Tag: great

Very good: in Turin the great international cuisine – Italian Cuisine

Very good: in Turin the great international cuisine


One of the most important events related to modern art, Artissima, has decided to set aside (temporarily) the 2020 edition at the Oval Lingotto, for a more intimate meeting format, distributing many micro events throughout the territory in collaboration with the Turin Museums Foundation.

For an Artissima who renounces meeting the public there is one Very good which, with all the necessary health precautions, inaugurates an international event, the Number Zero, which will involve Turin and many chefs and restaurants in the city.

Very good at the start

After more than a year of incubation, on 29 and 30 October 2020, Buonissima Torino will see the light, a gastronomic event of international scope, from an idea of Stefano Cavallitto is Luca Iaccarino food and wine journalists e Matteo Baronetto, chef of the Del Cambio restaurant.

The place chosen for the highlight of the event, the Circo Fellini dinner show, directed by Arturo Brachetti, is the Mole Antonelliana, an iconic symbol of the city.

Buonissima is intended to be the springboard for a recovery in the sector, that related to catering, one of the most affected by the Covid-19 emergency. We need to start thinking constructively, to carry out projects that promote the city internationally, not just locally. Buonissima will bring great chefs, gourmets and artists from Italy and abroad to Turin.

Luca Iaccarino, during the presentation press conference: «We chose Turin because Turin is special: it is a hotbed of projects, ideas, art, entertainment and culture. There are initiatives that we really like in other areas; it is no coincidence that what we are presenting today is called Buonissima, which explicitly evokes a great city event dedicated to art, Artissima. It is important that this happens now, because those who "jump" now question the future .

The number zero of Buonissima opens officially the event on October 29th, with five multi-handed dinners, scattered throughout the territory: they will be welcome dinners, 100% Turin menus declined in the most different ways, with interpretations of the chefs, located throughout the city.

Thursday 29 October, 5 dinners Welcome to Turin, reservations directly at the premises involved

Very good Contemporary

Location: Del Cambio Restaurant – Piazza Carignano, 2, 10123 Turin TO.
Chef: Matteo Baronetto with Alfredo Russo (Dolce Stilnovo at the Reggia), Giovanni Grasso (La Credenza).

Very good Fusion

Location: Spazio 7 Restaurant – Via Modane, 20, 10141 Turin TO.
Chef: Alessandro Mecca with Leo Voltaire Aala (Kensho).

Very good Bistrot

Location: Gallina Scanato Restaurant – Largo Saluzzo, 25 / g, 10125 Turin TO.
Chef: Rakib Uddin and Vittoria De Cia Caixeta with Francesca Sgandurra (Food Context), Giorgio Cotti (Gaudenzio Vini and Cucina), Dario and Diego Rista (Warehouse 52), Paolo Fantini and Roberto Solina (Scannabue)

Yummy Twist

Location: Eragoffi Restaurant – Corso Casale, 117, 10123 Turin TO.
Chef: Lorenzo Careggio with Nico Giugni (Razzo).

Yummy Sour

Location: Opera Restaurant – Via Sant’Antonio da Padova, 3, 10121 Turin TO.
Chef: Stefano Sforza with Miguel Bustinza (Native – Vale un Peru).

Very good Plin

Place: Eataly – Casa Vicina – Via Nizza 230, 14, 10126 Turin TO.
Chef: Claudio Vicina and Anna Mastroianni.

Very good Lounge

Location: Rambaldi Gastronomy (A) typical – Via Principi d’Acaja, 40, 10138 Turin TO.
Chef: Beppe Rambaldi with Davide Scabin (Combal.Zero).

To book the five itinerant dinners, contact the restaurants involved directly.

The culminating evening, October 30, at Mole Antonelliana: A date that wants to pay homage on the centenary of Federico Fellini's birth.

Setting up the dinner Circus Fellini, in the Sala del Tempio, will be a real challenge, both for the organization and for the actual preparation of the dishes. Cooking where there is no kitchen, including statues, sets, film screenings and fanfares, a real show, amazing gastronomic acrobatics.

