Tag: gastronomic

Emporio Armani Coffee and Restaurant in Milan: renewed design and gastronomic offer – Italian Cuisine

It closed its doors last May, and then reopened with a completely new look both in design and in the kitchen: theEmporio Armani Coffee and Restaurant in Milan he celebrated the reopening last night. Contextually with the Milan Fashion Week, the exclusive event welcomed the reborn local signed Giorgio Armani which, like a phoenix, has returned to give the Milanese and tourists an important point for the food and level hospitality.

Thursday morning, the stylist ambassador of Italian style in the world presented the collection Autumn Winter 2019/20 of Emporio Armani in front of a selected public of professionals e celebrity Which Georgia May Jagger, Olivia Palermo, Ludovica Comello, Eva Riccobono is Serena Rossi. King George, so often called by the foreign press, has imagined the next winter colored red, a color charged and vitamin that "together with white and black, everything that is seen around is so much, it's too much", He told the Corriere. And it is precisely this his search for the discrete good taste and the attitude for timeless elegance that we find in the new local Red Cross street presented the same evening.

Giorgio Armani at the end of the Emporio Armani fashion show (Photo by Andreas SOLARO / AFP / Getty Images)

After the applause on the catwalk, the court of King George has come to discover the renewed space ofEmporio Armani Coffee and Restaurant expanded (a second was added dehors) and completely redesigned by the designer with his infallible team of internal architects. Like the main building, the interior architecture is inspired by some elements of the style thirties, a period appreciated in particular by the designer, going to develop a totally contemporary design. The furnishing elements, the subdivision of the rooms and the choice of colors merge to create a welcoming and refined atmosphere characterized by the Armani lifestyle.

Giorgia Surina at the opening of the Emporio Armani Caffè e Ristorante (Instagram)

New structure

On the ground floor with access via the Red Cross is the new large bar cafeteria where it is possible to taste and buy both fresh pastries of own production and products Armani / Dolci by Guido Gobino. From here (or from the new entrance of Via Giardini) you can access a versatile space, designed for entertainment at any time of the day, from breakfast to Sunday brunch until the aperitif or after dinner. Like an urban sky, the walls are covered with fabric panels of a special iridescent shade between green and blue and are reflected on the dark green of the large square slabs with a 'seeded' effect on the floor. Around the long ribbon bar in champagne-colored lacquered wood, round or rectangular tables take place, accompanied by colored, slightly padded chairs in blue, green or red fabric for an effect of liveliness and movement.

EA Caffè and Ristorante Milano – Caffè interiors (Photo by Beppe Raso)

From the spectacular dark green and gold staircase, you access the upper floor to get to the Restaurant, open for lunch and dinner, preceded by an elegant one champagne bar at the entrance. Here, the color palette continues with softer hues between light blue gray and sage green, enhanced by gently screened natural light. The rectangular tables along the walls are separated by small glass screens with a delicate palm motif, one of the most significant patterns in the collection Armani / Casa. Particularly pleasant and engaging is the visible kitchen thanks to the shaded effect glass. Not a small one is missing private room to allow VIPs or those who wish to have lunch or dinner in an intimate and intimate atmosphere in front of the large dark marble fireplace.

EA Caffè and Ristorante Milano – Restaurant interiors (Photo by Davide Lovatti)

The Emporio Armani Caffè e Ristorante menu

In the fashionable and tourist center of Milan, theEmporio Armani Coffee and Restaurant promises to satisfy the tastes of its international audience through a wide and varied gastronomic proposal. How to Giorgio Armani, the kitchen is Mediterranean and continues to offer a all-Italian menu, where simplicity and lightness give life to a sophisticated and unique taste.

Spaghetti with Volcano Tomato (Photo by Federica Bottoli)

To the Coffee, more informal, the offer is based on a modern and fast card with the most classic, genuine and tasty dishes that have always distinguished the Emporio Armani Caffè – the Saffron risotto, i Spaghetti with tomato sauce or the Milanese cutlet they are made with a care that enhances the simple and special flavors at the same time. Gourmet it is instead the menu of the Restaurant, which mixes tradition with innovation with great skill. And it is in this paper that Italian philosophy is enriched with more typical features and traits of northern, Lombard and other cuisine, always maintaining a balance between meat and fish.

