The Brolio Castle in the heart of Chianti Classico between the communes of Gaiole in Chianti and Castelnuovo Berardenga is an imposing castle dating back to the middle ages. It houses the oldest winery in Italy, Barone Ricasoli and the second oldest in the world. Although I had already visited the castle some years back, the children on a recent trip to the area wanted to visit the castle given we were in the area. The largest winery in the Chianti Classico area, it was in this castle that the Baron Bettino Ricasoli invented the Chianti Formula in 1872. Francesco Ricasoli, Bettino's great-grandson who has been at the helm of the family business since 1993 says that 'the research we do today has almost one thousand years behind it'. You get a sense of history the minute you step in the grounds of the castle. This is one of the oldest standing family businesses in the world. The first stones of Brolio Castle date back to the middle ages. The castle passed into the … [Read more...]
‘Freedom is better’ – Scabin’s response to Michelin after losing a star
Social media in Italy is all the rage following Combal.Zero's loss of a Michelin star yesterday when the new Italian Michelin Guide was announced. Thousands of people have shared a design created by Torino based designer Bob Noto with the words Je Suis Scabin. Davide Scabin, one of the most inventive Italian chefs was surprised by the decision. The chef said he does not want to associate his situation to events that are considerably more tragic. "But it is not far from a form of terrorism in which they break your legs without telling you why," Scabin told Italian website Identita Golose. Considered to be one of the top chefs in Italy, Scabin said he has been humbled by hundreds of messages he received from followers and friends. "I did not expect such a reaction. These words of support give me the courage to push ahead with more freedom and independence. It is time for us chefs to get away from old and incomprehensible system," Scabin said. The Italian chef said he has not … [Read more...]
A visit to the San Lorenzo mercato centrale in Florence
Food markets are the heart of any city. You tend to miss out a lot when you miss visiting the food market in any city. A food market is the centre of the city and it tells you a lot about the food culture and produce of that city or region. The San Lorenzo Mercato Centrale in Florence is no exception. Although the food market in Florence is a tourist attraction in its own right and attracts a large amount of tourists, the quality of the produce on offer also gives you a direct insight into Florentine and in particular Tuscan cuisine. If you are not into food, it is still worth visiting for its architecture. This old market is an architecturally interesting building that was built by Giuseppe Mengoni, the same architect who created the Galleria Vittorio Emanuele II in Milan. The market inaugurated in 1874 was inspired by the Les Halles de Paris. Its glass and iron combination ensures that light comes in naturally and allows the amazing colours of the splendid produce from fruits … [Read more...]
Ferran and Albert Adrià to open restaurant in Turin – Italian press reports
Ferran and Albert Adrià, the two brothers of el Bulli fame, are set to open their first restaurant outside Spain in the Italian city of Turin according to Italian newspaper La Repubblica and specialised media like Gambero Rosso and Dissapore. According to the Italian media, the headquarters of Italian coffee giant Lavazza in Turin (above) will house the new restaurant. The Italian company is building new headquarters that have been designed by Cino Zucchi. The new project will house all the offices of the multinational company which at the moment are spread in different parts of the city. The headquarters are being built in the east end of the city in a quarter known as Aurora at an investment of 36 million euros. According to the Italian press, the restaurant will open in the early months of 2017 in a former power station that used to be owed by Enel and not in the new building. The old power station needs to be restored externally given its architectural value. It is … [Read more...]
A visit to Antica Macelleria Falorni in Greve in Chianti, one of the best butchers in Tuscany
A visit to the Chianti Classico region would not be complete without a stop-over in Greve in Chianti. It is small and picturesque but it is the main town or village of the Chianti Classico wine region and is home to Chianti's largest wine fair that is held every September. Situated between Florence and Siena, a visit to Greve in Chianti would not be complete without heading to the butcher shop Antica Macelleria Falorni which is a tourist attraction in its own right. Part butcher shop, part bistro, it houses a cheese and wine cellar and has an incredible selection of the salamis and hams for which the butcher shop is famous. It was founded in 1806 and has been making salumi of the highest quality for the past nine generations following traditional methods and old recipes that are passed from father to son. They have a range of salamis from the traditional ones with fennel to one with white truffle and another with chianti classico. They also make a wild boar salami among … [Read more...]
