Tag: Happy

10 pizzas that make us happy (and why order them on March 20th) – Italian Cuisine

We are about to celebrate the world day of happiness and it seems that the perfect food to feel like this, is pizza. Here are the 10 pizzas of happiness and where to find them

What is happiness for you? Think about it, because we're about to celebrate it. The March 20, in fact, is the world day dedicated to this feeling made of big and small things. The perfect date to think about us and our journey, but also to set new goals on our path and think about how to reach them. Or again, to ask ourselves the big question: Am I happy?
sure a little effort is made when it comes to happiness and his research. So much effort that … we got hungry. And from here the idea that the small joys and true peaks of happiness, we tried them also thanks to food. That comforted, relieved, satisfied and enjoyed, even at times when everything seemed to turn black.
And according to what emerged from a research conducted by Deliveroo and Doxa, the pizzas know how to cheer us up. Indeed, they make us feel really happy. In the first place among the foods that give us happiness, we find the pizza that got 42% of the preferences. Following the pasta, grilled meat and fish, ice cream, cheeses and cured meats. Sushi and sandwiches finish the list.

So? Pizza either. But not just any pizza. Deliveroo has in fact identified the 10 pizzas (and the 10 addresses) preferred by the users, who order them often and willingly in search of a fragrant happiness to be eaten slice by slice. Here is the top 10 of happy pizzas to order with the app:

1 – the Margaret of Assaje, Milan. Ingredients: San Marzano Dop tomato, Agerola fior di latte, Parmigiano Reggiano, extra virgin olive oil and basil.

2 – the Lievità's Pomod'oro, Milan (on the cover). Ingredients: yellow Giagiù del Vesuvio tomatoes, ricotta flowers and Agerola fiordilatte, fresh basil, EVO oil Colline Salernitane DOP “Pregio”

3 – the Anchovies of Cetara di Berberè, Florence. Ingredients: Cetara anchovies, Salina capers, fiordilatte, tomato, oregano

4 – the Fatt’a lla of Masaniello, Bologna. The ingredients: gorgonzola, caciocavallo silano, mozzarella, spicy salami, extra virgin olive oil and basil.

5 – the Ham and mushrooms from Bella Napoli, Bergamo. Ingredients: San Marzano tomato from the agro-sarnese-nocerino, Fior di Agerola, 24-month Parmigiano Reggiano, Prague ham, champignon mushrooms, basil and Bio EVO oil.

6 – the Fiocco di Mozzabella, Bologna. Ingredients: Parma ham Fiocco di Parma 24 months added off-cooking, Campania buffalo mozzarella D.O.P and Casa Marrazzo organic tomato.

7 – the Cossack of Assaje, Trieste. Ingredients: San Marzano Dop tomato, pecorino romano, extra virgin olive oil and basil.

8 – the Queen of Trattoria Caprese, Monza. Ingredients: tomato, buffalo mozzarella, basil.

9 – the True of Rossopomodoro, Padua. Extra Margherita with tomato, PDO Campania buffalo mozzarella, basil and leaving the oven EVO Sorrentine Peninsula PDO.

10 – the Ham from Le Tre Torri, Pavia. The ingredients: tomato, mozzarella, cooked ham.

Happy birthday Sassicaia! – Italian Cuisine

It began as a "vague experiment", it has become one of the best wines in the world. The history of Sassicaia is so incredible that the stage of the Teatro Regio in Parma was conquered on February 15th. "We broke the banks," said the director to welcome the 100 guests of an unprecedented and original tasting evening led by Daniele Cernilli following the 50 years of this label.

When a Sassicaia is born

Sassicaia was born in Bolgheri on the intuition of Mario Incisa della Rocchetta, an austere and kind Piedmontese who came to Tuscany more for horses than for wine. Its the legendary Ribot, a thoroughbred who won 16 prizes in a row. The marquis, to avoid salt, decided to plant a vineyard at 3-400 meters, to the south-east as he had seen in France, called Sassicaia because of the pebbles between the vines. In 1968 he went out on the market with his first "vague experiment" as he wrote to Gino Veronelli. In 2015 it was the best wine in the world for Wine Spectator.

The winery is located in San Guido where the avenue of the Carducci cypresses begins towards Bolgheri. A land blessed by the wind of the sea and the magona, the Mediterranean scrub as they call it here that keeps the summer night cool. Without forgetting the Bolgheri Oasis, a reserve where storks migrate, live 3 thousand wild geese and still find the golden plover.
The Sassicaia is vinified with a blend of Cabernet Sauvignon (85%) and Cabernet Franc (15%), semi-aromatic grape varieties typical of Bordeaux, and refined in the small wood of the barrique preserved inclined "bonde à coté" to minimize the contact with the air.

When to drink a Sassicaia, pairings

Its characteristic is to hide a fresh scent of kiwi and eucalyptus among the classic ones of cassis and spices, and to be long-lasting over time without ever being aggressive on the palate.

It goes well with feather game or even Florentine for a moderate alcohol that does not go to clash with fresh pepper, but its elegant style makes it also suitable for fish dishes such as a sole or a mushroom umbrella, inspired by a winter sea idea.

Two vintages to taste

Sassicaia 2010 smells of walnut husk and helichrysum as a breath of Mediterranean scrub, more dancer than swimmer for the delicacy on the palate, with a fresh kiwi finish.
Sassicaia 2015 has a fresh hint of cassis on the nose, the sweetness of the clove and of the tobacco, the density of the great aging wines without any roughness already in their youth.

Text by Aldo Fiordelli

Happy Christmas: final aperitif! – The Italian kitchen – Italian Cuisine

All together: you and us for a delicious aperitif and a Christmas hug! We are waiting for you

At the end of the two days of Happy Christmas, what better way to say hello if you do not toast with champagne Veuve Clicquot? At 18, at the spaces of The School of Italian Cuisine (via San Nicolao 7, Milan – Piazzale Cadorna area), a Christmas aperitif will be held in the company of the Grande Dame Caterina Ceraudo and his show cooking. The chef of the Dattilo restaurant in Strongoli, a Michelin star, will delight us with Pumpkin cappuccino, porcini mushrooms and cocoa is Panettone and cod salad.
As always there will be the wonderful cutting boards of Fratelli Beretta to make the aperitif even more appetizing!

To celebrate with us, click on Happy Christmas: final aperitif. We will be happy to exchange Christmas wishes with all of you.

We are waiting for you!