Tag: life

When dehors change life: the example of via Sottocorno in Milan – Italian Cuisine

It is more and more the season for outdoor areas, which flourish in every city and every district. Milan is at the forefront of numbers and also of ideas: the example of a coordinated project that has made a street more enjoyable for gourmets and residents

Summer 2020 is ending, leaving us among the main legacies the return of travel by car (or camper), the rediscovery of the hinterland to the detriment of the beaches and the exponential development of outdoor areas in cities. The consequences of the previous months are evident, totally unpredictable, and which in the latter case have significantly changed the habits of the public and the geography of urban centers.
What happened?
After the lockdown, either because of the distancing rules or because of the low propensity of people to close themselves in the premises, the only way out for restaurateurs could only be to propose outdoor spaces. With different paths: the majority requested (and obtained) a few square meters more in front of your local, big or small. Apart from some differences in legislation and in the area granted, the Italian municipalities have given a free space which in some cases has allowed the previous terrace to be enlarged by 30-35% and in many others to create it from scratch.

1800 dehors only in Milan

The numbers are impressive, starting from Milan where no time has been wasted for psychological reasons: around 1800 concessions from the end of May to the end of July, for a total of 50 thousand square meters which were added to the 78 thousand already present. Some streets have been pedestrianized, in others limits of 30 km / h or 15 km / h have been imposed on cars in order to allow the safe laying of tables, even on the roadway. And if in July – with the city already half deserted – the results were good, it has been a couple of weeks that the outdoor tables (especially in the areas between the center and the suburbs) have been crowded. Milan, in many areas, has objectively improved, thanks to coordinated projects: the most interesting is that of via Sottocorno – a side street of Viale Premuda, not far from Piazza V Giornate – launched by a pool of restaurateurs of which part Danila Biuso patronne, with her husband Andrea Guaita of BBQ, local historian specializing in meat. «It is essential in such enterprises to involve the neighborhood and respect the people who live there. It must be as far from the nightlife as possible, if anything, something that helps the recovery of the premises and makes an area more pleasant. Here a real evening walk has been created, ”explains Biuso.

A small village

This is because, for the first time in Milan, eight restaurants in the same street have entrusted the theme to an architect, Carolina Vecchioni, which has carried out a real coordinated project. "I followed the practice from day one," he says. «I studied the guidelines, the floor plans, calculated the measurements and parameters necessary to bring the tables to the roadway in via Sottocorno. It took several weeks. It was really complicated, especially for the bureaucracy, but it was worth it. I live in the neighborhood, I define it as a small village . The consortium's expenditure was 5200 euros, all for the company that had to review the horizontal and vertical signs. The result is pleasant, even the (few) motorists who have to go at 15 km / h have noticed it as required by municipal legislation. "I took care of the technical part, but the credit goes to the restaurateurs who have customized their spaces with taste, opting for barriers made of camphor, pittosporum, myrtle, lavender, rosemary, oleander or wood hedges . An experiment that will close on October 31st, but important and innovative. "This time it was the emergency that stimulated the idea, I hope that more precise guidelines will arrive next year so that many via Sottocorno will be born in Milan", concludes Vecchioni. He is absolutely right, let's think about it already in the fall.

the life in pink of the new Roman restaurant in Trastevere – Italian Cuisine

Three women leading a trendy restaurant project, where meat, fish and vegetarian tartare are eaten and everything is strictly instagrammable

La vie en rose. Think pink. These and other hashtags come to mind when commenting on the "total pink" environment (another hashtag) of Rose Tartare Bar. Because pink is everywhere, pure roses and the feminine touch is undoubted and if there is a definition of this place it is "instagrammable". It is impossible to resist the temptation to take a neon photo with the words "Kiss me" or the one with the words "Selfie spot", as well as your own image reflected in the mirror with a frame of roses strictly in various shades of pink.

Mom, daughter and aunt

Everything is pink also on the property. Three women the basis of this project: mother, daughter and aunt. Solar and united as never before in this adventure in which they poured all their skills.
The mother Alessandra is in the real estate branch and she is the one who found the place, in the Trastevere area where the Porta Portese market takes place on Sunday and which is also recently growing in the preferences of the gourmet of the capital (a stone's throw from Pier's pizzeria Daniele Seu).
Aunt Fabrizia is the architect who gave life to the interior design of the restaurant, all focused on pink and roses, for consistency with the name and the intention of the restaurant.
The daughter Carlotta, who studied and worked in fashion, attentive to the visual aspects and the topicality of the format, is perhaps the true heart of the project: although she is the youngest, she took mom and aunt by the hand towards the trendy way ", Giving birth to first tartare bar in Rome (successful format seen in other cities) and which was above all instagrammable.

But it's not just the visual aspects that make this place interesting. Excellent also the study of the proposal, which focuses mainly on raw, whether it is fish or meat, without however displeasing those who own raw food cannot eat it, as well as vegetarians for whom various green dishes have been designed. And of course the presentations of the dishes agree with the mood of the place: they must be strictly beautiful, colorful and instagrammable.

In the kitchen, an Indian chef who has spent years in the ranks of some of the capital's best-known fish restaurants, such as Massimo Riccioli's Rosetta, Molo 10 and Chinappi. It is evidently from the strongest that he learned to fillet and cut into very fine tartare tuna, salmon, amberjack and other fish, with excellent results. It does not disappoint even in the approach of the meat, chosen and supplied by one of the most famous in Rome, the Galli group, which is left as pure as possible, to appreciate its quality. There is no shortage of cooked dishes, including a nice selection of first courses, many of which have an addition of tartare on top, so as not to deny the theme of the place. The other winks to modernity are in the presence of poké, bao, tacos and avocado toast on paper: all dishes also loved by social networks.

Eating well makes life better – Italian Cuisine

Gourmand cuisine is not just about eating refined dishes, but to make a qualitative leap in nutrition

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Cooking from gourmand it is not just about creating unprecedented combinations of flavors, skillfully laid out. A "luxury" dish needs time and extreme care. First in the choice of raw material, quality and suitable for the preparation we want to do. Secondly for the processing and finally for the types and cooking times, fundamental for the success of a dish.

Isn't it better to head straight to the restaurant?

In reality do all this at home it gives you the advantage of personally selecting the ingredients and following them along their path to the table, also personally checking the methods and hygiene.

Of course, cooking as a gourmand means knowing how to deal with various types of dough such as homemade pasta or the one for tart, mayonnaise or granita … Just the kind of knowledge that is learned in a professional school.

And when is it time for fires? Have you ever chosen a wonderful piece of meat and find it stringy after cooking? It is not easy to understand when to brown, when to choose the way "slow cook”, When it is better to use steam or oven cooking.

To get all this you need one star chef or Moulinex Companion XL, the “more than robot” with infinite preparations, for all types of dough and all types of cooking, starting from the great classics such as salt roast beef, fresh and delicious, up to more complex recipes such as lasagna or l ' high pastry. You decide whether to eat light or elaborate dishes, they will be perfect in any case.

You use it in a way intuitive, mince, knead and cook with automatic functions for up to 10 people, he does everything and you can give space to creativity, also inspired by his app. Find out more and start taking care of your diet just as you have always wanted.

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in collaboration with Moulinex Companion

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