My fair Verona - wine districts

Last week I had the opportunity to travel around two of the most famous Italian wine regions, both located near the city of Verona (yes, the city of Romeo and Juliet).

The Valpolicella region is located at the north of the city of Verona, and produces world renowned Reds like Amarone, Valpolicella Classico, Superiore. Its produces a White called Soave and also the Red Recioto desert wine.

Valpolicella has been for millennia a wine region, as a matter of fact, "Vallis-Polis-Cellae" is Latin for valley with many cellars, meaning since Roman times that wine has been produced there.

Now-a-days, this wine district is more famous for the Amarone wine than for its Valpolicella Classic Reds. Amarone is a very peculiar Red, it is not a every day consumption wine, still amazing.

The story behind this wine is just like any lucky strike moment.  Someone forgot in a baric the Recioto sweet wine for years and once opened the wine changed colour, aroma and taste.

All wines from this region are produced from the grapes: Corvina, Corvinone, Rondinella, Oseleta e Negrar. The differences between the various sorts of wines vary from aging to fermentation technics.

Amarone (bitter good), is a Red wine, full body normally 16° alcohol. It is usually an expensive wine, thus if you came across an Amarone that under €30 a bottle it’s a fake. Prices can reach €200 or more, pay attention to the DOC or DOCG label for authenticity.

In my humble opinion, wines like this must be considered precious and enjoyed in special moments, both with food (red meats, cheese) or also for meditation.

Oh, in Italy, it is considered very rude to open a bottle of Amarone alone. To be opened with close family and friends.

The other region, just next door to Valpolicella is Bardolino Wine district left of Verona by the Garda Lake (Italy’s biggest lake).

This incredible beautiful area produces Bardolino Reds (Rondinella and Corvina grapes), the famous Rose Chiaretto and the White Custoza.

There are many cellars that are open to the public, where you can enjoy wine tasting, talk with the producers, visit the vineyards, learn about wine in the museum and of course purchase directly the wine at very reasonable prices before it enters the market mark-up.

So, my suggestion, next time that you pay a visit to northern Italy, pass through this wines districts enjoy history, taste and take some nice bottle home with you.

Bon Apetit,

Chef Gourmet Du Art

There's a new cork in town. Here's Helix.

Portugals’ main export to the world is cork, and Corticeira Amorim is the world leader company in cork products. Using its expertise Corticeira Amorim joined forces with the American company Owens Illinois, world’s largest glass bottle producer and created a unique bottle and a unique cork, which will be revealed in this year’s Vinexpo, world largest wine fair.

This novelty in the market will make it possible for one to open a wine bottle that has cork with our fingers only.

Such novelty is supposed to hit the markets only in 2014 and its main destination according to its producers is fast consumption wines, with price range vary from 5 to 10 euros.

During tests, the reception both from wine producers and consumers were excellent. The cork made out of cork composite is a state of the art addition to wine.

This cork was produced in order to preserve and not change any of the characteristics of wine.

At last some good news and a fine response from the cork industry to the uprising of plastics taps and metal screw tops that in my humble opinion do not belong to the wine world.

Has they say in Portugal “Haja saude”

Chef Gourmet Du Art

The origins of Curry

Little is known about the true origins of Curry, and of course that present history is much influenced by the ones that write history books, without polemic but history is always made by whoever wins the war, giving a partial, bias or simply wrong report of the actual fact.

Curry is not a spice but a mixture of several spices, apparently the term Curry derives from Malay word Kari that means sauce. As a matter of a fact, when Portuguese first arrived in India back in 1498 (Vasco da Gama), Curry simply meant soup, any kind of vegetable or meat soup made with several spices.

Curry powder mixture is composed mainly by: Coriander, turmeric, cumin, fenugreek and red pepper in the main base and then variants made by adding: ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, long pepper, black pepper and chilli pepper.

The chilli (one of the main ingredients used in Curry) was brought to Asia from America by the Portuguese and with the cultural exchange in the various colonies was adopted by locals and influenced for good their cooking habits.

Goa (a former Portuguese colony in India) is a wonderful melting pot. Some of the hottest curries come from this region and also one of India’s most famous recipes “Chicken Vindaloo”. Vindaloo derives from the Portuguese “Vinha de Alhos” a marinade  (used for meat) made with White Wine, Sweet Paprika paste, Chilli and loads of Garlic (alhos).

If you try to research the origins of Curry, you will find that  credit is given to English traders and their relations with India are in the basis of the curry. It is not the truth, but in good faith English have helped and still are, in the proliferation of curry and curry recipes throughout the all world. Because Curry was adopted as the national dish of the UK.

The English left India in 1947, Portugal lost India in 1961 (Goa, Damao and Dìu territories were invaded by India).

