05-02-2013
The poster for the launch of the second edition of the Milano Food & Wine Festival, from the 9th to the 11th of February at the MiCo in via Gattamelata in Milan. The wine side of the event created by Helmuth Koecher and Paolo Marchi includes over 400 wines from 150 wine producers. Tickets, for 33 euros, can be purchased online at Ticket One or on location during the 3 days of the festival.
Someone once sang that the second album is always the hardest one in the career of an artist. Who knows if this applies also in the case of a wine festival. Now that the opening of the second edition of the Milano Food&Wine Festival is approaching, the expectations would like to uncork themselves. Described in the jargon used by those who write reports and forecasts, MFWF could be considered a spin-off of the Merano Wine Festival. This is true in theory, but if you analyse the genesis of this event in detail, you will understand that such a definition doesn’t completely explain the cultural and tasty capacity that awaits us from the 9th to the 11th of February.
400 labels, 100 Italian producers and a dozen of foreign ones; among these, there’s a winery from Georgia, in Asia, the country to which we owe the birth of wine, some 6 thousand years ago. Each winery has been selected following the simple criterion of quality according to which at least 2 of the 3 wines they will bring must have a score of at least 86 points. There’s an unshakeable quality and a cultural objective that jumps from the glasses into the plates: offering the indications to choose a wine and its pairing without being categorical. The wine-food pair must be a marriage, they must balance and sustain each other. Kocher’s words are once again the best witness of this ceremony: "It’s best for a schiava not to be too close to an ox tagliata; in the same way, a particular pinot noir shouldn’t be afraid to woo a roasted sea-bass".
As for food, among the 20 chefs invited (we have already talked about them here), there are sound figures and others who promise sparkles. The directors will be the Cerea brothers, in other words, it’s like having Spielberg at the stove: absolute quality and guaranteed coup de théâtre. Special mention for their dessert cart, which will be present on all of the three days. What a joy it would be to put a euro coin inside that cart, just like at the supermarket, and bring it back home! The first day will be opened with the flair of Luigi Sartini (Taverna Righi, San Marino) and end with two comedians of the level of Luciano Monosilio and Alessandro Pipero acting as licenced carbonari.
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Born in Milan, he works as a copywriter and lives in Romagna. He wishes he could age in a oak barrel. Twitter @martinolapini