmZvw9g0tfQlDRFY4JxksW18WqV-Kep4nRk1YdK_qzH6jDNeYIsCxG4E_6Q3k8if185DNKqY3_pnfoydkwrHoP12MmE5FrSzMXs5D3b8Lg2VeZfQcIicdt0nqOB3wl4z33McH8ZtjlJk/s1600/2HQ6UH-tQr3H58X4yxN2aNuvd6NQv2aMysJTtKYisIQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmZvw9g0tfQlDRFY4JxksW18WqV-Kep4nRk1YdK_qzH6jDNeYIsCxG4E_6Q3k8if185DNKqY3_pnfoydkwrHoP12MmE5FrSzMXs5D3b8Lg2VeZfQcIicdt0nqOB3wl4z33McH8ZtjlJk/s640/2HQ6UH-tQr3H58X4yxN2aNuvd6NQv2aMysJTtKYisIQ.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6SVPNSySavMbVOC2ZmmSobz3giUieNTn0xe4gqGCbxzfy8VeqvQ0LM4gVcSQy8eNxpl3K8ue3gfJx4UQMliJyVW4E_l9JY0gbG2HSynjizPTqHvbOmOGBbz7j6s52w1a-jJ2tlhBhYE/s1600/s3BBtXAVPcqmHkpblIMo2D-Cml4i2Ul0PYvCQ92S95U.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6SVPNSySavMbVOC2ZmmSobz3giUieNTn0xe4gqGCbxzfy8VeqvQ0LM4gVcSQy8eNxpl3K8ue3gfJx4UQMliJyVW4E_l9JY0gbG2HSynjizPTqHvbOmOGBbz7j6s52w1a-jJ2tlhBhYE/s640/s3BBtXAVPcqmHkpblIMo2D-Cml4i2Ul0PYvCQ92S95U.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebCdMQFoTrUEVrM4-9pk_MsXnNmkVuQ6j6MjrR5ugYIlOWsHqSxJnp4LQdp19kSOV6swtibrRfQurMKKkxytbDray1glfUNbBwZ6Nad7Vus3gbfi5D9qBePAq_QmBBPs4HDccUnyXoQQ/s1600/tKeaEJNx9VKsuPBX3JAron9POlMSW-ALRQ2QS8wDOJQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebCdMQFoTrUEVrM4-9pk_MsXnNmkVuQ6j6MjrR5ugYIlOWsHqSxJnp4LQdp19kSOV6swtibrRfQurMKKkxytbDray1glfUNbBwZ6Nad7Vus3gbfi5D9qBePAq_QmBBPs4HDccUnyXoQQ/s640/tKeaEJNx9VKsuPBX3JAron9POlMSW-ALRQ2QS8wDOJQ.jpg" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-91230131351760408432015-06-14T07:07:00.000-07:002015-06-16T13:27:16.740-07:00COOKING CHEF E L'ALTA SCUOLA DI CUCINA KENWOOD<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLIYfNTVwmS9QX8xWg45JPcvNqoR-8KldihdgalInC3uXn4joNAaCgE1kPM_mjfHWW8Qwz72SN-ANwyqRXf3Ow3gvyMCs0WwAG_XRmX0XG2Yv9ydp9kq6Gh_GkyLW8K_9NZSos7-EF-8/s1600/Corso+di+Primo+Livello_Alta+Scuola+di+Cucina+Kenwood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLIYfNTVwmS9QX8xWg45JPcvNqoR-8KldihdgalInC3uXn4joNAaCgE1kPM_mjfHWW8Qwz72SN-ANwyqRXf3Ow3gvyMCs0WwAG_XRmX0XG2Yv9ydp9kq6Gh_GkyLW8K_9NZSos7-EF-8/s640/Corso+di+Primo+Livello_Alta+Scuola+di+Cucina+Kenwood.jpg" width="640" /></a></div>
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<a name='more'></a>Siamo in Via Borgogna a due passi da Piazza San Babila, in pieno centro storico a Milano<br />
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nel fornitissimo super store DE LONGHI. </div>
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KENWOOD, BRAUN, ARIETE gli altri brand presenti con i loro prodotti, </div>
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sempre di DE LOGHI GROUP. </div>
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Al primo piano un appuntamento al quale mi ha fatto piacere partecipare</div>
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<b><i><span style="font-size: large;">il Corso di Alta Cucina KENWOOK con COOKING CHEF</span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYhBmuLQEDPKZ5lPOLLqNu_Z2yKtuBHYJk37S6uLK2neTlwpASqclrD-TXOA5lWnB0tRVo0JUT6xP5RVezoidY9UnKuiMLXc1jvVLJhLPQljDlaHUzT7h8GalvqrshWxHPVOL0sGHM70/s1600/F_F_20150409_191427_1-horz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYhBmuLQEDPKZ5lPOLLqNu_Z2yKtuBHYJk37S6uLK2neTlwpASqclrD-TXOA5lWnB0tRVo0JUT6xP5RVezoidY9UnKuiMLXc1jvVLJhLPQljDlaHUzT7h8GalvqrshWxHPVOL0sGHM70/s640/F_F_20150409_191427_1-horz.jpg" width="640" /></a></div>
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In collaborazione con <b><a href="http://www.artedelconvivio.it/">ARTE DEL CONVIVIO</a> </b>abbiamo preparato e degustato un ottimo </div>
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<b>Risotto con punte di Asparagi, Liquirizia e Stracchino</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGiEOJYr5a0DdzA_4lK9SF1h1ix_kzmkaN7cnpRXDMJUXcxu252RI-Uthxfqudnaic_mzxPDrXyGrMA2n9hKsQfvtDBzS2zG1zjkbgr7P51xNg_pOL_Wi0EKk38wtLxm1mujNunJoWt8/s1600/F_F_20150409_184857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGiEOJYr5a0DdzA_4lK9SF1h1ix_kzmkaN7cnpRXDMJUXcxu252RI-Uthxfqudnaic_mzxPDrXyGrMA2n9hKsQfvtDBzS2zG1zjkbgr7P51xNg_pOL_Wi0EKk38wtLxm1mujNunJoWt8/s1600/F_F_20150409_184857.jpg" /></a></div>
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E poi impastato, amalgamato, preparato altre velocissime e fantastiche ricette.<br />
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Abbiamo provato un impasto base per pizze e focacce con Farina, Acqua, Sale, Lievito e Olio Evo.</div>
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E per finire ... una profumatissima e soffice crema pasticcera </div>
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grazie alla versatilita' innovativa e super tecnologica di COOKING CHEF.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5ixrhbPajMWnCgmzQSc30N2WTldm1A4xH7tSOV-DzjBhehc-Mywj_Ku9RgkapWov-1g8nM6iwE5uLf-qgHlN2oElW4oii7AofTPymcJ_sXmzMn1kGFHLgJxVSp_xizV4YNrzOAkHIPU/s1600/F_F_20150409_191438_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5ixrhbPajMWnCgmzQSc30N2WTldm1A4xH7tSOV-DzjBhehc-Mywj_Ku9RgkapWov-1g8nM6iwE5uLf-qgHlN2oElW4oii7AofTPymcJ_sXmzMn1kGFHLgJxVSp_xizV4YNrzOAkHIPU/s1600/F_F_20150409_191438_1.jpg" /></a></div>
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Vuoi saperne di piu' ? </div>
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Vai sul sito <a href="http://www.kenwoodclub.it/">KENWOOD</a> e invia una tua ricetta per partecipare alle selezioni </div>
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e aggiudicarti un <b>Corso di Alta Cuina</b> <b>KENWOOD !</b></div>
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-20637099578254012342015-06-11T23:26:00.002-07:002015-06-11T23:28:53.574-07:00RIVIVI LA DIRETTA STREAMING "QUANDO LA CUCINA FA SPETTACOLO" CONDUCE LISA FONTANA - SOMMELIER AIS<br />
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<a href="http://www.cenobio.it/show-cooking/"><img border="0" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFx_1qxMRidjXnm7MDhhtDO4ciZ7dBEo6UmZYL8ufqtmCLnHyZDboFAAZt7Q0gbCohk5EAgRSV5UX_152s5rjqD-xLfE5Sx7NbfjXPtlAdpK7P-Du-2LkwCW5JbFzpAIpp9hTmws5hP8/s640/Streaming_12.jpg" width="640" /></a></div>
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<span style="background-color: white;">Per la descrizione dell'evento rimando al <a href="http://foodwineculture.blogspot.it/2015/05/vinidamare-e-lo-show-cooking-allhotel.html">post</a></span></div>
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<span style="font-family: inherit;"><a href="http://foodwineculture.blogspot.it/2015/05/vinidamare-e-lo-show-cooking-allhotel.html" style="background-color: white;">VINIDAMARE e lo Show Cooking nell'esclusivo Hotel Cenobio dei Dogi di Camogli</a></span></div>
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<span style="font-family: inherit;"><a href="http://foodwineculture.blogspot.it/2015/05/vinidamare-e-lo-show-cooking-allhotel.html" style="background-color: white;">"QUANDO LA CUCINA FA SPETTACOLO"</a></span></div>
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<b><span style="background-color: white;">conduce <a href="http://foodwineculture.blogspot.it/p/note-sullautrice-questo-sito.html">Lisa Fontana Sommelier AIS e C</a></span><span style="background-color: white;"><a href="http://foodwineculture.blogspot.it/p/note-sullautrice-questo-sito.html">ritica Enogastronomica</a></span></b><br />
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-12331118235664245722015-06-09T14:44:00.002-07:002015-06-10T22:33:10.658-07:00Ribolla Gialla - Collio - Friuli Venezia Giulia<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluUTwmrdYuOakHVVfshvo02yS_rK3TtsLx15hHlGOdLgn8vsf3DEXqRd__Q_PCU18utRbzb7QwVJ8xH6PHQ1ysMtttad8Dc0wvwsjFJ6OOHcnlZKZ1DsajcSO4JH6ZnyCQcVWVNxjudM/s1600/F_IMG_5731.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluUTwmrdYuOakHVVfshvo02yS_rK3TtsLx15hHlGOdLgn8vsf3DEXqRd__Q_PCU18utRbzb7QwVJ8xH6PHQ1ysMtttad8Dc0wvwsjFJ6OOHcnlZKZ1DsajcSO4JH6ZnyCQcVWVNxjudM/s1600/F_IMG_5731.JPG" /></a></div>
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<a name='more'></a><span style="background-color: white; font-family: inherit; line-height: 24px; text-align: justify;"><br /></span>
<span style="background-color: white; font-family: inherit; line-height: 24px; text-align: justify;">La <b>Ribolla Gialla</b> è il vino che ho scelto per l'abbinamento con la ricetta </span><span style="background-color: white;"><a href="http://foodwineculture.blogspot.it/2015/06/cannelloni-al-forno-ricotta-e-spinaci.html" style="font-family: Oswald; font-size: 24px; line-height: 24px; text-align: justify;">Cannelloni al forno ricotta e spinaci con raspadura</a><span style="font-family: inherit; line-height: 24px; text-align: justify;">. </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;"><br /></span></span></div>
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La <b>Ribolla Gialla </b><span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;">rappresenta uno dei vitigni più antichi e ricchi di storia della regione <b>Friuli Venezia Giulia</b>. </span></span></div>
<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;"><br /></span><span style="background-color: white; line-height: 24px; text-align: justify;">Autoctono vanta origini friulane con testimonianze documentali risalenti al 1300. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;">Le zone più vocate sono rappresentate dalle <b>colline delle province di Udine e Gorizia</b>, dove da ottimi risultati. </span></span></div>
<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;"><br /></span><span style="background-color: white; line-height: 24px; text-align: justify;">L'uva </span><em style="background-color: white; line-height: 24px; text-align: justify;">Ribolla Gialla</em><span style="background-color: white; line-height: 24px; text-align: justify;"> conferisce al vino colori giallo paglierino con riflessi che possono variare dal verdolino scarico al dorato a seconda della maturazione delle uve in cendemmia e delle tecniche di vinificazione. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;">Al naso rivela apprezzabili connotazioni floreali e fruttate che lo rendono particolarmente adatto in abbinamento con piatti dalla buona persistenza aromatica. </span></span></div>
<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;"><br /></span><span style="background-color: white; line-height: 24px; text-align: justify;">In bocca esprime un ottimo rapporto ed equilibrio tra durezze (freschezza e sapidità) e morbidezze (alcoli e polialcoli) e un'apprezzabile persistenza gusto-olfattiva. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;"><br /></span><span style="background-color: white; line-height: 24px; text-align: justify;">La vendemmia avviene solitamente nel mese di Settembre piu' o meno avanzato in base alle annate. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;">In questa particolare ricetta, </span></span><a href="http://foodwineculture.blogspot.it/2015/06/cannelloni-al-forno-ricotta-e-spinaci.html" style="font-family: Oswald; font-size: 24px;">Cannelloni al forno ricotta e spinaci con raspadura</a>, l<span style="font-family: inherit;">e caratteristiche di questo vino sono in grado di bilanciare l'aromaticita' decisa degli spinaci, la sapidità del grana e la succulenza conferita dal burro e dalla ricotta. </span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;">Esprime al meglio le sue caratteristiche con una temperatura di servizio compresa tra 10-12 gradi. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;">Altri ambiti gastronomici in cui poter gustare questo vino sono i piatti di mare, ma anche le preparazioni con pesce di acqua dolce, oppure omelette e risotti aromatizzati con erbe primaverili. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;">E se l'acidità del vino lo consente, può essere abbinato anche a piatti con salse. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;">Di seguito andiamo a presentarvi la <b>Ribolla Gialla </b></span><em style="background-color: white; line-height: 24px; text-align: justify;"><b>L'ADELCHI DOC</b></em><span style="background-color: white; line-height: 24px; text-align: justify;"><b> dell'Azienda Venica. </b></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px; text-align: justify;">Il tipo di vinificazione seguita dalla cantina conferisce al vino un colore giallo paglierino piuttosto carico, mantenendo una buona acidità che lo rende ottimo anche in abbinamento con piatti di pesce e salse al limone. </span></span></div>
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<span style="font-family: inherit;"><b><u>Ribolla Gialla L'Adelchi: scheda Tecnica</u></b></span></div>
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<span style="font-family: inherit;"><b><u><br /></u></b><strong style="background-color: white; line-height: 24px; text-align: justify;">Vinificazione</strong><span style="background-color: white; line-height: 24px; text-align: justify;">: Le uve diraspate vengono macerate per 6/8 ore a 8°/10° C, in appositi contenitori, protette dall'ossigeno con sistemi innovativi anche al fine di ridurre l'apporto di antiossidanti. Il 50% del mosto fermenta e affina sui lieviti per 5 mesi in botti grandi (27 HL) il resto in acciaio. </span></span></div>
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<span style="font-family: inherit;"><strong style="background-color: white; line-height: 24px; text-align: justify;">Imbottigliamento</strong><span style="background-color: white; line-height: 24px; text-align: justify;">: a 7 mesi dalla vendemmia </span></span></div>
