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Pontresina Munich Pavia Franciacorta Valdobbiadene Kyoto Antarctica Vilanculos
Antarctica
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Hotel Bayerischer Hof, Munich
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EDITORIAL Ovidio Guaita, Editor-in-Chief
s incredible as it may seem, Christmas is Christmas all over the world. Even where Catholicism is not the predominant religion, the 25th of December is an occasion for a vacation, an event or simply a culinary excursion. For all of the West, Christmas, besides being the most important religious holiday, is as occasion to unite the family. It is also synonymous with vacation or trip – perhaps to link to New Year’s. Destinations range from the Alps, where - with a bit of luck - there is already enough snow to ski, or traditional street markets in the European cities, or the exotic Orient, which is always surprising because it is so different. Among the destinations we propose in this issue there is also the Great Cold of the Antarctic, an exclusive trip to the South Pole for anyone who wants to explore without giving up a Champagne lunch, sauna and personalised service for a happy few.
Go beyond your expectations with Resorts Magazine!
CONTENTS
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TOP 10 gourmet resorts
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HOTEL BAYERISCHER HOF Munich
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ARK HOTEL next room
Hotel Bayerischer Hof, Munich
If you wish to dine in a renaissance villa at just 5 minutes form Florence’s historical city center, taste dishes from the best Tuscan culinary tradition, immersed in 20 hectares of greenery, surrounded by olive groves, vignards and orchards, you may have just found the restaurant you are looking for! “Il Conventino a Marignolle” part of the Hotel & Resort Villa Tolomei is at your complete disposal, whether you are a guest of the Hotel or whether you wish to spend a pleasant evening with an unforgettable backdrop on our panoramic terrace. The restaurant staff will take care of you, guiding you in your choice of seasonal products from our grounds or the Tuscan countryside. ReSeRve a RoMaNTIC DINNeR aT THe CoNveNTINo
hôtel & spa des pÊcheurs Ile De Cavallo 20169 Bonifacio (Corse du Sud) France Tel: +33.495703639 info@hoteldespecheurs.com www.hoteldespecheurs.com
CONTENTS
Vilankulos, Mozambique
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BAHIA MAR BOUTIQUE RESORT Vilanculos
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HOSHINOYA Kyoto
CONTENTS
SWITZERLAND exclusive
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HOTEL WALTHER Pontresina
CONTENTS
perlage & candied fruits
80
BISOL Valdobbiadene
86
MAELI Colli Euganei
90
LOISON Vicenza
Christmas
madein Italy
RM
travels4 travelers
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WHITE DESERT Antarctica
RM
lifeStyle
CONTENTS
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NEUHAUS storie di cioccolato
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ISIMBARDA Oltrepò Pavese
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VILLA CRESPIA Franciacorta
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MOON IMPORT Genova
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BOSE “The Sound of Silence”
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lifeStyle
www.palidano.com
E X C L U S I V E
D E S T I N A T I O N S
2014
This directory offers an annotated and up-todate instrument for the possible destinations for those who want to stay in the city or nearby. This because sometimes it is not only a question of price but rather attention to detail, passion and taste.
HOTEL COLONIALI
2014
Questa directory offre uno strumento aggiornato e ragionato sulle possibili destinazioni per chi vuole soggiornare in città o nelle vicinanze. Perché a volte non è solo questione di prezzo ma di attenzione al dettaglio, passione e gusto.
PP
Places to Stay in Florence & Nearby
HOTEL COLONIALI
L’autore, Paolo Gerbaldo, è inviato di Resorts Magazine.
Top 100
Top 100
Dal Settecento fino alla seconda guerra mondiale. Due secoli di lusso ai tropici, tra ventilatori a pale, verande, tè pomeridiani e stuoli di servitori. Molti in Asia ma anche nelle colonie africane e in Centro America. Una storia affascinante di lungimiranti investitori, pionieri e avventurieri costellata di nomi eccellenti come Raffles, Peninsula e Strand. Questa directory ci mostra i migliori esempi sopravvissuti dove sperimentare esperienze e atmosfere d’altri tempi.
aggiornare ISBN PalidanoPress Four Seasons Hotel Firenze
PP
T op 100 P l aces t o St ay i n
Flor en ce Four Seasons Hotel Firenze
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and nearb y PalidanoPress
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D E S T I N A T I O N S
XI, n. 66 2015
Editor-in-Chief Ovidio Guaita Senior Editor Lawrence Taylor Contributors Elsa Bozzaotra, Riccardo Casano, Maria Coscarelli, Paola Di Girolamo, Marco Galli, Paolo Gerbaldo, Alessandra Jovinelli, Daniela Komisarjevsky Libero, Pamela McCourt Francescone, Hasrudin Tazep Photos Ovidio Guaita, Lawrence Taylor, Paolo Gerbaldo, Roberto Sessoli, Aston Martin Lagonda Limited, Daniele Scarpi, Paolo Spigariol, Mattia Mionetto, Fredi Marcarini, Francesco Galifi, hotel e resort pubblicati Video for iPad and iPhone app Roberto Sessoli Graphic Design Niccolò Angeli www.nican.me Layout Graphic Department Palidano Press Public Relations Daniela Libero Subscription Europe 300 € Rest of the World 350 € Publisher PalidanoPress 3 More London Riverside - SE1 2RE London
© 2015 Palidano Press Ltd ISSN 2043-6629 www.resorts.it
Cover: Antarctica. Right: Pontresina, Switzerland.
