Una storia d’amore dove i sentimenti e la seduzione passano anche, o forse soprattutto, attraverso calici di vino e ricette irresistibili.
Cleo Castaldi è una giornalista enogastronomica e dalle colonne di una popolare rivista italiana dispensa consigli su viaggi, ristoranti e vini. Quando non è in giro per il mondo a scoprire cose nuove da raccontare, il suo luogo di ritrovo è il “Church”, locale da gourmand dove con le tre amiche del cuore parla di vita, sesso e amore, sempre sorseggiando un bicchiere di buon vino. Nella sua vita sembra che tutto sia perfetto. Il lavoro va a gonfie vele e Roberto, l’uomo ideale che stravede per lei, dopo anni di fidanzamento le ha appena chiesto di sposarlo. Cleo, though, sente che qualcosa non gira per il verso giusto. Quando Roberto riceve un nuovo incarico che lo porterà per qualche mese in Giappone, Cleo è sollevata. Un po’ di tempo da sola le servirà per capire meglio cosa le passa per la testa, a partire da Paolo Montalto, il suo grande amore incompiuto.
Tra colpi di scena, crisi personali, difficoltà lavorative e figure maschili intriganti, la vita delle quattro amiche capitanate da Cleo scorre scandita da calici che tintinnano, ricette golose e sabrage seducenti. Con un’unica certezza: l’amore è come una bottiglia di vino pregiato, serve l’intenditore giusto per stapparla.
Il romanzo punta i riflettori sul mondo femminile, dove alla dittatura del fashion si sostituisce la certezza dell’amicizia e del calore della tavola e del vino. Da un paio di Louboutin a un calice di champagne, il compromesso tra amore, carriera, amicizia è raccontato attraverso la vita di un una nuova generazione di donne che eleggono il vino e il cibo a nuovo simbolo di emancipazione femminile.
A novel drink literally everything in one breath and savor to the last page.
Editore: bookabook (27 April 2017) – 175 pages
«La vita è troppo breve per bere vini mediocri.»
Johann Wolfgang Goethe
Very personal, of intuition, fancy. Solar… and minutely attentive to raw: This is the kitchen of Happy The Bass.
Dell restaurant’hotel Alpenroyal, in Alta Val Gardena, the chef has managed to reconcile the need to serve a large clientele, with so much desires and needs, with the satisfaction of offering the experience of author's cuisine at the highest level.
- 224 pages with beautiful photographs that tell in pictures and words the hotel's cuisine Alpenroyale
- In Addition 70 presented by chef dishes Happy The Bass
- More than 120 major labels of wines accompany the recipes prepared by chef.
Edizioni Gribaudo 2010 ISBN: 978-88-580-0048-9
Cleo has three great passions: the stiletto heels, la cucina e i vini. From the columns of one of the most popular Italian magazines likes to dispense advice on travel, restaurants to try and taste wines, While his four heart's venue is the Church, trendy that churns out dishes to gourmet palates. That's where the five girls are giving life to the Club of grappas, the sommelier in the life style that approach to life as if they were drinking a glass of wine.
There is a new generation of women who have a very special relationship with wine. Are the wine lover, the passionate wine. For them a glass of red wine, white or sparkling wine is not just a pleasure, but also a way to express themselves, in the same way as a dress, a lipstick, a glaze, a pair of shoes. One day you feel like a trick water and SOAP, are jeans and t-shirts and drink a Sauvignon Blanc from South Africa. Another day you wake up you feel a femme fatale and, along with your Gucci mind-boggling, you want a glamour aperitif made with Laurent-Perrier. For the wine lover is wine sensuality, malice, But even an evening among friends, or alone at home in the company of a good book or an episode of Sex and the city. Because wine for women has the same value as a song, a candle lit, of a poem, of that lingerie bought specifically for the first appointment, the drop of perfume mischievously neck mass. Here's, This is the wine that women want. The one who knows how to tell a story, his or yours no matter. The important thing is that both real and full of passion. So, Sex and the wine – The other half of the wine with its five protagonists – Cleo, Zoe, Giulia, Alessandra and Alice – proposes a new movement, that women who are more passionate about wine and food, and are sexy for this; Another point of view, more glamour and emotional, in respect of wine and food. But it also speaks of love, husbands, children, clichés, difficult to find in the complicated world of work, personal crisis and of the profound value of friendship. A novel drink literally everything in one breath and savor to the last page.
