Tag: Restaurants

Valentine's Day, the most romantic restaurants to celebrate. From North to south – Italian Cuisine

Valentine's Day, the most romantic restaurants to celebrate. From North to south

From the shared table of the starred to the small restaurant in the center with a sea view. The five restaurants where you can eat with your sweetheart in simplicity

Valentine's Day is approaching, and the time has come to book a romantic restaurant to celebrate the feast of lovers with the person of our heart. Here are 5 perfect addresses from north to south of the Peninsula

Social eating

Unforgettable (Turin), chef Christian Mandura

Exposed stone walls, resins on the floors and lighting aimed at highlighting the architectural details and the protagonists. The two lounges were designed to accommodate diners before and after the tasting itinerary, with an aperitif and cocktails prepared by the barman Salvatore Romano (from Barz8, a famous cocktail bar in Turin). Unforgettable is a location with a unique personality: a fifteenth-century building that became the first Italian restaurant without tables. The diners sit at the counter, conceived as a strong point, with the chef in front of them. The name of the place means that the experience will be hard to forget but, playing on the word, the "table" ending also suggests how traditional tables, coming last, are no longer necessary.

Valentine's Day menu
Fried potato, cuttlefish in zimino
Foiegras, yolk
Tuna and artichoke sandwich
Fennel and orange salad
Grated cauliflower
Taiarin with porcini mushrooms
Braised lettuce
Roasted peppers
Chocolate and pear cake
Crème brûlée
Price: 90 €

In medio stat virtus

Vertigo – Contemporary Osteria (Milan), chef Franco Aliberti

It is located inside the Milano Verticale hotel | ONE Experiences. The real flagship of Milano Verticale is in fact the gourmet proposal, declined in three concepts: fine dining restaurant, contemporary tavern and cocktail bar, all managed by Franco Aliberti, resident chef and new entry of the Bartolini team, undisputed protagonist of the international gastronomic scene. . To unify the three "public places" of food & beverage, open to the city as well as to hotel guests, is the large sloping tile ceiling: the space contracts and expands making the three spaces fluid, connected to each other, but at the same time perfectly identifiable. Vertigo – Osteria Contemporanea is an open environment, with an informal atmosphere, overlooking the kitchen and with a natural propensity to project outwards into the terrace and garden. The cocktail bar with urban garden offers a cocktail & drink menu created with the advice of Mattia Pastori and a food pairing prepared by the kitchen.

Valentine's Day menu
Winter salad
Goat cheese mousse and marinated yolk
Beetroot ravioli stuffed with parmesan and herbs
Tenderness of beef, cream of potatoes and marinated radicchio
Tartlet with raspberry, chocolate and gianduia
Price: 43 € per person (excluding wines)

From North to South, last call

L’Orangerie – Manna Resort (BZ), chef Manuel Astuto

The love for winter gardens and childhood memories give life to this restaurant where Southern Italy stands out. The protagonists are the raw materials of Italian excellence, with a keen and aware look to Asia. All reinterpreted in a creative way by chef Manuel Astuto together with his international cuisine brigade, sous chef Andreas Pernter and pastry chef Gregory Concin. Result: simple, genuine, elegant dishes that wink at the concept of "as it once was". From fresh pasta, strictly homemade, to bread, up to small pastries, everything is in the name of quality and refinement. For the feast of lovers, the menu focuses on sea and land delights.

Valentine's Day menu
Brandada of crispy cod and Pimenton de la Vera
Salty “Ringo”, cuttlefish, almond, lime
Manna Sushi roll
Thai soup
Amberjack, parika, tamarind
Raviolo with red prawn from Mazara del Vallo, bisque, orange, pistachio
Braised beef cheek and smoked eel, peanuts, daikon, kale, oriental sauce
Avocado and kumquat
Lychee, macadam, ginger, amaretto
Price: 95 per person

