22 Oct 2015
On Thursday 26 November 2015, in a cooperation with boutique wines wine merchant Cottage Vineyards International Limited (“Cottage Vineyards”), the Sicilian Flag will fly for “Icons of Sicily”, the first winemaker dinner at Gia Trattoria, the new name for Giando Italian Restaurant & Bar's original Fenwick Pier restaurant as the original name moves to head a new restaurant venture on Star Street. In a symbolic gesture announcing the arrival of new Executive Chef David Tamburini (“Chef David”) who will oversee both Gia Trattoria at Fenwick Pier and Giando Italian Restaurant & Bar (“Giando”) on Star Street, the restaurant has chosen the Sicilian theme since prior to joining Giando, Chef David spent 5 years in Sicily where he led two restaurants each to one Michelin-star status.
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Although Chef David was originally born in Vinci, Florence, he has also worked outside of Tuscany in Michelin-starred fine dining restaurants in Milan and in Sicily where his last five years on the island working in both Ragusa and Messina province separately have not only equipped him with the deep and wide understanding of the local dishes and culinary resources from the Sicilian waters and landscape, but also allowed him to prove his worth even amongst the island's local chefs by earning Michelin stars, one each for: (1) Restaurant La Gazza Ladra of Palazzo Failla Hotel in Ragusa province 2013 and (2) Restaurant Casa Grugno in Taormina in Messina province in 2011.
Emanuele Berselli (“Emanuele”), Giando Sommelier and Restaurant Manager hailing from Sassuolo, in Modena, Italy has paired the menu for the evening with the wines of three iconic wine estates representing different wine areas in Sicily: (1) Marco de Bartoli from Marsala and Pantelleria, (2) Valle dell'Acate from Ragusa province and (3) Vivera from Catania (Mount Etna).
The Winemakers of each estate will fly in from Sicily to lead the event: (1) Sebastiano de Bartoli of Marco de Bartoli, (2) Francesco Ferreri of Valle dell'Acate, and (3) Loredana Vivera of Vivera.
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The evening will begin at 7:00pm with a reception offering various Stuzzichino dello chef (apéritif snacks) paired to new cult classic, Marco de Bartoli Terzavia Metodo Classico Brut Nature NV (100% Grillo): bone dry, with fine persistent bubbles and a nose and mouth of salty Chinese sour plum soup and salty Kumquat. Named “Terzavia” or “the third way”, the winery has chosen to give the highly acidic Grillo grape a third, more daring interpretation as a sparkling wine, apart from the historic interpretation of Marsala and the now also common style as a still white wine.
With the dinner's first course, Fennel and Orange Salad with Sicilian Blood Oranges and Red Prawns from Mazar del Vallo (Insalata di finocchio e arance con gambero rosso di Mazara), Emanuele introduce participants to one of the most iconic wines in Sicily: the Marco de Bartoli 'Pietra Nera' Sicilia IGT 2013 (Pantelleria): a vividly floral and aromatic, yet bone dry and piercingly mineral wine made from 100% Zibbibo also known as the Moscato di Alessandria to pair with the intense sweet flavour of the Sicilian blood oranges with their hint of raspberry and bitter accents.
With the second course, Tuna Tartare with Sweet and Sour Onions, Capers and Mint (Tonno ca cipuddata), Emanuele ushers in another iconic wine, the Valle dell'Acate Vittoria Il Frappato DOC 2013 (Ragusa) rated 91 points by James Suckling: a light-bodied, lifted, Pinot Noir-like red wine made from 100% Frappato giving forth strawberries, violets, and fresh herbs with a hint of Oolong tea, a wine which can be described as “a white wine which just happens to be red”.
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For the third course, Rigatoni Martelli in Pheasant, Guinea Fowl & Duck Ragout (Rigatoni Martelli al ragu di volatile), Emanuele has chosen two earthy red wines with just enough tannins to pair with the tasty wild meat ragouts without eating into the delightful texture of Chef David's fresh pasta yet enough acidity to freshen the
- 1. Valle dell'Acate Cerasuolo di Vittoria Classico DOCG 2011 (Ragusa) rated 92 points by Wine Enthusiast and 93 points by James Suckling: the estate's take on Sicily's single DOCG, the crown jewel of Sicilian winemaking.
