In head ravioli smoked salmon trout with cheese and mashed beetroot. Chef Alessandro Lori.
There are many ways to travel. One of these takes place with the tasting of the creations and productions, expression of the territories and people. Thursday 27 November 2014, to Sheraton Milan Malpensa, I participated in a journey of knowledge and blend the flavors of Valtellina and Trentino.
Guests at the show cooking Bassola of Leonardo 'Hotel Chesa Colani in Engadine, Switzerland, Stefano Gaiter's Restaurant The Chimpl Tamion from Vigo di Fassa, Lori Alessandro dell 'Hotel Restaurant Rita Canazei, and Nicola Vian's Ristorante The Filò Pozza di Fassa.
I must admit that this time it was not easy to talk to them saw the many people present. When I can, I try to kidnap the manufacturer or the cook on duty isolate myself for the time necessary to allow me to establish a moment of real intimacy, to know seriously, I like it. Anyway, trotting up and down the room between presentations and greetings, I got to taste as always rich flavors interesting. But not only…
I wrote 'wine travel' and therefore it is. During serata, between the various tastings, I appreciated the Rossara Legiare 2012 IGT dell 'Azienda Agricola Zeni of Clot, San Michele a/A (TN). A pleasant wine of medium structure from pale red color. The vine is the Rossara. The wine-growing area concerned, for a part, is located on the Campo Rotaliano whose name originates from the territory formed with stones rolled downstream. A company with a long tradition founded by Roberto Zeni in 1882, that continues with Roberto and Andrea Zeni, generation. I enjoyed reading them the attention and commitment to environmental protection, implemented with the signing of a strict protocol created by Trentino Viticolo use of plant protection in the country.
Wine but also beer, this time with barley malt, hops and mashed cranberries. Is produced by 'Farm Fumasoni Olmo between the views of the Rhaetian Alps Valtellina, just above Sondrio. Its interesting pairings.
I have not yet told me that there were four boys Brianza, or better, one of Parma, one of Messina, one of Milan and one of Rome: John, Andrea, Matthew and Paul. They met at the Faculty of Agriculture and decided to produce saffron. A spice from the many virtues that is good for health as antioxidant, antiviral and antibacterial. Are Masters Apothecaries, class between 1986 and the 1991. The idea of cultivating saffron was born to Ivan in 2011, after a trip to Kashmir, in India. I knew them in Usmate Velate, field, Where does their product.
But that's another story ...
