Tag: Gastronomy

Apulian cuisine, typical gastronomy in Turin – Italian Cuisine

The motto of Marco Vacca, founder of Cucina di Puglia is: "The real revolution is in simple things". Cuisine of Puglia arrives in Turin to the real Apulian cuisine. Of course, very careful is the selection of suppliers, raw materials and ingredients for the preparation of the recipes: bombette from Martina Franca, taralli from Cerignola, extra virgin olive oil from Corato, delicious mozzarella from Gioia del Colle.

Simple ingredients, but of high quality, at the base of the products of Cucina di Puglia, the real Apulian street food that is also a gastronomic laboratory turns into a typical gastronomy where you can buy recipes made in Puglia freshly prepared, as well as a wide range of typical products. The perfect idea for a gift, given the upcoming Christmas holidays, for a lunch or a home dinner, for a delicious and traditional break by Cucina di Puglia: orecchiette with sauce or with turnip greens, garlic and chilli, stuffed panzerotto of mozzarella, baked pasta, cured meats, for a delicious 100% Apulian aperitif or a tray of Apulian bombette.

For all new customers, Cucina di Puglia has a surprise in store, dedicated to the new opening: just download the coupon to get a panzerotto or a plate of orecchiette as a gift.

"Our story began with street events," he says Marco Vacca, creator and founder of Cucina di Puglia. "We have brought authentic and genuine street food around Italy, serving thousands of typical dishes of the Apulian tradition. A 34-meter long bench in the shape of a trullo where you can feel at home or on vacation again. From orecchiette with turnip tops to pucce; from bowler hats to pasticciotti. And in addition to the food we brought music, pizzica and taranta, the unmistakable sound of the tambourine; our ways of speaking, the accent, the 'meh' a little everywhere. And after the first taste, the friends we met always asked us the same question: “But where can I find you?” .

The guys from Cucina di Puglia now also do delivery and take-away. It is possible to order and collect directly from the Corso San Maurizio 69 / bis shop or use the Just Eat service for delivery. Here's how: info@cucinadipuglia.it, or with Whatsapp at 3332236154 or, again, from the Cucina di Puglia website.

Solidarity gastronomy, José Andrés wins the Basque Culinary World Prize – Italian Cuisine

The Spanish-American chef founded the World Central Kitchen association, bringing together chefs from around the world and mobilizing them to provide a global response to different emergency situations

He won the Basque Culinary World Prize 2020 (a sort of "Nobel" for solidarity gastronomy) for his important work with the World Central Kitchen association (WCK), and has already divided the prize in money – 100 thousand euros – among the ten other chefs who deserved special mention.

Solidarity that passes through the kitchen

José Andrés, Spanish-American chef, owner of a restaurant chain in the United States, founded WCK 10 years ago, bringing together chefs from all over the world and mobilizing them to provide a global and collective response to different emergency situations. He has supported political and humanitarian causes, he has cooked for free for disaster victims natural, such as Haiti and Puerto Rico, Hurricane Dorian in the Bahamas and forest fires in Australia, has spent years promoting immigration reforms and occupational improvements in the restaurant sector. With the great awareness that the kitchen can be an engine for social change.

During the crisis caused by the pandemic, the WCK association played an important role. When the spread of the coronavirus started to intensify, in March, José Andrés mobilized, both in the United States and in Spain. The WCK managed around 150 solidarity kitchens in 10 cities with the support of local chefs, food banks and the Red Cross. It facilitated access to food in the most troubled regions, provided support to staff dealing with restaurant and bar closures, and incurred government spending on ensure food for the needy.

As the owner of a large chain of restaurants in the United States, José Andrés says that "those who work in the restaurant sector can help revive the economy and at the same time rebuild communities".

