Découvrir Villa Pisani (Italy t. 13) (French Edition)

As Bologna became wealthy some centuries ago, the population increased and it became mandatory to build porticos within the city walls to gain extra space. Today, the portici di bologna are a unique feature of the city— they would stretch for over 40 km if placed end to end! On a clear day, the peaceful hilltop shrine of Santuario di San Luca can be seen m above Bologna. The sanctuary can be reached on foot using the longest portico in the world— 3, m in length with arches. The portico starts near Porta Saragozza at the beautiful Arco del Meloncello.

The arch, portico and sanctuary were built in the midth century, the work of the leading Baroque architect Carlo Francesco Dotti Bologna, la rossa, refers to the predominant colour of its roofs and walls, a terracotta orange-brown that glows like the setting sun in the hot summer evenings. The clock at Bologna Centrale railway station always reads A bomb planted, it is believed, by a neo-fascist terrorist group, exploded in the waiting room, destroying a section of station, killing 85 people and injuring over others.

The clock and a shrine inside the station form a constant reminder of this dark moment. August 2 is designated in Italy as a memorial day for all terrorist massacres. Bologna lives on, ancient yet young at heart, proud of its learned history and its unforgettable cuisine. We depend upon food — it provides the nourishment that propels us through our daily lives. But when you move beyond its most basic level, food takes on a wider variety of dimensions. It seduces, it excites, it can inspire conversation, deepen connections and comfort loved ones.

For David Rocco, food is also a livelihood, giving him a chance to reach millions of viewers around the world and introduce them to his version. Growing up in Toronto with parents who hailed from Naples and Foggia, Rocco was never far from the kitchen, often helping his mother to prepare meals. For Rocco the term has become over-hyped, building a sense of expectation that he is not interested in dealing with. Instead, he attributes his skill to a deeper source, tracing it back to his roots. It is incredible to be able to create something that gives pleasure.

It is a skill set that I just seem to understand intuitively — I approach it with confidence. Some people know immediately how to take apart a car engine. Growing up in a very Anglo-Saxon neighbourhood in Toronto often left Rocco feeling like a poor immigrant.

51 best venice images on Pinterest | Beautiful places, Destinations and Places to visit

Un de mes amis en. My friend had a rabbit as a pet and here I am eating it!! I had to lie and say that it was chicken. I fought and screamed until I cried. To this day he remains addicted to its people, its landscape, its artistry, its history and of course, its food. Hoping to turn his passions into a career path, Rocco and his wife, Nina, hit upon the idea of creating a television series that unified everything that he loved. Journeys in Italian Cuisine blends the excitement. But I understood exactly what Italy and I could offer to viewers.

Rocco and his wife are kept busy with every aspect of each show. And while there are many glamorous aspects: For Rocco, this means embracing the unexpected and leaving room for plenty of spontaneity and fun. He cites the following example: Not long ago, his brother called to tell him that the entire family was getting together for a pizza after a concert.

Instead, he enticed everyone over to his place with an improvised meal of pasta and pancetta. The key to that moment lies in its effortlessness — it is simple, beautiful and features plenty of good food and family. Through this show, I really want to inspire people, to get them to take a chance, invite someone over, to try something out of the ordinary or just try to make something simple and different. Favourite moments from past shows are too numerous to count, with each episode carrying at least one defining moment for its creator.

And while Rocco confesses to experiencing the pressure and insecurity that every performer feels, the love for what he is doing dispels every uncertainty. This show serves as a wonderful counterpoint. There is nothing like getting comments from our audience — notes from seven and eight-year-olds who are learning to cook through our show. Fast food and a fast life are still the dominant themes of our society.

Il nous donne cet exemple: SALSICCIE E FAGIOLI 4 tablespoons extra virgin olive oil 59ml 3 garlic cloves, peeled and crushed 8 x 3 oz pork sausages 8 x 85g 2 sprigs fresh rosemary 10 oz can peeled plum tomatoes g 2 x 19 oz can cannellini beans, drained and rinsed 2 x ml salt and freshly ground black pepper, to taste. To start your Salsiccie e Fagioli: In a saucepan, heat olive oil. Saute garlic and add the sausages and rosemary.

Cook for a few minutes, turning the sausages over. Pierce sausages to allow the fat to drip out and flavour up the dish. Add the tomatoes to the pan. With the back of a wooden spoon, break up the tomatoes into little chunks. Add half a cup of water and allow to simmer. Then add beans, salt and pepper. Let cook together for about 15 minutes or until the sauce has reduced and thickened. Laissez cuire pendant quelques minutes en retournant les saucisses.

