enoteca sileno winter newletter 2015

Alessi SicilianCeramics

Enoteca Sileno is proud to offer this exclusive range of

Caltagirone ceramic artwork by the renowned artisan,

Giacomo Alessi. Each piece is unique, hand-made and

hand-painted using the colours of Sicily: sage green for

the land, yellow for the sun, blue for the Mediterranean

and red for the volcanic fires of Mount Etna.

The patterns and decorations reflect the influence of the

Roman, Arab, Spanish and Norman cultures who have all

occupied Sicily over the centuries. Alessi authentically

reproduces these ancient designs in every detail

including the distinctive mottling caused by early firing

methods.

The Alessi workshop was established in 1989 out of

Giacomo’s determination to preserve and

celebrate the unique heritage and style of

Caltagirone ceramics. His work has been

shown at museums and galleries

throughout Europe and United

States and is collected by ceramic

enthusiasts around the world.

Giacomo was made a knight of

the Italian Republic in 2007. He is

a signatory of the “Manifesto for

the Applied Arts of the New

Century” and included in the book

of Living Human Treasures of the

UNESCO Register of Intangible

Heritage for Sicily.

Exclusively available at

For more information contact our Retail team: 03 9389 7009 or search for ceramics on enoteca.com.au

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Enoteca SIleno Winter Newsletter 2015

We call it Enoteca Red because we had the colour

blended especially for us, but it’s a warm earthy red

tone that will be familiar to anyone who has travelled

in Italy. Perhaps it will remind you of the cliff-top

houses of Cinque Terre, or the palazzi in central

Bologna, or the weathered houses of Trastevere,

Rome. Conveniently it’s also a colour that sits

harmoniously among the red brick houses of our

North Carlton neighbourhood.

The restoration, repair and repainting of the Enoteca

Sileno building completed at the end of 2014 was

the culmination of 2 years of planning, consulting

and navigating red tape. Over 3 tonnes of crumbling

render was scraped off the building and the 150

year old Victorian window ledges and decorative

mouldings were carefully cleaned and restored. We

also replaced all the signs and lights.

The paint we chose is called duro paint stipple; a

cementitious mix that is first activated in water before

being applied to the walls and then sprayed with

water to cure the paint. Importantly it is produced

right here in Melbourne without the use of toxic

chemicals and is 100% environmentally friendly.

PS: Just as this magazine was going to print, our

painter Michael Petruccelli of L&A Petruccelli,

called to say that his restoration of our building has

been selected as a finalist in the Master Painters

Association Awards.

So if you haven’t been to visit us at

Enoteca Sileno for a while, just look out for

the big red building on Lygon Street.

Enoteca Sileno’s Directors

The Big Red Building on Lygon Street

FOOD & WINE SHOPMONDAY to SATURDAY 9am - 6pm

SUNDAY 10am - 4pm

920 Lygon Street, Carlton North, Victoria 3054T: 03 9389 7009 - [email protected]

Shop online at: enoteca.com.au

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Polenta Moretti

Moretti Polenta: Winter Gold RushPolenta is comfort food; warm, embracing and

dependably satiating. Whether prepared simply with

butter and Parmigiano Reggiano, or accompanying

rich meat sauces, a pot of steaming polenta is a

guarantee of a hearty and satisfying meal.

There are many ways of making polenta. Some like it

soft and creamy, and others hard enough to cut with

a knife. There is the classic yellow Bramata, white

maize polenta, corn and buckwheat Taragna and the

rustic wholemeal version.

The difficulty with the traditional way of cooking

polenta is that it can be time consuming and arduous.

While one hand pours the corn flour like a fine rain into

the salted boiling water, the other hand vigorously

stirs the pot to ensure lumps don’t form. Then you

need to continue to stir the polenta frequently as it

cooks for the next 45 minutes to an hour.

There are two short cuts to this process. One is to

use Polenta Lampo a quick cooking polenta that is

cooked in boiling water and ready in 8 minutes. The

other is Polenta Pronta or ready-to-serve polenta.

Polenta Pronta is a firm block of cooked polenta that

is ready to be cut into any shape and be grilled, fried

or baked as needed. We’ve listed some of favourite

ways to use Polenta Pronta.

Croutons

Use grilled cubes of Polenta Pronta as

healthy, tasty, low-fat and gluten-free

croutons that you can add to salads.

Polenta Chips

It’s easy to make polenta chips with Polenta Pronta.

Cut the polenta into the desired size, dust with

polenta flour or semolina and deep fry. For a healthier

option, lay them on a baking tray, brush with a little

oil and grill or bake until golden. Serve with spicy

tomato relish or aioli.

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Stuzzichini

Polenta Pronta make great bases for appetizers. Cut the polenta into slices

and then into squares or triangles, or use a cookie cutter to make circles. Place

on a lightly-oiled griddle, or non-stick fry pan over a high heat and toast the

pieces of polenta until they begin to brown. Top with prosciutto, cured fish,

cheese or olive paste. You’ll find that polenta has better flavour and texture

than crackers and are naturally gluten free.

Polenta Cups

Use cookie cutter to cut short

cylinders of Polenta Pronta, then use a smaller size

cutter or an apple corer to cut out the centre. Bake

or grill until golden and then fill with meat sauce,

melted cheese or other fillings and serve as

appetizer or starter.

Bread Alternative

Grilled slices of polenta pronta are a healthy, gluten-free

alternative to bread or rice and ideal for accompanying

roasted and braised meats, sautéed mushrooms, vegetable

minestrone and casseroles.

14F268 $4.90 1kg

Moretti Polenta Pronta

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Polenta Moretti

Also in the Moretti Range...The Moretti family has been growing corn and making polenta since 1922 in the Bergamo province of Lombardy. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are stone ground and vacuum packed in airtight bricks which naturally preserves the grain’s freshness and flavour.

Polenta Bramata is traditionally from Bergamo, Lombardy, home of the Moretti mills. It is delicious served soft and warm with butter and grated parmesan. Alternatively, it may be allowed to cool and then be carved. It can also be used to make biscotti.

