Best Tasting Mre Meal

Constance Spumante Extra Dry Lanzara

Winery Lanzaro

Grapes: 100% grecanico

Price: 7 €,

in wine fermentation and maturation: steel

arrived at Memphis, a lovely City of Wine in the province of Agrigento, on the border with the province of Trapani (It is only 18 km from Castelvetrano, where I live and work) , take the SP 41 in the direction of Sambuca di Sicilia. After just a few kilometers, some signs remind me that I'm already taking the "Wine Road Sicane Terre", one of the most evocative of our Viaticum enografici Trinacria. After about 10 km I take the SS 624, better known as the "Palermo-Sciacca" or "valley road" and continue towards Sciacca. At Km 74 I find the words "Farm" and turn right. I find myself along a tortuous and difficult road that, initially rising, it gives me, going down, a breathtaking panorama of sea and rural landscape at the same time. The green expanses of "skiing" alternate with olive groves and vineyards, they now dress clothes autumn, by the luscious and warm colors. After a few minutes before I get a magnificent and imposing seventeenth-century beam and the sign: Lanzara Winery. Tenuta S. Baglio Vincenzo. The enormous wooden door which is the massive entry of a notice indicating that the business is closed and will reopen to the public after April 1, 2011. Around me landscape nothing short of fabulous. Tenuta S. Baglio Vincent faces a huge and beautiful valley (shown on maps as St. Vincent Vallone), dominated by the ruins of a military fort still intact, built on the rock and dating from the First World War. We are in an area full of charm, history and culture, and historical reminiscences remarkable and significant (often unnoticed and ignored by the residents of the area).

Vineyards along the Strada del Vino Terre Sicane

I think the near Sambuca di Sicilia (ancient Zabut, Arab Emir named after the founder), a few miles and a living testimony to Arab architectural influence in Sicily began in the first half of the ninth century. In S. Margherita Belice, also not far, founded by Baron Corbera, ancestor of the writer Giuseppe Tomasi di Lampedusa and home to the beautiful Palace of Filangeri Cutò today magnificent expression of the Literary Park and the Museum of the Leopard The Leopard, which is dedicated to the famous Sicilian writer . And Montevago, home to the famed and well-equipped spa. We are in the Valle del Belice, known throughout the world for the devastating earthquake that struck heavily in January 1968 and of which, even today you can see some important, real testimonials. All the territory tends to enhance the well-known local products such as vastedda Belice (stretched curd cheese its characteristic shape and produced from raw sheep's milk Belicina), extra virgin olive variety Nocellara of Belize, the prickly pear.

The picturesque courtyard of S. Baglio Vincenzo

sound the bell but I do not receive any response. He decides to send a quick SMS to his friend Alexander Giarraputo, dynamic and advanced winemaker and technical director of the wine. After a few minutes I opened the door and I am pleased to greet him to follow in the company visit. Going through the door you are immediately struck by the impressive courtyard of the beam, with the masterfully restored facades and lush green meadow walk. Everything is as it was at that time. Even today, this typical rural construction (the term "beam" probably derives from the Arabic " Bahah " which means courtyard), retain all the characters of "house". The ferment of the harvest campaign is now behind us, and now reigns in the cellar a religious silence, respectful of the "fruit of the earth" that rests in the tanks waiting operations managed by the usual wine making techniques. My friend Alex tells me that in this period, his work consists mainly in taste, bath tub, barrel for barrel, and obtained all the wines in vats resting in order to control, sensory, developmental status.

