Dispensa Begarelli

Lambrusco Dispensa Begarelli at Slow Food Terra Madre day

noreply@blogger.com (Alberto) — Thu, 10 Dec 2009 11:41:00 +0000

On 10th December, in Piazza Grande (Modena), our lambrusco Dispensa Begarelli natural fermentation in bottle, will be offered to participants at Slow Food Terra Madre Day. People from all corners of the world have planned a wide range of activities and events as diverse and unique as the communities holding them to celebrate Terra Madre Day. For infos: http://www.terramadre.org/pagine/leggi.lasso?id=C2744B881d6591E142ltu21C3301&n=en&tp=3

Dispensa del Begarelli Lambrusco di Sorbara DOC Awarded by Slow Food

noreply@blogger.com (Alberto) — Mon, 23 Nov 2009 15:29:00 +0000

Our Lambrusco di Sorbara DOC Natural Fermentation in Bottle has been awarded by Slow Food Guide as one of the best wines for less than 10 €.

Dispensa Bagerelli Lambrusco at Slow Food event in Castelfranco emilia

noreply@blogger.com (Alberto) — Wed, 18 Nov 2009 16:49:00 +0000

On 20th November, Lambrusco Dispensa Begarelli will be present to the Slow Food dinner party at Old Distillery Pub in Castelfranco Emilia. Starting at 8,30 p.m. wines will be available for tasting and will be accompanied with fine selection of cold cuts and food.
For info: Old Distillery Pub +39 059 921717.

The Old Distillery Pub
Piazza Aldo Moro, 8, 41013 Castelfranco Emilia, Modena
Per info e prenotazioni (tutti i giorni dopo le 17): 059 921717

Fuori i secondi!
Lambruschi a confronto
Dedicato a chi pensa che il Lambrusco sia un vino “di seconda” e a chi non lo ritiene degno di una
degustazione. Una serata dove i migliori vini locali si confrontano sfatando false credenze. Uno
dopo l’altro le migliori etichette biologiche e a rifermentazione naturale, nel segno del rispetto
dell’ambiente e della tradizione. In accompagnamento i salumi di mora romagnola dell’azienda Ca’
Lumaco, la mortadella di Negrini Presido Slow Food® e i sott’olii della Dispensa di Amerigo
In degustazione:
Lambrusco di Sorbara Fermentazione Ancestrale Dispensa del Begarelli
Biorosa Azienda Agricola Cantina Barbolini
Opera Pura di Opera 02
Biorosso Azienda Agricola Cantina Barbolini
Lambrusco di Sorbara biologico Cantina Pederzini
Lambrusco Grasparossa di Castelvetro Cantina Vittorio Graziano
Premium Cantina Chiarli
Ancestrale Cantina Francesco Bellei
Concerto Cantina Ermete Medici
accompagnerà la degustazione un buffet composto da
Crostini con Creme di Formaggi della Dispensa di Amerigo
Sott'olii della Dispensa di Amerigo
Salumi biologici di Ca' Lumaco
Mortadella Classica di Bologna Bonfatti, Presidio Slow Food
Pane biologico del Forno Baracca di Nonantola
Costo: 25 euro
(per soci Slow Food® costo della cena 22 euro)

Dipensa del Begarelli Lambrusco Natural Fermentation in bottle awarded by Gambero Rosso

noreply@blogger.com (Alberto) — Wed, 18 Nov 2009 10:14:00 +0000

Dipensa del Begarelli Lambrusco has been awarded by Gambero Rosso "Bere bene" guide 2010, as one of the wines with highest quality/price ratio. The guide will be presented to operators and public in Rome at the Città del Gusto the 12th December and in Naples at the Città del Gusto the 13th December.

special mention of Enogea to our Lambrusco Begarelli Natural Fermentation in Bottle

noreply@blogger.com (Alberto) — Mon, 14 Sep 2009 09:27:00 +0000

Our Lambrusco Begarelli Natural Fermentation in Bottle, year 2008, has been tasted by the staff of Enogea, together with several lambruscos. It deserved the mention as recommended wine of the month.

Thanks to Francesco Falcone and Alessandro Masnaghetti.

