• Magnalonga Settembrina 2018

    Magnalonga Settembrina 2018, only few days and there will be the annual appointment in Valpolicella with the Magnalonga Settembrina. It will take place on the first Sunday of September and will be the 16th edition of the Magnalonga Settembrina: an enogastronomic walk in Negrar, between the vineyards and the cellars. Along the way there will be several step and in each there will be a typical dish paired with local wines. The classic Valpolicella will accompany the antipasto plate, the Risasso risotto, the Valpolicella Superiore with the traditional Veronese dish “pasta and beans”, Amarone will be paired with the second while the Ripasso will be served with the Valpolicella Ripasso cheeses . Finally, the dessert with the inevitable Recioto.

    Here is the program of the Magnalonga Settembrina 2018:

    – Meeting of participants in the morning, at the tent, delivery of “lunch vouchers” and various gadgets.

    – Departure of the 1st group at 10.00

    – The other departures will follow each other every 10 minutes

    – The “lunch voucher” allows tasting of the indicated dishes and wines.

    – the undulating course of about 8 km

    – Event ends at 18.00

    Here are the stages of the path of the Magnalonga Settembrina 2018:

    Departure: Negrar

    Tasting of local products:

    mixed meats from the Coati salami factory and Lessinia cheeses

    1st stage: loc. Saga

    Bruschetta with Turri extra virgin olive oil

    2nd stage: loc. Ca ‘Salgari

    Polenta tanning with mushrooms

    Wine: Valpolicella Classico

    3rd stage: loc. Crosara

    Risotto with Tastasal

    Wine: Valpolicella Classico Ripasso

    4th stage: Jago

    Pasta and beans

    Wine: Valpolicella Classico Superiore

    5th stage: Corte Vason-Caprini

    Beef stew with vegetables

    Wine: Amarone Classico della Valpolicella

    6th stage: Villa

    Cheeses with local jam

    Wine: Valpolicella Classico Ripasso

    7th stage: loc. Calcarole

    Ice cream

    8th stage: San Peretto

    Settembrina cake with sfogliatina al Recioto

    Wine: IGT Veneto Rosso Passito

    Arrival: Negrar

    Coffee

    Our winery will be open all day and at 10.30 there will be a guided tour!

    Registration for Maganlonga Settembrina 2018 will close on August 26th 2018 For further information:

    http://www.magnalongasettembrina.it/index.htm

    Tel: 346 3647892

    Email: magnalongasettembrina@gmail.com

    Magnalonga Settembrina

  • open winery ferragosto

    This week the cellar will be open with the usual opening time (9-12am 1-6pm). It is no necessary to reservato to come to taste and buy our wines!

    See you in the cellar!

  • Open winery in harvest 2018

    September is the month of the harvest and this year we participate the event “Cantine Aperte in Vendemmia” of the Movimento Turismo Vino Veneto.

    Sunday, September 2 we organize a visit and all the wine fans and curious are wellcome to discover how the wine is produced  from the harvest to the bottle. We will  start the visit in the vineyard surrounding the winery in order to see the grapes for the Amarone.

    At the arrival the wellcome will  be a glass of Valpolicella Classico, a mineral, fruity and fresh wine.

    Later we come in the cellar in the fermentation area where we will taste the Valpolicella Classico Superiore Ripasso explaining how it is produced and the pairing.

    We will talk about fermentations, traditions, wine stories, techniques used in the vineyard and in the cellar to produce excellent wines.
    During the visit we also taste Amarone, Amarone Forlago and Recioto. The Forlago is our best Amarone produced only in the best vintage.

    It is possible to reservate just sending an email to info@vogadorivini.it, writing the number of people will joinand a mobile number. We will confirm your reservation after checking availability.

    For any information:
    Fratelli Vogadori
    Via Vigolo 16
    37024 Negrar Verona
    info@vogadorivini.it
    T. 3289417228

    Vendemmia Amarone
    Raccolta manuale delle uve dell'Amarone
    Cassettine dell'Amarone
  • negrar valpolicella winery

    Valpolicella has become over the years one of the best known wine areas in Italy. It is located north of Verona and borders Lake Garda and the Lessini Mountains. Negrar is a town in the classic and historical area of ​​VALPOLICELLA, and together with the towns of San Pietro Incariano, Fumane, Marano and Sant’Ambrogio can boast the mention of Classic on the label. Logistically located in a strategic position, 15-20 minutes from the historic city and half an hour from Lake Garda: those who come to Verona must absolutely plan a day in the cellars of Valpolicella! Even just driving around the hills is a way to discover the territory and admire unique landscapes. Then stop at the various wineshop to taste local wines such as Valpolicella, Ripasso, Amarone and Recioto. Remember that we are always open every day (9-12-13-18) including Sunday mornings and it is always possible to taste the wines on the counter, while for the guided tastings we recommend booking. Below is a list of the cellars of Negrar:

