Magazine of authentic life inspiration SUMMER 2015

HAY HAMPERS

> recipes and gifts> advice and ideas> tales and traditions

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Enjoy Your Picnic!Yummy summer baskets

Mediterranean DietHealthy, tasty and easy

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Magazine of Authentic Life Inspiration

Hay Hampers Ltd™www.hampers.co.ukTel 01476 550420

The teamBeverley Hare, Donna Brown, Elisabeth Och, Gabriele Da Re,Jeremy Marshall-Roberts, KatyAndrew, Rachel Marshall-Roberts,Roberta Rizzi, Tessa Buckley, Wendy Bannister, Wendy Davey

With thanks toGianni Schiuma (Vero Lucano),Michele Dassiè (Retica),Nancy Grier and Nicky Wood (G&G Vitamins)

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The Adventure Goes On

Welcome to the second issue of Hay Hampers Magazine! We are proud and happy that the first issue was well received, so thank you all for your kind appreciation and continued support. This enthusiastic success has led us to the summer edition, which is a few pages longer than the previous one and rich in new, seasonal topics that you will hopefully find informative.

At Hay Hampers we are also pleased to announce to you that we are moving to bigger premises nearby. This is a unique opportunity as we are planning to invest in this project, which will deliver further growth and secure highly skilled jobs. What’s more, the new premises will even host a fine food and wine academy, where the passion for arti-san, authentic food and responsible drinking will be cultivated. However, this is just secret advance news between me and you! If you keep in touch, we will be happy to share our projects and plans with you.Likewise, if you have feedback about this issue or would like to submit an article, please feel free to con-tact us in any possible way. Sincerely,

Elisabeth Och, Editor

[Summer 2015 > CONTENTS]

HAY HAMPERS

The Treasure Hunt Weekend .................................3A Special Day for a Special Man ...........................4Many Ways to Celebrate Father’s Day ....................6Just for the BBQ King ..........................................7Thank You Teacher! .............................................8Weddings and Anniversaries ...............................10A Special Car for a Very Special Day ...................12The Golden Pentagon of Prosecco ......................14The Wine Expert Corner .....................................16Like an Italian in the Dolomites ..........................18Pull out and Keep: Happy Birthday ......................19

Unforgettable Truffle Experience .........................23Midsummer Night’s Dream .................................24Picnic Ideas for the Perfect Day Out ....................26New Life to Our Wicker Baskets ..........................28Pasta with Roasted Tomatoes Recipe .................29The Mediterranean Diet .....................................30Pasta Forever since Ever ....................................32Eat Locally, Think Globally ..................................34Interview with One of Our Customers ..................36Great Gift Ideas.................................................38Join the Conversation ........................................40

[8] [14] [32] [34]

We are delighted to offer a special 10% dis-count off all our range of hampers - reduced price gifts excluded - on hampers.co.uk to our lovely, regular customers.Use the Discount code SUMMER2015 as many times as you wish from 1st June to 30th September 2015.

However, if you are looking for a very special treat, join our exciting Treasure Hunt and find yourself a more generous discount code on Hay Hampers website. So hurry up!Go to hampers.co.uk and give an answer to this question:What is the name of the red Cabernet Sau-vignon in the Cheese And Wine Picnic Gift Hamper (Ref: SG25)?

Write the answer in the voucher code area at the checkout and you will get anexclusive 20% discount on your purchase.You can use this discount code just on the weekend 27th - 28th June.All Hay Hampers gifts include 24 hour next working day delivery to UK Mainland ad-dresses (excludes Islands & Scottish High-lands) if the order is received by 3 p.m. Delivery to multiple addresses on one order is available at no extra charge. A gorgeous greeting card free of charge is also included if you wish. Our greetings card will contain your personal message, name and phone number for your recipient to let you know the gift has arrived safely and what to do in the unlikely event of a problem.

[Sharing > GOOD IDEAS]

JOIN OUR EXCITING TREASURE HUNTAND GET 20% OFF

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TREASURE MAP

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[Life > CELEBRATE]DO YOU KNOW THAT...?

A special Dayfor a Special Man21st of June is the date for your diary this year

Father’s Day is held on the third Sunday of June in the United Kingdom. Why? There

are some suggestions that the idea of Fa-ther’s Day may originate in pagan sun worship. Some branches of paganism see the sun as the father of the universe. Since the sum-mer solstice occurs around the 20th of June, some people see a link between the two.Actually, the idea of a special day to honour fathers and father figures, such as grand-fathers and fathers-in-law, and celebrate fatherhood was introduced from the United States only at the beginning of the last century. There, a woman called Sonora Smart Dodd, one of six children raised by a widower, was inspired by the American Mother’s Day celebrations to plan a day to honour fathers. She went to local churches, the YMCA, shopkeepers and government officials to drum up support for her idea, and she was successful. On 19th July 1910, the governor of the U.S. state of Washington pro-claimed the nation’s first Father’s Day. Slowly, the holiday spread. However, it was not until 1972, 58 years after President Woodrow Wilson made Mother’s Day official, that the day became a nationwide holiday in the United States. In the middle of a hard-fought presidential re-election campaign, Richard Nixon signed a proclamation making Father’s Day a federal holiday at last. The celebrations in the United Kingdom are thought to have been inspired by the American custom of Father’s Day. This is in contrast to Mother’s Day, which has a very different history in the United States and the United Kingdom.Father’s Day is celebrated worldwide to recog-nize the contribution that fathers and father figures make to the lives of their children, though it is not a public holiday in most coun-tries. The date when Father’s Day is celebrat-ed varies from country to country. However, many countries observe this day on the third Sunday in June. Besides the United Kingdom and the USA, it is also observed in Ireland, Canada, South Africa, France, Greece, India, Mexico, Pakistan, Singapore, Argentina and Venezuela, just to name some.In Australia and New Zealand, Father’s Day is on the first Sunday in September, which is the first Sunday of spring there. In a few

Catholic countries, such as Spain, Portugal, Italy and Belgium, it is celebrated on the Feast of St. Joseph, though the name often is changed.In Germany, Father’s Day (Vatertag) is cel-ebrated differently from other parts of the world. It is always celebrated on Ascension Day (the Thursday forty days after Easter), which is a federal holiday. Regionally, it is also called men’s day (Männertag), or gentlemen’s day (Herrentag). It is tradition for groups of males to do a hiking tour with one or more smaller wagons (Bollerwagen), pulled by manpower. In the wagons are wine or beer - according to region - and traditional regional food. These traditions are probably rooted in Christian Ascension Day’s proces-sions to the farmlands, which has been cele-brated since the 18th century. Men would be seated in a wooden cart and carried to the village square, and the mayor would award a prize to the father who had the most chil-dren, usually a big piece of ham. In the late 19th century the religious component was progressively lost and by the 20th century, alcohol consumption has become a major part of the tradition. Nowadays, many people will take the following Friday off at work, and some schools are closed on that Friday as well, so some use the resulting four-day-long weekend for a short vacation.

Father figures can include fathers, step-fathers, fathers-in-law, grand-fathers, great-grandfathers and even other male relatives. Economists es-timate that Americans spend more than $1 billion each year on Father’s Day gifts. Britons are expected to spend more on celebrating Father’s Day this year as economic condi-tions continue to improve. Total Fa-ther’s Day spending is forecast to rise to nearly £700 million in 2015.People in North of England are three times more likely to buy a gift. Daughters spend £7,100 on gifts for their mothers over a lifetime, more than double what they spend on their fathers.

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Is your Dad one of the merry band of Alpha males who takes control of the apron and

cooking tongs every time the BBQ makes an appearance? Is he also a “gadget man”? We have just the products for you to treat him for Father’s Day to enhance the experience.

Vacu Vin Barbecue Cooler/Cool Plate The Cool Plate consists of a base, transpar-ent cover and stainless steel plate. A cooling element is incorporated, providing the ideal solution to keep meat, fish or poultry chilled. Simply keep the cooling element in the freezer and place under the stainless steel plate before use! The transparent cover makes it perfect for picnics and barbecues. Also ideal for salads, cheese, hors d’oeuvres, cake and sushi, for indoor and outdoor use. Protects food from insects (Ref: X006 on hampers.co.uk; £24.95).

Vacu Vin Instant Marinater 2,5LThe Instant Marinater is an unique dish that marinates and tenderizes meat, fish, chicken and vegetables in just minutes, saving time. It works by creating a vacuum which opens up the pores and fibers of the meat allow-ing for a deep and instant marinate! This process also tenderizes the food. Marinating foods adds delicious flavours and protects them from the heat of the barbecue, grill, oven or pan. For meat, fish, poultry and veg-etables; ideal also for Home Cooking(Ref: X007 on hampers.co.uk; £21.95).

your celebration gift extra special. “The World’s Best Dad”, “For My Father” or just a simple “Dad” on the label are the most popular slogans for our Father’s Day person-alised bottles of wine. You can even print a photograph or a picture, maybe of children or grandchildren.In the days and weeks before Father’s Day, many schools and children’s organizations help their pupils to prepare a handmade card or gift for their father with drawings made by the children. Perhaps you’d like to include your child’s picture with one of the suggested hampers. We can arrange this too, just get in touch and we will do the rest!

