The best restaurants in Paris with "Sapore Italiano" – Italian Cuisine

In the documentary "Sapore Italiano", broadcast on Food Network, our director Maddalena Fossati Dondero and chef Emanuele Pollini go to the discovery of the best addresses to enjoy food at home abroad. In the fifth episode, the two experts return to the Ville Lumière

Paris, a city treasure trove of art, history and great gastronomy. The French capital is known as the home of haute cuisine, but the Italian restaurants of the Ville Lumière are up to this fame? They went to find out Maddalena Fossati Dondero, director of "La Cucina Italiana", and the chef Emanuele Pollini, in the new appointment with the docu-series Italian flavor.

Here then are the local tricolor visited (and approved) by the two experts in the fifth episode aired last Tuesday on Food Network.

Venice in Paris

Near the Galerie Vivienne, which with its ancient mosaics and historic libraries appears as a setting in many novels, is found Mori Venice Bar, an Italian restaurant named after its welcoming and passionate owner Massimo Mori. For 15 years the restaurant has offered a typical cuisine of north-eastern Italy in Paris, drawing however from excellent products also from other regions of the Bel Paese. In a setting with a Venetian allure that bears the signature of Philippe Starck, you can taste dishes in which the quality and freshness of the raw material used, such as the Venetian granseola, are highlighted. castraure with taleggio, balsamic and pears, le linguine clams and bottarga, mixed fry with moeche, la pearl white polenta. The meal ends with the Caterina donut, a flambéed crepe with fruit and ice cream.
The experts' votes: Authenticity 10, Style 10, Tradition 9, Innovation 7.
La Cucina Italiana's excellence badges: 4.

Italian-restaurants-paris — Mori Venice Bar.

Pizza like you've never eaten

In Montmartre, the artists' quarter, he took office Gennaro Nasti with his art of making pizza. In his restaurant Bijou, offers a contemporary pizza made with organic flours and mixes created ad hoc by a mill. So the pizza with champagne, fassona and cherries dough is soft and delicious, the one with sausage, broccoli and provola more crispy but just as excellent. Try it to explore new horizons of pizza taste as we know it.
The experts' votes: Authenticity 10, Style 9, Tradition 10, Innovation 10.
La Cucina Italiana's excellence badges: 4.

100% Sardinian

Eat well Italian or, better, Sardinian in Paris? One can in the XII arrondissement by Tonino Simbula and his restaurant Sardinia at the Table. Since 1997 it has been offering a 100% Sardinian menu in the capital with all the imprint of home cooking: from appetizers mussels, clams, cockles and sea truffles to the saffron trofie with prawns and ginger, up to the tuna belly on carasau bread. Only the dessert allows a deviation from the Sardinian land, but for a more than valid reason: the tiramisu prepared for her friend Monica Bellucci.
The experts' votes: Authenticity 9, Style 7, Tradition 9, Innovation 6.
La Cucina Italiana's excellence badges: 3.

The out-of-bounds

To start the day well in Paris, Pain Pain in rue des Martyrs is an excellent boulangerie where you can enjoy the classic French breakfast perhaps with a Pain Au Chocolat or with a Croissant. If you want to buy the baguette for lunch know that what they do here was awarded in 2012 as the best in Paris.

Do you want ice cream? In Rue Saint-Louis en l'Île, from Berthillon, find excellent flavors or, better, “parfum”, as they are called here, of creams and sorbets made naturally: vanilla, salted caramel, pear, raspberry …

In a disused factory the District of Taste of Brianza is born – Italian Cuisine

An abandoned textile production becomes a gastronomic attraction. It is the story of the former Formenti factory in Carate Brianza and of the newborn District of Taste

In Piazza Risorgimento, a Carate Brianza, in the industrial buildings of theformer Formenti factory, once occupied by the production of weaving machines, over the years various activities have spontaneously established themselves which have given new life to these characteristic spaces, all activities – in one case – from food. From this randomness, last June, a reasoned project of collaboration and sharing was developed, the Taste District.

Craftsmen of taste

Overcoming the existing gates of the former factory they meet beforeOsteria il Bardo, then roasting Caffè del Borgo, then the Bar Brig and the Menaresta craft brewery. A little further on is another craft brewery, Gaia Beer, the production of chocolate and fruit juices of Marco Colzani, the hamburgeria Mystic Burger, finally the didactic pastry The Good of In-Presa and the educational restaurant Saporinmente of the Don Carlo Gnocchi Hotel Institute.

District and synergies

With the Taste District, the will of these activities is to create a point of reference and aggregation where to organize activities and events, as well as to activate one exchange of synergies between producers and restaurateurs. This is how the Gaia brewery started producing a special beer designed and created by Don Gnocchi's students; that the Saporinmente restaurant has begun to serve its guests the coffee produced by the Caffè del Borgo roasting plant; that the desserts of the Il Buono di In-Presa educational pastry are accompanied by Marco Colzani's juices; while Mystic Burger hamburgers can be tasted with Menaresta beer. And this is only the beginning!

Browse the gallery to find out more about everything you can enjoy in the Taste District!

Fresh ginger: how to use it – Italian Cuisine – Italian Cuisine

A very fragrant root with a spicy taste. Have you ever tried ginger? Here's how to use fresh ginger in the kitchen

Many times you have heard of the benefits of ginger and its versatility in the kitchen.
Added to many dishes is the extra touch of class, a spicy note that makes each dish original and fragrant. It looks good in recipes with an ethnic flavor, but can turn a simple grilled chicken breast into a gourmet dish.

What is ginger

It is a perennial plant of the Zingiberaceae family native to the countries of the Far East, but today cultivated in many tropical countries. It can even exceed the height meter and its flowers resemble orchids. But of the ginger is used the underground stem with an irregular shape and a light brown color. This part of the plant is useful in the kitchen to give a unique flavor to many of our recipes and has entered the European culinary tradition since the Middle Ages.

How to choose a root

The fresh ginger root has a shiny skin and a soft texture to the touch.
It must not have dents, dark spots or excessively dry parts.
It should always be eliminated with a thin knife both when grating ginger and when used in slices.

How to store ginger

The whole root is kept in the fridge for three weeks in a bag. If the root has been peeled and cut into pieces it can be frozen even in the freezer inside a sachet for frozen food. Grated ginger, on the other hand, cannot be stored for more than three days in the refrigerator and for more than a month in the freezer.