Tag: Eat

The pizzas to eat in the summer by Dry Milano – Italian Cuisine

I met Lorenzo Sirabella, Neapolitan chef at Dry Milan: he showed me that it is possible to turn an excellent pizza into an excellent summer pizza.

His enormous passion can be immediately perceived, thanks to a special attention to the quality of the products raw material. Precisely because of his passion, Lorenzo revolutionizes the menu every four months, to follow the seasons. Such as? Using seasonal ingredients, fresh and cooked without distortions. Nothing could be simpler, you'll think. But it is not so obvious: this is demonstrated by the fact that ingredients such as aubergines or broccoli can be found on the pizzas throughout the year, more or less everywhere, without taking into account the respective seasonality.

What drives Lorenzo in the combination of ingredients is often the I remember: as a child he was always with his mother and his grandmother, who made him fall in love with cooking.
After an experience as a baker in Ischia, he learned the real Neapolitan pizza from Enzo Coccia and then took her to Milan. This is how the unusual combination of pizza and cocktail offered by Dry is enriched even more and the tradition arrives in one of the coolest places of the city. And not just the Neapolitan tradition: in 2018 Lorenzo won the award Emerging Pizza Chef selection North Italy with a pizza inspired by a typical Lombard dish, the cassoeula. But let's go back to the southern summer.

Summer pizzas

Respect for seasonality, traditional ingredients, memories and emotions are the elements that make these pizzas delicious and summer.

Sea, summer, pizza: it's impossible not to think about Amalfi Coast, which arrives on pizza with fresh anchovies, Amalfi lemons, parsley oil and chilli. It really seems to be by the sea.

Green river chillies Campania, better known as friggitelli, along with the roasted tomatoes in the wood oven and the real buffalo mozzarella DOP.

The sandwich that Lorenzo ate when he was a boy boat trips turns into crunchy focaccia with roasted eggplant, capocollo and smoked provola. Good to go crazy.

In addition, it deserves a mention RNBW: June is also the month of the Pride and just for the week of Milano Pride 2019, Lorenzo has put the colors of therainbow on the pizza with the red piennolo, the yellow piennolo, the sweet and sour tropea onion, a carrot and orange cream, casertano fiordilatte and basil. To eat in combination with pink cocktail of the Dry mixologist Federico Volpe, the 009, made with the Martini Fiero.

These are just some of the pizzas to eat this summer: of course there is no shortage of pumpkin flowers or mushroom aubergines. All this without counting two other aspects. The first is the lightness of pizza, thanks to the leavening of 48 hours and the slightly reduced size (200 g of dough compared to the 250 g of the average). And then thelove of pizza of the chef who goes to the pizzeria since the morning, to prepare the dough and meet the suppliers. It doesn't weigh at all: "In life you have to find something that will make you happy. I found it in the pizza .

After Midnight

Another new feature of Dry Milan arrived just in time for the summer: in the Via Solferino restaurant it will be possible eat even after midnight, with a special menu available only from 00.00 to 01.00. The unmissable focaccia, the classic Dry cubes, but also a tiramisu for the sweetest night owls of desserts!

Eat with tonic water and ginger beer: why not? – Italian Cuisine

Here is the project that combines the dishes of the Roman brand Mercerie by chef Igles Corelli with the Royal Bliss premium mixer range. For a special food pairing that is not afraid to dare

Haute cuisine is creative mixology they have a lot, a lot in common. Because the rules of the game in which they move seem to be substantially the same: starting from quality ingredients and reinvent them in a new way, combining them to give a sensory experience to be discovered. In other words, daring without any fear of experimenting or breaking down prejudices. He knows it well Royal Bliss, the new premium range of tonics and mixers with a highly sought-after profile, which to reaffirm its revolutionary spirit has decided to jump off the bar and land at the table. Not just any table, to tell the truth, but that of Knitting, the Roman project of high street food signed by the multi-starred chef Igles Corelli.

A revolutionary combination

Here then is that the meeting between Royal Bliss and the proposals of Mercerie takes place in the light of a food pairing who wants to break through the wall of conventions. The dishes, in this case, are combined with a range of tonics with shades that are anything but conventional. Starting from "Lasagna", a candy with a soft heart and a crunchy bow perfect to accompany a special toast. "The lasagna is tied to one of the most vivid memories of my childhood," says chef Igles Corelli about his dish. – When I was a child and the lasagna came to the table, they fought to win the most crunchy parts. So when the kitchen became my job I decided to create a mini portion that would satisfy everyone: very crunchy on the outside, very soft on the inside . Here then is that this wonderful recipe of nostalgic charm is projected into the present – and why not, into the future – from the combination with the proposals of Royal Bliss. But the gastronomic adventure is not over.

