Tag: nice

How to make the pissaladière of Nice (and its Ligurian version) – Italian Cuisine

A French anchovy focaccia that has all the flavors of the Mediterranean. Excellent hot for the aperitif, but also as cold as a schiscetta to take to the office

This recipe was born in Nice and is famous throughout the south of France. The origin of the name comes from pissalat that is salted fish because in its original version there was one salted fish based cream.
Today the pissaladière is the focaccia prepared with one salted anchovy filling cooked with onions and aromatic herbs. The extra touch is given by the black olives which are used as a final decoration.
The best ones are typically French, but you can also use good Italian Taggiasca olives.

The pissaladière recipe

First prepare the base, which is a classic bread dough.
work 320 g of 00 flour with 2 g of dry brewer's yeast, 180 ml of water at room temperature e 15 g of extra virgin olive oil. Also add a teaspoon of malt or honey and work the dough well.
Only at the end add a pinch of salt and let it rise for a couple of hours.
Meanwhile, wash well 400 g of anchovies in salt eliminating the head and the central bone.
In a pan, cook with extra virgin olive oil and a dash of water a kilo of onions finely chop, keeping the medium-low heat.
Add half-cooked desalted capers and a mixture of thyme and bay leaves and, after having made the onions flavor well, add also 50 g of pureed anchovies or chopped with a knife (a part of those previously washed).
Be careful, the onions must not take too much color, but only soften and blend with the other ingredients.
Once the dough has risen, roll it out with your hands inside a well-oiled baking pan.
Season with the cream of onions and then decorate the pissaladière with the remaining anchovies, creating a reticulate similar to that of a classic tart. You can also arrange the anchovies in a different way, the important thing is that they are one beautiful decoration for the focaccia. Also add some desiccated caper and the black olives and bake in 200 ° for about 25 minutes.

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Puff pastry, yes or no?

If you do not want to prepare the base of the pissaladière you can use puff pastry or brisé ready, but let's be honest, the result will not be the same.
The particularity of this focaccia is also the consistency which must be more or less than a pizza.
dough already ready? Yes, but only if you really don't have time.

The Ligurian version: the sardenaira

There is an all-Italian version of the pissaladière.
It is typical of Liguria, precisely of Sanremo And his name is sardenaira.
To prepare it, you must first add more yeast in the dough which will be high and soft just like that of the Ligurian fugassa.
For 500 g of flour, 12 g of yeast, 250 g of water, 60 g of extra virgin olive oil and a pinch of salt are required.
Once the base is prepared and left to rise for a few hours, roll it out and season it with tomato pulp, capers, desalted olives, anchovies in very clean salt, abundant oregano and cloves of garlic in shirt. And this is precisely the peculiarity of this recipe. Not one or two segments, but at least a dozen scattered over the entire surface.
Then cook the focaccia after seasoning it with extra virgin olive oil at 230 ° for about 25 minutes.

L'Italie à table, the Italian gastronomic excellence show in Nice – Italian Cuisine

L'Italie à table, the Italian gastronomic excellence show in Nice

Truffles, oil, wine, pasta, desserts and much more along the Promenade des Anglais in Nice where the Italian food and wine excellences conquer the French.

Cured meats, cheeses, desserts, pasta and even wine: the list of quality products is long, the result of Italian gastronomic excellence, which could be tasted in Nice from last June 7th until 11th along the beautiful Promenades Des Anglais, scope of the Salone L''Italie à Table, an appointment under the European program Sistina, now in its 15th edition, in which small artisans have made tourists, passing customers and French catering professionals taste their products. A way to promote across the border niche productions of the highest level that could intercept the demand not only of tourists but above all of those who work with food every day, as chefs, owners of premises, wholesalers. "The idea came about 16 years ago," he explains Michele Palmieri, a young person in charge of the Italian Chamber of Commerce in Nice – when they were looking for a way to introduce some typical excellences of Piedmont and Liguria, the two regions closest to France, to the French market. It began with only references from the provinces of Cuneo, Imperia, Veneto and Emilia, to arrive at today where there are over forty exhibitors, they come from all over Italy and most of them have confirmed their participation for years ". A won bet therefore.

Cheeses, honey, oil and biscuits. All the Made in Italy excellences

Walking through the stands is like finding corners of Italy where accents mix with local products. Among the many exhibitors, the company Bonifazi, was one of the first to believe in the project of L''Italie à Table. It produces extra virgin olive oil from the early 1900s in the Umbrian countryside. The olives are the local ones, leccino, moraiolo and frantoio, the production remained artisanal, although over the years the numbers of the bottles produced have grown. Giuseppe Veglio produces his own Tuma d 'Fe on the hills of the high Langa, with milk produced by its 120 sheep that graze freely in the meadows. He has been coming to Nice for years. The cheese is made only from April to November, when the milk is rich in all the aromas and aromas of the field herbs. Once heated to 37 ° the sheep's rennet is added and then the toma remains to rest for two days. It is "caressed" with a pinch of light blue Sicilian salt, left to rest for another week and then it is ready to be tasted. At their first salon they are the owners of the Perfumed Experience Laboratory by Riolo Terme, a shop where ancient grains mix with seeds and spices to create recipes that have been handed down from generation to generation biscuits that smell of lavender, turmeric and hazelnuts, in which every bite is like a return to childhood.

