Tag: find

Return to work: fantastic vitamins and where to find them – Italian Cuisine

Stress, fatigue, moodiness and lack of energy. Resuming work after a summer break is often tiring and tiring, so much so that we feel the need to take food supplements to which we ask for a little sprint.
But are we sure it is the right method to regain strength? Fruits, vegetables, cereals, fish and dairy products contain good amounts of vitamins that can help us if taken regularly with a healthy diet to feel fit and find the lost grit.

Before thinking of multivitamin menus, it is good to keep in mind that all of them vitamins fear light and heat, so it is good to keep food in dark and fresh places and not to exceed with high cooking temperatures.

Here are the main vitamins we need and the foods we can find them in:

Vitamin A: Cod liver oil, liver, egg yolk, butter, raw carrots, spinach, cabbage, broccoli, cabbage, garlic, wheat germ oil, parsley, dandelion, watercress, pumpkin, fresh spinach, chicory, tomato, lettuce, melon, apricot, peach, orange and watermelon. It is generally found in all yellow-orange vegetables.

Vitamin B 1: whole grains, meat, chickpeas, white beans, Spanish beans, wheat germ, beef liver, pork, salmon, dried sunflower seeds, brewer's yeast.

Vitamin B 2: Brewer's yeast, beef offal, milk, yogurt, cheese, chicken, almonds.

Vitamin B 3: Peanuts, white meat, veal, beef liver, anchovies, tuna, sardines, swordfish, salmon, whole grains, milk, cheese.

Vitamin B 5: meat, liver, peas, lentils, whole grains, wheat germ, brewer's yeast, soy, peanuts, lobster, eggs.

Vitamin B 6: Foods based on wholemeal flour, avocado, bananas, hazelnuts, wheat germ, brewer's yeast, carrots, rice, lentils, shrimps, tuna, salmon.

Vitamin B 7: Egg yolk, fish, prunes, brown rice, walnuts, oat flakes, oranges, bananas.

Vitamin B 9: Oranges, kiwi, dark leafy vegetables, tomatoes, legumes, wheat germ, brewer's yeast, veal liver, cereals.

Vitamin B 12: Fish, shellfish, meat and dairy products.

C vitamin: Citrus fruits, kiwi, strawberries, black currants, broccoli, watercress, spinach, cabbage, tomatoes, potatoes.

Vitamin D: Herring, mackerel, sardines, cod liver oil, butter, fatty cheeses, eggs.

Vitamin E: Peanut oil, sunflower seeds, wheat germ, olive, whole wheat, almonds, walnuts, hazelnuts.

Vitamin K: Spinach, lettuce, broccoli, cauliflower, Brussels sprouts, cereals, meat, dairy products.

Where to find the real Romagna (which is that of the hinterland) – Italian Cuisine

You feel good on the Romagna coast. And you eat well, provided you avoid tourist traps. But it is easier to find good typical dishes, pointing inwards. Here are the unmissable places

Let's be clear: on the Romagna coast you are very well. The welcome is always warm, the beaches are the top of the peninsula, the restaurant offers everything and more. And knowing how to choose, you can take satisfaction even at the highest levels. Cesenatico has a Michelin starred like that Magnolia and the historic La Buca while Rimini responds with Guido – a rare case, because it has conquered Stella by actually working on the beach – and the revelation Abocar Due Cucine. Then there is the Plateau at Pennabilli, which is on the border with the Marche on the Apennines. But there are also on the coast excellent taverns such as La Marianna and the Osteria de Borg (Rimini), Sirocco (Bellaria), Al Deserto and Emilia (Cervia), Osteria dei Murè (Cattolica) and the famous Osteria del Gran Fritto of the Bartolini family in Cesenatico. Without forgetting that in this land the rite of piadina is celebrated, one of the most beloved Italian street foods: here there are real masterpieces.

First courses and lots of meat

As we have seen, good places are not lacking. However, though … if you ask a romagnolo doc where he goes to eat, especially in summer, will direct you inland: at 15, 30, maximum 40 minutes from the coast. Because there is the (almost) non-touristy Romagna, which at still competitive prices – and in any case not at the level of those on the Riviera – puts the best table on the table, starting from cold cuts and cheeses (ah, the squacquerone…), obviously focusing on the territory. Which means nothing or very little fish, but lots of meat (mutton, rabbit, chicken, sausages) and a terrific series of first courses: strozzapreti, tagliatelle, tortelli, ravioli, garganelli, passatelli in broth or dry … served in the bread basket while Albana, Trebbiano and Sangiovese reign supreme in drinking. Did you have an appetite? Then mark these ten places that make you happy.

Ristorante dei Cantoni – Longiano

For 30 years in the center of one of the most beautiful villages in Italy. We start with the palette of mixed tastings – even original – with piadina. All the fresh pasta of the former is handmade: among the specialties passatelli in brodo and nests of crepes au gratin with fondue of soft cheeses. Follow the proposals of Romagna meat such as the blackberry medallion with pancetta and bay leaf or the pork fillet. Homemade desserts, a wine cellar attentive to the territory.

