Tag: arrives

Alessandro Borghese arrives in the Monferrato – Italian Cuisine

We discover the locals in the famous Piedmont hills that, in the next episode, will compete on the best tasting menu

Where can you taste the best of Monferrato? Find out in the next episode of Alessandro Borghese-4 Restaurants, on Tuesday January 22nd at 21.15 on Sky Uno, when the chef arrives in the famous Piedmont area to savor the dishes of the four local protagonists of the challenge and decree the one with the best tasting menu. Meanwhile, waiting for the episode, we begin to know the restaurants and restaurants in the race.

4 Restaurants: those who challenge themselves

RAW MATERIAL – MAZZETTI D'ALTAVILLA

From Romagna, Sanzio, owner of this restaurant, arrived in Piedmont to pursue his passion for the world of wines and spirits. The local cuisine uses local products and combines traditional dishes with more modern and innovative proposals. The tasting menu includes 2 starters, 2 first courses and 1 second choice, and finally a dessert, as well as a small distillate and a glass of wine served between one course and another. The restaurant is housed in an ancient convent dating back to the 1700s, from whose watchtower you can enjoy a splendid view of the Monferrato hills.

CASCINA FALETTA – CASALE MONFERRATO

Lorenzo, owner and sommelier of the restaurant, offers 4 types of tasting menus: Vegetarian, Territory, Fish and the special "Menu Faletta 1881". The restaurant is housed in a former renovated farmhouse where stone and wood dominate in large furnished spaces with photographs of the rural Monferrato countryside. The kitchen is open and overlooks both rooms. A large garden with dehor, finally, overlooks the hilly landscape. The farm is also a B & B with swimming pool.

THE RESTAURANT – LU

Owner and cook of the restaurant, Laura has composed her tasting menu with 2 types of starter, 1 first and 1 second choice and 1 dessert. The restaurant is located in the hills of Monferrato and looks like a modern villa where, from the windows of the main hall, you can enjoy a beautiful view of the landscape. The structure also has a swimming pool.

GUBISTRO '- CASALE MONFERRATO

After years of apprenticeship in the world of haute cuisine in which he also worked for Cracco and Cannavacciuolo, Nicolò decided, together with his friend always Maurizio, to open a restaurant of his own, in the center of Casale Monferrato, where to give life to his creations. The tasting menu is surprise and includes 5 courses (2 starters, 1 first course, 1 second course and 1 dessert). The environment, which previously hosted a cinema and a gym, is minimal, informal, young, but at the same time refined and elegant with attention to detail.

The Indian Monsooned coffee arrives in Italy – Italian Cuisine

A coffee that tastes of the sea, with a long history, started with journeys from India to the United Kingdom in the eighteenth century and disappeared for centuries. Nespresso makes it live again with its Master Origin India and chef Marcello Trentini cooks it for us

In the kitchen one often wonders what flavor they tasted like food and recipes of the past, when there were no fridges, and salt and spices were rare commodities. There was a time when even coffee had a different taste, when the bags of precious grains traveled long journeys by land and by sea, on board the sailing ships and challenging the pitfalls of the pirates.

At the dawn of the coffee culture in Europe, from India the merchant ships departed to the ports of the United Kingdom, crossed the Indian Ocean and circumnavigated Africa using up to six months to reach the European coast with their load of green coffee. When the climate was humid the grains were wet, when dry they dried, taking particular aromatic notes. Until the opening of the Suez Canal in the 18th century, Indian coffee had another flavor.

The monsonated coffee today

Today this process is replicated on the Indian coasts and is called "monsoonization". It is practiced from June to September, when the monsoon winds are stronger, and it is a long and risky process. The "naked" green bean, without protective parchment, comes from the plantations to the Indian coasts facing the open sea. Thanks to moisture and strong ventilation, the beans swell and their size doubles; from the second week the color gradually changes, until it takes on straw yellow hues. The humidity rises from 10.5% -11% to 14% within 3 months, the beans must be ventilated continuously to avoid the formation of mold. These repeated climatic alterations alter the physical structure of the grain, giving rise to an aromatic and dense cup.