Whole cooked pigeon, red fruit sauce, celeriac puree and apple chutney (Photo by Federica Bottoli)

The research of the highest quality raw materials, the careful preparation of even the simplest proposals, the elegant and essential presentation and the dishes, reflect the pleasure of the table according to Giorgio Armani and are the elements that identify and unite all the Armani restaurants in the world.

Emporio Armani Caffè today it is present in Bologna (we talked about here), Dubai, Milan, Monaco, Paris, Tokyo.

"Writing about taste": a course to become a gastronomic critic – Italian Cuisine

Taste and judge, here the difficult task of the food and wine critic. But to be able to express an authoritative and professional opinion it is necessary to have some skills and to refine others. Knowing how to write and communicate, train the palate, experiment with new flavors and combinations, nourish your gastronomic culture. In short, you need to know the world of catering. These are some aspects that identify a professional who, in freely and consciously communicating his opinion on the experience he has at table, has in some way the delicate "power" of influencing and orienting the fate of a restaurant.

Gastronomic criticism has its own ethics, but according to the masked critic Valerio M. VisintinThis is an aspect that is increasingly neglected. With these assumptions the ithe course Write about Taste, which focuses on food as a culture, from cooking to writing. The training path that will take the away in Milan in April 2019, is organized by Sasso / Paper is doof and directed by the Corriere della Sera critic who visits incognito restaurants.

The lessons, addressed to writers, journalists (professionals and not) or simple enthusiasts of the sector, will have an approach interdisciplinary e they are conceived as drafting meetings. Therefore, all students will be immediately involved in the drafting of editorial plans, receiving specific tasks from the editor-in-chief, to immediately acquire a method to write a gastronomic review. After the lessons in the classroom and the workshop part, of exercise, writing, but also of relationship and debate, will be born EATMI, an independent guide to the catering of the Lombard capital. The first guide created by an educational editorial staff, under the direction of a critic like Visintin and published by Baldini + Castoldi.

Knowing how to write a text, use the correct writing techniques and build an article starting from a tasting, are just some of the topics that will be addressed. The teachers they come from the catering sectors (Antonello Maietta, President of AIS), food (Anna Anghileri, nutritionist), journalism (Alessandro Galimberti, President of the Lombardy Order of Journalists) and the media (Massimo Bernardi, director of Dissapore).

The future professionals of gastronomic criticism, afterwards 8 lessons and 5 workshops, from April to July, they will directly know the food and its specificities, will develop curiosity and critical spirit in order to communicate the potential of a product and the territorial excellences. Moreover, the field tests, including tastings, food and wine tours and dinners in restaurants, will complete and enrich the training, passing from theory to practice with tasting techniques, the physiology of flavor, but also the importance of the room with sommellerie and reception, organization and service.

"Gastronomic criticism? In Italy it does not exist, except for heroic exceptions – states Valerio M. Visintin – In the most noble cases, sector journalism has renounced it due to lack of economic resources and excess of realism. But they are very many to interpret the role, betraying the mission with shameless and systematic ethical violations. We want to teach the culinary critic's job, recovering its cultural dignity and ethical syntax. And we intend to do it, tracing an alternative editorial perspective."

Details about the course, costs and the complete program can be found on the Sasso / Carta website.

Mariacristina Coppeto
February 2019

Cover photo: Pixabay

12 Apostles, the gastronomic renaissance of Verona – Italian Cuisine

The oldest restaurant in the city (and among the oldest in Italy) changes skin and wins a Michelin star. Doing gastronomic catechism on tradition, proposing apocryphal menus and an apostolic … kabbalistic cellar.

