There’s always room for coffee

                               Below some pictures from our friends at Cupvia Coffee 

 
We’re the face of Third wave of coffee in Italy
What is The Third Wave of Coffee?

The third wave of coffee is a movement to produce high-quality coffee, and consider coffee as an artisanal product, like wine or olive oil ,rather than a commodity. This involves improvements at all stages of production, from improving coffee plant growing, harvesting, and processing, to stronger relationships between coffee growers, traders, and roasters, to higher quality and fresh roasting, most of these values are the basis of our micro roasting facility in Naples,Southern Italy.

Celebrating a masterpiece: Parmiggiano Reggiano

Dear friends,

We are celebrating an all time favorite: Parmiggiano Reggiano
Parmigiano-Reggiano commonly known as Parmesan cheese, is a hard, granular cheese. The name “Parmesan” is often used generically for various imitations of this cheese, although European laws forbids this, we were lucky enough tonight to delight our tastebuds with Parmiggiano Reggiano D.O.P, aged for 36 months, also known as Stravecchio (very old).
 

A nice chunck of Stravecchio
 

It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Bologna and Modena (all in the Emilia Romagna region), and Mantova (in Lombardia, but only the area to the south of the river Po), Italy.
Under Italian law, only cheese produced in these provinces may be labelled “Parmigiano-Reggiano”, and European laws classifies the name, as well as the translation “Parmesan”, as a protected designation of origin. 

Get to know more about the King of Cheese on the official website 

www.parmigianoreggiano.it/
While the shaving of freshly grated cheese were originally meant to accompany our meal, we think this masterpiece deserves a post just for itself.

Enjoy!
BareGinger

Welcoming November: roasted chestnuts

Dear friends, 

A quick post to share with you all, the best way (according to us) to welcome the first cold days of November. 

A delicious bunch of nicely roasted chestnut, and a nice glass of bold red wine. We always slice them on top really nicely and soak them in water or wine for about one hour or so, then we roast them for about 15-20 minutes in a 200° C oven. Delicious, hot, crunchy and flavorful. 

Oven roasted chestnut

We accompanied this nutty delight with a glass of a Cotes du Roussillon a vibrant french red.

Enjoy!

BareGinger.com 

#Sunday dinner, a vegetarian surprise!

Dear friends,

Tonight dinner choice was another typical dish from the northern region of Emilia Romagna : The Erbazzone.

Erbazzone ( literally translate as herb mix) is a savoury vegetable flan whose recipe is a true local speciality from the city of  Reggio Emilia. This delicacy is made by lining a dish with a layer of short crust pastry made from flour, water, olive oil and rock salt. 

  
This is filled with a mixture of chard and spinach, sautéed all together with white onions, spices, garlic, parsley and other herbs. The filling of the pie finished off with an abundant sprinkle of mature Parmigiano-Reggiano (aged for at least 24 months). The dish is then covered with another layer of unleavened pastry, the top is pricked with a fork and brushed with olive oil and a dash of salt and then baked in the oven.
Erbazzone might  differs from savoury pies usually baked in other areas of the region as the recipe does not call for any ricotta cheese. This amazing dish is perfect to serve for dinner or as “aperitivo” and not only will delight you, it will not upset your veggie-lover friends! We have paired our meal with a glass of bubbly Lambrusco served slightly cold.

Enjoy!

 Discover more at bareginger.com

 

Potatoes Gateau, taking spuds to the next level!

Ciao all! 

Potatoes are good, none of us can turn down a serving of mash and gravy or some fresh cut fries. Besides the classic dishes we make with potatoes there is one that always leaves us satisfied : Potatoes Gateau a mix of coarsely mashed boiled potatoes, mixed with cheese and cold cuts, covered with breadcrumbs and then baked until golden brown.

We mixed  our organic potatoes once boiled with a pinch of salt, black pepper, mature Pecorino cheese from Sardinia, Parmiggiano Reggiano and some Salsiccia piccante an Italian cold cut similar to Pepperoni Sausage. The mixture of goodness has been placed in the tray and covered with an abundant sprinkle of chili flakes flavored breadcrumbs, the dish then baked until golden brown. Just delicious! 

  

We love this dish also because of its versatility, in fact can be eaten as main meal, as side dish or why not as finger food, on top of that it taste lovely both warm or cold! Tonight we’ve paired it with a nice glass of Cannonau a bold red wine from the Italian Island of Sardinia. Don’t worry, a dedicated review of this surprising red will be posted in the coming days. Enjoy as we did!

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BareGinger.com

Spring is here! Mozzarella, Tomato, Parma Ham & Focaccia bread.

No need to turn the stove on, all fresh, easy to prepare and super tasty!

All the ingredients of this fresh and spring-perfect meal, were locally sourced. We’ve used some “bocconcini” ( literally translated from Italian bite-size) of Mozzarella di Bufala DOC, which is made using the milk of the Buffalo that are raised in certain specific areas within the Campania region in Southern Italy.

We have accompanied the delicious cheese with few ripe organic tomatos, sliced artichokes hearts and few slices of Parma Ham, this also like the mozzarella cheese sourced from a well known area in Italy, famous for this delicious cured cut of ham, the province of Parma situated in the Emilia Romagna region in Northern Italy. The dish was finished with a vinaigrette made using extra virgin olive oil infused with basil and chilli flakes, and served with strips of warm focaccia bread. 

