Tag: addresses

Gourmet stays in Lombardy, 5 addresses surrounded by greenery – Italian Cuisine

Desire for greenery, relaxation, open spaces and conviviality. We will remember summer 2020 for the rediscovery of the simplest needs, the desire to explore our territory in its landscapes and, why not, in its flavors

Here is a selection of five properties in Lombardy for stay immersed in the sweet sounds of the countryside, with an eye to the menu. And there is no shortage of proposals for outdoor activities, walks, bicycle routes and works of art in the woods.

Romantik Boutique Hotel Villa Sostaga

Go along a road through the woods before reaching the top of the hill. And it is from up there that you have the most beautiful view of the lake, the blue mirror of the Brescia side of Lake Garda.

More than a hotel, it's a house, better: a villa. The Romantik Boutique Hotel Villa Sostaga was born from the passion of Gabriele Seresina (pilot team manager of Opel) and his wife Gabriella, who transformed a historic 19th century villa into a romantic home.

Only 19 rooms between rooms and suites, located between the villa and the annex, for those looking for a quiet stay. All around, 40 hectares of greenery with heated swimming pool, gazebo and panoramic Jacuzzi.

The kitchen

The kitchen here has a long history. And the "Martina's grandmother's cake" which is on the menu, is a cake that has a lot to tell. Same recipe for that cake that Martina, Gabriele Seresina's grandmother, prepared for Gabriele D’Annunzio, of which she was the favorite cook. Today in the kitchen there is the chef Gianfranco Pugliese, a lover of simple and genuine tastes. Among the proposals on the menu, the dishes dedicated to lake fish, including tagliatelle with pike from Garda with peppers and capers from Gargnano.

Albereta, holiday in Franciacorta

More than a holiday, a holiday. In L’Albereta time becomes sweet and slow, space embraces greenery and makes room for beautiful things, those that make you feel good. Where is it? In the heart of Franciacorta.

Timeless abode of Relais & Chateaux, Albereta has always made large open spaces one of its distinctive features, in the name of luxury. We gather good herbs in the woods, walk among large art sculptures, rest on hammocks in the shade of the trees, have a outdoor picnic with a different menu every day.

And you can also go in search of the maximum psychophysical form by relying on the care of the experts of theEspace Chenot Health Wellness SPA, through exclusive techniques of detoxification and reactivation of energy channels and organic functions.

The kitchen

A terrace floating in the greenery overlooking the panorama of Monte Isola. It's called LeoneFelice Vista Lago and is the novelty of this year in L’Albereta. The signature in the kitchen is that of chef Fabio Abbattista, who favors the use of zero kilometer products, carefully choosing the best on the market every day. Don't miss the vegetable ravioli with squid ragout and bread crumbs.

The gourmet offer completes Wellness Restaurant, born in synergy with Espace Chenot Health Wellness SPA to bring the Chenot method to the table too.

Agriturismo Corte Lantieri, between history and cellars

The access road can only be among the rows of vineyards. The context is that of the estate of the historic Cantina Lantieri, near the medieval village of Capriolo, one of the most suggestive and uncontaminated places in Franciacorta.

Only 7 rooms to live in a context of maximum relaxation, walks (or bike rides) in the vineyards, green areas for yoga and a swimming pool overlooking the rows: the Corte Lantieri farmhouse is the promise for an all-Italian staycation.

Obtained from the careful renovation of the ancient noble palace of the Lantieri de Paratico family, the farmhouse is in full harmony with the territory. The best view? Without a shadow of a doubt the one with the crenellated terrace overlooking the amphitheater of the hills.

The kitchen

From the Franciacorta tradition to the lake tradition, the cuisine of the chef Paolo Zanardi welcomes the contrasts and typical features of the area with a menu between land and sea. Sebino dried sardines with toasted polenta, but also the risotto with Franciacorta Millesimato creamed with robiola two milks. It is forbidden to go home without visiting and tasting at the cellar. Here is produced, among others, the Franciacorta Cuvée Brut NV Lantieri, which has won the title of World Champion in the Classic Brut Non-Vintage Blend category at The Champagne & Sparkling Wine World Championship 2019.

Florian Maison, hillside resort restaurant

Only three suites to keep all the magic of the places "for a few". And if the restaurant is the beating heart, the resort turns into a "resort restaurant". All around the Florian Maison, the green of the hill of the monastery of San Paolo d’Argon, a a few kilometers from Bergamo.

