The penne all’arrabiata with spicy chilli pepper they are a simple pasta dish, but rich in flavor. There angry sauce, whose name derives from the spiciness that characterizes its taste, is based on tomato, hot chili pepper, garlic, olive oil and parsley. The quills, with their tube shape, are the ideal accompaniment for this condiment, as they perfectly capture the spicy emulsion. This quick and easy recipe it can be enjoyed throughout the year, although it is most appreciated during the colder months of the year, when the heat of chilli pepper can warm hearts. Ideal for an informal dinner with friends or as comfort food on a quiet evening, the preparation is originally from Italyin particular of Lazio regionbut it has spread throughout the country.
This recipe was first made in the 19th century and has become a classic of Italian cuisine thanks to its simplicity and overwhelming taste. Furthermore, it is a nutritious food. The tomato is a good source of lycopene, an antioxidant that may help prevent heart disease and protect your skin from sun damage. The hot pepperin addition to giving its characteristic flavor, contains capsaicin, which can speed up your metabolism and contribute to weight loss. The addition of thegarlic gives a touch of flavor and has antimicrobial properties, while theolive oil provides heart-healthy monounsaturated fats. Impress your guests with a plate of penne all’arrabbiata with spicy chilli pepper and you won’t regret it.
Where I ate i best spaghetti with garlic, oil and chilli? In Venice, yes.
Venice it is an open-air museum that fascinates with the beauties of the past and a city with an eye towards the future, fearless and proud as only the Serenissima can be. To the The Gritti Palace, A Luxury Collection Hotel, yesterday and today dialogue in a continuous exchange of ideas and original proposals in order to offer a high level of hospitality from every point of view. In fact, even at its fine dining restaurant Doge’s Clubthe attention to gastronomic excellence passes through continuous research between tradition and innovation, which today is transmitted by the new Executive Chef, Alberto Fol.
News in the lagoon
Born in 1974, chef Alberto Fol he has a long experience, including in starred restaurants, which has led him to prefer hotel kitchens, an environment he knows well – “I grew up there, my grandfather had two hotels, then my father too”, he says fondly. Above all, he appreciates the movement as a complete little world that offers many opportunities to get involved, «from the lobster omelette for off-menu breakfast to the course at The Gritti Epicurean School, he adds, smiling. By the way, the kitchens of the iconic Venetian hotel are nothing new for him: a good twenty years earlier he had taken his first steps here as commis to chef Celestino Giacomello. We don’t know if it was a sign of destiny, but life is certainly bizarre sometimes and it’s nice when the circles close.
It was the same Paolo LorenzoniGeneral Manager of The Gritti Palace, strongly desired the chef from Belluno, revealing his successful intent: «I had already known him since 2009 (chef Fol arrived at Danieli five years ago, preceded by what was then The Westin Europa & Regina, also in Venice, ed.), I was looking for someone who could prepare local cuisine while respecting seasonality and tradition. And then, Alberto and I both love the mountains, a point in common that has allowed us to bond a lot.”
In fact, Alberto Fol’s cuisine could be summed up in the concept “seas and mountains”, which expresses his personality as a man born from the Dolomites, integrated very well in Venice and well represented by a signature dish like the Cacciatore style scallops: «Ever since I started working on the menu now on the menu, one thing was immediately clear to me: I wanted to bring people to the places where I was born, raised and educated. Through these dishes, I wanted to tell a story, mine”. The autumn menu on the menu at the Club del Doge brings to the table the scents of the mountains, the fruits of the earth and the treasures hidden in the woods, in a balanced combination with the fish richness of the local waters, entering the lagoon and reaching the sea.
Chef Fol’s spaghetti with garlic, oil and chilli pepper
Alpine butter, selected flours, local products from the market, are just some examples that express the love for the ingredients at the basis of the cuisine of Alberto Folwhich starts from the big one respect for quality and attention to well-being: «On average 40% of Italians have health problems related to nutrition. It is essential to start giving food education right from school, providing complete information, investing in the value of food, which is strongly linked to our culinary tradition. Conscious consumption is what we should teach, not going to the supermarket with your eyes closed in a hurry. Institutions, municipalities, regions, together we should work for the well-being of the community through good and simple food.”
