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SASSICAIA 1996, 1996 and Ornellaia 1997 TO THE FLOOR OF CHRISTMAS DINNER 2010, THE COURIER OF WINE BY ALFREDO Sibaldi.

As every year, even for this Christmas 2010 , Il Corriere del Wine organized the dinner greetings and, as always, has become the occasion for a new tasting . The site chosen to play at home, was "The corner di Via Magenta”, a Livorno , del grande Alfredo Sibaldi Bevilotti .
Di Alfredo e del suo piccolo ma accoglientissimo Locale ho parlato già in diverse occasioni, descrivendolo e dettagliando la sua lunga storia di successi e di “Stelle” Michelin , ma tengo a ribadire che pur essendo uno Chef “rubato” alla sala, è riuscito in pochissimi mesi a farsi notare, anche da importanti Guide 2011 del settore, come una isola felice nell’ambito della ristorazione di qualità.
Per la particolare occasione ci siamo ritrovati, la sera di Wednesday, December 22, 2010, the Director Richard Gabriel, the Deputy Paul Valdastri and Alessandra Rachini Editor with myself George Dracopulos and their spouses .
Go for lunch or dinner Alfredo is already perceived as like going to eat at home from a friend , not only for only twenty covered of Local but, above all, for "hot" atmosphere that he and Silvana Dieli , his partner, able to establish with the guests, then Add to this, the harmony of our group and the evening began at once to the front of a large table set with gusto.
Welcome drink : Francois Montand Brut Champagne Rosé, méthode traditionnelle, La Maison du Vigneron , Crancot, France.
- Calf of puff pastry with chicken liver pate to pulled Vin Santo with confit tomato and onion salad on melting;
- cauliflower flan served on a fondue of fresh pecorino canestrato (the name comes from signs left of the basket on the surface of the crust ) Pienza (SI);
- Cream of chickpeas Spello (PG) with gnudi (ravioli without the pasta to finish) with ricotta and spinach, served with toasted Tuscan bread, lightly rubbed with garlic, olive new Extra Virgin Olive Roccalbegna (GR), a blend (mixture) of different types of Olives (Leccino, Moraiolo and Olive Seggiano) an oil still in the traditional way with crushed granite grindstones (stone basins where run 2 / 4 wheels, also in stone, these "slaughterhouses" where crush the olives).
These courses were accompanied by two wines :
Pinot Noir 2007, Breganze DOC, 12.5% \u200b\u200bVol (100% Pinot Noir) 's Company Maculan , Breganze in the Province of Vicenza;
"Vigna D'Angelo Plan 2003" Taurasi DOCG 13.5% Vol (Aglianico) 's Wine Company saddle Spine of Luigi Caggiano , Taurasi, Avellino.
- Gratin of noodles pastry (homemade) Tuscan meat sauce flavored with rosemary;
- Bust of boned quail with artichoke hearts and bacon Greve in Chianti (FI), rolled in potato gratin, on the sides His thighs browned.
On these last two courses, we have opened a trio of great wines at :
Sassicaia 1996 , Vol Bolgheri Sassicaia DOC 12.5% \u200b\u200b(85% Cabernet Sauvignon and Cabernet Franc 15%) of Tenuta San Guido , Bolgheri (Livorno).
Solaia 1996, Vol Rosso Toscana IGT 13.5% (75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc) of Tenuta Tignanello of San Casciano Val di Pesa (Florence).
1997 Ornellaia, Marchese Lodovico Antinori wine-grower in Bolgheri, Bolgheri Superiore DOC 14% vol (65% Cabernet Sauvignon, 30% Merlot and 5% Cabernet Franc) of Tenuta Ornellaia, Bolgheri (Livorno).
- custard over high heat, flavored with vanilla. The sweet
We teamed with "Three Rose 1998, Vin Santo di Montepulciano DOC 15% Vol (60% Muscat, 30% Trebbiano, 5% and 5% Grechetto St. Columban), produced by Tenimenti Angelini in sun 1000 bottles, in the hamlet of Valiano in Montepulciano (Siena).
The dishes prepared by Alfredo Sibaldi , and politely served by Silvana , confirmed the quality of its "kitchen".
all the wines tasted, each according to his own being and value, expressed many positive aspects, although the 2003 was not climatically a great year for the Taurasi. The three
excellence enology world Sassicaia 1996, 1996 Solaia and Ornellaia 1997, showed, once again, their honor and their extraordinary longevity, characteristics that make it possible to maintain an overall wonderful aromas , hints and persistence.
The beautiful night of Christmas the "Corriere del Vino", all'Angolino Via Magenta, ended with the exchange of gifts, pictures and greetings, but not before one final toast to our newspaper has received, in 2010, the Internet, the remarkable success of nearly three million hits.
Restaurant
The Angolino Via Magenta
Via Magenta, 74 Tel 0586 1861548 Livorno

www.corrieredelvino.it
www.sassicaia.com
www.antinori.it
www.ornellaia.com
www.maculan.net
www.selladellespine.it
www.tenimentiangelini.it

