Once, in the first cold weather, the butcher went from farmhouse to farmhouse to kill the pig and prepare the cured meats, helped by the men who cut and kneaded the meat, by the women who took care of the manufacturing and by the old men who took care of the fire and told the stories of the past ... An ancient craft, often handed down from father to son, that the Agriturismo Corte Lantieri in Capriolo (Bs) annexed to the historic cellar of the same name will rediscover on the occasion of the Franciacorta Festival , through the story of a butcher professional who will illustrate how this activity is practiced today, the tradition, the time of year in which it takes place, the tools and which tasty products can be prepared, for the delight of the palates. At the end of the story there will be a tasting of fresh and seasoned typical Franciacorta products . The meetings - for which reservations are required - will be held on the two weekends of 11-12 and 18-19 September at 10.30 and 11.00 and will be followed by a guided tour of the cellars with an explanation of the Franciacorta production method. Docg and Curtefranca Doc with tasting of 2 wines (Franciacorta Brut and Franciacorta Satèn) accompanied by various appetizers.
Visits to the cellar and Franciacorta Festival Menu
During the two weekends of the Franciacorta Festival, the Lantieri winery will welcome wine tourists from 10.00 to 18.00 for guided tours of the cellars with an explanation of the production method of Franciacorta Docg and Curtefranca Doc with tasting of 2 wines (Franciacorta Brut and Franciacorta Satèn ) accompanied by appetizers.
On the same days, Agriturismo Corte Lantieri will offer a refined Franciacorta Festival Menu for lunch and dinner, created for the occasion by the chefs with selected products from the Franciacorta area. Each dish will be paired with a different type of Franciacorta Lantieri.
As an appetizer, Aubergine Parmigiana with tomato pesto and De.Co di Capriolo RET salami paired with Franciacorta Extra Brut. Moving on to the first courses, the choice will be between the risotto with fine herbs with smoked trout from the house or the Risotto al Franciacorta Millesimato creamed with cheese from the Brescia valleys paired with Franciacorta Satèn. This will be followed by the Baked suckling pig with red corn polenta and potatoes paired with Franciacorta Rosè. To conclude on a sweet note, Morbido al caffè with licorice sauce accompanied by Franciacorta Rosè
Reservations required 030 7364071 or 030 736151.
