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GARDA DOC PROTAGONIST ON LA7D WITH “IN CUCINA CON SONIA” AND DOP EXCELLENCE

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Garda DOC wines in the new season of the television format “In Cucina con Sonia”, broadcast on LA7d. A significant opportunity to discover DOP products and European savoir-faire..

From today until the beginning of July, Garda Doc wines together with Salame di Varzi DOP, Prosciutto Crudo di Cuneo DOP and Montasio DOP cheese will be the protagonists of the new season of the television format “In Cucina con Sonia”, now in its 7th edition on LA7d and hosted by the charismatic Sonia Peronaci, a leading figure in the Italian culinary scene.

” We are thrilled to participate in this initiative that celebrates European savoir-faire. The collaboration with “In Cucina con Sonia” represents an extraordinary opportunity to enhance Garda DOC wines and, together with the other consortia involved, celebrate their quality and authenticity. Through the discovery of local excellence and unique pairings, the public will be able to get closer not only to the richness of our wines, but also to the complete experience that Garda has to offer, made up of breathtaking landscapes, culture and hospitality ” said Paolo Fiorini, President of the Garda Doc Consortium.

The first 10 recipes will be broadcast during the summer programming, while the last 4 will be proposed in the winter season, starting from October 2025. The initiative is part of the larger European project “DOP Excellence: an all-European savoir-faire”, co-financed by the European Union, which aims to strengthen the knowledge and competitiveness of four DOP products that are symbols of European know-how: Garda DOC wines, Salame di Varzi DOP, Prosciutto Crudo di Cuneo DOP and Montasio DOP cheese.

This edition will bring to the stage 14 exclusive recipes, designed to enhance the DOP products protagonists of the campaign. Sonia Peronaci, with her experience and passion, will guide viewers through creations that enhance the authentic flavors of Italian excellence and will invite them to discover new and surprising combinations.

Among the culinary creations that will brighten up the summer season, the spinach gnocchi enriched with Salame di Varzi, gorgonzola and mushrooms stand out, sublimed by the combination with Pinot Grigio. The imagination continues with the mini frico tacos, crunchy and colorful, which welcome crunchy vegetables, Salame di Varzi and Montasio, also accompanied by Pinot Grigio. For lovers of sweet and savory flavors, the mini cheesecake with Montasio mousse and a red fruit coulis presents itself as a refined pleasure to be enjoyed together with Chardonnay. Added to these are the baked onions with potato cream and crumbs of salame di Varzi combined with Chardonnay. The pork fillet with Montasio cream and asparagus, a dish with a strong character, finds its balance thanks to Chardonnay, while the sweet fritters with Montasio, raisins and pine nuts are surprising with Pinot Grigio.

The project “DOP Excellence: a European savoir-faire” will continue with new strategic actions including, it is planned, the carrying out of promotional activities in the points of sale of the Italian GDO, and further study trips in the territory, aimed at involving experts and enthusiasts. The collaboration with a production of such a high level as “In Cucina con Sonia” confirms itself as one of the key tools to guarantee the continuity of the story of the DOP excellences involved.

Two days at Vini Bagnanti – 50 wineries on the beach of the Riva degli Etruschi Resort – June 21st San Vincenzo

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50 wineries on the private beach of the Riva degli Etruschi resort, traditional gastronomy, workshops, catering and guided tastings in collaboration with Slow Food and the University of Gastronomic Sciences of Pollenzo.

Vini Bagnanti is just around the corner, the wine festival that this Saturday, June 21, will bring a unique encounter between waves, glasses and authentic flavors to the private beach of the Riva degli Etruschi Resort in San Vincenzo (LI).

From 6:30 pm to 11:30 pm, fifty wineries from Italy, France, Germany, Spain, Slovenia and Hungary will meet enthusiasts and operators in the sector together with six gastronomic excellences selected by Slow Food Costa degli Etruschi : ancient grain pasta, Tuscan tripe, artisanal porchetta, wine ice cream, goat and sheep cheeses, organic dishes from Tenuta Guardamare.

