Fungi Perfecti, LLC is a family-owned business dedicated to promoting the cultivation of high quality gourmet and medicinal mushrooms. Having been in business since 1980, we have been instrumental in developing new technologies and markets for gourmet mushrooms throughout the world. Mushrooms are fleshy fungi that reproduce through the sexual matings of germinated spores. Only recently has the cultivation of exotic mushrooms become a practical endeavor. Cultivating mushrooms is not necessarily difficult: it requires only a willingness to learn, a little work, and adherence to some well defined guidelines. Mushrooms can be grown throughout the year indoors or during a few months outdoors. One of the most exciting innovations in mushroom culture is a concept Fungi Perfecti has been instrumental in promoting: Mycological Landscaping. Mycological landscaping involves the cultivation of exotic mushrooms as beneficial companions to plants in gardens, lawns, or within woodlands. Fungi Perfecti has been actively searching the wild for candidates having strong potential for culinary value. Each year we clone dozens of species having gourmet appeal and test them at our research facility—indoors and outdoors. Imagine having a selection of choice exotic mushroom patches, protected in the privacy of your backyard, to be enjoyed through the seasons and perhaps through generations! For everyone seriously contemplating mushroom cultivation as a business, we urge you to learn the sterile culture skills necessary for spawn production. You will be glad you did. Central texts in helping the aspiring spawn maker to achieve these skills are Growing Gourmet & Medicinal Mushrooms and The Mushroom Cultivator, treatises we highly recommend. We keenly sense that fungi will play a pivotal role in new industries of the 21st Century. Gourmet and medicinal mushrooms will continue to appeal to organic gardeners, commercial cultivators, researchers, nutritionists, and ecological managers. We forsee a quantum leap in their popularity when the public realizes that these fungi can help: -support the immune system. -represent a pesticide-free alternative to the traditional white button mushroom. -are instrumental in the recycling of wood and agricultural byproducts. -can easily be grown by everyone—outdoors in your garden or yard (Mycological Landscaping)—or indoors within greenhouses, solaria, or controlled environments. Through our in-depth classes and information networks, we encourage the establishment of a constellation of independent, organically minded growers whose collective consciousness will define this emerging industry well into the next century. We hope you will join us in this endeavor. The future is ours.
I was born in Port Elizabeth (now Gqeberha), South Africa. I’m an outgoing person who is both introverted and extroverted depending who I’m with. I enjoy meeting and interacting with new people because I believe this is how you learn and grow as a person. I’m forever looking for new adventures or challenges. I’m a go-getter, never afraid to fail because we learn more from our failures and build character from them. I believe one is never to old to learn something new things. “You can’t teach an old dog new tricks” doesn’t apply in my life. I enjoy the outdoors especially hiking, which has exposed me to some of the most beautiful hiking trails in South Africa. I also love taking game drives and explore our nature especially the animals in their natural habitats. I haven’t had the opportunity to travel beyond the borders of my country. Hopefully one day I’ll travel the world, meet different people and get to experience diverse cultures and cuisines. I had dreams of becoming a medical doctor but due to financial difficulties I settled for a National Diploma in Biomedical Technology. At least I got to work in the medical environment with doctors and other medical personnel for about 5 years. I realised that working in a laboratory was not suitable for my personality because I love people, I enjoy interacting with different people. I enrolled for a Diploma in Marketing and that led me to the pharmaceutical industry where I combined both my medical background and the marketing qualification. I worked in Sales and Marketing departments. I also had the opportunity to turn my passion for fashion into a business adventure and started my online clothing store which was a very exciting and challenging adventure. I leant a lot about importing and e-commerce. When motherhood happened and I took a break to become a stay home mom. I got involved in fitness and nutrition business. I realised that the entrepreneurship bug has got me and needed to empower myself to avoid mistakes I made in my previous business adventures, that is when I decided to register for a BCom degree in entrepreneurship via Unisa, which what I’m currently busy with. I am also teaching English as a foreign language online on freelance basis. I plan to also learn one or two foreign languages as I plan to travel the world in the not-so-distant future. I’m excited about the future and learning more in this university of life.
I am a South African, born in the Province of the Eastern Cape and now lives in Cape Town. I have been interested in working with people from an early age. When I was young my aspirations were to be either a lawyer or a Social Worker or a Priest. To a certain extent I partially satisfied some of my dreams because I am an academic social scientist and a trained and qualified theologian. My passion, among others is to assist people, communities in anyway I can, may it be through volunteering my time, my skills and or money where I can. In most cases I mobilize individuals and communities to rally for good causes. I am more interested in causes that involve children, the aged, people living with disabilities and the vulnerable abused women and children. As an environmental consultant, I also try to highlight environmental issues wherever I am. I work with non-governmental and governmental organizations to ensure that environmental sustainability issues are integrated in their developmental plans. Theological training has enabled me to interact with most faith based communities and lend helping hand where I can. Some of the faith based communities are involved in good causes to help the poor and needy, victims of violence and gender based violence, some are involved in soup kitchens for the homeless and unemployed people and so on. For the better part of my life I have been involved in one or more of community causes to uplift, empower and motivate people either to self rely or to do something for others in the spirit of ubuntu. During my spare time I enjoy quality time with my family. Some times we go out to quiet places where we enjoy time together and some times we go to places where there would be play areas for children. This is the time when we mingle with other people, watch street musical groups, different kinds of art displays, street sports. I also like to visit book fairs and scholars/students fundraising activities to support. In some instances I visit fundraising for old age homes. In Cape Town there are animal welfare organizations that either raise funds and or are looking for people to adopt an animal (domestic animals). I encourage people in my church to extend a helping hand in some of these noble causes.
Born in Kinshasa, Democratic Republic of the Congo but I am currently live in South Africa ( Cape Town) about 7 years I am Married to Magalie since 2018 and we have a 2 years old girl. I am a honest, ambitious, friendly, reliable and motivated person. I’m a skilled individual who has excellent training as a Cisco Certified Network Associate (CCNA). As a result, I have good knowledge of routing, switching, network applications, protocols, services, and wireless skills. I am a self-motivated person and I try to exceed my superior’s expectations with high-quality work. Being a fast learner, I quickly pick up business knowledge related to my project. An experienced and customer service with a strong interest to increase customer satisfaction and at the same time making sure all of the operations are being done properly. I believe my strengths are that I am a person who can work under a lot of stress and have excellent communication skills which enable me to handle a leadership position as wells work in a team. I care deeply about workplace professionalism. I regard myself to be a very open minded person, ready for new challenge when it comes to technology. People consider me to be a social, temperament person who does not hesitate in giving my opinion for what I think and believe in. I have always enjoyed meeting new people and it comes naturally to me to maintain a lot of relationships. I love trying new things, creating new methods, and introducing new ideas. I love watching soccer specially when Leo Messi plays , movies and playing games.
L'Agriturismo Barbagust si trova a Sansicario in Val di Susa. Nell'antica baita del 1700, che la famiglia Bermond ha completamente ristrutturato, mantenendo intatto tutto il fascino rustico degli ambienti. Solo 9 camere, arredate in modo essenziale ma molto curate, per offrire agli ospiti il massimo dellaccoglienza. Il ristorante, ricavato in quella che un tempo era la stalla, offre un menù sempre eccellente, giocato sui sapori della tradizione locale e propone solo ricette curate con ingredienti di primissima qualità. Barba Gust, che nel dialetto di Cesana significa lo zio gusto, oltre ad essere una magica combinazione di accoglienza e prelibatezza, si affaccia sul panorama mozzafiato del monte Chaberton. The Agriturismo Barbagust is located in Sansicario in Val di Susa. In the ancient hut of 1700, which the Bermond family has completely renovated, keeping intact all the rustic charm of the rooms. Only 9 rooms, furnished in an essential way but well cared for, to offer guests the utmost hospitality. The restaurant, housed in what was once the stable, offers an always excellent menu, played on the flavors of the local tradition and offers only recipes prepared with ingredients of the highest quality. quality. Barba Gust, which in the Cesana dialect means uncle taste, as well as being a magical combination of hospitality and delicacy, overlooks the breathtaking view of Mount Chaberton.
