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Alessi SicilianCeramics
Enoteca Sileno is proud to offer this exclusive range of
Caltagirone ceramic artwork by the renowned artisan,
Giacomo Alessi. Each piece is unique, hand-made and
hand-painted using the colours of Sicily: sage green for
the land, yellow for the sun, blue for the Mediterranean
and red for the volcanic fires of Mount Etna.
The patterns and decorations reflect the influence of the
Roman, Arab, Spanish and Norman cultures who have all
occupied Sicily over the centuries. Alessi authentically
reproduces these ancient designs in every detail
including the distinctive mottling caused by early firing
methods.
The Alessi workshop was established in 1989 out of
Giacomo’s determination to preserve and
celebrate the unique heritage and style of
Caltagirone ceramics. His work has been
shown at museums and galleries
throughout Europe and United
States and is collected by ceramic
enthusiasts around the world.
Giacomo was made a knight of
the Italian Republic in 2007. He is
a signatory of the “Manifesto for
the Applied Arts of the New
Century” and included in the book
of Living Human Treasures of the
UNESCO Register of Intangible
Heritage for Sicily.
Exclusively available at
For more information contact our Retail team: 03 9389 7009 or search for ceramics on enoteca.com.au
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Enoteca SIleno Winter Newsletter 2015
We call it Enoteca Red because we had the colour
blended especially for us, but it’s a warm earthy red
tone that will be familiar to anyone who has travelled
in Italy. Perhaps it will remind you of the cliff-top
houses of Cinque Terre, or the palazzi in central
Bologna, or the weathered houses of Trastevere,
Rome. Conveniently it’s also a colour that sits
harmoniously among the red brick houses of our
North Carlton neighbourhood.
The restoration, repair and repainting of the Enoteca
Sileno building completed at the end of 2014 was
the culmination of 2 years of planning, consulting
and navigating red tape. Over 3 tonnes of crumbling
render was scraped off the building and the 150
year old Victorian window ledges and decorative
mouldings were carefully cleaned and restored. We
also replaced all the signs and lights.
The paint we chose is called duro paint stipple; a
cementitious mix that is first activated in water before
being applied to the walls and then sprayed with
water to cure the paint. Importantly it is produced
right here in Melbourne without the use of toxic
chemicals and is 100% environmentally friendly.
PS: Just as this magazine was going to print, our
painter Michael Petruccelli of L&A Petruccelli,
called to say that his restoration of our building has
been selected as a finalist in the Master Painters
Association Awards.
So if you haven’t been to visit us at
Enoteca Sileno for a while, just look out for
the big red building on Lygon Street.
Enoteca Sileno’s Directors
The Big Red Building on Lygon Street
FOOD & WINE SHOPMONDAY to SATURDAY 9am - 6pm
SUNDAY 10am - 4pm
920 Lygon Street, Carlton North, Victoria 3054T: 03 9389 7009 - retail@enoteca.com.au
Shop online at: enoteca.com.au
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Polenta Moretti
Moretti Polenta: Winter Gold RushPolenta is comfort food; warm, embracing and
dependably satiating. Whether prepared simply with
butter and Parmigiano Reggiano, or accompanying
rich meat sauces, a pot of steaming polenta is a
guarantee of a hearty and satisfying meal.
There are many ways of making polenta. Some like it
soft and creamy, and others hard enough to cut with
a knife. There is the classic yellow Bramata, white
maize polenta, corn and buckwheat Taragna and the
rustic wholemeal version.
The difficulty with the traditional way of cooking
polenta is that it can be time consuming and arduous.
While one hand pours the corn flour like a fine rain into
the salted boiling water, the other hand vigorously
stirs the pot to ensure lumps don’t form. Then you
need to continue to stir the polenta frequently as it
cooks for the next 45 minutes to an hour.
There are two short cuts to this process. One is to
use Polenta Lampo a quick cooking polenta that is
cooked in boiling water and ready in 8 minutes. The
other is Polenta Pronta or ready-to-serve polenta.
Polenta Pronta is a firm block of cooked polenta that
is ready to be cut into any shape and be grilled, fried
or baked as needed. We’ve listed some of favourite
ways to use Polenta Pronta.
Croutons
Use grilled cubes of Polenta Pronta as
healthy, tasty, low-fat and gluten-free
croutons that you can add to salads.
Polenta Chips
It’s easy to make polenta chips with Polenta Pronta.
Cut the polenta into the desired size, dust with
polenta flour or semolina and deep fry. For a healthier
option, lay them on a baking tray, brush with a little
oil and grill or bake until golden. Serve with spicy
tomato relish or aioli.
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Enoteca SIleno Winter Newsletter 2015
Stuzzichini
Polenta Pronta make great bases for appetizers. Cut the polenta into slices
and then into squares or triangles, or use a cookie cutter to make circles. Place
on a lightly-oiled griddle, or non-stick fry pan over a high heat and toast the
pieces of polenta until they begin to brown. Top with prosciutto, cured fish,
cheese or olive paste. You’ll find that polenta has better flavour and texture
than crackers and are naturally gluten free.
Polenta Cups
Use cookie cutter to cut short
cylinders of Polenta Pronta, then use a smaller size
cutter or an apple corer to cut out the centre. Bake
or grill until golden and then fill with meat sauce,
melted cheese or other fillings and serve as
appetizer or starter.
Bread Alternative
Grilled slices of polenta pronta are a healthy, gluten-free
alternative to bread or rice and ideal for accompanying
roasted and braised meats, sautéed mushrooms, vegetable
minestrone and casseroles.
14F268 $4.90 1kg
Moretti Polenta Pronta
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Polenta Moretti
Also in the Moretti Range...The Moretti family has been growing corn and making polenta since 1922 in the Bergamo province of Lombardy. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are stone ground and vacuum packed in airtight bricks which naturally preserves the grain’s freshness and flavour.
Polenta Bramata is traditionally from Bergamo, Lombardy, home of the Moretti mills. It is delicious served soft and warm with butter and grated parmesan. Alternatively, it may be allowed to cool and then be carved. It can also be used to make biscotti.
14F028 $4.65 500gPolenta Traditional “Bramata”
The oldest style of polenta – ground maize complete with germ and fibre. Served hard or soft, it makes a wonderful side dish that complements so many other flavours. Served warm with butter, creamy Taleggio cheese and sage, or layered with a rich ragú.
