Tag: lunch

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.

many ideas for a quick and easy lunch – Italian Cuisine

many ideas for a quick and easy lunch


Bacon, tomato sauce, turnip greens, cheese, zucchini: here are our ideas to give a twist to the eggs

The eggs they are one of the most versatile foods of Italian cuisine, they adapt perfectly to many types of preparation and many ingredients, to varied types of cooking and they are always tasty.

When they prepare in the pan, to the bull's eye, one of the cooking methods easier and faster, the advice is to never completely cover the taste of eggs with other ingredients and be careful to stop cooking when the consistency of the yolk it is still quite fluid.

To give a twist of flavor then, here is a selection of recipes with eggs in a pan, for quick lunches to prepare.

Stir-fried eggs with bacon

Just heat one no stick pan and arrange some slices of bacon, break the eggs and add them to the pan, taking care not to break the yolks. To cook them evenly e don't let them dry the advice is to slightly tilt the pan and, with the help of a spoon, cover the top of the eggs with the fat bacon. When the white has thickened, the eggs are ready and, once on the table, they must be sprinkled with del black pepper.

Stir-fried eggs with the sauce

Cut one in half onion and finely chop it. Let it dry in a pan with extra virgin olive oil over low heat and add About 100 g of tomato sauce you hate peeled tomatoes with a pinch of salt. Cook the sauce over low heat for about 15 minutes and add the eggs creating some spaces in the tomato where to lay them once opened. Continue cooking for about 10 minutes and in any case until the egg white turns white. Add del parsley and some black pepper and bring them to the table.

Stir-fried eggs with turnip greens

Clean them turnip greenswash them well and finely cut the larger parts such as the stems. Prepare a sauté with dello shallot chopped and extra virgin olive oil and add the turnip greens and half a glass of water. Cook the vegetable for about 10 minutes on low heat. After creating spaces in the turnip tops, pour the eggs inside them and add a little salt on them. Close the cooking pan with a lid and cook for another 7/8 minutes.

Stir-fried eggs with melted cheese

Melt one nut of butter in a non-stick pan and, once this is well melted, put the eggs inside the pan and cook them until the egg white is completely white. At this point lay the eggs of the slices of thin cheese or scamorza cheese and cook the eggs with a lid until the cheese is completely melted.

Stir-fried eggs with zucchini

Wash them well zucchini and cut them into slices. In a non-stick pan, heat two tablespoons of extra virgin olive oil and a clove of garlic cut in half. Cook the courgettes in slices and sauté them in a pan for about 7/8 minutes. When the courgettes are cooked, cook them in a pan shelled eggs, cover them with a lid and cook them for 3/4 minutes and in any case until albumen it will be thickened and the yolk will still be perfectly creamy.

Smart working: remember your lunch break! – Italian Cuisine

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Smart working – According to Eurostat data, over 10 million people in Europe work from home, with a growth of 700 thousand people between 2008 and 2018. In Italy the phenomenon remained muted, with data below the European average, up to 'emergency Coronavirus.

Referring to the Panorama website for information on what the law says about this way of working, here we focus on the suggestions to better enjoy smart working from the point of view ofsupply.

57980The importance of snacks

If you are a beginner, it is difficult to regulate both from a food and time management point of view. The two main risks are: giving in to domestic distractions (very compelling in this sense are the corners of dirt neglected so far) or, conversely, not being able to detach even one minute from work, going well beyond the usual work to conclude an important step.

In all this, the presence of the refrigerator and the pantry a few meters from the workplace does not help at all: the disadvantage is always having something to nibble on hand, without even the gaze of colleagues who imposes a bit of food modesty.

The dear and old moderation recommended since ancient times by philosophers is the answer. So the ideal is organize the working day providing a mid-day lunch break and, in addition, a few minutes of relaxation with a snack in the morning and in the afternoon.

This is where we speak of the golden rules of the snack. It is worth mentioning that the snack it is a good habit: it should be done every day in mid-morning and mid-afternoon. It must be suitable for people's activities: if it is true that children need more energy to grow and because they are always on the move, adults need fruit, a portion of vegetables, some dried fruit or a slice of a homemade cake. The snack, however, must not weigh down, therefore no elaborate desserts. Better to be varied, alternating sweet and savory snacks.

11903Lunch break for those who do smart working

The lunch break must be light and nutritious. If there is no time for a good pasta dish or for cooking light, but laborious dishes, the ideal are the salads (here our recipes), the unique dishes based on barley or spelled and, finally, the classics sandwiches.
In the latter case, it can be changed every day, without abusing cold cuts and choosing many gourmet options including veggie burgers, sandwiches with white meats, stuffed with vegetables, classic Mediterranean combinations and even seafood sandwiches (the best sandwich recipes).

If you don't have the time or as a precaution, you prefer to avoid the daily ride in bakery, an idea is to buy fresh bread in quantity, cut the loaves in half and freeze. Simply take them out of the freezer in the morning and at lunchtime they will be soft. If you like you can also pass them in the oven for a few minutes.

The best because they are rich in nutrients are wholemeal and cereals: there are spelled, rye or ancient grain flours. (Here some bread recipes to prepare in advance).

8422The importance of vegetables

We must never forget vegetables, both cooked and raw. Excellent savory pies that are prepared in advance and, if you choose the sandwich, a complete filling in this sense consists of the omelette, a dish advantageous from different points of view: it is prepared in advance and is complete from a nutritional point of view.

To get organized, just make small omelettes made with eggs, milk, cheese and a pinch of salt and with the vegetables in the house (our omelette recipes).

Sweet snacks?

The rule not to exceed is always valid: therefore you must not weigh yourself down, but you must also gratify yourself a little: therefore go ahead for a snack with a few squares of dark chocolate.

The importance of staying hydrated

An important rule is to keep yourself well hydrated. It seems trivial, but many forget to drink during the day, especially if they are not in the office where the presence of colleagues often encourages good practices.

Nutritionists explain that one should never be in a position to be thirsty. It is necessary to drink about one and a half liters of water a day, to be alternated as desired with herbal teas and, why not, every day with good orange juice, rich in C vitamin which in these days does not hurt (here the other foods rich in vitamin C, to help the immune system).

by Barbara Roncarolo
March 2020

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