Tag: aperitif

Open-air venues for an aperitif in Rome – Italian Cuisine

Places to have an aperitif outdoors, in the garden or on the terrace, in our capital. From the Hotel with excellent bartenders to the lesser-known pleasant places of Rome (even from the Romans)

What could be better than an aperitif on the terrace or in a garden with comfortable chairs on the grass? When the heat makes itself felt, in Rome we drag ourselves to the aperitif time, waiting for the ponentino to arrive, the typical evening breeze that refreshes the day. The right company, a cocktail in hand and you're done: you forget the heat and sweat in an instant. Here are the right places to enjoy a little refreshment and a good drink and, why not, even a touch of luxury for a handful of euros.

The Court

Just opened, it was a simple passage space inside Palazzo Manfredi, the boutique hotel overlooking the Colosseum. An internal courtyard, therefore, that someone had the excellent idea of enhancing, to make it become the most exclusive cocktail bar in the city, thanks also to the intervention of the Loto Ad Project architecture studio, which wanted a furniture entirely made in Italy . The view of the Colosseum is breathtaking, especially if you arrive at sunset, when the sun goes out behind the rooftops of Rome, illuminating the Flavian Amphitheater sideways. The cocktail list is taken care of by an old mixing fox, Matteo Zed, an expert especially in the Italian bitters category, who does not fail to include in his drinks; for those who prefer wine, you can rely on the list prepared by the excellent sommelier Gennaro Buono. Last but not least, the appetizers served as an accompaniment come from the starred cuisine of Aroma and are the fruit of the inspiration of chef Giuseppe Di Iorio and the pastry chef Daniele De Santi.

"Na Cosetta summer

In the more than 4 thousand square meters of the new location on Via del Mandrione, for the summer the boys of ‘Na Cosetta have done things big. They promise "music – food – relaxation – life", with a restaurant under the stars, street food, kids area, playground and two stages to host over 70 artists on the bill for 4 months of events and concerts. Omar Pedrini who will sing the great successes of the Timorias, Almamegretta, Peppe Servillo, just to name a few and only to talk about the month of July of this billboard worthy of the best Roman summers.

Hotel Butterfly

The Butterfly Hotel reopens in the garden of Villetta Ruggieri at the Foro Italico in Rome, a few steps from the Ponte della Musica. For summer 2019, the Hotel Butterfly is divided into four different spaces: one dedicated to music and entertainment strictly live, the second has food and mixology as its protagonist, the third (an idea that was very successful last year) is the one of the smallest club in the world, finally the novelty of this year, the Cinecretinetti, where the characters of the silent cinema chase each other on the screen. Particularly interesting is the aspect of mixology, which the owner Giancarlo Battafarano – already owner of several successful Roman clubs – will entrust each time to famous names of the Capitoline bartending.

Satyrus

Right in front of the Gallery of Modern Art, at the top of the monumental staircase of fine arts, which leads to Villa Borghese, there is a kind of summer chalet (temporary for friends) which will certainly be one of the destinations favored by the Roman nightlife. The atmosphere is magical and the perfect location to enjoy both the great beauty of Rome, and the ponentino that refreshes the summer evenings, between tasty cocktails and djset, but above all a series of themed parties where glamor is at home .

Jacoba

Jacopo Ricci and Piero Drago's kitchen, at the helm of Jacopa, will certainly be the occasion to talk more widely, but in the meantime it is reported that they have finally given justice to the beautiful terrace that surmounts the San Francesco hotel, which houses this nice little restaurant. On the rooftop of the hotel you can enjoy the ponentino looking at the roofs of Trastevere and sipping one of the good cocktails prepared by Cristian Straccio and Rebecca Sanzone, following the advice of the well-known Emanuele Broccatelli who edited the drink list. As a worthy accompaniment, a simplified list of the two chefs' good ideas in the kitchen.

Garbatella dairy

Great news at the Latteria Garbatella, where the lighthouse was set on the beautiful garden for the warm season. New staff, new drink list, focused on elixirs, to treat the body while sipping a cocktail. Idea of the bar manager Giovanni Miola, who has chosen to enhance the botanicals found in this beautiful garden, rather than at zero km. And if the latter took the reins of the counter, in the kitchen we point out the recent arrival of the chef Pasquale Aragona, who has developed a menu that is perfectly suited to the drink list, with easy proposals to accompany the aperitif.