14F026 $4.50 500gPolenta Wholemeal “Integrale”
Traditionally made with corn grown in the area around Padua. It has a fine texture and delicate flavour. Recommended with seafood.
14F076 $4.95 500gWhite Corn Polenta “Bramata Bianca”
Yellow corn meal mixed with coarse-ground buckwheat is popular in Italy’s Alpine regions like the Valtellina area of northern Lombardy. It is served with sausages, stewed meats or with melted cheese stirred through.
14F027 $4.65 500gCorn and Buckwheat Polenta “Taragna”
Polenta Lampo is Italian for instant polenta as the corn flour has been partially steamed so that the cooking time becomes significantly shorter, approximately 8 minutes. It has many of the same properties of polenta Bramata.
14F078 $4.65 500gQuick Cooking Polenta “Lampo”
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Enoteca SIleno Winter Newsletter 2015
New Calogiuri Vincotto VinegarsVincotto vinegars have all the dark, rich, sweetness of vincotto with the lively acidity of vinegar. Add to this the flavour of fruits such as berries, figs or citrus and you have an exciting, complex and incredibly versatile condiment.
The original vincotto is still made according to the recipes of Leonardo Calogiuri who began commercial production in 1825. Two types of black grapes: Negroamaro and Malvasia Nera are left to wither on the vine before pressing. The juice is cooked over a low flame for at least 20 hours until it is reduced to one-fifth of its original volume (vincotto literally translates to cooked wine). The reduced liquid is transferred to oak casks and exposed to the very old “mother” vincotto, which imparts its own characteristics to the younger must. The must is aged in these oak casks for a total of four years, allowing the taste to develop. The vincotto is flavoured by adding a reduction of the pulp and juice of various berries and fruit. It is then made into a vincotto vinegar with the addition of a small percentage of quality wine vinegar.
It is this combination of rich sweetness, fruit flavour and vinegar acidity that adds a something special to just about everything. A drizzle of vincotto vinegar is the perfect way to finish off grilled fish or meat, roasted vegetables, salads and hard cheese.
Try these:
Dress bresaola, rocket and parmesan salad with Pomegranate or Fig vincotto vinegar and extra virgin olive oil.
Marinate fresh berries with Wild Berries or Cherry vincotto vinegar and serve with whipped mascarpone or ice cream
Drizzle Blackberry vincotto vinegar over fresh burrata or ricotta.
Lemon or Blueberry vincotto vinegar with grilled white fish.
$20.20Calogiuri Vincotto Vinegars 250ml
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La Scuola di Cucina Cooking School
La Scuola di CucinaCooking SchoolJuly-November 2015For over ten years Enoteca Sileno’s Scuola di Cucina has taught home cooks how to capture the flavour and passion of Italian regional cooking. We are pleased to present a another programme of favourite classes for the second half of 2015. For more details go to our website enoteca.com.au or directly to our booking website weteachme.com/enotecasileno
Pasticceria Italiana - Italian biscuits and pastries - $95Italian desserts and pastries are as diverse in regional style and ingredients as Italy itself. In this class Chef Antony Campbell demonstrates how to bake Italian biscuits from three different Italian regions as well as a traditional, silky crema pasticcera (Italian custard). Students are also invited to get hands-on in making their own zeppole (Italian donuts). An Italian pastry class wouldn’t be complete without learning how to make the classic Sicilian pastry, cannoli. You’ll enjoy the class creations with coffee and tea. This is a demonstration style class with some student participation.
When: Saturday 4 July 10.30 – 1.30 Where: Upstairs Enoteca Sileno
Food from the Italian Alps - $90 The Northern Italian Alpine cuisine lends itself to hearty, embracing and flavoursome meals that bring comfort to the chilliest of nights. In this class learn the fundamentals of Alpine cuisine, creating traditional mountain recipes such as polenta and pizzocheri, and discover traditional alpine ingredients like porcini and wonderfully aromatic soft cheese. Chef Antony Campbell demonstrates that part of La Cucina Italiana where polenta and rice are more common than pasta and pizza. This class includes an Italian Alps inspired lunch with a glass of wine from the Enoteca Portfolio. This is a demonstration style class with some amount of student participation.
When: Saturday 18 July 10.30 – 1.30 Where: Upstairs Enoteca Sileno
Bella Napoli Pizza Making - $80 Discover the pizzaiolo in you with this hands-on class with Chef Dusty Treweek in Enoteca Sileno’s professional kitchen. Roll up your sleeves and learn how to mix and knead the perfect pizza dough and prepare classic Italian toppings. You will leave the class with the ability to make oven-ready pizzas in the comfort of your own home. This class includes a lunch of your own pizza creations and a glass of wine.
When: Saturday 15 August 10.30 – 1.30 Where: Enoteca Sileno Kitchen
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Enoteca SIleno Winter Newsletter 2015
For more details go to our website enoteca.com.au or directly to our booking website weteachme.com/enotecasileno
Italian for Beginners: Fresh Pasta & Basic Sauces - $125 The pursuit of pasta perfection is a much sought after skill. This hands-on cooking class under the guidance of Chef Antony Campbell, covers the basics for cooking your own fresh pasta dishes. The class covers the selection of ingredients, kneading and rolling pasta dough and how to use a domestic pasta machine to make beautiful, silky pasta sheets for lasagne, spaghetti and fettuccine. You’ll also learn how to make a few classic Italian pasta sauces. This class includes a pasta lunch and a glass of wine.
When: Saturday 10 October 10.30 – 1.30 Where: Enoteca Sileno Kitchen
Italian Comfort Food - $125Everyone loves gnocchi, but achieving perfectly fluffy, melt-in-your-mouth gnocchi takes skill and experience. Chef Antony Campbell demystifies gnocchi and will guide you through making a perfect gnocchi dough and rolling out and cutting your own gnocchi. You’ll also learn how to make different accompanying sauces. This class is a full hands-on class and includes a gnocchi lunch with a glass of wine.