Our correspondents All resorts published are choosen by the editorial staff and tested by our journalists-inspectors.
OVIDIO GUAITA Bubbles, glamour and exclusive panettoni. Christmas and New Year’s in a revisited traditional context.
LAWRENCE TAYLOR The pralines of Neuhaus are related and relished by Lawrence. The historic Belgian Chocolatier updates.
MARIA COSCARELLI On the coast of Mozambique, Maria pays a visit to the Bahia Mar for Resorts.
ROBERTO SESSOLI Roberto’s photos of Mozambique are those which accompany the article by Maria Coscarelli.
ELSA BOZZAOTRA Elsa presents the best gourmet resorts and hotels - choices which are a must for connoisseurs.
MARCO GALLI An extreme and utterly fascinating journey. Marco travels to the Antarctic.
ARTURO DI CASOLA In Kyoto, Japan to present a boutique resort: Hoshinoya.
PAOLO GERBALDO Visiting Pontresina, on the alpine snow a stone’s throw from Saint Moritz.
WINDOWS ON ITALY: MUCH MORE THAN A SIMPLE HOLIDAY...
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Saint Petersburg Tbilisi Andermatt Genève Lausanne Ascona Weggis Zürich Lugano Oberlech
N. 54 DICEMBRE 2014 EDIZIONE ITALIANA
Saint Petersburg Tbilisi Andermatt Genève Lausanne Ascona Lugano Weggis Zürich Oberlech Punta Ala
The >Chedi, Andermatt
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NEW YORK PHNOM PENH SIEM REAP BANGKOK CHIANG MAI GOLDEN TRIANGLE LANAII HONOLULU
NEW YORK PHNOM PENH SIEM REAP BANGKOK CHIANG MAI GOLDEN TRIANGLE LANAII HONOLULU
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Four Seasons Resort, Chiang Mai
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Mi la no Tal l in Vil ni us Ri ga S ai nt -Tr op ez S ard eg na C osta N avari n o 49 8
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Elsa Bozzaotra
Top
10
s t r o s e r t e m r u go ed tradition
chnology w te d n a sy ta n fa n e h w
onaco, Monte-Carlo M , ris Pa de el ot H 1. nd St. Moritz, Switzerla 2. Badrutt’s Palace, vello, Italy 3. Palazzo Avino, Ra arl, South Africa 4. Grande Roche, Pa Giraavaru, Maldives aa nd La at rt so Re s 5. Four Season dives ves Reethi Rah, Mal 6. One&Only Maldi anne, Switzerland 7. Beau-Rivage Laus Langkawi, Malaysia rt so Re s on as Se ur 8. Fo apore 9. Raffles Hotel Sing is Basel, Switzerland Ro s oi Tr s Le el ot H 10. Grand
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TOP 10 | GOURMET RESORTS
F
to ro m ne ce ss it y n. tio to in no va Fr om tr ad iti on t. ar to e in ut ro pl ea su re . Fr om pl ea su re . su r pr is e, di ni ng , re su ea pl is Fo od ch no lo gy we d fa nt as y an d te , ity tiv ea cr re lo ng re m em be r. It ha pp en s w he em ot io ns we w ill le u. lib de in us ve ch os en fo r yo tra di tio n, gi vi ng et Re so rt s we ha m it ur t Go bu , 10 nt p oi To t di sa pp Th es e ar e th e an d dé co r w ill no ce at en th bi – am ity e, tiv ic ea rv Of co ur se , se fru it of hu m an cr cl os ed . se rv ed – su bl im e w ill be th e fo od ith yo ur m ou th … w u yo e av le d yo u an th e Fa r w ill du m bf ou nd e M al di ve s an d th so al t bu pe Eu ro ob st ac le s. W e fin d a lo t of s no r hi st or ic al er rd bo er ith ne e ha s Ea st . Ex ce lle nc
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e d i w d l r o W s t r o s e R 0 0 1 Top
51 Amanwana ldives at Reethi Rah Ma ly On e& 52 Amansara On 1 aavaru ala Estate, Bali Resort at Landaa Gir ns aso Se ur 53 Como Shambh Fo 2 i aw gk Lan t ce uri sor 54 Shanti Ma Four Seasons Re 3 ence yal Mirage, The Resid Pangkor Laut at s ate Est e 55 One&Only Ro Th 4 Palace 56 Anassa Taj Umaid Bhawan 5 Jimbaran Bay at li Ba ves Rangali Island t sor Re ns 57 Conrad Maldi Four Seaso 6 s ve ldi Ma a, Sp & i Resort 58 Reid's Palace Shangri-la's Villingil 7 e vat Pri nd Isla 59 Amanpulo FrĂŠgate 8 at Sayan li Ba e t sor Re ns aso 60 Grande Roch Four Se 9 try Hotel un Co nd rla o Ku jiw an 61 10 Am raa Hu da Ku at ean Club Resort 62 One&Only Oc 11 Four Seasons s ve ldi Ma a, s sort and Sp 63 Aman-i-Kha 12 Taj Exotica Re z ga Ra d Ba t sor Re 64 Amankora d 13 Gran Resort a Sp & lf Go ra 65 Suvretta House rdu 14 Ve eirah yas ala Him 66 Madinat Jum 15 Ananda in the lla we 67 Aman 16 Amanusa du Cap Ferrat Resort Chiang Mai ns aso 68 Grand Hotel Se