NEWS APRIL 2013 04/2013

masinews april page /

page 8 recipe from chef elio

sironi of the “madai”

restaurant in costa

smeralda

page 2 eco-friendly: the masi

stand at vinitaly

page 3 xxv masi technical

seminar, vinitaly

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VINITALY 2013: NEWS AND EVENTS

page 4 masi recioto: the

new ice-cream

page 5/6/7

the marco polo

dinners

With attendance of 148,000 (53,000 international),

Vinitaly 2013 strengthened its position as the leading

international wine business exhibition.

Top quality operators during the four-day event in

Verona were able to contact more than 4,200 exhibitors

from over 20 countries. Effective and targeted incoming

promotion by Veronafiere ensured an increase of buyers

from major markets and the most promising new ones.

Press release on: http://www.vinitaly.com/areaStampa/

comunicati/id/4604

GROWING NUMBERS FOR VINITALY 2013

TOTAL VISITORS +6% FOREIGN OPERATORS +10%

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NEWS APRIL 2013 04/2013

Panels made of untreated wood with bottle-shapes cut out

in them, in a clear reference to wine packaging; fl oors made

of oiled terracotta tiles, like the clay soils of Valpolicella; a

spectacular glass counter inspired by the bottle sculptures

of American artist Tony Cragg, all put together to create an

open exhibition space of 225sq.m. based on the concepts

of being “natural” and “eco-friendly”: this was the new

Masi Agricola stand at Vinitaly.

Th e care for the environment that marks the entire Masi

production process and is an integral part of company

culture and philosophy is the principle behind the design

of the stand Masi will have at the Verona wine fair.

Th e man entrusted with the project was designer Marco

Morosini: “I wanted to express Masi’s spirit and philosophy,

above all Masi’s respect for nature and deep roots in

tradition, which are shown with the use of materials that

have no artifi cial treatments to distance them from their

natural state,” he says, “the principal inspiration of the

project comes from the bottle itself, the classic container

for all wines, stripped of all commercial references and

repeated ad infi nitum until it becomes the container of its

own self. Th e image of the Masi brand in its elegant green

colour is the only thing to mark and enhance the entire

stand perimeter.”

“Our Vinitaly stand is just the tip of the iceberg as far as

Masi’s commitment to the environment is concerned and,

together with the entire winemaking process, it is the factor

that gives us sustainable and quality production,” added

Sandro Boscaini, President of the well-known leading

Amarone producer. “We already export our philosophy of

care and respect for nature together with the grapes and

production techniques of the Venetian regions to our Masi

Tupungato estates in Argentina, and have done for years

now. An oasis of biodiversity has been set up inside the

property and we have protected 11 cerros (small hills) with

their numerous local species of fl ora and fauna. We also

use organic agricultural methods at the estate on the hills

of Cinigiano, next to Montalcino, whose establishment

marked the return of Dante’s descendants, the Alighieris,

to Tuscany.” And soon both the Argentinian wines, Passo

Doble, Passo Blanco and Corbec, and the Tuscan Poderi

del Bell’Ovile, will be entitled to use the organic wine logo

on their bottles.

Together with 8 other Italian wineries: F.lli Gancia & Co,

Marchesi Antinori, Mastroberardino, Michele Chiarlo,

Montevibiano Vecchio, Planeta, Tasca d’Almerita and

Venica&Venica, Masi has signed up to the Ministry of

the Environment’s environmentally-aware project called

“VIVA Sustainable Wine”. During a collective press

conference for the project at Vinitaly, Masi presented an

innovative label to be used on its Tuscan wine, Poderi

del Bello Ovile Serego Alighieri. Th e label bears the

symbols of the 4 factors – air, water, vineyards and territory

– that will measure the impact of wine production in terms

of sustainability in a voluntary code of practice and will

suggest ways of improvement.

More about Masi’s involvement in ecology can be found

on the website: www.masigreen.com

ECOFRIENDLY: THE MASI STAND AT VINITALY

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XXV MASI TECHNICAL SEMINAR

Masi Technical Group celebrates 25 years at the cutting

edge of winemaking research with its annual Seminar at

Vinitaly and unveils an outstanding result: three native

yeasts strains have been identifi ed for use in winemaking

from the Saccharomyces cerevisiae species, the most important

for oenological purposes. Th e Masi Technical Group, in

collaboration with both the University of Verona Department

of Biotechnologies and with Microbion (a Verona University

spin-off ) used its seminar at Vinitaly, called “Appaxximento

Expertise: naturalness and personality with Masi yeasts”,

to present yeasts identifi ed with the codes MASY 02, MASY

03 and MASY 04 that had been specifi cally sourced from

the Masi Agricola appassimento lofts with an account of

their biochemical infl uence in the fermentation stage in

winemaking, with particular reference to the appassimento

process, which is Masi Agricola’s speciality and the source of

their recognised expertise at an international level.

