Tag: address

a new address in Rome and Alessandra's recipe – Italian Cuisine

a new address in Rome and Alessandra's recipe

In the Trastevere area a room dedicated to the Roman tripe is born. At the command is Alessandra Ruggeri, who gives us her special recipe of tripe with beans

"But what are you from Milan?" Alessandra Ruggeri answers this question with a laugh, adding: «No, semo those of Rome . The name is in fact partially misleading, because it recalls the success of the Milanese restaurant. However it describes well part of the offer of this new address of Trastevere: focus on Tripe, to which a paragraph of the menu is dedicated, as well as on the other cornerstones of the fifth Roman quarter, as the pajata and the vaccinara tail, and on other traditional dishes. Not without, however, indulging in some "poetic license", coming out of the Roman kitchen to offer innovative dishes such as ravioli stuffed with tripe or goduriosa tripe with beans that perhaps winks more to Tuscany.

Alessandra Ruggeri admits she started eating tripe as an adult. "I don't know the reason, but at my house it was Sunday and when you woke up in the morning the smell in the house was nauseous, not even because once the tripe didn't sell it as clean as it does now. Then over time I became passionate about it, also because in addition to being one of the poorest cuts in cattle, tripe is also one of the leanest, perfect for those on a diet … only to eat it super seasoned or fried .

Not only childhood and tripe on Sundays: Alessandra also talks about her "previous lives", from participating in Miss Italia to work in sales (an experience that comes in handy when she presents her dishes and wines in the room) In the middle a passion for cooking always cultivated in the background, until he decided to change his life, at the dawn of fifty years. She graduates as a cook thanks to Tu Chef's professional course, takes her first steps between dining room and kitchen in her family's restaurant (Osteria Palmira, on the Gianicolense) and decides at some point to open her own banner, dedicated to much reviled tripe. Here Alessandra is one and three: she starts the preparations in the kitchen, manages the room and also takes care of the interesting cellar.

And so here is the chapter dedicated to tripe, which ranges from fried tripe to Roman tripe with pecorino cheese, from tripe egg to tripe-filled ravioli, to its tripe with beans and tripe meatballs. The cornerstones of Roman cuisine are all there, from carbonara to spaghetti cacio e pepe or amatriciana, a recipe by which Alessandra says they did a very long study, also because the family of the companion comes from Amatrice. And, again, the rigatoni with pajata, the vaccinara tail, the breaded and fried lamb cutlet, the sweetbreads with artichokes and so on. Even desserts speak Roman, such as ricotta and sour cherries tart, and the legendary tiramisu, another test for Roman trattorias, is never missing, where it never fails.

Tripe with beans – Alessandra Ruggeri's recipe


Tripe 1 kg, cannellini beans 200 g (prelessates), bacon q.b., smells (celery, carrot and onion), tomato sauce 80 g, extra virgin olive oil 2 tbsp, sage and mint, salt and pepper, chilli, white wine q.b.


Fry the smells in a pan with extra virgin olive oil and then add the bacon and make it a little crunchy. When it is ready add the tripe and let it stew a little. Add the sage, salt, a pinch of pepper and pepper. Sprinkle with wine, let it evaporate and then add the tomato puree, mint and two ladles of water. Cook it and then add the cannellini beans (but if you also want the borlotti, they are fine). Let them flavor, if necessary add salt and pepper. Serve the tripe with the warm beans.

Fish market in Milan: address, shopping, fish – Italian Cuisine

Why is it said that in Milan there is the freshest fish in Italy, always rightly irritating all those who live on the sea?

The Milan Fish Market was born in the Fascist era, with the need for a specific structure for the sale of fish. The historic site is that of via Sammarini 70, around which over time various restaurants were born, including many still active, such as the namesake, or the Fish Market Restaurant at number 73 of the same street. During the 1990s, given the success and the increase in the consumption of fish, the need to expand the original site grew stronger and so it moved to the current structure of Via Lombroso, with a total of 11,000 m2 of extension. 25 wholesalers, each with its own peculiarities, its fish and its stories.

How the consumption of fish has changed

It is well known that our seas have been undergoing a major crisis for some time now. Until the eighties, however, it was not so: there was a lot of national fish, such as dentex or pagelli, today more and more in extinction. In addition, in the past there were no farms, especially because there was not the great demand for fish that is there today, increased dramatically, certainly not with the availability. Suffice it to say that in the past per capita consumption was about 12.13 kg per person, while today it is at least 23. Also the inclusion of the fish department in large retailers, which may seem normal or discounted, is actually much more recent of what is believed.

