Wine and flavors of Trentino

A trip to Vineards, nature, relaxation and great food – If this is what you like, welcome to Trentino!

Everything you ever wanted to know about the cheese called Puzzone di Moena or about the apples of Val di Non and, why not, on the renowned high altitude bubbles of Trentodoc spumante. And much more, about products you never thought you’d find here, such as small berries, honey, Trentino Lucanica sausage, and a good grappa to top it off.

A rich selection of places where you can enjoy the flavors of Trentino and many recipes for you to try. Many establishments where you can go to sleep but only after having a good meal!

Flavor itineraries to be travelled along lakes, through vineyards and up and down the Dolomites, and vacation ideas made of true experience. And finally, a calendar of tasty events for all seasons, such as those linked to the summer mountain pastures, to the world of wine or to apple picking. Discover: Trentino and discover Producers, Products and Itineraries…

Source: Trentino Sviluppo S.p.A. P.I. 00123240228


Keith Haring

Keith Haring was born on May 4, 1958 in Reading, Pennsylvania, and was raised in nearby Kutztown, Pennsylvania. He developed a love for drawing at a very early age. Upon graduation from high school in 1976, Haring enrolled in the Ivy School of Professional Art in Pittsburgh and, after two semesters, dropped out. Later that same year, Haring moved to New York City and enrolled in the School of Visual Arts in New York.

Haring found a thriving alternative art community that was developing outside the gallery and museum system, in the downtown streets, the subways and spaces in clubs and former dance halls.

In addition to being impressed by the innovation and energy of his contemporaries, Haring was also inspired by the work of Jean Dubuffet, Pierre Alechinsky, William Burroughs, Brion Gysin and Robert Henri. With these influences Haring was able to push his own youthful impulses toward a singular kind of graphic expression based on the primacy of the line.

Haring was diagnosed with AIDS in 1988. In 1989, he established the Keith Haring Foundation, its mandate being to provide funding and imagery to AIDS organizations and children’s programs, and to expand the audience for Haring’s work through exhibitions, publications and the licensing of his images.

Haring enlisted his imagery during the last years of his life to speak about his own illness and generate activism and awareness about AIDS. During a brief but intense career that spanned the 1980s, Haring’s work was featured in over 100 solo and group exhibitions.

In 1986 alone, he was the subject of more than 40 newspaper and magazine articles. He was highly sought after to participate in collaborative projects, and worked with artists and performers as diverse as Madonna, Grace Jones, Bill T. Jones, William Burroughs, Timothy Leary, Jenny Holzer, Yoko Ono and Andy Warhol.
Keith Haring died of AIDS related complications at the age of 31 on February 16, 1990. Haring has been the subject of several international retrospectives. The work of Keith Haring can be seen today in the exhibitions and collections of major museums around the world.

Keith Haring and the Castellani Family

In 1989 the Castellani Family invited Keith Haring to Pisa to realize what would become his most important permanent public work, the monumental mural Tuttomondo

On that occasion, the artist gave the family a drawing, hoping that one day it could be used for a prestigious wine produced in Tuscany. Keith Haring only designed two labels, the first one was for Château Mouton Rothshild and the other he gave to the Castellani Family.

Today, more than 30 years later, this project finds its realization thanks to a special commemorative Supertuscan Cuvée produced by the Castellani family in one of its best vineyards, the Tenuta di Ceppaiano on the Tuscan coast

It all started with Piergiorgio Castellani

“We met quite randomly on a sidewalk in the East Village. I was a young student from Pisa, passionate about art, Keith was at the peak of his career.
I approached him and invited him to do something important in Italy. The next day I was in his studio and we started working on the creation of Tuttomondo

Today Materia Prima Foundation in located in Ceppaiano’s wine estate and becomes a space for creativity. Ready to welcome cultural ideas and innovative though in a philosophy of return to nature, to the earth. A hug that combines new and old values. A source of inspiration for artists who want to breathe the charm. Visit Materia Prima on Instagram

Source: The Keith Haring Foundation, Materia Prima Foundation, Tenuta di Ceppaiano, photo content on this post is licensed under a Creative Commons Attribution 4.0 International license

Wine Simplified

Expert sommelier and wine educator Marnie Old demonstrates how to evaluate wine using four senses: sight, smell, taste, and texture. Learn how to detect dryness vs. sweetness, fruit flavors vs. oak flavors, and qualities like acidity and body.