- 2. Vivera 'Martinella'Etna Rosso DOC 2010 (Catania) rated 90 points by Wine Spectator: a single Contrada (Cru vineyard) wine on the northeast part of the Mount Etna volcano.
Emanuele brings to a climax the fourth course, Lamb Stew Messina Style, Served with Potatoes (Stufato d'agnello alla messinese), a classic white stew flavoured with parsley and mint by pairing the dish with two wines:
- 1. Valle dell'Acate Tanè Sicilia Rosso IGT 2010 (Ragusa) rated 93 points by James Suckling and 91 points by Robert Parker: the estate's “Super Sicilian” combining Sicily's most important red wine grape, the Nero d'Avola (90%) with 10% Syrah for a bold, complex, full-bodied wine where small, ripe red and black fruits, vanilla, spices, chocolate, and mahogany interact in a gorgeous mix.
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- Vivera 'Terre dei Sogni' Sicilia Rosso IGP 2012 (Corleone) rated 90 points by Wine Spectator: A blend of 58% Cabernet Sauvignon / 29% Syrah / 13% Nerello Cappuccio, providing another modern, international interpretation of the Sicilian terroir.
Just prior to dessert, as the fifth course, Chef David offers to participants Semi hard Caciocavallo Cheese from Ragusa (Ragusano), to which Emanuele complements with a wine which has now reached cult status worldwide, the Marco de Bartoli 'Veechio Samperi Ventennale' NV rated 90 points by Wine Spectator, a prestigious “Vergine” made using the Solera method, in which small amounts of young wine are added to wines of older vintages as they pass through a sequence of wooden barrels.
When the wine was first introduced in 1980, it stirred up a storm in Sicily as it was promoted as 'the real Marsala”, due to the fact that the wine took Marsala back to its pre-Woodhouse roots, reaching 18% alcohol naturally over 20 years in the process, without fortification.
Finished naturally at 17.5% alcohol, the wine opens with notes of pinenut and roasted chestnuts with candied fruit, honey and dried apricot chips. Fleshy, rich, with a dry sherry like nose and a great complexity, the wine proves a perfect match for this flavourful cheese.
The dinner ends with a pre-dessert followed by the dessert proper.
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As the pre-dessert, Chef David presents his take on the most famous of the Sicilian pastry desserts, Sicilian Cannoli with Pistacchio Ice Cream (Cannolo di ricotta e gelato al pistachio) to which Emanuele pairs the Marco de Bartoli 'Marsala 10 anni Superiore Riserva DOC (Trapani) rated WS92 & RP92), a wine where the estate revisits the post John Woodhouse tradition of Sicilian Marsala where the wine, aged in oak barrels is fortified with the “mistella” alcohol derived from the must of Inzolia and acqua vite.
With an intense bouquet where walnut skins mingle with a dark brown sugar sweetness, on the palate, the wine is full and rich with elegant savoury nutty components supported by dried fruits, honey and clean hints of citrus, over which a peach pit bitterness provides contrast.
The last wine ending the show is the Marco de Bartoli Bukkuram Passito di Pantelleria 2008 (Pantelleria) rated 92 points by Wine Spectator and 93 points by Robert Parker, made using one of the most ancient ways of making wine in Sicily, the Passito method where grapes are dried in the sun on straw mats, and then pressed to produce a 'nectar of the gods'.
Thick and rich like honey, but with spice, butterscotch, caramel and dried apricot coming through on the palate with a long, powerful finish, Emanuele's pairing to the dessert proper, Almond Ice-cream, Amedei Dark Chocolate (70%) and Orange Zest (Da Noto a Modica), a rich, complex dark chocolate, provides just the ending needed for a dinner event entitled, “Icons of Sicily”.