[Food > GIFT IDEAS]

Father’s Day is a relatively modern holiday, so different families have different tradi-tions. Many people make a special effort to visit and spend time with their father or the father figures in their life.You may want to celebrate Father’s Day by planning an outing or weekend trip, perhaps just for the male members of the family. This may be a simple walk in the countryside or a whole planned “experience”. Popular Father’s Day experiences include driving a fire engine, rally car, tank or even airplane or taking a golf, football or cricket lesson with a celebrity coach. Or you might prefer to organize a special meal at home, in a pub or restaurant. It could be traditional Father’s Day meal with meat, stuffing, potatoes and vegetables eaten in a pub and accompanied by pints of ale and lager, or a more exotic dinner in your favourite local restaurant.Besides family gatherings honouring all father figures in a small or extended family, also the giving of gifts may be part of the festivities organized for Father’s Day. These can range from a simple phone call or greet-ings card to real gifts. Common Father’s Day gifts are ties, socks, underwear, sweaters, slippers and other items of clothing or sporting equipment. Or you may prefer tools for household maintenance, garden work or cooking for the ‘King of the Barbeque’.Luxury food items and drinks are always well-liked gifts by everybody. A selection of artisan, rich cheeses from the British tradition such as Cheddar, Wensleydale & Cranberry, Double Gloucester, and Stilton with wines from France, Italy, Chile and Port packed in a pretty hamper can be a most appreciated Father’s Day gift.Also a bottle of Champagne is always a wel-come gift, especially if it is personalised with a photo and greetings message to make

MANY WAYSTO CELEBRATEFATHER’S DAY

A CLASSIC FEAST OF GOURMET TASTES

Our Claret, Port, Stilton, Pate and Oatcakes is ideal for the food and wine connoisseur. Chateau Haut Pin-gat from Bordeaux with its dark pur-ple colour and soft strawberry nose is made from a blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec grape varieties. Grahams Late Bottled Vintage Port matured for four to six years in cask and five to six years in bottle, has dark, opaque ruby colour and powerful aromas of freshly picked blackberries, black cherries and hints of chocolate. Both wines are perfect partners for the award winning Classic Blue Stilton cheese from Cropwell Bishop, with pate, oatcakes and olives (Ref: SC5 on hampers.co.uk; £49.95).

Just for the BBQ King

[Sharing > GOOD IDEAS]

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A STAFF ROOM SHARING GIFT

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The culture of gift giving to teachers seems to be well established now... and why not?

After all our teachers are under more and more pressure to perform and increasingly have to contend with growing class sizes and enough red tape to stretch to the moon and back. Our children often spend more time with their teachers and teaching assistants than they do with us! They have a huge influence on the shaping of our little treasures. Teachers in primary schools regularly get called “Mum” or “Dad” and many of us have been called by our children’s teacher’s name!The influence of a good teacher or teaching assistant can make the world of difference to a child’s education and progress - inspir-ing them to strive always to do their best and building their confidence to make the most of opportunities they are given. Given this pivotal role our teachers and TA’s fulfil, surely it is only fitting to say our own thank you at the end of the academic year - be it individu-ally or collectively as a class? One website giving advice on teacher gifts says we should consider that teachers have lots of students each year and a new class each year but they have limited capacity to store trinkets and knick-knacks. As is so often the case with gifts, consumables beat collectables for teacher gifts. Whilst personal interests and tastes may be many and varied, one thing we all have in common is that we eat and so a gift of foodie treats will always be welcomed. Whilst Tiffany bracelets and Mulberry hand-bags are mentioned online as gifts received by some very fortunate teachers, we have some more modest but tastier suggestions.Thank You Tea Time Delights (BC130) con-tains a selection of sweet treats at £23.95 delivered. Or if you’d like teacher to have a lit-tle tipple to enjoy try the Thank You Wine and Treat gift (BC132) which offers savoury and sweet treats and a bottle of red wine at just £29.40 delivered. All of our gifts come with a gift card printed with your message included.But if you prefer to add a personal touch, a simple drawing or letter from your child saying thank you for their help can often say so much more than any grand gesture and also shows that a little time and thought has gone into the gift. If you’d like to include your child’s picture with one of the suggested hampers, we can arrange this too.

[Life > CELEBRATE]

Thank YouTeacher!The value of a thank youis priceless

Often many teachers, teaching assis-tants and other support staff have an input into our children’s school lives, in which case a staff room sharing gift might be most appropriate, such as The Staff Room Thank You gift. This generous gift contains a huge selection of sharing eats crackers to dip in the salsa, olives, spiced nuts, cheese straws, crisps, shortbread, biscuits, flapjack, chocolate, fudge and even the tea and coffee to wash it all down with! Just the perfect thank you for your school staff to share and enjoy - remember to get the gift sent in plenty of time so all the staff get a chance to enjoy their treats before they break up (Ref: CH101 on ham-pers.co.uk; £53.95).

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With the traditional wedding season upon us, many couples also find themselves

celebrating their anniversaries and wish to give each other gifts to celebrate. When seeking inspiration many look to the lists of materials that are assigned to each year. This list varies from country to country but a common theme is that the gifts are made of more fragile materials in the beginning and more solid, valuable substances as the years pass, in recognition of the fact that the marriage has endured. The logic of present-ing gifts was that stability deserves a reward and the more solid the stability, the greater should be the reward. The most impressive

of years - the sixtieth anniversary - is cel-ebrated with diamonds, which are a symbol of purity and hardness. It is also the reason why they are given as part of the wedding ring, with hope that the marriage will be as enduring as the diamond.The tradition of giving a married couple a gift on certain milestone anniversaries of their marriage, can be dated back to medieval Ger-many where, if a married couple was able to celebrate the silver jubilee (25 years) of their wedding, the bride was presented by friends and neighbours with a silver crown, partly to congratulate her for the good fortune that had prolonged the life of the partners for many years, and partly in recognition of the fact that the happily wedded couple had enjoyed a harmonious relationship. In celebrating the fiftieth anniversary, the woman was tradition-ally given a gold crown. These anniversaries were henceforth known as the silver wedding

and golden wedding day respectively. It is pos-sible that this act of crowning with a wreath may date back even beyond the Middle Ages to the Roman era.With the passage of time and the growth of commercialism, the number of symbols used has increased and the German tradition of assigning specific gifts that have direct con-nection with each of the stages of life has expanded throughout the Western world. The names given to these anniversaries provide a guide for appropriate gifts by one spouse to the other, or if there is a party, these gifts can be given by the guests. Also the name can influence the theme of decora-tion used in the party.As an alternative to a gift for very enduring couples, you can also seek blessings or greet-ings from significant figures. For example, the faithful Roman Catholic can, through their local bishops, send the request for a Papal blessing for the anniversary of their special wedding anniversaries. And in the Common-wealth, a couple can request a greeting in writ-ing from the British monarch to celebrate their wedding on 60th, 65th, 70th anniversaries. In Canada, you can request a greeting from the Governor General from the 50th onwards, as you can request from the United States President from the 50th onwards.Many traditions are specific to different countries. For example, in Northern Germany it is customary for the friends and family of the couple to celebrate their 12½ year an-niversary by giving them a parsley bouquet. A surprise celebration may involve a barbecue and a beer garden. Also very popular is to wake the couple with breakfast in bed.In Asia, people also celebrate wedding an-

Weddings andAnniversaries,The Season is Here

Each and every wedding anniversary deserves to be celebrated in a memorable way

[Life > CELEBRATE]A MATERIAL EACH YEARThis UK list of gifts associated with each wedding anniversary is based on a list that appeared in Emily Post’s 1922 Blue Book of Social Us-age. And whilst certainly the Victo-rian’s love of cataloguing and clas-sifying will have made this tradition more popular in the 19th century, it can be dated back much further.

1. Cotton2. Paper3. Leather4. Fruit & flowers5. Wood6. Sugar7. Wool8. Salt9. Copper10. Tin

15. Crystal20. China25. Silver30. Pearl35. Coral/Jade40. Ruby45. Sapphire50. Gold55. Emerald60. Diamond

niversaries, but many follow a tradition based on numerology. According to numerology, certain wedding anniversaries are lucky while others are unlucky. And how you celebrate depends on whether you are marking a lucky wedding anniversary or an unlucky one. Wed-ding anniversaries that are multiples of 4 are considered very lucky but odd years are considered unlucky and so are ignored. So the traditional Western landmark of the 25th Silver anniversary is not celebrated in Asia as it is an odd number.The passing of another year together marks a deepening of the couple’s commitment, an accumulation of time irreplaceable. We think each and every wedding anniversary deserves to be celebrated in a memorable way, whether

or not that involves gift giving. When you celebrate your wedding anniversary each year it is an an-nual renewal of your commitment to one another and a special time to remember your time together so far and to consider the wonderful future that lies ahead.

