Tag: gourmet

Gourmet stays in Lombardy, 5 addresses surrounded by greenery – Italian Cuisine

Gourmet stays in Lombardy, 5 addresses surrounded by greenery


Desire for greenery, relaxation, open spaces and conviviality. We will remember summer 2020 for the rediscovery of the simplest needs, the desire to explore our territory in its landscapes and, why not, in its flavors

Here is a selection of five properties in Lombardy for stay immersed in the sweet sounds of the countryside, with an eye to the menu. And there is no shortage of proposals for outdoor activities, walks, bicycle routes and works of art in the woods.

Romantik Boutique Hotel Villa Sostaga

Go along a road through the woods before reaching the top of the hill. And it is from up there that you have the most beautiful view of the lake, the blue mirror of the Brescia side of Lake Garda.

More than a hotel, it's a house, better: a villa. The Romantik Boutique Hotel Villa Sostaga was born from the passion of Gabriele Seresina (pilot team manager of Opel) and his wife Gabriella, who transformed a historic 19th century villa into a romantic home.

Only 19 rooms between rooms and suites, located between the villa and the annex, for those looking for a quiet stay. All around, 40 hectares of greenery with heated swimming pool, gazebo and panoramic Jacuzzi.

The kitchen

The kitchen here has a long history. And the "Martina's grandmother's cake" which is on the menu, is a cake that has a lot to tell. Same recipe for that cake that Martina, Gabriele Seresina's grandmother, prepared for Gabriele D’Annunzio, of which she was the favorite cook. Today in the kitchen there is the chef Gianfranco Pugliese, a lover of simple and genuine tastes. Among the proposals on the menu, the dishes dedicated to lake fish, including tagliatelle with pike from Garda with peppers and capers from Gargnano.

Albereta, holiday in Franciacorta

More than a holiday, a holiday. In L’Albereta time becomes sweet and slow, space embraces greenery and makes room for beautiful things, those that make you feel good. Where is it? In the heart of Franciacorta.

Timeless abode of Relais & Chateaux, Albereta has always made large open spaces one of its distinctive features, in the name of luxury. We gather good herbs in the woods, walk among large art sculptures, rest on hammocks in the shade of the trees, have a outdoor picnic with a different menu every day.

And you can also go in search of the maximum psychophysical form by relying on the care of the experts of theEspace Chenot Health Wellness SPA, through exclusive techniques of detoxification and reactivation of energy channels and organic functions.

The kitchen

A terrace floating in the greenery overlooking the panorama of Monte Isola. It's called LeoneFelice Vista Lago and is the novelty of this year in L’Albereta. The signature in the kitchen is that of chef Fabio Abbattista, who favors the use of zero kilometer products, carefully choosing the best on the market every day. Don't miss the vegetable ravioli with squid ragout and bread crumbs.

The gourmet offer completes Wellness Restaurant, born in synergy with Espace Chenot Health Wellness SPA to bring the Chenot method to the table too.

Agriturismo Corte Lantieri, between history and cellars

The access road can only be among the rows of vineyards. The context is that of the estate of the historic Cantina Lantieri, near the medieval village of Capriolo, one of the most suggestive and uncontaminated places in Franciacorta.

Only 7 rooms to live in a context of maximum relaxation, walks (or bike rides) in the vineyards, green areas for yoga and a swimming pool overlooking the rows: the Corte Lantieri farmhouse is the promise for an all-Italian staycation.

Obtained from the careful renovation of the ancient noble palace of the Lantieri de Paratico family, the farmhouse is in full harmony with the territory. The best view? Without a shadow of a doubt the one with the crenellated terrace overlooking the amphitheater of the hills.

The kitchen

From the Franciacorta tradition to the lake tradition, the cuisine of the chef Paolo Zanardi welcomes the contrasts and typical features of the area with a menu between land and sea. Sebino dried sardines with toasted polenta, but also the risotto with Franciacorta Millesimato creamed with robiola two milks. It is forbidden to go home without visiting and tasting at the cellar. Here is produced, among others, the Franciacorta Cuvée Brut NV Lantieri, which has won the title of World Champion in the Classic Brut Non-Vintage Blend category at The Champagne & Sparkling Wine World Championship 2019.

Florian Maison, hillside resort restaurant

Only three suites to keep all the magic of the places "for a few". And if the restaurant is the beating heart, the resort turns into a "resort restaurant". All around the Florian Maison, the green of the hill of the monastery of San Paolo d’Argon, a a few kilometers from Bergamo.

