Piatti abbinati ai vini Principe Corsini
Ecco alcune delle proposte con i relativi abbinamenti di vini Principe Corsini,tra i primi:
panzanella con uovo di quaglia e Birillo Bianco 2009 Vermentino di Toscana;
casarecce con radicchio rosso, pecorino e noci, e Le Corti 2007;
tra i secondi:
coniglio al forno con timo, vino e olive verdi, e Cortevecchia Riserva 2007;
roasbeef di carne Toscana servito al sangue ed olio DOP infuso di rosmarino del giardino e Don Tommaso 2006;
tra i dessert:
torta di pera ricotta e mandorle; mousse di mascarpone con frullato di albicocche, entrambi abbinati al Vinsanto Sant’Andrea.

Corsi di cucina
A Villa Le Corti si organizzano dei corsi di cucina per un minimo di tre partecipanti, al prezzo di 80 euro a persona che includono il pranzo con i piatti cucinati.
I corsi, della durata di tre-quattro ore, si svolgono nella cucina storica della villa, preceduti da una visita nell’orto per raccogliere le verdure fresche e viene insegnato anche come fare la pasta fresca a mano.

Visite, degustazioni e lunch
C’è, poi, la possibilità di visitare le cantine, il frantoio e l’orciaia. Sono diverse le combinazioni possibili: la semplice visita costa 7 euro a persona mentre abbinando questa alla degustazione di tre vini e dell’olio il prezzo è di 12 euro a persona che diventano 15 euro, aggiungendo gli affettati.
Infine, la visita più la degustazione e un light lunch costa 30 euro e con un lunch, 35 euro.

WINESHOP AND RESTAURANT, OPENED TO AUGUST

Villa Le Corti, built in Renaissance style by architect Santi di Tito in the seventeenth century, opens the monumental cellars and orciaia, declared a national monument.
There are opened Winery and the refreshment of Villa Le Corti throughout the month of August, seven days a week from 10.00 am to 18.00 pm
(Alessandra, tel:(+39) 055.8293026; shop@principecorsini.com).
In the wineshop you can buy wines and olive oil produced in Villa Le Corti, in the Chianti Classico area, and the wines of the Estate Marsiliana, in Maremma.
In addition to Principe Corsini wines, there are also a number of items including recycled glasses, blue shirts and caps branded with the family coat of arm as the yellow shirts, made for the event “Alla Corte del Vino”.
The restaurant of the Villa is also opened, where, only for breakfast you can taste the traditional Tuscan dishes, according to a seasonal menu, renewed every week.

Dishes matched to the wines Principe Corsini

Here are some of the proposals with their matching wines Principe Corsini, one of the first:
Panzanella with quail egg and White Birillo 2009 Tuscan Vermentino;
Casarecce with red radicchio, pecorino cheese, walnuts and Le Corti 2007;

Second course:
Roasted rabbit with thyme, wine and green olives, and Reserve Cortevecchia 2007;
Roasbeef served with DOP olive oil and rosemary from the garden of the Villa , and Don Tommaso 2006;

Dessert:
Pear cake with ricotta and almonds, mascarpone with apricots , both combined to Vinsanto Sant’ Andrea.

Cooking classes
There are organized cooking classes at Villa Le Corti for a minimum of three people at a price of € 80 per person including lunch with the dishes prepared during the cooking class.
The classes are on average 2-3 hours long and are held in the Villa’s historical kitchen, preceded by a visit to the garden to pick fresh vegetables. There is also taught how to make fresh pasta by hand.

Tours, tasting and lunch
Then there is the possibility to visit the cellars, the mill and the orciaia (the oil store). There are several possible combinations: simple visit costs € 7 per person, combining this with the tasting of three wines and olive oil the price is € 12 per person and become € 15 adding the platter of Tuscan prosciutto and salami.
Finally, the visit with the tasting and a light lunch costs € 30 and the lunch € 35.

