Tag: Porto

Porto Rotondo and the sushi limited edition that smells of pecorino – Italian Cuisine

Porto Rotondo and the sushi limited edition that smells of pecorino


The pop-up restaurant of the legendary Wicky Priyan for the Abi D'Oru Hotel in Porto Rotondo: what to taste from 10 to 29 August

Those who know Sardinia intimately know: it is a free, wild and fascinating land that welcomes the most interesting trends and contaminations without losing its spirit of indomitable island. Here it is natural to curl up on granite cliffs, dive into natural pools as well as linger in the hinterland without a precise destination to breathe the intense smell of wild herbs, meet flocks of sheep and discover small towns with few inhabitants and very sunny. And it is always here that the intense flavors of Gallura can meet the elegance of Japanese cuisine to give us an experience to grasp: from 10 to 29 August, theHotel Abi d’Oru of Port Round hosts the chef's creative flair Wicky Priyan with an exclusive pop-up restaurant dedicated to real sushi lovers. Enchanting references to the menu that conquered Milan with the Wicky's of Corso Italia, but also the contaminations inspired by Sardinian products and its catch.

"I have traveled the world, and I believe in the strength that comes from the encounters between places, people, ingredients, techniques. My cuisine is the realization of this approach – says chef Wicky Priyan. Arriving in Sardinia, in this wonderful place, inspired me with new flavors. A new course has begun which I am sure will give rise to a long collaboration with the Abi D’Oru. How to define the kitchen that I will do here? One word is not enough. You must come and try it ".

And we could not resist the temptation. To taste the Sardinian limited edition of Wicky Priyan we booked a table at the 5-star restaurant Marinella Abi d’Oru, we sat comfortably watching the sunset on the beach and discovered the elegance of a carpaccio that combines the flavors of 5 continents, but also that, surprisingly, the marinated raw fish does not fear some flakes of pecorino. Also unforgettable is the Kobe served with a wasabi which costs 800 euros per kilo, the selection of nigiri and the Catalan of Lobster prepared with Sardinian honey. Below, the chef's recipe.

Lobster Catalana with Sardinian honey

Ingredients for 2 people: one aragù from 400g, datterino tomato 100g, red Tropea onion 50g, basil 2 leaves, sMaldon ale (in the end)
For the sauce: o
olive oil 50ml, lime (lime juice) 15 ml, white wine vinegar 15ml, Sardinian honey 10ml
Procedure: p
To prepare the Catalan lobster, start by cutting the red Tropea onion into thin slices and soaking it in a bowl, chop the basil and slice the tomatoes. Boil the lobster in a large pot of water. Once freed from the carapace, cut the pulp into slices. Mix olive oil, lime, white wine vinegar and Sardinian honey to make the sauce. Season all the ingredients with the sauce. Finally add a touch of Maldon salt.

Francesinha: the very rich Porto sandwich – Italian Cuisine


The francesinha, a rich sandwich made from meat, is part of the Portuguese gastronomic culture and is a traditional dish, easy to prepare and with many variations (and calories)

Except for those who follow a diet without meat and animal derivatives, you cannot visit the enchanting city of Port without being tempted by francesinha, a local gastronomic specialty of international renown. It is a rich sandwich, filled with various types of meat, sauce, cheese and other ingredients, which was invented in the 60s and which is part of traditional cuisine, loved by everyone and sometimes revisited with modern and original variations. The ease of preparation and availability of the ingredients, all popular and affordable, combined with the full-bodied and substantial result, make francesinha a unique and palatable dish.

Francesinha, the most delicious sandwich in Europe

If you thought that an American style multilayer hamburger or a very Italian sandwich filled with sliced ​​cold cuts were the ultimate culinary transgression in sandwiches, you should think again. Hardly, in Europe, one can find a richer, more elaborate and delicious recipe than the Portuguese francesinha. This caloric sandwich, with a raw taste and a high number of ingredients, is a dish not to be missed, to try at least once in a lifetime in one of the many restaurants and clubs that serve it in Porto. It was precisely in this city invented in the 60s by the emigrant Daniel da Silva, who, after having lived in France and Belgium, tried his hand at a Portuguese version of the French grilled sandwich known as Croque Monsieur, stuffed with ham and cheese.

Classic recipe and variants

The classic recipe consists of a dish that is anything but light and very tasty, consisting of two slices of grilled bread filled with beef steaks, fresh Portuguese sausages, linguiça (traditional spicy sausage, similar to chorizo), fiambre (cooked pork ham), all covered with melted cheese and one sauce based on beer and tomato, and baked in a terracotta bowl. Most of the ingredients contained in the francesinha are very popular types of meat in Portugal, each characterized by a different flavor and level of flavor and spiciness, as well as by a different consistency. Of course it is also possible to use different sliced ​​meats, sausages or meat, also based on what you have available. Usually the meat is cooked in a pan in butter or margarine.

