How wine is made (ITS Albenga)

http://www.visualdictionaryonline.com/plants-gardening/plants/fruits/fleshy-fruit-berry-fruit_1.php

https://winefolly.com/review/how-wine-is-made-in-pictures/

https://www.youtube.com/watch?v=7gquYRxLMFI

https://www.youtube.com/watch?v=4UJmB3EqhU0

Corso EBT Wine English - Lessons n 3 and 4

Cabernet Sauvignon

https://www.youtube.com/watch?v=AtBtymOcSG8

https://www.winespectator.com/articles/cabernet-sauvignon-57803

http://socialvignerons.com/2015/12/03/infographics-guide-to-cabernet-sauvignon-wine-grape-variety/

https://www.youtube.com/watch?v=6NokcrQs67Q

Corso EBT. Gourmet English. How to serve and describe wine

due dizionarietti italiano - inglese

http://italianwinecentral.com/glossary-alphabetical/

http://www.cellartours.com/italy/wines-spirits/italian-a-z-wine-dictionary-glossary.html

http://www.aromadictionary.com/trans-i-e.pdf


How to serve wine - video

https://www.youtube.com/watch?v=NBQRjEKwzq4


https://www.youtube.com/watch?v=MbKTN7GyQ6o

https://www.youtube.com/watch?v=n6eA9p2YVtE

Describing wine (ITS Albenga)

Corso EBT Wine English. Lesson n 5

http://www.blairenglish.com/exercises/social/exercises/drinking_wine/drinking_wine.html


http://www.blairenglish.com/exercises/social/exercises/drinking_wine_tasting/drinking_wine_tasting.html


http://www.blairenglish.com/exercises/social/exercises/food_taste_texture/food_taste_texture.html

http://www.blairenglish.com/exercises/social/exercises/restaurant_cooking_methods/restaurant_cooking_methods.html


https://www.youtube.com/watch?v=C1xO3T9ZLLc

https://www.youtube.com/watch?v=NBQRjEKwzq4

Corso EBT Wine English - lesson n. 2

Vermentino
https://winefolly.com/grapes/vermentino/
https://winefolly.com/review/vermentino-wine-guide/
https://www.forbes.com/sites/tomhyland/2018/07/16/vermentino-italys-sleek-and-sexy-seaside-white-wine/#69dcae084720

Chardonnay
https://winefolly.com/grapes/chardonnay/
https://www.thespruceeats.com/what-is-chardonnay-wine-3511259
https://vinepair.com/wine-101/chardonnay-white-wine-guide/
https://www.winespectator.com/articles/chardonnay-57804

Scimiscià
https://www.italyabroad.com/grapes/scimisci
https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/scimiscia-grape/
http://fringewine.blogspot.com/2012/12/cimixa-scimiscia-colline-del-genovesato.html

Wine Tasting Methodology
https://www.researchgate.net/figure/A-Systematic-Approach-to-Wine-tasting-WSET_fig5_240523563

Wine Colour Chart
https://winefolly.com/tutorial/wine-color-chart/

Wine Aroma Wheel
https://winefolly.com/tutorial/wine-aroma-wheel-100-flavors/

Introducing Italian Wines
https://www.youtube.com/watch?v=Gi0YjbyE4mk

EVO TASTING - EXTRA VIRGIN OLIVE OIL 101 (ITS ALBENGA)

https://www.adirondackwinery.com/blog/Wine-for-Thought--The-Ultimate-Wine-Tasting-Cheat-Sheet

https://cooc.com/how-to-taste/

https://www.youtube.com/watch?v=iAEO15dl2zo

https://www.oliveoiltimes.com/world/olive-oil-tasting/8640

https://brightland.co/blogs/field-notes/olive-oil-tasting

https://www.centrafoods.com/blog/how-to-taste-olive-oil

https://www.culinarycrafts.com/how-to-host-an-olive-oil-tasting-party/

https://www.oliveoilandbeyond.com/sensory-olive-oil-tasting-s/1864.htm RECOGNOSE WHEEL

https://www.internationaloliveoil.org/tools-and-links/glossary/

https://www.oliveoilsource.com/page/olive-oil-tasting-sheets#ucd

https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T20-Doc.-15-REV-10-2018-Eng.pdf

https://www.internationaloliveoil.org/wp-content/uploads/2022/05/COI-T20-Doc.-15-REV-10-2018-IT.pdf

https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T.20-Doc.-No-22-2005-Eng-1.pdf

https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T.20-Doc.-N.22-2005-It-1.pdf

