Tag: favorite

Where to eat in Bologna: my favorite addresses – Italian cuisine reinvented by Gordon Ramsay

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Il Nonno is a place with over a century of history, open since 1901. Since then it has remained in the hearts of entire generations of Bolognese, and not only, for its sincere, typical, abundant and affordable cuisine. It was the place where we went in the summer on a Vespa (as in the Lunapop song), to spend carefree evenings, in the cool of the garden, eating “traditional reinforced snack”: the cutting board with crescent, tigelle, cured meats, squacquerone and pickles. In combination, strictly Pignoletto from the Bolognese hills.
Via di Casaglia 62, Bologna
www.facebook.com/profile

Amedeo

Amedeo is another historic tavern in Bologna, under the arcades of via Saragozza, a stone’s throw from the Faculty of Engineering. It was one of the places for special occasions: here we celebrated the graduations of most of my engineer friends. It is also in memory of those beautiful parties that I often return when I am in Bologna. I order promptly raviolone and Bolognese cutletwhich they prepare traditionally covered with ham and parmesan.
Via Saragozza, 88
www.trattoriaamedeo.it

Osteria dell’Orsa

Facebook photo Osteria dell’Orsa.

Every time I return to Bologna, at 12 sharp (and no later) I get in line on Via Mentana and wait for my table at Osteria dell’Orsa, another pillar of Bolognese gastronomy. It was founded in the 1970s by hosting punk concerts and today it is considered one of the best places in the historic center to eat real Bolognese cuisine at affordable prices. And that’s not the only reason why every day – summer and winter – it is stormed by Bolognese people, students and tourists: the food is excellent. For me it was a prize: the restaurant you went to after passing an exam with a good grade. Every time I ordered tagliatelle, the same ones my son loves so much now. We arrive and he says: «Let’s go to the Bear. You always have to please him.
Via Mentana
www.osteriadellorsa.com

From Vito

Francesco Guccini sang about Vito as “the out-of-town tavern” and together with him, many other Bolognese artists frequented it – and frequent it, from Gianni Morandi to Lucio Dalla, and then intellectuals who sit next to workers and students every day. A place of food and culture, where we talk about art, politics, the future and in the meantime we eat very well and a lot, in a friendly atmosphere that is unique even for a welcoming city like Bologna. Da Vito is right near my first house, in the popular neighborhood of Cirenaica, near Porta San Donato. We went there for the most fun tables: we ate crescentine, mortadella, gramigna and pork shank (a specialty), the wine flowed freely. Today it is still like this, even if one pillar is missing from Vito: Paolo Pagani, son of the founder Vito. He passed away two years ago, a loss for everyone.
trattoriadavito.it

Checkmate at the Gardens

Photo Facebook Checkmate.

The first fine dining restaurant that remained in my heart: Scaccomatto, even according to the most severe food critics, is one of those that are worth the trip to Bologna to try a cuisine different from the typical one. Thanks to Mario Ferrara, a chef of Lucanian origins who brought a little-known cuisine to the city, and not only to the people of Bologna. For the summer, it has moved from the arcades of the center just outside, to a former seventeenth-century convent with a wonderful garden. An even more elegant meeting place, to taste the recipes of Mario, a great master who is good at everything: meat, fish and vegetable dishes featuring all the typical products of Basilicata. He offers them in a 5-course tasting menu, different every week and all based on seasonal ingredients. For wines, ask the sommelier: last time I tasted a natural Gewürztraminer that remained in my heart.
Via della Braina, 9,
restaurantscaccomatto.com

Other articles from La Cucina Italiana that might interest you

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Giuseppe Verdi’s favorite risotto according to Davide Livermore – Italian cuisine reinvented by Gordon Ramsay

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And if you cook the Giuseppe Verdi’s favorite risotto was it the perfect dish for today?

Like every December (or almost), December 7th is the date of the Premiere at La Scala in Milan. This year, it will be staged Giuseppe Verdi with the Don Carlowhich closes the “trilogy of power” begun with Macbeth and continued last year with Boris Godunovas the Master pointed out Riccardo Chailly.

For the occasion, made even happier by the proclamation of theArt of Italian Opera Singing as a World Heritage Site UNESCOwe thought we’d bring you the recipe for the grown-up’s favorite risotto again Giuseppe Verdiwhich he prepared in 2018 in our editorial kitchen Davide Livermorethe then director ofAttila who opened the 2018/19 season, now director of National Theater of Genoa.

