The book produced for the event 'apulia wine identity 2012', with profiles of the wineries and restaurants.
Quality viniculture is not a recent discovery in Apulia: it boasts solid roots and significant en-trepreneurial stories. Territories, wineries and communities have built their wealth on vine and wine, promoting economic development and environmental preservation. Such herita-ge is now called to overcome the effects of the world crisis and to prepare for the economic recovery. This is the spirit which has given birth to Puglia Best Wine, a consortium for the promotion and the exportation of quality wine which congregates important Apulian wine producers: Tenute Rubino, Cantine Due Palme, Conti Zecca, Candido and Consorzio Produttori Vini di Manduria. These founding members were joined by Agricole Vallone and Tenute Mater Domini. For the very first time in Apulia, large wineries (whose total production is more than 13 million bottles a year) have formed a consortium, displaying considerable planning skills and a common understanding.
This is the second edition of APULIA WINE IDENTITY in less than a year, and the body of participating firms has already expanded to include more fine wineries: a sign of the strong consensus generated by this event’s objectives. There is a lot of interest and participation among our wineries, and the world is ready to listen to these producers as they reach for higher quality and new markets without reneging on their identity. The excellence achieved by our firms is self-evident, and can compete with the most renowned of Europe’s wine regions.
Food is Art, Culture and live matter: it reveals tastes, aromas and consistencies, but also civility, knowledge, sensibility. Apulia’s agriculture and gastronomy are bottomless repositories of excellence, brought to light with undeniable appeal by this sun-kissed land’s restaurant industry. The discovery of this alimentary culture and lifestyle produces a beneficial short-circuit: those who experiment it are immediately taken in by its authenticity and by its millenary history. Apulia’s hospitality is particularly evident at the kitchen table: the protagonists of Apulian Cuisine choose their ingredients with care, and transform them into masterpieces with wisdom, intuition and equilibrium. They do not merely investigate the concepts of Tradition and Innovation: they look for the core of an authentic lifestyle. APULIA OPERA FOOD, in its first edition, brings together 19 of Apulia’s best restaurants and 22 Chefs, many of whom are very young. They will share a brotherly experience with the world of fine wine: Apulia Wine Identity’s tribute goes to them.
Added the 12 June 2012 in awi news