Tag: lockdown

The historic taverns outside Milan that have also resisted the lockdown – Italian Cuisine

A trip to the taverns with a long story to tell, even after the Covid-19 emergency

Let's start with a premise: how many times have you asked a friend who lives in Milan for advice on a typical Milanese trattoria in the city center?
And how many times have you been told that in addition to the most famous city restaurants, the best places to jump into the past are just outside the city?
This is because the Lombard capital is surrounded by the countryside, full of ancient farmhouses from which the typical Milanese cuisine we know is born, to live an authentic gastronomic experience.
Over the years many of these farmhouses have also been converted into farmhouses and inns.

Here are two ancient taverns selected with a long and fascinating story to tell.

Antica Osteria il Ronchettino – Gratosoglio

Just outside the center, in the shadow of the skyscrapers of the Milanese suburbs, this ancient 17th-century farmhouse has survived over the years, now renovated with great taste.
A small and pretty internal courtyard acts as a link between several rooms, each of which with a few tables, well spaced from each other, for an intimate atmosphere where you can fully appreciate the great attention to every detail, both in the furnishings and in the dishes served, inspired by the family recipes of the owner Patrizia Meazza today helped by her sons Alessia and Francesco Angelillo.

The first evidence of this inn dates back to 1929, but the name Ronchettino seems to have taken inspiration from the broken base, also called the "ronchetto". Here, in fact, there was already a post station in the seventeenth century where horses were shoeed and legends narrate that even Napoleon stopped here to stay overnight in the early nineteenth century. Subsequently this building became an oven, then a butcher shop and finally a restaurant with an adjoining bowling club, later taken over in the nineties by the Angiolillo family who made it a place of catering and entertainment with music and cabaret shows.

Today the chef Simone Zanon in his menu, written strictly by hand in old school notebooks, offers recipes historically faithful to the Lombard tradition such as the risotto with veal ossobuco and gremolada sauce or the Milanese cutlet both in the cooked elephant ear version in clarified or Imperial butter prepared with a cut that satisfies at least 4 people.

In addition to these proposals, which remain on the menu all year round, seasonally other dishes also alternate, the so-called "outside Milan", perfect for those who want to be amazed. Like spaghetti with grapefruit and bottarga sour butter and artichoke risotto with roasted eel.

Noteworthy is the extensive wine list that prefers Lombard and Piedmontese terroirs, with which you can play letting yourself be guided blindly by Diego Laguzzi, sommelier who enchants for his great experience.

During the summer there is also the possibility of staying outside, in the delightful internal courtyard.

Osteria del Ponte – Trezzano sul Naviglio

On the banks of the Naviglio Grande, which flows from the urban center and continues its course in the Milanese countryside, a building rich in history has survived to the present day. It is said that it was founded in 1380 as a castle and later in the sixteenth century it was converted into a monastery. Some historical texts attest that Ludovico Il Moro passed through here in 1480, who often and willingly would have stayed overnight, while reaching his hunting lands in the Pavese countryside.

Today the former castle has been renovated and set up with a more modern taste, between Provencal and Lo shabby chic, without forgetting its history. The large central courtyard is an outdoor area that is very enjoyable in this summer and for social distancing.

The Milanese cuisine here could only be offered in its purest version. We find the mondeghili (the typical meatballs), the mixed Milanese fried, the Milanese risotto with the wicker and the inevitable elephant ear cutlet.

On some special occasions the tavern can also be reached by boat, which navigates the Naviglio Grande starting from the Darsena in Milan. An alternative and certainly fascinating way for an experience that takes you back in time.

It can be said that today another piece of history has been added to these places that will continue to live here and in all the restaurants that have survived this period of difficulty.

Marco Sacco, how to become a two Michelin star again (thanks to the lockdown) – Italian Cuisine

A bistro where weddings were held, a boat for picnics, a different menu for gourmet. The Piccolo Lago in Mergozzo is a good example of how good chefs and patrons are reacting to post-Covid-19 problems

The Little Lake of Mergozzo (VB) is not the only (bi) starred restaurant that presented itself at the reopening in a different guise. From the Alps to Sicily, it is a flourishing of temporary for the summer or of places where the people have moved city cooks. However, the transformation of Marco Sacco's restaurant impressed us particularly, starting from the history of the chef-patron, who grew up between the family restaurant and the important experiences in France. Great traveler (and excellent windsurfer in his youth), but fiercely attached to his territory, and perhaps for this reason underestimated by critics. The paradox wants that the moment Sacco started to go out home – with the management of Floor 35 in the Intesa Sanpaolo skyscraper in Turin and the opening of Castellana Restaurant in Hong Kong – the hit of Covid-19 has arrived. That applies to all his colleagues, but in a culinary frontier post such as Mergozzo (closer to Switzerland than to Milan or Turin) the recovery is more difficult. It takes passion, courage and the desire to reinvent yourself. Going back to the ancient, to see the future.

A small beach on the lake

«Without rhetoric, rest led me to think that this splendid work must always be done and in any case knowing how to have fun, through a tranquility in taking on the commitments and efforts of daily work, says Sacco. And here is the transformation of the garden below the suspended structure of the steak: practically a small beach, open from 10 in the morning where you can relax in the garden, have lunch in the middle of nature, sunbathe, enjoy a gourmet snack and a very fresh ice cream or choose the moment of the aperitif or an after-dinner, since – except on Sundays – it is also open a lounge bar from 19.30 to 22.00. All in front of the waters of the cleanest pre-Alpine lake in Europe, where you can sail only by sailing, paddling or using an electric propulsion hull. Speaking of the lake, an original boat picnic was also created, which allows you to explore Marco Sacco's water and kitchen in three hours. Because together with a box with everything you need for lunch or dinner (including water and wine), there is a map of the lake with the itinerary to follow and what to eat, step by step. More distancing than that!