This wonderful champagne and flute gift box makes a truly luxurious gift idea for weddings and anniversaries. From a tenth generation family owned domaine in France, Cheurlin Dangin Carte Or Cham-pagne is a great celebration gift for toasting a joyous event with its fine persistent bub-bles and fruity brioche style with a long fin-ish (Ref: 105C on hampers.co.uk; £59.95).

CELEBRATE WITH CHAMPAGNE

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And what could be a more traditional excursion than one with a picnic out in the countryside? The first record of a specific picnic hamper for a car is in 1905 attached to a Rolls Royce. There were relatively few cars produced before the First World War, and were only for the wealthy. Whilst the owners would be chauffeured to a picnic site, the picnic and servants would travel separately in a horse and cart.Between the two World Wars, cars im-proved significantly, four wheel brakes became the normal method of stopping rather than two, engines improved, and syncromesh was gradually incorporated in gearboxes. Many picnic baskets were not

made of wicker but often metal as well. Fitted metal baskets from the 1930’s were still in use in the 1960’s.However, most large Bentleys, Rolls Royce and similar cars still had relatively small boots. Smaller cars, like the Austin Seven, had no boot at all. Those without a boot usually had a small rack built in to the rear body, in order to accommodate luggage or indeed a picnic basket. Fans of Downton Ab-bey will no doubt recall the vast quantities of luggage belonging to the Dowager Countess of Grantham, being loaded on the back of the chauffeured car, and strapped down. Metallic hooks, through which leather straps could be passed, were commonly built into the body-work. The 1947 Bentley, Mabel, had strap holders and two spikes on the interior of the boot for holding the picnic basket in place.Nothing much changed in the late 1940’s, there was still austerity and rationing until 1955. However the new range of cars being produced in the 1950’s finally incorporated a decent sized boot, capable of carrying some

luggage or a picnic basket. You could even fit a four to six person basket in the back of a Mini, but not much else. The same applied to a Fiat 500.Since then, picnic baskets have either fitted into cars, or been specifically made for a certain model. Steel racks were often mounted on the boot of sports cars which were used for picnic baskets or luggage. This is still in prac-tise on Morgan Sports cars today. In modern times, the basket has changed little, the only addition, frequently added, is a cool pouch to keep food and drink chilled. A little known fact is that they can also keep food hot.Whilst there are many alternatives, back packs for example, there is still something quite magnificent about using a proper wil-low basket. Whilst you are more likely to get melamine type plates rather than china and dishwasher proof cutlery, these days, they not only contain food, drink, crockery and cutlery, but frequently have the aforemen-tioned cool bags and coffee flasks, not to mention rugs to sit on.

A classic car will definitely make the day you will remember for the rest of your life

even more unique. A classic car is an iconic image to arrive at the ceremony and for your pictures. However, it is also ideal for your honeymoon, a romantic break or a charming day out in the gorgeous British countryside.Mabel and Mary are two beautiful classic cars that can be hired. Mary is a 1934 Derby Coupe by Thrupp & Maberley. One of the most beautiful cars ever produced, Don-ald Campbell was one of her former owners. Mabel is a 1947 Mark VI Standard Saloon, a wonderfully practical classic car that is often used for weddings and excursions being able to take four passengers.

A Special Car for a Very Special Day

[Life > EXPERIENCES]

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[Drink > WINE]

CARTIZZE, THE HILL OF GOLD

The hill of Cartizze between the dis-tricts of Santo Stefano and San Pi-etro di Barbozza in Valdobbiadene, in the very heart of the DOCG area, is just 107 hectares of vineyards farmed by 140 families. The vine-yards there are very steep with good exposure and the harvest is a month later to give extra depth of flavour thanks to a unique microclimate and a particular old soil with cal-careous sandstones and clays which give the wine a superior fruity aroma and harmonious taste. The Prosecco Cartizze is considered priceless and not readily available outside Italy. This is the very top of the Prosecco quality pyramid and one of the most expensive vineyards in the world, whose prices are up with the rarefied plots in Bordeaux. When 0.6 hectare of Cartizze land came on the market two years ago, the asking price was rumoured to be 2.8 million euros. It is like a Barcelona football star!

flavours. Prosecco has traditionally been bot-tled with slightly higher residual sugar and it is this sweetness that is so popular with some consumers. Some are fully sparkling (spumante); others are just lightly sparkling (frizzante). Prosecco is usually made using the tank method, although bottle-fermented versions also exist. As Italy produce some of the world’s best winemaking equipment - bottling lines, tanks or presses - wine pro-ducers have the ability to use this technol-ogy to great effect with the Glera grapein Prosecco DOC and DOCG.

Gentle, sinuous hillsides punctuated by cultural and artistic treasures are the irre-

sistible scenery where Prosecco comes from. Situated mid-way between Venice and the Dolomites, the core of the Prosecco area is in Veneto region, just one hour north of Venice, between Conegliano and Valdobbiadene.The steep vine-clad hills of Prosecco are a popular wine tour, where taste and beauty combine with history, culture and respect for the environment. Splendid countryside inter-mingles with excellent food in rural ‘osterie’ and ‘trattorie’, wine, art and architecture of aristocratic mansions and ancient monu-ments. The capital, Valdobbiadene, is the starting point of a route that winds among castles, ancient churches and delightful vine-yards. Highlights of the Prosecco wine region include Conegliano, a pretty medieval town crowned with a castle, that is one of the “wine capitals of the world” for its famous Winemaking Secondary School; Rolle a pic-

turesque wine hamlet; Molinetto della Croda with a historic river mill still in operation; the 12th century Abbey of Follina, and the San Salvatore castle in Susegana with its spec-tacular backdrop of the Alps. The scenery is captivating: vibrant valleys, verdant river-banks, and steep hillsides chiseled into ter-races and laden with vines. The itinerary can also discover places frequented by Titian, one of Italy’s most famous sixteenth century painters, who was born in this region and is known worldwide for his red colour. In this area, the air is full of the scent of wine and of good things to eat, as well as of a centuries-old winemaking culture that has had a profound effect on the landscape and on the soul of one of the most magical areas in Italy. The people here love their roots and they have maintained a taste for traditions and for the pleasure of meeting and greeting other people. They are also passionately fond of food and their typi-

cal products such as hams and salamis, cheeses, spit-roasted meats, wild herbs, chestnuts, grappa, mushrooms and honey, all of which contribute to the rich and varied offering from this area.The climate there is influenced by Alpine breezes and the Adriatic Sea, with a refresh-ingly cool climate with cold winters, an abun-dance of sunny days and lush vegetation. The Piave River, by which the First World War was fought, helps to regulate the climate here and slices through the region’s heart. Poor soil, a varying mix of marl, limestone, marine sandstone and rough clay, draws out Prosecco’s creamy yet fresh peach notes, the wine’s signature aroma. Prosecco wines may also exhibit notes of citrus fruits, apple, pear, crusty bread, and almonds or hazel-nuts. In nearly all quality Proseccos, the end note is a pleasant zippy acidity.The history of Prosecco began in 1876 and it has enjoyed a global renaissance in popularity in recent years, particularly since the 1970s. The world demand for this easy drinking fizz caused the wine production area to be enlarged in 2008 to include nine provinces. Nowadays, there are two delimited regions: Prosecco DOC, which covers the wide area of Veneto and Friuli regions, and the higher quality Conegliano-Valdobbiadene DOCG, which stretches over an area of around 20,000 hectares in size covering fifteen communes. Fruit for the latter must be grown between these two towns north west of Venice, where the north-facing slopes of these steep hillsides are largely coated in forest, while those that look to the sunny south are terraced with vineyards. The area of Prosecco di Conegliano-Valdobbiadene, which is restricted to yields of 90-95 hec-tolitre per hectare compared to 126-180 hectolitre per hectare for DOC,was elevated to DOCG status in 2010.So the most prestigious wines are labelled as Conegliano-Valdobbiadene DOCG.The name of the grape variety, previously known as Prosecco, has been changed to ‘Glera’ because Prosecco is also a geo-graphical name. Glera grape variety gives a medium-bodied, dry or off-dry sparkling wine, medium acidity, with fresh aromas of green apples and melon, with delicate stone fruit

The GoldenPentagon of Prosecco

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Prosecco is booming. It seems to tick all the boxes: light and fruity in style, chic yet

affordable, unpretentious but possessing an air of modern sophistication. Jamie Oliver says Prosecco is a “brilliant bottle of fizz that smells sweet and aromatic, but tastes amaz-ingly crisp and floral”. Prosecco has become the crowd-pleasing solution for more casual and celebratory social occasions. Some see it as an unsophisticated fun sparkling wine - a basic fruit-scented fizz. Prosecco is meant to be consumed when young and does not benefit from bottle ageing. It is best drunk in the year following the vintage. Store the bottles in a cool dry place away from light and heat. Serve at 8-10° C, best in large tulip shaped glasses, as an aperitif with antipasti. It is also enjoyed with a light soup, pasta and seafood dishes. Its sweetness goes well with Asian food. Prosecco is delicious on its own, with Italian cheeses and salamis. It can also be enjoyed with a fruity dessert, like apple tart or sorbet. Prosecco is meant to be off-dry and has three styles: BRUT is the driest with 0 - 12 grams per litre residual sugar. EXTRA DRY classification is 12 - 17 grams per litre of residual sugar. DRY classification is 17 - 32 grams per litre of residual sugar.Prosecco drinking really only started outside Italy in 2010. It is the better quality wines from smaller family producers that will come through in the future.

