Tag: Morning

From breakfast to dinner: the restaurants open from morning to evening – Italian Cuisine

From breakfast to dinner: the restaurants open from morning to evening


Restaurants have their own too format. There are those of haute cuisine, modern taverns, romantic bistros and large spaces suitable for tables with friends. Among the most versatile formulas, although demanding for those who decide to adopt them, thenon-stop opening 8-24: the restaurant welcomes customers from breakfast to dinner, passing through lunch, snack and aperitif.

Your service at any time
In Italy we are still a long way from what happens in other countries, where it is possible to have an entire meal at any time of the day. There is a tendency to diversify the offer according to thehours: cappuccino and brioche in the morning, tea and cake in the afternoon, drinks and snacks when the offices close, à la carte dishes at noon and for dinner can arrive at the same table. Basically, everyone's dream habitue: being able to satisfy all your gastronomic desires in your favorite place. But a nice puzzle for those who, as a restaurateur, want to fulfill these wishes.

The room becomes fluid
He knows it well Sandra Ciciriello, Milanese entrepreneur, woman of the dining room and of wines who, now three years ago, studied a "fluid" approach for her new restaurant, 142 Restaurant (pictured above), inaugurated at the end of 2019 together with the chefs Nello Barbieri And Chiara Orrù and the pastry chef Alessandro Montanari. Alessandro's laboratory is the keystone that allows you to keep up such a demanding routine. “Kitchen and pastry literally have two different operating temperatures”, explains Sandra. "This is why we have separated them into two distinct and autonomous spaces: each has its own storage, washing, preparation areas, there is no department that clashes with the other". Outside meal times, the kitchen is not engaged except in basic preparations, such as soft-boiled eggs offered for breakfast along with French croissants, cakes, single portions, savory croissants, bun and toast. At the cafeteria tailor made add freshly squeezed juices, smoothies, yogurt, tea and herbal teas for an afternoon break. Lunch and dinner are à la carte: “We have decided not to diversify the offer”, Sandra emphasizes, “so as not to complicate our lives and to allow midday customers to discover and taste all our dishes”. Including signature dish which are already small classics: the Tribute to Lucio Fontana, creativity applied to bread, butter and anchovies from the Cantabrian, Oro Mio, spaghetti with bottarga emulsion, or Fatti un Negroni, oysters that marry the famous cocktail. After lunch, the kitchen brigade is operational again from 6pm for an aperitif, when the pastry counter "disappears" thanks to a glass that becomes opalescent, and the bar comes to life. The pre-dinner drinks are accompanied by classic snacks (olives, dried broad beans, pinzimonio), seasonal vegetable spherifications, chicken and capricciosa sandwiches, octopus tacos. Overlooking the open kitchen, the place is welcoming, with books and magazines to browse, knick-knacks, paintings on the walls that invite you to take a break and look around. “The coffee bar is very local,” says Sandra. “Those who live or work in the surrounding area come for breakfast and lunch. The clientele expands for the aperitif and dinner, on Saturday and Sunday we have customers who come on purpose, both for breakfast and for lunch and dinner ".

The city that never stops
The 142 was the first to take the road to an opening all day long under the banner of fine dining. But in a city in constant motion, like Milan, there is no shortage of other examples of pop clubs that have been able to diversify the offer.
It is open seven days a week, from nine in the morning to late evening, A place in Milan at Cascina Cuccagna. Here chef Nicola Cavallaro coordinates the bar and restaurant activities that start from breakfast with homemade cakes, protein pancakes, savory swivels and fresh fruit to the quick meal with stuffed miche of own production, hamburgers and focaccia. For lunch and dinner, the cuisine is traditional with some fashionable and creative concessions. At noon, between cappelletti in broth, tagliata and grilled chicken, hummus and shrimp tacos pop up, in the evening the Puntarelle Caesar salad is enriched with anchovies from the Gulf of Catania, the creamed cod is intensified by the 'nduja, and the braised cap is not missing of the priest but not even the quinoa burger. The cutting boards served with an aperitif are very tasty.
Food Typography is the bistro and food hub on the Martesana canal which, from Friday to Sunday, anticipates opening at 9 (usually it is 11) and offers breakfasts based on artisan pastries, focaccia, fresh bread. At lunch (in season, with outdoor tables by the water) the offer changes daily, with lots of vegetable cuisine, soups, stews, traditional dishes and homemade desserts. Although dinner is not scheduled, except for specific events, the artisan aperitif lasts until late in the evening and accompanies the natural wines, the strong point of the place, with a selection of raw milk cheeses and cured meats from small producers.
A completely different mood for Quore Italiano, the chain of restaurants – 5 in the city – which, according to the motto "pasta, pizza and tradition", does not forget breakfast and welcomes customers from early in the morning: in Piazza Oberdan it opens already at 7 am. At lunch and dinner times, the kitchen gets smart with bruschetta, crostini, gourmet montanarine, traditional first and second courses including risotto, tortelli, roasts and cutlets, pizzas with organic dough and Roman shovel.

