Tag: pop

Pop Tarts – 's Pop Tarts Recipe – Italian Cuisine

»Pop Tarts - Misya's Pop Tarts Recipe

Prepare the shortcrust pastry: combine sugar, flour, salt, yeast, butter and vanilla in a bowl and mix, then add the egg too.
Once you have a homogeneous dough, wrap it with cling film and let it rest in the fridge for at least 30 minutes.

Take the dough and roll it out into a rather thin sheet (no more than 3-4 mm), trying to shape it into a rectangular shape: cut out some fairly large rectangles (8-10×4-5 cm: the American Pop Tarts are quite large, but you if you prefer you can make them smaller), remember that they must be even in number because they will be paired two by two.

Arrange half of the rectangles on the baking sheet lined with parchment paper, stuffed with jam (in one I tried to put melted white chocolate) leaving the edges free, then cover with the remaining rectangles, seal the edges, brush with a little milk and cook for 10-15 minutes at 180 ° C, in a preheated convection oven, then let them cool.

Prepare the icing by mixing powdered sugar and water, then divide it into several bowls and add the food coloring of your choice.

Once completely cold, decorate the cookies as desired with icing and sprinkles (or even just icing).

Once the icing has dried, your Pop Tarts will be ready, you just have to spoil them.

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Prosecco: the ancestral pop sparkling wine to try – Italian Cuisine

From the lively and calm "as it once was" to the novelty of the prosecco rosé. Everything you ever wanted to know about the most pop of sparkling wines and you never dared to ask

Prosecco has existed for more than two hundred years, but it is only from the second half of the New Millennium that it has become the ubiquitous sparkling wine in our aperitifs and celebrations. Now, in 2020, a new revolution is under way, the arrival of rosé, and so we got help from Michele Rimpici, from Verona, founder of Cantina Urbana and wine consultant, to orient ourselves among the jungle of bottles for this New Year's Eve. What to choose, and how? Here's what we learned from talking to him.

When the crisis helped us

If champagne blossomed in the 1980s with the promise of wealth and economic growth, with the advent of the DOC in 2008 (and perhaps also with the global economic crisis), the global shift to Prosecco was made. A less pretentious wine, which adapts to many contexts, is cheap and you can also make a spritz: a wine to drink without worries and which thanks to its Italian character has established itself abroad, ousting the then dominion of the Spanish Cava. Today it is the most exported wine in Italy and we produce more than 500 million bottles.

Prosecco is not always sparkling

Contrary to what many think Prosecco is not a production method, but it is a wine produced withglera grapes. Glera is an ancient grape, already mentioned in Roman texts, its chosen land remains the Treviso area and in particular the complex hilly system between Conegliano and Valdobbiadene. There the wines can boast the Docg, while for the Doc in the last ten years the cultivation of grapes has spread like wildfire, reaching as far as Friuli Venezia-Giulia and all the Venetian provinces, often replacing other native varieties. Now 80% of the Veneto vines and 20% of Friuli are glera. To be Prosecco, the wine must be produced with at least 85% glera, but it does not have to be produced with the Martinotti method and become a sparkling wine. In some authentic Venetian tavern you can still order the Quiet Prosecco, or rather still, and the ancestral prosecco is making a comeback more and more, refermented in the bottle and often sold “colfondo”, which is moved rather than sparkling.

The difference with champagne

Champagne and Prosecco are two very different wines, Prosecco is to champagne as pop music is to classical music, and its luck is precisely that of being pop, suitable for parties as well as for everyday moments. The Martinotti (or Charmat) method is certainly the method that allowed us to bring such an inexpensive sparkling wine to the table. In fact, the second fermentation typical of Prosecco, the one that develops the bubbles, takes place directly in the autoclave, with the addition of sugars and yeasts. This allows you to significantly lower the production price of course compared to champagne. The fine French wine as well as Franciacorta and Trentodoc are produced with the Classic method, i.e. refermenting the wine in the single bottle that is turned on itself for months, it comes out to remove the yeasts and bottled again before being left to refine.

The ancestors: as it once was

However, the Charmat Method is not the only way to produce Prosecco. There are Prosecco called “Ancestral” which are produced with a method historically used halfway between a Charmat Method and a Classic Method; and which was once also used in champagne. After the harvest, the wine is left to ferment in steel at a rather cool controlled temperature so that the yeasts naturally present in the grapes can work on the sugars, but maintaining a high sugar residue. The wine is then bottled, without further additions of sugars and yeasts, so that the fermentation resumes and a slight sparkling develops. By not disgorging, the yeasts remain in the bottle, forming a residue; in fact they are defined "colfondo".