BY RACHEL PRIESTLEY (ISSUE NO. 126/2010 / JULY 1, 2010)
A summer salad with humble beginnings
My latest consulting job finds me working for a prince in a palace surrounded by olive groves and vineyards. Among horses and children, fields of green grass and gardens, I am organizing traditional Tuscan gourmet picnics , lunches and cooking classes to offer in the restaurant and wine-tasting room. I often lose myself in the maze of underground corridors leading from the modern restaurant kitchen to the old, grand kitchen of the villa-so grand, in fact, that my whole apartment would fit inside of it.

According to recent legislation in Tuscany, just about anyone can open an agriturismo simply by official declaration. While previous laws allowed agriturismi to cook and serve food only to lodgers, the new law allows them to open their doors to outside traffic, including walk-ins, and qualifies properties as agriturismi even if they have no beds.

But wait, there is a catch! Thanks to the new laws, all agriturismi must meet the benchmark for guaranteeing local products of regional origin and produced at ‘zero kilometres.’ They will even have to write the provenance of produce on the menu. Furthermore, agriturismi must use their own produce whenever possible. The agriturismo where I am consulting definitely qualifies: the prince makes fabulous Chianti Classico wines , and his olive groves produce two types of extra virgin olive oil, one of which is registered as both organic and DOP see (www.principecorsini.com)

Here, rosemary hedges and herb gardens flourish, carciofi and baccelli are making their last seasonal appearance, fagioli sgranati are just starting, and basil, tomatoes and bell peppers are flowering to fruit. This wealth is tended to by an 80-year-old contadino whose family has been employed by the Corsini family for five generations. Most days, upon arriving in the kitchen I find a rustic wire basket (likely as old as the contadino himself) laden with the plump and often crooked organic produce picked in the garden, the produce palette for the dishes of the day.

Today, I have some pane raffermo, and, in Italy, it is a sin to throw away bread. Tuscan cuisine is based on peasant food, and panzanella is just that.

Invented by necessity in tougher times by contadini, panzanella was originally simply chunks of bread (which was baked so infrequently it often needed to be regenerated) soaked in water and vinegar, drizzled with olive oil, and tossed with strips of red onion and basil leaves to make the stale chunks more appetizing. Waste not, want not!

Panzanella was originally served for breakfast and washed down with a glug of wine before going out to backbreaking work in the fields. Today, tomato and cucumber are added, sometimes even olives and anchovies. Here is my revisited recipe, enriched by toasting the bread with lashings of olive oil first, and finishing with a quail eggs, tomatoes, cucumber ribbons and basil-infused oil.

RECIPE
PANZANELLA CON OLIO AL BASILICO DELL’ORTO
(serves four)

150 g pane raffermo, day-old bread
1 red onion
2 handfuls of basil
4 ripe, red tomatoes
1 telegraph cucumber
4 quail eggs
30 ml white wine vinegar
Lashings of extra virgin olive oil
Salt and pepper

For the basil-infused olive oil:

Bring a small pot of water to boil. Wash, dry and pick the basil leaves carefully off their stems, setting aside four of the prettiest leaves for a garnish. Place the rest in boiling water for 90 seconds, drain and wring out the water. With a hand mixer, blend the boiled leaves with 100ml of extra virgin olive oil, then set to drain through a muslin cloth. This is best done the day before as it is slow to drip through. The end result is a deliciously green oil tasting clearly of basil and of the quality of the oil.

For the panzanella:
Boil the quail eggs for 3 minutes. Gently remove, peel and set aside.
Cut the slices of bread into thumb-size rough cubes and toss in a bowl with extra virgin olive oil and sea salt. Spread on a sheet of foil and bake until golden and crispy.

Prepare the ribbons of cucumber with a vegetable peeler, taking strips the full length of the cucumber. Set aside as a garnish and chop the remaining cucumber into cubes the same size as the bread. Do the same with the tomato. Cut the red onion in half, then slice finely, soak in cold water for 30 minutes to remove some bitterness.

To prepare: splash the toasted bread with the wine vinegar, and sprinkle in some water to soften the bread somewhat without losing the crunch. Mix in the onion, chopped tomato and chopped cucumber, and a small amount of the basil oil. Prepare individual portions using the cucumber ribbons, quail eggs and basil leaves.Finish with lashings of basil infused extra virgin olive oil.

