Tag: popular

In Turin there is the popular Aperitif at the Focacceria Sant'Agostino – Italian Cuisine

Making a virtue of necessity: the aperitif in the focacceria of Salvo Lo Porto. Attentive to product quality, price and in line with the new timetables

In hard times like these, you need to sharpen your wits with alternative service and catering proposals. Just like the owner of the Focacceria Sant’Agostino, Salvo Lo Porto, the first focacceria inaugurated in the historic center of Turin in 1997 and which has never closed for holidays since.
Since 1997 Lo Porto has been making focaccia, pizza and farinata, a real point of reference for lovers of cheese focaccia, the classic Genoese, perfectly made farinata, crunchy outside, soft inside, but also pizza in pan, a workhorse, thin pizza, so fashionable in the late eighties and early nineties.

The focacceria at the time of the restrictions for Covid-19

In times of closures and lockdowns, Lo Porto invented theAperitif in focacceria: from 23 October, starting at 4 pm and up to 6 pm you can also think of this place for a different snack, a pre-dinner, thanks to popular aperitifs with freshly baked focaccia and wine for 6 euros.

There are three proposals to choose from: farinata cooked in a wood oven, Cheese Italian Pizza Bread is classic Genoese focaccia paired with a glass of Pigato and Vermentino from Bio Vio, Ribolla I Clivi or Nebbiolo d’Alba from Albino Rocca.

"Popular Aperitif", explains Salvo Lo Porto, "is the way we want to respond to this period of crisis that is affecting everyone. Every person has the right to be able to afford a good piece of hot pizza in the center of Turin and we, while always doing it, have decided to propose an alternative offer while maintaining the attention to quality raw materials that have distinguished us since our openness, but also trying to meet the possibilities of all .

Two types of focaccia prepared with organic flours: the cheese one, consisting of two thin sheets cooked in a copper pan without yeast and made with stracchino to which extra virgin olive oil is added before cooking; there Genoese classic which has a minimum leavening of 8 hours before being spread in an aluminized pan where it rests for another three hours. There farinata, on the other hand, it is made with organic chickpea flour and is baked in a copper pan directly in the wood-fired oven which has a mixed cooking with beech and olive wood.

Salvo Lo Porto has opened, over the years, two other places: one in Piazza Castello, in 2001, with an interesting offer of street food; in 2013 the Focacceria in via Lagrange, specialized in processing with mother yeast and round pizza.
In 2009 he enlarged the restaurant in via Sant’Agostino, with the addition of tables and a proposal of typical dishes of Piedmontese cuisine (green anchovies to name one) and rotisserie, with rooster cooked in a wood oven.

The three focaccerie of Lo Porto belong to the brand Focaccerie Gran Torino created by the Turin pizza maker: Focacceria Sant’Agostino (via Sant’Agostino 6), Focacceria Reale (piazza Castello 153) and Focacceria Lagrange (via Lagrange 11 / f).
Instagram: @focacceriegrantorino
Facebook: @FocaccerieGranTorino

The ranking of the 10 most popular cocktails on Instagram – Italian Cuisine

They are good, they are beautiful and they stock up on likes and hearts. Here are the ten most popular drinks from social networks worldwide

Even a simple one cocktail enjoyed at the end of the day with friends, work colleagues and various gym companions and any can conquer the center of the social scene, hoarding likes with shaker shots and ice cubes: the right perspective, the right filter and the right hashtag are enough , and the game is almost done. The most experienced influencers know it well, as well as the search engine for holiday homes Holidu, who to give us an aperitif in view of next summer's trips has decided to browse on Instagram looking for 10 most loved and shared cocktails of all the world. So let's raise our glass to heaven and discover this fresh ranking together, preparing for a long series of virtual toasts.

9 – Moscow Mule: # 782.388 hashtag – United States

Don't let the name fool you. Despite the direct reference to the Russian capital, what was the real one catchphrase alcohol of the last decade of mixology is actually a star and striped cocktail, designed at the table by two US entrepreneurs engaged in marketing vodka and ginger beer. A pinch of lime juice in addition, and then all inside the characteristic copper cup for a decidedly like-friendly drink. The only caveat: no cucumber, that's just a fake urban legend.

Brazilian Caipirinha Drink with Lime

8 – Caipirinha: # 1,248,197 hashtag – Brazil

The cocktail in eighth position catapults us directly on the beaches of Rio de Janeiro: the Caipirinha, a real classic based on cachaça, brown sugar and lime, is a drink with a strong Brazilian spirit, which smells of summer and total relaxation in the sun. Her fans also include people of the caliber of Rihanna, Katy Perry, Madonna and Tom Cruise.

7 – Michelada: # 1,282,453 hashtags – Mexico

At home they also call it Cerveza Preparada, a sort of flavored beer. And why it is easy to say: this very special drink starts from a very common beer, enriched with lime, spices, chilli pepper, tomato juice, salt and various spices. A real palette of suggestions in a Mexican key, in a single glass.

Spritz Aperol with cicchetti

6 – Aperol Spritz: # 1,442,207 hashtag – Italy

There is another pinch of Italy in the top 10, and speaks with a strong Venetian accent. There are over 1 million and 400 thousand mentions from the dear old man Aperol Spritz, a real bulwark of our local aperitif. A cocktail that last year blew out its first one hundred candles, after crossing the ocean and becoming in all respects a new international flag of the Italian food and wine culture.

Bloody Mary or Caesar Cocktail with Lime, Celery and ice

5 – Bloody Mary: # 1,751,434 hashtag – France

You enter the top 5 with the famous mix of vodka, tomato juice, spices, Worcestershire sauce, celery, garlic, herbs, olives, lemon, salt and pepper, otherwise known as Bloody Mary. Or after-hangover cocktails, as someone might argue. Her name derives from the ruthless Queen Mary I of England, nicknamed Maria the Bloodthirsty: and the reason is obviously to be found in her vibrant red color, perfect for capturing attention on Instagram. Nice and brutal.

