10 places that give great satisfaction – Italian Cuisine

Ten restaurants in the city to taste the dishes of a "people's and court's" cuisine, made of dishes from the Gonzaga era, handed down to the present day. To guide us, the greatest Italian patron: Antonio Santini of the Fisherman of Runate, Mantuan doc

Perhaps not everyone knows that the Mantuan cuisine – identified as that of people and court – in the golden age of the Gonzaga (XV-XVII century) represented a point of reference in Europe: the cooks of the Duchy were the first to know how to combine very simple dishes with elaborate ones, creating a school of gastronomic thought, codified by Bartolomeo Sacchi. His treatise De honesta voluptate et valetudine, published in Venice in 1474, spread throughout all the courts and beyond the great recipes contained an absolute novelty: it taught the use of the resources of the territory, according to the seasons, anticipating concepts that are now usual. The court, thanks to extraordinary cooks such as Bartolomeo Stefani – author in 1662 of The art of cooking well, one of the first sacred texts of Italian cuisine -, prepared sumptuous banquets, using the best of the territory: a remarkable research work on the recipes of that period is due to Gaetano and Sandra Martini, owners of The Swan which remains one of the best places in Mantua city.

The importance of rice

The people lived on soups, but they had their specialties like lard pounded with parsley and garlic, very good with polenta, or risotto to the ‘pilot’, which still today is the testing ground of every Mantuan cook by name or in fact. Nothing to do with the guide because this dish owes its name to the workers involved in rice husking called "pilots": it is Vialone Nano rice cooked by absorption, seasoned with Mantuan salami and parmesan. For the record, the "capital" of this dish is considered Castel d’Ario – village 20 km away from the city and birthplace of the legendary Tazio Nuvolari – where he received (rightly) a De.Co. to defend the recipe.

The legendary Santini pumpkin tortelli

And then we move on to pumpkin tortelli on which every corner of Padania – from Ferrara to Crema – boasts superiority. "It is fun to see that as you proceed from east to west, the component of macaroons and mustard increases," he explains Antonio Santini, great patron of the 3 Michelin stars Dal Pescatore, located in Canneto sull'Oglio, south of Mantua. «While with us the pumpkin and the Parmesan cheese have more weight. Everyone loves our pumpkin tortelli: my wife Nadia has been carrying them on for years, now my son Giovanni (the other, Alberto, joins him in the dining room, ed) does it, and has further perfected the recipe, in pasta and stuffing . They would have liked the Gonzagas, I am convinced of it . The Santini card has other references to the territory such as the freshwater fish that the princes brought from Lake Garda when they did not retrieve it from Oglio and Mincio or from the three internal lakes. «We offer pike in white with sauce or crayfish. Another cult is the risotto with catfish and chive fillets: I am optimistic, in a few years we will return to fish from Oglio .

Agnolini and Sbrisolona

And yet agnolini – the meat ravioli similar to cappelletti – in chicken broth that can become a dish "da principe" if served in a consommé cup and with a dash of Lambrusco in the liquid. And here the dish turns into a literary "sorbìr d'agnoli" … Finally, the symbol of sweet Mantua: la crumble Cake, dry and crumbly cake, made with white flour mixed with corn flour, butter and almonds. It is found throughout the Po Valley but, Santini says with a chuckle, "I didn't see it outside our borders until twenty years ago. Obviously it is very good … . Having said that another historic out of town for Mantua (and others) remainsEmbassy of the Tamani brothers – in Quistello, 30 km from the capital – with its luscious and sumptuous cuisine, in closing we can only return to Runate, fraction of Canneto sull'Oglio, dai Santini who boast the Italian 3-star record (23 years in a row) and receive customers from all over the world: menus (obviously not only of local dishes), cellar (legendary) and hospitality (at the top) are famous everywhere. Also because for the selection of the places in the city we asked for the advice of the "Cardinal" of our restaurant. Mantovano doc, but above all a living example of how excellence is achieved and maintained. Enjoy your meal.

How to use chamomile in the kitchen – Italian Cuisine

All the illnesses go by with a hot cup of chamomile, the grandmothers said. But do you know that chamomile is also a very versatile ingredient in the kitchen?

There are many species of chamomile even if the most used are the Matricaria chamomilla (or Matricaria recutita) also known as "German chamomile" and la Anthemis nobilis (or Chamaemelum nobile) also called "Roman chamomile".
Matricaria chamomilla has been known since ancient times and the ancient Egyptians already used it extensively.
In the past the flowers of this plant were used as tobacco.

Curiosity about chamomile

The word chamomile derives from the Greek word khamaimelon, which means small apple because in fact this flower recalls the scent of this fruit and also in Spanish, chamomile is called manzanilla that is "little apple".
Chamomile is an annual herbaceous plant that can be found a little everywhere in uncultivated land, in dry and stony areas up to 500 of altitude, and has an erect stem that reaches a height of 50 cm.
It is not easy to recognize chamomile because it is often confused with other similar small flowers. We can say that three are its structural characteristics: the flower petals at the end of the flowering are turned downwards, the floral receptacle is conical and hollow inside and the leaves are engraved

How to preserve chamomile

The flowers must be picked at the beginning of flowering, when the heads are not yet well hatched and white in color.
If the product is destined for distillation to obtain essential oils, it is used fresh or as soon as it is wilted and the whole plant is generally picked (leaves, stem, flowers).
The flowers must be dried quickly in a dry, dark and ventilated place to avoid the formation of mold and the blackening of the plant with consequent loss of its characteristics.
They are kept in glass containers protected from light for a year and no more because then they lose their fragrance.

