Enoteca Magazine Summer 2018-19

Enoteca Summer 2018/19

Silviarosa Saffron of L’Aquila New Northern Italian Cheeses Great Summer Wines Interview: Elio Carta

ENOTECA SILENO

FESTIVE SEASON RETAIL SHOP HOURS

Cari Amici, 2018 marks 65 years since our company was founded in Melbourne by Luigi ‘Gino’ Di Santo.

What began as an ambitious idea by a young entrepreneurial migrant to supply the post-war Italian community with products they missed from home – espresso coffee, baby foods, panettone – has grown into Australia’s leading importer of artisanal, regional Italian food and wine with a portfolio of more than 1000 products distributed throughout Australia.

Over the six and a half decades we have been operating, Australia’s food culture has been transformed into one of the most exciting and cosmopolitan scenes anywhere in the world. We are proud to have played an integral part in making sure Italian food produced by great artisans has always had a prominent place on Australia’s dinner tables.

The behind the scenes work of discovering new products to import to Australia is not an exact science, but the path to getting it right is a wellworn one. Our aim is to find impressive and compelling products made by people who care deeply about their craft; passionate artisans who seek to communicate the importance of their culture and environment.

We’ve been fortunate over the years to begin working with new suppliers by intention, but also sometimes by chance. For example this year in Italy we stumbled upon Andrea Bruzzone, a dedicated winemaker with a microwinery and cellar at the rear of his

Enoteca bottle shop in Genoa. Andrea works with a few dedicated growers in the tiny Valpolcevera zone in the hills above Genoa who grow native Ligurian grapes like Vermentino, Bosco, and Rollo. Barely a hectare of production, the wines of Valpolcevera are pretty rare to find outside of Liguria, let alone outside of Italy; but for us, these are the discoveries that showcase what makes Italy so special.

Thank you for your support of our company and our Italian suppliers over the years, and we look forward to continuing to bring you the best Italy has to offer. We wish you a fun-filled, relaxing summer, a most joyous Christmas and a prosperous New Year.

Rosemary Di Santo-Portelli & John Portelli, Enoteca Sileno’s Directors

Dec 2 – 23 Monday to Friday 9.00am – 6.00pm Saturday 9.00am – 5.30pm Sunday 10.00am – 5.00pm 24 Dec & 31st December 9.00am – 3.00pm 27 Dec – 25 Jan Monday to Saturday 10.00am – 4.00pm Closed Sundays

CLOSURES Christmas Day Boxing Day New Year’s Day Australia Day

25 Dec 26 Dec 1 Jan 2019 26 Jan

Regular retail hours resume 28 January Monday to Friday 9.00am – 5.30pm Saturday 9.00am – 4.30pm

DEADLINES FOR CHRISTMAS DELIVERY WA, QLD, NT: Tuesday 11 Dec NSW/ACT, TAS, SA: Friday 14 Dec VIC: Monday 17 December NOTE: These dates are a rough guide only. Metro areas only. Delivery circumstances may arise beyond our control. Orders placed after these deadlines may not arrive to their destination before December 21.

Enoteca Sileno 920 Lygon Street, Carlton North VIC 3054 T. 03 9389 7009 enoteca.com.au /enotecasileno

WELCOME

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ENOTECA SILENO

CONTENTS CHRISTMAS WITH ENOTECA SILENO Perbellini Panettone............................................................6 Gilber Panettone.................................................................8 Rustichella d’Abruzzo Panettone.........................................9 Dolce Piacere Gluten-Free Panettone................................10 Bepi Tosolini Panettone....................................................11 Baladin Christmas Range..................................................11 Flamigni Panettone...........................................................12 Flamigni Pasticceria..........................................................15 Flamigni Torrone..............................................................16 Tuscan Sweets from Sinatti & Ghiott.................................18 Giraudi: Wild About Hazelnuts........................................20 Fairy Tales Do Come True: Autore & Torronificio Tore....22 Bonajuto Chocolate’s Modica Moves................................24

NEW PRODUCTS Mandorle di Avola............................................................26 Hampers by Enoteca Sileno...............................................27 Triveri Sughi.....................................................................28 Puma Pric Prac.................................................................30

p.32–33 A new selection of cheeses have arrived just in time for summer platters.

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CONTENTS

ENOTECA SILENO

p.48–51 With an interview and new additions to the range, find out more on the history and unique production methods behind the Silvio Carta range.

Agriform Cheeses.............................................................32 Raising A Glass to 65 Years...............................................34 Bellei Vinegar: How About Them Apples?........................36 Scuola di Cucina 2019.....................................................38 Silviarosa Saffron..............................................................40 Recipe: Saffron Fusilli.......................................................41 Recipe: Asparagus Risotto.................................................42 Recipe: Spaghetti alle Vongole..........................................43

BEER, WINES & SPIRITS New Summer Wines.........................................................44 Modern Versions of Italian Classics...................................47 An Interview with Elio Carta............................................48 Silvio Carta Spirits............................................................50 Summer Lovin’: Baladin Beer............................................52 Bepi Tosolini Storica Artiste: Kandinsky...........................54 Special Grappe Collections...............................................56 Staff Picks.........................................................................58 Vintage View....................................................................59 p.56–57 Explore our unique range of grappe, amari and liqueurs.

CONTENTS

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ENOTECA SILENO

PERBELLINI – IN THE HEART OF VERONA Perbellini’s small batch production pastry shop in Verona is a destination for travellers and locals alike. The quality of their baked goods is unsurpassed and Enoteca Sileno is privileged to be able to bring such wonderful specialties to Australia every year. Each beautifully wrapped pastry from Perbellini is a work of years of dedication and care for quality. These fine cakes and traditional sweets are not mass-produced, and are a favourite among many of our clients and friends year after year.

LIMITED EDITION SPECIAL FLAVOURS Panettone with Candied Citron, Candied Ginger & Chocolate Drops 950g, 15.621, $81.50.

Panettone with Candied Orange, Madagascan Vanilla and Chocolate Drops 950g, 15.622, $81.50.

Focaccia Allegra This “happy cake” is made with first quality Australian raisins soaked in Moscato wine, which impart an intense and tasty aroma. 950g, 15.623, $81.50.

THE CLASSICS Fior d’Albicocca A light sponge cake with confit apricot drops and soft almond glaze. 550g, 15.638, $61.00.

Panettone Classic The dough is leavened for 24 hours for this quintessential panettone with candied fruits. 950g, 15.088, $75.00.

Pandoro Classic Perbellini’s ultimate Veronese speciality, and one of their most highly requested Christmas cakes; the famous “golden bread” without candied fruit. 850g, 15.199, $73.50.

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PERBELLINI – IN THE HEART OF VERONA

ENOTECA SILENO

REGIONAL VENETO SPECIALTIES Sbrisolada Commonly served with coffee after dinner, this is a sweet, buttery, nutty and crumbly biscuit cake typical of Mantova and Verona. 350g, 15.349, $33.80.

Sfoiade al Burro Delicate and flaky butter pastry slices sprinkled with a layer of turbinado sugar.

290g, 15.524, $35.00.

Offella d’Oro Unique to Perbellini, this delicate cake dates back to a recipe from 1891. It is a pure and simple recipe using fine butter, fresh eggs and sweet almonds. 850g, 15.260, $80.00.

PERBELLINI – IN THE HEART OF VERONA

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ENOTECA SILENO

MAINSTAYS & CORNERSTONES Gilber, il signor Panettone..

The annual arrival of Panettone from Gilber feels like being reunited with a friend you haven’t seen in years. There is something about their understated packaging that allows you to be taken by surprise when you bite into a delicious slice of their panettone or pandoro.

Gilber’s pride of production is that they are authentically Piedmontese. Their slow hand-made production only uses natural yeast for a 48 hour leavening process, and they incorporate local ingredients like Langhe hazelnuts for their special panettone glazes and gianduja chocolate.

The classic Piedmontese recipe is the original, with its soft fragrant dough and hazelnut frosting decorated with whole almonds. It’s rich in butter, soft raisins and a delicate mix of candied citrus peel.

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Panettone Classic “Basso” Low Profile Gold hand wrap, also available in high profile. 1kg, 15.364, $52.00.

Panettone Classic “Torino” Hand Wrap 1kg, 15.100, $59.00.

Pandorato “Torino” Hand Wrap Aromatic pandoro which takes the shape of a panettone. Contains no candied fruit, and is light and aromatic. 900g, 15.081, $57.00.

Panettone with Gianduja Contains rich chocolate drops, ribbons of chocolate-hazelnut cream, and covered in a layer of dark hazelnut chocolate. No candied fruit. 1kg, 15.024, $55.80.

GILBER: MAINSTAYS & CORNERSTONES

Panettone with Zabaglione Filled with drops of zabaglione sweet egg custard cream, no candied fruit. 1kg, 15.093, $54.00.

Panettone with Lemon Cream Filled with drops of lemon custard cream, no candied fruit. 1kg, 15.982, $54.00.

Panettone with Pear & Fig Flavoured with pieces of candied pears and figs with no candied citrus. 1kg, 15.091, $54.00.

View the full range of Gilber in-store or online at enoteca.com.au.

ENOTECA SILENO

CHRISTMAS: ABRUZZESE STYLE Rustichella d’Abruzzo are most recognised for their premium artisan pasta, but their Christmas sweets also take the cake since they incorporate flavours that are perfect for the Australian summer.

THE MINIS Presented in keepsake canisters decorated in Rustichella d’Abruzzo’s signature harlequin pattern.

Panettoncino 100g, 15.839, $13.00.

Pandorino 80g, 15.840, $13.00.

PANETTONE WITH SUMMER FLAIR Panettone with Amarena Cherries Whole Abruzzese Amarena cherries and dark cherry syrup are swirled into this fragrant and flavoursome Christmas cake. 750g, 15.697, $67.50.

Panettone with Fig & Chocolate Flavoured with pieces of soft, dried figs and dark chocolate drops. 750g, 15.771, $67.50.

