Tag: city

in the city the small green spaces multiply – Italian Cuisine

in the city the small green spaces multiply

Urban gardens in Milan are multiplying. Small green spaces are increasingly meeting places for communities who decide to take care of themselves and the city

Milan is not only the city of unexpected views, hidden courtyards and post-industrial lofts, but also that of urban gardens. Wandering through the streets of the more peripheral neighborhoods, it is easy to come across small cultivated plots, squashed next to each other, separated by slightly danceable nets, but overflowing with vegetables: zucchini, eggplant is tomatoes in the summertime, cabbage is cabbage, perfect for making cassoela, in winter. For some years, however, urban gardens have begun to appear even in the most central or otherwise redeveloped areas of the city. Have you ever been, for example, to the flower gardens under the skyscrapers of City Life? Or, do you know "Cultivating" in Bovisa, theshared garden on the campus of the Politecnico di Milano?

Urban gardens in Milan, a phenomenon extended in time and space

Someone talks about fashion, but in reality that of the Milanese urban gardens is a phenomenon extended both in time and in space. In the economic boom years those who cultivated the garden did so for need or out of nostalgia of their peasant origins. Over time, the garden has become the pastime of those who have reached retirement (also because the municipal garden is addressed, by choice, mainly to the over 60s).

Making the vegetable garden: an activity that is good for the community and the city

Today, however, the garden is being strongly re-evaluated for its size community, but also how urban regeneration tool is social innovation. The urban gardens that have appeared in Milan in recent years have in fact become meeting points where one can take care of the city together, spaces of well-being where one can stay in contact with nature and places to rebuild a healthy and conscious relationship with food.

Milan, the city of gardens told in a book

In all, there are more land dedicated to these crops than one imagines: "In the metropolitan city area their extension, added up, is equal to over 850 hectares, We read in The city of gardens. Cultivating and building social relations in the small green spaces of Greater Milan, the book, fresh off the press, signed by Mario Cucchi, Daniela Gambino, Antonio Longo. An in-depth reading on the phenomenon of urban gardens in Milan, which tells us how the city is not only not alien to the phenomenon, but also that in the past it has already been the seat of some pioneering experiences.

Urban gardens, the first pioneering experiences

First of all that of informal gardens born in the 70s starting from the experimentation of urban forestation of Boscoincittà, promoted by Italia Nostra in the western area of ​​Milan, in a space given in concession by the Municipality. Another emblematic example cited in the book is that of Garden of Aromas, the community garden that is located in the park of the former Paolo Pini psychiatric hospital in Affori, carried out with the aim of promoting the social reintegration of disadvantaged people.

From individual practice to a shared garden

Today they are counted in the metropolitan area of ​​Milan 2255 vegetable colonies. Many of the urban gardens born in recent years are "Shared". Realities generated by the thrust of associations or groups that have particular social and / or ecological purposes and that are trying to "Rejuvenate" the figure of the orthist. They do this through the involvement of people with propensity and sensitivity to ecological-health issues, but also through the organization of training courses aimed at citizens.

Orto Comune di Niguarda, an emblematic case

An emblematic example is represented by theCommon Garden Niguarda, where spices and ancient varieties are grown. In five years, the promoting association, in collaboration with the Municipality of Milan and the Parco Nord body, has managed to transform a large piece of uncultivated lawn right inside the North Park in one of the liveliest and most original shared gardens in the city. Since 2015, the year of birth, they have been over six hundred inhabitants of the neighborhood who have cultivated it, giving life to various work groups: from the “Mani di fata”, which they create aromatic salts, dried herbs and floral compositions, to the beekeepers who produce organic wildflower honey. Part of the land was also used for the construction of a synergistic garden, that is grown in a completely natural way, without fertilizers or fertilizers.

From the social to the productive dimension

During the months of lockdown, the volunteers had to stop the initiatives open to citizens. Yes they are though data to be done to distribute fresh food to the neediest families in the neighborhood. An experience, that of direct support, which demonstrates how the social dimension can coexist with the productive one. A good example from which to start answering the question of our century: "If in 2050 68 percent of the population will live in urban centers, who will produce 80 percent of the food that – they say – will be consumed in cities ? "

How to have your own vegetable garden?

