Tag: Eat

What do the centennial (or almost) stars of Hollywood eat? – Italian Cuisine

What do the centennial (or almost) stars of Hollywood eat?


From Olivia de Havilland to Kirk Douglas it turns out that their elixir of long life is … at the table!

Turn off the hundred candles as if it were the most natural thing in the world, with the same smile they proudly displayed on the posters of the most famous films, classics of the most glittering Hollywood ever. Indeed, there are many divas and celebrities who have reached the finish line or be there, surrounded by memorabilia and prizes they have won throughout their careers.

The secret of the stars

The last in chronological order is Olivia de Havilland, who on July 1, 2019 has completed the beauty of 103 years. Of the artistic and technical cast of Gone With the Wind, in which he played the character of Melania Hamilton, Olivia is the only survivor. At the time of shooting, in order to cope with temperatures that were not at all generous and reinvigorate properly, he ate the spinach salad, dressed with apple cider vinegar, with a certain regularity. Today, as a perfect Englishman, he admits that he cannot give up tea, which often combines biscuits belonging to different gastronomic traditions, "so much tea goes well with everything".

Kirk Douglas follows it, celebrating 102 years on December 9th 2018 with his third wife Anne, a film producer who crossed the 100 mark last April 23rd. The couple, one of the longest-lived in Hollywood, admits to having a healthy diet, consisting mainly of vegetables, fruits, legumes, nuts and seeds. And if the most recent studies on the subject have shown that those who follow a vegetarian diet have less chance of suffering from degenerative diseases, Kirk Douglas admits a small "weakness": he is crazy about Japanese food, especially when accompanied by soy sauce.

Who does not respect this rule absolutely, instead, Betty White, arzilla 97enne that, in an interview to "Bon Appetit!", Reveals to be crazy about very unhealthy foods like chips, hot dogs, vodka and soda and the so-called red whips, small red cues with liquorice flavor that, by White's own admission, "are my curse". Evil say they keep the actress from Three hearts for rent so in shape are the preservatives of the food that it ingests but, even if it were so, it would be a consolation to think of being able to swallow so many fats and reach almost 100 years.

Another great actress who has exceeded 90 (currently she goes for the 94) is Angela Lansbury, the legendary Jessica Fletcher of Murder, she wrote, which continues to act (we saw it in 2018 in The return of Mary Poppins) and follows a very British diet. In fact, the day begins with a good cup of tea and oatmeal cookies, then continues with a salad of sliced ​​tomatoes and basil enriched with a piece of grilled chicken. As a side dish, asparagus and Brussels sprouts while, finally, a delicious pudding accompanied by a slice of soaked bread.

We close with Honor Blackman, 94, who in 1964 joined Sean Connery in the third film of the James Bond series, Goldfinger mission. His favorite food is lamb, of which he especially appreciates the shoulder. If he could, he would gladly prepare him for former US president Barack Obama, whom Honor calls incredibly brave and fascinating. In short, getting close to and beyond 100 years does not seem to be bound by strict rules in terms of food: perhaps, to be decisive, it is the serenity of having led a full life and having obtained from the career all the satisfactions that could be had.

Climate crisis, what will we eat in 2050? – Italian Cuisine

Fresh meat at the supermarket, here's how to recognize it


The expert Amanda Little tried to answer: "It is very likely that we will continue to find a way to produce the food we love most, but we will need very different solutions and cultivation methods"

The climate crisis makes its effects felt: droughts, record heat waves, unstable weather systems. So how will agriculture change, and how will it continue to feed 7.5 billion people? The journalist Amanda Little, professor of Vanderbilt University, who spent four years researching what companies and organizations around the world are doing to ensure sustainable food supplies, tried to respond in his latest book The Fate of Food: What We Will Eat in a Bigger, Hotter, Smarter World. He tells us what we could bring to the table in 2050, when the world population will exceed 9 billion and our food needs will have increased by 50 percent. «It is very likely that we will continue to find a way to produce the foods we love most, "he explains. "But we will need very different solutions and cultivation methods."

Meat

The environmental impact of animal husbandry alone represents about one seventh of man-made greenhouse gas emissions: the main sources of protein could change in the future. So it may be that the one we eat will have the same delicious taste of the meat we have been eating for millennia, but it could be obtained not from a living animal, but from a vegetable protein or from meat grown in a bioreactor. It is very difficult for people to accept this reality, but some version of this meat is available as of now. It is flesh in all respects, the cells come from the animals, but have not grown on them. It is flesh without bones, organs and potential suffering. Meanwhile, insects are gaining a slice of the market, with obvious advantages: they provide more protein and micronutrients and then produce very little waste.

Tomatoes and vegetables

We will continue to eat them, but they could be grown in one vertical farm, without land, with the roots of plants immersed in a fog of nutrients, and light coming not from the sun, but from artificial lighting.