Voodoo + The Sanctuary Eco Retreat

The novelty of this year is a village dedicated to street food, with more than ten stands every day to alternate cocktails with street food, in the open-air venue a step away from the Colosseum that has been making a couple of years ago breccia in the heart of the Romans. A unique enchanted park of 5 thousand square meters in which to spend an evening between tribal theme, street artists and artistic performances.

Palazzo Montemartini

The cocktails of the award-winning barman Riccardo Di Dio Masa and the dishes of the Sicilian chef Simone Strano, who every day promises a show cooking on the terrace for the aperitif, from 7.30pm to 9pm, without forgetting the musical accompaniment that is often live . This is the proposal of the Radisson Collection of Palazzo Montemartini, which for the summer opened the terrace overlooking the Baths of Diocletian in the iconic Penthouse Suite.

Acquaroof Terrazza Molinari @ The First

If last year the novelty was that the rooftop of The First Hotel had officially become Terrazza Molinari, with a partnership with the Lazio distillate company, as well as the arrival of the good Valeria Bassetti behind the counter, this year the news I'm in the kitchen. The stove was in fact entrusted to the young chef Claudia Ceppaluni, whose curriculum included a passage to the Heston Blumenthal in London and to the Ristorante del Cambio in Turin, at the court of the chef Matteo Baronetto. A more easy proposal than the one on the floor below, where in the meantime the arrival of chef Daniele Lippi has been made official in Acquolina's starred kitchens. Young promises, therefore, who take the lead and promise sparks.

Necci

We are at Pigneto, in the streets dear to Pasolini. Just Necci was one of the usual haunts of the poet, who has become a modern and pleasant place thanks to the new management which, incidentally, is the same as that of the nearby Spirito or the more recent opening of the Dalodi pizzeria-ice cream parlor, both within 50 meters of distance and with attached terrace. Valid alternatives en plein air if you can't find a place in the garden of Necci.

Coffee Spritz, when the cocktail of the aperitif smells of coffee – Italian Cuisine

The Lavazza Flagship Store in Milan presents the new drink card created in collaboration with Campari Academy. Here is the Spritz recipe based on cold brew

A toast to the beautiful season, for a special aperitif able to refresh and at the same time give a little more energy. The Flagship Store Milanese of Lavazza, overlooking Piazza San Fedele, a few steps from the Duomo, officially welcomes the summer with a new cocktail proposal, pardon, of CoffeTail and drinks made in collaboration with the bartenders of Campari Academy. An encounter between unexpected tastes that comes on when the coffee enters the glass, as explained by Gustavo Calì, manager of Campari Academy. «Coffee is an extremely valuable ingredient in mixology, but it must somehow be tamed and used in the most appropriate way. Its taste is generally very strong and tends to cover all the others, so it is necessary to use the right amount: in this way its aromas can give new nuances even to the most usual combinations .

Here then that among the great classics in paper peep novelties like the Milan Mule, based on white vermouth and ginger, enriched by the delicate notes of the elderflower tonic, and the Bittersweet Paloma, a blend of the increasingly famous Paloma a tequila base and a Garibaldi. But above all the Coffee Bubble Sangria, a fresh and light bubble drink with coffee beads thanks to the addition of vermouth and ginger ale; and the Coffee Spritz, a variation on the theme in a less alcoholic key than the ubiquitous Spritz, prepared this time with the addition of cold coffee, the now popular Cold Brew. Here then is the recipe, to try to prepare it at home too in view of the next aperitif on the terrace with friends.

Coffee Spritz

Ingredients

50 ml of Aperol
10 ml of sugar syrup
15 ml of sparkling water
30 ml of concentrated cold brew
1 orange peel
100 g of cubed ice

Method

Preparation of cold brew
Put the ground coffee in the Toddy container, the cold brew machine. Measure the water and pour it on the ground coffee so as to wet it evenly. Leave to infuse for 8/12 hours at room temperature. Strain and keep in the fridge.

Preparation of the cocktail
Put the ice in the tumbler. Pour the Aperol, the sugar syrup and add the soda water. Complete with the addition of cold brew on the surface. Insert an orange rind and two straws, then serve.