To the theater direction Arturo Brachetti, for a dinner with the dishes of five chefs known and appreciated all over the world: Ana Roš, Albert Adrià, Norbert Niederkofler, Mauro Uliassi.

Ferran Adrià, assisted by Federico Zanasi, chef of the Sharing restaurant, will propose one of his creations, one of the symbolic dishes of the El Bulli restaurant, which will be dedicated to the gourmet Bob Noto.

Friday 30 October Tasting workshops, Buonissima Village, Combo corso Regina Margherita 128.

Friday 30 October, Circo Fellini Dinner to purchase tickets send an email to info@buonissimatorino.it 120 seats will be available

The great book of peels, how to consume 100% fruit and vegetables – Italian Cuisine


And neither the external parts of the fennel or the rind of the pumpkin should be thrown away. The new book by environmental scientist Lisa Casali explains why (and health has to do with it too)

If they told you that the peels and rinds of fruits and vegetables are rich in nutritional properties, often more than pulp itself, would you be willing to question your eating habits and change your cooking method? It is the challenge launched by The great book of peels (Gribaudo) and its author Lisa Casali, environmental scientist and blogger, who wants to unleash a revolution from our tables to those of restaurants through the supermarket shelves.

Why consume (also) the skins

"Why do we discard 50% of every fruit or vegetable we buy?", "Are these parts really inedible or are they dangerous for our health?", "And what would happen if we ate them?". Lisa Casali started asking these questions in 2005 and hasn't stopped since. In recent years he has experimented and written a lot, giving himself and giving us (not a few) answers. But if until now the question revolved mainly around theenvironmental impact and to moral question – or consuming even the less noble parts of fruit and vegetables helps to fight the climate changes and it food waste – this book also investigated the health implication of this good practice.

The book is based on three key principles: more vegetable ("The more our diet is based on food of plant origin, the greater the contribution we are making to the fight against climate change, the reduction of environmental impact, the consumption of water"); more technical ("Knowing the techniques to enhance the properties of each ingredient is a precious secret to avoid wasting anything and get the most out of what we eat"); less waste ("Using everything and wasting nothing, not even a peel, is not just a question of saving, but also means not depriving ourselves of the richest parts of phyto-compounds and fibers, which play an important role in our well-being and health").

Rich skin, you can stick it in!

And here is the discovery. With the help of Other consumption, Lisa Casali analyzed the properties of some of the fruits and vegetables most commonly used comparing the pulp with the peel and i conventional products with organic ones. The presence of phytocompounds, organic compounds useful to the body because they perform, for example, antioxidant or anti-inflammatory actions, and then of vitamin C, polyphenols, fiber and much more.

An apple a day (but with the peel)

What turned out? Take, for example, the apple: from the analyzes it emerged that the apple peel is richer than the pulp in both vitamin C (+ 700% in the conventional, + 359% in the organic), and polyphenols (+ 68% in the conventional, + 74% in the organic), and fiber (+ 209% in the conventional and + 320% in the organic). Not insignificant percentages therefore that should lead us to no longer peel an apple when we eat it or in any case to reuse the peels for example by doing, as the book suggests, candied chips or one purifying herbal tea. And if we want to be really thrifty we don't even throw away the core (we can throw it in the centrifuge) and i seeds (with which to prepare a liqueur).

Why not peel the carrots

Again, analyzing the carrots, it has been discovered that, for both organic and conventional products, the part of the skins is richer in polyphenols than the heart and that also the fiber content it is greater in the skins than in the heart and is slightly greater in the organic than the conventional.

Organic and Italian fruit and vegetables whenever possible

For the problem pesticides, which mainly concerns the skins, the author's advice is to wash fruit and vegetables well with water and to choose them, when possible, from organic producers and of Italian origin (from the analyzes the foods with the greatest presence of pesticide residues were found to be fruits, in particular those of foreign origin).

Pumpkin ravioli with zest and seeds

For each ingredient in the book there are a descriptive sheet, the results of the analyzes and then many tips and recipes for use it 100% without wasting even a peel!

Here is the pumpkin ravioli recipe to use rind of the pumpkin, which contains more carotenoids and fibers than the pulp, and seeds.

