Cucina & Vini (english version) - February 2015

In this issue

We tell the story of one of the historical Italian excellences, the Castelmagno, a small but highly valued Piedmont cheese. There is obviously a space dedicated to the Prosecco Superiore from Conegliano Valdobbiadene, a sparkling wine that is becoming more and more successful and representing a life-style keystone: discover Adami winery. Speaking on red wines, we introduce the Brunello di Montalcino by Tenute Nardi: you can find the vertical tasting of the two top wines. Another Italian wine very famous abroad is the Montepulciano d’Abruzzo, often identified as a low price and pretty simple product. You will discover one of the best, the Dante Marramiero in a twinning with the iconic label Janus from Tinto Pesquera, two wines that reach the market ten years after the grape harvest. A special place is reserved for some interesting labels from such wineries as Cantine Rallo, Feudo Antico, Masottina, Valdellövo and Zorzettig. A gastronomic leading character is Marco Martini, resident chef at Rome’s Stazione di Posta restaurant; as a very young man, he opened his own place in 2013 and just won the Michelin star. A creative cooking that fishes for inspiration in the ocean of traditional dishes carved in Marco’s memory, reinterpreted with a wry smile on his lips.

Cucina & Vini (english version) Magazine Description:

It is the transaltion of Cucina & Vini (Cooking & Wine), a magazine focused on enogastronomy published in Italy for fifteen years. It is a traditional publication, full of stunning evocative pictures paired with a long insight: thus, it is not characterized by a “web style”, rather dedicated to the ones who love reading and really want to go deep into this complex scenario. It is fully dedicated to Italian food&wine; lovers.