Tag: greedy

January festivals (and other greedy events of the month) – Italian Cuisine

January festivals (and other greedy events of the month)


From the Festival of Mantuan cuisine to the Cacio e pepe festival, here are the food and wine events to be marked on the agenda

Epiphany takes all the holidays away … but the January 17 it begins again! This is the date we celebrate Saint Anthony Abbot with bonfires lit in many countries and neighborhoods, around which to enjoy hot pancakes, mulled wine and other typical products such as casoncelli of Castelcovati (Bs). For those who, despite the holidays just past, are looking forward to this and other greedy events, here are some of the events scheduled for January.

Trentino tripe

Few people know it but also in Trentino there is a tradition linked to tripe. Until January 19th the Pineta Hotel della Val di Non organizes the Trentino Trippa Festival with dinners dedicated to this dish hosting several chefs from the region. Wednesday, January 15 will be proposed the "Wayfarer Soup with tripe and cod" and "Tripe in all its versions". Nonese tripe can be enjoyed in the restaurants of some of the best young chefs in Trentino: the Viridis restaurant in Cagnò, the Locanda Alpina in Brez and the La Filanda restaurant in Denno.

Happycheese in Trentino

Take the Dolomites cheeses, the Trentino wines, the Trentodoc mountain bubbles or the local craft beer. Then put the snow, the ski slopes, the breathtaking landscapes. The result? They are the fun and delicious appetizers of Happycheese, the festival that starts again on January 25th in Moena and January 29th in San Martino di Castrozza. Discover all the appointments in the refuges, restaurants and pizzerias of the Val di Fassa and Val di Fiemme.

Mantuan cuisine festival

From January 19 back to its seventh edition, at the Palabam in Mantua, the Mantuan cuisine festival which will offer typical dishes of the city cuisine, prepared by local gastronomic associations, and which, new this year, will also host a vast exhibition-market. Every weekend until February 24, every Saturday evening for dinner and every Sunday for lunch and dinner, you can taste shin, ribs, stew, pike in sauce, polenta and mushrooms, parmesan and mustard, shoulder, cheeses and many new features such as tirabega, sweets and typical Mantuan wines selected by the Organization.

Cacio e Pepe Festival in Rome (and where else!)

From 17 to 19 January Eataly Roma celebrates one of the most famous dishes of the Roman tradition with the Cacio e Pepe Festival which returns to via Ostiense: all the proposals created by Roman restaurateurs and artisans, from Tonnarelli Cacio e Pepe di Felice to Testaccio alla Fettuccina with cheese, pepper and cod from the Osteria Verbano up to the small Maritozzo with cheese, pepper and ricotta di Monforte. A cooking course is also scheduled to learn how to prepare this dish, challenges between food bloggers and live performances by bands and songwriters.

Rum and noir in Milan

Put a restaurant, rum tastings, a noir story, writers and journalists and here is the perfect evening of the Zacapa Noir Festival, the review of literary dinners created by the Guatemalan rum that starts again in Milan from 22 January. A calendar of 19 meetings and a large parterre of writers including Jeffery Deaver, Luis Sepúlveda, André Aciman, Marco Malvaldi, Alan Parks, Alicia Gimenez-Bartlett, Ryan Gattis, Miriam Toews, Maurizio de Giovanni, Tayari Jones flanked by moderators such as Carlo Lucarelli, Valeria Parrella, Paolo Roversi, Giacomo Papi, Nadia Terranova, Valerio Varesi and Piero Colaprico. Meeting place will be the MEMO Restaurant, a restaurant, former cinema-theater, which preserves the flavor of the iconic jazz clubs, with a refined selection of live music that will accompany a tasting dinner, before introducing the talk of the guests of the evening.

The (greedy) alphabet of 2019 – Italian Cuisine – Italian Cuisine

The (greedy) alphabet of 2019 - Italian Cuisine


From artisan to sugar: locals, chefs and an intense year's trends for food & drink. Here's what's left of 2019 and (easily) we'll take it even after New Year's Eve …

What will remain of 2019? So many good dishes, so many good cooks, so many new ideas. You can always improve but the food & drink in Italy remains one of the few elements that make you smile, where excellence is not a rarity – as in other fields – and we are admired, envied, copied in the world. Maybe we don't make a system yet but we can't complain. That's why we liked to remember – in an alphabet, very personal and not necessarily shareable – clubs, chefs and trends of the year that is about to go on file, with the certainty that in some cases, our choices will also be protagonists in 2020. Auguroni (gluttonous, of course ).

Greedy Christmas in Turin: gastronomic tour of the city – Italian Cuisine

Greedy Christmas in Turin: gastronomic tour of the city


Ready to taste as many things as possible during the Christmas holidays?

An itinerary to be savored tasting some bars, restaurants, bistros, with typical and Christmas recipes, ranging from vegetarian to traditional cuisine, to fusion. A journey from appetizers to desserts to experience the upcoming holidays in peace. Sake and cheese included.

