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Eat Chinese in Rome: news – Italian Cuisine

Eat Chinese in Rome: news


Where to find the real Chinese cuisine in the Capital, between historical addresses and innovative proposals such as Dao's Dim Sum and the Lamian Bar

Something moves. Not in the millenary Chinese cuisine, but rather in the cliché of spring rolls and Cantonese rice in Chinese Italian restaurants. A mystification that was finally unmasked. Accompanying globalization, the palates that are increasingly willing to innovate and the opening to the international tourism of the Chinese (both departing and arriving): finally in Italy came the true culinary tradition with almond eyes. Indeed, the traditions, because a country that has almost a billion and a half inhabitants, 22 provinces, 5 autonomous regions, 4 municipalities and 2 special administrative regions, can only have different influences depending on the origin of the cook. And if Piazza Vittorio is the hub of Roman Chinatown, Chinese restaurants not to be missed are not only in this quadrant, but throughout the city.

Dao and Dim Sum for the aperitif

Dim Sum means tidbit and this Chinese restaurant that for years has made itself known for its attention to the product and tradition (let's talk about the cuisine of the Shanghai area) has decided to put this new proposal into the field. Taking advantage of the recent restyling, which has made the restaurant even more elegant, without, however, putting aside its "Chinese character", the patron Jianguo Shu and his wife decided to reserve about a third of the room of their restaurant in the Montesacro area at Dim Sum Bar, which provides a more modern consumption with an aperitif based on cocktails to accompany precisely with the "bocconcini" Chinese. In paper about 35 different dim sum, ranging between baozi, ravioli, rolls and so on, including desserts and a drink list with classic cocktails, but with some Chinese element to characterize them. For those who are fond of Dao's cuisine, chef Lan Haijie has been firmly in charge of the kitchen for the past three years and offers among his specialties Spaghetti di soya with prawns, with vegetables or with beef, Gu Iao Rou (pork loin with red beans), Peking duck in seafood sauce, but also crunchy sea bass with pine nuts in sweet and sour sauce.

Kaiyue

Chinese restaurant that Chinese people like. Especially to celebrate their anniversaries, thanks to the huge spaces and the authentic cuisine that the master Jing guarantees. Here we celebrate weddings, engagements, births (the Chinese celebrate the 100 days, just from birth) and they are all sumptuous. That said, the menu of master Jing offers a series of cold dishes, always available and ready, followed by the hot menu. His cuisine is classic Chinese regional cuisine and he does not fail to offer real gems like bamboo or Peking pork (they also make duck but you have to reserve it, while the pork is always in paper).

Dumpling bar

Perhaps an Italian was needed to give the Chinese the courage to launch into the single-issue catering market. Obviously with a Chinese theme, with the first ravioliery in Rome in the Marconi area. He is Gianni Catani and has always been a follower of Chinese cuisine, which he studied under the wing of that master Jing mentioned above. Catani considers him his guru and has also entered into partnership with him, although he then deepened his knowledge by traveling along the Great Wall. At the ravioliery there is a team of wise Chinese hands (mostly women) who make ravioli, steamed or grilled depending on the choices. Of fish or vegetable meat, there is something for everyone, but you have to be lucky to find a place.

Lamian Bar

After the successful experience of the ravioli, Catani always tried again a few years later with a new adventure on the trend of the single theme, this time with the Lamian Bar, in the Piramide area. Obviously complicit in the success of the various Ramen Bars, it was said, why not decline the idea to the Chinese? Especially since, let's face it, the Chinese have invented the spaghetti, with a technique of their own production that consists in "ironing" the dough making it twirl. And here are the strictly handmade Lanzhou noodles, which are served in three ways: in soups, sautéed or cold. Then there is the fettuccine sandwich, which in the end is a kind of savory puff pastry to choose from in the salmon, pork or duck versions.