When: Saturday 29 August 10.30 – 1.30 Where: Enoteca Sileno Kitchen
Sicilian Frutti di Mare (Seafood) - $145Sicily, the largest island in the Mediterranean is also one of Italy’s most seafood inspired regions. Join Chef Antony Campbell as he demonstrates the fundamentals of seafood including correct filleting techniques, how to prepare shellfish and crustaceans and the different cooking methods to get the best results. You’ll also learn some classic Italian dishes such as spaghetti alle vongole. The class will conclude with a seafood lunch and a glass of wine. This is a demonstration class with some hands-on participation.
When: Saturday 12 September 10.30 – 1.30 Where: Upstairs Enoteca Sileno
Senza Glutine – Italian Gluten-Free Cooking - $95A gluten-free diet is a necessity for some and a choice for many, but if you love classic Italian food such as pizza and pasta, avoiding gluten can be a challenge. Flavour, quality, and salute (health) are fundamental to Italian cuisine and gluten-free cooking is no different. In this class Chef Antony Campbell will cover some great ideas for GF antipasti and starters, polenta in several different ways, polpette and of course, the Italian’s favourite “pick me up dessert”, Tiramisù. The class will end with a gluten-free lunch and a glass of wine from the Enoteca portfolio. This is a demonstration class with some hands-on participation.Please note not all dietary requirements can be catered for in this class
When: Saturday 17 October 10.30 – 1.30 Where: Upstairs Enoteca Sileno
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Enoteca Sileno Winter Mixed Dozen
Winter Wine Mixed DozenFor our winter wine mixed dozen we’ve selected nine delicious indigenous Italian reds, 2 bold whites and a rich, fruity dessert wine. Some of these wines will be familiar: Nebbiolo, Barbera, Valpolicella, but there’s also the chance to discover some lesser known wines such as Schioppettino, Sagrantino and Teroldego Rotaliano. These wines were selected for their alluring aromatics and fine balance of fruit flavours and tannins, making them ideal for winter menus.
The following pack contains one bottle of each wine for $499.97. This is 25% off the full retail price. These can also be purchased individually at Retail price, or as part of a straight or mixed ½ dozen with a 12.5% discount.
Please note all vintages are correct at time of printing and may change during the year. Any changes will be advised at the time of ordering.
CA DEI FRATI “Brolettino” 2011Trebbiano di Lugana DOC
“IL CORONCINO” 2012Verdicchio dei Castelli di Jesi DOC Classico Superiore
TEDESCHI “Maternigo” 2011 Valpolicella Superiore DOC
Cà Dei Frati “Ronchedone” 2012 Benaco Bresciano IGT
GIOVANNI DRI “Monte dei Carpini” Schioppetino Colli Orientali del Friuli 2009 DOC
ZACCAGNINI “Chronicon” Montepulciano d’Abruzzo 2011 DOC
CONTINI “Inu” Cannonau di Sardegna 2011 DOC Riserva
PRODUTTORI DEL BARBARESCO Nebbiolo delle Langhe 2012 DOC
BRAIDA “Montebruna” 2013 Barbera d’Asti DOCG
GIOVANNI DRI Verduzzo di Ramondolo 2009 DOCG
DORIGATI Teroldego Rotaliano 2011 DOC
ADANTI Sagrantino di Montefalco 2008 DOCG
RETAIL $57.80 - IN ANY ½ DOZ $50.58 RETAIL $39.50 - IN ANY ½ DOZ $34.56
RETAIL $65.80 - IN ANY ½ DOZ $57.58
RETAIL $63.00 - IN ANY ½ DOZ $55.13
RETAIL $65.50 - IN ANY ½ DOZ $57.31
RETAIL $45.00 - IN ANY ½ DOZ $39.38
RETAIL $54.70 - IN ANY ½ DOZ $47.86
RETAIL $48.80 - IN ANY ½ DOZ $42.70
RETAIL $60.00 - IN ANY ½ DOZ $52.50
RETAIL $41.00 - IN ANY ½ DOZ $35.88
RETAIL $35.80 - IN ANY ½ DOZ $33.69
RETAIL $87.00 - IN ANY ½ DOZ $76.13
Aroma: Apricot and damson with well-integrated new oak and vanilla. Taste: Peach and apple with a fresh swath of acidity and an elegant finish of aromatic herbs and balsam. Match: Ideal for winter soups, vegetables, pasta with white sauces, white meat, poultry, mature cheeses, fish and seafood.
Aroma: Floral, slightly nutty.Taste: Dry and crisp with flavours of ripe fruit, honey and apple. Match: Fish and seafood of all type, white meats – rabbit, chicken and turkey.
Aroma: Rich plum and black cherry aroma. Taste: Berry flavours are fleshed out in the mouth into a rich cheek sucking wine. An elegant balance of power and freshness. Match: Red meat, game, legumes and light cheeses.
Aroma: Red fruit, macerated cranberries, herbs, morello, balsamic and jam. Taste: Bright, bold and refined red fruit flavours, nice acidity Match: Red meats and slow-cooked dishes, game, cheese, rich pastas, and soups with meat.
Aroma: Woodland berry fruit, bramble and spicy characters. Taste: Wild berry, blackberry, pepper which persist on the finish. Solid tannins. Match: Risotto, pork, red meat, bolder flavoured fish and roast meat.
Aroma: Cherries with hints of smoke and coffee. Taste: Full-bodied and robust with well-integrated tannins and a velvety texture. Match: Stews, meat ragu, roasted lamb or medium aged cheeses.
Aroma: Ripe plums and blackberries Taste: Deep berry flavours with clove, tea and jasmine aromas. The palate is warm, full-bodied and generous with fine tannin and good length. Match: It accompanies red meat, game and mature cheeses very well.
Aroma: Lifted florals with the soft red fruits and spices. Taste: Spice and woodland berry notes. Light, fine tannins that persist until the end. Match: Sausages, ham and salumi, game, pizzas and pastas with simple sauces.
Aroma: Black cherries, smoke and earth. Taste: Dry, soft and round, with black cherry, blackberry, spice. A smooth, persistent finish. Match: Ideal with pasta first courses, salumi, grilled sausages, pork chops, and cheeses.
Aroma: Vividly fruity nose that complexes with age to more caramelized dates and fig notes. Taste: Sweet but not cloying, lightly tannic on the plate and persistent. Match: Fermented cheese, fruit, dry pastries, Easter and Christmas sweets, excellent by itself or at the end of meals.
