Tag: greedy

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

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!

Greedy reindeer for the children's Christmas table – Italian Cuisine

To whet the appetite of the little ones and play with your imagination, enjoy turning reindeer-shaped burgers, toasts, cookies and marshmallows! that's how

THE children at Christmas they are super excited, a little for the arrival of Santa Claus, a little for the songs and the lights, a little for the tree, a little for the gifts, and being able to keep them at the table is almost a mission impossible.
We thought then to surprise them with something very funny, creative and at the same time greedy using one of the symbols of this party: the reindeer.

Must have: pretzels bretzel

All you have to have to prepare something that looks like a Santa's reindeer is a child Bretzel crispy. You know those pretzels that you buy like appetizer for appetizers? Exactly!
They have all the appearance of a reindeer's horn if you think about it.

Red nose as much as possible

The Rudolf reindeer, but also Blitzen and all those who are part of the company of Santa Claus have in common a beautiful red nose in the imagination of children and then get it.
For various cookies and sweets used chocolate sorbet, while for savory preparations a tomato or even of the pink pepper berries.

Christmas shapes

Unless you are a skilled cartoonist and engraver, we advise you to get some cookie cutter molds obviously in the shape of a reindeer.
You can choose those that represent only the horns and the muzzle, or whole reindeers and even three-dimensional reindeer to be composed.

So many characters to play and … eat

In addition to the reindeer you can of course think of many other Christmas subjects.
Santa Claus for those who want to stay on the classic, but also the men of gingerbread, the comets stars and the saplings.
It is enough to have some molds and lots of imagination to make a child happy.
A few examples: a fruit plate is more appreciated if with kiwi slices make a Christmas tree.
A yellow risotto will become extraordinarily good if it is shaped like a star.
A chicken thigh will steal a smile if decorated with two reindeer horns and two olives for eyes.
It's important to be imaginative and have fun in the kitchen, especially during the holidays!

Browse the gallery to discover so many goodies to eat that you can make in the shape of a reindeer!

Not only casoncelli: the greedy awakening of the Bassa – Italian Cuisine

From the Oglio to the Churches going down towards the Po: never as now is a territory rich in good things and interesting places. Among emerging chefs, timeless classics and gourmet taverns. Here is the route

«I have been wandering through my Lombard country and I decided to discover the Lombards in front of the mulch, which is always and invariably a form of civilization. I discovered the Lombards with the eyes of the frank bassaiolo whom I was born and remain. I didn't want to see magnitudes except in authentic humility. In the end I concluded that the most complete kitchen in Italy is theirs. I do not believe in the gilding of imported gastronomes. I don't believe in fairy tales but neither do I neglect the legends, at the origin of which it is often the truth .

Poetry, tradition and innovation

Thus, in 1973, he wrote Gianni Brera in The mulch (binge, scorpacciata), masterpiece of history and cuisine, where the Gran Lombardo was joined by the master Luigi Veronelli, the intellectual who invented food and wine criticism, talking about food and wine in RAI in black and white from the 70s. The Bassa di Brera was a timeless place of the palate and the soul, which – but it is our vision – has a greater charm in the winter period. However, the Bassa Bresciana – well known to him – has brought and continues to make a great contribution to this poem made of tradition, but also of innovation.

Great products

From the casoncelli of the thousand festivals to the magical pizzas of Sirani, from the immortal spit to the revisitations of the Sixteenth Century where a thirty-year-old chef such as Simone Breda – bassaiolo who can't be bassaiolo – has been showing a Michelin star for a year. Bagnolo Mella and Orzinuovi are now famous among Italian gourmets: it was from the time of the Calvisano shrimp, uninterrupted star-studded since 1989 – always in vogue, thanks to the skill of the Gavazzi family – who didn't talk so much about an area full of good products, delicious recipes, passion for the table. Which is not "stuck", as many think, if anything respectful of the past and with the innate desire to improve. This explains the century-old nobility of the Salame Cotto of Quinzano d’Oglio which does not conflict with the Calvisius phenomenon, the Brescia caviar which is now served in the restaurants of Moscow and New York from the great pools of the Agroittica Lombarda.

