NEWS DECEMBER 2012 09/2012

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Masi is one of the few companies chosen by the Ministry of Foreign Aff airs to represent the best of food and wine in the USA’s “Year of Italian Culture”, just opened in Washington in the presence of the international press and American and Italian political dignitaries. Italian culture and the Italian identity will be the subject of a year-long festival in 2013 looking at art and music, theatre and cinema, fashion and design, by way of good food and wine as well. � e icons of Italian culture which take on the role of gastronomic ambassadors, one of the sectors of Made in

Italy that is most admired for the quality and richness of its products and for the uniqueness of Italian tastes and fl avours, are: wines from Masi, Donnafugata and Marchesi de’ Frescobaldi, S. Pellegrino mineral water, the authoritative Alma cooking school, and the chef Massimo Bottura, who has dominated the top ranks of the World’s Best Restaurants with his own Osteria Francescana restaurant in Modena for years. � ese icons of Italy will be the stars of unforgettable dinners in New York, Washington and Los Angeles, prepared for American devotees of quality

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MASI AN ICON OF “MADE IN ITALY” IN USA

Masi is one of the participants in a photographic project called “Altagamma. Italian Contemporary Excellence”, sponsored by Associazione Altagamma to celebrate the twentieth anniversary of its foundation. On display are photographs by reporters from the famous Contrasto Agency which have as their theme the values that have made high class Italian products and their makers famous internationally. � is ambitious project has, in fact, two parallel aspects. Firstly, the publication of the photographs in a book by Rizzoli International planned to be released to bookshops at the end of October, and secondly a travelling photographic exhibition, which had its debut at the Triennale of Milan on 12 December. “For some time now we have wanted to carry out a project which could give visual representation to the values and aesthetics of the best Italian companies. � is is the result,” says Claudio Luti, President of the Fondazione Altagamma

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NEWS DECEMBER 2012 09/2012

LEADING PHOTOGRAPHERS INTERPRET HIGH CLASS

ITALIAN PRODUCTS

Great enthusiasm was shown for the girls-only evening with Adua Villa in the splendid setting of Villa Serego Alighieri, in Valpolicella. Accompanied by Alessandra Boscaini and Massimilla di Serego Alighieri, this inspiring sommelier showed us imaginative food and wine pairings and gave us useful advice on how to serve wine and how to host guests with simplicity and elegance. After a series of wine tastings and delicious snacks prepared by chef Vitangelo Galluzzi, the evening fi nished with a toast to the next occasion for a “females-only” event”

“A SOMMELIER AS A FRIEND” WITH ADUA VILLA

At a time like the present, with its particular historical, social and cultural situations, it is especially important to celebrate the success stories of “Made in Italy”, showing an Italy that believes in itself, which is creative, and which has its successes on the international market, great and small. � is is the aim of “Christmust”, an annual publication sponsored by the Ministry of Foreign Aff airs which relates a hundred stories about Italian icon products. We are very honoured that this year one of the stories selected is that of Masi and its Amarone wines, with particular reference to our Riserva di Costasera

“CHRISTMUST”:ITALIAN SUCCESS STORIES

We would like to thank all the female friends of Masi who took part and helped to make the evening a happy family occasion. Follow us on Masi Wine Experience to discover the full collection of menus from the chef.

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NEWS DECEMBER 2012 08/2012

Tokyo, Osaka, Toyama e Nagahama. � is is where Masi Amarones have been seen recently in Japan as part of the second “3000 years of Italian Wine” festival. Events are dedicated to the best in Italy’s food and wine off erings and organised by the Italian Embassy in Tokyo, and the Ministries for Foreign Aff airs and Economic Development. � e winner of the Jet Cup 2012, the annual Italian Wine Sommelier Competition, was announced by the Italian Cultural Institute in Tokyo during the Masi visit. Our congratulations go to Mayumi Fukumura, the sommelier at Ristorante Vini of Arai, who proved himself the winner in a fi eld of 142 sommeliers after passing tests in blind tasting, service and knowledge of Italian food and wines