My wine match for this simple and fun summer salad is Birillo Vermentino IGT 2009 made on the princes estate of Tenuta Marsiliana in Maremma.

Originally from New Zealand, Rachel Priestley is a wine and food consultant. She has opened Italian restaurants and wine bars in Lombardy, Latina, Vienna, and Naples, in addition to having worked as director of gastronomy for Antinori wines for four years. Passionate about Italian food, wine and culture, she is the owner of Santa Croce Wine Company in Florence. You can contact Rachel at info@rachelpriestley.com

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Tuesday, July 20, 2010

www.theflorentine.net

Tre grandi serate di cultura e di vino avranno per scenario i giardini di Villa Bardini a Firenze.
Il 20, 21 e 22 luglio, a partire dalle 17.30 fino alle 22, Vinoingiardino, ideato da Umberto Montano, proprietario di alcuni locali di successo come Le Murate, l’Osteria del Caffè Italiano, la Terrazza Bardini… ospiterà i dibattiti moderati da Davide Paolini.
Il 20 luglio, il tema sarà La Paura, affrontato da Giovanni Da Empoli e Attilio Scienza, mentre, il giorno dopo, 21 luglio, intorno all’ Elogio dell’Imperfezione si alterneranno Arnaldo Colasanti, Baldissera Di Mauro e Massimo Donà; infine, il 22 luglio Oliviero Toscani troverà spunti ed implicazioni intorno all’antico detto In vino veritas.
La parola avrà come musa il vino e per questo anche Principe Corsini insieme ad altri produttori partecipa alle degustazioni, proponendo per Le Corti: Le Corti Chianti Classico 2007, Cortevecchia Chianti Classico Riserva 2007 e Don Tommaso Chianti Classico Selezione 2006 e per la Tenuta Marsiliana il Birillo Vermentino 2009 IGT Maremma Toscana, il Birillo 2008 IGT Maremma Toscana rosso, il Marsiliana 2006 IGT Maremma Toscana.
Oltre ai vini Principe Corsini saranno presenti i vini di altri produttori: Alepa, Altesino, Argentiera, Barone Pizzini, Bersi Serlini, Castellare, Castell’inVilla, Castellodi, Fonterutoli, Castiglion del Bosco, Coltibuono, Cupano, Corzano e Paterno, D’Ambra, Eredi Fuligni, Felsina, Fontodi, Guido Berlucchi, I Favati, Il Borro, Il Mosnel, Jermann, Joaquin, La Massa, Le Pupille, Le Vigne di Zamò, Lis Neris, Livio Felluga, Lo Sparviere, Marco Felluga, Mastroberardino, Mirabella, MonteRossa, Montevertine, Monzio Compagnoni, Moris Farms, OT Oliviero Toscani, Paternoster, Rocca di Frassinello, Rocca di Montegrossi, Ronco delle Betulle, Russiz Superiore, Salvatore Molettieri, San Giusto a Rentennano, Sassotondo, Schiopetto, Tenute Folonari, Torreggiani, Venica&Venica, Vestini Campagnano, Vie di Romans, Villa Russiz.

Vinoingiardino
Giardini di Villa Bardini
costa San Giorgio, 2
Firenze
tel. 055. 2008444; 366. 3171834

VINOINGIARDINO TO DISCUSS AND DRINK

Three great evenings of culture and wine will have for setting the gardens of Villa Bardini in Florence. July the 20th, 21st and 22nd , from 17:30 until 22: 00, Wine in the garden , designed by Umberto Montano, owner of some successful places as Le Murate, the Osteria del Caffè Italiano, the Terrazza Bardini… will host the debates moderated by Davide Paolini .
July 20th, the theme will be “The Fear” , tackled by Giovanni Da Empoli and Attilio Scienza, while the next day, July 21st, on the “Eulogy of Imperfection” will alternate Arnaldo Colasanti, Baldissera Di Mauro and Massimo Donà. Finally, July 22nd, Oliviero Toscani will find ideas and implications around the ancient saying “In vino veritas” .
The word will have for inspiration the wine and for this reason the Corsini Prince and other producers will participate in the tasting, offering for Le Corti: Le Corti Chianti Classico 2007, the Reserve Cortevecchia Chianti Classico 2007 and Don Tommaso Chianti Classico 2006 Selection . For the estate Marsiliana there is the White Birillo Vermentino 2009 IGT Maremma Toscana , Red Birillo 2008 IGT Maremma Toscana , the Marsiliana 2006 IGT Maremma Toscana .