14F028 $4.65 500gPolenta Traditional “Bramata”

The oldest style of polenta – ground maize complete with germ and fibre. Served hard or soft, it makes a wonderful side dish that complements so many other flavours. Served warm with butter, creamy Taleggio cheese and sage, or layered with a rich ragú.

14F026 $4.50 500gPolenta Wholemeal “Integrale”

Traditionally made with corn grown in the area around Padua. It has a fine texture and delicate flavour. Recommended with seafood.

14F076 $4.95 500gWhite Corn Polenta “Bramata Bianca”

Yellow corn meal mixed with coarse-ground buckwheat is popular in Italy’s Alpine regions like the Valtellina area of northern Lombardy. It is served with sausages, stewed meats or with melted cheese stirred through.

14F027 $4.65 500gCorn and Buckwheat Polenta “Taragna”

Polenta Lampo is Italian for instant polenta as the corn flour has been partially steamed so that the cooking time becomes significantly shorter, approximately 8 minutes. It has many of the same properties of polenta Bramata.

14F078 $4.65 500gQuick Cooking Polenta “Lampo”

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New Calogiuri Vincotto VinegarsVincotto vinegars have all the dark, rich, sweetness of vincotto with the lively acidity of vinegar. Add to this the flavour of fruits such as berries, figs or citrus and you have an exciting, complex and incredibly versatile condiment.

The original vincotto is still made according to the recipes of Leonardo Calogiuri who began commercial production in 1825. Two types of black grapes: Negroamaro and Malvasia Nera are left to wither on the vine before pressing. The juice is cooked over a low flame for at least 20 hours until it is reduced to one-fifth of its original volume (vincotto literally translates to cooked wine). The reduced liquid is transferred to oak casks and exposed to the very old “mother” vincotto, which imparts its own characteristics to the younger must. The must is aged in these oak casks for a total of four years, allowing the taste to develop. The vincotto is flavoured by adding a reduction of the pulp and juice of various berries and fruit. It is then made into a vincotto vinegar with the addition of a small percentage of quality wine vinegar.

It is this combination of rich sweetness, fruit flavour and vinegar acidity that adds a something special to just about everything. A drizzle of vincotto vinegar is the perfect way to finish off grilled fish or meat, roasted vegetables, salads and hard cheese.

Try these:

Dress bresaola, rocket and parmesan salad with Pomegranate or Fig vincotto vinegar and extra virgin olive oil.

Marinate fresh berries with Wild Berries or Cherry vincotto vinegar and serve with whipped mascarpone or ice cream

Drizzle Blackberry vincotto vinegar over fresh burrata or ricotta.

Lemon or Blueberry vincotto vinegar with grilled white fish.

$20.20Calogiuri Vincotto Vinegars 250ml

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La Scuola di Cucina Cooking School

La Scuola di CucinaCooking SchoolJuly-November 2015For over ten years Enoteca Sileno’s Scuola di Cucina has taught home cooks how to capture the flavour and passion of Italian regional cooking. We are pleased to present a another programme of favourite classes for the second half of 2015. For more details go to our website enoteca.com.au or directly to our booking website weteachme.com/enotecasileno

Pasticceria Italiana - Italian biscuits and pastries - $95Italian desserts and pastries are as diverse in regional style and ingredients as Italy itself. In this class Chef Antony Campbell demonstrates how to bake Italian biscuits from three different Italian regions as well as a traditional, silky crema pasticcera (Italian custard). Students are also invited to get hands-on in making their own zeppole (Italian donuts). An Italian pastry class wouldn’t be complete without learning how to make the classic Sicilian pastry, cannoli. You’ll enjoy the class creations with coffee and tea. This is a demonstration style class with some student participation.

When: Saturday 4 July 10.30 – 1.30 Where: Upstairs Enoteca Sileno

Food from the Italian Alps - $90 The Northern Italian Alpine cuisine lends itself to hearty, embracing and flavoursome meals that bring comfort to the chilliest of nights. In this class learn the fundamentals of Alpine cuisine, creating traditional mountain recipes such as polenta and pizzocheri, and discover traditional alpine ingredients like porcini and wonderfully aromatic soft cheese. Chef Antony Campbell demonstrates that part of La Cucina Italiana where polenta and rice are more common than pasta and pizza. This class includes an Italian Alps inspired lunch with a glass of wine from the Enoteca Portfolio. This is a demonstration style class with some amount of student participation.

When: Saturday 18 July 10.30 – 1.30 Where: Upstairs Enoteca Sileno

Bella Napoli Pizza Making - $80 Discover the pizzaiolo in you with this hands-on class with Chef Dusty Treweek in Enoteca Sileno’s professional kitchen. Roll up your sleeves and learn how to mix and knead the perfect pizza dough and prepare classic Italian toppings. You will leave the class with the ability to make oven-ready pizzas in the comfort of your own home. This class includes a lunch of your own pizza creations and a glass of wine.

When: Saturday 15 August 10.30 – 1.30 Where: Enoteca Sileno Kitchen

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For more details go to our website enoteca.com.au or directly to our booking website weteachme.com/enotecasileno

Italian for Beginners: Fresh Pasta & Basic Sauces - $125 The pursuit of pasta perfection is a much sought after skill. This hands-on cooking class under the guidance of Chef Antony Campbell, covers the basics for cooking your own fresh pasta dishes. The class covers the selection of ingredients, kneading and rolling pasta dough and how to use a domestic pasta machine to make beautiful, silky pasta sheets for lasagne, spaghetti and fettuccine. You’ll also learn how to make a few classic Italian pasta sauces. This class includes a pasta lunch and a glass of wine.

When: Saturday 10 October 10.30 – 1.30 Where: Enoteca Sileno Kitchen

Italian Comfort Food - $125Everyone loves gnocchi, but achieving perfectly fluffy, melt-in-your-mouth gnocchi takes skill and experience. Chef Antony Campbell demystifies gnocchi and will guide you through making a perfect gnocchi dough and rolling out and cutting your own gnocchi. You’ll also learn how to make different accompanying sauces. This class is a full hands-on class and includes a gnocchi lunch with a glass of wine.