“Th e research activities presented at the 25th Technical

Seminar at Vinitaly place us at the forefront of winemaking,”

said Raff aele Boscaini, co-ordinator of the Masi Technical

Group, “and marks the achievement of another target for the

company. In fact, thanks to its research and experimentation

programme, Masi Agricola has the knowledge and expertise

to be applied in the production process on a daily basis year

after year working on a mass scale.”

During the Seminar, attendees were able to test the results of

this research with a comparative tasting of two wines, Brolo

di Campofi orin 2012 and Riserva di Costasera Amarone

2012. Each wine had been vinifi ed in two versions: one the

result of production with commercially available yeasts, and

the other, the result of production with the Masi specifi c yeast

called MASY 03. Results showed that the wine fermented

with the Masi yeast is more impressive, both from the point

of view of organoleptics and aromas.

“Our aim,” Raff aele Boscaini concluded, “is to make our

wines more recognisable in character and ever-more unique

in style. Th is means that we are constantly improving their

quality and constantly reinforcing their close links with the

territory of production, and passing on these features to the

consumer, while respecting the imprint of authenticity that

comes from the production zone itself through the use of

specifi c indigenous yeasts in the fermentation process

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Vinitaly has seen an original partnership between Masi

and Pretto, the high quality home-made ice-cream

manufacturer. Every day, from 3:30pm to 5:00pm on the

company stand, Masi off ered the general public a special

Recioto ice-cream with an evocative name: Angelorum,

“the wine of the angels”. “Ice-cream is one of the most

famous Italian gastronomic specialities and Recioto is a very

enjoyable historic sweet wine, the ‘Daddy’ for Amarone.

Th e marriage of these two fl agships of Italian culture

will have fans from many diff erent communities,”

has commented Raff aele Boscaini, part of the seventh

generation of the family at Masi Agricola, “from the ice-

cream fanatics to the new taste sensation seekers, wine

lovers and weight-watchers too, who can fi nally enjoy a

small glass of wine and a dessert without feeling guilty.” In

fact, Angelorum ice-cream contains just 100 Kg/cal per 100

gr. while milk-based ice-cream has a good 300 Kg/cal. Th e

main ingredients for this ice-cream are simple and genuine:

sugar, water, vanilla essence and obviously Masi Recioto

Angelorum. More a sorbet then, than an ice-cream, perfect

for those with allergies and suitable for vegans too, since

it contains neither milk nor eggs. Th e “topping” is quite

diff erent too: 3 shakes of Recioto Angelorum to bring out

the colour and enhance the taste and aroma.

“Times change, attitudes change and even historic wines

like Recioto are suitable for use in new, creative ways. Last

year we began this operation directed at a youthful audience

of food lovers and trend setters with the launch of a Mojito

made from Masi Recioto,” has continued Raff aele Boscaini,

“apart from anything else we’re just starting the summer

season and so wine presented in this way will certainly be a

refreshing novelty!”

MASI RECIOTO: THE NEW ICECREAM

An adventurer in the culinary planet, and explorer of

traditions in the fi ve continents, Masi Amarone returns

to Italy after its trips around the world and sets sail for

Sardinia, the land where its people live longest, thanks to

the properties of its native foods, a true elixir for long life.

‘Amarone, the Marco Polo of Wines’, the dinners that

Masi Agricola off ers its guests at Vinitaly, has gone in

search of the typical cuisine of the land of the “Four

Moors”.

At the helm during three evenings of celebrations (7, 8 and

9 April at the Foresteria of Villa Serego Alighieri) was chef

Elio Sironi, owner of the ‘Madai’ restaurant in Porto

Cervo. He has had the task of proposing delicious and

innovative wine and food pairings, such as Vaio Armaron

Serego Alighieri 2006 and suckling pig with honey,

pecorino souffl é and pinzimonio.