Ajoutez les tomates dans la casserole. PASTA AL FORNO 1 lb rigatoni pasta g 4 tablespoons extra virgin olive oil 60ml 2 garlic cloves, chopped 1 large eggplant, cubed 15 infornate olives, pitted and chopped 10 large sun-dried tomatoes, chopped 2 dried chili pepper, crushed optional 1 jar of tomato puree ml 0. To start your Pasta al Forno: Preheat oven to degrees Fahrenheit.

While the rigatoni cooks in salted boiling water, prepare the sauce. Add tomato puree and salt. Let cook for approximately 10 minutes on medium heat. Drain rigatoni, add to the saucepan, sprinkle with some parmigiano and cook for another 30 seconds. Place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of the scamorza and another sprinkle of parmigiano cheese over the pasta.

Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown. Essorez les rigatoni, ajoutez la sauce, saupoudrez de parmesan et laissez cuire encore 30 secondes. I was first introduced to Sangiovese when I started working in the wine business as a salesman for the. It was in At the time, the Chianti Classicos were already available and the Riservas had just started appearing on the market.

My fellow wine advisers were so enthusiastic about this vintage they could not wait for the products to fill the shelves to call in their best clients. As the top Riservas were slowly coming in, the bottles were literally disappearing days, if not hours in some cases, after the wines had just entered the stores. Of course, everybody knew that was a great year for Tuscan wines; but, each time a bottle was finally available, our team would try it just to make sure the experts were right.

And they were right, alright! Full, smooth, offering impressive red berry fragrances of such sublime balance, Sangiovese based wines really convinced me that not only do Italians made good wine, but they probably made the best wine there is. Montalcino, Montepulciano, Chianti Classico et Scansano.

Various typologies of Sangiovese are found, but there exists two main categories: Sangiovese Grosso, the most praised, is cultivated in limited quantities almost exclusively in the Montalcino and Montepulciano area where it is respectively called Brunello and Prugnolo Gentile. The other and most common one is the Sangiovese Piccolo, also known under the historical name, Sangioveto, used for standard Chianti Classico DOCG controlled and guarantied appellation wines.

A third variety, Morellino, related to Sangiovese Piccolo is used in the popular wine blend of the same name in Scansano, found in the southern part of Tuscany. It must however be stressed that most of the top wineries tend to use the Sangiovese Grosso varietals that offer more structure. Late ripening Sangiovese requires a moderately warm climate and fears rain more than any other grape type during harvest. Call it Brunello, Prugnolo Gentile or Morellino, Sangiovese is perfectly at ease in Tuscany, outside of which it has no match.

Villa Artemys (Aparthotel), Saint-Jean-Cap-Ferrat (France) deals

Intoxicated by the beauty of the surrounding. I would later taste the bottle of this cru single vineyard , the real signature of the house crafted by local enologist. Caparzo et Borgo Scopeto en Chianti. Angelo in Colle — Montalcino Siena - tel. Since we are a medium size winery, the only way to do so is to work on the quality of our products.

It is in this case named Occhio di Pernice. The former carries a dark golden color, while the latter displays tones of amber and topaz. While both are true wines of meditation, I tend to prefer the Occhio di Pernice which offers more complex date and dried figs aromas that linger endlessly. Only available in half bottles these wines nonetheless out-price most Brunelli di Montalcino.

After a grand tour of the property amidst the impressive ancient wine cellar where the Riservas patiently wait for an 18 month period. Avignonesi have reintroduced an old planting layout invented by the Romans called Settonce, which is a basic geometric system that uniformly divides the plants into regular hexagons allowing each of them to have the ideal amount of land and air for their development.

The results of these experiments proved highly satisfying while tasting the superb Vino Nobile di Montepulciano Grande Annata Only made during top vintages, this signature wine truly embodies what great Prugnolo Gentile grapes can offer. Full-bodied, yet smooth and elegant with impressive style and clear and precise Sangiovese characteristics of great complexity, it recalled rose flower, cherry brandy, red berries, and tobacco with a lovely spicy filigree. Although both Chianti and Chianti Classico now carry the upscale Denominazione di Origine Controlata e Garantita DOCG appellation, the latter includes the best vineyards, the most renowned producers and is considered.

Depuis , le Chianti Classico. Notwithstanding its long time relationship with the territory, it only recently. At CavaTappi Tamara is clearly a regular costumer: An elegant woman of forty-something, Andruszkiewicz is a Canadian but from a Polish family. Nevertheless it is not to Poland but rather to Italy that Andruszkiewicz chose to move over 15 years ago. Like Peggy Guggenheim and the many other famous and less famous people before her, Tamara immediately fell in love with the city of Venice where she still lives and works today.