EVO: HOW IT IS MADE, CLASSIFICATIONS ETC (ITS ALBENGA)

https://agriculture.ec.europa.eu/farming/crop-productions-and-plant-based-products/olive-oil_en

https://www.eufic.org/en/whats-in-food/article/olive-oil-infographic

https://www.oliveoiltimes.com/basics/understanding-the-different-categories-of-olive-oil/100111

About Olive Oil

https://www.youtube.com/watch?v=9Mcgi5Q_J4w

https://www.youtube.com/watch?v=Orwi0ZwUAvo

Jordan's estate (Sonoma, California)

https://www.youtube.com/watch?v=vkCFzFvcmpM

Walks of Italy

https://www.walksofitaly.com/blog/food-and-wine/how-is-olive-oil-made-meaning-of-extra-virgin-cold-pressed

True Food TV

https://www.youtube.com/watch?v=dnzSoMqOWDY 

https://www.youtube.com/watch?v=JZYL730gHAo

Discovery TV UK

https://www.youtube.com/watch?v=VPBaa4tBOgw

How Traditional Italian Olive Oil Is Made

https://www.youtube.com/watch?v=QCKUpFMmKJw

Greek Travel Gurus

https://www.youtube.com/watch?v=3MJsfY9FHug

Gordon Ramsay Learns The Medieval Way Of Making Olive Oil (Morocco)

https://www.youtube.com/watch?v=B8i_Dqy85n0

WHAT IS A DOP? Protected Designation of Origin explained

https://agriculture.ec.europa.eu/farming/geographical-indications-and-quality-schemes/geographical-indications-and-quality-schemes-explained_en

https://www.qualigeo.eu/en/

https://www.eataly.com/us_en/magazine/culture-and-tradition/italian-certifications

https://www.lacucinaitaliana.com/glossary/dop?refresh_ce=

https://www.walksofitaly.com/blog/food-and-wine/dop-foods-from-italy 

https://www.commonfoodnames.com/

ITS ALBENGA - FOOD AND WINE IN LIGURIA WORDCLOUD

 

BASIL PESTO – A MASTERPIECE FROM THE LIGURIAN RIVIERA (ITS ALBENGA)

"Savore d'aglio" (garlic flavour) is the greatest symbol of Ligurian cuisine. Green, fragrant and versatile, it boasts a perfect balance of ingredients that represent the glory of local rurality (basil, EVO, garlic…), and a flying visit to nearby Emilia and Sardinia as regards cheese (24-month Parmigiano and Pecorino).
Originally, it served as a condiment for meat. The Riviera di Ponente goes for a slightly pungent pesto, whereas the Riviera di Levante opts for creamier versions (often inclusive of prescinseua).
"Pesto corto" features a tomato brunoise and less garlic. In 2004, "Crespi & Figli" from Ceriana (IM), established in 1925, was the first Italian business to achieve the UNI 10939 certification for the traceability of the whole system.
The best matches for pesto are lasagne (dialect mandilli, i.e. handkerchiefs), trenette, trofie (pasta twists probably invented in the Golfo Paradiso) and gnocchi. A pine nut-free version usually features as the final touch of minestrone alla genovese.
The 7 elements of this artful recipe are pounded with a hardwood pestle into a marble mortar (Carrara and the Apuan Alps are a short distance away). Pesto purists would shriek at the mere thought of a blender, which could "burn" the basil's precious olfactory qualities, so remember to opt for the pulse mode.
Fred Plotkin's remark, "Ligurians have basil instinct", successfully describes the locals' knack for the precious herb, grown at its best (small, round leaves) in the hills of Pra' (outskirts of Genoa), an area blessed by a unique sun-sea breeze combination.
Vessalico, a tiny village of the Valle Arroscia between the provinces of Imperia and Savona, provides the garlic (a Slow Food praesidium).
Storing pesto is a matter of airtight jars, clean and dry, and thin olive oil layers to protect the sauce from oxidation.

