Tag: Brescia

Farewell to the chef from Brescia Vittorio Fusari – Italian Cuisine

He died at age 66: he had been hospitalized for days. He founded the mythical face in Iseo and landed in Milanese Pont de Ferr, which he left for the family. He worked to "feed not only the body, but also the spirit"

He passed away at the Chiari hospital, where he had been hospitalized for about twenty days following a heart attack principle. Chef Vittorio Fusari died at 66 years old: on the morning he was about to be discharged, he was struck by a pulmonary embolism.

The "humble cook with a good gaze", as Enzo and Paolo Vizzari wrote about him, had studied Philosophy, had been the stationmaster, then, in 1981, had opened his first restaurant, the mythical Face in Iseo, a tavern that offered haute cuisine in a relaxed environment, "the meeting place for the pioneers of Franciacorta where, alongside the faithful calycists, the first curious people landed attracted to the area by small and promising cellars such as Bellavista or Cà del Bosco" , add the Vizzari.

But the constant stimuli and his great open-mindedness continued to change his idea of cooking: after the Face, Fusari opened Le Maschere, an author's cuisine restaurant, and then returned in 1995 to his Iseo tavern. From 2015 to 2017, in Milan, landed at Pont de Ferr, who left after three years of great satisfaction, explaining: «I love this job deeply, but today I know that I am called elsewhere and I know that I must put it to the family, my son, my wife, theirs and my needs. Because my inspiration feeds on them too . His last experience was in Bergamo, with the Balzer restaurant, where «I am preparations and additives are prohibited and preservatives, "he explained proudly," to the benefit of fresh raw materials, local biodiversity, products from organic agriculture. "

Convinced that a good relationship with nutrition and awareness of the origin of food could guarantee a long and healthy life, he was sure that his work was «even outside the kitchen: passing on the millennial wisdom of Italian gastronomy is the my life. Why good food brings people together, it helps to find common points of view, it helps to be happy . This is how it appeared in his profile on Identità Golose. He also spoke of the need to "nourish not only the body but also the spirit" in his recent book Happiness tastes like health, Published by Slow Food and written in collaboration with Professor Luigi Fontana.

Among his famous dishes, the potato puff pastry with caviar, beef in oil, but also duck in cabbage, with chestnut cream and duck liver pralines wrapped in anchovies and cabbage.

Nominated "meritorious of gastronomy" by Carlo Petrini, Fusari was far from the spotlight, and besides being a great chef he was considered a great person, with a frank and lively character, a master of life. He leaves his wife Anna Patrizia Ucci and his 15-year-old son.

In Brescia it opened Diametrodiciotto #DaAssaggia – Italian Cuisine

We went to try the new culinary proposal that will satisfy the palates of friends from Brescia and the curious of taste, and we recommend it

Where are we going to eat today?

If you are looking for one new tasty break in the city here it is. In Brescia, at the intersection of Via Corsica, a casual but refined restaurant appears, Diametrodiciotto and already the name promises well. A fresh, intuitive and extremely visual concept. Diametrodiciotto is in fact the dimension of the gastronomic proposal, a 18 cm leavened dough disk with a light, almost airy consistency, created exclusively by Armando Guerini, award-winning Master baker, e proposed in a topped and stuffed version with seasonal vegetables and raw materials selected from the best Italian producers.

Difficult to choose between garnished or stuffed, 7 flavors each, elaborated in an intelligent and creative way by Davide Scalmana, through a careful search for sustainable and environmentally friendly raw materials and made with love and care by chef Patience Boadi. Don't worry, we'll help you choose.

The problem is garnished or stuffed

The garnished is female, elegant, sensual and bubbly. Free from any cover he lets himself be admired, he knows he is attractive and he doesn't want to hide it. The woman who is in the garnish also stands out in the cut, 4 precise slices, all with accessories in their place and no detail left to chance. The right proportion of balance and taste with every bite, because the whole slice, from the beginning to the end, must convey the same pleasure. And for those who like to share and taste the most possible way to trade slices.

The stuffed is male, it is a lot, it is good and also filling. The virile version of the diameter, an inviting disc that contains a balanced filling, with flavors ranging from rustic to sophisticated. The man here expresses himself peremptorily with a clean cut that divides the sandwich in half, a few delay and great convictions, mine is certainly bigger.

But we do not discriminate, whatever diameter you choose will be a pleasant discovery. And the surprises do not end there, the menu also consists of sweet diameters, renewed each season, and off-the-shelf dishes, to ensure a happy experience for all tastes. In fact, on paper there are proposals for meat, fish, vegetables and even vegan dishes, without lactose and gluten free.

The measure of taste

Sometimes the dimensions matter and have an important role in the perfect success of the taste, 18 centimeters in diameter that satisfy the palate and sight. Because the eye also wants its part and here the attention to detail has the hand of a woman, the architect Barbara Albanese, who gave the room a welcoming atmosphere, with special corners to discover, interiors with a Nordic flavor and warm and relaxing color choices, which will transform your break into a comfortable experience to be repeated soon.

The gastronomic offer is accompanied by soft drinks, craft beers and local wines and to complete the package of quality and taste a quick and free service, thanks to the disk pager that signals to the table when the order is ready, optimizing times and avoiding intrusions of service personnel. Diametrodiciotto is environmentally friendly: all service materials are plastic free and compostable.

