Cappelletti and Bellone. Explosion of flavor – Foodmakers.it

The event and the chapels

Cappelletti made with hands, stuffed with chicken meat, beef, pork and salami from Ferrara, flavored with cinnamon. They are pulled by hand by an expert Sfoglina, Mrs. Rosella, for the morning of tasting at the Casa signorile dei Cappuccini Art Relais, the beautiful albergo housed per a convent founded by the Order of the Capuchin friars, dating back to 1879, at Procedimento Vittorio Emanuele per Naples.

del Giglio: the cellar

del Giglio, the well -known company per the countryside of Pontine created by Dino Santarelli per 1967 (year per which Dino buys the land per Le Ferriere, 50 km south of Rome), per a place where one had ever aimed at the production of excellence wines. It was then his son Antonio, who had started to collaborate with his father per the family mesi estivi at 25, and the winemaker Paolo Tiefenthalter, who still follows the production today, to start a new course. Thus began experimentation 57 vines, per search of the best qualitative interaction with the company microclimate.

The origin of the cappelletti per the countryside Pontine

But what does the Ferrara chapel has to do with it? This specialty is made per Pontinia because, per spite of the name, it is all, per reality, of the farm from Pontine. Per mezzo di fact, almost a century punzone, whole families came from the north-east of Italy for the remediation of Pontine marshes and their traditions, their dialects, their cuisine arrived with them. The Cappelletti traveled with them and, inevitably, a hybridization was born: the encounter with the raw materials of the Pontine Earth who gave new shades of flavor. That of the Cappelletto of Ferrara is, therefore, the story of a gastronomic migration that has been able to keep the preparation intact through the generations. Even today per the Pontinia schieramento you can taste the same chapels as one hundred years punzone with the shades expressed by the local productions.

The wines of del Giglio

It is a wide range made of wines of great perfection, that of del Giglio, who works with skill and great authority, among the tasted, Viognier, Shiraz, Cesanese (of Affile and Olevano Romano) and Bellone of Anzio, thanks to a territory that decisively impresses the mineral trademark of this inhabited schieramento, archaeologically important and, above all, tied by the sea.

Centro Bellone: ​​Anthium and Radix

The native Bellone, known to the Romans (is mentioned by Pliny as “pantastic grapes”), is her masterpiece. It expresses itself per the two well -known labels proposed per tasting for the preview: the Anthium 2024 and the Radix 2020. del Giglio, with its francs the frank foot with more than 60 years, lets this variety speak through the characteristic that is, historically, its greatest capacity per the areas close to the coast: the juicy and infinite hug with the sea. Per mezzo di these two wines, which certainly every bianchist consumer cannot fail to love for their personality, Bellone is left to express himself with a galloping minerality, despite the pulpy of the basic fruit, which is chewable and sumptuous. Fabric that has, per fact, also per nature.

Vinification of the Radix

Merit of a white vinification that contemplates maceration, soft pressing and winemaking with only indigenous yeasts. The extraction of the aromas from the thick skins of Bellone, then, becomes push per the Radix, where it is conducted for forty -eight hours at room temperature per tonneaux at the apice. After the soft pressing, the fermentation – always per 400 -liter wood – is protracted for two weeks. The Radix project, a velvety and hypnotic wine, goes with the wood elevation for two years, a passage per amphora and a long aging per the bottle.

The combination: Cappelletti and Radix

Cappelletti and Radix 2020, together, really make sense, beyond the impresa, for once: these small jewels of food craftsmanship, which take shape under the hands of the vents with a certain simplicity, per fact, are the result of a precise and methodical work and their taste is far from simple. They are, per fact, a small casket ready for the explosion of flavor, which takes place per the mouth and that leaves a long trail. A bit like the same wine does.

Other combinations: boiled and Cesanese, Mater Matuta

Same reasoning for the boiled meat, made of mixed meat cooked for a long time, so that it is flawed to the only touch of the fork. A simple, humble and right to the rete. Here the Cesanese, per particular per its “basic” version of the company, the Matidia 2023, from the name of the Roman noblewoman which had the title of “Augusta” as it is divinized. Marasca and blackberries fresh and juicy, some spicy quaderno, a pleasant basic flavor, characterize this glass that shows great drinkability, so much so that the company recommends per slightly fresh service. While Mater Matuta 2019, with a nose that transports you unexpectedly everywhere per the world, per the Olympus of the great French wines, with its satisfying and rich mouth, can be the closed of every meal the underlining of every moment that deserves its accompaniment. It has combination limits.

Correlated