Two well-known maisons are doubling down on taste and creating a striking box set designed specifically to set the table on New Year's Eve: Coda Nera and Veuve Clicquot combine their iconic products in the same box. For those who plan to celebrate in style.
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The News
The evening of December 31 is the most eagerly awaited of holidays, an eve suspended between the past and the future, signing a new beginning under a clear sky illuminated by heavenly promises, laden with expectations and wishes for the year to come. New Year's Eve dinner is a special magical time, the perfect occasion to spend time with the people we love most, sharing laughter, toasts and stories that warm the atmosphere and the beating heart under the hand-embroidered red sweaters.
Above all, however, it is the ideal circumstance to sit all together around the table, a stage for exclusive courses, both meat and fish, and of course bubbles: usually it is the appetizer that opens the dances and gets the taste buds moving, made up of delicacies of all kinds.
To celebrate this unique event, there comes a new addition to the Mosaico Food Experience product line - made without dyes, additives and added sugars - the Coda Nera Millesimato box set (a term borrowed from the world of wine) in collaboration with Veuve Clicquot. The box has been on the market since the beginning of the Christmas season, and holds two special edition goodies.
The Salmon, carefully selected by the Marche-based company La Nef, established in 1989, is raised during the winter in the pure and pristine waters of the island of Skjervøy in the far north of Norway. The extremely cold temperatures and strong currents from the Atlantic Sea make it possible to maintain an ecosystem conducive to the slow and natural growth of the species; the meat, with its unique organoleptic expression, will be leaner and of significantly higher value.
In the absence of the pre-established conditions, the item will not be available, except in reduced stocks, a testament to the rigor and seriousness of the business reality. It is no coincidence that the brand made it to the podium of Gambero Rosso's Top Italian Food as a seafood excellence representative of the best Made in Italy quality.
The size 4-5 , considered the best, is preferred, while the cut used is known as Fillet Royal: this is a precise combination of a 0.6/0.9 g and a 340 g, homogeneous and thick, with a soft and meltable texture and a rich and intense flavor.
Veuve Clicquot Extra Brut Extra Old , on the other hand, is the result of a promising concept: produced in a limited edition, the Cuvée is made from some of the oldest and most prestigious reserve wines of the Maison, which has one of the largest collections in the entire Champagne region. The Chef de Caves has created a complex and deep profile, subjected to a double aging process of at least two years in vats, still before blending, and another three years (minimum) in the bottle.
The cadeau, highly sophisticated, is the result of a unique research: the 'recipe' comes from an in-depth study and unconditional passion towards the sector and potential buyers, demanding palates who wish to pay attention to nutritional intake, and environmental fallout, but who do not give up a very high value experience, able to combine good taste with sustainability and innovation, meticulous and continuous, touching all stages of the process.