Ingredients

300 g of pumpkin peel (preferably Violina)
2 eggs
100 g of flour 00
100 g of durum wheat semolina
1/2 l of cooking water (or broth)
2 tablespoons of shelled pumpkin seeds
80 g of cottage cheese
4 tablespoons of grated cheese
1 pinch of nutmeg
60 g of butter
Sage leaves
salt and pepper

Method

1. Form a fountain with the flours, break the eggs in the center and start working with a fork; proceed kneading with your hands until you get a soft and elastic dough. Let it sit for about 30 minutes.
2. Cut the zest into sticks, cover it with the broth and cook for about 15 minutes.
3. Meanwhile, toast the pumpkin seeds in a pan.
4. After the time necessary for cooking, drain the pumpkin and blend it. Add the ricotta and 2 tablespoons of grated cheese. Season with salt, pepper and nutmeg and leave to cool.
5. At this point, roll out the dough with a rolling pin or a sheeter.
6. Place half of the dough on the work surface and brush it with very little water: you will need it to make the two overlapping sheets stick well.
7. Arrange teaspoons of filling on the pastry, well spaced, then close by placing the other pastry on top, press well around the filling to seal the edges well and cut with a toothed roller or a pastry cutter.
8. Cook the ravioli in boiling salted water for a few minutes.
9. Melt the butter with the sage leaves in a pan.
10. Drain the ravioli and sauté them in butter.
11. Top with the remaining grated cheese and a sprinkle of pepper.

How to enjoy a Venice for the few, among great restaurants and trattorias – Italian Cuisine

How to enjoy a Venice for the few, among great restaurants and trattorias


The jewel city on the water, especially during the week, has never been so peaceful given the lack of foreign tourism. On the other hand, the Italians are rediscovering it. Also from a gastronomic point of view: here's how to find your way among the top restaurants, emerging clubs and traditional places

A premise is absolutely necessary: ​​the rediscovered pleasure of wandering around Venice, almost getting lost, in silence and without encountering shouting crowds does not overshadow the fact that the collapse of foreign tourism is a big trouble for entrepreneurs in the sector and those who work in hotels, restaurants, bars and so on. It is desirable that as soon as possible one of the most beautiful cities on the planet will return to being alive and lively, perhaps with a limited number (a common wish in the calli) and without swede passing in the Grand Canal. Having said that, it is worth taking advantage of the Lagoon and its culinary offerings, which are very different from each other, once more than ever. Maybe taking a whim off.

Very high cuisine

For example, the Quadri restaurant. It is located in Piazza San Marco, on the upper floor of the concept that the Alajmo family took in hand about ten years ago and brought back to its former glory, involving the brilliant Philippe Starck in 2018. At the level of the square there is the Quadrino bistro and the Gran Caffè Quadri with its large outdoor area: it is nice, before dinner, to drink an Alajmo Spritz (Barbaresco Chinato Quintessenza di Punset, Fever Tree tonic water, a slice of orange) while listening to good live music. You go up and enter a place that D'Annunzio would have defined as imaginative: mystery, beauty, poetry. In the precious coatings, in the chandeliers and in the windows. Mise en place essential, perfect. Top class service, led by Stefano Munari and Marco Cicchelli, with the sommelier Giacomo Lorato to manage a cellar of the highest level. And then the kitchen, played on two tastings: Classic and Quadri, 225 euros each in the nine-course version, but you can have a selection of five or draw from the two cards of the individual dishes. It is difficult to find in Italy a cuisine that manages to combine refinement and gluttony like that of Massimiliano Alajmo, here interpreted by the faithful Silvio Giavedoni and Sergio Preziosa. Able to enhance the ingredients of the Lagoon and represent both the Italian tradition and pure creativity. Just to give an example, on one side there is the sumptuous Cappuccino of Laguna and on the other there is the sensational fried turbot with spicy sweet and sour sauce sorbet that would be a jewel even in a large Japanese restaurant.