The entrance ticket – 20 euros per person – can be purchased on Eventbrite or on site unless sold out

https://www.eventbrite.it/e/vini-bagnanti-2025-tickets-1340785799419?aff=oddtdtcreator

Vini Bagnanti, born from the collaboration between the prestigious Riva degli Etruschi resort and Vini Migranti, a project conceived by Teseo Geri to give voice to niche winemakers, with the precious contribution of Slow Food, Slow Wine, the University of Gastronomic Sciences of Pollenzo and the Banca del Vino, is an inclusive, free, traversable festival, where wine and food become an opportunity for meeting and learning.

The event will take place on over a kilometer of private beach , offering a sensory journey through wine, workshops, themed areas and tailored gastronomy curated by the resort’s restaurants and producers selected by Slow Food Condotta Costa degli Etruschi.

What’s new in this edition

– Interactive and tasting workshops by Slow Food.

– Laboratorio del Gusto, at the Mariva Dune restaurant, curated by Slow Wine and the University of Gastronomic Sciences of Pollenzo, where participants will have the opportunity to discover the fascinating world of white wines for aging.

– Larger food area: in addition to the resort’s five restaurants, this year there will be 6 refreshment points, selected by Slow Food Condotta Costa degli Etruschi, which will offer high-quality products.

– Thematic areas designed to encourage authentic dialogue between producers and enthusiasts in a journey that not only celebrates wine, but also tells the stories and values of each winery.

Below is the complete list of participating companies that have been selected for quality, craftsmanship and consistency with the values of sustainability and territorial identity.

