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Negroni or American? - The American Bar

When I was little my parents took me to Venice every Sunday by his paternal grandparents ...

Early in the morning I put it in church and catechism, and then they kill me from the bus and went "into town".

The first stop was the drink with their friends over citizens. We would meet at the American Bar in Piazza San Marco (just under the clock).

I'm talking about the years when the barman had Angelo Leone, and where large or had their Negroni and the Americano, and I had little one as well but my version: it was as red as the other but composed of water and cherry syrup! !



Negroni



Ingredients 1 / 3 Gin (I use Tanqueray)
1 / 3 Red Vermouth (I use the Martini Rosso) 1 / 3 Bitter Campari


procedure

Place 4-5 ice cubes in the glass and add the other ingredients. Mix well with a special stick and decorate with half a slice of orange. The cocktail is ready.

American 5 / 10 Red Vermouth (I use the Martini Rosso) 5 / 10 Campari Bitter One or more spray of seltzer or soda Schweppes

procedure

Put some ice cubes in the glass and add the other ingredients. Garnish with half orange slice. The cocktail is ready.

The appetizers were good: with alcohol would require the great snacks to sustain them ...

Generally there were the classic Mozzarella in Carrozza or mythical Pierini!

The mozzarella
think you know them a bit 'all but Pierini not believe unless you are Venetian and of a certain age ...

Take the sliced \u200b\u200bbread fresh, if you cut the crust.

Serve the ham cut thin enough, and it's melting cheese like Gruyere.

You create the normal toast, but the size of 5cm x 10cm and is now discovered the trick, pour in beaten egg (seasoned with salt and pepper) and put them to fry: the result in practice are the toast but normal Fried ... Just the thought makes me relive those taken with great appetizers!! and made me feel great ... these events have gone ahead only as far my 10 years, then the commitments we all have a little separate but occasionally we meet again with the rest.

Right now the American Bar is a bit 'expired, become almost only tourist and bartenders are changed: there is no longer there!

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Rosso di Montepulciano DOC 2005 - Palazzo Vecchio

P
alazzo Vecchio and the surrounding countryside, where he lived and worked brotherhood of monks farmers in 1300 were property of the Hospital of the Innocents in Florence.


In 1700 Casagli become propietádella family history and wants to propio Palace Vacchi born Luigi Chiarini, an eminent scholar of Arabic and Hebrew (1789-1832) who was ordained abbot in 1814 and will be sent to the University of Warsaw for the teaching of church history .
In the early 1900's Palazzo Vecchio was bought by Angelo Vegni Agricultural Capezzine and in 1952 became the property of Count Richard Zorzi.
In 1982 the Company acquired the name of Fattoria di Palazzo Vecchio and the new property is open to new initiatives, giving way to a production project and valorazzazione del Vino Nobile di Montepulciano.

color: bright ruby \u200b\u200bred, clear bright

• 
  smell: fruity, ripe red fruit, with the scent of violets, cocoa, tobacco, a hint of leather.
• flavor: dry, harmonious, slightly tannic.
• Yet this has been opened in the mountains ... my friends have given us the hut and we decided to cook the lamb on the grill ...

Well, I almost would have been nice to have two bottles, it was so good!

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2003 Ripasso Valpolicella DOC - Villabella

Technical data taken from the site Production:

types of grapes: Corvina 55-65%, 25-30% Rondinella, Molinara, Rossignol, Negrara 10%.

Vinification: maceration on the skins and fermentation at controlled temperature for 12 days at 25 ° with the traditional system of "cap submerged. Re-fermented in the spring of the following year on the skins of Amarone (method of review).


Ageing:
for two years, first in steel casks and then in traditional oak casks. Further refinement in bottle before shipping.
Features:
ruby \u200b\u200bred tending to garnet with nvecchiamento. Fruity aroma with hints of spices, dry taste, good acidity, great structure. Data: Alcohol 13.5%

I've tasted in the mountains, was a breezy evening and mom wanted polenta ... I wanted to settle and we stew: stew was Grassino strong ... was veal cheeks in red with some onions!
Definitely a good example of a review ...

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votulo sell it to me at all costs ... the girl enoteca and I say that it was a bad experience!

