Ristorante Ornellaia opens in Zurich

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Ristorante Ornellaia opens its doors today to the public just off one of the world’s most luxurious and exclusive streets, the Bahnhofstrasse in Zurich, with the entrance in Sankt Annagasse 2. The celebrated Bolgheri-based wine estate, founded in 1981 has opened its first restaurant with Bindella, its life-long importer and ambassador in Switzerland, renowned also for its expertise in gastronomy.

Celebrated Swiss Architect Tilla Theus has sought to create a taste of Ornellaia and the unmistakable atmosphere of Tuscany; a landscape of people, food and wine, while such an innovative project required a chef of the same calibre. Italian Giuseppe D’Errico after working alongside maestro Gualtiero Marchesi at Alma and developing his considerable talents alongside Michel Troisgrois at the three star Restaurant Troisgros in Roanne, France was the perfect choice. D’Errico’s cuisine is a restyling of classic Tuscan cuisine that uses the same audacious spirit and vision as Ornellaia itself.

“My own personal style relies on simplicity, fine taste, and tradition. Michel Troisgros taught me the values that a dish should exhibit: beauty, goodness, and simplicity. I derive my inspiration from various sources—people I meet, respect for raw ingredients, traditions linked to my own origins, the flavours of what the earth yields. I approach food, just as I do wine, with enormous respect and a hunger to learn. Ornellaia enjoys an unmistakable bond with its growing area; a magnificent, refined, and harmonious corner of Tuscany. All my dishes have this as their starting point.”

GIUSEPPE D’ERRICO, CHEF RISTORANTE ORNELLAIA

Ristorante Ornellaia is a small plot of Bolgheri in Switzerland. Wine, is the focus, but together with the character of every single creation by the team. D’Errico’s guiding hand reveals the rich flavours of a wine-growing paradise, and his sensitivity is obvious in dishes embodying the spirit and philosophy of Ornellaia.

Ristorante Ornellaia is a very special place for Bindella as it continues to strengthen the bond with the Estate.  The expertise in fine wines and hospitality will be on full display, as well as the stunning beauty of Bolgheri’s landscapes, so that the whole becomes an expression of artistic beauty. This fine restaurant is further enhanced by the works of two swiss artists; the outstanding painter Cuno Amiet, and sculptor Hans Josephson, whose talents have won international recognition.

“We wanted to create a superb venue for Ornellaia’s wine since we have been their ambassador in Switzerland right from the first vintage, 1985. The venue reflects the audacious spirit of Ornellaia and the wine list boasts older vintages and rarities from the ‘Ornellaia Archivio Storico’, as well as large-size bottles that one can find only in international auctions. The bond between Bindella and Ornellaia is also obvious by the inclusion on the wine list of a selection of wines from Vallocaia, our own winery, which also first emerged in 1985.”

RUDI BINDELLA

Architect Tilla Theus designed the restaurant with a special focus on native Tuscan materials, such a travertine, famous for its use in historic churches and buildings in Florence.  

“My visit to Ornellaia renewed my memories of Tuscany in a very positive way. The experience of an unforgettable atmosphere; the landscape is beautiful, and the hospitality is without peer. It was that atmosphere – combining landscape, people, food and wine – that I wanted to capture and recreate in Ristorante Ornellaia. Therefore, the travertine used in the interior of the restaurant comes from Tuscany. I remodelled the grey granite stone-front of the building in Bahnhofstrasse 53 inside the restaurant using the warm-coloured travertine stone, together with a classic Tuscan wood ceiling. The more than 100 different lights appear as single spot and call to mind the starry firmament. They also draw attention to the impressive ceiling height. This novel atmosphere is completed by the bronze replica of an oak on the ceiling that recalls the impressive oak at Ornellaia. The interior design is complemented by bronze art-pieces by Josephson as well as art in the traditional Tuscan colours by Cuno Amiet”.