GreenT, the Chinese tea room

We are a stone's throw from the Pantheon and this is one of the most refined Chinese restaurants in the city. A place where you can't complain if you spend a little more, both for the context and for the quality of the raw material. On the other hand, you can also give yourself a delicious lunch break by taking a lunch box designed according to the principles of Feng Shui: ideal for going back to the office light and not drowsy and spending a more than reasonable amount (between 9 and 17 EUR). Among the points in favor, there is Yan, the tea teacher, who adds her wisdom on the Chinese favorite drink, and the menu is balanced between imperial cuisine and street food, in a wonderful mix between cheap & chic dishes.

Hang Zhou

The owner of this restaurant, Sonia, is an institution, both in the Chinese community and for all the frequent visitors to Piazza Vittorio. It all started with a small cave on Via di San Martino ai Monti, which had the advantage of making Chinese cuisine known to so many Romans. Then, for some years, the move to the huge local in Via Principe Eugenio, between spacious rooms and private rooms. Meanwhile, Sonia, after having immortalized herself with all of our local VIPs, who punctually end up on the walls of the room (for neovip the measure of success is just being on those walls), she has become a star herself, even becoming the star of an advertisement for a well-known clothing brand. As for the cuisine of the master Liù, here there is no lack of Italian-Chinese comfort food dishes, such as spring rolls and Cantonese rice, but the real challenge is to scroll through the long menu and find the most authentic proposals, which are not lacking. .

Lactose-free breakfast: what to eat? – Italian Cuisine


From the soy milk cappuccino to the fruit salads up to the normal sponge cake, there are many possibilities for a tasty breakfast and free lactose

When it turns out to be lactose intolerant one of the first thoughts runs to breakfast: milk, cappuccino, yogurt, but also biscuits and brioche, rich in butter … do you have to give up everything? The answer is no. For a delicious breakfast without lactose, you only need to change some habits and some ingredients.

Products delattosati, at home and at the bar

Just a trip to the supermarket to realize that lactose-free products are really many: biscuits, cakes, cupcakes, but also (and above all) milk, butter, cream, yogurt, ricotta. Almost all dairy products are now also produced in the lactose free version. Perfect base for a good breakfast, from cappuccino to home-made desserts: delattosato butter and milk replace the “normal” ones in any preparation, in the same doses and in the same way. Many bars, then, have access to lactose-free milk to prepare cappuccino and macchiato coffees suitable for the intolerant. But not everyone can tolerate these products. For some, even the few traces of lactose left represent a serious problem. Therefore the substitution must be more radical, and it is necessary to opt for plant milks.

Soy, rice, almond & co.

Soy milk is certainly the most common, but you can also try rice, almond, coconut … each with a different flavor and characteristics. In particular, soy milk and almond milk are also suitable for the preparation of a cappuccino without lactose: heated and worked with a milk frother (or with an immersion blender), they give life to a thick and delicious froth. All can be mixed with fruit to make fresh smoothies. And everyone can replace milk in the preparation of sweets "for breakfast", like the classic ciambellone: ​​if the taste of a single type of milk can become too intense, they can be mixed together to give greater balance to the taste, perhaps with the adding a touch of vanilla or cinnamon if desired. Those who have breakfast at the bar, then, will be able to find soy cappuccino in many places, and often also vegan croissants, obviously also without milk and derivatives. Not only milk, but also butter can be replaced: an excellent bread, butter and jam can be prepared with perfumed coconut butter, or with the cocoa butter. The latter, in particular, is perfect for preparing desserts, above all buttery pastry, simply replacing it with classic butter.

Lactose-free breakfast: biscuits in oil

Still, the butter can be replaced with lOil, olive or rice. An idea for delicious biscuits: 200 g of flour, 80 g of extra virgin olive oil or rice oil, an egg, 70 g of icing sugar: it is mixed, preferably with the mixer, adding a pinch of salt, a pinch of baking powder and the grated rind of half a lemon, the dough is distributed with a pastry bag to form heaps on a plate lined with parchment paper. Refrigerate for half an hour and then cook at 160 ° C for about 20 minutes. Once cold they can be decorated with marmalade at leisure or with dark chocolate (obviously without lactose) dissolved in a water bath.

