go over cones and cups in Rome – Italian Cuisine

From the stick to the filled bubble waffle, 4 ice cream parlors that have reworked the ice cream theme and propose a tasty snack to refresh the summer of the capital

Not just cones and cups. The ice cream offers endless combinations and the guys from Selina Ice Cream know it very well, newcomers to the Capitoline market, who brought to Rome the experiences seen in other cities in Europe and the United States, from ice cream-filled bubble waffles to ice creams cookies, giving life to their American-style ice cream parlor. But we have seen alternative proposals for ice cream in the city for years, thanks to the success that the various gluttonous sticks have had, as well as the stainless Sampietrini and Caterinette di Fassi.

Selina Ice Cream

It is the apotheosis of greedy ice cream, with tastes prepared by a master ice-cream maker, Pierpaolo Santi, applied to the imagination of a group of friends who has traveled extensively and who brought back ideas from the world over. This is how ice cream cookies are born, with the most famous and recognizable cookies filled with the various flavors of ice cream found in the carapinas. But above all the various types of stuffed waffles, starting with the luscious bubble waffle with ice cream, cream, candy and so on and so forth. And again the cialdone, in which the same logic is applied, the waffle pop (which however does not include ice cream), the yoghurts, the cheesecakes and of course the classic ice cream cone is not missing. But once you pass through the door of this beautiful ice cream shop, how do you resist the call of the "ciccionata"?

Jealous Ice Cream

It opened last year and added a new piece to the concept of ice cream sticks. Nothing particularly new, but what makes the difference is the signature of the master gelato maker Manuele Presenti. The result is an ice cream on a stick without the use of industrial semi-finished products or thickeners, thanks to a skilful game of textures and temperatures, without forgetting an important selection of raw materials. There are two sizes, the mignon which perhaps allows a small tasting and the magnum one which is definitely a single portion. Over fifteen tastes, which may undergo further variations by adding a flow of chocolate and some tasty grains.

Steccolecco

In 2013 Steccolecco was born with the claim «Ice cream that wasn't there. Perhaps it was already there, but certainly not in a craft version and not in Rome at that historical moment. The idea is brilliant, particularly suitable both for those who want to enjoy a gourmet break, and for those who may want to bring a tasty present to a dinner (not surprisingly, in the summer the sticks are much appreciated in delivery mode). More recent is the introduction of bon bon, which in practice replicates "bomboniere", but in an even more appealing version, because it can also have pralines.

Fassi ice cream shop – Palazzo del Freddo

Here we are on the great classic, the Palazzo del Freddo of the Fassi family, which despite having sold shares to the passionate Koreans remains a family affair. Its the patents of the mythological Sampietrini, of chocolate-covered ice cream squares that definitely resemble the Roman pavement, but only in aesthetics, not in taste, which is definitely exquisite. You should also try the other ice cream single portions (also available in a cake version, perfect to take to a dinner) such as the Caterinette and Gianduiotto. Delicious sandwiches and swivels are also available, in which the thinly-cut sponge cake emulates the sandwich bread and fills with ice cream.

Greek recipes for a summer dinner – Italian Cuisine

The most famous and less famous dishes to prepare to enjoy a romantic dinner with a Greek flavor on the terrace of the house

Among the imagery of the summer we cannot help but include a sunset on a Greek island, with the breathtaking view of the sea and a romantic candlelit dinner waiting for us. To hear the Greece closer or to remember it once back from vacation, we have collected some here Greek recipes to feel a little less nostalgia and to recreate at home – at least a little – the unique atmosphere and the typical flavors of Hellenic cuisine.

We discover the most famous preparations and some less known recipes.

The tzatziki sauce and yogurt

At the base of many Greek recipes there is the Tzatziki sauce. Preparing it well, for a dinner with Hellenic flavors, is essential. For all the Greeks this sauce based on yogurt, garlic and cucumbers is a perfect accompaniment for many ingredients, come on bread croutons toasted with a drizzle of oil in many recipes with meat and vegetables of all kinds. A recommendation is required for preparation: use only Greek yogurt, maybe made at home.

