Tag: don39t

Book at the restaurant, but don't show up: because today it's even more serious – Italian Cuisine

The health emergency caused by the coronavirus has put – and continues to put – the Italian restaurants and trattorias to the test. That's why the "no show" is likely to further aggravate their situation

In the technical jargon of restaurateurs he is called "No show", but we could easily explain it even with a more generic "don't go to the restaurant after making a reservation". A serious problem? Absolutely yes, because it causes a loss of earnings. A new problem? No, not at all, but that at the time ofsanitary emergency it risks becoming even more serious. And why it is easy to say: since the premises have been forced to reduce – often also drastically – the number of their seats to cope with new anti-coronavirus regulations, the damage of an empty table has now further amplified.

A matter of respect

«Reopening after the lockdown was a mixture of emotions, something halfway between the first day of school and the start of a new job Maybe I could have waited a little longer, waiting for the situation to return a little more to the normal, but turning the lights on again was an act of responsibility for me: towards my employees, whom I love very much, as well as towards my customers . smiles Isis De Cesare, the chef who with his restaurant The little word jealously guards a Michelin star in that of Trevinano, a hamlet of the municipality of Acquapendente set on the hills of Viterbo.

"Respect, as far as I'm concerned, is a basic word," continues the chef. "So yes, when someone happens to book and does not show up without notifying us, I inevitably feel very bad, because the moral damage is added to the economic damage. In the past it has often happened to me, I remember some evenings in which only half of the customers actually showed up: I sincerely hope that after all we have had to suffer as a collective due to the coronavirus there is more attention to others, more awareness. It is essential, especially for restaurants like mine, which are not located in the center of a large city, in a place of great passage, and therefore therefore work almost exclusively through reservations .

Between black lists and credit cards

In short, today the "no show" can prove to be particularly problematic for all those restaurants dedicated to haute cuisine who face management, personnel and raw materials costs. Its impact, however, must not be underestimated also with regard to the restaurants. To remind him, in this case, is Daniele Persegani, known face of the television program The cook's test, which in addition to managing with his sister Nicoletta theOsteria del Pescatore of Castelvetro Piacentino inaugurated the format in mid-February Gustincanto in Fidenza, in the province of Parma.

"Covid-19 took my father away quite suddenly, and this mourning was already very difficult for me and my family to process," says the chef. «To this, then, were added all the difficulties of continuing with the work. We had inaugurated Giustincanto only a few days before the emergency broke out, and therefore this new adventure, which includes a restaurant, but also an academy, an event space, a fitness center and many other services, started uphill. A very steep climb. At the same time, even the situation at the Osteria del Pescatore was not easy: our restaurant in Castelvetro is located on the Emilian side of the Po, but we work a lot with our customers from Lombardy, Cremona and Lodi in the first place. THE regional borders blocked until the beginning of June they obviously affected our work a lot, as I imagine many border activities between different regions have happened ".

Even after the go-ahead for the passage between regions, however, a large part of the problems remained. "To date, as far as the Osteria del Pescatore is concerned, we have practically had to halve the place settings to ensure the spacing between the tables. Before there were about 80, today they are just over 40 , continues Persegani. «For this reason, those who book and do not show up really risk causing great damage. Luckily we have a hard core of our very loyal clientele, but I would like to remind everyone else of a very simple thing: just advise. A phone call is enough to say that there has been a problem and that unfortunately we cannot get there. It can happen, we would miss it, but to warn is an indispensable form of respect.

Any ideas to prevent the dreaded no show? «At the moment we only ask for the name and telephone number, but I would also be absolutely in favor of asking for the number of the credit card, just like in hotels, "says the chef. «Of course, the perplexity of Italian customers should be overcome, but it would only be a protection against rudeness. A black list shared among restaurateurs? Why not, it could be an idea, with names and phone numbers. Protecting yourself has always been important, and today, after what we all went through, it is even more important. Although, of course, one always hopes not to have to go that far, and to be able to trust people .

Technology against the "no show"

The digital booking services can provide concrete help to restaurateurs in identifying the cunning of the bin. It is an example TheFork, the most popular restaurant and similar booking app, which for several years has been committed to supporting locals in this fight. So, for example, the customer who makes the reservation receives a confirmation message that reminds him to cancel the reservation in the house of unexpected events (and that allows him to do it in a few taps on the screen). At the same time, the system prevents the user from simultaneously booking multiple tables for the same service, and keeps track of past no shows: in case of customer accustomed to the no show, the restaurant owner is notified through the application management program.

"Online booking is a tool that can help counter this," he explains Almir Ambeskovic, European manager and board member of TheFork. «Thanks to TheFork Manager, the management that we provide to restaurants when they join our service, merchants can automatically send reminders to customers and benefit from one-click cancellation which greatly reduces the rate of missed visits. In addition, for haute cuisine we plan to introduce a credit card booking soon, recognized by top chefs as the most effective tool to limit no shows ". With a possible penalty for cancellations not communicated.

