Tag: great

At the Mèni 2019 in Rimini, the Circus 8 ½ of the flavors returns with Massimo Bottura and 24 great chefs – Italian Cuisine


On June 22nd and 23rd the kermesse dedicated to the most colorful food and taste ever returns, including showcooking, starred dishes at street food prices and a market of local products, the spotlight of the Fellini circus is lit up along the Rimini sea and it is immediately magic to eat with the heart and hands!

Thus was born, from an idea by Massimo Bottura who had imagined a colorful circus tent, a tribute to the great director Federico Fellini to whom is dedicated the homonymous square on the Rimini seafront, as a setting for a celebration of the kitchen and Emilia Romagna products in a cheerful and popular climate typical of street parties. The idea, brilliant and original to the right point, was liked and the Municipality of Rimini transformed it into a festive event that has been repeated for six years now, thanks to the contribution of the Chef to Chef Association Emilia Romagna Cuochi and Slow Food Emilia Romagna.

And so, under the skilful and careful direction of chef Bottura, he returns to Rimini on 22 and June 23 Al Mèni (in the Romagna dialect "the hands") the feast of taste and flavors where the culinary tradition of the Emilia Romagna region and international cuisine come together in a magical show thanks to the participation of 24 chefs, 12 from Emilia-Romagna and 12 from all over the world.

The "Mèni '2019 Program and everything you can't miss


Under the colorful circus tent for two days, Saturday 22 and Sunday 23 June, they will go on stage
show cooking, workshops and tastings in which great chefs and star chefs will transform the great products of the good land of the Via Emilia in with their hands and hearts unique dishes at prices from street food. The list of the big names present, you can find out on the site of the event, it is quite long and prestigious: from Davide di Fabio to Marco Cavallucci, from Simone Tondo to Giovanni Passerini, passing by foreigners Tom Anglesea and Tim Butler, just to name a few.

But the show also continues all around the tent with the benches of the Agricultural Products Market, an extraordinary showcase of the main gastronomic products of Emilia Romagna. Here you can find (and taste) the inevitable Parmigiano Reggiano, theTraditional Balsamic Vinegar of Modena, the Culatello di Zibello, i cold cuts of Romagna blackberry, together with Piacentini salami, to producers of honey and to those of fruit, vegetables and biscuits. Not tasting is a sin, keep in mind!

But it is not over yet, because around the Circus 8 and ½ you will come across, for the joy of your throat, in special points gourmet street food and even in the star ice cream. In the "Gelateria dei sogni" (a name, a program, ed) right next to the circus tent, you can taste the traditional tastes of the best ice cream parlors of Romagna and the special tastes signed by the chefs of Al Mèni. Impossible to resist!

Not only food, but also local craftsmanship in "Al Mèni" 2019


Not only food is made this two days in Rimini and among street food, gastronomic products and starred showcooking, Piazzale Fellini will also be invaded by
artisans and creatives. It's the Special Matryoshka, the traveling craft store, an open-air salon dedicated to uniqueness and handmade: from illustrations to ceramics, from furnishings to clothing, from accessories to notebooks, from hats to sculptures, all done rigorously with hands and heart.

Browse the gallery

Saturday night beach party and Sunday starred picnic


And finally, two unmissable moments, if you want to really enjoy the magic of this event. The first appointment is for
Saturday 22 June, from 11 pm onwards when the lights of an open-air circus, by the sea, come on "8 ½ night", a
party with all the chefs involved in the event and more. Music, cocktails, beach and Fellini echoes in the background to round off the first day of Al Mèni.
A few hours of sleep and then we start with the Breakfast starry picnic in the gardens of the Grand Hotel, Sunday 23 June from 11.30 to 15.00, edited by Claudio di Bernardo, chef of the Grand Hotel in Rimini, Roberto Rinaldini, pastry chef, in collaboration with Massimo Bottura and the chefs of Al Mèni (limited availability, cost € 40 on booking, tel 0541.56000, info@grandhotelrimini.com).

New 2019: a totally "plastic free" edition


And after describing the very rich program and all the goodness you can taste and taste, we would also like to tell you about the important novelty of this edition. The sixth edition of Al Mèni will be particularly attentive to environmental sustainability and the recovery of food surpluses.
Al Mèni 2019 will in fact be "green" and "plastic free". All gourmet street food producers and points will only use paper or biodegradable materials for administration to the public as they come points of distribution of free water multiplied to protect the environment, in collaboration with Hera, thus avoiding the use of plastic bottles and limiting the production of waste and pollution.

In addition, there will be many scheduled appointments and workshops organized by Slow Food and dedicated to ‘Sea common good’ and to contrast the use of plastic and thanks to the collaboration with Food for Good, which provides for the recovery of food not consumed at the end of the event, the event also actively engages in the reduction of food waste. What to say, one more reason not to miss even a moment of these two days of Rimini dedicated to good food, local flavors and all those things "Made with hands and heart".


Useful info

When: Saturday 22 and Sunday 23 June
Where: piazzale Fellini on the Rimini seafront
Official site: www.almeni.it
Complete program Al Mèni

inauguration
Saturday, June 22 at 11.30 am at Circus 8 and 1/2, Rotonda di Piazzale Fellini
Massimo Bottura, the President of the Emilia Romagna Region Stefano Bonaccini and the Mayor of Rimini Andrea Gnassi will participate.

5 great ideas for this summer – Italian Cuisine

5 great ideas for this summer


The octopus and potato salad is one of the most popular. Why not try some variation?