Vegetarian and traditional cuisine interpreted by the chef of Era Goffi, Lorenzo Careggio, two menus for next Christmas, traditional and vegetarian. The chef manages to capture the essence of vegetables, vegetables and tubers and transfer different sensations and textures to the dish. For next Christmas they will be the protagonists of the vegetarian menu: Pumpkin and almonds, Cabbage and fondue, Plin and Jus of vegetables, Roots and Tubers. For the omnivores a divertissement between Pecorino and Jerusalem artichoke egg, traditional Agnolotti, Brasato Piemonte and for dessert, Gourmet Panettone and creams. Book your experience at Era Goffi, open 24/12 for dinner, 12/25 for lunch and 31/12 for New Year's dinner.

Fabrizio Racca, inaugurated at the end of October this year the new venue in Corso Vittorio Emanuele II, a central showcase, in the chic heart of Turin, with a perfect setting for the upcoming Christmas holidays. An engineer who has decided to explore the secrets of design by applying them to pastry: his cakes are unique, so beautiful that he almost can't eat them, innovative desserts but also traditional ones.
The 2019 version of the panettone by Fabrizio Racca will have a light mascarpone cream, red fruits and praline almonds, a real ode to the throat.
It could be his panettone for next Christmas, to share with friends and family. We are more than sure that one will not be enough.

Cafe in a historic roasting plant in the Crocetta district, Crampon Roasting: close your eyes and activate your papillae (and smell). You are about to enter a small, very well-balanced paradise between Arabica and Robusta, via San Secondo at number 40.

Sake and cheese tasting? Do not be surprised, we are not crazy: from Uovo Torino, in piazza della Repubblica (opposite the Porta Palazzo market) you can taste a selection of cheeses accompanied by Shinzemai sparkling sake from the Kidoizumi winery.

Fusion cuisine from Yari Sità, Taperia y Cocina (via Santa Giulia 32) which always manages to surprise with its daring combinations of plants, meat and fish and spices, with great skill and balance. In paper new dishes, very interesting: Baccalà, Romanesco, Peruvian potato, hazelnut and cuttlefish ink and Crunchy Sea bass tartare, tripe and Wasabi broccoli.

Lo Stellato, Casa Vicina Restaurant, for the Bagna cauda to drink, one of the chef's iconic dishes, is always served as a welcome from the kitchen to restaurant guests.
From 8 to 23 December you can taste one of the traditional dishes of the Vicina family, the Cappone.
The dish proposed is a review: Capon terrine with candied chestnuts and savoy cabbage from Montalto Dora with black truffle.

From Casa Mago, to celebrate the upcoming holidays nothing better than a great cocktail or more than one. At number 61 / A of Corso San Maurizio, in the former premises of Magorabin (which has moved a little further on) Marcello Trentini and his wife Simona Beltrami, inaugurated this multi-purpose space, a bell hybrid of cocktails, cuisine, the now famous Trentini Bowls. Behind the counter a very talented barlady, Carlotta Rubia already on the Piano 35 crew. A drink list with character, here you can come for an aperitif, be late and stop to eat one or two bowls, with fish and meat dishes , including dessert. Try it for the environment too, a lot of New York style and swing music in the background. News of these days, the new proposal of Mago sandwiches, sandwiches and sandwiches, recipes that cross the Piedmontese territory. Trentini has become Brand Ambassador of Raspini Salumi, a collaboration that includes not only the creation of a series of dishes created ad hoc for the customers of Casa Mago and Magorabin, but also a 360 ° consultancy in the design of new products for Raspini. The first of the series (a total of 8) is Mago-Sando, a hybrid of the territory and Piedmontese products, the idea of ​​making the Japanese sandwich, the Katsu Sando which was originally prepared with a pork cutlet, cabbage, teriyaki sauce and mustard. Taste it!

The Bistrot of the Bottega del Gusto At Mauro Garbarino there is an air of traditional Piedmontese cuisine, a nice creative and interpretative journey: Purple potato gnocchi on a pumpkin bed by Piozzo, hazelnuts, amaretti and cocoa, Cubes of beef cheek marinated with Barolo and beetroot with white truffle d'Alba. And then one of the Piedmontese recipes best known and loved by offal estimators, the Finanziera, from a recipe of grandmother Elia (family recipe of Mauro Garbarino's mother) typical of San Marzano Oliveto (Asti). Find the bistro in Via Sant’Anselmo 4, opposite the Synagogue.

Greedy for Mignon and Bignole pastries? At Pasticceria La Monaca, in corso Moncalieri 256. Not only desserts, but also traditional savory preparations, such as the gourmet panettone or the Canapè, which will be the solution for your homemade aperitifs. Obviously booking recommended.

Mexican gourmet cuisine from El Beso in via Galliari 22, in the heart of the San Salvario movida. We asked chef Jerry Sànchez Sotelo, chef de El Beso, what we eat in Mexico during the holiday season; Christmas that was celebrated for the first time in 1526, as part of the evangelization of the Mexican people by the Spaniards. The traditional dishes are quite similar throughout the country, depending on the region the contours vary, the fillings of the meat, the condiments: Bacalao alla Vizcaina, cod cooked with onion, aromas and red peppers, Pavo en Adobo, whole turkey marinated with chillies and bitter orange, Pierna Mechada, the marinated pork leg, filled with dried and candied fruit, baked in the oven and Tamales, sweet or savory, depending on the region of origin of the recipe. In the new menu there will be some surprises, the place will be closed on December 24th and 25th, open on New Year Book to find out what the new Christmas dishes will be!

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