Tag: fashion

Milan Fashion Week to eat: 4 designer restaurants – Italian Cuisine

We are at the height of Fashion Week and Milan is full of fashion events. But not only. Here are the restaurants that you just do not have to miss out on. A Fashion & Food crossover signed by the big names

There Milan Fashion Week it is not just fashion shows and presentations of new collections, it can be experienced (and tasted!) as an opportunity to discover how fashion brands have conquered even food. In fact, in the city of Milan, fashion designers have been able to associate their brand with high-end restaurants, allowing them to experience their own style both in the gastronomic offer and in the choice of location. Special places not just for fashion insider or celebrities, but also (and perhaps above all) for those who want to breathe the glamorous air of the exclusive fashion world through mise en place details, excellent dishes and original design. While Dsquared², Armani, Trussardi is Dolce & Gabbana propose their creations on the catwalk during these sparkling days of the Milan Fashion Week, we discover together where to find and taste their unique style.

Martini Dolce & Gabbana Bar and Bistro

In the heart of Milan, a hidden treasure born from the collaboration of two exceptional brand ambassadors of Italian style in the world: Dolce & Gabbana is Martini. Together they joined forces (and good taste) to create a multi-faceted space where to have lunch, take an aperitif or enjoy a dinner inspired by the true Sicilian tradition. After filling your eyes with the beauties created by Domenico Dolce & Stefano Gabbana in the boutique of Corso Venezia, you enter the gates of the Bar Martini. As a Doctor Who fashionista, you are catapulted into another dimension, a space with an intimate atmosphere with suffused and spectacular light spots, bright black surfaces and refined design. In this parallel universe total black the red dragon on the floor stands out, leading to the patio and the internal garden for a relaxing experience glamorous total. Not just drinks: time travel continues and leads to Martini Bistrot from the cozy and elegant atmosphere that recalls the Milanese restaurants of the early Fifties. Between bordeaux damask panels and details in baroque style accompanied by vintage posters and Martini bottles, you can taste dishes born from the encounter between the intrinsic Mediterranean passion in the Dna of Dolce & Gabbana and the taste for international cuisine. On the menu you will find Sicilian rosticceria al D & G Tiramisu made with mascarpone, coffee liquid heart and chocolate and zabaglione sauce. In addition to a well-stocked wine cellar, the Drink list is the wonderland of the Martini estimators, especially for the Spritz & Co. offered and the top of the top Dolce & Gabbana Tailoring (St. Germain, China Martini, Prosecco).

Ceresio7 / Dsquared²

From the creativity of Canadian twin designers Dean is Dan Caten the idea of Ceresio7, a multitasking space thanks to a bar, restaurant, swimming pools and gym. Indeed, the main office of Dsquared² It is located in the historic Enel palace near the Monumental where there are not only offices, but a real fantasy world. The project, absolutely innovative, has seen the enfants terribles of fashion involved together with the architectural firm Storage for architectural development and in synergy with the study of interior design Dimore Studio for the realization of the interior concept and accessories. Pleasant and unexpected is the surprise when you arrive at the terrace, where you immediately strike the two magnificent swimming pools with a 360 ° view of the city. During the day, they are the perfect private space for relaxation and escape from the daily routine, while in the evening they become the magnificent liquid scenography as a frame for the aperitif or for the numerous exclusive events. Here comes the Ceresio Restaurant7, whose cuisine is entrusted to the master's guide of the chef Elio Sironi. The hallmark of its cuisine is the rediscovery of great classics of Italian cuisine, some reworked to enhance the concreteness of the flavors and the consistency of the dishes. The absolute quality of the ingredients and the use of the most traditional cooking techniques are the basis for this kitchen and the wood-burning oven as well as the vegetable charcoal grill are the fundamental aid to transmit the clear and ancient flavors. All 'American Barinstead, we find Guglielmo Miriello, awesome crafty bartender who recently won the T225 Mixology Challenge organized for the 225th anniversary of Tassoni with his own signature cocktail "T.Time".

