Tag: Enjoy

Among the trees, in the middle of the river, suspended in the void: the hotels to enjoy nature – Italian Cuisine

Among the trees, in the middle of the river, suspended in the void: the hotels to enjoy nature


In Sweden he is about to inaugurate a floating hotel from which to admire the northern lights. But even Italian facilities offer unique experiences

In the summertime floats on the waters of the river Lule, in winter it is set in the ice. And from its rooms with huge windows to the ceiling, you can admire the sky without having to go out. The Arctic Bath hotel, designed by Bertil Harström and Johan Kauppi, is about to open in Sweden: it is the ideal place to enjoy the Northern Lights phenomenon, from October to March, or the midnight sun. There are only six rooms, set up on a circular structure that has a natural pool with very cold water inside. The inevitable wellness center has twelve cabins for massages, thermal baths and crystal treatments. A structure that, as the designers wanted, has the least possible impact on the environment.

Who loves to immerse themselves in nature, always in Sweden, can also choose the Treehotel, with its own rooms in glass, bird's nest, Ufo-shaped, suspended among the tall trees in the pine forests of the northern part of the country, with a panoramic view of the river.

The rooms of the Free Spirits Hotel in Canada are real spheres in the trees of the rainforest coastal Vancouver Island, British Columbia: a unique hotel, where you can seek peace and relaxation by doing glamping, a new type of camping, between green and luxury. Or from which to go to discover the natural wonders that the island offers.

In the Sacred Valley of the Incas, in Peru, the Skylodges Adventure Suits allow you to sleep suspended in a transparent capsule at 300 meters of height (but with all the comforts), for a breathtaking experience where the condors fly.

And in Italy? In the Renon (Bolzano), the Adler Lodge Ritten is a cozy retreat in the forest, among fragrant trees, Spa in the woods and lakeside chalets. It was opened in late June. There is the possibility of reach the structure with the cable car starting from the center of Bolzano. Guests arriving by foot from the forest to the plateau face a large clearing overlooking the entrance of the central structure, all covered in black wood. Around, 20 chalets (some on the shore of a natural pond) with large windows, sauna and fireplace.

In Friuli Venezia Giulia, in Claut Valcellina, stands the Tree Village, a veritable small village of small houses built on trees without damaging them. The structure provides sleeping bags: each cottage can accommodate 2 to 6 people.

Never slept in a cave? In Matera Sextantio le Grotte della Civita is a widespread hotel, of which they are part well 18 caves carved into the tufa rock, to relive the feelings of the families who lived there until the fifties.

Pistachios: all the dishes to enjoy them – Italian Cuisine


Although it represents for us a delight borrowed from the Sicilian tradition, land ancient origins of pistachio lead us to distant Persia. The cultivation of this long-lived plant (the life cycle can last even 300 years) has spread over time also in Italy, reaching qualitative peaks in the areas of Bronte and Andrano, on the slopes of Etna, although the world's largest producer is Iran followed by the United States and Turkey. What we usually eat of this plant is the seed that is dried, toasted and sometimes salted, ready to be consumed as a snack or included in delicious recipes.

If you love its fragrant notes, you can't help but taste it from appetizer to dessert in recipes: mousse of pistachios and fresh strawberries, dogfish with mandarin, bread croissants with mortadella, duck citrus, scampi to the bridge with aromatic mince and lime, risotto with pistachios and clams, couscous with pistachios, chocolate and caco, bacetti, vegetable cream and fruit with taralli, scallops with fennel, robiola, pears, salad and pistachios, salad with fruit and quartirolo, pork fillet in a pistachio crust, headcheese with ham and lard, panna cotta, muffin with lemon, pistachio couscous with vegetables and chicken, noodles soup, chicken and avocado, pistachio penne and bagoss, dacquoise with white chocolate, dessert with cannellini ice cream, soft cake with pistachios and currants, soft cake of zucchini, cocoa and pistachios, salmon and cuttlefish mortadella, chicken meatballs with fried eggplant, veal beat with black currant and crescenza, Bavarian of prickly pear figs with wafers, orange endive with orange, risotto to the strawberry grape strain, Italian sword slices, gratin lobster with pistachio and lemon bread e stuffed pie with pistachio and strawberries.