There is the Bois de Champagne Suite, the one made with the wood of the old oak barrels and the hand-painted wardrobe. The Gourmande Suite, designed according to the criteria of eco-sustainability and in pastel colors. And finally the Note d’Incanto Suite, the most romantic. All overlook the surrounding greenery, to breathe good air at full lungs and at full eyes. The attention to detail and atmospheres is what is found in all addresses Les Collectionneurs.

The kitchen

In the kitchen there is Umberto De Martino, chef of Sorrento origin who conquered (and allowed himself to be conquered) from Bergamo and its valleys. His is a cuisine that follows the seasons with passion and dedication, peeking through the traditions but without being overwhelmed by them. Do not miss the lime, lobster and mint risotto.

Hotel Il Corazziere

There is an island on the Lambro river which houses an ancient mill with its house. It's called Isola di Baggero, today the mill has been transformed into a museum and in that house some of the rooms of the Il Corazziere hotel have been placed, the new entry of the group Space Hotels.

The history of the structure begins in 1919 at the hands of Giuseppe Camesasca, cuirassier for King Vittorio Emanuele III, and continues today in the form of a "rural resort", committed to the development and preservation of the territory. Such as? For example producing more than 50% of the energy requirement thanks to the mill and solar panels.

The 36 rooms are all overlooking the Lambro Park, and for the most beautiful view there is the elegant Show Room Suite, with a private balcony.

The kitchen

In line with the green spirit of the hotel, the restaurant brings to the table all the fresh products of the area, respecting the traditional and authentic cuisine of the Camesasca family, which for 100 years has personally taken care of the search for the best raw materials.

Do not miss the Tagliata di Casa Corazziere, one of the iconic dishes on the menu since 1919, served on the boiling rain of Valmalenco.

Wine bars and wine bars: the 10 best addresses in Rome – Italian Cuisine

The places to find wines from all over the world and gastronomic selections, but also excellent cuisine and food pairing always perfect thanks to the advice of the sommelier

Wine is a serious matter and it is no coincidence that in the ten addresses we have selected some names recur, such as that of Fabrizio Pagliardi and Paky Liveri. I'm true enthusiasts, those who travel the world to discover unknown cellars, sommeliers who have made their passion into a job. With a good dose of courage, because the wineries are no small investment and not all wine customers understand us. Next to a good glass you cannot fail to offer an equally good dish: a level food pairing is a must, to be appreciated by the general public is the challenge.

Barrique

Let's start with a classic of the genre, the perfect wine shop with kitchen from the historic center. Small enough, characteristic as the neighborhood that houses it, Monti, but relatively central since it is a step away from via Nazionale. The blackboard with the glass and the bottles all around the tables accompany a good "Italian" cuisine: few flourishes and a lot of concreteness. As for the wine list, there is the hand of Fabrizio Pagliardi, the king of Rome for champagne, which we will find in the two following rooms.

Remigio

We are in the Colli Albani area and this is recognized in the city as the temple of champagne, set up by such an admirer as Fabrizio Pagliardi, able to find French bubbles labels from independent, interesting and even cheap vines. Pinchos for the aperitif, quality cutting boards and little else cooked, for a proposal that serves to accompany the drink without overlooking it.

Barnabas

And here is the youngest of Fabrizio Pagliardi's clubs, where champagne and more return. The location is really interesting, especially in the summer, when you can take advantage of the pleasant and spacious terrace halfway between the Pyramid of Cestius and the Circus Maximus. In accompaniment, the food proposal in this case is more complex and ranges from cutting boards to cooked dishes, divided into paper according to hunger level.

Brylla

Even women love wine and are able to transmit it perhaps better than men, focusing on the storytelling of the cellars. An example of this group of sommelier-storytellers is Brylla's owner, Marcella Capaldo, who loves to tell what she pays, contextualising any label. The kitchen is a happy accompaniment to the glass, with many interesting dishes and a plus for the dishes cooked on the grill, the josper, which characterizes the food offer of this place. As a true connoisseur, Marcella even allows the customer to bring her precious bottle from home, but her offer is so varied and important that it would be a crime to do so. Furthermore, thanks to Coravin, you can ask for practically everything in the bar.

Sorì

Here is another small dynasty, with two rooms (in two different latitudes of Rome and in this case we are in San Lorenzo) that refer to the same discoverer of excellence, who never stops traveling to find food and wine goodies. He is Pasquale "Paky" Livieri, Neapolitan, surfer by passion and son of art in the selection of food, with a particular preference for France. If you find it in the dining room it is the extra quid of the evening. Also in this case, the offer has little to cook and a lot of selected and there are many exclusives from all over the world to discover.