Panettone with Saffron of L’Aquila This intensely fragrant golden-yellow panettone is made with the prized saffron of L’Aquila, candied Sicilian orange and juicy sultanas. Read more about L’Aquila saffron on page 40. 750g, 15.992, $95.00.

CHRISTMAS: ABRUZZESE STYLE

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ENOTECA SILENO

SWEET GLUTEN-FREE

Dolce Piacere Panettone and Pandoro are the most authentic tasting glutenfree Italian Christmas cakes available in Australia.

This panettone is made with glutenfree flours, egg, sugar, butter, natural yeasts and raisins. It contains no candied fruits or artificial colours or flavours.

The pandoro is made with gluten-free flours (potato, rice and buckwheat), egg, sugar, butter, natural yeasts and has a chocolate cream filling.

Dolce Piacere gluten-free cakes are best enjoyed when warmed in a conventional oven or microwave, or lightly toasted, as this will result in a moister, softer cake.

Gluten Free Panettone 500g, 15.865, $30.80.

Gluten Free Pandoro 500g, 15.866, $30.80.

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SWEET GLUTEN-FREE

ENOTECA SILENO

PANETTONE THAT’S MORE THAN FESTIVE

BEPI TOSOLINI

BALADIN

Masters of distillation Bepi Tosolini of Udine, Friuli, craft some of the finest spirits known throughout Italy. MOST, their trademark acquavite, is featured in this special panettone recipe. Acquavite differs from grappa, in that it is distilled from whole grapes rather than grape skins after they have been pressed. For this panettone, MOST luxurious grape spirit is used to aromatize and flavour the batter, and plump raisins are also soaked in MOST acquavite before being added to the cake. The result is a fragrant, fluffy, and indulgent panettone, presented in a keepsake gift box.

Year after year, our clients tell us what an unexpected surprise it is to have a panettone so delicious that is made with beer. Baladin works with a nearby artisan Piedmontese bakery to create their special panettone, and just like Baladin’s beer, the bakery uses “mother yeast”, uncultivated local strains that are kept continuosly alive and give the products their unique, delicious, and natural flavours. The beer that is used is Baladin’s famously soughtafter and limited “Xyauyu” barley wine which is the perfect complement to the panettone’s fruit essences.

Bepi Tosolini MOST Panettone 1kg, 15.910, $74.80.

Panettone with Raisins – Green Wrap 1kg, 15.860, $63.00.

Panettone with Raisins & Candied Fruit Orange Wrap 1kg, 15.864, $63.00 .

in the bottle, ensuring the beer is longlasting, similar to fine Champagne. It is dark in colour, full-bodied and highly aromatic. The bouquet is characterized by the use of the Calabrian liquorice root, which is perceptible on the nose and on the palate. The aromatic profile is completed by the aromas of nuts, biscuit, chocolate and a citrusy touch of tangerine, which comes from the dry hopping. Nöel is a beer that warms the heart and appeases the senses, perfect for a toast during the festive season and to sip with Christmas sweets and dark chocolate.

Baladin Nöel Beer with Calabrian Liquorice 750ml, AB003, $31.50.

NÖEL is a limited-edition vintage beer made especially for the Christmas season.

It is a non-pasteurized, top fermented beer which undergoes a second fermentation

PANETTONE THAT’S MORE THAN FESTIVE

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ENOTECA SILENO

CELEBRATING 30 YEARS WITH FLAMIGNI Established in 1930, Enoteca Sileno has been proudly importing Flamigni confectionery since 1988.

Quality, Beauty, Passion, Homeland.

Strong values encompass Flamigni’s production philosophy, tenets cultivated over three generations with the artisan creation of nougat (torrone) and panettone. Both types of sweets have ancient roots in Italian celebrations and are cornerstones of Italian gastronomic heritage.

Flamigni’s pastry houses – their panettone factory in Piedmont, and the torrone factory in Emilia Romagna – are placed where new ideas and traditions meld into one. First and foremost, their emphasis is on slow, manual processes and the use of high quality Italian fruits, nuts and chocolate make Flamigni’s nougat and panettone among the finest in Italy. The list of fruits contained

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in Flamigni’s panettone is a veritable Italian geography lesson: pears from South Tyrol; figs, citron and oranges from Calabria; cherries from Vignola in Emilia Romagna; marrons glaces from Piedmont; apricots from Campania; and everyone’s favourite, the Ciaculli lateripening mandarins of Sicily.

Flamigni’s torrone also showcases how just a few ingredients can become such an enjoyable treat to share with family, or to give as a gift (as is the tradition) to children and friends. Made with almonds from Puglia, hazelnuts from the Langhe, and Bronte pistachios from Sicily, Flamigni’s torrone is 65% nuts mixed with egg whites and Italian honey.

CELEBRATING 30 YEARS WITH FLAMIGNI

ENOTECA SILENO

THE FAMOUS AND FINEST FROM FLAMIGNI Great for stocking stuffers, hanging on the tree, or a personal breakfast treat, these mini panettone from Flamigni are a great accompaniment for the festive season.

Chocolate Chip Panettoncini 60g, 15.108, $9.95.

Milano-Style Panettoncini 60g, 15.162, $10.80.

CELEBRATING 30 YEARS WITH FLAMIGNI

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ENOTECA SILENO

TUTTI FRUTTI Panettone with Limoncello Cream & Candied Calabrian Citron 950g, 15.113, $77.00.

Panettone Contadino A medley of candied pear, apple, peach and apricot, topped with glaze.

1kg, 15.110, $77.00.

Panettone al Mandarino di Ciaculli An intensely fragrant cake with candied pieces of Ciaculli late-ripening mandarins.

1kg, 15.195, $79.00.

Wholemeal Panettone with Pear & Raisins A flavoursome and rich panettone with wholemeal flour and pieces of candied pear and Corinthian raisins.

1kg, 15.506, $64.00.

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CELEBRATING 30 YEARS WITH FLAMIGNI

ENOTECA SILENO

BISCUITS & CANTUCCINI Cantuccini Traditional Tuscan almond biscuits presented in a hessian gift bag.

200g, 15.087, $22.50.

Cantuccini with Pistachio & White Chocolate Drops Presented in a hessian gift bag.

200g, 15.107, $25.80.

Ravioletti Lemon Cream Short crust biscuits with lemon cream filling.

200g, 15.547, $24.50.

Soft Amaretti Chocolate Cream Classic soft bitter-almond biscuits filled with chocolate cream.

180g, 15.503, $32.50.

Soft Amaretti Assorted Fruit Filling Soft biscuits with apricot, cherry, lemon or orange filling.

180g, 15.389, $32.50.

CELEBRATING 30 YEARS WITH FLAMIGNI

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ENOTECA SILENO

ROYAL TORRONE Soft Almond Torrone With 65% almonds from Puglia.

200g, 15.852, $26.80.

Supremo Brittle Torrone An exclusive recipe by Flamigni, it is premium nougat with a proportion of dried fruit, sugar, honey and egg white. It is less sweet and characterised by a dried fruit aroma. Pistachio – 150g, 15.323, $34.50; Almond – 150g, 15.371, $29.80.

Torroncini Bon Bons Christmas Bonbons filled with white, milk and dark chocolate-covered mini soft nougats. Blue, brown & cream parchment wrap – 200g, 15.401, $44.00; Gold & Silver Metallic Wrap – 200g, 15.717, $46.50.

View the full range of Flamigni at enoteca.com.au or visit our shop on Lygon St.

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CELEBRATING 30 YEARS WITH FLAMIGNI

ENOTECA SILENO

CELEBRATING 30 YEARS WITH FLAMIGNI

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ENOTECA SILENO

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TUSCAN PASTRY BELONGS TO THE AGES

ENOTECA SILENO

TUSCAN PASTRY BELONGS TO THE AGES GHIOTT

THE DIVINE SWEETS OF SINATTI PASTICCERIE

New from Tuscan pasticceria Ghiott are these two beautifully wrapped traditional Tuscan sweets.

Ricciarelli are traditional Sienese biscuits which date back to the fifteenth century. Commonly found in Tuscan bakeries, especially at Christmas time, these soft and sweet almond biscuits are so intertwined with Tuscan culture that the Italian Ministry of Agriculture recently granted Ricciarelli with PGI (protected geographical indication) status.

Panforte is a wonderful sweet to have at Christmas because it matches well with sweet wines like Vin Santo or other passito-style wines. Ghiott’s recipe is very traditional and prepared according to the old, original recipe using only genuine natural ingredients such as roasted almonds, candied lime and melon and an exclusive mixture of spices.

The pastry shops of Sinatti in the historical town of Siena are famous for their traditional Tuscan sweets such as panforte, ricciarelli, cantucci and cavallucci. Using natural ingredients and methods dating back to the Middle Ages, the taste and quality of Sinatti’s pastries are absolutely divine. One bite of their panforte will demonstrate to never underestimate the Tuscans when it comes to the quality of food and drink in their region.

Ghiott Ricciarelli with Cocoa and Almond Soft Almond biscuits in Florentine hand wrap. 210g, 15.505, $15.50.

Panforte Margherita The most famous panforte of Siena made from an ancient recipe of nuts, candied fruit, honey and spices. 100g, 15.602, $15.20; 185g, 15.185, $24.50; 450g, 15.186, $36.80.

Ghiott Soft Panforte With Almond and Candied Fruit in Florentine hand wrap. 225g, 15.004, $26.40.

Cavallucci Tuscan Biscuits A centuries-old recipe that includes honey and spices, enriched by walnuts, candied citrus, coriander seed and aniseed. 500g, 15.263, $24.50.

Torta Fichi & Noci Panforte made with dried figs, walnuts, candied melon, honey and spices. 225g, 15.994, $30.00; 450g, 15.995, $46.80.

TUSCAN PASTRY BELONGS TO THE AGES

View the full range of Sinatti panforte and Ghiott products in store at 920 Lygon St or online at enoteca.com.au.

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ENOTECA SILENO

WILD ABOUT HAZELNUTS Giraudi is a family-run pasticceria and chocolatier in Alessandria, Piedmont which has been in operation since 1907.