Pina Colada cocktail on the beach with copy space

4 – Piña Colada: # 1,764,009 hashtag – Puerto Rico

Enveloping, sensual, with all the nuances of the Latin atmosphere. There Piña Colada conquers a well-deserved fourth place with its recipe based on rum, coconut cream and pineapple juice, perfect for those who love sweeter drinks. National cocktail in that of Puerto Rico, the actress Jennifer Lawrence can also count among her most avid supporters, who seems to have requested a small personal supply on her table on the occasion of the 2013 Golden Globes.

water poured into a glass in the company of abundant ice. The son of British ships' trips to the East Indies, he seems to have been born thanks to the idea of a Scottish doctor, George Cleghorn, who was studying the effects of quinine on malaria. Thus he discovered that with the addition of gin, even the most bitter liquid seemed all in all pleasant: to this brilliant doctor, still centuries later, our heartfelt thanks go.

Winter autumn sangria

2 – Sangria: # 3,261,103 hashtag – Spain

It matters little that it is considered a real cocktail or a more generic preparation based on wine and fruit. The second step of the podium goes to the festive lightness of the sangria, Spanish bulwark of drinking in company whose name derives from the word "sangre", very simply blood. In fact, it is typically prepared with red wine, as anyone who has allowed a trip to Spain knows very well. From the parts of Barcelona, in Catalonia, it is also possible to find special versions with white wine or sparkling wine. To try, absolutely.

Fresh mojito cocktail on wood

1 – Mojito: # 5,672,376 hashtag – Cuba

A big round of applause for the champion of champions. His majesty the Mojito, from Cuba with love, takes first place in the ranking of the most instagrammed cocktails in the world, clearly stopping all the other competitors. In fact, more than 5 million and 600 thousand people have shared the image of the king of the crushed on social media, based on white rum, brown sugar, lime, mint and Seltz water. A legendary drink, which in the past has also been able to conquer the heart of an expert drinker like Ernest Hemingway. And that still continues to swell the ranks of its supporters all over the world, summer after summer, toast after toast.

simple dishes, popular prices and human biodiversity – Italian Cuisine

In Milan there is a bistro that was born to protect not only natural but also human biodiversity. It is the Teca, in the San Siro area

Like a bistro, much more than a bistro. It is the Teca, in via Caccialepori 8, on the edge of the popular district of San Siro, in Milan. Coffee bar, kitchen with oven, in the evening too wine bar is jazzoteca. But there is more. Behind the wooden counter, under the soft lights of vintage bulbs, in the kitchen, between the tables. You can't see it with the naked eye and that's certainly not the reason why you come here. For Raffaella the strong point of Teca Bistrot the dishes remain, made with the right raw materials, in season, that come from trusted suppliers, cooked with care. The good" allows you to keep your accounts in order. The right" is a direct consequence of sustainability.

To safeguard biodiversity, not only natural but also human

"I chose to call him Teca because it is a word that in Greek means coffer, small case. When I wrote the project for the competition of ideas announced by the Vercellese Cooperative, owner of the space, I imagined a place where not only natural but also human biodiversity could coexist. I wanted a place that held the sacred right to be different. Raffaella, 53, a son of 16, a brother with Down syndrome. The border between his profession – for years has been social worker – and the private sphere has always been very weak. Much of her life has been spent dealing with people with disabilities, especially psychic ones. In his spare time he never stopped cultivating passion for cooking. As a young man he lived in France. There a Berber girl taught her the grammar of Middle Eastern "smells". An art that he cultivated in every project he worked on.

Teca Bistrot in Milan, "a fairy tale that is realized every day"

The former Psychiatric Hospital Paolo Pini was in charge of the Garden of Aromas, a non-profit organization that promotes the social reintegration of disadvantaged people through orthotherapy courses. From that experience came the idea of Full-flavor aromas, a cooperative that offers vegan and vegetarian catering and delivery services and involves psychiatric users. Teca Bistrot it is nothing but the natural outcome of his journey. Here they work there eight people, in addition to Raffaella, all with psychic problems, "Yet" he explains "since we opened they have an impressive table of attendance. Everyone lives alone, everyone has a current account, without needing a support administrator: in the case of a disabled person it is not so obvious that he can have his own money. This for me is the answer to the discomfort created by being "different". This is a fairy tale that is realized every day ".

Simple dishes, genuine products, mix of flavors, popular prices

THE bakery products – bread, croissants, cakes and biscuits, including vegans – are prepared on site, using only mother yeast. At breakfast you can choose the continental formula, with scrambled and plum cake, or the traditional one. For lunch and dinner the menu offers a selection of simple dishes to a popular price. Some are typical of Italian cuisine, like the Bolognese lasagna, others related to the seasonality of products, others that recall i Middle Eastern flavors, such as chicken curry tajine with basmati rice. For the aperitif there is the formula tapas tasting, a selection of organic wines served in combination with a series of Spanish tapas that do not have much, apart from the name, given that the ingredients are mostly local. In the kitchen Raffaella and the master chef, a couple of guys work alongside her. The selection of wines, instead, is the work of Max who, as a true enthusiast, is always looking for best labels of small producers.

Not only in the center, even in the suburbs the lights are always on

The job is not lacking. The restaurant is open from morning to evening and quickly became a reference point for the neighborhood. The mix of people who attend it is not given only byintegration operated by Raffaella at work level. Thanks to the location between the popular area and the residential area and by word of mouth, the public is growing and is increasingly diverse. that's how a window has been turned back on who risked being left with the gate lowered for who knows how long.