Latest news with #Abruzzo
Globe and Mail
23-07-2025
- Entertainment
- Globe and Mail
Italy's Instagram-famous chef Daniela Maiorano's taste of Abruzzo
'Ciao amici, today we are doing la cacio e pepe – the queen of all the Roman dishes.' So begins Italian chef Daniela Maiorano's Instagram reel for a creamless cacio e pepe, which dropped in January and became popular thanks to her accessible walk-through for making a simple, delicious-looking pasta. But the quiet magic of her casual, flirty delivery, combined with plenty of eye contact and an impish smirk, sealed the deal to make the moment go viral. It has racked up 3.8 million views as of mid-July, and there's a good chance that if you're one of her roughly 155,000 followers, this is the video that introduced you to her no-frills, off-the-cuff video recipes. Maiorano, a fourth-generation chef, grew up working in Ristorante Clemente, an institution in her hometown of Sulmona in Abruzzo, two hours east of Rome. Before founding the restaurant in 1957, her great-grandfather had opened a cantina in town. But Clemente's early years were defined by her nonna's cooking and hard work. The family's matriarch taught Maiorano about the pleasure of food and the sacrifice required to devote oneself to a craft. Maiorano left Sulmona as a teenager and gained further experience working in restaurants in Rome, London and Berlin; formally studied photography; quit taking heroin after a decade of using the drug; and was briefly a professional boxer. She eventually moved to the surf haven of Byron Bay, Australia, where she lives with her partner, Bess. After establishing herself in the biggest cities in Europe and another continent, she now feels driven to return to her roots and bring others to Abruzzo, where she has been working on new food and wine tours while continuing to run her catering business in Byron Bay. Almost a year before her viral video, Maiorano was urged by an influencer friend to post a recipe walk-through to boost her online following in order to drum up more business. After a lot of resistance, she caved and put together a reel featuring spaghetti with anchovies, butter and a secret ingredient you'll have to watch to discover. Maiorano's natural charisma proved a big hit. She increased her Instagram following fivefold overnight. 'I never loved content creators in food on Instagram,' Maiorano says over a cappuccino in June earlier this year at a Roman bakery and café named Tulipane. Despite all the attention, she has a general lack of desire to play the content-creation game, such as posting a certain number of reels each week or seeking constant engagement. Her videos are devoid of the sleek production typical of many chronically online recipe slingers. 'It's not my style,' she says. Instead, she recognized early on that she could use her new audience for good, and has used her platform on Instagram to educate people about food. Maiorano's videos have emphasized traditional farming and production models; highlighted women chefs, farmers and producers; and revealed the maximum number of chickens per hectare that can still nab a 'free range' designation in Australia (10,000!). She also uses her social media to get the word out about her events, like the one at Tulipane a week prior where she cooked dishes such as a battered and fried primo sale – a firm, young cheese traditionally made with sheep's milk – with saffron and honey. Her latest endeavour, weeklong food and wine experiences in Abruzzo, gives her the chance to connect the way she prefers – offline, in conversation over meals or cooking, exposing others to small farms and producers who are engaging sustainably with the land where she comes from. The first trip happened this May, and she has six events already planned for next year in May, June, September and October, for a maximum of a dozen participants. 'It's like you're coming into my house,' Maiorano says. 'I show you my culture. I show you my family. It's not fancy. We go to explore artisans who have been doing this job for 10 generations.' One of the choices she emphasizes is buying seasonal products from small, local producers whenever possible. On the first of her food and wine tours, she brought participants to Claire Staroccia and Dan Gibeon's Rito Pane, a home restaurant and bakery in the tiny town of Stiffe, and to the former farm of late Abruzzese shepherd Gregorio Rotolo, now an agri-tourism destination for traditionally made cheese and meat. While the artisans will change, Maiorano plans to revisit makers based on the seasons. 'Food, for me, is the key,' Maiorano says. 'Because we need food every day, and every day we can make a choice to avoid something and support something else.' Her tour groups have also learned to make cheese from a farming couple who have fewer than 20 goats and milk them daily by hand. 'They love what they're doing,' Maiorano says. 'They bring the goats to walk in the mountains for six hours every day. Who's going to protect these people? I want to do this.' Maiorano speaks with a tinge of gravitas: She has a history of human and gay rights activism, and understands how important food quality and security is in that context. Preserving traditional and sustainable methods of food production and its agents is of primary concern for her now. 'I want to take the power to change something and change something,' Maiorano says about her online reach. 'I don't want to do what all the others are doing, just doing things for themselves. We need to work for the community. We need to become, again, united.'
