Tag: Celebrate

Just two ingredients to celebrate Easter with taste. – Italian cuisine reinvented by Gordon Ramsay

Just two ingredients to celebrate Easter with taste.



The best type of red wine to use for this recipe is a robust and full-bodied wineas the MerlotThe Cabernet Sauvignon or the Syrah. These wines add depth and complexity to the dish, perfectly complementing the flavor of the lamb.



Ireland Week and A Taste of Ireland: we celebrate (also) by eating – Italian cuisine reinvented by Gordon Ramsay


Irish ingredients and Italian cuisine: this will also be theIreland Week, an entire week of celebrations and festivities dedicated to the Emerald Isle from 10 to 17 March, St. Patrick’s Day, its patron saint. Meetings, screenings, music, cultural walks, which will pleasantly invade all of Milan (the complete program is on www.ireland.com), but also excellent food, and not just in the Lombard capital.

A Taste of Ireland 2024

Because, in addition to being an island full of greenery and uncontaminated landscapes, Ireland is also famous for its excellent products, the result of a pioneering land for sustainability: among the many beef and lamb that grow free to graze feeding only on grass, but also organic salmon, and oysters with great flavour. The Irish government body promotes them Bord Bia, which in collaboration with Irish Tourism and JRE-Italy, Jeunes Restaurateurs d’Europe, is promoting an event within an event from 10 to 17 March: TO Taste of Ireland.

ALFIE SHAW

In its second edition, A Taste of Ireland will be an opportunity to taste Irish gastronomic excellence in dishes prepared ad hoc by the chefs of Jeunes Restaurateurs d’Europe throughout Italy and beyond. The chefs of the restaurant will also participate Chefs’ Irish Beef Club (CIBC), the initiative founded in 2004 and managed by Bord Bia which includes prestigious international chefs who promote and enhance Irish beef and, among many, Roberto Valbuzzi, chef patron of the Crotto Valtellina restaurant, as well as Ambassador for Irish meat. A collective initiative that will allow you to taste the products of the Green Island in gourmet restaurants, but also pubs and family restaurants.

Ireland Week and Irish flavors with an Italian touch

«We are happy to propose ‘A Taste of Ireland’ again this year, a hymn to the flavors and quality of Irish raw materials and part of a celebration entirely dedicated to the excellence of the Emerald Isle. For seven days, throughout Italy, you will be able to taste some of Ireland’s premium products – including beef, lamb, scampi, salmon and oysters – raised and fished according to traditional but also sustainable practices and with certified quality”, he explains Francesca Perfetto, Market Specialist at Bord Bito. «We are enthusiastic about the partnership with Bord Bia on the occasion of the third Ireland Week, which allows us to expand the reach of the “A Taste of Ireland” Food Festival at a national level, with the participation of restaurants in many Italian cities. Food is one of Ireland’s surprises,” he adds Marcella Ercolini, Director of Irish Tourism in Italy. All the details of the restaurants participating in the initiative are available at the link Irelandweek.it/atasteofireland.

Which restaurants are participating in A Taste of Ireland

Irish Beef Ambassador
Crotto Valtellina, Chef Roberto Valbuzzi (Malnate, VA)

Followed by the Milanese realities of:
– Arcane
– Beef Club Milan
– Crazy Patrick’s
– Football Pub
– Out of stock
– Hard Rock
– La Belle Alliance
– Pellegrini butcher’s shop (Porta Venezia)
– Pellegrini butcher’s shop (Lambrate)
– Miro
– Mulligan’s Pub
– Old Fox Pub
– PitBeef
– Pogue Mahone’s restaurant
– Identità Golose Restaurant
– Spirit of Milan

The JRE-Italia restaurants

LOMBARDY
– Innocenti Evasioni, Chef Tommaso Arrigoni (Milan)
– Due Spade, Chef Lorenzo Di Bari (Milan)
– Antica Osteria Magenes, Chef Dario Guidi (Gaggiano Milan)
– Colonne Restaurant, Chef Silvio Battistoni (Varese)
– Lanterna Verde Restaurant, Chef Roberto Tonola (Villa di Chiavenna, SO)

PIEDMONT
– Atelier Restaurant, Chef Giorgio Bartolucci (Domodossola, NO)

SOUTH TYROL
Hotel restaurant Unterwirt, Chef Alex Haselwanter (Gudon, BZ)

VENETO
– La Favellina Restaurant, Chef Federico Pettenuzzo (Malo, VI)
– La Locanda Di Piero, Chef Renato Rizzardi (Vicenza)
– Trequarti, Chef Alberto Basso (Vicenza)

LIGURIA
– Il Giardino del Gusto, Chef Emanuele Donalisio (Ventimiglia, IM)

EMILIA ROMAGNA
– L’Erba del Re Restaurant, Chef Luca Marchini (Modena)
– San Domenico Restaurant, Chef Massimiliano Mascia (Imola, BO)

TUSCANY
– La Perla del Mare Restaurant, Chef Deborah Corsi (San Vincenzo, LI)
– La Leggenda dei Frati Restaurant, Chef Filippo Saporito (Florence)

MARCHE
– Lo Scudiero Restaurant, Chef Daniele Patti (Pesaro)

UMBRIA
– Trippini Restaurant, Chef Paolo Trippini (Civitella del Lago, PG)

PUGLIA
– Il Capriccio Restaurant, Chef Leonardo Vescera (Vieste, FG)
– Quintessere Restaurant, Chef Stefano Di Gennaro (Trani, BT)

The list of members concludes with the restaurants of the Chefs’ Irish Beef Club (CIBC):
– Mulino Landi Restaurant of Hotel Certaldo, Chef Sara Conforti (Certaldo, FI)
– Nido del Picchio, Chef Daniele Repetti (Carpaneto Piacentino, PC)
– Bocon Divino, Chef Alberto Canton (Camposampiero, PD)
– Rome Luxus Bistrot, Chef Andrea Fusco (Rome)

artisanal nougat with almonds and honey, to celebrate Christmas in joy – Italian cuisine reinvented by Gordon Ramsay

artisanal nougat with almonds and honey, to celebrate Christmas in joy



The origins of Nougat they date back to ancient times, with historical traces linking it to various Mediterranean civilizations. Italy has been particularly influential in its evolution, and many regions of the country boast their own version of this Christmas cake. However, the version of the nougat with almonds and honey it is often associated with the southern regions of Italy, in particular with Sicily and to Calabria. Its preparation requires craftsmanship, with pastry chefs following traditions passed down from generation to generation.

The combination of high-quality toasted almonds, pure honey and sugar creates a unique contrast between aromatic crunchiness and softness. The tradition of consuming this crunchy dessert during the holiday season is rooted in celebrating special occasions and sharing sweets with friends and family. Nougat with almonds and honey often becomes a key element in gift baskets and festive tables, representing the generosity and abundance of the season. There roasting of dried fruit, which accentuates its flavour, the subsequent incorporation of sweet ingredients and the cooling process to obtain the right crunchy consistency are the fundamental secrets for a refined preparation. This dessert is often shaped into blocks or bars, which are subsequently cut into small pieces for distribution and consumption. Presentation may vary, with some variations including one layer of chocolate on the bottom side to add further complexity to the flavour. Prepare the nougat with almonds and honey with us and you will ensure a Christmas that is nothing short of exquisite.



Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close