Tag: city

to discover the city of Asolo – Italian Cuisine

Enjoy life, admire the beauty of the nature. Take a moment for yourself, breathe pure air. Live with lightness, without there being a precise reason.

What does asolare mean?

We have learned that all this has a very specific name and that there is a place where you can do it to the fullest. We are talking about Asolo, in the province of Trieste, and del asolare verb, inspired by the poet Robert Browning. His last collection of poems is called his own Asolando and tells the city through this state of mind: the happiness to lose oneself in one's thoughts, walking around and enjoying wonderful landscapes.

Browning is not the only one who was attracted to Asolo in this way. Among the many artists to have chosen it as a refuge where to find peace is beauty there are Eleonora Duse, Catherine Deneuve, Pietro Brembo, Freya Stark, Maria Callas, Marcello Mastroianni. The list continues and still today the city of Asolo attracts visitors from all over the world.

Also Giosuè Carducci he spoke of it in his works, defining it the city of a hundred horizons. It seems that he never visited the city and that he had lived through the letters of his friends, each of whom told him about a different angle.

Asolo is just like that: i alleys, the arcades, the ancient shops, which still carry on the ancient tradition silk roads, the views through which you can look at incredible views, from the surrounding hills to the Monte Grappa massif, visible from the Castle of Caterina Cornaro, Queen of Cyprus and Lady of Asolo since 1489.

A thousand horizons of history millennial e landscapes, asolando. But this is not the only way to enjoy it. The area of Asolo is also special for another thing: the Prosecco.

The rediscovered vineyard

Obviously, the easiest way to find out what it means to go to is to go to Asolo and we have been there for a very special occasion, which has to do with Prosecco.

The reason for our trip is linked to the recovery of an abandoned vineyard at the foot of the sixteenth-century Villa De Mattia, the only one a few steps from the historical center and already present in the Napoleonic maps.
The Rediscovered Vineyard will be reborn in the coming years thanks to the project of Montelvini, a winery that has been operating in the heart of the area for 135 years Asolo Prosecco DOCG. This is also sunny: loving, enhancing and taking care of a unique territory, where grapes, breathtaking landscapes and history meet.

After studying the plants and clearing the area, the vineyard is ready to resurrect. Together with the brothers Sarah and Alberto Serena, at the head of the company and of this project, we too we planted our rooted vine. Now all that remains is to wait for 2021 for the first harvest and, meanwhile, try to rub in just about anywhere. With Prosecco it succeeds very well, I assure you.

Find out more about the Il Vigneto Ritorvato and Montelvini project by clicking here.

The City of Pizza returns to Rome from 12 to 14 April – Italian Cuisine

At the Ragusa Off, San Giovanni area, the event that brings the best pizza makers in Italy to the capital, who will compete in round shots between temporary pizzerias, workshops and laboratories

Lots of news for the 2019 edition of City of Pizza. Starting from the location, which leaves Guido Reni District, to land in Ragusa Off, inside a former Atac bus depot, in the San Giovanni area. The weekend dedicated to pizzas this time will be from 12 to 14 April and the formula remains a mix between "temporary pizzerias", committed to churning out and frying the best Italian pizzas, and opportunities for reflection on the theme, from baking methods to yeasts , from styles to raw materials.

There are many top-quality pizza in Italy that will offer their pizzas for tasting temporary pizzerias divided into the following categories: "Neapolitan", "All'Italiana", "A degustazione", "Romana", "Al taglio" and "Fritta", to which must be added the space dedicated to "Fritti all''italiana", for a total of 12 daily workstations and three different recipes each.

In fact, every pizza artist has been called upon to try out a classic pizza, chosen between margherita and marinara, a workhorse and a special edition, created specifically for the event. Moreover, by popular demand this year we also thought about a gluten free proposal, which for the three days of the event will be signed by Diego Vitagliano and Sara Palmieri (10 Diego Vitagliano).

But the program designed by the organizers, a team of authors composed of Emiliano De Venuti, creator and CEO of Vinòforum, by the master pizzaiolo Stefano Callegari and by journalists Luciano Pignataro, Tania Mauri and Luciana Squadrilli, is even richer. Starting with lunches and dinners for four and six hands in the category "Masters in the Ferrarelle Kitchen" in which master pizzaioli and chefs will be challenged, some starred, who will make up their menus alternating dishes and pizzas, paired with Ruinart champagne.

The conference calendar is very rich, with laboratories and workshops dedicated respectively to enthusiasts and professionals and who will see the top seed of Italian pizza, from Franco Pepe (Pepper in grains) a Gabriele Bonci (Pizzarium), from Renato Bosco (Saporè) a Marzia Buzzanca (Percorsi di Gusto), just to name a few.

Admission is free, but the advice is to buy on the site the jumpers, which in addition to the advantage of entering quickly, include equal value in tokens, useful for paying pizzas and drinks in the various temporary stands.