Andruszkiewicz was first employed by the National Gallery of Canada and the Ministry of External Affairs to act as a liaison agent for the Canadian Pavilion at the Venice Biennale, a job which occupies just part of her year — particularly the months preceding the opening of the Biennale. During the rest of the year, she works as a freelance event. She is a link, a translator, a bridge between Canada and Italy. Having started her business slowly, she now has a strong clientele that she developed through word of mouth and networking.

It was in that Andruszkiewicz decided to leave everything behind in order to move to Venice. Where had this passion come from? Through her, she discovered a culture that she learned to like and admire. She was amazed at the very special way of living on a day-to-day basis that Italians have. Hence, the number of tourists visiting Venice has grown exponentially, but also the type of tourist coming to the city has changed. It is a consequence of the New Europe and Venice is thus becoming a sort of Disneyland for adults. Not knowing whether to laugh or to cry, she tells me about an American tourist who once asked her: Every year, as soon as the artist or the architect as been selected to represent Canada at the Biennale, she will start working with them to facilitate their participation at the Biennale and their stay in Venice.

As a cultural translator, Andruszkiewicz has witnessed a lot of incomprehension. She told me about many awkward situations, when one year the transport company that exhibitors representing Canada were using, realized all too late that Venice was on water and that they would need boats to deliver their material to the Biennale Gardens. When that kind of problem occurs, she explains, you need someone who knows the city and its transport companies in order to react quickly and efficiently.

Andruszkiewicz has now lived in Venice for almost fifteen years. Is she missing home? Not really, as she now truly feels at home in Venice. Although she deplores the ever-growing number of tourists coming each year to Venice, Andruszkiewicz finds herself in a paradoxical situation: But I do wish certain infrastructures in the city were better managed. She knows all the good addresses of this magical city. As a pleasant walk in Venice she suggests going to the Zattere, the long sun-drenched quay between Venice and the Giudecca Island, going for a boat trip on the Laguna or taking a walk in the Giardini della Biennale.

Named Todaro, this gelateria is one of the oldest in Venice, and it is here that most Venetians went in their childhood, after going to Mass at the Basilica. Andruszkiewicz told me to try their Nocciola hazelnut ice cream - it is especially delicious. Started in Montreal and Toronto in , this event has since benefited from a relentless success with steady growths in its participating rates year after year. Vancouver and Calgary were included in the itinerary six years ago with the same enthusiasm and warm welcome. This time, Italian prestigious wineries will feature over products from 15 regions of Italy with the objective to consolidate their presence and launch new products on the Canadian market.

Sagrantino di Montefalco will however be the guest star in Ontario and Quebec with a technical outlook on 12 houses selected by the Consorzio di tutela vini Montefalco. Colli di Salerno Rosso i. Its robust character combined with strong tannins is well-balanced with a vibrant acidity. Powerful and complex with minty and spicy undertones, it is still too tannic to enjoy now. The Vistorta expresses a fine merlot based wine of rare elegance with an intense bouquet of red fruits and enjoyable tannins that linger on a modern finish.

Featuring a straw yellow colour with greenish reflections, it is unctuous and smooth mixing fine and delicate perfumes of bee wax, green apple with a typical almond flavour Tocai friulano. The Meirana is quite expressive with rich persisting aromas of hawthorn flowers, white peach and discrete vegetal undertones. Quite refreshing, it evolves on to a lovely mineral finish.

A classy Italian dry white among some of the best available on the market. Aged in Stainless steel Aged in french barrique of litres Aged in wood cask of various size, medium to large Grape or grape types used ha: Average number of bottles produced yearly Coup de coeur. Intense aromatics express black berry, violet, liquorice and coffee. A firm mouth lingers with pretty dry and muscular tannins balanced by a vivid acidity and a spicy finish. Very good as well as being very affordable.

Pretty straight with tannins still firm and high acidity. Wine of great class that should preferably wait a few more years in the cellar. Full-bodied wine, with generous oak and smooth tannins reinforced by sweet spice and vanilla undertones. The Ciabot della Luna , aged in new French barriques, is a perfect example of modern Nebbiolo. This powerful and intense wine with lovely cherry, black liquorice and smoky nuances carries a fresh vibrancy on the palate that cleverly balances its rich structure. Its texture is smooth supported by well structured tannins. An impressive wine showing good aging potential.

Lovely aromas of fully ripe plum fruits, cocoa with a touch of spice liven up this classy, full and well structured Barbera. A truly graceful wine. This amazing wine reveals the real potential of Barbera, the star of the winery, with its deep plum, kirsch, pink pepper, liquorice and minty sensations.