Its current location seems like somewhat of an anomaly, set in the middle of an industrial zone on a street lined with various factories and office buildings.

Despite this unusual setting for a boutique artisan chocolate shop, a steady stream of visitors – regular customers and first-time visitors – make the journey to drink a

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cappuccino laced with gianduja,to stock up on chocolates and pastries, or for a simple afternoon espresso at the bar.

Master chocolatier Giacomo Boidi and his family make exquisite chocolates of the highest quality using ethicallysourced cacao and locally-collected wild Piedmontese Tonda Gentile IGP hazelnuts. Everything is made by hand, wrapped by hand, and produced in small batches.

WILD ABOUT HAZELNUTS

ENOTECA SILENO

Chocolate Covered Amaretti The lightest and airiest round crunchy bitter almond meringue biscuits, covered in fine dark chocolate. 250g, 15.961, $32.90.

Salame Cioccolato A salami-shaped mixture of dark chocolate, gianduja, roasted hazelnuts, crushed biscuits and candied ginger.

150g, 15.530, $22.90.

Cremone A block of gianduja chocolate with three layers of alternating dark and milk chocolate. 200g, 15.018, $25.00.

Giacometta – Chocolate and Hazlenut Spread Made with wild Tonda Gentile IGP hazelnuts and pure cocoa, it is perfect for spreading on panettone or pandoro, or your favourite toast for breakfast. Because Giacometta is a natural product, it is acceptable to store the jar upside down to fully distribute the pure hazelnut oil that sometimes separates from the chocolate mixture.

Milk chocolate, 300g, 15.103, $35.50; Dark chocolate, 200g, 15.711, $27.40; NEW large size Milk Chocolate, 600g, 15.581, $64.50.

WILD ABOUT HAZELNUTS

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FAIRY TALES DO COME TRUE

ENOTECA SILENO

AUTORE The Campanian hilltop town of San Marco dei Cavoti is a picturesque village most famous for the production of torrone, chocolate and other confectionery. Its towers and buildings are painted in bright colours which play on the imagination of those searching for whimsical sugary delights that may be found within the village boundary.

Autore is a family-owned company with generations of experience making the traditional confectionery of San Marco dei Cavoti. Their unique chocolates are hand-made using the finest Valrohna chocolate from France combined with local Campanian fruits, nuts and honey.

Croccantini – Assorted Gift Box Each elegant box contains an assortment

of 32 individually-wrapped Autore chocolates in pistachio, honey, fig, coconut, mint, gianduja and coffee flavours. 480g, 15.050, $45.50.

Croccantini Classic in Gift Box This sweet is typical of Sannio, Benevento. It has a crunchy centre of almond and hazelnut brittle laced with caramel, then coated with a fine layer of dark chocolate. The elegant gift box contains individually-wrapped croccantini. 300g, 15.059, $27.50.

TORRONIFICIO TORE In another hilltop town, a town called Tonara on the island Kingdom of Sardinia, the torrone makers of Torronificio Tore have been crafting their artisan nougat for generations.

Using sustainable organic honey from

FAIRY TALES DO COME TRUE

ADI Apicoltura, and blending it with eggwhites, whole almonds, walnuts, hazelnuts and Sardinian botanicals, Tore make a rich and authentic nougat that can be savoured all year round.

Organic Torroncini in Assorted Flavours Mini Nougat Assortment – almond, walnut and hazelnut. 150g, 15.965, $19.95; 125g, 15.966, $16.95 (chocolate covered).

Torrone di Tonara with Almond & Lemon Nougat filled with whole almonds and fresh lemon zest in cello wrap. 200g, 15.969, $15.00.

Torrone di Tonara with Almond & Myrtle Nougat filled with whole almonds and myrtle (mirto) berries. 200g, 15.970, $15.00.

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THOSE MODICA MOVES

ENOTECA SILENO

THOSE MODICA MOVES Antica Dolceria Bonajuto

Chocolate of Modica is made using a method called al freddo or coldtempered. This means the cocoa is never heated to high temperatures and is not refined and homogenized like modern chocolate.

First, finest quality cocoa beans sourced from Central America are dried and roasted before being ground into a coarse cocoa ‘flour’. This gritty cocoa mixture is heated to between 25 and 40ºC and worked to form a paste. Caster sugar is added while the cocoa is kept at the same low temperature to prevent the sugar crystals from dissolving. From here the mixture is pushed into moulds and allowed to set.

The advantage of this traditional cold method of production is that there is no addition of butter, vegetable fats, milk derivatives or lecithin. In fact, Bonajuto’s chocolate contains only cocoa, sugar, and sometimes spices. Their chocolate is gluten free, dairy free, soya free and has no artificial flavourings, and is suitable for vegans and vegetarians.

Bonajuto source their cacao from certified plantations that do not use child labour, and where workers’ conditions are protected and safeguarded.

SPECIAL FLAVOURS OF MODICA CHOCOLATE Salinae Chocolate with Sea Salt of Mozia – 80% cacao. 50g, 15.663, $9.95.

Pepe Bianco Chocolate with White Pepper – 65% cacao. 50g, 15.625, $9.95.

Noce Moscata Chocolate with Nutmeg – 65% cacao.

50g, 15.627, $9.95.

Fruttosio Chocolate Sweetened with Fructose – 65% cacao. 50g, 15.628, $9.95.

Peru Chocolate with 65% Peruvian Criollo cacao. 50g, 15.620, $10.50.

THOSE MODICA MOVES

GIFTS & REGIONAL SPECIALTIES Candied Orange – Aranciata ‘Nougat’ This orange ‘nougat’ is made with Sicilian orange peels cooked in honey.

Highly aromatic and soft, this can be used instead of sugar to sweeten hot drinks, such as tea or infusions. 200g, 15.946, $18.50.

Panela Chocolate Pralines An elegant box including 15 individually wrapped pralines made with cocoa mass and unrefined whole cane sugar. 75g, 15.980, $25.00.

Xocolic Chocolate Liqueur Xocolic is a velvety smooth chocolate liqueur that is made with pure cacao and does not contain any dairy or thickener. It may be enjoyed hot, chilled, or served over ice. It is also ideal as an accompaniment to panettone, ice cream and other desserts.

500ml, ZS246, $68.00, Chilli Flavour, ZS247.

More flavours available in-store and online.

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ENOTECA SILENO

MANDORLA DI AVOLA The finest almonds in the world...

AVAILABLE LATE JANUARY 2019 Avola almonds of Sicily have been widely-known for many years as having superior characteristics to almonds grown en masse in places like California or Australia. The precious cultivar grown in the Val di Noto, between the provinces of Siracusa and Ragusa, is called Pizzuta d’Avola, a large, smooth and flat-shaped almond with the colour of rich red leather. During maturation, the hard nuts are protected by an especially dense shell which insulates the precious fruit from the elements, pests and other potentially harmful air pollutants. Avola almonds are also the most sustainable almonds to cultivate because no irrigation is used and the trees are only watered by rain.

For three generations, the Munafò family has been producing Pizzuta d’Avola almonds and other nuts, honouring traditional values combined with the utmost respect for nature and the environment. Founded in 1950 in Avola, the motherland of the prized cultivar Pizzuta d’Avola, the company passionately carries out the processes brought forth by nature, and delivers a product which is highly nutritious and suitable for a variety of uses. The mild climate of the Monti Iblei is ideally suited to produce almonds which are elegant in shape and in flavour.

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In Sicily, almonds are a staple, and the Avola almonds are preferred for use in quality pastry, refreshing almond granita, almond milk, marzipan, torrone, biscuits and other confectionery. These treasured nuts are known as a source of dense nutrition, and therefore are also often eaten as a snack on their own.

Avola almonds are known to be the most nutritious almonds in the world.

They are a natural source of protein, while being low in saturated fat. The almonds are high in fibre, vitamin E, and packed with minerals such as potassium, calcium, magnesium, phosphorous and iron. Avola almonds are also dense with polyphenols, powerful antioxidants which are contained in nutrient-dense fruits and vegetables.

Munafò’s outstanding Avola Almonds will be available at Enoteca Sileno from late January 2019.

MANDORLA DI AVOLA

ENOTECA SILENO

Fine Gifts & Hampers for the festive season and all year long...

An elegantly wrapped gift of the finest artisanal Italian foods and wines is a gift that will leave a lasting impression.

Our retail shop offers a selection of preprepared hampers, as well as custom creations of your choosing.

For more information about our customised hampers or to order from our permanent collection, please phone 03 9389 7009 or email retail@enoteca. com.au. For hamper orders larger than 10, we kindly request 48 hours notice.

The Italian Table 24H001, $100.00 (value $118.60).

Feast Gluten-Free 24H003, $115.00 (value $123.15).

The Risotto Hamper 24H004, $105.00 (value $126.50).

Enoteca Sileno 65th Anniversary Hamper 24H616, $95.00 (value $108.95).

ENOTECA SILENO HAMPERS

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ENOTECA SILENO

TRIVERI PASTA SAUCES Coming soon to Enoteca Sileno.

We have been working with the Triveri family, a company known for highquality vegetable conserves in Abruzzo, for many years. Their tinned peeled and crushed tomatoes are widely appreciated in Melbourne’s foodservice trade, and are a staple for many respected restaurants around Melbourne. Enoteca Sileno is now pleased to introduce a range of Triveri jarred sauces for pasta.

Triveri sughi are made exactly how the Triveri family make them at home, without the use of concentrates or extracts, and using fresh vegetables, herbs and spices. These all-natural sauces have sweet and juicy 100% Italian tomato flavour which showcases the quality of the tomatoes Triveri uses, without the use of acidity correctors or added sugar.

These Triveri Sughi will be available at Enoteca Sileno from late January 2019.

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TRIVERI PASTA SAUCES

Sugo al Basilico – Tomato & Basil Tomato, onion, carrot, basil, extra virgin olive oil, salt; 440g.

