Tag: Eat

How to eat soup – Fiammetta Fadda's Belle Maniere – Italian Cuisine

According to the bon ton, soups and soups should be eaten following specific rules: our expert in beautiful manners, Fiammetta Fadda, shows them to you

How to use a soup plate respecting the rules of the bon ton? Our expert Fiammetta Fadda is ready to take action to save us from bad manners.

When we eat one soup or a broth we tend to tilt the plate towards us: wrong! According to etiquette the holster should be tilted towards the center of the table, and it is not just a codified gesture to make a good impression. By tilting the plate towards us, we risk more easily reversing its contents and assuming an incorrect posture.

Watch the video above to find out how to eat the soup properly, using the holster and spoon the right way.

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What do you eat at the East Market Milan? – Italian Cuisine

Shopping in a vintage market requires an equally fashionable snack: here's what you eat at the East Market, one of the most anticipated events every month in Milan

East Market is the vintage market the coolest in Milan, a hipster paradise where you can find everything: clothes, shoes, jewels, vinyls, illustrations, objects, handicrafts, but not only. It is a meeting place where to spend time listening to a dj set, drink one beer together with friends, have fun in thevideogames area or just look at a lot of nice things.

What do you eat at the East Market?

In such a context, he could not miss, the most loved: lo street food, Italian and not only. The Food Market it is enriched every month with new trucks and offers some inevitable proposals that we tasted during the last edition. If you plan to make a leap to the next date, be prepared to look forward to some of the best food truck of the East Market. Let's go!

Altamura bread: when simplicity wins

Sometimes there is nothing better than a simple piece of bread, seasoned with a few genuine ingredients. And if the care for raw materials is not lacking, here is something so simple that it can become delicious. At Pantura you can expect a feast of bruschetta to be seasoned with tomatoes, avocado and stracciatella, but you can't help but try the sandwich with octopus grilled, potatoes and vinaigrette. All with bread from Altamura, whose waste is reused to prepare panzanella and bread balls.

Meatballs in all sauces

The Meatball Family was born first of all as a restaurant specialized in meatballs, designed by Diego Abatantuono in 2013. Today, in addition to as many as 3 stores in Milan, the meatballs travel around the city with 4 food trucks. There is something for all tastes and needs: meatballs are waiting for you meat, of fish, of vegetables or even in version sweet. Inevitable the outline of classic and sweet French fries.

The tradition of lampredotto

Lapredotto means conviviality, tradition, family. And so it is also for Lorenzo Nigro, the man behind this food truck. His family has been making lampredotto since 1952: his grandfather Luigi, together with his wife Mara, worked tripe and offal and in the meantime, in a shop, they prepared the sandwich with lampredotto, to be served strictly with salt, pepper, green sauce and spicy.

At the third generation, today it is Lorenzo who brings this street food around, a symbol of Florentine cuisine. Other specialties, such as the Tripe Florentine style, Hamburger is hot dog of Chianina.

The Japanese-Brazilian cuisine

The fascinating encounter between the flavors of Japanese and Brazilian cuisine also makes its way into the street food with Temakinho's truck. With its unmistakable style, colorful and original just like in the restaurant premises, Temakinho offers different specialties: crunchy fries, including the breaded prawns with spicy banana sauce, up to the most popular classics, such as i poke, i roll or i temaki with tuna, salmon and prawns.

Flavors from India

Nura is the first Indian food truck in Italy, which brings together the raw materials from Tuscany and the specialties of the Kerala, in South India. This is demonstrated by the aromas released by his dishes: mint, ginger, coconut, cashew nuts, curry. A kitchen that offers numerous possibilities: in addition to meat and fish, there are various vegan and vegetarian, but also those suitable for gluten intolerant, thanks to the use of rice flour, chickpeas or corn.

The sweet

Those with a sweet tooth will not be able to go home without dessert. At the East Market we have tasted the tiramisu in a jar freshly prepared by Mascherpa, in classic and pistachio versions. The store, first tiramisuteca of Italy, is located in the heart of Milan, in Via Edmondo de Amicis 7: here the tiramisu takes different forms, but the protagonist is a mascarpone cream just like the home-made one (thanks to the pastry chef Giovanna Anoia, who prepares it according to the family recipe).

After doing a nice food truck tour (in the gallery above), you are ready to go shopping again! Click here to discover the next scheduled date.

Tickets can be purchased at the entrance on the day of the event at a cost of € 3. With the entrance ticket the first drink (beer or wine) will be priced at € 2 instead of € 5. Children enter for free up to 14 years.

The time has come to prepare the goulash (and eat it slowly) – Italian Cuisine

All the secrets of the traditional Hungarian dish and the recipe to prepare a state-of-the-art goulash and fall in love with it

A good plate of steaming meat is what it takes to restore us from the first colds of autumn that, even from a climatic point of view, will arrive sooner or later. With a wise touch of paprika, then, the situation becomes more intriguing: to taste to believe.
The dish that is making our hearts beat is the traditional Hungarian goulash which in the original language would be called gulyás. The name comes from gulya which means cattle herd. The meat usually used to prepare it is in fact the beef, preferably with the part of the anterior front, neck or shoulder.

In all Central and Eastern Europe, however, one can find interesting variations based on fish, white meat and sheep. The classic recipe was born from the Hungarian herdsmen who they cooked the meat in a big pot put on the fire, flavoring it with lard, onions and paprika. Potatoes cut into wedges or coarse nuts and shredded carrots are also often used at home. The recipe, born in the Middle Ages and consumed until the XVIII century only by the farmers of the prairies, spread also in the bourgeois houses and beyond the borders of the nation. Among all Hungarian meat stews, including the pörkölt and paprikás (which also contains sour cream), the gulasch has emerged, becoming a symbol of Hungarian gastronomic culture. But it is not a case. During the political conflict with Austria in the late 1700s, Hungary had a need to prove itself culturally independent and to differentiate itself from Austrian customs. The goulash was chosen as one of the symbols of Hungary and soon became famous throughout Europe and the world.

In the gallery below you will find a more contemporary version of the traditional Hungarian dish where the butter has been replaced with lard. The addition of tomato, not present in the traditional recipe, will make it possible to "lighten" the seasonings necessary to prevent the meat from drying out.

Browse the gallery