Episode 3 | The Sparkling Challenge
A magnificent land, a traditional high level method. Franciacorta is a world to discover.
Guest of this new episode of Wine Passport is Gegè, a French oenologist married to a Florentine silversmith. With her Francesca visits two of the most emblematic and famous cellars of Franciacorta: Barone Pizzini and Ca ‘del Bosco.
Discover the history and wines of Barone Pizzini at www.baronepizzini.it/en/
Discover the history and wines of Ca ‘del Bosco at www.cadelbosco.com
WINE WOW TASTING:
- Barone Pizzini Bagnadore, Animate and Rosè, which in 2012 won the IWC Organic Trophy reserved to the best organic wine in the world.
- Ca ‘del Bosco Anna Maria Clementi 1979, riddled by the wine maker Stefano Capelli
- Ca ‘del Bosco Cuvée Prestige and Cuvée Prestige Rosé.
Francesca and Gegè then took part in the Franciacorta Festival, one of italian most chic, glamor and gourmet events. www.franciacorta.net/it/festival/
There have been moments of fun: Francesca taught Gegè how to saber, together they took part in picnics and yoga classes in vineyards, concerts and aperitifs, they went on a tandem tour in Montisola, Lake Iseo where in 2016 the floating Pier Pier and Francesca and Gegè have completed their wine adventure at Locanda al Lago (www.locandaallago.it), cooking two delicious recipes with chef Davide Parisi.
WINE AND FOOD PAIRING
POTATO CREAM AND DRIED SLOW FOOD PRESIDED SARDIN
• 4 organic yellow potatoes
• 300 g fresh cream,
• 200 g of fish fumet
• 1 sachet of saffron
• 200 g dried sardines fillets
• Pepper in grains
• Extra virgin olive oil
Bake the potatoes with the skin to steam for about 20 minutes, peel and pass them to the sieve. Once sifted, put them in a pot with fresh cream, fumet, extra virgin olive oil, salt and pepper enough. Sprinkle all over low heat with a whisk for about 20 minutes, then add the saffron.
Cook until the product becomes creamy.
Take 200 g of dried sardine fillets and cut them into thin strips and blow them into a non warm non-stick frying pan to make them crispy.
Proceed to the implantation: put the potato cream in a bottom dish, lay over the sardines and serve.
TROTA LACUSTRE ESCALOPE WITH PESTO CORNETTI AND FRIED LEEKS
• 200 g green beans
• 100 g pecorino
• 100 g of evo oil
• 2 leaves of mint
• Salt and pepper enough
• 6/7 veal fillets cut into julienne
• 300 g of trout sailboats
Bake the steamy green beans, when cooked, whisk them with pecorino, oil and mint and make it cold. Cook the trout in a non-stick frying pan for 8/10 minutes, in the meantime bring the oil to fry the leek that must become crunchy.
Take a flat dish, put the cream of croissants, scallop trout, fried porridge, grate the lemon zest of organic lemon and a line of evo oil.
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SPECIAL THANKS TO
Barone Pizzini www.baronepizzini.it/en/
Ca’ del Bosco www.cadelbosco.com
Consorzio Franciacorta www.franciacorta.net/it/
Locanda al Lago – Montisola (BS) www.locandaallago.it
Wine Lover Bag www.winelover.wine