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<span style="font-family: inherit;"><strong style="background-color: white; line-height: 24px; text-align: justify;">Note olfattive e gustative</strong><span style="background-color: white; line-height: 24px; text-align: justify;">: colore giallo paglierino scarico tendente ai riflessi verdognoli, caratteristico, asciutto, citrino, a media gradazione alcolica. </span><span style="background-color: white; line-height: 24px; text-align: justify;">Ha bouquet piacevole e suadente. Ricorda il bosco, l'acacia, il castagno, il rovere. </span></span></div>
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<span style="font-family: inherit;"><strong style="background-color: white; line-height: 24px; text-align: justify;">Da accompagnare con</strong><span style="background-color: white; line-height: 24px; text-align: justify;">: antipasti freddi, piatti di pesce salsati, salse agre al limone o all'aceto. </span></span></div>
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<span style="font-family: inherit;"><strong style="background-color: white; line-height: 24px; text-align: justify;">Temperatura di servizio</strong><span style="background-color: white; line-height: 24px; text-align: justify;">: 13° </span></span></div>
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<span style="font-family: inherit;"><b>Nota</b>: scheda del vino RIBOLLA GIALLA L'ADELCHI DOC COLLIO VENICA & VENICA tratta dal sito del produttore, a cui rimandiamo per tutte le informazioni di vostro interesse <span style="color: #38761d; font-size: large;"><a href="http://www.venica.it/">www.venica.it</a></span></span></div>
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<span style="color: #404040;"><span style="background-color: white; line-height: 24px;">Questo abbinamento e' presente anche su </span></span></div>
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<a href="http://www.cucinare.meglio.it/tema/ribolla-gialla/" style="background-color: white;"><img border="0" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Y_Iuf3MX8_EqXR58B_iAe_Q6puW7u2OhTTRKdZF76IJBBEestzCAkUwwvAoVV4jAcadfoFs5oSh0xhtmEamNnrrYzhIJmabXGea4gF94vHUg4gMVn-pgeDT_GqixaX5BYm-IICfFeT0/s200/cucinaremeglio_1.png" style="border: none; padding: 8px; position: relative;" width="200" /></a></div>
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<span style="font-family: inherit;"><br style="background-color: white; line-height: 24px; text-align: justify;" /></span>Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-22007643572649545252015-06-09T14:25:00.002-07:002015-06-10T22:33:55.844-07:00Cannelloni al forno ricotta e spinaci con raspadura<br />
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<a name='more'></a><span style="background-color: white; color: #404040; font-family: inherit; line-height: 24px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #404040; font-family: inherit; line-height: 24px; text-align: justify;">Un primo piatto semplice e gustoso che racchiude tutta la tipicità delle cucina italiana. </span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #404040; line-height: 24px; text-align: justify;" /><span style="background-color: white; color: #404040; line-height: 24px; text-align: justify;">Un vero classico della pasta ripiena. </span></span><br />
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<span style="font-family: inherit;"><b><u>Ingredienti:</u></b></span><br />
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<span style="font-family: inherit;"><span style="line-height: 24px;">20 cannelloni di</span><span style="line-height: 24px;"> </span><span itemprop="name" style="font-weight: bold; line-height: 24px;">pasta secca all'uovo</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px;">600 gr </span><span itemprop="name" style="background-color: white; font-weight: bold; line-height: 24px;"><span style="background-color: white;">spinaci</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px;">500 gr</span><span style="background-color: white; line-height: 24px;"> </span><span itemprop="name" style="background-color: white; font-weight: bold; line-height: 24px;"><span style="background-color: white;">ricotta vaccina</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px;">1</span><span style="background-color: white; line-height: 24px;"> </span><span itemprop="name" style="background-color: white; font-weight: bold; line-height: 24px;"><span style="background-color: white;">uovo da allevamento biologico</span></span></span><br />
<span itemprop="name" style="background-color: white; font-weight: bold; line-height: 24px;"><span style="background-color: white; font-family: inherit; font-weight: bold; line-height: 24px;">olio extravergine di oliva</span></span><br />
<span itemprop="name" style="background-color: white; font-weight: bold; line-height: 24px;"><span style="background-color: white; font-family: inherit; font-weight: bold; line-height: 24px;">burro di panna</span></span><br />
<span style="font-family: inherit;"><span itemprop="name" style="background-color: white; font-weight: bold; line-height: 24px;">sale</span><span style="background-color: white; font-weight: bold; line-height: 24px;"> </span><span style="background-color: white; font-weight: bold; line-height: 24px;">q.b.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 24px;">raspadura di</span><span style="background-color: white; line-height: 24px;"> </span><span itemprop="name" style="background-color: white; font-weight: bold; line-height: 24px;">grana bella lodi</span><span style="background-color: white; font-weight: bold; line-height: 24px;"> </span><span style="background-color: white; font-weight: bold; line-height: 24px;">a piacere</span></span><br />
<span style="font-family: inherit;"><span itemprop="name" style="background-color: white; line-height: 24px;">grana </span><span itemprop="name" style="background-color: white; font-weight: bold; line-height: 24px;">bella lodi</span><span style="background-color: white; font-weight: bold; line-height: 24px;"> </span><span style="background-color: white; font-weight: bold; line-height: 24px;">grattugiato a piacere</span></span><br />
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<b><u>Procedimento:</u></b></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #404040; line-height: 24px; text-align: justify;">Mondare e lessare gli spinaci in poca acqua salata. </span><br style="background-color: white; color: #404040; line-height: 24px; text-align: justify;" /><span style="background-color: white; color: #404040; line-height: 24px; text-align: justify;">Scolarli, tritarli finemente, aggiungere la ricotta, il sale, l'uovo, il grana grattugiato e amalgamare con cura. </span><span style="background-color: white; color: #404040; line-height: 24px; text-align: justify;">Sbollentare per due minuti i cannelloni, scolarli, lasciarli raffreddare e farcire con il ripieno. </span><span style="background-color: white; color: #404040; line-height: 24px; text-align: justify;">Disporre in una teglia da forno qualche fiocco di burro e un filo di olio. </span><br style="background-color: white; color: #404040; line-height: 24px; text-align: justify;" /><span style="background-color: white; color: #404040; line-height: 24px; text-align: justify;">Posizionare con cura i cannelloni ripieni. </span><br style="background-color: white; color: #404040; line-height: 24px; text-align: justify;" /><span style="background-color: white; color: #404040; line-height: 24px; text-align: justify;">Adagiare altri fiocchetti di burro sopra i cannelloni e metterli in forno a 180 gradi per circa 20 min e comunque fino a cottura ultimata avendo cura che non secchino troppo. </span><br style="background-color: white; color: #404040; line-height: 24px; text-align: justify;" /><span style="background-color: white; color: #404040; line-height: 24px; text-align: justify;">In tal caso coprire con un foglio di alluminio. </span><span style="background-color: white; color: #404040; line-height: 24px; text-align: justify;">Cinque minuti prima di togliere dal forno spolverare la superficie con la Raspadura di Grana di Lodi a piacere. </span><br style="background-color: white; color: #404040; line-height: 24px; text-align: justify;" /><span style="background-color: white; color: #404040; line-height: 24px; text-align: justify;">Servire ben caldi. </span><br style="background-color: white; color: #404040; line-height: 24px; text-align: justify;" /><span style="background-color: white; color: #404040; line-height: 24px; text-align: justify;">Vino in abbinamento consigliato: </span><span style="color: #38761d; font-size: large;"><a href="http://foodwineculture.blogspot.it/2015/06/ribolla-gialla-collio-friuli-venezia.html">Ribolla Gialla</a></span></span><br />
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-88410842526031198022015-06-09T10:30:00.000-07:002015-06-09T10:36:04.178-07:00FRANCIACORTANDO, DA BERLUCCHI ARRIVA “APETITOSO” / a Borgonato la cultura enologica incontra lo street food<div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-family: Garamond, serif; font-size: 13pt;">La Franciacorta in festa sabato 13 e domenica 14 giugno</span></i></div>
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<b><span style="font-family: Garamond, serif; font-size: 13pt; text-transform: uppercase;">FRANCIACORTANDO, DA BERLUCCHI ARRIVA “APETITOSO”</span></b></div>
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<span style="font-family: Garamond, serif; font-size: 13pt;">Alla Guido Berlucchi di Borgonato la cultura enologica incontra lo street food</span></div>
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<span style="font-family: inherit;"><span style="text-align: justify;">Per chi non avesse ancora avuto modo di visitare le suggestive cantine di </span><b style="text-align: justify;">Guido Berlucchi</b><span style="text-align: justify;"> in Franciacorta, un week end ricco di eventi che vede protagonista questa terra, patria del metodo classico in Italia. </span></span></div>
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<span style="font-family: inherit;">Ad aspettarvi itinerari in cantina, piccole golosità servite da un Apecar vintage e, ovviamente, l’assaggio dei Franciacorta, nelle loro diverse declinazioni, millesimi, uvaggi e tecniche di cantina.</span></div>
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<span style="font-family: inherit;">A fare gli onori di casa Berlucchi la bravissima Francesca, l'alterettanto competente Sommelier Marcello Avigo e altri professionisti della maison, che sapranno intrattenervi con interessanti spiegazioni, insegnamenti e curiosita'.</span></div>
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<span style="font-family: inherit;">Count-down allora per <a href="http://www.franciacortando.it/" style="color: #1155cc;" target="_blank"><b><span style="color: windowtext;">Franciacortando</span></b></a>, la gustosa kermesse che unisce street food e Franciacorta e coinvolgerà il territorio sabato 13 e domenica 14 giugno prossimi.</span></div>
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<span style="font-family: inherit;">E per dirla con le parole dell'invito di casa Berlucchi:</span></div>
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<span style="color: #444444; font-family: inherit;"><i>Berlucchi aprirà le porte sabato, con visite guidate dalle 10 alle 17 nelle antiche cantine sotterranee dove nacque il primo Franciacorta. Al termine dell’itinerario, condotto da guide professionali che illumineranno i winelover sui “misteri” della rifermentazione in bottiglia, degustazione degli stuzzicanti Berlucchi ’61 in versione Satèn e Rosé.</i></span></div>
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<span style="color: #444444; font-family: inherit;"><i>I due vini saranno abbinati alle piccole golosità della <b><a href="http://www.vineriacozzi.it/home-2" target="_blank">Vineria Cozzi</a></b> di Bergamo servite dall’ “Apetitoso”, elegante e insolito apecar vintage allestito a cucina. L’uovo in tazza con fonduta di taleggio del Caseificio Taddei incontrerà le note eleganti di ’61 Satèn, mentre il pop art würstel, fatto con le pregiate carni di Elio Cazzaniga, accompagnerà l’intrigante ‘61 Rosé.</i></span></div>
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<span style="color: #444444; font-family: inherit;"><i>Per gli estimatori dei Millesimati, le piccole golosità potranno essere abbinate a Cellarius Brut e Cellarius Rosé, entrambi dalla vendemmia 2010, due Franciacorta di notevole complessità polisensoriale.</i></span></div>
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<span style="color: #444444; font-family: inherit;"><i>La cantina sarà aperta anche domenica 14 per le consuete visite guidate con degustazione, invitando i winelover a raggiungere palazzo Monti della Corte per la grande domenica di Franciacortando, con brunch e banchi d’assaggio fino a tarda serata.</i></span></div>
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<span style="color: #444444; font-family: inherit;"><i>È la storicità a unire Berlucchi e Vineria Cozzi: la prima diede il via al fenomeno del Franciacorta, che qui fu creato dall’enologo Franco Ziliani nel 1961; il locale bergamasco è un’istituzione in città sin dal lontano 1848.</i></span></div>
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<span style="color: #444444; font-family: inherit;"><i>Anche la passione per la sostenibilità avvicina le due realtà: Berlucchi sta completando il percorso di conversione all’agricoltura biologica e tende alla sostenibilità totale dalla vigna alla bottiglia; sull’Apetitoso della Vineria Cozzi lo street food si prepara utilizzando soltanto energia solare, mentre il materiale di servizio è totalmente riciclabile.</i></span></div>