When: Saturday 29 August 10.30 – 1.30 Where: Enoteca Sileno Kitchen

Sicilian Frutti di Mare (Seafood) - $145Sicily, the largest island in the Mediterranean is also one of Italy’s most seafood inspired regions. Join Chef Antony Campbell as he demonstrates the fundamentals of seafood including correct filleting techniques, how to prepare shellfish and crustaceans and the different cooking methods to get the best results. You’ll also learn some classic Italian dishes such as spaghetti alle vongole. The class will conclude with a seafood lunch and a glass of wine. This is a demonstration class with some hands-on participation.

When: Saturday 12 September 10.30 – 1.30 Where: Upstairs Enoteca Sileno

Senza Glutine – Italian Gluten-Free Cooking - $95A gluten-free diet is a necessity for some and a choice for many, but if you love classic Italian food such as pizza and pasta, avoiding gluten can be a challenge. Flavour, quality, and salute (health) are fundamental to Italian cuisine and gluten-free cooking is no different. In this class Chef Antony Campbell will cover some great ideas for GF antipasti and starters, polenta in several different ways, polpette and of course, the Italian’s favourite “pick me up dessert”, Tiramisù. The class will end with a gluten-free lunch and a glass of wine from the Enoteca portfolio. This is a demonstration class with some hands-on participation.Please note not all dietary requirements can be catered for in this class

When: Saturday 17 October 10.30 – 1.30 Where: Upstairs Enoteca Sileno

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Enoteca Sileno Winter Mixed Dozen

Winter Wine Mixed DozenFor our winter wine mixed dozen we’ve selected nine delicious indigenous Italian reds, 2 bold whites and a rich, fruity dessert wine. Some of these wines will be familiar: Nebbiolo, Barbera, Valpolicella, but there’s also the chance to discover some lesser known wines such as Schioppettino, Sagrantino and Teroldego Rotaliano. These wines were selected for their alluring aromatics and fine balance of fruit flavours and tannins, making them ideal for winter menus.

The following pack contains one bottle of each wine for $499.97. This is 25% off the full retail price. These can also be purchased individually at Retail price, or as part of a straight or mixed ½ dozen with a 12.5% discount.

Please note all vintages are correct at time of printing and may change during the year. Any changes will be advised at the time of ordering.

CA DEI FRATI “Brolettino” 2011Trebbiano di Lugana DOC

“IL CORONCINO” 2012Verdicchio dei Castelli di Jesi DOC Classico Superiore

TEDESCHI “Maternigo” 2011 Valpolicella Superiore DOC

Cà Dei Frati “Ronchedone” 2012 Benaco Bresciano IGT

GIOVANNI DRI “Monte dei Carpini” Schioppetino Colli Orientali del Friuli 2009 DOC

ZACCAGNINI “Chronicon” Montepulciano d’Abruzzo 2011 DOC

CONTINI “Inu” Cannonau di Sardegna 2011 DOC Riserva

PRODUTTORI DEL BARBARESCO Nebbiolo delle Langhe 2012 DOC

BRAIDA “Montebruna” 2013 Barbera d’Asti DOCG

GIOVANNI DRI Verduzzo di Ramondolo 2009 DOCG

DORIGATI Teroldego Rotaliano 2011 DOC

ADANTI Sagrantino di Montefalco 2008 DOCG

RETAIL $57.80 - IN ANY ½ DOZ $50.58 RETAIL $39.50 - IN ANY ½ DOZ $34.56

RETAIL $65.80 - IN ANY ½ DOZ $57.58










Aroma: Apricot and damson with well-integrated new oak and vanilla. Taste: Peach and apple with a fresh swath of acidity and an elegant finish of aromatic herbs and balsam. Match: Ideal for winter soups, vegetables, pasta with white sauces, white meat, poultry, mature cheeses, fish and seafood.

Aroma: Floral, slightly nutty.Taste: Dry and crisp with flavours of ripe fruit, honey and apple. Match: Fish and seafood of all type, white meats – rabbit, chicken and turkey.

Aroma: Rich plum and black cherry aroma. Taste: Berry flavours are fleshed out in the mouth into a rich cheek sucking wine. An elegant balance of power and freshness. Match: Red meat, game, legumes and light cheeses.

Aroma: Red fruit, macerated cranberries, herbs, morello, balsamic and jam. Taste: Bright, bold and refined red fruit flavours, nice acidity Match: Red meats and slow-cooked dishes, game, cheese, rich pastas, and soups with meat.

Aroma: Woodland berry fruit, bramble and spicy characters. Taste: Wild berry, blackberry, pepper which persist on the finish. Solid tannins. Match: Risotto, pork, red meat, bolder flavoured fish and roast meat.

Aroma: Cherries with hints of smoke and coffee. Taste: Full-bodied and robust with well-integrated tannins and a velvety texture. Match: Stews, meat ragu, roasted lamb or medium aged cheeses.

Aroma: Ripe plums and blackberries Taste: Deep berry flavours with clove, tea and jasmine aromas. The palate is warm, full-bodied and generous with fine tannin and good length. Match: It accompanies red meat, game and mature cheeses very well.

Aroma: Lifted florals with the soft red fruits and spices. Taste: Spice and woodland berry notes. Light, fine tannins that persist until the end. Match: Sausages, ham and salumi, game, pizzas and pastas with simple sauces.

Aroma: Black cherries, smoke and earth. Taste: Dry, soft and round, with black cherry, blackberry, spice. A smooth, persistent finish. Match: Ideal with pasta first courses, salumi, grilled sausages, pork chops, and cheeses.

Aroma: Vividly fruity nose that complexes with age to more caramelized dates and fig notes. Taste: Sweet but not cloying, lightly tannic on the plate and persistent. Match: Fermented cheese, fruit, dry pastries, Easter and Christmas sweets, excellent by itself or at the end of meals.

Aroma: Fruity with a scent of blackberry and raspberry. Taste: Full bodied and with great length; lively and fruit-driven, pleasantly tannic. Match: Serve with seasonal roasts and game; ideal with mature cheeses.

Aroma: wild cherries, blackberries, plums, liquorice and aromatic herbs.Taste: Intense with bold but balanced tannins, a velvety texture and excellent length. Match: Bold meat courses- roasted or stewed, aged Parmigiano Reggiano.