An outstanding wine of impressive overall structure with a long and classy finish. Its long linear finish lingers on nice bitter almond fragrances. It is intensely aromatic smooth and full-bodied on the palate. The Dardi Le Rose is typically Nebbiolo with a very complex bouquet showing decided character and personality displaying gorgeous cherry, plum and dry rose aromas combined with mineral and animal notes. The Monprivato shows a captivating nose of roses, cherry, tar and licorice.

While the body seems a bit weaker than the nose it is nonetheless quite classy. This wine of notable aromatic finesse still carries very powerful tannins. A sleeping dragon with great potential. This Barolo Vursu is a rich and decadent wine with red fruits, plum, rose petal and gunflint on the nose. Full-bodied, with chewy tannins and a velvety texture it carries highly aromatic plump fruity, floral and mineral components lingering on a long complex finish. An elegant and elaborate beauty. The Barolo Falletto di Serralunga displays a charming nose of cherry and lovely raspberry jam with delicate fresh rose undertones.

Sharp flavours, wellbalanced wood and great smoothness make this wine excessively attractive and simply helps us reconsider the idea that Barolo cannot be appreciated in its youth. A compact, charming and fruity Barolo. The Grandbussia expresses a notable pedigree with typical scents of rose petals amixed with more complex mineral, tar and still very woody aromas. Do not even think of uncorking a bottle now as it would kill the potential of this wine.

It expresses the great potential of this blend of two autochthonous varietals that cleverly combine the structure of the Nero di Troia and the roundness of the Montepulciano. Warm and luscious, a wine full of sunshine. Quite palatable to the taste, it is harmonious and smooth with good structure and vibrant acidity. The mouth is full and vibrant with great structure and well-knit tannins. A great wine with firm tannins and good structure. This wine of incredible complexity displays silky fragrances of peach and apricot marmalade, dry figs, saffron and tobacco ending on hints of spicy and zesty candied orange peel.

A great wine of impressive depth that will simply blow you away. Straightforward generous, round red wine of medium body, the NC offers an interesting blend of red and black berry aromas with a slight touch of spice. A wine of good structure that cleverly combines strength and smoothness. This medium-bodied wine expresses lovely apple, peach and honey aromas with a creamy texture and a long finish. Seductive and elegant wine combining a suite of aromatics recalling dark cherry, plum, and fruit preserves ending on leather and smooth vanilla.

Dense and fine-grained tannins are supported by a lively acidity and good overall structure. A rich bouquet of dense and intense wild blackberries combines with spicy, peppery and leathery undertones. The mouth is full, almost sweet, with powerful tannins. A potent wine of great concentration, lovely aromatic complexity and a lot of character. The Ghiaie della Furba carries a dense and meaty nose of plum and blackberries with hints of gunflint evolving on to a peppery finish.

A warm and powerful mouth of fresh and sweet fruits lingers on a slightly rustic finish. An intense and complex Bordeaux blend decidedly Super Tuscan in style. Full-bodied and soft, suggesting a velvety sensation on the palate, it offers a warm mix of dense plum and blackberry flavours, with supporting notes of cedar, dark chocolate, coffee and leather complemented by a delicate liquorice spiciness.

Albeit a very muscular wine, it nonetheless presents a very smooth, almost sweet structure. This is simply gorgeous with a fascinating array of dark fruits, cherry, violets, cinnamon clove, tobacco, and well-integrated smoky oak aromas. A very modern and palatable wine that offers outstanding length and great overall balance. Attractive meaty elements and deep ripe fruits with earthy and dark chocolate aromas gently intertwine on the nose.

Round and supple, the palate demonstrates terrific balance and impressive elegance. A beautiful expression of deep, rich and smooth Sangiovese surprisingly refreshing for a vintage this hot. Elegant and complex, it expresses a classy feminine character with well-polished tannins and good structure. A well-crafted champion as precise as a Swiss clock. Warm and fruity, the mouth is full with impressive tannins. Deep and well structured, the mouth is impressively generous ending on tight and chalky tannins and vivid acidity conferring to this wine an impressive aging potential.

A sure investment that will leave no one indifferent. A wine of great concentration and complexity on the nose that reveals lovely expressions of deep blackcurrant, anise and toasted oak with hints of gunpowder. Powerful, rich and savoury with a mouth filled with chalky tannins lingering on a creamy vanilla finish. An amazingly balanced wine with a distinctive fleshy merlot character combines notes of violet, blackberry and raspberry with spicy and minty undertones supported by well integrated oak.

A classy mouth filling structured wine with delicate streams of plum and black cherry and vibrant acidity and sophisticated tannins. Dense and fragrant highlights of red berries, sweet dark fruits, liquorice, cedar and leather combine with chocolaty and toasted undertones. A powerful sweet and suave Bolgheri that elegantly brings together smoothness and structure. A wonderful, classy wine of amazing depth. Gorgeous aromatics of great complexity express soft black berry, cedar, liquorice and lovely spicy undertones.

