Tag: Eat

12 places to eat well – Italian Cuisine

2020 is an important year for the ducal city that renews its fame in the world, not only culinary. An unmissable opportunity, between beautiful exhibitions and long walks in the center, to (re) discover the local cuisine. Here's where

We always go to Parma. They call her Petite Capital since – in the first half of the nineteenth century – it was the center of Duchy of Maria Luigia of Austria, second wife of Napoleon Bonaparte. For the whole of 2020, Parma 'repurchases the title' for the designation a Italian Capital of Culture, offering a series of events where in addition to its ambassadors alive or disappeared (from Giuseppe Verdi to the Bertolucci brothers) it will celebrate its visible or hidden beauty, the environment – starting from the Po – and of course the food that is one of the elements that made it as famous everywhere as the Teatro Regio di Parma which was instrumental in the relaunch of the Italian Michelin Guide as the venue for several consecutive years of the event. The ducal city, not surprisingly, is the pivot of the rich Food Valley, hosts Cibus (in 2020, it will be from 11 to 14 May) and for five years it has boasted the title of Unesco City of Gastronomy.

Exceptional products

Between a long walk in the historic center and the exhibitions (don't miss the one in Palazzo Pegorini on the history of the Gazzetta di Parma, the oldest Italian newspaper since it was founded in 1735), you can happily dedicate yourself to the joys of the palate. The summa is made up of typical salami (culatello di Zibello, Parma raw ham, Felino salami, San Secondo shoulder, coppa di Parma …) to pair with fried cake; the herb tortelli – here the subject of eternal discussions on the nuances to make them – and the anolini; mixed boiled meat and stew; the Maria Luigia cake and sweet tortelli obviously preceded by some flakes of Parmesan cheese, even better aged. The wine? Well, a great Lambrusco Doc or an unpublished Colli di Parma Doc. We have selected the premises where to taste these delicacies, staying in the city, without neglecting the new frontiers that also exist here. And never forget that ‘parmenese’ refers to the whole province and ‘parmesan’ only to Petite Capital: it's not a detail around here.

El Bajon

Simplicity in power, in the environment and in the kitchen: a 'little circle' that in Parma highly appreciate for the goodness of cold cuts and fried cake. Also try the mushroom lasagna. Pleasant surprise.

Enoteca Fontana

A timeless tavern with kitchen. The certainty for those who love cold cuts and snacks accompanied by a glass of Lambrusco. Very simple, lively environment frequented mainly by the Parmesans.

Red Shadows

Safe haven for those who love good food and especially good drink: local dishes – also for tasting – and encyclopedic wine list that animates themed events. Another plus, the cheeses

I Du Matt

Creativity is made with fish, tradition is respected for the rest of the menu with lots of meat and all the first courses in the repertoire. A modern trattoria, well managed by a couple in work and in life.

Flew away

Particular location: the food & fly club of the small city airport. But it is surprising for the environment – as a modern trattoria – and the excellent cuisine, with lots of meat and original dishes such as Carbonara 2.0.

Cortex Bistrot

The local of the moment in Parma: classy bistro in the center, led by young people, that goes beyond the local cuisine – without denying it – but with a 2.0 vision, as in the Garganelli with meat sauce. Interesting cellar.

Ancient Flavors

One of the most solid restaurants in Parma, close to 70 years of activity. Cuisine of great raw materials, attentive to tradition, but always with an author's touch. Cellar that allows you to have fun.

The Inkiostro

The exception that confirms the rule: in one of the lands most tied to tradition, one of the greatest creative chefs in Italy, namely Terry Giacomello, works. His is cuisine without borders, but does not spare beautiful provocations to the territory: see the Mezze manicole with ham, reduction of balsamic vinegar and fried cake.

The Tri Siocchèt

The classic Sunday restaurant – but not only – with lots of space, an old-fashioned welcome and one of the most beautiful gardens in the province. There is the whole repertoire of tradition, at competitive prices.

Parizzi

Starred for 40 years, it is the restaurant par excellence in Parma, thanks to the skill of the chef-patron Marco Parizzi and his wife Cristina. Tradition is not forgotten, but it is more interesting to taste eclectic and classy dishes such as guinea fowl in dried fruit crust with potatoes, spring onions and champignons.

Cocchi

The traditional sanctuary, attached to the Hotel Daniel: in two cozy and rustic rooms, it offers typical Parmesan cuisine. Meats and the veal tip stuffed with Parmigiana are not to be missed. Relevant cellar.

Ai Due Platani

In the hamlet of Coloreto there is one of the top restaurants in Emilia, the kingdom of the expert Giancarlo Tavani. The 'trimurti' made up of large local cured meats, stuffed pasta and the monumental cream ice cream is known to all Italian gourmets. The cellar is solid, from local wines to those from across the Alps.

eat every day in the pastry shop, you can – Italian Cuisine

Eat every day in the pastry shop. It seems like a dream, but there is a place where it is possible: the historic Sartori pastry shop in Erba, where food becomes a way to get to know yourself better

There are several reasons why I would eat there every day Sartori pastry shop of Erba, in the province of Como, whose story begins in 1958 with Francesco Sartori and continues today thanks to his daughters Roberta is Anna. Some of these reasons are easy to spot as soon as you arrive at the pastry shop: come on spaces cozy and bright, which also include a terrace and a reading room with open kitchen, at the counter full of mignon, cakes, ice creams, Chocolates, Brioche is traditional leavened desserts. We could stop at the (delicious) first taste, but the goodness of all these products hides a deeper thought.

A sentence was enough to enlighten me on the philosophy of Anna Sartori, while he tells of some children who usually go to his patisserie every afternoon to eat ice cream.
"Ice cream is nourishment for me, is not a product that is eaten once in a while. It's in our culture to eat it so often and that's why I have one responsibility, an obligation towards those who come to me .