Dipensa del Begarelli Lambrusco Natural Fermentation in Bottle at the enoteca regionale Emilia romagna

noreply@blogger.com (Alberto) — Thu, 16 Jul 2009 08:34:00 +0000

On July 21st 2009, at the enoteca regionale Emilia Romagna will take place a Lambrusco wine tasting in which Lambrusco will be accompained with its typical companion: cold cuts.
This is the last of several evenings focused on wines of our territory. The site worth a visit alone, since the enoteca regionale Emilia Romagna is inside the wonderful castle of Dozza, near Bologna.
Dipensa del Begarelli Lambrusco Natural Fermentation in Bottle will be served among others.
For knowing more about this event, visit the enoteca regionale Emilia Romagna website.

Dispensa Begarelli Lambrusco 2008 will be ready by early May

noreply@blogger.com (Alberto) — Fri, 24 Apr 2009 15:10:00 +0000

Dispensa Begarelli lambrusco wine is near the end of its fermentation stage in bottle. It will be probably ready by early May. Being a natural product in which only indigenous yeasts are involved during fermentation (no selected yeasts are added), there is a tight connection with weather conditions. A cold spring implies more time do develop flavours.

The wine press in the picture is the ancient machine still used today during the early wine making procedure.

Nero Oro Balsamic Vinegar and Lambrusco Natural Fermentation in Bottle Begarelli at Vinitaly

noreply@blogger.com (Alberto) — Mon, 06 Apr 2009 12:05:00 +0000

Dispensa del Begarelli Lambrusco and Balsamic Vinegar Nero Oro have been present at Vinitaly 2009. Both could be tasted at the Enoteca Regionale Emilia Romagna stand.

Lambrusco Begarelli at the gala for Mark Dion Exhibition

noreply@blogger.com (Alberto) — Mon, 23 Mar 2009 10:19:00 +0000

To celebrate the Exhibition of Mark Dion, Concerning Hunting, at the Galleria Civica di Modena, a special dinner will take place this evening, 23th March, in the magnificent Palazzo Santa Margherita, in corso Canalgrande 103, Modena.
The event has been thought to express the best of our cuisine and food together with Slow Food Modena.
Our Lambrusco Begarelli naturally fermented in bottle, has been chosen for the occasion.

"Effervescente naturale" Lambrusco wine tasting at the Enoteca Regionale Emilia Romagna

noreply@blogger.com (Alberto) — Wed, 04 Mar 2009 16:04:00 +0000

On sunday March, 8th 1999, a lambrusco wine tasting will be held inside the magnificent castle in Dozza (BO), site of the Enoteca regionale Emilia Romagna.
Effervescente naturale (e.g. natural sparkling) is the title of this tour of various lambrusco wines, and between them, our Dispensa Begarelli Lambrusco di Sorbara D.O.C. naturally fermented in bottle with indigenous yeasts only.

Dispensa Begarelli Lambrusco wine selected by Restaurants

noreply@blogger.com (Alberto) — Tue, 20 Jan 2009 16:12:00 +0000

Dispensa Begarelli Lambrusco wine (fermented in bottle with indigenous yeasts) has been selected by 2 prestigious restaurants in Modena: La Francescana (2 stars Michelin) and Lo Stallo del Pomodoro; furthermore, the restaurant La Lumira and the Old Distillery Pub in Castelfranco Emilia, both cited by L'Espresso Guide.

Restaurant Le Magie di Bacco and Dispensa Begarelli

noreply@blogger.com (Alberto) — Thu, 27 Nov 2008 08:23:00 +0000

Graziano, patron of Le Magie di Bacco, a wonderful restaurant in Imola (Italy), has decided to add to his menù 3 dishes made with products of Dispensa del Begarelli, and entitled to us. Our delicious patè and jams, our Parmisan cheese, and our cold cuts.
The restaurant is inside a building dating back to 13th century with a cellar with a wide selection of precious wines. Le Magie di Bacco is also the Condotta Slow Food in Imola.
On 27th October, we will be present to a special dinner in which the Balsamic Vinegar of Modena Nero Oro by Dispensa del Begarelli will be used to prepare the courses.
Thanks to Graziano!