Five strange finger foods for the aperitif – Italian Cuisine

From appetizers to desserts, everything can turn into finger food. Including obviously the aperitif: here are five special recipes, with some tips to easily prepare them at home

From appetizers to desserts, everything can turn into finger food. Including obviously the aperitif. Literally finger food, finger foods have been entering strongly in all kitchens for some years thanks to the numerous recipes that can be included in the list of food to be consumed with your hands. Here are some examples of finger food strange and fanciful, also easy to prepare at home.

Meatballs with tuna, peppers and tomato

What is needed? A can of 125-gram tuna slices, a green pepper, two pickled tomatoes, 30 grams of breadcrumbs, an egg, salt, olive oil, seed oil, pepper and parsley to taste. It starts by shelling and beating the egg in a bowl; add a little salt and pepper and then mix the tuna in the same bowl, the dried tomatoes cut into little pieces and the pepper, previously made a cubes and sauté for five minutes in the oil. Mix all the ingredients and add a pinch of finely chopped parsley and breadcrumbs. When the dough becomes solid, balls are formed with the hands and yes fry in a pan with a little oil. Cook the meatballs until golden brown; then they are put to drain in a dish, remembering to cover it with absorbent paper, and finally serve the meatballs perhaps accompanying them with a sauce based on Greek yogurt or with a classic mayonnaise.

Anchovy croquettes

To prepare this strange but decidedly tasty finger food, you have to get: 250 grams of anchovies, 100 grams of breadcrumbs, 40 grams of pecorino cheese, a clove of garlic, an egg, a lemon and a sprig of parsley. Then they also serve, by eye, 00 flour, salt and pepper. The first thing to do is clean the anchovies well, removing the head and tail and making an incision in the belly of each of them, so as to open it. Remove the bones with your fingers, raised with a knife, and then rinse the anchovies well. Cut them into small pieces and place them in a bowl. Meanwhile, let the crumb in a plate full of water. It is well squeezed and joined to the anchovies, adding also chopped parsley and garlic together with the lemon rind. At this point, mix everything together and add the egg (beaten) and the grated pecorino. Adjust everything with salt and pepper and mix well until all the ingredients are mixed together. With the hands, then, they are made of croquettes as big as a walnut, using the dough. Finally, if you pass in the flour and fry the croquettes in a pan, with the oil already warmed up for just under a minute.

Cupcakes with ricotta and cherry tomatoes

Start by beating an egg in a bowl and mix it with half a glass of milk. Then add three tablespoons of flour and continue stirring until the mixture is smooth and creamy. Salt is adjusted and then in the same bowl, add 100 grams of fresh ricotta, two tablespoons of pistachio grain and five cherry tomatoes cut into pieces. Mix everything well and finally, after having greased with oil cups of aluminum, fill the latter with a ladle of mixture and bake at 180 degrees for about twenty minutes.

Black cabbage chips

For this recipe we start by washing the leaves of 250 grams of black cabbage. They are washed and dried with a cloth and then the leaves of their inner central part are deprived. Then prepare a cup in a cup sauce with six tablespoons of olive oil, ten grams of flaxseed and the same number of sesame seeds, plus salt and pepper to taste. Place the cabbage leaves on a sheet of parchment paper and brush with the sauce just created. Bake at 180 degrees for about ten minutes, being careful not to burn the cabbage leaves that, after this time, they will become tasty chips to be enjoyed for a decidedly unusual finger food aperitif. Leaves crunchy they can be broken with your hands, making them look like small ones chips, or enjoy in their entirety.

Rosemary lasagna with peas, tomato and primosale

To prepare at least four, serve: 200 grams of peas, half a white onion, 12 cherry tomatoes dry, 100 grams of primosale, four sheets of fresh pasta for lasagna, butter and salt. First we start by doing fry the onion in a pan; add the peas and a little salt and cook everything for about ten minutes. The sheets of dough are boiled in water for just under two minutes and then four aluminum cups are buttered: on each of these a sheet for lasagna is then laid, making the dough adhere well. Inside they put two tablespoons of peas, three dry tomatoes and the first salt already cut into cubes. Finally, the roses are baked for a quarter of an hour at 180 degrees and you're done.

Gordon Ramsay Recipes