If there is something I love about Easter, it is the breakfast. At my house it is a tradition not to be broken, basically we eat and eat through to lunch, mixing sweet and savoury at will.
Visiting the shops of passioneitaliana.com, I found everything that I need for the best table top, which will satisfy the Easter whims of my parents and brother. It starts with the asparagus omelette, a traditional dish for Easter breakfast, then we move on to a board of ham, salami, sausage, lonza and many others with a selection of cheeses. Everything is of high quality, a good glass of red wine, the ever present Easter egg and then the Easter pizza bread, both sweet and savoury.
It is a moment that I always remember with great pleasure and lots of love: I remember my grandmother who prepared the morning Easter feast, the mornings in which I always wanted to refuse as I would have liked my usual cappuccino and sweet cake; today, however, I wouldn't know how to refuse such a tradition as I hold the day close with my friends and relatives.
On 5th April, don't forget to set the table with lots of colour and good flavours!
Father's day is just around the corner and, as always, every one of us would like to celebrate our father in the best way possible with the best and most original and practical gift. I have realised, over the years, that the best gift I can give my Dad is to cook him a lovely lunch with everything that he likes the most. This way I know for sure that he will enjoy his day and, above all, will really get the feeling that we have been thinking of him throughout the day, something that is special.
The cusine that my father prefers is traditional Italian and the quality of the raw materials used is obvious to him, obviously, for this reason I turned to passioneitaliana.com for Aldo, Nicola and Luigi's advice and was able to achieve a perfect lunch with bells on, not only for the recipes but for all of the products that I was able to find for our traditional menu.
It was quite easy to bring everything from the antipasto to the dessert to the table with al of the special touches that my father appreciates. He particularly enjoyed the combination of the good food, red wine and grappa at the end of the meal.
Today I'd like to give you some advice on how to properly taste wine just like a sommelier, it is definitely not as easy as it sounds but it is fun, that's for sure! I have to say, for good wine lovers, it is a new way to discover something new about wine. Wine tasting follows strict and precise rules, there are three principle steps during tasting of wine, the attachment, evolution and gran finale.
The attachment is the moment in which the wine is first perceived to the taste buds, and it is in this moment that the wine's softness, roundness and flexibility is enjoyed. To note these characteristics, you need to study them deeply but, if you reflect well during the tasting process, you will understand these qualities in a more simple way. In the evolution phase, we can start to understand the structure of the wine, changes that the wine makes can be noted in the mouth. During the last stage, the persistence, aroma and length of the flavour of the wine can be understood.
As you already know, white wine gives different sensations respect of that of a red wine and every time is a new discovery.
The first time that I explain these steps to my customers, they always ask many questions to try to better understand how to recognise certain characteristics and I have to say that most of them start to really understand the various characteristics of wine. Now it's your turn and, if you have questions, you can consult the chat on passioneitaliana.com as I am always at your service.
Welcome to my wine shop! Today I'd like to tell you a little about the history of the wine, which became one of the most famous in the world and is symbolic of Italian red wine: Brunello di Montalcino red wine.
In a country such as Italy, which has been producing wine for the last 3500 years, Brunello di Montalcino could be considered a recent invention. This is not a wine of tradition, rather the fine result of the studies of a single grape grower, Ferruccuio Biondi-Santi. In around 1870, Feruccio Biondi-Santi began planting vineyards as a clone of Sangiovese, known as Brunello. The young oenologist noted a variation of Sangiovese, and called it “Grosso” to distinguish it from Chianti, which produced smaller grapes, which were also more resistant to the attacks of phylloxera, which devastated thereafter the vineyards of the area. At last, Biondi-Santi completely substituted the vineyard with this variation of grape and made a very satisfying wine.
Biondi-Santi didn't stop there, going against local tradition; in general lightly sparkling red wines were of preference at that time, but the oenologist went ahead and let the wine age for 4 years in oak barrels and then bottled it. The first official year of Brunello was 1888 and the contents are pure testimony of the incredible potential that the ageing process of these vineyards has. Over the years of ageing the wine, it became silky in taste, a more harmonious with delicate and intense flavours.
Drinking a glass of Brunello is a unique experience , in my shop an exceptional Brunello can be found, my advice is to pair it with the right foods, obviously Italian. A good bottle of Brunello di Montalcino is an excellent wine for red meat and game, especially with mushrooms or truffles, and also goes well with cheeses (mature Tomo, Tuscan Pecorino, spicy Gorgonzola, Reggiano Parmesan). With dishes from international cuisine, the wine goes well with meat or well structured sauces. A suggestion: before serving Brunello di Montalcino, you should follow these precious rules: a few hours before enjoying, uncork the bottle and pour the wine into a carafe for the wine to exhibit the wonderful and unique bouquet of Brunello di Montalcino.