Tag: Eat

Eat pizza or burger and pay in vinyl – Italian Cuisine


From Melloo, in Florence, the Vinyl Coin project was born. The bill is paid with your vinyl. In addition to listening to them in the restaurant, thanks to an on-site evaluation, they can be traded for dinner. Only limitation: the musical genre

There Black Music changed the life of Massimo Mauceri. "Matter of vibrations," he says. For all its existence, the pizza maker of Calabrian origins, who landed in Florence after long Roman years, has been divided between music studios, DJ consoles and the world of catering. Now on the premises of his Melloo, in Florence, has found a way to merge his two passions: the music and the kitchen. Here, in addition to listening to one of the records of his collection, customers can pay for dinner by exchanging their vinyls.

Vinyl Coin

The initiative is called Vinyl Coin and is only accessed if, at the time of booking through the portal Melloo the wording is inserted in the notes vinylcoin. We present ourselves with one or more used records, we have dinner choosing between pizzas or sandwiches such as the coveted Jamaican jerk, and then, before paying, we evaluate the vinyls with the staff. "We use an impartial classification system, linked to the Discogs.com site, also exposed on the walls, which takes into consideration the state of the vinyl and the cover, as well as the rarity of the album", explains Mauceri. The value of the discs is then discounted from dinner, up to total gratuity. There is also the possibility that the disc may be worth even more than its consumption: in those cases, vouchers would be issued to spend in the future in the room. "But it is difficult for someone to get rid of a precious disc in exchange for a pizza," adds Mauceri, a true collector. But, be careful: if you want to experiment with the vinyl coin formula, leave Baglioni's albums and Edoardo Vianello's 45 rpm collection at home. The only restrictions to be subject to the Melloo concern musical genres. "We accept everything that is Black Music and its derivatives, such as R&B, reggae, hip hop. If it is not a genre that interests us, we leave it to the client, unless the record has a story .

Vinyl Coin

Passion and barter

The Vinyl Coin project started on June 20. In the first three days of the initiative, the Melloo collection was enriched with 25 specimens, but more than 200 titles were evaluated. "The idea of ​​charging a dinner with vinyl came to me during the lockdown. We were closed from 10 to 19 March, then I left with delivery. When I opened the venue last year, I wanted to put the records on as the identity element of the venue. Having a DJ experience, it came naturally to me. But to do a different thing, I decided to let people choose what to play. You can choose from my archive and listen to music in the restaurant. I have always bought records, but after the lockdown this natural act had become a luxury. So I thought maybe there was someone who wanted to get rid of them. " So why not swap them for a pizza or a burger?

During the first Vinyl Coin weekend, a lot of people who wanted to exchange records for dinner arrived. Two girls with 50 vinyl records, but none that interested the owner. But something new has entered: an original print of the Blues Brothers soundtrack, a Michael Jackson record, something of hip hop. Currently the average rating of the discs evaluated is around 2 euros. But Mauceri's satisfaction lies in something else. «I see 20-year-old boys, who have never seen vinyl, come in and be amazed. Or parents who come to take away, with young children in tow, who look at records and equipment (very serious, of course) as something similar to the gramophone ".

Along with a good record, there is no shortage of dishes not to be missed. Among the pizzas, there is the much desired Piennolo Gold, a reinterpretation of Naples with yellow tomato pacchetelle, buffalo mozzarella, added raw burrata and Cantabrian anchovies. Among the sandwiches, the Jamaican Jerk is very strong, a typical street food in the country where Mauceri would immediately take refuge, made with boned thighs and overcoats, marinated in soy sauce, lime, a mixture of spices including Jamaican allspice, cumin pepper and coriander , spicy sauce, then grilled and placed in the sandwich with cabbage and carrots, caesar sauce and chilli sauce. Two cymbals that, along with vinyls, sound damn good.