FRATELLI BORTOLIN, MODEST YETEXCELLENT AND AWARD WINNINGFratelli Bortolin Spumanti are based in Santo Stefano di Valdobbiadene, in the heart of the production area of Prosecco Conegliano-Valdobbiadene DOCG, they are a family run business and their history goes back to 1542. The company have currently 20 hectares of vineyards split in several plots including the Cartizze hill in Valdobbiadene.

Prosecco, Floral as a GiftMAKE YOUR OWN VERSION OF THEFAMOUS BELLINI COCKTAIL

The Bellini was invented in the thir-ties by Giuseppe Cipriani, founder of the famous Harry’s Bar in Venice. He named the drink after the 15th-century Venetian artist Giovanni Bellini because its unique pink color reminded him of the toga of a saint in one of his paintings. The Bellini con-sists of marinated fresh white peach-es and Prosecco, but several varia-tions exist. So if you want to make it more simple, just mix fresh white peach juice and icy cold Prosecco.

[Drink > THE WINE EXPERT CORNER]

They produce about 350,000 Prosecco DOCG bottles a year.

1. Prosecco Cartizze DRY DOCG, Fratelli Bortolin - £14.85, 11% by vol. alcohol, 75 cl.Made with grapes which grow on the very little but famous hill called Cartizze, it is an excellent quality sparkling wine, with a delicate aroma of ripe grapes and flowers, sweet and balanced flavour with a pleas-antly aromatic strain. Fine and persistent perlage; light straw-yellow colour, intense, aromatic, fruity aroma with hints of golden apple, acacia and wisteria flowers. It is the ideal wine to celebrate important occasions and significant moments, but it may also go well with desserts thanks to its sweet taste. This Cartizze won several awards, such as Vinitaly 2015, Mundus Vini 2015, Decander World Wine Award 2014.

2. Prosecco EXTRA DRY Rù Millesimato DOCG, Fratelli Bortolin - £13.27, 11% by vol. alcohol, 75 cl. It is produced with care-fully selected grapes, which are chosen for

their small and loose-packed bunches, and come from low-yield vines. The result is an Extra Dry Prosecco with a fine and persistent perlage; light straw-yellow colour; fine, fruity aroma of ripe grapes with hints of wisteria flowers; full, balanced and lingering flavour. It’s great as an aperitif and it goes well with starters made of cured meats and fish, pasta and risotto with vegetables and fish.

3. Prosecco EXTRA DRY DOCG, Fratelli Bortolin - £11.89, 11% by vol. alcohol, 75 cl. It is a quality sparkling wine, with pleasant, fine, delicate and fruity aroma, and balanced mouthfeel. Fine and persis-tent perlage; light straw-yellow colour. It’s the perfect aperitif and can also tastefully match with starters made with cured meats and fish, pasta and risotto.

4. Prosecco BRUT Zan DOCG, Fratelli Bortolin - £14.03, 11% by vol. alcohol, 75 cl, no added sulphur dioxide. Expertise and passion are the basis to preserve the inner features of this wine from air without adding sulphur dioxide - the most common wine pre-servative. Straw-yellow colour; fine, delicate and fruity aroma; balanced flavour with good body, all efforts are rewarded by the quality and uniqueness of this wine.

ANTONIO FACCHIN: AUTHENTICWINE LOVERSFacchin family have been winemakers for four generations in the Prosecco DOC area on the plains by the river Piave, in the village of San Polo di Piave. Just the grapes produced from

A HAND PAINTEDPROSECCO FOR THEPRINCESS CHARLOTTEAntonio Facchin, 88 year old grandfather and founder of Antonio Fac-chin Farm, celebrated the arrival of Princess Charlotte with a hand-painted bottle of Pro-secco. “A new born baby is always an immense joy and my bottle of Pro-secco is just a humble welcome into the world”.

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their vineyard called Braite - an ancient Ro-man name – are used to make their wine. At Casa Facchin, wine is life and its secrets are passed down from father to son.

5. Prosecco EXTRA DRY Millesimato DOC, Antonio Facchin - £9.49, 11% by vol. alcohol, 75 cl. More suitable between or at the end of meals, this Prosecco has a light straw-yellow colour, fresh and fruity aroma, harmonious and pleasant flavour. It goes well with fish and risotto.

6. Prosecco BRUT Millesimato DOC, Anto-nio Facchin - £9.49, 11% by vol. alcohol, 75 cl. More suitable as an aperitif or with starters, this wine has a light straw-yellow colour, fresh and fruity aroma, harmonious and pleasant flavour. It is great with shellfish and truffles.

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Sue and Mark, 36 and 41 from Kent, took a gourmet Italian cookery holiday last

April. They spent four days in the surround-ings of the Dolomite foothills at the Retica B&B discovering authentic, everyday Italy.‘We took a flight from London Stanstead di-rect to Venice-Treviso in only two hours, then we were driven to a stunning, peaceful place where the Retica guys, Michele and Enrico, were waiting to greet us’ says Sue.‘We thought we saw pigs in the woods that night, do you remember Sue?’ asks Mark. ‘And Michele told us the following morning that they were deer!’During their stay, Sue and Mark had profes-sional pasta making classes, went wild herb foraging and enjoyed cookery classes where they, of course, tasted their creations. ‘It was great fun’ says Sue ‘and it was the first time that I managed to cook delicious dishes thanks to Enrico’s help, who is a top class chef and great teacher’.‘We also visited a local winery and a cream-ery, where we sampled some of the finest wines and cheeses in the locality… actually I think I might have overdone it with Prosecco’ admits Mark.Before taking the flight back to the UK, Sue and Mark had an outing to the delightful me-dieval town of Treviso and a bit of shopping in one of the poshest cities in Italy.‘We were delighted to have our holiday there’ comments Sue. ‘The house is gorgeous and the atmosphere fantastic. When it comes

[Life > EXPERIENCES]

Like anItalianin theDolomites

For more details visitwww.hampers.co.uk/Category/Italian-Cookery-Holidayor contact 01476 550 420sales@hampers.co.uk

to the evenings, it is home from home, so tranquil and relaxing’. ‘Yes, we had a relaxing and inspiring time and we deeply appreciated Michele’s tips for dinner, grappa and the eggs for breakfast. We couldn’t resist and took their homemade jam home with us!’ Mark confesses.

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[Life > CELEBRATE]

Celebrate your Loved Ones Even from Far Away

Maybe you do not care about anniver-saries or religious celebrations, but

birthdays are something different. It’s not every day that you get to celebrate yourself. Whether you love partying, receiving pre-sents and eating cake or you prefer hiding from the whole world, birthdays are always a special day in everybody’s life. No matter what milestone, you feel somehow unique that day. Some years you may just want to be low key and have a nice, quiet dinner with your significant other, but other years - like turning 21, 30, or even 75 - you may like to announce to the world that it is your birthday and fancy celebrating with family and friends.If you are away on holiday, or working overseas, when someone you love is celebrating their birthday, why not arrange a celebration gift

with Hay Hampers? Birthdays are a speciality here at Hay Hampers. We have a vast array of sumptuous gifts for you to choose from which are appropriate for all age groups and tastes. Whether for an 80th or an 18th birthday, we’ll help find that perfect birthday gift. Just visit our website hampers.co.uk and make your selection, we can also include a Hay Hampers gift card with your personal message to your loved one. Place your order by 3pm and it will be despatched in a decorative gift box the same day for “next working day” delivery direct to the recipient on your behalf. Or you can also select the birthday date in advance to ensure the gift is received on the special day itself, includ-ing Saturdays.So next time you want to say – Happy Birth-day, I Love You – think Hay Hampers!

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June DAY NAME

BIRTHDAY CHEESE AND WINE GIFT WITH ICED FRUITCAKE IN GIFT BOX (Ref: BC87C) £38.95 £35.06 delivered

PERSONALISED SPARKLING WINE & CHOCOLATE(Ref: PL118W) £28.80 £25.92 delivered

Use Discount Code BGJUN on these two gifts in June for these special magazine prices. (Offer valid 01.06.15 to 30.06.15)

JulyDAY NAME

COFFEE MORNING (Ref: CH92C) £30.95 £27.86 delivered

PERSONALISED MESSAGE CAKE (Ref: PL201)£29.99 £26.99 delivered

Use Discount Code BGJUL on these two giftsin July for these special magazine prices.(Offer valid 01.07.15 to 31.07.15)

AugustDAY NAME

BIRTHDAY PARTY TEA (Ref: BC85C)£36.00 £32.40 delivered

ITALIAN DINNER (Ref: GF68C) £41.50 £37.35 delivered

Use Discount Code BGAUG on these two giftsin August for these special magazine prices.(Offer valid 01.08.15 to 31.08.15)

SeptemberDAY NAME

ICED FRUIT CAKE AND CANDLES (Ref: BC82H)£26.95 £24.26 delivered

WINE, CHEESE, PATE, CRACKERS AND RELISHIN GIFT BOX (Ref: SG23C) £34.95 £31.45 delivered

Use Discount Code BGSEP on these two gifts in September forthese special magazine prices. (Offer valid 01.09.15 to 30.09.15)

10%OFF

10%OFF

10%OFF

10%OFF

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[Life > GOOD IDEAS]

1. Don’t wait until the last minuteWe have all been there and sometimes it can’t be helped but waiting to the last minute can send your stress levels sky high! Try to be organised and have all your family and friend’s birthdays in your electronic calendar with reminders set for seven days before. If you do miss one, www.hampers.co.uk include next working day delivery in their price and you can order as late as 3pm and still qualify.