Five boxes in the bistro

And then there is the kitchen. Il Piccolo Lago gourmet is alive (and fight with us), but only for dinner, from Wednesday to Sunday: two tasting, innovative and historic, at 150 euro plus a 70 euro pairing. A security between present and past, where technology is at the service of the raw material that is often sought directly by the chef. The bistro has fun. "We in the kitchen first: the boys realized it when I forbade the vacuum and the surrounding area for the menu," says the chef. "I focused on Italian spirit and simplicity, thinking about the environment and what customers can look for in such a space, especially at the weekend." Attention to the concept of simplicity: it is apparent precisely because the but no it is of an expert cook, steak, open-minded. This is how dishes like the Caprese, lo Spaghettone with tomato, Vitello tonnato, the Mixed fried lake, the Grissinopoli (a cutlet breaded in breadsticks) are enjoyed. You can choose from five boxes where the individual courses cost 6, 10, 14, 22 and 26 euros. «The watchword is not to upset, deny, rethink your own idea of cooking and your own style, but to open up to new customers or offer other faithful ones other moments to sit at the table: this is the time to do it, with passion and seriousness says Sacco.

Return to post lockdown work: here's how to deal with it – Italian Cuisine

In this period many people feel weak, agitated and in a bad mood. Here are some useful remedies that facilitate the recovery of old rhythms and help to find the sprint to face daily routine with greater impetus

After the end of the lockdown the vast majority of Italians returned to work. The transition from more relaxed home rhythms to those of the new routine could favor the appearance of small aches and discomforts such as tiredness, bad mood, agitation, lack of concentration. "Returning to work after a long stop and resuming the old rhythms of everyday life can cause little inconvenience especially during the first few weeks," confirms the nutritionist Nicoletta Bocchino. «The fault lies with the so-called" return stress ". It is a disorder very similar to that which can appear after the summer holidays and which makes the resumption of daily activities more tiring. The lockdown period, in many cases, has in fact offset the rhythms of sleep and wakefulness. As a consequence, adapting to times and habits other than those that have followed for almost two months can be difficult . To limit the hassles it is useful to devote yourself to relaxing activities in your free time. «A walk in the sun immersed in nature, for example, promotes the release of endorphins which help to release tensions. In addition, it is an excellent way to stimulate the production of serotonin, the good mood hormone and melatonin, the sleep hormone that allows you to have a regular and quality rest ". To counteract the inconvenience, it is also useful to pay attention to what you choose to bring to the table. "Very thoughtful and seasoned foods risk overworking the body which is already particularly burdened by the sedentary lifestyle and often excessively unbalanced diet of the quarantine," says the expert, who explains how to deal with the stress of returning to work by choosing the right foods .

To combat moodiness in the morning

In order to face the working routine with more impetus, it is important to ensure the necessary energies since waking up. Yes, then to a breakfast rich in nutrients that give energy and vitality. «To support the tone you can choose foods such as yogurt or milk. They bring tryptophan, the precursor of serotonin, the hormone of good mood. The ideal is to combine them with whole grains such as barley, rye, oats which ensure complex carbohydrates and fibers that give energy and satiety for a longer period. Green light also to nuts such as walnuts, almonds and fresh seasonal fruit. Strawberries and cherries, for example, ensure minerals against fatigue and anti-stress. Among these, magnesium stands out, which acts on muscles and nerves, put to the test by excess cortisol ", explains nutritionist Nicoletta Bocchino.

To regain concentration during the morning

If returning to work makes you feel dazed and with dead batteries, during the morning to recharge your energy, focus on a snack based on foods that encourage motivation. «Banana for example is rich in tyrosine, an amino acid that stimulates the production of dopamine, a hormone that helps you feel more satisfied and concentrated. In addition, this fruit ensures tryptophan and B vitamins, which are precious for the mood ", advises nutritionist Nicoletta Bocchino. To feel more snappy, alternatively a square of dark chocolate at least 70% is also good combined with a sugar-free coffee. "Cocoa theobromine and caffeine have a super activating effect for the mind."

Return to post-lockdow work stress — Return to post-lockdown work.

To avoid sleepiness after lunch

During the midday meal you should avoid eating too stuffed foods such as sandwiches, pizzas, focaccias. "Excessive consumption of fats and sugars slows down digestion and facilitates post-meal sleepiness," says the expert. To feel snappy and full of energy even in the second part of the day, the advice the nutritionist suggests "is to opt for a nice portion of seasonal vegetables such as a mixed salad topped with a spoonful of extra virgin olive oil to combine with a protein source such as salmon, mackerel, ricotta or lean meat, accompanied by a wholemeal sandwich. Combining the fibers that are able to give satiety to proteins, essential fatty acids and complex carbohydrates allows you to stay away not only from hunger attacks, but also from energy losses that favor sluggishness and sleepiness after a meal .

To relieve fatigue in the afternoon

To counteract the drops in energy in the afternoon, yes to a snack based on nuts or oilseeds. "Pumpkin seeds for example are a concentrate of good fats that promote proper brain function and minerals that counteract fatigue and help you feel more sprint."

To release stress and tension at the end of the day

To relax the nerves and promote night rest, yes to a dinner with seasonal vegetables, cooked or raw, complex carbohydrates such as a portion of whole wheat pasta, combined with vegetable proteins from legumes. "The B vitamins, complex carbohydrates and tryptophan, promote the production of melatonin, the sleep hormone, which facilitates relaxation of the mind and body and ensures quality rest," says nutritionist Nicoletta Bocchino.

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