Tag: greedy

Ten places to discover the Iseo greedy – Italian Cuisine

A suggestive lake, still little known, but with a tradition of good food, starting with fish. Here's where to taste traditional dishes, often just a few meters from the water.

Small but beautiful. With rocks that for a large part of the surface plunge into the water and the largest lake island in Europe. Lake Iseo is certainly worth discovering, especially out of season (so September and October are ideal months). It has fewer villas, fewer hotels, fewer "distractions" than the other three Lombard basins (the Maggiore, Lake Como and Garda) but this is also an advantage: in some towns, it seems that time has stopped. A little is also the catering if compared with the Garda "battleship" – with its eight Michelin Stars – and with a Lario in good recovery. On Iseo you eat well, without style exercises or fake bars: cooking in respect of tradition, with great attention to fish of course.

Not just fish

The waters of the Sebino are home to as many as 23 edible species, but there are four fish protagonists: the refined perch (phenomenal fried with butter and sage), the tench, which has the capital in Clusane, where it is prepared stuffed in the oven according to an ancient recipe, the whitefish that unfortunately this year is fished to a smaller extent than the other years, the lake sardine, or the agone, consumed both fresh and dried. In this second version it has become Slow Food Presidium such as Traditional dried sardine from Lake Iseo, prepared by exposing the fish impaled on metal cages to the sun. Other products that express the territory are the Salami of Montisola, very thin and tasty, and theextra virgin derived from crops on the shores and on the island, where there are 17 thousand olive trees on 12 square kilometers that boast the DOP Lakes Lombardi-Sebino.
And now the locals on the lake where it is easy to enjoy what is listed.

Trattoria Glisenti – Vello

From the terrace, the view is among the best on the Brescia side. Ideal scenario to enjoy a cuisine that has an important component in lake fish, but does not neglect the brescianità of land and also has a section of vegan dishes. 150 labels in the cellar.

Cantina del Torchio – Sale Marasino

A special place. Born as an oil press in the fourteenth century, adapted to produce wine in the nineteenth century and now used as a place open only on weekends or on special days. The menu draws on the Brescia tradition, but does not neglect the rest.

Locanda al Lago – Montisola

The restaurant of Iseo's most famous fishing family – the Soardi – has been active for four generations. Obviously their catch is king on the table with dishes such as sardine millefeuille, pennette with lake flavors, sardines and chub with polenta.

Isola dei Sapori – Montisola

A place of taste, much loved by the locals and those who frequent the island: you can buy or taste all the specialties on the spot, starting from the local salamis and Valcamonica cheeses, accompanied by delicious jams. Good Franciacorta DOCG and craft beers.

La Foresta – Montisola

In the hamlet of Peschiera Maraglio, a family run restaurant. A lot of fish, with the best represented by the appetizers: smoked cavedano, pike and trout in sauce, aoline and marinated eel, marinated perch, dried sardines with polenta.

The Osteria del Vicoletto – Iseo

In the summer it is a privilege to eat in the few tables in front of the restaurant, in the center of the town. The menu is eclectic, with good attention to fish from the lake, but also dishes with seafood. The most popular dish is risotto cooked in the form of Parmesan.

Cascina Doss – Iseo

The place lends itself well to private events, but the menu makes the gourmet in a good mood, with a tasting of sea and land. The kitchen uses many local products, often in non-traditional recipes. Excellent wine cellar.

Trattoria Al Porto – Clusane

Since 1862, the Bosio family has cultivated the pleasure of hospitality in this charming restaurant. In the menu some deviation from Iseo fish, but the strong dishes remain the lake appetizer, the steamed lake salad, the fresh pasta with sardines and perch, the baked tench.

Punta da Dino-Clusane

A certainty of the Italian catering industry. For the past thirty years, in a well-kept environment, you can taste the baked tench – for many, the absolute best on the lake – but the mixed lake appetizer and the fresh pasta tagliolini with fish sauce are also in great demand.

Trattoria del Muliner – Clusane

For the culinary guides it is the Iseo room n.1. In 2005, after the first 40 years of activity, it changed pace in the environment and in the menu. The paper focuses strongly on lake fish, with simple but precise preparations, even with some innovation. Winery that invites you to drink well.