Vineyards along the valley slope S. Vincenzo

In the charming cellar, entirely carved into the tufa rock, Alexander shows me a corner, even deeper, characterized by the presence of stalactites, a place that the company has a further and particular meaning, whereas there was filmed a scene from the TV series "The secret of water", where actor Richard Pugliese Scamarcio interprets as a player, an agent of the Anti-Mafia Investigative Directorate which are transferred from Rome to Palermo, he discovers to be son of a Mafia boss in the area. The farm where he works, the friend winemaker produces a remarkable series of superb wines, from whites to reds fresh and complex full-bodied and structured, all excellent and very territorial identity. But the pride and joy are sure the bubbles, which are themselves over 60% of the production company. Even my own countrymen often unaware that their island is an excellent producer of sparkling wines of quality, innovative and often surprising. The Costanza, Extra Dry sparkling wine, is a valid and representative sample. His friend Alexander uncorks a bottle and firmly closing two small flute. It 'definitely a bubble singular, unique. We talk, in this case, a pure sparkling grecanico Charmat with short, very noteworthy. The grecanico, a native grape variety, has always blended with other white grapes in recent years has been rediscovered as a great soloist, with great aptitude for sparkling wine. It has a crystal clear, if not brilliant, pale yellow with green reflections. The observation of his perlage leaves you puzzled. It seems to observe the bubbles of a good traditional method. Minute, numerous, persistent. The nose is quite intense and complex, with subtle floral notes and (especially) fresh white fruit (green apple, white peach, prickly pear) on a background plant that smells of vinegar, aromatic (sage, thyme) and Mineral. The mouth is fresh and elegant, with a flavor and a right end slightly soft, a subtle hint of almond characterizes this particular bubble, making it very versatile face on the delicate match. Certainly excellent as an aperitif, it can be approached, not without a certain audacity, to sweet fresh unstructured.

With the company's winemaker Alessandro Giarraputo

My visit is coming to an end. In terms of climate is definitely not the best day. The sky is gray. There is cold. And humidity. But the colors of winter, I find the green pastures and vineyards in the bare, full of charm and appeal, I am distracted by the "spleen" of the rigid, unforgiving season. After a hug to my friend Alex, I climb into the car and put in motion, and I leave those lands already with a sense of nostalgia, not without a heartfelt thanks to St. Vincent, always (especially for cousins \u200b\u200bacross the Alps), the patron saint of winegrowers ...

Caramel Corona

Winery Lanzaro srl - Contrada S. Vincent, Memphis (AG). Tel 0925 75018 - Fax 0925 570423 - info@lanzarawines.com - www.lanzarawines.it - Winemaker: Alessandro Giarraputo - Extension estate: 50 hectares Property - Vineyard: 41 hectares - Soil: medium, calcareous - Grapes: Nero d'Avola, syrah, merlot, cabernet sauvignon, grecanico, cricket, catarratto, chardonnay - Average age of vines: 20 years First two digits Bottled: 2003 - Number of bottles produced: 180.000.

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Sicilian Recipe: Grilled with olive

photos by masao.chairo.suzu

Today we speak of lamb chops, but pork ... As you can see the image! :-)
The olives are always a winning ally to create Mediterranean flavors. Thus, combined with our ribs, will allow you to renew the usual recipes.

Ingredients 6 people

6 pork chops, 250 g each.

500 g tomatoes 100 grams of olives stuffed
50 grams of lean cooked ham
50 g flour 50 g butter

1 / 2 cup of olive oil
1 / 2 cup dry white wine

2 onions 1 clove 1 hard boiled egg garlic

2 bunches of parsley

pepper salt Preparation



Put Heat a large pan (that can hold all the meat in one layer) with the oil and butter and when Lie down it has melted the chops lightly floured, salt, pepper and fry well 5 minutes per side. Retire from the cooking liquid and keep them warm.
In their place, put the onions, garlic and bay leaf, making it cook for 10 minutes. Then add the tomatoes into slices and the ham cut into strips, stir and after 10 minutes, add the wine, a ladle of hot water, sliced \u200b\u200bolives and half the chopped parsley. Bring the sauce to a boil, add salt and pepper to taste Put the chops in the pan turning them in sauce and simmer for 20 minutes over a gentle fire pan covered.
When cooked, transfer the chops in dish, distribuitevi over the dressing, chopped hard-boiled egg, chopped parsley was fresh and brought to the table.

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Sicilian Recipe: Chicken Meatballs Recipe Sicilian golden

photos by uomoelettrico

for children and adults, the meatballs are always a lot of fun. Brings fun to cook and eat even more. Typically they are cooked as a main dish made with meat of various kinds also mixed, but you can also turn into a tasty appetizer. Many recipes also include the use of herbs and spices are very different depending on country of origin.
Today we leave you this recipe for meatballs made with chicken pine nuts, prosciutto and herbs to make tasty and beautiful to see ... In fact, these two kittens already seem to be interested! :-)


Serves 6

a chicken from 1.500 kg
a bunch of herbs (carrot, celery, onion, parsley)

