Tag: grill

But can you grill on the balcony? – Italian Cuisine

But can you grill on the balcony?

When you do not have a private garden, before starting to grill on the balcony it is better to inquire not to risk problems with the condominium: this is what the law says

With the arrival of summer, the desire to barbecue is getting bigger, but there is a question to ask yourself before organizing a domestic barbecue: when you don't have adequate outdoor spaces available, you can grill on the balcony? To understand if you can use the classic portable barbecue on your balcony without running into problems with neighbors, you need to take into consideration several aspects. Let's see them together.

Grilling on the balcony: what the law says

There is no real law regarding barbecues on the balcony or terrace. Let's start fromarticle 844 of the Civil Code.

«The owner of a fund cannot prevent the introduction of smoke or heat, the fumes, the noises, the shaking and similar propagations deriving from the neighbor's bottom, if they do not exceed the normal tolerability, also with regard to the condition of the places. In applying this rule, the judicial authority must balance the needs of production with the reasons for ownership. It can take into account the priority of a specific use ".

Furthermore, in the judgment of March 18, 1992, no. 3204 the Court of Cassation states that "with regard to the emission of gases, vapors, fumes capable of offending, harassing or smearing the neighbors, such releases can only be authorized within the limits of normal tolerability, and therefore subject to the adoption of the necessary measures to avoid the exceeding these limits or those imposed by specific regulations ".

We can conclude that you can grill on the balcony or on the terrace with a barbecue, as long as the smoke emissions do not exceed one normal tolerability and are limited by adequate measures or specified by other regulations (condominium or municipal, for example).

The problem is that the threshold of normal tolerability It can change from person to person, from their habits and the condition of the places. It's all about common sense.

In 1998, sentence no. 5215 states that "the aptitude of gas, vapor or smoke emissions to harass people does not necessarily have to be ascertained by expert opinion, on the contrary, the judge, according to general rules, can found his own conviction in this regard on different types of evidence such as, in particular, the testimonial statements of those who are able to report the characteristics and effects of the aforementioned noises and emissions, when these statements do not result in the expression of merely subjective assessments or judgments of a technical nature, but merely refer to what is objectively perceived by the registrants themselves ".

It is therefore possible sue a neighbor if smoking bothers up to the point of exceeding normal tolerability and, to prove it, a simple one would be necessary witness.

Grilling on the balcony: what about the condominium rules?

Having said that, there are additional factors to consider: for example, condominium rules.

"With regard to the condominium in buildings, private autonomy allows the parties to enter into agreements that limit the dominical right of all or some of the condominiums to the parts of their exclusive property, in the interest of the whole condominium or part of it, and which prohibit, in particular, all or some of the condominiums from giving the individual real estate units one or more possible destinations, or oblige them to preserve their original destinations for the general utility of the whole building, or part of it "( Cass. 19 October 1998 no. 10335).

The condominium rules they can clearly ban the barbecue on the balcony: at this point, the rule would prevail over those of the civil code. In addition, many common or regions they do not allow fires to be lit due to the smog: it is therefore necessary to also view the municipal and region's resolutions.

Grilling on the balcony: a solution

One solution to limit smoke releases is to use a electric barbecue. The Weber Pulse, for example, eliminates the limitations related to the use of a gas or charcoal barbecue. No fuel, just an electrical outlet, very little smoke, small size and fast cooking: for barbecue enthusiasts who live in the city, the electric barbecue is ideal.

Cacio e i 7 Pepi cooked on the grill of Errico Recanati – Italian Cuisine

Cacio e i 7 Pepi cooked on the grill of Errico Recanati

La Cacio and the 7 Pepi by Errico Recanati: a grilled pasta. Here's where to eat it and the recipe to make it at home

It will have taken him over a year to develop it, but Cacio and 7 Pepi di Errico Recanati it's really an exciting pasta. It is certainly not a novelty, since it is one that has already accustomed us well with its restaurant Andreina of Loreto (Ancona), in honor of his grandmother, where for years he has been carrying out a cuisine mainly of grilled meats. Except that this time the wood of the Marche region does not need it for the latter, but for a first, also to give continuity to the various parts of the menu, so much so that they are also present grilled desserts (from chocolate soufflé to pineapple soup). In short, his reconfirmation of a kitchen with a lot of smoke, but all roasted.

The idea, Italian cuisine

The idea of ​​a grilled pasta comes from the desire to take a typical Italian first course, let it meet with its embers of Marche wood, but at the same time also with the world, thanks to the wide selection of peppers coming from everywhere. "I wanted this dish to be real, real, mine, that's why I worked so hard on it; he had to convince me of the bite. " So it was and the Cacio e 7 Pepi present in the tasting menu Flame (the one dedicated to research and news) is one of the most appreciated and sought after dishes. So, given the success, Errico Recanati decided to work on two other classics of Italian cuisine: the Amatriciana and the Garlic, oil and chilli, obviously always on the grill.

The 7 peppers

«Peppers are my great passion, because cooking a lot of meat helps me to refresh and lighten. To find the right ones I did a long search and in the end I found seven: perfect for this pasta, coming from all over the world . There is the Timut pepper from Nepal, which gives off a citrusy note of grapefruit; the long pepper (or longo) from the Himalayas, which once broken smells of cinnamon; the natural green jungle pepper from Vietnam which gives a fresh vegetable tone; and then the wild pepper from Madagascar; the white pepper from Indonesia; the Sichuan black pepper from China; the black Sarawak pepper from Malaysia, all united in giving everyone different scents and aromas to the dish.