The restaurant is open for lunch and dinner, from Monday to Saturday, Sunday is closed. The Diameter can be enjoyed on the spot, via Cefalonia 5, at the intersection with via Corsica or with the take away formula, or you can receive your diameter comfortably at home thanks to the food delivery applications.

ten places not to be missed in Nuova Brescia – Italian Cuisine

Concept of pure design, ambitious restaurants, modern trattorias: Brescia and the province are (finally) pervaded by the desire to renew themselves. Focusing on a contemporary style but without forgetting the culinary tradition. Here are the unmissable places.

Despite its rich gastronomic heritage and widespread well-being, Brescia it was for a time a silent province, little talk (except for Garda) where the restaurant scene remained anchored over the years to a series of valid, but already known, historical addresses. In particular, the city has never given emotions: classicism, so much routine, few ideas. And to say that the premises for doing good have never been lacking. An ancient cuisine – that of the valleys, with obvious references even to the Camuna era – with almost ritual dishes such as oil-based beef or Spiedo, but which does not renounce freshwater fish from the nearby lakes of Garda and Iseo. Many alpine products such as the Bassa, generally delicious. And a prestigious wine tradition, with the extraordinary Franciacorta but also the low Benaco, to close the circle with the best rosé of Italy and the always valid Lugana.

But the wind has changed: in the Lioness of Italy and in the province you feel (and you can see) the desire to finally be protagonists. Without denying tradition altogether, but writing new stories. And above all by opening premises finally to the height, in terms of quality and environment: the capital Milan – which has very close relations with Brescia – certainly stimulates confrontation and brings many ideas. We present you the ten most convincing places that are worth a visit, also and especially if you are not from the area.

Al Malò – Rovato

Three young "enfant du pays" and a space on two floors – elegant and well attended – which overlooks the central square. You come for good cocktails and for Mauro Zacchetti's cooking, a past talent for great kitchens and not only in Italy: it doesn't make the territory's cuisine, but the very personal one of its expertise, especially in the East.

Areadocks – Brescia

A place of research, taste and trend, housed in a former railway warehouse. You can buy items of furniture and clothing is well attended for the lounge (with American bar, winter garden and summer garden) and the restaurant with eclectic cuisine: ceviche and pizzas made with organic flours; risotto with nettles and burgers; slice of roast croaker and homemade ice cream

Saur – Orzinuovi

Saur in dialect means "flavor", it is the wager of three enterprising young people, coming from different regions and who met at Cain, in Tosacama. Using the best local raw material, they create contemporary dishes, which mix the papers with balance and wisdom. Any examples? Pumpkin plin with turnip and almond tops or pork with cauliflower, walnuts and yellow Barco kiwi.

Lanzani Laboratory – Brescia

Ale Lanzani is one of the best (and loved) patron of Brescia: Bottega & Bistrot is Tre Cocotte for Gambero Rosso, the highest award for a bistro. The new creature – Laboratorio Lanzanoi – in addition to reviving the area of via Milano, is conquering the public for the pure design environment, the always lively atmosphere and the menu curated by Augusto Pasini. And you drink very well, especially bubbles

Sixteenth Century – Orzinuovi

From: a few months at the entrance of the restaurant – housed within the walls of a 16th century palace, in Pudiano – there is a Michelin Star. Thanks to Simone Breda, a young talent with important masters such as Gualtiero Marchesi and Moreno Cedroni. His is a classic kitchen, with a good dose of innovation. Never dull dishes, full taste and attentive service.

Natura – Adro

Dispensa Pani & Vini's gourmet restaurant now shines with its own light. It's called Natura, it has a separate entrance from the tavern that has remained in activity, but follows a different route. Chef Marco Acquaroli is very good at interpreting local tradition in a contemporary way, as in creating new dishes, especially vegetables. You "fish" very well from a large cellar.

Food – Brescia

The pleasure of taste and the desire to experiment, not only on leavened but also on vegetables, ice cream, even coffee. The meeting between Cesare Rizzini, master ice-cream maker and leaven-maker with Michele Valotti, body and soul of the Madia di Brione, has brought valuable fruits to 360 °. In this small place, it is worth tasting practically everything: from fermented in pot to focaccia with incredible combinations

Dina – Gussago

The surprise of 2018: novelty of the year both for the Espresso Guide and for Identità Golose. Chef Alberto Gipponi is not afraid to dare in an original restaurant – where each room is different from the other – and plays on a kitchen of obvious Botturian inspiration (even in the names of the dishes). Good ideas are not lacking, see Agretti and spaghetti or the Lamb in the mouth of the wolf. Definitely worth trying.

The Ancient Door – Brescia

the best classic restaurant in the city – inside a period building – is that of the young chef-patron Augusto Valzelli. After the starry experience at the Imperia Agrodolce, she returned home to propose her author's kitchen, which has the most loved subject in the fish. Menu where the raw are never banal and the flavors of the world are explored, without losing the Mediterranean character.

Poison – Brescia

Frescoed ceilings, damask walls, gilded mirrors, fireplaces, fragrant flowers everywhere: a spectacular living room on the first floor of Palazzo Martinoni, right in the center. As soon as it opens, it intends to conquer the Brescians (and not only) from breakfast until late at night with a complete offer, with particular attention to pastry and dinner. A visit is mandatory, if only for the unique scenery.