Tag: Eat

15 places to eat well from north to south | The Italian kitchen – Italian Cuisine

15 places to eat well from north to south |  The Italian kitchen

The bridge of the Immaculate Conception it’s a small preview of the Christmas holidays: four days to live intensely. Five for the Milanese given that on the 7th Sant’Ambrogio, patron saint of the city, is celebrated, and therefore many may not work. The long weekend of the Immaculate Conception is a pleasant appetizer for the Christmas holidays: it is worth taking advantage of it for a foray into one of the many Italian places that deserve it. And for those who are passionate about good cooking, the opportunity to sit at a level table presents itself. For our (very personal) selection we thought first of the places and then of the place we like best.

There are timeless cities of art such as Verona And Florence, practically impossible to enjoy from April to September. But also Rovereto, Udine, Perugia And Viterbo: smaller, but equally suggestive. A leap into Langhe to find truffles – at a very high price, if you wish – and (re)admire the most famous wine-producing hills in the world is mandatory. Then the sea of ​​Liguria, declined to Levant And Ponente (so similar and so different) and the fresh water of Garda, which compared to a decade ago remains lively even in winter. You can also opt for a relais in the countryside likeWindrow in Maremma or discover towns that are part of Italian history such as Loretto or Pompeii. Our South – in this case it is linked to the suggestive Matera it’s at Palermo, always lively and full of surprises. Happy Immaculate Conception and, above all, enjoy your meal.

Marathon on TV tonight: what can you eat? – Italian Cuisine


Munching something with friends in front of the TV is almost mandatory, but it is important to choose the right foods to enjoy the episodes one after the other, glued in front of the TV like geckos on a wall, for an evening of fun


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Is called binge-watching and defines a real marathon in front of the television (literally, "a visual binge"): it is the Anglo-Saxon term that indicates when, placed in front of the TV alone or in company, you watch five, ten, even an entire season of episodes of a television series, all in a row, for hours. Accomplices the cold evenings, the various restrictions of the moment or simply those days at the end of which the goal is to beach on the sofa, remote control in hand, and immerse yourself in your favorite television series, without interruptions and without advertising, devouring an episode after the more without waiting for the weekly broadcast. The risk is to stay up late, so better if you are in company: invitations to friends for a sofa-party-with-TV marathon start, because staying at home in front of the TV doesn't have to be just a solitary pastime. On the contrary.
The multiplication of platforms with offers of streaming programs (films, TV shows, TV series) allows you to plan a very special evening of fun: first yes decide what to see – and this is the hardest part, sometimes the evening ends like this, leafing through TV series without seeing one, we've been there – then they organize the snacks. Because getting absorbed in a drama, thriller, comedy or show for hours makes you hungry and thirsty, and you have to be prepared.

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There are many possible appetizer snacks that you find ready to eat in front of the TV, but offer delicious and homemade with selected ingredients, it has the added value of relieving binge guilt ("so they are certainly healthier") and surprising friends – once again – with your ability to be eclectic hosts.
The food to be consumed during the long hours of watching a television series (be prepared, sometimes it is a whole season), must be simple and possibly ready in advance – so as not to block those who prepare it in the kitchen for too long – e practical to serve and enjoy, perhaps with your hands or with just a fork / spoon. Everything must be arranged in front of the television, so that there will be no need to interrupt the viewing to serve and guests will be grateful to you.

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Below we have played to offer you the suitable food for each type of series, to facilitate immersion in the program you are watching, but of course the following are just suggestions: you can mix the proposals or choose the one you prefer

If you decide for a drama in Gray Anatomy style or if you like them romantic stories, Handkerchiefs and lots of chocolate … you can start with some puff pastry and tartlets to tease, and then comfort yourself with a consoling slice of creamy delights or a super chocolate cake!

If it is a series action or d 'adventure, full of adrenaline, we recommend spicy snacks, such as peppers with meatballs, perhaps Mexican-style such as fajitas, tacos (including vegetarians), nachos with lots of guacamole. Fun to finish with ice cream chupa-chups.

If you like the sitcom, what could be better than offering a Chinese-style dinner – Cantonese rice, rice noodles, grilled or steamed ravioli and, for dessert, panna cotta with kumquat – for a Big Bang Theory-style marathon? Or pizzas and morsels of focaccia, and hamburgers (here are the tricks to do it to perfection) for a rerun Gilmore Girls or Friends? Finally, an ice cream tiramisu.

If you choose to see a series Fantasy or maybe the whole Harry Potter saga from the beginning, as if by magic, vegetable chips with sauce, British fish & chips, chicken nuggets, stuffed turkey slices and, finally, ice cream will appear on the strategic table placed in front of the sofa on the stick.

The choice of a detective or one crime series will want to offer chips and popcorn, paprika chicken wings, well-stuffed sandwiches and, of course, donut for dessert. The tension will also stimulate the consumption of a crunchy pinzimonio, served with sauce. In the end, chocolate mousse for everyone!

And remember: the first rule for spending many hours in front of a screen is definitely that of to dress comfortably (there are also those who dress in theme with the series, but we would not like to exaggerate). We recommend turn off the phone ringer or other electronic devices that may bother (and bother) you while watching. Prepare the suitable drinks for your selection, beer, a glass of wine, soft drinks, a lot of water. Do not overdo it with alcohol to follow the more complex plots well. Good vision!