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<span style="color: #444444; font-family: inherit;"><i><b>Informazioni e prenotazioni: </b><a href="mailto:visit@berlucchi.it" target="_blank"><b>visit@berlucchi.it</b></a><b>, tel 030 984381.</b></i></span></div>
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<b><span style="color: #444444; font-family: inherit;"><i>Sabato 13, visite guidate con degustazione e assaggio “piccole golosità”: ore 10-11-12-14-15-16-17</i></span></b></div>
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<b><span style="color: #444444; font-family: inherit;"><i>Domenica 14, visite guidate con degustazione (formula Classici e Preziosi): ore 10–11:30–14:30–16</i></span></b></div>
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<span style="color: #444444; font-family: inherit;"><i><b>VINERIA COZZI</b> - Dal 1848 si affaccia sulla corsarola, a Bergamo Alta. Da allora allevia e ristora con saperi e sapori chi, incuriosito e goloso, varca la porta, quell'antica, con il vetro colorato vicino alla panchina rossa e al cinguettio meccanico di un uccellino da richiamo. Fantasia, tradizione, genuinità, attenzione ai particolari, il bello ed il buono... Queste le parole belle, il sapere che rende piacevole e "casa" questo luogo che è ristorante, Vineria, luogo di incontro nel quale niente è a caso e, se per caso ci si arriva di sicuro poi si ritorna. I sapori sono quelli della tradizione, della nostra terra ma non solo. Accogliamo nel nostro menù, che cambia con il cambiare delle stagioni, tanti sapori del mondo perché ci sentiamo viandanti di gusto ed esploratori nel gusto. Viandanti perché non ci si ferma mai e la strada è maestra, ma anche esploratori perché si sperimenta, si prova, si apprezza e poi si sceglie cosa mettere nel piatto. In questo viaggio, oggi ci aiuta il nostro "Apetitoso" un raffinato Ape attrezzato come un'organizzata cucina che ci permette di essere viandanti, viaggiatori ed esploratori ma soprattutto ci consente di essere "cucina in movimento tra solide mura" anche sulle strade, nel mondo!</i></span></div>
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<span style="color: #444444; font-family: inherit;"><i><b>GUIDO BERLUCCHI</b> - La Guido Berlucchi in Franciacorta, Lombardia, creò il primo metodo classico del territorio, quel Pinot di Franciacorta 1961 che mutò il destino dell’intera area, oggi culla delle più titolate “bollicine” d’Italia.</i></span></div>
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<span style="color: #444444; font-family: inherit;"><i>Dalla realizzazione del sogno giovanile dell’enologo Franco Ziliani - fondatore della casa insieme al nobiluomo Guido Berlucchi - al palcoscenico internazionale, quello della Guido Berlucchi è un percorso fatto di riscontri positivi, testimonial eccellenti, brindisi gioiosi.</i></span></div>
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<span style="color: #444444; font-family: inherit;"><i>Oggi l’azienda ama ricordare con orgoglio che il Franciacorta è l’Official sparkling wine di Expo 2015, il vino scelto per brindare al mondo che si ritrova a Milano in questi mesi. Un ulteriore, importante riconoscimento al metodo classico più prestigioso d’Italia!</i></span></div>
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-58034506213136773302015-06-06T09:58:00.001-07:002015-06-06T10:00:20.411-07:00L'Oltrepo' Pavese, i suoi paesaggi e le sue cantine - Golferenzo e il B&B La Casa nel Borgo<br />
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<a name='more'></a>Invitata a visitare alcune cantine dell<span style="color: #222222; font-family: inherit;">'<b>Oltrepo' Pavese</b> non ho potuto fare a meno di posare lo sguardo su questa generosa natura, capace di sorprendermi ogni volta. Questi spazi verdi, ampi, morbidi, collinari, caratterizzati da magnifici filari di viti coltivate in modo curato e con grande e appassionata dedizione, catturavano la mia ammirazione ad ogni angolo.</span><br />
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<span style="color: #222222; font-family: inherit;">Devo ammettere che l'<b>Oltrepo' Pavese</b> e' davvero piacevole da visitare, a pochi km dal capoluogo Milanese, è un cuneo di terra a sud della Lombardia incastonato </span><span style="color: #222222; font-family: inherit;">fra Piemonte, Emilia Romagna e Liguria. </span><br />
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<span style="color: #222222; font-family: inherit;">Territorio dalla indubbia <b>vocazione vitivinicola</b>, sempre piu' impegnato nel perseguire obiettivi capaci di valorizzare la qualita' dei suoi vini, </span><span style="color: #222222; font-family: inherit;">offre diverse opportunità per chi lo sceglie come meta turistica.</span><br />
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<span style="color: #222222; font-family: inherit;">Numerose sono le cantine aperte al pubblico con possibilita' di degustare i loro prodotti e deliziarsi di una interessante visita guidata. </span><br />
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<span style="color: #222222; font-family: inherit;">Ma l'Oltrepo Pavese non è solo vitivinicoltura. A Salice Terme e </span><span style="color: #222222; font-family: inherit;">Rivanazzano sono presenti percorsi termali famosi in tutta Italia; agriturismi, trattorie e ristoranti </span><span style="color: #222222; font-family: inherit;">offrono i piatti più tipici della zona ed anche la natura e l'ambiente, qui in Oltrepo Pavese, sono </span><span style="color: #222222; font-family: inherit;">ricchezze da scoprire con passeggiate, anche guidate, che vi riporteranno alla scoperta di emozioni </span><span style="color: #222222; font-family: inherit;">"di un tempo". </span><br />
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E proprio l'interessante itinerario del gusto tra vini, distese di viti, cantine e assaggi enogastronomici, mi ha portata fino a <b>Golferenzo</b><span style="color: #222222; font-family: inherit;">, un romantico e quieto borgo, immerso nella <b>Valle Versa</b>, zona particolarmente </span><span style="color: #222222; font-family: inherit;">vocata nella produzione di <b>Pinot Nero</b>.</span><br />
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<span style="color: #222222; font-family: inherit;">Qui tra il sali scendi di dolci </span><span style="color: #222222; font-family: inherit;">colline ricamate dai vigneti, intervallate da boschi di castagno e rovere, </span><span style="color: #222222; font-family: inherit;">il tempo sembra essersi fermato e potrete immergervi tra i</span><span style="color: #222222; font-family: inherit;"> profumi di una natura incontaminata coccolati da tutte le </span><span style="color: #222222; font-family: inherit;">"chicche" eno-gastronomiche che l'Oltrepo Pavese riesce a regalare. </span><br />
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<span style="color: #222222; font-family: inherit;">E passeggiando per queste strade ho incontrato Alice che con i genitori gestisce il </span><span style="color: #222222;"><b>B&B La Casa nel Borgo</b>. La famiglia Morini e' di grande affabilita', cortese e molto disponibile. </span><br />
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<span style="color: #222222;">Ci ha tenuto a farmi visitare la loro struttura che stavano finendo di rinnovare proprio in questi giorni e che e' pronta ad offrire spazi di induscussa tranquillita' e pace in un'oasi di vero benessere a contatto con la natura. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJEmCcAm9JEpK5uHookXoWWjZyMuzD5R6PmPCTF_5ZGQBOi8odQV-ThvjeCEmEtn1JqK24I5gW3BOtTCUtrd2Wrtw-OMHVnOwEFWuPQRwNacepqgg1w20YXJ4m4Qukbc-AEFq9VQKfM0/s1600/unnamed+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJEmCcAm9JEpK5uHookXoWWjZyMuzD5R6PmPCTF_5ZGQBOi8odQV-ThvjeCEmEtn1JqK24I5gW3BOtTCUtrd2Wrtw-OMHVnOwEFWuPQRwNacepqgg1w20YXJ4m4Qukbc-AEFq9VQKfM0/s640/unnamed+%25282%2529.jpg" width="640" /></a></div>
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<span style="color: #222222;">Ecco i riferimenti !</span><br />
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<span style="color: #222222;">E di seguito quache fotografia e descrizione fornitami da Alice </span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">B&B La Casa nel Borgo </span></span><br />
<span style="font-family: inherit;"><a href="http://www.bbcasanelborgo.it/" style="background-color: white; color: #1155cc;" target="_blank">www.bbcasanelborgo.it</a></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #777777;">alice</span></span><span style="background-color: white; color: #777777; font-family: inherit;">morini</span><wbr style="background-color: white; color: #777777; font-family: inherit;"></wbr><span style="background-color: white; color: #777777; font-family: inherit;">@outlook.it</span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">335.7654181</span></span><br />
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<span style="color: #222222; font-family: inherit;"><b>LA STRUTTURA</b></span><br />
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<span style="color: #222222; font-family: inherit;">Il B&B La Casa nel Borgo è </span><span style="color: #222222; font-family: inherit;">parte della storia di Golferenzo; da sempre punto di ritrovo del paese dove negli anni si sono </span><br />
<span style="color: #222222; font-family: inherit;">succedute diverse attività come "la classica bottega del droghiere di paese" prima e poi osteria. </span><br />
<span style="color: #222222; font-family: inherit;">Ora, </span><span style="color: #222222; font-family: inherit;">da una ristrutturazione che ha conservato intatto il suo antico fascino, si propone di essere luogo </span><br />
<span style="color: #222222; font-family: inherit;">ideale per soggiornare in Oltrepo Pavese.</span><br />
<span style="color: #222222; font-family: inherit;">Al vostro arrivo ad accogliervi Alice, con la mamma Franca. La cortesia è il loro primo obbiettivo; </span><br />
<span style="color: #222222; font-family: inherit;">per questo sarete accolti come amici e proprio per questo hanno creato la loro struttura per essere il </span><br />
<span style="color: #222222; font-family: inherit;">più accogliente e piacevole affinché possiate sentirvi come "a casa vostra". Al B&B La Casa nel </span><br />
<span style="color: #222222; font-family: inherit;">Borgo sono presenti diversi angoli relax, alcuni dedicati alla lettura con ricche librerie a </span><br />
<span style="color: #222222; font-family: inherit;">disposizione degli ospiti ed uno in particolare dedicato al relax con la "tisaneria" dove si può </span><br />
<span style="color: #222222; font-family: inherit;">degustare un infuso alle erbe, tisane e the rigeneranti.</span><br />
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<span style="color: #222222; font-family: inherit;"><b>LE CAMERE</b></span><br />
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<span style="color: #222222; font-family: inherit;">Il B&B La Casa nel Borgo è composto da tre ampie e luminose camere dove la tranquillità regna </span><span style="color: #222222; font-family: inherit;">assoluta. Ogni camera è dotata di bagno, Tv, phon e set di cortesia. Tutte le camere sono coperte da </span><span style="color: #222222; font-family: inherit;">rete WIFI. Due delle stanze inoltre hanno accesso al porticato che si affaccia sul tranquillo e </span><span style="color: #222222; font-family: inherit;">rilassante giardino del B&B dove è possibile, oltre a concedersi qualche ora in fresco relax, gustare </span><br />
<span style="color: #222222; font-family: inherit;">le tipicità della zona. La colazione è servita nella sala per gli ospiti e nella bella stagione sotto il </span><br />
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<span style="color: #222222;"><b>INOLTRE ...</b></span><br />
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<span style="color: #222222; font-family: inherit;">Soggiornando qui il sig, Luigi - il papà di Alice - esperto ed appassionato </span><span style="color: #222222; font-family: inherit;">motociclista, potrà indicarvi itinerari personalizzati, dettagliando il percorso, le soste </span><span style="color: #222222; font-family: inherit;">sia di carattere eno-gastronomico che culturale, alla scoperta degli angoli più belli e suggestivi </span><span style="color: #222222; font-family: inherit;">dell'Oltrepo Pavese.</span><br />
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<span style="color: #222222; font-family: inherit;"><br /></span>Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-92124382652825797832015-06-04T21:27:00.000-07:002015-06-05T10:12:52.666-07:00FASHION & TASTE: il mondo della moda premia i migliori chef e ristoranti di Milano / FASHION & TASTE: the fashion world rewards the best chefs and restaurants in Milan<br />
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Siamo a Milano nella splendida cornice del <a href="http://www.baglionihotels.com/category/carlton-hotel-baglioni-milan/" style="background-color: white; font-family: inherit; line-height: 19.3199996948242px;"><span style="font-size: large;"><b>Carlton Hotel Baglioni</b></span></a><span style="background-color: white; color: #141823; font-family: inherit; line-height: 19.3199996948242px;"> di Via Senato, in pieno centro.</span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #141823; line-height: 19.3199996948242px;">In questa via sorge lo storico palazzo del Senato, </span><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">attualmente sede dell'Archivio di Stato.</span></span><br />