Dispensa Begarelli Traditional Balsamic Vinegar of Modena in a Romance

noreply@blogger.com (Alberto) — Sun, 16 Nov 2008 09:31:00 +0000

Mauro Murgia, a writer from Pesaro, working form years in Moscow, has published an intriguing romance, in form of a plot. The romance tells the story of an italian chef working in a famous (existing) italian restaurant in Moscow, falling in love with a russian girl. During a dinner made only for her, he chooses to make her taste all the best food specialities from Italy. Nothing seems to surprise her, but the last one: the Traditional Balsamic Vinegar of Modena Dispensa Begarelli.
Mauro told us that he read about our Balsamic vinegar and was so intrigued by it to decide to use it in his book as the last chance to win her over. Many thanks to Mauro, since we didn't knew each other before.

Lambrusco Begarelli rated by Wine guides

noreply@blogger.com (Alberto) — Sun, 12 Oct 2008 07:13:00 +0000

The Begarelli Lambrusco 2007, natural fermented in bottle, has been rated by the best known italian wine guides I vini d'Italia 2008 l'Espresso and I Vini di Veronelli 2008.
As Mr. Rizzardi, responsible of I vini d'Italia 2008 (l'Espresso wine guide) said: consumers are even more interested in natural wines, that can be thougt as 'simple but not banal'. Wines that can be drinked frequently, expressing the land from they come from.
No excesses needed, no extreme flavour extraction or concentration, all more natural and subtle.
"Il lettore è il nostro principale interlocutore", nota Rizzari: "Per decenni c'è stato un vino da degustare e uno da bere a tavola. Le classifiche tendevano a privilegiare vini di grande sfumature e di grande concentrazione, non adatti, però, a essere bevuti quotidianamente a tavola. Questa categoria ci ha permesso di privilegiare un approccio diverso, e di suggerire vini da bere veramente. Ecco il perché di certi lambruschi, a lungo sbeffeggiati dai più snob. E oggi riabilitati come vini facili ma non banali".

Begarelli Lambrusco in competition

noreply@blogger.com (Alberto) — Sun, 12 Oct 2008 07:04:00 +0000

At Casa Artusi in Forlimpopoli (FC- ITALY) has been held a tasting panel selecting the best Lambrusco and Sangiovese from Emilia Romagna wit the sponsorship of Enoteca Regionale dell'Emilia Romagna.
Our Lambrusco Begarelli natural fermentation in bottle has been selected for tasting.
See Links at Newslink, Enoteca Regionale Emilia Romagna and Il sole 24Ore

Another Recipe with Dispensa Begarelli Nero Oro:

noreply@blogger.com (Alberto) — Mon, 28 Jul 2008 09:11:00 +0000

Fusilli pasta with Balsamic Vinegar

Ingredients (4 Persons): 350 gr Fusilli Pasta, 800 gr tomatoes, 1 Spring Onion, Parsley, Thymus, Extra virgin Olive oil, Salt, Pepper, Nero Oro Balsamic Vinegar.

blanch tomatoes, dain, skin and take all seeds away, then cut them into little cubes. Leave to marinate for approx. 1 and half hour with minced parsley, fresh thymus and a clean and thinly spring onion in a covered saucepan. Cook fusilli in a saucepan with boiling water and salt. Not overcook them. Drain off water and put the fusilli in a frying pan together with the tomatoe sauce.
Add the Balsamic Vinegar when serving.

A recipe for Dispensa Begarelli Blasamic Vinegar of Modena

noreply@blogger.com (Alberto) — Mon, 21 Jul 2008 16:38:00 +0000

Ice Cream and Balsamic Vinegar of Modena

One of the most exciting and delightful use of Balsamic vinegar of Modena is undoubtful with ice cream.
Pour 1-2 tea spoon of Nero Oro Balsamic Vinegar in the cup with 3 ice cream scoops.
Better to use double milk ice cream, but also fruit flavours will be fine.

The new Lambrusco Ancestrale Begarelli 2007 now available

noreply@blogger.com (Alberto) — Thu, 05 Jun 2008 09:16:00 +0000

Due to a relatively cold spring, the outcome of the Lambrusco di Sorbara D.O.C. Ancestrale, naturally fermented in bottle, has been delayed. It is now available the year 2007. With respect to the previous year, we got more colour, and a less sour product. A great wine that is still evolving in time.