I was born in Nelspruit, Mpumalanga, but raised in Jozini, Kwa-Zulu Natal and a Diver at heart. School Holidays was spent on the beach and in the ocean at Sodwana Bay. My Passion for acting started at a young age when I was approached by my arts teacher to play the lead as “Joseph” in that year’s school play, “Joseph and his technicolor dream coat”. In 2006, I moved to Saldanha bay Naval Base to conduct my basic training and upon completion, reported to Simon’s Town Naval Base Diving Centre. I worked at the Naval Diving Centre until mid- 2007, but reported for duty aboard SAS Spioenkop (Naval Warship) later that year and for the rest of my stay in the SA Navy. I resigned from the SA Navy at the end of 2009 to further pursue my childhood passion for Acting, after it had been re-ignited back in 2007, when a Production Company came to shoot the one part series, “Diver’s Down”, at the Naval Diving Base where I was stationed. Since then, I performed numerous small roles in Films and TV Shows with goals and aspirations to become a successful actor in the industry. Years later and struggling in the industry I started a Photography business in 2017 shooting headshots for actors in the industry and also specializing in Real Estate Photography. I also worked in the hospitality industry during this time working my way up to head of staff at a fine dining Italian Restaurant in the Bellville area of Cape Town. December 2018 I made the very hard decision to hang up my Actor’s hat and retire from the industry as I needed to make a change. So with a fire in my belly and a pursuit of a new career I embarked on an old passion within the boating world. I completed my Yacht Master Coastal and SAS Day Skipper certificate followed by a plane ticket to Nice, France. I spent a month walking countless amount of steps that would make “Discovery Vitality” proud on the docks of the various harbors handing out my cv in an attempt to book work as crew on board. With a few days worth of day work under the belt and finally booking an interview for a possible crew position, my visa expired and I needed to come home. Luckily I was being strongly considered for a position aboard but I needed to wait for the boat to come out of the drydock. With this I flew back to SA with a hopeful heart knowing that I would soon return to France. As things go, the opportunity was cancelled (Owner preferred a merger of the two available roles and he preferred a female). What to do now? Unemployed and with depleted finances of not being able to return I started looking for work and was unemployed until Sept the same year when I finally got an opportunity to begin work as a Junior Site Supervisor for a Construction Business (not ideal, but hey challenge accepted and gotta pay dem bills son!). I have since then worked for the same company, building weigh bridges, expanding warehouses, pouring concrete floors and laying paving. I have learned so much and have grown allot since then. Recently I approached and dusted off my photography equipment again and am in the process of starting this up as well. Being in the construction industry has sparked allot of ideas and have given me a new passion for real estate, especially as an Investor. People tend to describe me as ambitious, hardworking, punctual and goal-oriented. I have high attention to detail and work really well in both a team environment and on my own. I am pro-active, a problem solver and creative at heart. I won’t stop until the project or task is completed. More personally I enjoy the outdoors, love being fit and healthy and spending my off time with my most valuable assets; family and friends. Short term goals: – To learn and grow the new skills required to perform given tasks efficiently and with excellence. -To prove myself a valuable asset, as a hardworking, dependable and trustworthy individual to my fellow colleagues, managers and seniors. Long term goals: -To become one of the best in my department and be seen as the go to guy for a specific job or task. -To become manager and coach to younger generations looking to enter my industry. -To eventually run a team of managers, teaching them to effectively run their teams with excellence. I believe in serving others with excellence. The effort you put in will reap the results you desire. I also believe that being truthful, respectful and trustworthy are very important keys to success and I strive to live by these principles daily.
We are Pick Up Limes and we have made it our mission to make a nourishing plant-based lifestyle accessible to everyone Sadia, started Pick Up Limes sometime around 2014 when we were making the transition to a vegan lifestyle. Sadia had just graduated from university, and was working as a dietitian at a local hospital in Vancouver, Canada. She started to post recipes as a hobby, and wasn't sharing what she made with anyone aside from my own family. Less than a couple of years later, I embarked on a 6-month backpacking trip, where I met Robin on a beautiful beach in Thailand. We travelled together for many weeks, from Thailand to Cambodia, to the Netherlands, Belgium, France, and Italy. Our bond grew so much, that just a few months later I moved from Canada to live with Robin in the Netherlands. Now living in a new country, and little to do in the way of work, I decided to take my hobby of creating and sharing recipes a little bit more seriously. While Robin would spend his weekdays going to his university to work on his Ph.D., I would accompany him, working away in the library all day building a new PUL website and brainstorming ideas for what would become the Pick Up Limes YouTube channel. I posted my first YouTube video in January of 2017. After about 6 months, the channel blossomed and grew in a way we never imagined possible. In the summer of 2018 we moved our operations from our cozy 40 square meter apartment into a beautiful studio space where we could grow our team and continue to make recipes and film videos. A full 4 years later, Robin completed his Ph.D., and joined Pick Up Limes! With my background in nutrition and Robin's background in engineering, we've created the new PUL website you see today! Through it, we hope we can offer you a calming, reassuring, and educational means of eating and enjoying more plants. Our aim at PUL is simple: to share resources on living a vibrant and uncomplicated life fuelled by plant-based foods, and to share simple vegan recipes that are nutritious, delicious, and visually appealing. We hope you enjoy the content we share in the form of recipes, articles, and videos, and we're so glad you're here with us.
A boisterous beer corner, a halcyon home for wine, and a lively, all-day kitchen for everything in-between. Inside the historic State Buildings — a destination steeped in the cultural history of our city, you’ll find contemporary Australian eatery Petition, together with Wine Merchant and Beer Corner. With a name that nods to its Barrack Street location — what was once a place where crowds would congregate and lobby over 100 years ago, Petition celebrates and curates what’s local and what’s seasonal.
Mother is a plant-based natural food & wine restaurant. Formerly ‘the raw kitchen’, our journey started in 2009 with a pretty simple mission: to inspire & support healthy, sustainable living. Our journey began as the raw kitchen in 2009 and has evolved over the last decade, to now become mother. We have been fortunate to run our beloved business and its sister businesses together as a family (with a lot of help from our own families) since its humble beginnings and through all its incarnations. Our focus is on enriching lives, and supporting healthy, sustainable options. Our restaurant celebrates delicious, nourishing, plant-based cuisine. It is food to be enjoyed, fuel our bodies, feed the soul & pay respect to mother earth. We use real, natural, nutrient-rich ingredients to create flavour-packed food. We’re interested in celebrating incredible, progressive cuisine. Everything we serve is free from refined, processed or artificial ingredients and almost all made completely from scratch on site, including our dairy-free cheeses, butter, yoghurts, ferments, pickles and sauces. We choose to only use healthy oils, alternative unrefined sweeteners and our own plant-based housemade ‘dairy’. At the heart and soul of all we do is our unwavering commitment to respecting and supporting this precious planet we all share. We aim to showcase & support positive sustainable practice in the industry.
Tetsuya’s Restaurant is located in the centre of Sydney at 529 Kent Street. Chef Tetsuya Wakuda refurbished this heritage-listed site, with influences of traditional Japanese-inspired style, to create a serene dining enclave in the city. Tetsuya Wakuda OAM grew up in the Japanese town of Hamamatsu in the Shizuoka Prefecture. With a limited knowledge of English, Tetsuya arrived in Australia at the age of twenty-two, never imagining he would one day be embraced as one of the nation’s favourite chefs. 2016 marked chef Tetsuya’s first Michelin Star, with Waku Ghin being recognised in Singapore’s first Michelin Guide. He was further honoured by Relais & Chateaux as the recipient of the annual Chefs Trophy 2017, a mark of great respect from his peers. In 2017, he received Two Michelin Stars for Waku Ghin from the Michelin Guide in Singapore, an honour he said he shared with his whole team. Tetsuya’s serves a degustation menu, based on the Japanese philosophy of using natural seasonal flavours, enhanced by classic French technique. Within the restaurant, chef Tetsuya Wakuda has designed his own on-site “test kitchen”. This personalised kitchen enables him to create the constantly evolving and inspiring dishes on which he has built his esteemed international reputation.
