Francesco Mazzei cooks with Enzo Barbieri

In the small town of Altomonte above the roof tops sits the fantastic kitchen restaurant of Enzo Barberi, the well known Italian chef from Rai TV. His long time friend Francesco Mazzei takes over his kitchen and creates the most tasty dish of Liver Involtini stuffed with Nduja, finished with Pipi Cruschi…

Claudio Viola, winemaker

The Moscato di Saracena is a delicious and refined meditation passito wine that, as it is only produced in this area with a very old procedure, requires a separate vinification of the moscato grape, which is obtained from the local vine and from other grapes. The must obtained from the vinification of the malvasia and guarnaccia grapes is concentrated to increase the sugar content, while the aroma and the particular taste derive from the moscatello grape, picked and dried some weeks before the harvest. The moscatello and adduroca desiccated grapes are selected, manually pressed and then added to the concentrated must (first pressing). After a long and slow fermentation we have an amber yellow passito with gold reflections, with an intense aroma and with a honey, dried figs and exotic fruit flavour.