Dispensa del Begarelli at Cibus 2008

noreply@blogger.com (Alberto) — Tue, 06 May 2008 13:16:00 +0000

Cibus 2008 will be held in Parma (Italy) and various products from Dispensa del Begarelli will be available for tasting at the stand of the Enoteca regionale dell'Emilia Romagna.
Of course, our precious balsamic vinegar of Modena NERO ORO and our Lambrusco di Sorbara D.O.C. naturally fermented in bottle.

Dispensa Begarelli at Vinitaly 2008

noreply@blogger.com (Alberto) — Mon, 07 Apr 2008 07:17:00 +0000

Dispensa Begarelli Lambrusco wine and Balsamic Vinegar of Modena Nero Oro has been available for tasting at the desk of Enoteca Regionale Emilia Romagna. Visitors have had the chance to taste and compare wines thanks to the staff of sommeliers behind the desk.
The success of our Lambrusco di Sorbara DOC "Ancestrale", naturally fermented in bottle is due to its unique bouquet and to the passion infused in making it.

Dispensa Begarelli at Alimentaria (Barcellona - Spain)

noreply@blogger.com (Alberto) — Mon, 17 Mar 2008 07:32:00 +0000

From 10th to 13th Dipensa Begarelli was in Barcellona at the Alimentaria Fair. International environment and mild weather. Very interesting meetings with operators.

Truffle Party by Dispensa Begarelli on Saturday

noreply@blogger.com (Alberto) — Mon, 18 Feb 2008 10:06:00 +0000

A complete menu with 2 different kind of truffles: black from Acqualagna (ITALY) and black from Viterbo (ITALY). Finishing with our famous Cake (chocolate and coffee) with mascarpone cream.
Paintings, Fashion, 2 tables with witches and tarots, Acoustic music by The Trees.
Chef: Lorenzo, Mimma.

Truffle Menù by Dispensa Begarelli and GAMM Factory

noreply@blogger.com (Alberto) — Tue, 05 Feb 2008 12:15:00 +0000

An evening with truffle menù on Saturday 16th February, at Bar Mercury in Castelfranco Emilia (MO). Live Music by The Trees, Fashion by LucyFer, interpretation of tarot cards by Giliola, Visual Art. All this starting from 9 o'clock pm.

A traditional recipe by Dispensa Begarelli: Light Smoked Eel with pine nuts and Nero Oro Balsamic vinegar of Modena

noreply@blogger.com (Alberto) — Wed, 16 Jan 2008 15:28:00 +0000

Ingredients:
1 Eel 400g c.ca
4 Juniper berries, crushed
rosemary
1 spoon sugar
1 leaf laurel
1 green onion
1 dl extra-virgin olive oil
1 small carrot
1/4 white celery
2 hearts of artichoke
4 Peeled tomatoes
1 spoon NERO ORO Balsamic vinegar of Modena
1 spoon toasted pine nuts
8 leaves of fried basil
salt and pepper

Procedimento
Wash, clean, and filleting the eel.
Cook the Eel fillet and than rest it for at least 30 minutes in a cool place.
Prepare in an aluminum pan the 4 crushed Juniper berries, with rosemary, sugar spoon, and the laurel leaf. Put on the top of the pan a sieve that should fit the pan exactly. Put the eel on the sieve, then, cover the sieve with the aluminum foil. Make a hole on the center of the aluminum foil with a toothpick. Light the fire and when smoke start to escape from the hole, cook for about 1 minute.
Now, cut tomatoes into small cubes and cook with light flame for about 1 minute together with the green onion and olive oil. Put the right amount of salt. Keep warm.
Cut the carrot, 1/4 of white celery and 2 hearts of artichoke, and boil in salt water. Dress with extra virgin olive oil white vinegar and white pepper. Keep warm

How to serve:
Make a small cake in the plate using a proper metal form. Make a layer with tomatoes, one with the vegetables, one with the Eel. Dress with extra virgin olive oil mxed with Balsamic vinegar of Modena. Put on the plate a couple of fried basil leaves some toasted pine nut decorating with Balsamic vinegar drops. Serve warm.

Dispensa Begarelli Store during Christmas

noreply@blogger.com (Alberto) — Tue, 18 Dec 2007 17:50:00 +0000