Sugo all’Arrabbiata – Tomato & Chilli Tomato, onion, carrot, extra virgin olive oil, chilli, salt; 440g.

Sugo Mediterraneo – Tomato & Eggplant Tomato, eggplant, capsicum, onion, carrot, extra virgin olive oil, salt; 440g.

Sugo Alle Olive – Tomato & Olive Tomato, black olive, green olive, onion, capers, carrot, extra virgin olive oil, chilli, oregano, salt; 440g.

ENOTECA SILENO

TRIVERI PASTA SAUCES

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ENOTECA SILENO

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PUMA PRIC PRAC

ENOTECA SILENO

PUMA PRIC PRAC Fun to say, delicious to eat.

Southern Italy is famous for growing some of the most colourful and plentiful fresh fruits and vegetables in the world, partly made possible by the abundant sunshine and mild Mediterranean climate. The cuisine in this part of Italy is often quite simple and unadorned, which means that the focus remains squarely on the freshness and quality of the ingredients. There simply isn’t a need to mask food that looks and tastes so fantastic.

With an abundant supply of fruits and vegetables in the summer, some can be set aside to be preserved in a myriad of ways. The art of preservation is not only a means to mitigate food waste, but it was once an essential tool for survival. Brining, pickling or covering vegetales in oil with herbs and spices are common techniques for conserves, and sometimes the techniques can make certain vegetables more palatable than when they are eaten fresh.

In the towns of Molfetta and Giovinazzo, preserved vegetables are certainly an important contribution to the local cuisine. These two villages, north of Bari in Puglia, dispute who

PUMA PRIC PRAC

invented “pisticchia”, a mixture of chopped peppers covered with olive oil, garlic and parsley. The local peppers in question are playfully known as Pric Prac, named for the characteristic noise that crisp fresh peppers make when they are cut into strips with scissors.

Puma harvests their Pric Prac peppers in the late summer and they are then left in the sunshine to slightly dehydrate (some recipes simply salt the fresh peppers to reduce their water content). After the Pric Pracs lose some of their water weight, the very aromatic and flavoursome peppers are cut into ribbons. They are then blanched in water and vinegar, seasoned with fresh garlic, parsley and chilli, and covered with good, gutsy Pugliese extra virgin olive oil.

Pric Prac peppers make the perfect addition to sandwiches, or mixed with capers to accompany fish dishes. You can also serve them with olives, spread on top of toast, or add to salads. They are tangy, aromatic, fresh-tasting and lightly spicy.

Puma Conserve Peperoni ‘Pric Prac’ Traditional peppers of Molfetta and Giovinazzo, Puglia. 280g, 06.173, $7.20.

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ENOTECA SILENO

AGRIFORM CHEESES Italian cheeses are famous for many reasons, and the best cheeses, like fine wines, are protected by a seal of geographical origin. Point of origin is important because it guarantees that the cheese was made following strict and traditional guidelines. This designation not only ensures quality, but it sets high standards for a product which can be affected by many variables. Cheese is a natural product, after all.

Italian Brown Cows that graze exclusively in the Belluno Valley give milk that will become Piave cheese. Located at the base of the Dolomite Mountains in northern Veneto, Piave is named after the Piave River, an important source of water for raising dairy cattle on healthy grasslands.

Piave cheese has a dense texture, without holes, and is straw-yellow in colour. It has a slightly sweet flavour.

Once fully aged, it becomes hard enough for grating, and it develops an intense, full-bodied flavour. Piave imported by Enoteca Sileno is available at two stages of maturation: Vecchio (mature) and Vecchio Oro del Tempo (extra mature).

Asiago is cow’s milk cheese produced in an area which stretches from the meadows of the Po Valley to the Alpine pastures of the Asiago plateau and Trentino.

Asiago d’Allevo is a semi-cooked, medium fat cheese, produced in restricted areas of Vincenza and Trento and some parts of Padua and Treviso.

D’Allevo (raised) refers to the care devoted to the maturation process of this cheese which is available in Mezzano (semi-aged) characterised by a sweet taste, or Vecchio (aged) which is more intense and fragrant.

An important factor in the production of authentic Asiago is a process of pasteurizing milk at lower temperatures, allowing the cheese to retain more of its orginal taste and naturally occuring

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microorganisms. It is compact, with a few small or medium holes.

Pecorino Romano PDO is a cooked, hard cheese made from full-cream sheeps’ milk that has its traditional roots in Sardinia and Lazio. It has a thin crust of an ivory or natural straw-yellow colour, sometimes capped in black. The texture of this cheese is aromatic, tasty and slightly sharp tasting.

Piave DOP Vecchio Aged for a min. of 6 months. Suitable for antipasti, risotto, polenta, panini, and cheese boards. Serve with fresh fruit such as pears, apricots, figs and Mostarda accompaniments. Match with full-bodied white or lighter red wines.

18.124, $60.00/kg.

Piave DOP Oro del Tempo Aged for a min. of 12 months. Suits appetisers, antipasto, cheese boards.

Serve with fresh and preserved fruits and pastes. Match with full-bodied reds or passito-style dessert wines. 18.125, $62.00/kg.

Asiago d’Allevo PDO Mezzano Aged 4-10 months. Perfect as an ingredient in regional Alpine dishes like polenta with cheese and ragù, ravioli.

Serve on a cheese board with fresh fruit, honey, preserves and fruit pastes especially quince and pear. 18.126, $51.00/kg.

Asiago d’Allevo PDO Vecchio Oro del Tempo Aged more than 10 months. A fabulous glass of red is perfect with this cheese.

Try Valpolicella, Amarone, Teroldego Rotaliano and Cannonau. 18.127, $55.00/kg.

Pecorino Romano DOP Aged more than 15 months. Pecorino Romano can be enjoyed as a table cheese

AGRIFORM CHEESES: PIAVE, ASIAGO AND PECORINO ROMANO

with bread or combined in dishes with cooked vegetable and legumes, especially fava beans. An ideal cheese for crumbling or grating, it can be added to salads, pasta, pizzas, bruschetta and risotto, or dipped in Extra Virgin Olive Oil like Mongibello. Pecorino is a fundamental ingredient in the most famous pasta dishes of Lazio cuisine: Pasta Carbonara and Amatriciana. 18.129, $70.00/kg.

ENOTECA SILENO

CHEESE BOARD ESSENTIALS Marzano Fruit Paste The chefs at Marzano use fresh, whole locally-grown fruits in Puglia, which are carefully peeled and cooked slowly to preserve the flavour and aroma of the fruit. Fig (330g) 12F008, $15.90; Quince (330g) 12F010, $15.90.

Rossa Amara Blood Orange Marmalade Whole Tarocco blood oranges and brown cane sugar are blended to make this intensely flavoured, slightly bittersweet jam. The consistency is that of a fruit puree and it has no artificial additives.

350g, 13F151, $13.50.

Calogiuri Ficonero (Black Fig Vincotto) Ficonero is even thicker than original Vincotto after being infused with black figs. The velvety texture persists throughout the palate with rich caramelised fig flavour. 250ml, 02F098, $22.80.

ADI Apicoltura Organic Honey ADI uses roving hives to allow their bees to feed on a wide variety of flowers exclusively in pesticide and herbicide free lands – very important practices for maintaining healthy honey bee colonies. Their honey is 100% certified organic, and 100% real Italian honey.

Forest Honey (dark in colour, robust in flavour), 13F157, $14.50; Acacia Honey (light in colour, delicate in flavour), 13F153, $19.80.

CHEESE KNIVES Ghizzoni Taleggio/Soft Cheese Knife 18cm, 22S038, $59.80 Parmigiano Reggiano Knife Cherrywood Handle 4cm, 22S029, $23.90.

Ghizzoni Gorgonzola Knife 18cm, 22S037, $45.80

AGRIFORM CHEESES: PIAVE, ASIAGO AND PECORINO ROMANO

F. Carta Pane Carasau Sardinian Crispbread High-quality flour is mixed to form dough that is rolled into large paper-thin sheets and baked until it rises. It is then split into two and baked again. Double baking allows the natural flavours of the bread to develop. Traditionally Sardinian, and an infinitely versatile crispbread.

250g, 15F659, $9.40.

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ENOTECA SILENO

RAISING A GLASS 65 years of being the Ambassadors for Italian regional produce to Australia.

As an Italian ocean liner docked at the port of Melbourne, a young man waiting on the pier looked on anxiously. He knew that as soon as he climbed aboard the ship, he was going to savour the first cup of REAL espresso coffee he’d had in months. This young man was Luigi Di Santo, affectionately known by friends and family as ‘Gino’.

Gino Di Santo, age 27 and a native of Molise, Italy, had been living in Melbourne since mid-1952. He brought with him a wealth of knowledge in business, economics, and a natural love for gastronomy. Although he loved living in Australia, he yearned for his home country’s wonderful array of traditional foods, wines, and of course, the important daily staple of a proper espresso. This yearning prompted Gino and his fiancée Maxine Whiteley to investigate the possibility of importing espresso machines, gelato machines and other Italian staple foods to Australia. In 1953 he and Maxine registered their first business name, the Di Santo Organisation, which subsequently became L. Di Santo & Co., then finally L. Di Santo Pty. Ltd., as it is known today. Since 1982, the distribution and retail divisions of the company have been known as Enoteca Sileno.

Gino established the very first authentic Enoteca that existed in the Southern Hemisphere. Enoteca is an Italian word for a place where you can purchase but also drink wine on the premises. Gino’s Enoteca was even more unique in that in addition to wine, it showcased

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regional Italian food specialties.

In the early 1980s, Gino’s daughter Rosemary joined the company and shortly thereafter, so did her husband John Portelli. Since then, Gino Di Santo has been associated with an incredible list of top Italian brands, being the first person to introduce them to the Australian market. Some of the brands and Italian foods who Gino was a pioneer with were the first Cimbali espresso machines, Italian mineral waters Sangemini and Ferrarelle, Plasmon infant food, Toschi cherries, the original Amaretto di Saronno, De Cecco pasta, Beccaro Marsala, the first balsamic vinegar of Modena to come to Australia, Ferron rice, fresh truffles from Alba, vincotto, panettone and torrone (nougat), Martelli and Rustichella d’Abruzzo pastas, grappa, liqueurs, Prosecco and fine wines from almost every region of Italy. Most of these products were unknown to the Australian public when Gino began introducing them to eager and willing consumers.