Aroma: Fruity with a scent of blackberry and raspberry. Taste: Full bodied and with great length; lively and fruit-driven, pleasantly tannic. Match: Serve with seasonal roasts and game; ideal with mature cheeses.
Aroma: wild cherries, blackberries, plums, liquorice and aromatic herbs.Taste: Intense with bold but balanced tannins, a velvety texture and excellent length. Match: Bold meat courses- roasted or stewed, aged Parmigiano Reggiano.
24H120 $499.97
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Wine Education Programme
These classes will be delivered by Jenny Polack, a Wine Education specialist, delivering education, training and consulting within and for the wine industry. As the first Australian to study the renowned international OIV Master of Science in Wine Management, Jenny Polack has a unique truly global view in wine.
Tue 9th Jun Introduction to Piemonte
Wed 1st Jul The Red Wines of Italy
Tue 21st Jul An Introduction to Italian Wines
Wed 12th Aug Wine of Trentino, Alto-Adige & Lombardy
Tue 1st Sep Tuscan Wine: Chianti, Brunello di Montalcino, Vernaccia & more
Wed 23rd Sep Barolo & Barbaresco
Tue 13th Oct The White Wines of Italy
Wed 4th Nov Southern Italian Wines
Tue 24th Nov Sparkling Wines of Italy – Christmas Edition
Italian wine has never been more popular. Grape varieties like nebbiolo, sangiovese, nero d’Avola and vermentino once barely known outside of Italy are appearing in wine shops and on wine lists everywhere. Enoteca Sileno’s wine education programme is a relaxed and enjoyable way to explore Italy’s key wine growing regions, traditional styles and indigenous grape varieties as well as the Italian way of naming and classifying wines.
During each class you’ll taste about 9 wines from Enoteca Sileno’s extensive portfolio, so you can begin to develop an understanding of the appearance, perfume and flavours of the most important Italian wines.The classes are conducted on Tuesday or Wednesday evenings, beginning at 6:30pm and finishing around 8:30pm. You will receive prepared wine notes, a light meal to accompany the wines and a generous discount of 15% off any wines you may wish to purchase at the end of the class.
Classes cost $80 each except for
Barolo & Barbaresco ($100). Book
any three classes, excluding Barolo
& Barbaresco, and pay just $200. No
prior wine knowledge is necessary
to book into any of the classes.
Enoteca SIleno Winter Newsletter 2015
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Naturbosco
Naturbosco: A Gift of Nature
Visit the forested areas of Central and Northern Italy after a rain storm in autumn and apart from beautiful autumn foliage, you will be sure to spot many cars randomly parked along the roadside with their owners nowhere to be seen. It’s mushroom season and people have come from near and far to forage for magnificent Boletus edulis - more commonly known as porcini mushrooms.
In most parts of Italy mushroom picking is heavily regulated and sometimes requires a license, but that doesn’t stop groups of friends and families making a day of it, scouring the woods on a mushroom treasure hunt. The prize is a basket of precious porcini with the unmistakable aroma and meaty flavour that can be enjoyed simply grilled and dressed with extra virgin olive oil and parsley, or cooked with pasta, risotto, polenta, soups and stews.
“Every year when September comes, the price of mushrooms goes down, and I buy plenty of Porcini,” wrote the famous cook Pellegrino Artusi over a hundred years ago. No doubt the great chef was in the custom of buying lots of mushrooms when they were plentiful in the markets, in order to dry them and use them in the winter and throughout the year.
Each year the Ceruti family of Arezzo, Tuscany, gather porcini mushrooms in the forests of Tuscany and Umbria for their Naturbosco range of dried porcini products. The mushrooms are sorted, cleaned, sliced and air dried to preserve the mushroom’s aromas and flavours. No preserving agents, high temperatures or chemicals are used in the process. The other thing that sets Naturbosco apart from other dried porcini products sold in Australia, is that their mushroom products are free of sand, grit and impurities.
Naturbosco Select is one of the highest
grades of dried porcini available. It has
more intact slices of large A grade porcini.
Naturbosco Select
Tartufata is a paste of porcini mushroom,
truffle and black olive which is fantastic on
crostini and pizza, used a pasta filling, or
mixed with extra virgin olive oil and used in
salad dressing.
Tartufata
Porcini Mushroom Powder is used
when porcini flavour is desired without
pieces of mushroom. Add it to flour to
made porcini flavoured egg pasta, or
add to risotto, sauces and soups.
Porcini Mushroom Powder
08F006 $4.70 15g
08F015 $28.60 190g
08F026 $15.20 60g
08F011 $14.80 50g
08F012 $53.00 250g
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Also in the Naturbosco Range...
Enoteca SIleno Winter Newsletter 2015
Like Porcini, the black summer truffle Tuber aestavium thrives in Central and Northern Italy. It is undoubtedly the best truffle available during the northern summer and differs to the winter varieties in both scent and taste.
Naturbosco’s “first choice” black summer truffles are preserved in very light brine. Some truffle aficionados consider the black summer truffle at its best when preserved. This is because the flavours are given a chance to develop. Use thin shavings of truffle to flavour rice and pasta. It’s also heavenly with egg-based dishes.
Black Truffle andPorcini Paste
Black TruffleInfused EVO Oil Naturbosco uses Black Périgord
truffle Tuber melanosporum for
infusing flavour into extra virgin
olive oil. Whereas many truffle
oils are synthetically flavoured,
Naturbosco uses pieces of truffle.
Try adding just a few drops in
mashed potatoes, scrambled
eggs, or tagliatelle with butter
and Parmigiano Reggiano. It is
perfect in sauces, stews and terrines.
White TruffleInfused EVOThe Tuber magnatum pico, or white truffle, is Italy’s
indigenous truffle which is
found around the Langhe
area of Piemonte, particularly
around the town of Alba. This
white truffle oil is infused
with pieces of white truffles
to capture the unique and
intense aroma and flavour of the white truffle.
Black Truffle and Porcini Paste is a smooth
paste of porcini mushrooms and black
summer truffles. Add just one spoonful
of this paste to transform a mushroom
risotto into something exceptional. It is also the perfect
accompaniment to a simple cut of steak.
Porcini Mushroom Infused ExtraVirgin Olive Oil
The delicate aroma of fresh porci-
ni complements egg dishes, pasta,
duck and game, sautéed mushro-
oms and risotto.
