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3Bicchieri2014 Vini D'italia PAIRINGS: NEW OPENING SPECIAL ROADSHOW 2014 on Its Way AGLIO, OLIO Tre Bicchieri EXTRA PEPERONCINO 2014

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3Bicchieri2014 Vini D'italia PAIRINGS: NEW OPENING SPECIAL ROADSHOW 2014 on Its Way AGLIO, OLIO Tre Bicchieri EXTRA PEPERONCINO 2014 SPECIAL EDITION INTERNATIONAL trebicchieri MONTHLY NEWS FOR WINE PROFESSIONALS Message in a bottle #3Bicchieri2014 VINI D'ITALIA PAIRINGS: NEW OPENING SPECIAL ROADSHOW 2014 ON ITS WAY AGLIO, OLIO TRE BICCHIERI EXTRA PEPERONCINO 2014 pag.2 pag.3 pag.4 pag.6 pag.16 1 NEWS Vini d´Italia 2014 coming soon THIS YEAR, THERE ARE 415 TRE sustainability. To this end, we list 84 Bicchieri winners. Among these, Green Tre Bicchieri, that is, wines INI D’ITALIA IS THE more than a quarter, 107 to be that are produced by means of product of a unique group precise, are wines that you can buy organic or biodynamic viticulture. Veffort. It embodies the in Italian wine shops for less than Starting this year, we have included story of a year of tasting, travel, 15 euros. This is a demonstration relevant certification as a condition, visits. This year over sixty experts of one of the most crucial aspects a form of transparency for the have managed to taste 45,000 of the country’s production: Italian consumer. wines, reviewing 20,000 labels from wine is markedly well-priced for the over 2,300 wineries. quality it provides. This advantage AND FINALLY, HERE’S THE REGIONAL has thrust Italian wine into the accounting of Tre Bicchieri wines: TASTING, RE-TASTING, FINAL PANEL international scene and we have Piedmont leads as usual with 77 tastings, and here we are, bringing been proud to be able to promote winners, followed by Tuscany you those wines that won over and communicate this excellence with 72. Then, Veneto with 36, our hearts and palates. It has by means of over 30 annual grand Alto Adige with 27, Friuli with always followed the same method: tastings organized around the 24, Lombardy 23, Campania 20, rigorously blind tastings, evaluations globe. followed by Sicily with 19 and made not by an individual but Marche 18. Puglia and Sardegna always by a panel, and finally, the AS A MATTER OF FACT, THIS YEAR follow with 13, Abruzzo with 12, classic rating by glasses, from one the guide will also be translated Emilia Romagna, Trentino and to three. This method of judgment into Japanese, joining the English, Umbria with 11, Liguria with 7, is based on an objective approach, German and Chinese editions. The Valle d’Aosta 6. Finally Lazio with without prejudices or rules applied other great theme that shapes the 5, Basilicata 4 and Calabria with 4 to wine. pages of Vini d´Italia 2014 is that of winners. Molise closes the list with only one Tre Bicchieri wine. The advanced WE MOVE PRECIOUS COMMODITIES: YOURS. logistic solution for Wines & Spirits www.ggori.com Aglio, olio, peperoncino and Sauvignon Blanc by Giulia Sampognaro NE OF THE EASIEST RECIPES IN THE ITALIAN our midnight spaghetti feast, we stuck to the classics: COOKBOOK, REQUIRING SIMPLE BUT TOP- durum wheat pasta, extra-virgin oil from Lake Garda OQUALITY INGREDIENTS. THE WINE TO SERVE made from pitless Leccino olives by Comincioli, fresh WITH IT? NOT AT ALL ObvIOUS... peppers without seeds and chopped garlic. A NATIONALLY POPULAR DISH, SPAGHETTI, GARLIC, OLIVE A CLASSIC FOR THE SPAGHETTI oil and hot red peppers or peperoncino, a valid THE MAGNIFICENT FOUR: YOU COULD WRITE A TREATISE comfort food for all ages, and famously, at any about each, and together they are a major power time of day. We know how to prepare it with our in Italian cuisine, so much so that after spaghetti, eyes closed, but the choices for each ingredient are tomato and basil, they can be considered a national infinite: spaghetti, vermicelli or linguine? The garlic dish. For each there’s a wide choice, both in terms of question: mashed, grated, chopped, with or without ingredients and in terms of cooking methods. To say the central rib? And then there’s the peperoncino, nothing of the variations: anchovies, parsley, grated chili pepper: fresh, dry, with or without seeds, Italian breadcrumbs, grated pecorino cheese, but...do these or maybe Thai? How much and which olive oil? For extras add anything? THE OUTSIDER, COLLIO SAUVIGNON VALDObbIADENE PROSECCO BIRRA PERUGIA BLOODY MARY Cantina Produttori SUPERIORE EXTRA DRY Cormons GIUSTINO B. 2011 A high-fermentation Vodka, tomato juice, Ruggeri Golden Ale, Worcestershire sauce, A delicate nose, not unpasteurized and Tabasco, celery and salt. focused on intensity A monovarietal glera unfiltered. A perfect A classic pre-dinner and freshness but on that expresses all its English-style beer, cocktail created by a tertiary and spicy characteristics: moss, immensely drinkable, barman in Harry’s Bar in notes from which peach, citrus fruit and a with very fresh citrus Paris, inspired by the life of Mediterranean scrub, light mineral tone that fruit aroma and a rich, the ruthless