Tag: Milan

Coronavirus, in Milan from today the bars can remain open after 18 – Italian Cuisine

The service, however, must be managed exclusively at the table, by the staff of the restaurant, and there must be no gatherings of customers in front of the counter

The bars in Milan, from today, can return to being open even after 18: the Region has established it which, on the institutional website, however specifies that the service must be managed exclusively at the table, by the staff of the restaurant, and that there must be no gatherings of customers in front of the counter. «The bars and / or pubs that provide the assisted administration of food and drinks are not subject to restrictions and therefore can remain open as provided for restaurants, provided that it is the limit of the maximum number of place settings has been respected expected by the year ".

The goal, explains the ordinance, is always to "limit the crowding situations of several people in one place" to contain the coronavirus in the regional areas classified as yellow (i.e. the whole regional territory with the exception of the red zone). Therefore, if «a limited number of people can enter restaurants, then «the same, therefore, also applies to i bar where there are quota seats and who serve at the table and not at the counter. "

Sunday evening, the Lombardy Region, with aordinance signed Sunday by the President of the Lombardy Region Attilio Fontana and by the Minister of Health Roberto Speranza, he had decided to close bars, pubs and discos from 18 to 6 in the morning. The document has not been "nor" modified or updated and remains fully in force ", but the administration" on the basis of the assessments of each specific situation can further detail the order in accordance with its objective ".

According to the Fipe study office, the Italian Federation of Public Exercises, Milan's premises could this week lose three million euros a day. A difficult situation for local people to live thanks to daily collection.

Lino Enrico Stoppani, president of Fipe, asks "the support of the Government for the protection of a fundamental sector for the Italian economy, brought to its knees throughout the national territory by this serious crisis situation and which so far has done its part with great sense of responsibility by following the instructions of the authorities. To date, the turnover of public businesses in some areas is dropped to peaks of 80% and according to our estimates, we risk losing € 2 billion in the first 4 months of the year. " If the situation does not change quickly, according to the federation they are over 20 thousand jobs at risk.

Milan open city (against Coronavirus) – Italian Cuisine

72 hours after the forced "curfew", the Milanese react. The restaurants are open and the aperitif capital is confirmed resilient: we will not change our lifestyle

The Jamaica bar had said it straight away, it won't close. The historic Brera restaurant has been open 7 days a week since 1911 and had not lowered the damper even under the bombing, let alone an influence. The images released by the media spoke of quarantine: no museums and public meeting places, gyms and cinemas, few open restaurants and above all no aperitifs, concerts, bars. Milan has emptied itself, who can work from home, in the subway seems to be August and a curfew starts from 6pm. All true, but … It took 48 hours and after a moment of bewilderment the Milanese raised their heads, well before the politicians candidly turned back on the measures launched to contain the danger. If they wanted to paint Milan as a city in war, frightened enough to shut themselves in and attack the bakeries of the Esselunga, the Milanese of Milan-Milan are not there to live on Netflix and food delivery. You are outdoors, along the Navigli you can drink beers sitting on the steps, the parks are full of children at home from school and via chat friends organize alternative evenings. "We will not change our lifestyle," was the reply, brushing up on Bush's statements against post-9/11 terrorists.

We will not change our lifestyle

The Milanese Imbruttito wrote it well: "Milan, get up and work out". You know, you are in a hurry in Milan, and it is already time to do something. 50 leading restaurateurs of 74 brands, a thousand brands and 10,000 workers of theUnion of Italian Catering Brands they did not close and they wanted to give a signal. "We express our common sense by deciding to keep our premises open, adhering to the invitation of our Mayor Beppe Sala who calls Milan to common sense and invites us to avoid attitudes that can generate excessive alarm, including the image of a city" off "In every sense, without there being an actual need – declared Antonio Civita (Panino Giusto), Nanni Arbellini (Pizzium) and Vincenzo Ferrieri (CioccolatItaliani), promoters of the initiative – With our colleagues we have decided to donate economic support to the voluntary forces in the field, represented by recognized associations, which we are defining in these hours because Milan is a living city … and a living city is a city that reacts ".

Milan, get up and work out!

Part of the Milanese association and entrepreneur, Tunde Pecsvari had no doubts "Osteria Brunello it never closes, we are open 365 days a year, lunch and dinner, and we continue to be so even at this particular moment. Milan needs positivity, to look ahead and to find again its vitality, the desire to do as soon as possible. Osteria Brunello is always there, it is a certainty, we are always open and ready to welcome our customers ". Ugo Fava, entrepreneur of the Vista Group (Triennial Terrace and Dock View), founding member of the Gud Milan with chef Stefano Cerveni, Marco Giorgi and Luca Miele said – "A week that is a bit special for our beloved city begins. We decided to decrease the number of seats, to enlarge the space from one table to another, hoping not to see the number of customers decrease! We were able to keep those with a hot table open until 10.30 pm, with the idea of serving the customer. Without forgetting the Gud Bye delivery service that can help those who have decided not to go out from home ”.
Restaurants can open, of course, but opening has a cost and if you don't cash in, the losses are stratospheric. But there are those who have decided not to think about turnover for once, like the Chinese restaurants of the MU group (Mu Fish, Mu Dim Sum and Mu Corso Como), who decided to face the economic effort. Because Milan is not like Wuhan.