Black Summer Truffles
08F014 $29.40 80g 01F067 $10.40 60ml
10F013 $54.80 80g
01F074 $11.95 60ml
01F066 $15.20 60ml
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Gift & Hampers Selection
Enoteca SilenoGift & Hampers Selection
24H420 $237.50
The CompleteItalian Kitchen
A well-stocked pantry forms the foundations of many a successful cook. This hamper of premium Italian pantry staples will enable the home cook to create a variety of superb pasta and risotto dishes;
to recreate dishes and explore the flavours and textures of La Cucina Italiana.
Caroli Extra Virgin Olive Oil Classico 250mL
Bellei Aceto Balsamico di Modena IGP Silver Bell Bottle 250mL
Benza Ligurian Taggiasche Olives 200g
Belfiore Freschissima Organic Passata 690g
Rustichella Tomato Pasta Sauce with Vegetables 500g
Venturino Pesto alla Genovese 180g
Il Trullo Quartered Artichokes 280g
Naturbosco Select Dried Porcini 50g
Borrometti Fine Sicilian Sea Salt Crystals 250g
Virgona Small Salted Capers from Salina 250g
Lazzaris Mostarda di Cremona 380g
Rigoni Organic Orange Blossom Honey 300g
La Genuina Orrecchiette Semola 500g
Ferron Carnaroli Rice 1kg
Rustichella Whole Farro 250g
Moretti Lampo Quick Cooking Polenta 500g
Il Mulino Sardo Sardinian Fregola 500g
Rustichella Spaghetti 1kg
Torronificio Tore Organic Almond & Honey Torrone 150g
Tosteria del Corso Corso Impero Ground Coffee Beans 250g
Scalia Anchovy Fillets in EVO 80g
Tre Torri Tuna Fillets in Olive Oil 160g
Presented in a Burgundy Gift Box
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Enoteca SIleno Winter Newsletter 2015
24H412 $72.50The Italian Table
Stuck for a gift idea? How about the authentic flavours of home-cooked artisan pasta and a great bottle of red? This hamper has everything needed to create an enjoyable meal by even the least experienced cook.
24H502 $87.50Healthy ItalianA great hamper of products for those who love Italian food, but are looking for a healthy option or who have special dietary requirements. Combine the ingredients to create a wide range of pasta and risotto dishes to suit coeliacs, vegetarians, those requiring low-fructose or lactose-free foods, and health-conscious individuals.
Benza Ligurian Olive Paté in Extra Virgin Olive Oil 170g
BiAglut Gluten-Free Spaghetti 500g
Belfiore Freschissima Organic Tomato Passata 690g
BiAglut Gluten-Free Fette Tostate Cracker Toast 250g
Ferron Vialone Nano Rice 1kg
Venturino Pesto alla Genovese 180g
BiAglut Gluten-Free Penne Rigate Bronzo 500g
Rigoni Organic Fruit Spread with Wild Berries 250g
Presented in a Large Gift Box
Caroli Extra Virgin Olive Oil Classico 250mL
Monari Federzoni Aceto Balsamico di Modena IGP Argento 250mL
Rustichella Rigatoncini 500g
Rustichella Tomato & Basil Pasta Sauce 500g
Zaccagnini dal Tralcetto Montepulciano d’Abruzzo 750mL
Presented in a Small Shirt Box
Check our website enoteca.com.au for a complete list of all the gift and hampers ideas.
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Gift & Hampers Selection
These wine pairs, based on Italian regions and styles, make impressive gifts that will be appreciated by both wine buffs and beginners. Each duo is presented in a special two-bottle carrier with Enoteca Sileno ribbon.
Wine Duos
24H417 $175.00
24H408 $59.50 24H501 $69.5024H402 $72.50
Flavours of Sicily
ZaccagniniDuo
SicilianOrganic Duo Festive Duo
Salty Mediterranean breezes, bright sunshine and fertile volcanic soils are captured in the alluring flavours of Sicily. Combine the ingredients to create a wide range of pasta and risotto dishes.
Scalia Anchovy Fillets in Extra Virgin Olive Oil 80g
Tre Torri Tuna Pieces in Olive Oil 300g
Virgona Small Salted Capers from Salina 250g
Antichi Baronati Marsala Fine Ambra Secco 750mL
Tre Torri Mackerel Fillets in Olive Oil 300g
Rossa Sicily Blood Orange Jam 230g
Virgona Capperonata di Salina 212g
Borrometti Fine Sicilian Sea Salt Crystals 250g
Bonajuto Cold-Worked Chocolate with Cinnamon 100g
Bonajuto Dark Chocolate with Sicilian Sea Salt 50g
Coming Home to Sicily by Fabrizia Tasca Lanza
Presented in a Jute Basket with Handles
Check our website enoteca.com.au for a complete list of all the gift and hampers ideas.
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Enoteca SIleno Winter Newsletter 2015
Events at EnotecaGrappa: More than just a fancy bottle.Saturday 25th July - Cost: $15.00
Knife SharpeningFriday 17th JulyFriday 11th December
Cost: Per knife up to 20cm – $9.50Per knife over 20cm – $12.50
We welcome you to attend this exclusive tasting and gift selection session hosted by John Portelli. It is a fantastic opportunity for you and your friends to enjoy your favourite Christmas sweets, discover new specialties, try a few matching wines, and enjoy the lead up to the holidays.
Christmas 2015 : Launch and TastingTuesday 1st DecemberThursday 3rd December
SAVE THE DATE
Some believe it helps with digestion, some believe it has medicinal qualities, while others just use it to lace their espresso. Grappa, and the closely related acquavite, are both grape-derived spirits with unique, concentrated flavours that are produced and consumed throughout Italy.
Grappa can express the aromas and flavours of the grape skins and pulp from which it has been distilled. It can be enjoyed taken neat, used in cooking, or as an ingredient in cocktails.
Enoteca Sileno’s John Portelli will take you on a guided tour of our extensive grappa collection; from single variety distillates to blended and barrel aged grappe. You’ll come away with a new understanding and appreciation of Italy’s great spirit.
Reginald Hill is an expert sharpener who looks after the blades in professional kitchens all over Melbourne. Drop off your knife at Enoteca Sileno on Friday before 12pm and it’ll be ready for collection on Saturday between 9am-6pm.