Pitta pizzulata, the Calabrian focaccia you don't expect – Italian Cuisine

Halfway between a pizza and a focaccia, it includes pecorino, tomatoes and, of course, chilli! Here's how to prepare the pitta pizzulata

Saturday nights usually appear on Italian tables Pizza. If you want something new to taste, always staying on the topic, why not try cooking it pitta pizzulata? It is a typical recipe of the Calabria, something halfway between one flat bread it's a Pizzain fact.
Below we provide you with the original recipe, which obviously involves adding a lot chili pepper, but if you don't like it, you can also not put it on. In the gallery, however, some anecdote on this delicious dish and some suggestions to vary it according to your tastes.

How to prepare the pitta pizzulata

Ingredients

For a dose of 4 people, you need: 300 gr of 00 flour, 120 gr of suet, ¼ glass of dry white wine, 3 eggs, 50 gr of grated pecorino cheese, 300 gr of peeled tomatoes, 1 chilli pepper, salt to taste.

Method

Start by dissolving the suet in a bain marie. Then, prepare the dough based on flour, eggs, pecorino cheese, suet, white wine and a pinch of salt. Get a homogeneous mixture, cover it with plastic wrap and leave it to rest for about an hour in a cool place.

When it is ready, grease the cake pan with the lard, and flatten the dough with the use of your fingers, sprinkle it with the peeled tomatoes, stripped of the seeds and cut into small pieces, then the shredded chilli pepper (if desired), salt and finally , the lard remained in bows. Bake at 180 ° C for about half an hour. Serve hot.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/pitta-pizzulata-the-calabrian-focaccia-you-dont-expect-italian-cuisine html

5 cakes that you can prepare even if you don't have a mold – Italian Cuisine

You can make a homemade mold, prepare desserts that do not require it, or even use the pan. Here are some ideas

These days you have decided to take advantage of the time available for learn to cook. Well done, it was time! The cakes in this period they are popular and are a good starting point. Maybe, however, you are missing the indispensable tools like the electric whips, the planetary mixer, a pastry board, a rolling pin and above all baking pans and molds. In the latter case, the good news is that you don't have to give up preparing delicious cakes to cheer up and sweeten your afternoons because we'll tell you where to cook them if you don't have a suitable mold.

DIY mold (Do It Yourself)

Although we advise you to always have a round hinged mold at home, one for the donut and one for the muffins, we would like to reassure you that you can get by even without it because you can prepare at least 5 delicious cakes that don't require baking in the mold. In the meantime, however, do this housework which can always come in handy when needed.
Prepare a ring of tinfoil. Just take a nice sheet of aluminum wide enough for the circumference you want to give to the ring, fold it many times until you get a wide band and then close the ends of the circle with adhesive tape.
You can place this ring on a baking sheet lined with parchment paper and pour the dough into your center. Bake and go!
You can also make molds of other shapes always with foil, but during baking the cakes rise and lose their shape. With the circle you are never wrong.

Galette

There galette it is a very easy cake to prepare and also very beautiful to bring to the table.
The basis is made of pasta brisee and the filling is from fruit.
You can indulge yourself in choice of flours to be used in the dough which can be a mix of wholemeal and cereals, spelled and 00, rice and buckwheat for a gluten free version, or simply 00 flour.
And then use the seasonal fruit it's a jam at the base that holds everything together a little.
The is also very good salty version with cheese and vegetables inside.

cakes-without-mold

Crepes Pie

To prepare this cake you don't need a cake mold, but one no stick pan because you will have to prepare many Crepes.
Once ready, between one and the other you can put whatever you want, as long as there are many layers until you reach the height of a real cake.
We advise you to stuff it with jam if you want a breakfast cake and snack, or with cream and custard if you want a dessert for an after dinner.
Read all our tips to prepare a beautiful and delicious Crepes Pie.

Pan-fried cake

The simple cakes that are prepared for breakfast, such as the paradise cake or the yogurt cake, Yes they can cook in a pan. Did you know?
Just pour the cake mixture into a buttered and floured non-stick pan and then cook for 5 minutes with the lid on low heat and then for another 20 on medium-high heat always with the lid, then turning the cake on the other side for others 10 minutes.
For uniform cooking choose the bigger stove.

strudel

A dessert that does not require the mold is also it strudel.
Delicious in every season, even if in winter, warm and with semi-whipped cream, it's the end of the world.
You can prepare it with a ready-made sheet or brisée or you can make homemade pasta.
Of course, the inside must be placed apples with cinnamon and sugar e a little bit of Apricot jam to the base.
You can add walnuts, pine nuts and raisins and you can lightly caramelize the apples before stuffing the strudel. In many cases some is also added crumbled biscuit to absorb the moisture of the fruit.
The version with le is also excellent pears instead of apples and we suggest in this case to enrich it with chocolate flakes.
If you want to know more, read on our tips on strudel.

Tart without mold

A tart without mold it prepares very easily because the pastry stands on its own if you make it pretty compact.
Of course, the shape may not be perfect, but if you draw a circumference with the pencil on the parchment paper you will get away with it.
Just cut the pastry to size, then build a high edge with the remaining pastry and fill the inside with the jam.
Decorate again with the classic grill or with the dough cut with a biscuit cutter and bake directly on the oven tray that you will have used as a base.
For the shortcrust perfect, we refer you to our recipe.