Tag: Bars

Coronavirus, in Milan from today the bars can remain open after 18 – Italian Cuisine

Coronavirus, in Milan from today the bars can remain open after 18


The service, however, must be managed exclusively at the table, by the staff of the restaurant, and there must be no gatherings of customers in front of the counter

The bars in Milan, from today, can return to being open even after 18: the Region has established it which, on the institutional website, however specifies that the service must be managed exclusively at the table, by the staff of the restaurant, and that there must be no gatherings of customers in front of the counter. «The bars and / or pubs that provide the assisted administration of food and drinks are not subject to restrictions and therefore can remain open as provided for restaurants, provided that it is the limit of the maximum number of place settings has been respected expected by the year ".

The goal, explains the ordinance, is always to "limit the crowding situations of several people in one place" to contain the coronavirus in the regional areas classified as yellow (i.e. the whole regional territory with the exception of the red zone). Therefore, if «a limited number of people can enter restaurants, then «the same, therefore, also applies to i bar where there are quota seats and who serve at the table and not at the counter. "

Sunday evening, the Lombardy Region, with aordinance signed Sunday by the President of the Lombardy Region Attilio Fontana and by the Minister of Health Roberto Speranza, he had decided to close bars, pubs and discos from 18 to 6 in the morning. The document has not been "nor" modified or updated and remains fully in force ", but the administration" on the basis of the assessments of each specific situation can further detail the order in accordance with its objective ".

According to the Fipe study office, the Italian Federation of Public Exercises, Milan's premises could this week lose three million euros a day. A difficult situation for local people to live thanks to daily collection.

Lino Enrico Stoppani, president of Fipe, asks "the support of the Government for the protection of a fundamental sector for the Italian economy, brought to its knees throughout the national territory by this serious crisis situation and which so far has done its part with great sense of responsibility by following the instructions of the authorities. To date, the turnover of public businesses in some areas is dropped to peaks of 80% and according to our estimates, we risk losing € 2 billion in the first 4 months of the year. " If the situation does not change quickly, according to the federation they are over 20 thousand jobs at risk.

Wine bars and wine bars: the 10 best addresses in Rome – Italian Cuisine

Wine bars and wine bars: the 10 best addresses in Rome


The places to find wines from all over the world and gastronomic selections, but also excellent cuisine and food pairing always perfect thanks to the advice of the sommelier

Wine is a serious matter and it is no coincidence that in the ten addresses we have selected some names recur, such as that of Fabrizio Pagliardi and Paky Liveri. I'm true enthusiasts, those who travel the world to discover unknown cellars, sommeliers who have made their passion into a job. With a good dose of courage, because the wineries are no small investment and not all wine customers understand us. Next to a good glass you cannot fail to offer an equally good dish: a level food pairing is a must, to be appreciated by the general public is the challenge.

Barrique

Let's start with a classic of the genre, the perfect wine shop with kitchen from the historic center. Small enough, characteristic as the neighborhood that houses it, Monti, but relatively central since it is a step away from via Nazionale. The blackboard with the glass and the bottles all around the tables accompany a good "Italian" cuisine: few flourishes and a lot of concreteness. As for the wine list, there is the hand of Fabrizio Pagliardi, the king of Rome for champagne, which we will find in the two following rooms.

Remigio

We are in the Colli Albani area and this is recognized in the city as the temple of champagne, set up by such an admirer as Fabrizio Pagliardi, able to find French bubbles labels from independent, interesting and even cheap vines. Pinchos for the aperitif, quality cutting boards and little else cooked, for a proposal that serves to accompany the drink without overlooking it.

Barnabas

And here is the youngest of Fabrizio Pagliardi's clubs, where champagne and more return. The location is really interesting, especially in the summer, when you can take advantage of the pleasant and spacious terrace halfway between the Pyramid of Cestius and the Circus Maximus. In accompaniment, the food proposal in this case is more complex and ranges from cutting boards to cooked dishes, divided into paper according to hunger level.

Brylla

Even women love wine and are able to transmit it perhaps better than men, focusing on the storytelling of the cellars. An example of this group of sommelier-storytellers is Brylla's owner, Marcella Capaldo, who loves to tell what she pays, contextualising any label. The kitchen is a happy accompaniment to the glass, with many interesting dishes and a plus for the dishes cooked on the grill, the josper, which characterizes the food offer of this place. As a true connoisseur, Marcella even allows the customer to bring her precious bottle from home, but her offer is so varied and important that it would be a crime to do so. Furthermore, thanks to Coravin, you can ask for practically everything in the bar.

Sorì

Here is another small dynasty, with two rooms (in two different latitudes of Rome and in this case we are in San Lorenzo) that refer to the same discoverer of excellence, who never stops traveling to find food and wine goodies. He is Pasquale "Paky" Livieri, Neapolitan, surfer by passion and son of art in the selection of food, with a particular preference for France. If you find it in the dining room it is the extra quid of the evening. Also in this case, the offer has little to cook and a lot of selected and there are many exclusives from all over the world to discover.