In addition to wines of Corsini Prince, there will be present wines of other producers: Alepa, Altesino, Argentiera, Barone Pizzini, Bersi Serlini, Castellare, Castell’ in Villa, Castellodi, Fonterutoli, Castiglion del Bosco, Coltibuono, Cupano, Corzano and Paterno, D’Ambra, Fuligni, Felsina, Fontodi Guido Berlucchi, Favati, the Borro, The Mosnel, Jermann, Joaquin, the Massa, the Pupille, the Zamò vineyards, Lis Neris, Livio Felluga, the Sparviere, Marco Felluga, Mastroberardino, Mirabella , MonteRossa, Montevertine, Monzio Compagnoni, Moris Farms, OT Oliviero Toscani, Paternoster, Rocca of Frassinello, Rocca of Montegrossi, Ronco of Betulle, Upper Russiz, Salvatore Molettieri, San Giusto a Rentennano, Sassotondo, Schiopetto, Folonari Estates, Torreggiani, Venica & Venica Vestini Campagnano, Vie di Romans, Villa Russiz.

Vinoingiardino
Giardini di Villa Bardini
costa San Giorgio, 2
Florence
tel. 055. 2008444; 366. 3171834

Perché i bambini affetti da malattie nefrologiche e urologiche possano continuare a sognare e vivere, verrà battuta un’asta di vini a favore dell’ Associazione Onlus Il Sogno di Stefano, nata in Veneto nel 2004.
L’associazione sostiene varie attività e iniziative tra cui l’acquisto di apparecchiature e strumenti sanitari, il finanziamento a progetti e studi di ricerca per curare meglio e prevenire le malattie renali, l’assistenza psicologica al bambino e alla famiglia, l’acquisto di materiale ricreativo per i piccoli pazienti, il finanziamento alla partecipazione a convegni e aggiornamenti per medici e infermieri, il supporto economico a famiglie con situazioni di particolare disagio, l’attività di volontariato con incontri settimanali e l’apertura di una casa accoglienza per i familiari dei bambini ricoverati.

Appuntamento a Villa da Schio

Per iniziativa di Clotilde Corsini alcuni dei produttori di vino, coinvolti nella fiera-mercato Alla Corte del vino, momentaneamente sospesa, hanno accettato di mettere a disposizione un certo numero di bottiglie in occasione dell’asta del 10 settembre che si svolgerà a Villa da Schio (Vicenza) e sarà condotta da Gelasio Gaetani d’Aragona Lovatelli.
Alla serata, con inizio alle 20.30, Principe Corsini partecipa con una cassetta da 3 bottiglie di Le Corti 2007, Don Tommaso 2006 e Cortevecchia 2007 e con una magnum di Marsiliana 2001.
Ed ecco l’elenco dei produttori che hanno aderito all’asta per Il sogno di Stefano:
Agricola Sada; Azienda Agricola Parmoleto; Caiarossa; Podere Casina; Castello di Gabbiano; Cecchi; Fattoria Camporignano; Fattoria di Magliano; Fattoria Le Fonti; Fietri; Guado al Melo; Malenchini; Montellori; Moriano; Morisfarms; Nottola; Poggio Mandorlo; Pratesi; Tenuta della Luia; Tenuta La Gigliola.