ur Fo 17 Resort Nevis 69 Four Seasons 18 Il Salviatino mbo Lodge t, Bali 70 Singita Lebo 19 Bulgari Resor e & Spa 71 The Nam Hai 20 Al Areen Palac Zanzibar e lac 72 The Residence 21 Taj Lake Pa jvilas 73 Sandy Lane 22 The Oberoi Ra mp Golden Triangle Ca ted Ten ns aso 74 Blancaneaux 23 Four Se Spa rr Al Jissah Resort & gh ba 75 Shangri-la's Ba 24 Aman Lodge 76 Amankila 25 Sabi Sabi Earth Lijiang y Ca 77 Banyan Tree t rro 26 Pa sort & Spa Re e lac et Phuk 78 Blue Pa 27 Banyan Tree Palm e Th ly On 79 One& 28 The Legian i a Ma yar g an ian 80 Am 29 The Chedi Ch Tunis Resort Bora Bora ns aso 81 The Residence Se ur Fo a 30 Sayang Resort & Sp sa Ra 's -la gri an Sh 82 31 Amandari rtesin scat 83 Hotel Finca Co 32 The Chedi Mu ita ah An at s den-Roc tiu Resort Mauri 84 Hotel du Cap-E 33 Four Seasons 85 Le Touessrok 34 Cheval Blanc lle Ga ess rtr 86 Soneva Fushi 35 The Fo iera Maya es ell ych Se e Tre 87 The Tides Riv an 36 Bany Country Estate au uh watu 88 Whareka 37 Alila Villas Ulu es ell Seych 89 Muse 38 Four Seasons Ringha hl Hasheesh Sa i ero 90 Banyan Tree Ob e Th 39 ele ch Mi n e Sa lac Pa 91 Villa 40 Beau-Rivage sert Resort & Spa De on t cti sor lle Re Co un ry ch xu 92 Fu 41 Al Maha, a Lu roa Kia 93 42 Palazzo Sasso oon Resort and Spa aivilas 94 Bora Bora Lag 43 The Oberoi Ud h Van Bay cil 95 Six Senses Nin 44 The Oberoi Ce o 96 MesaStila 45 Hotel Splendid try Club Sanya un Co & tel Ho e pir 97 Banyan Tree 46 The Em ce rsa 98 Palazzo Ve 47 Amanpuri urice 99 K Club 48 Le Prince Ma tal Carlton Cannes e dg Lo i en Sw 100 InterContinen a git 49 Sin Resort & Spa 50 Cuisinart Golf
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CITY HOTEL | BAYERISCHER HOF
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Paolo Gerbaldo
f o H r e h c s i r e y Hotel Ba
luxury c ti n e th u a d n a te a intim
r tic luxury fo n e h t u a d n a Intimate orary ts. A contemp n e m o m e v i s u excl h combined wit y t i l a t i p s o h f vision o . ical tradition r o t s i h x e l p m a co
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CITY HOTEL | BAYERISCHER HOF
f co nc en tra te s he Ba ye ris ch er Ho m om en ts clu of fe r in or de r to cr ea te ex siv e n ho te l ca th e ho te l – a th e be st a lu xu ry to im pr ov e its el f, ch ar se nt ta ns a co gu es ts in to a fo r its gu es ts . In 18 97 – we lco m es ce sin ily m fa t rd ha a pe rs on al ity of je we l of th e Vo lk su ite s, ea ch wi th d an s om ro of e un iq ue at m os ph er or y its ow n. its in te ns iv e hi st al og ue be tw ee n di l at e ua et tim in rp rs pe fe e f to da y of Th an ks to th th e Ba ye ris ch er Ho n, sig de ry ra po an d co nt em ry. , co lo ur s, an d au th en tic lu xu co m bi ne s sp ac es n sig de r rio te d in ss ib le wa y. Th e so ph ist ica te ia ls in th e be st po er at m l ra tu na d gs an an d in no va tio n lig ht in g, fu rn ish in er Ho f, tra di tio n ch ris ye Ba e th of s te l wh ich is its el f In th e va rio us ar ea g th e st yl e of a ho tin ec sp re y eb er ca re fu lly fu se , th lif e of M un ich . ic pa rt of th e so cia l s, th e ga st ro no m se ve ra l re st au ra nt of dar ce en aw e es th pr e In Th an ks to th e an d ba la nc ed . u wh ich ar e va rie d, cr ea tiv ig pr op os es a m en ch oi ce s pr op os ed r, Ch ef Ja n Ha rtw ie el te d by At es nt gg ra su au s st wi nn in g re m bi ni ng id ea co by es nc rie ex pe ce s. cr ea te s go ur m et te rn at io na l in flu en th re gi on al an d in wi ts uc od pr al se as on or ld , pa in ts a Ho te l of th e W g in ad Le f, Ho th a co m pl ex Th e Ba ye ris ch er lit y co m bi ne d wi ita sp ho of n sio co nt em po ra ry vi n. te l hi st or ica l tra di tio gu ra tio n of a ho 41 wi th th e in au 18 in , ct fa in It al l be ga n, lik e al l ot he rs . de st in ed to be un
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INFO HOTEL ER HOF HOTEL BAYERISCH y Munich, German rhof.de
www.bayerische
0 Rooms & Suites 35 nts 5 Villas 0 - Restaura a Sp e Blu Spa Children yes Chain none Affiliation none Activities sightseeing 80 Score 60 Environment 87 n Desig 82 Service 94 e isin Cu 75 Health 75 Spa 87 s Room
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Marco Galli
Ark Hotel fe
