San Valentino Romanticissimo

January 28, 2012

San Valentino al Castello Dal Pozzo

Perchè non abbinare un pomeriggio di relax in coppia alle Terme di Premia, il centro termale più importante dell’alto Piemonte, con offerte studiati appositamente per la festa di San Valentino con la cena e pernottamento al Castello Dal Pozzo, Oleggio Castello, per un break sotto il segno del romanticismo puro?. Read the rest of this entry »

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Valentine’s Day

January 17, 2012

Dinner at "Le Fief" - Castello Dal Pozzo

Spend a wonderful Valentine’s Day/weekend at the Castello Dal Pozzo – Lake Maggiore

Le Fief Restaurant

Enjoy a romantic weekend

For all information and to book
www.castellodalpozzo.com


Cheeses from Piemont

December 19, 2011

Cheese

Cheese

The Lake Maggiore area and the valleys in its hinterland are renowned in Italy and abroad for the  cheese produced from animals grazing on mountain pastures, which is a feature of the local culinary culture.
The ample lush pastures of the valleys have given the area a long tradition of high quality cheese production.

Classic local cheeses are the Ossolano d’Alpe, a cow’s milk cheese with a tasty yet mild flavour, the celebrated Bettelmatt, with a restricted production in only 7 alps in the Antigorio and Formazza valleys, and Mottarone, with its characteristic straw-yellow colour and many others such as goat’s milk cheese and ricotta. These cheeses are made on the high mountain pastures or in the dairies lower down in the valleys: for example, the Cooperative Dairy of the Antigorio Valley in Crodo.

Cheese is also made on the shores of the lake; an example is the Formagella of Luino, a medium-firm cheese made with whole raw goat’s milk.

And on the subject of superior regional products – don’t forget one of the best:Gorgonzola, which is made in the Varese and Novara areas and in the surrounding hills.

ANTIGORIO AND FORMAZZA VALLEYS

Bettelmatt

Of all the Alpine cheeses of the Ossola Valleys, pride of place must go to Bettelmatt, a cheese made on the high pastures of the Antigorio and Formazza Valleys from the whole raw milk of cows of the Bruna Alpina breed.

Dense yet soft, golden yellow or straw-coloured, Bettelmatt cheese has a mild, delicate flavour, redolent of the Alpine flowers the cows graze on in the early summer, in particular the erba mottolina or Alpine lovage. The variety of these flowers and herbs, which grow only on high mountain pastures, gives the cheese its unique flavour.

Originally the name “Bettelmatt” could be given only to cheese made on the Bettlematt alp, just below the Gries Pass at an altitude of 2,100 metres. Now the name is also used for cheese made at the pastures of Toggia, Kastel, Poiala, Vannino, San Giatto and Forno.

Each cheese is stamped with the name of the alp where it is produced, as well as the trademark certifying its exclusive production area.

via Bettelmatt.

MOTTARONE

Toma of Mottarone

The cheese produced in the Mottarone area and ripened in alpine farms high on the slopes of this mountain, overlooking Lake Maggiore and Lake Orta.

The hill massif is not known simply for its splendid views, but also for its cheeses. The milk produced at Mottarone is rich in vitamin A and produces a cheese known as “toma”, straw-yellow in colour and sold at various stages of ripening.

OSSOLA VALLEYS AND VAL STRONA

 Goat’s cheese

Throughout the Ossola Valleys and in Val Stronayou can still come across artisan cheese producers who make goat’s cheese from the milk of their own animals in the traditional way.

The cheese is made mainly from spring to autumn, after which the first snow falls prompt the return of the goats from the high summer pastures to their winter quarters in the valley. Goat’s cheese, called “furmagit da cavra” in the local dialect, is often used in local cooking, and can be eaten fresh or mature.

Fresh goat’s cheese comes in soft, white rounds called tomini, weighing from half a kilo to a kilo and a half. They can be matured for three months or so, which gives the cheese a distinct, slightly sharp flavour.

OSSOLA VALLEYS

Ricotta and Mascarpa

Ricotta is a fresh whey cheese with an aroma and a taste that differs according to the type of production and the place it is made. The different types of preparation result in different cheeses, which can be freshmaturebakedsmokedsaltedmildor sharp. Ricotta is made from June to September on the lower mountain pastures, and from July to the end of August on the high pastures. Throughout the year the local ricotta production is guaranteed by the dairies in the valleys, creameries, turnarie dairies (cooperative dairies where cheese is made by the members who “take turns”), and private producers.