24H120 $499.97

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Wine Education Programme

These classes will be delivered by Jenny Polack, a Wine Education specialist, delivering education, training and consulting within and for the wine industry. As the first Australian to study the renowned international OIV Master of Science in Wine Management, Jenny Polack has a unique truly global view in wine.

Tue 9th Jun Introduction to Piemonte

Wed 1st Jul The Red Wines of Italy

Tue 21st Jul An Introduction to Italian Wines

Wed 12th Aug Wine of Trentino, Alto-Adige & Lombardy

Tue 1st Sep Tuscan Wine: Chianti, Brunello di Montalcino, Vernaccia & more

Wed 23rd Sep Barolo & Barbaresco

Tue 13th Oct The White Wines of Italy

Wed 4th Nov Southern Italian Wines

Tue 24th Nov Sparkling Wines of Italy – Christmas Edition

Italian wine has never been more popular. Grape varieties like nebbiolo, sangiovese, nero d’Avola and vermentino once barely known outside of Italy are appearing in wine shops and on wine lists everywhere. Enoteca Sileno’s wine education programme is a relaxed and enjoyable way to explore Italy’s key wine growing regions, traditional styles and indigenous grape varieties as well as the Italian way of naming and classifying wines.

During each class you’ll taste about 9 wines from Enoteca Sileno’s extensive portfolio, so you can begin to develop an understanding of the appearance, perfume and flavours of the most important Italian wines.The classes are conducted on Tuesday or Wednesday evenings, beginning at 6:30pm and finishing around 8:30pm. You will receive prepared wine notes, a light meal to accompany the wines and a generous discount of 15% off any wines you may wish to purchase at the end of the class.

Classes cost $80 each except for

Barolo & Barbaresco ($100). Book

any three classes, excluding Barolo

& Barbaresco, and pay just $200. No

prior wine knowledge is necessary

to book into any of the classes.


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Naturbosco

Naturbosco: A Gift of Nature

Visit the forested areas of Central and Northern Italy after a rain storm in autumn and apart from beautiful autumn foliage, you will be sure to spot many cars randomly parked along the roadside with their owners nowhere to be seen. It’s mushroom season and people have come from near and far to forage for magnificent Boletus edulis - more commonly known as porcini mushrooms.

In most parts of Italy mushroom picking is heavily regulated and sometimes requires a license, but that doesn’t stop groups of friends and families making a day of it, scouring the woods on a mushroom treasure hunt. The prize is a basket of precious porcini with the unmistakable aroma and meaty flavour that can be enjoyed simply grilled and dressed with extra virgin olive oil and parsley, or cooked with pasta, risotto, polenta, soups and stews.

“Every year when September comes, the price of mushrooms goes down, and I buy plenty of Porcini,” wrote the famous cook Pellegrino Artusi over a hundred years ago. No doubt the great chef was in the custom of buying lots of mushrooms when they were plentiful in the markets, in order to dry them and use them in the winter and throughout the year.

Each year the Ceruti family of Arezzo, Tuscany, gather porcini mushrooms in the forests of Tuscany and Umbria for their Naturbosco range of dried porcini products. The mushrooms are sorted, cleaned, sliced and air dried to preserve the mushroom’s aromas and flavours. No preserving agents, high temperatures or chemicals are used in the process. The other thing that sets Naturbosco apart from other dried porcini products sold in Australia, is that their mushroom products are free of sand, grit and impurities.

Naturbosco Select is one of the highest

grades of dried porcini available. It has

more intact slices of large A grade porcini.

Naturbosco Select

Tartufata is a paste of porcini mushroom,

truffle and black olive which is fantastic on

crostini and pizza, used a pasta filling, or

mixed with extra virgin olive oil and used in

salad dressing.

Tartufata

Porcini Mushroom Powder is used

when porcini flavour is desired without

pieces of mushroom. Add it to flour to

made porcini flavoured egg pasta, or

add to risotto, sauces and soups.

Porcini Mushroom Powder

08F006 $4.70 15g

08F015 $28.60 190g

08F026 $15.20 60g

08F011 $14.80 50g

08F012 $53.00 250g

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Also in the Naturbosco Range...


Like Porcini, the black summer truffle Tuber aestavium thrives in Central and Northern Italy. It is undoubtedly the best truffle available during the northern summer and differs to the winter varieties in both scent and taste.

Naturbosco’s “first choice” black summer truffles are preserved in very light brine. Some truffle aficionados consider the black summer truffle at its best when preserved. This is because the flavours are given a chance to develop. Use thin shavings of truffle to flavour rice and pasta. It’s also heavenly with egg-based dishes.

Black Truffle andPorcini Paste

Black TruffleInfused EVO Oil Naturbosco uses Black Périgord

truffle Tuber melanosporum for

infusing flavour into extra virgin

olive oil. Whereas many truffle

oils are synthetically flavoured,

Naturbosco uses pieces of truffle.

Try adding just a few drops in

mashed potatoes, scrambled

eggs, or tagliatelle with butter

and Parmigiano Reggiano. It is

perfect in sauces, stews and terrines.

White TruffleInfused EVOThe Tuber magnatum pico, or white truffle, is Italy’s

indigenous truffle which is

found around the Langhe

area of Piemonte, particularly

around the town of Alba. This

white truffle oil is infused

with pieces of white truffles

to capture the unique and

intense aroma and flavour of the white truffle.

Black Truffle and Porcini Paste is a smooth

paste of porcini mushrooms and black

summer truffles. Add just one spoonful

of this paste to transform a mushroom

risotto into something exceptional. It is also the perfect

accompaniment to a simple cut of steak.

Porcini Mushroom Infused ExtraVirgin Olive Oil

The delicate aroma of fresh porci-

ni complements egg dishes, pasta,

duck and game, sautéed mushro-

oms and risotto.

Black Summer Truffles

08F014 $29.40 80g 01F067 $10.40 60ml

10F013 $54.80 80g

01F074 $11.95 60ml

01F066 $15.20 60ml

14

Gift & Hampers Selection

Enoteca SilenoGift & Hampers Selection

24H420 $237.50

The CompleteItalian Kitchen

A well-stocked pantry forms the foundations of many a successful cook. This hamper of premium Italian pantry staples will enable the home cook to create a variety of superb pasta and risotto dishes;

to recreate dishes and explore the flavours and textures of La Cucina Italiana.

