To start I would like to wish everyone a happy new year, I should still be on schedule. I noticed that even in these recently concluded holidays the menu repeated itself. From capon to guinea fowl, from roosters to cockerels, here are the meats that are the undisputed protagonists of the table even in Covid times. Surely in the days following the official holidays, you will have also taken advantage of the so-called “leftovers” used as usual, for the creation of alternative and imaginative dishes. However, it seems that for some time this type of dishes has also been present in the menus of restaurants, purely Romagna, thanks to new recipes of exclusively Italian culinary heritage, therefore no longer relegated to the period of the Christmas holidays. In case you are not satisfied enough, now you know where to go to get some more treats.


What is the real taste and smell of a lemon? The peculiarities that characterize the lemon are many and mostly not known or, better, recognized. The Accademia del Limone was founded on Lake Garda, which began to study the fruit from a chemical and sensorial point of view, so it was possible to draw the map of the perception of the lemon, obtain a form for carrying out tests with high informative utility and obtain an aroma tree. There are twenty-five different characteristics contained in this citrus fruit among the most used and appreciated. Italy boasts a high quality production capacity which is flanked by a gastronomic culture that continues to give lemon a decisive role.


A unique moment in contact with nature. An ecological tradition and vocation that in Umbria dates back to the time of St. Francis of Assisi. At the Castello di Monte Vibiano estate, the first zero-emission company in the world, olives are harvested at night to reduce fermentation from the tree to the mill. From this nocturnal harvest a very precious cold-pressed extra virgin oil is produced, packaged in disposable bottles. Before using it, you need to heat it for a few minutes in your hands, so it will release scents and properties of a freshly pressed oil.


From Paris comes the wine produced on the first floor of the Eiffel Tower. One was born from the initiative of Winerie Parisienne, a company founded in 2015 by three young people who moved with the desire to revive the wine industry in the Ile de France area. In 2019 an ad hoc cellar was set up in the Tower. The true originality and particularity of the production process takes place inside the first monument in Paris. The result is the Tour Eiffel Chai cuvée, whose composition is that of a single grape variety based on Merlot with a garnet red color and aromas of fresh fruit and black cherry.


The event that symbolizes the excellence of the food and wine scene from 6 to 10 November celebrates the best wines and gastronomic products in digital version on the WineHunter Hub platform. In a particular year like this, the main objective is to maintain a traditional but virtual format in an edition that recalls the origins of the Merano event enriched by contents dedicated to producers and guests, with the desire to involve and enhance food and wine and tourism.


How many times do you leave a supermarket or shop with products that will not be used later? The new fight against food waste is not only given to greater attention to the purchase of products, but also involves methods of food conservation. Buying a steam oven or a good microwave, or using a machine to put products under vacuum can be another way, and remember that excessive temperatures freeze vegetables and fruit, damaging them ahead of time. So be careful from now on.


For lovers of gastronomy and travel enthusiasts, the island of Gorgona is the smallest and wildest island in the Tuscan archipelago, where about nine thousand bottles of a particular white are produced, did you know? If that doesn’t appeal to you, there is also a sort of open-air laboratory, the Hofstätter estate in Tramin, where over thirty types of Gewürztraminer have been planted. A weekend is ideal for one or the other.


In recent years, the vegetarian trend has increasingly taken hold in nutrition. In Liguria there are many recipes that favor the use of legumes, vegetables, cereals and fruit. Each season offers the opportunity to rediscover tasty dishes for a healthy choice. Among the vegetarian delicacies the preboggion stands out, a mixture of spontaneous herbs prepared in spring by a short boiling, which is often used to create tasty soups, or as a filling for ravioli, pansoti and savory pies.


Soon the summer will end but not the moments for an aperitif. A perfect alternative to the classic sparkling wine or prosecco for an aperitif are ancestral wines. These follow an ancient technique for the production of bubbles, which is making a comeback in this period. These wines and sparkling wines are experiencing a new youth. Sparkling wines never the same, with vivid and bright colors, naturally sparkling, unmistakable for the typical turbid background that characterizes them. Until the mid-nineteenth century sparkling wines were practically produced in this way. In France it is still widespread as a technique, and is known precisely as Pet Nat, which stands for petillante naturel, “natural sparkling” in French.