People
Certa Team
We take you on a tour beyond wine, trying to shape a new compelling way of talking about gastronomy, crafts, travel and people from the far south of Italy all the way up to the north.
Written by Certa Team
Capofaro and its unique Malvasia
Malvasia delle Lipari is the noble fruit of the Aeolian islands, the grape belongs to the category of aromatic wines, and is one of the many Malvasia varieties cultivated in Italy.
The Blessed Hills of Regaleali
Tasting, Eating, Sleeping and Cultivating Beauty at Regaleali
Mozia: Where Vines and History Coexist
Sallier de la Tour: Syrah's Chosen Territory
Capofaro: an extraordinary vineyard overlooking the sea
Illuminated by a historic lighthouse on the bluff, the charm of this 30+ year old vineyard seduces anyone who observes whether by sea or by land.
Sustainability for Tasca d'Almerita
The bond with this land has always been important for @tascadalmerita family: they have always lived in the earth and off the fruits of the earth.
Biodiversity at Tasca d'Almerita
Sustainability means also sharing a goal and participating together to its fulfilment.
Introducing: @wearecerta.hk
Follow Certa’s new Instagram account
Armatore in Hong Kong
Visiting Estro, Grissini, Testina and Kontrasto
Casa Certa First Anniversary
As a good omen for the start of 2023, we want to share our gratitude with all the friends who have been with us, sharing a slice of our very first year of Casa Certa.
Introducing Certa Wine Club
Our big dreamer and wine lover @keti.mazzi introduces Certa Wine Club. Certa Wine Club is the chance to share the most rare, not-on-the-shelf selection of wines.
Certa Events 2023
A collection of all our collaborations, wine dinners, tastings and masterclasses and the links to book a seat at the table!
June 30th: Poliziano Wine Dinner at Ciak in the Kitchen
Discover the excellence of the territory and the wines of Montepulciano through a five-course dinner.
Drink with Matteo Season 1
Easy mixed drinks anyone can master at home introduced by our spirits BDM, Matteo Ceravolo.
Panettone Guide
If you love Italian food but hate panettone, you’re probably doing it wrong. Here’s why you should give this baked speciality another try this Christmas.
Pop-up Store @ Sub-Zero & Wolf Flagship - Lee Garden Three
From November 9 until February 15, come to indulge in an Italian culinary discovery at Certa's intimate pop-up store co-hosted by Sub-Zero & Wolf Flagaship at Lee Garden Three.
Christmas Market @ Casa Certa
Start your shopping and Christmas celebrations with Casa Certa Christmas market in Wong Chuk Hang.
Culinary / Cultural encounter: Antonio Mattei
To get into the mood, we discussed about food hybridity over Mattei's cantucci and pu’erh tea.
Culinary / Cultural encounter: Il Borgo del Balsamico
We jumped at the chance to test our fusion-ness, dipping dumplings into Il Borgo del Balsamico Balsamic Vinegars.
Culinary / Cultural encounter: Testa Conserve
We took the chance to challenge this complex concept, holding chopsticks and matching Testa's Bluefin tuna fillets with some local flavours.
Trippin’ With Margarita Forés In The Heart Of Southern Italy
The country’s most internationally acclaimed chef visits the Tenuta Regaleali estate for My Italy to discover what’s cooking inside the Anna Tasca Lanza Cooking School.
Montalcino: beyond the Brunello
Fourth episode of the story of how a Tuscan hill found itself under the spotlight of the wine world. The history of Brunello, today’s nature scene, the unexpected biodiversity of Montalcino and Tuscan food and drink excellences.
Brunello the Italian dream
Third episode of the story of how a Tuscan hill found itself under the spotlight of the wine world. The history of Brunello, today’s nature scene, the unexpected biodiversity of Montalcino and Tuscan food and drink excellences.
From Montalcino to Brunello
First episode of the story of how a Tuscan hill found itself under the spotlight of the wine world. The history of Brunello, today’s nature scene, the unexpected biodiversity of Montalcino and Tuscan food and drink excellences.