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<i><span style="color: #666666;"><span style="line-height: 22.3999996185303px;">We are in Milan in the beautiful location of </span><a href="http://www.baglionihotels.com/category/carlton-hotel-baglioni-milan/" style="background-color: white; font-family: inherit; line-height: 19.3199996948242px;">Carlton Hotel Baglioni</a> in <span style="line-height: 22.3999996185303px;">Senato Street, in the center of the city.</span></span></i><br />
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<span style="line-height: 22.3999996185303px;"><i><span style="color: #666666;">In this way there is the historical palace of the Senate, currently houses the State Archives.</span></i></span><br />
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<span style="background-color: white; color: #141823; font-family: inherit; line-height: 19.3199996948242px;">La serata organizzata da<b><span style="font-size: large;"> </span></b></span><a href="http://www.crisalidepress.it/" style="background-color: white; font-family: inherit; line-height: 19.3199996948242px;"><b><span style="font-size: large;">CHI E' CHI</span></b></a><span style="background-color: white; color: #141823; font-family: inherit; line-height: 19.3199996948242px;"><b><span style="font-size: large;"> </span></b>in collaborazione con </span><a href="http://www.lacucinaitaliana.it/" style="background-color: white; font-family: inherit; line-height: 19.3199996948242px;"><span style="font-size: large;"><b>La Cucina Italiana</b></span></a><span style="background-color: white; color: #141823; font-family: inherit; line-height: 19.3199996948242px;"> e' ricca di eventi e nomi noti nel <b>mondo del cibo e della moda</b>.</span><br />
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<span style="background-color: white; color: #141823; font-family: inherit; line-height: 19.3199996948242px;">Tra gli ospiti, <b>Salvatore Ferragamo</b>.</span><br />
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<span style="background-color: white; color: #141823; font-family: inherit; line-height: 19.3199996948242px;">Premio a <b>Elio Sironi per Ceresio 7</b> e a <b>Luigi Taglienti </b>come migliori chef.</span><br />
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<span style="font-family: inherit;">Alla tavola rotonda <b>Cristina Schieppati</b> direttore di <b>Chi e' Chi </b>e <b>Ettore Mocchetti </b>direttore di <b>La Cucina Italiana. </b></span></div>
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<span style="font-family: inherit;">Con loro <span style="line-height: 18px; text-align: justify;"><b>Fiammetta Fadda</b>, </span><span style="line-height: 18px; text-align: justify;">contributing editor di <b>La Cucina Italiana</b>,</span><span style="line-height: 18px; text-align: justify;"> </span><span style="line-height: 18px; text-align: justify;">giornalista enogastronomica di grande esperienza e personaggio televisivo, qui sotto mentre sfogliamo l'anteprima de La Cucina Italiana di giugno 2015 con ricette, idee e suggerimenti davvero invitanti !</span></span></div>
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<span style="line-height: 18px;"><i><span style="color: #666666;">The event organized by CHI E' CHI in collaboration with LA CUCINA ITALIANA is rich of events and famous names in the world of<b> food and fashion</b>.</span></i></span></div>
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<span style="line-height: 18px;"><i><span style="color: #666666;">Among the guests, Salvatore Ferragamo, Elio Sironi for Ceresio 7 and Luigi Sharp awarded as best chef.</span></i></span></div>
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<span style="line-height: 18px;"><i><span style="color: #666666;">In The round table Cristina Schieppati director of </span></i><i><span style="color: #666666;">CHI E' CHI</span></i><i><span style="color: #666666;"> and Ettore Mocchetti director of </span></i><i><span style="color: #666666;">LA CUCINA ITALIANA</span></i><i><span style="color: #666666;">.</span></i></span></div>
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<span style="line-height: 18px;"><i><span style="color: #666666;">With their Fiammetta Fadda, contributing editor of </span></i><i><span style="color: #666666;">LA CUCINA ITALIANA</span></i><i><span style="color: #666666;">, food journalist and experienced television personality, below together with the latest issue of </span></i><i><span style="color: #666666;">LA CUCINA ITALIANA</span></i><i><span style="color: #666666;"> June 2015.</span></i></span></div>
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<span style="font-family: inherit;"><span style="line-height: 18px; text-align: justify;"><br /></span></span><span style="font-family: inherit; line-height: 18px; text-align: justify;">Corner di assaggi degli sponsor della serata.</span></div>
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<span style="color: #999999; line-height: 18px; text-align: justify;"><i>Tasting Corner of the sponsors of the event.</i></span><br />
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<span style="font-family: inherit;"><span style="line-height: 18px; text-align: justify;"><a href="http://www.frantoiomuraglia.it/"><b>Muraglia Antico Frantoio</b></a>, cultura e tradizione dell'olio, con le sue bottiglie da collezione. I suoi sapori unici abbinati al pane della Puglia ci ha riportati al calore di quella lingua di terra affacciata sul mare. La degustazione degli oli in purezza e' iniziata a partire da quelli piu' delicati, per passari a sapori piu' pungenti quasi piccanti, dai sentori piu' decisi e fruttati, chiudendo con l'olio extravergine di oliva fumo, affumicato con legno naturale.</span></span></div>
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<a href="http://www.consorziotutelasalicesalentino.it/" style="line-height: 19.3199996948242px;"><b>Consorzio tutela vini DOP Salice e Salento</b></a> che ha messo a disposizione vini bianchi, rose' e rossi delle Terre Salentine<span style="line-height: 19.3199996948242px;">, </span><a href="http://www.gaggia.it/e/it/landing-page.html" style="line-height: 19.3199996948242px;"><b>Gaggia Milano</b></a> con i suoi caffe' vellutati e piacevolmente cremosi<span style="line-height: 19.3199996948242px;">, </span><a href="http://www.cioccolatomaglio.it/" style="line-height: 19.3199996948242px;"><b>Maglio Cioccolato Italiano</b></a> finissimo e delizioso<span style="line-height: 19.3199996948242px;">, </span><b><a href="https://www.facebook.com/PasticceriaAngelamilano" style="line-height: 19.3199996948242px;">Pasticceria Angela</a> </b>con le sue magnifiche frolle alla Frutta<span style="line-height: 19.3199996948242px;">, per me un punto di riferimento quando passo da Piazza Firenze per un caffe' e un dolce, </span><a href="http://www.gelateriesandrino.it/" style="line-height: 19.3199996948242px;"><b>Sandrino Gelateria</b></a> una delle mie preferite quando sono in centro a Milano, con i suoi gusti alla frutta fresca proposti nelle varianti al mango, sinfonia di agrumi e fragola<span style="line-height: 19.3199996948242px;">,</span><a href="http://www.ilpanzerottodelsenatore.com/" style="line-height: 19.3199996948242px;"><b> Il Panzerotto del Senatore</b></a><span style="line-height: 19.3199996948242px;"> serviti in un sacchettino di carta, pochi ma buonissimi ... gettoniatissimi da subito, finiti in un attimo ... io non li ho assaggiati ! </span><br />
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<span style="line-height: 19.3199996948242px;">... e tanti altri marchi ancora.</span><br />
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<span style="line-height: 19.3199996948242px;">Nel fashion </span><a href="http://www.la-prairie.it/" style="line-height: 19.3199996948242px;">La Prairie Svizzera</a><span style="line-height: 19.3199996948242px;">, </span><a href="http://www.essie.com/" style="line-height: 19.3199996948242px;">Essie</a><span style="line-height: 19.3199996948242px;">, </span><a href="http://www.laurastrambi.it/" style="line-height: 19.3199996948242px;">Laura Strambi Fashion Design</a><span style="line-height: 19.3199996948242px;">.</span><br />
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E nel Food naturalmente <a href="http://www.lacucinaitaliana.it/" style="line-height: 19.3199996948242px;">La Cucina Italiana</a>.<br />
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-81238238433213552882015-05-21T23:07:00.000-07:002015-05-25T14:14:43.256-07:00Un territorio, la Franciacorta e un'Azienda la Guido Berlucchi. Due realta' strettamente correlate. A territory, Franciacorta and a Company the Guido Berlucchi & C. two reality closely related<br />
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<span style="color: #444444;">ENGLISH VERSION WILL FOLLOW</span><br />
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Siamo nel <b><a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Fraciacorta</a></b>, tra le morbide colline adorne di vigneti di <b>Chardonnay</b> e <b>Pinot Noir</b>, dove si respira tutto il fascino di una paesaggio incantevole, tra storia e tradizione, cultura e passione, impegno e dedizione quelli che hanno fatto del <b>Franciacorta</b> un caposaldo e un metodo di vinificazione tra i piu' rigorosi e autorevoli al mondo. </div>
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Un territorio racchiuso in un'aera delimitata tra Brescia e l'estremita' meridionale del Lago d'Iseo che ha accompagnato l'evoluzione e la crescita dell'Azienda <a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Berlucchi</a>, una realta' imprenditoriale <b>pioniera del metodo Franciacorta</b>, nato da un progetto, forse ardito per l'epoca e molto coraggioso frutto dell'intuizione di <b>Franco Ziliani</b>, supportato da <b>Guido Berlucchi</b>, suo imprescindibile compagno di viaggio. </div>
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Si raggiunge Borgonato in <b><a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Corte Franca</a> </b>percorrendo una strada paesaggistica inebriante che sprigiona tutto l’incanto della campagna, con i suoi filari di vite ordinati che caratterizzano il verde lussureggiante di queste zone a poca distanza dal Lago d’Iseo.</div>
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In questa stagione iniziano a spuntare i primi acini, piccoli e di un verde tenue, siamo nella fase dell’<b>allegagione</b> quando i fiori iniziano a lasciare spazio ai frutti e a quello che presto diventerà un grappolo d’uva !</div>
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Uno dei momenti più importanti e affascinanti per lo sviluppo del futuro raccolto con la <b>ve</b><b>ndemmia</b>.</div>
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Ed ecco la magnifica cantina <b><a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Berlucchi</a> </b>immersa tra vigne e vigneti e le morbide colline <b><a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Franciacortine</a></b>.</div>
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L’accoglienza è sempre attenta e cordiale. Questa mattina, a fare gli onori di casa Berlucchi: Francesca Facchetti, brava, preparata e competente ha illustrato ai suoi ospiti metodi di produzione, che passano attraverso le cure in vigna, la vendemmia rigorosamente a mano, vinificazione e tecniche di cantina, sottolineando la grande attenzione che <a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html"><b>Berlucchi</b></a> riserva a tutte queste fasi, seguendo un disciplinare tra i più rigidi al mondo per questa tipologia di vino.<br />
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E nelle belle cantine, tra sale, nicchie, corridoi dai mattoni a vista, pupitre dove una volta il remuage veniva effettuato a mano, spazi di stoccaggio delle bottiglie, volte e lunghi corridoi, scorgo ogni volta la grande ammirazione del pubblico per il <b>Metodo Classico</b> con cui vengono prodotte le richiestissime bottiglie della <b><a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Cantina Berlucchi</a></b>, conosciute anche oltre oceano.</div>
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Nella cantina e' custodita anche la famosa prima bottiglia di Franciacorta prodotti nel 1961 dall'Azienda Guido Berlucchi</div>
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La mattina prosegue con la visita in esclusiva della storica <b>Villa Lana-Berlucchi</b> che ha saputo sorprenderci per la bellezza dei sui spazi, dove si respira ancora l’eleganza e la nobiltà della <b><a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Famiglia Berlucchi</a></b> che le abitava.</div>
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Mi ha affascinato moltissimo la storia del primo incontro tra <b>Franco Ziliani </b>grande enologo, con il conte <b><a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Berlucchi</a></b> che lo ha voluto suo ospite per una consulenza su come migliorare la sua produzione del vino bianco fermo e da li l’avventura verso un nuovo progetto che li vede protagonisti nel portare il <b>Metodo Classico nel <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Franciacorta</a></b>.</div>
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Tutto ha inizio da qui e mi piace descriverlo proprio con le stesse parole di Franco Ziliani</div>