Trattoria Da Savino – Coriano

Here the fish is also staged on a fixed day with a dedicated menu and another based only on cod. It is a Spartan trattoria, but of substance, always crowded even thanks to the quality / price ratio. If the tagliatelle with meat sauce are the main dish, they also deserve the fried sardines, the pumpkin ravioli with chicken liver sauce, sausage and chickpeas, the cuttlefish with beans (De.Co. dish of the town), the rabbit in porchetta and tripe.

Trattoria del Passatore – Santarcangelo di Romagna

Located in the historic center, a few steps from the characteristic village and the tuff caves, since 1998 it has dedicated itself to the rediscovery and enhancement of recipes of the past such as tripe, pasta and beans, chicken with saucepan, rabbit alla cacciatora, cod stewed. Great space for grilling, with meat from the Valmarecchia area. But the whole menu is full of local products, the result of great research. Try the homemade desserts.

Maloura – Savignano sul Rubicone

The owners call it "agriosteria di campagna": it is located within a farm with 110 years of activity and that in recent years has totally turned to nature. Products that are also sold on the Rimini market or end up in the kitchen for a simple and tasty menu, in search of true tradition. One of the cult dishes is curzul (thick tagliolino) with Romagna scallion, chopped sausage and violina pumpkin.

Il Matto – Sala di Cesenatico

An authentic trattoria, a few km from the beaches of Cesenatico, which is very popular for its rustic and informal mix, but above all for its typical cuisine. The strong point is represented by the main courses exclusively of meat: in addition to the grilled mixed meats there are recipes from the rural tradition such as the salmì pigeon, the baked or roast rabbit and the Romagna-style rooster. Curiosity: bread is banned, only piadina is served.

Trattoria Renzi – Santarcangelo di Romagna

An institution of the town, run by the Renzi family for three generations: retro furnishings and period photos testify that it has always been cooked in defense of tradition. The menu is laced but not disappointing: sliced strictly cut with a knife, the legendary tagliatelle with meat sauce, grilled meats, roast meat (by reservation only), tripe and cod on Thursdays. Waves of piadina and the donut of the house to close well.

La Sangiovesa – Santarcangelo di Romagna

It is a restaurant and tavern, inside the eighteenth-century Palazzo Nadian, all well-kept and well-lit niches and small rooms. Here the azdores pull and bake piadine in view, while in the kitchen they prepare appetizers rich in selected products and tasty dishes such as rosole with cockerel and stridoli ragù, ricotta ravioli, pullet alla cacciatora. Large cellar and the possibility of two tasting menus, one of which is vegetarian.

Trattoria dell'Autista – Savignano sul Rubicone

Faithful to the concept that truckers eat well and abundantly, in this place – founded in 1932 – one is never disappointed by the quality and the portions. Do not miss the piadina with cured meats and cheeses as an appetizer, then the series of first courses where the ravioli stuffed with ricotta and Parmesan cheese stand out, seasoned with butter and sage. Continue with the meat and close with a very good English soup. Praiseworthy Prices.

Historical Center – Budrio

It could only be in a pedestrian alley in the center: a familiar and cared for environment that wants to break away from the typical trattoria with a 360 ° proposal that also contemplates fish. However, the meat dishes remain the real protagonists with recipes such as the quail breast panatine with its eggs and red beet pie or beef loin with stracchino cheese fondue and envy. The carta dei vini is not limited to the territory.

Osteria Spacciodivino – San Giovanni in Marignano

Small family-run restaurant, which immediately wins over the environment, the lively public and the warm service. You can also enter only for a platter of cold cuts and cheeses, with particular attention to the pecorino cheeses. Then space for the first Romagna dishes, with passatelli with porcini mushrooms and ravioli in the front row. Lots of meat per second, with a very popular cut, but also a surprising hamburger. You drink well.

where to find peace and taste (even in August) – Italian Cuisine

Take refuge in the places of good food and good drink, to escape mass tourism and gastronomic gathering rituals. Ten oases not easy to reach, but worth the trip. Also for the nature that surrounds them

For us it is going beyond the concept of agritourism, which especially in the summer often loses a bit of culinary efficacy. And they are not the classic hinterland places, respectable for charity, where in some cases you can eat well too, but often they lack the extra touch. And it is also to avoid the tavern, a timeless place of food and soul, which gives Italians total security, overshadowing the real quality of the raw materials and dishes because the "portions are abundant and you spend little" . But it is not always so, indeed. Our selection of premises starts from other peculiarities: first of all a good distance from the tourist destinations. In return, there is that tranquility that only trend seekers can constantly avoid. Every once in a while, getting out of the crazy crowd is good. Especially sitting at the table.

Tradition and territory

The other concept of our premises is represented by the quality of the offer, almost always in the hands of historical families or people who have gathered the honor and the burden of continuing the previous activity. No modernism, but attention to the contemporary, essential for those who make cooking. They are places where you can taste dishes obviously related to the territory and tradition, certainly with respect for the km, zero but without obsessions. Surprising dishes, between the ancient and the current, as the world has changed and the same soup can be just as good if cooked with one hand light and precise. They are places in fascinating areas, especially out of season, which make simplicity and hospitality a strong point. They do not ask for a salty ticket, precisely because they are not part of show food. It is fine, in short. We guarantee ourselves.