Text by Stefania Leo

A whole Scicli to eat! And not just with the eyes – Italian Cuisine

A whole Scicli to eat! And not just with the eyes


Journey through the golden triangle of Sicilian baroque to discover Scicli. Cannoli, granita and cucciddati: addresses for foodies in the UNESCO heritage city made famous by Commissioner Montalbano

The summer is just around the corner and after months of confinement the desire to travel and rediscover Italy has returned again. According to experts' estimates, it will be a summer of proximity, with a slow pace, which will see villages, small towns and itineraries less traveled by mass tourism, especially from Southern Italy. We then head to south-eastern Sicily to discover food and wine Scicli, one of the jewel cities of the Sicilian Baroque.

Located on the Hyblean plateau, a few kilometers from the sea, to reach it you have to cross the rough and sweet countryside of the province of Ragusa, with the labyrinth of white dry stone walls which leads to the town, made famous by the successful television series Commissioner Montalbano.

Scicli was one of the cities most affected by the terrible earthquake of 1693. In the same year, the inhabitants did not lose heart and from the rubble and blood of that natural catastrophe and dedicated themselves to the reconstruction, which lasted for three centuries. The architectural style mixes forms of the Late Baroque, the dominant culture in the eighteenth century, with buildings in style rococo, liberty and neoclassical built between the nineteenth and twentieth centuries.

With Catania, Caltagirone, Militello, Modica, Ragusa Ibla, Noto and Palazzolo Acreide, Scicli was recognized in 2002 by Unesco as world Heritage for its extraordinary artistic and urban context, and in particular for via Mormina Penna, the scenic street of the historic center from which our food tour in the "lace city".

Butcher Found

A few steps from the Town Hall, the office of the commissioner Montalbano of the TV, there is the Butcher Found managed by Franco is Salvina together with the son Alex. An unmissable stop for real foodies who will be able to taste some of the ancient recipes of the Sciclitana tradition like the cucciddatu scaniatu (donut of bread), a mixture of lard and ragusano cheese enriched with sausage and ricotta. The peculiarity lies in the fact that Salvina uses Russello flour (ancient native wheat), mother yeast and lard prepared directly from the butcher shop. Another specialty is the hard bread (the house bread of Scicli) that the inhabitants call the pistolu for its curious elongated shape.
Via Nazionale 24 – Scicli
Opening hours: 8/13: 30 – 16: 30/20: 30 every day (closed on Sunday)

Nivera – the ice cream of nature

Elizabeth and Sofia they are two true artisans of taste. Their delicious restaurant is indicated in the main guides for the delicious ones ice cream, sorbets and slushes, considered among the best in Sicily. The manufacturing process is strictly handmade and in the kitchen hydrogenated fats, preservatives, artificial flavors and dyes are banned. Tastes vary according to seasonality and the raw materials used enhance the short supply chain of virtuous Sicilian producers: Pizzola di Avola almond, Ragusana ricotta, Nebrodi hazelnuts, Etna snuff peach, Maletto strawberry, Ispica sesame and Syracuse lemons .
Via Francesco Mormina Penna 14 – Scicli
Opening times: always open from June to October

Cannolia, the No. 1 hot cannolo in Sicily

Among the new openings we recommend Cannolia, a craft pastry shop inaugurated last June 13 in via San Bartolomeo, a few steps from the church of the same name which houses a fine wooden nativity scene. It is an original format, entirely dedicated to the sweet symbol of Sicily, whose novelty lies in the new way of tasting it: the wafer is fried on the spot and the customer can choose from seven different variants of cream for the filling. The cannolo is then served hot and crispy in just three minutes. The idea was born from an old family recipe book found by Davide Roccasalva, young pastry chef from the area, particularly attentive to the raw materials used (ancient grains for the waffle and no processed seeds, additives and preservatives in the preparation) and frying, a real secret for the success of this dessert (the cannoli are fried at a temperature 175 degrees in high oleic sunflower oil enriched with vitamins and antioxidants).
Via San Bartolomeo 10 – Scicli
Opening hours: 9/13 – 16/21 every day (closed on Sunday)

Where to sleep

Scicli Albergo Diffuso
A formula of widespread hospitality to live an authentic and unconventional experience, but with all the comforts of a hotel. The independent rooms and apartments are all located in the historic heart of Scicli while the reception with the breakfast room is located in the central Via Mormina Penna.