Forbes
20-07-2025
- Entertainment
- Forbes
Wines From Four Italian Regions To Sample This Summer
The Italian wines listed below originate from the Veneto region in the northeast, Piedmont in the northwest, Emilia-Romagna on the northern/central eastern coast and Abruzzo on the central eastern coast. Additional information on wines from these producers is on my web log Vino Voices. Col Vetoraz. Valdobbiadene, Superiore de Cartizze. DOCG. 2024. 93+ points. This 11.5% sparkling wine made from Glera grapes using the charmat method originates in hills equidistant between the city of Venice and the Dolomite mountains. Wispy aromas of dry granite, meringue, limoncello. Brisk attack with fine bubbles, exploding mid palate with flavors of nectarines, banoffee pie and key lime pie. Brazen acidity, firm structure, semi-complex and a delicious accompaniment to prawns, crackers with hummus, or cacciatore chicken. Bold, gripping and well balanced. Confident, forward and an orchestra on the palate. Well done! Ambassadorial to Valdobbiadene. Vineyards in Valdobbiadene, Veneto, Italy getty Gianni Gagliardo. Tenuta Garetto. DOCG Nizza. Favà. 2021 92+ points. This 14.5% alcohol, 100% Barbera aged for 22 months in both concrete and wood casks. Complex and somewhat subdued aromas of dark mushrooms and cooked beef, with lavender, black cherries and red cherries. Sparky acidity on the attack, a landslide of fresh and ripe red fruit mid palate and a finish that lingers. Quiet tannins and dominant acidity. A rich gastronomic wine to pair with teriyaki beef or polenta with either bacon or mushrooms. Beguilingly different. Bersano. Cremosina. DOCG Nizza. 2022. 94+ points. This 14.5% alcohol Barbera includes aromas of red plums, wet earth, espresso, red cherries and eucalyptus. The mid palate is a swirling and juicy hit of cola, cherries, tarragon, sage, licorice and poppyseeds. Long finish that includes applesauce and roasted chestnuts. This is a balance between heft and fluidity, with gracious tannins and poised acidic undercurrents. Pair with butternut squash ravioli. Vineyards of Barolo, Piedmont, Italy getty Bersano. Cannubi Riserva. Barolo DOCG. 2017. 93-94 points. This 14% alcohol Barolo is the color of rum and orange juice. Beautifully perfumed nose—a floral and fresh spring garden with lilacs, roses and juniper. Firm tension between fruit and muscular tannins. Beefy yet creamy mouthful with rivulets of acidity enveloped by orange citrus. Pair with shish kebab or grilled lamb and orange sauce. Abruzzo Region Cantina Zaccagnini. Montepulciano d'Abruzzo. Riserva. DOC. 2020. 92 points. This dark 14% alcohol wine includes aromas of gum balls, leather, earth, stew, red plums and raspberries. A dark slumgullion of black and red fruit, anise and wild licorice flavors. Firm tannins and chewy chocolate brownies on the finish. Pair with cassoulet. Vineyards in Abruzzo, Italy. getty Emilia-Romagna Region Poderi dal Nespoli. Romagna Sangiovese Superiore. Riserva. 2021. 92-93 points. This 14% alcohol wine has aromas of smoke and sweetness, earth and orange grove, leather and licorice. Enticing, complex, overt and beguiling. Soft tannins covering deft and dusky dark fruit—well integrated flavors of wild fennel and red cherry with toned acidity. Pair with charcuterie or slumgullion. Additional notes on other wines from these producers can be found at my Vino Voices site here. Medieval castle in Cesena, Emilia Romagna, Italy getty
Vogue
21-06-2025
- Automotive
- Vogue
Brioni Spring 2026 Menswear Collection