Established in 1988, family owned and operated for 3 generations Bodhi is a stunning restaurant located in the middle of Cook + Philip Park under St Mary's Cathedral in the heart of the city. Nestled under ancient Moreton Bay fig trees, this unique parkland oasis is a tranquil escape from the hustle and bustle of the city, with easy access parking and walking distance to public transport. Featuring 3 distinct entertainment areas with indoor and outdoor seating the restaurant can be formatted in a number of ways to cater for exclusive events, weddings and corporate functions. Bodhi is a critically acclaimed and award-winning restaurant that pioneered and specialises in vegan Yum Cha and Pan-Asian cuisine. With an emphasis on fresh ingredients our produce is locally sourced and organic where possible, the food is prepared daily and hand crafted using traditional techniques by expert chefs, creating a range of seasonal mouthwatering dishes to choose from. The cocktail menu uses the very best organic herbs, fruits, fresh pressed juices and bespoke syrups, whilst the range of craft beers and Australian boutique wines has been thoughtfully selected from local growers using organic, bio-dynamic or environmentally friendly farming practices to compliment our cuisine and go hand in hand with our business philosophy.
Serving original and imaginative cuisine along with delicious sunsets and waterfront views. Proudly located in the heart of of Durban. Showcasing fresh seasonal cuisine, exquisitely presented, from modern interpretations of Bistro classics to cutting edge. The menu is constantly evolving and diners are encouraged to try the six course tasting menu. The winelist changes regularly and concentrates on smaller boutique wineries offering some of SA's finest, as well as many affordable options. 9th Avenue caters for large parties, corporate events & private functions, tailoring to your specific needs. We are conveniently located in close proximity to beachfront hotels, 5 minutes drive from the stadiums, the International Convention Centre and many popular bed & breakfasts.
Dukkah is a celebration of tastes, colours and textures - inspired by the amazing people, cultures and natural richness of the beautiful city of durban. Dukkah Restaurant & Bar on Durban’s Florida road is a high point on the durban dining scene - a modern and luxuriant social hub with an upscale cocktail bar and lounge. Dukkah is open for lunch and dinner and serves delicious cuisine that takes its influences from the eastern coastline of our continent. Designed by chef extraordinaire and TV celebrity Peter Goffe-Wood, the modern cuisine draws inspiration from the Maasai Market, Nairobi and Stone Town, Zanzibar in the north all along the Spice Route to the culinary melting pot of Durban.
Steeped in history, ReedValley was established on one of the oldest farms in the Mossel Bay district and now boasts a selection of export wines. First owned by the Muller family, the homestead built in 1826 remains as a testimony of time, still holding its own as a destination where superior experiences are not the exception, but the rule. During the 1800s, the farm was known as an oasis to weary travelers going east and it often served as a gathering place for the early settlers. This bountifulness is still reflected today at ReedValley where hospitality and unparalleled experiences are a way of life. ReedValley offers a unique wine tasting experience in the heart of the world-famous Garden Route. At our venue, you can sample our exclusive EdenValley wine range that we expertly pair with local produce. Cosy up in front of our oversized fireplace on cold days or soak up the sun on our expansive lawn during the summer months. A kids’ play area will keep the little ones entertained for hours while mom and dad enjoy a glass of our world-famous EdenValley wine. We also offer two unique dining experiences The Succulent Eatery - Award-winning Chef Michelle de Jager's The Succulent Eatery, fittingly set within a succulent nursery has mouth-watering options for the entire family. Then you have The Boma. You can also experience an authentic bush inspired forest restaurant, which is perfect for larger groups, weddings and events.
The Café Gannet restaurant was founded in the spring of 1988 by hotelier JJ Moorcroft, who conceptualized the restaurant. From humble beginnings as a small establishment, seating 40 guests, it has grown to become a renowned Garden Route landmark. The restaurant now seats 250 diners and encompasses the Legendary Blue Oyster Cocktail Bar and the historic Ochre venue. JJ was joined by dynamic duo, Gareth and Janine Shippen in 2008. The trio still run the daily operations together and with JJ at the helm they are always busy with new innovations, to ensure guests leave having experienced a true taste of Mossel Bay and the hospitality of the town’s people. The Café Gannet restaurant, famously known as “Mossel Bay's seafood House”, is situated in the heart of Mossel Bay, neighboring the Dias museum complex with a north facing scenic ocean view. We aim to provide the finest, fresh, sustainable seafood that the local coast line has to offer. Acclaimed for vibrant local seafood specialties and signature sushi, a varied A’ la Carte menu also caters for vegetarians, meat lovers, pizza aficionados and gelato devotees. The menu is easily paired with the finest selection of over 50 South African wines as well as a variety of cocktails, aperitifs, liqueurs and craft gins.
At Raw and Roxy we create delicious raw vegan meals, gourmet salads, scrumptious guilt-free desserts, super healthy juices, smoothies with superfoods and tonics to boost your immune system, increase your energy levels and combat coffee addiction. Raw and Roxy is one of Cape Town’s sexiest foodie hot spots. It’s in the heart of trendy Woodstock, inside the Woodstock Co-op. There’s no signage advertising Raw and Roxy – it’s that popular that word of mouth alone has people flocking to sample the raw vegan pastas, salads, juices and ‘Love Elixirs’ that Danish-born Beatrice Holst serves up fresh and raw every day. Raw And Roxy is a raw vegan gourmet restaurant. Winner of the Condé Nast Gourmet award, best Wellness and Vitality restaurant in South Africa.
Here at Mary-Ann’s we pride ourselves in bringing our customers the absolute best quality products available with minimum carbon footprint.. even our packaging is made from plants..cellophane is made from tree cellulose and can bio-degrade in your compost heap. At Mary-Ann's Natural Emporium we have a vegan restaurant where we serve light healthy lunches and drinks, to inspire you to make delicious healthy meals at home. We also have an online store that offers hand made and sourced natural and organic food and household products that will help make it easier for you to be healthy. Mary-Ann also has several books on natural health – making it simple to be healthy.
Pasta con broccoli è una ricetta sana e succulenta, economica e universale. 400 g Pasta meglio orecchiette fresche pugliesi 2 Broccoli 4/6 cucchiai Olio aromatizzato all'aglio 3 filetti Acciughe sott'olio Parmigiano reggiano grattuggiato o Pecorino qb Peperoncino Sale Preparazione Lavate e pulite bene i broccoli e tagliateli a pezzi. I gambi spellati a quadratini. Mettete a bollire l’acqua per la pasta, salatela e mettete a cuocere i broccoli. Quando l'acua riprende il bollore mettete anche la pasta. Scaldate l’olio aromatizzato all’aglio e mettete i filetti di acciughe facendoli sciogliere a fiamma media. Quando la pasta sarà cotta ma ancora al dente scolatela e mettetela nella padella con i broccoli. Saltate la pasta per qualche minuto e aggiungete il peperoncino. A fuoco sepnto il parmigiano o pecorino e un pò di acqua di cottura. Servite la pasta con i broccoli ben calda. Pasta with broccoli is a healthy and succulent, economical and universal recipe. 400 g Pasta better fresh Apulian orecchiette 2 Broccoli 4/6 tablespoons Garlic flavored oil 3 anchovy fillets in oil Grated Parmigiano Reggiano or Pecorino to taste Chili pepper salt Preparation Wash and clean the broccoli well and cut them into pieces. The stems peeled into little squares. Boil the water for the pasta, add salt and put in the broccoli. When the water boils again, add the pasta. Heat the garlic flavored oil and place the anchovy fillets, melting them over medium heat. When the pasta is cooked but still al dente, drain it and put it in the pan with the broccoli. Skip the pasta for a few minutes and add the chilli. Switch off the fire and add the parmesan or pecorino and a little cooking water. Serve the pasta with the broccoli piping hot.
