Tag: Piero

The square shortbread biscuits, signed by Gian Piero Vivalda – Italian Cuisine

The square shortbread biscuits, signed by Gian Piero Vivalda

Making cookies at home is (almost) a must. Here is the recipe for Meliga biscuits made by AtelieReale, the sweet laboratory of the Cervere steak. Light, fragrant, very enjoyable …

Gian Piero Vivalda he smiles, spreading optimism: «Our restaurant that exists since 1815 has already gone through two world wars: this is the third one, and we will come out again. With sacrifice and passion . Between March and April it kept its production active AtelieReale, in compliance with the regulations, where he produced the Colomba Reale (an average of 150 per day), the famous breadsticks (hand-stretched with Taggiasca extra virgin olive oil) and other delicacies for loyal customers who enjoyed them at home. Since 2016 AtelieReale is the sweet annex of theAncient Royal Crown, refined restaurant with vegetable garden in Cervere (Cuneo), awarded with two Michelin stars (since 2009) and member of Relais & Châteaux. Vivalda, enfant du pays, represents the sixth generation of the same family at the helm of the whole reality. The person in charge of AtelieReale since the opening is Luca Zucchini, former pastry chef of the restaurant since 2011, self-taught and trained chef conquered by pastry.

Classic and modern

After Easter until autumn, when you start working on Panettone Reale (where Moscato d'Asti grape juice enters the dough) it's time for Royal cloud, soft leavened – created just a year ago – reminiscent of the Venetian, punctuated by red fruits and candied fruits: black cherries, apricots, pineapples, figs and tangerine … And then it's always time for biscuits: the Piedmontese Baci di Dama (here made with Italian wheat flour, Inalpi butter, IGP hazelnuts from Piedmont and Domori chocolate from Ecuador at 56%), the Brutti ma Buoni (sweets always with IGP hazelnuts from Piedmont, egg white and sugar) and Royal Meliga. These are the classic square shortbread biscuits that Vivalda has allowed us to peek exclusively for "La Cucina Italiana". Here is the recipe, you will discover that they make sense from breakfast in the morning to a snack in front of your favorite TV series even after dinner.

Ingredients (for about 40 biscuits)

250 g of butter at room temperature (Vivalda uses the Inalpi one)

250 g of weak 00 flour

250 g of corn flour flour

150 g of brown sugar

2 eggs

½ vanilla bean

Zest of 1 grated lemon + ½ squeezed lemon juice

1 pinch of salt


To prepare the meliga pastas, start by pouring 00 flour, corn flour, granulated sugar and vanilla seeds into a bowl. Stir with a spoon to mix.

Add the diced butter and the grated lemon zest. Start to knead, if you use the planetary mixer, knead at low speed with the leaf or whisk k, until a crumb mixture is obtained.

Add the eggs, lemon juice, salt and knead until a soft dough.

At this stage it is essential to pay attention to the consistency of the dough which must not be too soft. Leave to rest in a bowl for 6/8 hours.

After that spread the dough between 2 baking sheets until it reaches a thickness of 0.5 cm and refrigerate for 12 hours. Once passed, cut them (cut them) into the desired shape and place them on 2 trays lined with parchment paper. They should be well spaced.

Bake the meliga pasta in the oven at 170 ° for about 20 minutes or until lightly browned.

Remove from the oven and let cool completely before serving.

the new restaurant by Alessandro Del Piero – Italian Cuisine

the new restaurant by Alessandro Del Piero

Alessandro Del Piero goes online in Milan, but this time scoring in the restaurant business. Here's where to find it and what you eat

In what was the nineteenth-century warehouse of the first Milanese railway station, in Viale Monte Grappa 10, many managements followed one another before arriving at the one that today sees among the protagonists Alessandro Del Piero, who immediately believed in this new business project shared with a group of friends.
A place that has always been one of arrivals and departures, the one near Via Melchiorre Gioia, which has become a modern two-storey building, which combines the excellence of Italian cuisine with those of the East to offer guests a new journey.

The "morsel"

The kitchen of N10 Experience is signed by chef Corrado Michelazzo, Piedmontese Michelin star in 2004 and returned to Italy after 10 years in China. The location has been completely renovated with a contemporary and welcoming design, where at any time there is the possibility to stop for a moment and indulge, as they say in the Milanese culture, in a "bite".
And it is precisely on the concept of the morsel that the entire N10 Experience gastronomic format develops, starting from the kitchen offer that is designed to give the opportunity to taste more of the chef's dishes.
The "morsels" are available all day, from 12 until 11pm for those in the kitchen, and up to 24 for the pizzeria. They can be tasted and shared at the chef's counter, where they are created with an interactive cooking show with the guests, or they can be ordered comfortably while sitting in the lounge, perhaps accompanying them with a personalized drink.

What are we eating

The kitchen is a pure example of Italian style with a fusion twist, given the experience of the chef and his sous chef Giorgio Bresciani, he too returned to Italy after an Asian experience. An example of all the bao, revisited in Italian and honoring the city of Milan: they are real steamed Chinese bao, but with saffron and with a filling of ossobuco ragout. But there is not only the East and West combo in Corrado Michelazzo's dishes, as in the case of the ravioli filled with carbonara sauce, with a broccoli cream and anchovy sauce underneath and a crispy bacon and dehydrated broccoli powder on top. A liquid ravioli to eat with a spoon. "I don't want to overturn the kitchen too much, or make it into a Chinese", 0 chef Michelazzo confesses. «But after 10 years in Asia some touch is natural to come naturally. This is a place to make an experience, where to find an evolved simplicity and share it ”.


As in any new self-respecting restaurant, you cannot miss the gourmet pizza, which is really excellent here, thanks to the master pizzaiolo Marcello Costanzo who has 30 years of experience in catering, and in the study of pizza dough. In fact, 4 different types of flour are used for the dough, plus an integral type and one with ancient Sicilian grains. The purpose is high digestibility, thanks also to a slow leavening of at least 54 hours. In addition to the pizzas on the menu, each evening the chef selects 3 pizzas with seasonal ingredients, starting in the fall with truffles, mushrooms and game. N10 Experience is not just food, but also an ideal place for mixology enthusiasts, with the Bar's sophisticated cocktails or to taste a careful selection of Italian bubbles in the 10-seat private room, signed Cantine Ferrari.
An interesting new Milanese opening, which has all the credentials to get a nice (ça va sans dire) 10!

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