On the border of reality, between truth and fable, the May 1727 ends the history of the Maritime Republic of Venice and Aristocratic comes the story of the fabulous CITY OF LOVE.
On the boat people look with admiration the magnificent palaces on the water, watching the city on the water, with great admiration and dreaming.
I go down to the ground and walked aimlessly, not knowing where to go, around a corner, then another, large and small streets, full of people always in celebration.
The contrast is life in this city, from the simple to the sophisticated life, from thes mall streets to the huge squares, dark streets that open up to the light.
MASKS AND MAGIC
walking with Luciana Cilemmi Giachi
The meeting between the beautiful Venetian masks and this magical city and the scene of the Carnival of Venice, world event every year at the scene Italian, enclosing with fairytale curiosity the relationship between history, fashion and magic.
This time of year, from January 31 to February 17, 2015, is presented each year a surreal story that materializes through famous tailors of fashion, beautiful and sophisticated wearing fancy dress outfits to make it real, this magical moment of Carnival in Venice.
BIG MASKED BALL
for Valentine’s Day
In the magnificent and ancient palace suite overlooking the Grand Canal will open the
dances of the most famous Italian masquerade ball with live music, entertainment, Venetian and fantasy characters in costume accompanied by a gala dinner. Why not participate?
In the world of fantasy, color is essential, and that’s in addition to the glitz of fine clothes, the reflections of red, gold and blue goblets of Murano glass that can be found on display in shops or workshops directly where they are made.
PREPARE A COCKTAIL
To prepare a cocktail, I recommend you get containers eccentric and colorful, like the precious Murano glass.
To these must be combined with decorated plates that contain fresh vegetables with vinaigrette, bread sticks, boats salad with cream, delicious appetizers and inviting, all for a surprise effect and to dazzle guests.
Each dish has to be a work of art and to achieve a good level of performance is essential to have a nice range of wines to be taken and to offer.
THE IDEAL CELLAR WINE
If we are lovers of good wine, probably we tend to drink red wine.
In our small cellar should not therefore miss four or six bottles of Tuscan Wine such as Chianti Classico Riserva, Brunello di Montalcino, Vino Nobile di Montepulciano.
Along with a few bottles of Amarone di Valpolicella and Barolo. Then, it takes a couple of bottles of Cabernet Sauvignon.
two bottles of Syrah
two bottles of Merlot
Finally thirty bottles of great red wines of vintages
As for white wines, the choice falls on the Vernaccia di San Gimignano, the Soave Classico, Pinot Grigio.
The choice will depend very much on the taste and the availability of these wines.
Five or six bottles of sparkling Italian classic method and two or three bottles of Champagne.
HOW TO UNCORK A BOTTLE OF WINE
If we have to serve a still wine, you put the bottle on the table so guests can see the label.
Cut the capsule at the bottom of the ring, using the box-cutter the corkscrew.
Then holding the bottle firmly with one hand, insert the tip of the corkscrew at the center of the cork and with slow rotation you get off to the end, being careful not to pierce the other end of the cap.
At this point you fold the decapitator of the corkscrew so that it rests on the edge of the neck of the bottle and while one hand holds it stationary against the edge, the other hand pulls the cap by performing a light effort on the lever corkscrew.
The last gesture is to pass a napkin inside the mouth of the neck to remove any pieces of cork.
Finally you sniff the cork to recognize abnormal characteristics (smell of cork or mold)
The aged red wines and delicate contain the deposit therefore, before consumption it is appropriate to keep them pr few days in the upright position and always vertically moves the precious bottle on the table.
Once uncorked the bottle, lies on the basket so that the deposit remains at the bottom of the bottle.