Tag: great

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.

Great cheese bread cake recipe – Italian Cuisine

Great cheese bread cake recipe

  • 1 Kg of white spelled flour
  • 250 g fresh cream plus a little
  • 250 g fontina
  • 50 g grated cheese
  • 50 g crust of clean grated cheese
  • 40 g fresh brewer's yeast
  • 30 g poppy seeds
  • 30 g sunflower seeds
  • 30 g pumpkin seeds
  • 4 egg yolks
  • 4 eggs
  • honey
  • butter
  • salt
  • pepper

For the grand cheese bread cake recipe, beat the egg yolks and 2 eggs. Mix the cream with 250 g of water and let it cool on the fire, then add 50 g of honey, baking powder and eggs and mix; pour everything into a planetary mixer with the spelled flour and 30 g of salt and knead until you get a soft mixture.
Collect the dough in a ball, place it in a bowl, cover and let rise for 1 hour. Cut the fontina into pieces and blend with 2 eggs, grated cheese and freshly ground pepper.
Cut the cheese crust into tiny cubes and mix with the mixture. Mix poppy, sunflower and pumpkin seeds. Grease a hinged mold (ø 28 cm) and sprinkle the bottom with a handful of seeds. Flour the work surface and roll out the dough with a rolling pin, obtaining a rectangle half a centimeter thick. Brush it with a little cream and spread the cheese mixture along the long side. Roll up the pasta on the cheese and cut it in half lengthwise and then into 15-18 cm loaves. Roll them up creating «swivels and place them in the hinge mold. Wet the top of the «swivels with a little water and cream, sprinkle them with the rest of the seeds and let them rise again for 25-30 minutes. Bake at 180 ° C for 35 minutes.

Risotto to the sparkling, the first of the great occasions – Italian Cuisine


A risotto with a bang to leave everyone speechless! Here's how to cook rice and how to make the sparkling: the "wow" effect is guaranteed!

The risotto with sparkling it is a recipe made famous by Ugo Tognazzi which, besides being a great actor, was also a cooking enthusiast and an excellent cook.
We advise you to prepare this recipe when you want to leave your guests speechless because the presentation is super scenic. This first is prepared, in fact, with the Champagne or with sparkling wine, and the funniest thing is that the bottle should be served inside the serving dish because he has to do "sparkling".
But what is this fizzed? Try to imagine.


The sparkling surprise effect

How do the foaming?
Once opened the bottle of champagne or sparkling wine it empties a little and then wraps with aluminum foil. Then he puts himself in the center of a fairly high serving dish everything is added around the hot rice.
At this point it is poured a teaspoon of sugar inside the bottle which will create a sort of chemical reaction and make the foam come out directly above the risotto.
This is the most complex phase of the froth because the foam should not make the risotto too liquid: as soon as you notice that it is too much, remove the bottle, mix everything and serve, otherwise you will make a risotto in "a champagne broth".

How to prepare risotto

Risotto is prepared with the classic recipe.
Toast a pound of Carnaroli rice or Vialone nano with oil and butter and a little chopped onion.
Then blend with cognac and, when the alcohol has evaporated, slowly add the vegetable broth.
Some people like to add fresh cream almost at the end of cooking to make the risotto softer and tastier, but it is not necessary.
Once ready, stir in the rice with butter and parmesan and then proceed to the foaming as we have explained. The rice must be very hot, so this step should be done in speed.

The risotto of great occasions

A risotto like this is the ideal dish to celebrate a great occasion with family or friends.
This is not a well known recipe, most guests generally are amazed when served at the table, both for the spectacular presentation of the dish and for the goodness of this risotto with a very particular taste.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page