January 2022
Francesca Tagliabue

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Posted on 24/01/2022


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10 places in Milan to eat the real cassoeula – Italian Cuisine

For Lombard gourmets, Milanese in particular, it is the cult dish of the winter – but not only. Here's where to taste that addictive mix of cabbage and 'poor' pork cuts

The time is right for Cassoeula, the symbolic dish of the Lombard popular tradition. The one whose origins are essentially unknown (as for three quarters of the regional recipes, moreover) but that conquers only to hear that greedy, engaging and vaguely French pronunciation. In fact, it is not clear why someone attempted the Italianization, calling it a trowel or trowel. Lassa is, just as it makes no sense to try to understand whether it is the progressive simplification of a 'pruning' that reached the region through the Spanish domination or the downsizing of a dish of Baroque cuisine, containing more refined pork meat which is the absolute protagonist together with cabbage. Having said that, as often happens, the current version (with the first evidence at the beginning of the 1900s) is only the synthesis of the two, the dish is clearly linked to the rituality of the popular cult of Sant’Antonio Abate, celebrated on January 17, a date that marked the end of the slaughtering period. But we like the legend of the people much more: it is said that to ferry it to Milan was a young Spanish soldier who fell in love with a Milanese cook, to whom he taught how to prepare it. Eventually conquering it, the legend says.

We need verzini

The mystery of the origin of the name is also amusing: it probably derives from the spoon with which it is mixed (cassœu) or from the pot with which it is prepared (casserole). The famous Cassoulet of the Languedoc has nothing to do, except the pork which, together with the others, ends up in the bean ragout at the base of the recipe. If anything, there is another explanation for the name Cassoeula: it is known that, by tradition, the dish was prepared by construction site workers once they arrived at the roof. From here the trowel – we hope very clean or new – to mix it during cooking. As mentioned, the two poles of the dish (single, mind you) are the cabbage which for Lombard gourmets "must make the drop, so that it disintegrates during cooking " that is practically frozen and the poor parts of the pig. The only nobles, if you like, are the ribs. Then space for ear, rind, foot, pigtail, little face, verzini. The last ones deserve two more lines: they are classic fresh pork sausages which take their name from their historical combination with cabbage, mainly in the cassoeula. But they are also good on their own.

There is also the light version

Returning to the concept of non-coding of recipes, there is the classic Milanese one – where we continue to discuss whether it takes a touch of tomato or not – but passing from one Lombard province to another, more or less soupy variants are encountered, with the addition of goose meat, vegetables prepared in a different way. The important thing is that they are as good as those of the places in our selection, which respect the ancient rules. Without giving in to the temptation of light Cassoeula: it is legitimate to remove some 'heavy' cuts of meat or more simply – as many do – degrease the rind. But having started out as a poor and fat dish, at least once you have to try the original version. That of our soldier, in short, who made the fortune of the cook.

10 places in Milan to eat cassoeula

Milanese Trattoria

In the heart of the 'five streets', the most evocative pedestrian area of ​​the city. Encyclopedic menu with all the Milanese and Lombard specialties (but not only). The cassoeula is always on the menu, the environment is welcoming with customers that change between lunch and dinner. Beautiful cellar.

Al Matarel

Elide Moretti, who is celebrating her 60th birthday in the kitchen this year, is the most famous interpreter of the cuisine under the Madonnina: Milan liked a lot to drink and is still liked by loyalists and neophytes. For historical dishes, robust portions and an unchanging environment.


Contemporary trattoria, in the "Old Milan" style and a menu open to Italy which, however, offers a broad view of the Milanese tradition. Cassoeula is the protagonist in the cold season, in a variant that is respectful of the original ingredients but lightened.

Antica Trattoria Galeria

It is furnished like an old farmhouse: wood, bricks, vintage items. 'Rough' but highly satisfying Lombard cuisine, starting with the cassoeula with regular polenta. In the summer, the tables outside on a patio can be enjoyed.

Award-winning Trattoria Arlati

Much loved by show business people, it is the home of the 'Confraternita della cassoeula' who celebrate the dish accompanying it with good music and great bottles. You can breathe the history of the city, not surprisingly in the 2006 was awarded the Ambrogino D'Oro

Trattoria Masuelli San Marco

The seasonal menu includes cassoeula, but only on Thursday or Friday, and by reservation. You can choose between the pork or goose version. The stone-ground ottofile corn polenta is a must. The venue celebrated its centenary in 2021.

Antica Trattoria della Pesa

Open since 1880, it also had the future Vietnamese leader Ho Chi Minh coming from Paris in the kitchen. Today, in a more elegant environment than in the past, it continues in the wake of the Milanese-Lombard tradition with the entire repertoire, including the cassoeula.

Al Garghet

Intimate atmosphere, soft lights, fireplace and traditional dishes: the essential elements of an 'out of town' in the city, always popular. Among the proposals on the menu, the cassoeula is certainly one of the most popular together with the 'uregia d'elefant' cutlet.

Trattoria La Pesa 1902

At the end of the 90s, this restaurant in the San Siro district had the merit of relaunching – especially among the youngest – Milanese cuisine. Thirty years later, he continues his work in defense of tradition. The cassoeula is always on paper, along with other classics.

Osteria dei Malnat

As he said "the best rule is not to follow the rule". This is why in the review it makes sense to point out the 'revisited' cassoeula of this place, ten minutes from the Meazza Stadium: in practice it is a cabbage and pork stew, with sausage and dark ribs. Not bad.

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