I vini Principe Corsini della Tenuta Marsiliana partecipano a Vox Mundi Festival 2010, dedicato alle Musiche dei Popoli della Terra che si tiene, per la terza volta, dal 1° luglio al 6 agosto, a Magliano in Toscana, in provincia di Grosseto.
Una coincidenza non solo geografica, ma sottolineata dal fatto che questi vini sono radice, in senso letterale, ed espressione di un territorio oltre che del gusto di chi li produce.
Durante la serata del 9 luglio, in concomitanza con lo spettacolo del gruppo pugliese Canzoniere Greganico Salentino che presenta dalla scatenatissima pizzica ai canti d’amore del Salento, si potranno degustare prima dell’inizio del concerto il Birillo bianco 2009 e il Birillo rosso 2007 e poi alla fine, per il brindisi augurale con i rappresentanti della Provincia di Grosseto e tutti gli sponsor, il Marsiliana 2006.

Vox Mundi Festival 2010
Centro EnoTuristico
Piazza del Popolo,1
Magliano in Toscana (Gr)
tel. 0564.593249, fax 0564.415886

THE VOICE OF THE WINE AND THE MUSIC

The Principe Corsini wines of the Estate Marsiliana will participate in Vox Mundi Festival 2010 , dedicated to the Music of the People of Earth that is held for the third time from July 1 to August 6, 2010, in Magliano in Toscana in the province of Grosseto.
It was not only a geographical coincidence, but underlined by the fact that these wines are root (in literal meaning) and expression of a territory well as the taste of those who produce them.
During the evening of July 9 , coinciding with the spectacle of the Apulian group Canzoniere Greganico Salentino that presents from “scatenatissima pizzica” to the Salento love songs, you can taste before the concert the White Birillo 2009 and Red Birillo 2007 . Finally there is the Marsiliana 2006 for the toast with representatives of the Province of Grosseto and all the sponsors.

Vox Mundi Festival 2010
Centro EnoTuristico
Piazza del Popolo,1
Magliano in Toscana (Gr)
tel. 0564.593249, fax 0564.415886

TOKYO: HAVING A DINNER AT BICE WITH CLOTHING OF DANIELA GREGIS

For the first time, Daniela Gregis renounces the asterisk with which she always signed her clothing collections, where there is no front and back, using her own name.
She does it , in Tokyo, introducing 5 × 1×50 +1 , very real formula for fifty unique and numbered “ensembles”.
Universal clothes , one size only , “for both males and females, just the necessary to travel in any season”.
The collection exclusively for Japan, one hundred percent denim, produced in Italy and handmade in 2010, is accompanied by a book illustrated by Ayumi Ohashi .
The restaurant Bice in Tokyo was chosen for the presentation (47F Caretta Shiodome 1-8-1 Higashi Shimbashi, Minato-Ku), where the menu for sixty guests included: red peppers and anchovies , risotto with red wine reduction , soup with red onions , polenta with gorgonzola cheese and leeks , strawberries with red wine .
Two wines Principe Corsini, the Chianti Classico Le Corti 2007 and Red Birillo 2007 of the Estate Marsiliana , to accompany the course.

Fino a mercoledì 30 giugno, il ristorante La Tenda Rossa di Cerbaia, tra Firenze e Siena, associato a Le Soste, proporrà un menu degustazione abbinato ai vini del Chianti Classico, tra questi anche il Don Tommaso 2006 e la grappa Chianti Classico Riserva Le Corti di Principe Corsini.
L’inziativa si svolge nell’ambito di Classico è.
Per l’occasione, dunque, nel locale curato dalle famiglie Santandrea e Salcuni, si potranno assaggiare nell’ordine: lollipop (a sorpresa) sul prato, il flan di cipolla di Certaldo con cappello di mozzarella di bufala, coulis di pomodoro al basiliso e tartufo, i tortelli di pollo del Valdarno in sfoglia di cruschello con fiori di zucca e gratinato con mandorle tostate e tartufo scorzone, l’agnello dell’Appennino in salsiccia e a scottadito con salsa profumata al ginepro, piselli novelli e purè di patate, la coppa di gelato alle arachidi.
Il prezzo del menu, compreso il Chianti Classico è di 80 euro a persona.
Nel ristorante, caratterizzato da ambienti luminosi ed eleganti, arredati con gusto moderno, dove campeggiano le piccole sculture di Wilfredo Garzanti, i compiti sono così divisi: in cucina, Maria Salcuni con il figlio Cristian Santandrea, le cognate Paola e Fernanda, Maria Probst, mentre in sala, le tre cugine, Barbara e Cristiana Salcuni e Natasha Santandrea, affiancati da Silvano Santandrea e Michele Salcuni.
Inoltre, in questo mese di giugno, il ristorante aderisce all’inziativa Under 30, offrendo agli ospiti che non hanno superato i trent’anni uno sconto del 30%, il che significa che per loro il prezzo di 80 euro a persona si riduce a 56 euro.