What if the answer is pizza?
That must also have been the question he asked himself Francesco Bedussi when he decided to expand the business of the family ice cream parlor, a Brescia, adding the cuisine and, of course, the pizza. After all, he trained with pastry chefs like Gianluca Fusto, a master of leavening like Rolando Morandin, protagonists ofhaute cuisine like Davide Scabin and Enrico Crippa. Today, the cafeteria is entrusted to the Modbar, a state-of-the-art machine for state-of-the-art espresso and filter coffee, the ice creams are made from raw milk with all the homemade bases, the pastry ranges from mignon to levitated, the kitchen focuses on selected raw materials, such as the Prussian heifer chosen for the raw, and respectful cooking. The flagship of the gastronomic offer remains the pizzas, with three doughs of your choice, all very light and fragrant, and rich gourmand toppings.
Breakfast, lunch, snack and dinner are the 4 moments of the extended day of the pastry shop Sirani of Bagnolo Mella (BS). In the morning you are spoiled for choice between simple bread, butter and jam, the typical cake of roses, scrambled or bacon eggs, focaccia with sweet and savory creams. For lunch, soups, pastas, pancakes and club sandwiches are served. At snack time it is time to taste the most creative cups, such as the Maldon salt and caramel ice cream, the beer cream or the lime and coffee sorbet. For dinner, a roundup of pizzas to share, including one with Calvisius caviar and Normandy butter.

Capitoline taste
The combination of pastry and cooking seems to be a good starting point for those who want to multiply the opportunities to attract customers. TO Rome, Madeleine Salon de Gastronomie is a French-inspired bistro open from 8 am to 1 am. In the proposal of patisserie of course there is no shortage of Proustian sweets that give the place its name, cakes by the slice, buttery croissants and macarons. At lunch and dinner, you can easily switch from a terrine of foie gras to an amatriciana with a selection of pillows and a BBQ cockerel. Then, it rolls into late boudoir, the part of the room dedicated to mixology and spirits, to be accompanied if desired with small fried foods or salads.
Option veg and pampering: the right address in the Eternal City is Romeow Cat Bistrot: from 10 in the morning until evening, strictly cruelty free pastry and cooking can be enjoyed while peeking (or stroking, if they get close!) the six house cats wandering around with a soft step. Muffins, cakes, spoon desserts, pancakes, "mood menu" to be accompanied with fair trade coffee, chocolate, vegetable milks, smoothies, extracts or, at the right time, cocktails. Lunch and dinner are marked by the seasonal vegetable garden and exotic influences and to keep company with salty cannoli, rice and spaghetti there are curry, ramen, tofu, seitan and tempeh.

Travelling
Multifunctional by definition: they are the service areas on the roads that, from non-places, they are transforming into place to be that almost … almost worth the trip. This is the case ofVilloresi Ovest motorway service station on the A8 dei Laghi, just outside Milan. Thanks to a skilful architectural recovery, it makes travelers and commuters take a step back in time. The 1958 project, signed by Angelo Bianchetti, has been renovated with great respect and functionality and today, under the grand original drop-shaped chandelier, you can drink an espresso on the fly, eat one of the iconic sandwiches, a pizza of Renato Bosco, a risotto of Andrea Ribaldone, a dessert of Luca Montersino or Sal de Riso.
Another important signature, that of Niko Romito, for Alt Station of Gusto in Castel di Sangro, on the SS 17: a "roadside restaurant" open from morning to evening, bar, shop and diner with a kitchen where you can enjoy desserts and pizzas, express fried chicken and the famous bombs of leavened dough, sprinkled with sugar, stuffed with cream or in a new savory version.

January 2022
Francesca Romana Mezzadri

Treefolk's in Rome launches the Good morning cocktail list – Italian Cuisine

Treefolk's in Rome launches the Good morning cocktail list


The Trastevere gastropub has developed a cocktail list suitable for both a late breakfast and lunch, with low alcoholic drinks, hangover proposals and coffee-based mixes

Imagine New York at the turn of the sixties and seventies, the explosion of the advertising market and the enthusiasm of an economic boom. At that time it became customary to have a drink at lunch and the Martini was very popular, strictly with olive, as is done in the United States. It happened at the time that the "3 Martini lunch", the lunch based on three martinis, had even been the subject of a tax deduction as a business lunch. The assumption was that the topping olives had enough calories to be a meal replacement.

Over time, the habit of drinking alcohol at lunch, as well as during working hours, has been replaced by healthier fashions, but never underestimate the historical courses and resorts. And here is that in an era of pandemic and forced closure of premises after 6pm, the need for a drink has shifted. There are those who have replaced the appointment of tea with that of the aperitif, as well as those who have invented the cocktail menu for breakfast and lunch.