2. Listen for cluesWhen you aren’t sure what to get someone, really take the time to listen to them and they will always tell you what they want in subtle ways, when you least expect it. And if you can’t listen to them because you can’t be with them, think about them. Wherever you go, think and it will come to you!

3. Set a budget and stick to itSet a reasonable budget and stick to it. Remember the best gifts aren’t always the most expensive and you don’t want to end the gift giving process with a feeling of re-sentment or expectation of reciprocation.

10 WAYS TO BEA GREAT GIFT GIVER

4. Don’t get stumped - keep a runninglist of ideasWe all see things and get ideas for people and say ‘Mum would love that’ but it gets forgotten by the time her birthday rolls around and our minds go blank again. A great idea is when you see something, take a photo of it or link an image from the web to a pinning site such as pinterest.com where you can review your list whenever you need it.

5. Be creative and add personal touchesThere are loads of personalised gifts avail-able out there or you can add your own touch to a gift by adding a little extra such as creating a label with one of your photos when you give a Champagne bottle.

6. Experiences enrich us and areas heart felt as thingsIn these days of plenty, it is often hard to think of something they don’t already have. Gift giving is an opportunity to strengthen a bond with someone and an ideal gift can be a shared experience. Your time so often demonstrates more than your wallet.

7. Gift giving is about the recipient.Don’t give the things you wantResist the urge! Gift giving is always about the recipient and they will be bound to see straight through any hidden agendas!

8. When you aren’t sure of what they have or what they like, give them somethingyou will be sure they won’t have andcan’t fail to likeConsider something delicious! Food is our common experience. “There is no love sincerer than the love of food” - George Bernard Shaw

9. Giving should never feel like an obligationYour joy will be as much a gift to you as it is to the receiver.

10. It’s all in the gift messageThis is as important as the gift itself, since your message to the recipient conveys your intentions and sincerity and a well written message can touch their hearts and leave an impression long after the gift is gone.

"

[Food > GIFTS]

Indulge yourself and your loved ones in a complete truffle based meal. For the

gourmet lover, this is the perfect gift packed with not-easy to find, top quality delicacies. This luxurious present at a very reasonable price is suitable for many occasions, but mostly for a posh dinner. From the anti-pasti with tasty truffle salami, creamy truffle cheese and classic “tartufata” sauce - made with freshly picked truffles mixed together with fresh mushrooms - for a sumptuous bruschetta, to the main with first class artisan pasta with white truffle sauce. We recommend to stretch the sauce with the pasta cooking liquid to create an amazing sauce. In the unlikely event that you have leftover Tartufata sauce, keep refrigerated and use within one week from opening time to prepare a delicious beef or turkey carpac-cio together with fresh vegetables, nuts and pine nuts. It is also great with eggs for an omelette with a unique flavour.Available from June to August, summer truffles have an intense, hazelnut-like aroma and are highly prized for their gastronomic qualities. Their unique scent is sweet, pleas-ant and delicate, reminiscent of chocolate. Enjoy your truffle meal!

Above: ‘The Truffle Pig’(Ref: GF73C on hampers.co.uk; £57.95).

THE TRUFFLE PIG WILL CONSIST OF

Artisan salami with summer truf-fle pieces for an authentic flavour; Artisan cheese with summer truffle pieces which give it a unique taste; Classic “tartufata” sauce made with freshly picked truffles mixed to-gether with fresh mushrooms just fresh, natural ingredients (no fla-vours, dyes or preservatives); Mond-ovino Black Olive Crackers; Artisan Pasta – shape ‘calamarata’ – direct from the south of Italy; Sauce with white truffle suitable for pasta dish-es, but also appetizers, meat and fish mains; Superb Chianti classico - velvety smooth on the palate, rich fruitiness, arresting nose and taste.We can even include a personalized gift card with the message of your choice to complete this luxurious, gourmet gift.

UnforgettableTruffleExperience

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gathering at Stonehenge only started in the 20th century when English Heritage opened the site to sun worshippers. Since then, more than 20,000 people gather in Stonehenge for the summer solstice each year.Although midsummer is originally a pagan event, midsummer celebrations came to be borrowed and transferred into new Christian holidays as Christianity entered pagan areas, often resulting in celebrations that mixed Christian traditions with traditions derived from pagan midsummer festivities. So the summer solstice is associated in Christianity with the nativity of John the Baptist, which is observed on the same day - 24th June - in the Catholic, Orthodox and some Protestant churches. It is six months before Christmas because Luke 1:26 and Luke 1.36 imply that John the Baptist was born six months earlier than Jesus, although the Bible does not say at which time of the year this happened. The observance of St John’s Day begins the even-ing before, known as St John’s Eve.Midsummer-related holidays, traditions, and celebrations are particularly im-portant in Northern Europe - Denmark, Norway, Lithuania and especially Sweden (also referred to as St. Hans Day), Fin-land, Estonia and Latvia, where midsum-mer day is a public holiday and the great-est festival of the year, comparable only with Walpurgis Night, Christmas Eve, and New Year’s Eve. It is also very strongly observed in Quebec (Canada).In the UK, midsummer is the ideal period of year to have a picnic as temperatures are usually mild and daylight lasts longer. You can choose a top spot for your dinner on the lawn watching the sunset, such as Treas-urer’s House, Studley Royal Water Garden & Fountains Abbey and Beningbrough Hall & Gardens, North Yorkshire; Stowe Landscape Garden, Cliveden and Hughenden Manor, Buckinghamshire; Belton House and Tat-tershall Castle, Lincolnshire; Croft Castle, Herefordshire; Carding Mill Valley and the Shropshire Hills, Shropshire; Hidcote Manor Garden, Gloucestershire; Brownsea Island,

It’s on Sunday 21st June 2015 at 5.39 when the sun’s zenith is at its furthest

point from the equator directly over the Trop-ic of Cancer in the Northern Hemisphere and the Earth’s North Pole tilts directly towards the sun, at about 23.5 degrees.The summer solstice occurs twice each year, at which times the sun reaches its highest position in the sky as seen from the north or from the south. For this reason, the sum-mer solstice day has the longest period of daylight – except in the polar regions, where daylight is continuous, from a few days to six months around the summer solstice.Depending on the shift of the calendar, the summer solstice usually occurs sometime between June 20 and June 22 in the north-ern hemisphere and between December 20 and December 23 in the southern hemi-sphere. The varying dates of the solstice are mainly due to the calendar system – most western countries use the Gregorian calendar which has 365 days in a normal year and 366 days in a leap year. A tropical year, the time it takes the earth to orbit the sun completely, is ca. 365.242199 days, but varies slightly from year to year because of the influence of other planets. Moreover, the earth does not move at a constant speed in its elliptical orbit, so the seasons are not of equal length. The consolation in the North-

ern Hemisphere is that spring and summer last longer than autumn and winter.The word ‘solstice’ is derived from the Latin words ‘sol’ (sun) and ‘sistere’ (to stand still). In other words, ‘solstitium’ means ‘sun-stopping’ as the sun appears to rise and set, stops and reverses direction after this day. Although the June solstice marks the first day of astronomical summer in the Northern Hemisphere, it’s more common to use mete-orological definitions of seasons, making the solstice midsummer or midwinter. Midsum-mer is also sometimes referred to as Litha, after the Anglo-Saxon names for the months roughly corresponding to June and July.Worldwide, interpretation of the event has varied among cultures, but over the centu-ries most recognize the event in some way with holidays, festivals, midsummer celebra-tions and rituals around that time with themes of religion or fertility. Thousands of pagans across the world, and also Celts, cel-ebrate summer for its association with life and fertility and traditionally light bonfires to add to the sun’s energy.One of the world’s oldest evidence of the sum-mer solstice’s importance in culture is Stone-henge, the megalithic structure in Wiltshire which clearly marks the moment of the June solstice. Although latter-day Druids and Pa-gans have always celebrated the solstice, the

[Life > CELEBRATE]

Midsummer Night’s Dream

Dorset; Hardwick Hall, Derbyshire; Mottis-tone Manor Garden, Isle of Wight; Blickling Hall, Norfolk; Osterley Park & House, Mid-dlesex; Cragside and Wallington, Northum-berland; Souter Lighthouse, Tyne and Wear; Prior Park Landscape Garden, Somerset; Ightham Mote, Kent.