Armani / Ristorante

When one thinks of the link between fashion & food, the name of. comes immediately to mind Giorgio Armani. The icon designer of the Italian style is certainly the first in Italy to have had the vision of the crossover between the two fascinating worlds only apparently distant. To date the universe food & beverage signed Armani sees two hotels and more than twenty restaurants around the world, including the flagship, theArmani / Ristorante. Located on the seventh floor of theArmani Hotel Milan, inside the prestigious building of via Manzoni 31, theArmani / Ristorante It overlooks the evocative windows on the Quadrilatero della Moda, giving a private space away from the routine and chaos of the city. The elegance and refinement of the Armani signature aesthetic is found in the exclusive design of the location as well as in the exceptional gastronomic proposal. The kitchen of the Armani / Restaurant follows the Italian culinary tradition and enhances its flavors thanks to wise reinterpretations in an international key. The superb quality of the raw materials and impeccable preparation are fundamental requirements for the menu of the Armani / Ristorante, which offers dishes created with refined products of the highest quality, artisan raw materials carefully selected with attention to the method and provenance. The concept of seasonality is at the base of the menu in all its phases, from creation to packaging, where even the colors play a fundamental role just like when creating a clothing collection.

Trussardi alla Scala

Currently at the mercy of the winds of change, Trussardi alla Scala it is confirmed as an inevitable stage of ours Milan Fashion Week all to eat. The restaurant located in the beautiful building overlooking the theater has conquered the Michelin star thanks to the creativity of the chef Roberto Conti, to which the red guide makes merit "thanks to a cuisine that makes the re-interpretation of the national tradition its own belief". Just like in the all-Italian style of the historic fashion brand Trussardi, the dishes gourmand they are elaborate but at the same time simple from surprising combinations without excesses. The menu gravitates around the seasonality of the ingredients and the careful selection of raw materials. The Parmesan's liquid tortelli, hazelnuts and black truffle or the Pigeon with Barbecue, Port and Figs they deserve the experience. Although the latest statements by Tomaso Trussardi to Corriere seem to want to move the gastronomic address to a "luxury restaurant", what is now enjoyed at the Trussardi alla Scala is the perfect balance between the tradition of Italian cuisine and the creativity of experimentation following the thread of seasonality.

Browse the photo gallery to find out more about the 4 designer restaurants!

The irresistible fashion of cauliflower – Italian Cuisine

Never tried the Pizza of cauliflower? In the United States, it's the fashion of the moment (one of the talk show queen has even been launched Oprahy Winfrey), and now it has arrived also in Italy. What's special about it? All. First of all it is not a normal margherita stuffed with this vegetable because in the "Cauliflower pizza" cauliflower is used indough instead of wheat flour. This makes it also suitable for celiacs: in fact to "invent" the recipe was just one mum, who was looking for a solution to be able to satisfy his two people's desire for pizza celiac children. In just over two years this home made recipe has become acompany, which sells its pizzas in over 9 thousand shops of the United States. How do you prepare it? The it takes cauliflower should be boiled or cooked al vapor, press with your hands to drain well and whisk. The cream thus obtained must be spread in the baking tin and covered with tomato and mozzarella cheese, like traditional pizza. It should be put in the oven and in 15 minutes the pizza (to be eaten strictly with a knife and fork causes consistency soft) ready.

Beyond pizza there is more
There is not only the pizza behind the success of the cauliflower, which is conquering American supermarkets and has reached only a few months to generate over a third of sales of plant products "Substitute" of carbohydrates (like zucchini spaghetti) landing in almost forty categories of products: from cheeses spreadable on piadina, from pizzas ready to baby food, from frozen tagliatelle to cauliflower rice. Merit of delicate taste, versatility in the kitchen and nutritional virtues, which make it one of the protagonists of many diets fashionable, like the paleo-diet, and that meet the new ones nutritional trends, like the reduction of carbohydrates and the greater consumption of vegetables. Heck, it would not be, therefore, the time to come rediscover cauliflower also from us?

Italy is the home of cauliflowers
Typically Mediterranean (and Italian in particular) the cauliflower is distinguished from other cabbages by the white inflorescences, wrapped by a few leaves smooth. There are so many nuances of "white": from the candid one of the snowball type to the one with shades cream of the giant of Naples. In fact in Italy (especially in the center and south) comes cultivated in many different types, especially for i colors of the "head": in addition to the white one, there are also cauliflowers greens, purple and orange, mostly already divided into it takes and sold in tray. It is about hybrids of traditional vegetables (like the green of Macerata, the late Fano and the violet of Sicily) or spontaneous mutations, as in the case of cauliflower Orange. A lot of research has been done on these cabbages, both to improve their productions and to lengthen the season so much so that, if once the cauliflower it was only available for a few winter months, today it is collects from October to April.