Ceretto is a wine producer in Piedmont, making top-quality Barolo and Barbaresco. It was founded by Ricardo Ceretto in 1930 and is famous for being a pioneer of the trend toward single-vineyard Barolo wines. Nebbiolo is the key grape variety, but Ceretto also make wines from Dolcetto, Barbera, Arneis and Moscato. Riccardo Ceretto, who did not own any vineyards, produced wine from grapes he purchased. The turning point came when his sons Bruno and Marcello joined the business, with their innovative thinking for the time: the importance of the land. Though this seems obvious today, memories of the poverty of rural life in the Langhe region - described so well by Beppe Fenoglio in his novel “La Malora” (“Ruin”) - were still fresh, and Riccardo was reluctant to invest in purchasing land. In the 1960s, Bruno and Marcello started mapping out the land that produced the best wines, and buying the vineyards. They would never leave the region again. Blangè is the white side of Piedmontese wines; a product that defined an era, revolutionizing Langhe winemaking that was previously devoted exclusively to red grapes. The most famous Blangè a Langhe Doc Arneis is the product of a highly distinctive region, the Roero, and a desire to improve varietal recognition, as well as drinking pleasure. Blangè combines sustainable practices in the vineyard with a modern take. Fruit and minerality, aromatics and balanced freshness, coexist in this white wine that has made enjoyment and versatility its trademark. Blangè is the white side of Piedmontese wines; a product that defined an era, revolutionizing Langhe winemaking that was previously devoted exclusively to red grapes. Dolcetto d'Alba Doc is the product of a highly distinctive region, the Roero, and a desire to improve varietal recognition, as well as drinking pleasure. Blangè combines sustainable practices in the vineyard with a modern take. Fruit and minerality, aromatics and balanced freshness, coexist in this white wine that has made enjoyment and versatility its trademark. Down to Barolo Docg and Barolo Chianato
La Tenuta San Guido prende il nome da San Guido della Gherardesca vissuto nel XIII secolo. Si trova sulla costa Etrusca tra Livorno e Grosseto, nella Maremma resa celebre dai versi di Giosuè Carducci e si estende per 13 chilometri dal mare fin dietro le colline. Racchiude al suo interno tre eccellenze: Il Sassicaia, la Razza Dormello Olgiata nei cavalli purosangue e il Rifugio Faunistico Padule di Bolgheri, primo in Italia. Sono i punti cardinali della Tenuta e ne segnano anche geograficamente il territorio: il Padule verso il mare, il centro allenamento in pianura ed i vigneti che arrivano fino a quasi 400 metri tra la macchia sulle colline. Una situazione ideale perché con 2.500 ettari a disposizione è stato possibile trovare i 75 ettari più vocati per il Sassicaia. Così eccezionali da meritare una D.O.C tutta loro (D.O.C. Bolgheri Sassicaia) che è l’unica in Italia ad essere inclusa interamente in una proprietà. Per molto tempo Castiglioncello di Bolgheri è stato usato come cantina del Sassicaia. Questa era un’ottima soluzione finché i pochi vigneti erano vicino al castello. Allo sviluppo di nuove vigne, seguí un’espansione della cantina. Quest’ultima non poteva più trovarsi sul punto più alto al livello del mare visto che le vigne erano oramai sparse su tutta la tenuta. Una posizione centrale fu trovata negli anni sessanta. Qui è dove si trova tuttora: sul viale dei cipressi, vicino all' Oratorio di San Guido che dà il nome alla tenuta. La nuova cantina d'invecchiamento del Sassicaia è stata progettata dall' architetto Agnese Mazzei, ed è situata accanto alla cantina di vinificazione in fondo al viale dei cipressi di Bolgheri. Tenuta San Guido is named after the Saint Guido della Gherardesca who lived during the XI century. It is located on the Tyrrhenian coast, between Leghorn and Grosseto, in Maremma an area made famous by Italian Nobel prize winner Giosuè Carducci, and it stretches for 13 km from the sea to the hills. Three are its defining characteristics: the Sassicaia wine, the Razza Dormello-Olgiata thoroughbred studfarm and the Bird Sanctuary Padule di Bolgheri. They divide the estate between the Padule on the coast, the horse's training grounds on the plain, and the vineyards planted up to 350 meters on the hills. The latter have been given their own DOC, the DOC Bolgheri Sassicaia, the first, and so far only case in Italy of a DOC contained in one estate. The wedding of Mario Incisa della Rocchetta and Clarice della Gherardesca on October 18th 1930 started it all. They shared a love for thoroughbred horses that made them form a partnership with horse breeder and trainer Federico Tesio. Mario Incisa's love of good wine made him plant Cabernet vines in 1942 for what was to become Sassicaia. Seventeen years later the Bolgheri Bird Sanctuary becomes Italy's first private nature preserve. For a long time Bolgheri's Castiglioncello was used as Sassicaia's winery as it was the closest building to the vineyards at more than 300 m a.s.l.. But as new vineyards were planted at greater distances and lower altitudes, a new larger winery had to follow. The new, more central location was decided in the 1960s. This is where it can be found today, on the cypress alley, close to the San Guido Oratory, which gives the estate its name. A third smaller winery was built in 2007 by architect Agnese Mazzei, it houses the barriques for the ageing of the Sassicaia. It can be seen next to the cypress alley.
Una trattoria pizzeria piemontese, immersa nella langa che vi farà assaporare la tradizione e la qualità del cibo tipico di queste zone. Il locale semplicemente arredato ha alcuni tavoli sulla piazzetta del paese davanti alla chiesetta e con la vista verso le colline. La signora Piera in cucina prepara il tipico menù piemontese fatto di antipasti, plin e tagliatelle il pezzo forte è il coniglio che si scioglie in bocca. Appena sarete seduti arriverà il giovane nipote Bebo che con fare generoso e spigliato in italiano o in inglese vi accoglierà con una scelta di vini piemontesi e, in attesa dei piatti, con le "friciule" calde, pasta di pane fritta talmente leggere e gustose che salteranno in bocca senza che ve ne aggorgerete. Anche la pizza è ottima e digeribile con farciture anche di ingredienti locali che sehuono le stagioni come la toma di Roccaverano e i fiori di zucca in stagione. A Piedmontese trattoria and pizzeria, immersed in the Langhe that will make you savor the tradition and quality of the typical food of these areas. The simply furnished restaurant has some tables on the town square in front of the church and with a view towards the hills. Mrs. Piera in the kitchen prepares the typical Piedmontese menu made of appetizers, plin (hand made filled pasta with local meat) and tagliatelle the highlight is the rabbit that symply melts in your mouth. As soon as you are seated, the young grandson Bebo will arrive and, generously and confidently in Italian or English, will welcome you with a choice of Piedmontese wines and, waiting for the dishes, with hot "friciule", fried bread dough so light and tasty they will jump in your mouth without you knowing. Even the pizza is excellent and digestible with fillings also of local ingredients that follow the seasons such as the toma di Roccaverano and the courgette flowers in season.
Meerendal Wine Estate is a family owned vineyard situated in the Western Cape. The hills of Meerendal rise above the flat surrounding Durbanville landscape, with an almost endless variety of slopes, soil types and micro climates. This makes it possible to grow a wide range of classic cultivars with equal success. Meerendal is a family run and owned vineyard with a history that started in 1714 when 60,000 vines were planted on the farm. For over 300 years, a tradition of producing quality wines has developed Meerendal into one of South Africa’s flagship wine estates. Thys Smit, is our passionate and dynamic winemaker. Thys holds a BSc in molecular biology and biotechnology from the University of Stellenbosch. He was nominated as a finalist for the 2019 Diners Club Young Winemaker of the year Award.