FROM “A MIDSUMMER NIGHT’S DREAM”By William Shakespeare (1564-1616)

“The course of true love never did run smooth.” (Act I, Scene I)“Love looks not with the eyes, but with the mind, and therefore is winged Cupid painted blind.”(Act I, Scene I)“O, hell! to choose love by another’s eyes.” (Act I, Scene I)“I am slow of study.” (Act I, Scene II)“That would hang us, everymother’s son.” (Act I, Scene II)“I’ll put a girdle round about the earth In forty minutes.”(Act II, Scene I)“My heart Is true as steel.”(Act II, Scene I)“I know a bank where the wild thyme blows, Where oxlips and the nodding violet grows, Quiteover-canopied with lusciouswoodbine, With sweet musk-roses and with eglantine.” (Act II, Scene I)“A lion among ladies is a most dreadful thing.” (Act III, Scene I)“Lord, what fools these mortals be!” (Act III, Scene II)

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DO YOU KNOW THAT…?

The Wind in the Willows, by Kenneth Grahame, begins with a boating pic-nic enjoyed by Rat and Mole that ex-emplifies an English tradition:“The Rat brought the boat alongside the bank, tied it up, helped awkward Mole safely ashore, and swung out the picnic basket. The Mole begged to be allowed to unpack it all by him-self. He took out all the mysterious packets one by one and arranged their contents, gasping ‘Oh my! Oh my!’ at each fresh surprise.”

[Food > CELEBRATE]

Today we think of a picnic as a usu-ally simple meal enjoyed in the great

outdoors, but its origins go back to the middle ages when elaborate feasts were enjoyed outdoors by the aristocracy prior to a day of hunting. This developed again with the wealthy into country banquets in the Renaissance era.It is thought that the word “picnic” in the English language was derived from the French “piquenique” – based on the French verb ‘pique’ meaning pick or peck and the rhyming ‘nique’ meaning trifle. The first use of the word in French text is in about 1692 and it first appears in English text in the mid 1700’s. The traditional Picnic Hamper consisting of a sturdy wicker basket often fitted with all you

would need for dining in the open country-side developed as the basket construction was ideal for both protecting the contents whilst allowing it to breathe and remain

TOP TIP FOR SUMMERDo you discover unused lemons or limes in the bottom of the fridge? Whilst still fresh, chop into quarters then halve each quarter so you’ve got an ice cube sized piece of lemon/lime. Freeze on a tray and once fro-zen tip into a freezer bag and keep in the freezer then use as you would an ice cube - the benefit being it doesn’t water down your G&T!!

Picnic Ideas forthe Perfect Day Out

fresh. Today your picnic kit may simply con-sist of a trusty (and often tatty!) cool bag and a rag tag collection of plastic boxes and cling wrap – or possibly you have a smart back-pack kitted out with thermos, plates, cutlery and glasses. Still the best and most stylish of picnic-chic has to be the fully fitted wicker hamper. Traditional, practical and always there, kitted out and ready for you to simply add your favourite picnic foods and drinks and get going out on your next adventure in the great outdoors.The best bit about owning some good picnic kit is that you can use it again and again for a myriad of great days out – walking, biking, woodland adventures, up mountains, down dale, open air concerts, in the park, even in the garden! Enjoy your picnic with friends, family or even the ultimate romantic escape. A “forever” gift – a beautiful, fully fitted picnic hamper makes the perfect wedding or special anniversary gift. Something that can be enjoyed over and over in so many different and enjoyable situations. Or even treat your-self to a gift you can enjoy with others time and again and ditch the tatty, old coolbag!

Cheese SconesWhy not try this big, cheesy sharing scone in your picnic – great with cold meats and cheeses and easy to make too!.- 450g/1lb plain flour, plus extra for dusting- 4 tsp baking powder- 85g/3oz cold butter, cubed- 350ml/12fl oz milk, plus extra for glazing- 250g/9oz assorted cheeses, crumbled into small pieces, plus extra grated cheese to sprinkle on topPreheat the oven to 200C/400F/Gas 6.Sift the flour and baking powder into a large mixing bowl. Rub the butter into the flour us-ing your fingertips, until the mixture resem-bles coarse, fresh breadcrumbs.Pour in the milk and mix with a wooden spoon to create a soft dough.Add the crumbled cheese and ensure it is evenly distributed by gently kneading the dough with your hands.Shape the dough into a rough round and place on a baking tray dusted with flour.Press down on the top of the ball to flatten it slightly, then brush it with a little milk to

glaze. Grate some extra cheese over the top, then score a deep cross into the dough with a sharp knife to allow it to break into individual pieces when cooked.Bake in the preheated oven for around 30 minutes, or until the cheese topping looks golden-brown and crisp.And wash it down with….

Homemade Lemonade- 3 unwaxed lemons, roughly chopped- 140g caster sugar- 1 litre cold waterTip lemons, sugar and half the water into a food processor and blend until the lemon is finely chopped. Pour mixture into a sieve over a bowl and press through as much juice as you can. Top up with the remaining water and serve over ice.

MethodPreheat oven to 220 °C. Toss tomatoes (still on their vines) and garlic cloves (in their paper cases) with 25 ml of Olive oil. Roast at 220 °C for 12 minutes or until the tomatoes start to burst.Meanwhile, bring your largest pot to a rolling boil. Add a large pinch of sea salt. Add the pasta and cook for 10-12 minutes or until al dente. Drain pasta over a bowl so you can reserve cooking liquid. Return pasta to saucepan. In a small pan combine 1 cup of cooking liquid with 25 ml of Olive oil. Bring to the boil and reduce by half. Add this combined mixture to the pasta and toss to coat.Once the tomatoes and garlic are roasted, pop the garlic out of their papery cases and chop to smaller pieces, ‘smooshing’ with the tomatoes a bit. Add tomatoes and garlic to the pasta. Season with salt and a good grinding of black pepper. Toss. Top with shavings of aged parmesan & torn leavesof fresh basil.

VariationsWe think this dish is perfect as it is but you could add variety for another time by:- Adding onions, courgettes, aubergines or peppers into the roasting mix of vegetables- Add some chilli flakes or chilli oil for a spicy kick- Add anchovy fillets, chopped olives and capers for a zing- Adding crisped pancetta on the top at the end

[Food > RECIPES]

Pastawith RoastedTomatoes and Garlic

Ingredients(Serves 4 - 606 kcal,25% RDI, 20 g fat 30% RDI,6.3 satfat 31% RDI)

- 1 large pinch sea salt- 400 g Rigatoni (350 kcal,

0.6 g fat, 0.3 g satfat)- 50 ml Extra Virgin Olive Oil (105 kcal, 12 g, 1.75 g satfat)- 1 kg Vine Cherry Tomatoes (45 kcal, 0.5 g, 0 satfat)- 8 garlic cloves - 100g Parmigiano Reggiano (106 kcal, 7 g, 4.25 g satfat)- 1 bunch fresh basil

Let the ingredients shine with this understated but indescribably delicioussimple recipe.At the height of summer, tomatoes burst with flavour, especially when they are home grown.There is simply nothing better than sun-warm tomatoes straight from the vine! So treat them as they deserve by combining them with similarly spectacular special ingredients and authentic cooking methods that bring out the best in them.

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[Life > TOP TIPS]

NEW LIFE TO OUR WICKER BASKETS

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Wicker baskets are not just gift containers but they can be an elegant complement for your existing home furnishings. With just a bit of imagination, you can take a simple, functional basket and turn it into something personal you are happy to have in plain sight inside and outside your home. The possibili-ties really are endless on the various ways to use them. A wicker basket is perfect for newspapers, photos or other memorabilia for instance. Here are some other creative, use-ful ideas on what you can do with a wicker basket when you have eaten all the goodies in your gift hamper:

- Put it on your bike for your daily shopping- Use it as a bedside table- Turn it into a travel crafting case- Plant herbs in it- Use it to store blankets in for chillier evenings- Turn it into a cosy cat’s basket

Or whatever else your imagination suggests you. Just be creative and you can give new life to your wicker baskets.

In case your wicker basket gets dirtyThe best way to remove dust from it is with a feather duster or a clean, dry natural bristle paintbrush. You can also try to use the up-holstery attachment of your vacuum cleaner. If it needs a deeper clean, use a damp white cotton cloth and blot the areas needing to be cleaned. Let air dry completely after cleaning as wicker baskets can be delicate, and you can’t get them very wet or they can get warped.

