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ITALIAN WINE STYLE PARTY: 50 Years of CAMPOFIORIN

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ITALIAN WINE STYLE PARTY: 50 Years of CAMPOFIORIN page 3 page 4 fighting climate masi campofiorin, 50 change with recipes for 50 vintages appassimento on the page 5 vine? campofiorin risotto recipe news – april 2017 4/2017 follow us on facebook: @masi wine experience follow us on twitter: @MrAmaroneMasi ITALIAN WINE STYLE PARTY: 50 YEARS OF CAMPOFIORIN It was a glamorous evening at Tenuta Canova in Lazise, Set to the sophisticated tones of the Smoma quartet, the temple of the “Masi Wine Experience”, where we painted leading lights of the evening by far, besides Campofiorin, the town red to celebrate 50 years of Campofiorin, the were the wines of the Campofiorin Family, original inter- iconic label which symbolises the ’Italian Wine Style’ the pretations of the same appassimento techique. The high- world over. Red means passion, the spirit of energy and light of the evening was when Sandro Boscaini, Masi vitality which sets it apart from others but it also represents president, opened the rare special vintage of Campofiorin those everlasting hallmark Italian brands from fashion to from 1988, bottled in a Salmanazar containing 9 litres. “It’s motor cars which embody the unmistakable entrepreneuri- a real pleasure sharing this prize bottle with my family, the al creativity of our nation. And so Campofiorin has become team and our Masi partners, all the people who have con- a symbol of excellence and timeless ‘savoir faire’. tributed to the success of this wine across the globe, with masinews april 2017 page 1/5 news – april 2017 4/2017 ITALIAN WINE STYLE PARTY: 50 YEARS OF CAMPOFIORIN special mention for my father Guido. wines, using semi-dried grapes, which Party was a culinary delight, featuring A man of great passion and intuition became the benchmark for the region fusion dishes by resident chef Vitangelo who as early as the 1960s embraced on the international stage.” For the 300 Galluzzi: a gastronomic journey follow- and embodied fully the heart and soul guests who attended, amongst them dis- ing the theme of the versatility of Cam- of the Valpolicella, creating the fore- tributors, buyers and journalists from all pofiorin, from sushi to paella, all the way runner of a new category of Venetian over the world, the Italian Wine Style to street food gourmet masinews april 2017 page 2/5 news – april 2017 4/2017 FIGHTING CLIMATE CHANGE WITH APPASSIMENTO ON THE VINE? “We have to begin work today if we are proach to Appassimento carried out on increases – explains Lucio Brancadoro, to be ready for future necessities arising the vine by crushing the stalks connect- a researcher in the Agrarian Faculty of from climate change.” This is the sum- ing bunches of grapes to the vine, with Milan University – mean ever more mary from the Co-ordinator of the Masi a view to using this technique as a pos- frequent delays in the phenolic matura- Technical Group, Raffaele Boscaini, sible answer to climate change. The aim tion of grapes, which can, however, be when talking about the ground break- was to analyse the process and compare readily achieved if the grapes are left on ing research presented today, Monday the results to traditional appassimento the vine. Crushing the bunch stalks at 10th April, at Vinitaly during the XXIX carried out by laying grape bunches out harvest time interrupts the connection Masi Technical Seminar entitled: to dry on bamboo racks in drying lofts. between the grapes and the vine, but “Masi Expertise AppaXXImento: Not yet used in Valpolicella, this tech- allows the chemical and enzyme reac- drying loft or vineyard”. nique involves starting the appassi- tions to continue. This solution could Conducted in collaboration with mento process by crushing the stalk prove to be particularly interesting for Milan University, the Masi Technical that attaches grape bunches to the vine the production of wines like Valpoli- Group’s (#GruppoTecnicoMasi) lat- and leaving the grapes on the vine dur- cella, whose typical softness is achieved est project examines an innovative ap- ing the ripening process. “Temperature through full phenolic maturation” masinews april 2017 page 3 /5 news – april 2017 4/2017 MASI CAMPOFIORIN, 50 RECIPES FOR 50 VINTAGES Aces high in the kitchen for the Fiftieth Anniversary of Masi Experience. Each meal is accompanied by Campofiorin, Masi’s Campofiorin (#Campofiorin50) as the celebratory Masi’s most eclectic food wine. Like Campofiorin, the recipes 2014 vintage is released. Famous for its Amarone and based collected together have solid Italian roots and, like the wine, in Valpolicella, Masi has collected together 50 entirely new they have a cosmopolitan vocation to enliven the