Tag: place

Central Market of Turin, place of food and meeting – Italian Cuisine

174097


Distillery and cooking school, a small educational roasting and the cheese workshop. And then all the good food enclosed in 26 thematic workshops, bar, restaurant, brewery, cafeteria as well as a very rich and interesting calendar of events. Central Market has inaugurated a turin April 13 and will be opened 364 days a year from 8 to midnight.

174097Going to the market goes back to being meeting, knowledge and conviviality, as it has always been since the times. For a couple of years now, for nothing, taking the aperitif in the market has become fashionable and various Italian cities now offer their citizens the experience of these markets, which are living places, and not exclusively commercial ones.

It is however a commercial format devised in 1994 entrepreneur Umberto Montano, and launched together with the group Human Company of the Cardini-Vannucchi family. The first was, the following year, the historic market of San Lorenzo a Florence, transformed into the Central Market of Florence. Then it was the turn of the Capital, with the Central Market Rome, an agora of food & culture. Now Turin. IS soon Milan, since November, near the Central Station – in the city, however, the Mercato del Suffragio already lives and grows, a market with cuisine in the city center and the Duomo Market.

174100The starting vision is that of restore centrality to the figure of the artisans and their products; return to the city a good, convivial and cultural "square". In fact, in Central Markets this is how they are born events organized in synergy with city and national institutions, of art, music, science and culture, always free and open to the public. Of course, we are dealing with a format, so there is a homogeneity – starting with the insignia of the artisans – that can please or not.

But back to the new Central Market in Turin. It is located at Palatine Center, in an area in full redevelopment – the neighborhood of Porta Palazzo is occupies 4.500 square meters distributed on three levels.

174103At the entrance, the bread: the "Bread of Porta Palazzo" it is baked by the mill, entrusted to Mattia Giardini is Alberto Iossetti of ViVa La Farina and offers everyone the possibility of create your own customized flour blend. Also new is the approach to Butcher's shop with two different proposals: Marco Martini, historical Piedmontese reality that follows the entire production chain of the queen Fassona, and the Savigni family with the meat bred in Tuscany in full respect of animal welfare.

At the Central Market in Turin there will also be great Masters of Cuisine, such as the visionary Davide Scabin, the one who left the provincial trattoria, who will propose here White coal, with charcoal cooking only proposals for soups, eggs, vegetables. The Green Fairy, by Marcello Trentini, serves instead vegetarian cuisine. In both cases, a pop price. As it will be for the Del change pharmacy, the restaurant del Mercato in which it will be possible to reserve the table.

174106Also on the ground floor there are the traditional Neapolitan pizza of Marco Fierro, the ice cream of Alberto Marchetti, made with a careful selection of the best raw materials. The Chianina burger of Enrico Lagorio, produced with meat from its historic farms in Val di Chiana, cheeses and butter of Beppino Occelli, authentic expression of the flavors of the Langhe and the mountain pastures, is the truffle of Luciano Savini, enhanced by the gastronomic knowledge of Aurelio Barbero. There will be traditional Roman specialties enclosed in the Trapizzino, fresh pasta of Egidio Michelis as well as cheeses and cured meats selected by Beppe Giovale. The golden and fragrant fry of Martino Bellincampi, between Roman and Piedmontese tradition. And then the perfumes of the Sicilian specialties of Carmelo Pannocchietti, the Pleaves the Mediterranean of Valerio Lo Russo, the rotisserie with free-range chickens of Alessandro Baronti is wine, between glasses and bottles, expertly selected by Luca Boccoli. Finally, exclusively the first "experimental" Cortilia physical store, the online agricultural market, which for the first time will introduce its fresh products to buy directly at the market.

174109On the second floor, in addition to the distillery of Simone Mari, open until late and spaces dedicated to training, the two historic ice-houses dating back to the 18th century, they represent the stage for hosting a busy calendar of cultural events. I'm over 350 events already scheduled for this year. For example the 24 and 25 April the two laboratories approaching the jazz for children. The inevitable collaborations with Torino Jazz Festival, Il Salone del Libro, MITO and many other institutions and associations cultural highlights of the city.

May 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

by Pam on June 2, 2013

I saw a pinto bean salad over at Kalyn’s Kitchen[1] that looked really delicious so I decided to make it. Unfortunately, I was out of pinto beans but luckily I had black beans which worked out great. I loved the combination of the flavors and textures in this salad – it was a big hit with all of us. I made burritos using this salad and some leftover flank steak for my husband’s lunch the next day and he LOVED it. It’s a quick and easy side dish that will pair nicely with most Mexican main entrees.

Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, tomato, red onion, and cilantro together in a bowl.

Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



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Save[3]



Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro




Yield: 6

Prep Time: 10 min.



Ingredients:

1 can black beans, rinsed & drained
4 tsp white balsamic vinegar
2 avocados, diced
1 cup grape tomatoes, sliced in half
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 clove of garlic, minced
1-2 tbsp vegetable oil
Sea salt and freshly cracked pepper, to taste

Directions:

Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, tomato, red onion, and cilantro together in a bowl.

Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Kalyn’s Kitchen

References

  1. ^ Kalyn’s Kitchen (www.kalynskitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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