The video is an excerpt from iPad/iPhone book “Wine Simplified”.

Angelo Gaya – the undisputed king of Barbaresco

Angelo Gaja best known for producing elegant, opulent wines that are true to their origins. A pioneer in the production of single-vineyard wines in Piedmont. Bruno Giacosa, one of the greatest winemakers of Italy’s Piedmont region, known for beautiful Barbarescos, Barolos and Barberas, died peacefully after a brief illness on Jan. 22nd, 2018. He was 88.
“Bruno Giacosa knew the vineyards in minute detail: every sorì, every winding path, every ridge, every headland,” said Angelo Gaja, whose winery lies just up the road in Barbaresco, in a 2013 interview. “He had tasted the grapes everywhere.”Read More“…

Gaja is an Italian wine producer from the Piemonte region in the district of Langhe, chiefly producing a number of Barbaresco and Barolo wines, and later diversified into Brunello and “Super-Tuscan” production. Angelo Gaja is credited with developing techniques that have revolutionised winemaking in Italy, and terms such as “the undisputed king of Barbaresco”,and “the man who dragged Piedmont into the modern world” have been applied to him, and whose Barbaresco wine is considered a status symbol on a par with Château Lafite-Rothschild or Krug.

Andrew Jeffers wrote a great article “Forward in doubt” on DECANTER – he joins Gaia Gaja plus dog on a tour of the company’s vineyards – and discovers the Gaja way of thinking en route.

Source: DECANTER, Terlato Wines, Wikipedia, Wine Spectator

Cultivation of the grape vine

Wine is produced from the fermented juice of the grapes of the Vitis Vinifera, a species of vine known to man for a millennium, and as its Latin name testifies, associated since ancient times with winemaking

A number of natural factors are crucial  for the successful cultivation of the grape vine:

The Climate – Vines grow in the temperate climate zones, generally between latitudes of 30 and 50 degrees in the northern hemisphere and the 30 and 40 degrees in the southern hemisphere.

The Altitude – Vines thrive at 800 to 1,600 feet above sea level. Vineyards are rarely planted above 2,000 feet, but there are exceptions, such as Italy’s alpine Valle d’Aosta and parts of Chile where vines grow on slopes as high as 4,000 feet.

The Soil – Soils types have a determining effect on the character and quality of wines. Grapes from vineyards in sandy or siliceous terrains generally produce lighter, fresher wines to drink young, while those from calcareous clay soils make wines that are richer in body and better suited to aging.

The Latitude – In cool climate zones grapes ripen best on south-facing slopes with good exposure to the heat and light of the sun. Well-ventilated sites help to prevent the formation of mold on the grapes. Night-day temperature variations, found especially on higher slopes, favor the development of aromatic substances in the grape.

Grapes grow in bunches of varying size, consistency and color. The bunch has a stalk that makes up 3%-5% of its weight. For the purposes of wine making, the grape has three essential components:

The skins6%-10%
The color of a wine derives from the substances contained in the skins of the grape (yellow pigments are contained in both light and dark grapes; red pigments only in red grapes). The skins also contain tannins and yeasts, the mono-cellular fungi responsible for the fermention of grape juice.

The pulp – 82%-90%
The pulpy interior of the grape contains a juice composed of water, sugars, acids, mineral substances and vitamins. The pulp is white on both red and white grapes with the exception of the Alicante which is a  a teinturier, a grape with red flesh.

The seeds – 2%-4%
The pips of the grape are rich in tannins and oils. Only a few grape varieties are suited to produce fine quality wine, and each wine grape has its own unique combination of characteristics including color, size, skin thickness, acidity, yield per vine, and flavors.

While many grape varieties are used to produce wines, only a few grapes have distinguished themselves as suited for the production of fine wine. Even these “noble grape varieties” must have the right micro-climate and be treated with the correct wine making techniques to live up to their potential.