Alpe Rebelle – Bionnaz (AO)

The name suggests that it is not the usual Valle d'Aosta mountain. The sign is written! Mountaineering and a place of memory, but the small bed & breakfast that hosts the restaurant is built in total sustainability. The cuisine is typical of Valle d'Aosta, but proposed with class: the Seupette alla Valpelinentze is a must. And in the cellar triumph the best wine and liqueur productions of the Valley. A la carte 30 euros, tasting at 25.

Reis – Frassino (CN)

He was a star at the age of 24, a pupil of Cracco and Niederkofler: Juri Chiotti returned home and opened a unique restaurant in Val Varaita with his family in 2017. A big table on the ground floor and on the first floor twenty covered in a mountain room where to consume the dishes of a cook who has not lost his skill and is now dedicated to free mountain food. We eat very well: potato dumplings with bear garlic pesto, char eggs and toasted almonds; lamb diaphragm with pea cream, capers and coffee powder; panna cotta with mountain hay, pine cone syrup. On paper 30 euros, same amount for tasting.

La Brinca – Ne (GE)

Twenty minutes from Chiavari, climbing inland until you reach this village with a splendid view of the Levant. The Circella family runs one of the best inns in Liguria, for guides and enthusiasts. Excellent cuisine, from appetizers to desserts, daughter of a research on ancient Genoese recipes, but also of modern techniques, using the best of the territory. Winery with a thousand labels. On paper 25 euros.

You arrive climbing from the Gardesana Occidentale, one of the most beautiful roads in Italy: at 500 meters above the lake there is a surprising inn in the silence of the small town. Rustic, welcoming and well cared for, as well as the cuisine offered by the owners: Silvia in the dining room, Sergio in the kitchen. Eclectic menu: local cured meats and cheeses, home made pasta and gnocchi, grilled meat, lake fish prepared in various recipes. Great attention to oils and wines. On paper 25 euros.

Gasthof Waldruhe – Sesto (BZ)

Gasthof or inn. There are so many in South Tyrol, this is one of the best. Immersed in the green of the Val Fiscalina mountains: well-kept environment, in typical mountain style that is found in the rooms. Regional menu, with great materials: canederli, pappardelle with porcini mushrooms or venison ragout, beef goulash or venison fillet. To close the desserts and the homemade honey grappa. On paper 30 euros.

Osteria La Campanara – Galeata (FC)

Ideal to escape the crowding of the Adriatic Riviera: an abundant hour from Cesenatico and the balance is found in a former sixteenth-century rectory transformed into a pleasant tavern, thanks to a cheerful couple formed by Alessandra and Roberto. You can taste Tuscan-Romagna specialties, with great attention to the raw material poor of the area. In the next house there is the inn with six beautiful rooms, a couple even with a Turkish bath. On paper 25 euros.

Sagona – Loro Ciuffenna (AR)

In winter a small room, in summer the pergola. A large tavern, inside the homonymous farm – of oil and wine, primarily – which is located twenty minutes from the Valdarno exit on the A1. Super-seasonal, few-course menu: potatoes in various recipes, meats and cheeses, vegetable and soup creams, hand-made pasta, zolfini beans, game, baked meats and pan… Simplicity, but enjoyment. On paper 25 euros.

Country Flavors – Ofena (AQ)

In the hamlet of Serenella and Livia di Battista one of the best cuisine of Abruzzo is served: 90% of the raw materials – including meat – comes from the family farm, which has also recovered ancient crops. Careful, tasty dishes: parmigianina, sagnette with chickpeas and saffron, lamb with breadcrumbs and aromatic herbs. In the summer, prepare yourself in the beautiful courtyard, immersed in the quiet of the countryside. Ofena is located in the Gran Sasso National Park, 40 minutes from Chieti. You spend 25 euros.

Locanda Pecora Nera – Buturo (CZ)

At an altitude of 1539 meters: pure air, uncontaminated landscape, sincere welcome. In the heart of the Sila, in a small quiet village, there is this delicious landing, with some rooms. Simple dishes, hand-drawn pasta, mountain flavors, cold cuts and cheeses from the valley. Female hand in the kitchen, with mushrooms in season and the pork shank with beer as a dish of the house. Some labels of good Calabrian wine in the cellar. On paper 25 euros.

Su Recreu – Ittiri (SS)

Su recreu in Sardinian means the refreshment. And in fact it is an oasis of total peace, half an hour from Alghero, created by Piera Pisanu and Gavino Demontis which also includes a vegetable garden and a farm. The kitchen proposals are typical: cold cuts, cheeses, roast suckling pig, zichi with artichokes and kid stewed with olives. Homemade dessert with a secret recipe. It is eaten with the red wine produced in the company that hosts the restaurant. Only tasting at 27, 33 and 38 euros.