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Said Chef David, Executive Chef overseeing Gia Trattoria and Giando, “It is really a pleasure to do this event, a whole evening with a menu bringing in all the tastes and scents of Sicily where I spent my last five years, and to share this evening with wines and winemakers of such stature in my new restaurant location in Hong Kong”
Said Emanuele Berselli, Chef Sommelier of Gia Trattoria and Giando, “I have been working with the wines of Marco de Bartoli and Valle dell'Acate even while I was in Italy. Vivera, a new wine estate but with long standing vineyards in Corleone and Catania, I met only about 1.5 years ago in Hong Kong, but the beautiful minerality and the terroir caught my favour, and so I have been carrying the wines of all three producers on my wine list long before this event. So having the three producers in town to do this wine dinner with us is a great opportunity for me to showcase all these wines which I enjoy so much in action”.
Said Ada Leung, Cottage Vineyards Sales & Marketing Director, “Working with Chef David, Emanuele, and the whole team at Giando and now Gia Trattoria to do this Icons of Sicily event is like a dream come true. Emanuele and I have been talking about doing an event like this since February 2015, and now with Chef David coming on board, we add one more icon to our concept of an icons of Sicily event to extend beyond the Sicilian wine but also an iconic Sicilian chef!.”
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Said Sebastiano de Bartoli representing the comments of the three winemakers leading the dinner, “This will be Marco de Bartoli's first winemaker dinner ever in Hong Kong, and certainly a first ever winemaker dinner where we bring all three of our Sicilian properties together with a theme and progression which really memorable. I am very excited about this event and I am sure this will be true also for the participants of the dinner”.
Media interested in arranging a photoshoot of the wines paired to the dishes or obtaining more information should contact:
- Lizzie Villestas by Tel. at +852 2511 8912 or by E-mail at lizzie@giandorestaurant.com or
- Ada Leung (Cottage Vineyards) by Tel. at +852 2395 1293, by Mobile at +853 6283 3238 (Macau) or +852 9755 4265 (Hong Kong), or by E-mail at adaleung@cottagevineyards.com.
The event is priced at HK$988 NET per person. Interested parties can make reservations by contacting Cottage Vineyards at Tel. +852 2395 1293 or by E-mail at tastings@cottagevineyards.com.
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MENU
Reception: 7:00pm
Dinner: 7:30pm
Stuzzichino dello chef
Marcode Bartoli Terzavia Metodo Classico Brut Nature NV
Insalata di finocchio e arance con gambero rosso di Mazara
Fennel and Orange Salad with Sicilian Blood Oranges and Red Prawns from Mazara del Vallo
Marcode Bartoli 'Pietra Nera' 2013
Tonno ca cipuddata
Tuna Tartare with Sweet and Sour Onions, Capers, and Mint
Valledell'Acate Vittoria Il Frappato 2013 (JS91)
Rigatoni Martelli al ragu di volatile
Rigatoni Martelli in Pheasant, Guinea Fowl & Duck Ragout
Vivera 'Martinella' Etna Rosso 2010 (WS90)
Valledell'Acate Cerasuolodi Vittoria Classico 2011 (JS93, WE92)
Stufato d'agnello alla messinese
Lamb Stew Messina Style, Served with Potatoes
Vivera 'Terredei Soigni' 2012 &
Valledell'Acate Tane 2010 (JS93, RP91)
Ragusano
Semi hard Caciocavallo Cheese from Ragusa
Marcode Bartoli 'Vecchio Samperi Ventennale' NV (WS90)
Cannolo di ricotta e gelato al pistacchio
Sicilian Cannoli with Pistacchio Ice Cream
Marcode Bartoli 'Marsala 10 anni Superiore Riserva NV (WS92, RP92)
Da Noto a Modica
Almond Ice-cream, Amedei Dark Chocolate (70%) and Orange Zest
Marcode Bartoli Bukkuram Passitodi Pantelleria 2008 (WS
HK$998 NETper person
Includes 1 FREE bottle of Valle dell'Acate Vittoria Il Frappato 2013 (JS91)
About Chef David Tamburini
Executive Chef, Gia Trattoria and Giando
Born in Vinci, Florence, Chef David discovered the microbiotic diet and the organic kitchen. At age 18, it was love at first sight! This prompted his career to organic associations and vegetarian kitchens.