How to use chamomile in the kitchen

With chamomile flowers infusions are used that are notoriously used for their mild sedative virtues. The plant has no active hypno-inducing ingredients, but antispasmodic properties, such as lemon balm, ie it produces muscle relaxation thanks to the presence in its phytocomplex of flavonoids (eupatuletin, quercimetrin) and coumarins.
Chamomile is used in the kitchen to prepare excellent infusions with a calming effect. With the Matricaria a sweeter and more delicate taste is obtained, while the Anthemis nobilis remains more bitter.
With chamomile you can flavor jams, candies and ice creams as well as liqueurs, such as vermouth and you can prepare some very tasty recipes such as risottos, fish salads, soft cakes for breakfast, sweet creams and biscuits.
Furthermore the fresh flowers are the perfect decoration for many dishes both sweet and savory because they are small and very elegant in their simplicity.

Camomile dressing

2 tablespoons of fresh chamomile flowers
2 tablespoons of extra virgin olive oil
half a squeezed lime
1 tablespoon of honey
salt and pepper

Quickly mix all the ingredients, creating an emulsion to dress salads or fish carpaccio.

The recipes with chamomile tried in the editorial staff of La Cucina Italiana

the 15 best terraces to eat and drink – Italian Cuisine

Romantic and design, historic and brand new: here are the fifteen best places where to look at Milan from a privileged perspective. Enjoying good food and great mixology

Until a few years ago the idea of having dinner or having a drink on the upper floors was at the limits of the eccentric, either because the premises were few and want for the reason that the panorama – with the exception of Piazza del Duomo and the Castello Sforzesco – did not stand up to comparison with the one admired from the roofs of the capital. But the birth of New Milan, with the most important Italian skyline, has changed history: today, as soon as possible, the terraces of hotels and restaurants are opened. And the higher they are, the better.

For all tastes

The positive aspect is that there are terraces on the market historical is brand new. Of design or immersed in greenery. For a young or transversal audience. But the most important aspect is that the quality of the offer has definitely risen, without necessarily having to ruin oneself economically: in the rooms of our selection there are good chefs and excellent bartenders who contribute to making the experience of a dinner or a dinner pleasant. appetizer. Here, therefore, in our opinion, the 15 best terraces in Milan, certain that in the coming seasons more will be added.

15 terraces above Milan

Hilton Milan

It is the terrace, very popular for events, of the four stars in Via Galvani 12, where the aperitif is served, in collaboration with Martini, with the finger food of the restaurant Concept 45 and dj set.

Terrace 12
A chic lounge on the tenth and top floor of the Brian & Barry Building in Piazza San Babila. Ideal for an aperitif or a post-dinner linked to a dinner at the Asola restaurant of the expert Matteo Torretta, connected by a flight of stairs.

Terrace Hotel Viu
On the eighth floor of the boutique hotel in front of the Monumental, it is the icing on a cake already valid that includes the Bulk Bistrot and the gourmet restaurant by Giancarlo Morelli that also takes care of the food portion of the aperitif around the pool. Spatial view.

Felix Lo Basso Restaurant
In the complex of Town House Duomo, the greedy landing is that of the Apulian chef, Michelin-starred, who proposes a very delicious, Mediterranean cuisine, made of great raw materials. The outside tables are fabulous.

Radio Rooftop Bar
It is mandatory for the last generation Meliàs to have a rooftop at the highest level. The one in Milan does not disappoint: crazy the sunset view, lively atmosphere, international food & beverage.

Air Terrace
It is located on the roof of the Sina The Gray boutique hotel, five stars in Via San Raffaele. Chic atmosphere – from a private home with dehors – and an original view of the center, sipping a good mixology.

The Terrace of Via Palestro
Always loved the space on the fourth floor of the Swiss Center: it is divided into two areas, to offer suitable settings for both restaurant customers (of Italian cuisine) and cocktail people.

Giacomo Arengario
A historical brand of the city's catering and the Square with a capital P: the local of Giacomo inside the Arengario has a terrace on the Duomo for breakfast and aperitif. But the view from the windows of the restaurant is also good.

Triennale Terrace
One of the many good legacies of Expo 2015: the large space, rearranged, on the roof of the Triennale where you can drink or taste the good cuisine of Stefano Cerveni at the Osteria con Vista (splendid, we add).

Torre Restaurant
On the sixth floor of the Prada Foundation: the restaurant focused on Italian cuisine has a large outdoor terrace with folding tables and a bar area with sectional tables. The decor? At the top.

Sky Terrace & Bar Milan Scala
The sky terrace of the hotel in the heart of Brera has one characteristic: a good part of the raw material for the dishes, cocktails and finger foods served at the aperitif arrive from the urban garden on the lower floor.

Gaul Terrace
The total renovation of the hotel next to the Central Station gave the Milanese a beautiful terrace, cared for by the trenchant Cerea brothers. Great quality thanks to the excellent dishes signed by the Lebano brothers, top-level cocktails and impeccable service.

The Gare Rooftop Bar
The Sofitel eco-friendly hotel – in the Central area – has an elegant, modern rooftop bar on the thirteenth floor with a view of the city. Good cocktails, live music, great view of the center.

Terrazza Rinascente
The best element of the food hall is undoubtedly the terrace of the Maio restaurant. The menu is the expression of Italianness, but you can also drink only the aperitif. The plus? The spiers seem to be at hand …

Ceresio 7
The history of the Milanese terraces has changed: the two famous pools were not enough to have a drink, they line up a group of tables on the outside of the room. Elio Sironi for the kitchen and Guglielmo Miriello for mixology are an absolute certainty.