20210501

Fongaro Winery Great Italian Sparkling Labels



Fongaro Winery might come to USA with a totally new and yet unknown to the Americans variety of grape; the "Durella" from Veneto, Italy. It is just matter of time but some of the best quality sparkling wines from northeast Italy will be maybe imported and distributed in USA. After one year of pause due the pandemic, Travelscore Magazine is restarting its activity with a great wine tasting of the six prestigious labels produced by Fongaro.


We started our tasting with this "Spumante Brut" Cuvée Metodo Classico

Grapes: Durella for 80-85%. Incrocio Manzoni grapes make up the remaining 15-20% (precise percentages added depend on the Vintage). Durella is a very ancient autochthonous grape variety from the Veneto region, cultivated on soils rich in minerals. A typical variety of the Lessini Mountains, it is found on the hills between the provinces of Vicenza and Verona and is capable of creating wines with remarkable acidity, lending itself well to Metodo Classico sparkling wine. Incrocio Manzoni is an interesting variety, a cross between Rhine Riesling and Pinot Bianco, with rather herbaceous hints, it was developed by Phd. Manzoni in Conegliano (TV) in the mid 1920s.
ZONE SYSTEM LAND: The Lessini Mountains Short Veronese Tendone. Volcanic origin. in the north east hills of Verona. Harvesting: starts at the end of August and ends in early October. The grapes are harvested by hand and transported in boxes. The boxes are then placed in the cellar, cooling the grapes before pressing. Technique: soft pressing occurs at a temperature between 10-12°C. The first fermentation takes place in thermo-controlled tanks, here, the temperature can range from 15-18°C. Average time of fermentation in these tanks is 20 days. In April the wine then undergoes second fermentation using its own yeasts. Maturation: occurring on its own yeasts in the bottle, the fermentation period is no less than 48 months. Remuage sûr pupitres: once the fermentation process is complete, the bottles are taken from their stacks and placed inverted in the pupitres and then turned by hand every day for about 30 days, after which they are then disgorged.
ALCOHOL CONTENT: 12.50% vol.
COLOUR: Deep straw yellow with bright, luminous reflections.
FEATURES PERLAGE: Soft foam with a fine, elegant and persistent perlage that imme- diately entices the taste buds.
BOUQUET: intense, characterised by a fine and delicate minerality, expertly accompanied by notes of bread crust, candied fruit and pleasant nuances of vanilla. The citrus and mandarin peel notes give it complexity and balance. Taste: vibrant and extremely fresh, moving into citrus notes of yellow grapefruit and mandarin. The taste profile reveals minerality as a common thread and the agile and structured body gives it a rich and satisfying flavour. There is a long and savoury finish. Food pairing: an aperitif wine, it can accompany sushi dishes, freshwater fish, medium-aged soft cheeses and fish-based main courses. Serving temperature: ideally served at 4-6° C in a flûte when enjoying it as an aperitif; in a glass to enhance all its characteristics.
Our Tasting Score: 9/10  Our Paring Score 10/10.