A true made in Italy superfood
One of the reasons why cauliflower has reached it status of "vegetarian celebrity" is its nutritional profile: few sugars and calories, practically no fat, many fibers, and above all a capital of detoxifying compounds (such as indoles and phenols) e anticancer (like isothiocyanates). The cauliflower also brings mineral salts (especially potassium and boron) and vitamins (such as A and folates). Surprise: the concentration of vitamin C is similar to that of citrus fruits (48.2 mg / 100 g). A 100 gram portion of cauliflower has only 25 calories and provides 5 grams of carbohydrates and 3 grams of fibers. In comparison, the same amount of rice (which in the US has become almost a substitute) provides six times more calories and more sugar, with a third however of the fibers. There is no race.

So delicate to go unnoticed
Among the many exponents of the family of cabbage, cauliflower is the one with a less pronounced taste. And this is an important plus both to make it like even those who do not love these vegetables both to enhance it in the kitchen. Thanks to his touch delicate, the cauliflower is perfect to cushion dishes that are too tasty or spicy (like those full of curry or hot pepper) and it's a simple way "Invisible" to add more vegetables (and more cruciferous in particular) to their own diet daily. In the States the "cauliflower fever" made him the protagonist of thousand of recipes, which have flooded the web: from muffins, to gnocchi with chocolate brownies. One of the most popular ways in USA to prepare it is to chop it or pulverize in grains, to be used also as a substitute for rice in sushi, in stuffed peppers and in taco bowl. The cauliflower is also an excellent base for many vegetable substitutes: just a food processor or a classic potato masher to turn it into delicious spaghetti.

Cooked yes, but as little as possible
In order not to lose its precious nutritious principles, cauliflower should be consumed raw, cut into thin slices (because the more its chopped antitumor compounds are absorbed the better) with others vegetables (but it is also delicious with pomegranate) and seasoned as a 'salad. Among the cooking the best is that a vapor, provided it is short. Alternatively, it can be cooked over high heat in one cooking pan steel (without adding water), gratin baked with béchamel sauce, or batter it fry. If you choose to boil it, add a piece of water to the water bread soaked in vinegar, it allows to mitigate the unmistakable smell that spreads in theair during cooking. Another "trick" is to add juice lemon in the water where the cauliflowers are boiled colored: so they will not fade after cooking.

Manuela Soressi
February 2019

photo credits © EU / Interfel / Amélie Roche, © Philippe DUFOUR / Interfel

Chicory is back in fashion, all the recipes – Italian Cuisine

Light, spontaneous, accessible and a little vintage. Chicory is the vegetable on which we want to focus in this winter detox and that will accompany us until the blossoming of spring. Purifying and draining, it is a herb with a thousand properties of which we must consume every small part. Roots included.

Would you like a coffee?

Chicory coffee is appreciated since its antiquity digestive and laxative functions. A concentrate of wellbeing that favors the depuration particularly suitable for those suffering from constipation. The powder with which it is prepared is obtained by drying the roots picked in the autumn which are then lightly toasted. Abundantly consumed in Italy during the war that made coffee untraceable, it is now back in vogue thanks to its properties antioxidants of this fragrant and intense drink that can in effect be consumed like a normal coffee. Just like this, in fact, fights drowsiness and helps concentration.
Chicory coffee can be purchased ground (found in large retail outlets and organic stores) as well as in coffee machine capsules.

Idea light

10 kcal per 100 grams. Chicory is a precious ally in our light meals and is perfect for preparing low-calorie dishes, but with a strong taste. Amarognola at the right point, enriches soups, risottos and pasta dishes with a strong taste. But it is also a quick and easy side dish to be prepared in just a few minutes simply by blanching the most tender chicory leaves in boiling water and then sautéing them in a pan with garlic, oil and chilli. Those who love intense flavors instead, will love it in a pan with black olives and anchovies.

The heart of tradition

One of the vintage recipes we can not do without, comes from Apulian tradition. Beans and chicory It is a simple dish, but rich in taste perfect for entertaining your guests, amaze your family and indulge in an authentic meal. To prepare it, just start with the broad bean puree that is obtained by cooking them with water, a bay leaf and a pinch of salt. When they are pulped, we will remove the bay leaf and serve with boiled chicory and seasoned with salt, pepper and a plenty of extra virgin olive oil.

Our ideas

Chicory is much more than a field herb with which to prepare light side dishes and true dishes. In the gallery we have collected the perfect recipes to turn it into the queen of your menus.

WE HAVE COOKED FOR YOU

Semolina flan with cream of chicory