Tag: drinking

Eating (and drinking) along the Naviglio Pavese – Italian Cuisine


The other ship is returning to new life. Here are our favorite places, on a journey following the current from the dock to the city limits. Bars, restaurants, pizzerias (street food and urban cellars) and all the addresses along the Naviglio Pavese

The Naviglio in Milan is called in the singular because almost all of them pour along the Naviglio Grande, full of clubs and restaurants (some excellent, most for the use and consumption of tourists). But also on the other Naviglio, the Pavese one, addresses are not lacking. Here is our list, from Chinese fast food to the pizzeria, passing through the starred restaurant and the new openings. From the dock, following the current, towards the periphery and the city limits.

Mini Maoji
Maoji's younger brother, in Aspromonte square, this Chinese fast food specializes in street food from Hunan. Excellent bao, ravioli, aubergines, bowls of lamian and a few other specialties to feed yourself for less than € 4. Self service and with few frills, you can eat at the tables inside or outside. In the summer with a frozen Tsingao it is perfect. For those who love strong flavors.
Naviglio Pavese towpath 6

Fog
Just around the corner, this restaurant was one of the most talked about openings of 2019 (for the good). It's all very minimal, cold and the fog can be breathed from the photos on the walls and in a Milanese atmosphere that is all in the Nordic approach to catering: short menu, natural wines, seasonal and carefully chosen raw materials, unusual combinations on traditional ingredients . Try the brioche bread with duck pâté and caramelized onions, and desserts. On the rest you always fall on your feet with first and fifth quarters (about 50 €). For those who want to say: "I've been there."
Via Evangelista Torricelli, 15

Osteria Grand Hotel
If you haven't been there for ten years, it's still all the same, luckily. The Osteria Grand Hotel in Milan has a history that dates back to the early 1900s when it was called El Gandin and was known for its bowling green and the terrace where people danced in the evening. In 1981 it became Grand Hotel Pub and a program of shows of the new Milanese cabaret began after dinner where Lella Costa, Angela Finocchiaro, Aldo and Giovanni (then without Giacomo), Raul Cremona, Paolo Rossi and Claudio Bisio took their first steps. There is still a piano and for years jazz and blues have been played, with some appearances by Enzo Jannacci. The cuisine is Lombard, contemporary, so there is no lack of head, braised meat, polenta and traditional dishes, a hearty wine list. The internal room is elegantly decadent, but in the summer you can sit at the bucolic outdoor tables. For nostalgics.
Via Ascanio Sforza, 75

Chic’n Quick
The modern trattoria designed by Claudio Sadler, father of Milanese catering. More informal than the starred restaurant, we do not settle on techniques or raw materials, the menu changes every day and we spend around € 30 (for a gastronomic experience that everyone agrees). They range from pan-fried foie gras escalope with zibibbo gel, sweet-and-sour red onion and pumpkin mustard to masterfully executed Milanese classics: Milanese yellow rice to the jump with Grana Padano 27 months Riserva (€ 11) and veal cutlet Milanese (high or low), spinach and ratte potatoes (€ 23). And, for those who want, tandem menu, consisting of an appetizer, a first course, a second course and a dessert, for two people for € 100. For those who believe in democratic luxury.
Via Ascanio Sforza, 77

Sadler
The father of contemporary Milanese cuisine (complete with Ambrogino d’Oro), settled on the Navigli since 1986 when he took the Michelin star at the Osteria di Porta Cicca. He has been at this address since 2007 and thanks to him the Naviglio Pavese has remained on the map of Milanese restaurants. Here the tasting menu is widely recommended, it has several and with formulas even for the youngest, just to bring everyone closer to haute cuisine. Try one of its fois gras at least once, like the foie gras salami, raisins, walnuts and seasonal fruit (on the menu since 1998) and new dishes, such as the Cevice di “Porta Ticinese” with lobster and nerves. For true gourmets.
Via Ascanio Sforza, 77

Distreat
The most Milanese restaurant there is: on the Naviglio, a former industrial space, opened by three young people who did other things, in a communication agency. Milanese, so where you eat, but above all you feel good, from morning breakfasts to after dinner cocktails. Informal but stylish, the location does its part, but the menu amazes us by offering "Italian cuisine enriched by a touch of novelty", and without excess price. Example, Maccheroncino with chicken giblets ragout, ginger and nepetella for € 15 (or half portion for 11). There is no shortage of creamed cod, Milanese risotto with or without ragout of ossobuco, tripe and tartare. And for those who can't choose, the tasting menu is 45 €. For today's Milanese.
Alzaia Naviglio Pavese, 78 / Via Imperia 3