TILLA THEUS, ARCHITECT

Ristorante Ornellaia owes its existence to a desire to combine world-class wine with the highest expression of Italian cuisine, as well as to provide way, even at such a distance, of feeling oneself actually at the winery, in Bolgheri and sharing the philosophy of those who strive each day to respect an area’s genius loci so as to bring forth its finest possible expression.

“Wine summons up emotions, and every visit to our vineyards and the cellar is a unique expression, with that pleasure repeated and renewed with every vintage. We opened Ristorante Ornellaia because we wanted people to enter our world and experience the passion and excellence that are innate in Bolgheri—even when one is physically distant from the Estate. This year, we are celebrating the 30th vintage of Ornellaia and the 10th annual Vendemmia d’Artista, which coincides as well with 30 years of collaboration, and friendship, with Bindella. The offspring of this perfect marriage has been this restaurant, which we would not have wanted to do with any other partner.”    

GIOVANNI GEDDES DA FILICAJA, CEO ORNELLAIA

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Cheese 2017 focuses on raw milk cheeses and naturalness

 

Cheese 2017, the international event organized by Slow Food and the City of Bra dedicated to high-quality and artisanal dairy products, will be held in Bra (Italy) from September 15-18 2017.

The event, which celebrates its twentieth birthday this year, has gradually built an international network of cheesemakers, shepherds, cheesemongers and affineurs, the people who come together every two years here to present their products, meet the public, debate the challenges they have to face and address critical new issues in the dairy world.

The last edition of Cheese, held in 2015, saw the participation of more than 270,000 visitors, 30% of whom from overseas, and more than 300 exhibitors from 23 countries.

Cheese 2017 puts raw milk cheeses at the center of the debate. For the first time ever, this year the Italian and International Market features only cow’s, ewe’s and goat’s cheeses made with raw milk. This is a big step forward that raises the bar of quality even higher. Raw milk cheeses, in fact, epitomize an immense heritage of biodiversity—of pastures, of animal breeds, of different kinds of milk, of skills and traditions. They embody values in stark contrast with the sterilization and homogenization of mass-produced food.

What’s more, this year Cheese aims to launch a veritable raw milk movement and to plan its future actions. In many countries, raw milk is prohibited or restricted, meaning that producers aren’t free to make traditional raw milk cheeses and consumers aren’t free to choose for themselves. The battle in defense of raw milk, carried forward by Slow Food since the earliest editions of Cheese, has achieved significant results and the network of small-scale producers has spread to countries as far away as South Africa, Brazil and Argentina. However, there is still a long way to go.

Of close on 600 international Presidia, as many as 95 are dedicated to cheese. At Cheese, visitors will be able to find out more about many Slow Food Presidia, such as Raw Milk Stichelton from the UK, Mountain Pasture Sbrinz from Switzerland and Boeren Leyden Traditioneel, a new Presidium recently launched in the Netherlands.

The guest of honor this year will be the USA, where Slow Food launched its now historic American Raw Milk Cheeses Presidium.

Another of the main themes of Cheese 2017 is naturalness (hence the use or otherwise of industrial enzymes in cheese), with a dedicated area featuring not only cheese itself, but also naturally cured meats produced without the use of nitrites, nitrates and other preservatives, natural wines made with selected yeasts and without sulfites, traditional spontaneously fermented Belgian Lambic beer and sourdough bread.

Natural cheese means cheese made without industrial enzymes. Today, the majority of dairies no longer process milk by hand, wood is often banned and the milk flows from steel tube to steel tube in a perfectly sterilized environment that inhibits the growth of bacterial flora. All of which translates into a huge loss of biodiversity.

Some cheesemakers purchase ready-to-use enzymes to add to milk and start the coagulation process, their aim being to achieve a safer, more consistent product with fewer defects. The multinationals that produce and package starter cultures are making a fortune with this convenient shortcut, which eliminates flaws but standardizes taste. For years Slow Food has been encouraging cheesemakers not to use starter cultures—or, at least, to avoid buying them in—but to produce them in their own dairies (just as sourdough bread bakers and vinegar producer do), thus maintaining native bacterial flora and the sensory identity of the finished cheese.

