Tag: lunch

Lunch in a masseria in Puglia – Italian Cuisine

A menu that is a manifesto of values ​​and territory: here's what to eat in the farm, to feel a little Apulian

In Italy, being at the table tells who we are. In the round of raw oil on the vegetables, in the slice of bread we use to make the shoe, in the wine we pour our friends. In every gesture and dish it is written which region we come from or which one we fell in love with. And each region to be fully understood needs a lunch, homemade. In Puglia you can take the real journey into culture in the Masseria.

Farm of the Barnaba sisters

Among the unkempt olive trees of the upper Murgia, a few minutes from Bari, the farm of the Barnaba sisters welcomed me with a blue sky, the wind coming from the sea and a selection of oils to taste. With the glasses in hand, I immediately immersed myself in that scent of grass and enjoyed that slight tingle in my throat. There are actually three oils in the catalog, coming from 15 different cultivars, but Coralina is mine Madeleine, immediately comes that memory of bread and tomato that takes me back to childhood.
The Barnaba sisters know that there is no better way to discover a place than to touch the earth with your own hands and what the earth itself produces. That's why in the farm with them you can try to collect olives, work at the mill or with a nice kilogram of flour on the table try to prepare pasta, as I did, with the inflexible guidance of the housewives. And away to turn the orecchiete, cavatelli and strascinati on the knife!

The agricultural restaurant

Sitting at a table in the restaurant "A passo d'olio", you enter a family dimension that feels like Sunday and you seem to be able to see grandmother appear from the door. Instead it is the smile of the waitresses that peeks out, together with the scent of the kitchen.
The word "appetizer" does not honor the dishes that are first served on the table. Each tells of a piece of vegetable garden, of a producer, neighbor, of a peasant tradition: who can resist in front of the Mashed beans and chicory or at bread balls with sauce?
The list is endless: eggplant parmigiana, green beans, cheese and cherry tomatoes, chops with sauce, salami from Martinafranca, cheeses and focaccias from nearby Masseria Lisi.
To conclude – but only because the space for the second is impossible to find – a plate of orecchiette made with my hands with sauce or turnip greens. This is how you understand Puglia a little more, in all its simple incredible genuine wealth.

Photo by Sofie Delauw

Roll of potatoes and meat, and Sunday lunch will never be the same again – Italian Cuisine

Roll of potatoes and meat, and Sunday lunch will never be the same again

Sunday for lunch, what to serve on the table? Surprise everyone with the potato and meat roll, a main course but also a single dish. Here's how to prepare it

There Sunday for lunch it is easy for a second of to appear on the table meat, which is a roast or a Meatloaf, accompanied by the inevitable potatoes, baked or in the form of puree. What if we told you that it is possible to serve these dishes in a single preparation that makes this Sunday classic a little different and original?
Do it with the potato and meat roll, main course and side dish together, but also, if desired, a single course.

Do you want to try it? Below here is the recipe explained step by step, while in our gallery, some suggestion to entice the dish.

How to make potato and meat roll: the recipe


To make the potato and meat roll, you will need: 800 grams of potatoes, 250 grams of minced meat, 40 grams of 00 flour, 2 eggs, 1 carrot, half a glass of white wine, half an onion, half a stick of celery, 2 spoons of breadcrumbs, 1 tablespoon of grated cheese, extra virgin olive oil, salt and pepper to taste.


Start by preparing the chopped celery, onion and carrot. Fry it in a pan with a drizzle of extra virgin olive oil and then add the minced meat. Season with salt and then blend with white wine. Cook over medium heat, until the meat is dry. Now transfer the cooked meat to a bowl with an egg, breadcrumbs and grated cheese and mix well.
Meanwhile, boil the potatoes in salted water, once boiled, make a purée with the help of a potato masher. Place the purée in a bowl with the other egg and flour, season with salt and pepper and stir until the mixture is well blended.
Now spread a sheet of baking paper, brush it lightly with a drizzle of extra virgin olive oil and arrange the potato-based mixture on top, roll it out until you get a rectangle. In the center, with the help of a spoon, place the meat and then, with the help of parchment paper, roll the rectangle on itself.
Take a plum cake mold and arrange the roll obtained, without removing it from the parchment paper. Preheat the oven to 180 ° C and then cook the roll for about 30 minutes. Remove from the oven and serve in slices.

