FASHION & LIFESTYLE!

Roggio del Filare is a selection of Rosso Piceno Superiore that has been prized with "5 grappoli" by the AIS Guide "Duemilavini" ed. 2012. As clearly indicated by the Denomination production specifications, this wine is mainly made with Montepulciano and Sangiovese grapes, then refined in French oak barriques. This wine has a luminous and concentrated colour, a wide and elegant aroma which recalls sour black cherries and the small red fruits. Also its taste is wide, soft, varied with a successful balance of fruit and wood.

Colour: Brilliant, gleaming ruby red with a hint of garnet.
Bouquet: Intense, elegant nose, with fruit-driven scents and a hint of preserve, blackberry, cherry, all blending perfectly into the wood's spicy undertones.
Taste: A pulpy mouthfeel with very ripe tannins; velvety and just the right touch of tannin and fruit. The warm, lingering flavour, full-bodied and well-orchestrated, makes this a distinguished and charismatic wine.

Via Mariano Pallottini

High up above the sea there is Cardeto Park, a large area of about 35 hectares close to the centre of the city; it is the largest Ancona urban park and a very precious green reserve. You will find some spots of historical value such as the Diffused Urban Museum, the Jewish Graveyard, the English Graveyard, the St Paul Bastion belonging to the ‘500 century, the Powder Magazine Castelfidardo, the Cardeto Fort, the Old Lighthouse and the ex-barracks Villarey, actually centre of the university of Trade and Economy. All that deepened into a natural environment of particular interest and extraordinary panoramic spots above the high coast, the cliff and the city.

 

http://www.parcodelcardeto.it 

Via Mariano Pallottini

This is a classic dish from Marche. To stand a chance of making them, you really need a very large olive like those found around Ascoli Piceno; the key is stuffing the olives plentifully before frying them. In Marche, they are pretty ubiquitous, popping up as appetizers in the fanciest of restaurants right through to your local pizzeria. And very delicious they are too.

This recipe is courtesy of Paola from Azienda Agricola Fiorano and her mum.

Ingredients for 4

Big fat olives still on the stone – (classically Ascolane olives) about 30

Pork – 200g/7oz

Turkey breast – 200g/7oz

Beef – 200g/7oz

Mortadella – 100g/3.5oz

Parmesan – 80g/2.8oz

Eggs – 4

White wine – A glass

Nutmeg – to taste

Salt – to taste

Pepper – to taste

Bread crumbs – as required

Flour – as requested

Extra virgin olive oil – as required

 

Click on the photo to read more...

Via Mariano Pallottini, Good Things From Italy

Very few wine producing nations bring as much panache to their tastings as do the Italians.

The Italian Trade Commission recently sponsored its ninth annual tasting in Vancouver..
The Italians have sponsored tastings in Toronto and Montreal for 19 years; those cities are the major Canadian markets for Italian wine. In the last decade, Italy has made more of an effort in Western Canada as well, trying to win away consumers that buy most of their wine from Australia, California, South America and British Columbia.
Perhaps half of the 37 wineries at the Vancouver tasting have no wines in the market. Those wineries were looking for agents and listings in the BC Liquor Distribution Branch.
The LDB currently lists 460 Italian products, including multiple sizes and fortified products. Sales of Italian wines in British Columbia in the 12 months ended September 30 totalled $59.2 million, up five per cent from the previous 12 months.
It is a sliver of the market. The LDB’s total sales in the same 12 months were just under $3 billion.
But the Italian sliver is worth exploring, to discover the excellent “new world” styling of the wines. In the past decade or two, Italian producers have really raised the bar. And they are doing it with varietals that grow primarily in Italy. The taste profile of Italian wines is a refreshing change to palates that may have become jaded with Merlot and Shiraz.
Their edge comes from using varietals not even grown in much of the rest of the wine world. When you add those novel flavours to modern wine making, you get crisp, fresh whites without a trace of oxidation and you get juicy and appealing reds without the hard tannins of yesteryear.
Italy still offers the familiar brands that have been on the market for years and years, but made to improved quality standards. One example is a 45-year-old brand, Fazi Battaglia Verdicchio Classico ($14.99), a crisp, refreshing white still being sold in the green hourglass shaped bottle. Many of us bought it initially because the bottles, like the Chianti in the “fiasco” served well as candle holder.
Fazi Battaglia is an example of why the Italians are competitive. Verdicchio is an ancient variety that is planted widely in central Italy but hardly anywhere else. The LDB’s tasting notes speak of flavours of baked apple, hazelnut and ripe melon. The wine is light but it has its own personality...
...The bottom line is that the Italians, by adopting cutting edge winemaking techniques but not jettisoning their traditional varietals, are producing wines that are unique.

Read More

Via Mariano Pallottini, Good Things From Italy