Tag: don39t

Pirlo, the brescian aperitif par excellence (don't call it spritz) – Italian Cuisine

If you are in Brescia and you feel like having a drink, the watchword is Pirlo. Do not be afraid: it is not a dirty word, but the symbolic drink of the city of the Lioness

For me Pirlo equivalent to vagabond evenings with high school friends, in the center of Brescia running from Carmine neighborhood to Piazza Duomo, up to generous evenings with pocket money in the pocket, the rich area of Piazzale Arnaldo.

The best Pirli in my life

The appetizers the most enjoyable were not the evening ones, but those sipped during strategic school burnings, and in those moments we felt we were the champions of the world, free and carefree. Not to mention strikes and demonstrations, which turned into happy hours justified and of duty as well as of law.

And if you have said "gnari * at least once in your life, do we have a Pirlo?" Otherwise rejected or at most sent back to the next trip to Brescia, when you have learned this refrain:

If you are from Brescia and you know it, pass a pirlo
If you are from Brescia and you know it go to pirlone
If you are from Brescia and you know how to prove it you will know
If you are from Brescia and you know it you can * vecio * another pirlo

* For those who have stumbled upon reading in unfamiliar words, here is a brief guide to basic Brescia dialect, which could be useful for a pleasant and highly recommended visit to the city, in order of appearance we find:
Bruciate (voice of the verb burn school) = bigiare, jump, jump, marinate lessons;
Gnari = boys in jargon;
Pota = typical intercalary from Brescia that doesn't mean anything but that goes well with everything;
Vecio = boys in a rough way;

In short, I have had a few aperitif evenings and my faithful fellow drinkers know that I was not doing too badly, once … but now if I decide to take a Pirlone I risk a few slips. However returning to us on Pirlone is nothing more than the jig format of the classic Pirlo, designed for those clever and aware that they already know that a Pirlo alone will never be enough, and so it might as well optimize orders and enjoy aperitif snacks with a nice Pirlone.

Origin of the name

But now let's talk about him, the Pirlo, which has nothing to do either with the footballer (to underline Brescia) or with ugly bad words. The nice name of the Brescia cocktail has its origins in dialect, the term "pirlo" comes from verb pirlare which in Brescia means fall, overturn. In this case it is the sweet fall of Campari (or Aperol) in white wine, although, according to tradition, a local bitter similar to Vermouth was used in the past, to be added to white wine, not always of great quality, which is so it turned into a pleasant drink.

Pirlo Brescian recipe

Inredienti
1 part of Campari, 2 or 3 of still white wine, sparkling mineral water, 1 lemon or orange rind

Preparation
In a glass (baloon, tulip or bar tumbler) pour a part of Campari (for those who wanted it lighter, Aperol is allowed, although the classic recipe requires Campari) and two or three parts of still white wine, usually the Lugana, typical of Lake Garda, precisely in the area between Lombardy and Veneto, between the countries of Desenzano and Peschiera. Add a splash of carbonated water or soda water, a lemon or orange peel and drink in company.

Pirlo VS Spritz

The difference is not immediate, in fact the two cocktails are very similar, very close relatives to whom it is not easy to attribute the degree of kinship. There dispute between Brescia and Venice about who invented it first is a bit like asking, "was the chicken or the egg born first?" But fortunately the international classification of Iba cocktails came to our rescue by closing the diatribe and declaring the Pirlo father of the Veneto spritz, the Venetian spritz, from which it stands out only for the use of wine, in the Brescia version use the still wine and in that one Venetian the prosecco.

In 2017 it was even declared drink of the year by the New York Times and the unknown Pirlo from Brescia managed to become famous in the big apple, almost more than in Italy.

For this time I will not give you any recommended address, I prefer you live in Brescia as you please, each bar is good for taking a Pirlo stop and teasing two chips and more (rich buffet aperitifs and aperitifs in effect). You will hardly be disappointed by the barman or preparation because the cocktail is really very simple. But if you really need two tips to go without fail, you can't miss the Carmine district, which from an infamous place to avoid on foot has in recent years turned into an area of Brescia's nightlife, where you can spend epic evenings with friends, going from one place to another with ease and between a chat and a pirlo, a pirlo and a chat to make late night arrive.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/pirlo-the-brescian-aperitif-par-excellence-dont-call-it-spritz-italian-cuisine html

