Tag: Escape

Rasha brings Palestine to the table, telling about the escape from the bombs – Italian Cuisine

Rasha brings Palestine to the table, telling about the escape from the bombs


On Monday 10 February a dinner of the Gustamundo project is scheduled for the insertion of refugees. Palestinian specialties can be tasted

The flavors of Palestinian cuisine on the table: Monday 10 February, in the restaurant of the Gustamundo project (for the professional insertion of refugees in the catering sector) they are all invited to a supportive dinner also organized with the collaboration of the Community of Sant’Egidio. Among the dishes that will be served, the maqluba or maklube, which means "upside down". It is a dish that comes from the tradition of giving food to the poor after the festive banquets. Every Friday, in the rich Arab houses, the uneaten food was collected in a saucepan and then turned over on a large tray so that it was easier for everyone to reach. Is one spiced meat, vegetables and rice pie, usually seasoned with a sauce of tomatoes, cucumbers, salt and yogurt. Then you can taste the kubba, a rice supplì with meat and spices and, finally, the cruason of meat. Among the ingredients that will be used in the kitchen, it is za'atar, a variety of wild thyme that gives its name to a mix with sesame seeds, sumac, salt.

These specialties will be prepared by Rasha, who through his dishes will share a story that speaks of courage and rebirth. Daughter of Palestinian refugees, Rasha was born and raised in Yarmouk, a refugee camp on the southern outskirts of Damascus. She had managed to achieve some social and economic stability which, however, went into crisis with the conflict. Rasha has always been a tireless worker: did the hairdresser, the make-up artist. And, at home, he has always cooked the recipes handed down by his mother for his children.

One day his life changes: while chasing his son in the street, under the bombs, he comes affected by some splinters that the they almost completely remove the view. From that moment begins the journey that will take her, with her children, first to Lebanon and then, on February 29th 2016, to Rome, with the first humanitarian corridor organized by the community of Sant'Egidio and the Federation of Evangelical Churches active at the level national. In Rome, her three children can resume school, while she follows a course for the blind that teaches her to improve her ability to move and reorganize her home and work life. Despite not seeing, Rasha never stopped.

This is his first experience as a cook in a restaurant. The dinner will start at 8pm at the restaurant in via Giacinto de Vecchi Pieralice, 38, in Rome. It costs 20 euros, including a drink including water, coca cola, bottled beer. The reservation is mandatory (366 8976779, info@gustamundo.it).

Escape to Malaga: in search of heat even in autumn – Italian Cuisine


A gastronomic itinerary to discover the Andalusian city. Here's what to see and where to eat in Malaga for an autumn short-break

Direct flights and a perfect temperature until mid-November. rum raisin it has finally been freed from the city landing label at Costa del Sol, to become a real Andalusian jewel.

The sixth Spanish city by number of inhabitants, second in Andalusia, the center of Malaga is not large and one of the main junctions in which one often finds oneself is La Manquita, A nickname that the inhabitants of the city gave, and that means "the little horse", to the Cathedral of the Incarnation. The building, which stands on an old mosque of which only the orange trees of the garden remain, is so called because of its complex construction, but above all because the southern tower has remained unfinished: a writing at the base of the tower states that the funds raised from the parish to finish it they were used instead to help the English colonies and that is the future United States, to obtain their independence from Great Britain. The completed north tower is 84 meters high and dominates the city, transforming the church into the second highest building in Andalusia; above it stands proudAlcazaba, the main monument of the city along with the Plaza de Toros. The Arab fortress will conquer you thanks to the spectacular view it has over the city and the tranquility of its Arabic interior, able to make you forget the typically Spanish chaos of the city.

If its cultural soul has remained for so long shy and little emphasized by travelers, its gastronomic qualities have always been known: a traditional culinary scene that does not know how to give up the best jamon Serrano and that manages to use very fresh fish raw materials given the proximity of the sea, but above all the homeland of the churros: for breakfast, lunch, snack and dinner.