Legend has it that already in the eighteenth century, in this inn of Vicolo Corticella San Marco, a group of merchants of Piazza dei Signori sat in front of a bowl of pasta and beans and a glass of wine to do business. The Veronese had nicknamed them the "12 Apostles", from there the name of the inn, which after three centuries no longer changed its name. But the substance has changed a lot, because at the beginning of the twentieth century, Antonio Gioco took over the restaurant and transformed it into a high-level restaurant, then passed it to his son after the war, Giorgio Gioco, chef and among the first in Italy to conquer the double Michelin star, and then to Antonio.
The history of the 12 Apostles has a century of rainstorms, moments of splendor and difficult years: 1956, 1969, 1977, 1984, 1991. And then, after 28 years, the new recognition of the "red" in 2019. Today we are at fourth generation, that of Filippo Gioco. It is he who has decided to revolutionize the restaurant, eliminating the decor of the theme of the circus theme and taking a path of subtraction, which reported the frescoes in the role of protagonists – in one of the most beautiful rooms in Italy. "A Renaissance project, which considers the historical place not a museum, but the privileged fulcrum of a journey of research and gastronomic discovery". At his side, the chef Mauro Buffo, 38 years old, Veronese chef native of Soave.

The gastronomical catechism
It's called Specchi, and it's the tasting menu "to make a local mind". Some might call it the traditional menu, but they do not, they find it too demanding a word. "Tradition in a moment transforms into betrayal"And therefore this is a mirror because it is in the mirror that we understand who we are and who we have been, who we will become and what surrounds us. But Verona is all there, with its ancient recipes such as pearà, polenta, the day of grandparents with the horse, the stories of the neighborhood. It is the right menu for those who want to rediscover the memories and those who want to know the city, find its flavors and essence – it is good, warm, comforting, elegant, satisfying. It is haute cuisine that does not bend to fashions and speaks to everyone, and that for once is not overshadowed – in the near and in the breadth of the proposal – with the rest of the tasting menus. Not a child of a lesser God for the unlucky, but 8 courses that applaud: Interactive Polenta, Head naone and vinegar, Trippe of cod and sturgeon hard to beurre blanc, Horse with salsa verde in South American style, Grated pasta broth of hare and ragged egg, Bogon Bogonela snails risotto with acidity of Durello, His majesty la Pearà the infamous sauce with boiled meat, cooked and bitter Pomi in pumpkin. 90 €.

The apocryphal menus
Looks, Reflections and Turns. If with the mirror you see who you are, with the other three tasting menus the chef Mauro Buffo takes you for a walk, among the tastes that he likes, and along his experience as a cook and a man: a bit 'in Japan a bit' in Spain, passing through the kitchens of Marchesi and the United States (where he understood that one does not eat at all badly, on the contrary). Always 8 dishes with tasting menu (always at € 90), with dish like Bozen-Palemmmo, spätzle of spleen, sauerkraut juice, lemon or Ossttrreeggheettaa !!, oyster and marrow. Then there is Giravolte, 10 unimaginable courses, a sort of playlist of the chef among all the dishes of the paper, for those who are free of prejudices, eat everything and get bored often (110 €).

The cabal of 12
12 apostles of Jesus, as 12 tribes of Israel, as 12 chapters for the wine list. "I know how much work here the number 12 torments me" writes Niccolò Poli, a young sommelier who has also had the task of restructuring the wine list. And that he did it in a really clever way. 12 chapters, 12 bottles per chapter, and a proposal that changes every season, to explore new labels and depths of vintages. An "apostolic cellar" which is a very good idea. In addition to the usual proposals of Italian and French sparkling wines, a fine Scotch whiskey – Rum is for fun, whiskey is for business.

The apostolic award
Proving that this is more for Verona than a restaurant. The Premio 12 Apostoli was founded in 1968 and forty years has rewarded politicians and writers, artists and writers, from Giulio Andreotti to Rita Levi Montalcini, from Piero Angela to Claudio Bisio. In the jury they could only be in 12, intellectuals and prestigious signatures of our time. If on the names of the 12 Apostles of Jesus the debate lasts about 2000 years (and has not yet all agreed), the 12 Apostles of the Prize are Gian Luigi Beccaria, Milo Manara, Marzio Breda, Alfredo Meocci, Ferruccio de Bortoli, Ettore Mo, Luca Goldoni, Lorenzo Reggiani, Massimo Gramellini, Sergio Romano, Stefano Lorenzetto, Vittorio Zucconi.

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