The focus of Enoteca Sileno yesterday and today is to showcase to the discerning Australian consumer the incredible array of authentic and traditional regional Italian food and wine. We celebrate and support smallto-medium sized family-owned companies in Italy who continue to produce their artisan specialties for all of us to enjoy.

RAISING A GLASS: ENOTECA SILENO’S 65TH ANNIVERSARY

ENOTECA SILENO

VERY BERRY BLITZ In many cultures across the world, the drinking of fruit vinegars mixed with water or soda is something that is commonly practiced. A refreshing concoction of a sweet and sour base with a cool, sparkling mixer is an ideal beverage for summer. To enhance the experience, we’ve come up with our own bubbly version using Prosecco. The combination of Calogiuri Vincotto Vinegar with Prosecco gives your Prosecco a lively caramel colour with the persistence of a Guinness froth. Serve as an aperitivo or with chocolate-based desserts. This

combination marries a 700-year-old traditional grape-based condiment with the world’s most consumed sparkling wine for a 21st century spritz experience.

Fill your glass with chilled Prosecco, then add a teaspoon to tablespoon of vincotto vinegar to taste. Stir and watch the bubbles froth!

Calogiuri Vincotto Vinegar Available in Blackberry, Cherry, Wildberries, Pomegranate, Rapsberry, Blueberry and Fig flavours. 100ml, $13.95; 250ml, $20.80.

RAISING A GLASS: ENOTECA SILENO’S 65TH ANNIVERSARY

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ENOTECA SILENO

HOW ABOUT THEM APPLES? The Bellei family have been producing quality Balsamic Vinegar of Modena since the late 1800s, but as with many small Italian food manufacturers, the last 15 years have seen a shift towards modernity in production in order to maintain quality and consistency. Bellei know a thing or two about making high quality vinegar products using natural ingredients, and Bell Mela encapsulates the production philosophy of Balsamic Vinegar of Modena, but instead of grapes and wine vinegar, they use a blend of pure apple juice and apple cider vinegar. The texture and taste are well balanced with pure apple flavour and a pleasing density.

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The vinegar is also aged in small barrels which enhances its aromatic complexity.

Bell Mela Apple Vinegars are perfect for drizzling over salads and for use in recipes that call for cider vinegar and vinaigrettes.

NEW Bellei Bell Mela is available in two types of vinegar.

Bell Mela Apple Vinegar 250ml, 02.129, $16.40.

ORGANIC Bell Mela Apple Vinegar 250ml, 02.130, $19.75.

HOW ABOUT THEM APPLES?

ENOTECA SILENO

HOW ABOUT THEM APPLES?

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ENOTECA SILENO

Enoteca Sileno’s

SCUOLA DI CUCINA 2019 Our cooking school is designed with the home cook in mind. We work with professional chefs who present classes for all levels of expertise, including beginners. Classes are small, relaxed and take place in a commercial kitchen. For all hands-on classes, lunch is served after the class, accompanied by matching wines.

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ITALIAN FOR BEGINNERS

BELLA NAPOLI PIZZA MAKING

9th February, 6th April & 15th June, hands-on, $125.

No other food captures the soul of La Cucina Italiana like a simple plate of pasta.

In this hands-on class you will learn how to make your own beautiful silky pasta sheets for lasagna, spaghetti and fettucine and how to pair your pasta with the perfect sauce.

This is a beginner-level course that aims to give you the basic skills for making your own fresh pasta at home; from selecting ingredients to correct techniques for mixing, kneading, rolling and using a domestic pasta machine. You’ll also be able to learn the basics for an authentic pasta sauce and pesto to pair with your pasta.

16th February & 18th May, hands-on; $100.

Everyone loves pizza. Quick, delicious and fun, it can be one of the most satisfying meals to create at home to share with friends and family. A serious pizzaiolo knows the secret to the perfect dough matched with the correct balance of sauce and toppings.

In this hands-on class you will learn the principles and techniques of making authentic Italian pizza dough and selecting the right ingredients for achieving the best result in the home oven.

As one of our most popular classes we recommend booking in early for Bella Napoli.

ENOTECA SILENO SCUOLA DI CUCINA 2019

ENOTECA SILENO

FILLED PASTA MASTERCLASS 23rd February & 11th May, hands-on; $140.

Once you’ve got the pasta basics, learn how to make ravioli, tortellini and other shapes of filled pasta with our chefs. This hands-on class also covers how to prepare delicious pasta fillings and traditional sauces.

Nano and Carnaroli rice introduces you to the basics of risotto making: selecting the best rice, preparing the ingredients, and discovering fool-proof cooking techniques. We’ll also show you some of the other wonderful dishes Italians make with rice. You will also learn what makes the ancient Riseria Ferron one of the most important rice producers in Italy.

ARABIC FLAVOURS OF SICILY

GNOCCHI MAKING

2nd March, demonstration and some hands-on; $135.

The Arab occupation of Sicily in the Middle Ages transformed the local cuisine and introduced many of the ingredients which are still very much a part of Sicilian cooking today.

Sicilian cuisine is distinct. Over centuries, Greek, Spanish, Norman and most notably, Arab colonists put their stamp on the island through culture, language, architecture and cuisine.

Sicilian dishes have remnants of each and every one of these societies, found in the combinations of fruits, nuts, vegetables, herbs and spices that are unique to the island.

Ingredients introduced include almonds, aniseed, apricots, artichokes, cinnamon, oranges, pistachio, pomegranates, saffron, sesame, spinach, sugarcane, watermelon, raisins, pine nuts and the famous Couscous.

This class with Chef Paolo Arlotta will explore Sicilian recipes that are indeliably Arab, using the best ingredients available.

16th March, hands-on; $125.

Gnocchi capture the very essence of Italian cooking – a few simple ingredients combined in the right way can make magic. Chef Mirco Speri will guide you through each step of how to prepare, cook and serve the best, light, fluffy and delicious gnocchi you will ever make. If there was ever a dish to impress family and friends, this is it.

LA CUCINA POVERA 13th April, demonstration and some hands-on; $125.

The humble domestic cooking that was typical of Italy’s rural and urban working classes is the foundation of modern Italian cooking and is the essence of the Mediterranean diet. This popular class led by Chef Paolo Arlotta celebrates simple wholesome dishes using legumes, grains and vegetables.

ARTISANAL PASTA: A SHOWCASE FROM ABRUZZO & PUGLIA

Rustichella d’Abruzzo is famous for using wheat flour and bronze-die extrusion. It is the brand of artisan pasta used by the best chefs in the world.

This class showcases our Artisan Pasta range with simple recipes and homecooking tips.

NEW ITALIAN VEGETARIAN COOKING WITH PAOLO ARLOTTA 4th May, demonstration and some hands-on; $110.

Many regions of Italy enjoy some of the highest rates of longevity in the world.

This has been attributed to a diet that is rich in vegetables, healthy fats and hearty portions of grains and pulses.

This cooking class conducted by Chef Paolo Arlotta will show you how to create a range of both traditional and contemporary vegetarian dishes using vegetables, grains, legumes and a lot of creativity.

Learn how to transform seasonal produce into flavoursome and nourishing meals alongside a professional chef.

ITALIAN SALAMI MAKING 1st June, demonstration; $95.

Home-made Italian cured meats have never been more popular in Australia.

Learn the basic techniques for preparing and curing homemade salami in this class taught by Chef Dusty Treweek who is a master of the craft.

27th April, demonstration; $40.

For enquiries, ring our Cooking School

where few artisans are still making unique pasta shapes according to the traditional methods.

La Genuina pastificio near Bari, Puglia is dedicated to making and preserving unique regional pasta shapes: Orecchiette, Cavatelli, and Fricelli.

Bookings can be made online at: enoteca.com.au/cooking-school

RISOTTO! RISOTTO! ITALY’S FAVOURITE RICE This class will take you on a culinary Co-ordinator on 03 9389 7009.

DISH MADE SIMPLE tour of Abruzzo, Puglia and other regions 9th March & 25th May, demonstration; $40.

Risotto is one of the great dishes of La Cucina Italiana and every good Italian cook always has one or two favourite risotto recipes up their sleeve.

This showcase of Ferron Vialone

ENOTECA SILENO SCUOLA DI CUCINA 2019

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ENOTECA SILENO

SILVIAROSA SAFFRON

In the early hours of a brisk October morning, high in the hills of Abruzzo, skilled workers crouch low to the frosty ground and carefully pluck silky, unopened crocus flowers from their stems one by one, all by hand. The carefully selected bulbs, having been planted in August, flower for only a brief period in mid-Autumn. The laborious harvesting work is usually carried out before dawn, most importantly before the crocus petals unfurl toward the warm sunshine and expose the precious stigmas inside.

Those stigmas are what we know as saffron, the legendary spice that has a vast history across the Middle East and Mediterranean, and which was reportedly smuggled to L’Aquila by a Dominican monk in the 13th century. The value of saffron has always commanded significance, and even during the Renaissance, a saffron tax financed the construction of a town hall and hospital in L’Aquila.

Today, Silviarosa is one of a few producers in the L’Aquila region adhering to rigorous production standards and producing what is known as some of the finest saffron in the world. And not all saffron is created equal. A mineral analysis study of saffron in 2014¹ was able to trace the geographical origins of saffron from different regions, so there are measurable differences in the spice, depending on where it is cultivated.

Silviarosa saffron is known to be aromatically intense, deeply pigmented, and is distinguished by its shape. After the unopened flowers are carefully harvested, they are transported in wicker baskets to the production house. In a process called sfioratura, three precious stigmas are plucked by hand from each flower and carefully placed in a drying tray which is placed near hot coals of oak or almond wood. The toasting or drying phase is the most delicate and crucial part of the production process because it is what preserves the saffron’s colour and aromas.