Martini e Rossi captures the spark that set two men on a lifelong quest to make their stamp on Italian culture. Alessandro Martini - a spirited entrepreneur with a global vision - and Luigi Rossi - a creative muse whose botanical fragrances would lure noses along Turin’s via Dora Grossa. The year was 1863 when their newfound partnership was manifested in their first vermouth: the Martini e Rossi "Rosso". This original blend remains the same to this day, a famous brand all over the world. Our artisans of today are 8th generation Martini e Rossi masters. Each following in the footsteps of their predecessors. All dedicated craftsmen and custodians of Martini e Rossi’s quality and integrity. The only three people worldwide to know Mr. Rossi’s original recipe. Originally from a village just outside our home of Pessione, and a student of the world-renowned Scuola Enologica di Alba, where many MARTINI & ROSSI® experts have honed their craft. After 18 years of training, Musso succeeds the 30-year tenure of former master blender, Luciano Boero. MARTINI & ROSSI®’s original recipe remains guarded under lock and key. Our masters know it only by scent and taste. Over 500 botanical samples pass under Ivano’s nose each year, and only the combined experience of himself and Beppe can maintain Luigi Rossi’s legacy. Our first love. The original Martini e Rossi, conjured under the inspired nose of Luigi Rossi. Since the sun-blushed days of 1863, a devoted selection of regional herbs are at its heart, and natural caramel imparts its rich scarlet hue. An icon di Italia. Martini e Rossi and Rosso and Tonic, Created in the 1970s to modernize Luigi Rossi’s original recipe into a refreshing long drink. Aromatic herbs spring to life with the addition of sparkling tonic water, while an orange wheel enlivens its fruited notes of lemon and raspberry.
The Cape’s first farm, established in 1682, has come a long way from its humble beginnings. Just 20 minutes from the bustling heart of the Mother City, Steenberg feels miles from the world. Steenberg Farm boasts the 5-Star Steenberg Hotel, with 24 rooms encapsulating the dictum of understated luxury, offering spectacular views and discreet, personalised service. The original Manor House has been lovingly restored and declared a Provincial Heritage Site. Here the legendary elegance and traditions of the 17th century blend harmoniously with the most refined comforts and conveniences of our modern age. A diverse dining destination with two restaurants is complemented by a tasting of award-winning wines at the Tasting Room. A visually spectacular and technically challenging 18-hole golf course features as part of the beautiful scenery at Steenberg Farm. Steenberg remained the property of the Louw family until 1990 when it was purchased by J.C.I (Johannesburg Consolidated Investments), and re-developed into the glorious vineyard and hotel it is today. Graham Beck bought Steenberg Hotel and Steenberg Winery in April 2005. Steenberg Hotel has since flourished into a complete luxury destination, with two fine restaurants, an award-winning winery, a championship 18-hole golf course, illustrious private homes and a world-class spa set amongst the estate’s astounding natural landscape.
As the oldest wine-producing region in the Southern Hemisphere, Constantia’s uninterrupted history of wine making stretches back over 300 years. Constantia Uitsig is located in what can be described as the "Cradle of winemaking" in the Cape and has a long history, being part of the first wine producing estate in South Africa, dating back to the mid-1600s. Constantia Uitsig means "Constantia View" and is named this for its unique position in the valley, nestled between the east-facing slopes of Constantiaberg and False Bay, creating endless stretches of beautiful vineyards and mountains that surround the farm. Its unique position means that its vines benefit from the cool sea breezes, providing natural acidity and brilliant ageing ability, as well as Cape Town’s Mediterranean climate, with its rainy winters and long, dry summers. This position has made for the perfect grape growing conditions, with vines rooted in 200-million-year-old, well composed, well-drained granite with a high clay content, ensuring excellent water retention.
Quality and consistency is paramount at Eagles’ Nest. Our unique terroir, combined with passionate attention to detail in the vineyards, yields fruit that is crafted into wines which are the epitome of elegance, finesse and complexity. Eagles’ Nest was originally a section of Groot Constantia, the wine supplier to European nobility, established by Simon van der Stel in the late 1600’s. Eagles’ Nest’s history reveals that it operated as a commercial farm producing export fruit, as well as vegetables for the local market, up until the 1960’s. Over time the farm has had a number of owners, since 1984 it has been in the control of the Mylrea family. Following a devastating mountain fire in 2000 which destroyed all of the natural fynbos vegetation and Protea plants, as well as approximately 95% of the forestation, it was decided to move the focus of the farm to wine. Whilst the Constantia Valley is most famous for white wines, it was felt that Eagles’ Nest, with its unique terroir within the valley, would be more suited to red wines. With its East, West and North facing slopes it is the steepest commercially farmed land in the Cape region, if not in all of South Africa. The land is located 10.5 km from the warm False Bay coast line and is in the direct path of the summer trade wines. Along with the planting of vineyards it was a priority to re-establish the natural fynbos on the estate. On the mountain 25 000 Silver Tree seeds were planted as well as thousands of proteas, ferns and other fynbos indigenous to the area. Eagles’ Nest now proudly houses one of the largest Silver Tree plantations in South Africa. We were very careful to select only seeds and plants that were indigenous to the region and that would thrive in the Constantia Mountains. The majority of seeds and plants were sourced from Kirstenbosch Botanical Gardens. The lower vineyards are at around 150m above sea level with the highest at approximately 400m above sea level. Average rain fall is approximately 1100mm to 1200mm per annum. The total farm area is 38.4 hectares, with approximately 12 hectares are under vine. The vines will produce around 100 tons as the steep slopes allow for a higher than normal vine density per hectare. Quality driven and a true reflection of our unique terroir. The maturation strategy for the red wine is to age one third in new wood, one third in second fill barrels and one third in third fill barrels for around 18 months. The wine will further bottle mature for 12 to 18 months before release. The maturation regime relating to the Viognier is to focus on freshness, with second, third fill and larger 500litre barrels used.
Cinzano vermouths date back to 1757 and the Turin herbal shop of two brothers, Giovanni Giacomo and Carlo Stefano Cinzano, who created a new "vermouth rosso" (red vermouth) using "aromatic plants from the Italian Alps in a [still-secret] recipe combining 35 ingredients (including marjoram, thyme, and yarrow)". A global Italian icon, propelled from the hills of Piedmont to a world-class brand by the entrepreneurial determination of its founding fathers; each drop of Cinzano vermouth and sparkling wine is infused with nearly three centuries of determination and willpower to achieve the very best in quality and taste. As suppliers to the Royal Court, Cinzano was entrusted with the challenge and finally, in the mid-1800s, their Spumante (sparkling wine) was born, expanding the business into the production of sparkling wine. Santa Vittoria d’Alba became the heart of the Cinzano world and the business was ready to evolve from a local storefront to a global brand. Developing its communications strategy in line with the Belle Époque’s aesthetic, Cinzano adopted new mediums and techniques the era had to offer, from posters and postcards, to ads in media titles such as Telegrafo magazine, a prominent Italian daily newspaper at the time. Only the greatest Italian brands could afford to work with artists and illustrators and Cinzano was no exception, leading from the front. Bold in their style, Enrico and his brother, Emiliano, collaborated with the most daring artists of time allowing the brand to evolve alongside popular culture. The Cinzano heirs continued their work with innovative inspiration and achieved such great commercial success that they were asked by the Savoy monarchs to offer their expertise to produce Italy’s first Sparkling Wine, upon success of the incredibly popular French champagne that dominated the wine export market across the globe. The result: the birth of the Cinzano sparkling wines. A global Italian icon, propelled from the hills of Piedmont to a world-class brand.
