Tag: great

Escape to Alto Adige to discover great and young cooks – Italian Cuisine


Here is our guide for an eno-gastronomic tour of South Tyrolean excellence to discover great and young chefs, autochthonous wines and gourmet pizzas. All in the fresh air, in the Dolomites light

Stories of cooks

For those coming from northern Europe, it is the gateway to Italy. Just look at the ancient fortresses of lookout or the breathtaking castles that dominate the highlands, to remember its strategic importance. But South Tyrol is also the ideal place for a summer getaway from the hottest and busiest places, to breathe that fresh mountain air and to fully enjoy all the immense food and wine heritage that this region offers. The chefs are thus entrusted with the great task of transforming and enhancing local raw materials (and not only) by becoming the mouthpiece of a territory that is all to be discovered, tasted and "breathed". And they do it starting in the morning, with dream brunches; until lunchtime with snacks for mountaineers; and to dinners, in the light of the Dolomites.

The early bird catches the worm

That breakfast is the most important meal of the day in South Tyrol knows this well, also because it is often a destination for hikers and big walkers. Certainly the gourmets will appreciate the energetic international breakfasts both sweet and savory in places like Gius La Nonnaglück in the central square of Caldaro, where Gerda Gius prepares with a special care appetizing and tantalizing trays of humus and caramelized figs, feta salads, eggs, cured meats, yoghurts and much more of which we leave you the taste of surprise. Not to be missed is the Mein Beck di Lana café-bakery with torteria, where the varieties of local breads are a must (in addition to the Merano Merlot with carrots and chocolate): from Vitel with spelled sprouts, to the Schüttelbrot or schiacciatina of rye flour, up to the delicious Vinschger loaves flavored with cumin and fennel. But be careful: don't underestimate the ice cream.

The Mediterranean in the mountains

The Kofler brothers' dinner at the Farmerkreuz in Tyrol is also worth the trip. Manfred in the kitchen, Stefan in the dining room, a Michelin star and a great passion for cooking, which led them to transform the historic family business into a prestigious gourmet restaurant. Not only territory, but also sea, Mediterranean, to try in the tasting menu Alps to sea, that is from the Alps to the sea, which best of all tells the philosophy of this place; you will be positively impressed by the originality and the perfect success of dishes such as "Foie gras, Golden Delicious apple and Bronte pistachio", or from "The restricted broth of porcini with fagottino di patate and Sicilian red prawns", an evergreen ever present in paper. Because for them more than the kilometer zero counts the good kilometer, that is the quality product, even in the cellar, where we find both local and, for example, Croatian labels. But in reality we have not yet revealed yet another strong point: an unforgettable view of Merano from the top, with the Val Venosta on the right the Adige Valley in front.

Kofler brothers

From wood to 1200 meters in 1908

A carpenter's past, a present as a great chef and an even more promising future; and to think that the young Stephan Zippl has still not exceeded thirty years. After a period with his hands in the wood, he decided to paste them following the footsteps of a cook and winemaker father, with noteworthy experiences, including a period under the three stars of Norbert Niederkofler. From him he learns above all the respect for local products, as can be seen in his creation “Il bosco nel piatto”, a carpaccio of kohlrabi with pear cheese curd, roasted chanterelles, blueberries and hot speck froth with cheese from pera, which "best represents our Renon plateau," says Stephan. We also find the same principle in the beverage, with an interesting selection of apple juices, the undisputed queen of local production (he also produces fruit); and with a sophisticated wine cellar of Alto Adige wines, which, obviously, given the origins, could not miss. But to get to know and better understand his creativity, treat yourself to one Gourmet Week, or a thematic offer to discover local products, or even a Midweek Short Gourmet, with four nights and various tastings.