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The uses for saffron have not always been limited to cookery. Since ancient times, the spice has been used for dyes and pigments, perfumes, cosmetics and medicine.

Medieval nuns used it as a mood-elevator, and recent studies confirm that it is an effective treatment for mild to moderate depression due to its “serotonergic, antioxidant, anti-inflammatory, neuro-endocrine and neuroprotective effects”². One saffron producer in the UK has said that “crokers” – a nickname given for saffron-packers – have to take many fresh air breaks during the packing process in order avoid falling into giggling fits, due to the spice’s narcotic effects.

The preciousness of L’Aquila saffron is most evident when you consider that it takes at least 170 crocus flowers to produce 1 gram of Silviarosa saffron. Luckily, because of its quality and intensity, smaller amounts are needed to achieve colour and flavour when compared to other saffron.

Silviarosa saffron is available in two formats: Whole Pistils – airtight pouch 0.3g, 07.009, $19.90.

Powder – 3 airtight pouches with 0.1g each 0.3g, 07.010, $19.90.

1. D’Archivo et al. Analysis of the mineral composition of Italian saffron by ICP-MS and classification of geographical origin. Food Chem. 2014 Aug 15; 157:485-9. doi: 10.1016/j.foodchem.2014.02.068. Epub 2014 Feb 27.

2. Lopresti, A. and rummond, P. Saffron (Crocus sativus) for depression: a systematic review of clinical studies and examination of underlying antidepressant mechanisms of action. Human psychopharmacology: Clinical and Experimental, 22 September 2014.

SILVIAROSA SAFFRON

ENOTECA SILENO

RECIPE: FUSILLI WITH ZUCCHINI, PEAS AND SAFFRON

Serves: 3

INGREDIENTS 250g Martelli Fusilli 1 medium zucchini, sliced into rounds 100g peas (fresh shelled or thawed) 1 garlic clove, minced 1/2 onion, diced 10 saffron threads Extra Virgin Olive Oil Salt & pepper Dried chilli flakes Grated Parmigiano Reggiano

METHOD 1. Take the saffron pistils and place them in a cup filled with warm water (about 250ml) leaving them to infuse for about 2 hours.

2. In a pan with olive oil and a pinch of dried chilli flakes, gently fry the onion until translucent, then add the garlic and stir until fragrant. Add the zucchini, the peas and a pinch of salt.

3. Put on medium heat for about ten minutes so that the zucchini can cook but also become slightly browned, turning from time to time. Meanwhile, cook the fusilli in plenty of boiling salted water.

4. When zucchini and peas are cooked, add the saffron water, now yellow, and the drained pasta which should now be al dente, to the pan with the zucchini and peas. Slightly elevate the heat and stir until the liquid has evaporated.

5. Serve with salt, pepper and some freshly grated Parmigiano Reggiano.

RECIPE: FUSILLI WITH ZUCCHINI, PEAS AND SAFFRON

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ENOTECA SILENO

RECIPE: RISOTTO CON ASPARAGI

Serves: 4

INGREDIENTS 400g Vialone Nano rice 800ml Vegetable Stock 700g Green Asparagus (small ones) 2tbs Caroli Extra Virgin Olive Oil A knob of butter Half a glass of dry white wine 1 garlic clove ½ onion Salt

METHOD 1. Use only the tops of the asparagus.

Add extra virgin olive oil into a heavy saucepan and sauté the chopped onion, garlic and asparagus. Add the white wine and cook until softened and ready.

2. In another pot add the rice and toast it for about 2-3 minutes in a little extra virgin olive oil – often stirring the rice. Add the stock, cover and allow to cook over a low flame for about 10-12 minutes.

3. Add the asparagus, onion and garlic and cook for another 7-8 minutes.

4. When cooked, add butter, some salt and stir gently.

5. Serve hot with some freshly grated Parmigiano Reggiano and pepper to taste.

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RECIPE: RISOTTO CON ASPARAGI

ENOTECA SILENO

RECIPE: SPAGHETTI ALLE VONGOLE

Serves: 4

INGREDIENTS 350g Rustichella d’Abruzzo Spaghetti 2 garlic cloves, minced 500g Vongole (Pipis) 500g of Mussels 2 red chillis 1 punnet of mini Roma tomatoes Caroli Extra Virgin Olive Oil 1 bottle of Baladin Isaac Bunch of parsley, chopped

METHOD 1. Scrub and de-beard the mussels, and rinse them and the vongole to clean of any sand and sediment. Sit them aside to drain.

2. Chop garlic and add to a pan with some extra virgin olive oil. Once soft, add the mussels and vongole to the pan, then pour the Baladin Isaac in and let it reduce. When the mussels begin to open you know they are ready.

3. In another pan, cook the pasta in boiling salted water. When the pasta is almost cooked, add tomatoes to the pan with mussels and vongole.

5. Drain the pasta and add to the other pan, stirring in some chopped parsley and a little more extra virgin olive oil.

Serve and season with salt and pepper to taste.

RECIPE: SPAGHETTI ALLE VONGOLE

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ENOTECA SILENO

Russolo Chardonnay/Sauvignon ‘Due’ Bianco 2017 Rino Russolo is a fourth-generation winemaker in the region of San Quirino, Friuli. With vineyards set among a flat, alluvial plain (which is also part of a nature reserve known for its biodiversity) at the base of the Friulian Dolomites, Rino is an outlier, sticking to growing traditional grapes when the area nearby is dominated by mass-production and monoculture. ‘Due’ is a blend of 84% Chardonnay and 16% Sauvignon, and is aromatically intense, fruity and ideal with a variety of foods or served as an aperitif. FW17.17, $33.50.

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NEW WINES With summer brings some brand new wines for you to enjoy.

NEW WINES FOR SUMMER

Tenuta Sant’Agostino Malvasia ‘Scomposto’ 2017 – organic, biodynamic, aged in amphorae The Ceparano family grows their grapes organically and biodynamically in central Campania. Their small farm only produces about 8,000 bottles of wine in total, across a few grape varieties, and their Malvasia is fantastic. Aged in beeswax-lined terracotta amphorae for 12 months, this non-filtered wine has a unique flavour profile; it’s rich, aromatic and delicious. TW06.16, $66.00.

ENOTECA SILENO

Benanti Etna Rosato 2017 – 100% Nerello Mascalese Mount Etna mainstays Benanti have recently introduced a rosé made with 100% Nerello Mascalese, the native Etna grape variety. The wine is very dry on the palate, with the tell-tale pronounced minerality so often found in wines from volcanic soils. This rosé is beautifully fruity on the nose, with a clean line of acidity and not overly fruit-driven on the palate. Perfect to match with a meal cooked on the barbecue, all types of seafood, or with starter courses like dips or fried potatoes. OR26.17, $49.80.

Enoteca Sileno represents wineries that value quality over quantity, and our carefully curated selection of wines represent nearly every region of Italy.

NEW WINES FOR SUMMER

Kalà Negroamaro Rosato 2017 Larger-than-life winemaker Cosimo Palamà is crafting true-to-origin wines that offer fantastic drinking for fantastic value. He cultivates native Pugliese grape varieties (Negroamaro, Primitivo) at his farm in Cutrofiano, alongside his wife, son, and his son’s young family. This delicate rosé made from Negroamaro has characteristic spice we all love from the grape variety, and it is balanced, dry, and has a pleasantly rich and fruity finish.

NR09.17, $24.50.

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ENOTECA SILENO

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ENOTECA SILENO

POGGIO DEI PRINCIPI More of the everyday wines you’ve been asking for have arrived. Superbly fresh and easy-drinking, both wines are ideal for casual dinners, to take along to your favourite BYO restaurants, or to sip leisurely at a picnic in the park.

The Sangiovese is fresh, juicy and full of lovely ripe cherry flavours. The Pinot Grigio is beautifully aromatic, dry, and has lovely citrus fruit notes on the finish.

Poggio Dei Principi – Pinot Grigio 2017 FW20.17, $18.50.

Poggio Dei Principi – Sangiovese 2017 HR10.17, $18.50.

using mobile equipment, the wines age in a small facility at the rear of his Enoteca in Genoa. It’s not common to find Valpolcevera wines outside of Liguria, let alone outside of Italy, and the vibrancy of these wines will have you coming back from more. We also love the fantastic label artwork by Francesco Musante, an Italian illustrator known for whimsical and colourful paintings.

‘Bunassa’ 2017 Bianchetta Genovese.

DW04.17, $39.00.

‘La Superba’ 2017 Vermentino/Bianchetta/Bosco.

DW05.17, $42.50.

MODERN VERSIONS OF ITALIAN CLASSICS ENOTECA ANDREA BRUZZONE

TEDESCHI

One of the most exciting discoveries for us this year are these special and relatively rare wines from the port city of Genoa.

The Valpolcevera zone in the hills outside Genoa is home to a patchwork of vineyards which grow native white grapes like Bianchetta Genovese and Vermentino, plus red varieties like Ciliegiolo, Barbera and Dolcetto.

Winemaker Andrea Bruzzone works with a few growers across a total of about 1 hectare for the entire appellation, and after vinifying the wine in vineyards

Riccardo Tedeschi is a master craftsman of some of the finest and most appreciated Italian wines. His extensive research on soils within his sweeping vineyards high above the picturesque city of Verona have allowed him to pinpoint the best sites for growing the different grape varieties that get blended together to make Valpolicella and Amarone wines. Maternigo is Riccardo’s best vineyard, and the Valpolicella he makes from this single site is a show-stopper. Capitel Nicalò is a wine made with grapes that have been

MODERN VERSIONS OF ITALIAN CLASSICS

dried for one month, concentrating flavours and creating an intensity that most wines will never achieve. Nicalò has a purity of fruit that you don’t often find in wine. It’s love at first sip.

Valpolicella Superiore ‘Maternigo’ 2015 GR11.15, $68.50.