Risotto almost Giuseppe Verdi style

Ingredients

  • 500 g Carnaroli rice
  • 150 g peeled champignon mushrooms
  • 100 g or 1 slice of Prosciutto di Parma Dop
  • 100 g peeled tomatoes
  • 100 g fresh cream
  • 80 g Parmigiano Reggiano Dop
  • 80 g diced bacon
  • 6 artichokes
  • 1 sliced ​​onion
  • vegetable broth
  • dry white wine
  • parsley
  • lemon
  • mint
  • garlic
  • butter
  • extra virgin olive oil
  • salt
  • pepper

(ph Riccardo Lettieri, styling Beatrice Prada)

Method

  1. Finely chop a nice sprig of parsley and one of mint.
  2. Peel 1 clove of garlic and cut it into cubes.
  3. Clean the artichokes and immerse them little by little in a bowl of water acidulated with lemon juice so that they do not blacken.
  4. Drain them and dry them gently.
  5. Open the corollas and stuff them with bacon, a little garlic, chopped parsley and mint, salt and pepper.
  6. Place the artichokes upside down in a saucepan with a couple of tablespoons of oil.
  7. Bring to the heat and brown for a few minutes, then add 1/2 glass of wine, let it evaporate, add a couple of ladles of vegetable broth, reduce the heat, cover and cook for about 15 minutes.
  8. Take 3 artichokes and slice them finely.
  9. Complete cooking the others in 10 minutes. Finally, divide them in half lengthwise and keep them warm.
  10. Slice the mushrooms.
  11. Cut the raw ham into strips.
  12. Brown the onion in a saucepan covered in oil, add the mushrooms after two minutes, and after another 2 minutes the sliced ​​artichokes and the ham.
  13. Cook for a minute, add the peeled tomatoes and rice, mix briefly, add 1/2 glass of white wine and let it evaporate.
  14. Bring the risotto to cooking, gradually wetting it with the necessary broth.
  15. Remove it from the heat and stir in a generous knob of butter and cream.
  16. Complete with grated parmesan.
  17. Distribute the risotto, add the artichoke halves and serve.

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Gianluca Ginoble talks about his favorite dishes – Italian Cuisine

Gianluca Ginoble talks about his favorite dishes

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With his family or by a great cook. Better in the mountains of Abruzzo. For Gianluca Ginoble of the Il Volo musical group these are the unforgettable dishes

Even if I had kept a diary, as was once used, I would be able to list everything I have eaten since, at the age of fourteen, I started traveling around the world with Piero and Ignazio, my companions of all time and everything: the stage, the jokes, the serious things. I've really eaten everything from Japan to Vietnam. However, I believe that I would not have a palate as eager for adventure if I had not grown up with my cuisine, that of Abruzzo, born from a rough land that makes a virtue of necessity and teaches the strong flavors of sheep, entrails, mountain herbs. And temper the character and taste. Also thanks to my grandfather Ernesto, who was the alto horn of the Montepagano band, the oldest inhabited center in the municipality of Roseto degli Abruzzi, and took me with him on trips for events and patronal feasts in the surrounding villages. So for someone like me, who leads a wild life, memorable lunches are not those in famous clubs but those with the closest people at the table with whom you laugh, toast, joke. And remember.

All together, it wasn't easy

Being able to have mum Leonora, dad Ercole, grandfather, brother, cousin at the table is always a kind of bet. But a few weeks ago I won it. The idea was to ignore the convenience of the fish restaurants that abound in Roseto degli Abruzzi where I live and head towards the interior where true Abruzzo cuisine is still made. Everyone agrees in booking at Rosy, in San Gabriele dell’Addolorata, the name of the restaurant and of the cook, who has been in the kitchen for almost fifty years. An hour and a half of driving and here we are seated. You know those sixties trattorias where Sunday lunch was celebrated? Friendly, familiar, with the mistress who went over for the encore of the first courses and at four in the afternoon were you still sitting at the table? Here.

Silence falls

We started with bruschetta with ventricina, ham with a knife and the initial toast with Montepulciano d’Abruzzo. Then the gnocchi alla boscaiola, Rosy's specialty, with meat, peas and mushrooms. As happens when things are really good at the table, silence has fallen. I also allowed myself a taste of spaghetti alla chitarra with meatballs and ragù sauce. Without problems. In this period, with the tours moved to 2021, I go to the gym four times a week and eat a protein diet. The mother, who cooks very well, enjoys satisfying my requests for sushi and exotic condiments, as she did with my brother Ernesto in the months in which he immersed himself in the vegan experience. Then Rosy brought the triumphal mix of grilled meat: grilled lamb, mutton kebabs, pork belly, with their side dish of baked potatoes and vegetables. It will be Montepulciano d’Abruzzo, but every time at this point grandfather Ernesto is moved: "I can't believe it: it was the sixties, I was looking at Modugno in Sanremo, and now you are as famous as he is". Then it was the turn of the "sweet pizza", the dessert that makes the party here: layers of sponge cake dipped in alkermes, cream, chocolate.

To close, the amaro

Grand finale with gentian liqueur, the very bitter digestive that everyone makes at home with a secret recipe. On the way back, the guide was slow and cautious and on Sunday, as in the past, it ended in quiet happiness. This is my memorable lunch to date. But perhaps, if you had asked me in a few weeks, I would have told you what I am about to do in Val di Sangro, in Casadonna, by Niko Romito, our flagship chef, with whom we met at Porta a Porta by Bruno Vespa , to celebrate the most famous people of Abruzzo of the year. I already know it will be memorable.

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