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Cheese Selection
Our Summer 2014/15 Newsletter featured our range of premium Parmigiano Reggiano, and also introduced our new selection of hard Sardinian sheep & goat cheeses. In this issue, we look at other interesting cheeses in our range from fresh and creamy buffalo mozzarella, to intriguing goat’s milk La Tur and the versatile Montasio. Plus we’ve got the ideal accompaniments to complete your cheese board. We are continually adding seasonal cheeses and other interesting selections, so be sure to ask the staff about what’s new.
This soft textured, washed-rind cow’s milk cheese from Lombardy is ripened in natural caves. The flavour mellows and lingers when heated so it is an excellent melting cheese. It will add flavour to many dishes and marries perfectly with mushrooms. $81.00 per kilo
The Marzano family of Puglia hand make a range of fruit pastes that match beautifully with hard and mature cheese. Marzano Pastes: $8.40
Made with a blend of Cow and Buffalo milk in the Dolce Latte style. The veins in the interior are more amber-green than blue. It is sweet and creamy and complex. Delicious with pasta, risotto and gnocchi dishes, or serve as a table cheese with Chestnut honey, Malvasia grape jelly or mostarda. $75.00 per kilo
Light, deliciously crunchy and savoury unleavened crisp bread made with no added yeast, artificial colours or flavourings and no animal products. Enjoy with your favourite selection of cheeses, salumi and dips. Bacco Leaves: Poppy, Rosemary, Black Olive, Salt 130g $8.00
Made in the same way as their very best Parmigiano Reggiano but with the addition of 20% Buffalo milk from Campania to make it a little sweeter in flavour and creamier in texture. Serve with fruit pastes and mostarda and match to full bodied red wines. $55.00 per kilo
Enoteca Cheese Board
Guffanti Taleggio D.O.P. Prickly Pear Paste
Blu di Caravaggio Gorgonzola
Bacco Leaves with Poppy Seed
Montanari & Gruzza Cacionerone
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Enoteca SIleno Winter Newsletter 2015
These candied pears, apricots, clementines, peaches and cherries
preserved in mustard syrup are the ideal sweet-spicy accompaniment to cheese. 380g $14.95
Caseificio dell’AltaLanga - La Tur
Virgona Crema di Malvasia Calogiuri Pomegranate Vincotto Vinegar
Guffanti Mozzarella diBufala Campana D.O.P.
Asiago
Montasio Matured 12 mths
LazzarisWhole Fruit Mostarda
A Piedmont cheese made with goat, sheep and cow’s milk. Creamy with a fresh, milky flavour and a pleasant citrus tang when young. With age it will develop an earthy flavour. Size: 170g
tubs $82.50 per kilo
This Malvasia grape jelly is made with the same grapes used for
the luscious sweet wine Malvasia delle Lipari. It packs an intense and concentrated flavour that pairs well
with strong flavoured cheese.Crema di Malvasia $10.80
A versatile condiment made from cooked grape must,
wine vinegar and the natural concentrated flavours of
pomegranate. Serve with fresh cheese like Buffalo mozzarella
and ricotta. 250ml $19.30
An authentic mozzarella is made from milk sourced purely from water buffalo in Campania,
Italy. It has a characteristic creamy, musky flavour with a
supple texture. Enjoy it with a drizzle of Vincotto or with
tomato and basil. $10.50 each
From the Asiago plains of northwest of
Venice, this cow’s milk cheese has a delicately sweet, slightly fragrant
flavour and a texture that is springy, supple and
creamy. Asiago can be grated into soups salads,
pastas and sauces.$47.50 per kilo
A cow’s milk cheese from the mountains of Fruili
Venzia Giulia with a mild, delicate, somewhat fruity flavour. Montasio is great
with antipasto and also makes a flavourful fondue. Serve with a glass of Pinot
Grigio or Montepulciano. $55.00 per kilo
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Liqueurs and Spirits from Italy
The Italian SpiritFor a country that is renowned for being at the
vanguard of innovation, design and fashion, Italians
are conspicuously old-fashioned when it comes to
eating and drinking. Age-old rituals of Italian dining
are played out daily throughout the country with
the quiet confidence of a nation that has mastered
the art of eating. A digestive liqueur, “il digestivo”,
served at the end of a meal, is one such ritual.
Depending on where you are in Italy and who you
are with, the digestivo could range in flavour from
sweet, to bitter, to outright medicinal. Each amaro is
made from a secret recipe of distilled spirits infused
with roots, barks, spices, herbs, fruits and other
botanicals that are believed to have the therapeutic
benefit of aiding digestion and calming the nerves.
The flavours are complex, evocative and satisfying.
The Enoteca Sileno portfolio includes a wide
selection of authentic Italian digestives which can
be enjoyed served straight up at room temperature,
served over ice with a slice of orange peel, or
blended into a pre-dinner cocktail.
Anice Secco is unique among the Mediterranean aniseed drinks because it is dry, not sweet. It is distilled with an infusion of wild aniseed according to a recipe that is known only to the Varnelli family. All-enveloping, full-bodied, and medium-dry, it recalls the same strong, persistent aroma found in the bouquet: aniseed, cucumber and wild fennel. The finish is harmonious and very pleasant. This is excellent as a top-up in coffee, or when served neat it acts as an efficient aid to digestion without having the bitter taste associated with amaro-style liqueurs. It also adds a special something to ice-cream, pineapple and other desserts.
Varnelli Anice SeccoAnise LiqueurAlc. 46% by Vol.
Since 1868 Amaro Sibilla has been obtained from a decoction of herbs, roots and barks prepared over a wood fire and sweetened with honey. A long ageing and decanting period is then needed in order to get a transparent smooth tasting product, moderately bitter and with the right alcoholic strength. The first impression of sweetness due to honey is then followed by an intense bitter tannic taste with a long-length finish. This roughness is corrected by fine aromas of chestnuts, honey, dried fruit, vanilla and coffee. Drink neat or over ice as an aid to digestion, or hot with a twist of lemon rind.
Amaro SibillaBitter Herbs DigestiveAlc. 34% by Vol.
100ml $18.70
700ml $113.00
700ml $97.50
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Enoteca SIleno Winter Newsletter 2015
Vincenzi Amaro DerbiorBitter Herbs DigestiveAlc. 19% by Vol.