The corn

You can continue to grow in regions like western Kenya, where maize is a basic crop, but it may have to be genetically modified to tolerate more heat, more drought, seasonal changes and new invasive insects.

The coffee

No one intends to give up the daily cup: according to Amanda Little, scientists, farmers and consumers are so busy looking for ways to continue producing the beloved coffee, which will find a way to do it. But coffee culture needs very specific conditions to be successful: you will need to study and experiment a lot.

Zagreb, the hipster capital to eat well – Italian Cuisine


Croatia is not just long beaches, and the capital Zagreb is worth a visit. For a weekend of art, culture and above all good food, natural wines, emerging chefs and places to go in search of lost time. A must stop along the holiday route

Zagreb is the perfect destination for specialty coffee lovers, hipsters, natural wine drinkers and those who discover new destinations for foodie. It is one step away from Italy, along the road that leads to the coasts of Dalmatia and although many end up taking the car and driving straight to the islands and the crystal clear sea, Zagreb is worth a visit. It is a young city, a capital where you can feel the splendor and weight of the twentieth century as much as the desire for rebirth and a love of country that translates (also) into a civic conscience that is all a whiz of bicycles, races in Uber pop promotion of local culinary excellence.
The kitchen has always been a fertile ground on which to build the identity of a nation and after decades in which state productions had erased every form of quality and diversity, from the 1990s the countries of the former Soviet bloc have become a priceless mine of lost traditions. Here for more than a generation wine was white or red, apples of one type and everything was centralized and standardized. From the fall of the wall and independence in 1991 we rolled up our sleeves to reconstruct the past and with it resume the threads of a speech interrupted for fifty years. Today Croatia produces natural wines exported all over the world and for the first time in its history many young chefs who decided to return home instead of emigrating in search of fortune make Croatia great again.

Dolac market, the beating heart of Zagreb

The central market is open every day of the week from morning to early afternoon and is an inevitable destination to smell the charm of the Balkan component of Zagreb. The Dolac square is filled with fruit and vegetable stalls that alternate between giant tomatoes and lemons from the Adriatic coast and turnips and cabbage from the Mittle-European cuisine. You can buy necklaces of dried figs, toasted pumpkin seeds as a snack (and really good oil), tasty strawberries and tons of green peppers and potatoes. It is not difficult to find wild herbs and wild vegetables, hand-picked and sold for a few kunas. Below the square is the covered market with meat stalls, smoked meats and a whole area dedicated to kumice, the ladies selling cheese.
Milk, butter, buttermilk, cow and goat cheeses are the basis of nutrition and are taken very seriously. At the market there are the artisan ones, made in the day or smoked up to become scamorza species. Here you also buy corn bread to spread with abundant doses of kajmak, halfway between mascarpone and cheese (the slightly seasoned one is a delight).

The Amfora bistro: in search of lost time

Overlooking the market square, for lunch the most mythical place to stop is Amfora. Don't look for a local who serves Georgian-style natural wines, but a trattoria under porches with checkered plastic tablecloths. You queue up and order from the short menu: fried fish, grilled fish and some side dishes. In winter it is heated with potato soup and stockfish.
It's a classic, you can find old people in company, tourists with Loney Planet in their hands and families. To drink? As tradition dictates: the gemist. We call it spritz, but the custom of drinking sparkling water and white wine they swear was born here. It is the national drink especially on hot summer days.

Street food: burek, ćevapčići and burger

The recipe for burek is Bosnian, so you can find it around but don't actually consider it a national recipe. It is puff pastry rolled like a girella and filled with cheese with a sour taste or minced pork. The best ovens cook it continuously throughout the day and serve it in sliced ​​plastic plates. Before cutting it, it has a wonderfully geometric shape, then the one that arrives in the plate looks wrecked. But it is perfect as a mid-morning snack or as a snack. Just below the Dolac market terrace (Dolca 9) is what on Google is Borek Catering business: there is a line of old elderly gentlemen, the real guarantee of quality.
Right next to it, from Plac Kitchen and grill they serve ćevapčići. While the world has been colonized by kebabs here the generous portions of these minced beef balls, elongated and spicy, survive. It is eaten in a pita with raw onion accompaniment. Young people, however, prefer hamburgers, which have caught on a bit like all over the world, but here they have really found a particularly fertile soil and they are very popular in a gourmet version. At Mason Burger & Stuff are great, so much so that it won the Best Burger 2018 award.