The hat technique

Part of the project "Smoke"(Which is also another more vegetable and fish tasting menu) is his hat technique, which on grids of different heights allows him to retain the necessary smoke, leaving exactly the right amount of what he does not need. In this way, a perfect closure occurs, that is a sort of coincidence between the point of focus and the point of smoke that allows intensifying the aromas and giving the dishes those flavors decided by him so much sought after, an indelible and now reliable brand of his kitchen.

Recipe of the Cacio and the 7 Pepi cooked on the grill


100 g per person spaghetti Benedetto Cavalieri
70 g of pecorino cheese from Cau & Spada
60 g Parmesan 30 months
butter to taste


Cook the spaghetti in boiling water for about 8 minutes.
Leave them in 60 ° water for 5 minutes and then in cold water to stop cooking.
Grill them again for 6 minutes with the hat technique to intensify heat and fragrances.
Prepare a cream of cheese by adding the pecorino di fossa, the Parmesan and a little bit of pasta cooking water to taste.
Stir it all: pasta, cream and the mixture of seven peppers and a little butter to taste.
Serve with fresh grated pecorino cheese and pepper.

Summer: Perfect skewers, even on the grill – Italian Cuisine


Joy on the table + pleasant taste? Simplicity and originality of preparation at the same time? One word: skewer. Eight letters, the number of the infinite, such as endless it's combinations and the possible recipes for this timeless dish-filling dish that never tires us.

Traditionally of meat, fish and vegetables and cooked in a pan or on the grill, the skewers actually support every kind of food and are increasingly used also for small pieces of raw and fresh food. Sure, in an epic barbecue I can't miss it (we've already given you the tips, including the wise choice of charcoal, lighter basket and thermometer.)

Accuracy and imagination in the composition. Eyes to color, never like on the skewer he wants his part! The taste: a bellsapid and delicate alternation, sweet and strong. There consistency, then: you can alternate softer tidbits with the tougher ones, the fatter ones with drier ones, but, in the case of cooked skewers, keeping in mind the rules we are going to illustrate.

For skewers that will go cooked, fundamental is the size some skewered bits. All are said to be made equal: true, in part. If some ingredients require little or no cooking, they can also be a little bigger, but always balanced. The point is that instead everything is cooked well, the smaller it is, the easier it is it becomes. For a guaranteed cooking: 1cm and a half. Of course, at that point you have to be very vigilant for do not overcook, while if you want to make sure you get meat or fish well cooked outside and damp inside, you will have to venture into larger sizes and trainings in the field to become perfect stokers.

Anyhow, don't press too much the morsels one on top of the other. If you wish to enter elements particularly tough to cook – like corn or potatoes – cook them first. As well as, if you love ingredients from very short cooking – like cheese rather than shrimp, to be alternated with elements from longer cooking – aubergines and peppers, for example – Pre-cook the latter and then compose the skewer. The pre-cooking can be a simple blanched, one passed in the oven or the grill itself, depending on the ingredients.

I spit it in itself it can be wood, metal or bamboo. For meat, better those a square or rectangular section instead of the round ones, on which the cubes of fat tend to rotate. Among the metal ones, better stainless steel. They can also be used sprigs of aromatic herbs like rosemary or oregano: in this case, remove the leaves and soak them for 10 minutes in cold water. If you then cook on the barbecue, they must stay in the water at least half an hour, and this applies to any skewer of wood or bamboo: otherwise they risk burning.

Hot cooking tool and, if it is a grill, watch out for it just embers without a living flame. Used hardwood charcoal good quality and if you want to add an aramatic touch, a little fragrant wood.

marinating: it's always an advantage. The base is good oil, aromatic herbs (or spices) at will and a touch of acid, preferably a citrus fruit. Lemon, of course, but it can also be lime for a more exotic taste. Or for example the very original chinotto. THE'Tavian Antique Oil Mill of Vado Ligure has for example created the winner Chin'Oro simultaneously breaking Taggiasca olives and chinotti of Savona. A real treat!

If then cooking is on the barbecue, you can continue one swabbing during construction. The herbs in the marinade can be put whole for the grill, while if baking in the oven can be a chopped – to be enriched during cooking with one breading.

176866Recipes and combinations are truly lost in imagination and increasingly daring combinations. Span over the whole meal. Appetizer, like the delicious apricot skewers. Starter, for example those that whet the appetite while being light, to the watermelon. Such as second: of fish, for example with a marinated sword (the recipe goes very well even with a slice of any other fish with hard meat, to choose among the many cheaper and more ecological alternatives). Of meat, of course: what do you say about beef & prunes? Vegetarians: of breaded tofu or almond and mint. Outline, like the funny onions and fruit skewers. And speaking of fruit, and cheese to enrich our meal in beauty: melon and gorgonzola. Only fruit like apples & kiwi, or in a delicious version dessert, with fruit and cubes of bread Spaign.

Finally, don't underestimate the accompanying sauces: self mayonnaise it must be, do it at home! THE do-it-yourself dressing they can be lighter and more delicious mixes, with fresh elements such as mint and yogurt, to accompany raw and cooked, sweet and savory skewers.

Carola Traverso Saibante
July 2019


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