Tag: Aurora

Barawards 2023: from Aurora Mazzucchelli to Martina Bonci, the winners – Italian cuisine reinvented by Gordon Ramsay

Dry Martini at the Majestic Palace (Sorrento – NA) – Hotel Bar of the Year Award

Daniele Gentili (The Organics by Red Bull) – Spirits&co Brand Ambassador of the Year Award

Fifty Italian Spirit (Pagani – SA) – Amaro Montenegro Bar Team of the Year Award

Folklore Laboratory – Green Local of the Year Award

Forno Brisa (Bologna) – Bloom Specialty Coffee Bar Café of the Year Award

Daniele Ricci (Mame Coffee – Zurich) – Barista of the Year Award

Simone Amenini (Artisanal company) – Coffee&more Brand Ambassador of the Year Award

Fabrizio Galla (Pasticceria Fabrizio Galla – Milan) – Pastry Chef/Ice Cream Maker of the Year Award

Martesana (Milan) – Ice Cream Bar Pastry Shop of the Year Award

Aurora Mazzucchelli (Mazzucchelli House – Sasso Marconi) – Chef of the Year Award

Footprint (Rome) – Easycassa Revelation Restaurant of the Year Award

Seafood sandwiches (Vieste – FG) – Agritech by Vandemoortele Sandwich Shop of the Year Award

Pellico 3, Park Hyatt Milan – Zini Hotel Restaurant of the Year Award

Bulgari Hotel Rome – Hotel Revelation of the Year Award

Barawards Innovation of the Year Awards

Vermouth di Torino in the Strucchi style (Makes) – Innovation of the Year Award for Alcohol 0-21% vol.

Alpestre Gin Alpino (OnestiGroup) – Innovation of the Year Award for Spirits – Spirits

Amaro Pratum Organic Distillery Bonaventura Maschio – Innovation of the Year Award for Spirits – Liqueurs

La Reserva de ¡Tierra! Cuba Lavazza – Innovation of the Year Award for Soft Drinks and Hot Drinks

Squeezita Gelatin Fixing Spray (Italian Food Factory) – Food Innovation of the Year Award

Ecospirits (Velier) – Innovation of the Year Award Solutions and Service Tools

Peter (Pietro Grinders) – Equipment and Technology Innovation of the Year Award

Dtr IoT Bar (Dtr Italy) – Special Green Mention

Barawards 2023: Bar of the Year.

The Cocktail World Awards

Looking at the professionals, in the Olympus of the Barawards 2023 we find more than one woman. Starting with Rum Diplomático Bartender of the Year Awardwon by Martina Bonci, bar manager, as well as the soul of the Giardino 25 project, Gucci’s café and cocktail bar in Florence. A title already held last year by another professional from the Medici city, Edoardo Sandriwho returned to the stage at the Barawards awards ceremony to collect the Sanpellegrino Cocktail Bar of the Year Drinks Award assigned toAtrium Bar of the Four Seasons in Florence, where he is bar manager. Not only awards to the Medici city, but also to the province and in particular to three realities that are rewriting the history of mixing in Campania and beyond: the true temple of hospitality, the Dry Martini at the Majestic Palace in Sorrento wins Hotel Bar of the Year Award. They had already smelled the podium, but 2023 is the year in which the Amaro Montenegro Bar Team of the Year Award goes to Pagani’s Fifty Italian Spirit, in the province of Salerno. And again the Green Local of the Year Award to the Pomigliano d’Arco Folklore Workshop, in the province of Naples, another emerging reality in the Neapolitan hinterland that is gaining recognition. And remaining on the topic of “Neapolitan pride”, how could we not name the winner of the Sgrappa Award Italian Bartender Abroad of the Year, Giulia Cuccurullobar manager ofArtesian Bar in London, where he brought his smile and the perfection of Italian style behind the counter. Milan to drink could not be missing from the list of best of the best of the Barawards 2023. To represent the Milanese mix we find the project that bears the signature of Mario Farullawith his Dirty Milan, Barceló Bar Revelation of the Year Award. As well as another promise for the future, which starts from Puglia but gives its best in Milan, behind the counter of the Rita’s Tiki Room: And Alessandro D’Alessiowinner of Campari Academy Bartender under 30 of the Year Award. And if in Milan we glimpse the future, in Rome we find two solid certainties, with two senators of mixing who climb to the top step of the podium in the categories they represent: on the one hand the bar manager of The Punta Expendio de AgaveRoman by birth, but with his heart in Mexico, Cristian Liar winner of Vermouth Strucchi Bar Manager of the Year Award; on the other Daniele Gentiliface of the line The Organics by Red Bull, Spirits&co Brand Ambassador of the Year Award.

