Tag: life

how to find the meaning of one's life and achieve happiness – Italian Cuisine

The advice of Ikigai coach Barbara Garbagnati to make the most of these weeks of quarantine and find traces of one's personal mission in the folds of everyday life

"I want to find meaning in this life", sang the dear Vasco Rossi in the now distant 2004. And the national Blasco, apparently, had seen us long: according to some research conducted at an international level, in fact, who gives to their existence a very specific reason – which can range from family care to professional implementation – tends to live up to 7 years old. In the East, above all, they have a clear question, so much so that the "sense of life", that momentum that pushes us every day to get out of bed and roll up our sleeves despite the many difficulties, has been baptized with a very specific Japanese word: ikigai.

What is it?

A concept too far from our western lifestyle to be understood and pursued? Absolutely not. And to remind us, in these turbulent weeks of quarantine, it is also Barbara Garbagnati, real Ikigai coach, who in collaboration with the Wiko phone brand has decided to give us some invaluable advice to trigger a path of personal change and improvement, also remaining within the walls of the house. Starting from one's habits, and moving from the relationship that each of us has with food, technology, training, emotions. "In this difficult period, we have shifted our focus to three aspects, which represent the pillars of Ikigai: nutrition, training and attitude. The ingredients of a real long life elixir ", explains the expert. "A study conducted in the Blue Zones1, the regions of the Earth where there is a high rate of longevity and the centenarians are not an exception, it revealed that the people who live longer are those who take care of their diet, they dedicate themselves daily exercise, they are in balance with their emotions and live a very deep sense of community .

Balance, therefore, seems to be the key word to focus on our goal in an effective and healthy way. The isolation to which we are called, in this sense, can be transformed into a precious test bench: on the one hand, with the agenda suddenly reset and the house as our only horizon, we had to necessarily confront ourselves and the our emotions, clashing with fears, difficulties and also with the boredom. At the same time, however, we were able to engage in activities that perhaps we had put off too long, dusting off ladles and pans, and rediscovering the importance of taking care of yourself. A lesson that will surely leave us something even once this emergency is over, to be reviewed from time to time by following the points well underlined by Barbara Garbagnati herself. All this, without ever forgetting the beauty of small everyday things: because it is right there, between a caress and one Homemade Pizza, that we can find tangible traces of our Ikigai.

The sense of community

"When the isolation is over, don't stop dedicating yourself to your family and friends," reiterates the expert. "For those who have been away for so long, embracing each other will be a rediscovery, but those who have lived the quarantine in close contact with their family should not forget the importance of the bonds strengthened during this period. After all, with all the video calling apps that we have experienced, far or near, we have no more excuses for not seeing each other regularly .

Inner peace

«Having learned to be alone and to live time as an ally rather than an enemy is a precious resource. Taking care of your well-being is important and can be more contagious than any virus, but in a positive way! Even a healthy digital detox to be granted every now and then, far from any solicitation of technology, is therefore more than recommended .

A varied and balanced diet

«Maintaining a balanced diet, which correctly balances proteins, carbohydrates and sugars, helps the immune system. Then continue to take care of your diet, make it healthy and pamper yourself by cooking for yourself and your family. As we have recently rediscovered, cooking can be a cure for both body and mind: it will allow you to always feel fit and face any difficulty "taking it by the throat". Remember also that meals are an important moment of union: share them with the people you love, live and also on your social feeds .

Fitness care

«During this quarantine even the most loyal chair lovers dusted off tools and treadmills. With so much time available, we reevaluated training as a positive and regenerating activity. And even the most sporty have had to review their attitude and goals, rediscovering the fun of training for the pleasure of doing it, at home. Very important, then, to continue to do physical activity with passion even after the quarantine: from the pedometer app to the video lessons, keeping fit is really within everyone's reach and for all ages ".

The new life of Marsala? Also go through a good cocktail – Italian Cuisine

From the fall in the eighties to the rebirth of our days. Which can also pass through a perfectly prepared drink. Here are the special recipes of the bartender Roberto Tranchida

The history of Marsala looks like a rock star in every way. Famous throughout the world and with immense talent, of course, but with a career marked by many, many ups and downs. Let's try to retrace it together.

History of Marsala

Born and raised in its own territory of origin, the Western Sicily, our star is discovered by an English talent scout, who suggests new artistic directions and makes it known globally. But we know it well, popularity and quality, often and willingly stop making rhyme in time: and here then that after an explosion of fame in the seventies and eighties – due to somewhat questionable commercial initiatives – the wind changes direction; and with a reputation now partially compromised, the crisis is inevitable. There is nothing left to do, therefore, that we roll up our sleeves, change course completely and start again Aim high, recovering the most authentic spirit of its origins.

