Tag: degustazione

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What makes a perfect Pizza Part II

Verdmont Acqui Terme

Now it’s our turn! During The Verdmont Pizza experience you will learn how to make pizza dough the base, now to be clear there are as many way to make pizza as there are Pizza chefs so it does depend on where you are in Italy.

You might get it in a teglia a small baking dish the crust is thicker, some prefer a long slow rising while others do not, some Pizza has no yeast, some has very little. Some pizza you can throw about, while others you are better off leaving in on the surface to work it into a round or rectangle (yes that is sometimes better for loading into the oven).

So our Pizza is inspired by Napoletean Pizza, the dough does have a long 24 hour time to rise during which is folded several times during this process, I advise at least 5. It does not like being handled thrown about, over kneeded or played with. By doing any of those things you knock out all the air that has been cultivated during the rising. So our advice is be gentle but firm and confident.

We advise a 24 hour rising time but not longer and to achieve good results we strongly recommend using the right flour!!! As a basic rule it is best to use a quality strong flour, look for at least 14% protein content and this will go a long way to avoiding disasters! Long rising times tend to weaken and digest the gluten meaning it is more digestible and lighter for you but the texture is softer and can be difficult to handle.

In our previous post you saw famous Pizza chefs share their experience and opinions in what makes a perfect pizza. Almost all said digestibility, visual, taste and balance and durability (an odd one but as you eat the pizza after the third slice how do you feel?) Excessive thirst is not a good sign, gloopy pizza also not a good sign the based should remain firm and slightly crisp but not hard.

Rising dough

The secret is a combination of strong good quality flour, high water content and time.

Our recipe to serve 6 – 7 people is

1kg flour (make sure is good quality high protein content, available from us .

800ml water at room temperature

Yeast, you really need a tiny pinch maybe 1cm cubed no more

Salt optional

12-24 hours

Mix the water and yeast then flour with a spoon until smooth add salt at the end. Mix and leave covered in a bowl for 45 minutes. This starts your countdown to beautiful pizza! I recommend a minimum of 12 hours and a maximum of 24.

At 45 minutes and for up to 5 times during the process you will not kneed the dough you will fold it. I like the Italian term Piega di libri (book fold) in english some say slap and fold which is alot less charming.

Use Semola flour on you hands and surfaces not regular flour. The first time will be wet and sticky this is normal, don’t panic it will get easier. This video shows you how.

Pizza folding technique

You will do this 4-5 times during the 24 hours or your chosen rising time.

Before you are ready to make pizza here is a quick check

Make sure the oven is as hot as it can go . Divide and fold your mini balls and leave to rest for 20 minutes until ready to shape.

Folding and dividing your final pizza dough

Divide your dough, we recommend a ball larger than fist size or 200g for a pizza, however above we show you a focaccia style pizza where you divide among the oven tray and fill the tray. This recipe makes four trays in a standard oven. You can see we are doing that here as a home demo for those who may not have a pizza oven at hand.

We hope you enjoy making this delicious pizza foccacia.

We are happy to hear how you did so always tag us and follow on Instrgram or TIKTOK if you do try any of our recipes we would be delighted to hear from you.

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When Cortese becomes Gavi

Verdmont Acqui Terme

Cortese and Gavi: A Perfect Pairing from Piedmont

If you are looking for a refreshing and elegant white wine to enjoy with seafood, cheese, or light pasta dishes, you might want to try cortese and gavi. Cortese is a grape variety native to Piedmont, a region in northwest Italy famous for its red wines like Barolo and Barbera. Gavi is a wine made exclusively from cortese grapes grown in a specific area around the town of Gavi, near the Ligurian border.

What is cortese?

Cortese is a white grape variety that has been cultivated in Piedmont since the 17th century. It is known for its high acidity, low alcohol, and delicate aromas of citrus, apple, pear, and almond. Cortese is also resistant to diseases and adapts well to different soils and climates, making it a reliable and versatile grape for winemakers.

Cortese is mainly grown in the provinces of Alessandria and Asti, where it produces crisp and refreshing wines under various appellations, such as Cortese dell’Alto Monferrato DOC, Colli Tortonesi DOC, and Piemonte Cortese DOC. However, the most prestigious and renowned expression of cortese is Gavi, or Cortese di Gavi, which was awarded DOCG status in 19981.

What is Gavi?

Gavi, or Cortese di Gavi, is a DOCG appellation that covers still and sparkling white wines made from 100% cortese grapes grown in 13 communes in the province of Alessandria2. The name derives from Gavi, the main town in the production zone, and cortese, the grape variety. Wines that come from vineyards within the township of Gavi can also be labeled as Gavi di Gavi, indicating a higher quality and origin.