The Temporary pizzerias

Friday 12, starting at 18.00 and until 24.00:
Alessio Mattaccini (Spiazzo) Francesco Arnesano (Yeast, Pizza, Bread), Tommaso Vatti (La Pergola), Carlo Sammarco (Carlo Sammarco Pizzeria 2.0), Angelo Pezzella (Angelo Pezzella Pizzeria With Kitchen), Valentino Tafuri (3 birthmarks), Marco Rufini (Casale Rufini), Giuseppe Pignalosa (Le Parule), Angelo Tantucci (Whim), Francesco Di Ceglie (Il Monfortino), Giancarlo Casa (La Gatta Mangiona), Carmine Donzetti (Pizza & Fritti).

Saturday 13, from 11.00 to 24.00:
Martino Bellincampi (Batter), Mario Panatta and Sara Longo (Pizza Chef), Davide Fiorentini (‘O Fiore Mio), Angelo Greco and Giuseppe Furfaro (Trianon) Rosario Ferraro (The Antica Pizzeria da Michele), Matteo Aloe (Berberè) Sami El Sabawy, Salvatore Santucci (Ammaccàmm) Lello Ravagnan (Grigoris) Errico Porzio (Pizzeria Porzio), Giuseppe Maglione (Daniele Gourmet), Fabio and Michele Tramontano (At the meeting of friends).

Sunday 14, from 11.00 am to 10.00 pm:
Marco and Antonio Pellone (Ciro Pellone Pizzeria), Filomena Palmieri (Pizzeria Da Filomena), Denis Lovatel (From Ezio), Ciccio Vitiello (Casa Vitiello), Vincenzo Esposito(Carmnella) Alessandro Coppari (Half meter), Mirko Rizzo and Jacopo Mercuro (180g Pizzeria Romana), Ciro Salvo (50 Kalo), Pier Daniele Seu (Seu Pizza Illuminati), Ivano Veccia (Qvinto) Roberto Orrù (Sa Scolla), Isabella De Cham, (Isabella De Cham Pizza Fritta).

Tokyo is the city with more starred restaurants in the world – Italian Cuisine

Also in 2019 Tokyo is confirmed as the city of the Michelin Guide, with the highest number of starred restaurants in the world and 13 of 3 Michelin stars

The twelfth and last edition of the Michelin Guide Tokyo 2019 has recently confirmed that, even this year, the Japanese capital is the city with the largest number of starred restaurants in the world, as many as 234.
This record, together with the variety of the starred culinary offer, makes Tokyo one of the main destinations and gastronomic attractions in the world.

All the records of Tokyo, world gastronomic capital

The Japanese metropolis has always had wide successes on the catering front, as well as great recognition by the Michelin Guide. The red guide, in fact, is notoriously always been very generous in the assignment of the stars to the city of Tokyo. 2019 represents, however, the record year from this point of view, since so many are the firsts achieved.

Let's start by saying that not only the metropolis of the Rising Sun has reached altitude 234 starred rooms, but that is also the city of the world with more 3-star restaurants, as many as 13against the 10 of Paris. The disparity between Tokyo and Paris becomes even greater if one observes the difference in the number of one and two-star restaurants between the two cities; Paris has 16 and 92 two and one star restaurants, while Tokyo has 52 and 165, respectively.

Furthermore, the new edition of the guide includes 484 restaurants, 73 of which are new entries, reflecting the dynamism of Tokyo's gastronomic scene. The assignment of the "new" stars concerned 33 restaurants, with some interesting news and records. In fact, among the new elected representatives three sushi bars or traditional ramen restaurants, or the Ryukyu Chinese Dining Tama, rustic and genuine cuisine in Okinawa, the Onigiri Asakusa Yadoroku with extraordinary onigiri (white rice presented in a triangular or cylindrical shape and often wrapped in algae nori) and finally Sobahouse Kinirohototogisu, just awarded a star for the quality of its ramen soups.

Sobahouse Kinirohototogisu, starred ramen shop

Going up even more than quality, they deserve to be mentioned i four rooms that have the merit and the record of having kept three stars during the various editions of the Michelin Guide, and the highest standards of cuisine, creativity and consistency, namely Kanda (Japanese cuisine), Quintessence (French cuisine), Joël Robuchon (French cuisine) and Sukiyabashi Jiro Honten (Japanese cuisine, sushi in particular).

True wealth, besides quality, is in variety

What is evident, therefore, is not only the excellence of local catering but also the great diversity in the offer, which ranges from prestigious luxury venues to small ramen shops. Not only that, among the many starred restaurants in Tokyo are not only those who specialize in Japanese cuisine, traditional or revisited, but also in international cuisines.

Quintessence, a starred French restaurant in Tokyo

One example is the well-known French restaurant L 'Osier in Chuo-ku, recently promoted to three Michelin stars thanks to the elegant cuisine of chef Olivier Chaignon, who marries seasonal ingredients from Japan and France. In short, as stated by Gwendal Poullennec, international director of the Michelin Guides, "The Tokyo restaurant is distinguished by a wealth of culinary variety, unique in the world. I have no doubt that this will encourage tourists to continue to visit Tokyo to experience the vibrant culinary scene ".

Photo: tokyo 3 star restaurant Sushi Yoshitake_CityFoodsters.jpg
Photo: Sobahouse Kinirohototogisu ramen shop Tokyo a stella_Page Facebook Sobahouse.jpg
Photo: French restaurant Tokyo 3 stars Quintessence_City Foodsters.jpg