It is the case of Treefolk's, a beautiful gastropub opened in Rome, on Viale Trastevere, for a few months. He was not very lucky with the progress of the pandemic, having practically opened an epidemic already in an advanced state, however he had the ability to reshape his offer in an always innovative way.

And here he has been pulling a drink list called out of his hat a few weeks ago Good morning cocktail list, in short, a cocktail menu for lunch. Not just the hangover classics that are normally offered at brunch, such as the Bloody Mary, of which Michele Ferruccio, the bartender of Treefolk's, offers six versions, but also a variety of low alcoholic cocktails with coffee base, extracts, prosecco and fermented. The idea is to bring it to Italy British style that from 11.00 in the morning prefers the consumption of long drinks, beers and bubbles.

Among the low-alcohol cocktails, Ferruccio went to recover the memory of the great classics, such as Mimosa, which becomes Welcome Mimosa in its reinterpretation based on freshly squeezed orange juice, with the addition of ginger, bergamot, as well as prosecco: perfect to start the meal well, perhaps with a boiled meatball like the one they serve at Treefolk's, because we know that the bubbles degrease the frying. More refreshing is theExotic, a mojito with a carbonated taste, thanks to the fermentation of mint and ginger, mixed with Johnnie Walker Black Label.

Always fishing in the history of mixing, indeed going even further back in memory, Ferruccio proposes his version of punch in the menu of lunch drinks, the Real Punch, based on spices and fruit cider. The result is a light drink with a strong alcohol content and complex in taste, which takes you in a sip by a fireplace in Scotland on Christmas Day.

Then there are the drinks in which Ferruccio has put coffee as the protagonist, both because they are perfect at the end of a meal or for a slightly alcoholic coffee break, and because that of specialty coffees is another variation of the varied offer of this all day long venue. Given that in the evening menu one of the best sellers is the classic Espresso Martini, at lunch the game becomes even more serious, with a perfect drink for couples, the Cremini Martini. The customer is served a tray with a teapot containing a home-made coffee and whiskey-based liqueur, two glasses with ice, a portion of coffee cream and a mocha: the preparation of this decomposed Espresso Martini ends at the table and makes interactive and fun drinking.

Still on the “coffee drink” line, Ferruccio has put the Cold Brew Bourbon, a cocktail that combines the world of Specialty Coffee and that of blending. The whiskey is processed as a Cold Brew coffee, that is, through a cold percolation, it is left to filter through the finely ground coffee of Ethiopian origin. It is then mixed with a sugar syrup and banana flavorings. A drink that gives the right energy in the morning or is recommended to end the meal in joy.

The breakfast format that accompanies these cocktails features British-inspired dishes adapted to local raw materials. A selection of eggs, English Breakfast, avocado toast and a variety of club sandwiches, in addition to the most home-grown husbands, both in savory and sweet versions, and dishes of the day, which vary according to the shopping at lunchtime.

Photo by Alberto Blasetti.

what to eat in the morning to have more energy and good mood – Italian Cuisine

what to eat in the morning to have more energy and good mood


Rich in vitamins, minerals and other valuable nutrients, they give you a boost in the morning. Here are the foods to fight the morning slack and to face the commitments of the day with more sprint

Breakfast, along with lunch and dinner, is one of the basic meals of the day. If it is healthy, complete and balanced it allows you to fight hunger attacks, remove the sgarri and recharge yourself with useful energy to face the commitments of the day with an extra gear. «The classic cappuccino and croissant combination or the solutions to be consumed on the fly as sweet or savory snacks even if they are practical to consume are to be avoided. They provide a lot of sugars that, in addition to being potentially harmful to health and for the line, make the blood sugar rise quickly and promote the production by the pancreas of greater quantities of insulin, the hunger hormone , warns the doctor Nicoletta Bocchino, nutritionist biologist. "Better to focus on foods rich in slow-release carbohydrates that give energy gradually and on fibers, proteins, vitamins and minerals, which are essential to promote proper functioning of the organism from the early morning hours."

Cereals & Co. to remove fatigue

Cookies, flakes, cereals are best chosen in the full version. «They contain more fibers, which slow the absorption of sugars in the blood, give slow-release energy and prolong satiety. Moreover, they are excellent sources of vitamins, in particular of group B, and mineral salts such as potassium and magnesium, involved in the metabolism of sugars and fats and in the production of energy .

Antioxidants to recharge the brain

In the breakfast menus, go-ahead is also granted to foods rich in "beneficial" fats. «Omega 3, of which dry nuts and oil seeds are a source, for example, in addition to protecting the heart, promotes good brain functioning and concentration, counteracting attention loss during the day. Even seasonal fruit is excellent for breakfast because it is rich in antioxidant substances. Wild berries, blueberries, for example, which can be consumed in porridge, are a real reserve of anthocyanins ", concludes the expert.

Would you like to know more? In the gallery, discover the foods one by one to get more energy for breakfast

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close