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Broj 21 Listopad 2010.
U 21. broju pripremili smo vam mnoštvo raznovrsnih tema poput priče o talijanskoj laguni i Gradu, enogastronomske blagodati Baranje, peti dio serijala o ocjenjivanju restorana (The New York Times & Zagat), portret vinara Bakovića, povijest istarskoga Zlatnog tartufa, priču o hlapu iz Jadrana i Mainea, školu kuhanja s Marinom Sanguinetti, zimnicu, gljive, noževe, vranac…
Sam Grado svojevrsna je granica između kopna i mora, otvorenog mora i lagune, ali ponajprije između kontinentalne i pomorske civilizacije. Taj raj ribara, ptica (čak oko 260 vrsta) i riba koje vole pjeskovito dno zaštićeni je rezervat. U ribolov na brancine, orade, ciple, rakovice i jegulje ide se u doba acqua alta, visoke vode, dok se u doba acqua basa, niske vode – love ptice. Tri slatke riječi koje sažimaju gastronomiju lagune jesu: ulje, češnjak, crni papar, idealno i zanimljivo spojene u tipičnom jelu – boretu, brudetu. Otkrijte tu Italiju bez maslinova ulja…
Doći u Baranju, čije ime potječe od dvije mađarske riječi: bor (vino) i anya (majka), a ne kušati graševinu ili ledenu berbu te ne kupiti sitnu mljevenu papriku, slično je kao vratiti se iz Pariza i ne vidjeti la tour Eiffel. Karanački čipi-čips – čvarci, fiš-paprikaš, šaran u rašljama, čvarci od šarana još su neki baranjski aduti, po koje se mnogi vraćaju. I po nekoliko puta. Kako bi čuli seosku tišinu i uživali u blagodatima baranjske ravnice.
Hrvoje Baković, pripadnik obitelji koja se već četiri naraštaja bavi vinogradarstvom, samouk je lokalni vinar s otoka Brača čiji je plavac poznat po kvaliteti, kao i etiketi za boce s prepoznatljivim motivom Murvice, samostanom Dračeva luka. S nestrpljenjem očekujemo prve boce cabernet sauvignona i shiraza koje uskoro stižu na tržište.