It has just successfully completed the third edition of GourmArte, the three-day food and wine event that takes place annually at the Fiera di Bergamo. A format organized by Ente Fiera Promoberg percent dedicated to excellence in Lombardy, created and led by Elio Ghisalberti, journalist and industry expert. As in previous editions, area reserved for productions it was possible to devote tastings and knowledge producers, while in space dedicated to catering, has been able to taste a selection of dishes of famous chefs and restaurateurs Lombard.

A special edition that coincided with the award of Premio Luigi Veronelli ten years after the disappearance of the wine journalist. Only category 'The Earth'. Prize Giorgio Grai, Trentino winemaker from long experience, Nataša Černic, young winemaker of a land as difficult as that of the Karst, and finally Marisa Cuomo, that, with her husband Andrea Ferraioli, stood out for having been able to tear strips of land to be dedicated to the cultivation of the vine in Amalfi Coast. Having said, I will tell you of some production from the many exposed that caught my attention. It happens when, in the stories of the people, emerging environmental awareness, the quality and originality of the productions.

Always a pleasure to meet friends of Cantina di Quistello.  Il loro Lambrusco Grappello Ruberti mi riporta alle mie origini mantovane, and an extensive territory along the banks of the river Secchia ancient traditions wine.

A delightful surprise meeting with Marco Church, My kind guide to the pleasant taste of wine 'Azienda Agricola San Michele Capriano del Colle, in the province of Brescia. I particularly appreciated the intensity and the body of the '1884 Red Book' : Marzemino 40%, Sangiovese 40%, Merlot 15% and Barbera 5%. A great value for money.

I know the Blue Buffalo? It 'a cheese' character 'of my favorites, which owes its name to the blue-green mold used to make Gorgonzola. Paolo Leone, my cheese expert, describes it as tasty and persistent. This is one of the Dairy Farm Four Gates Cologno al Serio, in the province of Bergamo.

Walking through the stands I could not avoid to stop in front of the Bonucci Truffles Romano di Lombardia (BG). Irresistible perfume. I met so Gloria Bonucci, third generation of truffle, that with the help of his dog continues the family tradition. Tells his passion on his blog Passion Undergrowth. To follow! 😉

Gloria Bonucci

Host region of this edition of GourmArte Sardinia. The witness'Azienda Agricola Fratelli Pinna Ittiri, in the province of Sassari. A reality of family 170 hectares for the cultivation of olive trees of centenarians 'Bosana', a cultivar diffused in the north of the island. An extra virgin olive oil that I enjoyed for intense aromas and flavors. The oil in the mouth ...

Inevitable a greeting to friends of 'Azienda Agricola Salera. This time I found very interesting their puffed rice with saffron and spinach prepared by chef Antonio Cuomo. A good alternative to be proposed for aperitifs.

Agriculture can help in many ways. The Cafe Milano Treviglio did recovering an ancient cultivation of melons Calvenzano with it and producing a liquor. You drink it in small glasses of chocolate and it matches the Turta de Trei, a cake in the 90s won the competition of the Association of City Shops Treviglio. Two creations of their production.

Do you like the Pomegranate? A me si, I put it even in the salad. Do you think that in Milan by a pomegranate tree grew on a terrace, a family starting to produce a liquor to friends, gave birth to a real production. It is called Melogranello®.  Sometimes you have to dare!

Productions to be told there would be many more. But some want to go to meet you directly in the field, I like it. That said, ora concluderò questo mio racconto mostrandovi qualche piatto che ho avuto il piacere di assaggiare. 🙂

The recipe: “Caldidolci Vin Cot Quistello”

Vino cotto or cooked must? I would say both, but we are sure to know the difference? To do a bit 'of clarity I will help manufacturers.

Recently, after knowing better both products, I realized that not everyone knows the difference. Both excellent productions, however, different for both density that for the uses to which they are intended.

We start from the assumption that the first “mulled wine in the Piceno” is a real wine. It’ obtained by boiling the wort from the vines of Verdicchio, Trebbiano, Montepulciano and Sangiovese, and is aged in oak barrels. E’ un the dessert vino, also used in desserts and to flavor meat. Above is an excellent remedy for curing cough and cold, and for people like me, Loves naturale medicine, this is already a good reason to talk about it.

It let me know Emanuela Tiberi of 'Farm David Tiberi Loro Piceno, with which, during an evening of food and wine circle “For All Tastes” coordinated by Charles Vischi, I got to chat.

Step prays al "Cooked wine Mantua" that, in the dialect, is called "cooking wine". I met thanks to my dear Paola of Cellar Quistello Mantua, receives the Twitter, and then in person to GourMarte, the food and wine event coordinated by Elio Ghisalberti.

La Cantina is a social Quistello cooperative formed in 1928 by a group of growers whose production is spread along the banks of the river Secchia. A land full of ancient traditions and gastronomic wine that I know well and I appreciate for my paternal origins valances.

Therefore, here to help me to clarify is their President, that defines me their mulled wine is not a wine, but a cooked grape must; is used as a seasoning for meat dishes, for salads, and also for sweets.

As established by rules of production of vin cooking, the raw material used is the Lambrusco grape must Grappello Ruberti, historic grape grown in the production area of ​​the PGI Quistello. It 'a product with a lot of concentration of grape sugar and alcohol-free.

In conclusion, back to the question I posed initially on: “vino cotto or cooked must?” I would say both. I will use the "Vin Cot Quistello" in the preparation of a dessert by themselves recommended, and the "Vino Cotto Piceno" as a dessert wine to accompany. 😉

"Caldidolci Vin Cot Quistello"

• Ingredients:

A liter of milk, 3 cups cornmeal thin, a pinch of salt, sugar to taste, a bit of butter, a handful of raisins, pine nuts to taste, a dash of Vin Cot Quistello.

• Preparation:

Prepare a poultice bringing milk to the boil while adding the flour of corn and a pinch of salt. Rimestare bene, until the flour is cooked. Add, stirring constantly, sugar, a bit of butter, a dash of VinCot and for the last few raisins and pine nuts.

With the polenta obtained form many biscuits oval and let them rest for a few hours. Pass them then baked, being careful not to dry them.

I "Caldidolci" as the word itself, should be served hot.