'Renaulution' is the transformation strategy through which the newly-named CEO of Kering Group, Milan-born Luca de Meo, has over the last few years uplifted the fortunes of France's greatest automotive group. Now, transplanted to luxury, his new role will require him to 'Guccelerate' performance in order to generate a 'Kerinaissance.' It will also demand that he dress the part—and that demand can only be appropriately answered by wearing Kering-crafted tailoring. But from where? Only three brands in the Kering Group have true masculine tailoring heritage. And with all due respect to the sharply-shouldered, flare-panted flaneur silhouette of Saint Laurent, or the agonizingly complicated elegance of Alexander McQueen, by far the most compelling candidate for the new boss's uniform is Brioni. This morning's presentation at the Palazzo Stampa Soncino showcased the commandingly multifaceted nature of Brioni's menswear authority. As we entered, white-jacketed artisans from the label's 66-year old tailoring production line in Penne, Abruzzo, showcased tasks including hand-fashioning buttonholes, hand-stitching a tuxedo's shoulder, hand-building a felted undercollar, and hand-scalpelling an already sliver-thin section of silk-cashmere. The gentleman working (extremely rapidly) on the tuxedo had attended Brioni's tailoring school when still in his teens and worked there ever since, a total of 18 years. The next room revealed the latest fruits of Brioni's industry-revolutionizing vertical integration. Creative director Norbert Stumpfl has spent the last seven years adapting the expansive sophistication of the house's historical style to the demands of today's high rollers: this season his offerings combined stealth and impact. Tailored jackets in unlined nubuck leather rested above tailored pants in crisp, dense cotton with discreetly integrated elastic panels and drawstrings. Suiting in two-toned solaro-weave cashmere silk, double breasted and peak lapeled with mother of pearl buttons, were matched to same-color shirting for a straightforward full-look option that decision-wary clients appreciate, said Stumpfl: 'he just puts it on and looks stunning.' A long-skirted suit in dark navy was delivered in a new Super 220 four-ply wool developed exclusively for Brioni by Dormeuil. Its extreme lightness and softness made it feel barely tangible. It also looked like outstanding new CEO attire. Communicating the effect of such intangibly-refined material specialness, conceded Stumpfl, is challenging. 'In the end you have to feel it, and ideally you have to wear it. Only then can you fully understand,' he said. More casual looks included silk linen shirt jackets worn with solaro baseball caps, leather lanyards, and scrunchable suede loafers. An outrageously handsome workwear jacket was cut in unlined brown suede and placed over a work-shirt in undyed Japanese denim. There were crocodile blousons and a spectacular matching shirt and Soffio 'breeze' jacket in a white seersucker whose textured landscape of cotton/silk puckerings were gently stained with a structured patina of ceramic blue. Moving on to eveningwear, we saw a suit cut in a pink silk that had been enzyme treated to transform the material's usual shiny finish in order to create a deeper, matte texture to the eye. An inky black jacket was made by individually stitching thousands of strips of ribbon, each only a millimeter apart, into a barely discernible fabric cascade: running your finger down it was akin to gently riffling the pages of a richly-printed book. The final look in the line-up was a piece for Brioni super fans: a golden jacket embroidered with 24 karat gold beadings in the same shape as the house's Penne factory seen from above. This was another strong contender for the incoming boss's wardrobe once 'Re-Balenciaga' has been achieved. Brioni, if handled right, can be at the heart of that process.
