“LEGGERE LA NATURA” – it means “reading the nature”, it’s a concept dinner that allows to learn more about origin of ingredients.
Why chef Bruno Congolani is using this old variety of beans? How important is know the diary from which “burrata” comes? Let’s ask to him: “what did you buy today at the morning market” ? and also “why you are using this old variety of rise“?
Last, but not least, Davide Pasquero (Terroir Selection) and me (https://www.legamivini.com/sentieri-di-vino/) we are talking about Barolo cru and the vinification method of the wines we chose from our private collection:
- Roero Arneis Docg “Camestri” by Marco Porello – matches with cream of “Pigna old variety” beans and Sanremo prawn
- Barbera d’Alba Doc “Scudetto” 2012 by Giuseppe Mascarello – matches with risotto with “ovoli” mushrooms and summer truffle
- Barolo Docg Riserva 2008 by Renato Corino – matches with Barolo variant of the classic “coq au vin“
31st July, 2017