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<span style="color: #a6a6a6;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Il maggiordomo mi scortò nel salotto di Palazzo Lana Berlucchi.<br />Le note di “Georgia on my mind” vibravano nell’aria: Guido Berlucchi era al pianoforte.<br />Rimasi incantato dall’eleganza della sua figura, dalla maestria con cui le sue mani accarezzavano i tasti.<br />Volsi lo sguardo ai muri secolari, ai ritratti di famiglia; notai gli arredi preziosi.<br />Tutto emanava raffinatezza non ostentata.<br />Berlucchi richiuse il piano, mi salutò con calore e iniziò a interrogare me, giovane enologo, sugli accorgimenti per migliorare quel suo vino bianco poco stabile.<br />Risposi senza esitazione alle sue domande, e nel salutarlo osai:<br /><br />“E se facessimo anche uno spumante alla maniera dei francesi?”.</i></span></span></div>
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<span style="color: #a6a6a6;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Franco Ziliani</span></span><br />
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Questo e' il famoso salotto di Palazzo Lana Berlucchi di cui parlava Franco Ziliani.*</div>
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Presto il nuovo articolo sul <b>Palazzo Lana Berlucchi</b> e l'<b>aperitivo sotto l’antico portico a volte affacciato sulla Villa Padronale e sul parco all’inglese</b>, dove ci ha raggiunti per l'occasione anche <b>Cristina Ziliani </b>grande comunicatrice, simpatica ed estremamente appassionata del suo lavoro, che completa il racconto della famiglia Berlucchi e di suo padre <b>Franco Ziliani</b> regalandoci qualche chicca e facendosi sentire a casa con la sua indubbia capacita' e arte del ricevere.</div>
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<b>*Le foto sono state scattate per Berlucchi e non sono riproducibili. Il Palazzo Lana Berlucchi non è attualmente aperto al pubblico.</b><br />
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<b>E' possibile visitare le cantine Berlucchi e degustare i loro vini su appuntamento dal loro sito internet</b><br />
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<b><span style="color: #999999;"><a href="http://www.berlucchi.it/">Cantine Berlucchi</a></span></b></div>
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<span style="color: #999999;">ENGLISH VERSION</span></div>
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<span style="color: #999999;"><span style="font-size: 14px;">We are in </span><b style="font-size: 14px;"><a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Fraciacorta</a></b><span style="font-size: 14px;">, among the rolling hills adorned with Chardonnay and Pinot Noir </span><span style="font-size: 14px;">vineyards. Here you can feel</span><span style="font-size: 14px;"> the charm of this beautiful landscape, made of history and tradition, culture and passion, commitment and dedication that made <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Franciacorta</a> </span><span style="font-size: 14px;">most rigorous and authoritative</span><span style="font-size: 14px;"> vinification method among the world.</span></span><br />
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<span style="color: #999999;"><span style="font-size: 14px;">An area enclosed between Brescia and southern border of Iseo </span><span style="font-size: 14px;">Lake. Tjis territory</span><span style="font-size: 14px;"> </span><span style="font-size: 14px;">accompanied the evolution and growth of <a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Berlucchi </a></span><span style="font-size: 14px;"><a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Company</a></span><span style="font-size: 14px;">, an </span><span style="font-size: 14px;">entrepreneurial </span><span style="font-size: 14px;">reality pioneer of the method <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Franciacorta</a>, started from a project, perhaps bold for that period fruit of the intuition of Franco Ziliani, supported by Guido Berlucchi, its fundamental travel companion.</span></span><br />
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<span style="color: #999999;"><span style="font-size: 14px;">You can reache Borgonato in <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Corte Franca </a>along a scenic route that releases all the charm of the campaign, with its ordered rows of </span><span style="font-size: 14px;">vineyards</span><span style="font-size: 14px;"> that characterize the lush greenery of this area, not far from </span><span style="font-size: 14px;">Iseo </span><span style="font-size: 14px;">Lake.</span></span><br />
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<span style="font-size: 14px;"><span style="color: #999999;">And here is the magnificent<a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html"> Berlucchi </a>winery Company, surrounded by vineyards and the rolling hills and of <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Franciacorta</a>.</span></span><br />
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<span style="font-size: 14px;"><span style="color: #999999;">The welcome is always attentive and friendly. </span></span><br />
<span style="color: #999999;"><span style="font-size: 14px;">This morning, to do the honors of Berlucchi: Francesca Facchetti, good and very knowledgeable, explained to the guests the production methods, which pass through the care in the vineyard, with a hand made harvest</span><span style="font-size: 14px;">, winemaking and cellar techniques, emphasizing the great attention that <a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Berlucchi</a> reserves in all these phases, following a disciplinary that is the strictest in the world for this type of wine.</span></span><br />
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<span style="color: #999999;"><span style="font-size: 14px;">And in this charming cellar</span><span style="font-size: 14px;">, including rooms, niches, corridors by brick, pupitre where once the riddling was performed by hand, storage spaces of the bottles, and sometimes long corridors, each time I see the great admiration of the audience for the <b>Classic Method</b> that </span><span style="font-size: 14px;"><a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Berlucchi</a> produces for the high demand of bottles of <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Franciacorta</a> known overseas</span></span><br />
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<span style="font-size: 14px;"><span style="color: #999999;">In the cellar is held the famous first bottle of <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Franciacorta </a>produced in 1961 by the company <a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Guido Berlucchi</a>.</span></span><br />
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<span style="color: #999999;"><span style="font-size: 14px;">The morning continues with an exclusive visit of the historic <b>Villa Lana-Berlucchi</b> that surprised us for the beauty of his rooms and spaces. Here you can still feel the elegance and nobility of the </span><span style="font-size: 14px;"><a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Berlucchi</a> </span><span style="font-size: 14px;">family that lived here, not so much time ago.</span></span><br />
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<span style="font-size: 14px;"><span style="color: #999999;">I'm particularly fascinated by the story of the first meeting between Franco Ziliani great winemaker and Count Berlucchi. On the beginning Guido Berlucchi wanted his guest Franco Ziliani to tell him how to improve its production of still white wine, this is why ha invited him in his Villa. </span></span><br />
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<span style="font-size: 14px;"><span style="color: #999999;">But by that time another great adventure between them began, a new project that will be the start of the classic method <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Franciacorta</a>.</span></span><br />
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<span style="font-size: 14px;"><span style="color: #999999;">Everything starts from here and I like to describe it precisely with the same words of <b>Franco Ziliani</b>:</span></span><br />
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<span style="font-size: 14px;"><span style="color: #999999;"><i>"The butler escorted me into the living room of Palazzo Lana Berlucchi.</i></span></span><br />
<span style="font-size: 14px;"><span style="color: #999999;"><i>The notes of "Georgia On My Mind" vibrated in the air: <a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Guido Berlucchi</a> was at the piano.</i></span></span><br />
<span style="font-size: 14px;"><span style="color: #999999;"><i>I was enchanted by the elegance of his figure, the mastery with which his hands caressed the piano keys.</i></span></span><br />
<span style="color: #999999;"><i><span style="font-size: 14px;">I turned my eyes to the century-old walls, the family portraits; I noticed the precious </span><span style="font-size: 14px;">furniture</span><span style="font-size: 14px;">.</span></i></span><br />
<span style="font-size: 14px;"><span style="color: #999999;"><i>Everything exuded understated sophistication.</i></span></span><br />
<span style="color: #999999;"><i><span style="font-size: 14px;"><a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Berlucchi </a>closed the plane, greeted me warmly and began to interrogate me, young winemaker, about the fixes to improve his </span><span style="font-size: 14px;">unstable </span><span style="font-size: 14px;">white wine.</span></i></span><br />
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<span style="font-size: 14px;"><span style="color: #999999;"><i>I replied without hesitation to his questions:</i></span></span><br />
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<span style="font-size: 14px;"><span style="color: #999999;"><i>"And if we make a sparkling wine in the style of the French?".</i></span></span><br />
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<span style="font-size: 14px;"><span style="color: #999999;">Franco Ziliani</span></span><br />
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<span style="color: #999999;"><span style="font-size: 14px;">Soon the new article on <b>Palazzo Lana Berlucchi</b> and the wonderful aperitif under the old portico overlooking the main villa and the park of Brlucchi Family in <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Franciacorta</a>, where joined us for the occasion Cristina Ziliani great communicator, likeable and extremely passionate about her work. She completes the story of the family </span></span><span style="color: #999999; font-size: 14px;"><a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Berlucchi</a></span><span style="color: #999999; font-size: 14px;"> and </span><span style="color: #999999; font-size: 14px;">of his father Franco Ziliani.</span><br />
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<span style="color: #999999;"><span style="font-size: 14px;">* The photos were taken exclusively for <a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html">Berlucchi</a> and are not reproducible. Palazzo Lana Berlucchi is not currently open for public tours. </span></span><br />
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<span style="color: #999999;"><span style="font-size: 14px;">But you can visit their cellars and tasting hos vine taking an appointment from their web site:</span></span><br />
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<a href="http://www.berlucchi.it/"><b><span style="color: #999999;">Cantine Berlucchi</span></b></a><br />
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-66186651107664457202015-05-17T03:55:00.001-07:002015-05-24T00:56:42.906-07:00CAMOGLI e' ... VINIDAMARE. La gita in battello a San Fruttuoso tra storia, sapori, paesaggi e profumi della Liguria e lo show cooking serale al CENOBIO DEI DOGI<br />
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<span style="font-family: inherit;">Vi ho gia' parlato di </span><b style="font-family: inherit;"><a href="http://foodwineculture.blogspot.it/2014/09/le-calde-luci-del-tramonto-settembrino.html">Camogli</a></b><span style="font-family: inherit;">, il caratteristico borgo di pesacatori affacciato con le sue case variopinte in stile ligure nella magnifica baia del </span><b style="font-family: inherit;"><a href="http://foodwineculture.blogspot.it/2014/08/camogli-e-lo-stupendo-golfo-paradiso.html">Golfo Paradiso</a></b><span style="font-family: inherit;">, un vero e proprio parco naturale inserito nel contesto paesaggistico del </span><b style="font-family: inherit;"><a href="http://foodwineculture.blogspot.it/2014/08/camogli-e-lo-stupendo-golfo-paradiso.html">Promontorio di Portofino</a></b><span style="font-family: inherit;">. </span><br />
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<span style="font-family: inherit;">La giornata ha inizio nella magnifica location dell’<a href="http://foodwineculture.blogspot.it/2014/08/hotel-cenobio-dei-dogi-camogli-chateaux.html" style="font-weight: bold;">Hotel Cenobio dei Dogi</a> proprio qui a <b><a href="http://foodwineculture.blogspot.it/2014/08/camogli-e-lo-stupendo-golfo-paradiso.html">Camogli</a></b></span><br />
<span style="font-family: inherit;">le sue luci, i suoi arredi, le sue eleganti sale con affacci diretti sul mare regalano un’atmosfera da sogno.</span><br />
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<span style="font-family: inherit;">I giornalisti e gli esperti di settore sono pronti a pregustarsi un ricco e allettante programma all’insegna dei </span><b style="font-family: inherit;">sapori della Liguria in Tavola e dei suoi Vini</b><span style="font-family: inherit;">.</span><br />
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<span style="font-family: inherit;">Dalle Terrazze dell’Hotel si ammirano gli stand allestiti sul lungo mare con i loro tendoni dai colori vivaci e variopinti </span><br />
