Cantine Aperte 2019: Sunday, May 26, from 6 PM to 11 PM at Contrada S. Lucia – Leporano, Taranto!
The Cantine Aperte in Puglia returns, the big event promoted by the Movimento Turismo del Vino throughout Italy. At Varvaglione1921, everything is ready again this year to welcome enthusiasts who will come to the estate in Leporano to discover the history of Primitivo di Manduria and its finest expressions.
It will be a great celebration during which it will be possible to discover what lies behind a brand now known worldwide and present on the best tables. From the vineyard visit to the walk among the silos where the wine rests, then moving on to discover the most charming corners of the estate, which for nearly a century has been the emblem of Taranto and Apulian viticulture. “We like the idea of opening the doors of our estate to the public to show the processes, the faces of the people who contribute to the success of a group like ours,” explains Marzia Varvaglione — “and for this festive day we have involved a series of partners who, together with us, will make the Cantine Aperte Sunday a true event where Apulia and its excellences are talked about.”
Various attraction areas have been set up to welcome the guests of Varvaglione1921 and many friends who accepted the invitation to be protagonists of a story flavored with Apulia. A special island created for the occasion by Baux Cucine, a high-quality kitchen manufacturer from our region. Thanks to the durability of its materials, the island can be placed in our garden and will be the stage for lessons on the varied world of flours and leavening techniques led by Cristiano Taurisano, pizza chef at Luppolo & Farina, who will also star in a tasty street food experience featuring pizzas topped with extra virgin olive oils and flavored oils from Le Ferre of Castellaneta. A precious opportunity to take a sensory journey through the rich production of extra virgin olive oils by LE FERRE; a bouquet of unique and surprising aromas and tastes, paired with the evening’s offerings or to be discovered in a curious and fun game of the senses.
In short, it’s best to book your spot at Cristiano Taurisano’s counter as soon as possible to discover the secrets to making the best pizza at home, learning how to balance flours and yeast to achieve a tasty and easily digestible product with the tips of one of the most renowned pizzaiolos in Apulia. Besides the pizza-focused track, Vik di Cecca, the coolest cheesemaker-surfer from Altamura who revolutionized Apulian production by creating the first blue cheeses made in the South, will also be there.
The gems of Apulia will enrich the tasty afternoon experience organized by Varvaglione1921.
A country-flavored dinner with a typical local menu, crafted by chef Agostino Bartoli, will conclude the evening in a fun setup in the garden in front of the winery, curated by the Gruppo Perrone of Taranto, who for sixty years have beautified homes and shops in the Ionian province. Unmissable music and wine, also used as the base for cocktails created by bartender Loris Prisciano, will be the common thread of the day, experienced as a journey of discovery of a company that for nearly a century has operated in a land where generous soil, thanks to unique climatic conditions and the influence of the sea, are the essential elements of a wine production recognizable in the glass and rooted in a story of great depth.
Participation in the leavened dough course and the dinner is subject to reservation and advance payment by contacting 0995315370 or by filling out the following form.