the Renaissance of li
ac e, A rk rt lif e o n an y su rf o p p su to ed n ig D es se lf th at is en ti re ly sm co ro ic m a H o te l is ic ro “i d ea l ci ty �, m a d an k ar n su ff ic ie n t. A e R en ai ss an ce . re m in is ce n t o f th
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I NEXT ROOM | ARK HOTEL
us e in ad m ira tio n t is no t ra re to pa na iss an ce es an d ge om et ric al fo rm s of a Re lin io us th e pe rio d in be fo re th e ha rm on ou t th e sp iri t of ab s ve el rs ou n tio ar ch to cr ea te ab od e. We qu es ’s ne ve r en di ng se an m of n d sio es pr ex . Th e co ns ta nt an wh ich it ar os e, an co ul d ou tli ve hi m ty au a , be th l ea na br tio a ra , rd a pu lse bu ild in gs wh os e et ua l la un ch to wa rp in pe th a bo , e, lif its r tra fo e tir el es s se ar ch m an ar e di st in ct iv al t th e ac tiv ity of st ep th at co ul d ex ll as in da ily lif e. ired - and ar ch ite ct ur e as we queathed has insp be s ha d rio pe is at th form but not The patrimony th at time modifies in th ts ec oj pr t ea gr – Remistudio has continues to inspire ander Remizov of ex Al ct ite ch ar ian ss encloses life within in essence. The Ru ing structure that in sta e su lfse ely et does not impact th designed a compl land and water. It th it. bo nd on ou ed ar ct rld tru e wo and can be cons l symbiosis with th y way and is in tota m environment in an e. It is a m icr oc os on e co ul d im ag in an e th sid e in or m m h te uc ys m os Ar k Ho te l is a ve rit ab le ec e te an ar gu is to at d th ve lo pe m os ph er ic ev en ts de sig ne d an d de fro m ex te rn al at of th e gy s er ed en ne ls e ne th an d wh ich ch e pl an ts an th r fo ph m ly to at in ai na bl e m er ia ls, th en tra ns fo rm ed bl e an d ec o- su st cla cy a re m fro d au to no m ou s lif e, st ru ct ur e. Re al ise tu re wo rld wi th an ia in m a r fo d. le le ad it wi ll be th e cr er e on e fe el s cu dd an t-g ar de pl ac e wh l. He sa fe sh el te r, an av life wi th Ar k Ho te izo v is in se ar ch of m me Re sa , e an th m th ce wi an k Lik e Re na iss hi ev ab le ar ac An it. r fo s re l cit y”. it an d ca g an d pe rfe ct “id ea crea te s it, sh ap es pi c, se lf- su st ain in co os icr m a : ive ba sic m ot
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INFO STUDIO REMISTUDIO zov Architect Alexander Remi .ru
www.remistudio
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testi di Maria Coscarelli foto e video di Roberto Sessoli
MOZAM
Ex-Portuguese colony, independent since 1975, Mozambique, after a period of civil war in 1990, has finally begun the long road toward national modernization. Uncontaminated natural settings, an astounding sea and a cordial populace make it a tourist destination of certain appeal.
BIQUE
DESTINATION | MOZAMBIQUE
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Maria Coscarelli
Bahia Mar Boutique Hotel
Mozambique opens its doors to the world with all its magic: Obrigada! The Bahia Mar Resort Boutique Hotel is a little oasis in the tranquil locality of Vilanculos.
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DESTINATION | MOZAMBIQUE
rriving at the reception, guests discover a pleasant panorama dominated by the intense blue of the Indian Ocean. Checkin is expeditious and no sooner than formalities are finished, one is witness to a spectacle that is normal here. Of course, it is natural that porters c a r r y l u g g a g e , a n d o f a l l s i z e s ; h o w e v e r, h e r e t h e y are women who carry even the largest pieces‌ on their heads. This seems impossible but we are in Mozambique. The view continues even after check-in because the rooms have glass walls and what one sees is breath-taking. The hotel, open just since two years ago, is well kept. The common areas are built with local materials and the colors are those of the savannah. The rooms, instead, are all modern a n d c h a r a c te r i s e d by l i g h t co l o u r s. Vi e w, s i l e n ce, e x t e n s i v e b e a c h , c r y s t a l l i n e w a t e r. These are the ingredients which make this boutique resort special. We must also add the natural cordialit y of the staff. The never- ending assistance of Ar lindo is the best example.