A jolt to tradition

Gio's, The St. Regis Venice (Venice), chef Nadia Frisina

Located a few steps from Piazza San Marco and with the widest view of the Grand Canal, the restaurant attached to the luxury hotel of the Marriott group combines the refined taste of the city on the water with the desires of the contemporary traveler. The love for the land and raw materials remains the first inspiration for the chef, who, following to the letter the "shaking traditions", claim of St. Regis Venice, has developed a menu that allows you to rediscover on the plate the tastes of the Italian tradition combined with suggestions from the Venetian Lagoon and certainly enriched by ideas of contemporary cuisine. The signature dish is Spaghetto Cavalier Cocco with Three Tomatoes, a declared homage to the flavors of the Italian culinary tradition. But for Valentine's Day the chef has thought of something even more special.

Valentine's Day menu
Oysters and passion fruit granita
Amberjack marinated with red turnips, Bronte pistachio, lemon and Romanesco cabbage
Carnaroli risotto with smoked artichokes, candied citron, toasted hazelnuts and goat cheese
Red mullet stew
Fillet with fine truffle
Mango sorbet
Dark chocolate mousse with soft raspberry filling
Price: € 180 per person (drinks not included)


Pesciolino (Rome), chef Gabriel Lucca

Elegant and modern fish bar & restaurant in via Belsiana 30, a stone's throw from Piazza di Spagna, in the heart of the Trident. A welcoming place in the heart of Rome with a proposal that combines Mediterranean and South American flavors and suggestions; between ceviche, bowl, comfort food and mixology. For this Valentine's Day the new chef has curated an exclusive special menu.

Valentine's Day menu
Glass of champagne with chef's entrée
Selection of raw seafood
Tuna tacos with 'nduja mayonnaise, wakame seaweed and allspice
Fresh pasta tagliolini with red prawns, pistachio and peanut butter
Amberjack Tataki with Herbal Yogurt
Mandarin crème brûlée
Price: 69 € per person (drinks not included)

Near the sea, faccimm 'ammore

MySeacret (Naples), chef Antonio Passariello

It has recently opened, but the location, the chef's offer, the atmosphere promise that it will become one of the most popular restaurants in the Neapolitan city. My Seacret, along the historic via Chiatamone in Naples, a stone's throw from the seafront in via Caracciolo, combines catering fine dining with the language of art, with the continuous and permanent display of paintings and sculptures by Neapolitan artists, such as the lacquered ceramic San Gennaro that stands out on the tables. The cooking proposal is entrusted to the young chef Antonio Passariello. Born in 1987 and with a specialization in macrobiotic cuisine, he heads an under 35 brigade. The sea is (almost) absolute protagonist, even for the Valentine's Day menu. For the choice of wines ask Christian Moreno, attentive maître de salle.

Valentine's Day menu
Oyster, Tabasco green apple and caviar
Seared scallops on pumpkin and cardamom cream
Risotto with red prawns from Mazara
Dumpling stuffed with fiordilatte di Agerola, clams and candied lemon
Red mullet stuffed with Neapolitan-style endive
Dessert: Unconditional love
Price: 65 per person (drinks not included)

Trentino-Altoadige is green: here are the sustainable restaurants to keep an eye on – Italian Cuisine


The greenest and most sustainable region of Italy, according to Michelin, is Trentino-Altoadige, which this year received the highest number of green stars. Green? Yes, because since last year the Rossa, as the Michelin guide is defined, has assigned a new star color that establishes the restaurants that take charge ofconsequences ethical and environmental of their business and who they work with "sustainable" producers and suppliers to avoid waste and reduce, or better still reset, the plastic and other non-recyclable materials from their supply chain.