The program for Cheese 2017 includes 35 Taste Workshops, guided tastings to allow visitors to discover the world of dairy biodiversity and more besides; Dinner Dates, opportunities to meet some of the finest Italian and international chefs and enjoy their special dishes; and conferences on issues involving animal welfare, global warming, nutrition and health.

The Ernesto Illy Foundation

Passion and the interest for research are  distinctive traits of illycaffè since its beginnings and have improved much more under the direction of Ernesto Illy. After his graduation in chemistry, Ernesto Illy knew how to look at coffee with the scientist’s eye in order to see the unexplored details and complexities of its study subject, and he committed  his whole life to understand them.

After his death, in 2008, The Ernesto Illy Foundation has kept alive his commitment to the scientific research and it has sponsored  important projects of partnership with universities, institutions, and bodies of excellence.

The Foundation is involved in a research project on Computational Toxicology, in collaboration with Sissa, the International School for Advanced Studies of Trieste (Scuola Internazionale Superiore di Studi Avanzati di Trieste). It participates to a network of international studies (International Coffee Genome Network), focused on a program of coffee genome sequencing.

In Ethiopia, The Ernesto Illy Foundation, illycaffè and the University of Addis Ababa have launched a project to protect the varieties of Ethiopian coffee, by taking into account the close link with the socio-environmental conditions that have allowed and improved its development. The main purpose of this initiative is to promote the protection and development of the original varieties of Arabica coffee, besides protecting on site the germplasm of some primeval varieties of coffee in the wild forests of Ethiopia.

As for training, the Foundation has promoted with a group of partners of excellence in the educational field the Master in Coffee Science and Economics.

The over-production and over-consumption of meat is a vital problem for the environment and our health. Slow Meat is offering a solution.

unnamedgddgdThe production and consumption of meat has become a central talking point among the public thanks to Slow Meat’s interactive stand at Terra Madre Salone del Gusto, taking place in Turin (Italy) until 26 September.

The production and consumption of meat has become a central talking point among the public thanks to Slow Meat’s interactive stand at Terra Madre Salone del Gusto, taking place in Turin (Italy) until 26 September.

Over the past seventy years, global meat consumption has increased six-fold, from 45 million tons per year in 1950 to 300 million tons today. This figure is expected to rise to 500 million tons by 2050, an increase of 10-fold since 1950 and double what it is today.

What does it mean to eat meat responsibly and sustainably in today’s world? How can we safeguard our rich heritage of raising domesticated animals, something that is central to rural communities across the world? What are the environmental and health implications of industrially raised meat? The Slow Meat campaign is trying to answer all of these questions and more, examining the real cost of the meat that lands on our table and comparing both production methods – industrial and sustainable – to understand the outcomes of our choices.

 Serena Milano, General Secretary of the Slow Food Foundation of Biodiversity says, “It is unsustainable for the West to continue eating meat to the levels that it’s used to. Animals are being raised in inhumane, stressful conditions in increasingly crowded environments. Low quality animal feed, monocultures, deforestation and the use of large quantities of water are all consequences of the industrialization of animal farming. This will have terrible effects on the environment, our health, animal welfare and social justice. But by making better choices, we can change this.”

Slow Meat’s tagline – eat less meat, of better quality – is of crucial importance for both our health and to save the finite natural resources that are being used to produce meat.

For Slow Food, an educational campaign to teach consumers why they should avoid buying cheap meat is important. Low prices are reflective of poor quality. This, in turn, is demonstrative of how poorly farmers are raising their animals, whose welfare is not cared for and whose feed is of poor nutritional quality, as well as the hidden costs that harm the environment. Improving the quality of meat and reducing its consumption would lead to a decrease in diet-related diseases that are currently putting a huge strain on public health systems.