Breakfast in Malaga

At breakfast, don't waste your time and immediately dive into a churreria to bite the fragrant churros and dip them in hot chocolate. Casa Aranda it is absolutely one of the most famous churreries in the city, it has 3 offices, but the historical one is in calle Herrerìa del Rey, 2: € 6.50 for 6 churros and two cups of chocolate, a value for money that will make you understand from the early hours of the morning how Malaga is cheap, but exquisite. If the dessert for breakfast is not for you, obviously you will find the excellent from Casa Aranda tomato tostada.


Churros can also be enjoyed on the main square of Malaga, Plaza de la Constitución, al Café Central, an institution that has also recently dedicated itself to the take away part, carving out a more modern space without colored tiles dedicated to the coffee to take away. Here the churros are less good than from Aranda, but the chocolate is much denser and Italian and manages to balance very well the sweetness of sweetened and fried dough; the salty alternative here are i bocadillos de jamon, or the soft breads filled with excellent Iberian ham.

Where to have lunch in Malaga

The streets of Malaga will make you fall in love, even though the center is not huge and just outside the skyscrapers of the Costa del Sol and the large modern buildings really do a lot with the soul of the city and ruin the harmony a bit. The birthplace of Picasso (whose museum was opened in 2003) is really meant to be enjoyed. For theappetizer before lunch (or directly for lunch given the important portions), go on the safe side and head to Calle Duque de la Victoria, 3 from Catedral del Pescaìto. Here take a look at the beautiful fish counter and choose so you prefer to order, the blackboard hanging on the wall will help you, but if you are numerous try to taste as many things as possible, you won't regret it: the quality is excellent and the razor clams are the ace in the sleeve together with fresh and generous clams. The local walls are full of Spanish pop culture (Antonio Banderas, the actor born here in Malaga, is omnipresent), and malagueña: singers, actors, comic book miniatures and a Grease..bathroom poster, but the charm of the place also lies in this, as well as in the kindness of the staff that is very helpful in explanations.

The towers of the Manquita ring the lunch hour and a little walk towards Muelle Uno, the marina of Malaga grown to become the second cruise port of Spain, will give you the opportunity to discover a less traditional, but very modern and busy area of ​​the city. On the pier you will find a starred restaurant (José Carlo Garcias) and plenty of opportunities to eat well tapas at reasonable prices, such as Cervecería La Sureña, where to find the inevitable Cruzcampo, the most famous beer, served in ice-filled buckets: the best remedy against high temperatures in Malaga, even in unsuspected periods (in November on the asphalt of the pier it reaches even 23 degrees). To accompany the cerveza this brewery offers excellent patatas bravas and tapas, as well as several tostadas similar to pizza. Also try the tortillas of potatoes and squid and le croquetas de Chipiròn, or cuttlefish. Not far from Muelle Uno, which also hosts a noteworthy Center Pompidou since 2015, you will find the Palmeral de las Sorpresas promenade, which leads you to the Muelle Dos, ideal for families with children who can, thanks to this pedestrian and shaded area, have fun in adjacent parks. Going beyond this last part of the port you will also find the Mirador Princess, the Ferris wheel that will allow you to see the city from above and admire the sea.

Afternoon snack

After the lunch break, given the always abundant portions of the Malagueñi clubs, it is necessary to stretch your legs: head towards La Malagueta (cultural heritage of Spain), where bullfights are at home and explore the new area and the beaches, after which go up to the Alcazaba and enjoy the unparalleled view. The Arab style of the historic site will make you want to Arab sweets and in Malaga you will find several bakeries and pastry shops ready to satisfy you. In calle San Agustìn, 7 you can pretend to be in Morocco: you have arrived at Teteria Palacio Nazari where you will have a wide choice of teas, sweets and tajines. Without hesitating try the excellent ones baklava and the interesting ones dedos de chocolate.