Matière bar-à-vin

From San Lorenzo to Monteverde the pass is not at all short. The two districts are divided by kilometers of road and very different attitudes: the first university, plus the second middle-class families. It is no coincidence that the new Paky Livieri venue, opened a few months ago, is more modern in appearance and proposal. Here, in addition to amazing cutting boards and selections, there are also oysters, pinchos and contemporary dishes prepared by the young Nicolò Ferrara, who went to Salvatore Tassa's kitchens before landing at the Matière.

Barbers 23

«Wine and food as a refuge from stress. Here is the promise of this delightful place hidden in an equally delightful boutique hotel, behind Largo di Torre Argentina. The project includes Giorgio Baldari, chef, kitchen historian, host and trainer. He made Barbers – nothing to do with Masterchef, is the name of the street – a wine shop with cuisine that is a treasure trove of fine flavors. The drink is accompanied by selections of salmon and other fine fish preserves, then foie gras, cutting boards of cold cuts and very rare cheeses and still few dishes cooked without cooking. Here, in fact, there is no chimney and one gets by with the technology permitted by law. Yet Baldari even takes first courses out of his hat, thanks to the collaboration with the king of fresh pasta Mauro Secondi.

Roscioli

There are those who say that theirs is the best carbonara in Rome, then there is the oven, gastronomy, pastry, in short, in the kingdom of the Roscioli brothers in via dei Giubbonari it is possible to die happy. They call themselves "Delicatessen with kitchen", but reality is made up of counters full of gastronomic wonders, including cheeses and cold cuts to accompany the magnificent bread, shelves with over 2500 labels and, as we said, traditional dishes executed in a impeccable. For some time there has also been a spin-off, or the Roscioli garage. Initially born as a space for events and cooking lessons, in the end it proved to be a happy landing place for those who cannot find a place for Giubbonari.

Enoteca del Frate

"I took it from Del Frate". Practically it is the reference point for wines and spirits of the whole city. Have you finished a bottle? Just a call and the bottle arrives, better than food delivery. Those who know them also know that in Prati there is their den for enthusiasts, the wine bar where the Del Frate family has combined the decades of knowledge in terms of wine with the good cooking of Fabrizio Del Frate, obviously also a family, and selections of gastronomy products. Tapas for an aperitif, cutting boards, but also Italian and Roman cuisine, modern but without too many frills.

Retrovino

Ok, it's "only" the spin-off of Retrobottega, but it's also the right place for wine lover and gourmet. Here you will find the excellent bottles put in the cellar in these successful years by the guys from Retrobottega and you can focus more on drinking than on the kitchen, even if neither the cutting boards nor the gardener made with golden hands by the boys of the kitchen, who in many cases also went to collect the elements themselves, when they dedicate the day off to foraging, their great passion.

Centocelle spring in ten addresses – Italian Cuisine

Where to eat and drink in the former hamlet, now a trendy neighborhood for the foodie of the capital and not giving up despite the attacks

Recently there is much talk of One hundred cells and not all are flattering comments. The attacks on the Electric Sheep and the Baraka Bistrot have affected (but certainly not sunk) the spring of one of the emerging districts of the Capital. It is therefore necessary to talk about what is good about this former borough, on which some enlightened entrepreneurs such as the Fooders di Mazzo and Vincenzo Mancino of Pro Loco Dol had already invested 6-7 years ago. It is in recent years, however, that there has been a real cultural revolution, accompanied by the gentrification of the neighborhood, where the old township families have been replaced by swarms of amatriciana yuppies, looking for a house to rent or buy at a good price and in a former borough, also favored by being well connected. And where there are plenty of interesting addresses for eating and drinking well.

Pro Loco Dol

Let's start from Pro Loco Dol, where Dol means of Lazio origin. He was the first of the three (the others in the richer Pinciano and Trastevere districts) "children" of Vincenzo Mancino, guru of typical products of Lazio, despite being Lucan by birth. Specializing in cheese and cold cuts – how not to be enchanted by the counter! – Mancino has designed for the first creature a menu that ranges from chopping boards to excellent pizza focaccia, which often features, in fact, cheeses and cured meats, through the dishes of the Lazio cuisine or creative dishes, but strictly based on products of territory.

Legs

We wanted to put Deck on this list, but closed a few months ago because the "fooders", Marco Baccanelli and Francesca Barreca, decided to take a sabbatical (or a little more). They had opened a wonderful bistrot in a favored format, just over ten places, in full Centocelle, starting the gold rush in this neighborhood. In recent months I have been traveling around the world, having fun cooking and learning techniques from other cultures, but on the other hand have not left their admirers completely dry-mouthed. Thus, in what was the venue of Mazzo, they opened their Legs. Fins, thighs, strips: here, almost everything is based on chicken, strictly breaded Italian and not battered, but still fried. There is no shortage of excellent potatoes that have made them famous and some sandwiches with a hand of the friend Bonci, while for drinking there are the seven different thorns of beer and a passion for fooders, gin and tonic.