Terra Madre Salone del Gusto has also dedicated a space to the Slow Beans network, demonstrating the many nutritional benefits of beans as an alternative to meat. There are also 40 bean exhibitors at the event and 188 bean varieties at risk of extinction that are being safeguarded by the Slow Food Ark of Taste.

Richard McCarthy, executive director of Slow Food USA presented the Slow Meat Manifesto: “The industrial model of meat production has isolated us from this grand multi-species community, and instead we are isolated in a culture of confinement. Animals are confined in torturous conditions, dollars are confined to the hands of few, and eaters are confined to unsavory options – our future confined to a desolate path. It is time to break free.”

The Slow Food Asia network explained how obesity levels are rising exponentially in the countries where meat is increasingly forming part of the diet. It’s necessary to find alternatives, to reconsider how our ancestors ate with a diet rich in vegetarian protein, which is now being preserved only in indigenous communities.

The Paraguayan secret: The best Latin American winery #wine #cellar #Latinamerica

In City of the East, the second largest city of Paraguay, in the subsoil of tmonalisa-rebajadohe shopping mall called Monalisa, it is found the best winery of all Latin America.

Accross the commercialisation of all different kind of products in this shopping center, stairs on the ground floor of the building offer space to an extensive winery of around one thousand square meters.

Inside of it there could be found around 200,000 bottles of the bests wines from all over the world, where the majority of them come from France (especially from Bordeaux) but also from Spain, Portugal and Chile.

The majority of the customers come from Brasil or Argentina and that is the reason why Argentine wines are not sold because they want to offer special products that cannot be found in the Latin American countries.

The winery operates for fifteen years and it is characterized because of its fabolous temperature, being between 14 and 17 degrees with almost 70% humidity. Moreover, it does not deliver products to make customers going there to enjoy both city and the best winery of the entire “Mercosur”.

Customers could also find wines valued on 3,000 dollars that are not consumed but they are kept for exposition and saved as a true relic.

 

Patricia Fernández Ruiz.

 

 

The largest wine collection takes place in Moldova #wine #cellar #Moldova

milestii_mici-3Its name is Milestii Mici and it is the biggest cellar of  the world which  has around 2 million of wine bottles highly appreciated. Also known as “The Golden Collection”, 70% of the production is red wine.

Milestii Mici, is a town dedicated to wine production and it is located 20 km far from Chisinau, capital of Moldova.

The winery has complex underground galleries that are spread over a total of 250 km of which about 50 km are used.

In August 2005, Milestii Mici won the Guiness Records award as the largest wine collection in the world. Its wines are exported to several countries as Sweden, the Czech Republic, Poland, Greece, Germany, Denmark, Finland, United Kingdom, United States and Japan.

For visitors, there is the opportunity of booking a tour on which you will be able to choose the date, time and language and after that, there is the chance of select and taste different “Milestii Mici wines”.

Patricia Fernández Ruiz

Wines from the East: Romania #wine #east #Romania

feteasca-alba

Romania has a great wine tradition couvered by the excellent wines that it produces, some of which have won several international awards.

Some of the most famous and local variety are the called Grassa Cotnari, Feteasca alba or Feteasca regala. These are the variety of white golden yellow grape from which the best Romanian wines are elaborated.

Besides having their own types of grapes, the good Romanian climate and its geographical position have also allowed the perfect acclimatization of foreign varieties such as Cabernet Sauvignon, Chardonnay, Merlot, Pinot Gris, Pinot Noir, Riesling, Sauvignon blanc, etc. Thanks to that, high quality wines are produced in the country.

Cotnari vineyards are the most famous in the country and here are produced the marketed brands Tamáioasa, Fráncusa, Feteasca Alba. Some other famous Romanian wine brands that should be taken into account are Aligote,  Riesling, Feteasca Neagra (red wine) or Mutfarlar.

 

Patricia Fernández Ruiz