Urban Cellar
The first winery that produces wine in Milan, presses and refines grapes from the surroundings and the rest of Italy in barrels, bottles wine with funny names like Naviglio Rosso. Large, former industrial and bright environment, it is the first new generation wine bar: that is, a place specializing in wine that is appreciated even by those who are not fond of wine. Because they know about it, but they don't mind it, they have a bulk wine that taps from steel tanks at an excellent quality / price ratio (€ 4 per glass) and bottles for connoisseurs such as their Vulk 'Kaniko dell'Etna. The aperitif is made with (excellent) meats and cheeses, they organize concerts, tastings and even the harvest. For those who love wine or simply want to understand something more.
Via Ascanio Sforza, 87

Motelombroso
A pleasant place, hidden from view, which as Milan wants today brings together many things: restaurant, club, bookshop or "motel" to rent a wine room by the hour. Of super design, but without being for this cold and bucolic despite being in Milan, this former canton house has become the perfect place for Sunday brunch, an aperitif at sunset, a salty husband to be nibbled or a tasting dinner done and finished. For the detail freaks.
Towpath Naviglio Pavese, 256

Abrupt grass
The first restaurant with vegetable garden in Milan is the right destination for a trip out of town by bicycle (10 minutes from the ring road). It is an enchanted place, Milanese by location but international by vocation. Chef Alice Delcourt is half French, half English, raised in the United States and de facto Italian and created this place in her image and likeness. They define it as a link between the countryside and the city, and it is in the approach to the raw material, in search of the products of the farms surrounding Milan and of Slow Food presidia and in the respect (almost Nordic) with which they are processed. International influences flow through the dishes; in summer, you can eat on the porch overlooking the vegetable garden, but you have to fear mosquitoes. You can also order a 4-course tasting for € 34, € 6 for € 45. Sunday Roast at 38 € (nothing but brunch!). To feel on vacation.
Towpath Naviglio Pavese, 286

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How to hydrate yourself with food without drinking – Italian Cuisine

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With the arrival of the hot season, drinking plenty of water is essential. For this reason, the strategies to stay well hydrated and provide our bodies with the right amount of fluids can be differentiated, also by trying to fill up with hydration.

The importance of water

174817With the food, every day, we can enter our body 20 percent of liquids necessary for living (and the human body is formed for 70-80% of water): choosing well then which foods to eat and cook, this percentage may rise again. THE benefits of a properly hydrated body, they are visible externally: the skin is more relaxed, we have more energy physical and mental lucidity, less water retention and also internally, because the water fights the sluggish metabolism, but also hypertension, helps to eliminate toxins correctly, in addition to regulating the correct intestinal functions. What then are the foods that help us, more than others, to enter more liquids into the body?

Cucumbers: they win the record

The winning ingredient is the palm with the highest percentage of water (97%): to be eaten raw in pinzimonio, or to be mixed in all kinds of recipes, such as the famous Greek tzatziki.

Radishes: hydrate and help the metabolism

A fresh and tasty vegetable, to be combined with tasty salads or to be crunched as if it were starving. Radishes contain 95% of water inside them. Their slightly spicy flavor also helps the metabolism and is an excellent ally to combat excessive appetite.

Tomatoes: fresh and suitable for all types of recipes

Although they are not a typical summer fruit, they are now 12 months a year. They have 94.5% of water inside them. From sandwiches to salads and as a base for every type of recipe, fresh tomatoes help to hydrate the body.

Peppers: the greens are the best

Even the peppers are excellent allies for their water supply: the yellow and the red ones contain 92% of liquids, while the most moisturizing are the green ones, in which the percentage rises to 94%.

Watermelon: rich in mineral salts and vitamins

Among the fruit, watermelon is one of the best sources of water.
It also contains vitamins and minerals, including magnesium and potassium which regulate pressure and help counteract water retention.