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DESTINATION | MOZAMBIQUE
The hotel is in a unique and magical context, immersed in a light which surrounds and bewitches guests as soon as they arrive in this paradise. Enjoying the sunrise over the ocean while still in bed or on the terrace is a unique moment. The resort is in a setting of such beauty that guests may almost overlook how much they are attended and pampered by a staff with that splendid smile that makes local faces so beautiful, a smile that will not let guests forget the magic of this corner of the world which is f i n a l l y “ t h e i r � co u n t r y. M a gi c a l M oz a m b i q u e.
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INFO HOTEL
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KYOTO
The ancient “capital of tranquility and peace” - so it was called by the emperor Kammu in 794 – is a site protected by UNESCO and the modern cultural capital of the Country. Its historical centre, the temples and the Zen gardens have made it through wars and bombings unscathed. It should be visited from the end of March to May, when the cherry blossoms flaunt their splendour.
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Arturo Di Casola
Hoshinoya the ryokan tradition updated In Kyoto, in the district of Arashiyama, Hoshinoya occupies a pre-existing rykon. With its modernised interiors, it is protected architectonic patrimony.
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DESTINATION | KYOTO
hat will be a dream holiday at the Hoshinoya, where one might easily view from the rooms - depending on the season - the morning walk of a herd of deer, only takes 10 to 15 minutes to realise. The same time it will take to reach, in a private boat from the wharf of Arashiyama, the ryokan, a site at the northern border of the thousand-year-old Kyoto, in a natural reserve on the banks of the Oigawa River. Here in Hoshinoya the atmosphere is rife with the sophisticated imperial culture of Kyoto - from morning meditation in the Zen garden to the Japanese incense ceremony. There are 25 rooms, all spacious and subdivided into five categories which overlook the river through the iridescent vegetation in rhythm with the seasons, fusing elements of furnishings such as the cedar wood bathtub and other contemporary innovations created by local atisans. Using these, the Hoshino Resorts group aims to transform the concept of ryokan in various areas of Japan. The same contemporary charateristic purely defines the dining room, where kaiseki cuisine is interpreted with French touches by a Japanese chef who studied in France. A traditional soba, worked by hand as dinner guests looked on, will, instead, conclude the dinner.
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PONTRE
Pontresina connotes breathing-taking panoramas inserted in a relaxing scene of life located near the Bernina Pass in the Swiss Canton of Grisons.
SINA
DESTINATION | PONTRESINA
Taking the Bernina Express, accessible with the Swiss Pass (Swiss Travel System, the integrated network which permits one to travel with a single ticket on trains, buses and ferries), is an exciting way to get to Pontresina. Departing from Italy, the panoramic itinerary meanders through Tirano in Valtellina, across Val Poschiavo and Val Bernina – a slow trip among snow-covered summits in complete harmony with the natural setting. From Pontresina it is then easy to reach the ski areas of Piz Lagalb and Diavolezza (www.switzerland.com). 70
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Paolo Gerbaldo
Hotel Walther
the Swiss hospitality
An enchanting location with a captivating atmosphere. Modern surroundings have left intact the memory of a symbol of Swiss hospitality.
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DESTINATION | PONTRESINA
otel Walther in Pontresina has skillfully preserved its history and tradition of hospitality. Built in 1907 as the Palace Hotel, this elegant Belle Epoch edifice todays boasts, in fact, an enchanting location with a captivating atmosphere. The common areas, with their ample windows looking out on to the majestic Engadin Mountains, are especially pleasant. The rooms and suites guarantee guests tranquility and intimacy. Attentive hospitality can also be felt while dining. At both the impressive Grand Restaurant and the Gourmet Restaurant La Stüva, Chef Michael Freudrich offers an authentic cuisine, paying great attention to the quality of ingredients – a special event for the palate conducted with excellent service. La Stüva, where wood and natural products predominate, also allows guests to delve into an alpine atmosphere. The restaurants “Colani Stübli” and Gondolezza, just a short distance away, are also dedicated to gastronomy. The latter was designed inside an old funicular station. The Acqua Viva Spa, instead, is responsible for leisure and relaxation. It is an oasis dedicated to wellness characterised by spaciousness. Even though modernity is at home at Hotel Walther in Pontresina, the memory of a place which is symbolic of Swiss hospitality has not been lost.
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Christmas
madein Italy
PERLAGE
&
Christmas is Christmas all over the world. A religious or secular holiday, it is, just the same, a festive occasion. Traditions and customs mix and become richer. Sweets and sparkling wine remain a must for everybody. Here are the most glamorous and innovative renowned and lesser known.
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Ovidio Guaita
Bisol and the Venetian Wine Experience
The wine tradition between Valdobbiadene and Venice has a brand and a family. Gianluca and Desiderio Bisol, winemakers for generations, are its epitome.