Waraku

First a former martial arts gym, where you walked on tiptoe, trying not to disturb. Today a real Japanese restaurant, but woe to expect to find sushi. It was one of the first ramen bars in the capital, born from Maurizio Di Stefano's passion for Japan. Here you will inevitably find two broths, one based on meat and one 100% vegetarian, in which to dip various types of ramen and udon. Then, again, the Okonomiyaki, a sort of Japanese omelette, the gyoza and so on, depending on the fantasy of the moment.

Geppy Sferra Ice Cream of Essai

Geppy Sferra is a volcano. Not only is he a good ice cream maker, with two stores between Colli Aniene and Tor De Schiavi, but also a person who got involved, teaching middle school kids to make ice cream. And there's more, because recently in the new store in via Tor de Schiavi Geppy Sferra also launched the ice cream restaurant. This does not mean producing gourmet ice cream, the salty one so to speak, but it means creating a menu combining savory dishes with the flavors of the counter, whether they are more or less sweet. Any examples? From the last season menu: pumpkin cream, crispy speck and croutons with chestnut ice cream; Sweet and sour pork stew with pineapple sorbet.

Rude

Do not think that there are rude men, at most the boys of Ru.De are the classic bartenders a bit tattooed and bearded. Ru.De stands for Rumors Delete and their place has revolutionized the concept of drinking well in Centocelle. For a few euros more than the fourth-category Spritz, here is a selection of gin and whiskey not just and a drink list based on pre-batch cocktails rigorously homemade, on which an enormous amount of work was done on the dilution and on ice. There is little attention, as well as a selection of accompanying dishes.

Maulbeere

The name in German means Gelso and we are in via dei Gelsi, however in the choice has certainly influenced the assonance with the beer, a real killer application of this club of Centocelle. To manage it, three friends with catering experiences and great love for craft beer and the neighborhood in which they are located, to which they have just dedicated their last beer, a pale ale with mulberry with a label designed by cartoonist Franzine (in photo), which portrayed an unmistakable tram 19 that plows through Prenestina. Six options on tap, plus a card of countless bottled craft beers. To accompany, cheese and salami platters, but above all lots of meat.

One hundred cells

Menabò

Enosteria: they define themselves this way because this place with the journalistic name is first of all a wine shop, where one also eats. Its creators are the Camponeschi brothers, Paolo in the kitchen and Daniele, who used to cook and today gave himself to wine, is in the room. The menu changes practically every day and arrives at the table written on a blackboard, among the dishes we notice an eye to tradition, but without being imprisoned in the cliché by cacioepepe-carbonara-amatriciana. While for the choice of wine we rely on Daniele's advice and tales, with a look at the shelves where there are wines also of value.

The Snap

Again Tor de Schiavi, where he opened a restaurant mainly in Puglia, because three of the partners are from Bari and also the young and talented chef Daniele Colace has Pugliese blood, which also emerges in his kitchen, together with a preference for the Asian due to his previous work experience. Perhaps it lacks a bit of identity, but on the other hand we enjoy more than fair prices, with great classics masterfully executed like the focaccia from Bari, to combine with the platter of cold cuts and cheeses that come directly from Puglia, and more modern dishes and xenophiles like tuna tataki. Here you can go to breakfast and find pasticciotti, until evening, when you eat a la carte.

Fassangue

Have you ever eaten meat sushi? Here for the hardened carnivores he arrived at Centocelle Fassangue, where one can exercise to become new Dracula because, yes, it is all raw, not only in blood. Tartare, raw meat sandwiches, diced scottona, sushi: all strictly with extinguished fires, with the only exception of the fillet to be cooked at the table on the salt tile. The meat is guaranteed by the Caputo family, since this bistrot is a direct derivation of the nearby Caputo Macelleria, which is sourced from strictly non-intensive Italian farms, with a preference for scotton and some digression depending on availability.

The Ombralonga

Yes, in Centocelle there is a real Venetian-style bacaro (so much so that they call it "the Venetian"). Spritz at will, but above all abundant cicchetti to accompany the aperitif, in the purest Venetian spirit of shade and cicchetti. University students really like it for the low prices and the plentiful platters, so much so that at aperitif time it is practically assaulted and it is always advisable to book. Among the drinks, we go from a classic Spritz to the Hugo. Or a glass of wine.