What are the characteristics that make the green star conquer?
According to the Michelin guide, here are the prerogatives that a "green" restaurant must have:
1) theuse of local and seasonal ingredients;
2) the selection and the
quality of the products used, including biological, biodynamic and ethical origin;
3) the
low energy impact in the use of resources;
4) the
composition of the menus, which must be respectful of seasonality and the territory;
5) the enhancement of
initiatives for waste reduction, including zero waste policies, that is the age-old theme of disposal, namely the reuse and recycling of waste;
6) the initiatives of
communication and passion shown by the chef and staff on the topic of "sustainability";
7) the
creative initiatives in the environmental field implemented;
8) the
collaboration with the local community, in particular small and micro producers.
So many chefs work directly with growers, farmers and fishermen, who are respectful of nature, they grow plants and raise animals, use regenerative methods such as no-dig gardens and catch crop rotation. They care about their impact on the planet and show passion and awareness of an issue that has grown to be a movement towards positive change. In addition to environmental considerations, they are concerned with the quality of life of their staff and support social projects at local, national and global levels.

195050Why is Trentino-Altoadige so "green"?
The concentration of green stars is mainly in the north but in particular in Trentino-Altoadige, where most of them are found. Of course, being on a plateau, next to the Dolomites and being able to go and get milk and butter directly from the mountain huts helps more than being in a metropolitan city like Milan and Rome. But in reality this region stands out for the attention it has always had towards this issue. First of all, the chef could only see it assigned in 2020 Norbert Niederkofler of St. Hubertus of San Cassiano (Bz) with its "Cook the mountain" philosophy, the first to have cleared through customs, thanks also to the power of its three Michelin stars, the world of cuisine local, seasonal and sustainable and to have involved international chefs in his ambitious project.

What are the "green" restaurants to visit in Trentino-Altoadige?

EARTH. In Sarentino, Gisela and Heinrich Schneider, respectively in the dining room and in the kitchen, have created an evocative, eco-friendly and plastic free environment from a mountain hut: Land, "the magic place", as they like to call it, also boasts a Michelin star. "The careful use of resources, respect for food and for those who produce it, recycle as much as possible, use the abundantly laid table of nature. All these are points that go hand in hand with nature, in our daily lives, accustomed to a mountain life "tell the Schneiders." The wild herbs and mushrooms come exclusively from the woods directly in front of our house. All the other ingredients such as meat, flour, milk, cheese, bacon, butter and much more come from the surrounding farms of our valley ".
ANCIENT INN AT THE DEER. In San Genesio theAntica Locanda al Cervo it bases all its vegetable supply on its own vegetable garden and the pantry is contributed by organic farmers and small local producers. The menu is based on all local specialties, in 2008 the restaurant joined the Pact for Climate Neutrality and keeps the ecological footprint under control.
LERCHNER'S IN RUGGEN. In San Lorenzo di Sebato we find a restaurant that has been committed to sustainability on many fronts for years. 100% South Tyrolean products and the property runs a cattle farm, whose meat is produced exclusively for the restaurant. Also, you won't find any exotic or ethically questionable products on the menu here.
1908. In Soprabolzano, on the Renon Plateau, chef Stephan Zippl this year received a double award: star and green star. The dishes are eco-sustainable and boast a strong creativity, there is a continuous and direct dialogue with the small local producers, who often condition the menus and dictate the law, like nature, on what to find on the menu.
AGRITUR EL MAS. Finally, we would like to point out a farmhouse, where most of the products come from the stable and from the private garden. Here cows, goats, donkeys, pigs are raised and the cheeses are made in the own dairy. We are in Moena in Trentino and Agritur El Mas is also an educational farm where children can be taught the importance of environmental sustainability.

January 2022
Camilla Rocca

From breakfast to dinner: the restaurants open from morning to evening – Italian Cuisine

From breakfast to dinner: the restaurants open from morning to evening

Restaurants have their own too format. There are those of haute cuisine, modern taverns, romantic bistros and large spaces suitable for tables with friends. Among the most versatile formulas, although demanding for those who decide to adopt them, thenon-stop opening 8-24: the restaurant welcomes customers from breakfast to dinner, passing through lunch, snack and aperitif.

Your service at any time
In Italy we are still a long way from what happens in other countries, where it is possible to have an entire meal at any time of the day. There is a tendency to diversify the offer according to thehours: cappuccino and brioche in the morning, tea and cake in the afternoon, drinks and snacks when the offices close, à la carte dishes at noon and for dinner can arrive at the same table. Basically, everyone's dream habitue: being able to satisfy all your gastronomic desires in your favorite place. But a nice puzzle for those who, as a restaurateur, want to fulfill these wishes.