<span style="font-family: inherit;">in un contesto paesaggistico meraviglioso.</span><br />
<span style="font-family: inherit;"><br />Qui si trovano le prime chicche interessanti proposte dalle <b>cantine liguri</b> che hanno aderito all’iniziativa e che vengono presentate e decantate dagli amici della <b>FISAR</b>.<br /><br /><b>VINIDAMARE</b> apre le porte al gusto. Una bella rassegna sui <b>V</b><b>ini Liguri</b> giunta quest’anno alla sua XII edizione e che vede come protagonista la magnifica località di <b>Camogli</b>.</span><br />
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<span style="font-family: inherit;">Iniziamo con un </span><b style="font-family: inherit;">Vermentino del Golfo del Tigullio</b><b style="font-family: inherit;"> </b><span style="font-family: inherit;">fine ed elegante con leggeri sentori di frutti e fiori bianchi, la degustazione continua con un</span><b style="font-family: inherit;"> Pigato</b><span style="font-family: inherit;"> dal finale leggermente ammandorlato e che già pregusto in abbinamento con un piatto di </span><b style="font-family: inherit;">pansoti</b><b style="font-family: inherit;"> in salsa</b><b style="font-family: inherit;"> di noci</b><span style="font-family: inherit;">, proseguo con un </span><b style="font-family: inherit;">Rossese di Dolceaqua</b><span style="font-family: inherit;"> deciso e di corpo più simile a certi vini del vicino Piemonte per caratteristiche gustative ed organolettiche. Chiudo poi con uno splendido </span><b style="font-family: inherit;">Sciacchetrà delle Cinque Terre</b><span style="font-family: inherit;">, vino passito tra i più celebri di tutto il patrimonio vitivinicolo italiano fatto con uve Bosco, Vermentino e Albarola dalla favolosa tonalità ambrata e dai profumi inebrianti dove emerge la frutta secca in particolare albicocca, miele e vaniglia e dalla complessità e intensità gusto-olfattiva.</span><br />
<span style="font-family: inherit;"><br />Mi appresto poi alla <b>selezione dei vini </b><b>in abbinamento ai piatti per lo show cooking previsto per la serata </b>che con grande piacere andrò a presentare presso l’Hotel Cenobio dei Dogi <a href="http://foodwineculture.blogspot.it/2015/05/vinidamare-e-lo-show-cooking-allhotel.html"><b>“Quando la cucina fa spettacolo</b><b>”</b></a> dove l’abilità dello chef Remo saprà incantare giornalisti, esperti di food&wine e gli ospiti dell’Hotel che vorranno partecipare. </span><br />
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<b style="font-family: inherit;">Alla selezione delle etichette insieme a me a Chiara del Cenobio dei Dogi, i due delegati della Fisar Stefano Garbarino della sezione Tigullio e Cinque Terre e Ivano Brunengo della sezione di Imperia.</b><br />
<span style="font-family: inherit;"><br />Gli ospiti hanno voglia di godersi appieno la giornata e il suo ricco calendario e tuffarsi nei sapori tipici liguri, il tutto in una cornice magnifica. Camogli.<br /><br />Dopo una mattinata all’insegna del gusto e una tappa gastronomica in uno dei Ristoranti tipici della città, dove siamo stati deliziati dagli ottimi <b>taglierini nero di seppia con i frutti di mare</b>, ci si prepara per la gita in battello a San Fruttuoso di Camogli, dove oltre alla visita guidata dell’abazia ci aspetta una degustazione di alcune etichette inedite di tutto rispetto.</span><br />
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<span style="font-family: inherit;">Per lo show cooking<a href="http://foodwineculture.blogspot.it/2015/05/vinidamare-e-lo-show-cooking-allhotel.html"> </a></span><a href="http://foodwineculture.blogspot.it/2015/05/vinidamare-e-lo-show-cooking-allhotel.html"><b style="font-family: inherit;">“Quando la cucina fa spettacolo</b><b style="font-family: inherit;">”</b></a><span style="font-family: inherit;"><a href="http://foodwineculture.blogspot.it/2015/05/vinidamare-e-lo-show-cooking-allhotel.html"> </a>organizzato in occasione dell’evento </span><b style="font-family: inherit;"><a href="http://foodwineculture.blogspot.it/2015/05/vinidamare-e-lo-show-cooking-allhotel.html">VINIDAMAR</a></b><b style="font-family: inherit;"><a href="http://foodwineculture.blogspot.it/2015/05/vinidamare-e-lo-show-cooking-allhotel.html">E 2015 ecco il servizio</a> !</b><br />
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-45382814125454109672015-05-16T06:22:00.000-07:002015-06-09T13:51:56.120-07:00VINIDAMARE e lo Show Cooking nell'esclusivo Hotel Cenobio dei Dogi di Camogli ... "quando la cucina fa spettacolo"<br />
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<a href="http://foodwineculture.blogspot.it/2015/05/camogli-e-vinidamare-san-fruttuoso-e-lo.html">VINIDAMARE</a> continua con il magnifico show cooking "<b style="background-color: white; color: #222222; font-family: inherit;"><a href="http://foodwineculture.blogspot.it/2015/05/vinidamare-e-lo-show-cooking-allhotel.html">Quando la cucina fa spettacolo</a>"</b> con i piatti preparati<br />
da Remo lo chef del Cenobio dei Dogi di Camogli.<br />
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Uno show cooking all'insegna dei sapori della Liguria e che ho avuto piacere di condurre.<br />
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Un modo davvero interessante per concludere una giornata all'insegna dei sapori e dei profumi dell'enogastronomia ligure.<br />
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<span style="font-family: inherit;">Prove di regia per cominciare con la diretta … e pronti per le registrazioni puntuali alle ore 20:00 !</span><br />
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<span style="font-family: inherit;">Intanto i primi ospiti iniziano ad arrivare e alle nostre spalle il cielo si tinge di colori magnifici al tramonto </span><br />
<span style="font-family: inherit;">con il sole che illumina le belle case in stile ligure affacciate sulla baia.</span><br />
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<span style="font-family: inherit;">Al via la serata con una presentazione del panorama vitivinicolo Ligure.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8McRYWYb290Kk-xpY-MXaC9y5yzDbR-1zWtfIGDAn-32b3HQu1ptZwqJBzPqbl0MbYi_KwCKeDGGcz2Gi1rjdhLe6TBT8D27asWWgJQZHtpqiWtFVafD1T6y91GzxuHM9Zj9-5GWJHPE/s1600/Vinidamare_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8McRYWYb290Kk-xpY-MXaC9y5yzDbR-1zWtfIGDAn-32b3HQu1ptZwqJBzPqbl0MbYi_KwCKeDGGcz2Gi1rjdhLe6TBT8D27asWWgJQZHtpqiWtFVafD1T6y91GzxuHM9Zj9-5GWJHPE/s640/Vinidamare_2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3KtmgUVqb6EJkv3iCK_Akv2VdWZJq9LPPCEtMq0ClKW4qD9HrSmfhEg6Dx15Cu8xIhPW_OJqg5zXorRJdNF9XE0e6k1yf8wS72Ywr63a_iznCnB0ZXn556aJpidW_9XRwlNutzOiYbY/s1600/F_F_IMG_6604_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3KtmgUVqb6EJkv3iCK_Akv2VdWZJq9LPPCEtMq0ClKW4qD9HrSmfhEg6Dx15Cu8xIhPW_OJqg5zXorRJdNF9XE0e6k1yf8wS72Ywr63a_iznCnB0ZXn556aJpidW_9XRwlNutzOiYbY/s1600/F_F_IMG_6604_1.jpg" /></a></div>
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<span style="font-family: inherit;">Lo show cooking è ricco di proposte e Remo, chef del Cenobio dei Dogi di Camogli ci delizia con una magnifica </span><b style="font-family: inherit;">Focaccia Ligure al Formaggio in sfoglia sottile</b><span style="font-family: inherit;"> che abbiamo abbinato ad un </span><b style="font-family: inherit;">Pollera dei Colli di Luni</b><span style="font-family: inherit;"> </span><b style="font-family: inherit;">vinificato in Bianco </b><span style="font-family: inherit;">una vera chicca nel panorama </span><b style="font-family: inherit;">vitivinicolo Ligure</b><span style="font-family: inherit;">. Non dimentichiamo poi che la </span><b style="font-family: inherit;">DOC Colli di Luni e' una Denominazione di Origine Controllata interregionale presente cioe' sia in Liguria che in Toscana. </b><br />
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<span style="font-family: inherit;">Gustosissimi poi i </span><b style="background-color: transparent; font-family: inherit;">Pa</b><span style="background-color: transparent; font-family: inherit;"><b>nsoti in salsa di noci </b>per i q</span><span style="font-family: inherit;">uali abbiamo scelto in abbinamento un <b>bianco dei Colli di Luni DOC</b> e le mitiche </span><b>Trofie al Pesto</b><span style="font-family: inherit;">, altra specialità ligure, che abbiamo degustato con un</span><span style="font-family: inherit;"> </span><b style="font-family: inherit;">Pigato del Golfo del Tigullio </b><span style="font-family: inherit;">dal leggero finale ammandorlato.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAMIPZ0WVyzzDF5_ZiPsmNb0HkWmiV3oIMDg58iqKHj0OncGNcor5J2GCi_Q4Vksk2jMrPD9hwJd6-PiU3lzq5rFa605aIrR4Vj9ps_1e79ljzT08PA5C_Oz-hI8my0gYbQ_5kdXXv2Y/s1600/F_F_Serata+VINIDAMARE_quando+la+cucina+fa+spettacolo_26.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAMIPZ0WVyzzDF5_ZiPsmNb0HkWmiV3oIMDg58iqKHj0OncGNcor5J2GCi_Q4Vksk2jMrPD9hwJd6-PiU3lzq5rFa605aIrR4Vj9ps_1e79ljzT08PA5C_Oz-hI8my0gYbQ_5kdXXv2Y/s1600/F_F_Serata+VINIDAMARE_quando+la+cucina+fa+spettacolo_26.jpg" /></a></div>
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Dolci tipi liguri di pasticceria secca con Canestrelli, Anicini e Biscotti alle mandorle tutti di produzione propria,<br />
in abbinamento a un ottimo <b>Sciacchetrà delle Cinque Terre DOC</b>, chiudono una giornata<br />
che non vediamo già l’ora di ripetere !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhA0cD0OXCGLDLKZAJyP-dhtZahQ3W_CnZBXe_qNY2oLUZwTmfnUqCvipeuZ3tz7od7Shhy1skVsg6Ia8Lb7eVVfCiA5TuV9l0AHkLLvProgJzMF0CknncEBk_VRRrKEW0Aao0q65PI0/s1600/Vinidamare.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhA0cD0OXCGLDLKZAJyP-dhtZahQ3W_CnZBXe_qNY2oLUZwTmfnUqCvipeuZ3tz7od7Shhy1skVsg6Ia8Lb7eVVfCiA5TuV9l0AHkLLvProgJzMF0CknncEBk_VRRrKEW0Aao0q65PI0/s640/Vinidamare.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">Grazie alla <a href="http://www.comune.camogli.ge.it/c010007/hh/index.php">Citta' di Camogli</a>, alla <a href="http://www.regione.liguria.it/">Regione Liguria</a>, ai gentili camerieri del <a href="http://foodwineculture.blogspot.it/2014/08/hotel-cenobio-dei-dogi-camogli-chateaux.html">Cenobio dei Dogi</a> sempre puntuali, agli amici della Fisar, a <a href="http://www.ascotcamogli.it/">Ascot Camogli</a>, a Marzio e per il supporto tecnico, a Chiara che ha ideato l’evento e con cui ho lavorato molto bene nelle fasi organizzative e al direttore dell’Hotel Mauro Siri per la location di tutto rispetto che ci ha messo a disposizione.</span></div>
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Per lo streaming dello show cooking e la giornata <a href="http://foodwineculture.blogspot.it/2015/05/camogli-e-vinidamare-san-fruttuoso-e-lo.html">VINIDAMARE</a> ecco il video !<br />
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<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz6luJiUdul7S55ZGs35JH2tIbKCC9UZSVx5mQZ5FeFDVO0e5HM49jwUTkDAHYICMaqLHMU0kiptFbZ1jUiEg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<br />Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-69626182462697103942015-05-15T15:53:00.000-07:002015-05-14T21:41:13.491-07:00Franciacorta: Terra d’elezione delle Bollicine d’Italia / Franciacorta: the election Land of Classic Method in Italy<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydz4-4vpJfDAoLx4fe8yGt111aw3ODSkn2OGXrzn-wvp9bLa7C3K7QxmElgjBhVpLJawkYnONt8cDPL2FhBsEZ3gmkb849u6ZLeUjsulw-yiDtuI2KXYRnWUqh3ZRe4KQxabF4O8YBNY/s1600/F_IMG_5831_1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydz4-4vpJfDAoLx4fe8yGt111aw3ODSkn2OGXrzn-wvp9bLa7C3K7QxmElgjBhVpLJawkYnONt8cDPL2FhBsEZ3gmkb849u6ZLeUjsulw-yiDtuI2KXYRnWUqh3ZRe4KQxabF4O8YBNY/s1600/F_IMG_5831_1.JPG" /></a></div>
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<span style="font-family: inherit;"><span style="color: #999999;"><i>English will follow</i></span></span></div>
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<span style="font-family: inherit;">Nel <b>Franciacorta</b> la<b> Vite</b> è coltivata sin dall’antichità. </span></div>
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<span style="font-family: inherit;">Ne sono una valida testimonianza i reperti storici di vinaccioli appartenenti all’epoca preistorica.<br />Oggi la <b>Denominazione d’Origine Controllata e Garantita</b> delle finissime <i>bollicine francia</i><i>cortine</i> provenienti dalle Uve <i>Chardonnay</i>, <i>Pinot Noir</i> e in minima parte <i>Pinot Blanc </i>vinificate e spumantizzate rigorosamente secondo i dettami del <b>Metodo Classico</b>, comprende i territori situati nella <b>provincia di Brescia</b> e delimitati dal <b>Lago d’Iseo</b> a nord e </span>dal <b>Monte Orfano </b>(di origine morenica) <span style="font-family: inherit;">nel loro confine meridionale</span><span style="font-family: inherit;">: </span><i style="font-family: inherit;">Adro, Capriolo, Castegnato, Cazzago San Martino, Cellatica, Coccaglio, Cologne, Corte Franca, Erbusco, Gussago, Iseo, Monticelli Brusati, Ome, Ospitaletto, Paderno Franciacorta, Paratico, Passirano, Provaglio d'Iseo, Rodengo Saiano, Rovato.</i></div>
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<span style="font-family: inherit;">Un territ</span><span style="font-family: inherit;">orio in prevalenza collinare, anticamente caratterizzato da boschi, è </span>oggi largamente <span style="font-family: inherit;">dedicato alla Vitivinicultura con allevamento di <b>Vigneti </b>che si adattano perfettamente al terroir e alle caratteristiche pedoclimatiche di queste zone. </span></div>