This new "green wave" is also due to a push from the Municipality of Milan which, since 2015, has focused on urban gardens, assigning numerous new parcels of land. The temporary concession usually takes place through area notices to which private citizens can apply on a voluntary basis, against an annual fee of 1 euro per square meter. Furthermore, the Municipality of Milan also promoted between 2012 and 2015 the concession to associations of spaces for the creation of shared gardens. Finally, numerous gardens are located in schools, and just recently, the office of the Food Policy of Milan has drawn up the Guidelines for the creation and management of "Educational Gardens".

Spaghetto Milano, Andrea Ribaldone's homage to his city – Italian Cuisine

Spaghetto Milano, Andrea Ribaldone's homage to his city

It was born five years ago to celebrate the Expo, today it is more relevant than ever to combine Italian cuisine with typical Milanese cuisine. A delicious dish, beautiful to look at and suitable for all seasons

"I wanted to create something that represented the city, but that was also an recognizable Italian dish for everyone." Words of Andrea Ribaldone who created it Spaghetto Milan in a particular moment, beautiful for everyone: Expo 2015 when he led the Identità Golose restaurant inside the large space. A unique experience, in his hometown and that represented the springboard of a brilliant career: the following year he already won his first Michelin star with the Due Buoi restaurant in Alessandria. From 2015 onwards, Ribaldone has done a lot of things. He runs a restaurant in the Langhe – the Osteria Arborina, Michelin star since 2017 – and follows the cuisine of many projects in Italy: Borgo Egnazia a with its six restaurants (one of which is a starred restaurant, entrusted to Domenico Schingaro), the emerging Lino in the center of Pavia, the suggestive Garage Italia in Milan. And stay the coordinator of Identità Golose Hub, in the heart of his city.

A brilliant career

Today Milan is experiencing a terrible moment, which sooner or later will end. That's why we found it perfect to recover this recipe – delicious and for all seasons – so as to propose it to our readers. Ribaldone describes his dish this way «It is a spaghetti cooked in water, with a little salt, and stirred with a Milanese risotto, blended to obtain a cream of saffron rice 3 Cooks, singular for softness. And there is also a gremolada seen with a contemporary touch. The important step is represented by the preparation of the cream which must be beautiful smooth and homogeneous. Once the rice is blended, it is good to pass the mixture in a colander, so as to eliminate any possible soul of the grain. There is Italy of pasta and there is the city of Andrea. "It's wonderful, Milan asks a lot but gives a lot and today it deserves even more love". He is right.

Ingredients (for 4 people)

400 g spaghetti
2 thick cut ossibuchi
30 g of tomato paste
50 g of ossobuco brown base
1 carrot
1 onion
1 celery stick
1 bay leaf
120 g of Carnaroli rice
Saffron 3 Chefs
1 l of vegetable broth
1 lemon
Grana Padano
extra virgin olive oil


For the ossobuco ragù
Cut celery, carrots and onion in a small brunoise; put the ossobuco, bay leaf, salt and extra virgin oil in a vacuum bag. Cook for 10 hours at 71 °, then cut the ossobuco for the ragù, add the vegetables, the concentrate and the brown background and cook for 20 minutes.

For the rice cream
Make a classic Milanese risotto, toasting the rice, sprinkle with the vegetable broth, add Zafferano 3 Cuochi, cook for 20 minutes and stir in Grana Padano and butter. Then whisk the rice until a smooth and homogeneous cream is obtained. If necessary, add some broth, to be put aside because it will be used to stir the spaghetti.

For the gremolada
Grate the lemon peel and chop the parsley, then put everything in a container and cover with extra virgin oil.

