Maso Cantanghel is a small wine producer in Trentino, the southern part of the Trentino Alto Adige region with about 6 hectars of vineyards planted on hills at about metres above sea level, where the optimal nature of the terrain and the excellent sun exposure, together provide a perfect microclimate for developing high quality wines.
Maso Cantanghel is a family winery with father and son, Lorenzo and Federico, at the helm, diligence and passion are the driver of Maso Cantanghel.
The winery, following the organic approach, grow and produces native local grapes, from Pinot Grigio to Pinot Nero, wine for which they won several times, the 3 glasses Gambero rosso. Customers who bought Pinot Nero, Maso Cantanghel also bought. Bianco Pomedes, Scubla. Soft Nougat Limoncello, Rivoltini. Organic Pear Puree , Punto Verde. Cool, mountain-borne breezes and intense luminosity combine at high altitudes to produce a wine that occupies its own unique place on the world Pinot Noir map, somewhere between Germany and Oregon.
It even has some bottle age and is wearing it well. Stroblhof has been producing wine since the midth century when most of it was served to guests at a small inn on the site. Winemaking at the estate made great strides under the direction of Josef Hanny, who inherited the property from his father and began to attract critical acclaim for his Pinot Noirs in the s. Hanny passed away somewhat unexpectedly in , leaving Stroblhof in the hands of his daughters, Rosmarie and Christine, who continued producing wines with the help of enologist Hans Terzer, a family friend and the longtime Head Winemaker at the St.
Michael Eppan cooperative. Today, Stroblhof is an impeccably maintained mountain hideaway with a hotel, spa, and restaurant to complement its winery, which operates on a much smaller scale than the cooperatives, like St. Michael Eppan, that are so prominent in the Alto Adige region. Despite the presence of many prostitutes, the vice [sic] of homosexuality was rising in Venice.
In response to this alarming trend, the City told the prostitutes to expose their naked breasts in windows and doorways by the light of an oil lamp. Even if the prostitutes were given such freedoms to fight a bigger vice homosexuality with smaller one prostitution , they were still restricted by severe laws.
All those laws were eventually condensed into the decree of August 13th, , which included provisions such as these: it was not possible for prostitutes to have a residence on the Grand Canal nor were they permitted to pay more than ducats in rent; they could not join with citizens in the leisurely public use of the Grand Canal promenades; they could not travel on public boats; they could not enter churches during holy services; they could not misrepresent themselves as virgins by wearing "the simple white cloak" of a young innocent; they could not wear ornaments of gold, jewels or pearls; finally, the prostitutes and their pimps were excluded from testifying as witnesses in criminal proceedings and they were not permitted to demand payment in court for services rendered.
VIII rif. IV , , Filippi Editore Venezia]. Nani had a great passion for cooking which was inspired by his father, a fish wholesaler for the Rialto market, and his mother who was a great cook. Driven by this passion, he convinced his siblings Guido and Piera to join him in a new restaurant adventure. Thanks to his talent and courage, the trattoria quickly became famous with Venetians and food loving travelers.
In Piera took over the legacy of Antiche Carampane adding her unique touch to the restaurant and menu. Continuing the great family tradition, Piera was joined by her son Francesco Agopyan in Together, they are moving forward with refined dining while remaining firmly rooted in authentic Venetian cuisine.
The Antiche Carampane's dishes are based on the traditional Venetian recipes of Nani and Piera, Francesco's intuition and the actual chefs' creativity. The kitchen is in the hands of our happy brigade: Fabrizio, in charge of antipasti try one of the thousand variations of soft and crispy octopus , Roberto, in charge of the first course definitely try the "cassopipa" , Adriano, in charge of the second course master of the classic fried fish , Elisabetta, in charge of deserts don't miss her chocolate mousse , Zamal and the indispensable Lele, a quintessential and genuine "venexian".
IVA Situated in the heart of Venice, a few steps from the Rialto bridge and a quick 20 minute walk from the Piazza San Marco, the restaurant is easily reached from the San Silvestro vaporetto stop line 1 , from Campo San Polo or the Rialto fish market.
Book now. Wine list. Sparkling Wines Valdobb. Riserva , Villa Bucci, Az. Nero , Az. Sauvignon Az. Hausmanhoff, Az. Marco Sambin Veneto Cab.
Dop Lodoletta , Az. Veneto , Az. Clai Croazia Merlot, Cab. Franc , Az. Giulia, Az. Rosso , Az. Vigne M. We provide experienced professional staffing for all your event needs.
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