Tag: gastronomic

Greedy Christmas in Turin: gastronomic tour of the city – Italian Cuisine

Ready to taste as many things as possible during the Christmas holidays?

An itinerary to be savored tasting some bars, restaurants, bistros, with typical and Christmas recipes, ranging from vegetarian to traditional cuisine, to fusion. A journey from appetizers to desserts to experience the upcoming holidays in peace. Sake and cheese included.

Vegetarian and traditional cuisine interpreted by the chef of Era Goffi, Lorenzo Careggio, two menus for next Christmas, traditional and vegetarian. The chef manages to capture the essence of vegetables, vegetables and tubers and transfer different sensations and textures to the dish. For next Christmas they will be the protagonists of the vegetarian menu: Pumpkin and almonds, Cabbage and fondue, Plin and Jus of vegetables, Roots and Tubers. For the omnivores a divertissement between Pecorino and Jerusalem artichoke egg, traditional Agnolotti, Brasato Piemonte and for dessert, Gourmet Panettone and creams. Book your experience at Era Goffi, open 24/12 for dinner, 12/25 for lunch and 31/12 for New Year's dinner.

Fabrizio Racca, inaugurated at the end of October this year the new venue in Corso Vittorio Emanuele II, a central showcase, in the chic heart of Turin, with a perfect setting for the upcoming Christmas holidays. An engineer who has decided to explore the secrets of design by applying them to pastry: his cakes are unique, so beautiful that he almost can't eat them, innovative desserts but also traditional ones.
The 2019 version of the panettone by Fabrizio Racca will have a light mascarpone cream, red fruits and praline almonds, a real ode to the throat.
It could be his panettone for next Christmas, to share with friends and family. We are more than sure that one will not be enough.

Cafe in a historic roasting plant in the Crocetta district, Crampon Roasting: close your eyes and activate your papillae (and smell). You are about to enter a small, very well-balanced paradise between Arabica and Robusta, via San Secondo at number 40.

Sake and cheese tasting? Do not be surprised, we are not crazy: from Uovo Torino, in piazza della Repubblica (opposite the Porta Palazzo market) you can taste a selection of cheeses accompanied by Shinzemai sparkling sake from the Kidoizumi winery.

Fusion cuisine from Yari Sità, Taperia y Cocina (via Santa Giulia 32) which always manages to surprise with its daring combinations of plants, meat and fish and spices, with great skill and balance. In paper new dishes, very interesting: Baccalà, Romanesco, Peruvian potato, hazelnut and cuttlefish ink and Crunchy Sea bass tartare, tripe and Wasabi broccoli.

Lo Stellato, Casa Vicina Restaurant, for the Bagna cauda to drink, one of the chef's iconic dishes, is always served as a welcome from the kitchen to restaurant guests.
From 8 to 23 December you can taste one of the traditional dishes of the Vicina family, the Cappone.
The dish proposed is a review: Capon terrine with candied chestnuts and savoy cabbage from Montalto Dora with black truffle.

From Casa Mago, to celebrate the upcoming holidays nothing better than a great cocktail or more than one. At number 61 / A of Corso San Maurizio, in the former premises of Magorabin (which has moved a little further on) Marcello Trentini and his wife Simona Beltrami, inaugurated this multi-purpose space, a bell hybrid of cocktails, cuisine, the now famous Trentini Bowls. Behind the counter a very talented barlady, Carlotta Rubia already on the Piano 35 crew. A drink list with character, here you can come for an aperitif, be late and stop to eat one or two bowls, with fish and meat dishes , including dessert. Try it for the environment too, a lot of New York style and swing music in the background. News of these days, the new proposal of Mago sandwiches, sandwiches and sandwiches, recipes that cross the Piedmontese territory. Trentini has become Brand Ambassador of Raspini Salumi, a collaboration that includes not only the creation of a series of dishes created ad hoc for the customers of Casa Mago and Magorabin, but also a 360 ° consultancy in the design of new products for Raspini. The first of the series (a total of 8) is Mago-Sando, a hybrid of the territory and Piedmontese products, the idea of making the Japanese sandwich, the Katsu Sando which was originally prepared with a pork cutlet, cabbage, teriyaki sauce and mustard. Taste it!