Aurora cake: the original recipe – Italian Cuisine

Simply sprinkled with icing sugar or as a base for other preparations, the Aurora cake is a classic dessert suitable for many occasions

Light and soft, the Aurora cake it's a simple dessert perfect to accompany both the Breakfast that the snack. Very good on its own and suitable for children, it can also be there base for more elaborate cakes and spoon desserts.

Aurora cake or sponge cake

There Aurora cake it's a lot similar to the Spanish pana and the preparation of both cakes in fact begins with the whipping of the eggs with the sugar. However if the sponge cake it is done with suns three ingredients, the Aurora cake also contains butter And potato starch which allow to obtain a more compact cake, less dry, more crumbly and more melting than the sponge cake. The combination of the ingredients and a few simple precautions during the process will allow you to obtain one versatile cake and also ideal to be stuffed.

Aurora cake: the original recipe

The original recipe of the Aurora cake is very simple however pay attention to the ingredients and weigh the eggs because they will make the difference for the result.

Ingredients for a cake pan ø 20 cm

160 g of granulated sugar
120 g of potato starch
110 g of eggs at room temperature
105 g of butter
95 g of flour 00
65 g of egg yolks at room temperature
a few drops of vanilla extract
icing sugar to taste

Method

Melt the butter then let it cool down to a temperature of 40 ° C. Break the eggs into a bowl, add the granulated sugar and work with an electric mixer until the mixture is white and medium frothy. Add flush i yolks already lightly beaten with a fork and the vanilla flavor. Continue to whisk until the mixture is swollen and tripled in volume.

Now add the Flour sifted with the starch and mix gently with a spatula with movements from the bottom to the top so as not to disassemble everything. When the flour is incorporated, add the melted butter.

Pour the mixture into a previously greased and floured springform tin or lined with parchment paper. Bake the Aurora cake for 40 minutes in a preheated oven in static mode at a temperature of 180 ° C, finally checking that it is cooked with a toothpick. Remove from the oven and let it cool completely Aurora cake, then remove it from the mold. Before serving, sprinkle with lots of icing sugar.

How to fill the Aurora cake and the variations

After trying the basic recipe for the Aurora cake, we recommend that you also make the delicious variant of Aurora apple pie.
If, on the other hand, you have made the original recipe and you want to stuff it to make it a spoon dessert, you have to cut it in half in the direction of the width and spread the lower part with custard, chocolate cream, jam, milk cream and fresh fruit depending on the tastes. You can also decide to cover it with icings, coffee ganache and whipped cream or use it instead of sponge cake to make trifle or as a base for mimosa cake.

Browse the gallery for all the photos and further tips!

Gourmet guide: Aurora district – Borgo Dora – Italian Cuisine

The fourth district guide dedicated to the gorge, with Aurora and Borgo Dora, an event that you cannot miss

Among old pegs and restaurants with an international allure, Aurora is one of the districts of turin who wants the right redemption, even social. A stone's throw away is the Central Market – Aurora is a neighborhood with a vintage soul – full of artisan restoration shops and the Balon Market and Gran Balon. With a small detour in Vanchiglia.

Best agnolotto

Where to eat it
The classic agnolotto, interpreted by chef Federico Zanasi, here in the Bottoni stuffed with boiled version, Share restaurant. If accompanied with miso sauce and hazelnuts, tortellini with cream are transformed and are very reminiscent; but even alone, without any seasoning, they are really fabulous. Secret recipe. We asked the chef to give us a hint about the filling, nothing to do.

