Tag: discover

Ten places to discover the Iseo greedy – Italian Cuisine

A suggestive lake, still little known, but with a tradition of good food, starting with fish. Here's where to taste traditional dishes, often just a few meters from the water.

Small but beautiful. With rocks that for a large part of the surface plunge into the water and the largest lake island in Europe. Lake Iseo is certainly worth discovering, especially out of season (so September and October are ideal months). It has fewer villas, fewer hotels, fewer "distractions" than the other three Lombard basins (the Maggiore, Lake Como and Garda) but this is also an advantage: in some towns, it seems that time has stopped. A little is also the catering if compared with the Garda "battleship" – with its eight Michelin Stars – and with a Lario in good recovery. On Iseo you eat well, without style exercises or fake bars: cooking in respect of tradition, with great attention to fish of course.

Not just fish

The waters of the Sebino are home to as many as 23 edible species, but there are four fish protagonists: the refined perch (phenomenal fried with butter and sage), the tench, which has the capital in Clusane, where it is prepared stuffed in the oven according to an ancient recipe, the whitefish that unfortunately this year is fished to a smaller extent than the other years, the lake sardine, or the agone, consumed both fresh and dried. In this second version it has become Slow Food Presidium such as Traditional dried sardine from Lake Iseo, prepared by exposing the fish impaled on metal cages to the sun. Other products that express the territory are the Salami of Montisola, very thin and tasty, and theextra virgin derived from crops on the shores and on the island, where there are 17 thousand olive trees on 12 square kilometers that boast the DOP Lakes Lombardi-Sebino.
And now the locals on the lake where it is easy to enjoy what is listed.

Trattoria Glisenti – Vello

From the terrace, the view is among the best on the Brescia side. Ideal scenario to enjoy a cuisine that has an important component in lake fish, but does not neglect the brescianità of land and also has a section of vegan dishes. 150 labels in the cellar.

Cantina del Torchio – Sale Marasino

A special place. Born as an oil press in the fourteenth century, adapted to produce wine in the nineteenth century and now used as a place open only on weekends or on special days. The menu draws on the Brescia tradition, but does not neglect the rest.

Locanda al Lago – Montisola

The restaurant of Iseo's most famous fishing family – the Soardi – has been active for four generations. Obviously their catch is king on the table with dishes such as sardine millefeuille, pennette with lake flavors, sardines and chub with polenta.

Isola dei Sapori – Montisola

A place of taste, much loved by the locals and those who frequent the island: you can buy or taste all the specialties on the spot, starting from the local salamis and Valcamonica cheeses, accompanied by delicious jams. Good Franciacorta DOCG and craft beers.

La Foresta – Montisola

In the hamlet of Peschiera Maraglio, a family run restaurant. A lot of fish, with the best represented by the appetizers: smoked cavedano, pike and trout in sauce, aoline and marinated eel, marinated perch, dried sardines with polenta.

The Osteria del Vicoletto – Iseo

In the summer it is a privilege to eat in the few tables in front of the restaurant, in the center of the town. The menu is eclectic, with good attention to fish from the lake, but also dishes with seafood. The most popular dish is risotto cooked in the form of Parmesan.

Cascina Doss – Iseo

The place lends itself well to private events, but the menu makes the gourmet in a good mood, with a tasting of sea and land. The kitchen uses many local products, often in non-traditional recipes. Excellent wine cellar.

Trattoria Al Porto – Clusane

Since 1862, the Bosio family has cultivated the pleasure of hospitality in this charming restaurant. In the menu some deviation from Iseo fish, but the strong dishes remain the lake appetizer, the steamed lake salad, the fresh pasta with sardines and perch, the baked tench.

Punta da Dino-Clusane

A certainty of the Italian catering industry. For the past thirty years, in a well-kept environment, you can taste the baked tench – for many, the absolute best on the lake – but the mixed lake appetizer and the fresh pasta tagliolini with fish sauce are also in great demand.

Trattoria del Muliner – Clusane

For the culinary guides it is the Iseo room n.1. In 2005, after the first 40 years of activity, it changed pace in the environment and in the menu. The paper focuses strongly on lake fish, with simple but precise preparations, even with some innovation. Winery that invites you to drink well.

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.

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.

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.