Cryomaceration is a winemaking technique where the grapes are stabilized at low temperatures. Cryomaceration improves the extraction of the compounds contained in the grape skins

The process provides, well-balanced, better-rounded wines, with a stronger body in the mouth. Therefore, by means of this process, a final product can be obtained with better characteristics than the wines made with traditional processes. One of the most important techniques used during wine-making is cryo-maceration. It consists in submitting the mashed grapes to rapid cooling, up to 281-283 K (46.4 – 50 fahrenheit), and maintaining this temperature for several days, in order to improve the extraction of the compounds contained in the grape skins, such as phenolic compounds and the primary aromas. Low-temperature pre-fermentative maceration is frequently used in elaborating white wines to encourage contact between grape skins and juices in order to extract the greatest amount of aromas and their precursors, both mainly located in the skin of grape berries.

Wine prepared with grapes by the use of cryomaceration show more aroma intensity, stability of taste properties of the wine than wines prepared traditionally by maceration without cooling. The use of cryomaceration presents white wines showing high stability to oxidation and typical intensive varietal taste and aroma. Cryomacerating process is used by the winemaker to enhance the varietal character of white wines. This procedure provides, acceptable, well-balanced, better-rounded wines, with a stronger body in the mouth. Therefore, by means of this process, a final product can be obtained with better characteristics than the wines made with traditional processes. READ MORE HERE

Source: Electronic Journal of Biotechnology

The Montalcino Commune

The commune is made up of four urban centers: Montalcino, San Angelo in Colle, Castelnuovo dell’Abate and Torrenieri. The top producers in the Montalcino area have vineyards on both slopes, and produce a blend of both styles


In 1831, the Marchese Cosimo Ridolfi, praised the red wines produced in Montalcino, and Brunello records, date back to the 14th century. But it wasn’t until 1865 that Brunello took the spotlight, when it was the “select red wine” and prize winner at the Montalcino’s agricultural fair. Around this time, Clemente Santi isolated certain plantings of Sangiovese with the intent of producing an age worthy wine, and in 1898, his grandson Ferruccio Biondi-Santi, released the first version of Brunello as we know it today, after having aged the wine in large wood barrels for ten years. It was the 1888 vintage, followed by the 1891, 1925 and 1945. By the time we reached the 60’s there were less than a dozen producers of Brunello and in 1968 the DOCG status was awarded to the area.

Red wines produced in Montalcino
As with all of the Northern Hemisphere, the northern slopes in Montalcino, receive fewer hours of sunlight and are generally cooler than the southern slopes. Vineyards planted on the northern slopes ripen slowly and tend to produce wines that are racier and more aromatic. Vineyards on the southern and western slopes receive more intense exposure to sunlight and maritime winds, producing wines with more power and complexity.

Montalcino  is only 10 miles in diameter and the variations in altitude and soil composition, vary throughout its sub-regions.

Montalcino has the warmest and driest climate in Tuscany, with its grapes ripening up to a week earlier than the Vino Nobile di Montepulciano and the Chianti Classico. Montalcino climate is the most arid Tuscan DOCG, with an average annual rainfall of around 700 mm, in contrast to the Chianti region averaging 900 mm.

The Northeast by the town of Torrenieri, has heavy clay soils not conducive to growing the finest fruit, but good quality fruit can be grown on hillsides with good drainage.

The Northwest is heavily forested with cool temperatures at risk of spring frosts and fungal diseases; it has clay, sandstone and schist soils. Yet Silvio Nardi with a winery established in the 50’s and Castiglion del Bosco, that has spared no expense to produce high quality wines aged in French barriques.

Central Montalcino is home to the majority of Brunello’s producers, including most of Brunello’s original vineyards and many of its famous estates, including Biondi Santi, Costanti, Fattoria dei Barbi, and Valdicava. Average altitudes are the highest of the appellation. Poggio Antico, located just south of the town, has one of the highest vineyards at 480 m, although most estates have vineyards at varying altitudes. Soils north and south of the town are varied with sandstone, shale, lime- stone, marl and galestro being most common. Costanti’s vineyards just east of the city has a high percentage of marl (a mix of clay and calcareous rock) at higher elevations, but as one moves downhill sand and clay take over.

