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FEB. MAR. 2020 XI goodness of our wines. If a consumer has the opportunity to try it, we are also sure that he would like to buy it once more. But we know that Michelin-starred restaurants are not accessible to everyone, so the interest remains to be able to approach and serve restaurants with typical cuisine, quality trattorias, gourmet pizzerias, so as to give consumers the opportunity to try and appreciate our wines.” So should we have a good presence on home soil? Not only that, to focus firmly on the international market, consolidating what is already active and pushing towards greater and interesting results. The most interesting markets remain the American, Asian and German markets. We invested significantly in sparkling wines, we were able to anticipate market trends by understanding in advance that the world of wine was moving towards sparkling wines, thanks to which we reached a wider audience. Was it easy to draw attention to a sparkling wine from Falanghina? No, as everyone associates the word sparkling with prosecco and offering something different was not easy. But we believed it, strengthened by the ingredient used: the wonderful vine of Falanghina is rich in structure, fresh body and acidity, so the product lends itself very well to be sparkling. MAXIMUM CUSTOMER CARE Nicola Pastore, commercial director of La Fortezza, talks about quality, image and support to the Horeca sales area thanks to events, presentations, specific tastings. “Everything that can be used to make our productive known, but also our territory, the Sannio.” He specifies that his company and the estate of the same name are two different companies (“obviously there is synergy, because each gives support to the other”) and illustrates the support given to the customer in the presentation and matching of home wines with the dishes from the kitchen of his estate. “Food and wine go hand in hand, the promotion of a territory starts from both the dish and the glass.” OBJECTS AND MATERIALS ENHANCE THE CORPORATE IMAGE Antonella Porto, marketing manager, goes into the detail of internal synergy. “The two companies were born out of each other’s needs. The winery was born earlier and, soon after, the estate arrived, a location to promote all activities such as opendays.” The activities on site highlight even more the right choice to combine wine with food. “Sometimes we organize themed evenings with a menu that directly associates each of our wines with a specific dish. We collaborated with Vissani, a frequent guest of the estate. In Milan, we organized a dinner with Cannavacciuolo. Finally, our horeca distributors do the bulk of the work by positioning us at the right level. The important thing is to create the right balance between the kitchen and the cellar.” ______________________________ BOX WHO IS CHEF UZZO? Angelo Uzzo was born in Piedimonte Matese (CE) on July 26 1973. He discovered from an early age his passion for cooking so much that he enrolled, after compulsory education, at the Professional Hotellier Institute “E. V. Cappello” in Piedimonte Matese, where he obtained the title of chef. His particular skill is to possess a strong knowledge of the ingredients to satisfy a variety of palates, as well as a high sense of organization using the best ways to save costs and manage time. After working in several restaurants, he arrived at La Fortezza di Torrecuso in 2014 ______________________________ BOX CHEF UZZO’S ‘WINE PAIRING’ RECIPE Marche fillet medallions with Aglianico reduction After browning the medallions, and after baking them in the oven, prepare a reduction of the Aglianico, gently browning the shallots and then add the wine over a high heat, with two teaspoons of sugar and acacia honey. The Aglianico de La Fortezza is the protagonist of this dish because its dry, fruity and harmonious taste gives the medallions a complex and elegant flavor. Tips for matching wine and food – Wine must be more acidic and sweeter than the food. – Have the same intensity of taste as the food. – Red wines are better matched with meat with a bold flavour (red meat and similar). – White wines are best matched with light-intensity meats (fish, chicken). – Bitter wines are better balanced with fat. – It is better to combine wine in the sauce rather than the meat. – White wines, sparkling wines and rosés create contrasting pairings. – Red wines create matching pairings. The wines Reds have more bitterness. Whites, rosés and sparkling wine have more acidity. Dessert wines have more ______________________________ AT PAGE 40 IN THE KITCHEN Ghost kitchen super star Online restaurants, without time or place, are growing in Italy, at the service of individual customers and companies By Alessandro Vergallo Italians who choose to have their food delivered to their homes are growing