Closed rooms and empty restaurants, hotels that have reservations canceled and Salone del Mobile postponed to June mean an assured crisis and months and months to return to being the most visited city in Italy. Concern is expressed by Fipe (Italian Federation of Public Exercises), which through the words of President Stoppani warns "The sector risks a state of crisis". Raise your voice with an appeal to the government and institutions alsoItalian Association of Ambassadors of Taste (CEO): "The uncontrolled fear of the population about the infection threatens the survival of our category which, debased by the unjustified development of the phobia and without profit margins, remains in any case bound to compliance with tax obligations. We are exposed to unprecedented risk. " They call for the abolition of tax obligations in the regions affected by Covid-19, tax exemption and decontribution programs aimed at businesses and holders of VAT in the supply chain, access to unemployment funds, but above all to preserve a sector from collapse , in fact, the flagship of an entire system.

Milan to eat – Sale & Pepe – Italian Cuisine

I recently changed my way to go to work. I leave the Milan hinterland behind me, I also overtake the mist of the Niemeyer palace, headquarters Mondadori, and continue to the center. Through Città Studi, a Milanese district full of university faculties and I walk a road that I did many years ago. Then I stopped by "little heart", a very young bartender who every morning drew a heart on my cappuccino with cocoa and what is now a frequent gesture in Milanese bars thirty years ago seemed wonderful to me. The bar is still there but he is not. I continue and arrive right in the center, facing the Central Station, here resides the our new publishing house Stile Italia Edizioni, directed by Maurizio Belpietro. From my window a new panorama.

Accustomed to the muffled silence of the Mondadorian headquarters, I see trams, cars, endless passers-by, hotels, offices. In short, to put it in the words of Giorgio Gaber I see "The city alive, large, full of streets and shops and windows full of light, with many people working and many people producing." I see Milan "to drink" and also a lot "to eat", given the explosion of catering in the city.

And it seemed clear to me that this month's editorial should be dedicated to Milan, the city which is a reference for the food culture. As demonstrated by some chefs who, thinking of the Milanese center, have created a dish: from the starry Davide Oldani, inventor of the Pop kitchen, with his "Saffron and Milanese rice D’O" (Lombard rice and saffron of three young farmers from Varedo) presented at Expo 2015, at the "Golden Raviolo" of Gong (innovative Chinese restaurant), a dumpling of saffron pasta stuffed with ossobuco and Milanese risotto cream, up to "Marrow and saffron", a curious dessert of Davide Caranchini, a Michelin star at the Materia restaurant in Cernobbio.

Then recently I tasted the "Spaghetto Milano" of Andrea Ribaldone, a Michelin star at Osteria Arborina in the Langhe and responsible for catering since 2018 at Identità Golose Milano, the first international catering hub. The characteristic of this dish is given by the particular creaming of the pasta with a Milanese risotto cream, which I propose in the Salt & Pepper version of our food stylist Claudia Compagni.

A way to share the news and the beauty of a craft that allows the editorial staff and me to make food culture through the texts, images and recipes of a magazine over thirty years old and to communicate it on Facebook and Instagram, on the website or in more pragmatic with the courses of the Salt & Pepper Cooking School. Growing hand in hand with Milan.

Laura Maragliano
on Sale & Pepe of March 2020
portrait of Gianmarco Folcolini,
photo of Francesca Moscheni's plate

RECIPE:
Spaghetto Milan

400 g of spaghetti – 2 shanks of veal cut thick – 30 g of tomato paste – 50 g of ossobuco brown background (in artisan butchers) – 1 celery stick – 1 carrot – 1 blonde onion green – 1 bay leaf – oil extra virgin olive oil – salt

for the rice cream 120 g of Carnaroli rice – 1 liter of vegetable broth – 30 g of grated PDO Grana Padano cheese – 1 sachet of saffron in stigmas – 20 g of butter – salt

for the gremolada 1 untreated lemon – 1 bunch of parsley – extra virgin olive oil

1 Cut the edges of the ossobuchi in various places with a small knife so that they do not curl in the cooking, salt them and put them in a vacuum bag with bay leaf and a few tablespoons of oil. bake with the roner (a special machine for cooking at controlled temperature) at 71 ° for 10 hours (or scroll and see the alternative).

2 Clean and wash celery, carrot and onion and dice them. Chop the meat of the ossibuchi, combine it in a pan with the diced of vegetables, the concentrate of tomato and the brown bottom and cook the ragù for 20 minutes.

3 Heat the broth. Toast the rice in a saucepan without dressing, wet it with a ladle of broth, add the saffron and continue cooking for 20 minutes adding a ladle of broth every time it dries. Off the heat stir in the butter and parmesan. Adjust salt if necessary and whisk all with cream: if it is too thick, add a little broth; keep aside what is left.

4 Wash the lemon and leaves of parsley, make the grated rind of the first one and mince the latter. Put them in a bowl and cover them with oil. Bake spaghetti in abundant salted water, drain and stir in the rice cream and a little broth. Spread them on the plates, place a little ragù on each one and season with the wire gremolada. If you like, complete with the marrow.

The alternative with the oven

If you don't the car of the vacuum and the roner, cook the ossibuchi (after cutting them the edges) like this: salt them and brown them with 4 tablespoons of oil in a pan that can go into the oven. Add the bay leaf and 3 dl of boiling broth, cover them and cook them in a preheated oven at 160 ° for 2 hours. Then proceed as indicated in the recipe.