A visit to Mercado Central de Atarazanas, in calle Atarazanas, 10, will take you to the next enjoyable stop, perhaps one of the places where the genuine love of the malagueñi for food is most appreciated: Martina Gastrotienda, in Plaza Arriola, 10. The market is a riot of colors and discoveries, fresh fruit and vegetables and schools of meat and fish that deserve a ride. Dairy products are also very interesting and all stalls are equipped so that you can bring a piece of vacuum-packed Spain with you.
In front of a side entrance of the market is precisely Martina Gastrotienda, a food that also allows you to taste the products. In addition to the breathtaking selection of jamon is queso, you will find the delicious ones here hongos stuffed: Portobello mushrooms stuffed with stringy cheese. Yours appetizer it is served: indicate directly from the counter what you want to consume on the spot and accompany everything with excellent red wine or draft beer and sit at the barrels at the entrance. Although the restaurant closes at 6 pm, the staff is not strict and you are often accepted until 7 pm: this is really an essential stop for lovers of typical products that reflect the soul of a nation. The Gastrotienda specializes in cheese and cold cuts, but you will immediately understand that the staff will make you discover a world.

Where to dine in Malaga

There is always time to dine in Spain, which is why despite the aperitif can end at 7pm, you are not late and you can still take a stroll downtown before deciding which restaurant to aim for. Among the options with a good value for money the Taberna Cantarrana (Calle Sanchez Pastor, 10), which offers tender cuts of meat and good catch at a reasonable price, in an informal but elegant and traditional atmosphere. Another option for dinner could be the Restaurante El Chinitas (calle Moreno Monroy, 4-6), where you can find an excellent one Paella, of the typical mixed appetizers that are difficult to find in tourist restaurants and you can, if brave enough, taste a caloric bomb like the huevos rotos chistorra: eggs with chips and small slightly spicy sausages, an inviting dish, but quite heavy.
If you want to give your comida a little twist for dinner, go to Calle Fresca, 10 to discover Wendy Gamba, a small place, but really cozy and curious. From Wendy a pint of beer costs only 2.90 euros and the alley on which it overlooks is delicious. You will find cheap food here, but good and very simple. No frills, just the quality and frankness of the croquetas or of the patatas bravas submerged in their sauces, try also the prawns cooked in different ways.

For the after dinner in Malaga there is the embarrassment of the choice, the prices will remain cheap and the people welcoming and nice, as in the best cities that have been able to rediscover themselves and make their identity an important tourist flywheel.

Escape to Alto Adige to discover great and young cooks – Italian Cuisine


Here is our guide for an eno-gastronomic tour of South Tyrolean excellence to discover great and young chefs, autochthonous wines and gourmet pizzas. All in the fresh air, in the Dolomites light

Stories of cooks

For those coming from northern Europe, it is the gateway to Italy. Just look at the ancient fortresses of lookout or the breathtaking castles that dominate the highlands, to remember its strategic importance. But South Tyrol is also the ideal place for a summer getaway from the hottest and busiest places, to breathe that fresh mountain air and to fully enjoy all the immense food and wine heritage that this region offers. The chefs are thus entrusted with the great task of transforming and enhancing local raw materials (and not only) by becoming the mouthpiece of a territory that is all to be discovered, tasted and "breathed". And they do it starting in the morning, with dream brunches; until lunchtime with snacks for mountaineers; and to dinners, in the light of the Dolomites.

The early bird catches the worm

That breakfast is the most important meal of the day in South Tyrol knows this well, also because it is often a destination for hikers and big walkers. Certainly the gourmets will appreciate the energetic international breakfasts both sweet and savory in places like Gius La Nonnaglück in the central square of Caldaro, where Gerda Gius prepares with a special care appetizing and tantalizing trays of humus and caramelized figs, feta salads, eggs, cured meats, yoghurts and much more of which we leave you the taste of surprise. Not to be missed is the Mein Beck di Lana café-bakery with torteria, where the varieties of local breads are a must (in addition to the Merano Merlot with carrots and chocolate): from Vitel with spelled sprouts, to the Schüttelbrot or schiacciatina of rye flour, up to the delicious Vinschger loaves flavored with cumin and fennel. But be careful: don't underestimate the ice cream.

