Tag: beauty

SweetXmasTime 2021, the beauty of designing a panettone – Italian Cuisine

SweetXmasTime 2021: ten architecture firms in Milan to adorn ten artisanal panettone. Here is the first challenge dedicated to decoration, without forgetting taste

Usually struggling with corten steel, resins and architraves, this time the architects of ten Milanese studios had to mold chocolate and icing instead of reinforced concrete.
We are talking about SweetXmasTime 2021, the original challenge organized by Towant in collaboration Garavaglia Arredamenti, Frigo2000, V-ZUG and Marguerite Guyot at the Siematic store.

The intrepid architects accepted the challenge and put themselves to the test trying to customize the sweet emblem of the Milan festivals: the panettone.

The personalization of the PLACE study

The interpretation was free, the aim was to tell the style of the studio and its projects.
Different concepts, not agreed upon, linked in a certain sense all the creations: the desire to sharing (more than one dessert has been "transformed" into a square in which to meet to enjoy the beauties of our country) and the sustainability.
It was this last theme that convinced the varied jury of journalists, made up of experts in architecture, design and gastronomy who nominated EligoStudio winner of this first edition of SweetXmasTime 2021 with the panettone entitled
Drawings: small slices of leftover panettone (the one we always find in our homes after the holidays) reinterpreted in the form of mini Sacher. Because waste can no longer be part of our lives on the threshold of 2022.

The project that won the challenge is Drawings, by EligoStudio

After the presentation of the ten works, one of the most important moments was the conclusion of the preparation of a panettone by the chef Giuseppe Russo (The private chef). A panettone that was last leavened and cooked directly in the dining room in the V-ZUG oven and which was then shared among all the participants as an opportunity to exchange wishes for a Christmas (of architecture and design), toasting with the Champagne Marguerite Guyot distributed by Wine Tip.

The panettone that cooks in the V-ZUG oven

Here are the ten studies involved:
Alessandra Parolini Architect
Francesco Rota | Architecture
GroupThree Architects
elementary study _ Paolo Pasquini Architects

The next appointment? Christmas 2022, of course.

5 squares for 7 addresses in the heart of the Great Beauty – Italian Cuisine

5 squares for 7 addresses in the heart of the Great Beauty

The open ZTL and the expansion of the outdoor areas have brought the tables to the heart of the most beautiful views of the historic center, making places so far reserved only for tourists accessible

We only need the mandolins in the background like in an American film. The "Dolce Vita" in Rome has never been so sweet, among tables that open to the Romans rather than tourists in the most suggestive squares of the city. It is the "compensation" of summer 2020: after the months of lockdown and fear, the orders of the mayor Raggi gave Rome as never seen before. Masks permitting. Ztl open at all hours, + 50% of the outdoor tables, dehors that open in delightful squares and in suggestive locations such as Piazza Navona, where you can drink and eat at human prices, which take into account that today the customers are all local.

Piazza Navona

Here there are even two addresses. There is Camillo on one side, with his cuoppi of octopus, bao and noodles, accompanied by drinketti and now by the partnership with Patrick Pistolesi's Nio Cocktails, while on the other side there is Dolce Vita, with aperitifs at fish & chips base (10 € drink included), hamburgers and even omelettes. In the first case the De Santis family, in the second the Monteforte family: to share them, the great experience and the garrison on the square for decades, but also the desire to return the most beautiful square of the city to the Romans, who until a few months ago from these parts were seen very little and stopped even less. They were – rightly – terrified by the prices set on tourists, willing to spend any amount to enjoy such beauty. Today the wonder is to be able to sit in front of Bernini's wonders by paying a few euros and enjoying the Ponentino and the view.

Stone square

Again the square is fabulous and the recommended addresses are two and maybe on the same evening you could plan to go to both. Because if Salotto42 is the right place more for an aperitif with a view, leaning on the tables outside, for dinner you move a little further, to the Osteria dell'Inegno. Safe address in the historic center that politicians like so much and that satisfies both those who love meat and those who love fish. Few flourishes and a lot of concreteness, with excellent raw materials and apparently simple dishes, but studied. In both cases, affordable prices, compared to a plus like the splendor of this square.

Piazza della Quercia

The delight of this little square with an oak tree in the center and a church next to the restaurant is almost like a movie set. In addition, the new management has given a breath of freshness, among the good breads of the Monteforte family, owner of the new tavern, and the kitchen of Marco Gallotta, finally returned to Rome after a long pilgrimage. Someone will remember him in that of Primo al Pigneto, here he will rediscover the atmosphere, also thanks to the restyling of the same architect, Roberto Liorni. The dishes are more calibrated on the concept of trattoria, so as not to deny the original soul of the place, yet the flicker is perceived.

Largo di Torre Argentina

Mercerie has long been the pop outpost in Rome of the starred chef Igles Corelli, who for this address in Torre Argentina had already thought of a double line, a classic gourmet restaurant, and a more innovative one based on tastings, which they are resolved in pralines, buttons and lasagna, always different also according to the seasons, also ideal for takeaway. But why take it away, however, if Mercerie has finally had the opportunity to put the tables overlooking Largo di Torre Argentina? A novelty that makes parking more pleasant and the place more attractive.

