Vogadori cellar

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

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

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.

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!