INVITATION AT THE RED TENT RESTAURANT

The Red Tent restaurant in Cerbaia (between Florence and Siena), associated with Le Soste, will propose a tasting menu matched with Chianti Classico wines, between those wines there is also the Don Tommaso 2006 vintage and the Reserve Le Corti Grappa Chianti Classico of Principe Corsini, until Wednesday, June 30.
The initiative takes place during “Classico è”.
For this occasion, in the restaurant treated by the Santandrea and Salcuni families, you can try in order: lollipop (surprise) on the lawn, the onion flan of Certaldo with hat of buffalo mozzarella, tomato coulis with basil and truffle, chicken tortelli pasta of Valdarno in flaky bran with zucchini flowers and au gratin with baked almonds and truffle, the Apennines lamb with sausage served with a sauce flavoured with juniper, peas and mashed potatoes, cup of ice cream with peanuts.
The price of the menu, including the Chianti Classico wines is € 80 per person.
In the restaurant, with its beautiful environment and decorated with modern taste by small sculptures of Wilfredo Garzanti, the duties are defined: in the kitchen, Maria Salcuni with her son Cristian Santandrea, the sisters-in-law Paula and Fernanda, Maria Probst, the three cousins in the room, Barbara and Cristiana Salcuni and Natasha Santandrea, abreast by Silvano Santandrea and Michele Salcuni.
Furthermore, this June, the restaurant joins to the initiative “Under 30” and offers a discount of 30% the guests who have not passed yet the age of thirty. For this people, the price of € 80 per person is reduced to € 56.

THE COMITTEE EXHIBITION MARKET FOR SEWA AT THE CORSINI PALACE

Vanozza Paravicini Crespi, Roberta della Seta and Alessandra Borletti organize an exhibition market of handicraft products from India and Bangladesh, on behalf of Sewa Committee. The exhibition is for three days in Florence, in the Stables and the garden of Corsini Palace in Porta al Prato square, number 37.
The purpose of the Committee is to help the associations of women handcrafts, defending the traditional employment and improving living conditions.
The entire revenues from sales will be reinvested in situ through the microcredit, medical and legal assistance, creation of schools and training schools.
In India, the Committee collaborates with Sewa, a non-profit association and founded in 1984, get together 5,000 handcraft embroiderers, skilled in the ancient Chikan embroidery.
In Bangladesh, Sawa supports three communities of embroidery, guardians of the Kantha technique.
It is one or more layers of cotton fabric, hand-stitched according to a geometric pattern or fantasy.
The exhibition market, thanks to Filippo and Giorgiana Corsini hospitality, will be open on Tuesday, June 8, from 15 pm to 19 pm, Wednesday, June 9 and Thursday, June 10, from 10 am to 19 pm.

“CLASSICO E’” AT VILLA LE CORTI

During “Classico è”, eight days of wine and culture to discover the Chianti Classico for the “ cellars animated”, Le Corti Villa in San Casciano Val di Pesa is opened to the public on Thursday, June 3 and Friday, June 4 .
The first appointment is at 17.00 pm with cooking classes held by reservation for a minimum of six people, € 70 per person.
The meadows surrounding the monumental seventeenth century villa host the pic- nic on Friday, always by appointment, from 12.00 am to 14.30 pm. The cost is € 25 per person.
The wines of Principe Corsini are offered for free during these two days for those who want to taste them.