Bepi TosoliniLiquore d’Erbe AmaroBitter Herbal LiqueurAlc. 30% by Vol.
This intriguing amaro is obtained from a decoction of herbs, roots and barks which are prepared over a wood fire, and only pure honey is used to sweeten this blend. It offers aromas of nearly stewed ripe fruit and sultanas, with scents of gentian, rhubarb, sandalwood, and honey. The taste is dry, bitter, and warm, and its tannic structure is powerful and somewhat drying to the palate. It has a pleasantly medicinal essence, which confirms its excellent digestive properties. Serve neat, or over ice with a slice of orange.
Amara is made with the Tarocco blood orange which is one of the main varieties grown in the rich soil on the hillsides of Mount Etna. The flavours are incredibly intense, highlighting the quality and strength of the oranges used. The taste is persistent and leaves the palate with a sweet and bitter combination, and a lingering aroma of pure citrus. Drink Amara chilled and smooth; or fresh over ice as a digestive. The liqueur can also be mixed with sparkling water or lemonade over ice with a slice of orange.
Amaro di ErbeTonico DigestivoBitter HerbDigestive TonicAlc. 21% by Vol.
AmaraDigestivo all’aranciaBlood Orange LiqueurAlc. 30% by Vol.
700ml $95.001000ml $76.80
500ml $76.50
500ml $63.00
A fine and flavoursome herb
liqueur dating from 1918 and
made with the founder’s original
recipe using 15 varieties of herbs
such as angelica, bigarade,
gentian, star anise, cloves, marine
absinth, lemon balm, mint, ginger
and Artemisia. The herbs are
steeped in ashwood barrels in Eau
de Vie and the purest water from
the Friulian Pre-Alps. The exquisite
“santonego” or marine absinth, hand-picked in the
Friulian lagoon, makes this amaro typically unique.
Amaro Derboir is based on an 1890
recipe by Dr Guglielmo Casalotto
who created it as a medical tonic.
The distinguishing feature of this
amaro is that the alcohol used is
fine Sicilian Marsala rather than the
more commonly used distillates
such as brandy. It offers flavours of
sweet, fresh aromatic herbs upfront
with a cleansing, medicinal and
bitter finish. Enjoy this lower alcohol
amaro neat, or over ice with an
orange garnish.
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Touring Le Marche: Tenuta Cocci Grifoni
Touring Le Marche:Tenuta Cocci Grifoni
Budding leaves, blooming trees, surrounded by
endless rolling green hills with snow-capped pe-
aks in the distance—we have arrived in Le Marche in
mid-April, a point in the season when Spring has fi-
nally and officially arrived. We wound our way up the
sinuous narrow highway toward San Savino di Ripa-
transone, just 17 kilometers inland from the Adriatic
coastline, and forgot about the falling Autumn leaves
in Melbourne.
We had been warned by our hosts via email to be
cautious on the narrow highway, as they had been
dealing with tremendous rainfall in the previous
weeks and the roads could possibly be treache-
rous—not the most welcome news whilst behind the
wheel of a rental car. Luckily for us, the weather had
recently been warm, sunny and placid; and, hopeful-
ly drying out whatever muddy mess could slow us
down.
One of the first things I noticed upon arriving at Te-
nuta Cocci Grifoni was that it was entirely staffed by
women. A welcome sight after recently learning that
back home in Australia only 2% of winemakers are
women. The numbers stack up a bit higher in Italy,
but the challenges remain vast for businesswomen
like Marilena and her sister Paola in the male-domi-
nated wine industry.
A stylishly-clad Marilena Cocci-Grifoni greeted us
enthusiastically, and then firmly instructed us to sit at
a table in a glass-walled room with a few of the near-
by valley. “Pecorino IS Cocci Grifoni,” Marilena states
as we sip wine and eat a lunch of pasta with home-
made ragù her mother has prepared for us.
Marilena’s father Guido brought the Pecorino variety
back from the brink of extinction, planting the first vi-
neyards in the region in 1983. The first Pecorino wine
was vinified at Cocci Grifoni two years later. Particu-
larly suited to the microclimatic hillsides of Offida,
Pecorino is so-called because of the flocks of sheep
that would nibble on the hanging bunches of grapes.
The variety boasts high acidity and high alcohol le-
vels which make it robust for the winemaking pro-
cess, and give it a rare ageability for a white wine.
by Avery Affholter
23
It’s typically per-
fumed with white
flowers like jasmi-
ne and acacia, is
full bodied, slightly
spicy, and has a
lemony finish.
From vino da tavo-
la status, to IGT, to
the establishment
of the Offida Pe-
corino DOCG ap-
pellation in 2011,
Cocci Grifoni’s Pe-
corino “Colle Vec-
chio” is tied to the
estate’s identity.
The progressive
success in official
recognition is largely owed to the hard work of the
Cocci Grifoni family, establishing the winery as a lea-
der in the quest to preserve and elevate viticulture of
the Piceno area of Le Marche. The winery itself was
established in 1970, and the surrounding vineyards
have been cared for by the Cocci Grifoni family and
local residents ever since. I couldn’t help but ask Ma-
rilena about piles of soil that the deluge of rain had
washed onto the highway. What about erosion, what
about the vineyards? Marilena was emphatic that
the vineyards are so carefully tended, so painsta-
kingly looked after that they did not experience any
problems with erosion. And, upon inspection, she
was absolutely correct—there weren’t any signs of
erosion or washing away of the soil, which is bene-
ficial for the preservation of the delicate ecosystem
of the area.
Tenuta Cocci Grifoni63065 Contrada Messieri, 12
San Savino di Ripatransone (AP) Italy
tel. +39 0735 90143
www.tenutacoccigrifoni.it
Guided tours: Individuals or groups may book a guided tour of the cellars of Tenuta Cocci Grifoni and a guided tasting of its wines by contacting:incoming@tenutacoccigrifoni.it.
