This year’s Cantina Aperta event in Soave was a great success. I visited three of the wineries which had opened their doors to visitors and was impressed not only with the wines offered for tasting but also by the stylish garden party atmosphere. At Monte Tondo a D.J. scored the event with cool music, at Agostino Vicentini’s winery tables were set out under the canopy of grape vines and plates of Agostino’s prized cherries were passed around. At the Sandro Di Bruno winery there was an impromptu dance floor and music performed by a singer who clearly had a fondness for Willie Nelson. Sandro also hosted Paolo Mezzardri (www.mylabdesign.it), an artist whose works were on show.
It’s time to talk about Soave Castle! This Medieval castle – complete with drawbridge, suits of armor and a massive tower looking out on to a view of the Lessini Mountains and Po valley – is open to the public. Visit the official website (IN ENGLISH!): www.castellodisoave.it.
On Sunday 29th May, the AMEntelibera Association together with Montecchia di Crosara is offering a wonderful opportunity for visitors to the area. Horse-drawn carriages will take tourists on a two hour ride through the vineyards and hills. There will also be a stop at a winery where guests will be able to taste local wine, honey and cheeses. For more information visit http://viaggiamentelibera.blogspot.com
Restaurateur Tony May talks about Soave in New York.
America’s top Italian food and wine guru welcomes Soave to the U.S.A.
Friday, May 13th. will prove to be a lucky day for Soave Style. This beautifully realized book created by famed fashion photographer Gio Martorana will be presented in the town of Soave at 7 p.m. at the Santa Maria Donenican Church. On the same date it will also be presented in New York City at the colossal Italian food and wine emporium, Eataly, located at 200 Fifth Avenue. Drop by for a glimpse of the sensual, romantic side of Soave.
While clearing out the bookshelf I came across Poesia del Vino In Cucina, a book published in 1998 that purports to include recipes from the Soave zone enhanced by pages of dialect poetry. Here is a sample recipe for Zabajon.
6 egg yolks, 6 tablespoons sugar, ¾ glass of Recioto di Soave, 1 and ½ glass rum.
Beat yolks until light. Gradually add sugar, beating continuously. Add wine and run, beat thoroughly. Place these ingredients in the top of a double boiler and cook over hot, but not boiling water, until thick, beating continuously with a rotary beater. Pour into dessert dishes, serve hot or cold
I tried to figure out what a bicchieri (glass) might be in fluid ounces to no avail. If any of you brave enough to give this recipe a try can give guidance, please do.