Ideal pairing with medium-aged soft cheeses




the second bottle we have tried was this Spumante Brut Riserva Doc

Lessini Durello riserva Doc Spumante Wine - Metodo Classico
Grapes: 100% Durella grapes. Durella is an ancient and indigenous grape variety from the Veneto region. It is extremely vigorous, with a particularly thick and leathery skin, cultivated on soils rich in minerals. A variety typically found in the Lessini Mountains, it grows on the hills between the provinces of Vicenza and Verona; it is capable of creat- ing wines with remarkable acidity due to the high content of malic acid, lending itself well to Metodo Classico sparkling wine.
ZONE SYSTEM LAND: The Lessini Mountains Short Veronese Tendone. Volcanic origin. in the north east hills of Verona. Harvesting: end of August. The grapes are harvested by hand and transported in boxes. The boxes are then placed in the cellar, cooling the grapes before pressing
Technique: soft pressing occurs at a temperature between 10-12°C. The first fermentation takes place in thermo-controlled tanks, here, the temperature can range from 15-18°C. In May the wine then undergoes second fermentation using its own yeasts. Maturation: occurring on its own yeasts in the bottle, the fermentation period is no less than 60 months. Remuage sûr pupitres: once the fermentation process is complete, the bottles are taken from their stacks and placed inverted in the pupitres and then turned by hand every day for about 30 days, after which they are then disgorged.
ALCOHOL CONTENT: 12.50% vol.
COLOUR: Golden yellow, intense.
FEATURES PERLAGE: Soft foam crossed by fine bubbles.
BOUQUET: aromatically impactful with great intensity where the notes of bread crust, peanut but- ter and hazelnut dominate. As the minutes pass, the bouquet is enriched, floral notes accompa- nied by sensations of exotic fruit, yellow grapefruit and apple come through. Pleasant nuances of vanilla and sweet tobacco further embellish the aromatic framework of the wine.
Taste: dry, taut yet soft and velvety on the palate. The elegant freshness gives way to toasted notes bursting with exotic fruit that give a harmonious and intense flavour. The finish is elegant and well-balanced. Pairings: very appreciated as an aperitif accompanied by a Grana Padano cheese aged for 24/30 months. In combination with a plate of porcini mushroom ragu gnocchi, a mushroom stew or a rabbit alla cacciatora. Service: ideally served at 4-6° C in a flûte when enjoying it as an aperitif; in a glass to enhance all its characteristics. Our Tasting Score: 7/10  Our Paring Score 9/10.

Ideal pairing with a pasta al ragù




One of the pearl bottles of their production "Pas Dosé"

Pas Dosé
Lessini Durello RIserva Doc
Spumante Wine – Metodo Classico
 
Grapes 100% Durella grapes. Durella is an ancient native grape variety from the Veneto region. It is extremely vigorous, with a particularly thick and leathery skin, cultivated on soils rich in minerals. A variety typically found in the Lessini Mountains, it grows on the hills between the provinces of Vicenza and Verona; it is capable of creating wines with remarkable acidity due to the high content of malic acid, lending itself well to Metodo Classico sparkling wine. Zone: The Lessini Mountains in the north east hills of Verona. System; Short Veronese Tendone. Land: Volcanic origin. Harvesting: From the begin of September. The grapes are harvested by hand and transported in boxes. The boxes are then placed in the cellar, cooling the grapes before pressing. Technique: Soft pressing occurs at a temperature between 10-12°C. The first fermentation takes place in thermo-controlled tanks, here, the temperature can range from 15-18°C.  In May the wine then undergoes second fermentation using its own yeasts. Maturation: Occurring on its own yeasts in the bottle, the fermentation period is no less than 60 months. Remuage sûr pupitres: once the fermentation process is complete, the bottles are taken from their stacks and placed inverted in the pupitres and then turned by hand every day for about 30 days, after which they are then disgorged.
 
ALCOHOL CONTENT: 12,50% vol.
COLOUR: Intense yellow with golden reflections.
PERLAGE: Lively and persistent.
BOUQUET: Elegant and complex on the nose where notes of white flowers, orange water, vanilla and candied fruit gently lead the way towards the sweet notes of acacia honey and brioche. It has a complex, clean and mineral bouquet with a fruity and delicately toasted texture.
TASTE: It is young and lively in the mouth, a perfect balance between tradition and innovation. The freshness and minerality contrast with sweet notes, the picture of great flavour-aroma balance. A wine that is always dynamic, persistent but never concentrated.
Serving suggestions: As an aperitif it can be accompanied by a Parma ham. It creates great impact in combination with "Linguine Spider Crab".
Service: Ideally served at 4-6° C in a flûte when enjoying it as an aperitif; in a glass to enhance all its characteristics. Our Tasting Score 10/10 Our Paring Score 10/10.