Irish Times
20-06-2025
- Business
- Irish Times
Two Italian wines from Tesco to drink with pasta
Two Italian wines from Tesco this week, both from the Abruzzo region of Italy . We are very familiar with Montepulciano d'Abruzzo, a great inexpensive, all-purpose wine that goes well with so many foods . Pecorino, a local grape variety that almost disappeared ten years ago, is less well-known. It has since been revived and is now used to make some excellent wines. Tesco Finest Pecorino 2024, Terre d'Abruzzo 12% abv, €12 (€9 with Clubcard) Lightly textured with rounded pear and peach fruits. This would make a great aperitif with antipasti, pasta dishes or with lighter fish dishes and creamy goat's cheese salads. From Tesco READ MORE [ Why you're serving your white wine too cold and your red wine too warm Opens in new window ] Tesco Finest Montepulciano d'Abruzzo 2021 13% abv, €12 (€9.50 with Clubcard) Medium-bodied with smooth dark cherry fruits, a touch of spice and dark chocolate on the finish. Enjoy with most pasta or pizza dishes. From Tesco
Yahoo
17-06-2025
- Yahoo
A Charming Taste of Europe, Delivered to Dad: Celebrate Father's Day in Canada with Wine & Kiwi Gift Inspiration
The Charming Taste of Europe campaign showcases the excellence of EU wine and fruit producers with a refined gift idea for Canadian dads TORONTO, June 17, 2025 /CNW/ -- Father's Day was celebrated across Canada on June 15, but it's never too late to honor Dad with a thoughtful gesture. Inspired by The Charming Taste of Europe — a campaign co-financed by the European Union celebrating the quality, tradition, and sustainability of some of Europe's most iconic food and wine products, this refined gift idea offers a unique way to show appreciation for Dad's taste and curiosity. From the rolling vineyards of Italy's Abruzzo to the sun-kissed orchards of northern Greece and the elegant late harvest wines of Bordeaux, it's a celebration of European excellence. The "Classic Celebration Box" includes a premium bottle of wine from Abruzzo, one of Italy's most dynamic regions. Options include a Montepulciano d'Abruzzo DOC, a bold, structured red with notes of red berries and spices; a Trebbiano d'Abruzzo DOC, a fresh and floral white wine; or Cerasuolo d'Abruzzo DOC, a bright and elegant rosé with delicate red fruit aromas. Complementing the wine is a selection of four handpicked European kiwis from Imathia, northern Greece. Grown sustainably by regional cooperatives, these kiwis stand out for their bright acidity, natural sweetness, and vibrant green flesh, perfectly balancing the richness of the wine. For those seeking something truly distinctive, the box may also include a bottle of Premières Côtes de Bordeaux, a late harvest white wine known for its elegant floral and fresh fruit notes, offering a balanced and aromatic experience that pairs beautifully with fruit or light dishes. Together, Abruzzo's expressive wines and the fresh zest of Greek kiwis create a tasting experience that is both unexpected and harmonious. Enhanced by the subtle complexity of a Bordeaux late harvest wine, this Father's Day gift goes beyond a simple present, it becomes a celebration of European excellence. The Charming Taste of Europe campaign brings together these exceptional products to tell a story of heritage, terroir, and quality. Supported by the European Union, it promotes premium wines from Abruzzo, late harvest wines from Bordeaux, and fresh Greek kiwis in Canada and other markets, inviting consumers to discover and savor Europe's rich agri-food culture. Celebrate Father's Day with a gift inspired by The Charming Taste of Europe, a refined way to show appreciation for Dad's taste, curiosity, and love for quality About The Charming Taste of EuropeEurope, a place with timeless charm, is the birthplace of some of the highest-quality products in the world. The Charming Taste of Europe is a special project that introduces exquisite specialties to the United States and Canada, such as Italian and French wines, and fresh kiwis from Greece, that showcase Europe's charm, beauty, culture, history, art, heritage and unmistakable tastes. The mission of the Charming Taste of Europe, co-funded by the European Union, is to increase awareness of the merits and quality standards of select European wines and fresh fruits with promotional activities in the competitive markets of the U.S. and Canada. The Charming Taste of Europe is promoted by the Consortium for the Protection of Wines of Abruzzo, the Association of Imathia's Agricultural Cooperatives and Union Des Vins Doux de Bordeaux. These European agricultural products, famous around the world for their outstanding qualities, will continue to be promoted with initiatives and events for consumers, journalists and trade professionals. For more information visit To Follow The Charming Taste of Europe Campaign: Website: Facebook: @CharmingTasteofEU- Canada Instagram: @charmeu_canada YouTube: The Charming Taste of Europe Hashtags: #thecharmingtasteofeu and #charmeu Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European union or the European research executive agency (Rea). Neither the European Union nor the granting authority can be held responsible for them. Media Contact:Bianca Panichibpanichi@ SOURCE The Charming Taste of Europe View original content to download multimedia: Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
