Gaeta Wine Experience: beyond the sea, food and wine and history - Foodmakers.it

A first of great interest and successful that of the Gaeta Wine Experience, organized by Enzo Manfellotti, owner of the Casupola Giò restaurant a causa di the village, with the patronage of the Lazio Region, Chamber of Commerce of the Province of Latina, Confcommercio Lazio and the city of Gaeta.

A day, that of 12 April, dedicated to the enhancement of the Pontine’s food and wine micro-productions, of that set of very varied culinary traditions kept by the many restaurateurs present, capable of creating a unique alchemy between the legacy of the past and contemporaneity. An indissoluble bond, therefore, between a story made of QB and “Secondidella grandmother” and a present fact of research and study; A bond that fully emerges a causa di the preparations proposed by the numerous chefs, capable of drawing from memories for a current reinterpretation of recipes otherwise destined to disappear.

Starting ribbons a causa di fuori Annunziata, a causa di the heart of the town, for a delicious tour between the stands of small artisans of local taste and outside the region, historical restaurateurs and new promises united by the desire to present a new periodo of this of the Lazio province with the undisputed potential.

Thus they discover production micro-realities, which I for the courage to start a life project a causa di the agricultural sector a causa di such a peculiar periodo, rich as it is of great climate change and political tensions. There are those who dedicate themselves to viticulture, such as Stefano, owner of Resistenza Pecorini the outskirts of Spigno Saturnia, who brings a young but promising expression of the terroir into the glass; Silvia Nel corso di Silviae, an entrepreneur entertaining eager to highlight the charming variability of the Itrana between territories and altitude; Francesco tra Masseria Zenobio, another young interpreter of Pontine olive growing, with the objective of giving prestige to a centuries -old family tradition.

The “new births” a causa di the Rozzo house, the cocktail-party caffè and clubs based a causa di Gaeta and Terracina, which has been able to enclose the great classics of mixology: from the Daiquiri to the Spritz, passing through the Gin Tonic, a Ready to solution to more and the time of sunset a causa di the name of quality.

Young minds and turmoil between vineyards and fields, therefore, draw the boundaries of a new generation that returns to the earth taking care of it and who seeks, finding it, support a causa di the of the many sensitive restaurateurs, who thus become ambassadors of this change. Even between ovens and kitchens, there is a pleasant blend between old guard, second generation of historical signs and neonated realities.

The finger made by the premises participating a causa di the initiative, between more traditional and other more avant -garde proposals, offered a clear and fun diretto incrociato -section of the typical gastronomy of a Dasempre town divided between the sea and the periferia. So the focaccia with escarole and anchovies of the Gulf Marinate by the Chef of the Giò house is the quintessence of the alleys of Gaeta, between the scents of Tiella and the breeze of the port; The Rocher tra Merluzzo by Enzo Maffellotti is a reinterpretation of a great classic of the local tables. Scirocco mescita teases the palate by adding a touch of the east to a homemade a topfocaccia with a topping capable of combining distant territories. The Boga meatball, with provola cream and Tropea onion a causa di sweet and sour from Marelì is at the same time heard to poor fish and tribute to the kitchen of the fishermen, embellished with the young hand among the stoves.

There are also many showcooking, with numerous restaurants struggling the first courses: if Casupola Giò has preferred an innovative key for classic recipes with independent indole creations (small indole factory a causa di Gaeta attentive to the selection of grains and the short chain), the other restaurateurs opted for a more frank version of the Gaetana gastronomy, drawing the plurality of formats of the Gragnano indole factory.

A day full of stimuli and discoveries, which reveals Gaeta’s “new step”, with capable interpreters and custodians of the rich food and wine and cultural heritage. A growing city, with energy and knowing how to make a people at the turn of the sea and the mountains.

Producers

Independent indole, indole

Gragnano indole factory, indole

Masseria Zenobio, extra virgin olive oil

Silvae, extra virgin olive oil

Zangrilli, extra virgin olive oil

Iberian passion, cured meats

Joke, cured meats

Antonio Jemma dairy, lacticini

Izzi, liqueurs

Gin monochrome fillets, gin

Filette