Pistachio mousse and fresh strawberries
Pistachio mousse and fresh strawberries.

Here are our recipes with pistachios

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Pistachio mousse and fresh strawberries

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Mandarin and pistachio Palombo

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Pistachio bread croissants with mortadella

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"Citrus" duck

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Scampi alla plank with aromatic mince and lime

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Pistachio and clam risotto

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Couscous with pistachios, chocolate and caco

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Pistachio bacetti

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Vegetable and fruit cream with salted taralli and pistachios

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Scallops with fennel and pistachios

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Salad with fruit, pistachios and quartirolo

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Soppressata with ham, pistachios and lard

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Pistachio panna cotta

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Pistachio couscous with vegetables and chicken

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Noodle soup, chicken and avocado

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Pistachio and bagoss pens

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Pistachio Dacquoise with white chocolate

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Soft cake with pistachios and currants

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Soft zucchini, cocoa and pistachio cake

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Mortadella with salmon and cuttlefish with pistachios

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Pistachio chicken meatballs with fried aubergines

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Veal beaten with currants, pistachios and crescenza

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Prickly pear Bavarians with pistachio waffles

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Orange endive with orange pistachios and chocolate

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Strawberry grape risotto with pistachios and first salt

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Italian sword slices

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Stuffed pistachio and strawberry cake

Burrata, the queen of summer: enjoy it in these recipes! – Italian Cuisine

Burrata, the queen of summer: enjoy it in these recipes!


Burrata is irresistible, especially when you want to fight the heat at the table. Here are so many ideas to serve it in first and starters

Creamy and fresh, the burrata she is the undisputed queen of summer. With its versatility it is truly an ingredient that cannot be missed in the refrigerator in the summer.
This typical Apulian cuisine product can really give that extra touch to delicious first courses and more. Taste it in these delicious recipes.

What is the difference between mozzarella and burrata?

Be careful not to mess with the mozzarella and burrata: first, the first has Campania origins, while the second is from Puglia. And then, the first is a fresh spun paste cheese, made from cow's milk curd; while in the second, the spun dough is only the casing, which hides a creamy heart, the stracciatella, mixed with cream.

Spaghetti with burrata, pesto and cherry tomatoes

The tricolor in our dishes it cannot be an optional. And, then, here's this recipe to recreate it. While boiling the spaghetti, bake the halved cherry tomatoes for 30 minutes at 180 °. Meanwhile, make a pesto, blending some basil leaves, together with pine nuts, oil, salt and pepper. Finally, drain the spaghetti and season with the tomatoes, basil pesto and flaky burrata.

Black rice, burrata and friggitelli

The delicate flavor of burrata cream goes perfectly with the slightly spicy flavor of the friggitelli. Join them in this first course really amazing. While toasting the black rice in a casserole, wetting it with vegetable broth, stew the friggitelli in a pan, already cleaned of the seeds. Once the rice is cooked, stir in the burrata and a teaspoon of vinegar. Finally, serve seasoned with friggitelli and burrata flakes.

Orecchiette with burrata and friarielli

With the orecchiette let's put the burrata back in its original context, namely Puglia. Also in this case, separate the cooking of the ingredients: start frying the friarielli in the pan, previously cleaned of the seeds. Then, boil the orecchiette and in the meantime, separate the stringy wrapper of the burrata from the stracciatella: the first blend it for the sauce, to which you will add a little stracciatella, to make it more creamy. Finally, serve the orecchiette, laying the friarielli on top and seasoning with the burrata sauce. To lick your chops.

Bruschetta with vignarola and burrata

There Bruschetta is another of the cult summer dishes: this is topped with some vignarola, a typical Lazio side dish, based on artichokes, peas and broad beans and burrata, of course. Everything is in preparing the vignarola: boil the beans and peas, then cook them in the pan, perfuming them at the end with mint and basil. Finally, toast the bread, sprinkle it with a little oil and garnish it with the vignarola and a burrata fiocco. Great idea for a quick aperitif.

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