Piazzetta Alfredo

The legendary fettuccine Alfredo leave the restaurant to go to the square. The square does not have a name and is nothing more than a widening at the confluence of Vicolo della Campana and via della Scrofa, which finally freed from the mopeds that parked wildly here, becomes a scenario for Alfredo alla Scrofa's new dehors. It should also be noted that there is the new menu by chef Mirko Moglioni, who has decidedly modernized the proposal, while leaving a hard core of untouchable dishes, starting naturally with the fettuccine Alfredo. To this are added the drinks, enjoyable and perfectly spot on with the environment, perhaps to start with an aperitif and continue with dinner.

Trentino at the table: when beauty meets flavor – Italian Cuisine

Trentino at the table: when beauty meets flavor

Land of beauty and food and wine excellences. A journey that never disappoints

The Trentino it is known for its landscape beauties, unique in the world. With the leading Dolomites, a UNESCO heritage site, carved out of millennia of geological history, the natural parks and biodiversity of its vast territory. But all this what would it be without the wisdom in cultivating its rich land handed down for generations, by its products and the world famous food and wine excellences? She would be a beautiful girl, but without a soul and a heart. That's why Trentino is an infinite source of charm, one with the welcome and the territory, a magical land of tastes and flavors to be discovered.
Oenology, cheese making, fruit growing. And yet the wines, mountain cheeses, apples and small fruits, trouts and chars bred in pure stream waters, and many others of agri-food excellence that combine to form the Trentino Quality Label. Flavors and scents that draw on ancient traditions and knowledge, in enology, in cheese making, in fruit growing.

The whole territory of Trentino is characterized by the presence of cultivated areas and cellars, farms and producers who work to offer the best of the agri-food sector. To guide you to discover the many typical features of the Trentino food, authenticity that make Trentino a corner of food and wine paradise, there are three Roads of wine and flavors, www.tastetrentino.it, which follow the traditional productive vocations of the territory: Trentino Wine and Flavors Route, Apple road and the flavors of the Non and Sole Valleys e Cheese route of the Dolomites.

The Trentino quality label and other typical products

More sustainable and biodiversity-friendly productions with high quality standards. It is one of the objectives of the rural development policies that the Trentino agriculture system has set for 2020, followed by the establishment, in 2010, of the Trentino Quality Label, created to guarantee the origin, origin and total traceability certified agri-food products such as milk, cheese, butter, apples, meats and salami, trout and char, vegetables and greens, beer and fruit products. (Www.trentinoqualita.it).

All crazy about the picnic

Flavors to be enjoyed, perhaps, with a picnic, lying on a beautiful mountain meadow, the best way to relax the senses: just a basket, perhaps prepared with local products, and the magic is accomplished. And this year the unusual and gourmet picnic proposals are not lacking. #CheeseNic is the snack based on the cheeses produced in the Primiero and Vanoi huts: you can book and agritur and huts in the area, in addition to the many mountain huts of San Martino di Castrozza and Passo Rolle, fill the basket with cheeses, the Fumada meat from Siròr, craft beers and herbal tea from the mountains. Always on the "Cheese Road of the Dolomites" offers in Primiero on the summer weekends the unforgettable experience of Albe in Malga, to live a day as a herdsman and discover all the secrets of life in the malga, starting from the first hours of the day .
Also in Madonna di Campiglio, from July to September, with the "Breakfast on the grass", in front of the panoramic peaks of the Brenta, a "zero km" picnic is consumed, with cheeses from the herdsmen, honey, fresh bread and mountain jams. And all the huts in the valley have Pick & Eat backpacks ready, ready to be consumed in nature. In Val di Non there is "A blanket on the lawn", the initiative that involves various restaurateurs from the valley, so that everyone offers their own picnic menu, by reservation. As also in Val di Fiemme, in the RespirArt park, with the "Pic-Nic ad Arte", surrounded by works of art and the 27 permanent installations with gourmet baskets prepared by the area's shelters. On the shores of Lake Ledro the "Pic Nic Chic" invites to enjoy relaxing on the shores of the lake with the possibility for couples to have a snack in the middle of the lake, during a suggestive rowing boat trip.
And the Picnic in Trentino is also done on city meadows, for lovers of cultural walks: PicMart is the basket of the "Senso – Alfio Ghezzi" the MART restaurant in Rovereto. Settled on the large lawn that flanks the exhibition pavilions of the Rovereto museum complex, you can taste the dishes of the best Italian tradition. Info: https://www.visittrentino.info

