Tag: missed

the new tv appointment not to be missed – Italian Cuisine

On the Food Network from October 22nd, the documentary series will lead us to discover the best Italian restaurants abroad with two special guides: the director of La Cucina Italiana Maddalena Fossati Dondero and chef Emanuele Pollini

How many times have you found yourself in a foreign country with the desire to eat the home food? And how many times have you, instead, desisted from entering a Italian restaurant for fear of being disappointed? And yet, if you look hard enough, there are many excellences of Italian gastronomy also abroad. And to discover this fantastic world – even while sitting comfortably on the sofa – there is a new TV program.

A journey to discover Italian cuisine abroad

Is called Italian flavor and will be broadcast on absolute TV premiere tomorrow, October 22nd, at 10 pm on Food Network, digital terrestrial channel 33, to celebrate excellence, at home and abroad, of Italian food, synonymous with quality, simplicity and authenticity, values that have always been in the DNA of “The Italian kitchen", our monthly kitchen that turns 90 this year.

Our guides: the director Maddalena Fossati Dondero and the chef Emanuele Pollini

In making this journey we will be accompanied by the director of "La Cucina Italiana" and "La Cucina Italiana International", Maddalena Fossati Dondero, which, with the chef Emanuele Pollini, he traveled around the world to find out the best Italian restaurants abroad. "It was great to discover how much good Italian cuisine is around the world and how much is now part of everyday life in many countries in Europe and the United States," said Maddalena Fossati Dondero.

The best Italian restaurants from Paris to New York

In every episode of Italian flavor (there will be 6 in one hour each) the two experts will verify the quality of three of the best restaurants Italian in the cities of New York, London, Paris is Los Angeles. The judgment parameters? Authenticity, style, tradition and innovation. Based on the scores obtained, the three locations protagonists of each episode will obtain from 1 to 4 badges of excellence within their guide.
In the episodes there will also be anecdotes, stories, curiosities and other gastronomic stops suggested by the experts.
Italian flavor is the first food and wine television broadcast developed by Condé Nast Italia in collaboration with Discovery Italy. Produced by Jumpcatmedia, the program will also be available on Dplay.

Back to the Pizza Romana Day with 6 flavors 100% Lazio not to be missed – Italian Cuisine

After the success of the first edition, back to the 12 September the Pizza Romana Day, the event that unites dozens of Capitoline pizzerias with the cry of "Roman family". And this year we do not stop at the low round and scrocchiarella traditionally laid on the rolling pin (even if we apply an exception on this very criticized habit), because to exalt the pizza product "Made in Rome" we chose to involve the masters too of the shovel and the pan, in short, of the Roman-style focaccia. Organized by Agrodolce, in collaboration with Regione Lazio and Arsial, the Pizza Romana Day takes place in two phases: on the one hand there is the reflection on the evolution of the Roman pizza; on the other the widespread event, which starts from the morning and involves dozens of pizzerias, Roman and otherwise, which will compete with the traditional format and this year also with a 100% Lazio pizza, whose topping will enhance the products of region.

The characteristics of the Roman pizza

Rolling pin or not, the Roman round can not be separated from a series of canons, which on the occasion of the Pizza Romana Day were put on paper in a Manifesto. A disc of about 30 centimeters, with an almost absent cornice because the seasoning is distributed to the edge, a relatively low cooking temperature (between 340 and 380 degrees) and not the classic minute of Neapolitan cooking, but a slower brusch, ranging from two and a half minutes to three. Whether it is on the shovel or in a pan, then there is the Roman-style focaccia, which people like Gabriele Bonci have ennobled and made famous throughout Italy. Be it white or red, it is the breakfast of the Romans, which over time has been enhanced more and more with increasingly imaginative and rich toppings.

The essentials

In the poster of the Roman pizza, one of the key points is that there are pizzas that can never be missing from the menu. Apart from the classic Margherita, in Rome the are essential Capricciosa, the Naples with anchovies, the pizza with mushrooms (strictly champignon), the Pumpkin flowers and anchovies and almost always there is also the Roman Calzone, which in the filling has fior di latte, ham and egg yolk. As for the pan or shovel pizza, you could add the white pizza (maybe eaten with freshly sliced mash), the Red only with tomato and oregano, the pizza with potatoes, with or without mozzarella and the "crostino" with mozzarella and ham.

Pizza 100% Lazio

The most important novelty of the 2019 edition is the "Pizza 100% Lazio", that is to say that for the occasion all the pizza makers had to try their hand at a special creation, made with products coming only from the Lazio region. We asked some of the most well-known pizza chefs who take part in the event for a preview, starting with Luca Pezzetta, pizza maker from the Osteria di Birra del Borgo hosting the presentation of the event. Its 100% Lazio is based on ricotta from the Lazio sheep, marinated Maremma carpaccio from the Viterbo region, Tolfa summer truffle, confit figs and Barberini oil. The inevitable pairing is with the Lisa of the craft brewery Birra del Borgo, which will also be drunk in all the other pizzerias participating in the initiative. The master of Roman pizza Giancarlo Casa, patron of La Gatta Mangiona, has instead thought of a 100% Lazio with first salt, bacon and September figs. One of the supporters of the Roman pizza renaissance, Mirko Rizzo, has a different proposal for each of its creatures: din Pommidoro a pan of onions marinated with boiled Picchiapo ’; from 180g there will be a round with Vito Bernabei roast pork, Amaseno buffalo braid, sautéed chicory and roasted September figs gel. The enfant prodige of pizza Pier Daniele Seu, from Seu Pizza Illuminati, proposes a Carbonara with Lazio truffle (Pecorino romano cheek of amatrice and Tolfa Lazio truffles). It's still from Sbanco will be guest Sami El Sabawy, which like 100% Lazio has thought of one focaccia with buffalo ricotta di Amaseno, torpedo tomato del Pontino, crispy bacon cheek, Roman pecorino dop and fresh parsley.