To finish the pot
Cook the spaghetti in plenty of salted water, drain and stir in the rice cream, serve them on a plate and lay the ossobuco ragù on top and season with the gremolada

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Milan open city (against Coronavirus) – Italian Cuisine

Milan open city (against Coronavirus)

72 hours after the forced "curfew", the Milanese react. The restaurants are open and the aperitif capital is confirmed resilient: we will not change our lifestyle

The Jamaica bar had said it straight away, it won't close. The historic Brera restaurant has been open 7 days a week since 1911 and had not lowered the damper even under the bombing, let alone an influence. The images released by the media spoke of quarantine: no museums and public meeting places, gyms and cinemas, few open restaurants and above all no aperitifs, concerts, bars. Milan has emptied itself, who can work from home, in the subway seems to be August and a curfew starts from 6pm. All true, but … It took 48 hours and after a moment of bewilderment the Milanese raised their heads, well before the politicians candidly turned back on the measures launched to contain the danger. If they wanted to paint Milan as a city in war, frightened enough to shut themselves in and attack the bakeries of the Esselunga, the Milanese of Milan-Milan are not there to live on Netflix and food delivery. You are outdoors, along the Navigli you can drink beers sitting on the steps, the parks are full of children at home from school and via chat friends organize alternative evenings. "We will not change our lifestyle," was the reply, brushing up on Bush's statements against post-9/11 terrorists.

We will not change our lifestyle

The Milanese Imbruttito wrote it well: "Milan, get up and work out". You know, you are in a hurry in Milan, and it is already time to do something. 50 leading restaurateurs of 74 brands, a thousand brands and 10,000 workers of theUnion of Italian Catering Brands they did not close and they wanted to give a signal. "We express our common sense by deciding to keep our premises open, adhering to the invitation of our Mayor Beppe Sala who calls Milan to common sense and invites us to avoid attitudes that can generate excessive alarm, including the image of a city" off "In every sense, without there being an actual need – declared Antonio Civita (Panino Giusto), Nanni Arbellini (Pizzium) and Vincenzo Ferrieri (CioccolatItaliani), promoters of the initiative – With our colleagues we have decided to donate economic support to the voluntary forces in the field, represented by recognized associations, which we are defining in these hours because Milan is a living city … and a living city is a city that reacts ".

Milan, get up and work out!

Part of the Milanese association and entrepreneur, Tunde Pecsvari had no doubts "Osteria Brunello it never closes, we are open 365 days a year, lunch and dinner, and we continue to be so even at this particular moment. Milan needs positivity, to look ahead and to find again its vitality, the desire to do as soon as possible. Osteria Brunello is always there, it is a certainty, we are always open and ready to welcome our customers ". Ugo Fava, entrepreneur of the Vista Group (Triennial Terrace and Dock View), founding member of the Gud Milan with chef Stefano Cerveni, Marco Giorgi and Luca Miele said – "A week that is a bit special for our beloved city begins. We decided to decrease the number of seats, to enlarge the space from one table to another, hoping not to see the number of customers decrease! We were able to keep those with a hot table open until 10.30 pm, with the idea of ​​serving the customer. Without forgetting the Gud Bye delivery service that can help those who have decided not to go out from home ”.
Restaurants can open, of course, but opening has a cost and if you don't cash in, the losses are stratospheric. But there are those who have decided not to think about turnover for once, like the Chinese restaurants of the MU group (Mu Fish, Mu Dim Sum and Mu Corso Como), who decided to face the economic effort. Because Milan is not like Wuhan.

Closed rooms and empty restaurants, hotels that have reservations canceled and Salone del Mobile postponed to June mean an assured crisis and months and months to return to being the most visited city in Italy. Concern is expressed by Fipe (Italian Federation of Public Exercises), which through the words of President Stoppani warns "The sector risks a state of crisis". Raise your voice with an appeal to the government and institutions alsoItalian Association of Ambassadors of Taste (CEO): "The uncontrolled fear of the population about the infection threatens the survival of our category which, debased by the unjustified development of the phobia and without profit margins, remains in any case bound to compliance with tax obligations. We are exposed to unprecedented risk. " They call for the abolition of tax obligations in the regions affected by Covid-19, tax exemption and decontribution programs aimed at businesses and holders of VAT in the supply chain, access to unemployment funds, but above all to preserve a sector from collapse , in fact, the flagship of an entire system.

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