Curcu & Genovese Ass. 2010
CESARE PAVESE PRIZE “Wine literature” 2012 | SELEZIONE BANCARELVINO 2011
flavours and colours of the Mediterranean cuisine triumph in creations of Paul Hood, Star chefs Naples native who chose to work in an unusual environment for those who love the sea and its products: Le montagne del Trentino. In the splendid setting of Madonna di Campiglio, at the Biohotel Hermitage Maffei family, Paul has managed not only to revive splendidly scents of his homeland, but also to take a cue from local products and preparations to transform his masterpieces in a true sensory experience.
Edizioni Gribaudo 2010 ISBN: 978-88-7906-680-8
For once (or even more, If you want), We overturn the roles. Choose the wine you want to drink and, According to this, decide which dishes are the most suitable for raising. No more, then, the food take center stage, but wine. This is because it proposes the Wine Menu, that presents the best of Trentino wine production and the match is over 300 typical recipes from all over Italy. The result is a trip in a painting by its wines and a journey into the more traditional flavours of Italy, in a book that is an absolutely new cookbook. Because the "plate" is wine, and the combination with compendium (edited byAssociazione italiana sommelier sez. Trentino) is the recipe. A book dedicated to all wine lover, but also to all food lover who wants to see the kitchen from a different point of view.
Editions D. Curcu & Genovese 2009 ISBN 978-88-89898-88
Polenta is a bit like hotcakes, on "primitive" by shape as desired. Receives generous amounts of seasoning, and is versatile in its combinations. Today, though, It's time to not see more polenta as the ideal accompaniment of dips, goulash, fish dishes. It's time to become a sheet ready to welcome Delicious Ragout (of fungi, of meat, of vegetables), It takes the shape of dumplings and noodles, that tasty croutons basis to serve as an aperitif and then become sweet, to surprise in desserts. The same goes for the cornmeal (also called "yellow gold"), that has earned the right to not be linked exclusively to the publication of polenta: the cornmeal is coming strongly in recipes of the most creative chefs and cooking of restaurants of haute cuisine and arrives at the table as bread sticks, crunchy hot sandwiches, waffles, pizzas, cookies and ice cream. And this is precisely the intent of yellow gold. Take you by the hand and help you discover how many things, different from polenta understood in the classical sense, You can do with the cornmeal. Also – or perhaps especially – seduce.
Special Guest: the master Gualtiero Marchesi
In the kitchen:
Vinicio Kept The restaurant Capercaillie Madonna di Campiglio Peter Brunel of the Church restaurant di Trento
In the cellar: Maguire, Andrea Aldrighetti, and Giuseppe Greco of the Associazione Italiana Sommelier Trentino, Madonna di Campiglio section, they have taken care of the wine pairings.
Editions D. Curcu & Genovese 2008 ISBN 978-88-89898-59-8
How did the Keiserschmarren? At that time are the Knödel? The story of a place you can tell in many ways, through its typical recipes because gastronomy is the mirror of the history of a people and a land. Here then this book sets out to explore the culture, the life and legends of the Trentino Alto Adige: those enclosed in dishes and traditional local products. This is not a simple Cookbook. The book tells the story and popular fantasies of the most important dishes of our region (with two recipes, the ancient and the modern twist), typical products and local wines. The dishes were executed by two star chef: Markus Baumgartner of Maso Franch and Walter of Miori Hotel Margon. The wine pairings are taken care by the Association of Italian Sommeliers Trentino. The result is a fascinating journey in our history, between flavours and knowledge, between traditions and customs, ancient and modern. To tell the Trentino Alto Adige from a new perspective that will amaze you.
Editions D. Curcu & Genovese 2008 ISBN 978-88-89898-37