9 restaurants and shops not to be missed – Italian Cuisine

Typical trattorias, restaurants overlooking the sea and shops where you can buy some gastronomic souvenirs on the Conero and surroundings

The long flat line of the Adriatic coast suddenly stops due to the reaching of a green mountain on the sea. It is the Conero, which contains in a limited space the most beautiful things the Marche has to offer: the blue sea and a green natural park, ancient villages and rolling hills, harbors, churches and castles, vineyards and crops alongside the urban charm of the capital , Ancona: the same name of the city, which in Greek means "elbow", refers to the shape of the promontory on which it stands.

So on the table at the restaurant you can taste land and sea specialties: brodetto and stocco all'anconetana, vincisgrassi, crescia and salami, potacchio meat is part of a centuries-old tradition that brings together the flavors of a rich and generous territory. And then fresh fish and seafood: you should definitely try the moscioli, the prized wild mussels from Portonovo. All this gives life to a rich and diversified offer: the ancient dishes and the innovative proposals can be tasted in the “pieds dans l´eau” restaurants directly on the beach, in the country trattorias or in the farmhouses on the soft hills. Not forgetting a delicious souvenir to take home.

Napoleonic Fort

A nineteenth-century fortress set to guard a white pebble beach. An elegant terrace overlooking the sea where you can taste, in the summer, the specialties of the Marche cuisine and the creative ones, refined dishes made by combining the flavors given by the sea, and not only. Moscioli, cuttlefish, squid, mullet … but also vegetables and meat from the Marche region. Perfect for a classy evening.

Hotel Fortino Napoleonico – Via Poggio – Portonovo (AN)

Tower

The windows of the dining room open onto a spectacular view of the Adriatic, framed by a dynamic and creative fragrant menu of sea, but which leaves room for the classics, such as boiled sea bass, turbot and prawns with traditional sauces and vegetables .

Via la Torre 1, 60026 Numana (AN)

Ferragosto. Riviera del Conero. — Riviera del Conero.

Emilia restaurant

Directly on the beach: behind the green of the Conero, in front of the blue of the sea. Between one bathroom and another, at the bar you can enjoy snacks and aperitifs, while the restaurant conquers with its seafood dishes made strictly in-house, according to tradition: spaghetti with wild mosciolo, moscioli al gratìn, mixed grill, frying mixed and also boiled fish accompanied by homemade mayonnaise.

Emilia Restaurant – Portonovo Bay, 60129 Ancona

Trattoria Mafalda

The terrine of potatoes, clams and sausage; eggplant and cod parmigiana; tagliatelle with moscioli or ragu: these are just some of the many land and sea specialties that can be tasted in a place that is suspended between "land and sea". From the terrace the view goes all around and, in summer, beauty is part of the menu. Pasta, bread and desserts are homemade.

Trattoria Mafalda – Hamlet Poggio, Via Fulcinese, 72 / B – Ancona

Not only sea: "the Return" and the earth cuisine

An evening on a farm with a restaurant that focuses on stuffed pasta made by hand and stretched out with a rolling pin according to tradition. Here you eat meat, thanks to the breeding of cattle and chickens conducted organically. Among the main dishes, try stew, tripe, coratella and chicken "in potacchio". Vegetables also come from the farm. We eat outside in the garden for seventy covers.

Agriturismo Il Ritorno – Via Piani d’Aspio 12, Sirolo (AN).

Wine and gourmet shopping

The Moncaro cellar

From Camerano, on the Conero route that leads to Sirolo and Numana, you can stop at the Conero red wines atelier, produced in the Park area. The old cellar houses the internationally awarded wines and there is an assortment of local artisanal pasta, honeys, jams and organic pickles, as well as the Marche cold cuts (Fabriano Dop and Ciauscolo). Cellar visits are by appointment as well as guided tastings.

Cantina Moncaro, Via Direttissima del Conero, 31, 60021 Camerano (AN)

Fattoria Le Terrazze

Do you want to load good before leaving? Here you can buy typical Marche products, extra virgin olive oil and above all wine: in addition to the Rosso Conero DOC that will have won you over during the holiday, the IGT Marche and other specialties.

Fattoria Le Terrazze – Via Musone, 4 – Numana AN

Street Food and Take away in the city

At the kiosk of Morena

In Ancona it is an institution. One of the last authentic seafood kiosks. Moscioli, crocette, snails and oysters, fresh fish and stockfish, anchovies, canestrelli and fasolari, all cooked as tradition commands and served at the counter. The food is tasted on the spot, genuine street food, everything tastes and no frills.

At the kiosk of Morena – Corso G. Mazzini 65 60100 Ancona

Goodness of the Marche

In the heart of the historic center of Ancona there is a place that is both gastronomy and restaurant, ideal for savoring local products, as if to treat yourself to a delicious souvenir to take home, for a complete lunch or an aperitif. Cheeses, cured meats, preserves, jams, homemade specialties are the protagonists along with the best regional wines.

Goodness of the Marche – Giuseppe Mazzini, 96 – 60121 Ancona