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12 September 2019

Frescobaldi Tenuta Perano: Tasting The Chianti Classico From Their Newest Estate


There's a 700-year story that the Frescobaldi Family has maintained in Tuscany which has a strong bond towards the world of wine. In the year 2017, Marchesi de' Frescobaldi acquired a new addition to their already substantial wine empire pegging the number to seven estates in Tuscany. Prior to the acquisition, they have been managing the estate since 2014. The six other estates are Castello Pomino, Castello Nipozzano in Chianti Rufina, Tenuta Castelgiocondo in Montalcino, Tenuta Castiglioni in Val di Pesa, Tenuta Ammiraglia in Maremma and Remole. In addition to their impressive portfolio, there are also the world-renowned Masseto, Ornellaia, Luce della Vite, Danzante and Attems.

10 September 2019

Genuinely Good Lucanian Cuisine at Becco della Civetta in Castelmezzano


The drive through Basilicata Region opens up to a charming little surprise. Concealed in the Lucanian Dolomites at an altitude of around 1000 meters is the town of Castelmezzano, a peaceful jewel with a breathtaking landscape of the mountain ranges. Its undisturbed tranquility and resplendence has enchanted anyone who crosses its path. In fact, it is among the towns comprising the Borghi Più Belli d'Italia (Italy's Most Beautiful Villages) and The Telegraph's list of Italy's 19 Most Beautiful Villages in 2017. 

08 September 2019

Dine and Cruise at Volga Volga Restaurant in Saint Petersburg, Russia


With a system of rivers and canals running through Saint Petersburg, seeing the city from the water allows a different perspective in observing the resplendence of the metropolis. There are the usual boat tours that can be taken along the water but what can really be fascinating is dining while cruising along Neva, the largest river that flows along most of the center of the city. Volga Volga, a part of the Ginza Project, is a restaurant on a double-deck riverboat that's tastefully furnished for diners who want something particularly elegant and relaxing at the same time. 

07 September 2019

Amaro Formidabile: The Award-Winning All-Natural Handmade Italian Bitter


Amaro Formidabile stands out from the rest of the amari for two reasons. It is made with all natural ingredients and done manually by its creator Armando Bomba. Unlike the other amari in the market, Amaro Formidabile is produced by cold maceration in grain alcohol of various botanical ingredients without any aid of additives, colorants, caramel or any type of aroma that's either synthetic nor natural that are extracted from raw materials that most industries use.

 

It has garnered a couple of prestigious international awards namely the Gran Medaglia d'Oro (Grand Gold Medal) at the Spirits Selection by Concours Mondial de Bruxelles 2018 and the Medaglia d'Oro (Gold Medal) at the International Spirits Challenge 2019

06 September 2019

Discovering Cantina Imperatori Viognier on a Vineyard Lunch with Chef Max Marioli


Chef Max Mariola, the Italian chef famous for his TV cooking program on Sky Gambero Rosso and Executive Chef of the Boscolo Group of Hotels in Italy and Europe, finds the optimum pairing for Cantina Imperatori Viognier IGP Lazio with his summer dishes. For starters, he prepared a fresh and tasty version of Panzanella, a typical Tuscan tomato and bread summer dish, wherein he added some baccalà (salted cod) then served them in individual jars. Continuing with the same wine, he cooked an aromatic and simple Pasta with Garlic, Mint and Pecorino Cheese. The lunch ended with Maritozzo filled with Ricotta, Peaches and Vanilla. Max is known for his clean and linear kitchen made of seasonal ingredients with little elaboration and straightforward cooking techniques that are within everyone's reach. A native of a town close to Rome, he reinterprets well the traditional regional dishes that he knows by heart to his original versions.

03 September 2019

Dziaugsmas Restaurant in Vilnius: Lithuania’s Best Restaurant


Opened in 2017 and it immediately became the second best restaurant in Lithuania just as few months later. It then moved up to the first position for two years in a row, 2018 and 2019. And to underline this success, it is consistently fully-booked with a capacity of 64. That's the phenomenon that Chef Martynas Praškevičius of Dziaugsmas Restaurant has created in the gastronomic scene of Lithuania. Located in the city of Vilnius, this three-level restaurant has a contemporary environment of gray monochrome of steel, stone and wood wherein the dishes are magnified in the subdued and minimal setting, in the true sense of culinary protagonism.