Genoese candles (but they are Neapolitan Doc) del great starred chef Mimmo De Gregorio offer new insights to the readers of FIRST&Food , the FIRSTonline magazine entirely dedicated to the world of cooking, food and wine and the agri-food industry.
The story of the great Chef of Sant'Agata dei due Golfi takes us back to the scents and colors of the coast between Naples and Salerno, in an area with a high density of starred chefs. From South to North, we then go to Veneto to present theCa' Pigneto Amarone, an elegant and prestigious wine born from a walk in the meadows of a large villa above Verona, renovated from an ancient 600th century monastery. The producer is the surgeon Carlo Adami, by now established as a brilliant specialist on an Italian and international level, who has set up the production of fine wines in the ancient 600th century convent inherited from his wife and transformed into a villa in Negrar, in the heart of Valpolicella. The gamble paid off and now the three children take care of the winery, but no one at the time could certainly have predicted that in the space of twenty years the Veronese red wines would have the good fortune they have had, alone occupying 60 percent of all the export of Italian red wine!
From prestigious wine to meatballs, popular and delicious food that Daniela Brancati, journalist and former director of Tg3, described in a book: "Polpettology", history, philosophy and recipes of the meatball, published by Manni. More ironic than a recipe book. A little more sophisticated than a cookery history book. More fun than a food philosophy book. A different book for a different reading, which I hope will make you smile.