The novelty of the year

The idea of ​​the season is also due to the Alajmo: Hostaria in Certosa, pop-up that will remain in operation until October 31 to return in 2021. It is located on the Certosa island – located between the Lido and the Arsenale – a few meters from the vaporetto station. It is included in Wind of Venice, the structure of Alberto Sonino, a former sailing champion who is working on the redevelopment of Certosa, with major projects to make it more enjoyable for tourists, starting from the already active marina. “It's just the fuse. In the next few years the island will explode with all its potential, "he says Raffaele Alajmo. The Hostaria in Certosa is open every day from 9 to midnight, designed to offer everything: from breakfast to evening aperitifs, from sandwiches for lunch to afternoon ice cream, up to dinner or after dinner with drinks from Lucas Kelm, former bar manager of I love which is the Alajmo concept in the Fondaco dei Tedeschi. There is also a take away service managed through a digital platform, designed for those arriving by boat. The structure can accommodate a hundred people outside, mostly on a floating bridge, and about thirty inside, plus various lounges and lounges. The kitchen? Tradition and simplicity, with great ingredients (fish, first of all) and that touch of class that comes naturally to Max Alajmo. Just taste the Peppered mussels or the Spaghetti with clams or the Scartosso to understand it.

The class is on the water

There was talk of whims. Here, one could be having lunch or, better still, candlelit dinner on the Grand Canal: a must in the life of a traveler, especially if a gourmet. The right place is the Club del Doge (nomen omen) ie the terrace at the water level of the The Gritti Palace, open until October: we are talking about a 15th century palace, a private residence of doge Andrea Gritti who called Giorgione to fresco the facade on Campo del Traghetto … Converted into a hotel in 1890 and internally redone in 2013 by Luxury Collection Hotel, it is a concentrate of luxury (ancient and modern) with hundreds of works of art to leave you speechless. If you are looking for the whim of whims, one of the 23 five-star suites in Campo Santa Maria del Giglio, is that of the Redentore, which leads to one of the most beautiful terraces in Venice and therefore in the world: 250 square meters and mini pool …
Daniele Turco's kitchen is precise, direct: it does not forget to have a largely international clientele (and therefore with the need for Italian and other certainties) but at the same time plays on the territory, revisiting it well with dishes such as Selection of almost raw fish with its brodetto, Venetian style pasta and beans or Bone-in turbot on mollusc stew. Not to mention the original and tasty Spaghettone Felicetti with cheese and pepper with raw red shrimp, which will become even more delicious when admiring the beautiful Santa Maria della Salute, in front of you.

Glam is in pole position

Given three examples of how Venice has changed, let's see other places worthy of a stop starting from the starred, which obviously require a adequate budget. You can take the whim of a Michelin star, exceeding at least 100 euros each. In addition to the Quadri are five with a restaurant that repeated the macaron last November: the Glam – inside the elegant Palazzo Venart – which Enrico Bartolini has entrusted to the talented Donato Ascani. Then there are the spectacular Gold of the Belmond Hotel Cipriani on Giudecca, the historic one Osteria Da Fiore (five years he was the only star in Venice …); Reduced (more creative, with only nine tables), the increasingly convincing Venissa on the island of Mazzorbo directed by Chiara Pavan. In medium range of expenditure (50-80 euros), there is no shortage of reliable places like At the Covo, Hostaria by Franz, At the Pass in Campalto. Tradition and modernity go hand in hand in two modern, well-kept taverns such as Santa Marina (five minutes walk from Rialto) and the small To the Headboards, always in Castello.

Fish reigns in the tavern

As for the taverns, symbol of that Venetianness that resists invasion. They focus on fish, in classic recipes or in some slight reinterpretation, but they have civil prices, thanks to family management. The oldest is easily Ca d’Oro-La Vedova in Cannaregio, not far away there is also From Marisa. Pleasant the recent Co.Vino between San Zaccaria and the Arsenale. The only exception to the fish line, La Bitta in Dorsoduro: here you can eat cold cuts and meat dishes. There are also those who face an hour by ferry, with the excuse of a trip to Burano (an evocative island), but actually want to taste the dishes again Black cat, historic and always crowded trattoria. One last place that we really like: the suggestive Local, near San Zaccaria, where the very Venetian Matteo Tagliapietra offers his daily selection of cicheti ancient and very modern, made with products from the Lagoon: history counts indeed, in the Serenissima.

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