Freshness, the right amount of acidity, delicate but well defined perfumes, this is the portrait of SPUMANTE GARDA ROSE’ “BESPOI” D.O.P. - Podere Dei Folli, Garda DOC rosé sparkling wine by Podere dei Folli. The last one is an organic agricultural company that is specialized in the production of Lake Garda gastronomic excellences, among which it’s impossible to forget wine. From the great tradition of rosé wines typical of the areas adjacent to Lake Garda, among which certainly the Chiaretto (which is produced by this winery too), starting from the local vine variety par excellence as the Groppello is born a lively organic rosé sparkling wine, as its copper color, almost tending to orange, with floral aromas, while at the palate it is quite dry, fresh favoring the drinkability without boring the palate.

The typical Eno-gastronomy is a relevant part in the knowledge of a territory, and it reveals more than you would ever think about it. As a consequence, to discover deeply the perfumes and tastes of a city, province, area or region which means is better than wine? A concrete example of this bond is the Valtènesi Chiaretto DOP, typical wine exclusive of the western side of the lake, a section with unique conditions. Valtènesi Chiaretto D.O.P. “Preaféte” BIO organic - Podere dei Folli has in its intense rosé with ruby shades characteristic color the dynamism of an area that within few kilometers can totally change its cultural and environmental scenario. The floral perfumes are the ones that you can feel during spring of which this zone is plenty of, particularly the lotus flower typical of the Sovenigo lakes area in Valtenesi, where the wine cellar Podere dei Folli has its vineyards. A wine that must be drunk young, with a great acidity, fruity tastes with sapid and mineral notes in the end.

Podere dei Folli is a familiar conduced agricultural company at the fourth generation now, placed in the Valtènesi area, adjacent to the Brescia shore of Lake of Garda. The changes have been many and different, thanks to the dedication to research and innovations during the years brought to the company production, but the authenticity of the flavors has remained the lowest common denominator. The choice has been focalizing uniquely on BIO DOP certified products, with the aim of offering truly genuine, natural, healthy, good DOP lake of Garda wines and evo oil without the use of any chemical additive. When I first tried the Sofaì Valtènesi D.O.P. organic wine - Podere dei Folli, it immediately brought my mind back to its native territory, thanks to the prevalence of the local vine variety groppello: the main aromas are red fruits with a lightly spices notes, at the palate it is soft, velvety , with a well balanced tannin by the 12 months in barrique and a light almond aftertaste.

The overall value of a wine bottle is determined by many different factors, some of them aren’t always considered. The most important is the quality of the wine of course, but the bottle and the label take on great importance in the global evaluation. In this respect, our congratulations go out to the agricultural company Podere dei Folli for having accomplished the prize as the best 2018 label with the Valtenesi Chiaretto D.O.P. “Preafète” BIO organic - Podere dei Folli at Italia in Rosa. A prestigious manifestation that takes place on the Lake of Garda, where most of the producers of rosé wines participates.

The Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli has just been selected as part of the products enrolled to represent the best of the Made in Italy food and wine at GourmArte2018. Consequently the agricultural company Podere dei Folli has been attributed the title of custodian of taste, a reward that witnesses the quality of the products of the company and the promotion of a 100% natural production which is the result of the meeting between tradition and innovation.

Bresaola is the ideal cold cut for the summer season, thanks to its lightness and freshness. The direct breeding of fassona piemontese, the accurate selection of the meats and the constant control make the Bresaola made from Piedmontese beef of Fassona breed - Macelleria Mastra Alebardi guarantees a first level quality with only the 1% of fat content, as the fassona Piemontese is a cow race with a natural low content of fats. The taste is delicate, lightly spicy but not invasive, perfect in a plate with some arugula and Grana Padano DOP and arugula. Recommended wine pairing: Valtènesi Chiaretto D.O.P. “Preaféte” BIO organic - Podere dei Folli

The Chiaretto is a rosé wine rigorously produced in the Lake of Garda area. Once considered a waste of the red wine vinification, this kind of wine has been acquiring more and more importance with the passing of the years, improving itself and acquiring precise qualitative characteristics and identity. The result is a wine with strong chromatic tones, a great acidity and overall more near to a red than a white wine. The Valtènesi Chiaretto D.O.P. “Preaféte” BIO organic - Podere dei Folli is a product that expresses all the tradition, but also the progressive research for innovation during the years, linked to the Chiaretto vinification. Made up of Groppello ( a local vine variety), it has the typical strong cerasuol pink color, feeling floral and fruity aromas. At the palate stands out the typical sapidity of rosé, paired with a light almond final aftertaste.

Italy has so many various and different typical specialties that some of may be unknown by most of people. Today we're giving you an ancient recipe from the city of Brescia (Northern Central Italy): The "Manzo all'olio di Rovato". Ingredients: Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi, Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli, white wine, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Red garlic from Nubia, Grana Padano DOP, grated bread, parsley. First of all make some holes in the meat putting in them some anchovies and some garlic. Then put the meat in an high and strict pan, pour half white wine and half evo oil until it is almost all covered, so make it cook for 3 hours at very low flame putting the lid on. When it will be ready cut it into slices, take the excess oil and wine out of the pan, add grated grana padano, grated cheese and parsley to make a siding sauce to serve with the meat. Finally put some meat slices on a dish with the sauce on the top of them.

This is probably the best period for a dish of tagliatelle with mushrooms, isn't it? So, if you want to make you recipe really unforgettable we suggest you to use Tagliatelle (egg pasta)- Caponi, an excellence among the artisanal Italian egg pasta. Indeed what makes this company products unique are the 24 yolks used per kg of flour, taking this pasta to another level. Ingredients: Tagliatelle (egg pasta)- Caponi, porcini mushrooms, Butter - Az. Agricola Frascio, Olio Extravergine di Oliva Garda Bresciano DOP BIOLOGICO - Podere dei Folli, Red garlic from Nubia, parsley, Coarse sea salt of Trapani, black pepper. Recipe: Cook the pasta in boiling salted water for 2/3 minutes. Meanwhile stir fry the mushrooms in a a pan with a garlic clove and EVO oil adding chopped parsley at the end seasoning with salt and black pepper Drain the tagliatelle, put them with the mushrooms and amalgamate them with some butter with truffle.

When cold comes Italian cuisine is never found unprepared, above all in the North Italy culinary traditions. Today we're introducing you the typical recipe of the company native city, Brescia,which is the "Spiedo Bresciano". Maybe this plate isn't famous all over the world yet, but we assure you it is a real deliciousness when cooked in the right way using genuine meat and products. This plate is basically a selection of different kind of meats (rigorously from Italy) put on spits cooked in a specific machinery which makes the spits rotating and cooked with embers. Ingredients: pork loin rolled (the so called mombolini); chicken breast, thighs and wings; rabbit; small birds (you have to control which spices are forbidden); Butter - Az. Agricola Frascio; Lardo - La Cinta di Guido, Coarse sea salt of Trapani. Put the meats alternating the pieces with some slices of lard. Cook the meat pouring the melted butter on continuously for 5 hours (put a small pot under the hole from which the melt butter comes out from the machinery pouring it again and again). The result will be an amazingly tender and tasty meat served with cornmeal mush, the ideal for a winter Sunday lunch. Wine pairing: Groppello Garda Classico D.O.P. BIO organic - Podere Dei Folli.