Tag: Celebrate

Valentine's Day, the most romantic restaurants to celebrate. From North to south – Italian Cuisine

Valentine's Day, the most romantic restaurants to celebrate. From North to south


From the shared table of the starred to the small restaurant in the center with a sea view. The five restaurants where you can eat with your sweetheart in simplicity

Valentine's Day is approaching, and the time has come to book a romantic restaurant to celebrate the feast of lovers with the person of our heart. Here are 5 perfect addresses from north to south of the Peninsula

Social eating

Unforgettable (Turin), chef Christian Mandura

Exposed stone walls, resins on the floors and lighting aimed at highlighting the architectural details and the protagonists. The two lounges were designed to accommodate diners before and after the tasting itinerary, with an aperitif and cocktails prepared by the barman Salvatore Romano (from Barz8, a famous cocktail bar in Turin). Unforgettable is a location with a unique personality: a fifteenth-century building that became the first Italian restaurant without tables. The diners sit at the counter, conceived as a strong point, with the chef in front of them. The name of the place means that the experience will be hard to forget but, playing on the word, the "table" ending also suggests how traditional tables, coming last, are no longer necessary.

Valentine's Day menu
Fried potato, cuttlefish in zimino
Foiegras, yolk
Seafood
Tuna and artichoke sandwich
Fennel and orange salad
Grated cauliflower
Taiarin with porcini mushrooms
Braised lettuce
Roasted peppers
Chocolate and pear cake
Crème brûlée
Price: 90 €

In medio stat virtus

Vertigo – Contemporary Osteria (Milan), chef Franco Aliberti

It is located inside the Milano Verticale hotel | ONE Experiences. The real flagship of Milano Verticale is in fact the gourmet proposal, declined in three concepts: fine dining restaurant, contemporary tavern and cocktail bar, all managed by Franco Aliberti, resident chef and new entry of the Bartolini team, undisputed protagonist of the international gastronomic scene. . To unify the three "public places" of food & beverage, open to the city as well as to hotel guests, is the large sloping tile ceiling: the space contracts and expands making the three spaces fluid, connected to each other, but at the same time perfectly identifiable. Vertigo – Osteria Contemporanea is an open environment, with an informal atmosphere, overlooking the kitchen and with a natural propensity to project outwards into the terrace and garden. The cocktail bar with urban garden offers a cocktail & drink menu created with the advice of Mattia Pastori and a food pairing prepared by the kitchen.

Valentine's Day menu
Winter salad
Goat cheese mousse and marinated yolk
Beetroot ravioli stuffed with parmesan and herbs
Tenderness of beef, cream of potatoes and marinated radicchio
Tartlet with raspberry, chocolate and gianduia
Price: 43 € per person (excluding wines)

From North to South, last call

L’Orangerie – Manna Resort (BZ), chef Manuel Astuto

The love for winter gardens and childhood memories give life to this restaurant where Southern Italy stands out. The protagonists are the raw materials of Italian excellence, with a keen and aware look to Asia. All reinterpreted in a creative way by chef Manuel Astuto together with his international cuisine brigade, sous chef Andreas Pernter and pastry chef Gregory Concin. Result: simple, genuine, elegant dishes that wink at the concept of "as it once was". From fresh pasta, strictly homemade, to bread, up to small pastries, everything is in the name of quality and refinement. For the feast of lovers, the menu focuses on sea and land delights.

Valentine's Day menu
Brandada of crispy cod and Pimenton de la Vera
Salty “Ringo”, cuttlefish, almond, lime
Manna Sushi roll
Thai soup
Amberjack, parika, tamarind
Raviolo with red prawn from Mazara del Vallo, bisque, orange, pistachio
Braised beef cheek and smoked eel, peanuts, daikon, kale, oriental sauce
Avocado and kumquat
Lychee, macadam, ginger, amaretto
Price: 95 € per person