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The supremacy of the pig

A Croatian saying goes: the best fish is pork (and yes, they eat a lot of it). In the market stalls, the pig is sold raw, but above all smoked, in the form of salami, speck, bacon and whole parts, which are sliced ​​and used to flavor stews or sauerkraut. But meat is nothing special, unless you come in from Meat King, a butcher specialized in Slavonian black pork. The Slavonian black pig breed was invented in the nineteenth century and today it grazes happily in the woods eating grass, roots and acorns. It is the most prized local pork, grown in the wild for at least two years before being slaughtered. Pork wagyu defines it for its fat quality: delicious as well as very healthy. In short, Meat King is perfect for tasting and stocking up salami, speck and bacon (strictly smoked); it also sells powerful grilled pork chops, in case you decide to cook.

Have a beer (craft)

The phenomenon of craft beer has also exploded in Italy and therefore we can understand it. In recent years, dozens of micro-breweries have emerged that make high quality unpasteurized products in Zagreb and the surrounding area. For a couple of years they have been gathering along the Brewery Lane of the R’N’B Weekend festival in Zagreb in May and are a real find. Among the most interesting are the products of the Varionica, Pulfer, Primarius breweries. If you are looking for a place to go out at night, here are some tips. Beautiful post-industrial location and excellent beer at The Garden Brewery; at Positive Brewery in addition to production there is also a stage where they organize live shows; the Medvedgrad brewery has two rooms in the city and has the history of the "Croatian Baladin" and it is often found in other places in the bottle. If you are looking for something more classic, at the Mlinarica Pub the location is super traditional, with local cuisine and large jugs.

Coffee, but special

In Italy the coffee scene is still in its infancy, while in many countries in the rest of Europe it is in full swing. This means that, as with craft beers, there is a revival movement of artisan roasting, of selected coffee at the origin, of baristas who are trained to become the best. The result is that in Zagreb we drink a better coffee than in Italy, made with La Marzocco espresso machines and special blends. A case is that of Cogito Coffee, departing from Zagreb and in a few years landed as far as Dubai and Philadelphia. From In the yard U Dvorištu (their head quarter) plunges into a courtyard that has the charm of East Berlin twenty years ago. Coffee is great but bring your croissant, because they don't make it here: where? At the brand new The Bread Club.

The new wave of natural wines

Croats in terms of natural wines are star players, and have so much to teach us. Having returned to labeling and producing quality wine since 1991, they did so with a different mentality and literally opposed to that of the maxi productions of the Soviet period. In the surroundings of Zagreb, the Plešivica wine region is flourishing again after years of neglect and family cellars produce wines that are worth a visit.
Korak is a family of precursors, the first in the area to stick their own label in 1991. Today they produce Riesling, Chardonnay, Sauvignon Blanc, Pinot Grigio and in 2008 they were awarded as the best producers of the State. To offer a complete experience to their guests, they are inaugurating a gourmet restaurant. To cook a family member, the young chef Bernard Korak, former sous chef of Hiša Franko, alongside Ana Ros and now finally back home. A few hundred meters away, the bubbles specialists, the Tomac family. They began to make classic method sparkling wine when they thought it was an absurdity, and to prove that nothing is impossible they were also the first in 2006 to do classic method in amphora.
In Croatia we eat well and drink even better. It's great and Ubers cost a few kuna. It's the perfect place for a vacation, except for the senseless musical popularity of the Serbian turbo folk. Inaudible.

The arrival of Michelin

The Croatian cuisine is waking up, it is quite evident walking around the city and even the Michelin guide has noticed. We are already at the third edition of the guide (digital only), but for the first year in 2019 the announcement of the new stars was accompanied by a gala evening. There are 63 recommended restaurants and 5 Michelin stars to date, and it is only the beginning. The Noel restaurant in Zagreb that offers modern European cuisine has won the award. After years in Germany, chef Goran Kočiš returned home and applied techniques, flavors and philosophy to national raw materials. The kitchen is strictly international, but it is the return of the chef that marks a consolidated trend. If before the chefs ran away from here in search of fortune, they now return home, and do so to open their own restaurant.
The story unites Hrvoje Kroflin of the Mano2 restaurant which, after having been with Amass in Copenhagen and Aga in Belluno, today cooks in this trendy place on the outskirts of the city. Refined raw material, recovery of old traditions, fermentations, marinades, dishes that seek the combination of flavors.
International experiences also for the young people at the Bistro of the Broken Relationships Museum, a unique and very interesting collection of broken reports, which today is also accompanied by the proposal of a gourmet bistro with excellent cuisine and more than honest prices. The perfect address to understand what is happening in contemporary Croatian cuisine, without having to submit to the logic of the tasting menu and excessive receipts.
The chef Tvrtko Šakota is no longer a kid, but his restaurant named NAV serves up to twenty seats with a 7 or 10-course tasting menu. Needless to ask what comes out of the kitchen, it depends on what was delivered by the nearby biodynamic suppliers. The restaurant is right in the center, but nothing arrogant or luxurious, but a lovely little house in an inner courtyard that is very "old Zagreb".

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