There’s a saying in Piedmont that goes like this: “la Barbera l’a va ben con tut”, which means “Barbera goes well with everything”. Just like Barbera, Braida wines are perfect for a whole variety of the most delicious pairings. At our completely restyled stand at Vinitaly (pavilion 10 stand N4), we will be offering different pairings between our wines and products by selected Italian companies on all four days of the Verona event (9-12 April 2017).
SUNDAY 9 APRIL, from 12 p.m. to 3.00 p.m.: our Moscato Vigna Senza Nome 2016 and Brachetto d’Acqui 2016 will be accompanied by Loison (Colombe with Ciaculli Mandarin, Sour Cherry and Cinnamon, Peach and Hazelnut).
75 years of experience, special ingredients, slow natural rising and natural cooling. This is how Loison bakes cakes with a soft, delicate consistency, and the very same fragrance as those baked in artisan ovens. The Loison range of products for Easter includes the most traditional springtime cake of all, the Colomba.
The Colomba, Loison’s traditional Easter cake, is distinguished by its light consistency and fragrance, achieved thanks to the exclusive use of butter and the finest orange zest. This is why it continues to be the most desirable Colomba of all: thanks to its authentic flavours, available in a wide variety of appealing alternatives.
MONDAY 10 APRIL, from 12.00 p.m. to 3.00 p.m.: Barbera del Monferrato La Monella 2016 and Barbera d’Asti Montebruna 2015, paired with the cured meats of Re Norcino (campagnolo salami and coratella).
The Vitali family has been active in the farming sector between the provinces of Ascoli Piceno and Macerata since 1957: cultivating, breeding, producing and selling.
Campagnolo salami is a typical product from the Marche region, made the way that traditional local pork butchers used to make it: squeezing garlic into cooked wine and using it to mix the bacon. Everything is packed into a sow’s intestine, which, being bigger and thicker, stays softer for longer. It spends at least 30 days ageing.
Coratella is the larded salami typically eaten at Easter time in Central Italy.
TUESDAY 11 APRIL, from 12.00 p.m. to 3.00 p.m.: the white wines of our Serra dei Fiori estate in the Langhe – and particularly Nascetta La Regina, paired with the cheeses of Fior di Montalcino.
The roots of the Chironi family name lie in Sardinia, a place where herding is one of the main activities. In the years that followed the Second World War, grandfather Pietro Chironi began processing the freshest milk in a little wooden mountain chalet where he kept all the equipment he needed to make cheese; he would bring his children together around the fire and then he would set to work, explaining every single tiny detail and every secret of making the most excellent cheese.
Pecorino della Memoria Arciere is made with pasteurised sheep’s milk, culture, rennet and salt, treated on the surface with olive oil.
The milk is pasteurised at 72°C for 30’ and then cooled to 36-38° C, adding the culture and allowing the milk to ferment. The rennet is then added and when the curd has formed, it is transferred to the moulds, cooked, dry salted and matured in a cooling cell at 10°C for at least 120 days,
Stagionato Macina is made with pasteurised sheep’s milk, culture, rennet and salt.
The milk is pasteurised at 72°C for 30’ and then cooled to 36-38° C, adding the culture and allowing the milk to ferment. The rennet is then added and when the curd has formed, it is transferred to the moulds, cooked, dry salted and matured in a cooling cell at 10°C for at least 7/20 days.
WEDNESDAY 12 APRIL, from 12.00 p.m. to 3.00 p.m.: our Limonte Grignolino 2016 paired with the “Giardiniera” vegetable starter of the cooperative Il Mongetto, and “paneburroacciuga”.
Mongetto preserves were first created in the province of Alessandria at the beginning of the Eighties, from the culinary “experiments” of its founder, Roberto Santopietro. Grape chutney, peaches in syrup, apricots and plums were the company’s first products. His children, Agnese and Giacomo, and friends with small businesses, were his first fans. In 1998, Roberto founded the Mongetto Cooperative together with a group of close friends. A staff of men and women who have succeeded in bringing together the finest raw materials and artful craftsmanship. Thanks to Mongetto, the traditions of Piedmont are travelling all around the world.
“Giardiniera” is one of Piedmont’s traditional antipasti, with plum tomatoes, beans, courgettes, celery, onions, peppers, cauliflower, spices, wine vinegar, extra virgin olive oil.
Throughout Vinitaly, our wines will be accompanied by the “Lingue di Suocera” of “Il Panetè”, Mario Fongo, from Rocchetta Tanaro. The confectionery of the patisserie Daniella in Asti. The cured meats (mortadella, Parma prosciutto matured for 24 months, Gran Riserva coppa, Varzi salami) and cheeses (Parmigiano Reggiano matured for 24-26 months) selected by Agrinascente of Fidenza (Parma).
And vegetable “friciulin”, homemade by our very own Maria.