    Azienda Agricola Benedetti Adriano, Matteo e Simone
    Via Quena, 8 – Negrar

    Azienda Agricola Berzacola Sergio
    Via Villa, 52 – Negrar

    Azienda Agricola Boni Alessandro
    Via Crosara – Negrar

    Azienda Agricola Boni Antonio
    Via Crosara – Negrar

    Azienda Agricola Bussola Tommaso
    Via Molino Turri, 30 – San Peretto

    Azienda Agricola Ca’ del Monte
    Località Tomenighe – San Peretto

    Azienda Agricola Fratelli Recchia
    Via Ca’ Bertoldi, 30 – Jago

    Azienda Agricola Salgari F.lli s.s.
    Via Ca’ Salgari, 7 – Negrar

    Azienda Agricola Viviani
    Via Mazzano, 8 – Mazzano

    Azienda Agricola La Dama Vini
    via Giovanni Quintarelli, 39 – Negrar

    Azienda Agricola Lavarini di Lavarini Massimo e Luigi
    Via Casa Zamboni, 4 – Arbizzano

    Cantina Valpolicella Negrar
    Via Ca’ Salgari, 2 – Negrar

    Azienda Agricola Le Ragose
    Via Ragose, 1 – Arbizzano

    Azienda Agricola Mazzi Roberto e Figli
    Via Crosetta, 8 – San Peretto

    Azienda Agricola Quintarelli Giuseppe
    Località Cerè – San Peretto, 1

    Azienda Agricola Camporeale di Mario Lavarini
    Via Casa Zamboni, 2 – Arbizzano

    Cantine Cav. G.B. Bertani Srl
    Località Novare – Arbizzano

    Casa Vinicola Sartori
    Via Casette, 2 – Santa Maria di Negrar

    Azienda Agricola Guerrieri Rizzardi
    Località Poiega, 9 – Negrar
    Telefono 045.7501777 – Fax 045.7210704

    Azienda Agricola Fedrigo Flavio
    Via Quintarelli, 7A – Negrar

    Azienda Agricola Colle Cerè di Cesare Righetti
    Località Cerè – Negrar

    Azienda Agricola Corte Ugolini
    Via Preperchiusa, 1 – Negrar

    Azienda Agricola L’Arco
    Strada Roverina, 1 – Santa Maria di Negrar

    Azienda Agricola La Quena di Domenico Berzacola
    Via Tovo, 11 – Negrar

    Azienda Agricola Corte San Benedetto di Lavarini Angelo, Loris & C.
    Via Casa Zamboni, 10/a – Arbizzano

    Soc. Agricola Lavarini Giambattista & C.
    Via Casa Zamboni, 10 – Arbizzano

    Azienda Agricola Villa Spinosa
    Località Jago – Negrar

    if we have forgotten someone, please let us know! 🙂
     
    Valpolicella Wines

  • Ponte di Veja

    The Veja bridge is an attraction not very well known but worth visiting for those coming to Valpolicella. It is located in the municipality of Sant’Anna d’Alfaedo (VR), below the district of Crestena and the hamlet of Giare.
    It is 12 km from Negrar and can be reached by taking the SP12: after passing the hamlet of Fane you arrive at a crossroads where the cheese producer Corrado Benedetti and the Ristorante Croce dello Schioppo are located, going straight ahead you will reach Sant’Anna d’Alfaedo but for the bridge you have to turn right.
    You then exceed the small town of Giare and you will arrive at a convenient parking where there is a tank “parked” in a corner. Parking is free as is the entrance to the bridge.
    Once the car is parked, walk down a small white road next to the restaurant. The bridge can be reached with a 5-minute journey. It is a natural arch with an arch of about forty meters, a minimum thickness of nine meters and a width of twenty meters. It is really impressive and during the hot summer there is a much cooler temperature! There are several paths to be done on foot even for several hours but the visit to the bridge is suitable for everyone.

    Ponte di Veja
    La vista mozzafiato dal Ponte di Veja
    Il percorso del Ponte di Veja
    Parcheggio Ponte di Veja
  • Sbrisolona receipt

    Let’s start by listing the ingredients for Sbrisolona:

    • 400 grams of flour
    • 400 grams of corn flour
    • 400 grams of sugar
    • 450 grams of softened butter
    • 3 egg yolks
    • 200 grams of almonds
    • the tip of a teaspoon of salt

    It is important to respect the doses: flour, butter and sugar are present in equal quantities. The number of eggs corresponds to the ect of flour. Then start by mixing the butter and sugar so that they form a homogeneous mixture. With a blender chop the almonds (keep the whole almonds on one side in order to decorate the Sbrisolona cake later). Combine the chopped almonds in a bowl with the mixture of butter and sugar. Then add the egg yolks, mixing everything together. Mix well, gradually adding flour in order to obtain the right consistency: it must be neither too dry nor too liquid. Line a cake pan of 26-30 cm with the parchment paper and pour into the mixture thus obtained. Care must be taken to cover the entire surface from the cake tin. Close all the holes, but do not smooth the dough. We then form a layer of about 2 cm. Sow the whole almonds over the dough and bake in the preheated oven at 170 degrees for 40 minutes or until the surface of the Sbrisolona is golden and dry. When it is cooked, take it out of the oven, spread some sugar on its surface and let it cool completely. When serving it, break it with your hands, never with a knife. Absolutely to combine with the Recioto della Valpolicella Classico or with the Grappa di Amarone!

    Farina, Mandorle, Zucchero, Uova: gli ingredienti principali. Ed il Recioto per l'abbinamento.
    Mescolare bene il burro con lo zucchero
    Versare nella tortiera formando uno strato di 2 cm
    40 minuti di cottura o fino a quando non sarà dorata ed asciutta