Linguine with Spider Crab (alla Granseola)







Gran Cuvée very good paired with a "Oysters or Spaghetti with Fresh Mullet Bottarga"

Grapes: Durella for 80-85%. Chardonnay grapes make up the remaining 15-20%. Durella is a very ancient indigenous grape variety from the Veneto region, cultivated on soils rich in minerals. A typical variety of the Lessini Mountains, it is found on the hills between the provinces of Vicenza and Verona and capable of creating wines with remarkable acidity, lending itself well to Metodo Classico sparkling wine. Chardonnay is an international grape variety, cultivated in all wine-growing areas of the world and known for its prolific use in the production of Champagne. Zone: The Lessini Mountains in the north east hills of Verona. System: Short Veronese Tendone. Land: Volcanic origin. Harvesting: From the begin of September. The grapes are harvested by hand and transported in boxes. The boxes are then placed in the cellar, cooling the grapes before pressing. Technique: Soft pressing occurs at a temperature between 10-12°C. The first fermentation takes place in thermo-controlled tanks, here, the temperature can range from 15-18°C. In April the wine then undergoes second fermentation using its own yeasts. Maturation: Occurring on its own yeasts in the bottle, the fermentation period is no less than 48 months. Remuage sûr pupitres: once the fermentation process is complete, the bottles are taken from their stacks and placed inverted in the pupitres and then turned by hand every day for about 30 days, after which they are then disgorged.
ALCOHOL CONTENT: 12,50% vol.
COLOUR: Intense straw yellow with slightly golden reflections
PERLAGE: Elegantly frothy, accompanied by fine, persistent bubbles.
BOUQUET: Complex and layered, at every aromatic level it reveals fresh scents of Mediterranean brush with notes of broom flowers and strawberries. Scents of exotic fruit, apple and acacia honey chase each other on an intense balsamic background, making the wine refined and intriguing.
Taste: The palate is almost explosive with a decisive and pungent freshness. The fruity and sweet notes slowly fade towards an overpowering minerality that leads the palate into a savoury and almost salty note. There is body with a strong character. Excellent persistence.
Pairings: Excellent as an aperitif. There are many combinations that can enhance the acidity/sapid characteristics of this wine. We paired it with Oysters and Spaghetti with Fresh Mullet Bottarga. Service: Ideally served at 4-6° C in a flûte when enjoying it as an aperitif; in a glass to enhance all its characteristics. Our Tasting Score 9/10 Our Paring Score 10/10.

Karanteg Oysters from Brittany

Spaghetti with Fresh Mullet Bottarga




Pas Dosé Riserva

Grapes: 100% Durella grapes. Durella is an ancient native grape variety from the Veneto region. It is extremely vigorous, with a particularly thick and leathery skin, cultivated on soils rich in minerals. A variety typically found in the Lessini Mountains, it grows on the hills between the provinces of Vicenza and Verona; it is capable of creating wines with remarkable acidity due to the high content of malic acid, lending itself well to Metodo Classico sparkling wine.
ZONE SYSTEM LAND: The Lessini Mountains Short Veronese Tendone. Volcanic origin. in the north east hills of Verona. Harvesting: end of August. The grapes are harvested by hand and transported in boxes. The boxes are then placed in the cellar, cooling the grapes before pressing
Technique: soft pressing occurs at a temperature between 10-12°C. The first fermentation takes pla- ce in thermo-controlled tanks, here, the temperature can range from 15-18°C. In April the wine then undergoes second fermentation using its own yeasts. Maturation: occurring on its own yeasts in the bottle, the fermentation period is no less than 84 months. Remuage sûr pupitres: once the fermentation process is complete, the bottles are taken from their stacks and placed inverted in the pupitres and then turned by hand every day for about 30 days, after which they are then disgorged.
ALCOHOL CONTENT: 12.50% vol.
COLOUR: A deep yellow, definitively golden.
FEATURES PERLAGE: Elegant, with great persistence.
BOUQUET: characterised by complex layers, with a foundation of mature ripe fruit and a fine sweet- ness of fresh pastries. Great expressiveness: exotic fruit, ripe pineapple, peaches in syrup and sweet spices. Taste: the flavour underscores its aromatic expressions. The wine is round, creamy, with consistent bubbles and strong notes of fresh pastries. Fine, fruity and persistence with recognizable minerality. Pairings: excellent with a Fish cooked in tagine with potatoes. A provocative combination is with Chantilly cream puffs. Service: ideally served at 4-6° C in a glass to enhance all its characteristics. Our Tasting Score 10/10 Our Paring Score 10/10.