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[Food > DIET TIPS]

As Healthy as theMediterranean DietFruits, vegetables, beans, grains, fish and olive oilhelp cells stay biologically young

It’s no coincidence that some of the world’s populations with the longest lifespans live

along the Mediterranean coast, including Italy, France, Greece and Spain. The climate there ensures that foods like fruits, vegeta-bles, olives, beans and fish are abundant, which are all rich in the antioxidants that are powerful fighters against inflammation driving so many chronic diseases, from heart disease to cancer, depression and dementia. A 2013 study found that people following a Mediterranean diet had a 30% lower risk of heart disease and stroke.A new study by Harvard Medical School stresses the biological connection between longevity and the Mediterranean diet. Researchers studied 4,676 women since 1976. The team, led by Immaculata De Vivo, found that women who ate a Mediter-ranean diet had cells that were different from those who ate diets that were heavier in red meats and dairy products. The Medi-terranean fans had longer telomeres, bits of DNA located at the tips of chromosomes, in their cells which have been linked to longer life in previous studies. Once again, the researchers concluded that the results further support the benefits of adherence to the Mediterranean diet for promoting health and longevity. So what are you waiting for? Here are the basics.Mediterranean cuisine varies by region and has a range of definitions, but is largely based on vegetables, fruits, nuts, beans, cereal grains, olive oil and fish.You can make your diet more Mediterranean-style by 8 steps:1. Eating plenty of fruit and vegetablesFresh, seasonal produce is the star of this diet. By following the seasons, you’ll broaden the range of nutrients you take in over the year. Eat 5 to 10 servings a day - a half-cup cooked or 1 cup raw equal one serving.2. Picking seeds, nuts, beans and pulsesThese are a great source of fibre and protein. Nuts and seeds also provide healthy fats and antioxidants. Eat a serving of legumes (1/2 cup, cooked) - found in hummus, lentil or bean soups - at least twice a week and a small portion of nuts daily (about 1 tbsp., or 10 to 12 almonds or walnut halves).

3. Getting grain-wiseRefined carbohydrates lack nutrients and can wreak havoc on your blood sugar. Whole grains are best. Have four small daily portions of whole-wheat bread, or try pasta made from unrefined cereals. Incorporate sprouted or fermented grains (hello, sourdough!) for easier digestion and better nutrient absorption. And always eat grains, including rice, with healthy fats and protein.4. Choosing healthy fats, first of all extra virgin olive oilOlives and their oil are cornerstones: extra virgin olive oil delivers healthy monounsatu-rated fats and plant compounds called poly-phenols. Go for four to six servings per day. 5. Adding herbs and spicesThey’re full of plant compounds with anti-oxidant and inflammation-fighting effects. Basil, chives, fennel, garlic, ginger, mint, on-ions, oregano, parsley, rosemary, sage, saf-fron, thyme, bay leaves, cinnamon, cloves, coriander, cumin, marjoram, nutmeg… it is just a matter of taste.6. Choosing some lean proteinAim to eat fish two to three times a week. Lean meat and poultry are OK, but in mod-eration. Eggs are also on the menu - whip them into a vegetable frittata for instance.7. Including (some) dairy foodsChoose dairy products from cultured milk (kefir, yogurt, fresh curd cheeses like ricot-ta) as it’s easier to digest and supplies ben-eficial bacteria that contribute to digestive health. Enjoy one to three servings daily.8. Rethinking what you drinkMake water a go-to, whereas avoid spar-kling, sugar rich drinks. Many Mediter-raneans sip espresso after meals to aid digestion. In North Africa, they choose antioxidant-rich green tea combined with mint or sage for the same reason. This includes everything you eat during the day, also snacks. It’s a good idea to try to get this balance right every day, but you don’t need to do it at every meal.Finally, it is recommended to make it social. Relaxed meals with family and friends are a core part of life in this region. This positive attitude toward eating helps improve diges-tion and lower stress, too.

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BENEFITS OF EATING PASTA

Pasta is frequently given a bad press as being ‘bad’ for you but it has many health benefits when it is enjoyed in moderation:Sustained energy: an excellent source of complex carbohydrates, which pro-vide a slow release of energy. Unlike simple sugars that offer a quick, fleet-ing boost of energy, pasta helps sus-tain energy.Low sodium & cholesterol-free: pas-ta is very low in sodium and choles-terol-free. Per cup, enriched varieties provide a good source of several es-sential nutrients, including iron and several B-vitamins. Whole wheat pasta can provide up to 25% of daily fibre re-quirements.Balanced diet: pasta is part of a well-balanced diet. Current dietary guidance calls for up to 65% of daily calories to come from carbohydrates, such as pasta.Low GI: good quality pasta has a low Glycemic Index (GI) so it does not cause blood glucose levels to rise quickly.

ANCIENT WHEAT FOR EXCELLENT PASTA

The word “pasta” comes from the Ital-ian for paste, meaning a combination

of durum wheat semolina and water. It is made into shapes (of which there are over 600), and then either dried or sold fresh. Sometimes pasta may contain optional ingredients such as eggs to enrich it, or vegetables to colour it. These are mixed into the dough before it is dried.Pasta can be made two ways. One way is by hand and is usually called “artisan pasta.” The other way is by machines. For both of these ways, the first step is to grind the durum wheat kernels into semolina. This durum wheat semolina is then carefully mixed with water, pressed or extruded into pasta shapes, and dried.

History Popular legend has it that Marco Polo intro-duced pasta to Italy in the late 13th century following his exploration of the Far East, and although the Chinese have been making noodle like food as far back as 3000 BC, here in the West, wheat flour was one of the first foods of our distant ancestors and we can trace the making of pasta in Italy back to the fourth century BC, well before Marco Polo went to China! The ancient caves where the Etruscans ancestors of the Italians lived, show drawings of them crushing the kernels of wheat between two rocks, mixing it with water, and cooking it. Not long after this the Romans were making a food called ‘laguna’ that we now call pasta. As they travelled they took laguna with them and taught others how to make and cook it.

Around the year 1000, the first documented recipe for pasta appeared in the book ‘De arte Coquinaria per vermicelli e maccaroni si-ciliani’ (The Art of Cooking Sicilian Macaroni and Vermicelli), written by Martino Corno.Pasta made its way to the New World through the English Colonists, who em-braced it while touring Italy, although it has

[Food > CURIOSITY]

Pasta Forever since Ever

been recorded that they tended to cook it for half an hour and smother it in cream and cheese sauces! Pasta existed for thousands of years before anyone ever thought to put tomato sauce on it. One reason is that tomatoes were not grown in Europe until the Spanish explorer Cortez brought them back to Europe from Mexico in 1519.In the 19th century, the industrial revolu-tion and modern technology caused the production of pasta to be standardized and mechanized. This allowed pasta production to spread throughout Italy and surrounding nations, and soon afterwards to spread to the furthest corners of the globe.

Top authentic tips on how bestto enjoy pastaPasta has many benefits; it is low cost, it is quick and easy to cook, it is convenient as it can always be on hand in your pantry, it is versatile and can be enjoyed in many different ways: hot, cold, filled or carrying a sauce and with many different flavour combinations.

- Put the pasta into boiling water, not the boiling water onto the pasta. And don’t be tempted to drop it in before it is boiling.

- Always use a bigger pan than you think: this avoids the water temperature drop-ping so much when you add the pasta. It will also create a lower starch to water ratio and reduce the ‘sticky’ pasta effect.

- Put plenty of salt in the water as you boil it. The pasta doesn’t absorb the salt but it serves to rough up the sur-face of the pasta and also reduces the ‘slimy’ pasta effect.

- Cook it ‘to the tooth’/al dente, which means it still has some bite.

- Different shapes are best for different sauces. For example pesto works best with linguine, seafood sauces go well with larger rings such as Calamari, Paccheri is great for tomato sauces, the ridges of Rigatoni enables it to carry a thicker, chunkier sauce.

- Put the pasta into the sauce not the sauce onto the pasta. Have the sauce ready and warm and add it immediately after drain-ing. This also saves on washing up!

- Save some of the cooking water to add

to the sauce once it is combined with the pasta. This will help the sauce to adhere to the pasta better. It adds flavour and the starchiness can be used to bring a split sauce back together again.

The hard wheat variety Senatore Cappelli was introduced in 1915 by Nazareno Strampelli, internationally recognized as the father of modern cereal culture, and widely cultivated in southern Italy till the 1950s. Its name comes from Raffaele Cappelli, a politician and agronomist. During the 1960s, this type of grain was al-most completely replaced by other varieties because of its low yield and problems such as enticement (due to wind or heavy rain). Comparative results from most varieties of hard wheat show that Senatore Cappelli contains exceptional nutritional val-ues: higher percentages of lipids, amino acids, vitamins and minerals. The wheat bran, produced through the grain mill process, is ideal in the making of bread and pasta of supe-rior quality.

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[Life > CELEBRATE]

Interview with Gianni Schiuma,Vero Lucano Director.

VERO LUCANO is a consortium of artisan bakers who maintain the tradition and

bounty of their typical local products, using exclusively raw materials produced in the Basilicata region, and recovering historical recipes from the city of Matera, in the south of Italy. Vero Lucano Director Gianni Schiuma sources only the best and most unique products under this label exclusively for Hay Hamper in the UK.

Mr Schiuma, what does Vero Lucano mean?‘Lucano’ comes from the ancient name of Basilicata region, whereas ‘vero’ means real. In other words, it is a synonym of ‘km 0’ top quality products with a long artisan tradition. Vero Lucano pasta hails from one of the most breathtaking cities in the world, Mat-era, named a UNESCO World Heritage Site. Matera has been famous for the production of very high quality durum wheat since the

14th century, when it was considered one of the major grain producers in Italy.