A velvety, feminine structure flows into a long fruity finish with streaming balsamic and mineral fragrances. Well-knit tannins of impressive finesse are gracefully balanced by a refreshing acidity. Fresh and smooth, it offers lively dried cherry and raspberry fruit with hints of dust and pepper on a medium bodied frame with good length and terrific overall balance. Lovely wine as well as a great value.

Fully ripe overtones of cherry and violets with hints of oak dominate the bouquet. Well structured, this medium bodied wine is round with pronounced acidity and pleasant woodsy cherry flavours. The finish is delightfully dry, and lingers elegantly for some time. Spherical and mouth filling, it displays amazing balance as it lingers on rich fruity and cocoa fragrances and structured powdery tannins enhanced by an uncanny freshness. A true pleasure wine. An intense and robust merlot-based wine revealing clean, pleasing, refined and elegant aromas of ripe, almost cooked wild berries, plum and violet with a hint of cigar box, roasted coffee, liquorice and vanilla.

Full-bodied, harmonious and round, it carries good tannins balanced by intense flavours and a good alcohol content lingering on a long-lasting finish. Full and rich with pleasant spicy honey and grapefruit flavours it is overall quite refreshing. Jammy marasca cherry, ripe blackcurrant, liquorice, complex truffle and spicy vanilla combine with toasted aromas. A warm, full bodied and generous, velvety wine of impressive character evolving in to slightly dusty aromas of toasted almond. Lovely nose of ripe red berries, cherry, underbrush with a gentle touch of spices.

A pleasant freshness combines with soft and structured tannins. A very elegant and enjoyable Rosso with a rich fruity finish. Quite intense nose of charming ripe berry, cherry, rose petals, toasted bread and cocoa aromas, all elegantly integrated with delicate wood fragrances. The mouth is rich with soft tannins and a slight bitterness that brings a nice dose of complexity to this really enjoyable wine. Classic Sangiovese cherry followed by plum and blackberry aromas, dried violet, tobacco, liquorice, chocolate, vanilla and hints of black earth unmasked by oak.

The mouth has good correspondence to the nose with a fairly tannic body, well balanced by alcohol, intense flavours, and a vibrant acidity. A dry and velvety Brunello. Ample bouquet of violet and vanilla with intense spicy marasca cherry wrapped by leather and underbrush undertones. Full and consistent, the mouth carries impressive tannins; a well structured body and pronounced acidity. A classy and precise nose of great complexity recalls red berries, ripe cherry, violets, cedar and cigar box.

A silky and harmonious mouth mixes structure and finesse with such overall balance notwithstanding the still firm yet quite enjoyable tannins. Simply irresistible Brunello ready now, but that will only improve with time. The Montosoli cru carries an engaging and complex nose of floral aromas infused with vanilla spice, hints of strawberry and black cherry jam followed by notes of tobacco, liquorice, dried violet, chocolate, pink pepper and underbrush. The mouth has good correspondence to the nose with a slightly tannic character balanced by intense flavours, lingering on a persistent finish.

Earthy nose of dried cherries, leather and dried flowers and a bit of sweet mocha. Palate of sour cherries, cranberries, coffee, and leather. Not over the top but just enough new oak to give the Sangiovesse some weight. Harmonious nose of black cherry, blackberry, mocha with hints of graphite.

Rich and jammy chocolaty body of great generosity balanced by a lively acidity and chalky tannins. Great modern style Chianti Classico with a very promising future. The mouth displays a pleasant character with good correspondence to the nose evolving on spicy plum flavours. A wine showing a vibrant personality and great overall balance with characteristic dry chalky tannins. Expansive and smooth, the mouth is soft and jammy combined with good acidity, and a rich and savory finish. A great Chianti Classico. Classy and refined bouquet displaying wild berry, ripe cherry, typical scents of violets evolving towards smoky balsamic undertones.

A wine of great balance, good concentration and especially smooth tannins. A great Sangiovese presenting rich red cherry and pomegranate aromas with smooth vanilla undertones. Full-bodied warm and savoury. A massive Chianti Classico showing meaty, plum, cherry flavours and soft integrated tannins. A delicate perlage bubbles gives this wine a smooth and silky character. Its impressive freshness gives it even more refinement.

A clean and bone-dry sparkling wine with delicate yeast and nutty flavours that clearly demonstrates impeccable machinery and a unique savoir faire. For those of you that enjoy a nice luxurious ride. Vigneti delle Dolomiti I. It carries nice floral aromas mixed with black berries and meaty and underbrush fragrances ending on a nice spicy finish. The mouth is full, warm and impressively rounded with soft tannins that make it ideal to drink now. It is a remarkable wine of great aromatic complexity with characteristic blackcurrant and bell pepper fragrances.