Some kinds of ricotta are ricotta grassa or rich ricotta, made from cow’s milk with the addition of cream, eaten fresh or with sugar; ricotta magra or low-fat ricotta, traditionally used in cooking, and ricotta stagionata or mature ricotta, which has a sharper taste.

Mascarpa is made by heating the whey of cow’s or goat’s milk. On the alp the cheeses are usually hung up to drain in special cloth bags. Mascarpa should preferably be eaten fresh, but is sometimes smoked.

NOVARA

Gorgonzola Dop

Gorgonzola is a cheese made from cow’s milk. There are two kinds, mild and sharp. Sharp Gorgonzola has more pronounced blue veining, is denser, and has a stronger taste than the mild version.

Between the third and fourth week of the aging process, the cheese is pierced with metal rods, which allows air to enter and facilitates the germination of the mould spores.

The sharp kind goes well with hearty red wines likeGhemme DocgFara or Boca, the milder version with white wines or lighter reds. Gorgonzola is excellent as the basis for creamy sauces made with butter or cream.

According to legend, Gorgonzola was “discovered” by a careless cheese-maker who, distracted from his work by amorous preoccupations,  put off his day’s work until the next day, when he mixed the previous evening’s curds with those of the morning, thereby obtaining a wholly new kind of cheese.


7° Ameno Blues – Grande Blues sul Lago d’Orta

June 10, 2011

Price: €8,00

Alla sua settima edizione Amenoblues diventa un festival internazionale: richiamando ad Ameno formazioni internazionali di alto livello.

Martin Harley Band il 24 giugno,

Nelle serate ad Ameno ben sette formazioni su otto sono straniere. Di queste alcune saranno al festival in esclusiva per l’Italia, come il trio inglese della Martin Harley Band il 24 giugno, additata dalla stampa specialistica come “il futuro della scena roots e blues”, con una strumentazione poco convenzionale.

Lady A il 25 giugno
Altri ospiti internazionali con Lady A il 25 giugno, una tra le più interessanti dive della costa settentrionale del Pacifico, paragonata per grinta, sensualità e impatto scenico, a una Tina Turner ancora in attesa del lancio definitivo.

La East River String Band il 8 luglio 
Sempre in esclusiva, per un evento da non perdere, arriva ad Ameno l’8 luglio la East River String Band dei due polistrumentisti Eden Brower e John Heneghan con la straordinaria partecipazione del maestro dei fumetti underground Robert Crumb, creatore di personaggi come Fritz the Cat e Mr. Natural e illustratore di decine di dischi di blues, oldtime music e rock.
Robert Crumb, che ha realizzato le copertine di tre album per Eden & John, si accompagna alla band col suo mandolino, uno strumento che pratica dagli anni Settanta quando era membro dei Cheap Suit Serenaders.

 

19th Street Red, Sabato 9 luglio
Una doppia presenza statunitense: 19th Street Red, “l’itinerante rosso della 19esima strada”, interprete della tradizione del blues più genuino e a seguire Janiva Magness, tra le più stimate interpreti di blues del terzo millennio, con un curriculum di esibizioni in tutto il mondo.
Questi i quattro appuntamenti prenotabili online .
Tutti i concerti inizieranno alle ore 21.
Gli eventi sono gratuiti per under 14 e over 70
Diverse le opportunità di ticket:
– ingresso una serata: 8 €
– ingresso due serate week end: 15 €
– abbonamento 4 serate: 24 €
– Pacchetto speciale ingresso singolo ad una serata + cd doppio antologico delle prime 6 edizioni: 18 €

 

Prenotazioni: http://www.distrettolaghi.it/content/ameno-blues-settima-edizione-dei-concerti-blues-ameno

Eventi Ameno Blues: *

Provate l’ebrezza di un volo biposto di Parapendio

June 9, 2011

26 Giugno – Giornata di avvicinamento al Parapendio

Prenota un fantastico volo in parapendio biposto tra i grandi laghi e le maestose montagne del Verbano Cusio Ossola! In tutte le stagioni, con uno dei nostri piloti regolarmente abilitati, si potrà sperimentare in piena sicurezza il fascino del Volo Libero. Tranquille planate, risalite in correntiascensionali, prove di pilotaggio, manovre divertenti, riprese video.

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Gattinara & Ghemme

April 9, 2010

President of the Wine Tasting Association with Chef Vigotti

The Palazzo hosted the Prize Giving Evening of the Consorzio Tutela Nebbioli Alto Piemonte – or in other words, the wine growers from Alto Piemonte, Read the rest of this entry »