There is the Bois de Champagne Suite, the one made with the wood of the old oak barrels and the hand-painted wardrobe. The Gourmande Suite, designed according to the criteria of eco-sustainability and in pastel colors. And finally the Note d’Incanto Suite, the most romantic. All overlook the surrounding greenery, to breathe good air at full lungs and at full eyes. The attention to detail and atmospheres is what is found in all addresses Les Collectionneurs.

The kitchen

In the kitchen there is Umberto De Martino, chef of Sorrento origin who conquered (and allowed himself to be conquered) from Bergamo and its valleys. His is a cuisine that follows the seasons with passion and dedication, peeking through the traditions but without being overwhelmed by them. Do not miss the lime, lobster and mint risotto.

Hotel Il Corazziere

There is an island on the Lambro river which houses an ancient mill with its house. It's called Isola di Baggero, today the mill has been transformed into a museum and in that house some of the rooms of the Il Corazziere hotel have been placed, the new entry of the group Space Hotels.

The history of the structure begins in 1919 at the hands of Giuseppe Camesasca, cuirassier for King Vittorio Emanuele III, and continues today in the form of a "rural resort", committed to the development and preservation of the territory. Such as? For example producing more than 50% of the energy requirement thanks to the mill and solar panels.

The 36 rooms are all overlooking the Lambro Park, and for the most beautiful view there is the elegant Show Room Suite, with a private balcony.

The kitchen

In line with the green spirit of the hotel, the restaurant brings to the table all the fresh products of the area, respecting the traditional and authentic cuisine of the Camesasca family, which for 100 years has personally taken care of the search for the best raw materials.

Do not miss the Tagliata di Casa Corazziere, one of the iconic dishes on the menu since 1919, served on the boiling rain of Valmalenco.

Tips for summer readings with gourmet notes – Italian Cuisine

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Schools closed and lockdown opened, for many the time has come for well-deserved relaxation. And what's better than reading to relax the soul? The slow time of the holidays gives the luxury of getting lost among the pages of a good book, to discover new recipes, forgotten vegetables, curious or mysterious stories, but also to reflect and fly away with thoughts. And then, why not, chat with friends.
Not deviating from our favorite topics, we have selected some books for you that are worth putting in your suitcase, backpack or ebook, the choice is yours.

182623TASTE TOUR
The guides of Nonturismo – Sant'Elia, unpublished detours told by the inhabitants – (Ediciclo publisher, 16 euros – CLICK HERE)

It's a guide-cookbook dedicated to Sant’Elia, a popular village in the far south of Cagliari: is the first guide of the Nonturismo series, built through a participatory process that involves citizens in a "community drafting" and an artist in residence, in this case the cook-philosopher Don Pasta.
Community and artist have on enhancing content, to restore dignity to a territory for years forgotten, with the direction of a cultural mediator who is Lorenzo Mori association Riverrun.

The fish soup, the burrida, the scabecciu fish, the velvety fava beans and the fried octopus: among real, plausible and fake recipes, you can immerse yourself in an itinerary towards the beach of Canaletto, the Sunday Market, the Lazzaretto, the Torre del Prezzemolo, the Palazzoni and the Stadium.

Through numerous maps and thematic itineraries, enriched by the podcasts of the dedicated Loquis channel, you can listen to the stories and anecdotes of the inhabitants of Sant'Elia, discover the secrets of the cuisine and the postcard views of this coast.

182624THE HISTORICAL NOVEL
Klausener Strasse by Giovanni Mari – (Minerva publisher, 16.90 euros, CLICK HERE)

Three Soviet spies in the heart of East Germany, a secret mission and a bulky load of history. It's spring 1970, half a century ago. The agents, on the basis of the KGB cartouches, have evidence of a fact that overturns collective knowledge: Adolf Hitler he was not cremated in the big bonfire of the Berlin bunker and neither did he manage to escape. His body has always been in the hands of the Russians. Together with that of Eva Braun, Joseph and Magda Goebbels and their six children. The spies have the order of the Kremlin to find those corpses, to burn them and to disperse their ashes forever.

It is a true story that unfolds in the historical novel by Giovanni Mari. The book, "Klausener Strasse", takes its name from the burial road. And he tells the details of the mission: from the preparation, to the composition of the plan with lots of covers and disguises up to the choice of men. In the background, the secrets and tensions on the chessboard of the Cold War and the jolts of crisis in the West. And of course they could not miss theirs lunches.

By defining the Lubianka operational plan, they throw on a buffet with hot sliced ​​bread, fresh cheeses, white sausages, marinated beef carpaccio, smoked salmon, seasoned potatoes and a sarlotka of apples with cinnamon.

On the train that crosses Europe they binge on oat pancakes with onions and beef bitocki, closing with honey biscuits with poppy seeds; dinner with lard stew and apples with fried buckwheat bread. At the KGB headquarters in Magdeburg they are greeted by a robust woman soljanka with pork, peppers and sauerkraut.