A promising future

If we were to find a common thread among the rooms selected in our gallery, it is the love for food and wine served as an accompaniment. Certainly easier for those who are children of the Bassa, but almost natural even to those who chose it to write a new story. We allow ourselves a parochial dream, thinking of the three stars assigned in 2017 to Norbert Niederkofler, guru of St. Hubertus in Alta Badia: they did not change much in the culinary history of South Tyrol, but made Italians understand that there was an extraordinary mountain cuisine, well handed down from the past to the present and towards the future. Here, we would like that on the wave of the new star and some good ideas amid the (little) fog that makes everything magical, other enfant du pays – but also imported talents – together with the old cooker guard, committed themselves to exalt the values of the Bassa. In a contemporary key, but never losing history.

Sirani – Bagnolo Mella

Nerio Beghi, patron and character out of the ordinary, has made of a remote farmhouse one of the most complete greedy places in Italy: bar, pastry shop and pizzeria are at the top of the guides, thanks to an incredible passion and a continuous study, especially on the dough . Worth a stop from morning to night, because good ideas abound.

Antica Trattoria La Pergolina – Capriano del Colle

Since 1877 here is made typical cuisine, although in recent years the fish dishes have entered a menu where the meat is historic protagonist, starting from the spit upon reservation. Do not miss the series of hot appetizers and bagels tortelli. The place is suggestive.

Osteria La Villetta – Palazzolo sull'Oglio

Just the fact that the trendissimo magazine Monocle inserts it into the first 100 "real" places in the world to understand that we are in the Osteria, a place of soul and food. Known to all Italian gourmets, it is a place to taste cult dishes such as Tris della Villetta, Iseo fish, gnocchi … You can drink very well, starting with the Franciacorta DOCG selection.

Saur – Orzinuovi

Saur, which in Brescian dialect means "flavor", is the bet of three young people who make contemporary dishes and mix the cards with balance and wisdom. An example? Pig with cauliflower, walnuts and yellow Barco kiwi.

Leon d’Oro – Pralboino

You are always comfortable in the country house of the Martini family, in the town center: warm wooden rooms with fireplace, very classic mise en place, great hospitality. The menu offers regional dishes alongside other more creative, fish-based dishes. Large cellar.

Sixteenth Century – Orzinuovi

The most recent starry of the Bassa is housed within the walls of a 16th century palace in Pudiano. In the kitchen is Simone Breda, a talented young man with important masters such as Gualtiero Marchesi and Moreno Cedroni. Never dull dishes, full taste and attentive service.

Gaudio – Barbariga

In the homeland of casoncelli, a contemporary (and elegant) restaurant led by the Papa brothers who are divided between the kitchen and the dining room. Territory, research and evolution – their words – are the basis of various tasting menus. And seasonality is sacred: now it's time for game.

Shrimp – Calvisano

One of the most loved restaurants by Brescians (and those coming from far away), Michelin-starred since 1989 and run by the Gavazzi family. A rich and articulated paper, where the new dishes are inserted between imperishable signature dishes. Classy ambiance, perfect service and a cellar to take away any satisfaction, especially if you love France.

Dal Dosso – Salamensa – Montichiari

Miracle among the sheds: a multifunctional room, of pure design and with many covers, in which every preparation, from pizza to gastronomy, is carried out on sight. Restaurant, gourmet pizzeria, breakfast and snack bar, bakery. All in the name of quality and with great attention to food intolerances, with themed menus.

Al Fienile – Palazzolo sull'Oglio

A "young" pizzeria for both the years of activity – it has been open since 2013 – and for the vision of the product. But he immediately won over fans for the quality of the dough (even longer than 72 hours) and the selected topping, mostly chosen among Slow Food Presidia. The environment is pleasant.