The octopus it is always present in fish stalls because it is easy to fish it in our seas, but very often it is snubbed because in the common imagination it is very difficult to cook. Even if l'octopus salad is loved by all species in its most classic version, the octopus salad with potatoes!
Prepare the octopus it is really simple and only requires some care to keep the meat soft. Once ready you can use it in many ways and we want to recommend some tasty cold salad this season.

The properties of the octopus

The octopus has 57 calories per 100 grams of product and is therefore a recommended food for those who follow a low-calorie diet. It is low in carbohydrates and fats and rich in protein. Be careful not to overdo it, though, because the octopus contains cholesterol.

How to clean the octopus

First, make sure it is an octopus and not a dormouse. The octopuses have two rows of suction cups and not one, so check carefully.
Eliminate with a knife eyes and horny beak and then rinse it to remove any residue. If you really don't know what we are talking about you will ask for a clean octopus in the fish market or follow all the steps in our Octopus tutorial: a recipe for each tentacle.

Octopus cooking

If you use one pressure cooker 20 minutes will be enough to cook the octopus, otherwise dip it in a pot with cold water and some stalks of celery and cook for 50 minutes then let it cool in the pot. The water must not be abundant, it requires little.

Legend or truth?

Tradition has it that with a cork in water the meat of the octopus becomes very soft. Indeed it seems that this device is very effective, but there are other equally useful solutions. For example, the fishermen say that the octopus must cook in its water and therefore it should not be added too much water in the pot, as we said before, but only a drizzle of oil and a glass of water. Then, you should also avoid cooking salt because it makes the meat harder and wait for the octopus to cool down by itself in its cooking water. Never pass it under cold water.

Salads with octopus

With the octopus you can prepare many dishes and in particular of the delicious salads perfect this season. Here are some ideas for you. Browse the tutorial!

And here is a video recipe for a first one that tastes like the sea

10 places that give great satisfaction – Italian Cuisine

10 places that give great satisfaction


Ten restaurants in the city to taste the dishes of a "people's and court's" cuisine, made of dishes from the Gonzaga era, handed down to the present day. To guide us, the greatest Italian patron: Antonio Santini of the Fisherman of Runate, Mantuan doc

Perhaps not everyone knows that the Mantuan cuisine – identified as that of people and court – in the golden age of the Gonzaga (XV-XVII century) represented a point of reference in Europe: the cooks of the Duchy were the first to know how to combine very simple dishes with elaborate ones, creating a school of gastronomic thought, codified by Bartolomeo Sacchi. His treatise De honesta voluptate et valetudine, published in Venice in 1474, spread throughout all the courts and beyond the great recipes contained an absolute novelty: it taught the use of the resources of the territory, according to the seasons, anticipating concepts that are now usual. The court, thanks to extraordinary cooks such as Bartolomeo Stefani – author in 1662 of The art of cooking well, one of the first sacred texts of Italian cuisine -, prepared sumptuous banquets, using the best of the territory: a remarkable research work on the recipes of that period is due to Gaetano and Sandra Martini, owners of The Swan which remains one of the best places in Mantua city.

The importance of rice

The people lived on soups, but they had their specialties like lard pounded with parsley and garlic, very good with polenta, or risotto to the ‘pilot’, which still today is the testing ground of every Mantuan cook by name or in fact. Nothing to do with the guide because this dish owes its name to the workers involved in rice husking called "pilots": it is Vialone Nano rice cooked by absorption, seasoned with Mantuan salami and parmesan. For the record, the "capital" of this dish is considered Castel d’Ario – village 20 km away from the city and birthplace of the legendary Tazio Nuvolari – where he received (rightly) a De.Co. to defend the recipe.

The legendary Santini pumpkin tortelli

And then we move on to pumpkin tortelli on which every corner of Padania – from Ferrara to Crema – boasts superiority. "It is fun to see that as you proceed from east to west, the component of macaroons and mustard increases," he explains Antonio Santini, great patron of the 3 Michelin stars Dal Pescatore, located in Canneto sull'Oglio, south of Mantua. «While with us the pumpkin and the Parmesan cheese have more weight. Everyone loves our pumpkin tortelli: my wife Nadia has been carrying them on for years, now my son Giovanni (the other, Alberto, joins him in the dining room, ed) does it, and has further perfected the recipe, in pasta and stuffing . They would have liked the Gonzagas, I am convinced of it . The Santini card has other references to the territory such as the freshwater fish that the princes brought from Lake Garda when they did not retrieve it from Oglio and Mincio or from the three internal lakes. «We offer pike in white with sauce or crayfish. Another cult is the risotto with catfish and chive fillets: I am optimistic, in a few years we will return to fish from Oglio .

Agnolini and Sbrisolona

And yet agnolini – the meat ravioli similar to cappelletti – in chicken broth that can become a dish "da principe" if served in a consommé cup and with a dash of Lambrusco in the liquid. And here the dish turns into a literary "sorbìr d'agnoli" … Finally, the symbol of sweet Mantua: la crumble Cake, dry and crumbly cake, made with white flour mixed with corn flour, butter and almonds. It is found throughout the Po Valley but, Santini says with a chuckle, "I didn't see it outside our borders until twenty years ago. Obviously it is very good … . Having said that another historic out of town for Mantua (and others) remainsEmbassy of the Tamani brothers – in Quistello, 30 km from the capital – with its luscious and sumptuous cuisine, in closing we can only return to Runate, fraction of Canneto sull'Oglio, dai Santini who boast the Italian 3-star record (23 years in a row) and receive customers from all over the world: menus (obviously not only of local dishes), cellar (legendary) and hospitality (at the top) are famous everywhere. Also because for the selection of the places in the city we asked for the advice of the "Cardinal" of our restaurant. Mantovano doc, but above all a living example of how excellence is achieved and maintained. Enjoy your meal.

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