Breakfast-no-lactose

Naturally lactose free

There are also preparations that do not require the use of milk and dairy products. Starting from fruit salads and fruit salads, to the many egg-based preparations, excellent for one breakfast without lactose salt: an omelette with ham or a soft-boiled egg certainly does not contain milk, as well as a fried egg (strictly fried in oil) with a slice of crispy bacon. But even some unsuspected desserts are completely safe, especially if prepared at home. The Sponge cake for example it does not require either milk or butter: to prepare it, mount 4 eggs with 150 g of sugar and a pinch of salt, working with the electric whisk for about 15 minutes, in order to obtain a light and foamy mass; add 150 g of sifted flour a little at a time, pour the dough into a mold lined with baking paper and bake at 180 ° for 25 minutes. At this base can be combined cocoa, chocolate, coffee, vanilla or other aromas to taste. And then go ahead with a jams, jams is compound, to spread perhaps even on sponge cake or on a slice of toasted bread.

Fast sweets can be prepared starting from bread dough: cut it into disks, fill it generously with jam (or with a mix of sautéed apples, pine nuts, sugar and raisins), close them in a half-moon and bake them in the oven. Another quick, delicious and completely lactose-free idea is i banana pancakes: mash two bananas with a fork, place the puree in a bowl and season with the juice and the rind of half a lemon; add a lightly beaten egg, 50 g of flour, a teaspoon of yeast and a pinch of salt. Pour a ladle of the mixture into a hot non-stick pan and cook it, turning it once, like a normal pancake. Enjoy them hot, with maple syrup or honey, but also with fresh fruit or jam.

What to eat to prevent the flu – Italian Cuisine

What to eat to prevent the flu


Nutrition plays a fundamental role in preventing flu: here are the foods to consume if you don't want to end up in bed with a cold or fever

Punctual, with the arrival of autumn comes also theinfluence. And in order not to be caught unprepared, it is necessary to implement strategies prevention. To avoid finding yourself in bed with fever, colds, headaches, coughs and sore throats, you have to play early, but how? The grandmother's old advice to wear a wool sweater can work but also the power does its part.

Fill up on vitamins and minerals

When you go to the winter months and the temperatures begin to fall, try to introduce nutritional elements that increase the number of nutrients body's immune defenses. Fundamental to avoid getting hit by the influence are the vitamins, in particular vitamin C, the iron and it zinc, which stimulate the production of antibodies and counteract the viruses and bacteria, carriers of the flu.

Against the flu, 5 portions of fruit and vegetables

To stock up on vitamins, iron and zinc it is necessary to eat fruits and vegetables because these are the foods that contain the most. Better if fresh and trying to choose the seasonal one, fruit and vegetables should be consumed five times a day, following the rule that all nutritionists always recommend.

What to eat to cope with the flu

In practice, here is what it is recommended to eat to help our body increase its immune defenses and prevent viruses and bacteria from finding fertile soil. The inevitable are the citrus fruits, oranges, mandarins, grapefruits, which are among the foods richest in vitamin C, which helps the immune system and promotes the absorption of iron, which in turn enhances the defenses against colds, coughs and sore throats. The are also useful currant and thegrapes, which provides energy and is useful at times when the body is weakened and can be more easily prey to viruses and bacteria. On our tables, they should never be missing either carrots, because they contain carotenoids, which perform a function of maintaining the immune defenses. And the bacteria of the intestinal flora, micro-organisms favored by the substances present in the artichokes and in the leeks. In moments of fatigue, eat the lettuce it is a good solution because it contains vitamins, especially A and C, and mineral salts, which the body uses as a tonic. A natural ally, even if not loved by all, is to prevent influenza onion: it is rich in flavonoids that counteract the action of bacteria. Contains acetylsalicylic acid, one of the active ingredients of aspirin, or the turmeric, a spice that has many properties, including that of preventing the typical symptoms of cooling.

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