Tag: bar

Mandatory Green Pass for bar and restaurant workers: here is the date – Italian Cuisine

With the new government decree, the obligation of green certification will be extended to all workers and therefore also to the staff of bars and restaurants

Since August 6, those who want to sit in a bar or go to the restaurant, must be in possession of the green pass. The obligation concerning customers will now also be extended to managers and employees of the premises. It has been talked about for weeks, the decision on the matter has been postponed several times due to disagreements in the government majority, between the parties and with the trade unions, but now there is a date.

Green pass for bar and restaurant workers from 15 October

According to the advances of the "Corriere della Sera", from October 15, all public and private workers, and therefore also i bar managers e restaurants, waiters, bartenders, they must be in possession of the green certificate. This is what is established by the decree that should be approved on Thursday (this afternoon) by the Council of Ministers. In Italy, therefore, anyone who works and has access to a room, an office, a factory, must have a green pass. Retirees, housewives and the unemployed are excluded.

Fipe: "Agree with the green pass, but establish times and rules"

"Our federation has always been on the side of those who believe that the pandemic comes out with vaccination and, therefore, in favor of the green pass also for the workers of their companies", he commented in recent days Fipe-Confcommercio. "Provided, however, that some fundamental points are clarified". Among these, the Italian Federation of Public Outlets had asked for a reasonable timeframe for the entry into force of the provision so as to allow everyone to be vaccinated and rules governing cases in which workers decide not to have a green pass.

Fines, sanctions and complaints

In this regard, the decree will establish that workers without a green pass can be fined (the penalties range from 400 to 1000 euros), but not fired. In case of counterfeiting of the green pass, one can be denounced, while after five days of unjustified absence from work, the employment relationship is suspended without due compensation.

The government line: fewer tampons, more vaccines

The knot of tampons for those who are not vaccinated has yet to be solved. The unions are demanding that the costs be borne by the state, while the government aims to incentivize vaccinations before a new wave and to avoid having to trigger the vaccine obligation.

50 Best Bars: Italy on the roof of mixing with the Connaught bar team – Italian Cuisine

Ago Perrone and company conquer the first place among the cocktail bars in the world with their Italic welcome in London, while two Italian clubs on the rise: 1930 in Milan and Drink Kong in Rome

If there was the national anthem to the proclamation of the winner of the 50 Best Bars, this year would have been Mameli's anthem. Italy exists and is on the roof of the world. Because it is true that the Connaught Bar, which is an elegant hotel bar in Mayfair, won London, but here the whole team speaks Italian. Agostino Perrone, with Giorgio Bargiani and Maura Milia have made the real Italian miracle, bringing the tricolor flag to the top of the ranking of the best bars in the world. IS even the Italian mixing has good reasons to celebrate because two clubs rise in the rankings by climbing several positions, equally distributed between Milan and Rome.

The Italians in the standings

Great success, in fact, for Benjamin Cavagna's 1930 Milanese secret bar, which rises from position 44 in 2019 to 25. A thirties-style speakeasy, as the name implies, but which for the judges of the Fifty Best could rightly be defined as a Futurist bar rather than a retro bar: "In 1930 – the description reads – you drink as if it were 2030 ”.
Blade Runner atmosphere instead for the Roman Drink Kong by Patrick Pistolesi and shareholders, which also scores an excellent performance, considering that he entered as a new entry last year in 82nd position and is promoted to the first part of the ranking with an excellent 45th place. Almost forty positions, conquered thanks to the continuous evolution and research that is carried out by Pistolesi and friends in their laboratory, without forgetting the roots and traditions of the place where they are located. “This convergence of science and tradition makes Drink Kong a special place in the panorama of Italian bars”, say from Fifty Best.

New entry and big absentees

Also noteworthy are two new entries all tricolor in the second half of the ranking, the one that goes from 51 to 100. Also in this case a tie between Rome and Milan the Freni e Frizioni in Trastevere in 87th place and the Officina Milano in 90th.
Too bad for the unclassified, because those good guys from the Roman The Jerry Thomas Project are missing (50th in 2019), Baccano has also failed in Rome (70th in 2019), probably due to the exodus of bar manager Mario Farulla who now we find at the Chapter and that promises great things for the next year. Also missing are Milan's Nottingham Forest which last year was in position 86.

And again Italy

It must be said that even the second place is a bit Italian. This is the Dante of New York, which last year was first, and which already from the name suggests that it is inspired by the Italic welcome. Many other Italian professionals follow, who for one reason or another are perhaps a little brains on the run from Italy, a little testimonial abroad of our innate hospitality. In 11th place we find Maybe Sammy from Sidney, Australia, led by Stefano Catino and Andrea Gualdi. At number 19 is Giacomo Giannotti's Paradiso di Barcellona, which created an excellent mix of Italian hospitality in a Spanish sauce.

The first high-quality pastry energy bar – Italian Cuisine

It is called Energ-EAT and was created by Andrea Sacchetti of the New World Pastry Shop in Prato. To enjoy a dessert while walking, in complete safety

An "energy bar" covered with chocolate, rich in vitamins, minerals and antioxidants, with the right amount of fiber, but above all good, as befits a dessert to take with you during the trek. A new decidedly contemporary single-portion dessert created by Andrea, the Sacchetti Junior, who for years has been working alongside his father Paolo, long-time master pastry chef and soul of New World Pastry in Prato. "Energ-EAT is an idea of Andrea, he thought and wanted it, we tried it together, it convinced me very much", says Paolo, famous worldwide for Prato peaches and other jewels of Prato pastry.

«A dessert based on passion fruit, hazelnuts, quinoa, sunflower seeds, all highly antioxidant, energetic and healthy products without forgetting the pleasure and sweetness of milk chocolate, says Andrea Sacchetti. The inspiration comes from the desire to offer something innovative that intrigues not only our customers, but also those who perhaps harbor some mistrust towards sweets. This is how Energ-EAT was born. The small takeaway dessert that winks at health lovers but satisfies the sweet tooth and will be presented at the 2020 edition of eatPRATO, which is all played on the path and ends with the national day of urban trekking.

Here's where to prepare it, with its original recipe – but better go and taste it live

For the crunchy base
120 g puffed rice
40 g puffed quinoa
40 g sunflower seeds
1 g fleur de sel
250 g 38% milk chocolate
150 g hazelnut paste

Mix the tempered chocolate with the hazelnut paste then mix with the other ingredients. Once the mixture is homogeneous, spread in a 30 × 30 square with a thickness of 1 cm. Leave to crystallize and cool to 10 ° -14 ° C.

For the passion fruit toffee
400 g cream
100 g glucose 38 de
260 g sugar
210 g passion fruit pulp
30 g butter
30 g cocoa butter
4 g citric acid in solution with water 1: 1

Bring the cream, sugar and glucose to 110 ° C, then pour the butter and passion fruit pulp into the mixture and bring everything to 121 ° C and finally add the cocoa butter and citric acid, leaving on the fire . Once homogeneous pour into a square to have a thickness of about half a centimeter. Leave to cool for 24 hours at room temperature. The next day, cut strips half a centimeter wide and put them all in a row on the crunchy bottom, leaving a little space between one and the other.

For the praline peanut cremino
350 g praline peanut paste
350 g milk chocolate 38%
140 g cocoa butter

Mix the ingredients together and melt at 45 ° C, then temper by cooling everything to 26 ° C. Finally, pour into the framework so that the cremino fills the spaces between the strips of toffee. Once cold, cut the desired size of the bar and finally glaze with 38% milk chocolate and decorate with hazelnuts.