Geographica description of a territory divided into sides and slopes
Second episode of the story of how a Tuscan hill found itself under the spotlight of the wine world. The history of Brunello, today’s nature scene, the unexpected biodiversity of Montalcino and Tuscan food and drink excellences.
Regaleali @ Tosca
A warm thank you to Chef Angelo!
A journey into Regaleali
Food is a many-layered topic in most cultures and none more so than in #Italy. Together with a feeling of joy and conviviality, it brings also a sense of responsibility in taking care of a stratified system of notions and habits.
Introducing Anna Tasca Lanza School
As this year we’re all stuck within our borders, Fabrizia @fabrizialanza decided to connect Case Vecchie with the rest of the world: she’s inviting us into her kitchen online!
Introducing Testa Conserve
It’s that time of the year: sea is calling, @testa_conserve is ready to raise anchor. The Mediterranean #BluefinTuna season is officially open and we’re following the Testa crew on board.
Introducing Valle Reale
@valle_reale is literally a valley in the middle of these mountains, placed in the spot where the three parks intersect.
Valle Reale @ Baked
This week we start from the bottle (as Hong Kong public venues and bars are allowed to reopen their doors: cheers!), introducing you @valle_reale Trebbiano d’Abruzzo.
Introducing Amaro Amara
Behind its comforting bitterness, every #amaro is an entire story on its own. From the vast orange groves at the foot of Mount Etna, @amaro_amara is a 100% pure Sicilian story.
At Roots with Argiolas' Vermentino
@rootseateryhk is definitely one of our neighborhood’s favourites: Chef @stephanieknwong keeps pampering us with her Cantonese flavour menu with intriguing spins.
When at CIAK in the kitchen
When at @ciakinthekitchen, do as the Italian do. We start our feast with an aperitivo, one of the quintessential cultural expressions of Italy: a glass of wine with a small snack as a kind of warm up to dinner.
Food is GESTURE
We’re here to talk about food through the 𝗴𝗲𝘀𝘁𝘂𝗿𝗲𝘀 that are embedded within food.
Food is ETHICS
The food in our plate isn’t just a way to keep from feeling hungry; it’s a reflection on how we want the world to be, delicious yet fair.
Food is PRESERVATION
We’re here to talk about food through #preservation, from its most literal translation to the broadest mean.
Certa is ITALY
Unfolding #stayCERTA, we created a family album full of windows of opportunities. To pause for a moment and remind ourselves why we are so passionate on doing what we do. Why we work so hard to share our stories with other people.
Certa is EXCELLENCE
Excellence relies on any connection between the gesture and the product: the careful hand work during the harvest in our wineries, all the dedication behind the creation of a wine unleashed in a celebrative pouring; and then again every final touch of any master involved in the creation and communication.
Certa is ITALIAN-NESS
It isn’t easy to explain how these hereditary habits can be so intertwined with a culture. In a way, these actions all represents daily rituals of nourishment. Nourishment in its broadest sense.
Certa is PEOPLE
We’re here to create a community of passionate and enthusiast individuals. Knowing others and being known, being a people person, investing in somewhere instead of trying to be everywhere.
Certa is TRADITION
Each gesture, decision, attention and sacrifice that have been tirelessly repeated and solemnly observed throughout the years, have gained an ultimate importance, becoming a tradition.
Certa is BALANCE
At Certa we tell stories of products that become experiences, that are environmentally-friendly and possess a clear terroir.
Introducing the next chapter of Certa
We’ll take you on a tour beyond wine, trying to shape a new compelling way of talking about gastronomy, crafts, travel and people from the far south of Italy all the way up to the north.
Certa is PLACES
The smell, taste and texture of our environment intensify our perception of places. The ability to be amazed and to meet our surroundings with an open mind and responsive senses will at once ground us and allow us to learn from each big little experience.