Full and unctuous, the mouth is nonetheless impressively fresh. Clearly a wine as charming as the region it originates from. The Riserva shows impressive depth and savoir-faire with smooth tones of wild berry marvelously integrated with toasted aromas lingering on complex mineral fragrances. A classic wine that meets modern standards. Well-evolved wine that lingers on cooked black and red berries and prune fragrances and that offers a smooth and fluid mouth charmingly persisting on balsamic undertones.

It is tannic yet velvety ending on a slightly peppery touch. Quite complex, powerfull, fat, ropy and full-bodied red of great ageing potential produced solely with Sagrantino, a unique variety grown only in Montefalco. Strong nose of blackberries, black fruits, combined with meaty and balsamic notes, violets, nutmeg, with oak that blows off after a bit of air. Very smooth on the palate with good acid balance; some dry tannin makes it excellent with meat. Lively and easygoing sparkling wine with notes of pear and apples and refreshing zesty undertones.

Light and delicate it presents a fine mousse of good persistence and nice suave and crispy flavours. By far, one the best Proseccos around. The mouth is rather monochrome with dusty tannins and sustained acidity. Uncanny wine that should reveal itself after a few years left untouched. As a result it presents intriguing aromas of cooked fruits mixed with raisin and prune. A wine with a clearly distinctive style. The mouth is much finer with the red fruit flavours leading the charge, leaving the tarmac aspect lingering behind.

The Valpolicella is simply one of a kind. The result is simply outstanding with its spicy and austere character well balanced by charming cherry undertones.

The Valpolicella stands out with its distinctively spicy character recalling sweet wood aromas such as nutmeg and cinnamon harmoniously combined with deep red fruits and toasted fragrances. Harmonious and well-coordinated aromas that start with hints of plum jam, black cherry and blackberry followed by aromas of blueberry, violet, vanilla, tobacco, pink pepper, cinnamon, clove and cocoa. The mouth has good correspondence to the nose. Full-bodied it displays intense flavours, firm tannins balanced by agreeable acidity with shifting hints of sweetness.

Multi-layered wine of great balance and incredible complexity. Absolutely sublime soft, round and suave fragrances of maraschino cherries are elegantly balanced by a smoky and chocately character. Fine, ripe jammy plum, prune and licorise flavours linger endlessly supported by well tamed tannins and discrete roasted wood.

Clearly a wine of meditation. From year to year Marion has the ability to impress with a range of faultless wines. The has a rather discrete nose with delicate undertones of maraschino cherry and a dense and ample structure of incredible richness and smoothness. A very silky and feminine Amarone. Concentrated and refined aromatics combine with spicy, floral and fruity notes of great intensity. Cinnamon, liquorice, cigar box aromas are followed by hints of dried flowers, blackberry jam, maraschino cherry and coffee. The mouth is powerful, balanced and smooth, lingering endlessly on sweet, classy toasted undertones.

A lush, dense single-vineyard Amarone.

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A potent and complex mouth filling wine, warm and spicy with amazing depth. A must for every serious wine lover. Rich and smooth, fruity and warm with amazing complexity, it still shows a distinctive sweet spicy character balanced by ample and incredibly smooth tannins. A truly emblematic wine. About the Critic Gabriel Riel-Salvatore has been working for close to ten years in the wine business and has travelled extensively to various wine regions of Italy. He has been contributing to Panoramitalia Living Italian Style as the wine editor for the past two years and is currently president of Slow Food Montreal.

Sweet and spicy it is smooth and velvety expressing a warm and elegant character balanced by a fine tannic back bone. A legend in itself. Since the early , this unique wine from Umbria in central Italy has generated a growing interest among experts and wine lovers across the world. The success of this wine is partly due to the specific nature of its grape from which it is named after. An ancient wine praised by the popes, it almost vanished during the 20th century victim of quantitative and financial interests at the expense of quality and secular traditions. The first mention of Sagrantino, or uva negra sgranata, dates back to These optimal blending characteristics match especially well with Sangiovese, the winning formula behind the Montefalco Rosso DOC appellation that according to Nicolas Belfrage author of Italian guide book Brunello to Zibibbo , could well be compared to a Chianti with a greater kick to it.

Thick-skinned, small-bunched and small berried, Sagrantino is the most tannic grape there is along with French Tannat. His vision proved to be.

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His initiative opened many doors for other talented producers such as Antonelli, Rocca di Fabbri and traditionalists such as Adanti. Now even the legendary Umbrian producer Giorgio Lungarotti, famous for his revival of the Torgiano appellation in the s, has also started producing some Sagrantino di Montefalco. The well respected Saiagricola group, behind Fattoria del Cerro in Montepulciano, has recently purchased the Estate Colpetrone at Gualdo Cattaneo, proof of the growing attention for the region from external interests.