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<i>Chardonnay</i>, <i>Pinot Noir</i> e <i>Pinot Blanc </i><span style="font-family: inherit;">messi in bottiglia e affinati in purezza o in blend sapientemente dosati, hanno la splendida capacita' di conferire allo spumante un bouquet di grandissima finezza gusto-olfattiva, un perlage raffinato e persistente e un colore brillante capace di spaziare dal giallo tenue e paglierino, al giallo dorato per finire con le tonalità del rosè tipico dei blend in cui si prevede la presenza dell’uva a bacca rossa.</span></div>
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<span style="font-family: inherit;">Il <b><a href="http://www.franciacorta.net/it/consorzio/storia-consorzio/">Consorzio Franciacorta</a></b>, gli enti locali e le stesse cantine sono molto attenti nella salvaguardia del patrimonio naturale e paesaggistico e prestano grande attenzione anche alla conservazione e valorizzazione architettonica della zona. </span></div>
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<span style="font-family: inherit;">Ne sono una chiara testimonianza le storiche strutture architettoniche (chiese, monasteri, abbazie, ville e castelli risalenti all’epoca medioevale).</span></div>
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<span style="font-family: inherit;"><br />Pur affondando le sue origine in tempi remoti, la <b>viticultura moderna del Franciacorta</b> risale agli anni sessanta con l’avvio delle prime cantine, che hanno vissuto una fase di grande fermento verso la fine degli anni settanta con copiosi investimenti da parte degli imprenditori locali nella coltivazione della vigna.</span></div>
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<span style="font-family: inherit;"><br />Numerose e importanti son state le evoluzioni che ci hanno portato ai giorni nostri, dove l’area del <b>Franciacorta</b> rappresenta oggi un assoluto riferimento a livello nazionale ed internazionale nella produzione del <b>Metodo Classico</b> secondo lo stile delle grande <i>Maison Francesi</i> di Epernay nella Regione dello Champagne.</span></div>
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<span style="font-family: inherit;"><br />La crescita esponenziale delle bollicine franciacortine e il loro indiscusso successo ha portato a far si che il termine <b>Franciacorta</b> sia oggi usato quale sinonimo di <b>Spumante metodo Classico DOCG</b>, lasciando invece ai vini fermi della medesima Regione il nome <b>Curtefranca</b>, che da luglio 2008, con la pubblicazione del nuovo disciplinare, ha sostituito il nome della DOC Terre di Franciacorta.<br />Una terra d’elezione insomma. </span></div>
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<span style="font-family: inherit;">Senza dimenticare che il <b>Franciacorta</b> è l’<b><i>official sparkling wine di Expo 2015</i></b>.<br />Una grande opportunità per i Vignaioli Lombardi della <b>DOCG Metodo Classico</b>, per dimostrare l’assoluta eccellenza di un Territorio che punta tutto sulla qualità con un Disciplinare produttivo rigidissimo.</span></div>
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<span style="font-family: inherit;"><br />Il più severo al</span><span style="font-family: inherit;"> mondo nella sua tipologia.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRm6Fi0jSbfJ5t9PlNYzv4Vt-5zdF4UIsX3nn5nID2JDH6e7jLe1xTfaEATsgKPrbbAaphnQ853PW208mElqBxEQvZvp8pAguZdcDi7XKNWyGujvS9u8qyI2H1aPEQfTT9xbtIaVuOAs/s1600/F_IMG_5991.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRm6Fi0jSbfJ5t9PlNYzv4Vt-5zdF4UIsX3nn5nID2JDH6e7jLe1xTfaEATsgKPrbbAaphnQ853PW208mElqBxEQvZvp8pAguZdcDi7XKNWyGujvS9u8qyI2H1aPEQfTT9xbtIaVuOAs/s1600/F_IMG_5991.JPG" /></a></div>
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<span style="color: #999999; font-family: inherit;">In Franciacorta Wine is cultivated since ancient times. </span></div>
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<span style="font-family: inherit;"><span style="color: #999999;">It is a valid witness the historical artifacts grapeseed belonging to prehistoric times.</span></span></div>
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<span style="font-family: inherit;"><span style="color: #999999;"><br />Today the <b>Controlled and Guaranteed </b></span></span><b><span style="color: #999999;">Denomination of</span><span style="color: #999999;"> </span></b><span style="color: #999999; font-family: inherit;"><b>Origin</b> of this fine Franciacorta's </span><span style="background-color: transparent;"><span style="color: #999999;">sparkling wine </span></span><span style="background-color: transparent;"><span style="color: #999999;">obtained </span></span><span style="color: #999999; font-family: inherit;">from Chardonnay, Pinot Noir and Pinot Blanc grapes, includes the territories located in the province of <b>Brescia</b> and bordered by </span><b style="color: #999999;">Iseo </b><b style="color: #999999; font-family: inherit;">Lake </b><span style="color: #999999; font-family: inherit;">in the </span><span style="color: #999999; font-family: inherit;">north and in by Mount Orphan in the south: </span><i style="background-color: transparent; font-family: inherit;"><span style="color: #999999;">Adro, Capriolo, Castegnato, Cazzago San Martino, Cellatica, Coccaglio, Cologne, Corte Franca, Erbusco, Gussago, Iseo, Monticelli Brusati, Ome, Ospitaletto, Paderno Franciacorta, Paratico, Passirano, Provaglio d'Iseo, Rodengo Saiano, Rovato.</span></i></div>
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<span style="font-family: inherit;"><span style="color: #999999;">An area dominated by hills, in the past characterized by forests, is now</span></span><span style="background-color: transparent;"><span style="color: #999999;"> largely devoted to viticulture. </span></span></div>
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<span style="color: #999999;">Chardonnay, Pinot Noir and Pinot Blanc grapes</span><span style="color: #999999; font-family: inherit;"> confer to sparkling wine a bouquet of great finesse, a wonderful and persistent perlage and brillant colors.</span></div>
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<span style="font-family: inherit;"><span style="color: #999999;">The </span></span><b style="color: #222222;"><a href="http://www.franciacorta.net/it/consorzio/storia-consorzio/">Consorzio Franciacorta</a></b><span style="font-family: inherit;"><span style="color: #999999;">, local authorities and the </span></span><span style="color: #999999;">wineries Company</span><span style="font-family: inherit;"><span style="color: #999999;"> are very careful in safeguarding the landscape and the architectural conservation of this area. </span></span></div>
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<span style="font-family: inherit;"><span style="color: #999999;">A clear testimony are the historical architectural structures (churches, monasteries, abbeys, villas and castles dating back to medieval times).</span></span></div>
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<span style="color: #999999;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">The modern viticulture of Franciacorta dates back to the sixties with the foundation of the first wineries Company. The late seventies </span>was characterized by<span style="font-family: inherit;"> the copious investments by local entrepreneurs who wish to find new opportunities for expansion and growth.</span></span></div>
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<span style="color: #999999;"><br />Since that time there have been important developments<span style="font-family: inherit;"> and evolution that has brought us to the present time, where the area of <b>Franciacorta </b>represents an absolute </span></span><span style="color: #999999;">national and international </span><span style="color: #999999; font-family: inherit;">reference in the production of <b>classic method</b> according to the style of the great French Maison of Epernay in the Champagne Region.</span></div>
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<span style="color: #999999;"><span style="font-family: inherit;">The exponential growth of Franciacorta's </span></span><span style="color: #999999;">sparkling wine</span><span style="color: #999999; font-family: inherit;"> and their success has led to ensure that the term is used as synonymous of <b>sparkling Franciacorta </b></span><b style="color: #999999;">Classic </b><b style="color: #999999; font-family: inherit;">method DOCG</b><span style="color: #999999; font-family: inherit;">.</span><span style="color: #999999; font-family: inherit;"> </span></div>
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<span style="color: #999999; font-family: inherit;">The still wines of the same region are named <b>Curtefranca</b>, this name from July 2008, with the publication of new regulate, replaced the previous denomination DOC Terre di Franciacorta.</span></div>
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<span style="color: #999999;"><span style="font-family: inherit;">Not forgetting that the Franciacorta sparkling wine is the official </span></span><span style="color: #999999;">sparkling wine of </span><span style="color: #999999; font-family: inherit;">Expo 2015.</span></div>
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<span style="color: #999999;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">A great opportunity for Winegrowers Lombardy of Metodo Classico DOCG, a great opportunity to demonstrate the excellence of a territory that relies on quality with a rigid Disciplinary production.</span></span></div>
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<span style="color: #999999;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">The most severe in the world for this kind of product.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-41416819008106463832015-05-14T16:46:00.000-07:002015-05-14T13:07:58.929-07:00FOOD WINE & CULTURE SPECIAL AMBASSADOR PER LA CUCINA ITALIANA<br />
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<a href="http://foodwineculture.blogspot.it/"><span style="font-size: large;">Food Wine & Culture</span></a> </div>
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MY FOOD & WINE STYLE<br />
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<i><span style="font-size: x-large;">Special Ambassador</span></i><br />
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<span style="font-size: large;">for</span><br />
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<a href="http://www.lacucinaitaliana.it/"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39y6nLDdMLs70X9Te6-0bXa693aVWL-nl4ummULKZ-ceYTrVG2NNlV4SmgQtzbWT5z0-6YyJII4_NT1cclgzqpg2DhFmjG7lkX5XWMhmi8Uo3DkFX3Ii2TdobtygjTn3tL_WaMqtLDbk/s1600/specialabassador2.png" width="200" /></a></div>
Con grande piacere ho ricevuto l'invito di diventare<br />
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<i><span style="font-size: x-large;">Special Ambassador</span></i><br />
<i>de<span style="font-size: large;"> La Cucina Italiana</span></i><br />
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-9034992815242251272015-05-13T12:55:00.000-07:002015-05-19T23:42:46.421-07:00Aperitivo all'italiana. La mia Ricetta per Rustica San Carlo abbinata a un Franciacorta<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pd4qDcMLaUphqi315j8nHQksBkAhVxgZCAZB4FqO8B4xpMYclRwZmhXDkMnnc97zpyoIRgNVZ5_UWj9Rj0CYUN31JSWHXa6nx71vAt7lqK9JMxXf2HitJKJSlGubhs_tHSGXiLv4foE/s1600/Aperitivo+Rustica_Gambero+Sesamo+e+Metodo+Classico.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pd4qDcMLaUphqi315j8nHQksBkAhVxgZCAZB4FqO8B4xpMYclRwZmhXDkMnnc97zpyoIRgNVZ5_UWj9Rj0CYUN31JSWHXa6nx71vAt7lqK9JMxXf2HitJKJSlGubhs_tHSGXiLv4foE/s640/Aperitivo+Rustica_Gambero+Sesamo+e+Metodo+Classico.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-weight: 700;">Aperitivo all'italiana con la Rustica <a href="http://www.sancarlo.it/it/default.asp">San Carlo</a>. </span></div>
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<span style="background-color: white; color: #38761d; font-family: Georgia, Times New Roman, serif; line-height: 33px; text-align: justify;"><i>Il vero aperitivo all’italiana secondo San Carlo? Lo dice l’etimologia: aperitivo deriva dal latino aperire, “aprire”, e nasce proprio come un preludio alla cena, fatto di ottimi drink e piccoli assaggi sfiziosi perfetti per stuzzicare le papille gustative. La scelta migliore in questo caso è il finger food, ancora più gustoso se alle classiche tartine preferiamo la Rustica® San Carlo. Con la sua croccantezza e sapidità, la Rustica® è la patatina ideale per preparare tante ricette davvero creative, come quelle proposte dallo chef Carlo Cracco.</i></span></div>
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<b><span style="color: #274e13;">... e questa e' la mia !</span></b></div>
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<b><span style="background-color: white; font-family: 'Open Sans', sans-serif; font-size: 15px; line-height: 20px;">R</span><span style="background-color: white; font-family: 'Open Sans', sans-serif; line-height: 20px;">ustica</span><sup style="background-color: white; font-family: 'Open Sans', sans-serif; line-height: 20px;">®</sup><span style="background-color: white; font-family: 'Open Sans', sans-serif; line-height: 20px;"> San Carlo con gambero, Croccante di Sesamo e Soffice di Avocado abbinata a</span><i style="background-color: white; font-family: 'Open Sans', sans-serif; line-height: 20px;"> <a href="http://www.franciacorta.net/en/"><span style="color: #274e13;">Franciacorta</span></a></i></b><br />
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<b><u>Ingredienti per 10 RUSTICA</u></b></div>