Meeting with French cuisine

These benches at the L’Italie à Table salon are an opportunity to get to know those who really are behind the products they often use, without knowing their history. This is why Sebastien Perinetti, manager of the restaurant "Canon" in the center of Nice every year this fair is not lost for anything in the world. “I have always used many Italian, Ligurian and Piedmontese specialties above all – he tells us when we meet him – starting with oil, cheeses, polenta, which in the restaurant I propose combined with lamb and white beans from Pigna, another Italian specialty , a Slow Food presidium cultivated in the province of Imperia ”. And then the natural wines of Fornovo and the trombetta courgettes, typical Ligurian. In his restaurant the menu changes twice a day, "because – he explains – it depends on what the suppliers bring me: the fisherman, for example, arrives at 13. I know what I can offer my guests at that time". Attention to the highest quality products also for the restaurant L'atelier, by Stephane Chenneveau, who specialized in porridge, which in France they call Socca. He proposes it as a base on which he then serves fish, meat, vegetables and cheeses, and accompanies it with a good glass of wine (he has over 600 references between biodynamic and natural), often Italian. He also does not miss the L’Italie à Table show because, as he tells us, “we French are like you Italians, attentive to detail, always discovering new excellence to offer to our guests. And this is the right place to stay ”.

When the ice cream gets nice. The enchanting shots of 11 photographers – Italian Cuisine

Cold, nutritious, tasty and colorful, ice cream is undoubtedly the most desired, loved and consumed food of the summer. We have chosen 11 great photographers who have told it by immortalizing it in the hands of great stars of fashion, cinema, music and entertainment

It's hot. The meteorological summer began on June 1st and the astronomical summer will arrive on the 21st. To be really precise, it will arrive with the summer solstice which in 2019 will fall at 15.54 on June 20th.

Summer: when it comes to food, many come to mind. Often fresh, such as salads to take to the beach, or watermelon to eat on the fly in a city kiosk or, again, a tasty ham and melon to be enjoyed comfortably in the restaurant, perhaps on a balcony overlooking the sea. Certainly fish cannot be missed. But if we are greedy, then our imagination immediately materializes ice cream. Cold, nutritious, tasty, colorful. In short: a feast for the palate that is renewed every day. And not infrequently even several times a day.

It occurred to us to go and look around the creative imagination of some artists of the photography to find out how, through their clicks, they told us about ice cream over the years.

Lily Cole, British Vogue, by Arthur Elgort (from web).
Lily Cole, British Vogue, by Arthur Elgort (from web).

Ice cream in art

With a shot dated 1953, strictly in black and white, the Romanian photographer André de Dienes shows us a beautiful (and how could it be otherwise!) Marilyn Monroe who smiles while enjoying an ice cream cup.
Equally splendid and very very hot is the supermodel Heidi Klum, immortalized for the Pirelli Calendar 2003 from Bruce Weber, photographer who has accustomed us to always very sensual images.
One way, that of sensuality, often followed also Ellen von Unwerth which we have included in our gallery with a portrait of the Polish model Monika Jagaciak.
Always the impact of the photographic work of Terry Richardson: next to the ice cream, the New York photographer put Miley Cyrus, actress and singer already known as Hannah Montana in the homonymous Disney Channel sitcom and later turned into a real sex symbol, and the models Natasha Poly and Lindsey Wixson.
An ice cream that turns into an improper weapon sees two photo-generals as its protagonists: Giacomo Alexis, author of the shot, e Rino Barillari, that he gets a cone in his face from a nervous Sonia Romanoff, evidently tired of being paparazzata, in that of Rome, way back in 1970.
From the 90s the image of comes instead Patrick Demarchelier, a giant of fashion photography that has left its mark on the most prestigious fashion magazines.
You cross the threshold of oniric and magic, as is its style, with the clicks of Tim Walker. Here, for a 2012 advertising campaign, we see it in a more colorful and festive version of how we are used to. His sets usually prefer atmospheres reminiscent of another Tim: director Burton. The two, not by chance, in October 2009 signed together a photo shoot inspired by Halloween.
Ipercolorato and immaginifico is also the imaginary of David LaChapelle, surreal and often caricature artist. His works are on display in major museums around the world.
With Miles Aldridge we enter a photograph that has something metaphysical: its shots, characterized by eccentric colors and static and cold figures like mannequins, make us think, with due differences, of the painting of Giorgio de Chirico. Aldridge's handles, however, have a face, and he is often frowning, severe and of a woman: a luxurious and exasperated feminine universe.
With that eternal little doll face, the model and actress Lily Cole looks at us, and enchants us, through the goal of Arthur Elgort: sitting on a stool, with a small crown around her head, she holds a cup of ice cream in her hand as if it were a scepter. Of the same artist, the almost Disney-like shots of the supermodel Coco Rocha.
To close, Steven Meisel. He is the biggest and certainly the most influential fashion photographer (and not only). For over 20 years he has signed all the covers of "Vogue Italia" and immortalized the most important models and stars of the planet. And just a shot for "Vogue Italia" we chose for our gallery: it portrays the superlative Linda Evangelista. Of course with an ice cream cup. The other image, still signed by Meisel, comes instead from an advertising campaign of 2012.

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