Author: Editorial Staff

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GourmetRecipe of the Week

Yogurt and paneer pancakes (pakodi)

Editorial Staff
by Editorial Staff0
Like last week’s, this recipe is taken from the book “I Grandi Cru d’Italia Meet the Cuisine of India, China and Japan,” where it is presented in combination with Velenosi’s Rosso Piceno Superiore Roggio del Filare 2022. The Committee Grandi...
Pot-PourriWine world news

Pia Donata Berlucchi passed away

Editorial Staff
by Editorial Staff0
Pia Donata Berlucchi has passed away at the age of 83. She was a protagonist of Brescian oenology and longtime president of the Fratelli Berlucchi winery, a historic entity in Borgonato di Corte Franca. Founded in 1927 by her father...
Pot-PourriWine world news

Research and sustainability: the wine of the future

Editorial Staff
by Editorial Staff0
At Vinitaly 2026, the University of Milan brought projects and studies on innovation, health and climate. Goal: to make the wine supply chain more efficient, sustainable and resilient. On April 13 and 14, the Faculty of Agricultural and Food Sciences...
Pot-PourriWine world news

Daniele Cernilli talks about Romangia at Vinitaly 2026

Editorial Staff
by Editorial Staff0
The masterclass organized by the Terre di Romangia Consortium at Vinitaly Tasting – The DoctorWine Selection and led by Daniele Cernilli, analyzed territory, grape varieties and style through ten wines. Focus on wind, Cannonau and varietal recovery. Romangia was the...
GourmetRecipe of the Week

Busiate pasta with fresh anchovies, wild fennel and lemon

Editorial Staff
by Editorial Staff0
Recipe easy to make and with a sure result. We propose in pairing the Terre Siciliane Lù 2023 Gaetano Di Carlo Viticoltore: fennel and lemon recall the aromatic component of the wine; flavor and unctuousness of the anchovies are balanced...
GourmetRecipe of the Week

“Italianized” salmon and shrimp sushi

Editorial Staff
by Editorial Staff0
Simplified sushi recipe, with a rounder and more accessible taste, which we offer paired with Villa Sandi’s Valdobbiadene Superiore di Cartizze La Rivetta Brut. The slight note of oil and lemon brings the organoleptic profile closer to the Italian flavor...
Pot-PourriWine world news

Vinitaly 2026: information on mobility, transportation and parking

Editorial Staff
by Editorial Staff0
Below is useful information on traffic, transportation and parking during the 58th edition of Vinitaly (Veronafiere, April 12-15). The mobility plan is being implemented by the City of Verona in synergy with Veronafiere, the City’s Road Infrastructure and Mobility Department,...
GourmetRecipe of the Week

Lemon risotto, raw shrimp and thyme

Editorial Staff
by Editorial Staff0
The finishing touch of a dusting of toast powder and a few drops of shellfish reduction make this a truly gourmet dish. We accompany it with Trentodoc 1673 Brut Millesimato 2021 Cesarini Sforza. Ingredients for 4 persons: 320 g Carnaroli...
Pot-PourriWine world news

Bolgheri at MASE: “Land protection in energy choices”

Editorial Staff
by Editorial Staff0
The Bolgheri and Bolgheri Sassicaia Consortium take action on the offshore wind project in the Ligurian Sea by writing to the Minister of Environment and Energy Security. Concerns about the connection works and possible impacts on landscape, Cypress Avenue and...
Pot-PourriWine world news

Brunello: Ascheri new director of the Consortium

Editorial Staff
by Editorial Staff0
Change in the Consortium’s operational leadership. Sienese manager Guglielmo Ascheri, who succeeds Andrea Machetti, brings soft skills and strategic vision. Change at the Brunello Consortium The Consorzio del vino Brunello di Montalcino has a new director: he is Guglielmo Ascheri,...
Eating and Sleeping in the VineyardsGourmet

Il Falconiere season ’26: sustainability and starred cuisine

Editorial Staff
by Editorial Staff0
Il Falconiere Relais & Spa has reopened with important new features: a vertical vegetable garden serving the star-studded cuisine, a completely renovated suite and an increasingly concrete path toward sustainability. Between wine, hospitality and territory, the Baracchi estate strengthens its...
Pot-PourriWine world news