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10 RUSTICA SAN CARLO</div>
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10 Gamberi Freschissimi da consumare anche crudi</div>
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1 Avocado</div>
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una fetta di Mango</div>
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Olio Extravergine di Oliva q.b.</div>
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2 cucchiai di Sesamo </div>
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2 cucchiai di Miele di Flora Italiana</div>
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un pizzico di sale</div>
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un pizzico di Pepe Nero</div>
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<i>Spumante Franciacorta Metodo Classico Saten q.b.</i></div>
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<b><u>Preparazione</u></b></div>
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Mondate i Gamberi lasciando solo la parte della coda del carapace che li avvolge. Lavateli con cura e disponeteli su un vassoio. Bagnateli con lo <i>Spumante Metodo Classico</i>lasciandoli in marinatura per 10 minuti poi scolateli e lasciate riposare su un piano. Disponete con cura le RUSTICA SAN CARLO su un piatto da portata. Mondate l'Avocado e il Mango, tagliateli grossolanamente e disponeteli nel mixer con due cucchiai di Olio Extravergine di Oliva e un pizzico di sale. Ricavatene una crema soffice e vellutata. In un pentolino antiaderente cuocete lentamente il Miele con il Sesamo mescolando con un cucchiaio di legno. Quando il composto sara' liquido togliete dalla fiamma e aiutandovi con un cucchiaino andate a disporlo su una meta' del Gambero quasi ad avvolgerlo. Ponete poi il Gambero sulla Carta da Forno in modo che si solidifichi il Croccante di Sesamo. Assemblate la RUSTICA con una quenelle di Crema di Avocado e il Gambero al Croccante di Sesamo. Guarnite con un accenno di Pepe Nero.</div>
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<b><u>La proposta del Sommelier</u></b></div>
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Ho scelto in abbinamento un <b><a href="http://www.franciacorta.net/en/">Franciacorta</a> Metodo Classico </b>nella versione <i>Saten. </i>Una cuvee di sole Uve Bianche (in prevalenza Chardonnay con una piccola percentuale di Pinot Bianco). Caratteristiche di un <b>Franciacorta Saten</b> sono la vellutata consistenza e una spuma morbida e setosa capaci di accompagnare in modo non prevaricante gli ingredienti di questo Aperitivo. La nota Fruttata e la leggera sapidita' di questo spumante ben si accordano alle note del Mango e dell'Avocado. </div>
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Le bollicine sono perfette abbinate alla tendenza dolce tipica dei crostacei e lasciano la bocca perfettamente equilibrata dopo aver gustato il piacere della RUSTICA. </div>
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12 Food Blogger selezionati da San Carlo per realizzare 12 aperitivi abbinati alla Rustica !<br />
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-59702262159969035402015-04-23T16:50:00.000-07:002015-05-17T22:47:17.947-07:00Cerimonia di Premiazione dei nuovi Sommelier nella cornice di una location esclusiva: l'Azienda Berlucchi in Franciacorta / Award ceremony for the new Sommelier in a location of great value: Berlucchi Company in Franciacorta<br />
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<a name='more'></a>Meta <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html#more"><b>Franciacorta</b></a>, <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html#more" style="font-family: inherit;"><i style="color: #222222;">terra d’elezione delle prestigiose bollicine d’Italia</i><span style="color: #222222;"> </span><i style="color: #222222;">a qualifica DOCG</i></a><span style="color: #222222; font-family: inherit;">.</span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Una location di grande fascino che ha fatto la storia del <b>Metodo Classico</b> in <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Lombardia</a>.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Eccellenti <b>Vini Spumanti </b>nelle loro diverse accezioni (</span><i style="background-color: white; color: #222222;">Satein, Pas Dosè, Brut, Rosè</i><span style="background-color: white; color: #222222;">) egregiamente </span></span><span style="background-color: white; color: #222222; font-family: inherit;">abbinati </span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">a un</span><span style="background-color: white; color: #222222; font-family: inherit;"> </span><a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html"><b style="background-color: white; color: #222222; font-family: inherit;"><i>menu’ di territor</i></b><b style="background-color: white; color: #222222; font-family: inherit;"><i>io</i></b></a><span style="background-color: white; color: #222222; font-family: inherit;"> e </span><span style="background-color: white; color: #222222; font-family: inherit;">che hanno saputo conferire il giusto merito alla giornata di <b>consegna dei diplomi</b> </span><br />
<span style="background-color: white; color: #222222; font-family: inherit;">ai nuovi</span><span style="background-color: white; color: #222222; font-family: inherit;"> </span><b style="background-color: white; color: #222222; font-family: inherit;">Sommelier AIS</b><span style="background-color: white; color: #222222; font-family: inherit;"> </span><span style="background-color: white; color: #222222; font-family: inherit;">della <b>delegazione di Milano</b>.</span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Passione ed entusiasmo di tutti i partecipanti hanno fatto il resto.</span></span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Una giornata magnifica presso l'<a href="http://foodwineculture.blogspot.it/2015/04/vinitaly-2015-e-gli-spumanti-della.html">Azienda Berlucchi</a>, complice l’azzurro del cielo, il sole splendente e la bellezza di un paesaggio fatto di </span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">morbide colline adorne di Vigneti e una Natura lussureggiante appena destata dalla Primavera al suo esordio.</span></span><br />
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<b style="background-color: white; font-family: inherit;"><a href="http://www.berlucchi.it/">Guido Berlucchi</a></b><span style="background-color: white; color: #222222; font-family: inherit;"> ha aperto le porte della sua prestigiosa sede di <a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Borgonato</a> (BS) a questo attesissimo evento </span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">regalandoci momenti di grande partecipazione e coinvolgimento.</span></span><br />
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<span style="font-family: inherit;">Dalla <a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html#more"><span style="color: #38761d; font-size: x-large;">visita alle cantine</span></a>, ai <span style="font-size: large;"><a href="http://foodwineculture.blogspot.it/2015/04/le-cantine-di-guido-berlucchi-in.html#more">locali storici dell’Azienda</a></span>, attraversando un parco fiorito con </span><br />
<span style="font-family: inherit;">suggestivo affaccio sul Lago d’Iseo, per finire con il pranzo di gala e la premiazione dei nuovi Sommelier nel raffinato Relais </span><span style="font-family: inherit;">sempre di proprietà dell’<a href="http://foodwineculture.blogspot.it/2015/04/vinitaly-2015-e-gli-spumanti-della.html">Azienda Guido Berlucchi</a> e </span><b style="font-family: inherit;">tutta l’eleganza di uno Spumante </b><br />
<b style="font-family: inherit;">Metodo Classico per brindare alla consegna </b><b style="font-family: inherit;">degli ambiti</b><b style="font-family: inherit;"> </b><b style="font-family: inherit;">Diplom</b><b style="font-family: inherit;">i</b><b style="font-family: inherit;">.</b><br />
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<span style="font-family: inherit;">L’euforia è tanta, lascio alle immagini l’eloquenza di questi momenti fortemente attesi dopo</span><span style="font-family: inherit;"> </span><b style="font-family: inherit;">tre livelli di studio intenso</b><span style="font-family: inherit;"> e</span><span style="font-family: inherit;"> appassionato, impegno e sacrificio soprattutto per chi, come me, durante il giorno lavora e la sera </span><br />
<span style="font-family: inherit;">ci deve mettere davvero passione per seguire con profitto e attenzione le</span><span style="font-family: inherit;"> </span><b style="font-family: inherit;">lezioni</b><b style="font-family: inherit;"> teoriche e pratiche e le </b><br />
<b style="font-family: inherit;">degustazioni, seguendo le apposite schede tecniche rigorosamente previst</b><b style="font-family: inherit;">e</b><b style="font-family: inherit;"> dall’Associazione Italiana Sommelier</b><span style="font-family: inherit;">.</span></div>
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Ed eccoci finalmente alla <b>Cerimonia di Premiazione</b> dei <b>Nuovi Sommelier</b>.</div>
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Location: il raffinato ed essenziale <b>Relais <a href="http://foodwineculture.blogspot.it/2015/04/vinitaly-2015-e-gli-spumanti-della.html">Berlucchi</a></b> in <b><a href="http://foodwineculture.blogspot.it/2015/04/il-franciacorta-terra-delezione-delle.html">Franciacorta</a></b>.<br />
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Sul palco per la consegna dei Diplomi da sinistra</span></div>
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<span style="font-family: inherit;"><strong style="text-align: center;">Hosam Eldin Abou Eleyoun </strong><span style="text-align: center;">Delegato AIS Milano</span></span></div>
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<span style="text-align: center;"><span style="font-family: inherit;"><b>Marcello Avigo </b>Sommelier Ufficio Accoglienza <a href="http://foodwineculture.blogspot.it/2015/04/vinitaly-2015-e-gli-spumanti-della.html">Azienda Berlucchi</a></span></span></div>
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<span style="font-family: inherit;"><strong style="background-color: transparent;">Fiorenzo Detti </strong>Presidente AIS regione Lombardia</span></div>
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Con <strong style="background-color: white; text-align: center;">Hosam Eldin Abou Eleyoun </strong><span style="background-color: white; text-align: center;">Delegato AIS Milano</span><br />
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Un percorso ricco e stimolante, quello proposto dall’<b><a href="http://www.aisitalia.it/">Associazione Italiana Sommelier</a></b>, una realtà consolidata, professionale e autorevole nel mondo del Vino, della quale son fiera di far parte e alla quale posso finalmente dare il mio contributo come <b>Sommelier</b><b>.</b></div>
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<b style="font-family: inherit;">Una Sommelier che ha voglia di crescere e continuare ad imparare.</b></div>
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0tag:blogger.com,1999:blog-8596166743143943430.post-16031950390800335752015-04-15T23:41:00.000-07:002015-05-17T22:46:29.082-07:00Vini La Valle in Franciacorta<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EAzHmPqkXVX9VHKAmIRYmH6hh_7WFE-pWdu7uqPCNXWbiXCr-kccRRHXeC_CMu3GqwvzLp16NthdGX83vtFDVstld0ZC9vBiK6XFz4r4gJv1IG2O3p0sqyV5sZBGJxTResWDGsKMaCU/s1600/F_IMG_5576.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EAzHmPqkXVX9VHKAmIRYmH6hh_7WFE-pWdu7uqPCNXWbiXCr-kccRRHXeC_CMu3GqwvzLp16NthdGX83vtFDVstld0ZC9vBiK6XFz4r4gJv1IG2O3p0sqyV5sZBGJxTResWDGsKMaCU/s1600/F_IMG_5576.JPG" width="396" /></a></div>
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In occasione della <span style="font-size: large;"><a href="http://foodwineculture.blogspot.it/2015/04/vinitaly-e-il-consorzio-franciacorta-un.html">giornata franciacortina</a></span> al <a href="http://foodwineculture.blogspot.it/2015/04/vinitaly-e-il-consorzio-franciacorta-un.html">Vinitaly 2015</a> ho degustato alcune eccellenze della <span style="font-size: large;"><a href="http://www.vinilavalle.it/en/">Cantina Vini La Valle in Franciacorta</a> </span>seguendo le spiegazioni del simpatico e preparato <b>Ing. Stefano Camilucci</b> che ci ha parlato dell'Azienda e di alcune tipologie di Spumanti Metodo Classico di loro produzione.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXimDFtFCSNwovfr-JfhOqTtxzNARi_-hLXAH5vO-cQzwiZD-kyRRAgWdJ-1nM7stQDhOj89OB42ejdYZ-GCGZPmtytPM3kQfEArbuofbp3wykK1HMvrghyQcvf0tp5Uq5MXMBghLYT8/s1600/F_IMG_5584.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXimDFtFCSNwovfr-JfhOqTtxzNARi_-hLXAH5vO-cQzwiZD-kyRRAgWdJ-1nM7stQDhOj89OB42ejdYZ-GCGZPmtytPM3kQfEArbuofbp3wykK1HMvrghyQcvf0tp5Uq5MXMBghLYT8/s1600/F_IMG_5584.JPG" width="426" /></a></div>
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In degustazione un <b>Blanc de Noir Extra Brut </b>e un <b>Dosaggio Zero Riserva</b>.<br />
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Per informazioni<br />
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<span style="background-color: white;">La Valle® Società Agricola di Pezzola s.s.</span><br />
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<span style="background-color: white;">Sede legale: Via Roma, 7 - 25038 - Rovato (BS)<br />Sede operativa: Via S. Antonio, 4 - 25050 - Rodengo Saiano (BS)</span></div>
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Anonymoushttp://www.blogger.com/profile/02709631566351959729noreply@blogger.com0