The room becomes fluid
He knows it well Sandra Ciciriello, Milanese entrepreneur, woman of the dining room and of wines who, now three years ago, studied a "fluid" approach for her new restaurant, 142 Restaurant (pictured above), inaugurated at the end of 2019 together with the chefs Nello Barbieri And Chiara Orrù and the pastry chef Alessandro Montanari. Alessandro's laboratory is the keystone that allows you to keep up such a demanding routine. “Kitchen and pastry literally have two different operating temperatures”, explains Sandra. "This is why we have separated them into two distinct and autonomous spaces: each has its own storage, washing, preparation areas, there is no department that clashes with the other". Outside meal times, the kitchen is not engaged except in basic preparations, such as soft-boiled eggs offered for breakfast along with French croissants, cakes, single portions, savory croissants, bun and toast. At the cafeteria tailor made add freshly squeezed juices, smoothies, yogurt, tea and herbal teas for an afternoon break. Lunch and dinner are à la carte: “We have decided not to diversify the offer”, Sandra emphasizes, “so as not to complicate our lives and to allow midday customers to discover and taste all our dishes”. Including signature dish which are already small classics: the Tribute to Lucio Fontana, creativity applied to bread, butter and anchovies from the Cantabrian, Oro Mio, spaghetti with bottarga emulsion, or Fatti un Negroni, oysters that marry the famous cocktail. After lunch, the kitchen brigade is operational again from 6pm for an aperitif, when the pastry counter "disappears" thanks to a glass that becomes opalescent, and the bar comes to life. The pre-dinner drinks are accompanied by classic snacks (olives, dried broad beans, pinzimonio), seasonal vegetable spherifications, chicken and capricciosa sandwiches, octopus tacos. Overlooking the open kitchen, the place is welcoming, with books and magazines to browse, knick-knacks, paintings on the walls that invite you to take a break and look around. “The coffee bar is very local,” says Sandra. “Those who live or work in the surrounding area come for breakfast and lunch. The clientele expands for the aperitif and dinner, on Saturday and Sunday we have customers who come on purpose, both for breakfast and for lunch and dinner ".

The city that never stops
The 142 was the first to take the road to an opening all day long under the banner of fine dining. But in a city in constant motion, like Milan, there is no shortage of other examples of pop clubs that have been able to diversify the offer.
It is open seven days a week, from nine in the morning to late evening, A place in Milan at Cascina Cuccagna. Here chef Nicola Cavallaro coordinates the bar and restaurant activities that start from breakfast with homemade cakes, protein pancakes, savory swivels and fresh fruit to the quick meal with stuffed miche of own production, hamburgers and focaccia. For lunch and dinner, the cuisine is traditional with some fashionable and creative concessions. At noon, between cappelletti in broth, tagliata and grilled chicken, hummus and shrimp tacos pop up, in the evening the Puntarelle Caesar salad is enriched with anchovies from the Gulf of Catania, the creamed cod is intensified by the 'nduja, and the braised cap is not missing of the priest but not even the quinoa burger. The cutting boards served with an aperitif are very tasty.
Food Typography is the bistro and food hub on the Martesana canal which, from Friday to Sunday, anticipates opening at 9 (usually it is 11) and offers breakfasts based on artisan pastries, focaccia, fresh bread. At lunch (in season, with outdoor tables by the water) the offer changes daily, with lots of vegetable cuisine, soups, stews, traditional dishes and homemade desserts. Although dinner is not scheduled, except for specific events, the artisan aperitif lasts until late in the evening and accompanies the natural wines, the strong point of the place, with a selection of raw milk cheeses and cured meats from small producers.
A completely different mood for Quore Italiano, the chain of restaurants – 5 in the city – which, according to the motto "pasta, pizza and tradition", does not forget breakfast and welcomes customers from early in the morning: in Piazza Oberdan it opens already at 7 am. At lunch and dinner times, the kitchen gets smart with bruschetta, crostini, gourmet montanarine, traditional first and second courses including risotto, tortelli, roasts and cutlets, pizzas with organic dough and Roman shovel.