For each dish his Royal Bliss

Lasagnetta aside, the menu of Mercerie by Igles Corelli finds in three of its recipes just as many meeting points with Royal Bliss's premium tonics. In particular, the Yuzu cheese and pepper is combined with Royal Bliss Exotic Yuzu Taste Sensation Tonic Water: the freshness and acidity of the Yuzu tonic, a common ingredient in the dish and in the glass, go to lighten the strong tones of the pecorino, recreating a pleasant contrast on the palate. THE'Amatriciana with balsamic vinegar, instead, it is proposed in combination with Royal Bliss Creative Tonic Water, which with the bitter but at the same time sweet tones, manages to balance the strong and aromatic flavor of the amatriciana, enriched by the bittersweet tones of balsamic vinegar. Finally, the Codfish creamed with cuttlefish ink goes hand in hand with Royal Bliss Seductive Ginger Beer Taste. In this case, the refreshing and slightly spicy ginger transforms the creamed cod into an exotic and modern dish. Reinventing it in a simple but effective way. The collaboration between Royal Bliss and Mercerie's premium street food will unfold through a series of events between Milan and Rome, which can be followed directly through the Royal Bliss Instagram profile.

"Big Little Lies": what do the Monterey Five eat? – Italian Cuisine

Among secrets, lies, double lives and gastronomic tics. Let's discover the delusions at the table of our beloved Monterey Five, now in the second season of "Big Little Lies"

TO Monterey, a town of 30 thousand inhabitants in the heart of the California, time drags on slowly until dusk, when the supermamme of the community, those who struggle every day not to appear less than the others, can pass cleansing milk on their faces and put aside the mask of perfection they wear continuously: since they accompany their children to school and when they strive to prepare muffins for very refined brunches. There are five of them, each with their own personality and obsessions: Madeline (Reese Witherspoon), who carries with her the reputation of the arrogant with a strong personality; Celeste (Nicole Kidman), diaphanous and correct with everyone; Jane (Shailene Woodley), the only one to raise a child alone; Bonnie (Zoe Kravitz), who tries to carry on a healthy regime to live better with nature; and Renata (Laura Dern), the richest, the only one to feel judged for being a career woman. They are the protagonists of Big Little Lies (Little Big Lies), the HBO series based on the eponymous novel by Liane Moriarty, now in its second season which has just begun on Sky Atlantic. The spearhead of this new cycle of episodes is the stainless Meryl Streep, at her first participation in a TV series and already sure to take home the best actress nominations for Emmys and Golden Globes.

Big Little Lies 2 (Little Big Lies); from Facebook.

Yet, despite his arrival, the Monterey Five, which guard the secret of the murder of Perry, Celeste's husband, continue their lives as if nothing had happened, caring, above all, to provide for the family's food needs. When they meet, they order a coffee with a view of the bay, relax with a glass of red wine and devote themselves to tasty chats, which make time go by faster. In the intimacy of the home, on the other hand, I am careful that everything goes right. If Bonnie carries on an absolutely green idea, based on vegetable flans and centrifuges, low-fat yogurt and herbal teas with herbs, Madeline yields to sins of gluttony without feeling too guilty. Among pancakes, chocolate cookies, brownies and pretzels, it seems to support that theorem of Monica Vitti who says that life is too short to give up the pleasures of the table. Celeste, on the other hand, is decidedly more balanced, oppressed by the idea of always satisfying someone else, whether it's her late husband Perry or her mother-in-law Mary Louise. Prepare muesli, ginger bread and pay attention to the energies of its twins, who try to refresh it in the morning with eggs and toasted bacon. Jane is more botched, then, with the little Ziggy, she gets by as good as she can. They often order pizza, they rarely give steamed eggs and, for special occasions, opt for a tasty lemon pancake. Lastly, those who almost never have time to cook in the kitchen are Renata, who tries to keep up with her Annabella by developing a refined diet that is often taken away, such as sushi and stuffed quiches, cheese crackers and spaghetti bolognese.

In short, five different ways of being women, but with a single matrix in common: doing your best so that the gears do not jam and everything runs smoothly. At least until dusk, when the cleansing milk that sweeps away the mask …