4 Chinese summer vegetables you don't know – Italian Cuisine

Not only pack choi and bean sprouts, Chinese vegetables are a world as big as China. Here are some, in season, like bamboo to eat fresh and faceted zucchini, explained by Giulia Liu of the Gong Oriental Attitude restaurant in Milan

Bamboo and mushrooms, sauteed bean sprouts and the ever-present pock choi, which has now entered the kitchens of Italian chefs as well as those of chefs of Chinese origin. Chinese cuisine for us Italians is limited to a few known dishes (such as Cantonese rice, which does not exist in China … but this is another story) and even fewer vegetables. Always the same, partly because we had to adapt to the tastes of us Italians, partly because finding something else was not easy. Now everything is different, and in Italy new varieties of vegetables arrive, both produced in China and grown in Italy.

Giulia Liu, owner of Gong Oriental Attitude, is of inese origin, born in Wenzhou, in the Zhejiang region, but in Italy since the age of 4 years. Explain that "today on the table ingredients like pak choi, ginger, tofu, soy beans, daikon, have become common, but there is still so much to say and tell. China is a huge country rich in stories, traditions and ingredients, and its cuisine can be traced back to 5 geographical areas, each characterized by a particular style. I am originally from Eastern China, which is why the restaurant is called Gong Oriental Attitude, and the cuisine of Eastern China, that is, of the Zhejiang area, is rich in vegetables .

The lightness of the Chinese summer

In China, the best way to "cool off" when it's hot is to change food, favoring vegetables and vegetable-based dishes. In fact, in the summer period, especially in Eastern China, agriculture is at its peak. «It is important to remember that for the Chinese, vegetables are not just a simple side dish, but a true and proper flow. It serves to "clean" the taste and the mouth and to bring "balance" between the dishes, very proteinic, based on meat and fish. This is why Chinese recipes based on vegetables are never complicated, but they respect the flavor of the pure ingredient without overwhelming it .

The Gong Oriental Attitude restaurant proposes Chinese haute cuisine in a creative way and in its summer menu cooks a series of particular and little-known vegetables in the West and in Italy, a journey of taste that can tell the culture of an immense country, which we still know little: fresh bamboo, from which we obtain the tender heart to be blown up in the wok, the Kong xin cai, that is the "vegetable with a hollow heart", the Ba lun gua, the "zucchina" with 8 corners, or the Fo shou gua or "fist vegetable". Like all restaurant dishes, they are designed by the owner Giulia Liu together with chef Gugliemo Paolucci.

Browse the gallery

Steamed Ceviche: for those who don't like raw fish – Italian Cuisine

Monkfish, scalded steam, and served just like the Peruvian recipe. A revisited classic, in the name of food safety and taste

The raw fish it has become one of the most consumed dishes, even in Italy where this tradition was practically unknown. With the sushi first and then the Peruvian ceviche, it has become a must. But many don't appreciate it. Raw fish may not like it, and in summer, albeit fresh and pleasant, it also poses serious problems of food preservation and hygiene.

The chef found the compromise Carlo Persia, which since 2004 has been cooking aboard cruise ships and since 2017 is part of the MSC Cruises team, where customers are tens of thousands every day. The fish seasoned with lime and spices as per the Peruvian recipe, is steamed first: «This summer the most requested dish is the monkfish ceviche with red onions, lime and coriander, marinated on pepper sauce, jalapeño and fruit of passion, "says Persia. Here is the recipe.

Monkfish ceviche

Ingredients for 4 people
120g red peppers
10 ml extra virgin olive oil
120 g red sliced onions
50 ml fresh lime juice
2 g chopped garlic
7 g fresh coriander, coarsely chopped
350 g monkfish
2 g fresh coriander, for decoration
15 g sliced Jalapeño pepper
20 g passion fruit
Salt and black pepper (ground to taste)

Production

Roast the peppers in the oven at 175 ° C, for about 15 minutes; then remove the skin and any seeds. Blend with extra virgin olive oil and season with salt and pepper.

Finely chop the red onions, wash them in cold water, then drain.
Season the onions with lime juice, salt and pepper, adding the chopped coriander garlic.
Cut the monkfish into medium-sized cubes, steam it at 110 ° C for about 3 minutes. Cool in the refrigerator.
Once cooled, add the lime juice to the fish and leave to marinate for 30 minutes.
Pour a little pepper sauce into the dish with a spoon, place the marinated fish on top of the sauce and complete with the sliced onions. Garnish with jalapeño, passion fruit and coriander.