Sea Bass with potatoes and Olives Taggiasche

Cooking method Moroccan Tagine


Chantilly Cream Puff




Via Motto Piane, 12 – 37030 – Roncà – Verona

info@fongarospumanti.it

+39 0457460240





















Highlight by Luca Centoni

20200826

A Tuscan Dream in America

On March 2020 the magazine had to temporarily shut down its activity due to the Pandemic. We couldn't go around to rate and review restaurants or luxury hotels as before. Only recently Travelscore Magazine publisher decided to move on an experimental and totally new path related only to USA. We are talking about the possibility to create your own restaurant gourmet menu at home. Indeed many companies which used to supply their selected food to restaurants had to turn their business also to home delivery. We have tried for you a very limited but excellent selection among those.

 

"Sogno Toscano" means "Tuscan Dream" and is a great Italian food supplier which can deliver their great imported products right at your door. We tested just a small selection of them, but being Italians it was enough to understand the philosophy behind their brand. The pics are just a part of the tested items you can buy online, but we can surely confirm the rate score of Travelscore Magazine is a full 20/20.













If you would like to watch for some Italian recipes made with these products they are at this page here

The company invests heavily in research and follows the production from A to Z. Throughout the year, they scour each unique region to select the best Italian cooking ingredients and cosmetics. This is valuable addition to what they cultivate at their estate in Bolgheri, Tuscany. For each of Sogno Toscano Italian cooking ingredients and cosmetic products, they perform rigorous laboratory testing, sampling, and tasting by award-winning chefs. They develop the spec sheets, packaging and lot selection as well as monitor the loading, withdrawal and the container closure with our safety seal. All of the products are GMO-free and their suppliers are certified to distribute by the Food & Drug Administration (FDA) regulations.




Margra a Game Changer in the World of Lamb


On March 2020 the magazine had to temporarily shut down its activity due to the Pandemic. We couldn't go around to rate and review restaurants or luxury hotels as before. Only recently Travelscore Magazine publisher decided to move on an experimental and totally new path related only to USA. We are talking about the possibility to create your own restaurant gourmet menu at home. Indeed many companies which used to supply their selected food to restaurants had to turn their business also to home delivery. We have tried for you a very limited but excellent selection among those. 


Let's start with "MARGRA Lamb" a game changer in the world of lamb quality!  Margra Lamb has been bred to have a superior eating quality, like no lamb you 've ever tried before. This is thanks to fine micro-marbling found throughout each cut, which melts at a very low cooking temperature of 82-95°F and contributes to an unbelievably delicate taste. In addition, Margra Lamb is ideal for healthconscious diners, having been proven to have significantly higher health benefits than other red meats namely, high levels of EPA and source levels of omega-3. It should be noted that this occurs naturally, without the need to feed the sheep supplements that would artificially boost these levels. A fine texture and mild aroma contribute to a silky mouthfeel and clean palate after eating.










Fagerman Farm imports from Australia this new lamb breed. Eating lamb is known to have many health benefits, although it fails to impress the palate. Margra, not only multiplies the health benefits of lamb, but has superb flavor and preferable texture.While this base flock is establishing itself in and around the US, they are working with top notch ranches in Australia to provide this product now. They are excited to offer one of the best tasting and healthiest red meat sources in the world to fellow Americans. Travelscore Magazine score rate for this product is 20/20.

