Some time ago I attended a dinner with a group of friends.
At the dinner we had an invited speaker and the theme of the evening talk was the Cider.
I really like cider. Every time I go to France I do not ever miss the Breton galettes and crêpes with a jug of fresh cider. Among the many types, I prefer the sweet one.
What I like most is drinking it in those terracotta cups that are really very typical in those small Breton restaurants.
I could feel romantic, but very often the atmosphere for me is as important as the food.
Returning to the tasting, I must say that the pleasure that I felt during the evening was proportional to the passion of the speaker.
Gianluca has lead us into a reality that, being Italy far more devoted to wine culture than other drinks, is little known and little exalted.
The cider which we talked and then we tasted is produced in Valle d’Aosta.
At the foot of Mont Blanc, in Valle d’Aosta and more specifically in Chamonix valley, apple orchards still produce those old varieties of apples that are necessary to prepare a good cider that has nothing, absolutely nothing, to envy to that of french cousins.
The thing that fascinated me most of all is the passion of Gianluca that told us about the beginning of his adventure: the beginning of the return to the cider production in Valle d’Aosta.
A young man, with an established career in the wine industry, who decides to embark on a challenge and starts a new business, collects all my respect. This made us realize how many important things you can do when the passion, the transport and the dedication are so strong.
Besides learning more about the production of cider, I learned good pairings with food.
The galettes and crepes are definitely the ideal dish.
All tastes sweet, though, match very well and the dishes prepared with pumpkin, with chestnuts and with fresh goat cheese, for example, are a great combination.