Tag: discover

Escape to Alto Adige to discover great and young cooks – Italian Cuisine


Here is our guide for an eno-gastronomic tour of South Tyrolean excellence to discover great and young chefs, autochthonous wines and gourmet pizzas. All in the fresh air, in the Dolomites light

Stories of cooks

For those coming from northern Europe, it is the gateway to Italy. Just look at the ancient fortresses of lookout or the breathtaking castles that dominate the highlands, to remember its strategic importance. But South Tyrol is also the ideal place for a summer getaway from the hottest and busiest places, to breathe that fresh mountain air and to fully enjoy all the immense food and wine heritage that this region offers. The chefs are thus entrusted with the great task of transforming and enhancing local raw materials (and not only) by becoming the mouthpiece of a territory that is all to be discovered, tasted and "breathed". And they do it starting in the morning, with dream brunches; until lunchtime with snacks for mountaineers; and to dinners, in the light of the Dolomites.

The early bird catches the worm

That breakfast is the most important meal of the day in South Tyrol knows this well, also because it is often a destination for hikers and big walkers. Certainly the gourmets will appreciate the energetic international breakfasts both sweet and savory in places like Gius La Nonnaglück in the central square of Caldaro, where Gerda Gius prepares with a special care appetizing and tantalizing trays of humus and caramelized figs, feta salads, eggs, cured meats, yoghurts and much more of which we leave you the taste of surprise. Not to be missed is the Mein Beck di Lana café-bakery with torteria, where the varieties of local breads are a must (in addition to the Merano Merlot with carrots and chocolate): from Vitel with spelled sprouts, to the Schüttelbrot or schiacciatina of rye flour, up to the delicious Vinschger loaves flavored with cumin and fennel. But be careful: don't underestimate the ice cream.

The Mediterranean in the mountains

The Kofler brothers' dinner at the Farmerkreuz in Tyrol is also worth the trip. Manfred in the kitchen, Stefan in the dining room, a Michelin star and a great passion for cooking, which led them to transform the historic family business into a prestigious gourmet restaurant. Not only territory, but also sea, Mediterranean, to try in the tasting menu Alps to sea, that is from the Alps to the sea, which best of all tells the philosophy of this place; you will be positively impressed by the originality and the perfect success of dishes such as "Foie gras, Golden Delicious apple and Bronte pistachio", or from "The restricted broth of porcini with fagottino di patate and Sicilian red prawns", an evergreen ever present in paper. Because for them more than the kilometer zero counts the good kilometer, that is the quality product, even in the cellar, where we find both local and, for example, Croatian labels. But in reality we have not yet revealed yet another strong point: an unforgettable view of Merano from the top, with the Val Venosta on the right the Adige Valley in front.

Kofler brothers

From wood to 1200 meters in 1908

A carpenter's past, a present as a great chef and an even more promising future; and to think that the young Stephan Zippl has still not exceeded thirty years. After a period with his hands in the wood, he decided to paste them following the footsteps of a cook and winemaker father, with noteworthy experiences, including a period under the three stars of Norbert Niederkofler. From him he learns above all the respect for local products, as can be seen in his creation “Il bosco nel piatto”, a carpaccio of kohlrabi with pear cheese curd, roasted chanterelles, blueberries and hot speck froth with cheese from pera, which "best represents our Renon plateau," says Stephan. We also find the same principle in the beverage, with an interesting selection of apple juices, the undisputed queen of local production (he also produces fruit); and with a sophisticated wine cellar of Alto Adige wines, which, obviously, given the origins, could not miss. But to get to know and better understand his creativity, treat yourself to one Gourmet Week, or a thematic offer to discover local products, or even a Midweek Short Gourmet, with four nights and various tastings.

Steaks in carbonated water

Have you ever tried matured meat in carbonated water? This is the revolution undertaken by Thomas Mair at the Meatery, in Val Pusteria, today registered with the brand Aged Beef water. Thomas was looking for new techniques for the classic maturation and found them by resting the beef cuts for four weeks in sparkling mineral water; but beware, not just any water, but a choice with care and with the right concentration of carbonic acid. The result? A unique, tasty and very juicy meat, with a slightly mineral flavor and an incredibly tender consistency, like a fillet. You can buy it at the counter, or taste (by appointment only) sitting at the convivial table of the Meatingpoint; as an alternative there is also the proposal of the mountaineer's snack, that is a gourmet version of the packed lunch inside an excursion backpack.

