The dark as an ideal environment to produce one of the most interesting labels of the Tramin winery: the winemaker Willi Stürz explains why the Termeno grape remains in constant evolution
In this two-star Michelin's restaurant, you can feel a deep connection with nature thanks to a cuisine completely dedicated to its origins and particular cooking techniques
Carli Erwin, second winemaker and agronomist of "Kellerei", explains the particular vinification processes of their varieties
A dry and piercing smell. So strong that it inebriates my nostrils. Able to go straight to your brain, making your synapses explode, almost going through a fast track...
So Wine So Food
The magazine where you can discuss about flavor.
The biggest chefs, international uses, the trendiest events and the best wineries in national and international territory. A new where originality and research are masters.
The objective in unique: writing about the best realities in cooking and wine. And who else is better to talk about it than staff is young and passionate about good food and good wine? Sit down and relaz and prepare to discover the biggest secrets that the best Chefs can offer, and to enter the vineyards of the most refined wineries. So Wine So Food is all of this...
Gualtiero Marchesi at So Wine So Food: emotion is the sense of his dishes
Class of 1930. Founder of the innovative interpretation of Italian cuisine. The most well-known Master in the world. Ladies and gentlemen, Gualtiero Marchesi. Deeply rooted in his hometown, Milan, he was the first Italian chef to “take lessons” in the big France. On his interview to So Wine So Food, he has provoked our astonishment....