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Disposal of shares of snc: the former partner is not responding In the case of debts

The partner of a general partnership that has sold its holding accountable for social obligations arising prior to the sale only in respect of creditors and not even against the company and the purchasers of the units. The seller, therefore - especially when the buyers failed to maintain the share of non-existence of social debts - can not be called upon to indemnify the company and the assignees, who have done so in full to the satisfaction of those debts, amounts paid to creditors .
is the principle that emerges from sentence # 25123 of December 13, 2010, by which the third section of the Supreme Court upheld the appeal of a former member snc, from which the company and the remaining members, where the same had sold its stake, demanded the payment of half the amount paid to a lender office, in compliance an obligation that arose when he was still a member

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assessment should be applied the most recent study

The Supreme Court, by order No. 25,195, filed Dec. 14 last year, returns to address questions concerning the value of field studies, reaffirming the principle according to which the procedure of tax assessment standard is the result of a process of progressive refinement of the instruments of presumptive determination of revenues with the result that, during the investigation, should be applied retrospectively to study more recent than the previous one, "as more refined and therefore more reliable" (in a manner consistent with Cass. SS.UU., Judgement 18 December 2009, n . 26,635)

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ADRIANO, CRIOLIN, RIGO AND SEVENTH: AL PUNTODIVINO OF VIAREGGIO a pleasant evening with the wines of Piedmont.

Friday, December 10, 2010, at "The Puntodivino" of Viareggio in Province of Lucca, I attended an evening / tasting with four major Local product of Piedmont : Adriano Marco and Vittorio, Criolin, Rigo, Aurelio Seventh .
Dell ' Wine con Cucina “Il Puntodivino” e del suo Patron Stefano Niccoli potete trovare molte altre notizie nell’ Archivio di questo Blog , voglio, però, ricordare la grande passione di Stefano per il “Vino Buono al prezzo giusto”, e che, con la sua grandissima esperienza, ogni sua scelta è sinonimo di qualità garantita.
Azienda Agricola Adriano Marco e Vittorio , ubicata nella Frazione di San Rocco Seno D’Elvio , ad Alba , in Provincia of Cuneo. Their family history was established in early 1900 when Giuseppe Adriano , sharecropper, began to cultivate the vines. Then his son Aldo in addition to helping his father initially, he bought a small farm . Through the years the ' Company has grown, thanks also to the children of Aldo : Marco following carefully and Vines Vittorio dedicated to all winemaking processes . Marco and Vittorio have wisely stepped in and developed the production of wine, and bottling their own 1994. From 1990, grew commitment wine, the cattle have failed to Fassona. Today, in addition to the manicured hazel and other land, has 21 hectares of vineyards with grape varieties (Nebbiolo, Barbera, Dolcetto, Moscato) and Sauvignon.
Farm Criolin family Canavero, father and son Angelo Claudio, is in Frazione S. Grateful , Castagnole Lanze , one of the maggiormente rinomate dell’ Astigiano vitivinicolo. Claudio , classe 1975 , si è diplomato all’ Istituto Tecnico Agrario Statale “Umberto I” di Alba , una Scuola importante, legata al territorio, che prepara molto bene i suoi studenti. Tra le Langhe e il Monferrato hanno 7 ettari di vigneti di cui 2 dedicati al Moscato e producono vini sinceri e dalle indubbie qualità
Azienda Agricola Rigo di Rigo Silvano , è situata nel territorio del Comune d’Alba , Cuneo , è a conduzione familiare, Silvano e il padre Secondo , che l’ha fondata. Ha una estensione di circa 10 ettari, nel prestigioso territorio “Sorì Piadvenza”, a circa 400 metri sul livello del mare, nel cuore della zona d’origine del Dolcetto.
Società Semplice Agricola Aurelio Settimo , La Morra , in Provincia di Cuneo , nasce dalla volontà dei genitori di Aurelio , che dal 1943 , in una vecchia fattoria, iniziarono a coltivare vigneti, alberi da frutta e noccioleti, with the rearing of cows, chickens and rabbits. In the late 50 , Aurelio's father, Domenico , began to bottle, some of its wine production, with the tag "Seventh Domenico. Since 1962 , Aurelio , intensified and specialized production in the wine industry was born so "Aurelio Settimo". Today ' Company produces an average of about 40,000 bottles (more than 60% go abroad) thanks to their six hectares planted to Nebbiolo from Barolo Dolcetto D'Alba el'ettaro, ed è portata avanti con mano sicura dalla figlia Tiziana che segue attentamente la filosofia produttiva della famiglia basata sulla qualità nel rispetto della tradizione.
Ma torniamo alla serata all’ Enoteca con Cucina Il Puntodivino .
In un Locale al completo, immerso in una piacevolissima atmosfera di calda convivialità, si è svolta la degustazione dei Vini Piemontesi abbinati alle preparazioni scelte dalla cucina.

