Tag: charm

enjoy the charm of the Neapolitan culinary tradition – Italian cuisine reinvented by Gordon Ramsay

This is a recipe that will make you travel back in time, reliving the culinary traditions of times gone by. The Neapolitan philosophist it is a dish steeped in history and culture, an authentic delicacy that has been handed down for generations in the Neapolitan culinary tradition. In this guide, we will explore the secret of this together a poor dish but rich in flavors and aromasa true culinary legacy that will win you over from the first bite.

The charm of lavender ginger biscuits: a unique taste experience – Italian cuisine reinvented by Gordon Ramsay

The origin of this aromatic and original dessert it dates back to the culinary traditions that developed the practice of combining spices and aromatic herbs even in desserts and biscuits. The ginger, a root native to Asia, has long been appreciated for its aromatic and spicy properties. There lavender, on the other hand, is a flower with roots in the Mediterranean regions, used for its calming properties and distinctive scent. The fusion of these two elements in a biscuit offers a new taste interpretation that deviates from conventional flavours.

To prepare the lavender ginger biscuits, we start with a base of butter, sugar, eggs and flour, to which the two main ingredients are added, ground and dried respectively. The combination of the elements generates a crumbly texture and a complex flavour, where the spiciness and floral notes harmonize in a refined way. Slow, controlled cooking allows the flavors to blend, creating a biscuit that offers a delicate explosion of aromas in every bite. This aromatic and original dessert is suitable to be enjoyed at various times. It can become an ideal end to a meal, accompanied by a robust black coffee or a full-bodied black tea. Furthermore, lavender ginger biscuits go well with fruit-based desserts, such as sorbets or lavender ice cream, creating a combination of flavors that stimulates the palate in a balanced way. The distinctive aspect of these sweets lies in their presentation. Usually, they are molded into small balls and slightly flattened before being cooked. The finishing touch may include a light dusting of sugar or lavender decorations to visually highlight the presence of key ingredients. Finally, choosing to enjoy these little delicacies allows you to acquire carbohydrates and fats, but with a moderate calorie content. For its part, lavender can contribute antioxidant properties and mental health benefits. Bring this exquisite confectionery novelty to the table and enjoy some lavender ginger biscuits with your friends!

The timeless charm of Italian trattorias – Italian Cuisine

They are the beacon of our catering, not only in the province. Now a volume tells thirteen great signs that have linked each other: beautiful stories of men, territory and food

The fact that the heart of our restaurant is represented by the restaurants / taverns cannot be discussed. The historical sentence of Gualtiero Marchesi ("Italy is a country of hosts and trattorias") should not be considered limiting, but if anything, it was the awareness of the importance of developing a valid haute cuisine and the spread of formats often not very attentive to quality. From here, the eternal need for places dedicated to good food and good drinking. On this Carlin Petrini, the god of Slow Food (born for the record at Osteria Boccondivino di Bra) has always had very clear ideas. «The restaurants are the engine of a community. For quality food and wine, but above all because people are confronted there: there is more than ever a need to be together, to conviviality by following the rules. That's why I always say to the hosts who have a social role, they manage a meeting place and not just a place where you eat and drink. "

Often familiar signs

Now, a book brings together thirteen of these jewels along the peninsula: it is titled Award-winning Italian trattorias – published by Gambero Rosso and sold for 26 euros – and tells the story of these places, not only at the top of the guides, but protagonists in the area. Because they have been able to best interpret what local nature and nearby companies offer: an aspect that is always meritorious. A food alphabet, the result of deeply rooted traditions, portrayed in the images of the photographer Lido Vannucchi and told by Sara Favilla. The signs are thirteen, from north to south, as gathered in the associative hat of the Award-winning Italian trattorias. Thirteen very different stories, united by the love for hospitality handed down from parents to children. «We consider ourselves rewarded not by presumption, but by time and by our customers" He says Federico Malinverno (president of the Association, as well as being the latest generation managing the La Crepa coffee in Dovarese Island). In fact, in the rooms you see in the gallery, relationship, continuity and exchange with your guests is fundamental, as if you were in a large family which also includes suppliers.

The secrets of the dishes

The most delicious part is entrusted to the recipes, true cult for fans. From the Risotto alla Milanese of the Antica Trattoria del Gallo in Gaggiano (Milan) to the marinated soup of Lo Stuzzichino in Sant'Agata dei Due Golfi, on the Amalfi coast, passing through the Gnocchi of leavened pasta with rabbit ragout of the Devetak Inn in Savogna d 'Isonzo (Gorizia) and the Cuniggiu Magro de La Brinca in Ne, on top of Liguria. Malinverno further underlines: «Every now and then they ask us what a trattoria is. We see it as a gateway to the territory, a key to understanding cultivated and wild horizons. A timeless place that keeps the flame of memory alive, but also the ardor of contemporaneity. The book tells thirteen different family stories in which to grasp, each time, the dignity of an identity never lost and constantly renewed ". It is so.