Tag: De

La Parolina by Iside de Cesare – Italian Cuisine

He works from 12 to 14 hours a day but never loses his smile. He tells his story nonchalantly, even if that of Isis is not just any story. She starts when her sister decides to open a restaurant and she, with her scientific diploma and her studies in engineering seems destined to be completely different, tries to help her. It looks like a gig and instead it's love. In quick succession Iside De Cesare he enrolls in a cooking school, starts working for various top-level restaurants, meets chef Romano Gordini and bursts with love again. They get married and open a restaurant at the top of a hill near Viterbo, in Lazio, at the crossroads with Tuscany and Umbria. Is called La Parolina: the name did not choose them, is that of the pre-existing room.

"We kept it because it tells of a whispered kitchen", explains Iside De Cesare, "in a delicate balance between tradition and innovation, without frills, clean, tasty". At the raw material level, there is an interregional fusion of products "and above all the search for a collaborative relationship with local producers". The house of Isis is adjacent to the restaurant and the kitchen is shared, from the same stove the dishes for the lucky patrons and those for the family are born. "When Azzurra and Giacomo, my children, want a snack, they write me the command" Isis jokes, "and since we opened La Letterina (the B&B), the number on the bedroom door has been attached: I can never tell them that this house is not a hotel … ". To listen to it we laugh at taste and we have the exact idea of the situation, of that warmth, of that familiarity, of that irony that is sometimes hidden in high-level kitchens. Here is everything. And the Michelin star, confirmed for 10 years, says a lot.

Irreducible, cheerful, delicate, born in 1973: Iside De Cesare is one of those brave people who knew how to change their destiny with Swiss timing. After leaving the faculty of engineering, he became a chef in record time, earned a Michelin star in 2009 and joined the Jeunes Restaurateurs in 2010. His cuisine is territorial with flair, family with elegance. It stands out for its excellent and unusual balance of flavors: an example of this is the recipe it has prepared for us, where the bitter taste of hazelnuts marries meat with meat in a surprising encounter.

Iside de Cesare is the patron, along with her husband Romano Gordini, de La Parolina di Trevinano (Viterbo). A pleasant hilly area, where Lazio tradition meets and blends with those of Tuscany and Umbria. In addition to the starred restaurant, the two spouses run the La Parolina per Te banqueting service (for receptions and events) and the delicious bed and breakfast La Letterina.

by Cristiana Cassé, photo by Michele Tabozzi
on Sale & Pepe in May 2019

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Pastel de Nata – Recipe Pastel de Nata from – Italian Cuisine

First prepare the cream: in a bain-marie, whisk the egg yolks with the sugar.
Once well assembled, first incorporate the cornflour and vanilla, then add the cream, continuing to stir always in a bain-marie.
If you have a cake thermometer, keep in mind that the cream will be ready when it reaches 80 ° C. If you don't have it, consider that the cream should at least start to thicken: it will take about 10 minutes.
Immediately remove from the heat, pour the cream into a cold bowl and place the bowl in another, larger, full of ice.
Mix with a whisk for a few minutes to cool the cream, then cover it with a film for food contact.

Put the 2 rolls of puff pastry on top of each other, pressing lightly to make them stick together, then roll them up and finally cut the roll into slices.

Sprinkle each slice with flour, then crush it to form a circle.

Curve the edges of the circle to make a basket and line the muffin molds.
Once you have made all the puff shells, fill them with the cream until you almost reach the edge.
Then cook in a convection oven preheated to 220 ° C for about 15 minutes, then turn on the grill and cook for 3-5 minutes, so as to lightly brown and caramelize the surface.

Let your pasteis de nata cool completely, turn them out, dust them with cinnamon powder and serve.

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Habits de Lumière, the party of lights in Champagne – Italian Cuisine

If you are looking for an excuse to organize the umpteenth weekend in Champagne or you would like to go there for the first time, but you have never managed to convince your companions for anything sensitive to the charm of the bubbles, here it is served, the 14, 15 and 16 December 2018 with Habits de Lumière.
The party takes place onAvenue de Champagne of Epernay, which on this occasion looks so much like paradise, as every wine enthusiast dreams of it. The headquarters of the great maison, ancient and imposing buildings, which follow one after the other, in a luxury and magnificence competition, dress up with light games, punctuated by musical performances, able to enchant adults and children. All doors are open and visitors can move from one building to another tastings of Champagne, combined with oysters, grilled meat, cheese and other local specialties. Along the way, dozens of artists parading with gigantic horses, tightrope walkers, mimes, fantastic machines, this year inspired by the world of Jules Verne, ending with a fireworks display worthy of the glories of Versailles. The party, born in 2000 and very much felt by the vigneron, also allows you to see the real monuments of Champagne, like Monsieur Philipponnat or Madame Boizel, just to name a couple whose fortuitous meeting left me dry for the emotion.

Christmas market but above all wineries

If you cut out a long weekend, it is worth taking the opportunity to visit the Christmas market around the cathedral of Reims, one of the most beautiful in France, as well as the church itself, a gothic jewel protected as World Heritage by UNESCO, where 34 sovereigns were crowned and today is made even more precious by the exciting polychrome windows, made by the likes of by Marc Chagall.
Of course you can not take a trip to Champagne without visiting at least one winery and a good idea to involve the whole family is to choose one where the "Wow effect" is assured. Like Taittinger, in Reims, one of the only six big houses (along with Ruinart, Pommery, Veuve Clicquot, Charles Heidsieck and GH Martel) that has the cellars set in the ancient crayères, real underground gypsum cathedrals, excavated at the time of the Romans, with galleries long kilometers, where the bottles rest and where they are still visible remains of the ancient crypt of the church of Saint-Nicaise and engravings made by the French population that in these places has always found refuge during the many wars that have troubled the region .
Finally, a couple of practical information: the most convenient way to get to Champagne is by air to Paris Charles de Gaulle. From here, with a TGV stop you get to the Champagne-Ardenne station where you find the local train connection to Reims or where you can take a taxi (better book it). But if you want to stock up on bottles, the car remains the best option …

Where to sleep

If you are traveling by car, you can sleep in Reims, a very pleasant and well-connected town: a good address is that ofHotel de la Paix (9, rue Buirette) less than a ten minute walk from the train station and the cathedral. If you travel by car, you can surrender to the charm of a hotel in some village surrounded by vineyards. A good choice is theCastel Jeanson hotel in Ay, owned by the family Henri Goutorbe, which also produces very interesting Champagne with an excellent quality-price ratio.
If you are looking for a charming accommodation, you can rent one of the suites of the De Venoge house, directly on the avenue de Champagne in Epernay, so as not to miss a minute of the party.

For information: habitsdelumiere.epernay.fr; Comité Champagne champagne.fr/it