The high altitude and low temperatures lead to slow ripening that producing phenolic ripeness in all but the coolest vintages (e.g., 2002) and avoids over-ripeness in all but the hottest vintages (e.g., 2003). The cool climate and high diurnal temperature variations help the fruit retain acidity. As a result, this sub-region produces Brunellos that are especially long-lived and elegant.
Altitudes decline as one goes north in the direction of Buonconvento, and superb Brunellos are made in the north by wineries like Capanna, Caparzo and Donatella Cinelli Colombini. Of special significance are the Altesino and Le Gode north facing vineyards on Montosoli, a 450 m, marl and clay hill north of Montalcino.

The Southeast around Castelnuovo dell’Abate, has proved to be an excellent location for growing Sangiovese. Several traditional wineries in the Montalcino sub-region have purchased vineyards here, mostly in the vicinity of the 12th century Abbey of Sant’Antimo. Temperatures are warmer than Central Montalcino, evening breezes make their way up the Orcia River valley from the sea to provide goad diurnal variation, allowing the fruit to retain acidity and freshness. Vineyards have varying mixes of marl, shale, sandstone and clay soils and are planted at relatively high altitudes (up to 450 m), although some are as low as 150 m. Mastrojanni, Ciacci Piccolomini d’Aragona, and Uccelliera are some of the best known wineries of this area.

The Southwest a few kilometers from the town, in Tavernelle, there are vineyards of relatively high altitude with good soils of lime- stone, clay and sand. Daytime temperatures are warm but cool rapidly in the evening, providing the diurnal variation required for good acidity and freshness. Angelo Gaja’s Pieve Santa Restituta is located here. Proceeding further to the southwest, one finds higher average temperatures, less rainfall, and a more varied set of vineyards in Camigliano and Sant’ Angelo in Colle. The soils range fram sand and clay near the river in Sant’Angelo Scala to calcareous soils at higher elevations. The producers here include the largest of the appellation: Banfi, Frescobaldi’s Castel Giocondo, Col d’ Orcia, and II Poggione. Each of these producers has vineyards of varying altitudes (150 – 400 m) and soils. Banfi has identified 27 different soil types on its estate alone. The warmer temperatures and faster ripening of this area can in some vintages produce wines with lower acidity and higher alcohol than the wines of central Montalcino. In cool vintages with autumn rains like 2002 the warmth and early harvesting of this sub-region allow it to still produce good quality wines, while fruit can dessiccate and wines can suffer in especially hot years. Compared to the wines of Central Montalcino, wines from this region are generally regarded as more accessible early on.

Since 1945, the “five-star vintages” have been the following: 1945, 1955, 1964, 1970, 1975, 1987, 1988, 1990,1995, 1997, 2004, 2006, 2007,2010,2012,2015,2016

Source: International Wine ReviewConsorzio del Vino Brunello di Montalcino and Wikipedia. Pictures are  © CONSORZIO del VINO BRUNELLO and WINEDINEGUIDE®

Biodynamic Farming and Viticulture

A holistic and mystical approach to farming, when the entire estate becomes a self-sustaining, self-regulating ecosystem

Green farming spans from sustainable, to organic and to the more holistic biodynamic approach.
Biodynamic farmers also follow the natural rhythms of the earth and the moon’s lunar phases to increase the “life force” of the soil and, thus, create a wine that is completely authentic to the site

Grape growers who have adopted biodynamic methods noted stronger, clearer and more vibrant tastes, as well as wines that remain drinkable longer.

A Biodynamic Farm Is a Living Organism. Each biodynamic farm or garden is an integrated, whole, living organism. This organism is made up of many interdependent elements: fields, forests, plants, animals, soils, compost, people, and the spirit of the place.