Italy is the largest producer of pasta in the world. What makes your pasta different from many others?It is true that more than 3 million tonnes of pasta are produced in Italy out of 13.6 million tonnes produced worldwide. An increasing number of countries are starting to produce it, even those you would have never thought of until a few years ago, such as Russia, Iran or Somalia. Likewise, the world consumption of pasta has a trend growing double digits. However, pasta can be hugely different both from a taste and a nutritional contribution point of view according to the raw ingredi-ents used to make it. Vero Lucano pasta is made only with hard wheat varieties locally produced and milled, mainly the Senatore Cappelli grain, which is an heirloom, high-pro-tein, non – GMO wheat variety which is rich in healthy, nutritional values. The slow drying of pasta for forty-eight hours at low temperature

[Food > INGREDIENTS] does not alter the nutritional and organolep-tic content of raw materials and the artisan manufacturing process makes this pasta an excellent product that has the genuine flavour of wheat and smells of sunny fields. In its dry state, this pasta has a protein value of about 17%. When cooked, it retains its ash blonde colour giving off a spicy fragrance reminiscent of freshly baked bread from a wood-fired oven.

So it is all about ingredients andprocess, isn’t it?Definitely it is. Pasta is made with durum wheat flour and water, nothing else, so it’s all about raw materials and process. Through the refining process, common 00 flour loses most of its nutritional content, especially the germ in the cereals which is rich in amino acids, minerals and vitamins B and E. This flour increases the blood sugar very quickly and its increase causes an insulin rise together with the risk of obesity. This is the reason why opinion makers demonise carbohydrates. The fact that obesity has increased dispropor-tionally in the last decades makes them say “what if the fault is that of carbohydrates and therefore pasta, the queen of this chemical element?’. But the problem isn’t pasta but the refined flour and the process used to make it.

How would you describe pasta?Good, proper pasta is a healthy food, it is natural, sustainable, accessible, easy to store and to prepare. It is the most crosso-ver product in world cuisine: let’s think, for instance, about the infinite number of for-mats available and about its great versatility and practicality. Today, one billion people are suffering from hunger and one billion people eat too much. There is a very serious task in front of the food industry to provide food for the hungry, but also to teach the billion people that eat too much and badly that nu-trition is a very serious thing and overeating can harm entire generations and countries.

Is pasta tradition or avant-garde?Despite preserving a profound respect for our history and tradition, pasta can be inter-preted in the most modern ways. In Italy, we have gone far beyond the habits that domi-

THE CITY OF FLOUR AND CULTURE

The ancient city of Matera in south-ern Italy is steeped in history and is home to the famous Sassi, a desig-nated UNESCO World Heritage Site dating back over 7000 years in the Palaeolithic age. The famed Sassi comprises cave dwellings and rock churches, which are the most ex-tensive example of their kind in the Mediterranean. Sassi originated in a prehistoric troglodyte settlement, and these dwellings are thought to be among the first ever human set-tlements in what is now Italy. Nowa-days, the Sassi district has gone through extensive re-development and hosts some incredible cave ho-tels, private homes and restaurants, lovingly restored to enhance their original features. On 17th October 2014, Matera was declared Italian host of European Capital of Culture for 2019.

Eat Locally, Think Globally

nated some twenty years ago, when pasta was the protagonist in the kitchens of 99% of the Italian families but was totally absent from fine dining kitchens. People would go to a luxury restaurant to taste special products, but not a dish of spaghetti. This would be what you would prepare at home to fill you up, and that’s it. If things have changed, it’s because there’s much more culture around products, their quality and benefits. We need to thank the increasingly serious work of many artisan pasta producers and chefs who have been able to change the image of pasta with an unprecedented approach.

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Interview with Nicky Wood, Senior Salesand Marketing Executive, and Nancy Grier,PR Manager at G&G Vitamins

G&G are celebrating their 50th anniver-sary this year. Started in 1965 by David

& Sheila Gaiman, G&G ranks amongst the most veteran vitamin companies in the world. Few can challenge their exper-tise when it comes to the manufacture of vitamin supplements. In an increasingly competitive field their individuality is giving them the edge.

So what makes G&G unique?I would say our ability to control quality. We don’t just sell vitamins; we manufacture them in our factory in West Sussex, England. That means we can control every stage of the manufacturing process, and know exactly

what happens with your vitamins every step of the way. They conform to higher-than-in-dustry-standard quality checks. They contain only the best ingredients, regularly tested in the lab to confirm their purity. They are made in our pharmaceutical grade Class 9 Clean Room by our experienced, expert staff.

And what would you say the “ethos” behind the business was?“We believe that quality is paramount when it comes to vitamins. We believe that you should be able to trust anything that you plan to eat, and should know exactly what it is that you’re putting in your body.”

So you physically manufacture the products you sell?Yes. G&G is a contract manufacturer of sup-plements. We specialise in encapsulated

vitamins & minerals, and have facilities to take your product right through from an idea, to a completed product. We have ex-perts available to help you with every stage, from developing your product and its ingre-dients, through to packaging and labelling. Our vitamins and minerals are produced in an ISO Class 9 Pharmaceutical clean room, which means the air and temperature levels are automatically controlled with 20 complete air changes every hour. The entire production process from unpacking the raw materials to bottling the capsules happens inside our clean room to maintain product quality.

So, quality is key to what you believe in?G&G’s emphasis is on quality. We strive to go above and beyond, and provide a trust-worthy service, where you can be certain that your product contains exactly what you expect, and all from ethical and rigorously monitored sources.

Are your products available to thegeneral public?Oh, yes. We have a full range of vitamins,

Five Decades of Excellence in Health Food Business

[Life > EXPERIENCES]

minerals and supplements available for you to order from our website which can be delivered straight to your door. Amongst these is our multi-award winning, organic EssentialFood, which was voted “Best New Product 2014” at the CAM Exhibition last year and “Platinum Award for Best Vegan Product 2014” by Radio 2 presenter, Janey Lee Grace.

I see you also offer a “vitamin test” – how does this work?Simply go to www.gandgvitamins.com and click on “Vitamin Test”, then fill in the boxes as accurately as possible. Your test will be evaluated by a qualified practitioner who will give you personalised dietary and supplementary advice should you need it. Please allow up to 3 days for your results. Your test results are free and impartial.

Finally, you have used Hay Hampers to send gifts, why did you choose us? Because at Christmas and at short notice you really helped us out and delivered all we needed at a good price and on time.

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> FOR THE GOURMET Perfect PicnicPartners (Ref: X001) £45.00 delivered This is a wonderful gift for enjoying alfresco. We have combined for you two smoked meats, one pate and some smoked fish with their perfect eating partners. Hollandaise and lemon mayonnaise for the smoked salmon, cranberry, orange & port sauce for the smoked duck, honey wholegrain mustard for the smoked venison and oatcakes for the chicken liver pate with chilli.

> FOR THE WINE CONNOISSEURPersonalised Label Champagne ina Wood Box (Ref: PL104W) £41.90 delivered We stock a large range of special wines as our origins as a company were in the wine business. We are also able to create personalised labels for all our wines, ports and champagnes. You can add whatever text you like and even a ‘vintage’ image of your beloved! We can send them in a wooden box or in a gift carton.

> FOR THE SWEET TOOTHEDTea & Biscuits (Ref: X004) £32.50 delivered If your loved one can’t stop nibbling on the whole packet once they start this might not be the best gift for them as with nearly a kilo of irresistible biscuits it is a sizable gift of ‘hard to leave in the box’ treats! Earl Grey tea, 5 types of biscuits, panet-tone cake, flapjack and even marmalade to spread for a wonderful afternoon tea, or elevenses morning break.

> FOR THE CHEESE LOVERThe Complete British Cheese Board(Ref: Completecheese) £34.95 delivered We love cheese at Hay Hampers and we have selected four of the very best British cheeses to satisfy every taste; crumbly, milky & sweet Wens-leydale with Cranberries, mature & rich Farmhouse Cheddar, smooth yet tangy Stilton, and buttery, nutty Double Gloucester. They come with a country chutney and oatcakes to enjoy with them and even a beautiful wooden board to display them on.

[Sharing > GOOD DEALS]

Great Gift Ideason hampers.co.uk

> FOR HER The Sweet Heart Hamper(Ref: CG140H) £44.90 deliveredThis wicker hamper gift is full of natural aphrodisiacs, chocolate combined with the perfect Prosecco. Add to this power-ful cocktail a pinch of ginger, you will find in our delicious Cornish Fairings, a bunch of mint, which is a main ingredi-ent for our Mint Creams and a handful of raisins, contained in our fragrant panettone cake.

> FOR HIM Summer Night Nibbles(Ref: X002) £36.00 delivered With two easy drinking bottles of wine, one white and one red and a selection of five different savoury nibbles to enjoy with them. We can imagine him enjoying them while sitting comfort-ably on his sofa, or outside enjoying the last of the evening sun, shared with friends.

Special discount code on page 3

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