I’m reposting this video, which unfortunately remained mistakenly marked as “unpublished” (unforgivable). I regret it, because my visit to “La Tosa,” run by Stefano Pizzamiglio, was undoubtedly one of the most beautiful visits I’ve made in recent years. (more…)
It’s well known that I have a passion for Georgian wines.
For those less familiar with the subject, it’s worth remembering that wine has been made in Georgia since 6100 BC. In their underground clay vessels—called qvevri—they put everything in, including skins and stems. As the pomace gradually settles, the wine is transferred several times into other amphorae. In this way, the vessel is used both for fermentation and for aging. (more…)
We are in Rome, at the Hotel Palatino, during the event “Vini da Terre Estreme.” The first meeting of the day is with the Salvatore D’Amico winery from Salina and its Salina Bianco IGT “Ambra” … DESCRIBE THE WINE, READ THE BOOKLET. (more…)
I’d almost say that the impression Pitti Taste left on me last year was thanks to Carlo Giusti—but that might sound like an exaggeration… and yet there’s some truth to it. I often find myself talking about his follies: his mortadella made with the breast of the Tuscan black rooster, his extinct sheep breeds, and even pigeon prosciutto… (more…)
I can already feel the blood of my Lucanian friends boiling at the words of Pietro D’Elia from “I segreti di Diano” when he talks about peperone crusco, or rather Sciuscillone. (more…)
I could say it was by chance, but when I found myself having to choose a place for dinner in Tirana, my eye instinctively fell on “Shandevere”, especially when I noticed the sign reading “Çobo Winery.” (more…)
“Simona in liquid form”: this is how Gianfranco Fino describes his SN, a Negroamaro Rosé Metodo Classico, created as a tribute to his partner Simona. We meet him on the occasion of the “5 Sfere” recognition by Sparkle. (more…)
Going to Valentina’s, in Fiumicino at her Terminal Cocktail & Tapas, is like taking small trips while comfortably sitting at one of the tables in her place. However, I can’t quite understand whether Valentina’s passion for travel or her passion for mixology prevails. (more…)
Sparkle is a guide created in 2002, when attention to dry sparkling wine was decidedly lower than it is today.
From the smile of Francesco D’Agostino, director of “Cucina & Vini” and editor-in-chief of the guide, it is clear the satisfaction and pride of having reached the twenty-second edition of the guide. (more…)
Today we are in Santa Ninfa, in the heart of Western Sicily, together with Giacomo Funaro. (more…)
Please don’t mind if in this article I tend to talk first about emotions and then about wine. My question “why Nerominiera?” was the trigger for stories that still leave me thinking and reflecting. (more…)
Hands off my Sauternes when it’s in the fridge. The only person authorized to share this passion of mine is my son Federico, even more “addicted” to this wine than I am. (more…)