This beautiful farm on the east-facing slopes of the magnificent Constantiaberg and barely 12km from False Bay, originally formed part of the Constantia Estate, which was founded by Simon van der Stel, the first Governor of the new Dutch colony at the tip of Africa. First sold as a 200 morgen sub-division to Cornelis Brink in 1773, Buitenverwachting changed hands all too often. And yet it flourished as a wine farm, due mainly to the 90 000 vines planted in 1825 by Ryk Arnoldus Cloete, brother of the famous Hendrik Cloete of Constantia. From 1866, the fortunes of Buitenverwachting were inextricably linked to those of the Louw and Lategan families. One of the most colourful characters was Oom Danie Lategan, whose trademark was the freshly picked camelia he wore on his lapel every day. It was his daughter, Olivia Lategan, who was to forge the link between the Lategans and the Louws. Born at Buitenverwachting, she returned as mistress of the farm when she married George Louw. Imbued with a sense of history, the Mueller family has retraced the roots of Buitenverwachting. The farm was lovingly restored to its former glory while extensive planting of the most selected of cultivars was initiated. The result was a maiden grape harvest of 100 tonnes - the first harvest the farm had seen in 30 years. An historic achievement that lived up to its name: Buitenverwachting - "Beyond Expectation".
Prunotto is located in Alba, in the heart of The Langhe, halfway between Barbaresco and Barolo, on the southeast side of the Tanaro River on a gentle hillside surrounded by vineyards stretching throughout The Langhe and Roero. Cantina Sociale "Ai Vini delle Langhe", a winemaking co-op, was incorporated in 1904 in the city council room of Serralunga's Town Hall presided by Mr. Giacomo Oddero, a notary public and a youthful Alfredo Prunotto as a witness. Among those present at the ceremony were prominent citizens who made important contributions to the history of Alba and the surrounding communities, as well as many small local producers. In the middle of the predicaments of World War that created seroius problems, Alfredo Prunotto met and married Luigina. Together they decided to take over the "Ai Vini delle Langhe" co-op and gave it their name. Their dedication and passion soon made the winery famous and it began exporting Barolo and Barbaresco all over the globe: first to South America and then to The United States, two markets that had recently opened to foreign trade. Prunotto was one of the few companies that believed in this commercial strategy. The Antinori family first became involved with the Prunotto winery in 1989 initially handling distribution and then in 1994, when the Colla brothers decided to retire, they took over production upholding the excellent quality standards that Alfredo Prunotto successfully achieved. The winery's production philosophy, always extremely attentive to details and deeply passionate about wine, brought Prunotto and the Antinori family together to face a new challenge: to explore and develop the potential of this new terroir where both local and international varieties can express the area's remarkable territorial identity. Prunotto’s vineyards extend over an area of approximately 65 hectares (161 acres) in the territories of The Langhe and Monferrato and are subdivided into smaller parcels of land and single vineyards where great red wines are produced. Respectful of regional traditions, white wines are also crafted such as Moscato d’Asti and Arneis as well as an innovative rosé and two brands of grappa, one from Barolo Bussia and one from Barbera d’Asti Costamiòle.
Our estate, it’s a part of us. Family-owned and family-run, Morgenster Estate has a long history dating back 300 years. Situated near the foothills of the Helderberg Mountain in Somerset West, we produce award-winning Bordeaux-styled wines, Italian cultivars and extra virgin olive oil. We aim to inspire people to dream big, through sharing our founder’s story, his persistence, tenacity and unflinching commitment to quality. We continue his legacy as Morgenster’s fine wines and olive oils go out into the world to the rhythm of: place, people, passion… In 1992 Giulio bought Morgenster, one of the jewels of the Cape. His first step was to restore the manor house, built in 1786. Then he turned his attention to the hill in his back yard which reminded him strongly of his native home in Italy. With a lifelong philosophy of producing only the best, Giulio sought advice from experts who suggested that Morgenster’s terroir was perfectly suited to red wine grape varieties and olives. While it is part of Italian culture to produce fine wines and olives together, the concept was an innovation in South Africa at the time. Giulio set out to produce world class Bordeaux-styled wines and the highest quality extra virgin olive oil that South Africa had ever seen. Giulio passed away in 2018, and his two daughters, Federica and Alessandra, are carrying his dream forward.
Agriculture and a simple farm lifestyle is at the heart of Boschendal. One of the oldest farms in South Africa, founded 1685, the farm has grown with the passing centuries into a cherished source of wholesome produce, great wines and happy memories. Set in the Drakenstein Valley surrounded by dramatic mountain landscapes, lush gardens and vines, the original farmstead complex is now a national monument with a rich and intriguing history of more than 300 years. Today, Boschendal is a Cape winelands icon and a cherished wine and food destination. Our vineyards and fruit trees have been joined by vegetable gardens and a growing herd of free range, 100% pasture fed Angus cattle reflecting our commitment to serving wholesome farm-to-table food. It is Boschendal's vision to bring inspiring ways of living that regenerate nature and actively support communities to thrive, through an exceptionally unique South African experience.
Founded on 1 February 1700, Vergelegen (meaning “situated far away”), has been under the ownership of some of the world’s great explorers and visionaries, each of whom, in their own way, have helped shape Vergelegen to what it is today: a world-class Estate. With Vergelegen’s award-winning wines, history spanning over 300 years, heritage, exquisite gardens and cuisine to suit all tastes, it comes as no surprise that Vergelegen Estate continues to be the choice of the discerning visitor seeking a total sensory experience. Think of Vergelegen to spend quality time with family and friends – wine tasting, heritage, environmental and cellar tours, two restaurants and the seasonal luxury Picnic in the camphor forest, are only a few of a myriad of enjoyable activities at Vergelegen. Vergelegen’s heritage core consists of the Homestead, Library, Mill Ruins, Slave Lodge site and surrounding gardens. The residential Homestead, dating back to the 1700’s, with each room authentically furnished, reflects the layered historicism of the over 300 years of Vergelegen’s existence. The Homestead also houses an Exhibition Corridor, comprising a series of pictorial panels detailing the various eras of history as well as significant visitors to the Estate.
Set between the world-renowned wine regions of Stellenbosch and Franschhoek, Delaire Graff Estate is located approximately 50 minutes from Cape Town International Airport and ideally situated for discovering the Cape Winelands. A private transfer service is available to Delaire Graff Estate for Lodge and Villa guests. Delaire Graff Estate – where you can experience the ultimate in luxury, combined with our own unique blend of South African hospitality. Nestled between majestic mountains and overlooking the vineyards of Stellenbosch, I visited the Estate for the first time back in 2003 and felt a strong connection in an instant – it was love at first sight. The incredible views provide the perfect backdrop to our outstanding restaurants, state-of-the-art winery, exclusive Lodges, exuberant landscaping, destination Spa and luxury boutiques. Our talented team harness a united vision and passion, and their continuing dedication brings the true beauty of this piece of paradise to our guests each and every day. I hope you enjoy your experience.
Moglie, madre, nonna, Paola Thaon di Revel ama i fiori e la natura. L'eredità è il suo background. È cresciuta in una famiglia dove la disciplina militare era un dato di fatto, così come la voglia di divertirsi. Sei sorelle e un fratello, in una grande villa chiamata “Cimena”, dove molti sono venuti in visita: da Umberto I, agli americani colti, ai vicini Bruni Tedeschi sulla stessa collina. Una vita dedicata al marito, Franco Reviglio e ai tre figli con tanti spostamenti e viaggi, in tutto il mondo. Oggi, i sette nipoti e la casa di campagna, regalano giornate intensamente soddisfacenti. Wife, mother, grandmother, Paola Thaon di Revel loves flowers and nature. Heritage is her background. She grew up in a family where military discipline was a given, as well as the desire to have fun. Six sisters and one brother, in a large villa called “Cimena”, and everyone came to visit: from Umberto I, to educated Americans, to the Bruni Tedeschi neighbours on the same hill. A life dedicated to her husband, Franco Reviglio and the three children with many moves and travels, all over the world. Today, the seven grandchildren and country house, make for intensely satisfying days.
