far nascere un piatto o produrre un vino sono attività che si assomigliano intimamente perché entrambe combinano odori e sapori per aprire scatoline dentro di noi piene di ricordi, immagini sconosciute, viaggi emozionanti che durano il tempo di un assaggio. E ci lasciano un ricordo confuso ma ricco di esperienze e slanci di ricerca Creating a dish or a wine is a quite similar activity, since both try to mix flavours and herbs in order to let people travel through memories, images, trips which last the time of a simple byte. They leave us with a memory confused, but full of experience
8th of May 2015 at NOM, Hong Kong
Friendly Wine tasting with Gian Maria Emendatori, Tenuta Mara producer and Chef Fabrizio Napolitano
We shared with friends and clients Mara Mia 2012 and Mara Mia 2013. the two vintages are very different and unique, because talking about biodynamic wine means hight quality standard and surprises from the nature
The story of Tenuta Mara began on a day in which a man who had already experienced many shades of success decided to embark on a new adventure, dedicating this adventure to his wife Mara.
“It was my desire from the very beginning to give the wine estate my wife’s name, because she has always given me her valuable support in all the adventures in my life.”
Tenuta Mara is not just a simple Vineyard, but a complex and complete organism because from the beginning it has adopted the holistic principles of biodynamic agriculture.
On Thursday 7th of may 2015, arete food and wine organised with the wine producer a Wine Dinner at Tosca with the kind collaboration of Chef Pino Lavarra, the manager Francesco Del Gaudio and the sommelier Sandro Brusco
With the menu Chef Lavarra presented we paired Mara Mia 2012 and we had the first tasting of Mara Mia 2013
Saturday April 18 Longino & Cardenal officially launched Daniel Sorlut oysters in Hong kong paired with Champagne J. de Telmont. The tasting has been organised at at ISOLA Restaurant for chefs and journalists. Thanks a lot to Isola Restaurant manager Carlo Speranza and to Chef Omar Agostini for the kind support.
Producers, sales managers, journalists and foodies… all together to taste the best food selected by Longino & Cardenal
DAY 1: FOOD EXPERIENCE
ARC Asia-Pacific now in its 5th year has established itself as the most important conference for leaders in inflight retail, ancillary revenue strategy and onboard food & beverage. The conference brings together airlines, suppliers, concessionaires, brands and airports and provides delegates with a two-day action-packed sessions across two days, over 12 hours of networking events and an impressive 35+ stand key supplier’s exhibition. arete food and wine joined the conference with Vigne Vecchie and we offered to our visitors the best Italian biodynamic wine thanks to the support of Tenuta Mara. VIGNE VECCHIE won the airline retail award as the best inflight product in 2015- FOOD @ ARC 2015 (more…)
Wednesday December 17 we celebrated the Christmas holidays with Vigne Vecchie products from Puglia (South Italy) and Tenuta Mara Wines at CIAK In The Kitchen (Landmark) . Thanks everybody for coming and sharing with us good food and wishes! (more…)
Wine HK is Hong Kong’s largest pop-up wine cellar in Hong Kong, with a list for purchase of over 800 wines across 100 booths and more or less 10,000+ attendees. In 2014, Wine HK was organised at the Central Harbourfront in Central boasting unparalleled views of Hong Kong Harbour and conveniently located near piers 9 & 10.
In collaboration with Longino&Cardenal, Lafitte importer in Hong Kong, Chef Alvin Leung designed a selection of dishes to exalt the taste of Lafitte products from South West of France.
CIAK – In The Kitchen Attains One Michelin Star
Hong Kong’s First Michelin-starred Trattoria
CIAK – In The Kitchen, Hong Kong’s first refined Italian trattoria, is honoured with one star by the authoritative Michelin Guide Hong Kong & Macau 2015, as announced on Thursday 30 October 2014. (more…)