Agriristoro in Milan, from T'imo aromatic lunch in a farmhouse – Italian Cuisine

Agriristoro in Milan, from T'imo aromatic lunch in a farmhouse

The first agriristoro in Milan is called T'imo, is located inside Cascina Sant'Ambrogio and is perfect for an (aromatic) lunch in the company of friends

Between Ortica and Forlanini, he was born a few days ago Thyme. The first agriristoro of Milan it is located inside the urban farm of CasciNet, in the Cavriana district. The mirrored buildings in the 80s style remain in the background together with the gasometer, symbols of the past of a city far from the center, but highly productive, under which today the greenery and the sounds of the countryside dominate. Why agriristoro not a bar or restaurant? Because it is a place where you don't just go to eat, but also to refresh yourself, rest, relax. And because what you taste is partly produced in the Food Forest surrounding Cascina Sant’Ambrogio, especially the aromatic herbs, the same that resonate in the name.

Agriristoro in the city perfect for a lunch with friends

As you "follow the path", you have the feeling of having arrived at a friend's house or of having happened in the middle of a peasant party, of those that perhaps are no longer so easily found even in the countryside. If you feel lost, let yourself be guided by music. If you have to decide how to go, choose the bicycle: the pleasure of sitting in the shade of a fig tree will be greater. If you love yoga, plan your visit in conjunction with one of the many activities that populate the summer calendar. If you reunite with friends you haven't seen for a long time, this is the ideal place for a nice table.

What is a Food Forest (and why is it important to know)?

If you wondered what one is Food Forest, the answer is simpler than you can imagine: it is an ecosystem of trees, shrubs with small fruits, medicinal herbs, water, bees, insects, small structures made with natural materials. A forest developed following the principles of permaculture that the boys of CasciNet have chosen as an option to regenerate a semi-abandoned space in the city.

Agriristoro, for CasciNet T’imo point of arrival and not of departure

Cascinet it was born as a non-profit association to generate an environment in which culture, community and agriculture are in synergy. The Social Enterprise Agricultural Society was then set up alongside the association. The agriristoro is the result of a path that did not aim to inaugurate a restaurant, but the desire to build a meeting point with deep historical roots for Milan (although it may seem strange, Milan has always been a city strongly devoted to agriculture and today it is the second largest agricultural municipality in Italy after Rome). The people who are part of it have been taking care of the building and its surroundings for several years now. Among the various projects, in addition to the Food Forest and the Agriristoro there are also a community garden of gardeners, theKindergarten in the woods and a shared apiary.

Timo in Cascina Sant’Ambrogio

From monastery to farmstead, the Cascina Sant’Ambrogio has a thousand-year history. Over time it has hosted nuns and farmers, families and migrants. Never abandoned, at the beginning of 2000 agricultural activities stopped and the farmhouse began to suffer from a lack of new energy so, in May 2012, ten young Milanese, including the grandson of a historic inhabitant, began to clean up and open the farm spaces to the public: the farmyard, the portico, the former barn. The same where today you can come for lunch in the shade of some sails hoisted like umbrellas or tree branches (from 12.00 to 14.30). From 18 to 22.30 it is the time of the aperitif, except on Friday because that is the day of the social dinner (at the moment, to avoid gatherings, it is always necessary to book).

Aromatic lunch is served

At T’imo the aromatic lunch is made with seasonal ingredients and enhanced by the selection of smells that come directly from the garden: savory, santolina, lovage, orange thyme, tarragon and many others. You will compose the dishes, choosing a carbohydrate (Carnaroli Classico rice from Cascina Battivacco), two seasonal vegetables, and two proteins (there is also the vegetarian option). As an aperitif, together with craft beer or cocktails, you can order mixed saucers with tastings from the garden and from the farm or stuffed sandwiches made with a crispy homemade bread outside but soft inside, perfect for absorbing the moods of its ingredients. Those who participate in the social dinner (a "good" way to support CasciNet's activities) are offered vegetarian dishes with vegetables from the Vitalba farm or from the Vettabbia fields grown directly by the members. As for animal raw materials, they want to let people know that they come exclusively from ethical farms.

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