To visit

Ancient Cartìa Pharmacy
Founded in 1902, the Cartìa Pharmacy still preserves intact jars with natural essences, ampoules, flasks, scales and an ancient cash register on the shelves. For fans of the TV series, this historic site is one of the "places of Montalbano".
Via Mormina Penna 24 – Scicli
For guided tours contact the cultural association Tanit Scicli at telephone number 338 8614973

Bonelli-Patanè Palace
Last testimony of an aristocratic-bourgeois world, this palace still retains the original furnishings. Once you have crossed the entrance threshold on via Mormina Penna, you go up the staircase to immerse yourself in the magical Catardardian atmosphere.
Via Francesco Mormina Penna 53 – Scicli
For guided tours contact the telephone number 340 4756053

Lunch by the sea

PataPata
For a sea view lunch, go to Sampieri, a seaside village in the municipality of Scicli, just a ten minute drive from the historic center. In the long golden sandy beach you will find the PataPata, good restaurant with deckchair and umbrella rental service. The ideal place for a regenerating bath in the crystal clear waters of the Mediterranean.
Via Miramare – Sampieri

Visit to the cellar

Riofavara
The winery of Massimo Padova it is located in Ispica and produces one of the best oenological expressions of Nero d’Avola and Moscato di Noto, the two typical vines of the area. Among the wines to try the bubbles of the new classic method. Wine tourism activities started again in June. For enthusiasts there are three wine suite surrounded by vineyards, all with in-room tasting cellar.

to eat (from god) in a church – Italian Cuisine

to eat (from god) in a church


A church in Grottammare, a town of the Piceno orange tree, becomes a tavern where you can eat and drink like a god. Buatti soup included

In Grottammare there is a place where you can eat in a church. And the Sant’Agustino winery which, after centuries of inactivity, has come back to life thanks to a cultural association of various members, including the promoter Don Giorgio Carini, parish priest and architect. You think someone even criticized him, accusing him of having transformed a sacred place into a temple of pleasure, of being "someone who knows how to have fun". But isn't it perhaps the primary task of priests to keep the churches alive, to cheer people's hearts and make them feel good?

The church and the association of Sant'Agustino

The Cantina di Sant'Agustino was active as a convent until 1691. Then it was discharged and had other functions for years, until 12 years ago the cultural association Cantine di Sant'Agustino was born with the aim of recovering and reviving life. to some historical places in the area. The name derives from a fresco of 1500 which was found on a wall of the room, which together with two other churches in Grottammare, San Pio and Santa Lucia, is part of the same parish structure. In particular, it was Don Giorgio who conceived the project for the recovery of the premises, as well as being the promoter of the various activities including the kitchen. In fact, it was still a former refectory. So, initially, dinners were organized at the winery between founding members, to discuss how best to exploit a structure of this value; then over time the association started cooking also for the outside, it was enough to make the membership card. Since June 2019, exactly one year ago, it is no longer necessary to become members: the winery has officially opened to the public as a restaurant or, better, as a tavern, because just like in church here the intent continues to be that of a place where first of all we are comfortable, at peace and together. In addition to cooking, other activities also continue, such as playful Wednesdays with table games or after school for children. In short, all ways to keep such a sacred place alive.