Th e theme of these gourmet evenings was the versatility

and enhanced quality of Masi wines paired with the

unusual off erings of “quatta soup” with beans and lovage

broth, chick-pea fregola with tuna and mullet roe, and,

dulcis in fundo, “pirastru” pears with amaretti and white

chocolate

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MARCO POLO DINNERS

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MARCO POLO DINNERS

BRAZIL Colleen Clayton,Vincenzo Protti and Mistral Importadora crew

CANADA Benoit Beaudet, Luc Desroches, Raff aele Boscaini, Nathalie Hamel

CANADA Duncan Hobbs, Kathy Cannon, Luc Desroches, Colby Norrington, Huong Vu

JAPAN Luc Desroches, Alessandra Boscaini, Toshiko Takeda, Fumie Ohmi, Anders Levander, Massimilla di Serego Alighieri

GREAT BRITAIN Pauline Dubreuil, Stephen Hobley, Pieralvise di Serego Alighieri

INDIA/INDONESIA Massimilla di Serego Alighieri, Tarvinder Singh, Kamal Bhojwani and top sommeliers

ITALY Edoardo Grassi, Massimilla di Serego Alighieri, Marco Civitelli

ITALY Maurizio Cattaneo, Cristina Valenza, Elio Sironi, Angelo Pangrazio

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MARCO POLO DINNERS

ITALY Alessandra Boscaini, Gerhard Loetsche, Patrick Zadra ITALY Bruno Brandi, Masssimilla di Serego Alighieri, Piergiuseppe Torresani, Alessio Brandi

ITALY Lisa Bellocchi, Elisa Venturini, Rosaria Campioni, Marisa Fumagalli, Fernanda Roggero

ITALY Massimo Montresor, Ristorante le Franchine, Alessandra Boscaini

ITALY Principe Ruspoli, Paolo Revello, SandroBoscaini NORWAY Carina Kurttila, Christian Boe, Morten Motroen

PUERTO RICO Coralis Torres, Cynthia Rodriguez, Sandro Giulimondi, Luc Desroches

RUSSIA Massimilla di Serego Alighieri, Ilya Shapiro, Kaidi Kerdt, Elena Sorokina

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SUCKLING PIG WITH STRAWBERRY TREE HONEY

PECORINO SOUFFLE AND PINZIMONIO

RECIPE FROM CHEF ELIO SIRONI OF THE “MADAI” RESTAURANT IN PORTO CERVO, COSTA SMERALDA,

PAIRED WITH AMARONE VAIO ARMARON 2006 FOR THE 2013 MARCO POLO DINNER.

Ingredients (for10 people)• 1 black leg suckling pig, about 5 kg• 100 gr clarifi ed butter• 4 gr strawberry tree honey• Chopped thyme, rosemary and marjoram• Myrtle leaves• Salt

Preparation: De-bone and fl atten

the suckling pig. Season with the

chopped herbs and salt. Dot with

honey and butter before putting the

pork on a roasting tray with a sheet of

baking paper. Lay the pork skin-side

down with the skin in contact with

the paper for the fi rst 20 minutes of

roasting at 160°C. Turn the pork over

and raise the temperature to 180°C

and cook for a further 40 minutes.

Take the pork out of the oven and

cover with myrtle leaves.

Candied strawberry tree fruit

(other fruits can be substituted out of season, such as a citrus fruit or a kumquat)

Ingredients

• 200 gr strawberry tree fruit (not too ripe)

• 500 cl water

• 350 gr sugar

• Salt

• 1 cinnamon stick, 1 vanilla pod, zest

from half an orange

Preparation: Dissolve the sugar in the

water and bring to the boil; reduce the

volume by one half, add the salt, the

cinnamon, vanilla and orange zest.

Put the strawberry tree fruit in a

vacuum pack with the aromatised

liquid and close at 85 atmospheres.

Leave to infuse for at least 6 hours.

Pecorino souffl é

Ingredients:

• 150 cl fresh milk

• 150 cl single cream

• 3 medium egg yolks

• 100 gr grated mature pecorino

cheese

• Salt and cayenne pepper

Add the milk to the cream and bring

to a boil. Blend the egg yolks with

the cheese, the salt and a pinch of

cayenne pepper. Pour the liquid

over the eggs and mix well. Pour the

mixture into fl exipan moulds. Cook

in a regular oven at 120°C.

Th ey should rise and become fi rm to

the touch. Cut the pork into small

cubes and serve with the strawberry

tree fruit, the pecorino souffl é and

pinzimonio made from seasonal

garden vegetables

Masinews 04/2013 April, 2013. In-house publication by Masi Communications.

Editorial: Cristina Valenza, Dora Stopazzolo.

Masi Agricola S.p.A. Tel. +39-045-6832511 Fax. +39-045-6832535 e-mail: masi@masi.itwww.masi.it