Steaks in carbonated water

Have you ever tried matured meat in carbonated water? This is the revolution undertaken by Thomas Mair at the Meatery, in Val Pusteria, today registered with the brand Aged Beef water. Thomas was looking for new techniques for the classic maturation and found them by resting the beef cuts for four weeks in sparkling mineral water; but beware, not just any water, but a choice with care and with the right concentration of carbonic acid. The result? A unique, tasty and very juicy meat, with a slightly mineral flavor and an incredibly tender consistency, like a fillet. You can buy it at the counter, or taste (by appointment only) sitting at the convivial table of the Meatingpoint; as an alternative there is also the proposal of the mountaineer's snack, that is a gourmet version of the packed lunch inside an excursion backpack.

Eating in a labyrinth, between historic vineyards and esoteric gardens

On the South Tyrolean Wine Route, one of the oldest there is, there is also Count Franz Graf von Pfeil. Owner of the Kränzelhof Estate, complete with a wine cellar, 5 hectares of orchards and vineyards, castle and restaurant, offers a tasting of its wines paired with traditional Italian dishes, always prepared starting from organic raw materials and sometimes served on the table by the chefs themselves, like the farfalle with robiola with herbs and chanterelles. To try is Farnatzer, which ennobles an underrated wine like Schiava in an excellent way, giving one of the best interpretations. But not only: after a satisfying taste, it will be time to let yourself be enchanted by its labyrinth garden, a truly enchanting place, inspired by astral symbolism.

Pizza

At Tenuta J. Hofstätter not only wine, but also pizza, thanks to the precious cook and sommelier Marzia Buzzanca. It was she, in fact, who valued the second pizza using the techniques of haute cuisine: a careful selection of organic flours and long leavening dough, to then unhinge the classic combination with beer and surprise us with a perfect accompaniment to the wines of the cellar. But it does not end here: the estate also has another restaurant, the Alte Post, where chef Arno Baldo will amaze you with innovative dishes, often with ingredients grown by him in the adjacent vegetable garden, such as the vegetable julienne and the turnip in the stuffed veal tip with lentil vinaigrette. Well done!

Watermelon with lemon: it's a great idea – Italian Cuisine

Watermelon with lemon: it's a great idea


Have you ever eaten watermelon with a sprinkling of lemon on top? It's time to try!

When in summer the heat stuns, only one thing can come to our rescue and save us: a big slice of watermelon.

Sweet is refreshing, this fruit is a real pleasure to be enjoyed throughout the summer. Watermelon is very good as it is, but we assure you that with a splash of lemon it will be like tasting it for the first time.

In particular, in some areas of southern Italy, watermelon – also called watermelon or water melon – is served with lemon wedges to squeeze directly onto the slice or on the fruit cubes.

Don't wait: here are some good reasons to try this combination.

1. It is refreshing

Watermelon, with his 92% of water, is one of the most fruits refreshing that there are. This, combined with the antioxidant properties and the mineral salts of the lemon, helps us even better fight heat summer.

2. It is good for health (and for the line)

Eating watermelon with lemon definitely increases the quantities of C vitamin, present in both fruits.
Moreover, a slice of watermelon from 300 g contains approx 45 calories, while 100 g of lemon juice only 6 calories: it is therefore an excellent match for the summer diets, to be consumed preferably on an empty stomach. The large amount of water contained in the watermelon helps to soothe hunger.

3. It is a natural aphrodisiac

Watermelon is also identified as natural viagra, due to a substance contained within it, in particular in the white part close to the peel. It is about citrulline, an amino acid that is converted in our body into arginine, another amino acid that favors the improved blood flow.

Following this discovery, a phantom has spread homemade viagra recipe, which provides watermelon pureed with lemon juice. In reality it is not clear how much watermelon is necessary to obtain the desired effects, since the quantity of citrulline contained in a slice of watermelon is minimal. But trying not hurt!

4. Watermelon with lemon … delicious!

The last reason, the most important: the watermelon with lemon is very good! In the end it's all a matter of flavor.
The sweetness of the watermelon and the more acid taste of the lemon are an explosive pair. Once tested, you won't come back!

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.

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