Without the bang

The champagne mushroom cap is a modern invention for Prosecco. Until twenty years ago it was a wine that people bottled at home with a crown cap, and it did not have those bubbles that we see today, but simply a little sparkling due to the natural fermentation process that took place in the bottle. There was no sparkling wine and no bang, that is an invention born on the wave of fashion, celebration, champagne. The real Prosecco was therefore "moved" or "quiet"; in fact from Cantina Urbana his sparkling wine is called El Moss, 100% organic glera, beer cap for € 6.90.

What to try

Historic brands such as Valdo, Bisol, Canevel, Collalto, Follador, Adami, Nino Franco, who cultivate their vines and have a wide range of products, in which there are also premium bottles. And then the ancestral bottles of Casa Coste Piane, Costadilà, Marchiori family, Ca ’del Zago, Gregoletto, Silvano Follador, Malibran and also by Adami and Nino Franco. You can find them online and in the wine shop.

2020: the year of rosé

This is the year of the greatest revolution in the world of Prosecco: Prosecco rosé has been admitted under the Prosecco Doc and Docg brands. Prosecco rosè comes from a blend of Glera and black berried grapes, at most 15% of the total, which gives it a very captivating pink color – especially abroad – but also a different aromatic complexity. All the major wineries launched their own pink bottle in November, it remains to be seen whether it will defeat the classic straw yellow prosecco …

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Text by Jacopo Giavara, Margo Schachter

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Pop up and temporary restaurant: this is how the chefs start again – Italian Cuisine

Pop up and temporary restaurant: this is how the chefs start again

Starred restaurants are reinvented between new spaces (outdoors) and new experiences (more free!). Here are the chefs' proposals for the post lockdown reopening

How to reopen after the emergency Coronavirus? Imagining the experience at the restaurant after the lockdown was the exercise that kept all the chefs busy in these months between adjustments to the premises to respect social distancing, digital menus, masks and gloves from the kitchen to the dining room. There are those who reopened as soon as possible on May 18, those who preferred to wait a little longer. Many, however, have done so (and will do so) reinventing themselves, experimenting with new formats, testing the terrain with new formulas and even inventing an outdoor space if it did not exist before.

DaV Cantalupa, Da Vittorio's open air pop

From Vittorio, three Michelin stars in Brusaporto (Bg), designed for summer 2020 DaV Cantalupa, one open air space poolside in the residence where the restaurant is located, to satisfy the desire to be surrounded by nature after these months of imprisonment. DaV will be open until September 5 from Monday to Friday for dinner, while on Saturday and Sunday also for lunch. The proposals? They range from the classic Paccheri to Vittorio to selected grilled meat, up to pizza. And on social networks Cerea family he also showed a Berber tent, a special setting for enjoying lunches and dinners in full relaxation and with a view.

Giancarlo Perbellini Pop Up

Not being able to reopen the starred Casa Perbellini, the chef Giancarlo Perbellini thought to take advantage of the spaces and dehors of the newly born contemporary trattoria Twenty & Thirty to Verona to set up a pop up restaurant which will be open until August 30: an informal and playful proposal to freely taste signature cocktails accompanied by small tastes and then continue, if desired, with dinner. Three menu proposals with different prices and different dishes every evening. Do not miss the cooked and raw Milanese, a dish created by chef in January he was due to enter the bistros on paper from April.

Viva, the terrace on Lake Garda by Viviana Varese

From the starred restaurant on the second floor of Eatlay Smeraldo in Milan to Lake Garda. The summer of the chef Viviana Varese is Live in the square, with oysters and Franciacorta, tartare and signature cocktails proposed for the aperitif in piazza XXV aprile in Milan, but also Long live the Terrace , a contemporary tavern in Manerba del Garda where to have an aperitif (from Tuesday to Friday from 5 pm) with cicchetti with Slow Food Presidia, but also where to stop for a dinner with a view tasting the chef's historical dishes and new proposals. And Saturday and Sunday you can also have lunch. The theme of the menu? There family: the appetizer "… you tell your sister" consists of Scallops alla puttanesca with crispy crumble bread, among the first courses there are, for example, "Did you eat grandma?", or Neapolitan ziti with Genoese ragù, pecorino, marjoram and lemon fondue.

Bentoteca, wine bar and Japanese gastronomy with chef Yoji Tokuyoshi

Bentoteca it is the pop up restaurant that the chef Yoji Tokuyoshi he conceived in the newly renovated premises of his starred restaurant in via San Calocero 3 in Milan. At the stove there are always him and his brigade and the proposal is that of a wine bar (with labels of natural wines) accompanied by Japanese gastronomy reinterpreted with imagination. Until the beginning of August, you can have lunch from Wednesday to Sunday, have an aperitif and dinner from Tuesday to Sunday.

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