A jolt to tradition

Gio's, The St. Regis Venice (Venice), chef Nadia Frisina

Located a few steps from Piazza San Marco and with the widest view of the Grand Canal, the restaurant attached to the luxury hotel of the Marriott group combines the refined taste of the city on the water with the desires of the contemporary traveler. The love for the land and raw materials remains the first inspiration for the chef, who, following to the letter the "shaking traditions", claim of St. Regis Venice, has developed a menu that allows you to rediscover on the plate the tastes of the Italian tradition combined with suggestions from the Venetian Lagoon and certainly enriched by ideas of contemporary cuisine. The signature dish is Spaghetto Cavalier Cocco with Three Tomatoes, a declared homage to the flavors of the Italian culinary tradition. But for Valentine's Day the chef has thought of something even more special.

Valentine's Day menu
Oysters and passion fruit granita
Amberjack marinated with red turnips, Bronte pistachio, lemon and Romanesco cabbage
Carnaroli risotto with smoked artichokes, candied citron, toasted hazelnuts and goat cheese
Red mullet stew
Fillet with fine truffle
Mango sorbet
Dark chocolate mousse with soft raspberry filling
Price: € 180 per person (drinks not included)

Tête-à-tête

Pesciolino (Rome), chef Gabriel Lucca

Elegant and modern fish bar & restaurant in via Belsiana 30, a stone's throw from Piazza di Spagna, in the heart of the Trident. A welcoming place in the heart of Rome with a proposal that combines Mediterranean and South American flavors and suggestions; between ceviche, bowl, comfort food and mixology. For this Valentine's Day the new chef has curated an exclusive special menu.

Valentine's Day menu
Glass of champagne with chef's entrée
Selection of raw seafood
Tuna tacos with 'nduja mayonnaise, wakame seaweed and allspice
Fresh pasta tagliolini with red prawns, pistachio and peanut butter
Amberjack Tataki with Herbal Yogurt
Mandarin crème brûlée
Price: 69 € per person (drinks not included)

Near the sea, faccimm 'ammore

MySeacret (Naples), chef Antonio Passariello

It has recently opened, but the location, the chef's offer, the atmosphere promise that it will become one of the most popular restaurants in the Neapolitan city. My Seacret, along the historic via Chiatamone in Naples, a stone's throw from the seafront in via Caracciolo, combines catering fine dining with the language of art, with the continuous and permanent display of paintings and sculptures by Neapolitan artists, such as the lacquered ceramic San Gennaro that stands out on the tables. The cooking proposal is entrusted to the young chef Antonio Passariello. Born in 1987 and with a specialization in macrobiotic cuisine, he heads an under 35 brigade. The sea is (almost) absolute protagonist, even for the Valentine's Day menu. For the choice of wines ask Christian Moreno, attentive maître de salle.

Valentine's Day menu
Oyster, Tabasco green apple and caviar
Seared scallops on pumpkin and cardamom cream
Risotto with red prawns from Mazara
Dumpling stuffed with fiordilatte di Agerola, clams and candied lemon
Red mullet stuffed with Neapolitan-style endive
Dessert: Unconditional love
Price: 65 € per person (drinks not included)

The Chinese New Year is coming: the dishes to celebrate it – Italian Cuisine

The Chinese New Year is coming: the dishes to celebrate it


It falls each year at a different time on our calendar, but always between January 21 and February 20. In this 2022 the celebrations for the Chinese New Year they start from February 1st and will last for the following 16 days, ending with the Lantern Festival. Two weeks full of celebrations, rites and events that welcome theyear of the Tiger, the sign of the Chinese zodiac that, in the next 12 months, will foster shrewdness and courage by replacing the Buffalo, a symbol of resilience, which accompanied us in 2021.

Great party on the table and in the street
Like all popular celebrations, the Chinese New Year, or Spring Festival, has its highlight in banquets to share with family and close friends in the name ofabundance: literal, with a number of superfine courses, but also metaphorical, with the use of ingredients that symbolize the prosperity. As for the western anniversary, the most magical evening is that of Vigil, with a rich man dinner among the domestic walls, lanterns to decorate streets and clubs and pyrotechnic games to illuminate the skies. To dominate mise en place and color arrangements Red, universal good luck charm.