1 Ampeleia Roccatederighi (GR) – Tuscany

2 La Ginestra Bio Farm San Casciano in Val di Pesa (FI) – Tuscany

3 Tenuta Guardamare Tuscany – San Vincenzo (LI)

4 Montemaggio Farm Radda in Chianti (SI) -Tuscany

5 Thomas Niedermayr Appiano on the Wine Road (BZ) – Trentino Alto Adige

6 La Ricolla Ne (GE) – Liguria

7 Sàgona Tuscany – Loro Ciuffenna (AR)

8 Parés Baltà Pacs del Penedès – Spain

9 Vina Guštin Renče – Slovenia

10 Champagne Legret & Fils Talus – Saint – Prix – France

11 Wageck Weine Bissersheim – Germany

12 Demetervin Màd – Hungary

13 Bodegas Piedra Zamora – Spain

14 Penlois Lancié – France

15 Ugo Contini Bonacossi Roccalbegna (GR) – Tuscany

16 Podere la Botta Capraia and Limite (FI) – Tuscany

17 Alessandro Tofanari Poggibonsi (SI) – Tuscany

18 Giordano Press Casalmaggiore (CR) – Lombardy

19 La Gigliola Farm Gigliola (FI) – Tuscany

20 Sant’Agnese Farm Tuscany – Piombino (LI)

21 Lands of Maté Pasturana (AL) – Piedmont

22 Postuman Farm Mezzane di sotto (VR) – Veneto

23 Soltufo Gavi (AL) – Piedmont

24 Segalari Mills Castagneto Carducci (LI) – Tuscany

25 Trinci Farm Castagneto Carducci (LI) – Tuscany

26 One Belvedere Castellina in Chianti (SI) – Tuscany

27 Cellars Re Dauno San Severo (FG) – Puglia

28 Fortebrezza Rassina (AR) – Tuscany

29 Stricker Trentino-Alto Adige – Frangarto (BZ)

30 Riccardo Battistella Este (PD) – Veneto

31 Lavacchio Farm Pontassieve (FI) – Tuscany

32 Clivo Altura San Casciano in Val di Pesa (FI) – Tuscany

33 Gastronomes Studio Monza (MB) – Lombardy

34 Bulera Farm Pomarance (PI) – Tuscany

35 Acquabona Portoferraio (LI) – Tuscany

36 Asja Rigato Bovolenta (PD) – Veneto

37 Giodo Montalcino (SI) – Tuscany

38 Michele Satta Castagneto Carducci (LI) – Tuscany

39 Castaldi Briona Agricultural Company (NO) – Piedmont

40 Gralò Franciacorta Erbusco (BS) – Lombardy

41 Toscani Farm Casale Marittimo (PI) – Tuscany

42 Carleone Estate Tuscany

43 Comete Field Castagneto Carducci (LI) – Tuscany

44 Zonzo Project Florence (FI) – Tuscany

45 Graziano Pra Farm Monteforte d’Alpone (VR) – Veneto

46 Prince Corsini San Casciano in Val di Pesa (FI) – Tuscany

47 Belvedere Estate Montecalvo Versiggia (PV) – Lombardy

48 Lupinella Vinci (FI) – Tuscany

49 Vineyards Massa Monleale (AL) – Piedmont

50 Petrolo Bucine (AR) – Tuscany

Food Area

MULINO LE PIETRE

Artisanal pasta prepared with ancient grain flour and carefully worked, following traditional methods.

GAVINANA TRIPPEATOR

Specialist in tripe and Tuscan flavours.

MARCO GRASSI

Marco Grassi with his tasty, lean and genuine porchetta.

THE RIGHT TASTE

Homemade gluten free ice cream shop. For the occasion a special flavor will be prepared with Marittimo wine from Riva degli Etruschi.

PATERNO’S FARM AND THE BRINES

In the woods of Monteverdi Marittimo, the Le Ginestre farm creates goat cheeses with a unique flavor. A few kilometers away, Podere Paterno produces raw milk sheep cheeses, the result of sustainable farming

GUARDAMARE ESTATE

Stand of Riva degli Etruschi where guests can taste Tuscan dishes prepared with organic ingredients coming directly from the agricultural area of the resort, Tenuta Guardamare. Here it will also be possible to purchase the Marittimo wine produced in the Tenuta Guardamare vineyard, cultivated following the principles of sustainable viticulture.

The entrance ticket will be 20 euros per person and will include a personalized glass and shoulder strap, unlimited wine tastings and participation in the workshops . The Laboratorio del Gusto dedicated to white wines for aging will require a separate ticket.

TOWARDS AI IN THE VINEYARD: FERRARIS AGRICOLA IS THE FIRST COMPANY TO USE THE NEW INTELLIGENT SPRAYER

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The importance and innovation of the project have already attracted the attention of the OIV (Organisation Internationale de la Vigne et du Vin), which has requested technical insights: an acknowledgement that confirms the pioneering value of this solution made in Monferrato.

Precision viticulture takes a decisive step towards total automation.

The first intelligent atomizer capable of reducing the use of plant protection products by up to 73% has been patented, intervening only where really necessary. The first to test it in the field will be the Luca Ferraris Agricultural Company , which once again confirms itself as one of the most cutting-edge companies in the winemaking panorama, not only nationally, but internationally.

The project, funded by the Barbera d’Asti e Vini del Monferrato Consortium and carried out in collaboration with the University of Turin, was coordinated by Eng. Giancarlo Spezia, owner of Tecnovict , the company that developed the technology, and built by Dragone Srl. Equipped with advanced sensors and managed by an image interpretation system, the atomizer is able to analyze the density of the vegetation in real time and automatically adjust the delivery of treatments. The nozzles open and close in a tenth of a second, ensuring extremely targeted interventions.

“I am proud to be the first to use this technology in the vineyard” – says Luca Ferraris , owner of the company – “Ferraris Agricola has always invested in innovation: over the years we have chosen to constantly invest in technology as a strategic lever to improve the sustainability, efficiency and quality of our work. This atomizer is concrete proof that tradition and innovation can walk together”.

The environmental and economic benefits are numerous, from the drastic reduction in the dispersion of phytosanitary products to a significant saving in treatment costs.

<< The role of the Consortium in this project has been active and concrete – declares Vitaliano Maccario , President of the Barbera d’Asti and Monferrato Wines Consortium – We are proud to have been the pioneers of a far-sighted and original initiative that contributes to developing a great innovation for viticulture. The project of industrialization of the atomizer fits coherently into the path of strategies that aim to develop innovative solutions in sustainability in agriculture>>.