Fagerman Farm is located at Hartselle , Alabama  35640 
email:Store@Fagermanfarm.com 




 

20200124

Italian Chef Luigi Pomata "the King of Tuna"

Chef Luigi Pomata - the King of Tuna

Italian Chef Luigi Pomata (aka the King of Tuna) what's NEXT our opinion? Well, first of all we are not just talking only about one of his three restaurants, located next to each other (with different menu and food style each one) in Cagliari, Sardinia, Italy. What we are thinking at this time it's that he deserves at least one Michelin star, but in our perspective even two. Luigi Pomata signature restaurant has his name right in the title. He owns and runs also the "Bistrot" and the "Next". We have been testing the "Luigi Pomata" for dinner and the "Next"  at lunch. The first one is impeccable not only for the wonderful and original dishes but also for the excellent service. The second one has incredibly good pizzas, like we never had worldwide. Can't say anything ayet bout the "Bistrot" because we will try it the next time. So we will start describing the menu we had, personally prepared and introduced by the chef himself. Luigi is called the "King of Tuna" because nobody in the world is capable to cook all the parts, of a whole red tuna, as he does.

"Fritto Mediterraneo"





The "Fritto Mediterraneo" (Mediterranean fish fry) was just the start because right after this other fantastic creations came to our table:

(following the order of the pics below of this 12 course gourmet dinner)

"Pizza Croccante di Seadas con Acciuga di Cetara"
(crispy Seadas pizza with Cetara anchovies).

"Burrida da mangiare con le mani"
(traditional Sardinian dish, this one in particular, to be eaten with hands).

"Battuto di Gambero Rosso, Uovo Biologico di Gallina Livornese e Tartufo di Laconi"
(Beaten red shrimp, organic Livorno chicken egg from and Laconi's truffle).

"Insalata Russa di Mare"
(Russian seafood salad).

"Tagliolino di Semola con Crudaiola di Gamberi Rossi, Pomodorini Appassiti, Basilico, Tartufo e Limone"
(Semolina tagliolini with raw red prawns, dried tomatoes, basil, truffle and lemon).

"Gnocchi di patate di Sadali e Alghe con Vongole Affumicate, Tonno disidratata su Crema di Mozzarella"
(Sadali's potato dumplings and seaweed with smoked clams, dehydrated tuna on mozzarella cream).

"Ventresca di Tonno Rosso di Carloforte in Crosta di Pane al Prosciutto, Crema alla Senape Selvatica e Bietole"
(ventresca of Carloforte red tuna in ham bread crust , Wild mustard and chard cream).

"La Seadas va in Giappone"
(Seadas goes to Japan),

"Cremoso al Cioccolato e Basilico su Crema di Sedano con Gelato Doppia Panna"
(Creamy chocolate and basil on celery cream with double cream ice cream).

"Gelato al Latte di Capra con Ciliegie di Burcei"
(Goat milk ice cream with Burcei cherries).

"Piccola Pasticceria"
(small pastry).




















The Wine selection was amazing,too. Every single dish had its own perfect pairing:







                                                                                     

Luigi Pomata signature restaurant score is 20/20 plus. There isn't, at this time, a better place where you can find the red tuna cooked to the perfection in "all" its parts, even those you never eaten before.
He is truly the world's "King of Tuna" and it definitively worth a stop in Cagliari when you are in Italy.



By the way if you go there you can't absolutely miss "the best creative pizza" you can find in the whole country. Just go "NEXT" the the restaurant above. We gave a 20/20 to this place as well and keep in mind this is not a pizzeria but it's "the vanguard of pizza" and beyond.

These below are just very few example of what you can eat at the "Next":

"Polpette di Cozze su Cremoso di Pecora ed Erbe"
(mussel meatballs on creamy sheep and herbs),

La "Pizza Carlofortina con Tonno all’Olio Riserva di Famiglia e Crema di Basilico"
(pizza Carlofortina with tuna with oil "reserve of the family" and basil cream).

"Pizza la Parmigiana con Melanzane in Tre Consistenze e Scaglie di Parmigiano 50 Mesi"
(pizza Parmigiana with eggplants in three consistencies and Parmigiano's flakes aged 50 months). 

"Crostini, Burrata e Alici
crostini, burrata and anchovies).















Luigi Pomata Signature Restaurant
Address: Viale Regina Margherita, 18, 09124 Cagliari CA, Italy
Phone: +39 070 672058


NEXT Food & Lounge
Address: Viale Regina Margherita, 14, 09124 Cagliari CA, Italy
Phone: +39 070 654464




Highlight and Pics by Luca Centoni