Food is fashionable at the moment, it will be over in three years time – Luciano Monosilio
Luciano Monosilio, chef of Pipero al Rex in Rome is known for his creative and sometimes surprising cuisine. He is also known for his spaghetti carbonara which is considered to be one of the best if not the best you can get in Rome. When he visited Belgium in July for Flemish Food Bash he prepared his signature dish which he serves at his Michelin star restaurant. I asked him why a Michelin starred chef would serve such a dish. He replied that "It is the only traditional dish that I have on the menu and in time, it has become famous to the extent that many now say that it is the best carbonara you can find in Rome." I am slightly disappointed as he has finished serving it and I have not tasted it. And I become even more disappointed when the chef of Ristorante All'Oro Riccardo Di Giancinto also from Rome, tells me the best dish he has ever eaten was Monosilio's carbonara. Alas, I will have to wait for my next trip to Rome. Pipero al Rex is a special restaurant in Rome named … [Read more...]
A visit to Antinori’s new winery in Chianti Classico
There is something special about the Tuscan countryside. It may sound like a cliché but everything about the region is special. From the landscape to the food and wine, you are always in for a treat. It is therefore no wonder that it is one of the most sought after regions in Italy if not the world. There is a lot on offer and no matter how many times you visit, you will always discover new things. On our last visit, we decided to head to the new Antinori cellars in Bargino, San Casciano in Val di Pesa. The cellars of this renowned Tuscan (and Italian) winemaker were inaugurated on October 25, 2012 and are a homage to the family's historic ties with the region. For Italian wine lovers, Antinori needs no introduction. The have been producing wine for over 20 generations with the last generation improving on the winery's already stellar reputation with the creation of high-end wines with a story like Tignanello and Solaia. Their new cellars and headquarters in Bargino are unique in … [Read more...]
Massimo Bottura gives lesson in creativity: The future is about culture
How many times have we heard about the importance of quality of ingredients in cooking? For Massimo Bottura, the opposite holds true. "Cooking is not just about the quality of ingredients but also about the quality of the ideas." That should not come as a surprise to those who know about this Italian chef. He is known to find inspiration everywhere including in particular from the 'cucina povera'. He then takes his creations to a level worthy of the second best restaurant in the world. Many would nowadays throw away the crust of a Parmiggiano Reggiano even if it is used to impart flavour to soups. He has found a way to use it to replace pasta in his compression of pasta and beans (Pasta e Fagioli). Bottura does not need any introduction. Chef of Osteria Francescana, the Modenese restaurant that is the second best restaurant in the world, he can be a man of many contradictions. He is known to make things look very simple but that simplicity comes mainly with the benefit of … [Read more...]
Thousands pledge support to #SaveRummo after flooding that nearly destroyed pasta maker
A storm hit the area of Benevento, Italy, a few days ago causing floods that have caused havoc in the factory of one of the region's main pasta producers, the Pastificio Rummo. People on social media, first in Italy and then internationally responded instantly by promising to help the troubled pasta maker. A young internet user Luciano Lobosco created a #SaveRummo event on Facebook entitled "A pack of pasta makes a difference". It went viral immediately with over 123,000 supporting the event to date and leading the pasta maker to thank users for this spontaneous gesture. The pastamaker, in a message on its Facebook page this evening thanked all those who have shown solidarity following this week's flooding that caused huge damages in the factory. "We are very proud and touched by your support, that came from all over the world and are working hard to bring the situation back to normal. We count on communicating how long it will take us to get back into production to those we keep in … [Read more...]
Massimo Bottura reaches new heights
Massimo Bottura, chef of three Michelin Star restaurant Osteria Francescana has reached new heights with the announcement that he has been awarded a maximum 20 points out of 20 in one of the most influential and prestigious Italian publications. L'Espresso Restaurant Guide has awarded the Italian chef from Modena a perfect score in its 2016 guide to Italian restaurants. You might ask what the fuss is all about given Massimo Bottura has 3 Michelin stars and earlier this year made it to the second place in the World's Best 50 restaurants list. But this is the first time ever, in the history of this guide, that a chef and restaurant has been awarded maximum points. Commenting on the announcement on Twitter, Bottura said he just wanted to thank everyone. Meanwhile, Enrico Crippa of restaurant Piazza Duomo in Alba has also seen its score go up to 19.75, just a quarter of a point away from Osteria Francescana. The other restaurants that had 19.5 points have retained their score. These … [Read more...]