We’re in Quasano, in the Alta Murgia National Park. Here, 20 years ago, we decided to make our dream come true. We wanted to make the world a better place, based on the values we believe in, that are the respect for the environment, the enhancement of the territory, and sustainability. What did we have in mind? We thought of a precious resource of our land: the almond. We tell, grow, hand sort, carefully select, transform, and pack the almond of Toritto “Filippo Cea” for four generations. From the birth of our children to that of the building of our company. From choosing the land to purchase in the village of Quasano, to the planting of almond, olives and cherry trees. We enhanced the biodiversity of the Murgese territory with the transformation of the Toritto almond. Thanks to the flavor and properties of this precious seed, we developed a range of high-quality organic foods, that are good for the health and the environment. Our almonds are sustainably grown and insecticide-free, so you can snack away, knowing you’re enjoying a natural, healthy, and wholesome Pugliese produce. The Qua – Sani (in English, Here – Healthy) is a network that promotes personal and collective welfare through environmental and economic sustainability, always respecting and enhancing the local territory. The name comes from the old village of Quasano, in the countryside of Toritto, near Bari. In the name Qua – Sani, we also enclosed the essential elements of the project: quality of life, Health, Nutrition, Nature, Independency. Our organic farm bases on a short and sustainable circular supply chain. Fattoria della Mandorla property is surrounded by untouched natural bushland with an abundance of native Pugliese wildlife. We trusted our land and its potentials and convinced young almond farmers of Toritto to plant new orchards and not to abandon the old ones. Thanks to a constant commitment to research and development, we enhanced the almond, as a leading food for healthy nutrition. We created a range of healthy vegetable products, the first in the world based on almond oil and milk. The circular economy is a system where all the production phases are arranged to reduce or avoid wastes. In our supply chain, the hull, the shell, and the integument of the almond seed used as fertilizer and soil conditioner for almond orchards. The circular supply chain is a model based on the recovery of every raw material, with a positive impact on the social, economic, and environmental levels. Thanks to the use of energetic renewable sources, we avoid substances dangerous to the environment and reduce wastes. QUASANI PRO.
One of the biggest flaws of us Sicilians is having a poor memory. We easily forget if someone has wronged us, and that is not necessarily a bad thing since then, but the problem is that we often forget our traditions and where we come from. One of the most beautiful things that Sicily has, besides art, the sea, the perfumes, the islets, the beaches, is certainly the pastry. I think we all agree that Sicilian pastry is unmatched all over the world And if anyone has any doubts just think of the top 5 typical Italian sweets that come to mind: Tiramisù, Cannolo, Cassata, Babà and the fifth most likely the Modica Chocolate PGI. In short, out of 5 famous Italian desserts, 3 are Sicilian, one from Campania and the other still has not understood whether Treviso, Tuscan or something else. You understand well that if Italy is the home of cooking and pastry and if 50/60% of the most representative desserts are Sicilian we can without a doubt confirm that pastry , even before Italian, is Sicilian. And we can go ahead with all due respect to the French and pastry chefs from northern Italy, also because they then have to explain to me what we should do with their pastry made from 7 gram micro bites so we have to eat 49 to understand something, but oh well. That said, there is nothing about these desserts today that hasn't been handed down for CENTURIES. Cassata, Cannolo, Modica Chocolate IGP, nougat with sesame or almonds, almond biscuits, mpanatigghi are all sweets that have existed for more than 100 years. Now, considering that until half a century ago Sicilian men worked in the countryside and women looked after the house, in your opinion who has carried on these wonderful culinary traditions? Women. If we go specifically, it was the GRANDMOTS. Because when it came to retirement age and men could rest from their strenuous jobs and the children were already adults, grandmothers delighted in the kitchen taking back those sweets that they had always seen their grandparents make, and so on for centuries and generations. Also because many years ago there were no specialized pastry shops. In short, if the most important pastry is the Sicilian one, and if the Sicilian pastry exists thanks to the grandmothers, we can only refer to them and their tradition every time we think of a dessert. This is why I decided to honor the memory of my Nonna Lina (Don Peppinu's wife, who passed away 2 months ago) by paying her homage and dusting off all those wonderful sweets of Sicilian tradition. A tribute therefore to all Sicilian grandmothers.
Been there, done that... doing it all over again! Herby, a product of South Africa, vintage '63, Internaut since '82. Roaming the world since the age of 23 to date. Jack of all trades, master of none. Techie, pilot, nomad. Can travel~live~work, anywhere. Global village citizen, living without boundaries, my primary passions are aviation, the sea and Ubuntu Synergy. I am, because we are. Together. We create unity, foster community, motivate affiliates to generate residual revenue, and facilitate networking events. It's time to LIVE your life! My mission is to help people from all walks of life, gain financial independence, while caring for the world around us. I believe charity begins at the cash register. Just say no to donations. Learn how to earn. Make sure you have a meal, an income, clothes, a home and good health. Constantly bombing your mind with books and exercise, are two battles that win the war of longevity. I want to grow old. There is no planet B. I'm a big fan of renewable resources and ethical commerce. Gardens, farming, trees and bees, and anything that carries fleas. Helping our paw-legged friends in shelters, finding furever homes much faster. Same for birds, horses, donkeys, circus prisoners and liberating zoos. Noble causes that need proactive participants. Anyone can help: Scholars, students, employment seekers, those just over broke. Single and stay-at-home parents. Business owners, administrators and managers of any ilk. Retrenched and retired folks who still have much to give. Everyone can become successful super affiliates. Generating residual income is easy, and I will be your guide. With 40+ years in technology, aviation and extensive travel, this digital nomad has a wealth of experience to share. Helping others navigate the fear of failure and proven pathway to success. Point-and-click easy here >> https://herbyolschewski.com/action/worksheet/
Lionel Poilâne (June 10, 1945 – October 31, 2002) was a French baker and entrepreneur whose commitment to crafting quality bread earned him worldwide renown. His father, Pierre Poilâne started a baking business in 1932, creating bread using stone-ground flour, natural fermentation and a wood-fired oven. Lionel took over the bakery in 1970, continuing the traditional methods. Poilâne is widely known for a round, two-kilogram sourdough country bread referred to as a miche or pain Poilâne. This bread is often referred to as whole-wheat but in fact is not: the flour used is mostly so-called grey flour of 85% extraction (meaning that some but not all of the wheat bran is retained). According to Poilâne's own website, the dough also contains 30% spelt, an ancestor of wheat. In addition to miches, the Poilâne bakery offers rye bread, raisin bread, nut bread, Punitions (shortbread cookies), and an assortment of pastries to its clients. Poilâne is perhaps one of the most famous names in the baking industry today. Poilâne mastered his single product and trained his apprentices in the physical baking process, which he believed to be the most important aspect of his vision. He believed as much of the work as possible should be done by hand, by one person taking responsibility for their loaves from start to finish. Lionel Poilâne laid the basis of a concept he called "retro-innovation"; combining the best of traditional elements together with the best of modern developments. The only deviation from his father's original formula was machine kneading, saving hours of work for his bakers. He was knighted as a Knight of the National Order of Merit for services to the economy in 1993. Pain Poilâne is produced in the Latin Quarter of Paris where it is sold at the original boulangerie on rue du Cherche-Midi. A second Paris bakery on boulevard de Grenelle is located in the 15th arrondissement. The worldwide demand for Poilâne bread is met in a facility located in Bièvres which was built in the 1980s. The Bièvres bakery produces around 15,000 loaves per day in 24 wood-burning ovens which are exact replicas of the ovens used at the Paris locations. These loaves are shipped worldwide. The firm opened a facility in London's Belgravia district in June 2000. On October 31, 2002, Lionel Poilâne was killed when the helicopter he was piloting crashed into the bay of Cancale, off the coast of Brittany. The passengers, Poilâne's wife Irena and their dog, also died in the crash. Poilâne was survived by daughters Athena and Apollonia, who now runs the enterprise. Apollonia is a graduate of Harvard University. Located at 8 rue du Cherche Midi in the 6th arrondissement of Paris, the original Poilâne, created in 1932, continues to be the flagship location of a bakery with international renown. In staying true to its founding principles—making high quality bread for all—and in creatively joining the arts of living well and eating well, Poilâne has flourished, offering its savoir-faire across France and all over the world.