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ianluca and Desiderio present the Venetian White Wine Experience: an emotional tour in four parts, a trail of excellent Venetian wines that encompasses the Unesco World Heritage sites of Venice and the Dolomites and pays homage to the great writer Ernest Hemingway. Gianluca Bisol affirms: “if there has ever been a life dedicated to the extreme search for excellent experiences, adventure and great sensations, it is without a doubt that of Ernest Hemingway, to whom we would like to pay homage.” Here then is the tour among the beautiful vineyards – heroic and extreme – along the sinuous roads of the Veneto. From Valdobbiadene (for the Prosecco and Cartizze of Bisol), to the Colli Euganei (for the vineyard of Maeli ruled by the dynamic entrepreneur Elisa Dilavanzo), to Venezia Nativa (for the historic walled vineyard of Venissa). Today Bisol is a leading manufacturer of the Prosecco and Cartizze in Valdobbiadene. Hence Prosecco - but not only. Relio was recently presented and is an extra brut sparkling wine, fermented in the bottle. The 2009 vintage is sold with a new “look” which presents the bottle covered with a fabric that both enhances and protects it from light. Venissa, on the other hand, is a red wine from 2011 and is produced on a small island next to Burano, where the ancient grapevine which produces this red wine was cultivated. It is a blend of Merlot and Cabernet, aged for 12 months in French oak barrels. The elegant bottle, instead of a label, carries a precious copper foil leaf which makes it an exclusive product very much in tune with the holiday season.
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The first traces of the Bisol family in the heart o f t h e Pro s e cco D. O. C a re a d ate b a c k to t h e 1 6 t h century and are contained in a census carried o u t fo r f i s c a l re a s o n s by t h e a r i s to c rat i c Ve n e t i a n family Da Pola, who were the leading landowners of the very prestigious Cartizze hill. The Bisol winery is today a family-run business and is managed by Gianluca and Desiderio (left).
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Maeli the Moscato giallo of Elisa A reality managed by Elisa Dilavanzo, situated in the splendid setting of the Euganean Hills. New vines but also new expressions from this territory of volcanic origin.
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he vineyards o f M aeli grow n ot f a r f rom Vi ll a dei Vescovi, o ne o f t he p roper ties of th e FA I ( Fon d o Am b iente I t al iano), usu al l y open to th e pu b l i c a n d of te n used fo r event s su ch as th e M aeli Ch ef Cu p, wh i c h wa s l ast hel d in O c to b er. This year, th e best pa i r i n g s we re j u dg ed by a p anel p resided over by Ettore M occ h e t t i ( d i re c to r o f La Cucina I t al iana). Vi l l a d e i ve s covi is a l eisure vil l a, datin g from th e 1 5 00s a n d c re ated fo r t he summer ho l iday of th e Paduan bis h op s. Con s i d ered a sub l ime creat io n, it is th e wor k of re n own e d a rc hitec t s, incl u ding Giul io R o man o an d was de corate d by the Fl emish ar t ist Lamb er t S ustr is. Here i n t h i s p a s toral co ntex t, El isa Dil avanzo r un s M aeli, prod u c i n g i nte rest ing new w ines, exp re ssion s of th is te r r i tor y of volcanic o r igin. Th e M a e li Fio r d ’Arancio DOCG do l ce, for example. 1 0 0% M os c ato Gial l o, w it h it s g o l den-yel low colour an d pe r s i s te nt p e r l ag e. Su p er b fo r an ap er it if or ser ved as a de s s e r t vi n e wit h fruit t ar t s and p ast r ies. M a e l i i s i n cl uded in t he Venet ian Wh ite Win e E xp e r i e n ce, a n emo t io ns to u r in fo ur stages amon g exce l l e nt Ve n et ian w ines, created by Gian luc a an d D e s i d e r i o B i s ol.
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Loison
the Panettone according to Dario
“What occurs in Costabissara cannot exclude that which occurs in the rest of the world�. Here, then, is artistic pastry-making, the beautiful, healthy panettone which is also eco-friendly and supportive of fair trade.
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he genius of the unforeseeable is manifested in Dario Loison as soon as one meets him. He makes sweets for himself and as a creative sensory experience which goes beyond tradition up to the point of conquering the interlocutor. Take, for example, his uncommon Panettone, the liquid panettone, taken apart and reinvented. Or his other creations studied with various chefs available at www. insolitopanettone.com. Simple origins, genuine products, bread baked in wooden ovens, the traditional sweets of Veneto. Here is where the history of the Loison family begins. They set up their business near the end of the 30s and Tranquillo, the grandfather, was the first to fall in love with the art of bread-making and later passed it on to his son, Alexander. Together they transformed baking into a real and proper family business, inaugurating a new shop in 1969. The Company, now led by Dario, Tranquillo’s nephew, has taken on an international dimension since 1992 onwards. Their pastries, made with carefully selected ingredients, are exported to various countries in Europe and all over the world for an increasingly fond and exigent public. The secret of this success lies in the matching of tradition and modernity; in the recovery of antique recipes but also in their concern for new flavours; in the selection of excellent ingredients and in the use of innovative production techniques. Constant hand-crafted passion as well as managerial abilities: this is Dario Loison’s recipe for the third millennium.