Biodynamic wines are more floral, biodynamic producers also note that their methods tend to result in better balance in growth, where the sugar production in the grapes coincides with physiological ripeness, resulting in a wine with the correct balance of flavor and alcohol content, even with changing climate conditions. In a blind tasting of 10 pairs of biodynamic and conventionally-made wines, conducted by Fortune and judged by seven wine experts including a Master of Wine and head sommelier, nine of the biodynamic wines were judged superior to their conventional counterpart. The biodynamic wines “were found to have better expressions of terroir, the way in which a wine can represent its specific place of origin in its aroma, flavor, and texture. The movement toward green practices and organics, has been steadily increasing in all realms of agriculture, and in the wine industry.

Also known as sustainable farming, this is the least stringent area of “green farming” and the most widespread. Here a wide variety of agricultural practices are used which are ecologically sound but are also economically viable. Farmers have more flexibility and will generally recycle, conserve water, use renewable resources, and minimize the use of chemical products, but chemical products can, in fact, be used in sustainable farming.

Organic farming is similar to sustainable (or integrated) in striving to conserve soil and water and use renewable resources, but it has some important additional rules and regulations. Organic farming prohibits the use of synthetic pesticides, herbicides, fungicides, and chemical-based fertilizers around all crops. Here all produce is high in nutrition, obtained with minimal use of auxiliary energy, and based on cultivation technology which has a minimal affect on the environment. There are many degrees of certified organic throughout the world, varying again by nation and by region.

Biodynamic farming is the most complicated philosophy of “green farming”. It is more of a holistic and mystical approach to farming, in which the entire wine estate becomes a self-sustaining, self-regulating ecosystem. Biodynamic treats “the farm as a living organism which is connected to the dynamic rhythms of the earth and atmosphere, working with the living soil and the invisible energies of nature”. Similar to organic farming, biodynamic farming eliminates all chemicals and genetically modified organisms (GMOs). Biodynamic farmers also follow the natural rhythms of the earth and the moon’s lunar phases to increase the “life force” of the soil and, thus, create a wine that is completely authentic to the site. The needs of the farm are met completely from within; using 100% recycled organic waste, along with incorporation of various indigenous vegetation and prey/predator animals to make the estate complete.

Grape growers who have adopted biodynamic methods noted stronger, clearer and more vibrant tastes, as well as wines that remain drinkable longer.

Biodynamic wines are more floral, biodynamic producers also note that their methods tend to result in better balance in growth, where the sugar production in the grapes coincides with physiological ripeness, resulting in a wine with the correct balance of flavor and alcohol content, even with changing climate conditions. In a blind tasting of 10 pairs of biodynamic and conventionally-made wines, conducted by Fortune and judged by seven wine experts including a Master of Wine and head sommelier, nine of the biodynamic wines were judged superior to their conventional counterpart. The biodynamic wines “were found to have better expressions of terroir, the way in which a wine can represent its specific place of origin in its aroma, flavor, and texture.

The Demeter Biodynamic® Farm and Processing Standards

The Standard protects against manipulation of the Biodynamic agricultural ingredients as much as possible to allow for their integrity to define the product. Products must contain significant and verifiable Biodynamic ingredients to be allowed to use the term Biodynamic on product packaging and labeling, in order not to mislead consumers.

Demeter Biodynamic Certification

Demeter USA is the only certifier for Biodynamic farms and products in America. It is part of a world-wide organization, Demeter International, that was first formed in 1928 and named for the Greek goddess of agriculture, to advocate Biodynamic agriculture and to certify Biodynamic farms. Demeter remains the oldest ecological certification organization in the world, active in fifty countries around the globe.

Sources: Wikipedia, FortuneBiodynamic Association

Is wine fattening?

Calculating the calories in the wine you drink

The calories in wine come from the alcohol. Many German wines are low in alcohol, so they are the least fattening. Reds are higher than whites and fortified wines, are loaded with calories.

“I went to Portugal a few years back for 10 days to tour the Port wine region. I had Port for breakfast, lunch and dinner, as well as visited wineries and did tastings there. (Okay, so I didn’t spit very often. That’s what did it!.) Anyway, I gained 20 pounds in 10 days.
I’m not kidding. I was so fat when I got home, I joined a health club and luckily was able to loose the weight in a month and a half.”