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Terre dei Monti - Recioto di Soave DOCG

I discovered this company a few years ago I brought a person. producing only 3 wines: Soave Classico, Soave Classico Superiore DOCG, and Recioto di Soave DOCG.

are based Garganega alone all three.





color: golden yellow, more or less intense

• smell: pleasant, intense and fruity, hints of vanilla and honey, dried apricots, pineapple, with hints of almond
• 
  taste: sweet or sweet, velvety, full-bodied
• strength: Minimum total alcohol: 14%. with at least 11.5 in alcohol played;
• minimum total acidity: 5.5 g / l;
• Minimum net dry extract: 22 g / l.
• I had at hand a bit 'of pecorino di fossa led by a friend when he was visiting in early August ... Well a revelation. The wine is delicious, soft, sweet but not cloying, slightly cool and very pleasant with the cheese I loved it.
I have had some blue cheese but I know that bisser as soon as possible!

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straw yellow with pale green refractions.
Large and lively the olfactory impact. The nose is fruity and fragrant apple, citrus, white melon, tropical fruit and lime.
Fresh and fruity, good balance between acidity and volume. Aromatic finish.

settling of the must after destemming and soft in the total absence of oxygen ( nitrogen), inoculation with selected yeasts clear, fermentation and aging in stainless steel tanks.

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Grecanico 50%, 30% Chardonnay, 10% Viognier, 10% Fiano

I had bought some shrimp and I cooked them with salt: they are wonderful eaten with your hands ... side dishes I prepared grilled zucchini seasoned with mint and basil!!
It 'a very fragrant and slightly fruity wine: on a sunny day is a great refreshing even if I did not like much (but that's a personal preference) I prefer the phlegm or the cricket alone: \u200b\u200bthe fact is that the I have yet to see how riassaggiare find it.

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Tiefenbrunner - Castel Turmhof

Equipment:

The color is striking for that red garnet, the fragrance, very delicate, because of its characteristic notes of violets and cherries, and a taste for full and fruity aromas of a structure enhanced by a pleasant impression of oak. The well-integrated tannins and a measured level of acidity makes it even more lively and persistent this wine typical of South Tyrol.

Matches:

is a perfect partner for pork and beef, lamb, chicken, duck and game, but also for various shapes of cheese.

Varietal: 100% Lagrein

Production area:

hillside vineyards planted with Niclara and Cortaccia (240 - 400 m above sea level)

Land:

gravelly glacial sediments with high limestone content

Farming System: pergola;

3500; plants per hectare

Yield:

60 to 70 hl / hectare

Age of plant:

up to 50 years

Vinification:

After fermentation in special tanks, refining wine in wooden casks and barrels for 10 months

Containers:

stainless steel, oak barrels and barriques 10% new and the rest used two to three times.

Alcohol content: 13.0%

vol.

Acidity:

5.1 g / liter

Residual sugars:

2.6 g / liter

Pure this is going to taste in the month of August: I tasted it with some grilled lamb chops and a nice salad with raw spiniaci into small pieces of apples.
Maybe it was not ideal but I piciuto and in summer I prefer the Binche in the summer, the council this evening: I loved it, even if the wood is scented feel of refinement.

remains a pleasant wine, feel the small red fruits and is a very appealing wine!

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Miglioranzi

Miglioranzi was a friend of my father, he loved to cook and campaigns ....

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Fillets Sauce Eggplant with garlic and oregano


and do in the summer when eggplants are so generous?

I buy those violet light, seem to have much flesh white tiger and a little skin ...

The first cut into thin slices and then into strips and put them in a colander to pour salt and lemon juice are: salt loses water and natural lemon does not do black.

remain so about 4 hours then drop into a pot of boiling water mixed with vinegar (always share 1:3 vinegar: water) and expect to resume the mark: the drain immediately, then so sterilization will soften further.

part clean the garlic and cut in coarse chunks and put in a bowl with salt and oregano oil: I'm around I've been lucky that oregano from Sicily was the original, otherwise I take what I have at home .... ..

It begins with pot, taking care not to lasica many minute space, you're ready to leave at will casually drop some pieces of red pepper or celery leaves.

The jars are entitled to average 25-30 minutes of boiling and then to a rest equal to that necessary for you to create the vacuum caps.


are excellent as a starter on the slices of bread of Altamura, or as a side dish with fish or perhaps a magnificent addition of cold pasta with sardines or tuna fillets freshly cooked on the grill.

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