We are proud to announce this year's Basque Culinary World Prize 2020 winner is José Andrés @chefjoseandres! Chef José Andrés was chosen for providing a global and collaborative response from gastronomy to the most pressing challenge of our time: COVID-19 pandemic. # BCWP2020 pic.twitter.com/xYJv7Xa8qP

– BCulinaryWP (@BCulinaryWP) July 23, 2020

"After long reflection, we wanted to focus the award on the challenge facing the entire planet due to the coronavirus pandemic," explained the jury president, Joan Roca (El Cellar de Can Roca). «A challenge that chef José Andrés has faced with courage and a titanic effort: his admirable dedication to work, his ability to face humanitarian crises and his current and evident leadership have been a source of inspiration for many people who have joined to the World Central Kitchen initiative worldwide. It is a project that has also made visible the work of the volunteers they have transformed gastronomy into a strong social tool.

Thanks to Andrés' generosity, the winners of the 10 special mentions will also receive 10 thousand euros for their projects. "Each of these people will be able to change the world in many different ways, "explained the chef. "The money will allow each NGO to move forward."

Gastronomy Yamamoto, the kitchen of the grandmothers (Japanese) in Milan – Italian Cuisine

The real Japanese washoku cuisine, characterized by traditional recipes handed down from mother to daughter

When a cook tells you about his place in his heart, the temptation to try it is even stronger. This time, the advice came from Sauro Ricci, chef-anthropologist of the vegetarian restaurant Joia, 1 Michelin star. The address in question is the Yamamoto gastronomy, hidden in a small street of the old Milan, behind the central Piazza Missori. To tell the truth, I had already tried a couple of times to book a table, but without a few days in advance is almost impossible mission. Because, a little more than a year after its opening, Yamamoto's gastronomy already has its own audience of loyalists, very heterogeneous in style and age, plus a hard core of Japanese customers who rediscover the most genuine flavors of home cooking . Sushi, sashimi and roll are banned, in favor of the washoku, traditional Japanese cuisine, whose recipes prepared daily by mothers and grandmothers of the Rising Sun have been recognized World Heritage by UNESCO.

At lunch, it's time for teishoku

The menu of the lunch It is served on a tray and consists of a main course of your choice, accompanied by miso soup, white rice and small samples of the contours of the day: in Japan it is called teishoku and it is the typical meal of the population, which consumes it at least once a week. Among the proposals, the ka-ree, a kind of curry with spices, meat and vegetables, and the tonjiru, a hot soup with vegetables and pork, to which you can add the udon, the soft wheat spaghettoni, typical of Japanese cuisine. The less adventurous can fall back on the slice of grilled salted salmon or on the wa-fu steak, served cut and topped with a delicious soy sauce, butter and fruit. To try absolutely is thea-don, a bed of rice with the best eel I have ever tasted, and the sandwich with pork cutlet and tonkatsu sauce, very popular. Other tempting dishes are the sake don, pieces of cooked salmon and trout eggs, served on hot rice, or la wakame salada, a salad of seaweed and vegetables, so beautiful to see (as well as good) that fully represents the Japanese aesthetic that seeks, even in the kitchen, the harmony of tastes and colors. In combination with the dishes, both tea and Echigo rice ales are excellent, but there are also sake al goblet and Italian wines.

A relaxing environment

The environment is a lot welcoming and relaxing, also thanks to the minimal taste of the furniture, made of furniture with natural colors and simple lines of Scandinavian tone, but above all from the cordial reception of Aya Yamamoto and her mother Shih Chy, always smiling and generous with explanations and advice. At the entrance, there is a small room with a few tables, where you can sip a tea, and the counter with specialties ready for take-out (that's why it's called gastronomy), including the bento-box, or the Japanese answer to the schiscetta, the take-out lunch of the Milanese; a short corridor leads to the small dining room with partially visible kitchen, kingdom of the cooks Yasushiro Masumoto (former chef of the historic Osaka restaurant in Corso Garibaldi) and of the young Himeno Shun. At dinner, the offer is expanded by a few dishes, the atmosphere becomes quieter, the satisfaction remains maximum.

Yamamoto gastronomy
Via Amedei 5, Milan
Tel. 02.36741426
Prices: about 25 euros, all inclusive