They are called Bronner, Solaris, Joanniter, Souvigner Gris, Helios: are the "Piwi" vines, selected varieties in the vineyard for the capacity of resist fungi and climate change, characteristics that them free from invasive chemical treatments and make it the ideal tool for give life to Super Bio wines. They are presented to the public on Tuesday 10 May at the Dolce Emporio in Florence, the taste boutique of chef Fabio Barbaglini in Borgo San Frediano.
You can get acquainted with six Lombard wineries specialized in Piwi and as many innovative wines. Nove Lune with Theia, passito from Helios, Bronner and Solaris grapes, Achille Dellafiore with Joh, ancestral wine from Joanniter grapes, Hermau with Magi, classic method from Souvigner Gris, Alpi dell'Adamello with Idol, white from Solaris grapes, Pietramatta with Amber , an orange wine from Souvigner Gris grapes, Marcel Zanolari with Vagabondo, red from Piwi grapes. To guide the participants in the tasting, the oenologist Gabriele Valota of Assoenologi.
the new frontier of organic wines presented in combination with gastronomic rarities
Not only the wines arrive from Lombardy for the occasion, but also gastronomic products almost unobtainable on Tuscan tables: complex cheeses such as Silter from Val Camonica, strachintunt from Val Taleggio and formai del Ferdy Hay, particular cured meats such as violino di capra from Valchiavenna, obtained from the thigh of the goat which is cut just like a violin with a knife in place dell'archetto, the salami of Bagnaria, a medieval village in the Staffora valley, the brisaola of Valchiavenna, very different from the more common bresaola. The "landlord", chef Fabio Barbaglini, will put on the tasting plate the crunchy vegetables in sea water from the Fiori di Spezie line, prepared and preserved without adding salt. (info@dolcemporio.shop)
Already at work at the age of 14, in the kitchens of Lake Maggiore, Fabio Barbaglini he opened his first restaurant at the age of 23, the “Caffè Groppi” in Trecate (No), awarded a Michelin star in 2004. Among his most significant experiences, that as head of the menu at the Antica Osteria del Ponte in Cassinetta di Lugagnano (3 stars Michelin), a restaurant that will reopen in 2012 as chef-patron. The philosophy behind the relaunch of "La Cassinetta" can be summarized in the "natural conception of taste", a concept that will return in his subsequent experiences.