This is, in a truly extreme synthesis, the path that the famous Sicilian fortified wine has found itself covering over the last three centuries, from the landfall of the English merchant John Woodhouse in Sicily in 1773 to the boom of the "Marsala al'uovo" and the like of the past decades, up to today's attempts at rehabilitation. Yes, because eradicating the mental association between “Marsala” and “sweet wine to be used more than anything else in the kitchen in the preparation of sauces or desserts” is a long and complex process, which has yet to go through two fundamental stages: that of succeeding in propose and tell a increasingly high quality product; and that of identifying new consumption opportunities, perhaps trying to conquer its own place in the increasingly diverse world of cocktails and mixology. A road that still today is uphill, but that shows great possibilities for tomorrow.

A tradition to re-evaluate

"It is not just a mere ingredient for the kitchen, but neither is it a wine strictly for meditation or to be relegated to dessert: Marsala is a product to be rediscovered, much more versatile than one might think". The speaker is Francesco Intorcia, proud owner of one of the few specialized wineries in Marsala who were able to withstand the darkest years of the crisis. He tells us about market developments and projects aimed at future generations, while he invites us to walk among the casks of his establishment, where we find future wines of superb quality that have been resting in wood for over three decades. Here, intoxicated by patience and the very pleasant scent of oxidized that rises from the glass, we have the opportunity to taste the different labels of the line Francesco Intorcia Heritage, a new project that aims to reconstruct an allure of exclusivity around this great wine of the Sicilian tradition.

Here, then, we find his majesty between the aging and the different blends foreseen by the complex disciplinary of the Doc Marsala Vintage 1980 Dry Virgin Reserve, produced with Grillo grapes and left to rest in oak barrels for over 35 years: a very prestigious, vigorous mineral wine, embellished with persuasive touches of vanilla, toasted almonds and candied orange peel. But also the Marsala Vintage 2004 Superior Amber Sweet, always produced with Grillo grapes, very soft on the palate, with hints of figs, dates, licorice and caramel. Or, again, the Marsala Vintage 2015 Upper Ruby, obtained from the grapes of Nero d’Avola, which presents itself as a highly contemporary proposal, with notes of cherry, wild berries and flint.

Between cocktails and the future

"We would like even the youngest to start getting passionate about Marsala," continues Intorcia. "For us producers it is essential to bet on the new generations: we obviously want Marsala to come back as popular as it used to be, but this time without compromising on quality". So how can we get back on the crest of the wave? Proposing unpublished all-meal pairings that allow you to rediscover the most interesting features of the product, for example. Or, alternatively, focusing on mixology, a young sector, in continuous development and with very wide possibilities. Why not, the use of Marsala within a cocktail it should not be seen as a mortification of the product: a good bartender – just like a good chef – knows how to enhance even the most exclusive of ingredients, discovering all the best combination possibilities.

«The beauty of Marsala is that it brings with it a centuries-old history, but it is also very ready to question and reinvent itself. It is perfect to bring to the table as it is, of course, but it is also very interesting to use to prepare new drinks, "he says Roberto Tranchida, bar manager of the renowned Juparanà of Marsala. "We can try it, for example, as an alternative to the classic Vermouth, playing with its facets, its same color that can go from golden to intense ruby". Here are some interesting proposals that the Sicilian bartender gives us to use creatively the dear old Marsala. For a toast, to be replicated also at home, to the history and the desire for revenge of this pride of the Sicilian tradition.

Elixir of the West

Ingredients

3 cl Marsala Superiore Rubino
3 cl bitters
2 dash aromatic bitter
Red fruit and citrus soda
Technique: build.

Preparation

Insert all the ingredients directly into the low tumbler filled with ice and mix.
Decoration: lemon zest and fresh blackberry.

Southern Gold

Ingredients

5 cl Marsala Superiore Oro
3 cl Rhum agricole
1 cl sugar syrup
2 dash bitters in orange colors
Technique: stir & strain.

Preparation

Pour all the ingredients into a mixing glass, add ice and mix, pour into a very cold cocktail glass.
Decoration: bay leaf.

Elizabeth

Ingredients

3 cl Marsala Vergine
3 cl frangelico
3 cl spiced Rum
1 cl lemon juice
1 cl sugar syrup
Technique: shake & strain

Preparation

Pour the ingredients directly into a shaker, add ice, shake and strain into a low tumbler filled with ice.
Decoration: cinnamon stick.

The new life of the Camparino in the Gallery – Italian Cuisine

The iconic venue of the Milan Gallery, the bar of all those in Milan-Milan, is renewed. With new cocktails, new furnishings, a new chef (Davide Oldani). And new prices

The Milanese of Milan-Milan all have one thing in common: the Camparino in the Galleria. The Sunday coffee after mass in the Duomo, refreshments for the graduation, the wedding party, the cocktail after work … all the Milanese who grew up in Milan after the war have at least one memory linked to Camparino. When Milan was smaller, it was at the center of everything, then for years it was a bit forgotten. But now the Gallery has been reborn, once again being the good saloon of the Milanese, and therefore the Camparino has also redone the look. November 14, 2019 reopens the doors, here's the news.

