Azioni di informazione e promozione dei vini Gambellara DOC realizzate con il sostengo del Programma di Sviluppo Rurale per il Veneto 2014/2020
SOPRESSA VICENTINA PDO
It’s a ‘salami’ of high caliber, from 5 to 7 inches in diameter and from 6 to 15 pounds, prepared with the best cuts of pork (ham, shoulder, neck, etc..). After 4-6 months of ripening the sopressa becomes soft and aromatic. The sopressa is one of the samples of agribusiness of Veneto and Vicenza in particular, since the best “ingredients” are farmed on the slopes of Pasubio. High demanded is the sopressa flavored with garlic. Local custom is to warm sopressa’s slices on the grill. A specialty that binds the sopressa to the territory of the Recioto’s Road is sopressa aromated with Recioto wine. As a refined and elegant taste the flavor and smoothness bind particularly well to the sweetness and softness of this rare salami.
ASIAGO PDO CHEESE
This cheese is produced only with milk collected within the area of Asiago. Every form is guaranteed and certified by the Consortium. The product, close to tradition, is defined “d’allevo”, that means seasoned. Two types of aging are “mezzano” (6 months aging) and “old” (1 year aging). A second production, more recently, is the “pressed” one intended for consumption after a little over a month of aging and characterized by a clear hint of milk. In the area touched by the Wine Road are also produced Grana Padano and Provolone Valpadana PDO.
The curd fuses and changes, it’s wound and modeled: here’s how it’s worked today Provolone Valpadana cheese. In the past the Provolone was a sort of “trial” before arriving at the most important product: the caciocavallo cheese but now it has a its own status.
Provolone has a story with deep roots, it’s a cheese versatile and modern, loved by the international gastronomy. Whether sweet or spicy, fresh or aged, round or cylindrical, more Provolone PDO!
EXTRAVERGIN OLIVE OIL PDO VENETO
The culture of olives finds its most natural position favored by the peculiar climatic and environmental conditions in an area where the tradition confirms to be productive with olive trees.
The traditional production consists of olive groves located on inaccessible slopes between 150 and 250 metres above sea level accompanied by a growing number of new plants on land less steep and moderately fertile.
Once every household had some production intended for consumption. Today, however, the production is specialized and carried out by the same producers of quality wines of Gambellara with excellent results.
These vegetables are a source of great pride for the province of Vicenza. The production of white asparagus from Bassano del Grappa, in the fertile lands of the Brenta river, is the most important but the crop has spread elsewhere.
In Gambellara the finest asparagus crops are on the hills where you get the ‘turioni’ a kind of shoots that emerge just a little bit from the earth which are significantly smaller and tasty compared to the standards. The season of asparagus runs from mid April to mid June and every restaurant offers them in various recipes. Risotto is a classic, but the best way to appreciate this vegetable is even the more simple: boiled asparagus accompanied with boiled eggs flavored with extra virgin olive oil, salt and pepper. The combination is recommended with a Gambellara wine, even in the classic type.
A traditional story tells that in 1269, the Vicentini tying to storm the castle of Montebello defended by Veronesi, at the guards of the castle shouting to stop responded: ‘Oh, we bring polenta and baccalà’. The greedy Veronesi opened the door …
It ‘s well known that the baccalà fights agaist Palladio to conquer the throne as a symbol of the city of Vicenza.
The dish “Baccalà alla vicentina” requires norwegian dried codfish of the highest quality slow cooked in olive oil and milk with addition of various spices.
The result is a very delicate dish that melts in your mouth. It could be served with polenta of Marano corn (another typicality of the province) acconding with venetian customs.
A great gastronomic movement is born around baccalà: a venerable brotherhood of gourmets scrutinizes the activities of restaurants (over seventy) officially reported for tasting baccalà. Is recommended to match baccalà with Gambellara Classico.
In a land of great dessert wines can’t miss a dessert to accompany them. The ingredients in this rustic donut are very simple: flour, milk, eggs and almonds as garnish, granulated sugar and almonds again. To be able to prepare brasadelo farmers never failed to plant a plant of almonds at the edge of the vineyards. The name probably comes from the cooking technique that was practiced by the wood stove embers (brasa). Another version says that it derives from the shape of the cake, which is a long loaf closed into a ring, and it remembers a “hug” in italian “abbraccio”. Whatever it is, bakeries in Gambellara continue to prepare brasadelo to let it still get wet into the Recioto and the Vin Santo.
GAMBELLARA’S KID (YOUNG GOAT)
Gambellara’s kid is in Vicenza, for what concerns gastronomy, one of the classics in season. You can easily recognized him because of his white fleece. These animals were already popular at the time of the Republic of Venice: during the canteen of the Doges appeared only animals from this territory. They were not more than forty days old, they were bred in freedom and did not eat grass but they were fed with milk only. One time families used to breed two young goats, because one was supposed to be sold. The most ancient recipe (“young goat in a golden crust”), goes back to the noble Medieval tradition of the Renaissance, when the very fine meat of the young goat was served at the tables of people whose villas had been built by Palladio or his students. The second recipe is the “classic” one, Gambellara’s young goat put on a spit, and the last recipe is known as “capretto in tecia” ( young goat cooked in a pot). The most appropriate menu for Easter and from spring on is asparagus risotto and top round young goat. The best wine to serve is a Gambellara Classico.