MASI AMARONE ON TOUR IN JAPAN

MASI TECHNICAL GROUP: AN EVERMORE EXPERT AND PROFESSIONAL TEAM

Masi’s foundation of the Technical Group in the 1980s marked a new approach in the cellars, substituting the fi gure of the winemaker with a work group, comprising a team of experts in the fi elds of oenology, agronomy, marketing and laboratory techniques who work together under the direction of Raff aele Boscaini to make great wines. � e Group recruits, trains and updates its own members. In this respect, we congratulate Anita Boscaini (photo above), one of the Group’s youngest members, who took her degree in Biotechnology at Padua University and has just fi nished a research doctorate on protein recombinants and nano particles. She is currently working on quality control in the laboratory and on research projects with Verona University dealing with the identifi cation and characterisation of autochthonous microfl ora (indigenous yeasts) and the technologies and genomics of appassimento. � ere’s no doubt she will be a great help to the Technical Group!

� e book “� e Venetian regions: diversity of terroir as seen in the glass”, published by the Masi Foundation in 2011, has been awarded a “special mention” in the Vins et territoires category of the international “Prix de l’Oiv”. � e prize ceremony was held on 14 December at the Paris headquarters of the senior authority in the wine world, the Organisation Internationale de la Vigne et du Vin, which assesses books from all over the world for this award every year. � is Masi Foundation book is dedicated to the traditional winemaking lands of the Venetian regions with in-depth studies on the interaction between vine, soil, climate and situation. � e project was backed by experimentation from the Masi Technical Group and research by Prof. Attilio Scienza (University of Milan), Diego Tomasi (Cra-Vit from Conegliano) and Adriano Garlato (Arpa Veneto). � e book forms part of the trilogy which also includes: “Oseleta, paradigm of viticulture in the Venetian regions”, published in 2006, and a work as yet still in progress on production techniques in the Venetian regions, focussing on Appassimento

VENETIAN TERROIR IN PARIS,

HONOURED BY OIV

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NEWS DECEMBER 2012 09/2012

A SOMMELIER AS A FRIENDVILLA SEREGO ALIGHIERI, 6 DECEMBER 2012

RECIPES BY VITANGELO GALLUZZICHEF FROM THE ÉLITE SERVICE GROUP

Kebabs of boiled meatIngredients:• 500g capon• 500g brisket of veal• 500g beef shank• 1 small cotechino • 3 carrots• 2 sticks celery• 2 onions• Cloves• 1 bay leaf• Salt• Peppercorns

Preparation: Fill a large saucepan with plenty of cold water and add a generous handful of sea salt, the chopped up vegetables, the cloves, a bay leaf and some whole peppercorns. Bring the water to the boil and add the beef. Cook slowly, skimming off any fat or impurities. After about 60 minutes add the veal brisket, and after another 30 minutes the capon. Continue cooking for another 75 minutes. In another saucepan cook the cotechino, after pricking, for about 90 minutes in plenty of boiling water. Once all the meats are cooked, take them out of their broth and cut into cubes.Assemble the kebabs with the diff erent meats mixed together. Serve on hot plates with pearà sauce

PearàIngredients:• 300g grated stale breadcrumbs• 40g butter• 40g beef marrow• Beef stock• 40g grated Grana Padano (optional)• Salt• Pepper

Preparation: Dissolve the beef marrow in hot butter in a ceramic pot on a low heat, stirring with a wooden spoon. Add the grated breadcrumbs in one go and let them gently colour and soak up the juices. Continue stirring, adding the stock as necessary, until a creamy texture is formed. Bring to the boil and turn the heat down to the minimum. Cover the pot and let it bubble slowly for at least two hours, stirring from time to time without ever scraping the bottom. Finally, add the grated Grana, season with salt and plenty of freshly milled pepper. Mix gently and serve hot

Masinews 09/2012. December, 2012. In-house publication by Masi Communications.

Editorial: Cristina Valenza, Dora Stopazzolo.

Masi Agricola S.p.A. Tel. +39-045-6832511 Fax. +39-045-6832535 e-mail: masi@masi.itwww.masi.it