Because Camparino is a symbol of Milan

Campari is not from Milan. It was born in 1860 in Novara when Gaspare Campari invents a new drink with a bitter taste (with a secret recipe until today). But Novara is close to him and in 1867 he moved to Milan, right in the futuristic Galleria Vittorio Emanuele II just completed. Here opens the Caffè Campari, home, shop and production – one of the first, so much so that his son Davide Campari becomes the first citizen to come to light in the Gallery. Business is booming, bitters are on trend throughout Italy and in 1904 the first production plant is opened in Sesto San Giovanni. In 1915 Davide Campari inaugurates the Camparino, the "little brother" of the Caffè Campari, equipped with an innovative system that guaranteed a continuous flow of sparkling water directly from the cellars, thus offering its numerous customers a Campari and soda that is always perfect and refrigerated. Campari Seltz is born, the signature cocktail of the restaurant, which is sipped among the wonderful furnishings and liberty mosaics made by famous Italian artists and artisans, such as the painter Angelo d’Andrea, author of the iconic mosaic symbol of the Bar di Passo, which can still be admired today. The Camparino soon became ainstitution for the Milanese: not only because here the aperitif was transformed into a ritual, but also because it was a meeting place for intellectuals and celebrities who, between one Campari and another, met to discuss politics and culture. Arrigo Boito, Tommaso Marinetti and other exponents of the Scapigliatura movement were frequent visitors to the restaurant. After the Second World War and the devastation that affected the Gallery, the Camparino was taken over by Guglielmo Miani, an Apulian tailor who arrived in Milan in 1922, and his family, who remained at the helm until 2018. Then, the restyling .

The new rooms, above and below

Restyling sounds better than renovation, but this is what happened last year. The Bar di Passo, on the ground floor, has remained unchanged thanks to the Fine Arts that protect the counter and mosaics. Everything is cleaner, brighter, elegantly timeless and you still feel at home. But when you go up or down the stairs, everything changes. The rooms on the first floor, used only for private events to date, have been completely revolutionized and now have the name of Sala Spiritello, curated by Studio Lissoni Associati and dominated by a large bar counter. The furnishings eliminated were not original, they were only fané, "in style", but originating in the eighties. Downstairs, instead of warehouses, there is a new one private room with large bar counter, only for private events and named after Gaspare Campari.

From croissants to Campari to cocktails

We start at breakfast, with the croissant La Lina: red croissant, shaded with Campari and made only with mother yeast. Then we continue for lunch, aperitif and dinner, both down in the outdoor area and overlooking the windows of the first floor. The drink list is signed by Tommaso Cecca, renowned bartender who interpreted Campari both with innovative drinks and leaving the historical classics like Shakerato and Campari Seltz on paper, which, together with Milan-Turin, Negroni, Negroni Sbagliato, Americano and Boulevardier, make up the classic drink card (€ 15), served with surprise chips, peanuts and olives. Among the twist on classic, the Beer Negroni by Tommaso Cecca. More elaborate cocktails and slightly higher prices upstairs, where the signature inspired by the Campari history and works of art reach € 20, the norm now in Milan in the large bars.

Davide Oldani and his "baked bread"

In the kitchen, they called Davide Oldani, who from Milan for the first time challenges Milan-Milan with a restaurant of his own. Only two of his signature entering piazza Duomo, the risotto Saffron and rice, the one cooked in salted water and decorated with a spiral of saffron, and the Campari and panettone risotto. For the rest, the card is dedicated to a new "project", called Pan'cot. The chef has created a donut of very light bread, made with whole wheat flour and leavened with sourdough, and used as a ring to enclose the bread. "A white sheet that can be combined with meat, fish, fruit and vegetables, opening up the transversality of Italian cuisine, salty and sweet", all served in the dish designed by the chef himself for the occasion and eaten with a spoon-fork has now become a trademark. They range from the idea of risotto with saffron, cacio e pepe, bruscit of veal or "club Sandwich" in a round version (around € 18 per dish). Two tasting menus for € 65, Milan and Gallery, both consisting of two Pan’cot and a Pan’cot dessert and two drinks. For the other dishes the recommended combination is always indicated, such as the Milanese saffron, Pan’cot with a saffron mixture (€ 18), a new signature that the Camparino dedicates to the city to combine with the classic Campari Seltz.

The old-new Milan

It is difficult to still breathe the charm of old Milan, it is very easy to feel the energy of the new one that was born after Expo2015. From Milanese of Milan-Milan I regret the dusty charm of the old Camparino, where Guglielmo drank "la medicina" (alcoholic of course) and at the bar he made himself a drink for a few euros. But it is only the sign of the times: I am getting old while Milan is a young city by definition and after having gentrificated the Navigli, Isola and Porta Venezia, now finally gentrifying Piazza Duomo.

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