Per le Aziende produttrici erano presenti Vittorio Adriano , con la sua gentile consorte Grazia and Claudio Canavero .
were served after the ' Bars, Criolin Chardonnay "Praddone Vineyard 2009" , Vol 14%, DOC Piedmont
- guinea fowl salad, lettuce, tomato and pine green, with New Oil Extra Virgin Olive Bargecchia (LU), drops of balsamic vinegar and truffle San Miniato (PI). In the accompanying
: Dolcetto Di Diano D'Alba DOC "Piadvenza Vineyard 2009", Rigo.
- Rice with Pigeon and juniper berries.
With Barbera D'Alba Superiore ( ages in oak barrels ) DOC 2008, Vol 13.5%, of Adrian and Mark Victor.
- Pot roast, Nebbiolo Aurelio Settimo, of manzettina nostrale Garfagnina , with mashed potatoes.
On this dish, very important, two wines were served: Aurelio Settimo Barolo DOCG "Rocche 2005, 14% Vol , and Adriano Marco and Vittorio Barbaresco DOCG " Basarin 2006, 14% Vol.
- Pistachio parfait.
In combination: Criolin Moscato D'Asti, DOCG, 2009 .
Throughout the evening, the producers present, have presented to all participants, their respective companies , their production and in particular, have described accurately Wine taken. For

Rigo and Aurelio Settimo, which had not been able to intervene, the "arduous" task has fallen to the landlord, Stefano Niccoli, and it was done, as usual, very well thanks to his great knowledge of the subject.
Wines Piedmont a ratio money extraordinary, combined with well cooked and presented dishes.
Magnificent "Stew" made a beautiful cut rump of an animal raised on pasture (pasture only organic and soy), the holding of Simone Togneri in Garfagnana , Loc Cascio to Fiattone , City of Gallicano in Province of Lucca . A good meat, provided by the Butcher "Mason Dino of Michelangelo Masoni, Piazza Cavour 17 Viareggio (Lu), who had artfully prepared by maturation 37 days.
The pleasant evening ended of thanks, greetings and souvenir photos, and to round off with a delightful homage by Victor Adriano, who gave us a jar of "Cugnà" the grape mustard from their produced, in addition to excellent with even the boiled polenta and cheese.
www.ilpuntodivino.it
www.criolin.it
www.adrianovini.it
www.aureliosettimo.com
http://rigovini.it

Blue Veins On Breasts

RESTAURANT THE PEARL OF THE SEA AT SAN VINCENZO (LI): A talented chefs IN A SUPER FRIENDLY LOCAL. Mauro Mascarello

San Vincenzo, Livorno in Province , is located on the sea, south of the capital Labronico , in the section called Coast of the Etruscans . It has a long history, have been found, in fact, traces of human settlements already in the Paleolithic era (from the Greek " Palaios = old "and" lithos = stone, old stone age, about one million and five hundred thousand years ago), the Etruscans then populated this area, rich in large forests and intense mining activity, conveniently close to their City of Lucumonia (Populonia). The Romans
, did you pass that great road that has the name "Aurelia" and would probably also built a small village with a port.
zone step, then, who has lived all the complicated and bloody historical events through the centuries, until it reaches the conquest of Pisani who built the Tower of Whale Coast , called San Vincenzo , perhaps, to a nearby Church dedicated to this saint .
The earliest records date back to 1285 , indicating, in a document, the above-mentioned Tower. In 1406
Pisa fall, came the domain Fiorentino, and the territory of San Vincenzo was incorporated in the nearby town of Campiglia Marittima . But Pisa, though defeated, did not give up attempts at rebellion, and just below the Tower of San Vincenzo the 17 August 1505 , took place one of the fiercest battles of history Tuscany.