Traditional productions

There are many consortia and certificates of authenticity, among which, perhaps, the best known is the APPLE VAL DI NON D.O.P., followed by many others. That of the association "Academy of the olive and oil, protects, for example, the conservation of theolive growing in Arco and in Upper Garda Trentino and the typical oil that is produced thanks to unique climatic conditions. From the larger ones, grouped in consortia and associations, to the smaller ones, reflecting the passionate work of small producers who carry out, with dedication, traditional processing methods and small agricultural productions. One of these are the small Fruits: Blueberries, raspberries, blackberries, strawberries and strawberries. The Puzzone Di Moena / Spretz Tzaorì from the particular acute smell and its unmistakable aroma and the Casolét Of The Val Di Sole, a typical soft and raw mountain cheese protected by the Slow Food Presidium of the same name. Among the "ancient" cheeses, witnesses of resilient methodologies there is also the Spressa Delle Giudicarie, One of the oldest cheeses of the Alpine mountain, dating back to 1249, as well as the Vezzena cheese, seasoned for 24 months, tasty and slightly spicy, produced from ancient times on the highlands of Folgaria, Lavarone and Luserna. And among the typical features of Trentino we cannot forget the carne salada, a historical dish and the first Trentino dish to receive the De.co, the municipal denomination of origin of the villages of Upper Garda (Riva del Garda, Arco, Nago-Torbole, Dro, Tenno, Ledro and Dren), but which it is now present throughout the region. The choice of the piece of meat is crucial: that it is rump of adult bovine, preferably of the Rendena breed, from the local valley of the same name. During the entire maturation period, the salada meat must be stored in dark rooms at a maximum temperature of 12 ° C and must be massaged at least every 2/3 days. The Arctic char, with its delicate and unique meat and the famous Storo flour, from which the typical polenta is prepared. Made by grinding of local Storo corn, which is still cultivated today strictly respecting the cycles of nature.

Trentino Wines: Trento DOC and native vines

In a glass of wine you can find color and shades, fragrances, flavors. But also the history of an entire territory. It can be found in the winds and temperatures that condition the ripening and the vocation of the different varieties to the different sides of the valleys. It is no coincidence that the patient fatigue of the winemakers and the diversity of the microclimates within the Trentino territory are the elements of an equation that has been able to produce unique wines and prestigious bottles. However, some wines can tell the territory better than others, because the vines from which they come have their roots here. They are the autochthonous vines like the Nosiola, from which the precious Holy Wine, typical of the Valle dei Laghi, is also obtained. The Marzemino della Vallagarina, also mentioned by Mozart in his Don Giovanni, which returns curiously different expressions on the different sides of the valley divided by the Adige river. Still the Teroldego della Piana Rotaliana, the prince of Trentino wines, full bodied and ruby, as well as the Müller Thurgau, which despite not being an autochthonous grape, found in the soil it found in the porphyritic soil and in the important temperature ranges of the Cembra Valley the optimal conditions for an excellent yield. As also the Chardonnay at the base of the excellent production of Trentodoc, the now famous mountain bubbles, which gave birth to the classic Italian method. An internationally appreciated excellence that perhaps tells better than many words this province, its nature, its environment and its mountain. If a few months are often enough to produce a still wine, for Trentodoc – classic method sparkling wine – a much longer period is needed, ranging from a minimum of 15 months, as established by the specification, up to 10 years for a large reserve. To protect the quality of the method of production of these sparkling wines is the Trento Doc Institute, born in 1984.

The village of Trentino grappa: Santa Massenza

The products of a territory reflect their essence through stories that are handed down as sacred relics. And the history of Santa Massenza and its grappa makers – a small hamlet in the municipality of Vezzano – is unique in the world of distillation. In this small village of one hundred and twenty souls, or a little more, there are five distilleries, all run by five families, which bear the same surname: Poli. Family art that has been handed down from generation to generation and that makes distillation the pivot of the economy of this small village nestled in the Valle dei Laghi, behind Trento and Monte Bondone. Here the vineyards are cultivated almost exclusively in nosiola, which finds a particular expression here thanks to the Mediterranean microclimate. The supply chain for many of the grappa produced by the Poli is practically closed cycle: grape cultivation, harvest, vinification, marc recovery and distillation. All in the house. Each Poli di Santa Massenza produces grappas from local pomace, from the traditional Trentino blends, to the single grape varieties such as the white grappas of müller thurgau, traminer, yellow muscat and, of course, nosiola. But the spearhead of the distillers of Santa Massenza (but also of other distillers of the Valle dei Laghi) is the grappa of Vino Santo produced from the residual pomace from the production of the Holy Wine. The grappa obtained (very little) is then aged in the small barrels used for the aging of the Holy Wine which, therefore, is enriched with the aromas of passito wine which is extracted from the staves. In this way grappa acquires intense and elegant aromas during slow oxidation in the barrels. Not to be missed if you pass there.

Trentino in a jar

Among the numerous events that want to make known the places where Trentino products grow and are grown, there is the one that wants to enclose "Trentino in a jar". There are twelve farmhouses located throughout the territory that offer themselves as outposts for an exciting experience that encompasses the entire supply chain: from the collection of wild herbs, vegetables and fruit, to the creation of preserves, to learn the secrets of "life in a jar of glass ”, creating unique jams, special pests, flavored salts and much more. An experience aimed at families and all people who want to get closer to traditions, attentive to environmental sustainability and the healthiness of food. A journey into the daily life of rural life regulated by the times of nature where the harvest is carried out in the early morning or in the evening when the sun is not too high to preserve the characteristics of the products and the transformation takes place slowly and in a traditional way without industrial processes or means . Info: https://www.visittrentino.info/it/trentino-in-barattolo

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