When the portuguese Princess Catarina de Bragança married the King of England Charles II (1662), some territories in India were offered by Portugal to England . There is a famous tale, already posted in this Blog “The true origin of Tea”, that the Queen to be, when she first arrived in Portsmouth did not feel well and she requested her favourite drink (hot tea). This event marked the introduction of Tea in England. Apparently, she was also responsible for the introduction of Orange Marmelade (Marmelada in Portuguese is a sweet jam made with Quince or in Portuguese “Marmelos”), the Tea and Cutlery at the Kings table.

So now you know the true story of how the English have came to be in India, a dowry from the Portuguese King.

Dear folks, Portuguese were in India since 1498 and started the so called “Age of Globalization” still in force now-a-days. Lisbon became the world capital of trade with the arrival of all the spices, richness from all over the world.

England arrived in India after 1662 and left in 1947. Portuguese arrived in 1498 and their territories occupied in 1961.

I hope that now you understand that many facts of the world history have mutated and change for good the cultural habits of many countries.

Today’s Post is not to arouse polemic but to celebrate diversity and how beautiful mixture is, for example the Curry Mixture.

Bon Apetit,

Chef Gourmet Du Art

New Wine Trends - 2013

1.       USA became the first wine market in the World. Even though it is not a sophisticated market and not the biggest wine consumer market per capita (like the European countries), the USA is living a Wine rush. It became popular, trendy and hype to have wine during the meal in North America. Like someone said, “Wine is the new Black”;

2.       The advent of web and the proliferation of social media is hammering the famous wine critics, folks take into account Blogs (such has mine) to seek for advice;

3.       Craft Beer is becoming popular, as a matter of a fact, beer tastings events are becoming more and more common leading for a new discovery of Beer values, such novelty could affect wine consumption;

4.       The present economic crisis is actually changing the wine lists of most Restaurants, the famous “small is beautiful” phrase is actually in motion now-a-days, and restaurants are limiting their wine offer because of stock costs;

5.       Counterfeiting famous wines is and will remain an issue as long as consumers are ready to pay enormous sums of money for a bottle of wine;

6.       Wine auctions register a slowdown, mainly because of a certain standstill of the Chinese economy;

7.       Burgundy is replacing Bordeaux, both in wine auctions and in the famous Restaurants shelves;

8.       Moscato, Sweet Reds and Porto are becoming more and more popular, especially for new wine fans;

Wonderful “Puglia” style Spinaches with Anchovies

Dear readers,

Even though the weather this spring is not particularly brilliant, we have to be positive and hope for the warm and relaxed spring days, allowing us to profit from our gardens and have a nice meal outside.

As you know I am living in Italy, it is a bless to live here, learn and enjoy their lifestyle. Today’s recipe is a strange but delicious recipe from the Puglia region (the heel of Italic Peninsula Boot).

I have first enjoyed it in a Pugliese Restaurant not far from my work, this family runned business it’s very typical and genuine. They are very proud of their region and their food.

This particular dish is a mingle of different flavours, aromas and colours. I hope that you can enjoy it during a warm night accompanied by a wonderful chilled Lambrusco wine. This is a side dish that can be served either with fish, meat or Pasta.

I hope that you enjoy it.

Here’s the shopping list:

350g of Frozen Spinach (or a mixture of several leafy vegetables including spinach)

1 large Onion

2 Garlic cloves

Half can of Anchovies

Half can of Tomato

Q.B. Olive Oil

Q.B. Table salt

Q.B. Pepper

Q.B. Chilli Powder

Q.B. of grated Parmesan Cheese

Step 1) Boil the vegetables and leave it to rest on a strainer;

Step 2) Chop the onions and the garlic and fry it on a large frying pan using olive oil (don’t burn it);

Step 3) Add the half can of Tomato;

 Step 4) Be sure that the vegetables are well squeezed (not very wet) and add it to the frying pan;

Step 5) Mix it well;

Step 6) Add salt, pepper and chilli powder according to your taste (I like it hot);

Step 7) Chop the Anchovies in small pieces and add it to the vegetables;

Step 8) Mix it well;

Step 9) Freshly grate the Parmesan cheese over the vegetables still on the frying pan;

Step 10) Mix it well;

Step 11) Serve it on a tray with fresh choped small tomatoes;

Bon Apetit,

Chef Gourmet Du Art

I can delicious Portuguese Easter Cake "Folar de Pascoa"

Dear Readers,

Easter break is already a memory but I confess that I have managed to charge my batteries.

I have spent some days with my family, having time at my disposal I have played in my kitchen, experimented with some recipes.

Lucky you readers that will profit from such fact during the next Posts.

Today’s recipe is an Easter Cake from my home region of Algarve, Portugal. Even though I am not a kid anymore, Easter time is one of my favourite festivities of the year and I remember my Grandmother preparing for each grandson this special cake.

It is called “Folar de Pascoa” and it is enjoyed during Easter Festivities.

My advice, once ready, slice it like a bread, eat it as it is or toast it, you can also add butter. The boiled eggs are to be removed and sliced, enjoyed together with the slices of Folar.