Where to buy it
We leave the Aurora district a few meters to enter Vanchiglia, for Renato's agnolotti.
Pastificio Renato, since 1962, corso Regina Margherita 17.
The recipe of the agnolotto from Turin of the Renato pasta factory includes in the stuffing roast beef, roast pork, cooked IGP Piedmont salami, seasonal vegetables, parmesan cheese, eggs and salt, plus, of course, a sheet of fresh egg pasta.

Best veal with tuna sauce

Where to eat it
At San Giors, in the old way, in via Borgo Dora 3.
The walker is massaged with oil, salt, pepper and flavorings. Subsequently cooked in the oven for half the time in dry and half in steam and then it is left to cool for about 12 hours.
The sauce is made with the hard red of yellow-paste eggs, tuna, caper fruits, desalted anchovies and white wine, along with extra-virgin olive oil and a pinch of salt. In our opinion it should be a little softer: sometimes the meat is a bit dry, but on the whole it is a fun and good dish.
In the kitchen at San Giors, the chef is Manolo Murroni, who arrived in Turin for a few months, after an interesting experience in northern Europe. As soon as they arrived in the city the owners immediately wanted it in the kitchens of their hotel restaurant, the San Giors, in that piece of the neighborhood that resembles a village, Borgo Dora. We recommend a trip to Turin, overnight stay with breakfast and maybe a traditional lunch right here, in the heart of the Balon.

Modern interpretation of Federico Zanasi, chef of the share restaurant, Nuvola Lavazza, via Bologna 20.
A freshly seasoned knife beat, resting on a cloud of crispy bread, filled with tuna sauce, a classic dish in a tapas version. To share has just turned one year old and is one of the most popular and acclaimed restaurants in the city: the inspiration and genius of Federico Zanasi and his team in a very short time have enchanted the Turinese (but not only them) who often come back to sit in the room with a set designed specifically for the restaurant by Dante Ferretti. A true sensory and taste experience that we advise you not to miss.

Where to buy / gastronomy
Let's go back for a moment to Vanchiglia, for the purchase of Renato's vitello tonnato which, at the moment, seems to be the most interesting traditional recipe. Therefore also for the Gastronomia pastificio Renato double, as for the restaurant Share.

Best ice cream

Gelateria Popolare, via Mameli 6.
Defined by many customers as the pop ice cream shop in Turin, it always reserves great surprises in taste, including ice cream and sorbets. Maurizio De Vecchi selects the products among the fruits of the market and those of small producers in the territory. No additives used except carob flour. Among the most popular are the popular cream, dark chocolate, ginger and cinnamon, the greedy zabaione. For fruit flavors: strawberries, ramasin, strawberry grapes.
If you don't know what to choose, ask for advice. We liked the Balon Gianduiotto and vegan chocolate.

Chinese ravioli

Great Wall, Corso Emilia 2.
Get ready for a real feast of braised ravioli, a truly special recipe from the Great Wall. Customers order them in multiples of 10 to avoid running out of them. Also try many other dishes including the jellyfish salad and the lacquered duck. The place is often frequented by Chinese, which means quality Chinese cuisine, like at home.

Best tea

Camellia, via Catania 24.
Entering Camellia is like crossing the threshold of a fantastic country, which smells good and where it is possible to buy, but also taste, various types of tea: from Chinese to Japanese, from rare to Indian, more aromatic teas. And if you have any particular request, Ezio, the owner, will be able to advise you for the best. We suggest you stop and taste a couple of teas, take some time and calmly enjoy the drink because it's worth it.

Not to be missed, for lovers of antique markets: the Balon, every Saturday, and the Gran Balon, which takes place every second Sunday of the month, to go in search of crockery, plates and glasses of yesteryear, tablecloths and lace of other times, but also objects of modernism. Timetable from 8 to 18.

A little gem for shopping? Fané Decorations, in via Reggio 30B: beautiful things and objects that have a story to tell, with a vintage soul. By appointment at 3406474574.