Caroli Extra Virgin Olive Oil Classico 250mL

Bellei Aceto Balsamico di Modena IGP Silver Bell Bottle 250mL

Benza Ligurian Taggiasche Olives 200g

Belfiore Freschissima Organic Passata 690g

Rustichella Tomato Pasta Sauce with Vegetables 500g

Venturino Pesto alla Genovese 180g

Il Trullo Quartered Artichokes 280g

Naturbosco Select Dried Porcini 50g

Borrometti Fine Sicilian Sea Salt Crystals 250g

Virgona Small Salted Capers from Salina 250g

Lazzaris Mostarda di Cremona 380g

Rigoni Organic Orange Blossom Honey 300g

La Genuina Orrecchiette Semola 500g

Ferron Carnaroli Rice 1kg

Rustichella Whole Farro 250g

Moretti Lampo Quick Cooking Polenta 500g

Il Mulino Sardo Sardinian Fregola 500g

Rustichella Spaghetti 1kg

Torronificio Tore Organic Almond & Honey Torrone 150g

Tosteria del Corso Corso Impero Ground Coffee Beans 250g

Scalia Anchovy Fillets in EVO 80g

Tre Torri Tuna Fillets in Olive Oil 160g

Presented in a Burgundy Gift Box

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24H412 $72.50The Italian Table

Stuck for a gift idea? How about the authentic flavours of home-cooked artisan pasta and a great bottle of red? This hamper has everything needed to create an enjoyable meal by even the least experienced cook.

24H502 $87.50Healthy ItalianA great hamper of products for those who love Italian food, but are looking for a healthy option or who have special dietary requirements. Combine the ingredients to create a wide range of pasta and risotto dishes to suit coeliacs, vegetarians, those requiring low-fructose or lactose-free foods, and health-conscious individuals.

Benza Ligurian Olive Paté in Extra Virgin Olive Oil 170g

BiAglut Gluten-Free Spaghetti 500g

Belfiore Freschissima Organic Tomato Passata 690g

BiAglut Gluten-Free Fette Tostate Cracker Toast 250g

Ferron Vialone Nano Rice 1kg

Venturino Pesto alla Genovese 180g

BiAglut Gluten-Free Penne Rigate Bronzo 500g

Rigoni Organic Fruit Spread with Wild Berries 250g

Presented in a Large Gift Box

Caroli Extra Virgin Olive Oil Classico 250mL

Monari Federzoni Aceto Balsamico di Modena IGP Argento 250mL

Rustichella Rigatoncini 500g

Rustichella Tomato & Basil Pasta Sauce 500g

Zaccagnini dal Tralcetto Montepulciano d’Abruzzo 750mL

Presented in a Small Shirt Box

Check our website enoteca.com.au for a complete list of all the gift and hampers ideas.

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Gift & Hampers Selection

These wine pairs, based on Italian regions and styles, make impressive gifts that will be appreciated by both wine buffs and beginners. Each duo is presented in a special two-bottle carrier with Enoteca Sileno ribbon.

Wine Duos

24H417 $175.00

24H408 $59.50 24H501 $69.5024H402 $72.50

Flavours of Sicily

ZaccagniniDuo

SicilianOrganic Duo Festive Duo

Salty Mediterranean breezes, bright sunshine and fertile volcanic soils are captured in the alluring flavours of Sicily. Combine the ingredients to create a wide range of pasta and risotto dishes.

Scalia Anchovy Fillets in Extra Virgin Olive Oil 80g

Tre Torri Tuna Pieces in Olive Oil 300g

Virgona Small Salted Capers from Salina 250g

Antichi Baronati Marsala Fine Ambra Secco 750mL

Tre Torri Mackerel Fillets in Olive Oil 300g

Rossa Sicily Blood Orange Jam 230g

Virgona Capperonata di Salina 212g

Borrometti Fine Sicilian Sea Salt Crystals 250g

Bonajuto Cold-Worked Chocolate with Cinnamon 100g

Bonajuto Dark Chocolate with Sicilian Sea Salt 50g

Coming Home to Sicily by Fabrizia Tasca Lanza

Presented in a Jute Basket with Handles

Check our website enoteca.com.au for a complete list of all the gift and hampers ideas.

17


Events at EnotecaGrappa: More than just a fancy bottle.Saturday 25th July - Cost: $15.00

Knife SharpeningFriday 17th JulyFriday 11th December

Cost: Per knife up to 20cm – $9.50Per knife over 20cm – $12.50

We welcome you to attend this exclusive tasting and gift selection session hosted by John Portelli. It is a fantastic opportunity for you and your friends to enjoy your favourite Christmas sweets, discover new specialties, try a few matching wines, and enjoy the lead up to the holidays.

Christmas 2015 : Launch and TastingTuesday 1st DecemberThursday 3rd December

SAVE THE DATE

Some believe it helps with digestion, some believe it has medicinal qualities, while others just use it to lace their espresso. Grappa, and the closely related acquavite, are both grape-derived spirits with unique, concentrated flavours that are produced and consumed throughout Italy.

Grappa can express the aromas and flavours of the grape skins and pulp from which it has been distilled. It can be enjoyed taken neat, used in cooking, or as an ingredient in cocktails.

Enoteca Sileno’s John Portelli will take you on a guided tour of our extensive grappa collection; from single variety distillates to blended and barrel aged grappe. You’ll come away with a new understanding and appreciation of Italy’s great spirit.

Reginald Hill is an expert sharpener who looks after the blades in professional kitchens all over Melbourne. Drop off your knife at Enoteca Sileno on Friday before 12pm and it’ll be ready for collection on Saturday between 9am-6pm.

18

Cheese Selection

Our Summer 2014/15 Newsletter featured our range of premium Parmigiano Reggiano, and also introduced our new selection of hard Sardinian sheep & goat cheeses. In this issue, we look at other interesting cheeses in our range from fresh and creamy buffalo mozzarella, to intriguing goat’s milk La Tur and the versatile Montasio. Plus we’ve got the ideal accompaniments to complete your cheese board. We are continually adding seasonal cheeses and other interesting selections, so be sure to ask the staff about what’s new.