6 slices of bread 1 cup milk 50 grams of cooked ham


30 grams of pine nuts 1 bunch of parsley 1
teaspoon marjoram
3 beaten eggs
+ 2 whole eggs 50 g grated parmesan breadcrumbs
flour


nutmeg powder salt pepper




Preparation Clean the chicken well, wash it and divide it into 4 pieces, place in a saucepan with 2 liters of water, the bunch of herbs, a little salt and cook for 30 minutes over medium heat. After their scheduled time set aside for the chicken broth and let it from its cool. Meanwhile, remove the crust and white bread to soak it in milk. Put a pan on the fire with 30 grams of butter and let the onion already cleaned and chopped finely. Bone the chicken and pass very carefully at the meat grinder along with the ham, collecting the mixture in a bowl, add the white bread wrung out, onion cooked in butter, Parmesan, marjoram, parsley, pine nuts, 2 eggs, salt, pepper , Noca little nutmeg. Mix everything well to obtain a well blended and smooth. Now formed into balls, pass flour, whipped egg and bread crumbs. Let them brown in hot oil and lay them as a paper towel to lose the grease in excess. Transfer them in a platter garnished with lemon slices and parsley leaves.

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: squid and cuttlefish stewed

photos by Jerome

This recipe reminds us of Cefalù ... also you do not hear the sound of the sea, the noises on the beach, the sunset and the desire to sit at a table pungent, perhaps on the beach and enjoy a nice plate of squid and cuttlefish? Simple easy, no need to complicate my life! An indication, however, before I leave you the recipe, we want to give it to you: the secret of this dish is to cook the shellfish in a crock, without lifting the lid, if not at the moment serving. And enjoy!



Ingredients 1 kg of squid and cuttlefish

parsley 3 tomatoes peeled garlic


chili salt olive oil


Preparation

clean a kilo of squid and cuttlefish and divide by the tentacles bags (remember to remove the bone plate back to the cuttlefish). In a crock, put the shellfish, the flesh of 3 tomatoes, 1 tablespoon chopped parsley, 1 clove of garlic also chopped, salt, red pepper and 2 tablespoons of olive oil. Fire screens, and always covered with the pan, cook for 20 minutes. Serve immediately in the same container cooking.

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Those communists before Berlusconi

On Ninety years after the founding of the PCI is open to Rome, a beautiful exhibition. I went to see her and I was moved.

is so: and ends that I can never completely get rid of the baggage of the questions. Rather, the doors behind me, clinging like a second skin.

willy-nilly, because my path now is also the mirror of my past. It is a pity that my past is not good if they're the places where it should be, as an old dog that you have taken on a life and time does not move from his bed.

Here, one of the questions that I rummaged about in the sense of my political journey. I and millions and millions of people with me over the years, decades, have grown enormous hope - com'altro call? - Crystallized in a period that contained instead a nightmare for others.

one word: communism.

Yes, I know that today is not particularly fashionable to say, if not in form dell'abiura.

But I tell you: once, a while ago, I was a communist.

I was born into a family Communist, I attended a Communist party school, I was a militant communist, communist mayor of Cortona, in Tuscany Communist alderman ... As a young man I have distributed thousands of leaflets. I spent whole nights in discussions, until the eyes are not closed with fatigue and excess tobacco. I have participated in conferences and meetings, and active management, meetings and parties section of Unity, and so on, as indeed, so much so that now if I look back my life I feel a river of words in the middle ... I've been to years in the Central Committee of the PCI. I met men who made history in this country. Men like Enrico Berlinguer. I even met Gorbachev.

I studied I talked, I joked, I squabble and then I reconciled a communist.

And then what happened?

Or even worse: now what?

not to say that I speak only of the moral and human misery in which Berlusconi has dragged my country, is obvious.

And this is not the past that I can dismiss with elegantly a new card, a new membership. I could do it, I should do it, but not enough.

Because here there is life in dance: my life.

My life and, together, a huge tragedy: that of the countries that have been crossed, or rather rolled, from that socialism "real" so cruelly different from the socialism of my dreams.

Behold, this was a good reason to go and write books.

From the rubble of the Berlin Wall to the East Europe and then to Asia. And then again from today's China, hammer and sickle and rampant capitalism, to the Balkans in the confrontation of peoples and religions.

