Berkshire Pigs

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We recently started using Irvings Farm Berkshire Pigs @ Corso.

Piggy Bank

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Check out the AREAWARE pig @ 29Armstrong on 104th street.

The Cerasuolo di Vittoria

Drink

The Cerasuolo di Vittoria is a red wine that comes in a wide area of the Ragusa province and in the Caltanissetta and Catania provinces.
This is an area of ancient viticulture , as evidenced by numerous documents dating back even to the third century BC.
However, the date of birth of the actual Cerasuolo di Vittoria is much later : coincides with the founding of the city of Vittoria , which took place in 1607 , the founder of the city in that year she gave an acre of land to each settler on condition that they cultivate another as vineyard. The Denomination of Origin was granted in 1974 and Guaranteed in 2005. The only one in Sicily.

Azienda Agricola COS was founded in 1980 by Giambattista Cilia, Giusto Occhipinti and Cirino Strano. Three friends who wanted to go over what had once been the work of their ancestors. The acronym of their surnames (Cilia-Occhipinti-Strano) gives rise to the name of the company, still a partnership. In 1980, the youngest winemakers in Italy.

So begins the adventure that will take her to carry out a radical restructuring of the Cerasuolo di Vittoria.

Between 1983 and 1985 Titta and Giusto graduated in architecture and Rino in medicine, who decided in 1985 to sell his share to his sister Giuseppina, to devote himself completly to be a doctor.
Villa Fontane was purchased in 1991, a property of 9 hectares of the Family Moltisanti in the district of Fontane-Baucina. Then they planted the first 8 hectares of vineyard.

The company follows the principles of biodynamic viticulture to the vineyard to help find and keep balance in harmony with nature and the wine to express the character of its soils.
They began to use clay anphoras. Material that does not give any characteristic flavour. The first jars come from Spain in September 2000. Pithos born, a Cerauolo of Victoria, fully fermented and aged in amphoras. It's the beginning of a project that will lead to a definitive move away from the Cos conventional production , showing the true Cos Style.

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In 2005 the company purchased the property adjacent to Villa Fontane about 20 hectares, holding an extraordinary wine cellar dating from the nineteenth century . Immediately begin the renovation of the building and the new winery .
The year 2005 was the first harvest with the Guaranteed Denomination of Origin, unique in Sicily .

The 2007 vintage in the new buildings , opened the cellar and marks again a chapter in the history of this company.
The barriques, giving way finally to 150 amphoras, making our anphoras room become one of the most capacious.
It is also produced Pithos Bianco from Grecanico grapes.

So today COS is synonymous of Cerasuolo di Vittoria , but also of rigor and quality. In this business, intuition of these three friends, we owe the revival of the district of Victoria and its extraordinary wines.

Pick up a bottle of Cerasuolo di Vittoria at Vino Mania

Pear Carpaccio, moliterno & roasted walnuts

Drink

Pear carpaccio, with wild arugula, roasted walnuts & moliterno

serves 4 antipasti

In the Corso 32 kitchen we use Okanagan walnuts for this carpaccio and they are delicious. Shelling them is tedious but it is worth the effort. Moliterno is a sheep cheese from Sardinia which is laced with black truffles, (buy at Italian Centre Shop). If you cannot find Moliterno use another sharp Italian sheep cheese or Parmigiano Reggiano.

Ingredients

3 ripe pears

1 lemon juiced

½ c shelled roasted walnuts

Moliterno or other sharp Italian cheese (crotonese, parmigiano reggiano)

4 handfuls wild arugula

your favourite Extra Virgin Olive Oil ( we are using Col d’orcia)

Black Pepper

Kosher salt

high quality balsamico

Procedure

  1. Roast the walnuts on a baking pan at 375º for about 10 minutes or until golden brown.
  2. Thinly slice the pears with a sharp knife or mandoline, Spread the pears on 4 plates, drizzle a little lemon and olive oil over the pears, season with salt.
  3. Toss the arugula with a little more lemon, olive oil, and salt. Place a few leaves on each plate.
  4. Shave a few pieces of Moliterno over the carpaccio with a peeler. Top with roasted walnuts, more olive oil and freshly cracked black pepper and a small drizzle of balsamico. Serve immediately.

wine suggestion: 2010 Feudi di San Gregorio Fiano di Avellino

Corso32 is using further hand soap

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federica from volpaia

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http://www.volpaia.com/sito/inglese/index.php

figs in san pietro al tanagro

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32 Via dei birrai

Drink

I tasted this beer in a small food shop called La Bottega della Fruttta in Firenze. http://www.32viadeibirrai.com/