Your family and friends will be astonished with the mix of flavours and colours.

Here’s the shopping list:

350g of White Sugar

1kg of White Flour

1 large grated Lemon

15g of Fennel (Sweet Herb)

10g of Professional yeast

35g of lard

Q.B. Table salt

Q.B. Milk

Q.B. Cinnamon

Q.B. Powder Sugar

1 Egg Yolk for painting the cake

1 Boiled egg for each cake

Step 1) On a large container put the flower together with the sugar, Fennel (Sweet Herb), the grated lemon, cinnamon and the melted lard, mix it well;

Step 2) Mix the Yeast on a cup of hot water with a bit of flour and salt, leave it for 10 minutes;

Step 3) Add the yeast to the mixture and continue mixing, this time adding milk portion by portion till you have a well-mixed ball of dough;

 Step 4) Cover this dough with a napkin and leave it to rest for at least one hour;

Step 5) Boil some eggs, you can decide to have more than one egg per cake;

Step 6) Check the dough, split in two portions, you can use some flour to make a dry ball of dough;

Step 7) On a large tray, place the baking paper, add some flour on the tray to avoid burning the cake;

Step 8) Leave the dough resting on the tray for another 30 minutes;

Step 9) Cut a piece of dough from each ball, the sufficient to make two separate cables per cake;

Step 10) On each ball of dough, make a hole, fist like size on the middle, place the boiled egg on this hole, than with the separated dough (the cable one) make a cross on the top of each cake, it must cover the egg/s and be fixed to the dough;

Step 11) Pre-heat the oven to 200°C for 10 minutes, then add the cakes, control after 20minutes, take the tray out and paint the cakes with the mixed egg yolk, put it back to the oven;

Step 12) Control the cooking process with a toothpick, do not let it burn, the cake is ready when the dough inside in thoroughly cooked.

Bon Apetit,

Chef Gourmet Du Art

Wonderful "Carne de Porco à Alentejana" Portuguese Pork and Clams

Dear Readers,

It has been a while since the last Post, thus in order to redeem myself I am going to share with you one of my favourite dishes. It is called “Carne de Porco à Alentejana”, it means Alentejo style Pork Meat.

If you are a follower of this Blog, you remember that I have mentioned Alentejo several times; this hot region of Portugal, very similar in terms of nature to south California, is the home of beautiful landscapes, cork trees, historical cities, Bulls, Lusitano Horse, amazing Olive Oil, Exquisite Wines, Pata Negra Ham and wonderful people. It is for sure an amazing place to discover, full of history and contrast between a wild Atlantic Ocean Coast (with wonderful fresh fish and Seafood) and a dry hot interior that borders Spain. If you are curious pay a visit to Unesco's city Evora, this charming place will enchant you. It was also in Alentejo that the famous hollywood movie "the house of spirits" was registered.

If you are a Foodie or Gourmant you will love Alentejo, regional recipes are just mind-blowing!!! Different from everything you tried before. You don’t believe me? Well, just try this recipe at home and then send me your comments. Your family and friends will be astonished with the mix of flavours and colours.

Here’s the shopping list:

500g of diced Pork Meat (large cubes)

4 large matured Tomatoes

2 garlic cloves

2 Onions

Q.B. Massa de Pimentao (Portuguese sweet paprika paste, if you cannot find it use Sweet Paprika)

1kg of large black Clams

2 spoons of lard

Q.B. Table salt

Q.B. Black Pepper/Chilli Powder

1 large Bay leaf

2dl of White wine

500kg of diced potatoes (large cubes)

Q.B. of Fresh Coriander

1 container of vegetables vinaigrette (like pickled vegetables)

Step 1) In a large container put the chopped onion, chopped garlic, bay leaf, chopped fresh coriander, sweet paprika, salt, pepper, chilli, white wine and the Pork meat (leave it to rest overnight in the fridge)

Step 2) Fry the potatoes and leave to rest aside

Step 3) On a large pan, add a bit of water, olive oil, chopped garlic, salt, pepper and chilli, and stream open the clams. Add chopped fresh coriander on the top and leave it to rest aside

 Step 4) Retrieve the Pork Meat from the marinate and leave it on a strainer for some minutes

Step 5) In a frying pan melt some Pork lard and fry the Pork Meat, don’t burn it but cook it thoroughly

Step 6) When the meat is ready, crushed the tomatoes with a bit of white wine and add it to the meat, cook it for another 10 minutes, do not let it burn

Step 7) On a large tray, pour the meat, then the clams over the top without the water, then the fried potatoes, finally the chopped pickled vegetables and chopped fresh coriander

Step 8) Enjoy it, with a wonderful Portuguese White from Alentejo, serve it very cold

Bon Apetit,

Chef Gourmet Du Art

P.S. Today’s Post is dedicated to DAN