Noodles, rice and dim sum
Unmissable on Chinese tables, they are no exception in festive ones: we are talking about noodles And dim sum. The former can be made of wheat, rice or potato starch, translucent like those of soy. The toppings are always rich with meat, mushrooms, dried fish, spring onions and spicy touches of chilli. THE dim sum are the typical ravioli, or jaozi, bundles, rolls and bao (soft sandwiches) with a thousand shapes and the most varied fillings. Also dishes based on enrich the table rice: sauteed with meat and vegetables or in the form of gnocchi (niangao), both salty and sweet, obtained from the "glutinous" one.

Sea and land specialties
Among the dishes that cannot be missed, the fish (whose word in Chinese sounds just like "abundance") and the finest fish specialties. Whether one of the most typical courses remains the controversial one shark fin soup (increasingly criticized because it puts sharks at risk of extinction), there is no lack of more sustainable alternatives such asabalone, particular monovalve mollusk, the oysters, i shrimp, lobsters and lobsters, sea ​​bass, groupers and freshwater varieties such as perch, steamed and finished with elaborate sauces. A curious specialty is the "Squirrel fish", one carp carved and fried, served still sizzling, which resembles the shape of the animal and produces a "creak" similar to a squeak. They come from the farmyard duck And chicken, who keep company with pig, a symbol of prosperity around the world. The meats can be used in soups, in the fillings of ravioli or, as mentioned, in the condiments of vermicelli, spaghetti or lamian, the special hand-rolled noodles. But also be marinated, glazed, lacquered, roasted, plated: many preparations for sumptuous dishes of earth that are mixed on the table to be shared among the diners, in perfect "sharing" style.

How to toast?
According to tradition, even during the holidays you dine at you or, at most, sipping distillates of rice or other cereals. As the Fenjiu, made with sorghum, barley and peas, aged in terracotta jars, with which to toast at the restaurant Dao di Roma which, in its Christmas Eve menu, offers among others i Baozi Cha Sha Bao, small bundles of soft dough. However, in recent years, even in China, an increasing interest in wine has been developing and the most refined restaurants are starting, even here, to offer highly respectable bottles. Thus, in Milan Bon Wei combines a selection of Amaroni from the Historical Families, the Association that brings together the most important and ancient wineries of Valpolicella: an unexpected but successful marriage with dishes such as crispy yellow grouper with black garlic, duck Yan Shui boiled "water and salt", the rib of beef Guo Qiao with black pepper and taro, a battered and fried tuber, served with a pork and chili sauce. Brianza MU Fish, Nova Milanese's address for Asian fusion cuisine, accompanies the dim sum of its celebratory menu with the effervescence of Lambrusco Doc Spumante. Two proposals very much in line with what is happening in the East, where reds are much more appreciated than whites. Although we (and many sommeliers) would like to recommend a great Classic Method, from Franciacorta to Trentodoc. For a cheers … to the health of the Tiger!

Francesca Romana Mezzadri
January 2022

Diwali in Milan: this is how people celebrate at Cittamani – Italian Cuisine

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Cittamani tells about India and its Festival of Lights, with the wishes of a chef who straddles two cultures




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Today also in Milan the Indian Christmas is celebrated, Diwali. Indian chef Ritu Dalmia tells us about some dishes she prepared to celebrate him in her restaurant, the Cittamani in Milan.
Cittamani is the female figure of the Buddha. In Milan it is also the restaurant opened in 2017 by the Indian chef Ritu Dalmia, author of cookbooks, famous TV face with dedicated programs and well-known entrepreneur in her country, with eight places that are part of the Diva Restaurants group, restaurants inspired … Italy, because this extraordinary chef is in love with our cuisine, to the point that one of her television broadcasts in her homeland is called Italian Khana. Passionate about the cuisines of the world, ambassador of the excellence of gastronomy and Italian products in India, Ritu Dalmia – who defines herself as a food teller, a storyteller of Indian food – today divides her time between her motherland and our Peninsula, where in addition to Cittamani she opened, with Viviana Varese and also in Milan, Spica, ethnic cuisine from all over the world.