His passion, determination and curiosity for cooking led him to Milan and worked with Chef Pietro Leemann in his 1-star Michelin restaurant. He then moved to Siena to work in one of the most innovative restaurant in Europe where it was nominated 40 in the world's 50 best restaurant, Il Canto della Certosa di Maggiano.
His career as a chef in traditional Italian cooking, started when he worked in Locanda dell'Amicone in the Tuscan countryside.
His childhood fascination of Asia and inquisitiveness in different culture, he then took a chance to work as a consultant in Nagano Japan.
Returning to Taormina Sicily in Italy, he then received a Michelin Star at La Gazza Ladra, which was nominated one of the 70 Best restaurant in Italy.
About Emanuele Berselli
Chef Sommelier, Gia Trattoria and Giando
Hailing from Sassuolo Italy, Emanuele worked in their family-owned restaurant/deli in Modena for seven years before finally taking a leap to explore the world.
His passion in wines, hospitality industry and traveling brought him to Australia, Los Angeles and the United Kingdom where he studied, visited wineries and gained wisdom in the F&B trade.
His career as a Sommelier & Maître started in Spain in Chezz Gerdi, continued in Compagnia del Taglio in Italy and back to Spain in the beautiful Es Moli de Sal, Formentera, servicing notable celebrities, tycoons and renowned football players.
Emanuele's well-rounded experience brought him to Giando Hong Kong, where he led the development of the wine list with a wide range of selection, from the most distinguished to the humblest boutique wineries in Italy.
About Gia Trattoria
Original, rustic and casual Italian builds Gia Trattoria. Also using ingredients flown from Italy to deliver a similar feel of what Giando have been delivering since its conception.
About Giando Italian Restaurant and Bar
Minimalist and classic elegance is the philosophy of Giando - delivering simple authentic Italian dishes from premium quality ingredients directly from Italy and so as the extensive selection of wines. Offering its patrons a unique gastronomic experience, since 2012 now relocating to 9 Star Street.
About Cottage Vineyards (International) Limited
Cottage Vineyards, established in 2006 with the mission of “helping wine lovers discover the wine world's best kept secrets”, is a wine merchant specialized in food-friendly, chef-friendly boutique wines from small- to medium-sized wineries passionate about producing wines that articulate a clear message of where they are from. With a passion for indigenous grape varietals, lesser known wine regions, and unique wines, the company's expertise is on food- and wine-pairing, especially with Asian cuisine, where it is widely regarded as a leading authority. Choosing wines based on the premise that “the wine is the stage upon which the food is to perform”, most of the company's portfolio centres on wines from the Old World. The company's services include wine-consulting, wine promotion, ontrade wine sales to hotels, restaurants, and clubs, direct sales to private customers, WSET courses, customized wine dinners, wine courses and other wine-related activities.
About Marco de Bartoli
It is in Sicily, in the western part of the island, in Marsala, that Marco de Bartoli strongly believing in the viticulture traditions of his territory, rediscoveres and nourishes the deep root between the traditional and innovative methods of working the soil and winemaking. Looking for an excellent quality, combined with the respect for Sicilian wine traditions, Marco chooses native grapes, especially Grillo, cultivated in Sicily since the Phoenician age and main grape of the classic Marsala wine, and Zibibbo, from which is obtained the well-known moscato passito of Pantelleria.
This is the way Marco De Bartoli's wines are created, the first of which is “Vecchio Samperi”, in honour of the territory, the district of the same name, in the outskirts of Marsala, whose arid land, rich in limestone and minerals, is so well suited to vine growing. A wine obtained with the ancient Soleras method that, through the addition of small amounts of new, young wine to wines that are already being aged in barrels, allows to create a harmonious blend of different vintages, with a unique and inimitable taste.
The following years are dedicated to Marsala wines creation, with the personal interpretation of Marco. In 1985 Vigna la Miccia, is bottled, a Marsala Superiore Oro (gold), more delicate as it is cold vinified, with intense primary aromas and produced exclusively by Grillo grapes. In the wake of Vecchio Samperi, in 1987, Marsala Superiore Riserva 10 anni is created, aged respecting the cyclic times of nature in oak barrels and sweetened by the mistella, an alcoholic mixture based on an ancient recipe, obtained with fresh must and acquavite (brandy) from Grillo grapes. In 1990 it is the time of Graapoli del Grillo, the first white wine made by 100% Grillo grapes, able to enhance structure, body, complexity and aging potential.