To determine how many calories are in a glass of wine, you simply take the percentage of alcohol and multiply by the number of ounces you drink, and multiply that by 1.6 

Example:  15% alcohol in a 6oz. glass, is 15x6x1.6=144 calories.

Source: “Swallow This” by Mark Phillips

Homemade “Baci Perugina” – delicious recipe

Vittoria Diamonds, lives in Rome. In her blog, Victoria shares her passion for cooking, especially baking. She’s in the kitchen daily testing new recipes.
“I like it, it relaxes me, I record everything on my little tiny notebook, so precious …”
 – I went ahead and translated one of the recipes which is timeless, and even better for the infamous lover’s holiday in February.

Baci Perugina homemade recipe

Dear friends of Honey & Lemon today I leave you the recipe of my Baci Perugina homemade. You have understood correctly, I’m talking about the famous and tempting chocolates that you give for Valentine’s Day and more … at my house because every opportunity is good, I do not go crazy, how do you resist the temptation of a KISS ??? ;) The recipe, contrary to what you might think, it’s simple, it’s fun to prepare and the result really great !! The Baci Perugina homemade are so good and sweet tooth that will be snapped up just as the originals … one leads to another, I suggest you try it once, you will make a great impression and astonish friends, family, children, but especially your LOVE ❤ – Let’s read together as I share how to prepare the Baci …

baci-peruginaCopyright © all rights reserved.

Baci Perugina

INGREDIENTS: (for about 20 chocolates)

  • 100g milk chocolate
  • 20 g dark chocolate 70%
  • 100 gr Nutella
  • 1 tbsp cocoa powder
  • 80g shelled hazelnuts (or grain)
  • 20 whole hazelnuts in shell

For the topping:

  • 150 g dark chocolate (preferably 70%)

NB to the real gluttons advice to double the dose ;)


  1. With the help of a mixer coarsely chop the hazelnuts. If you prefer to use 80 grams of grain ready (found in all supermarkets) go to step 2.
  2. Melt in a double boiler (or microwave) milk chocolate along with 20 grams of 70% dark. baci-perugina-1
  3. When the chocolate is completely melted, add a spoonful of cocoa, the chocolate, chopped hazelnuts (or grain) and mix well with a spatula. Then put the mixture to rest in the freezer for about 30 minutes (NB cooling will have to reach the right consistency to be worked with the hands). baci-perugina-2
  4. Just composed will be ready, with your hands slightly moistened, form so many balls about 13-15 grams each and place them on a tray (or plate) covered with parchment paper.
  5. Above each ball put a whole hazelnut exerting light pressure, then put the chocolates in the fridge for half an hour.baci-perugina-3
  6. Meanwhile melt the chocolate in a double boiler (or microwave) and let cool slightly.
  7. At this point, to cover the kisses, first soak the base of the chocolates in melted chocolate, lay them back on the parchment paper and let them dry for a few minutes. baci-perugina-4
  8. Once the base is dry, gently lift the chocolates and with the help of two teaspoons roll them one by one in dark chocolate to coat them completely; rest then kisses on a wire rack and transfer them back in the fridge to dry for 10-15 minutes (instead of the wire rack will do even the tray (or flat) with parchment paper previously used). baci-perugina-5
  9. When the Baci Perugina homemade are dry, you can package them and serve them in paper cups or colored wrap in aluminum foil and maybe add a little message inside … will be like the original 100% :)


  • you can overlay your Baci Perugina with white chocolate or milk and prepare well assorted chocolates for all tastes.
  • Baci Perugina homemade can be kept out of the refrigerator in a cool, dry place or in the refrigerator, but must take them out at least 30 minutes before serving … .. well! if they were to ever advance course ;)

..and voila! now that you know how to prepare them, the Valentine’s Day instead of buy them prepared Baci Perugina with your hands … you will see will be a small or l d c c occola that your loved ones will appreciate a lot … the next recipe! HELLO ❤︎

Vittoria Diamonds: “If you liked my recipe” FOLLOW ME ON FACEBOOK


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