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A deliberate artisanal dimension kept to preserve the quality and originality of a product which is still today left to rise for 72 hours with natural yeast that has no preservatives. This is originality which, each year, grows to include new “inventions”, additions and nuances which lead to the interpretation of the classical panettone in many gluttonous ways. The selection of the ingredients is made with obsessive care. Ingredients must be certified to be of controlled Italian origin, use fresh eggs from safe farms, mountain butter and milk, flour and freshly prepared Italian suga. All this makes for a genuine and exclusive Italian product. The basic ingredients are then flanked by the aromatic ones, selected with great care and with creativity: from the fragrant Italian wines like the Torcolato di Breganze and the Prosecco of Valdobbiadene, to the candied oranges of Sicily or of the citron of Diamante in Calabria or the exclusive ones of the late Mandarin from Ciaculli; up to the more exotic ones, like the soft Turkish sultana raisins, the finest South American cocoa, the aromatic Mananara Vanilla from Madagascar. No additives or substances which can alter their properties or flavour are used. The art of pastry-making consists of creating confectionery whilst using natural ingredients, respecting quality and fragrances which only nature can provide and which only artisanal preparation can preserve. Assisted by Sonia Pilla (and her “Loison” style), Dario Loison proposes his Genesi Collection for Christmas 2015, perfectly combining variety and exclusive raw materials in 8 precious flavours: Classico a.D. 1476 al Mandarino (with late mandarin from Ciaculli, Slow food trademark), Regal Cioccolato, Chinotto (with Chinotto from Savona, Slow food trademark), Amarena, DiVino (with a blend of passito wines), Marron Glacé, Noël (with pears and spices). All of the variations are available from 1 kg and from 500g. In addition to the Panettoni, they have added the classic 1 kg Pandoro and others with the flavours of zabaione and chocolate, particularly requested by a public which demands quality.
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travels4 travelers
Still today the hunger for discovery arouses man’s desires because dreams and passions change their forms over time but not their substance.
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Marco Galli
White Desert
an Extreme Journey in Extreme Lands From Afri ca to th e A n t a r c t i c , a n e xcl usi ve an d un f or ge t t a b l e experi ence to redi sc ov e r t h e m a g i c o f expl o ra t i on .
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artolomeo Diaz in 1487 crosses the 40th parallel south - the “Cape of Good Hope” - for the first time, arriving where no man had ever imagined. The line at the end of the world was thus moved ahead, spawning a new incredible thirst for exploration which would badger man for the next centuries, pushing him to the most remote corners of the planet on journeys so extraordinary that still today, after 500 years, have not lost their enchantment. History is fashioned through courage, and the most important pages are written pursuing the unknown or even mysteries greater than one’s own dreams. There still remains a lot to discover in the lands of the great south, amid the immense and majestic expanses of ice and snow. This explains the creation of Antarctica, promoted by the tour operator White Desert, which offers an experience of extreme comfort and sublime exclusivity to a limited number of people. A unique trip to discover the hidden secrets and marvels of the Antarctica and more. It will be an unconventional and extreme experience that places man in contact with solitude and brings him closer to himself and the rhythm of nature. Participants will fly from Black Africa to the South Pole, a 4500km journey during which the sun never sets – almost as if it were protecting these few travelers with its light. The plane will land on the ice and discovery begins, with a world of emotions which are to the vast majority of us still unknown. Tunnels through glaciers with a kaleidoscope of colours; waterfalls hidden in the inlets of centuries-old mountains; colonies of penguins that live in a pure and uncontaminated ambience. However, it will not be only nature that surprises. Guests will recharge in luxurious tented camps,
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enjoying an exclusive champagne lunch prepared by the best chefs in Cape Town. This, of course, will be after having relaxed in their private sauna or having visited a usually inaccessible research base. Still today the hunger for discovery arouses man’s desires because dreams and passions change their forms over time but not their substance. This explains why places and people may be different, but the silence of the night as well as the lashing wind that whips the glaciers are not so different from those that welcomed the first explorers. Today those winds and that silence welcome travellers to Antarctica to write history yet again.
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Neuhaus “N� as in chocolate
From the inventors of the praline, a taste experience which is constantly renewed. Tradition and innovation in a product that has preserved its quality since 1857.
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eu haus, cel ebrated bran d o f B e lgi a n a r t isanal cho co l ate, is no ted for h avin g i nve nte d t h e p ral ine. I t was 1857 w h en th e little l a b orator y b e came k now n no t o nl y fo r its c h ocolate cove re d m e d i c ines b ut al so, and ab ove all, for th e proof o f q u a li t y of i ts p ro du c t s. The o p ening of th e sh op in th e p re s t i gi ou s Q uenen’s G al l er y in Bru ssels c rown ed a s u cce s s t h at h a s co nt inu ed in t ime. Tod ay N e u h a us co nt inu es to p ro du ce qualit y pralin es, pa c k a gi n g t h e m in t heir t radit io nal fl at boxes or in a “ b a ll ot i n”, a c a rdb o ard p aral l el ep ip ed p ack age, design ed i n 1 9 1 5 by Lou ise Ag o st ini, w ife o f J ean N euh aus. Th e n a m e s evo ke an era: Nap o l éo nette, Divin e, 1 8 57, S a p h o, M ép histo. B e it dar k o r mil k c h ocolate or gia n d u i a , t h e eye and t he p al ate al ways greatly en j oy ta s t i n g t h i s t i m el ess p ro du c t so sp l endid ly presented.
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Isimbarda the Cruasé Brut
On the gentle hills of the province of Pavia, the Isimbarda Winery produces this superb sparkling dry rosè Metodo Classico.