If these condiments alone were not already sufficiently fatty and caloric, as well as the thick layer of sliced ​​cheese, even more surprising is the preparation of rich sauce tomato sauce with which the sandwich is covered before being baked. For this sauce, which can be purchased ready-made in many Portuguese supermarkets, there is no standard recipe, just a large number variants. In addition to garlic base, onion, butter or margarine, tomato sauce and ale, you can for example add various types of meat (like bacon), a mix of instant soup and chicken broth, corn starch, bay leaves, dry Port wine, brandy, piri piri or hot pepper. The preparation is as simple, fun and customizable as the taste of the final result is incredibly complex.

In addition to the numerous ingredients and layers already mentioned, francesinha is sometimes served also with aaddition of fried egg and a bed of fries, and accompanied by a mug of beer. In short, rather than a dish, this sandwich represents the identity of the country, but also a real gastronomic challenge of resistance.

Photo: francesinha panino Portugese_Flickr_iNelsonRocha.jpg
Photo: Francesinha Portuguese Sandwich variant_adactio_Flickr.jpg

Francesinha: the very rich Porto sandwich – Italian Cuisine


The francesinha, a rich sandwich made from meat, is part of the Portuguese gastronomic culture and is a traditional dish, easy to prepare and with many variations (and calories)

Except for those who follow a diet without meat and animal derivatives, you cannot visit the enchanting city of Port without being tempted by francesinha, a local gastronomic specialty of international renown. It is a rich sandwich, filled with various types of meat, sauce, cheese and other ingredients, which was invented in the 60s and which is part of traditional cuisine, loved by everyone and sometimes revisited with modern and original variations. The ease of preparation and availability of the ingredients, all popular and affordable, combined with the full-bodied and substantial result, make francesinha a unique and palatable dish.

Francesinha, the most delicious sandwich in Europe

If you thought that an American style multilayer hamburger or a very Italian sandwich filled with sliced ​​cold cuts were the ultimate culinary transgression in sandwiches, you should think again. Hardly, in Europe, one can find a richer, more elaborate and delicious recipe than the Portuguese francesinha. This caloric sandwich, with a raw taste and a high number of ingredients, is a dish not to be missed, to try at least once in a lifetime in one of the many restaurants and clubs that serve it in Porto. It was precisely in this city invented in the 60s by the emigrant Daniel da Silva, who, after having lived in France and Belgium, tried his hand at a Portuguese version of the French grilled sandwich known as Croque Monsieur, stuffed with ham and cheese.

Classic recipe and variants

The classic recipe consists of a dish that is anything but light and very tasty, consisting of two slices of grilled bread filled with beef steaks, fresh Portuguese sausages, linguiça (traditional spicy sausage, similar to chorizo), fiambre (cooked pork ham), all covered with melted cheese and one sauce based on beer and tomato, and baked in a terracotta bowl. Most of the ingredients contained in the francesinha are very popular types of meat in Portugal, each characterized by a different flavor and level of flavor and spiciness, as well as by a different consistency. Of course it is also possible to use different sliced ​​meats, sausages or meat, also based on what you have available. Usually the meat is cooked in a pan in butter or margarine.

If these condiments alone were not already sufficiently fatty and caloric, as well as the thick layer of sliced ​​cheese, even more surprising is the preparation of rich sauce tomato sauce with which the sandwich is covered before being baked. For this sauce, which can be purchased ready-made in many Portuguese supermarkets, there is no standard recipe, just a large number variants. In addition to garlic base, onion, butter or margarine, tomato sauce and ale, you can for example add various types of meat (like bacon), a mix of instant soup and chicken broth, corn starch, bay leaves, dry Port wine, brandy, piri piri or hot pepper. The preparation is as simple, fun and customizable as the taste of the final result is incredibly complex.

In addition to the numerous ingredients and layers already mentioned, francesinha is sometimes served also with aaddition of fried egg and a bed of fries, and accompanied by a mug of beer. In short, rather than a dish, this sandwich represents the identity of the country, but also a real gastronomic challenge of resistance.

Photo: francesinha panino Portugese_Flickr_iNelsonRocha.jpg
Photo: Francesinha Portuguese Sandwich variant_adactio_Flickr.jpg

Proudly powered by WordPress