Gavi is considered one of the top-ranking Italian whites, and the jewel of Piedmont’s white wines. It is characterized by its bone-dry, flinty, and fresh style, with floral and fruity notes of white flowers, lemon, green apple, and honeydew. It also often shows hints of almonds on the finish, a typical trait of cortese. Gavi is a wine that reflects its terroir, influenced by the mineral-rich soils and the Mediterranean climate of the area.

Gavi can be produced in different styles, such as still, sparkling, or aged. The most common and traditional style is still, vinified and matured in stainless steel tanks to preserve the freshness and acidity of the grape. Some producers also use oak barrels to add complexity and richness to the wine. Sparkling versions, either spumante or frizzante, are also made, using either the Charmat or the traditional method. Aged versions, called riserva, must be aged for at least 12 months, of which six in the bottle3.

How to enjoy cortese and gavi?

Cortese and gavi are wines that are best enjoyed young, within two or three years of the vintage, to appreciate their freshness and fruitiness. They are also best served chilled, at around 8-10°C (46-50°F), in a tulip-shaped glass that enhances their aromas.

Cortese and gavi are excellent wines to pair with food, especially seafood, as their acidity and minerality complement the salinity and freshness of fish and shellfish. They also go well with cheese, especially fresh and soft ones, such as mozzarella, ricotta, or goat cheese. Light pasta dishes, such as pesto, carbonara, or primavera, are also good matches, as well as salads, chicken, and vegetable dishes.

Cortese and gavi are wines that can be enjoyed on any occasion, from a casual lunch to a formal dinner, from a picnic to a party. They are wines that can please any palate, with their balance, elegance, and versatility. If you want to discover the charm of Piedmont’s white wines, cortese and gavi are a perfect pairing to start with.

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Arneis: The Little Rascal of Piedmont

Verdmont Acqui Terme

If you are looking for a white wine that is crisp, floral, and full-bodied, you might want to try Arneis, a native grape variety from Piedmont, Italy. Arneis is also known as the “little rascal” because it is notoriously difficult to grow and vinify. But don’t let that scare you away. Arneis wines are worth the trouble, as they offer a unique and delicious expression of the Piedmont terroir.

The History of Arneis

Arneis has a long and fascinating history in Piedmont, dating back to at least the 15th century. However, its exact origin and name are uncertain. Some wine historians believe that Arneis may be the same grape as Ranaysii, which was documented in 1432 near Turin. Others suggest that Arneis is derived from the Piemontese word “renesi”, which means “resurrected”, referring to its revival in the 20th century.

For centuries, Arneis was mainly used as a blending partner for Nebbiolo, the famous red grape of Barolo and Barbaresco. Arneis was planted alongside Nebbiolo to attract birds and pests away from the more valuable red grapes. It was also added in small amounts to Nebbiolo wines to soften their tannins and add some aromatic complexity. This practice earned Arneis the nicknames of “Nebbiolo bianco” or “white Barolo”.

However, as Barolo producers started to focus on 100% varietal Nebbiolo wines, Arneis fell out of favor and almost faced extinction. By the 1970s, only two producers, Bruno Giacosa and Vietti, were still making Arneis wines. Thanks to their efforts and the growing interest in white Piedmont wines, Arneis experienced a renaissance in the 1980s and 1990s. Today, Arneis is one of the most popular and widely planted white grapes in Piedmont, with over 600 hectares of vineyards.

The Region of Arneis

Arneis is mostly grown in the Roero hills, northwest of Alba, where it is the star of the Roero DOCG appellation. Roero is a hilly area with sandy and calcareous soils, which give Arneis wines a distinctive minerality and freshness. Roero Arneis wines must be made from at least 95% Arneis grapes and have a minimum alcohol level of 11%. They can be dry, off-dry, or sweet, and some producers also make sparkling or late-harvest versions.

Arneis is also grown in the Langhe region, south of Alba, where it is part of the Langhe DOC appellation. Langhe is a more diverse and heterogeneous area, with different soils, altitudes, and microclimates. Langhe Arneis wines tend to be more fruity and round than Roero Arneis wines, and can also be blended with other white grapes, such as Chardonnay or Sauvignon Blanc.

Outside of Piedmont, Arneis is cultivated in other Italian regions, such as Liguria, Lombardy, and Sardinia, as well as in other countries, such as Australia, New Zealand, and the United States. However, these wines are usually labeled as varietal Arneis or with the name of the country or region of origin, rather than with a specific appellation.