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n t he ter r itor y of th e O l t re p ò Pave s e, o n t he g ent l e hil l s w hich ch arac ter ise th e re gi on , t he Isimb arda Winer y p ro d uces var ious c r u s, a m on g which it s Cruasé. Their vin eyards grow at 3 5 0 m . a . s. l. in t he municip al it y o f S anta Giulietta an d M or n i co Losana. The grap es u sed are 1 0 0 % Pin ot N e ro, h a r ve s te d by hand. Vinificat io n o ccur s followin g th e M e tod o Cl assico p ro to co l and t he tradition al re - fe r m e nt at i on in b o t t l es l ast s 24month s before dé g org e m e nt. Th e colou r i s a ver y intense ro sè, tendin g slightly towa rd ora n ge. The aro ma is t hat o f red fr uit suc h as s t rawb e r r i e s, red cu r rant s and rasp b er r ies an d in cludes a h i nt of ros e. Th i s i s a s u per b sp ar k l ing w ine fo r an aper itif with c h e e s e s a n d s a l ami ser ved at no mo re t han 5 -6 °.
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Villa Crespia
the Novalia Franciacorta Brut Where Franciacorta gives its best, Villa Crespia uses the best grapes to produce sparkling wines of proven quality. Metodo Classico, without allergens, low in sulphites.
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vineyards located in the 6 landscapes which represent the diversity of Franciacorta according to the zoning study of the early 90’s by the University of Milan. This is the heritage of Villa Crespia: 6 lands, 6 wines. Vineyards vinified separately and then assembled according to their origin. In the cellar, vintages are aged in stainless steel and wood tanks and then selected and enhanced in the final assembly. Villa Crespia dedicates to each vocational unit a different Franciacorta in order to transform into wine the sensory emotions that come from each landscape. We have tried the Novalia Franciacorta Brut DOCG and the Francesco Iacono Franciacorta Riserva Dosaggio Zero DCOG. The Novalia comes from Chardonnay grapes while the Francesco Iacono uses mostly those of Pinot nero. Two superb Franciacorta wines which exalt the work of Arecipelago Muratori, a company which, besides Villa Crespia, manages other wineries, one in Tuscany and two in Campania. The concept is the same: enhancement of the terroir through the rapport with the grapevines, environment and winegrower.
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Moon Import Champagne & friends
Thirty years of activity for the importer and “selector” of excellent Italian and European wines.
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ep i M o ngiardino, in th ir t y ye a r s a s a n i mp o r ter, has co nt r ib u ted to defin in g th e ta s te of I t a l i a ns reg arding sp ar k l ing w in es. Take h is C h a m p a gn e s, for inst ance: al ways t he b est an d carefully s e le c te d s t a r t ing w it h t he renow ned Ph ilippon n at o r G a s ton Ch iqu et and o n to l esser-k n own n ames bu t, n on e t h e l ess, o f g o o d qu al it y. Small realities but at te nt i ve to t he p ro duc t. Onl y a k nowledge of th e te r roi r s a n d t h e w inegrowers p er mit s refin ed ch oices. Am on g h i s Champ agnes we have t r ied t he Ph ilippon n at R oya le R é s e r ve. I t has a refined and p ers istent per lage an d i s f r u i t y and ful l - b o died. The C hiq uet Blan c de B l a n c s d ’Aÿ, G rand Cru Vint ag e is fru it y with a citr us arom a , s of t on t he p al ate w it h hint s o f citr us fr uit an d hon e y. Am on g t h e I t al ian sp u mant i, t he Co ntratto Vintage E x t ra B r u t wi t h no tes o f p each, hint s o f h azeln uts an d a d rop of h on e y is sup er b. Al so su p er b is th e Contratto Vint a ge Ex t ra B ru t. I t b o ast s a g o l den colour an d is a bit s t ron g wi t h amb er refl ec t io ns and an inten se aroma wi t h h i nt s of re d cu r rant. The Co nt rat to Blan c de Blan c s, 1 0 0% Pi e d m ontese C hardo nnay, is r ich with sur pr isin g de l i c a c y. Fi n a l l y, we have t he Co nt rat to For E n glan d R o s é 1 0 0 % Pi n o t No ir. This is a heavil y-str uc tured win e bu t wi t h a c l e a r and p recise exp ressio n.
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Bose “The Sound of Silence”
Bose products for the home, in the car, on the go and in public spaces have become iconic. Bose has changed the way people listen to music.
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rom the company’s home entertainment systems and Wave music systems, to noise cancelling and audio headphones, digital music systems, Bluetooth speakers and professional solutions, Bose always has an answer. When travelling, for instance, if the flight is long and the passengers next to you are noisy, or the company’s headphones do not work well, it’s time to move on to the Acoustic Noise Cancelling products from Bose. Among the various models, we tried the auricular QC20 and the around-ear headphones QC25. They are incredibly lightweight and well molded to fit your ear, but above all effective in superbly reproducing music (especially the bass) and in eliminating surrounding noise. Isolation is not total, and this is good because it allows us to stay in touch with the world around us without being disturbed. Beside for the onboard entertainment, these products can also be used with Apple or Samsung devices (depending of the model). With these Bose products, we rediscover the charm of silence. Small, lightweight, valuable on the ground and in flight. For better listening, but mostly for listening only to what you want to.
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