Bukkuram, from the Arabic “father of the vineyard”, is the name defining the area of Pantelleria preferred in ancient Arab times for the cultivation of Zibibbo grapes (Muscat of Alexandria). It is here, on the only plateau with a South-West exposure on the island, that both vineyard and winery are located, on an area of almost five hectares of land (that is 9 ac), at 200 m above sea level (656 ft), in a wine cellar hosted in an historic dammuso (typical farmhouse) of the 18th century.
It is also here, in 1984, that Marco De Bartoli first bottles his passito wine that, as a tribute to the charming surroundings, takes the name of Bukkuram, a Moscato Passito proud to have awaken from a long hibernation the interest for a wine that even Greek mythology counts among its legends.
Always in Pantelleria, in 1989, Marco decides to start the production of a new wine. He therefore selects Zibibbo grapes in the northern and more shaded areas of the island, more suitable to the production of white wines and able to confer a higher acidity and lower sugar to the grapes. It is in Cufurà district, a three hectares vineyard (7 ac), that Pietranera is born, a dry white wine with an intense aromatic complexity, one of a kind.
A passionate research started from Marco De Bartoli that continues today thanks to his children, Renato, Sebastiano and Giuseppina.
About Valle dell'Acate
Valle dell'Acate, lead by Gaetana Jacono, who represents the sixth generation of winemakers, is one of the most important producer in the enoic panorama of South East Sicily The winery is committed to the development of the territory and the significant peculiarity of the region with the project: “7 terre per 7 vini” (7 lands for 7 wines), to the spread of wine culture outside the border of its land and the adoption of sustainable methods. Valle dell'Acate offers a range of solar, dynamic and aromatic wines of uncontested value. The famous D.O.C.G Vittoria Cerasuolo, the D.O.C Frappato, Insolia and Zagra, the IGT Moro, Bidis, Rusciano and the Tané, obtained by the selection of the best grapes of the most important harvests. With an annual production of about 400,000 bottles, the Valle dell'Acate wines, are
successfully exported around the world. In addition to the United States, Europe, and Canada, they have also reached the new Asian markets, from Japan to China, from Russia to India. They are well known in Italy, especially in Sicily.
About Vivera
The Vivera family has been growing grapes for many generations. Some of these vineyards date back to well before Loredana and Eugenio Vivera were born. They saw their parents planting and reviving some others.
Vine rows, the breeze across the leaves and sea scents shape their world, along with and the ever changing and unexpected shape of the Etna, raising majestic before their eyes.
Vivera's land, the Martinella Contrada (Cru vineyard), provides for the right balance of conditions to farm organically and to preserve these beautiful natural settings. Seeing the grapes ripen day after day is what made them decide that this love could not but find its natural expression in wine.
Vivera wines are a reflection of all this. Their hope is that a glass of them can transport anybody into this unique universe, which Loredana and Eugenio love so intensely.
Vivera have two estates: Martinella on Mont Etna (Catania area) and in Corleone (Palermo area).
The Martinella estate extends over 12 hectares on the north-eastern slope of Etna, at 550-600 metres above sea level. They grow Nerello Mascalese, Nerello Cappuccio and Carricante, producing Martinella Etna Rosso, Rosato di Martinella Etna Rosato and Salisire Etna Bianco Doc. The soil is volcanic, with subacid reaction and a good amount of volcanic rocks. These conditions are ideal for producing long-lived, elegant and mineral wines.
The Corleone estate extends over 30 hectares at 400 metres above sea level in the center of west Sicily. They grow international and indigenous grapes, producing Terra dei Sogni Sicilia Red IGP wine made of Cabernet Sauvignon, Syrah and Nerello Cappuccio and Altrove Sicilia white DOP wine with Chardonnay, Catarratto and Insolia grapes. Both wines are elegant, fresh and impressive.
