Every season a taste: the top 10 of autumn

Autumn is the harvest festival, with cellars full of grapes and the scents of must. The sparkling process of the Glera grapes from the Valdobbiadene area begins. We propose to you a beautiful new reality from S. Stefano di Valdobbiadene, nestled amid the hills of Cartizze. Because autumn also has its sparkling side!!

 

The white stony hills of Mezzane are turning golden with the fallen leaves. The vineyards of Marinella Camerani are shedding their colors to make room for winter rest. The rooms of the cellar smell of cherry and spices; these are the musts fermenting in the large vats. A nice glass of biodynamic Ripasso at the end of the day warms the heart and makes us feel alive!

 

The honeys from Gabriele are pure and come from the nomadic beekeeping. It’s autumn, the first humidity arrives, the rains begin, temperatures drop, and the throat starts to feel the adverse weather conditions… it’s better to defend yourself with a nice spoonful of chestnut honey before heading out in the morning. It’s the natural protector against cough and sore throat. Plus, it’s delicious!!!

 

What do you say… have you lit your fireplace? Have you already roasted chestnuts on the embers? We advise you to prepare your oven to bake bread. How magical the cracks that swell on the crust are, how fragrant sourdough bread is. Gaetano Mirandola has prepared for you a mixture of organic flour and dried sourdough that will lead you to obtain fragrant, crunchy, and soft breads. Eaten while still warm, they are exhilarating. 

 

Have you decorated all the pumpkins for Halloween? Do you have any left over? Well, if you’re missing some, we recommend this intriguing jam from Gambarella. Pumpkin, apple, and cinnamon are the classic autumn flavors to sweeten your morning and breakfast.
 

Pedrazzoli prepares for us charcuterie of rare pleasure and, above all, with a keen eye on the healthiness of the product. This delight comes from a beautiful project aimed at saving an endangered breed of Emilia pig. The black pig lives in the wild… this pancetta is gluten-free, organic, with no added phosphates, no additives, and without traces of lactose. A product to put on the bread that you warmed on the embers of the fireplace…

 

Ciucco in Veneto means drunken. A term that Giovanni coined for his delicious cheese refined in the skins of dried grapes used for Amarone. It’s autumn and the sensation of freshly pressed grapes is part of the tradition of Venetian cellars… it’s also a beautiful gift to give. Very sweet and alternative!

 

Finally, the Italian green gold is ready. The Cutrera family packages it every year to filter it right after pressing. A fresh and fragrant oil with a nice bitter sensation of olive and dandelion. Don’t miss it! It’s a unique product that tells of the lands of Sicily and its sea.

 

Agostino Vicentini has won the Tre Bicchieri from Gambero Rosso with this wine! Let’s give it a try and see for ourselves! It will be a surprising experience… perhaps with an excellent scampi, it will be even more so!

 

Come on! Autumn means heading back to the kitchen and preparing the first risottos of the winter season. Mushrooms, pumpkin, ancient recipes with meat, with the tastasal in Veronese style, with saffron, with Amarone… The first rice has been packaged precisely for those who love cooking and want to enjoy the delicate aroma of this great noble Italian cereal!

Fabio De Vecchi