Anna graduated in Agricultural Sciences, studied naturopathy and Chinese medicine, not to replace it with traditional medicine, but to find a new Welfare thanks to a serene relationship with food. Thanks to his studies he developed the FEIS method. It is not the name of a diet, but the acronym of four elements that should interact harmoniously in everyone's life and that Anna experiences in her pastry shop. Physical, the element linked to the ingredients and metabolism processes that condition our well-being; Emotions, which investigates the emotional states that influence the physical, such as pleasure, fears or addictions; Intellect, art and manufacturing techniques; Spirit, or customization, to meet individual needs based on their experiences.

These four elements accompany us on a journey to discover that we are not what we eat, but we eat as we are.

Giuseppe Colombo, Anna and Roberta Sartori

Sartori pastry shop: the importance of the ingredients

How does all this work in practice? It starts from the ingredients, few and original, just as they occur in nature.

"I banned the fructose, because it is too good a sugar to be used as it is used. It comes from fruit, what allows a seed to grow. We extract it, break the natural balance and immediately assume it as adipose tissue. I eliminated it not because the fruit hurts, but because of the abuse we make of it. This is why I said yes to honey, which is instead available as it is in nature. The same goes for colors: blue ice cream is not made with dyes, but with the spirulina.

If a dessert is to be consumed every day, it must be digestible and have characteristics that allow it not to have a negative impact on the body and body. To prepare it, Anna does not use semi-finished products, but ingredients such asagar agar and the kudzu, thickening substances of vegetable origin which, in addition to offering structural characteristics to the preparations, are also rich in fiber and properties that favor the correct assimilation of nutrients. The ingredients are not used exclusively for their flavor or their technical aspect: agar agar and kudzu have a gastro-protective function, or again, for example, aromas can act on temperatures, such as mint that refreshes.

"The avant-garde is not the world of without, but the world of more. A new way of looking at things and discovering traditions and cultures different from ours.

This does not mean distorting the recipes of the traditional sweets or deprive yourself of the occasional classic birthday cake. The offer is therefore divided into three categories of desserts. It starts from traditional, where the usual recipes are supported by new technologies, as in the case of Venetian blind, prepared with advanced fermentation and leavening techniques, but with classic ingredients.
Desserts emotional, for which aromas and are used evocative flavors, like the home-scented panettone.
Desserts forefront, with unusual or alternative ingredients and combinations, such as i ice cream without milk made with a mixture made from rice or the unmissable mignon Blue flower, prepared with spirulina, essential oil of blue chamomile and a heart of calamansi, hybrid citrus between a citrus and a kumquat.

For lunch in the pastry shop

Being able to taste Sartori's desserts without guilt is not the only reason to eat every day in the pastry shop. The sweet proposal is also accompanied by the savory one designed for lunch, which it deals with Giuseppe Colombo, Anna's husband. Every day you can try a different menu to get one pause from an ingredient: gluten free, without eggs, without milk. The key is alternate is to vary, avoiding overloads, but also deprivations. Following this concept, in the pastry shop it will be possible to taste creative dishes, such as the amazing gnocchi of Pasticceria Sartori, made only and exclusively of potatoes. Look at them in the gallery above.

To find out more about Sartori Pastry and Anna Sartori's book "The Method Feis", click here.

what to drink and eat to get drunk – Italian Cuisine

Hangover: was the awakening traumatic after yesterday's party? Here are some tips for relieving hangovers (and false myths to dispel)

The party was beautiful, okay, but now you have to deal with the consequences. Exaggerating a bit with alcohol means only one thing: hangover, a nice mix of headache, nausea, tiredness, dehydration and dizziness.

The first thing you do is go online and type "remedies for hangover ", looking for a miraculous combination of food is drinks that can magically eliminate the symptoms of the hangover. Unfortunately, however, there is no real cure for hangover: in addition to varying from person to person, the consequences also depend on the types and quality of the alcohol ingested (for example, the alcohol in beer is absorbed more slowly than that of wine).

Hangover: what to do to avoid symptoms

Although the only real cure for the hangover is drink in moderationtechniques can be used to limit damage before it is too late.

First of all, the basic rule # 1 is never drink on an empty stomach. Drinking alcohol on a full stomach reduces damage to the body, causing ethanol to be absorbed more slowly and the amount circulating in the blood to be reduced.

Alcohol also has a diuretic action, promoting the elimination of water. For avoid dehydration and to slow down the absorption of alcohol it is appropriate to alternate with the intake of alcoholic beverages also so much water.

Foods against hangover: false myths or truths?

They really exist ingredients or recipes able to cure the hangover? Around the world there are several theories. In the United States it goes by Prairie Oyster, also called corpse-reviver (resuscitation-corpses): a cocktail based on raw eggs, Worcestershire sauce, black pepper and tomato juice, to be drunk with a sip to make the headache disappear. In Japan the ancient remedy is called Umeboshi, or pickled plums and green tea, while in France it is eaten onion soup.

There are also those who argue that continuing to drink reduces the hangover, as in Germany with Konterbier, the beer of the next day. Drinking other alcoholic beverages could provide temporary relief, as the aftereffects occur when the blood alcohol level starts to drop, but this will only postpone the actual hangover.

There is no scientific evidence to support these remedies, but there are certainly some ingredients that can relieve the symptoms of a hangover, helping the body to rehydrate, recover the lost electrolytes and regain energy. Better to avoid complex preparations or difficult to digest. And the famous coffee? Of course, it helps to wake up, but it could irritate the stomach and further dehydrate the body. The same goes for citrus fruits, spices or too fatty foods. What is better to eat then? Look in the gallery at the top 9 foods against the hangover and then take a refreshing sleep.