The Mountains are cooking up a feast in Alto Adige
The alpine landscape of Alto Adige significantly shapes its food culture. Nestled in the middle of the Dolomites, the region’s diverse microclimates and varying elevations allow for a wide range of vineyards to flourish. This unique environment is not just a feast for the eyes but also for the palate, offering a rich blend of culinary traditions.
Travellers wanting to explore Alto Adige’s dual identity, reflected in its food, can do so at a more active pace by bike. The region’s mixture of Italian and Tyrolean cultures is evident in its cuisine, which can be discovered on outdoor excursions. Hungry cyclists can enjoy a traditional lunch in one of many mountain huts located in alpine meadows or in the Törggelen farmhouses. The culinary delicacies of Alto Adige are uniquely defined by their blend of fresh Mediterranean flavours with hearty German influences, as seen in dishes like Speckknödel, a cured ham dumpling paired with light salads, and Schlutzkrapfen, ravioli-like pasta filled with spinach and ricotta, served with browned butter and Parmesan.
For those who associate the mountains with skiing, why not embark on a Wine Skisafari in Alta Badia’s Ladin, known locally as “De dl Vin”. This ski-and-sip concept allows ski and wine enthusiasts to explore the local mountains one sip of delicious Alto Adige wine at a time. The experience brings the best Alto Adige wines to altitude for an exclusive tasting that showcases the region’s versatility, from bubbles to white wines with a strong and fresh character, to reds that are either fruity or full-bodied and structured.
Alto Adige is also renowned for having the highest density of Michelin-starred restaurants in Italy, reflecting its dedication to culinary excellence. The region’s gastronomic prestige is further highlighted by the words of Eduard Bernhart, director of Alto Adige Wines, who states, “Our unique landscape and cultural blend create an unparalleled culinary and wine experience. The altitude and microclimates of Alto Adige allow us to produce wines with remarkable character that perfectly complement our traditional and innovative cuisine.”
Whether you’re experiencing the delights of Alto Adige at home, or you’re looking to learn more about Alto Adige DOC wines, more information can be found at www.altoadigewines.com.
Mount Etna’s White Wines continue to explode on the UK Market
This year, world-renowned sommeliers have named Sicily as a region ‘to watch’. Why is this? Reports from Sicilia en Primeur 2023 show that there is great demand for unearthing and enjoying heritage grape varieties such as the reimagined Carricante, Nerello Mascalese, and Nerello Cappuccio grapes, which are the main varieties of Etna DOC vintages.
New consumption trends – which favour white and sparkling wines over reds – are giving great visibility to the eastern slope, where the small municipality of Milo is located. The vineyards, which extend from 700 meters above sea level, tower all around Piazza Belvedere, the panoramic viewpoint of the village of 1072 inhabitants. From Piazza Belvedere it is possible to admire Taormina and glimpse the Gulf of Catania and the Calabrian coastline. The production of Etna Bianco Superiore of Milo together with Etna Bianco reached double digit growth levels in the third consecutive year in 2023 (+20-30% y-on-y).
Indeed, data provided by the Consorzio Tutela Vini Etna DOC supports this premise. According to the consortium’s director, Maurizio Lunetta, the quantity of acres planted with Carricante has increased “very quickly” in the last five years. “The eastern and southeastern slopes of the denomination, where Carricante grows in ideal conditions, it’s where the greatest concentration of production growth is recorded…. The quantity gap of bottled Etna Bianco compared to Etna Rosso has narrowed considerably in favour of white, he says: With this trend, we expect parity in quantity at the end of 2024. The increase in production and sales of Etna Bianco DOC is not impacting Nerello Mascalese, which is growing—only at a slower pace,” says consortium’s director, Maurizio Lunetta.
Despite the rising popularity of Sicilian whites, the British love affair with bold Sicilian reds continues to flourish, driven by the region’s unique terroir and the rich, complex flavours of its wines. Enthusiasts in the UK have long appreciated the depth and character of varieties such as Nero d’Avola and Frappato. As winemakers in Sicily continue to innovate and produce high-quality vintages, these robust reds remain a staple on the tables of discerning British wine drinkers, cementing Sicily’s reputation as a premier wine-producing region.
Why Pecorino Romano PDO should be your cheese of choice
This year we’ve been lucky enough to work again with Lorenzo Salami, a renowned Italian chef who has earned his stripes working at top restaurants around the world – including a two Michelin-starred restaurant owned by celebrity chef Gordon Ramsay. Prior to this he was also a Sous-Chef for the Household of King Charles III and Queen Consort at their private household.
Originally from the heart of Italy, Lorenzo found his passion for food while sitting around the family table enjoying the happiness and closeness that sharing a good meal brings to family members and friends.
His love of crafting fine food and dining experiences has made him our perfect ambassador for this year’s Alto Adige Wines, Etna Wines, and Pecorino Romano DOP food and wine pairing event. Here Lorenzo will guide our guests through the tastes of these three unique regions and rediscover or reimagine classic dishes that really bring the spirit and deliciousness of these areas to life.
‘Cooking with Pecorino Romano PDO is always a joy. Its versatility in the kitchen allows me to elevate classic recipes and create new culinary experiences for all types of dishes. From its bold flavour to its rich history, Pecorino Romano PDO is always a crowd pleaser, whether in the Royal household or Gordon Ramsay’s restaurants. It’s a true testament to the passion and craftsmanship of Italian cheese-making.’
Lorenzo Salami, Chef
Lorenzo’s delicious Pecorino Romano PDO cheese pannacotta
INGREDIENTS
100 ml – Milk
325 g – Double Cream
2 leaves – Gelatine
75 g – Pecorino Romano PDO
4 g – Salt
2 g – Black Pepper
1 clove of Garlic
Rosemary and thyme
METHOD
Step 1: In a saucepan mix milk, 250 g of double cream, 1 clove of garlic, rosemary, thyme, salt and black pepper. Boil the ingredients together while stirring.
Step 2: Add to the boiling mix the gelatine and continue mixing.
Step 3: Strain the mixture and leave it to cool slightly.
Step 4: Add the remaining 75 g of double cream and the Pecorino Romano PDO.
Step 5: Set the mixture in the fridge in your preferred mould.