Matière bar-à-vin

From San Lorenzo to Monteverde the pass is not at all short. The two districts are divided by kilometers of road and very different attitudes: the first university, plus the second middle-class families. It is no coincidence that the new Paky Livieri venue, opened a few months ago, is more modern in appearance and proposal. Here, in addition to amazing cutting boards and selections, there are also oysters, pinchos and contemporary dishes prepared by the young Nicolò Ferrara, who went to Salvatore Tassa's kitchens before landing at the Matière.

Barbers 23

«Wine and food as a refuge from stress. Here is the promise of this delightful place hidden in an equally delightful boutique hotel, behind Largo di Torre Argentina. The project includes Giorgio Baldari, chef, kitchen historian, host and trainer. He made Barbers – nothing to do with Masterchef, is the name of the street – a wine shop with cuisine that is a treasure trove of fine flavors. The drink is accompanied by selections of salmon and other fine fish preserves, then foie gras, cutting boards of cold cuts and very rare cheeses and still few dishes cooked without cooking. Here, in fact, there is no chimney and one gets by with the technology permitted by law. Yet Baldari even takes first courses out of his hat, thanks to the collaboration with the king of fresh pasta Mauro Secondi.

Roscioli

There are those who say that theirs is the best carbonara in Rome, then there is the oven, gastronomy, pastry, in short, in the kingdom of the Roscioli brothers in via dei Giubbonari it is possible to die happy. They call themselves "Delicatessen with kitchen", but reality is made up of counters full of gastronomic wonders, including cheeses and cold cuts to accompany the magnificent bread, shelves with over 2500 labels and, as we said, traditional dishes executed in a impeccable. For some time there has also been a spin-off, or the Roscioli garage. Initially born as a space for events and cooking lessons, in the end it proved to be a happy landing place for those who cannot find a place for Giubbonari.

Enoteca del Frate

"I took it from Del Frate". Practically it is the reference point for wines and spirits of the whole city. Have you finished a bottle? Just a call and the bottle arrives, better than food delivery. Those who know them also know that in Prati there is their den for enthusiasts, the wine bar where the Del Frate family has combined the decades of knowledge in terms of wine with the good cooking of Fabrizio Del Frate, obviously also a family, and selections of gastronomy products. Tapas for an aperitif, cutting boards, but also Italian and Roman cuisine, modern but without too many frills.

Retrovino

Ok, it's "only" the spin-off of Retrobottega, but it's also the right place for wine lover and gourmet. Here you will find the excellent bottles put in the cellar in these successful years by the guys from Retrobottega and you can focus more on drinking than on the kitchen, even if neither the cutting boards nor the gardener made with golden hands by the boys of the kitchen, who in many cases also went to collect the elements themselves, when they dedicate the day off to foraging, their great passion.

The 5 rules of coffee that all bars should respect – Italian Cuisine


How to recognize a good coffee at the bar according to the Consortium for the protection of traditional Italian espresso

Morning coffee (77%). That of the break (53%), of lunch, of mid-afternoon and even of evening. Italians love it and drink it at home (92%) and at the bar (72%). 58% say they drink it to find the necessary charge to face the day and 77% drink it in the morning when they wake up, for 47% of those interviewed it is a pleasure and 37% consider it a ritual to be consumed together with others. (source: Coffee Monitor 2018, Nomisma).

But how do we drink it? The Consortium for the protection of traditional Italian espresso coffee has drawn up a Disciplinary, shared with the Italian Coffee Committee to allow us to ask for the best from our favorite drink, learning to distinguish a good coffee from a poorly prepared coffee.

Coffee beans and grinding

Prefer the bars that grind directly: after only 15 minutes from the grinding it loses about 65% of the aromas. It should therefore only be used on coffee beans which must be ground to a weight that can vary between 7 and 9 g, taking care to keep it in the dispenser as little time as possible. Even if kept in grains, coffee should be stored in special containers that should be cleaned periodically as the oil contained inside the beans can oxidize on contact with air and go rancid.

Beverage extraction

The contact time between water and coffee conditions the extraction of the aromatic components present inside the bean. The greater the extraction, the greater the number of water-soluble substances in the beverage. But this is not necessarily a good thing, because some of these substances are not pleasant, so the ultimate goal is to find the right balance. The delivery time is between 20 and 27 seconds.

The aroma

If we feel the need to add sugar, it means that it has not been prepared properly. The aroma should be pleasant and intense, the full taste pleasantly bitter and never astringent. A bad effect on the thing could be the bad cleaning of the machine and an old grind.

The cup

The content in the cup should be between 13 and 26 g. at a temperature between 90 ° C and 96 ° C. Coffee should preferably be served in cups of porcelain with the bottom narrower than the mouthpiece and of adequate thickness to maintain the temperature.

The cream

The Traditional Italian Espresso coffee, to be considered as such, must have a uniform and persistent cream for at least 120 seconds from the end of the unmixed beverage delivery.

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