National fishing and foreign fishing, from the Atlantic to the Mediterranean

With the crisis of the seas and the increase in the consumption of fish, national fishing can no longer satisfy the demand. Thus, only 35% of the products on the market are national, while 65% come from abroad. There are some wholesalers known to always have local fish; others, on the other hand, have their boats that fish only in the national seas; as well as others have the rarest fish coming from far away. If the Fish Market in Milan could speak, it would have the voice of Renato Malandra. Because he is the historical memory of this place, the vet who has seen fish and wholesalers for 35 years and controls them, every night, starting at 11 in the evening until the first foggy lights of the morning. In this regard, the vet claims that we are too prejudiced against fish from the Atlantic, and we persist in thinking that the Mediterranean is always better: "it is a historical question, because the Mediterranean is our history. In countries like France or Spain they have both the Atlantic and the Mediterranean, so they can choose to prefer one or the other, while we have always considered the only one we had, ie the Mediterranean one, better ", continues Renato. "In addition, we live in an era where we are too obsessed with the place, when in reality there are species that are better from the Mediterranean, others from the Atlantic, without necessarily being a matter of better or worse. Rather, the issue of farms is more urgent ".

Breeding and fishing

Of all the fish sold at the market, the About 70% are bred, while 30% are caught. But even on this, our vet invites us to reflect that not all farms are harmful, it always depends on how the fish are bred. In principle, it would always be better to prefer the catch, for various reasons: for example, farmed fish do not have Omega 3, just as they tend to accumulate more fat.

So why in Milan is the freshest fish in Italy?

The famous saying that so much annoys, rightly, who lives on the sea is that in Milan there is the freshest fish in Italy. But how is it possible? Considering that much of the fish comes from abroad, can only come by air from places like the Indian Ocean or the Maldives, or through the fastest way there is, which allows you to keep almost intact the freshness and other characteristics of the fish. Only in rare cases, for example from Northern Europe and the European Atlantic coast, comes by truck. Here, the cause of freshness of the fish in Milan is finally unveiled, also because most of the city is coming from here, from the Fish Market.

Who buys at the Fish Market?

The customers of the Fish Market are mainly fishmongers and street vendors, who every morning from 4 onwards come to buy fish. Only Saturdays is open to the public and to individuals from 8 to 12, but in reality the best fish is the one you find in restaurants, sold during the week. In reality, almost no restaurateur, if not some rare exception dictated more than anything else by curiosity, has ever come directly to buy it; they usually make the order the night before, partly because the strength of the market is precisely to guarantee the freshness of a quality product. But in reality the market is no longer a reference point only for the city of MilanFor some time now they have arrived at the Fish Market from other Lombard provinces as well as from Piedmont, Veneto, Emilia and even Switzerland, as its reputation for quality fish precedes it. But its meaning remains deeply regional, linked to its history and to what it represented for a city like Milan, which the sea has never seen.

The "Milan Fish Market" quality mark

Precisely to protect and enhance the quality of fish coming from the market, Sogemi has launched the "Milano Itto Milan" quality label, under the banner of food safety. "I am convinced of the strong identity that this brand and the new role of the Ittico Mercato Milano will transmit to the operators of the supply chain", declared the President SogeMi Cesare Ferrero. "This brand was created to enhance even more the work and professionalism of the individual operators that populate the market in the morning, and will serve to better communicate to consumers the virtuous model of supply and treatment of raw materials. And among the guarantees offered there are undoubtedly the rigorous veterinary checks carried out on raw materials, as pointed out by the Veterinary Consultant for the self control of the Milan Fish Market, Dott.Valerio Ranghieri. Therefore, the MIM brand was created with the aim of becoming a competitive plus that operators can use on the catering market to further enhance the products and the whole system of what is unanimously recognized as the most important fish market in Italy.

Browse the gallery

Starbucks Milan: address in Corso Garibaldi – Italian Cuisine

The American colossus has opened another café in Corso Garibaldi. And this time you will find the frappuccino!

The row out of the Roastery Reserve in Piazza Cordusio inaugurated in September has not yet run out, which Starbucks has already opened another coffee shop in Milan. It is located in Garibaldi course and the format this time is the traditional one of the "Core model" of which there are already 28 thousand stores all over the world, even if elements of Italian character have been added in the design or in the food & drink offer.

Browse the gallery

What you find from Starbucks in Corso Garibaldi

The new café occupies 200 square meters, the marbles, the wood, the brass of the furnishings recalls the historic Italian cafes, next to the muffin they are arranged i pastry products of the Atelier of Clusone (BG) and if, you are asking, the answer is yes, here you will find your beloved Frappuccino served in the iconic glasses of paper (but also the espresso at 1.30 euros – unlike the cost of 1.80 of the Roastery).

Browse the gallery

The next openings

This Starbucks will be managed by the Percassi group as well as others who will open in the next days in the city: that of via Durini 280 sqm (inauguration scheduled for November 24) and the one inside theMalpensa airport 350 square meters (which will be inaugurated on November 29th). Other openings are planned in Milan also for the next year (we are talking about the Central Station), then they will follow Rome and other capitals in the north and central Italy.

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