GORDON RAMSAY RECIPES

The increase goes from 5 to 30 cents: a new catering cooperative has won the contract and will guarantee higher quality products. At competitive costs: 1.10 euros for a slice of pizza, 3.05 for a sandwich, a euro for coffee

From about 5 to 30 cents: from the beginning of 2019, the prices of the Parliament bar have increased. The new rate card was displayed at the cash register, and confirms that for a coffee, which cost 90 cents, now you have to spend one euro, the piadina goes from 3.50 to 3.85 euros, the fruit cup from 2 to 2 ,20 euro. A rise of around 10%.

The price of aperitifs rises: a glass of prosecco, with chips, peanuts and pizzas will cost 4.40 euros. For alcohol now spend 4.95 euros, for the Crodino or other non-alcoholic aperitifs 3.80 euros instead of 3.50. Juices, instead of 2.50 euros, cost 2.75.

The parliamentarians also love fried foods such as arancini, rustic schiacciatine and supplì, but they will have to pay € 1.65 per piece. A slice of white or red pizza costs 1.10 euros, while the stuffed one or the red one round 2.75 euros. The Roman arrives at 3.30 euros, while rosettes and vegan sandwiches cost 3.05.

Rates have gone up since Cir Food, a catering cooperative that won the contract at Palazzo Montecitorio, he began to provide the service instead of Compass Group Italia. But the few extra cents that will have to pay out parliamentarians, journalists and assistants will serve to ensure superior quality of products. He explained it toAdnkronos Daniela Fabbi, communication manager of Cir Food: "The Chamber of Deputies has introduced the minimum environmental criteria for the first time, asking for the application of the so-called" Cam ". This entails the choice of product categories of higher quality of the products to which a slight price adjustment corresponds, as they will be served many more raw materials of biological origin and certified Dop and Igp.

And the economic offer of the company was still the best, among all those who participated in the announcement. Prices have been aligned with those of the market: they had been blocked by the time of the Fini presidency.

When it comes to raw meat, it is better to choose the Piedmontese beef, aka Fassona. They know it well from Eataly (in fact they serve it like that)

Lean, soft, tasty, which melts in your mouth: the fans of the raw meat, a joke if they expect it exactly like that. No cooking, little seasoning, no sauces: it is a dish of the Piedmontese tradition that must focus everything on the quality and the goodness of the raw material, because from here you can not escape. When we prepare it, we can not do anything else but choose carefully the meat – and the right cut.

Because the Fassona is better

Our suggestion is to use the meat of Piedmontese cattle breed, the one with huge buttocks and very muscular thighs that was selected from the late nineteenth century in Guarene d'Alba, in the province of Cuneo, and that the breeders began to call Fassone: the right amount of intramuscular fat makes it lean, but particularly tasty, and with an extremely low cholesterol level.

The joke: a tradition of more than 20 years

The raw meat, for more than twenty years, for the association of cattle breeders La Granda yes strictly knifed (unground), exclusively from cuts of the bovine's front and seasoned only with a drizzle of extra virgin olive oil, salt and (for those who want) a little pepper. In 1997 the founder Sergio Capaldo, the then pioneer of a new way of breeding, did so and still today we eat in all the Eataly restaurants, which use the meat of the prestigious association.

"La cruda" by Eataly

The association La Granda brings together numerous farms family-run of Piedmont: animals are fed with natural foods, almost all products in the farm, such as corn, barley, bran, fava beans and hay, are not given their silage, vitamin supplements, GMOs, and are grown slowly. This is where the raw material comes from a symbolic dish that Eataly offers in all its restaurants: "La Cruda". Seasoned only with a drizzle of extra-virgin olive oil and a pinch of salt, it is paired from time to time with ingredients capable of exalting it at best, like a mixture of capers, anchovies and semi-dried tomatoes.

And if you want instead try making a joke at home, La Granda meat can also be found in the Butcher's shop of Eataly!

Tag: bar

Parliament, at the bar price increase! – Italian Cuisine

The increase goes from 5 to 30 cents: a new catering cooperative has won the contract and will guarantee higher quality products. At competitive costs: 1.10 euros for a slice of pizza, 3.05 for a sandwich, a euro for coffee

Meat bar? Do it with the Fassona. Here because – Italian Cuisine

When it comes to raw meat, it is better to choose the Piedmontese beef, aka Fassona. They know it well from Eataly (in fact they serve it like that)

Because the Fassona is better

The joke: a tradition of more than 20 years

"La cruda" by Eataly