Italians have been baking pizza-like foods for hundreds of years. The modern pizza started appearing in the 17th century in Naples and the Margherita1 was born in 1889 in honor of the then Queen of Italy: Margherita. At Talia Di Napoli, we believe pizza is more than just a meal or a pastime— it’s an art form, it’s an obsession, it’s a way of life. As proud fourth-generation Napolitanos, we started Talia Di Napoli to represent our beloved city’s sacred pizza heritage using only time-honored traditions and the highest quality, all-natural ingredients. In Italy, we believe beauty, excellence and love are meant to be shared — and what better way to convey love then through pizza? So we set out to create something truly special that would allow the world to try authentic Neapolitan pizza — made in Italy, by master pizzaiolos, using all local, organic ingredients — without ever having to get on an airplane. Creating the perfect pizza is so much more than just an ancient recipe — it’s about working with the just-right suppliers that care as much about their products as we do. Rather than rely on the expertise of any given merchant, we tirelessly research all suppliers and switch as needed based on seasonality, expertise and region. If we need cherry tomatoes, we’ll go as far south as possible to ensure they are grown in the sun.
La nascita del Brunello di Montalcino risale all’Ottocento, quando alcuni agricoltori montalcinesi iniziano a sperimentare la produzione di un vino rosso con le uve di una vite tradizionalmente coltivata nella zona. Una vite chiamata “Brunello” o “Brunellino” che, verso la metà dell’Ottocento, viene identificata come una varietà del Sangiovese. Un’uva molto pregiata perché capace di produrre vini da lungo invecchiamento cioè vini rossi di altissimo pregio. Il padre precursore del Brunello di Montalcino fu certamente Clemente Santi. Nel 1869 un suo Vino Scelto (Brunello), della vendemmia 1865, fu premiato con medaglia d’argento dal Comizio Agrario di Montepulciano. Negli anni successivi il Brunello ottiene altri importanti riconoscimenti internazionali battendo i rossi francesi persino a Parigi e a Bordeaux. Per molti anni il Brunello rimase una rarità destinata a pochi raffinati intenditori. E’ solo nella seconda metà del Novecento che, da una prelibatezza per pochi, si trasforma in un simbolo mondiale del migliore made in Italy. Con la nascita delle DOC, il Brunello vive una fase da protagonista ed è nel gruppo dei primi otto vini a cui viene attribuita la denominazione di origine. Nel 1966 il Brunello di Montalcino diventa un vino Doc e l’anno dopo istituisce il suo Consorzio. Nel 1980 è la prima Denominazione di Origine Controllata e Garantita DOCG e da quel momento tutte le sue bottiglie vengono chiuse da un contrassegno di Stato che garantisce la loro provenienza. Tuttavia la produzione del Brunello è ancora troppo piccola per affermarsi su scala internazionale. La prima cantina con una vera rete commerciale è degli anni ‘70 ma il Brunello conquista il mercato mondiale solo dopo il 1980 anche attraverso una crescita del numero delle cantine e delle bottiglie prodotte. Montalcino fa da battistrada anche al turismo del vino italiano con le prime cantine attrezzate per visite guidate e un intero territorio che ogni anno riceve migliaia di visitatori da tutto il mondo. Moltissimi riconoscimenti comprovano la qualità del vino: nel 1999 la prestigiosa rivista statunitense “Wine Spectator” inserisce un Brunello fra i 12 migliori vini del XX° secolo e nel 2006 incorona un Brunello in cima alla classifica mondiale.
Le orecchiette sono una pasta tipica della Puglia, regione del sud Italia. Il loro nome deriva dalla loro forma, che ricorda un piccolo orecchio. L'orecchietta ha la forma di una cupoletta, con il centro più sottile del bordo e con la superficie ruvida. Come altri tipi di pasta, le orecchiette sono fatte con semola di grano duro e acqua. Le uova sono usate raramente. Nella cucina casalinga tradizionale del sud Italia, la pasta viene arrotolata, quindi tagliata a cubetti. Ogni cubo viene pressato con un coltello, trascinandolo sul tagliere e facendolo arricciare (facendo un cavatello). La forma viene quindi invertita sopra il pollice. Le orecchiette si mangiano con broccoli, cime di rapa, cozze e funghi. Ogni famiglia pugliese ha la sua ricetta che si tramanda di madre in figlia. Secondo illustri studiosi dell'enogastronomia pugliese le orecchiette avrebbero avuto origine nel territorio di Sannicandro di Bari, durante la dominazione normanno-sveva, tra il XII e il XIII secolo. Nel cuore del centro storico di Bari c'è una via ribattezzata “la via delle orecchiette” o “via delle orecchiette”. La via in questione si chiama ufficialmente Strada Arco Basso, caratterizzata appunto da un piccolo tunnel che un tempo attraversato conduce alla più antica tradizione di Bari Vecchia, quella della produzione delle fantastiche e popolarissime orecchiette baresi. Le donne preparano le orecchiette chiacchierando e aiutandosi. Hanno un sapere antico che si tramandano di madre in figlia, di nonna in nipote. Ciascuna famiglia conserva i propri piccoli segreti per la lavorazione delle orecchiette che avviene davanti alla gente e sono una vera attrazione del centro storico di Bari, oltre a rappresentare uno spaccato originale della quotidianità pugliese. La buonissima pasta fresca (poi lasciata asciugare su banchi di legno) può essere acquistata anche dalle stesse signore; queste donne, infatti, per permettere ai turisti di portare a casa il gusto tipico delle orecchiette baresi, mettono la pasta fresca in semplici sacchetti di plastica così da permettere alle persone di tornare a casa con un gustoso “ricordo” pugliese. Orecchiette are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on the board and making it curl (making a cavatello). The shape is then inverted over the thumb. Orecchiette are eaten with broccoli, turnip tops, mussels and mushrooms. Each Apulian family has its own recipe that is handed down from mother to daughter. According to distinguished scholars of Apulian food and wine orecchiette would have originated in the territory of Sannicandro di Bari, during the Norman-Swabian domination, between the 12th and 13th centuries. In the heart of old town of Bari there is a street renamed “the street of orecchiette” or “street of orecchiette”. The street in question is officially called Strada Arco Basso, characterized precisely by a small tunnel that once crossed leads to the oldest tradition of Bari Vecchia, that of the production of the fantastic and very popular orecchiette from Bari. The women prepare the orecchiette by chatting and helping each other. They have an ancient knowledge that is handed down from mother to daughter, from grandmother to granddaughter. Each family keeps their own little secrets for the processing of orecchiette that takes place in front of the people and are a real attraction of the historic center of Bari, as well as representing an original cross-section of Apulian everyday life. The delicious fresh pasta (then left to dry on wooden counters) can also be purchased by the ladies themselves; these women, in fact, to allow tourists to take home the typical taste of orecchiette from Bari, put the fresh pasta in simple plastic bags so as to allow people to go home with a tasty Apulian "memory". The delicious fresh pasta (then left to dry on wooden counters) can also be purchased from the ladies themselves; these women, in fact, to allow tourists to take home the typical taste of orecchiette from Bari , put the fresh pasta in simple plastic bags so as to allow people to go home with a tasty Apulian “souvenir”.