Valpolicella Superiore ‘Capitel Nicalò’ 2016 GR17.16, $43.00.

SAN FELICE New from Tuscan producer San Felice is this gorgeous ‘Super Tuscan’ from the famous Bolgheri appellation. Super Tuscans are so-called because they are made with non-Italian varieties like Cabernet Sauvignon and Merlot. Some serious wine drinkers might be familiar with Tenuta San Guido, producers of the legendary Sassicaia wine, but there are several other Bolgheri producers making fabulous wines with International varieties. The Bolgheri production area runs parallel to the beaches of the Tuscan coast. The cool winds from the sea help to aerate the vines and cool the grapes during the hot summers for even ripening. San Felice’s vines in Bolgheri are located across 6 hectares (next-door to Tenuta San Guido) and set amongst groves of olive trees.

Bolgheri ‘Bell’Aja’ 2016 60% Merlot, 40% Cabernet Sauvignon IR54.16, $67.80.

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ENOTECA SILENO

We interviewed

ELIO CARTA master distiller and oenologist at artisan distillery and winery Silvio Carta in Zeddiani, Sardinia.

From the late 1950s to the late 1980s, the Silvio Carta winery maintained a tight focus on the production of Vernaccia, a wine of significance and tradition in Sardinia. When Vernaccia began to decline in popularity, Elio and his father Silvio saw opportunity in distillation. Elio discovered that most of the juniper for gin in the world comes from Tuscany and Umbria, so he imagined that the Sardinian juniper would certainly possess the qualities necessary for distilling. Thus, Elio Carta became the very first gin distiller in Sardinia.

What are the raw materials you work with (botanicals/ flowers/plants), and how do you obtain them?

We work exclusively with wild botanicals, flowers and plants which grow within the province of Oristano, Sardinia. We use myrtle leaves and berries, liquorice roots, rosemary, thyme, mastic, fennel, lemons and lemon peel, orange and mandarin peel, Desoleana sage, elicriso, senecio serpens, and of course, juniper berries (Juniper coccolone – Juniper oxycedrus – one of five native Sardinian varieties which grow cones that are very large, sweet and grow exclusively on the coast).

We collect the materials early in the morning by hand, and we have a garden next to the distillery planted with citrus, sage and liquorice.

When deciding on a recipe, like the Carta Vermouth for example, what types of flavour characteristics are you hoping to achieve in the final product?

I try to find a link back to the territory and seek out the perfumes, flavours, tastes and peculiarities of Sardinia, and then blend them in a way that allows for a gentle expression. Our island is so rich in these beautiful

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things, and it is our way of expressing gratitude for living in a place that Mother Nature has blessed with abundance. A glass of our vermouth or mirto is like having a glass of Sardinian culture, land and tradition.

What are the botanicals used in the Carta Vermouth Rosso?

We use a base of Vernaccia di Oristano Riserva wine, which is a Sardinian traditional oxidative-style wine aged in old chestnut barrels made from trees on the island, infused with elicriso, sage, myrtle, thyme, artemisia and mastic.

What’s the difference between using dried versus fresh Juniper berries?

Fresh juniper berries retain all their aromatic properties and nothing is lost. We begin picking the berries at about 7.00am in a location only about 10km from the distillery, and we are already working on them 30-40 minutes after being harvested. The fact that the juniper grows at the seaside and is swept by the coastal “Maestrale” wind is also important. The trunks of the trees get “cleaned” by these winds, and also by the sun and by the sea water, imparting a salty minerality to the berries. This makes our gin unique and drinkable on its own, without needing to be mixed into a cocktail.

Do you harvest any of the raw materials yourself?

Yes. Before harvesting any of the plants or fruits, I check them one by one. I examine the land where they grow and scrutinize their aromas, colours and textures.

Once I give my approval, my colleagues and I gently harvest the flowers or other materials, being careful not to

AN INTERVIEW WITH ELIO CARTA

ENOTECA SILENO

damage the plants. We use wicker baskets to preserve their softness and peculiarities.

These raw materials are always worked immediately, at the peak of freshness.

Of the botanicals you use for the gins and vermouths, which ones grow wild?

All of the botanicals we use grow wild in the Mediterranean scrub, with the exception of the Desoleana sage, liquorice roots and citrus trees which grow in our garden. My father, Silvio Carta (89), is in charge of the garden and tends to it every day.

Which liqueurs or spirits are your personal favourites? How do you drink them?

Giniu Gin! I will have it on the rocks with a few cubes of ice and a slice of lemon.

AN INTERVIEW WITH ELIO CARTA

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ENOTECA SILENO

SILVIO CARTA The taste of Sardinia.

The raw materials that are used for Silvio Carta’s range of distilled spirits and liqueurs are nearly 100% wild harvested native Mediterranean flowers and plants.

The botanicals they use for their infusions grow in the Sardinian countryside, no more than 10 kilometres from their distillery. Plants and juniper trees are inspected carefully, and all flowers and berries are picked at the optimal maturity, exclusively in the early hours of the morning, ensuring the materials are at the peak of their intensity. The Carta family also cultivates an onsite organic garden containing Desoleana sage, citrus trees and liquorice roots, tended to by the now 89 year old Silvio Carta himself.

Enoteca Sileno’s exclusive range of Silvio Carta spirits, vermouth and liqueurs:

GIN Giniu – in Wooden Gift Box 700ml - 40% abv, ZS278, $190.00.

Fresh Juniper berries are macerated for 20-25 days without any other botanicals.

The resulting gin is one of the most perfumed and elegant pure juniper gins you may ever encounter. A gin of this calibre commands to be savoured on its own, on the rocks, or in a martini.

Boigin 700ml - 40% abv, ZS279, $120.00.

This gin is made with an infusion of fresh wild juniper berries, lemon peel, tangerine peel, orange peel and elicriso (Helichrysum italicum). Elicriso, also known as the “plant of the sun” or

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a “curry plant” is a Mediterranean flowering evergreen shrub that is used for medicinal purposes and for obtaining its essential oil. It has a resinous, somewhat bitter aroma reminiscent of sage or wormwood. This citrusy and fresh tasting gin is ideal for G&T, when a quality tonic is used.

Pigskin 700ml - 40% abv, ZS280, $125.00.

Pigskin is so-called for the encounters with wild boars during the process of harvesting botanicals in the Sardinian countryside. It is one of the most unique gins available on the market today, with an infusion of fresh wild juniper, myrtle, thyme, fennel, sage and lemon peel. The gin is then aged for 12 months in chestnut barrels which were previously used to age the local Vernaccia di Oristano wine. On the nose there are aromatic herbs, spicy notes of nutmeg and toasted vanilla. It is a robust yet smooth gin, with a lingering toasted note on the finish. Perfect for a creative and sophisticated gin cocktail.

NEW Pigskin Pink 700ml - 40% abv, ZS296, $135.00.

Pigskin Pink is a gorgeous new gin from Carta made from an infusion of juniper, myrtle leaves, elicriso, Desoleana sage and artemesia. After the distillation process, the gin is further infused with hand-harvested wild berries – primarily mirto berries – which tint the gin a lovely blush colour and gives a slight floral and fruity flavour. The very intense aroma is accompanied by the delicate but decided

SILVIO CARTA: THE TASTE OF SARDINIA

marine scent, with typical aromas of the Mediterranean scrub, especially artemisia.

VERMOUTH NEW Vermouth Bianco Servito 700ml - 18% abv, ZS284, $65.80.

Made from a blend of young Vernaccia wine infused with elicriso, senecio serpens, Desoleana sage and myrtle leaves. It is intense and slightly minty on the nose, with pronounced layered flavours of herbs and ripe honeyed stone fruit, with a lengthy and slightly nutty finish. Refreshing served as an aperitif, or mixed into cocktails.

Vermouth di Sardegna Rosso 700ml - 18% abv, ZS277, $65.80.

Carta’s Vermouth Rosso is a base of Vernaccia di Oristano Riserva infused with elicriso, sage, myrtle, thyme, artemisia and mastic. It is full bodied, with lovely spiced honeyed fruit and herb aromas, with hints of rosemary, bay leaf, pine resins and sweet walnut. The taste is warm and enveloping, with sweet and saline notes on the complex and intense finish. Serve over ice after dinner or use for a top-shelf Negroni.

Vermouth Rosso 29 500ml (screwcap), ZS285, $32.50.

Vermouth Bianco 29 500ml (screwcap), ZS286, $31.00.

Two delicate everyday Vermouths, made with a base of young Vernaccia wine and infused with myrtle leaves and elicriso.

Perfect for cocktail making.

ENOTECA SILENO

(L–R:) Giniu, Boigin, Pigskin Pink, Limonello Ricetta Originale, Pigskin, Vermouth Bianco Servito, Vermouth Rosso 29, Vermouth di Sardegna Rosso, Vermouth Bianco 29, Mirto Pilloni.

Arriving soon are the 100ml range of Silvio Carta spirits and liqueurs.

LIQUEURS NEW Limonello Ricetta Originale 700ml - 28% abv, ZS297, $88.00.

Commemorating 30 years of lemon liqueur production, Elio Carta decided to create “Limonello” (missing the ‘c’) to differentiate it from other lemon liqueurs, and to use lemons from his own estate.

No ordinary limoncello, this liqueur is infused with up to 1.3kg of whole organic lemons per litre of distillate. Not only is this bursting with exquisite real lemon flavour and aroma, but there is an unmistakable floral component that makes this elegant and powerful, yet totally refined. Keep this special bottle in the freezer to serve after meals; or mix with sparkling wine or tonic water for a refreshing cocktail. You can also pour over ice cream or fruit salad.

Mirto Pilloni 700ml, ZS281, $98.00 Mirto is a very traditional Sardinian liqueur made with the berries of the myrtle plant. The flavours of mirto berries tend to be sweet, yet slightly earthy and somewhat medicinal in character. Carta’s mirto is a full-flavoured, viscous and inky liqueur made with an infusion of 1.2kg of mirto berries per litre of distillate.