Eating in a labyrinth, between historic vineyards and esoteric gardens

On the South Tyrolean Wine Route, one of the oldest there is, there is also Count Franz Graf von Pfeil. Owner of the Kränzelhof Estate, complete with a wine cellar, 5 hectares of orchards and vineyards, castle and restaurant, offers a tasting of its wines paired with traditional Italian dishes, always prepared starting from organic raw materials and sometimes served on the table by the chefs themselves, like the farfalle with robiola with herbs and chanterelles. To try is Farnatzer, which ennobles an underrated wine like Schiava in an excellent way, giving one of the best interpretations. But not only: after a satisfying taste, it will be time to let yourself be enchanted by its labyrinth garden, a truly enchanting place, inspired by astral symbolism.

Pizza

At Tenuta J. Hofstätter not only wine, but also pizza, thanks to the precious cook and sommelier Marzia Buzzanca. It was she, in fact, who valued the second pizza using the techniques of haute cuisine: a careful selection of organic flours and long leavening dough, to then unhinge the classic combination with beer and surprise us with a perfect accompaniment to the wines of the cellar. But it does not end here: the estate also has another restaurant, the Alte Post, where chef Arno Baldo will amaze you with innovative dishes, often with ingredients grown by him in the adjacent vegetable garden, such as the vegetable julienne and the turnip in the stuffed veal tip with lentil vinaigrette. Well done!

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.

Asolando in Villa Cipriani

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 rediscovered vineyard
The rediscovered vineyard

Around Paris to discover sweet and savory healthy food – Italian Cuisine

Around Paris to discover sweet and savory healthy food


Walking around Paris to discover healthy but sophisticated culinary offerings. Among gourmet and French or foreign dishes, but also homemade sandwiches, soups and gluten-free treats

Strolling through the streets of Paris exploring bistros, restaurants and pastry shops is the dream of many cooking enthusiasts, but how to do it if you follow one healthy, vegetarian, vegan or gluten-free diet? Fortunately, in recent years, catering in the French capital is increasingly embracing the international trend of healthy eating, including increasingly fresh, seasonal, natural, plant-based, low environmental impact and biological ingredients. Let's go then to discover an ideal itinerary in search of sweet and savory healthy food, between street food, gourmet dishes, healthy, colorful and original French or international cuisine.

Breakfast and snacks to start the day with a smile (and health)

As the first stop on our ideal Parisian itinerary dedicated to gastronomy and wellbeing, we recommend theHelmut Newcake (28 rue Vignon, 75009, Paris), a bakery-pastry with an excellent selection of bread and baguettes, pancakes, cakes and homemade cakes, with many vegan and vegetarian options and above all a renowned wide assortment for celiacs. For those looking for a hearty breakfast or a quick and light lunch, the right address could be Cafe Mimosa (11 rue Buffault, 75009, Paris). In this place the food is simple but refined, and between a soup and an omelette there is no lack of delicate floral decorations and great attention to detail. It should also be noted that the portions are plentiful, the seasonal recipes and the menu full of vegetarian and vegan alternatives.

Healthy Parisian restaurants for all tastes and diets

Finding gourmet and fancy sandwiches that are vegetable, light and full of flavor is not always an easy task. The perfect place, in this sense, is the Beaufou Perugia (5 rue violet 75015, Paris), a rustic but cozy restaurant, in which everything is fresh and homemade, from bread to sauces, to fries and even the "vegetarian steaks". From the American style kitchen, let's move on to that Japanese of the Nanashi (57 rue Charlot, 75003, Paris), a well-known name in the French capital among lovers of Asian restaurants. The elegance of the dishes, presented in white porcelain bento, is combined with the taste and freshness of the organic ingredients used, including the raw salmon that is the protagonist of one of the house specialties, the cirashi. For those who are looking for Mediterranean flavors worth a visit vegetarian IMA Cantine (39 quai de Valmy, Paris), where you are enveloped by the warm color of the walls, the scent of spices and the southern flavors of pita, taboulé, figs, hummus and oriental salads, and the Soya (20 rue de la Pierre Levee, 75011, Paris), considered the best vegan restaurant in the city. The latter, always open and 100% biological, is characterized by a very wide menu that includes really special cruelty free delicacies, including vegan buffalo mozzarella, vegetable seaweed tartare and a gluten free lasagna with seasonal vegetables, bechamel and vegetable cheese, a tomato and leek sauce and smoked tempeh.
To conclude our journey in beauty (and goodness), the last recommendable stop could only be one typical French restaurant: Le Brun (95 rue Saint Honore, 7500, Paris). Wrapped in a magical Parisian atmosphere you can taste sophisticated classic or revisited versions of traditional dishes, including homemade foie gras, confit de canard (a preparation of duck meat) and delicious crème brûlée.

Photo: healthy pastries gluten free parigi Helmut Newcake_Yelp Inc.jpg

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