The Bistrot of the Bottega del Gusto At Mauro Garbarino there is an air of traditional Piedmontese cuisine, a nice creative and interpretative journey: Purple potato gnocchi on a pumpkin bed by Piozzo, hazelnuts, amaretti and cocoa, Cubes of beef cheek marinated with Barolo and beetroot with white truffle d'Alba. And then one of the Piedmontese recipes best known and loved by offal estimators, the Finanziera, from a recipe of grandmother Elia (family recipe of Mauro Garbarino's mother) typical of San Marzano Oliveto (Asti). Find the bistro in Via Sant’Anselmo 4, opposite the Synagogue.

Greedy for Mignon and Bignole pastries? At Pasticceria La Monaca, in corso Moncalieri 256. Not only desserts, but also traditional savory preparations, such as the gourmet panettone or the Canapè, which will be the solution for your homemade aperitifs. Obviously booking recommended.

Mexican gourmet cuisine from El Beso in via Galliari 22, in the heart of the San Salvario movida. We asked chef Jerry Sànchez Sotelo, chef de El Beso, what we eat in Mexico during the holiday season; Christmas that was celebrated for the first time in 1526, as part of the evangelization of the Mexican people by the Spaniards. The traditional dishes are quite similar throughout the country, depending on the region the contours vary, the fillings of the meat, the condiments: Bacalao alla Vizcaina, cod cooked with onion, aromas and red peppers, Pavo en Adobo, whole turkey marinated with chillies and bitter orange, Pierna Mechada, the marinated pork leg, filled with dried and candied fruit, baked in the oven and Tamales, sweet or savory, depending on the region of origin of the recipe. In the new menu there will be some surprises, the place will be closed on December 24th and 25th, open on New Year Book to find out what the new Christmas dishes will be!

Venice, NutriMenti is back, festival of gastronomic culture – Italian Cuisine

The second edition of the review organized by the Italian High School of Gastronomy Luigi Veronelli is a four-day meeting, tasting, workshop and debates with personalities from the world of wine, gastronomic criticism and culture

Food and wine: the pillars of local culture. The kitchen, agriculture and food tell us so much about the land, the people who live there and their social relationships. For all lovers of gastronomic culture, be they professionals or curious minds, in Venice, from 24 to 27 October, come back nourishments, the second edition of the festival organized byLuigi Veronelli High Italian Gastronomy School. There will be four days of meetings, tastings and debates, a large wine and table workshop in which personalities from the world of wine, food criticism and culture will participate. The appointment is on the Venetian island of San Giorgio Maggiore, overlooking the San Marco basin, where the Giorgio Cini Foundation is based.

The program

It begins Thursday 24, with the preview presentation of the Gold Guide Veronelli 2020 wines: from 2.30 pm, the editors will tell about the new edition of the first guide to Italian wines. And, in the Palladian Upper Room, the ten Suns, special prizes for the will be delivered Tales in the form of wine that best represent the competence, commitment and creativity of Italian winemakers. Then guests can taste the award-winning wines and talk with producers and curators of the guide.

The day ends with the short film Not just food !, realized within the European project Food Relations, supported by the Veronelli Seminar to focus on the study of new dynamics of hospitality and knowledge between different cultures, and to show how in the kitchen and at the table nobody is ever really foreign.

Friday the festival activities are reserved for the Scientific Committee, the Faculty and the Partners of the High Italian Gastronomy School Luigi Veronelli.

But Saturday 26 we return to deepen our knowledge of Italian wine excellences together with all the enthusiasts. It can become Gastronomi for a day and attend some lessons of the advanced course of the Veronelli High School, Walking the vineyards: places, people and the culture of Italian wine. Fabio Rizzari, authoritative signature of wine criticism, will talk about wine productions in Sicily and Sardinia, while Giuliano Boni, Vinidea's head of training, will lead a journey to discover the sensorial defects of wines. At the round table Venice All You can Eat we will talk about Venice as a theater of evolutions and degeneration of cuisine and urbanity. There will also be space for music: with Sixth Sense, by the musicologist Luca Damiani (conductor of Six Degrees, cult broadcast of Rai Radio 3) we will start for an ideal journey that combines musical pieces interpreted by Claudio Farinone, guitarist and author, and great wines offered in guided tasting.

Sunday we start again with a focus and a comparison on food communication: Write with meaning. Then, on the 90th anniversary of "La Cucina Italiana" and a few months after the bicentenary of the birth of Pellegrino Artusi, the panel discussion… And the art of eating well will investigate home cooking as a "possible revolution of daily food": at 3 pm Alberto Capatti, a historian of gastronomy, Maddalena Fossati Dondero, director of "La Cucina Italiana", Laila Tentoni, president of Casa Artusi, Massimiliano Borgia, director of the food journalism festival in Turin and Aldo Colonetti, philosopher and design historian. The festival ends with a dialogue with Annalisa Metta: in Land, wine and landscape the story of four agrarian landscapes will be combined with the tasting of as many wines selected by the editorial staff of the Gold Guide The Wines of Veronelli.