Herbaceous and sweet but not cloying, and textural from the intensity of the berry infusion, this liqueur allows you to experience what Elio Carta is trying to communicate about his beloved Sardinian countryside.

SILVIO CARTA: THE TASTE OF SARDINIA

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ENOTECA SILENO

SUMMER LOVIN’ Birrificio Baladin in Piozzo, Italy is a one-of-a-kind operation. Over the last few years they have solidified their reputation as the leading craft brewery in Italy with many innovative and forward-thinking initiatives.

Founder Teo Musso’s out-of-the-box philosophies and great passion for creating an experience rather that simply a beverage, place Baladin ahead of the pack when it comes to choosing a craft beer in a sea of options.

Mama Kriek Sour Cherry Ale 750ml, AB033, $27.00.

The blush pink colour and gentle fizziness of this exceptional beer make this our go-to drink on warm

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summer evenings. Mama Kriek is made in the Belgian Lambic-style, whereby Morello cherries are boiled, peeled, and then allowed to dissolve into the beer. This ale is full-flavoured, refreshing, and has a pleasant but not overpowering layer of sour cherry flavour.

POP Golden Ale 330ml can, AB032, $7.90.

Baladin POP is one of the best-tasting, most full flavoured and refreshing beers we’ve tasted from Baladin.

The beer is full-bodied, with notes of ripe citrus, pepper and herbal spice. There are many different eye-catching colourful cans, but one fantastic beer contained inside.

SUMMER LOVIN’ WITH BALADIN

ENOTECA SILENO

POGGIO AD #2

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ENOTECA SILENO

BEPI TOSOLINI SERIE STORICHE COLLECTION SINCE 1994, BEPI TOSOLINI ANNUALLY RELEASES A SPECIAL EDITION MOST ACQUAVITE d’UVA IN A HAND-BLOWN MURANO GLASS BOTTLE WITH A DESIGN COMPOSED BY A LEADING INTERNATIONAL ARTIST. THE 2018 EDITION FEATURES THE COLOURFUL AESTHETIC BY ABSTRACT ARTIST WASSILY KANDINSKY(1866–1944) AND HOUSES THE FINEST GRAPPA DISTILLED FROM THE MUST OF THE RIBOLLA NERA GRAPE. 54

BEPI TOSOLINI: KANDINSKY

ENOTECA SILENO

Bepi Tosolini Serie Storia Collection Kandinsky Decanter with Leather Gift Case. 700ml - 43% abv, ZS295, $920.00.

BEPI TOSOLINI: KANDINSKY

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ENOTECA SILENO

SPECIAL COLLECTIONS Regional Grappe, Amari & Liqueurs

AMARO Varnelli Amaro Sibilla - 24% abv.

Amaro Sibilla is made from herbs, roots and barks sourced from the Sibillini Mountains, a range that forms part of the Appenines in the region of Marche. The raw materials are cooked gently over a wood fire and blended with local honey.

The taste is strong, bitter and medicinal but well balanced. 700ml - 34% abv, ZS158, $97.50.

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Varnelli Amaro Tonico Digestivo Similar to the Amaro Sibilla, botanicals are gathered from the local mountains and then gently cooked over a wood fire before the addition of honey. This digestive offers a taste of stewed ripe fruits, sultanas, gentian, rhubarb, honey, and aromas of sandalwood. Medicinal and slightly sweet. 500ml - 21% abv, ZS107, $78.50.

SPECIAL COLLECTIONS

Clementi China Antica Elixir The recipe for China (kee-nah) was invented in 1884 by a pharmacist working in the mountains of Fivizzano Tuscany, and the same recipe is used today. It is a mixture of rare Chinchona barks from South America blended with Mediterranean bitter orange peel, medicinal herbs, sugar and alcohol. 100ml - 33% abv, ZS276, $29.50; 500ml, ZS274, $108.00; 700ml, ZS275, $145.00.

ENOTECA SILENO

GRAPPA, ET AL. Andrea Da Ponte Grappa Unica Gran Riserva – Aged 10 years This Grappa di Prosecco is aged for 10 years in French oak barrels, and is made from the pomace of Prosecco Superiore DOCG grapes. The palate is dry, velvet-smooth, and is subtly redolent of aromatic honey and vanilla. 700ml, ZS209, $142.00. New range of Andrea Da Ponte Grappe coming soon in various sizes and varieties.

Hofstatter Grappa di Gewurztraminer ‘Kolbenhof ’ In order to produce this fine grappa, Hofstatter go to the same lengths in selecting the grape skins destined for distillation as they do when they harvest the Gewürztraminer grapes which go into the single-vineyard wine of the same name. This is a smooth and highly aromatic grappa, with essences typical of Gewürztraminer wine. 500ml, ZS066, $132.00.

Bepi Tosolini Brandy Gran Riserva Fogolar – Aged 12 Years This brandy has been aged for 12 years in Slavonian oak barrels in Bepi Tosolini’s underground cellars. The grapes used are Refosco, Merlot and Cabernet and have been processed by distillation in a Chanterais pot still. The brandy is full-flavoured and well-balanced with a peppery finish. 700ml, ZS179, $137.60.

LIQUEURS Varnelli L’Anice Secco Speciale Anice Secco is unique among the Mediterranean aniseed drinks because it is dry, not sweet. It is distilled with an infusion of wild aniseed sourced from the Sibillini Mountains. Anice makes the perfect addition to caffè corretto or served as an after dinner drink. It is also great for pouring over fruit, ice cream, or added into dessert recipes. 700ml - 40% abv, ZS160, $125.00.

Varnelli Caffè Moka Moka is a fine liqueur that is produced with large quantities of pure Italian espresso without any additions of artificial flavours or colours. According to the Varnelli family recipe, Moka needs at least 6 months of seasoning and settling in order to acquire its particular taste and appearance. This is a coffee liqueur unlike any other, and tastes like a freshly brewed cup with every sip.

700ml - 30% abv, ZS246, $85.80.

SPECIAL COLLECTIONS

Rossa Sicily Amara – Mount Etna Blood Orange Liqueur.

Carefully selected Mount Etna Tarocco blood oranges are peeled by hand and infused with cane sugar and local herbs to produce this bittersweet and intensely citrusy liqueur. Amara is infinitely versatile and can be used in a variety of cocktails, such as in a Spritz, or served neat or on the rocks. 500ml - 30% abv, ZS250, $70.00.

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ENOTECA SILENO

ADRIAN – GRAPHIC DESIGNER

JANET – RETAIL MANAGER

Bonajuto Vanilla Chocolate 100g, 15F660, $10.95

Rustichella Gluten Free Gnocchi 100g, 15F660, $10.95

While I don’t have the biggest sweet tooth, as I’m winding down big projects for either Enoteca Sileno or for myself, I’ll commonly turn to the nicely balanced Vanilla Chocolate from Bonajuto as a kind of celebratory snack, having it on my desk well within arms reach.

I turn to this gluten-free gnocchi for a quick and easy meal after a hard days work. I melt some gorgonzola piccante with some walnut sauce and add the gnocchi when it’s all creamy. I add some Parmigiano Reggiano and grill for a few minutes to get the ‘au gratin’ effect.

STAFF PICKS ALICE – EVENTS CO-ORDINATOR

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What are some of the favourite products among the Enoteca Sileno team?

LAURA – RETAIL ASSISTANT

Silvio Carta Pigskin Gin 700ml, ZS280, $125.00.

Silvio Carta Vermouth Bianco Servito 700ml, ZS284, $65.80.

I’ve never been a gin drinker, ever. In my family, after long lunches and rich dinners, grappa was always chosen as a favourite spirit to conclude our meal.

My nonno always says “have a little taste, it’s good for your digestion, see how aromatic it is, you can even cook with it.” Since then, after a special meal I’ve always chosen grappa, but then one day Pigskin entered my life. It was an unexpected and incredibly good surprise.

It smells like fennel, myrtle, honey, sage, wood and more. In the last year it has become my new favourite after dinner spirit. Even my nonno, who had never had gin in his life, tried it and loved it.

When I was still living in Italy, my favourite drink was Martini Bianco, and after moving to Australia it was really difficult to find the same drink. So, once I tried this Vermouth, it immediately reminded me of those summer nights spent with friends in the piazza drinking, talking, and laughing. It brought back great memories of good times spent with great people. I love it with 3 cubes of ice and a slice of lemon, a throwback to the past that brings me happiness.

ENOTECA SILENO STAFF PICKS

ENOTECA SILENO

Consider for a moment the time, expertise and effort it takes to produce a single bottle of wine. Then take another moment to consider the amount of effort it takes to design the wine’s label and packaging. In this fast-paced and aesthetically-focused age, showcasing wines and their well-considered packaging is more important than ever.

The viticulturist’s relationship to the wine is rooted in the soil. They are attuned to the weather patterns, the vine’s exposition to the sunshine and ultimately how the grapes mature when it’s time to harvest.

The oenologist takes the reigns from the viticulturist and ensures the best bunches of grapes are selected, the best native yeasts are used for fermentation, and that all the elements are in place for the beautiful alchemy of winemaking to take place.

The artist must then figure out how to represent the most important features of the wine in a small space on a glass bottle. Careful consideration must be taken to communicate on a label all the important aspects of a product that has been painstakingly cared for over many months of the year.

Vintage View’s label-forward racking system honours the efforts of the viticulturalist, the oenologist, and the artist by presenting the bottles face-front. Clearly viewed from a distance, Vintage View label-forward racking systems display the carefully-cradled bottles in a way that the labels remain undamaged and clearly visible by restaurant patrons or by friends in your home cellar. The versatility and simple installation will allow you to customise your bottle display cellar system with ease and keep your bottles facing forward for easy access and cataloguing. That means less time searching for bottles and more time enjoying wine.

Salute and Happy Vintage Viewing!

Enquire about Vintage View wine rack systems today.

VINTAGE VIEW

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920 Lygon Street Carlton North VIC 3054 T: 03 9389 7000 enoteca.com.au /enotecasileno