During the crucial phases of the operation they consume a snack on Elba: winter salad with potatoes, marinated cucumbers, peas, boiled gravy, boiled eggs and mayonnaise, pirozki, Bavarian vanilla.

And after a fishing trip they cook themselves in the oven a tench, a carp and a scardola with a filling of butter, sour cream and nutmeg watering abundantly with white wine. On the longest night, inside the backpack, they find a dehydrated barley and potato soup, some slices of smoked fish and some ketwurst …
If action and gastronomic curiosities intertwine here and there, the truth is that it is a historical reading that deserves. A written documentary, with the appearance of the novel.

182625BAKERY: PRACTICAL ADVICE AND NOT ONLY
Acqua Natura e Passione flour – by Mariacristina Rizzi (CLICK HERE)

During the lockdown many have discovered the pleasure of making bread at home and many others have discovered the frustration of not being able to, not to mention who would have liked, but could not for lack of untraceable yeast initially in supermarkets.
This text speaks precisely of sourdough bread, with 15 recipes explain each step of the process step by step. There are loaves, buns and desserts inspired by the Emilian, Venetian and Sardinian traditions with some creative forays into the culinary suggestions of distant countries.
Of course, there is no lack of information to prepare a home super natural yeast that you can keep for a long time and use in your recipes. All you need is patience, love and planning.
It is a real journey into the magical world of natural flours and their wonderful combinations for a healthy and tasty cuisine.

182626THE DESCACRATING READING
Anthony Warner's angry chef (Guido Tommasi Editore, 19 euros. CLICK HERE)
It's time to start over reflect. This is the exhortation of the angry chef, that is Anthony Warner, chef with biology training and an attraction for the way nutrition affects our health.
In his book he takes on the task of exposing many food myths and real hoaxes with irreverent tones and an ironic gaze. from detox diet to that paleo up to the properties of coconut oil, once an ingredient neglected because it is full of saturated fats and now reevaluated by characters from the star system, the angry chef spares nothing and nobody.
"If there is one thing that I hope this book encourages you to do, it is take some time to reflect. In today's life we ​​find ourselves bombarded with information, and living with only quick and instinctive opinions can become all too easy. Sometimes our instincts can lead us along dangerous roads, especially when it comes to decisions about our diet. Taking a few quiet moments to work out that fire of information we are exposed to every day is perhaps the biggest weapon we have … "

182627ALTERNATIVE GARDENING MANUAL
Unusual vegetables – The organic cultivation of forgotten and exotic vegetables by Matteo Cereda and Sara Petrucci (Terra Nuova editions, CLICK HERE)

More biodiversity in the garden and more variety at the table: this is the motto of the authors of Unusual vegetables, a book that teaches secrets and curiosities to grow forgotten vegetables, spices and other plants, coming from distant countries and in any case little present in the most classic gardens. The whole without using pesticides and other chemicals.
In practice it is a book dedicated to organic cultivation of plants with high nutritional value and great culinary interest such as lo ginger, goji berries and the stevia, which have become very popular in recent years for their recognized virtues, yet still little cultivated in Italy.

Less known to the general public, but not without interest, they are the cicerchia, the lampascione and the purslane and still the black rind, the Jerusalem artichokes and St. Peter's grass or valuable vegetables of Asian, African or South American origin, but perfect for growing in our area, such as pak choi, okra, minzuna, kiwano or chayote.
It's time to discover (or rediscover) the fruits of the vegetable garden that are less present on the market and perhaps for this reason even more fascinating.

182628FAMOUS COCKTAILS AND OTHER STORIES
"Twist on classic – The great cocktails of the Jerry Thomas Project" (Giunti, 29 euro, CLICK HERE)

The volume, published by Giunti, has four protagonists: Roberto Artusio, Leonardo Leuci, Antonio Parlapiano and Alessandro Procoli and tells the first ten years of the Jerry Thomas Speakeasy (www.thejerrythomasproject.it) of Rome, the first Italian 'hidden bar', a real temple of good drinking. The book has the preface of an exceptional loyal customer, Jude Law, who during the filming of the two seasons of The Young Pope did not miss a ride in the Roman Speakeasy.
In the first part of the book we talk about the birth and evolution of secret bar, focusing on the history of mixology, from 1250 BC to date, to get to the origin of the modern cocktail. Of course you will also discover details, curiosities and the history of the restaurant, a small club in the heart of the capital, which has entered the "50 World Best Bar" ranking five times.
The second part is dedicated to the drinks that are illustrated in the classic recipe and in their variations. The idea is to create original recipes starting from the classics, the so-called "twist on classic". The concept of "twist", in fact, is one of the prerogatives of the Jerry Thomas Project, which has made it its distinctive brand, with the application of the "three-dimensional rule" or the three ways through which to successfully implement the modification of a classic recipe. The reader will discover the "Professor's Vermouth", created in collaboration with the Quaglia Distilleries and then the classics mixed in a workmanlike manner and then modified with skill in many variations, from Old Fashioned to Martini Cocktail, from Daiquiri to Manhattan.

