Astice la sua bisque e verdurine di stagione
Chef: Domenico Volta
Maitre: Sigrid Orlandi
Restaurant: Bottega del Re, Via Francesco Domenico Guerrazzi 66r Genova.
Bianchetta Genovese at farm Pino Gino
In the picture a smiling Antonella owner of the farm named Pino Gino that produces a typical ligurian wine.
Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.
More pics here
Uovo bazzotto fonduta di parmigiano e bietole
Chef: Domenico Volta
Maitre: Sigrid Orlandi
Restaurant: Bottega del Re, Via Francesco Domenico Guerrazzi 66r Genova.
Outdoors: antenna
The pcture shows an antenna on the top of the mount named “Monte Fasce”, With 834 meter is one of the most important high ground in Genoa.
Bianchetta Genovese: Casa del Diavolo
In the picture Valerio and his Meggie between vineyards at Casa del Diavolo.
Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.
More pics here
De la vache à la fontine: Alpine pasture
The picture has been taken in La Thuile (Valle d’Aosta) close to the Alpine Pasture; it is a series from the project De la vache à la fontine.
A surreal calm surrounds these places, which resist the changes of time, proudly continuing with their antique traditions. There are two protagonists in the thousand year old history of the Valle d’Aosta tundra: man and cow. The ancient practice of fontina cheese making is passed down from father to son, and still today solitary and silent shepherds show the next generation, who are now mainly Moroccan immigrants, consequently rewriting history into a genuine multi-cultural society, translates them into richness for man and his land.
Working days repeat themselves cyclically during the season when the cows are brought out for mountain pasture for a period that lasts from May to September, while during the winter they rest in the cowsheds placed down in the dales, where a milder climate and a forage based on hay ensure that the cheese gets that unique flavor and nutritional characteristics. When the milking of all cows ends it’s the turn of milk processing; the milk is put in huge copper pots and the rennet is used to thicken it. After 45 minutes in this coagulation process the milk changes status and you can see lots of lumps, like the cottage cheese. Then this lumpy milk is warmed up to 40°C until it becomes a oft cream. This soft dough is then transferred in circular containers in order to be put under pressure and release all liquids left. Then the rounds of cheese are aligned on wood boards to mature in big cellars dug in the mountain rocks.
Hundred liters of milk are used to make a round of fontina, creating a tight relationship like the one between man and cow…de la vache à la fontine.
More pics here
Bianchetta Genovese: new entries
Thanks to “Trattoria dell’acciughetta” and “Casa del Diavolo” for the supporting!!!
Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.
More pics here
De la vache à la fontine: beauty cowshed
The picture has been taken in Vertosan Valley (Valle d’Aosta) in the Alpine Pasture named “Frà”; it is a series from the project De la vache à la fontine.
A surreal calm surrounds these places, which resist the changes of time, proudly continuing with their antique traditions. There are two protagonists in the thousand year old history of the Valle d’Aosta tundra: man and cow. The ancient practice of fontina cheese making is passed down from father to son, and still today solitary and silent shepherds show the next generation, who are now mainly Moroccan immigrants, consequently rewriting history into a genuine multi-cultural society, translates them into richness for man and his land.
Working days repeat themselves cyclically during the season when the cows are brought out for mountain pasture for a period that lasts from May to September, while during the winter they rest in the cowsheds placed down in the dales, where a milder climate and a forage based on hay ensure that the cheese gets that unique flavor and nutritional characteristics. When the milking of all cows ends it’s the turn of milk processing; the milk is put in huge copper pots and the rennet is used to thicken it. After 45 minutes in this coagulation process the milk changes status and you can see lots of lumps, like the cottage cheese. Then this lumpy milk is warmed up to 40°C until it becomes a oft cream. This soft dough is then transferred in circular containers in order to be put under pressure and release all liquids left. Then the rounds of cheese are aligned on wood boards to mature in big cellars dug in the mountain rocks.
Hundred liters of milk are used to make a round of fontina, creating a tight relationship like the one between man and cow…de la vache à la fontine.
All pictures available here
Snails at Baccicin du Caru
Enoteca Osteria Baccicin du Caru, since 1890 a tradition of authenticity.
Mele (Apples), in the locality of Fado, this is a little gem of a catering genoa and the riviera ligure, owned by brothers Simone, Gianni and Rosella, they have inherited from grandparents, the old inn, a nineteenth-century post station along the Via del Sale.
Gianni and Rosella moved between the walls of the Tavern at a very early age, learning from her mother, Catherine the secrets of the traditional cuisine of genoa and the piedmont, which over time have been able to add their touch of modernity. From the grandfather GioBatta said Baciccin and father Thomas Gianni, instead, has learned all the secrets of the cellar and of the vineyards, made the fruit in the small Wine-jewel adjacent to the inn. At the Osteria Gianni and Rosella offering every day dishes that amaze and seduce the palate, enriched by the constant research of high-quality raw materials and the revival of old recipes of the culinary tradition.
The cycles of Gastronomic Evenings, the Osteria propose in the autumn and in the spring, they are real sensory travels in taste: the theme nights see paired the main course with Wines that are capable of prove to be real gems, the result of constant research of excellence among small producers, lesser-known, but that place, as John and Rosella, and their craft with love and passion.