A trip back in search of traces of past failures and disappointments of the great communist utopia

But the journey of those who, for years, in the age of conflict he believed that in that utopia lurking freedom and democracy, justice with equality.

The journey is underway, but in my luggage is entirely the great experience I've spent in the PCI. A large national Democratic Party and that had nothing to do with the tragedies of communism, but his silence and, for too many years, the lack of courage, have swept in his failure.

Communism has failed, all right: and then?

The reasons that have fueled the communism and that communism has reduced wrongly, is that no longer exist. Bobbio said it well in 1989, with the rubble of the Berlin Wall still smoking.

"Democracy has won the historical challenge of communism let's face it. But by what means and what ideals you have to face the same problems from which she was born the common challenge? Now that the barbarians do not exist anymore what will become of us without barbarians? "

Already: What will become of us?

's been more than twenty years and this question does not yet have an answer.

I do not have an answer in this Italy property and unjust. Where young people was stolen in the future, where an old man suffering from compulsive satyriasis, surrounded by a court of pimps and pimps, screaming against the judiciary and hides the real country behind the shame of his partying and his lies.

But I am very aware that not even an exhortation has lost its relevance. Again, in the words of Bertolt Brecht:

"Change the world, you need it."

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New Menu!

photos by AMSimonini

's time to change the taste of changing tastes, well ... to change the menu! Here are the new dishes
Trattoria Trinacria, which serves as the new greedy Tagghiatedde à Puddicinedda, Spaghetti à "Portobello" or monkfish and "belly lean".
curious to understand what is meant by these names in Sicily?
We look forward to the restaurant! :-)


FIRST TO 'PASTA

rice balls
Panelle
Spitini Pisco Spatula
(skewers of marinated grilled fish spatula)
Gnotta 'up the pieces
(Mazara del Vallo prawns marinated with fresh ricotta di Carini)
Capun of milinciani
à Palermo (Palermo eggplant caponata)
Crispell ricotta and anchovies Sciacca
(fried dough stuffed with ricotta and anchovies)
Sardi à beccaficu
(Sardinian warbler)
Mixed
tuna (smoked tuna, smoked swordfish and tuna salami)
Kaos girgentino
(kumquat, caponata, cakes, bread and sardines beccafico c'a Mauz)


PASTA - A tavula 'a s'invicchisci

Tagghiatedde à Puddicinedda
(fresh pasta with swordfish and eggplant pesto)
Bucatini Chi Sardi à Palermo
(with sardines, pine nuts, raisins, saffron , wild fennel and toasted bread)
The Strombolans
(spaghetti with clams and potatoes)
Pasta 'ncache
(penne with broccoli, pine nuts, raisins, anchovies and breadcrumbs)
spaghetti "Portobello"
(with tomato and squid caught in the Mediterranean)
maccaruni
to Norma (with tomatoes, fried eggplant and ricotta salt)
Risotto all'Usticense
(carnaroli reserve with citrus swordfish eggs)
Pantesco
Linguine (with tuna, capers, cheese, lemon peel and olives)


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à Trapanisa
chop (breaded veal with fennel and herbs)


U Pisco - Cu '' a tip avi already manciatu

Perricone
amberjack (yellowtail fillet in red wine, cereals and bread with onion marmalade)
Tunnina unto cipuddata
(tuna steak with onions with sweet and sour salad of oranges)
all'ariu
San Pietro (St. Peter fillets with dried tomatoes, caramelized onions and pine nuts) and monkfish
" lean bellies "
(slices of monkfish wrapped in bacon with pesto cous cous Nocellara)
'Nvoltini Pisco Spata
(swordfish rolls with potatoes apparatus)
Ammuttunati
Calamari (squid stuffed with ricotta , artichokes, pine nuts and accciughe)
Cous Cous to 'trapanisa
(fish couscous)


NE' flesh 'PISCO - It vo 'headlights' na bona 'nzalata acitu pike and' na bona ogghiata

cascavaddu Rausanu all'Argintera
(Ragusa cheese baked with vinegar and oregano)
Milinciani
parmigiana (parmesan eggplant) SO


Ruci AND ICE CREAM - Lu lu cafe pigghialu santiannu gelatu pinsannu

Cannolo

Cassata ice cream strawberry ice cream Marsala
pistachio ice cream with almonds

Parfait d'Avola almonds
sherbet lemon, mandarin and prickly pear
ricotta ravioli fried cooked must