Mary Tudor. rosemary and bitter almond carries the whole forward. inviting flavor. Pairing: 8.5 emerge. Fresh and pleasant Fresh, soft and flavorful Pairing: 8 Tomato becomes the star of on the palate. palate. The bitterness of the beer the combination, blending Pairing: 8.5 Pairing: 8+ goes well with the sweetness perfectly with the pasta, Almond flowers emerges The sugar residue here is of the pasta, leaving the both in taste and more than bitter almond perfect: the extra dry mouth clean and ready. The consistency: the spices in from the combination of softens everything, bringing malt shows up perfectly on the dish and those in the drink and dish; fresh notes out the taste of the wheat. the palate, toasty flavor glass go well together. stand out, with spicy, Along with the bubbles, it first, then bitter, and finally, aromatic hints of chives. eliminates the sensation of spiciness. garlic, leaving a very pleasant spiciness in the PAIRING 3 mouth. Up for some change? A new place and a new concept. Just opened in Sardinia, in Cagliari, CUCINA.eat is a multifunctional space designed for meeting, tasting, shopping, reading and savoring. One address with many unusual offerings, including a television studio, making a single label impossible The concept would be innovative even in cities like New York and Hong Kong. Everything revolves around a beautiful Siddi Wine Festival: marble counter that provides motion and action, and a central It takes a village open kitchen. Walls of bottles, the fruit of years of tasting and research, embrace a space that is both elegant and simple. The Siddi Wine Festival is unique. We’re Alessandra Meddi and Giuseppe Carrus transmit their in Sardinia, in the Medio Campidano zone, 50 kilometers north of Cagliari. enthusiasm, and Cucina.eat is a meeting place for food and The village has fewer than 700 wine fans of every type. inhabitants, but one of them is Roberto Small artisanal producers and the shared knowledge of Petza, an extraordinarily talented experts both contribute to the atmosphere: opportunities to chef who won Tre Forchette in the learn are one of the place’s strong points, with courses about most recent Gambero Rosso restaurant both wine and cooking offered. In the background, music guide. His cuisine demonstrates an from a local radio and the cooking of Davide Bonu and Laura original, dynamic vision of tradition at Sechi. Everything you see and eat in Cucina.eat, whether an amazing price for the quality. He left you are seated at the counter or at an outdoor table, can be the city of Cagliari for this village in the purchased and recreated at home, from the wine cellars to the countryside and a return to the values cooking utensils. Artisanal beers are featured: don’t miss Birra of the land, the vegetable garden. He di Cagliari on tap. wanted to focus on sustainability, on both food and wine products. CUCINA.eat We had the pleasure of attending the Cagliari Siddi Wine Festival, an event on a human Piazza Galileo Galilei 1 scale that he founded. For two days, www.shopcucina.it Siddi became the center for artisanal wine. Over 100 Sardinian producers and many from the rest of Italy, enlivened the village’s narrow streets. A dense calendar of meetings, seminars, cooking shows and outdoor debates featured some of the greats of Italian food, such as journalist Paolo Marchi, sommelier Giuseppe Palmieri and Alessandro Pipero. The search for more immediate and comprehensible wine language, the theme of environmental sustainability and the importance of training restaurant personnel were among the subjects discussed. The event’s extraordinary success was an indication of wide-spread public demand for artisanal wine. Italy’s future begins in the provinces. wwww.sapposentu.it ENeventsNEWTRAVEL PRIMEUR OPENING 4 SPIRIT OF THE Hong Kong: a cocktail paradise MONTH CORNER OF UMBRIA IN THE HEART OF HONG KONIK’S Tail VODKA Kong: Marco Gubbiotti, a renowned http://www.konikstail.com/ A Umbrian chef, launched this adventure in May of 2013, opening Il Milione on the This unusual vodka is produced near the virgin ground floor of the prestigious Hutchinson forest of Bialowieza that House in the center of Hong Kong. The straddles the border exquisitely designed restaurant serves between Poland and Umbrian dishes in elegant surroundings. Belarus. It takes its The glamorous cocktail bar is in classic name from a local breed European style. On hexagonal shelves is of horse, Konik. Pleurat Shabani, who created a vast selection of rare and vintage bottles, and produced Konik’s including 76 different labels of gin ready to Tail vodka, was born in be mixed into creative and classic cocktails of Croatia, but was forced infinite variety. to leave when war broke LONG DRINKS ARE THE PURVIEW OF GIANCARLO out. He landed in London Mancino, an Italian cocktail bar consultant. One specialty where he became a successful barman and refined his is Negroni Vintage, a mix of Mancino Vermouth Rosso Amaranto interest in vodka.
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