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Mimosa cake: in Milan, 10 addresses where you can buy the best ones – Italian cuisine reinvented by Gordon Ramsay

Mimosa cake: in Milan, 10 addresses where you can buy the best ones


The Mimosa cake is the gastronomic equivalent of the plant that symbolizes International Women’s Day. A soft and joyful dessert, with sponge cake cubes, yellow like those same flowers. We would like to point out the 10 pastry shops in Milan that more or less remain faithful to the traditional formula, invented in the 1950s by Adelmo Renzi, a chef and pastry chef from Rieti.

We have already told you the story of the Mimosa cake, as well as the traditional recipe. So we decided to select the 10 pastry shops, between the historic ones and the more recent ones, located in the various neighborhoods of Milan and the surrounding area, so that for the anniversary of March 8th you can choose to buy it in the place closest to home or be inspired by the one displayed in the shop window (not just yellow…) and to replicate it as you wish. Happy March 8th everyone!

Our recipe for making Mimosa cake at home

The 10 pastry shops in Milan and surrounding areas

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Cotechino and zampone: 10 precooked (but IGP) to buy at super – Italian Cuisine


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The cotechino and or zampone were traditionally prepared on Saint Lucia's day, December 13, stuffed and left to dry for a very short seasoning. It is bought fresh and cooked for 3 or 4 hours in water, wrapped in a cloth.

The preparation is long and to keep them longer, the pre-cooking technique was born, which makes them easy to make and can be stored outside the refrigerator. Cotechini and zamponi are subjected to a heat treatment in aluminum bags and cooked in large steam ovens for about 5 hours. Finally, they are vacuum packed and can be stored at room temperature.

Here are 10 of them all Modena IGP, which are conveniently located in the supermarket.

Fumagalli "cotechino"
Pre-cooked Zamponi Modena PGI
Cotechino IGP Modena Fini
Cotechini and Zamponi IGP Modena Beretta
Palmieri cotechini and zamponi
Cotechino Franceschini Gino
Zampone Gianni Negrini
Zampone Modena IGP Golfera
Cotechini zamponi precooked IGP Modena
Cotechino Bencotti IGP Modena

Read also

Cotechino, a recipe with the precooked one, signed by Davide Oldani

Where to buy the michetta in Milan – Italian Cuisine


The typical Milanese bread has now disappeared from the city's bakeries. But not at Iper La grande i, which kneads and bakes over twenty types of genuine bread every day in front of your eyes. Label included

The michetta (pronounced with the is open, in Milanese dialect) is the typical Milanese bread. Or rather, it was, since today it is almost impossible to find it at the baker. The michetta was born in the eighteenth century, under the Austro-Hungarian domination, when the rosettes, or rather the Kaisersemmel, arrived in the city, a typical bread across the Alps that is still eaten today in Austria and Bavaria. The rosette has the same shape on the outside, but it is full of dough, heavier while the michetta is very light and empty inside. The reason? The humid climate of Milan was not at all suitable for that consistency, so the Milanese bakers made it crunchy, thin, blowing the dough up to what is the current michetta. It is printed by hand with a special tool to give it the iconic shape, one by one, and then it is cooked: it weighs little and keeps very little, because its lightness makes it delicious fresh out of the oven but makes it last just one day.

Stuffed with mortadella or omelette, it was the typical meal of the workers, then snacks for children and picnics during outings. It was the common bread, in fact, elected a typical product, Municipal Denomination of the municipality of Milan since 2007. But as you may have understood, michette are a difficult bread to make and commercially uninteresting, and that is why it has gradually disappeared from the bakers of the city. But not from Hyper La grande i, where instead it is prepared together with over twenty types of bread, under your eyes. In each store the bread is kneaded by expert bakers in many recipes – from the French baguette to the typical local bread, just like the michetta. Without additives and with excellent raw materials, you work without haste, using traditional leavening like those with biga and sourdough that enhance the aromas and flavors of bread, increasing its fragrance and shelf life. With wholemeal, cereal and organic flour, the choice is so wide that it meets everyone's tastes and the needs of modern life, with large and small formats, sandwich bread, burger bread or puffed rice cakes at the moment.

From Iper La grande i we rediscover the value of bread and an ancient product to bring back to the center of the table. Hyper The big i is a different hypermarket, and you can feel it. Founded in 1974 with the mission of making quality accessible to all, it processes fresh products every day in individual stores. In every shop, expert bakers, butchers, pastry chefs, chefs and fishmongers knead, slice, cook and prepare their products in front of the customers' eyes. Also sandwiches with michetta together with freshly sliced ​​ham, ready to take away or to eat in the restaurant area of ​​the supermarket.

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