Ada Riolfi: the cuisine, the Valpolicella and the future
If one were to choose an iconic character of Valpolicela’s cuisine, that would definitely be Ada Riolfi from Enoteca della Valpolicella. A woman that, together with her restaurant, has accompanied the last thirty years of history between the hills of Fumane. “I was not supposed to become a chef but, as soon as I opened, I was left alone since the former chef left. I began to gather all the women of this valley and, together with them, I established a beautiful friendship consisting of a lot of ciàcole which favored my knowledge of the true cuisine of this territory”.
Ada Riolfi: a culinary proposal starting from wine
“in all my recipes and dishes I always start from the wine. None of them could ever compromise Valpolicella’s wine. During summer, for example, all the appetizers we propose go perfectly well with Valpolicella Classico. I always try to have a circular work around the territory, trying to find small food artisans that loyally interpret the lands of Verona and Lessinia. Then, I always try to give space to the old classics, the tomato sauce, the ricotta with apple mustard and the sopressa from Valpolicella”.
Ada also interprets essentially the garden’s vegetables which always receive more space in her cuisine.
The historical duck breast for our San Michele della Chiesa
We choose one of the historical dishes of the Enoteca della Valpolicella which has existed ever since Ada Ridolfi began her activity in the kitchen.
The duck breast served with a sauce made of honey and Recioto della Valpolicella. A dish she herself defines “an explosion of flavor to fill the senses”. A few thin slices of wild duck breast, cooked at a low temperature and garnished at her discretion with a sauce made of honey and recioto, making it more gourmet and a true delicacy for the palate.
Together with the San Michele della Chiesa, the organoleptic combination is perfect; both on a structural and a flavor coherence side.
In the future of the winery, the principles of the Farm to Fork
The winery’s history looks at the future with a determined commitment to its sustainability choices. “Sustainability to us – says Ada – lives not only in the selection of the raw ingredients coming from sustainable and clean agriculture or in the choice of wines made by small artisans who are working and trying to place the care for the soils and the environment in first place. The first thing I did was valuing more the time for the boys working in the dining room and the kitchen For them to never have an entire day of work plus one day and a half to rest for the week, other than closing day”.
“We are doing a very important job on food waste – continues Ada Riolfi – Each gram of product entering the kitchen is noted, just like each gram of product that is utilized. With our kitchen’s leftover food, of course, only the part that is still good, we make some packages which I then advertise on social media for people who might be interested. For example our ravioli, which unfortunately I cannot keep for more than 2- 3 days, but are still good to eat since they still have not lost their flavor. Other leftovers go to some of my friends’ horses allowing everything to come back to nature as energy”.
Enoteca della Valpolicella
Via Osan, 45 – 37022
Fumane (VR)
+39 045 6839146