Since , the strong Consorzio di tutela vini Montefalco also helps to protect and consolidate the integrity and the notoriety of the wines of Montefalco. With its impressive levels of quality, it is now only a matter of time before the recognition of Sagrantino starts to transcend the barriers of the Belpaese. By Gabriel Riel-Salvatore The Abruzzo region has been producing wine since the time of the Roman Empire, but remained little known outside the Belpaese up until recently.

Often misjudged for its generic vini da tavola or vini sfusi table wines or bulk wines it can now easily compete with some of the best wine regions of the world, thanks to the impressive aging potential of its flagship varietals: The qualitative revolution started in Tuscany in the s slowly extended to most parts of Italy with beneficial impacts on winemaking and agricultural practices. Local autochthonous grapes were rediscovered and extensive clone selection combined with new production methods led to great qualitative improvements in traditional Italian wines.

Led by producers such as Edoardo Valentini, Dino Illuminati, Ciccio Zaccagnini and the late Gianni Masciarelli who recently died at the age of 53 from a heart attack during a business trip. Robust and ropy, carrying moderate acidity; Montepulciano is a soft, medium to full-bodied, dark-coloured, fruity red, ideal for early drinking. With their favourable location in the low hills of the region, tucked between the Appenine Ridge and the Adriatic coast, the Colline Teramane Docg controlled and guarantied appellation and Controguerra Doc offer the most interesting wines of the area, some showing impressive aging potential.

Mention the business to me and my first reflex is usually to yawn. I must admit that it is not necessarily the first place that I would look when searching for an inspirational figure. Our mile-a-minute conversation ping-ponged brightly from one subject to the next, covering everything from movies and books to values and social responsibility. There was absolutely no time for boredom. Iannicelli remembers that while money was tight, the family never wanted for anything. His main goal was to get the mortgage paid so that his family was taken care of — that was what was most important to him.

While Iannicelli enjoys an undeniably successful career, he admits that when he was younger, he had hoped his life would take him along a considerably different path. Drawn to the stage, his secret desire had also been to become an actor.

But when he expressed his dream to a career councillor, he was stonewalled. You need to find a job where you wear a suit and tie every day - not a uniform. In his mind, children are bound to an agreement with their parents, acknowledging that each generation must progress past the accomplishments of the last generation. The momentum must keep going — especially if you happen to be the child of immigrant parents. Iannicelli gathered that momentum and propelled himself forward, enrolling at York University to study economics and then getting himself a job as an insurance underwriter at Canada Life.

Talk to Iannicelli about insurance and he is passionate about the subject. We are an integral part of the social fabric. It is not enough to be successful — that success is larger than a single individual, it is something that is meant to spiral outward impacting family, the community and finally society at large.

Rather than something that should be valued simply on a personal level, success for Iannicelli is tied to legacy. That might mean donating to a cause you believe in, but it can be almost anything. Even if you come home feeling as emotionally limp as a dishrag at the end of it, you will feel good because you have done something — you will have contributed. Committed to social responsibility, Standard Life teamed up with the West Montreal Readaptation Centre in September to create a work program for those with intellectual disabilities. At its inception, 5 people were hired to help collate communications kits.

It is a form of questioning that needs to be integrated into dayto-day life, a mode of thinking where parents and children, the individual and society look outside of themselves, constantly asking how they can do better. They owe it to themselves and whoever gave it to them to maximize that combination. There needs to be constant improvement and learning. He has taken the family back to Naples three times for ancestral walks down memory lane, but he is also helping them look toward the future, inspiring them to become involved at an early age. In an age where too many of us are content to keep our gaze squarely centred upon our navels, Iannicelli is taking stock of everything around him and urging others to do the same.

We have contributed a lot to the way the world is today. In Canada, we built it brick by brick and now I see us contributing intellectually, Italians are becoming politicians, doctors and engineers; we are making a difference in the lives of Canadians. But things cannot be taken for granted. One person alone cannot solve the environmental crisis, nor can they bring about world peace, or feed every hungry mouth that deserves food. But what if each person made a conscious choice to live their life to its fullest potential, to become an example to someone, to make decisions with the understanding that the consequences will reverberate throughout society?

That kind of a life is the very opposite of despair, it is a life of progress. Recognized for its taste as well as its healthful properties, olive oil is a much-beloved staple in most Italian kitchens. Its trees which can range from 10 to 40 feet in height have been cultivated for over 2, Bitter and tough, when they are first plucked, olives are first soaked in a wood ash treatment and then cured in either oil or salt. For added flavouring, they are packed with herbs, vinegars and oils.

