And what numbers are. Let's be honest, they were just 12, Yup. 6 producers Erbaluce of Calumet, 12 types of bubbles, Still white and sweet. Culinary delicacies presented in a menu 8 times thought by Chef Mariangela Susigan. Thursday 26 June in the beautiful terrace of Brassica Merenda Corso Magenta 66 a Milano, while “the moon and the sky was a ball billiards” (cit. Lucio Dalla “Anna e Marco”).
I gira the test. Blame the numbers (!?).
Hours 20.30 (late), a completely yellow dress, un’open toe tacco 13, and a trunk Doctor Vintage 20s (envied by my friend). Erika has made its entry. The first impact: an old courtyard cour Milan in a Milanese palace of the late '700. First time for the nose and mouth wide open in amazement. A regolatina dress and suffered a peek at the terrace. And that terrace. First floor: cabbage. A cafeteria, a restaurant niche, a cooking school. An apparently Victorian: mirrored, painted white and gold, where the art of cooking was merged into the most innovative design. What a treat. What love. Second time to the nose. And I think what he wrote immediately to Edward VII: “you do not drink wine only, you smell, is observed, si gusta, sipping and… is not spoke”. And what better space for the event # erbaluceMi, organizzato da HonestCooking.it?
Color Erbaluce are the berries in autumn: and hot pink reflections that gradually become more intense, amber when poured into the sun. Erbaluce of Calumet, DOCG wine from the hills of Calumet center of the Canavese (Turin), I have fed this evening.
I could not assistitere the technical tasting led by Domenico Merlo Tappero. I regret not having tasted the story of Erbaluce and its region Piedmont, but we thought Sandro and Marco Wine Company The Masera, to raccontarmela. Two perfect companions taste. Two characters that appear almost like two mad hatters at first sight. A very interesting company. And to think that their sparkling wine is called “Soul”, and their passion for wine comes from a “child's dream”. The heart then dragged me there, and I have completely left whet.
In addition to the winery Masera, the others were: the’ Farm Giacometto Bruno, the’ Farm Orsolani, Azienda Agricola Ciek S.S., Cantine Crosio and Agricultural Society Cellars Briamara ss.
My palate has heard every fragrance of this flower bouquet of Erbaluce, separately, completely tondo, and my soul has enjoyed for the naturalness, the purity and the elegant craftsmanship of the evening and guests present. Until it has been pampered by Mariangela Susigan, Chef Stellato's Restaurant Gardenia in Calumet, which has created dishes to frame. Certain, but so beautiful, who gave that artistic touch and magical atmosphere. Against the other, the final dessert with cheese Blue Mont Cenis and the one with the Gorgonzola into small cubes, were a show of flavors.
Enchanting evening, friendly, intense, funny, one of those evenings you wish would never end, that went on for hours and hours until it was lost in the dark cloak of night.
Then I close my eyes, I smell the energy that has been created around me, and I cherish life. And I think: Luca and Guido Maruffa Zoboli of HonestCooking.it have creamed with love an evening perfectly successful. And I'm happy. Good!
of Erika Fabiano
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