Barbara Roncarolo
June 2020
(Opening PHOTO from the book of Nonturism)

The rediscovery of the delivery man for food delivery (gourmet) – Italian Cuisine

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In a very distant time in food (but not only) the delivery man he was a fundamental figure. Think of the milk: there was no refrigerator and the little man guaranteed that for breakfast time families had fresh milk on the table.

Then habits changed and in 2014 a CareerCast.com ranking gave it for one of 200 endangered jobs. Back then it was unknown what the next boom would be food delivery, from which emerged the new figure of the rider, an evolution 2.0 of the deliveryman, who resembles us. But that's not the same thing.

By bellboys here we mean people who work mainly for a shop or several stores, do chores and make deliveries, moving mostly in the same neighborhood.
Today, thanks to the extraordinary situation we are experiencing because of Covid, all habits have changed (especially when it comes to shopping), and even the old-fashioned factotum is back in vogue. And from an endangered profession, it has become one of the most requested professions of the last month.

In the space of a few weeks, in fact, greengrocers, dairies, small grocery stores and bakers organized themselves to deliver home, supplying the families in their area with fresh food, even every day.

And then there are the cuddle foods, those who miss the most. Who takes care of it? Many people have organized themselves at home to bake brioches, focaccias, pastries for the whole family … yet there are some flavors strictly connected to pleasant habits and moments of relaxation, which are practically irreplaceable.

In the big cities some historical brands they organized themselves not to miss that cuddle, showing off home solutions and exquisitely old style.

The chocolate Factory

Backpacks, centenary boutique-chocolat in Milan, went to brush up on the intuition of grandmother Olga, who saved everyone's work during the Second World War.

182483Thus, with the reopening of the two stores, on May 4, in addition to the take away, Zaini organized itself for the delivery of pralines and chocolates, but also of chocolate cakes, fresh fruit dipped in chocolate, fruit and chocolate tartlets, mini muffins, cannons, assorted baskets and even hot or cold drinks.

182484This is also called delivery, but it recalls in all respects the style of the Zaini shops, made of period furniture, sumptuous chandeliers and a high counter to taste the small local delicacies served on porcelain and crystal glasses.

In fact, the delivery is the task of the company bellboy or better, the people who were normally directly behind the high counter deal directly with it. The employees, in fact, all collaborate thus keeping the workplace, pending the safe opening. The service is reserved for areas close to the shop. For all the others it is of course possible to take advantage of the take away.

What restaurants do in Milan

Who wants to mondeghili is creamed cod you can contact Røst.

182486The rustic-innovative Porta Venezia restaurant delivers ready-made meals, wines, gastronomy products and a box of ingredients to make the restaurant's recipes at home. The guys in the restaurant get theirs electric scooter and deliver the food in a sealed bag.

182485For chic dishes that evoke distant atmospheres are there Mu Dimsum, Cittamani is Spica.

They have developed special menus for take-away and even in these three cases the staff of the three restaurants take care of the delivery. The dishes, they assure, are cared for with the love and care of all time.

In other cities

TO turin at the service Breakfast in the city center he thinks about it Vergano coffee.

182487"We know that breakfast or coffee at the bar is a ritual for many Italians and we believe it is one of the habits that are most lacking in this moment of quarantine" he says Carolina Vergnano. "For this reason, in compliance with the safety standards provided for by law, we thought of activating this home service that could, even if in a small way, give a signal of comfort and normality". To ensure it is un'apecar, a real Coffee Shop on three wheels is ready to deliver espresso, cappuccinos, bicerin and brioche. And for those who have run out of stocks, you can also buy 100% Arabica ground coffee in a can!
Also in this case, the baristas of Caffè Vergano take care of the service.

182488TO Coriano, on the Romagna Riviera, there is another interesting activity. It is that of SP.accio the high level pizza restaurant born in San Patrigano. They are pioneers in the baking with mother yeast and now they are back to kneading, baking to make pizzas, hamburgers, delicious sandwiches, wines and craft beers at home, thanks to the delivery service (it is also possible to take away) cured, in accordance with the current legislation, in all passages by the guys who work in the club.

Barbara Roncarolo
May 2020

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