The Mediterranean in the mountains

The Kofler brothers' dinner at the Farmerkreuz in Tyrol is also worth the trip. Manfred in the kitchen, Stefan in the dining room, a Michelin star and a great passion for cooking, which led them to transform the historic family business into a prestigious gourmet restaurant. Not only territory, but also sea, Mediterranean, to try in the tasting menu Alps to sea, that is from the Alps to the sea, which best of all tells the philosophy of this place; you will be positively impressed by the originality and the perfect success of dishes such as "Foie gras, Golden Delicious apple and Bronte pistachio", or from "The restricted broth of porcini with fagottino di patate and Sicilian red prawns", an evergreen ever present in paper. Because for them more than the kilometer zero counts the good kilometer, that is the quality product, even in the cellar, where we find both local and, for example, Croatian labels. But in reality we have not yet revealed yet another strong point: an unforgettable view of Merano from the top, with the Val Venosta on the right the Adige Valley in front.

Kofler brothers

From wood to 1200 meters in 1908

A carpenter's past, a present as a great chef and an even more promising future; and to think that the young Stephan Zippl has still not exceeded thirty years. After a period with his hands in the wood, he decided to paste them following the footsteps of a cook and winemaker father, with noteworthy experiences, including a period under the three stars of Norbert Niederkofler. From him he learns above all the respect for local products, as can be seen in his creation “Il bosco nel piatto”, a carpaccio of kohlrabi with pear cheese curd, roasted chanterelles, blueberries and hot speck froth with cheese from pera, which "best represents our Renon plateau," says Stephan. We also find the same principle in the beverage, with an interesting selection of apple juices, the undisputed queen of local production (he also produces fruit); and with a sophisticated wine cellar of Alto Adige wines, which, obviously, given the origins, could not miss. But to get to know and better understand his creativity, treat yourself to one Gourmet Week, or a thematic offer to discover local products, or even a Midweek Short Gourmet, with four nights and various tastings.

Steaks in carbonated water

Have you ever tried matured meat in carbonated water? This is the revolution undertaken by Thomas Mair at the Meatery, in Val Pusteria, today registered with the brand Aged Beef water. Thomas was looking for new techniques for the classic maturation and found them by resting the beef cuts for four weeks in sparkling mineral water; but beware, not just any water, but a choice with care and with the right concentration of carbonic acid. The result? A unique, tasty and very juicy meat, with a slightly mineral flavor and an incredibly tender consistency, like a fillet. You can buy it at the counter, or taste (by appointment only) sitting at the convivial table of the Meatingpoint; as an alternative there is also the proposal of the mountaineer's snack, that is a gourmet version of the packed lunch inside an excursion backpack.

Eating in a labyrinth, between historic vineyards and esoteric gardens

On the South Tyrolean Wine Route, one of the oldest there is, there is also Count Franz Graf von Pfeil. Owner of the Kränzelhof Estate, complete with a wine cellar, 5 hectares of orchards and vineyards, castle and restaurant, offers a tasting of its wines paired with traditional Italian dishes, always prepared starting from organic raw materials and sometimes served on the table by the chefs themselves, like the farfalle with robiola with herbs and chanterelles. To try is Farnatzer, which ennobles an underrated wine like Schiava in an excellent way, giving one of the best interpretations. But not only: after a satisfying taste, it will be time to let yourself be enchanted by its labyrinth garden, a truly enchanting place, inspired by astral symbolism.

Pizza

At Tenuta J. Hofstätter not only wine, but also pizza, thanks to the precious cook and sommelier Marzia Buzzanca. It was she, in fact, who valued the second pizza using the techniques of haute cuisine: a careful selection of organic flours and long leavening dough, to then unhinge the classic combination with beer and surprise us with a perfect accompaniment to the wines of the cellar. But it does not end here: the estate also has another restaurant, the Alte Post, where chef Arno Baldo will amaze you with innovative dishes, often with ingredients grown by him in the adjacent vegetable garden, such as the vegetable julienne and the turnip in the stuffed veal tip with lentil vinaigrette. Well done!

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