food of four recipes from four food bloggers to celebrate the golden continents. Their ingredients are taken from here and there all wedding of this prototype branded wine which has conquered over the world and the recipes give them links to the Italian the tables of four continents and international tastebuds in traditions that remain the starting point of the venture. Among its five decades of life. The recipe book that is inspired by this the ideas for brunch we find the international Eggs Florentine iconic Veronese red wine has been presented at the 51st edition or waffles with paprika, the sandwiches from northern Europe of Vinitaly. From seasonal recipes by Antonella Pagliaroli that have conquered the world; while the family lunches are (Fotogrammidizucchero.com) to the traditional recipes of more Italian flavoured with tagliolini al limone, cauliflower Giulia Scarpaleggia (Julskitchen.com), via the signature and almonds, and ossobuco with an orange and oregano dishes of Sigrid Verbert (Cavolettodibruxelles.it) and the gremolata. Vegan frittata of chickpeas flavoured with cumin sustainable cuisine of Lisa Casali (Ecocucina-d.blogautore. is one of the suggestions for an aperitif, which would go well repubblica.it), the book takes its inspiration from the in a smart dinner as a first course before Campofiorin risotto surprisingly food-friendly nature of this full-bodied, smooth, and pears cooked in Campofiorin with chocolate, where the and velvety wine with outstanding approachability. “It’s said wine is just as much an ingredient as an accompaniment. Masi that a wine shows its natural versatility when it’s paired with Campofiorin, the Supervenetian prototype, father of DOC food. Which is why we wanted to put our Campofiorin to Ripasso wines and a pioneer in the double fermentation the test, using talented food bloggers to create fifty recipes method, has come a long way since its birth in 1964 as the to show its infinite variety, through fun food pairings that brainchild of Guido Boscaini. In five decades it has been are unusual, but above all delicious, while respecting ethics, enjoyed by 300 million people and crossed the frontiers intolerances and particular food tastes,” commented Raffaele of more than 100 countries in the world. The recipe book Boscaini, Masi’s marketing director. Our food journey is is published in two editions – English and Italian – and divided into four sections – brunch, family meals, an aperitif the recipes are also available in a searchable version online with friends, and more formal dinners – for an authentic (www.campofiorin.com) masinews april 2017 page 4/5 news – april 2017 4/2017 CAMPOFIORIN RISOTTO WITH MONTE VERONESE CRISPS AND FONDUE Ingredients (serves 4) Preparation allow the risotto to rest for about 3 minutes. For the risotto: Heat the Campofiorin gently to re- Prepare the fondue by melting the • 320 gr Vialone Nano rice duce it by 30%. In a large saucepan, previously grated cheese in the warm • 375 ml Campofiorin “Masi” gently sautée the shallot in the olive cream. • 30 gr extra virgin olive oil oil. When it is a golden colour, add To make the crisps, sprinkle the grated • 30 gr finely chopped shallot the rice and toast it on a medium Monte Veronese cheese onto cooking • 1 lt of vegetable stock heat for a few minutes. Keep stirring paper placed on a microwaveable plate (celery, carrot, onion and bay leaf) regularly. Season with salt and pep- and squash it with the back of a metal • 40 gr butter per. Gently stir in the reduced wine spoon to make a complete shape. Mi- • 40 gr Monte Veronese Extra Mature and leave to steam. Once the rice has crowave on high power for 1 minute cheese completely absorbed the wine finish until the cheese is completely melted • Ground salt and pepper cooking the rice on a higher flame, and fused. Set aside to cool. Place adding the hot stock a little at a time For the fondue: the Campofiorin risotto in a smooth as it is absorbed by the rice and con- scoop onto a warm plate with a few • 80 ml of single cream tinuing to stir with a wooden spoon. spoonfuls of fondue and a piece of the • 40 gr Monte Veronese Extra Mature Check seasoning. Once cooked al cheese crisp and serve immediately. cheese dente, turn off the heat and beat vig- For the crisps: orously, adding the butter, a twist of • 40 gr Monte Veronese Extra Mature freshly ground pepper and the grat- Recipe by Vitangelo Galluzzi, cheese ed cheese. Cover the saucepan and resident chef at Masi Tenuta Canova Masinews 4/2017. News April 2017. Editorial: Masi Agricola S.p.A. Tel. +69-066-6862611 In-house publication by Masi Cristina Valenza, Angela Franceschini Fax. +69-066-6862666 e-mail: [email protected] Communications. Dora Stopazzolo www.masi.it masinews april 2017 page 5/5.
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