I Pisani under the command of Captain Ventura Bartolomeo d'Alviano said "Liviano" ( 1455-1515), supported by Senesi and mercenary troops, were defeated by an army Fiorentino led by the Leader Bolognese Ercole Bentivoglio (1459-1507 ). The clash was painted in 1567 , the painter, architect and art historian Giorgio Vasari, Italian Aretino ( 1511-1574), in particular, the fresco in the Salone dei Cinquecento of Palazzo Vecchio in Florence , dedicated to the deeds of the Medici family . Then
St. Vincent follow the fate of the Grand Duchy of Tuscany until ' Unit of Italy.
Today, this town , autonomous from 1949, is one of the Tuscan seaside city more tourist friendly, with thick pine woods behind the long sandy beach, and again was awarded the Flag Blue, recently, is also served by the new Port .
Among the many attractions of the area, from the gastronomic point of view, one is very important: the Ristorante La Perla Del Mare . La Perla Del Mare
to San Vincenzo, is one Bathing Resort with adjoining Bar and Restaurant , the eighties is the property of Family Giampieri , Giampiero father, mother Fernanda Novelli and their son Emanuele . In 1992
, Emanuele knows and gets engaged to a beautiful girl who has just graduated to 'Master Institute of Cecina (LI): Deborah courses.
Deborah was born in Campiglia Marittima the 24/12/1973 , not behind a particular culinary history, the only thing that her mother, Gabriella Bandini , remember, are meatballs spicy, paprika, that the "girl" preparing for the indulgent father .
Deborah comes to lend a hand in ' Company of Family Giampieri before the Bar , then Room Restaurant at Finally, as if he felt an atavistic reminder, enter into Kitchen . These were years of apprenticeship, but they do school, thanks to the teachings of Fernanda Novelli.
Meanwhile, he married Emma , and in 2003 , their beautiful daughter was born Michelle .
Deborah pick up all the responsibility of Kitchen, while grandmothers are dedicated to his niece.
art is innate to Deborah, who has blossomed slowly, but is reinforced until it becomes the very good cook is happy that today even the most severe, like mine.
La Perla Del Mare is a nice Restaurant on the beach, open all year, an elegant, brand new, perfectly placed in context, which opened on July 3 2009, replacing the old home.

wood and steel to a large rooftop terrace and the magnificent light show, "hot" wrap and at the same time modern, comfortable and every detail has been chosen with taste, both in colors and furnishings, as the "mise en place" . A Local
made even more welcoming by the great kindness of the amiable owners. Deborah in the kitchen and Emanuele room, will do everything so that you can spend a happy experience sitting at their tables. The
Menu is varied, Ocean and Earth , everything possible is done in house : there is a great attention to Territory and tradition, but also very creative , expert, delicate fantasy.
The wine list is super selected, many labels from the Val di Cornia and Tuscany, but also from the main Italian wine-growing region, and abroad (France, California, South America, New Zealand). Do not miss Champagne, Dessert Wines and Spirits.
The tasting, which I did from them, was preceded, as open, with the "bubbles" Italian: Phileo Oltrepò Pavese DOC, VSQPRD Brut 100% Pinot Noir, 11.5% Vol, Charmat of Tenuta Il Bosco , Zenevredo (PV).
The other two wines, red and white, then served with the prepared dishes were, both, a beautiful young Company expression sincere Territory: the Poggio Rosso of Pupulonia Station, Piombino (LI), 20 manicured acres, is owned by the 2002 Family Monelli . In the beautiful tray table
of Bread: homemade, with sepia and nuts.
E 'was served:
- Alice breaded and fried leek and fried noodles;
- transparent prawn ravioli on crisp vegetables;
- Cube salt cod with garlic cream and black truffle;
- ravioli with butter, anchovies, mozzarella buffalo and mullet.
These dishes were accompanied with Phylika 2008, Toscana Bianco IGT, 13% Vol, Vermetino and Viognier.
- Pig milk salad with citrus and olives on raw vegetables;
- Rack of lamb with wine reduction and foie gras;
the wine accompaniment to meat, Tages 2006, Rosso Toscana IGT, 14% Vol , Sangiovese and Merlot.
- Chocolate cake with hazelnut sauce.
beautiful presentation, a raw material of great quality, excellent dishes, the Chef Deborah Courses Gemignani a "hand" extraordinary qualification all its presentations. Very well
Wines, and the bubbles that the two bottles of interesting Poggio Rosso . On
Guide Michelin 2011 , appena uscita, sotto la voce San Vincenzo , non è indicato alcun Ristorante, spero che i bravi colleghi, della Guida più importante del Mondo, vengano presto a provare la Cucina della bravissima Chef Deborah Corsi nel suo super accogliente Locale , La Perla Del Mare , che è certamente più che meritevole di essere segnalato.

Comunque il loro grande successo è già stato decretato dal numero sempre crescente di affezionati clienti.
Ristorante
La Perla Del Mare
Via della Meloria , 9
San Vincenzo (LI) Tel
. 0565 702113
www.laperladelmare.it
www.tenutapoggiorosso.it