Street food with Greek recipes

If you want Greek food streef for your summer dinner, the Greek recipes of gyros pita and the dakos will surely do for you. The first is the typical Greek sandwich, to be made at home and seasoned with tomato, salad, pork, chicken or beef, tzatziki sauce and maybe a little chili. If you don't want to dress it you can use it instead of bread to taste the other dishes. The dakos, instead, it is a dry bread typical of the island of Crete but widespread throughout Greece, the equivalent of Italian frisella, the starting point for the famous Greek salad.

Greek and feta salad

The perfect recipe Greek salad will allow you to bring a table dish balanced and tasty, fresh and colorful, ideal for your summer dinner. When we talk about salad in Hellenic soil we cannot transcend from feta, the typical cheese of the region, base for many preparations.

With this cheese, in addition to the famous salad, you can prepare lots of dishes. The Bouyourdì for example, with peppers, tomatoes and chilli, the tyropita, to do with puff pastry or filo pastry and la feta saganaki, with battered and fried cheese to serve with honey and sesame.

The moussaka

Any summer dinner with Greek recipes worthy of respect cannot ignore her majesty moussaka. This extraordinary dish of Hellenic tradition, based on eggplant, meat and béchamel is a kind of lasagna with potatoes, aubergines, meat and béchamel.

The other less famous recipes

If you still don't have the ideas for a summer dinner with Greek recipes, here are some less-known dishes to bring to the table. Let's start from spanakopita, a savory pie, ideal for a buffet appetizer, with the inevitable feta cheese, parsley, a pinch of dried dill, chopped spring onions, eggs, salt and pepper. If you feel like meatballs you can try this recipe based on pork, for a fragrant and tasty dish to bring to the table. And the sweet? To conclude your dinner with Greek recipes, prepare the loukoumi, a delicious dolcetto – typical of Hellenic cuisine – flavored with rose, generally served as an accompaniment to coffee. And right on coffee the last tip: remember that in Greece you use – and drink – always cold!

How to prepare Genoese meatballs – Italian Cuisine

Made with veal and mushrooms, the Genoese meatballs are a second of the Ligurian tradition, perfumed with the typical herbs of the territory, such as marjoram and basil

They are small, tasty, made like they used to be. The Genoese meatballs they are a dish of Ligurian land cuisine, in which meat and vegetables are the basic ingredients of each recipe, flavored with typical aromatic herbs, which are grown in the gardens of all Liguria. The Genoese meatballs can be accompanied by many side dishes, such as fresh salad, green beans and sautéed zucchini. You can eat hot just removed from the oil or even at room temperature, and the next day they are even better.

Meatballs, a dish that saves waste

Meatballs are a dish that is fashionable in these times salvasprechi: they are prepared with all that remains of other meat dishes (slices, roasts, meat loaves), without the end result being in any way impoverished by taste, quite the opposite! Often the richness of distinct flavors and the variety of types of meat give many aromas to the preparation, which presents itself different every time. The meatballs are without doubt one of the most cooked recipes and of which there are infinite versions.

The recipe of the Genoese meatballs

Ingredients for 4 people: 200 g minced veal, 200 g veal udder (alternatively veal pulp), 30 g dried mushrooms, the crumb of a large sandwich, meat broth, a few marjoram leaves and basil, 100 g grated parmesan, one egg , parsley, garlic, white flour, lard or oil for frying, salt, pepper.

Method: first put the mushrooms to soak in a bowl of cold water. Then soften the bread crumbs in a little stock and put the veal breast to boil. Once cooked, chop it and place it in a bowl together with the well-wrung bread, chopped garlic, marjoram and basil, the chopped and minced mushrooms, the Parmesan, salt and pepper. Mix all the ingredients with the egg. With floured hands, take a little bit of the mixture and make round balls, crushing them a little in the middle. Once ready, fry them in a large-bottomed pan in which you have heated the oil or lard. Turn them on all sides, so that they brown well, and then drain on a plate covered with a sheet of absorbent paper. Garnish with parsley and bring to the table.

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