Tag: city

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

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
butter
Grana Padano
parsley
extra virgin olive oil

Method

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

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/spaghetto-milano-andrea-ribaldones-homage-to-his-city-italian-cuisine html

Milan open city (against Coronavirus) – Italian Cuisine

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.

Greedy Christmas in Turin: gastronomic tour of the city – Italian Cuisine

Ready to taste as many things as possible during the Christmas holidays?

An itinerary to be savored tasting some bars, restaurants, bistros, with typical and Christmas recipes, ranging from vegetarian to traditional cuisine, to fusion. A journey from appetizers to desserts to experience the upcoming holidays in peace. Sake and cheese included.

Vegetarian and traditional cuisine interpreted by the chef of Era Goffi, Lorenzo Careggio, two menus for next Christmas, traditional and vegetarian. The chef manages to capture the essence of vegetables, vegetables and tubers and transfer different sensations and textures to the dish. For next Christmas they will be the protagonists of the vegetarian menu: Pumpkin and almonds, Cabbage and fondue, Plin and Jus of vegetables, Roots and Tubers. For the omnivores a divertissement between Pecorino and Jerusalem artichoke egg, traditional Agnolotti, Brasato Piemonte and for dessert, Gourmet Panettone and creams. Book your experience at Era Goffi, open 24/12 for dinner, 12/25 for lunch and 31/12 for New Year's dinner.

Fabrizio Racca, inaugurated at the end of October this year the new venue in Corso Vittorio Emanuele II, a central showcase, in the chic heart of Turin, with a perfect setting for the upcoming Christmas holidays. An engineer who has decided to explore the secrets of design by applying them to pastry: his cakes are unique, so beautiful that he almost can't eat them, innovative desserts but also traditional ones.
The 2019 version of the panettone by Fabrizio Racca will have a light mascarpone cream, red fruits and praline almonds, a real ode to the throat.
It could be his panettone for next Christmas, to share with friends and family. We are more than sure that one will not be enough.

Cafe in a historic roasting plant in the Crocetta district, Crampon Roasting: close your eyes and activate your papillae (and smell). You are about to enter a small, very well-balanced paradise between Arabica and Robusta, via San Secondo at number 40.

Sake and cheese tasting? Do not be surprised, we are not crazy: from Uovo Torino, in piazza della Repubblica (opposite the Porta Palazzo market) you can taste a selection of cheeses accompanied by Shinzemai sparkling sake from the Kidoizumi winery.

Fusion cuisine from Yari Sità, Taperia y Cocina (via Santa Giulia 32) which always manages to surprise with its daring combinations of plants, meat and fish and spices, with great skill and balance. In paper new dishes, very interesting: Baccalà, Romanesco, Peruvian potato, hazelnut and cuttlefish ink and Crunchy Sea bass tartare, tripe and Wasabi broccoli.

Lo Stellato, Casa Vicina Restaurant, for the Bagna cauda to drink, one of the chef's iconic dishes, is always served as a welcome from the kitchen to restaurant guests.
From 8 to 23 December you can taste one of the traditional dishes of the Vicina family, the Cappone.
The dish proposed is a review: Capon terrine with candied chestnuts and savoy cabbage from Montalto Dora with black truffle.

From Casa Mago, to celebrate the upcoming holidays nothing better than a great cocktail or more than one. At number 61 / A of Corso San Maurizio, in the former premises of Magorabin (which has moved a little further on) Marcello Trentini and his wife Simona Beltrami, inaugurated this multi-purpose space, a bell hybrid of cocktails, cuisine, the now famous Trentini Bowls. Behind the counter a very talented barlady, Carlotta Rubia already on the Piano 35 crew. A drink list with character, here you can come for an aperitif, be late and stop to eat one or two bowls, with fish and meat dishes , including dessert. Try it for the environment too, a lot of New York style and swing music in the background. News of these days, the new proposal of Mago sandwiches, sandwiches and sandwiches, recipes that cross the Piedmontese territory. Trentini has become Brand Ambassador of Raspini Salumi, a collaboration that includes not only the creation of a series of dishes created ad hoc for the customers of Casa Mago and Magorabin, but also a 360 ° consultancy in the design of new products for Raspini. The first of the series (a total of 8) is Mago-Sando, a hybrid of the territory and Piedmontese products, the idea of making the Japanese sandwich, the Katsu Sando which was originally prepared with a pork cutlet, cabbage, teriyaki sauce and mustard. Taste it!

The Bistrot of the Bottega del Gusto At Mauro Garbarino there is an air of traditional Piedmontese cuisine, a nice creative and interpretative journey: Purple potato gnocchi on a pumpkin bed by Piozzo, hazelnuts, amaretti and cocoa, Cubes of beef cheek marinated with Barolo and beetroot with white truffle d'Alba. And then one of the Piedmontese recipes best known and loved by offal estimators, the Finanziera, from a recipe of grandmother Elia (family recipe of Mauro Garbarino's mother) typical of San Marzano Oliveto (Asti). Find the bistro in Via Sant’Anselmo 4, opposite the Synagogue.

Greedy for Mignon and Bignole pastries? At Pasticceria La Monaca, in corso Moncalieri 256. Not only desserts, but also traditional savory preparations, such as the gourmet panettone or the Canapè, which will be the solution for your homemade aperitifs. Obviously booking recommended.

Mexican gourmet cuisine from El Beso in via Galliari 22, in the heart of the San Salvario movida. We asked chef Jerry Sànchez Sotelo, chef de El Beso, what we eat in Mexico during the holiday season; Christmas that was celebrated for the first time in 1526, as part of the evangelization of the Mexican people by the Spaniards. The traditional dishes are quite similar throughout the country, depending on the region the contours vary, the fillings of the meat, the condiments: Bacalao alla Vizcaina, cod cooked with onion, aromas and red peppers, Pavo en Adobo, whole turkey marinated with chillies and bitter orange, Pierna Mechada, the marinated pork leg, filled with dried and candied fruit, baked in the oven and Tamales, sweet or savory, depending on the region of origin of the recipe. In the new menu there will be some surprises, the place will be closed on December 24th and 25th, open on New Year Book to find out what the new Christmas dishes will be!