Eva Perasso
10 November 2015

updated by Elisa Nata
June 2019


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La Via del Tè, the new way of drinking tea in Italy since 1961 – Italian Cuisine

La Via del Tè, the new way of drinking tea in Italy since 1961


The Florentine company has been selecting and producing the best teas and blends since the 1960s, and has helped develop a different knowledge and consumption of tea in Italy

He bet on a courageous idea and won: approaching the Italians, always coffee addict, to the quality tea: Alfredo Carrai in the 50s began the long journey that took him on the way of tea, in China, India, Ceylon, to discover the most refined qualities, the most elegant aromas, to bring to Italy and to make known to all. After him his sons picked up the baton and founded The Way of Tea, a company that became famous for its blending, whose name is a tribute to the Japanese tea routes and to the journeys that were undertaken to find the best qualities in the world. The most recent data say that between 2016 and 2021 the consumption of tea in the world will grow by 15%, and in Italy by 14%. Via del Tè exports to Europe, England, France, Singapore and Hong Kong. Won bet?

The world of tea

The name in botany is Camelliae Sinensis, and is a plant that grows in tropical and subtropical climates, preferably on sloping grounds. There are two varieties, Chinese and Assamica, which can reach 20 meters in height. Of the whole plant, only the gem and the two leaflets below they can be used to obtain a high quality tea, and the harvesting is always and only by hand. With the rest of the leaves a less valuable product is prepared. Black tea, white tea, green tea, oolong tea and pu erh all derive from the same plant, what changes is the processing of the leaves, which undergo a different oxidation.

Black, green, white .. All types of tea

In green tea the leaves are very little oxidized and the result is a tea with a green color, with a vegetable and floral aroma, quite complex. In black tea, on the other hand, oxidation is total, the color is a copper orange and the aromas range from wood, to tobacco, to fruitiness. White tea is simply withered in the open air or, if the weather does not allow it, on racks in ventilated rooms. It has a very delicate and round taste. THE Oolong tea they are halfway between greens and blacks, their leaves undergo partial oxidation and are considered digestive and detoxifying teas, with a low caffeine content. Finally, pu erh is a tea that undergoes a post-fermentation that gives it full flavor and the scent of undergrowth. It is an ancient tea originating in Xinshuanbanna County, Yunnan, China. It is appreciated for its beneficial properties: it is considered a natural detox and a great tea after meal. It is also used to lose weight, reduce cholesterol and help circulation.

The Way of Tea and mixing

In addition to having brought to Italy the best teas grown in the world, Alfredo Carrai's company has specialized over time in blending, that is, in the mixing of tea of ​​the same origin or of different origins, with other elements, including flowers, spices, dehydrated fruit, lemon peel and oranges. Mixtures based on Chinese and Japanese green teas, papaya and flowers with a light aroma of citrus and vanilla, or green and white tea with peach and apricot or, again, with green tea and jasmine enriched with lime, cherry and mango. The first flavored tea of ​​the history placed on the market was the alla cinnamon, and by accident: a box of tea had been stored on a ship next to a trunk containing the scented spice. However, the first mixing experiments date back to the early 1900s.

The rules for making a perfect tea

Tea is the second most drunk drink in the world, not only for its particular taste, but also for all the properties it has. It is rich in flavonoids, which are very powerful antioxidants that slow cellular aging. Among these, the most important are the catechins, capable of lowering the level of bad cholesterol, triglycerides and blood sugar, as well as performing an antibacterial function. But making a cup of tea is no small affair. For optimal results, choose leaf tea (and not in sachet), prepare it by infusion, that is by pouring the water on the well spread leaves, so that they can release the essential oils and the aromas, with a mineral water with a low fixed residue. The infuser must be removable, so that the dry leaves can open well. For green and white teas, the water must have a temperature of 70 ° and the infusion must last 2 minutes; for blacks or pu erhs, the temperature should be 90 ° and the infusion of three minutes. Spicy teas want shorter infusions. Two, three grams of tea are enough for a 100 ml cup.

Tea in the kitchen

Thinking of using tea only as a drink to sip at breakfast or as a snack is now an understatement. Tea is used in the kitchen for sweet and savory preparations or even to accompany food. The combination method is the same as for wine, due to affinity or contrast, always in search of a balance that does not dominate one or the other. Traditionally blacks are paired with cheeses, meats and roasts. Greens with vegetables, chicken, creams and whites with delicate cheeses. Tea can also be used as a spice, finely ground, in marinades, sauces, risottos, sweets, Bavarians, braised or, again, for the preparation of cocktails and long drinks, both infused in alcohol and prepared as a cold base.

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