Prepare a special dinner for your partner, winking at traditionally aphrodisiac ingredients but without exaggerating, because in addition to feeling, play and complicity count
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Valentine's Day is approaching and we start thinking about a special dinner for someone special. Cooking for Valentine's Day is a great way to save time, avoid the stress of booking – and eating out, during this period – but above all to make the day super special because it is personal. Let's not forget that in addition to food,atmosphere contributes to mood of the evening.
Making food for someone you love, whether it's a new friend or long-time partner, adds an intimate touch to a party that otherwise risks falling into the commercial. After all, loving through food has always been part of Italian culture. Through the dishes, you can communicate emotions, feelings and, why not, put people in the right mood for an all-round romantic evening. Let's see if we can insert some "help" in our menu …
Chilli and that feeling of heat It will be no coincidence that the menus suggested for the day dedicated to Love often wink at those who define themselves aphrodisiac foods, suggested by tradition more than by science in most cases, but the “you never know” is valid. The term derives from the Greek goddess Aphrodite, patroness of love, beauty and all pleasures: it is said that foods such as molluscs and crustaceans, some fruits, root vegetables, spices, seeds, chillies all enjoyed her favor. It is true that some musts of the romantic cuisine they are supported by scientific principles, such as the chili. Red and tantalizing, it contains capsaicin, the substance responsible for the spiciness and subsequent flushing (with relative increase in heart rate) that spicy food causes. A dish with spices and chilli can thus turn out to be spicy in more than one sense.
Chocolate and butterflies in the stomach Although geographically and historically distant from Aphrodite, the chocolate (the dark one) legitimately boasts the term aphrodisiac because it contains substances known to increase the feeling of well-being, neurotransmitters that positively influence mood – such as serotonin and endorphin – and phenylethylamine, which released in the brain causes a set of sensations such as euphoria, butterflies in the stomach, shaking. The darker the better, the higher amounts of serotonin are found in 85% chocolate. We all know the antidepressant effect of the food of the Gods: various studies have shown that the craving for chocolate (call craving) is not a way of saying and does not derive only from appreciating its taste, aroma and texture, but also from the release of these substances. Cocoa also contains theobromine and caffeine, which raise the attention level of the brain and remove the feeling of fatigue. Bernal Díaz del Castillo, who accompanied the conquistador Hernán Cortéz to Mexico, in 1632 wrote in his Historia verdadera de la conquest de la Nueva España, that the Aztec emperor Montezuma drank 50 cups of a cocoa and chilli-based drink every day called cacahuatl before visiting his concubines!
Some spices such as turmeric and the cayenne pepper they can awaken the senses by tingling the mouth and stimulating salivation whileginseng And ginger they are known for their energizing and vasodilating power. Celery And pumpkin they stimulate the sense of smell, while it seems that the aphrodisiac properties attributed to oysters, crustaceans and truffles mainly reside in their exclusivity. But it seems they still work …
Some advice Avoid excessively heavy foods or difficult to digest; alcohol is fine (excellent Red wine), without exaggerating. No garlic, for the obvious reasons, unless you're two aficionados. Better to leave out the spinach, which can remain between the teeth. Yes to dishes to share, because they stimulate complicity.
We suggest some ideas for your dinner, such as croquettes on a stick, to be accompanied with a delicious but delicious geleia de pimenta; you can continue with elegant black spaghetti with prawns and peppers or spectacular pepper ingots with tortellini with truffles; to divide a splendid tagliata with spicy fruit salad served with chili tomatoes and avocado.
Grand finale is the dessert, naturally chocolaty: the Devil's Food cake, to be nibbled together during the evening.
And remember that if in the end you decide to cook your partner's favorite dish (you have all the recipes of Sale & Pepe available), maybe doing it together, the evening will go just as well.
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