The cellar kitchen

Today there are about ten members who manage the tavern: there is Simone, that after various experiences abroad from Berlin to Paris, he is in the kitchen, together with his dad Gigi who makes ice cream and Mrs. Candida, a cook from Pozzuoli who knows what she is doing about fish. "The Campania tradition for fish is the best", Simone admits. Then, there is Alexander in the room and so on, all united for the (good) cause of a tavern where everything and every person is in their place, the right one. The cuisine is first and foremost that of the territory, which is sacred to them, so there is both meat and vegetables, and fish (for those who do not know Grottammare is located overlooking the sea). In general, we try to respect the seasonality, both of the land and of the sea, using lesser known fish, mistakenly considered poor and little consumed. So in June and November there are always sea snails on the table, o Bombolotti, as they call them here, while at other times of the year there are anchovies, octopus soups; the exceptional are almost always present spaghetti with clams (with the delicious addition of zucchini in summer), mixed fried and roasted meat of the day. But be careful, because we are still in the realm of soup. And what a soup!

The brodetto alla sambenedettese

Those who live on the Adriatic are well aware that soup is a serious matter and that it can also vary a lot a few kilometers away. But in San Benedetto, where it is called "lu vrudètte", it has something more, because it is perhaps the most authentic and pungent version there is, certainly in terms of broths from the Marches. Here, in fact, the tomato sauce disappears, the quantity of White wine vinegar and add up green tomatoes and peppers, better if a little unripe: in this way the soup is presented in all its essence, not covered by any other flavor, but, indeed, tested by the acidity of the other ingredients. Needless to say, at the Cantina di Sant’Agustino they prepare it as god commands, with fish varying according to availability.

The buatti soup

Another of the noteworthy dishes is the buatti soup, which is traditionally traditionally prepared together with rice and at bibs. These are two white rock fish, very common in the Adriatic, especially in spring, from April to June. Believed to be poor fish, they are rarely used for various reasons, including the presence of many thorns and the alleged ugliness, so much so that often to make fun of themselves here they say "you look beautiful like a buatto!" In reality these fish have an exceptional taste, in particular in this traditional soup which at the Cantina offer it in their variant only with the buatto and with the quadrucci of water and flour instead of rice; the fish is cooked in a sauce of carrots, onion and celery, with the addition of water, oil, breadcrumbs, lemon, parsley, which continue to cook until the peel flakes and invades all the broth with its flavor. In short, everything is in this dish: the tradition of fishermen, the intimate flavor of a house by the sea, the delicacy of white fish and the skill of those who know how to cook it.

The Mel’Arancia, the Piceno blond orange (and the marinades)

Another symbol of their love for the territory is the association to which they belong, created to recover the Piceno blond orange, the Mel’Arancia, as it is called locally. The first certain news of the presence of these citrus fruits dates back to the 14th century, when they were introduced by the Sicilians. The orange, in fact, is part of the municipal coat of arms of Grottammare. Then over time they decreased to a few specimens, mainly for two reasons: the spread of cheap Sicilian and Calabrian oranges, and too many winter frosts that killed the oranges from Massignano to San Benedetto. So, today, thanks to them and a few others, the melaranci are returning to populate the Piceno coast, moreover without making any competition with the Sicilian or Calabrian ones. In fact, despite having been brought from Sicily, they are affected by the years spent in the Piceno where, due to less sun and less heat, they bear fruit more harsh, Appreciated by the food industry for the highest content of vitamin C compared to the sweeter ones in the south. Therefore, they are ideal for other flavors and preparations, such as le marinadeswhich are very common in local cuisine.

The passion for Scotland

Finally, another great passion of Don Giorgio, which also unites most of the members of the association, is love for Scotland, in particular for the world of whiskey. It will be difficult not to notice them, given that an entire wall is dedicated only to them and to all the most sought after spirits they have personally chosen over the years. But that of the conservation of drinks is an old story, which is already part of the tradition of the Cantina di Sant'Augustino, since just below the various whiskeys there is an ancient cellar where they brought wine, in an ex nevaia, while above there they are signs with the words "Long live Jesus", since most likely he would have nothing against such a sacred selection.

This is the story of the Cantina di Sant’Agustino, a partial presentation of its founders and a short story of its cuisine. But the Cantina di Sant’Agustino cannot be told: you have to live it, as it is a good and right thing.

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