As highlighted by the owner of Dragone Srl Claudio Boeri , a notable advantage is given by the small size of the atomizer, which allows to work also in the vineyards of Langhe and Monferrato, where spaces are often limited. Furthermore, the higher cost compared to conventional ones is amortized by the company in two years. With this adoption, Ferraris Agricola reaffirms its leading role in innovation and a point of reference for the wine sector.

VULCANICO SERPRINO: 27 COMPANIES AND A RICH PROGRAM

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Serprino dei Colli Euganei tasting on Saturday 21st June at the Praglia Abbey.

Twenty-seven companies will participate in “Vulcanico Serprino”, the largest tasting of Serprino from the Euganean Hills, on Saturday 21 June, from 4:00 p.m. to 10:00 p.m., in the hall of the Praglia Abbey Conference Centre , Teolo (PD). The producers will introduce the public to over forty interpretations of Serprino, offering a wide panorama of the typical Euganean bubbles in the semi-sparkling and sparkling versions, as well as in the experimental version Sui Lieviti, recently approved by the Assembly of Members of the Consortium for the Protection of Euganean Hills Wines and currently being introduced into the production regulations. The tasting counter will be attended by : Praglia Abbey, Bacco and Arianna, Barbiero Winery, Ca’ Avignone, Ca’ della Vigna, Colli Euganei Winery, Contarato Carletto Winery, Colle Mattara, Cristofanon Montegrande, De’ Rusta, Giacomo Salmaso, Il Pianzio, La Mincana Dal Martello, La Roccola, Le Cortiselle, Marchioro, Monte Viale, San Nazario, Gambalonga Estate, l’Alba Vini Estate, Monte San Giorgio Estate, Precious Lands, Turetta Cà Bianca, Veronese, Roda Vineyard, Old Vineyard, Vineyards at the Colle.

This year’s novelties will be the two masterclasses (at 4:30 pm and 8:00 pm) conducted by Fisar Sommeliers to deepen the knowledge of this volcanic, identitary and lively wine . In addition, the Cooking Show with chef Andrea Cesaro scheduled for 6:30 pm, will combine Serprino with some summer dishes created with the Euganean agri-food excellences, such as melon and Veneto Berico-Euganeo prosciutto .

<< The great tasting of Serprino dei Colli Euganei will be hosted in the hall of the conference center of the Praglia Abbey, one of the symbolic places of the Padua area, full of religious and wine history. – Says Gianluca Carraro, President of the Consorzio Tutela Vini Colli Euganei . – We are fortunate to be in an extraordinary area, rich in resources, beauty and culture that we respect on a daily basis. Vulcanico Serprino opens the summer on the Euganean Hills this year. And if we talk about summer we cannot help but think about the situation in the vineyard, which is good at the moment, with the right production load. Despite the heat, the vine is growing because we have the ideal water supply. Furthermore, at the moment we do not have any particular health problems. It looks like a good year! >> concludes Carraro.

<< Serprino – comments Vincenzo Gottardo, provincial councilor delegate for Agriculture , – represents an authentic symbol of the bond between our territory and the passionate work of its winemakers. Events like ‘Vulcanico Serprino’ enhance not only a quality wine production, but also the cultural and environmental identity of the Euganean Hills, a heritage that deserves to be known, protected and promoted. As the Province of Padua, we are alongside these initiatives that strengthen the union between agricultural excellence and development of the territory. >>

<< Serprino is the most joyful and identifying expression of our agricultural landscape. – Says Alessandro Frizzarin, President of the Regional Park of the Euganean Hills . – It combines biodiversity, tradition and innovation, restoring the authentic face of our hills. The Park strongly supports this initiative, which enhances the work of local winemakers and strengthens the link between nature, culture and community.>>

Vulcanico Serprino is organized by the Consorzio Tutela Vini Colli Euganei , as part of the initiatives envisaged in the strategic plan to launch Serprino dei Colli Euganei, which includes upcoming activities such as a technical tasting and a press tour of the area, dedicated to the trade press.

Access to “Vulcanico Serprino” is free. Tastings are held at the producers’ stands upon purchase of the tasting kit, available at the entrance and at the following link: https://www.eventbrite.it/e/biglietti-vulcanico-serprino-degustazione-vini-allabbazia-di-praglia-1382305435769