The Taste of Arneis

Arneis wines are characterized by a pale straw color and a delicate bouquet of white flowers, citrus fruits, pears, apricots, and almonds. On the palate, they are dry, medium-to-full-bodied, and moderately acidic, with flavors of green and stone fruits, honey, and hazelnut. Arneis wines are best enjoyed young and fresh, as they tend to lose their aromas and acidity with age. They are also best served chilled, at around 10°C (50°F).

Arneis wines are versatile and food-friendly, as they can pair well with a variety of dishes. Some classic matches are seafood, salads, pasta, risotto, cheese, and white meat. Arneis wines can also complement spicy and exotic cuisines, such as Thai, Indian, or Moroccan. Alternatively, Arneis wines can be enjoyed on their own, as an aperitif or a refreshing sip.

The Conclusion

Arneis is a grape variety that deserves more attention and appreciation from wine lovers. It is a wine that reflects the history, culture, and terroir of Piedmont, a region that is famous for its red wines, but also produces some excellent whites. Arneis is a wine that is easy to drink, but also complex and intriguing. It is a wine that can surprise and delight you with its aromas, flavors, and personality. Arneis is a wine that is a little rascal, but also a little gem.

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Dolcetto the little sweet one. Spoiler alert it’s not sweet!

Verdmont Acqui Terme

Piemonte is home to some big famous hard hitting wines and in all the fuss over Barolo and Barbaresco we can forget about the little Sweet one or little treat, translated literally Dolcetto.

Come Halloween kids will dance around saying Dolcetto scherzetto , trick or treat!

It is not sweet but it is a beautiful rich manifestation of the land where it grows; Piemonte is King for Dolcetto and no where else comes close! Again like Barbera, this is a grape not a wine. So you will find many different interpretations.

It is a warm friendly and welcoming wine with berry fruit and framed by occasionally pronounced but not overpowering tannins. Dolcetto is used to produce a red wine of generous berry fruit, hints of flowers like violets, an occasional whisper of savoriness, and enough tannin to balance richer foods but not so much weight that it overwhelms lighter ones.

In general Dolcetto is less fussy on aging and drinking it young allows you to enjoy the lighter fruit elements.

Make no mistake you should try this and conveniently Dolcetto easily pairs with pizza, pasta with tomato sauce or cream sauce or mushrooms. Dolcetto shines with its flavors and aromas of brambly berries and cherries. There is often a seam of spice. Take down the temperature slighting and Dolcetto becomes even fresher and more vibrant. It is lighter and perfect for summer dining.

viticulture area that has developed mainly around two major centres: Acqui Terme and Ovada you can find more information here Dolcetto & Acqui Terme

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Guila di Barolo the Queen & mother of Barolo we know today.

Verdmont Acqui Terme

Marquise Giulia di Barolo (1785 – 1864), after marrying Tancredi Falletti di Barolo, emerged as a prominent figure in Turin. Known for hosting cultural salons at her palace, she cultivated relationships with nobility, politicians, and intellectuals. Beyond her social engagements, Giulia’s true passion lay in improving the lives of women and the underprivileged. She dedicated herself to aiding young mothers, orphans, and prostitutes.

A pioneer in social work, Giulia founded the Congregation of the Sisters of St. Anne. Her legacy includes a school for impoverished girls in Borgo Dora (1821), an institute for teenage mothers (1823), Italy’s first kindergarten for workers’ children at Palazzo Barolo (1825), and a monastery for underage prostitutes (1833).

Tragedy struck in 1835 when Tancredi succumbed to cholera, contracted while the couple cared for patients during an epidemic. Giulia then took over the administration of their estates. She continued her philanthropic efforts by inaugurating a hospital for disabled girls (1845), founding a vocational school for workers’ daughters (1847), and opening a school for weaving and embroidery (1857).

Around 1845, Giulia began focusing on the cultivation and vinification of Barolo wine, a favorite of King Carlo Alberto of Savoy. Her efforts in the vineyards and cellars of Langhe were backed by her noble French winemaking heritage, dating back two centuries to the Reims region, and later in the Loire’s castles of Brézé and Maulévrier.

Between 1850-1855, Giulia, alongside notable figures like Camillo Benso, Count of Cavour, King Vittorio Emanuele II of Savoy, and oenologists Paolo Francesco di Staglieno and Louis Oudart, played a crucial role in enhancing the quality of Nebbiolo grapes and the Barolo wine. Her dedication led to significant improvements in both cultivation and vinification processes, establishing Barolo wine as a benchmark of excellence in oenology to this day.”

Count Camillo Cavour
Marchesi di Barolo
A selection of Barolo bottles

You can find out more about Nebbiolo wine Barolo here…Wine Nebbiolo The King of wines