Articolo disponibile anche in: Italian

Cook. Blogger (a true singer-story of cooking – and products – on social networks). Television face in Rai with Antonella Clerici.

Lorenzo Biagiarelli brings spontaneity to the kitchen, mixing stories of everyday life (even of a life shared with Selvaggia Lucarelli), childhood memories, the discovery of products, the kitchens of the world … .

On Tuesday 18 May, one of his posts dedicated it to our main wine. To the Chianti Classico. To the Black Rooster.

First telling the legend of the Black Rooster, now known in every corner of the globe.

And, immediately after, thinking of a simple dish, to be made in all homes, to be combined with a Chianti Classico.

“The red wine par excellence” he said. And the Rooster is “the sign that distinguishes it in Italy and in the world”.

“To celebrate it – writes Biagiarelli – I prepared a black rooster in my own way: a roasted cockerel with salt and pepper, on a very fast charcoal flatbread and a little side dish with a few pieces of Tuscany”.

First telling the legend of the Black Rooster, now known in every corner of the globe.

And, immediately after, thinking of a simple dish, to be made in all homes, to be combined with a Chianti Classico.

Defined “the red wine par excellence” and the Rooster “the sign that distinguishes it in Italy and in the world”.

“To celebrate it – writes Biagiarelli – I prepared a black rooster in my own way: a roasted cockerel with salt and pepper, on a very fast charcoal flatbread and a little side dish with a few pieces of Tuscany”.

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