Both Saturday and Sunday, from 11 am to 5 pm, the Palladian Cenacle of the Giorgio Cini Foundation will host the Sensorium Veronelli High School, a tasting counter of wine excellences, which guests can enjoy in front of The Wedding at Cana, a masterpiece by Paolo Veronese now kept in the Louvre. There will also be sensorial focuses, tastings and masterclasses: to participate in the events it is necessary to book on the website of the High School Veronelli (here the complete program).

L'Italie à table, the Italian gastronomic excellence show in Nice – Italian Cuisine

Truffles, oil, wine, pasta, desserts and much more along the Promenade des Anglais in Nice where the Italian food and wine excellences conquer the French.

Cured meats, cheeses, desserts, pasta and even wine: the list of quality products is long, the result of Italian gastronomic excellence, which could be tasted in Nice from last June 7th until 11th along the beautiful Promenades Des Anglais, scope of the Salone L''Italie à Table, an appointment under the European program Sistina, now in its 15th edition, in which small artisans have made tourists, passing customers and French catering professionals taste their products. A way to promote across the border niche productions of the highest level that could intercept the demand not only of tourists but above all of those who work with food every day, as chefs, owners of premises, wholesalers. "The idea came about 16 years ago," he explains Michele Palmieri, a young person in charge of the Italian Chamber of Commerce in Nice – when they were looking for a way to introduce some typical excellences of Piedmont and Liguria, the two regions closest to France, to the French market. It began with only references from the provinces of Cuneo, Imperia, Veneto and Emilia, to arrive at today where there are over forty exhibitors, they come from all over Italy and most of them have confirmed their participation for years ". A won bet therefore.

Cheeses, honey, oil and biscuits. All the Made in Italy excellences

Walking through the stands is like finding corners of Italy where accents mix with local products. Among the many exhibitors, the company Bonifazi, was one of the first to believe in the project of L''Italie à Table. It produces extra virgin olive oil from the early 1900s in the Umbrian countryside. The olives are the local ones, leccino, moraiolo and frantoio, the production remained artisanal, although over the years the numbers of the bottles produced have grown. Giuseppe Veglio produces his own Tuma d 'Fe on the hills of the high Langa, with milk produced by its 120 sheep that graze freely in the meadows. He has been coming to Nice for years. The cheese is made only from April to November, when the milk is rich in all the aromas and aromas of the field herbs. Once heated to 37 ° the sheep's rennet is added and then the toma remains to rest for two days. It is "caressed" with a pinch of light blue Sicilian salt, left to rest for another week and then it is ready to be tasted. At their first salon they are the owners of the Perfumed Experience Laboratory by Riolo Terme, a shop where ancient grains mix with seeds and spices to create recipes that have been handed down from generation to generation biscuits that smell of lavender, turmeric and hazelnuts, in which every bite is like a return to childhood.

Meeting with French cuisine

These benches at the L’Italie à Table salon are an opportunity to get to know those who really are behind the products they often use, without knowing their history. This is why Sebastien Perinetti, manager of the restaurant "Canon" in the center of Nice every year this fair is not lost for anything in the world. “I have always used many Italian, Ligurian and Piedmontese specialties above all – he tells us when we meet him – starting with oil, cheeses, polenta, which in the restaurant I propose combined with lamb and white beans from Pigna, another Italian specialty , a Slow Food presidium cultivated in the province of Imperia ”. And then the natural wines of Fornovo and the trombetta courgettes, typical Ligurian. In his restaurant the menu changes twice a day, "because – he explains – it depends on what the suppliers bring me: the fisherman, for example, arrives at 13. I know what I can offer my guests at that time". Attention to the highest quality products also for the restaurant L'atelier, by Stephane Chenneveau, who specialized in porridge, which in France they call Socca. He proposes it as a base on which he then serves fish, meat, vegetables and cheeses, and accompanies it with a good glass of wine (he has over 600 references between biodynamic and natural), often Italian. He also does not miss the L’Italie à Table show because, as he tells us, “we French are like you Italians, attentive to detail, always discovering new excellence to offer to our guests. And this is the right place to stay ”.