This soft textured, washed-rind cow’s milk cheese from Lombardy is ripened in natural caves. The flavour mellows and lingers when heated so it is an excellent melting cheese. It will add flavour to many dishes and marries perfectly with mushrooms. $81.00 per kilo

The Marzano family of Puglia hand make a range of fruit pastes that match beautifully with hard and mature cheese. Marzano Pastes: $8.40

Made with a blend of Cow and Buffalo milk in the Dolce Latte style. The veins in the interior are more amber-green than blue. It is sweet and creamy and complex. Delicious with pasta, risotto and gnocchi dishes, or serve as a table cheese with Chestnut honey, Malvasia grape jelly or mostarda. $75.00 per kilo

Light, deliciously crunchy and savoury unleavened crisp bread made with no added yeast, artificial colours or flavourings and no animal products. Enjoy with your favourite selection of cheeses, salumi and dips. Bacco Leaves: Poppy, Rosemary, Black Olive, Salt 130g $8.00

Made in the same way as their very best Parmigiano Reggiano but with the addition of 20% Buffalo milk from Campania to make it a little sweeter in flavour and creamier in texture. Serve with fruit pastes and mostarda and match to full bodied red wines. $55.00 per kilo

Enoteca Cheese Board

Guffanti Taleggio D.O.P. Prickly Pear Paste

Blu di Caravaggio Gorgonzola

Bacco Leaves with Poppy Seed

Montanari & Gruzza Cacionerone

19


These candied pears, apricots, clementines, peaches and cherries

preserved in mustard syrup are the ideal sweet-spicy accompaniment to cheese. 380g $14.95

Caseificio dell’AltaLanga - La Tur

Virgona Crema di Malvasia Calogiuri Pomegranate Vincotto Vinegar

Guffanti Mozzarella diBufala Campana D.O.P.

Asiago

Montasio Matured 12 mths

LazzarisWhole Fruit Mostarda

A Piedmont cheese made with goat, sheep and cow’s milk. Creamy with a fresh, milky flavour and a pleasant citrus tang when young. With age it will develop an earthy flavour. Size: 170g

tubs $82.50 per kilo

This Malvasia grape jelly is made with the same grapes used for

the luscious sweet wine Malvasia delle Lipari. It packs an intense and concentrated flavour that pairs well

with strong flavoured cheese.Crema di Malvasia $10.80

A versatile condiment made from cooked grape must,

wine vinegar and the natural concentrated flavours of

pomegranate. Serve with fresh cheese like Buffalo mozzarella

and ricotta. 250ml $19.30

An authentic mozzarella is made from milk sourced purely from water buffalo in Campania,

Italy. It has a characteristic creamy, musky flavour with a

supple texture. Enjoy it with a drizzle of Vincotto or with

tomato and basil. $10.50 each

From the Asiago plains of northwest of

Venice, this cow’s milk cheese has a delicately sweet, slightly fragrant

flavour and a texture that is springy, supple and

creamy. Asiago can be grated into soups salads,

pastas and sauces.$47.50 per kilo

A cow’s milk cheese from the mountains of Fruili

Venzia Giulia with a mild, delicate, somewhat fruity flavour. Montasio is great

with antipasto and also makes a flavourful fondue. Serve with a glass of Pinot

Grigio or Montepulciano. $55.00 per kilo

20

Liqueurs and Spirits from Italy

The Italian SpiritFor a country that is renowned for being at the

vanguard of innovation, design and fashion, Italians

are conspicuously old-fashioned when it comes to

eating and drinking. Age-old rituals of Italian dining

are played out daily throughout the country with

the quiet confidence of a nation that has mastered

the art of eating. A digestive liqueur, “il digestivo”,

served at the end of a meal, is one such ritual.

Depending on where you are in Italy and who you

are with, the digestivo could range in flavour from

sweet, to bitter, to outright medicinal. Each amaro is

made from a secret recipe of distilled spirits infused

with roots, barks, spices, herbs, fruits and other

botanicals that are believed to have the therapeutic

benefit of aiding digestion and calming the nerves.

The flavours are complex, evocative and satisfying.

The Enoteca Sileno portfolio includes a wide

selection of authentic Italian digestives which can

be enjoyed served straight up at room temperature,

served over ice with a slice of orange peel, or

blended into a pre-dinner cocktail.

Anice Secco is unique among the Mediterranean aniseed drinks because it is dry, not sweet. It is distilled with an infusion of wild aniseed according to a recipe that is known only to the Varnelli family. All-enveloping, full-bodied, and medium-dry, it recalls the same strong, persistent aroma found in the bouquet: aniseed, cucumber and wild fennel. The finish is harmonious and very pleasant. This is excellent as a top-up in coffee, or when served neat it acts as an efficient aid to digestion without having the bitter taste associated with amaro-style liqueurs. It also adds a special something to ice-cream, pineapple and other desserts.

Varnelli Anice SeccoAnise LiqueurAlc. 46% by Vol.

Since 1868 Amaro Sibilla has been obtained from a decoction of herbs, roots and barks prepared over a wood fire and sweetened with honey. A long ageing and decanting period is then needed in order to get a transparent smooth tasting product, moderately bitter and with the right alcoholic strength. The first impression of sweetness due to honey is then followed by an intense bitter tannic taste with a long-length finish. This roughness is corrected by fine aromas of chestnuts, honey, dried fruit, vanilla and coffee. Drink neat or over ice as an aid to digestion, or hot with a twist of lemon rind.

Amaro SibillaBitter Herbs DigestiveAlc. 34% by Vol.

100ml $18.70

700ml $113.00

700ml $97.50

21


Vincenzi Amaro DerbiorBitter Herbs DigestiveAlc. 19% by Vol.

Bepi TosoliniLiquore d’Erbe AmaroBitter Herbal LiqueurAlc. 30% by Vol.