What if the answer is pizza?
That must also have been the question he asked himself Francesco Bedussi when he decided to expand the business of the family ice cream parlor, a Brescia, adding the cuisine and, of course, the pizza. After all, he trained with pastry chefs like Gianluca Fusto, a master of leavening like Rolando Morandin, protagonists ofhaute cuisine like Davide Scabin and Enrico Crippa. Today, the cafeteria is entrusted to the Modbar, a state-of-the-art machine for state-of-the-art espresso and filter coffee, the ice creams are made from raw milk with all the homemade bases, the pastry ranges from mignon to levitated, the kitchen focuses on selected raw materials, such as the Prussian heifer chosen for the raw, and respectful cooking. The flagship of the gastronomic offer remains the pizzas, with three doughs of your choice, all very light and fragrant, and rich gourmand toppings.
Breakfast, lunch, snack and dinner are the 4 moments of the extended day of the pastry shop Sirani of Bagnolo Mella (BS). In the morning you are spoiled for choice between simple bread, butter and jam, the typical cake of roses, scrambled or bacon eggs, focaccia with sweet and savory creams. For lunch, soups, pastas, pancakes and club sandwiches are served. At snack time it is time to taste the most creative cups, such as the Maldon salt and caramel ice cream, the beer cream or the lime and coffee sorbet. For dinner, a roundup of pizzas to share, including one with Calvisius caviar and Normandy butter.

Capitoline taste
The combination of pastry and cooking seems to be a good starting point for those who want to multiply the opportunities to attract customers. TO Rome, Madeleine Salon de Gastronomie is a French-inspired bistro open from 8 am to 1 am. In the proposal of patisserie of course there is no shortage of Proustian sweets that give the place its name, cakes by the slice, buttery croissants and macarons. At lunch and dinner, you can easily switch from a terrine of foie gras to an amatriciana with a selection of pillows and a BBQ cockerel. Then, it rolls into late boudoir, the part of the room dedicated to mixology and spirits, to be accompanied if desired with small fried foods or salads.
Option veg and pampering: the right address in the Eternal City is Romeow Cat Bistrot: from 10 in the morning until evening, strictly cruelty free pastry and cooking can be enjoyed while peeking (or stroking, if they get close!) the six house cats wandering around with a soft step. Muffins, cakes, spoon desserts, pancakes, "mood menu" to be accompanied with fair trade coffee, chocolate, vegetable milks, smoothies, extracts or, at the right time, cocktails. Lunch and dinner are marked by the seasonal vegetable garden and exotic influences and to keep company with salty cannoli, rice and spaghetti there are curry, ramen, tofu, seitan and tempeh.

Multifunctional by definition: they are the service areas on the roads that, from non-places, they are transforming into place to be that almost … almost worth the trip. This is the case ofVilloresi Ovest motorway service station on the A8 dei Laghi, just outside Milan. Thanks to a skilful architectural recovery, it makes travelers and commuters take a step back in time. The 1958 project, signed by Angelo Bianchetti, has been renovated with great respect and functionality and today, under the grand original drop-shaped chandelier, you can drink an espresso on the fly, eat one of the iconic sandwiches, a pizza of Renato Bosco, a risotto of Andrea Ribaldone, a dessert of Luca Montersino or Sal de Riso.
Another important signature, that of Niko Romito, for Alt Station of Gusto in Castel di Sangro, on the SS 17: a "roadside restaurant" open from morning to evening, bar, shop and diner with a kitchen where you can enjoy desserts and pizzas, express fried chicken and the famous bombs of leavened dough, sprinkled with sugar, stuffed with cream or in a new savory version.

January 2022
Francesca Romana Mezzadri

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