There are times when,
I wonder what the purpose of Italian food and wine producers is when they face such adversity to offer a product anchored in tradition: What is their drive?
Why do the winemakers of Cinqueterrae carry their grape baskets for hundreds of feet on sheer cliffs on the coast hit by sea wind like Atlas carries the weight of the world? How can the wine producers on the island of Pantelleria carry out the immense work of building trenches around their grapevines to protect them against the sandy winds from Africa? Even the winemakers of Colli Apuani have cut out terraces stolen from the mountains of Massa Carrara after years of struggle. In the modern times of fast food and industrial production of both food and wine, these producers strive to offer products steeped in tradition and fight against modernity with their blood, sweat and tears. Why do they do this? What is their reason?
The answer is but a four letter word: "Love".
Italian food is also Home. Life here revolves around the table. It is the cradle for the Sangiovese grape, where medieval fortresses meet gently rolling hills of vineyards. Every detail is carefully attended to, every grape handpicked by nurturing hands. All to achieve
wines of inexplicable depth and warmth, with broad tannins and hints of violets. The cheese of Castelmagno could not be as refined and gentle if not for the free roaming grass fed alpine cows from the Cuneo Alps. The Roman Jewish Style artichoke would not be the same if served away from the timeless atmosphere of the Jewish Ghetto! We could go on for days, but what is important is understanding the peculiarity of the Italian art of producing food and wine. It is the indivisible trinity of territory, people and tradition that makes each product irreplicable.
Food and wine in Italy is friendship. The culture of dining in Italy traces its lineage back to the Greek symposium and the Roman banquet, a moment of communions, serenity and love of life.
by Ettore Belardini
I wonder what the purpose of Italian food and wine producers is when they face such adversity to offer a product anchored in tradition: What is their drive?
Why do the winemakers of Cinqueterrae carry their grape baskets for hundreds of feet on sheer cliffs on the coast hit by sea wind like Atlas carries the weight of the world? How can the wine producers on the island of Pantelleria carry out the immense work of building trenches around their grapevines to protect them against the sandy winds from Africa? Even the winemakers of Colli Apuani have cut out terraces stolen from the mountains of Massa Carrara after years of struggle. In the modern times of fast food and industrial production of both food and wine, these producers strive to offer products steeped in tradition and fight against modernity with their blood, sweat and tears. Why do they do this? What is their reason?
The answer is but a four letter word: "Love".
Italian food is also Home. Life here revolves around the table. It is the cradle for the Sangiovese grape, where medieval fortresses meet gently rolling hills of vineyards. Every detail is carefully attended to, every grape handpicked by nurturing hands. All to achieve
wines of inexplicable depth and warmth, with broad tannins and hints of violets. The cheese of Castelmagno could not be as refined and gentle if not for the free roaming grass fed alpine cows from the Cuneo Alps. The Roman Jewish Style artichoke would not be the same if served away from the timeless atmosphere of the Jewish Ghetto! We could go on for days, but what is important is understanding the peculiarity of the Italian art of producing food and wine. It is the indivisible trinity of territory, people and tradition that makes each product irreplicable.
Food and wine in Italy is friendship. The culture of dining in Italy traces its lineage back to the Greek symposium and the Roman banquet, a moment of communions, serenity and love of life.
by Ettore Belardini
Food & Wine when Quality Matters
...del Monte's ......Home Cuisine ConceptEating at home. Simple, all home made cuisine. The concept is to eat fresh, daily food. Menù depends on seasonal local products. You can book a morning cooking class learning how to prepare lasagna or fettuccine or gnocchi, an easy sauce and than take your seat and get served to taste what you prepared with your hands. You don't feel like cooking ? No problem, come and have lunch with us. We offer a set menu: Apetizer, home made pasta, second course and home made desert. Among the best sauces, Bolognese, Pesto, Amatriciana, Cacio e Pepe, Sugo di Coda alla Vacinara Home made Tiramisù and Panna Cotta Afternoon you can relax with excellent teas and refined buiscuits. Or Crèpes Flabées . For more info click here |
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Pane e Vino
Pane e Vino - Via Ostilia 10 - Colosseo district: Celio
Fews steps from the Coliseum, One of the best sandwich place in Rome.
You will find a very special Porchetta to be pronounced: porketta (roasted pork ), it arrives daily and still warm, from Ariccia. In the hills next to Rome where an anchored traditional farm produces the best Porchetta of Lazio. Another daily arrival are the Mozzarellas of Bufala. From a specially selected farm of Caserta the home town of mozzarellas (Campania). From a very small farm located in Pienza (Tuscany), you can try the "Pecorino di Pienza" with truffles, or with hot chili peppers, or just fresh pecorino, and on with best hams, and other special products carefully selected.
First Quality Products.
You will find a very special Porchetta to be pronounced: porketta (roasted pork ), it arrives daily and still warm, from Ariccia. In the hills next to Rome where an anchored traditional farm produces the best Porchetta of Lazio. Another daily arrival are the Mozzarellas of Bufala. From a specially selected farm of Caserta the home town of mozzarellas (Campania). From a very small farm located in Pienza (Tuscany), you can try the "Pecorino di Pienza" with truffles, or with hot chili peppers, or just fresh pecorino, and on with best hams, and other special products carefully selected.
First Quality Products.
Teichner Cafè
Teichner Piazza San Lorenzo in Lucina
Few steps from the Spanish Steps, Started in 1922 as coffee import and producing it's own brand, Teichner Caffè is among best coffee producers of Rome. Try the "Caffè speciale" do not miss it!!! - it is a First Quality Product
San Teo
San Teo
Via San Teodoro 88
Few steps from the Circus Maximus, Best pastries made by real maitres patissiers and chocolatiers. One of the best coffee in the World and much more ... delicious delicaties. First Quality Products
SAID since 1923 The Chocolate Farm Via Tiburtina 135 tel. (+39)064469204
Do you LOVE chocolate? this is a place you cannot miss. In the district of S.Lorenzo behind Termini rail station, hidden in a little corner, SAID the old chocolate factory is now a chocolate shop with a lounge bar to taste a hot chocolate cup in the afternoon or for breakfast in the morning, and a nice restaurant best menu in the evening. In the original menu of the restaurant you will be surprised with the use of chocolate ingredient offered in main courses.
