Tag: Pavese

4 Restaurants: the best restaurant in the Oltrepò Pavese – Italian cuisine reinvented by Gordon Ramsay

The second stop on the journey is the Oltrepò Pavese 4 Restaurants with Alessandro Borghese. The chef’s van stopped south of the Po river, in that land of great gastronomic richness, sandwiched between Piedmont and Emilia Romagna, to elect the best restaurant in the area. A place where, among braised ravioli, malfatti with herbs, mixed boiled meat, almond cakes and many types of wine, you eat and drink well by tradition.

Also in this episode of 4 Restaurants, the restaurateurs challenged each other to try to obtain the best ratings from their colleagues and from chef Alessandro Borghese, who first of all inspects the kitchens to ensure compliance with the standards of cleanliness and order. Each restaurant is evaluated for the level of hospitality, service and preparation: diners assign a score from zero to ten for the location, the menu, the service and the bill, in addition to the fifth category, which changes in each episode. All four restaurateurs are then asked to propose the same dish, the one that is considered most representative of the reference territory. In the Oltrepò Pavese they had to compete with the traditional risotto with salami paste and Bonardaa recipe that combines three local ingredients: rice, wine and salami paste, a fresh mixture obtained by grinding pork and enriched with various spices.

The restaurant took first place Cà del Monte in Cecima, where the owner, Anna, offers traditional dishes ranging from Lombard and Piedmontese cuisine to that typical of the Oltrepò. Also competing At AvamPOsto sul Grande Fiume, a place located on a barge made from an old barge, in the center of the river, near Portalbera, where you can taste lake and river specialties. And, again, theBoccapane Farmhouse, in Colli Verdi, which offers classic recipes and local products. The fourth restaurant in the competition was the Wine of the friarsa panoramic terrace overlooking the vineyards in Rovescala, where you can savor seasonal dishes prepared with the highest quality products.

Recipe Pavese soup with beef restricted – Italian Cuisine

Simple ingredients that give life to a dish worthy of a king, discover the recipe for the Pavese soup by Carlo Cracco

Ingredients

1 L beef broth
300 g breadcrumbs
300 g Red Port
60 g taleggio cheese (preferably goat)
6 eggs
1 onion
baguette type bread with cereals
laurel
garlic
extra virgin olive oil
butter
red wine vinegar
peanut oil
salt

Duration: 1 h

Level: Medium

Doses: 6 people

For the recipe of the Pavese soup, prepare the eggs the previous evening: form a bed of breadcrumbs in 6 cups or 6 small casseroles. Break the eggs into a bowl, take the egg yolks, place them in the cups, cover them gently with more breadcrumbs and place them in the fridge for 7 hours.
Slice the onion into thin slices.
Dissolve in a pan a knob of butter with a little extra virgin olive oil and brown 1 clove of garlic with the peel, crushed.
Unite onion, 1 bay leaf and sauté very gently, gradually wetting with the Port: let it evaporate by raising the heat so that the alcohol evaporates. Season with salt. When the onion is wilted, add a tablespoon of vinegar: the consistency should be melting and homogeneous.
Cut the baguette in bias slices 5 mm thick. You can also use a dry bread such as the Tuscan one: in this case cut it into rectangles of the same thickness.
Toasted the slices of bread in the oven until golden and crispy croutons are obtained.
Lay down on each crostino a 6-7 mm thick slice of taleggio cheese; place them on the open mouth of the hot oven to slightly melt the cheese.
Complete the croutons with 1 tablespoon of caramelized onion.
Free the yolks from the excess breadcrumbs and fry them in peanut oil at 160 ° C for a few moments, until a light crust forms.
Lay them down on croutons on plates, sprinkle with hot broth and serve immediately.

NAPA is born: make Naviglio Pavese great again – Italian Cuisine

After Nolo in Milan, NAPA arrives. Naviglio Pavese chefs and restaurateurs focus on the self-determination of the neighborhood

The Naviglio Pavese is the “return” canal, it flows towards Ticino, while the Naviglio Grande is the one that feeds the dock. The sense of the waters, however, also tells about the attraction of the two most well-known canals in Milan and their adverse destinies.

The Naviglio Grande is today the most crowded with clubs, restaurants and shops. The other ship, the one in via Ascanio Sforza which today appears sadder, with abandoned boats and deserted premises, if compared with those of the twin, was, however, until the 1990s IL Naviglio, that of the night, of live music, of the creation of the myth of this area of Milan. Here there was Le Scimmie and the movida the real one, from the nineties, but now the glories of the past seem distant. But only if you look at the city center, because beyond, beyond the ring road, where the sixties barracks begin and the bohemian charm is breathed very little, is it quite another thing: new clubs, restaurants and a group of restaurateurs and traders who have decided that it's time for Make Naviglio Pavese great again.

freight it was an invention of three architects looking for a neighborhood brand, on the false line of SoHo or Tribeca (hence the English definition "NOrth of Loreto") that could re-evaluate the area, until 2016 rather popular and peripheral. It worked and so also on the other side of Milan those who work here decided to believe in the right to self-determination of peoples and create a new neighborhood. Na.Pa.
Na.Pa is a committee of merchants, associations and citizens born with the aim of enhancing the neighborhood that, beyond the ring road, runs alongside the Naviglio Pavese. A territory that deserves to be known and experienced for its history, for its identity and for all the opportunities it can offer.

Claudio Sadler, chef and Milanese doc, he arrived on the Naviglio Pavese in 1996. "These were the years of the antiques, students and painters' naviglio. It was the most bohemian Naviglio and I wanted to tie myself to this story. Then this canal to the ring road of viale Tibaldi became commercial, the nightlife area. The Milanese nightlife was born there. " In 2007, looking for more space brings starred restaurant and modern trattoria into today's spaces. "Here there was practically nothing", but today the position can be defined as in front of Distreat and between the Osteria GrandHotel and Cantina Urbana. Fifty meters and two banks in which to count five addresses that are worth a visit. "Together with Distreat and the Altavia agency, we decided to team up and give voice to our neighborhood, an association", he told me in March 2020, as soon as the lockdown began. In July Na.Pa., the urban redevelopment project wanted to give life to an area that for years has been revived only by the few daredevils.

«It is useless to act alone, we must give voice to a neighborhood that otherwise lives only thanks to the single light of a restaurant. We have a mind in mind calendar of initiatives which will tell the centuries-old history of the canal, the link with the Oltrepò Pavese, the Leonardo locks. Not to do business, but to make culture. There will be a road redevelopment, a road modernization project with a cycle path that will arrive from Milan to the Ticino Park ", he told me well before the boom of bikes and scooters," and initiatives that will feature wine, rice and countryside products Milanese". The plan was to start with the Salone del Mobile, postponed to 2021, but Na.Pa. he does not want to wait and in October we will start with an initiative together with the Historic Buttafuoco Consortium. Because the Naviglio to be rediscovered is also the Oltrepò wines and the excellence of the surroundings of Milan.