New York, NY (PRWEB) January 22, 2014
A select group of wine producers from Puglia, the jewel of Italy’s Southern regions (last year voted a top 10 wine travel destination by leading wine publication, Wine Enthusiast), will pour their wines and serve their olive oils at the GD Cucine kitchen showroom in New York on February 3rd. In addition to the wines, a Pugliese chef, Pasquale Martinelli, will be on-site cooking and serving traditional dishes of Puglia.
The Movimento Turismo del Vino Puglia (http://www.mtvpuglia.it), the organization promoting the event, will host guests and provide an overview of Puglia, the terroir and the indigenous grapes of this historical, beautiful region that has yet to be widely discovered by American travelers or wine drinkers.
Chef Pasquale Martinelli will be cooking regional Orecchiette and Polpo all’Acqua Loro to be served alongside the wines and olive oils. The open kitchen at GD Cucine will allow attendees the opportunity to observe the preparation of the food. Other traditional Pugliese treats will be served throughout the tasting.
The event will run from 5:30pm - 7:30pm on Monday February 3, 2014 at GD Cucine (227 W 17th St., between 8th and 9th Ave.). Participating producers include: Carvinea, Rivera, Mottura, Castel di Salve, Vigne & Vini, Duca Guarini and Eméra. At the celebration of everything Puglian, the Region’s Administration will be represented by Fabrizio Nardoni, Regional Minister of Agriculture.
The Puglia region, known for great weather, breathtaking views, and a long wine and food tradition, welcomes travelers from all around the world. This sunny land, called “the heel of the Italian’s boot,” is surrounded by the Adriatic Sea on the east coast, and by the Ionian Sea on the southwest coast. It has 500 miles of coastline and it’s known for the deep, turquoise sea and its white, rocky beaches. The climate is very similar to California’s Bay Area and gives the grapes a unique character and structure that makes for both bold and elegant wines.
About Pasquale Martinelli
Pasquale Martinelli hails from Mola Di Bari, Italy. He studied at Scuola Alberghiera Castellana Grotte in Bari. After many varied positions in fine restaurants and hotels in both Italy and England including Hotel Compleat Angler, where he supervised service for Queen Elizabeth and the Royal Family, Pasquale relocated to New York City in 2000 to broaden his culinary skills and restaurant management knowledge base. Pasquale continued his career in the food and hospitality Industry in New York City, where he worked in the kitchen of Benoit Restaurant with worldwide renowned Chef Alain Ducasse and in the Dining Room of Da Silvano Restaurant.