Don’t we all know the famous book One Thousand and One Nights, sometimes referred to as Arabian Nights, which were written during the Islamic Golden Age? Ali Baba and the Forty Thieves and Aladdin are known throughout the world but do you know the story of Mille e Una Notte? Trust me, it is one of the very best.
Let me be clarify: Mille e Una Notte is one of Donnafugata‘s flagship wines and if you wonder what the wine has to do with One Thousand and One Nights and keep reading.
Over the years, Donnafugata got themselves a name as one of the best wineries Sicily has to offer. The range of quality wines is impressive and stretches from sweet passito like Ben Rye to traditional Nero d’Avola wines.
Through multiple trade shows like SlowWine and VinItaly, I got to know their wines over the years – a few of them even became favorites. One aspect that I like about their wines are the gorgeous labels. Each label is designed to reflect the characteristics of the wine, which brings us back to One Thousand and One Nights. Why? The Italian title of the book is Mille e Una Notte and Donnafugata named the wine after it.
Let’s get a little bit technical. Mille e Una Notte is produced almost exclusively with Nero d’Avola (90%) but other local grapes are added. Aged 14 months in French oak barrels. The wine is classified as Contessa Entellina DOC. The first vintage of Mille e Una Notte was 1995.
Here's what you have to look for when selecting your gelateria:
Color. Check out the Banana and Pistachio flavors, and make sure they're the right color. "What's the right color?" you ask. The natural one, of course! So, for banana, that's a grayish white, and pistachio should be an earthy green, not a neon or lime green.Shape. Gelato is kept at a relatively warmer temperature than the "ice cream" Americans may be used to back in the states. This allows for the flavors to be that much more pronounced and vivid. The right temperature for gelato puts the mixture at an almost-liquid state, so the best gelato will be found when you look in to metal tins behind the window.Ingredients. You want real, authentic ingredients in your gelato, don't you? So keep a peeled eye looking out for stacks of artificial flavoring bags just behind the counter. Don't ask me why, but some gelaterias stack their artificial flavoring in plain sight for all to see. That's another immediate indicator for you to keep on walking if you want a memorable gelato experience.
White truffles are truly unique mainly because they can't be commercially cultivated. For the most part they are exclusively wild foraged and very elusive. They only grow a few months a year. The white truffle has one of the most unique, earthy aromas impossible to find in any other natural product making it one of the worlds most expensive delicacies.
Via alla sfida più gustosa del mondo! A Roma, da domani al 5 maggio 2013, parte il Gelato World Tour 2013-14, evento organizzato da Carpigiani Gelato University e Sigep. Otto città nei cinque continenti diventano capitali del gelato: quello buono, genuino, nutriente e interpretato in centinaia di gusti. Roma, Valencia, Chicago, Dubai, Shanghai, San Paolo, Sydney e Berlino accoglieranno nelle loro piazze migliaia di persone e contribuiranno a valorizzare realtà artigianali e prodotti tipici locali. 16 gelatieri selezionati, ad ogni tappa, si sfideranno creando gusti che combinano tradizione e innovazione, esaltando i sapori dei migliori ingredienti. Entrando nel Villaggio del Gelato World Tour il pubblico parteciperà a mini-lezioni sull’Arte del Gelato tenute dai docenti di Carpigiani Gelato University, assisterà ‘dal vivo’ alla creazione dei gelati, che potrà poi degustare acquistando l’apposito Gelato Pass, seguirà incontri sui trend del gelato, officine gastronomiche e sfide di abilità alla mescita tra i gelatieri professionisti (con il Gelato Pass si ha anche l’opportunità di diventare giudici della gara, votare il proprio gusto preferito e partecipare al concorso “Gusta&Vinci”, che mette in palio un iPod nano e un iPad4). Il Gelato Museum organizzerà divertenti ed istruttivi laboratori didattici per bambini e offrirà inoltre l’opportunità di scoprire le tappe della storia del gelato, dal 12.000 a.C. ad oggi. [...]
"I Bronzi" Bianchello del Metauro Doc La Morciola, Colbordolo PU
This pleasant wine is produced from the vine of the same name grown high in the Metauro river valley, through careful grape selection and the application of modern vinification technology. It has a pronounced straw yellow colour and has a fresh and floral bouquet, with a fine, fruity and mineral flavour, which lingers beautifully. It pairs well with fish risotto and pasta dishes, full-flavoured fish dishes and white meat.
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