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Sicilian Recipe: Tuna fired

photo by sara y tzunki

If you fancy a light meal and easy to prepare, you can try this recipe for tuna in the oven. Just add the classic Mediterranean flavors, such as capers and olives, to discover that all we can cook fish. Even if not a master chef ;-)

Serves 6

6 slices of tuna breadcrumbs

tomatoes

capers green olives oil


Preparation

Cut 6 slices of tuna not very thick and arrange on bottom of a well-oiled baking pan. Cover the slices with a layer of breadcrumbs and garnish with chunks of tomatoes, capers and green olives pitted and chopped. Add salt, moisten with a little oil and bake. After 35/40 minutes of cooking to moderately hot oven (170 ° C) the tuna is ready.

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Sicilian Recipe: Artichoke salad and cheese recipe Sicilian

photos by alino1955

still on a diet? If you feel like artichokes, you can try this recipe for a large salad with artichokes and cheese. It can not be said to be light, but in return will be a quick dish! :-)

Serves 6 6


tender artichokes 1 small celery
100 g chips 100 grams of parmesan cheese fresh

50 grams of pickled onions
the juice of one lemon and half
1 dl olive oil 1 tablespoon oregano


salt pepper Preparation


well
Peel artichokes depriving them of the stem and the hard outer leaves, remove the tips even with plugs and thinly slice them by putting them as they are ready to soak in water acidulated with half the lemon juice. Meanwhile reduce the cheese and hearts of celery into thin strips and transfer them into a large bowl, add the onions, parmesan cheese and the drained artichokes well acidulated water. Combine in a bowl oil, remaining lemon juice, oregano, salt and pepper and beat with a fork until a well-emulsified sauce. Sull'insalata pour, mix again and serve.

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: peasant salad with oranges - the red orange from Sicily

picture Montanaro MaurizioTM

A typical result of Sicily are oranges. Bright and colorful also beautify our savory dishes and provide us with useful vitamins, especially during these winter months.

know what is meant by the definition Sicilian red oranges ?
Not all oranges in fact you can define these. This term identifies only a few varieties of oranges Protected Geographical Indication (PGI):

- Tarot , including: Tarot City, Galice Tarot, Tarot Gallo, Messina Tarot, Tarot of the muzzle, Tarot Nucellare 57-IE-1, Tarocco Nucellare 61-1E-4 Catania Tarot, Tarot Scire, Tarot red

- Moro : Dark City, Moro Nucellare 58-8D-l;

- Sanguinello : Sanguinello City, Sanguinello Moscato, Moscato Sanguinello Nucellare 49-5-3, Sanguinello 49-5-5 Nucellare Moscato, Moscato Sanguinello Cuscunà.

provinces that produce the real Sicilian red oranges are thus only those of Syracuse, Catania, Ragusa and Enna.


We can use oranges to prepare delicious un'insalatona, which can serve as a main dish for a quick lunch or side dish rich. Here is the recipe.

Serves 6

2 spring onions (or shallots)

1 cucumber 1 bunch radishes
100 grams of green olives 1
lettuce 2 oranges

1 dl olive oil
1 / 2 glass of orange juice 1 tablespoon oregano


salt pepper Preparation



rondelline sliced \u200b\u200bonions and radishes, check the cucumber and slice into rounds too. Peel 2 oranges and a live mash the cubes. Remove the white part of peel and reduce it to an orange into thin strips (you'll need to decorate the platter.) Pour into a bowl the oil, orange juice, oregano, salt and pepper and whisk with a fork until you have a good emulsified sauce.
Combine in a large bowl, all ingredients (except orange peel), drizzle with the prepared sauce and stir again to make good flavor the salad, sprinkle over the strips of orange peel and bring to the table.

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The Che Guevara of Argentina

So, here I had to stop by force. I'm in Cordoba, the city where Che Guevara was born. I'm not a nostalgic, but I could not miss.

am forty years that the who died and yet I can not find even here in his hometown, as in Argentina, due recognition of what I consider their most famous son in the world. And do not think I'm wrong. More

Evita Peron, Gardel of Borges or the same Maradona.

What's unique is that which, even today, is a bit 'used by all the left side of Argentine politics. Even some of the Peronist movement, which approaches the beloved Evita and Peron.

photos I took at an event can make the idea.