Ritu Dalmia
192565 "src =" https://www.salepepe.it/files/2021/11/diwali-ritu-dalmia-@salepepe.jpg "width =" 245 "style =" float: left; "height =" 368Stuck in India for months with the advent of the pandemic, Ritu devoted herself to researching and studying ingredients she didn't know much about, making them her own and incorporating them into her dishes, with excellent results. "At the time, I knew and used what I now consider a limited number of spicesExplains Ritu«Now I can infuse a true symphony of flavors into my recipes". A forced break that has fortunately transformed into personal and professional growth, an evolution of tastes and colors that today characterizes Cittamani's dishes, which after a long period of delivery only has reopened its doors in Brera, in Piazza Mirabello.

Cittamani is confirmed as a place of comfort, ideal for eating but also chatting, for having a drink, for discovering a new flavor, for sharing a culinary experience with a friend. To celebrate, like today.

Diwali or Festival of Lights
Every autumn, India lights up to celebrate one of its most significant and heartfelt holidays, the Diwali, or Festival of Lights. On this occasion, houses, courtyards, gardens and roofs are illuminated by the light of candles and traditional lamps called diya, to celebrate the victory of Light over Darkness, of Good over Evil. A party that also celebrates health and well-being, a wish for economic prosperity. On November 4th, chef Ritu Dalmia presents a special menu at the Festival of Lights, with dishes like the Badam ka halwa (his favorite dessert) or the Kheer. The chef gives us both the recipe.

Badam ka halwa
192560 "src =" https://www.salepepe.it/files/2021/11/Badam-ka-halwa-diwali-@salepepe.jpeg "width =" 210 "style =" float: left;Ingredients for 3-4 people: 200 g of almonds – 200 ml of milk – 200 g of sugar – 100 ml of ghee (clarified butter) – 5 strands of saffron, soaked in 2 tablespoons of water – 4 pods of cardamom, crushed in a pestle and mortar, discarded the peel – 100 ml of water – Flaked almonds for decoration – 20 ml of ghee to add at the end

Method
1) To do the day before: soak the almonds in water overnight.
2) The next day, remove the peel, set aside some almonds for decoration. Grind the almonds with half the milk to form a smooth paste.
3) Subsequently dissolve the ghee in a saucepan. Add the water and bring to a boil, then turn off the heat and add the sugar, until it dissolves completely.
4) Then, turn the heat back on over low heat, add the almond paste and balanced with cardamom milk and saffron. Keep stirring over medium heat.
5) You will see thehalwa begin to thicken, on the one hand it will dry out and begin to crack. Continue to mix for about 15-20 minutesuntil it turns a nice brown color. Add the ghee, mix well and serve hot with the almond flakes.

Kheer
192561 "src =" https://www.salepepe.it/files/2021/11/kheer-diwali-@salepepe.jpeg "width =" 210 "style =" float: left;Ingredients for 5-6 people: 80 g of white rice – 1l of semi-skimmed milk – 100g of white sugar – 10g of almonds – 10g of raisins – 10g of unsalted pistachios – 10g of peanuts – 10g of ghee ghee) – 5g of green cardamom – Saffron in pistils for decoration

Method
1) Soak the rice in a bowl with water for 2-3 hours.
2) In another pot, bring to a boil the milk, add the cardamom and rice, and cook over low heat until the rice absorbs 3/4 of the milk, then remove the cardamom.
3) Mix frequently so that the rice does not stick to the bottom.
4) Meanwhile, in another pan, caramelized dried fruit with ghee.
5) At this point, add the rice, sugar and to the pan stir for 5 minutes. Then add half of the dried fruit and mix for another 5 minutes.
6) Remove from heat e let cool. When it's cold, decorated with the rest of the caramelized dried fruit and the saffron in pistils. To be served cold.

November 2021
Francesca Tagliabue

Posted on 04/11/2021

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