Enoteca SIleno Winter Newsletter 2015
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Enoteca Sileno Wine News
TedeschiAmarone Della ValpolicellaClassico DOCGAmarone production is one of the most labour
intensive winemaking processes in the industry. The
grapes are carefully selected in the vineyard (loosely
packed bunches are preferred for air-circulation), and
then harvested while they still have slightly higher
acidity compared to the grapes destined for normal
Valpolicella Classico. Once harvested, the fruit
bunches are carefully laid in a single layer in plastic
crates, which allows air to circulate and prevents the
grapes from squashing. They are then taken to a large
drying loft (fruttaio) that is temperature and humidity
controlled to guarantee a consistent and ventilated
drying environment. Thanks to a modern climate-
controlled drying facility, grapes are
exposed to temperatures that mimic the
older, traditional process. This production
method, called appassimento, has
remained almost unaltered for centuries.
The grape bunches remain in the
drying lofts for 3-4 months. During this
period, they are constantly inspected
and turned until they reach the
required concentration of sugar
(25-30%). By this point, the grapes
have lost between 40-50% of their
original weight. In this particularly
critical phase, the grapes undergo
a series of transformations. For
example, acidity decreases and the
glucose-to-fructose ratio changes,
concentrating polyphenols and
considerably increasing glycerine
and other compounds. The resulting
wine is completely different from
any other wine produced from the regular vinification
of fresh grapes.
After about 4 months of drying, the grapes are once
again inspected for quality and sugar concentration,
and then a roller press gently crushes the grapes.
Vinification follows traditional methods. Fermentation
takes place at room temperature and involves a long
period of contact with the grape skins, which can last
2-3 months. The wine then matures in Slavonian oak
barrels for about three years; it is then aged in bottle
for an additional six months.
TEDESCHIAmarone della Valpolicella DOCG 2010Monica Larner, Wine Advocate, February 2015
94 POINTS
The 2010 Amarone della Valpolicella sees fruit sourced from various vineyard sites. The blend of fruit is Corvina, Corvinone, Rondinella, Rossignola, Oseleta, Negrara and Dindarella that all see up to four months of appassimento (air-drying in ventilated rooms). The wine offers Tedeschi’s distinctive sweetness - a quality that I assign specifically to this producer - backed by a tight tannic structure. This Amarone promises a long aging future ahead.
The Tedeschi family produces wines that are always unique and distinguished.
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Castello di AmaChianti Classico Gran SelezioneSan Lorenzo
There is a lot of excitement (possibly also confusion)
in Italy and all over the world concerning the
introduction of a new Chianti Classico designation.
Marco Pallanti, along with wife and co-owner Lorenza
Sebasti, winemakers and directors of leading Chianti
Classico winery Castello di Ama, were instrumental
in the implementation of the new classification; a
category designed to boost the prestige of top-tier
Chianti Classico wine. The Gran Selezione Chianti
Classico has been added to the list of designations
allowed on labelling of Chianti Classico. Previously,
the highest tier of wine was Riserva—Chianti that
was aged for a minimum of 24 months and fulfilled
alcohol and grape percentage requirements. Now,
Gran Selezione wines are required to be aged for a
minimum of 30 months and the grapes must come
from within the winery’s estate (it is common for
estates to purchase fruit from
other viticulturists within the
Chianti Classico zone.)
The first year of its release,
Castello Di Ama Chianti
Classico Gran Selezione 2010
earned a top spot in Wine
Spectator’s Top 100 Wines
of 2014, placing #6 on the
list. It was also the highest
scoring Chianti rated in 2014
by the publication’s team of
reviewers. Enoteca Sileno will
be receiving a small allocation
of the 2010 vintage, along
with the recently released
2011 Gran Selezione.
CASTELLO DI AMAChianti Classico Gran Selezione#6 on Wine Spectator’s Top 100 of 2014Bruce Sanderson
95 POINTS
“Offers a combination of power and elegance, with a
racy feel. Notes of wild cherry, strawberry and rose,
with leafy, woodsy flavors, permeate this driving red.
The finish is long, but this needs time to shed the
tannins. Well-defined from start to finish. Sangiovese,
Malvasia Nera and Merlot. Best from 2017 through
2030.” – Bruce Sanderson
John Portelli with Lorenza Sebasti Pallanti of Castello di Ama
Enoteca SIleno Winter Newsletter 2015
26
Enoteca Sileno Wine News
Vinitaly 2015: Italy under one roof
The population of dreamy Verona swells from
250,000 when four thousand exhibitors and 26,000
attendees arrive for the four day crush that is
Vinitaly. The massive pavilions of the Veronafiere
are filled with exhibitors from every corner of Italy, in
temporarily constructed stands; some as elaborate
as a functioning restaurant, and some with just a
single plastic table and four chairs.
Vinitaly is our opportunity as importers to be able to
meet face-to-face with our suppliers and taste their
range of wines and new vintages on offer. This year,
we managed to meet with 48 suppliers—existing and
potential—during the four day fair, and had rare time
to spare at the end of the final day to toast our friends
at Adami with one or two glasses of Prosecco.
Besides being able to taste some of the most
incredible and well-made wines on the Italian market
today, I was most impressed by the people behind
these wineries. I felt like every single person we met
was the friendliest, warmest, most hospitable person
alive and they were all absolutely delighted to see
John Portelli (director of Enoteca Sileno). They were
genuinely eager to sit and visit and pour wine and
share their time with us.
Vinitaly is more than just a trade show; it is a celebration
of cultural diversity. From one pavilion to the next, it’s
not only about the differences in wine, but you can
observe the differences in the way people speak,
notice the array of fashion and style, and consider
the way winemakers relate to the place where they
grow the grapes. Effectively, traveling between the
pavilions—which are divided by region—was a tiny
journey throughout the whole of Italy.
John Portelli and Franco Adami
Luigi Baudana
by Avery Affholter
27
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VintageView is imported and distributed in Australia by
For more information pleasecontact Enoteca Sileno.
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Moretto Italian HotThick ChocolateMoretto drinking chocolate comes from Milan, a city renowned for its discerning palate and home of the best hot chocolate in Italy. Locals have been
imbibing cupfuls of thick, rich chocolate since the Nineteenth Century and Moretto
has been making their quality drink since 1928. Their classic chocolate drink, the Barbagliata, is named after the manager of the Caffè dei Virtuosi who created an extraordinary drinking chocolate in his cafe in 1859. Moretto have captured the flavour and passion in this beautifully blended drink.
Moretto Italian Hot Chocolate is proudly imported in Australia by:
Passione e Tradizione dal 1928