And then when Che died in Bolivia, as well as in the years immediately thereafter, the historical contingencies and passions policies prevented, those who refused to do an analysis of Argentina another Cuba serene figure and work of the "commander".

Today many years later, a similar analysis could be made. And

then what remains, what is the real lesson to be learned from a life that generation after generation has become the biggest myth in modern history?

will try to answer it. What remains is not in dreams now yellowed with a Marxism dead or dying, but in the need for a radical overthrow of society and power, an image of revolution as an act of absolute, pure as a gesture beyond the narrow confines of the Marxist historian.

Here, Che Guevara as a revolutionary of all: so I like to remember and

so many generations of young people have made it a virtual symbol.

All that is anti-authoritarian and liberal passing through its image. The

What is the standard bearer of a utopia which in its very defeat achieves its moral values, evading and corrupting the banal task of managing a victory that could not come.

I think that while I'm sitting at the high school that he attended

he was a boy in Cordoba.

From the bench I can see the sunny boys who swarm out and

someone brings in jersey or backpack stuck to the books, just the image of Che. That beautiful image with the right look and sweet smile. He's right

Guccini "heroes are forever young and beautiful."

later in the school and found carved into a wall a poem by Rafael Alberti

. Here it is.

I have known you baby

here in this land of Cordoba Argentina

while playing between the poplars and maize,

cows of old farms, laborers

I have not seen again, until one day I learned

you were bloody light , North,

that star that every moment you have to look

to know where we are

has nothing to do with Che Guevara, however, the thoughts fly to my country and a '

other revolution: that Berlusconi.

How sad. That time. Happy New Year to all.

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The markets of Palermo Sicily

If you have visited the Sicilian capital, Palermo know that still retains much of its Mediterranean look, thanks to various historical markets scattered in the city: the most characteristic are the Vucciria, Ballarò and head. The

Vucciria extends between Via Roma, Cove and Cassaro, of the district in Castellammare. The proximity to the port city historically led to the establishment of merchants and traders from Genoa, Pisa, Venice since the twelfth century. The presence of many craftsmen, there is still in place names. The term derives from the French Bucceri boucherie, "butcher". The market was in fact originally intended for slaughter and sale of meat. Later it became a market for the sale of fish, fruit and vegetables. Formerly called the Bucciria great "to distinguish it from the market children.

Ballarò instead is the oldest of the markets of Palermo and extends from the square to the Professed House Tukory bastions of course, towards Porta Sant'Agata. It is one of the most picturesque markets grascia, that of food. The products sold are from the countryside of Palermo. The Cape
finally develops in the heart of the homonymous district: keeps popular elements of the typical Mediterranean market. Other traditional markets in Palermo are the flea market and that of Lattarini. Worth mentioning is also a flea market set up in Piazza Marina.

As you usually buy at the market rather than at supermarkets or shops neighborhood?
The raw materials of Trattoria Trinacria come directly from Sicily!

Source: Wikipedia

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Recipe: John Dory with Marsala

photo by Andrea Parisse

It is estimated that around 1770 an Englishman named Woodhouse has had the bright idea of \u200b\u200btreating the local Sicilian wines of cooked and spirit, resulting in what today we all know the name of Marsala. The liquor would then be refined by other Englishmen who, attracted by the product would be moving into the area.
Today we use the Marsala to give flavor to many dishes, including fish. We see such a recipe for cook dory. At Trattoria Trinacria
menu we have a very good St. Peter Marsala Marco De Bartoli Vecchio Samperi, including but not reveal the secrets ... you have come to steal for yourself! :-)

Ingredients

1 or 2 fillets of John Dory with bay

person
shallot pepper oil


flour 2 cups dry Marsala
fish broth

Preparation

Empty and scaled the St. Peter's head off outside, fins and tail, then sfilettatelo. If the fish is big, calculated as a fillet per person, or 2. Dip the head, fins, tail and bones in the 0.75 water, flavored with shallots, 1 or 2 bay leaves and a few grains of pepper. Cook until the liquid has reduced by about half. Hours floured fish fillets and brown in a little hot oil, then pour into the pan 2 cups dry Marsala and 2 spoons of fish broth filtrate. When the sauce is well thickened, remove from the heat and serve piping hot fillets.