Look on the world differently

Wine tasting by manufacturer Tagaro

“Earth, thirsty, where the sun makes wine” – so Dante Alighieri wrote about Puglia! 09.11.2017 in the wine market Vintage, in the city of Dnepr, there was a tasting of new wines of Italy !!! Presented were 6 wines produced by Tagaro! The participants of the evening tasted: Nero di Troia Pignataro 2016 I.G.P. red dry 13%, Primitivo Pignataro 2016 I.G.P. red dry 13.5%, Primitivo di Manduria Pignataro 2016 D.O.C. red dry 14.5%, Negroamaro Pignataro 2015 I.G.P. red dry 13%, Passo del Sud Appassimento Vino Rosso d’Italia 2015 red semi-dry 14%, Passo del Sud Edizione Appassimento Vino Rosso d’Italia 2015 15% red semi-dry. The guests highly appreciated specially prepared dishes from the chef Victor Maidanov! Served: A plate of Italian sausages and ham. Duck breast with pear-beet pulp. Tonato veal with green pea emulsion. Pastrami * with cherry gel. * Pastrama / פּאַסטראָמע – Pastrome in the Bessarabian / Moldavian dialect of Yiddish. Meat delicacy from beef, a dish of Jewish cuisine from Moldova and Romania. Probably of Turkic origin, and the name is etymologically related to Turkic basturma and pastrama. In the New World, the Jews of the early 20th century migrated with immigration as a pastrami – a dish of immigrants from Bessarabia and Romania. It is now a traditional dish of New York Jewish cuisine. In traditional Jewish and, accordingly, New York cuisine is cooked from beef, while in Romania pork is used. Chef Victor Maidanov marinated meat, smoked it on alder and seasoned with spices, mostly pepper. Along with corned beef, the dish was invented as a method of preserving meat. All meat was prepared by the method of suvid **. Sous-vide ** is a cooking method in which meat or vegetables are placed in a plastic bag with evacuated air and slowly prepared at a relatively low and precisely controlled temperature, usually in a water bath. Cooking in a vacuum is carried out at a temperature of about 55-60 ° C, higher temperatures are used for vegetables. Cooking a long process – up to 96 hours. As with other methods of slow cooking, the use of low temperature, ensures a uniform readiness throughout the thickness of the cooked piece of meat or vegetables. Thanks to the use of a sealed plastic bag, the products retain their original moisture level. The technology was first described by Benjamin Rumford in 1799, he used hot air instead of a water bath. In the 1960s, the method was reopened by American and French engineers and was originally used for industrial protection of products against spoilage. The first use in the restaurant dates back to 1974. Georges Pralus in the restaurant of Truagro in Roan used cooking in a vacuum for foie gras, the dish at the same time retained the texture and did not lose fat. Another pioneer was Bruno Goussault, who conducted numerous studies in this field and trained chefs on the courses while working for the company Kyuzin Solutions. Vacuum cooking quickly became popular in first-rate restaurants. At the beginning of the 21st century, after the appearance of relatively inexpensive devices, the method began to be used in home cooking.

Guests liked the presentation, wine, and most importantly good prices for new items! We thank all participants of the event! We will be glad to see again!

Special thanks to Valeria Melnikova for a delicious and beautiful dessert!

Venue: Vintage Vintage Store, Dnipro, IFC CASCADE PLAZE, Katerinoslavsky Boulevard, 1. tel. (056) 732-37-99