This intriguing amaro is obtained from a decoction of herbs, roots and barks which are prepared over a wood fire, and only pure honey is used to sweeten this blend. It offers aromas of nearly stewed ripe fruit and sultanas, with scents of gentian, rhubarb, sandalwood, and honey. The taste is dry, bitter, and warm, and its tannic structure is powerful and somewhat drying to the palate. It has a pleasantly medicinal essence, which confirms its excellent digestive properties. Serve neat, or over ice with a slice of orange.

Amara is made with the Tarocco blood orange which is one of the main varieties grown in the rich soil on the hillsides of Mount Etna. The flavours are incredibly intense, highlighting the quality and strength of the oranges used. The taste is persistent and leaves the palate with a sweet and bitter combination, and a lingering aroma of pure citrus. Drink Amara chilled and smooth; or fresh over ice as a digestive. The liqueur can also be mixed with sparkling water or lemonade over ice with a slice of orange.

Amaro di ErbeTonico DigestivoBitter HerbDigestive TonicAlc. 21% by Vol.

AmaraDigestivo all’aranciaBlood Orange LiqueurAlc. 30% by Vol.

700ml $95.001000ml $76.80

500ml $76.50

500ml $63.00

A fine and flavoursome herb

liqueur dating from 1918 and

made with the founder’s original

recipe using 15 varieties of herbs

such as angelica, bigarade,

gentian, star anise, cloves, marine

absinth, lemon balm, mint, ginger

and Artemisia. The herbs are

steeped in ashwood barrels in Eau

de Vie and the purest water from

the Friulian Pre-Alps. The exquisite

“santonego” or marine absinth, hand-picked in the

Friulian lagoon, makes this amaro typically unique.

Amaro Derboir is based on an 1890

recipe by Dr Guglielmo Casalotto

who created it as a medical tonic.

The distinguishing feature of this

amaro is that the alcohol used is

fine Sicilian Marsala rather than the

more commonly used distillates

such as brandy. It offers flavours of

sweet, fresh aromatic herbs upfront

with a cleansing, medicinal and

bitter finish. Enjoy this lower alcohol

amaro neat, or over ice with an

orange garnish.

22

Touring Le Marche: Tenuta Cocci Grifoni

Touring Le Marche:Tenuta Cocci Grifoni

Budding leaves, blooming trees, surrounded by

endless rolling green hills with snow-capped pe-

aks in the distance—we have arrived in Le Marche in

mid-April, a point in the season when Spring has fi-

nally and officially arrived. We wound our way up the

sinuous narrow highway toward San Savino di Ripa-

transone, just 17 kilometers inland from the Adriatic

coastline, and forgot about the falling Autumn leaves

in Melbourne.

We had been warned by our hosts via email to be

cautious on the narrow highway, as they had been

dealing with tremendous rainfall in the previous

weeks and the roads could possibly be treache-

rous—not the most welcome news whilst behind the

wheel of a rental car. Luckily for us, the weather had

recently been warm, sunny and placid; and, hopeful-

ly drying out whatever muddy mess could slow us

down.

One of the first things I noticed upon arriving at Te-

nuta Cocci Grifoni was that it was entirely staffed by

women. A welcome sight after recently learning that

back home in Australia only 2% of winemakers are

women. The numbers stack up a bit higher in Italy,

but the challenges remain vast for businesswomen

like Marilena and her sister Paola in the male-domi-

nated wine industry.

A stylishly-clad Marilena Cocci-Grifoni greeted us

enthusiastically, and then firmly instructed us to sit at

a table in a glass-walled room with a few of the near-

by valley. “Pecorino IS Cocci Grifoni,” Marilena states

as we sip wine and eat a lunch of pasta with home-

made ragù her mother has prepared for us.

Marilena’s father Guido brought the Pecorino variety

back from the brink of extinction, planting the first vi-

neyards in the region in 1983. The first Pecorino wine

was vinified at Cocci Grifoni two years later. Particu-

larly suited to the microclimatic hillsides of Offida,

Pecorino is so-called because of the flocks of sheep

that would nibble on the hanging bunches of grapes.

The variety boasts high acidity and high alcohol le-

vels which make it robust for the winemaking pro-

cess, and give it a rare ageability for a white wine.

by Avery Affholter

23

It’s typically per-

fumed with white

flowers like jasmi-

ne and acacia, is

full bodied, slightly

spicy, and has a

lemony finish.

From vino da tavo-

la status, to IGT, to

the establishment

of the Offida Pe-

corino DOCG ap-

pellation in 2011,

Cocci Grifoni’s Pe-

corino “Colle Vec-

chio” is tied to the

estate’s identity.

The progressive

success in official

recognition is largely owed to the hard work of the

Cocci Grifoni family, establishing the winery as a lea-

der in the quest to preserve and elevate viticulture of

the Piceno area of Le Marche. The winery itself was

established in 1970, and the surrounding vineyards

have been cared for by the Cocci Grifoni family and

local residents ever since. I couldn’t help but ask Ma-

rilena about piles of soil that the deluge of rain had

washed onto the highway. What about erosion, what

about the vineyards? Marilena was emphatic that

the vineyards are so carefully tended, so painsta-

kingly looked after that they did not experience any

problems with erosion. And, upon inspection, she

was absolutely correct—there weren’t any signs of

erosion or washing away of the soil, which is bene-

ficial for the preservation of the delicate ecosystem

of the area.

Tenuta Cocci Grifoni63065 Contrada Messieri, 12

San Savino di Ripatransone (AP) Italy

tel. +39 0735 90143

www.tenutacoccigrifoni.it

Guided tours: Individuals or groups may book a guided tour of the cellars of Tenuta Cocci Grifoni and a guided tasting of its wines by contacting:[email protected].


24

Enoteca Sileno Wine News

TedeschiAmarone Della ValpolicellaClassico DOCGAmarone production is one of the most labour

intensive winemaking processes in the industry. The

grapes are carefully selected in the vineyard (loosely

packed bunches are preferred for air-circulation), and

then harvested while they still have slightly higher

acidity compared to the grapes destined for normal

Valpolicella Classico. Once harvested, the fruit

bunches are carefully laid in a single layer in plastic

crates, which allows air to circulate and prevents the

grapes from squashing. They are then taken to a large

drying loft (fruttaio) that is temperature and humidity

controlled to guarantee a consistent and ventilated

drying environment. Thanks to a modern climate-

controlled drying facility, grapes are

exposed to temperatures that mimic the

older, traditional process. This production

method, called appassimento, has

remained almost unaltered for centuries.