As we said before: simple, fresh, easy to prepare and delicious! Enjoy 

  

No brand, big taste, just #Wine! 

Dear friends, you’re familiar by now with our wines review, and you do know how much we love to share with you, every time we try a new drink. Well tonight we are really pleased to give you an insight on this delightful red wine, that as you can figure from this post title has no brand, but is delicious indeed.

Almost everywhere nowadays, if you’re lucky enough to live in a neighborhood that has a trusted wine shop, you can get a decent and well priced bottle of wine “on the tap” which in Italy is known as “Vino Sfuso” that  you can by the liter. We are drinking some Primitivo di Manduria DOC, and we must say, a very good, interesting and above all well priced glass of genuine red wine. 

Primitivo di Manduria is a heavy, blunt red wine; an effect of the warm growing conditions in Southern Italy’s Apulia region.


  


The quality of Primitivo wine has been recognized in Italy for centuries. It was once mainly used for blending by more commercially successful wineries in Northern Italy. They relied on it to give their wines depth. Because of a general lack of commercialization in Apulia, Primitivo is still largely unknown outside of Italy. Small-scale producers have a hard time reaching the international market to compete on the same level as more famous Italian wine varieties.

The Primitivo grape is really close to California’s Zinfandel. Primitivo di Manduria DOC has to be produced from 100% Primitivo grapes and is characterized by an unusually high alcohol percentage which ranges between 12 and 14%. Wines made from Primitivo have notes of plum and spice, and due to the  growing soils and warm climate of the region where is mostly produced ( Apulia in Southern Italy) , the fruit character is less jammy that sweeter wines like Zinfandel and the structure more of similar character to old world wines, with rustic notes of earth and spice and tamed fruit flavors.

We are glad we had a glass of no-brand delicious wine, so tonight we’re celebrating what’s in the bottle and not it’s label! Salute!

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bareginger.com

Celebrating Asprinio di Aversa wine! 

We did promise you a dedicated post on this unique white wine! 

So for those who enjoy great wines as we do, here you go. Tonight we’re celebrating the Asprinio di Aversa DOC ( we had the one from a local well known makers I Borboni).

Asprinio di Aversa is a DOC of southern Italy’s Campania wine region. Introduced in the early 90’s the title only is referred to white wines made from the Asprinio grape variety.The villages whose vineyards produce  Asprinio di Aversa wines are located mostly within Campania’s northern Caserta.

Asprinio is a white grape variety whose distribution is limited almost exclusively to Napoli and the surrounding provinces. This grapes are often used to make mostly sparkling wines in the Naples area.

The Asprinio di Aversa comes in two forms: still and sparkling. The latter is by far the most common and must, under DOC regulations, be made from 100% Asprinio grapes. The former is harder to find but only has to consist of 85% Asprinio. 

  


This wine has very particular viticultural and vinification traditions, this grape variety is grown on local poplar trees and can rise up to 30-45 feet in the air. The vines grow up the trees and then are bent onto wires that are strung between the poplars. This seems to be  an Etruscan technique. This system is what local wine makers called “Vite Maritata” (married vines). In order to pick these grapes, the growers have to climb on thin ladders called “scale napoletane” (Neapolitan ladders).

Salute! 

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bareginger.com

Another interesting red wine: Rubrato #Aglianico. 

Our love and passion for red wines, tonight brought across an interesting glass of Aglianico.The one we are having tonight is called Rubrato and is a variety of this widely available grape in the Campania region, produced by the well known wine yards Feudi di San Gregorio, this particular one is from the part of the region called Irpinia. (Irpinia is a region of the Apennine Mountains around Avellino, a town in Campania, South Italy about 40 km east of Naples).

Quoting the description of the makers of this red : “Rubrato is a midlevel Aglianico that offers an easy approachable interpretation of one of Italy’s most powerful grape varieties. This shows accents of spice and dark fruit.” 

  

We appreciate its robust flavor and the fruity notes, with it’s intense and velvety aftertaste. As aforementioned it’s a really interesting drink and keeps staying so at every sip, with the different shades of flavor, such as all the fruits that could be found in the woods above all wild berries. We will definitely pair this one next time with one of our favorite pasta or meat dishes, or why not drink it while entertaining  with a selection of aged cheeses and cold cuts.

Salute! 

We would love to hear from you! Send us an email here, don’t forget to check our social pages and our articles featured on the Blogher platform

bareginger.com

#Easter celebration, you ought to bake a Pastiera

Easter celebration, you ought to bake a Pastiera.

Pastiera is amongst all the Easter period sweet recipes, probably the most delicious. In every southern Italian household you will find one of this delightful cake. 

The Pastiera

The legend tells that modern recipe of the cake was probably invented in a Neapolitan convent by a nun that wanted to bake a cake as a symbol of the Resurrection of Christ, that will carry the perfumes of the flowers of the orange trees that are blooming during this time of the year, and will have as the main ingredient wheat, which symbolizes new life. The ancient recipe calls for a mix  of wheat, fresh ricotta cheese, eggs, and water which carries the fragrances of the flowers of the spring time, some candied citrons and a mix of spices full of aroma. With time passing by, as it usually happens, the recipe has developed a few adjustments, so nowadays you can find a widely popular version that also has custard cream, which makes the cake even softer and smoother. The cake is best tasted few days after it has been baked, so that the flavors, and the characteristic orange scent can be well blended together and acquire a unique taste.  

  

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