The preparation and exportation of Italian olive oil can be traced all the way back to the 1st century A. Its main production was carried out in regions such as Umbria and Tuscany. When the Romans conquered the areas, they became captivated by olive oil, gradually spreading its production throughout their empire from Spain to Northern Africa. Nowadays, Italy is considered one of the principal producers of olive oil. Some olives are still plucked by hand and some plantations can be traced. Choosing an olive oil that pleases your palate is a lot like choosing wine.

Your selection will also depend largely on whether you are planning to cook with it or serve it directly out of the bottle with toasted bread or on a salad. The tastes of olive oils can be classified into three distinct categories. Mild oils have a sweet, light taste. They are perfectly paired with mild cheeses, grilled fish, raw vegetables and carpaccio.

Fruity oils have a slightly more pronounced taste and are perfectly balanced with cooked vegetables and grilled meat. The strongest tasting olive oils are distinguished by a slightly spicy flavour; this is best paired with heartier flavours that u. Rather than relying on one oil, think about stocking a kitchen with a few selections, so that there is always an oil that will suit your needs.

In terms of quality, extra-virgin oils are always rated the highest. Virgin olive oils are those that have been produced solely by physical means washing, centrifugation and filtration and have not been altered chemically. For an oil to be considered part of the extra-virgin variety, the oil must have to have been obtained by being cold-pressed. This method only uses pressure to obtain the oil and results in a product with natural, low acidity.

Unlike wine, olive oil does not age well. Producers of olive oil generally try to press their olives as quickly as possible after they have been picked in order to cut down on the acidity that would be produced if the fruit started to ferment. Once this occurs, both the flavour and the aroma of the oil will be affected. The oil should be stored in a cool, dry place and. While adding plenty of flavour to dishes, olive oil has also won the approval of nutritionists who consider it to be a healthy addition to a balanced diet. Along with lowering cholesterol, olive oil can help reduce the risk of heart attacks and lower the incidence of gall stones.

Historically, olive oil has also been appreciated for its beautifying effects. Greeks and Romans used to moisturize their hair and skin daily with the oil, in order to get a healthy glow. The Italians worked the oil into ointments, using it to treat everything from insect bites to headaches and upset stomachs. Leccino, Nebbio and Gentile di Chieti, issues de plantes bicentenaires. Great olive oil produced with typical varieties from the Vastese: Leccino, Nebbio and Gentile di Chieti, coming from bicentenary plants.

Of an intense gold colour this oils of medium intensity expresses nice sensations recalling bitter almonds and nuts and demonstrates a great balance between spicy and bitter notes. Try it on a curled salad with pancetta. It is luscious and smooth, with a clear, distinctive olive flavour that is complimented by overtones of apples and pears and a gentle, spicy bite of medium intensity complying with the lowest degrees of acidity.

Produced with local Coratina and Ogliarola, this great quality oil is rich and unctuous recalling green tomatoes and dry almonds. Soft and velvety, it lingers on fine radicchio and endive aromas. Try it on a makerel filet cooked in court-bouillon or on grilled vegetables. Castello di Ama, also one of Chianti Classico finest winemakers, is a cold pressed olive oil obtained from three distinct varieties Leccino, Moraiolo, and Correggiolo.

Labelled under the appellation Chianti Classico D. Serve it over a carpaccio di manzo with Parmigiano chips and arugula salad. Frantoio, Moraiolo et Lecino. Established near Menfi, between Palermo and Agrigento, the olive grove of the Planeta Family especially famous for its wines benefits since from the Val di Mazara D. Its intense gold colour evokes the warm Sicilian sun. Bed linen is available. There is a shared laundry room with a washing machine and dryer. The property also offers grocery delivery.

A concierge service is available upon prior request for an extra charge. Passable Beach is 0. Villa Artemys has been welcoming Booking. We're sorry, but there was an error submitting your comment. Highly rated by recent guests We're sorry, but there was an error submitting your response. This apartment has a dishwasher, electric kettle and seating area. This apartment features a balcony, toaster and seating area.

This apartment has a balcony, seating area and microwave. This apartment has a balcony, seating area and air conditioning. A 3 min des plages de Saint Jean Cap Ferrat et du centre ville avec ses nombreux restaurants et tous les commerces. WiFi is available in all areas and is free of charge. Free private parking is possible on site reservation is not needed. Sorry, but it seems like something went wrong in submitting this.

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Thanks for your response. One-Bedroom Apartment with Terrace Living room: One-Bedroom Apartment with Garden Living room: See availability Property surroundings — Excellent location - show map. Closest landmarks Port Beach. Are you missing any information about this area?