The new Master Origin India

Nespresso now brings this special "monsooned coffee" to Italy with the Master Origin India capsule, with further innovation. Traditionally this process is applied only to Arabica, but the producers of the Nespresso network apply it to Robusta, to add a new, unusual aroma to coffee. What do you know? Maybe someone remembers the limited edition Monsooned Malabar of Arabica only a few years ago. Similar, but today it is even more full-bodied, with a powerful character with notes reminiscent of black pepper, cinnamon, tobacco, cocoa and licorice.

The recipe of the chef Marcello Trentini

The chef Marcello Trentini of the Magorabin restaurant in Turin, 1 Michelin star, chose him to prepare a lacquered chicken with mushrooms. The chicken breast is first cooked at low temperature, to make it soft and juicy, then napped with a teryaki coffee sauce made with soy sauce and muscovado cane sugar. To pair it, an Espresso Martini prepared with 5cl of vodka, 1 Nespresso India and agave syrup.

Eataly arrives in Las Vegas – Italian Cuisine

On December 27th the new store, the sixth in the United States, is inaugurated, the first open 24 hours a day. It proposes the formula "from the market to the table": in the restaurants you can taste the dishes prepared with the products on sale

The last born of the family Eataly opens its doors a Las Vegas: is the sixth in the United States, the thirty-eighth in the world and the first open 24 hours a day.

It is inaugurated Thursday, December 27th in the new city resort, the Park MGM: 3700 square meters of stores where "to eat, to buy, to learn", as in each of the Eataly. Eat (and drink) authentic Italian specialties in bars and restaurants, under the guidance of executive chef Nicole Brisson. Learn by observing the different stages of processing products (fresh pasta, bread, ice cream, mozzarella, but not only), which take place on sight, and also with live culinary demonstrations of chefs from around the world. Buy choosing from more than 5 thousand Italian products.

But, since each store has its own identity, and the new store opens in the entertainment capital, where everything can happen, the slogan of the last born in the family is: «Everything is possible at Eataly Las Vegas.

From the market to the table

The project is very ambitious, and proposes for the first time in the USA, the "table to table" formula, which breaks the barriers between restaurant and market: guests can eat what they buy and buy what they have eaten to bring it back to their home.
There are six «counters. In "Butcher with kitchen" you can choose, observing the butcher at work, what to be cooked by the restaurant, including grilled specialties, homemade sausages and traditional meat cuts. There "Delicatessen with kitchen" offers a selection of meats and cheeses from Italy and the United States, to make delicious dishes for all palates. Then there is the "pizzeria alla pala ", which turns Roman artisan pizza to the shovel prepared with fresh and seasonal ingredients. In "Fishmonger" with the kitchen, while the fishers are at work, you can choose what to taste, among oysters, marinated fish "all'italiana" with extra virgin olive oil, Mediterranean herbs and spices and fresh seafood. The "Italian street food" It offers lightly fried morsels such as arancini and seafood, stuffed seasonal vegetables, freshly spiced rolls and mozzarella. In the counter of the "fresh pasta", the artisans prepare typical regional specialties, which can be bought or enjoyed in the restaurant, with sauces made with seasonal ingredients.

Drinks

It will be drunk in three rooms: Gran Caffè Milan, high-end bar inspired by the elegant cafés of Milan, theAppetizer, where to try the most famous Italian drinks in the world, from Spritz to Negroni, andwine shop, with more than 80 bottled Italian regional wines, and many at the tap.

The live culinary demonstrations

There are also two restaurants with more traditional formula, one for meat lovers and the other dedicated to Neapolitan pasta and pizza. And, again, the Pizza Alla Pala By the Slice for take-out, Pastry, Caffé Lavazza, ice cream, Sicilian cannoli, Nutella corner for Eataly, Venchi Chocolate.

At the Chef's Table, chefs from all over the world will propose live culinary demonstrations. And even the Americans will be able to discover how gnocchi are shaped and what is the difference between Tuscan extra virgin olive oil and Sicilian extra virgin olive oil.