Angelini Wines & Estates acquires majority stake in Arnaldo Caprai

Editorial Staff
by Editorial Staff0
Angelini Wines & Estates acquires a majority stake in Arnaldo Caprai, the flagship winery of Sagrantino di Montefalco. The deal consolidates the group’s presence in the high end of the market, adding a brand with strong ties to the Umbrian...
GourmetRecipe of the Week

Spaghetti with baby squid, cannellini cream and broccoli

Editorial Staff
by Editorial Staff0
This recipe is a “homemade” version of a dish created by chef Antonello Sardi, the creative soul of the 1 Michelin-starred Serrae Villa Fiesole Restaurant. We pair it with a wine as good as it is unknown: Isola dei Nuraghi...
GourmetWhere to eat

Where to eat on Easter and Easter Monday

Editorial Staff
by Editorial Staff0
Between convivial lunches and out-of-town trips, Easter and Easter Monday mark one of the most anticipated moments of spring. For those who wish to experience the holiday away from home, more and more restaurants are offering dedicated menus, capable of...
Pot-PourriWine world news

Giuseppe Montanaro, founder of Amastuola has passed away

Editorial Staff
by Editorial Staff0
Giuseppe Montanaro, an Apulian entrepreneur and the soul of the Kikau Group, as well as the creator of Amastuola, one of the most original entities in the southern wine scene, passed away today. He was 85 years old. The story...
Pot-PourriWine world news

Michel Rolland, a key figure in contemporary enology, has died

Editorial Staff
by Editorial Staff0
Michel Rolland, a central figure in international wine in recent decades, died today in Bordeaux at the age of 78. Considered the first “flying winemaker,” he built a very long career as a consultant, with assignments at more than 150...
Pot-PourriWine world news

APCI: continuity at the top, open challenges for the restaurant industry

Editorial Staff
by Editorial Staff0
Acpi officers renewed with Carcangiu president. At Rome Symposium The Stars of Catering over 120 chefs discuss identity, sustainability, training and the future of fine dining, between tradition to be reinterpreted and new balances between kitchen, dining room and customer....
GourmetRecipe of the Week

Tagliatelle with white duck ragu and porcini mushrooms

Editorial Staff
by Editorial Staff0
Savory first course that is not too fatty, with aromatic components that work well with the Trentino Superiore Pinot Noir Brusafer 2022 Cavit. The white ragout does not cover the elegance of the wine as a red ragout would. Ingredients...
Pot-PourriWine world news

Food Families Celebrated at Tipicità Festival

Editorial Staff
by Editorial Staff0
In Fermo, during the Tipicità Festival the national award was given to the dynasties of Italian taste. Under the patronage of Masaf, the first awards were given to six “Families of Food” who, for generations, have been guarding and spreading...
Pot-PourriWine world news

Terre d’Oltrepò, councillor Beduschi: deliveries below expectations

Editorial Staff
by Editorial Staff0
Cantina Terre d’Oltrepò winery: expressions of interest in contributing grapes from the next harvest to the industrial project presented by Collis Veneto Wine Group are currently lower than expected. Any further accessions will be awaited in the coming days, after...
Pot-PourriWine world news

Consorzio di tutela Conegliano Valdobbiadene Prosecco Docg supports Historic Landscapes Award

Editorial Staff
by Editorial Staff0
The Association of Rural Landscapes of Historical Interest(PRIS) establishes the first recognition for those who actively promote traditional agricultural and silvo-pastoral practices, and the Prosecco Protection Consortium supports it. An award for those who actively protect quality agricultural landscapes, an...
GourmetRecipe of the Week

Stuffed Meatloaf with Provolone, Mushrooms and Spinach

Editorial Staff
by Editorial Staff0
A “roll” of meatloaf that goes very well with the Chianti Classico Gran Selezione Valore di Famiglia 2021 Famiglia Cecchi, because the acidity of Sangiovese cleanses the mouth of fattiness and succulence (meat and cheese) while the wine’s spicy notes...