How to prepare 5 greedy skewers – Italian Cuisine

The skewers are an inviting and easy idea to make an aperitif or a dinner with friends more tasty

Do you know how to give an extra touch to a dinner? Preparing as many appetizers delicious kebabs, with fruit, vegetables, meat and fish, all fresh and tasty ingredients, perfect to be enjoyed at a buffet in an evening with friends. They can be filled in many ways, they are quick to make and always welcome. There you can prepare vegetables for a vegan dinner, or with vegetables and fish, or with cheese and meat, for all tastes.

Scallops and grapefruit

First clean the scallops, rinse them and remove the sand well. Remove the coral and keep only the walnut. Separately peel a grapefruit and cut the peel into strips that you will make into a syrup of water and sugar. When the skins are candied, skewer them on a skewer alternating them with the scallop nuts. Put the skewers on a grill and let them brown. Garnish with a drizzle of extra virgin olive oil and a peeled grapefruit slice.

Swordfish, aubergines, mint and tomatoes

You can prepare this skewer with fried or grilled aubergines, for a lighter version. Cut the aubergines into squares, with the peel, and place them in a colander with a handful of coarse salt, so that they lose water. Leave them there for about 30 minutes and then rinse them thoroughly. If you prefer, you can fry them separately in plenty of peanut oil and then dry them with kitchen paper. Otherwise, place a piece of swordfish on each spit, a square of eggplant, a leaf of mint and a cherry tomato cut in half. Sprinkle with a pinch of salt, grease with a little oil and cook on the grill until all the ingredients are well cooked. Serve hot.

Pear and pecorino cheese

A fresh and light snack: take a pear, better than the Abate quality, cut it into small pieces and pass it in the sweet paprika. Cut a Tuscan pecorino into squares and pierce a piece of pear, one of pecorino and one of pear. Serve with a jam of cedar and ginger, they will be snapped up.

Pork and pineapple

A pairing, the one with the anans, which could go well with white meat, turkey or chicken. First put 50 g of vinegar in a saucepan with 70 g of sugar. Reduce this sauce and set aside. Now cut the pork into small pieces (a thin, whole fillet should be perfectly cut into pieces), put one piece at a time on a spit and add pineapple cut into pieces. Season the skewers with salt and a pinch of pepper, place them on a hot grill and when they are ready brush them with the sweet and sour sauce and serve.

Tomatoes, bresaola and cheese

Quick to prepare, this skewer can be filled with a soft cheese, such as goat's cheese, or a harder paste, such as scamorza. Place thin slices of scamorza cheese on the slices of bresaola, roll them on themselves and then cut them into rolls. Spread the bresaola rolls on the skewer, alternating with cherry tomatoes cut in half, salted, peppered and served.

Here are other ideas cooked and photographed in the editorial office

Ten greedy places among the Five Ways – Italian Cuisine

The most central district of Milan Design Week is full of surprises, in a setting of great charm. Between an event and an exhibition, where to stop for a drink or a dish they deserve.

For a curious twist of fate, we see at the city's coolest and most contemporary event – the Milan Design Week – the merit of having rediscovered the oldest neighborhood: le Five Ways. Anyone who thinks that Milan, unlike other major Italian cities, such as Rome, Naples and Florence, does not have a history to preserve, but is solely dedicated to business and fashion, should take a long, pleasant walk in this maze of narrow streets. They exist since the Roman Empire and they cross like a star in an area where there are remains of monuments, splendid palaces, museums and churches.

Boutiques and art galleries

This district – born on the occasion of Design Week 2014, is a mix of lovely courtyards is surprising views but also delicious boutiques for shopping and many art galleries. It has the advantage of a very central location as it is between the cathedral of Sant’Ambrogio, the Duomo, Piazza Affari and Via Torino. Obviously it deserves a visit until April 14th – when the Fuorisalone – but also a quiet walk away from the event, perhaps on a weekend. It is a Milan of rare beauty and great charm.

At the heart of the event

The Five Ways are Via del Bollo, Via Santa Marta, Via Santa Maria Podone, Via Santa Maria Fulcorina is Via Bocchetto: they lived in a state of neglect, near degradation, and flourished again thanks to the commitment of an association such as 5Vie Art + Design (http://www.5vie.it) which set up a rich program for Milan Design Week. Taking a break is a must, especially since in the district (and in the adjacent streets, we emphasize it) there are plenty of greedy places and with that touch of class that only The Five Ways offer naturally.