Translated by Luisa Puppo for Ligucibario® https://www.ligucibario.com/ 

Pesto genovese di basilico al mortaio

Recipe (4 people)

INGREDIENTS  
2 cloves of mild garlic

3 tablespoons of pine nuts (ask for Pisa pinoli)

1 pinch of coarse salt

4 bunches of Basilico Genovese DOP

50 gr of freshly-grated Parmigiano Reggiano DOP

30 gr of freshly-grated Pecorino Sardo DOP

2 tablespoons of Riviera Ligure DOP EVO

PREPARATION

1. Peel the garlic cloves, remove the germ, put the cloves into the mortar and start pounding
2. Add the pine nuts, keep on pounding
3. Add the coarse salt
4. Pound into a paste
5. Add the basil leaves (washed and pat-dried), pound and blend
6. Add the freshly-grated Parmigiano Reggiano, blend
7. Add the freshly-grated Pecorino, blend
8. Slowly drizzle in the EVO, blend

Your pesto is ready when a milky coating tops its surface.

If your pesto is too thick, add a tablespoon of boiling water.

Dress in thin lasagne with your pesto and pair it with a glass of chilled white wine - go local with Pigato!

USEFUL LINKS

All about basil https://liguriabyluisa.blogspot.com/2022/11/basil-herb-of-kings.html

All about Pigato https://liguriabyluisa.blogspot.com/2021/06/all-about-pigato-ligurian-wines.html 

William Sitwell’s Italian Food Diary: Liguria, Italy https://www.youtube.com/watch?v=r14c3xWgK3M&t=7s

Jamie Oliver - How to make homemade pesto https://www.youtube.com/watch?v=oyh3jYKZ0E8 

Assaggia la Liguria https://www.youtube.com/watch?v=pjRlUfWISGc

https://alifoodsrl.com/https://www.fratellipolli.co.uk/basil-certified-supply-chain/

https://www.bioitalia.it/en/content/29-the-basil-pesto-supply-chain

https://www.blifesrl.it/en/fresh-basil-bio/

Corso ITS Agroalimentare Albenga - How to talk about food

FOOD

Lessico

https://www.englishclub.com/vocabulary/food.php 
http://esl.about.com/library/vocabulary/blwordgroups_food.htm

Food quantifiers

https://www.grammar-quizzes.com/agree2b.html

Verbs for food preparation

https://eslflow.com/wp-content/uploads/2024/05/Verbs-for-food-preparation-2024.pdf

https://www.englishwsheets.com/cooking%20verbs%20vocabulary%20esl%20matching%20exercise%20worksheets%20for%20kids.pdf

https://isspb.cz/wp-content/uploads/Cooking-verbs-matching.pdf

un quiz
http://www.usingenglish.com/quizzes/173.html

un sito di esercizi e letture
http://www.esolcourses.com/topics/food-and-drink.html

ITS AGROALIMENTARE ALBENGA - WELCOME!

ALFABETO, SPELLING...
http://englishlessonsluisapuppo.blogspot.it/2014/02/cordo-inglese-intermedio-fire-welcome.html

ANCORA ALFABETO FONETICO, NUMERI...
http://englishlessonsluisapuppo.blogspot.it/2014/03/corso-inglese-ente-bilaterale-lezione.html

SCHEMA DEL PRESENT SIMPLE
http://englishlessonsluisapuppo.blogspot.it/2014/04/simple-present-schema.html

AVVERBI DI FREQUENZA E LINKING WORDS
http://englishlessonsluisapuppo.blogspot.it/2014/03/adverbs-of-frequency-and-linking-words.html

SIMPLE PRESENT VS PRESENT CONTINUOUS
http://englishlessonsluisapuppo.blogspot.it/2013/03/inglese-base-lezione-del-27-marzo.html



Let's get started!

Luisa Puppo