The grape bunches remain in the

drying lofts for 3-4 months. During this

period, they are constantly inspected

and turned until they reach the

required concentration of sugar

(25-30%). By this point, the grapes

have lost between 40-50% of their

original weight. In this particularly

critical phase, the grapes undergo

a series of transformations. For

example, acidity decreases and the

glucose-to-fructose ratio changes,

concentrating polyphenols and

considerably increasing glycerine

and other compounds. The resulting

wine is completely different from

any other wine produced from the regular vinification

of fresh grapes.

After about 4 months of drying, the grapes are once

again inspected for quality and sugar concentration,

and then a roller press gently crushes the grapes.

Vinification follows traditional methods. Fermentation

takes place at room temperature and involves a long

period of contact with the grape skins, which can last

2-3 months. The wine then matures in Slavonian oak

barrels for about three years; it is then aged in bottle

for an additional six months.

TEDESCHIAmarone della Valpolicella DOCG 2010Monica Larner, Wine Advocate, February 2015

94 POINTS

The 2010 Amarone della Valpolicella sees fruit sourced from various vineyard sites. The blend of fruit is Corvina, Corvinone, Rondinella, Rossignola, Oseleta, Negrara and Dindarella that all see up to four months of appassimento (air-drying in ventilated rooms). The wine offers Tedeschi’s distinctive sweetness - a quality that I assign specifically to this producer - backed by a tight tannic structure. This Amarone promises a long aging future ahead.

The Tedeschi family produces wines that are always unique and distinguished.

25

Castello di AmaChianti Classico Gran SelezioneSan Lorenzo

There is a lot of excitement (possibly also confusion)

in Italy and all over the world concerning the

introduction of a new Chianti Classico designation.

Marco Pallanti, along with wife and co-owner Lorenza

Sebasti, winemakers and directors of leading Chianti

Classico winery Castello di Ama, were instrumental

in the implementation of the new classification; a

category designed to boost the prestige of top-tier

Chianti Classico wine. The Gran Selezione Chianti

Classico has been added to the list of designations

allowed on labelling of Chianti Classico. Previously,

the highest tier of wine was Riserva—Chianti that

was aged for a minimum of 24 months and fulfilled

alcohol and grape percentage requirements. Now,

Gran Selezione wines are required to be aged for a

minimum of 30 months and the grapes must come

from within the winery’s estate (it is common for

estates to purchase fruit from

other viticulturists within the

Chianti Classico zone.)

The first year of its release,

Castello Di Ama Chianti

Classico Gran Selezione 2010

earned a top spot in Wine

Spectator’s Top 100 Wines

of 2014, placing #6 on the

list. It was also the highest

scoring Chianti rated in 2014

by the publication’s team of

reviewers. Enoteca Sileno will

be receiving a small allocation

of the 2010 vintage, along

with the recently released

2011 Gran Selezione.

CASTELLO DI AMAChianti Classico Gran Selezione#6 on Wine Spectator’s Top 100 of 2014Bruce Sanderson

95 POINTS

“Offers a combination of power and elegance, with a

racy feel. Notes of wild cherry, strawberry and rose,

with leafy, woodsy flavors, permeate this driving red.

The finish is long, but this needs time to shed the

tannins. Well-defined from start to finish. Sangiovese,

Malvasia Nera and Merlot. Best from 2017 through

2030.” – Bruce Sanderson

John Portelli with Lorenza Sebasti Pallanti of Castello di Ama


26

Enoteca Sileno Wine News

Vinitaly 2015: Italy under one roof

The population of dreamy Verona swells from

250,000 when four thousand exhibitors and 26,000

attendees arrive for the four day crush that is

Vinitaly. The massive pavilions of the Veronafiere

are filled with exhibitors from every corner of Italy, in

temporarily constructed stands; some as elaborate

as a functioning restaurant, and some with just a

single plastic table and four chairs.

Vinitaly is our opportunity as importers to be able to

meet face-to-face with our suppliers and taste their

range of wines and new vintages on offer. This year,

we managed to meet with 48 suppliers—existing and

potential—during the four day fair, and had rare time

to spare at the end of the final day to toast our friends

at Adami with one or two glasses of Prosecco.

Besides being able to taste some of the most

incredible and well-made wines on the Italian market

today, I was most impressed by the people behind

these wineries. I felt like every single person we met

was the friendliest, warmest, most hospitable person

alive and they were all absolutely delighted to see

John Portelli (director of Enoteca Sileno). They were

genuinely eager to sit and visit and pour wine and

share their time with us.

Vinitaly is more than just a trade show; it is a celebration

of cultural diversity. From one pavilion to the next, it’s

not only about the differences in wine, but you can

observe the differences in the way people speak,

notice the array of fashion and style, and consider

the way winemakers relate to the place where they

grow the grapes. Effectively, traveling between the

pavilions—which are divided by region—was a tiny

journey throughout the whole of Italy.

John Portelli and Franco Adami

Luigi Baudana

by Avery Affholter

27

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VintageView is imported and distributed in Australia by

For more information pleasecontact Enoteca Sileno.

Showroom: 920 Lygon St, Carlton North03 9389 7000 | enoteca.com.au

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28

Moretto Italian HotThick ChocolateMoretto drinking chocolate comes from Milan, a city renowned for its discerning palate and home of the best hot chocolate in Italy. Locals have been

imbibing cupfuls of thick, rich chocolate since the Nineteenth Century and Moretto

has been making their quality drink since 1928. Their classic chocolate drink, the Barbagliata, is named after the manager of the Caffè dei Virtuosi who created an extraordinary drinking chocolate in his cafe in 1859. Moretto have captured the flavour and passion in this beautifully blended drink.

Moretto Italian Hot Chocolate is proudly imported in Australia by:

Passione e Tradizione dal 1928

enoteca sileno winter newletter 2015

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