Tag: Restaurants

EA (s) T Lombardy, as restaurants have reopened – Italian Cuisine

EA (s) T Lombardy, as restaurants have reopened


The testimonies of the owners of the premises that are part of the network, between initial disorientation and the desire to start again in the name of quality

«I am optimistic about this reopening, certainly fearful that everything will collapse again and annoyed that many Lombard restaurateurs do not adopt the correct and imposed rules. It is clear that the number of seats is decreasing: we now have 100 seats outside in the open. There have been 80 inside, 28 have become 28. On the other hand customers are obedient, they don't complain, they appreciate the greater protection. The distancing is effective and makes them feel calm, they appreciate the attention ".

The reopening is told by Franco Giordano, owner and chef of the Ottavo Nano pizzeria in Brescia. Which is one of 300 restaurateurs and 250 producers that are part of the network of operators EA (s) T Lombardy, a brand created to encourage the evolution of food and wine in the four provinces of eastern Lombardy, Bergamo, Brescia, Cremona and Mantua, and to support the excellence of its producers and restaurants.

"Never before has the network of EA (s) T Lombardy operators found its raison d'etre. Because "network" contains a clear, ancient, real concept: that of "union is strength" ", let EA (s) know T Lombardy. «In a panorama of disorientation for the catering sector, even more for those restaurants that have a strong link with the territory, we want to support operators and local excellence by transmitting the concept that doing good is good for the territory itself, and this goal can only be achieved today with the quality.

During this recovery phase after the health emergency, EA (s) T Lombardy wants to support its protagonists, trying to understand with them how to recover and what to focus on. Restaurateurs have clear ideas: want to focus on quality, to ensure that the customer renews his trust.

«When we reopened it seemed like starting from scratch. But it was one very charged restart from an emotional point of view. My most loyal customers came to visit me, it was a tribute of esteem and affection , says Mario Cornali, chef and owner of the Collina restaurant in Almenno San Bartolomeo. «We of Bergamo and its province have experienced a tragedy, even emotionally it is not possible to pretend nothing has happened, but the world goes on, is refounded and regenerated. We never stopped working, we made delivery throughout Lombardy with our Easter doves, we experimented with new recipes, rethought the spaces, clean, renovated, thrown unnecessary things. In some ways we have put order in both a real and metaphorical sense .

Sergio Carboni of the Locanda degli Artisti restaurant in Cremona echoes him: «We had a great desire to reopen and a lot of enthusiasm, because we love our job that in the past few weeks we have been missing a lot. At the reopening some regular customers came, who gave us a gesture of esteem and friendship. It will take time and to understand what government aid will be to judge the effects from an economic point of view, certainly it was an exciting and positive moment for us and our guests. We have to think positive, transmit messages of trust and encourage people, make them feel good, welcomed and at ease. "

At the Hostaria Viola in Castiglione delle Stiviere, Mantua, the owners decided to open one more day. "Fortunately, in our restaurant we already had the tables spaced before and the customer response was very good," they explain. «What worries us are the economic conditions. We chose to open an extra day a week to try not to leave any of our employees at home and we have increased our offer with the takeaway that we did not do before; even so, however, we reach 60% of the pre-pandemic income, but having recently opened, it is still early to make calculations. It is enough for now to stand up. "

Ten restaurants in the hinterland to discover true Ligurian cuisine – Italian Cuisine

Ten restaurants in the hinterland to discover true Ligurian cuisine


Unique products, age-old recipes, simple flavors: the essence of Ligurian cuisine is tasted away from the sea and from the dishes found everywhere. Here are the places to enjoy it to the top

One says Liguria and thinks of the sea, the Levant and the West, the fish. In fact, i red prawns of Santa Margherita and Sanremo are increasingly rare, but remain at the top in the Mediterranean, Monterosso anchovies – fried, with a drizzle of oil or in the famous one bagnun – are exceptional, i gianchetti (in season) pancake preparations make your head spin. And there are traditional recipes of great impact: the ciupin (the fish soup), the brandacujun del Ponente based on potatoes and stockfish, the rich lean capon with vegetables, the greedy frisceu of cod. Everything to enhance the fish products and the tradition linked to the Ligurian Sea.

Pasqualina, savory pie par excellence

But Liguria at the table is a different story: a land kitchen, basically poor, which makes the best use of vegetables with asparagus and artichoke on all, the herbs (marjoram, borage, basil and wild ones for the preboggion), i typical cheeses as the Brussu of the Arroscia Valley and the prescinseua destined for the focaccia di Recco, the rabbit and the game in season. There is no sumptuousness or abundance, if anything, simplicity and direct taste in preparations with more than one contamination with neighboring Provence. A kitchen where an important role is played from savory pies, to be consumed even days after preparation. There Pasqualina it is the summit for history (legend, perhaps) and fame, even outside Liguria. But the region is very rich: there are those stuffed with artichokes, chard, pumpkin, onions; those based on rice and vegetables of all kinds; those with potatoes, with very old specialties such as frandura imperiese or la baciocca Genoese. And yet the green cakes, with local peculiarities such as the turtun of the Alta Val Nervia that looks like a wheel.

Mistress focaccia

The street food par excellence is the focaccia: that of Recco with cheese, the Genoese fugassa, the one with potatoes or onion. The latter was born as a food in the most popular neighborhoods of Genoa where it is called a fugàssa co-e çiòule. It was the usual breakfast of the harbor unloaders, very cheap and able to satiate a lot, as the onion blocks the hunger stimulus receptors. With a glass of white wine – u gianchettu – gives the best. The farinata, made from chickpeas, is no less passionate, Food spread throughout Italy with various names. But legend has it that it was born by pure chance in 1284, when Genoa defeated Pisa in the battle of Meloria. With the same ingredients as the farinata, except for the Ligurian extra virgin olive oil, of course, the panissa not to be confused with the Piedmontese rice dish. The farinata can be enriched with rosemary, spring onion, pumpkin.

The poetry of pesto

The first courses have in the trofie with pesto (other Ligurian typicality, which cannot be more terricolous) e in the pansotti with walnut sauce the cult dishes. But there are other pastas to taste like the trenette – linguine with an ovoid section – or the Genoese corzetti, the testaieu of the Val Graveglia and the testaroli of the Lunigiana, the mescciua spezzina (soup of leguni and cereals) and the famous Genoese minestrone. There is ancient history in tuccu zeneize: the ragù prepared with only one piece of meat – a touch in fact – cooked for a long time in (little) tomato sauce. The ideal is to combine them with mandilli, handkerchiefs of egg pasta, imported from the Arabs with whom the Genoese had commercial relationships. If the rabbit is the king of meats, the most famous recipe in the region is the Genoese top which consists of a piece of veal belly, cut so as to form a pocket and stuffed with numerous and varied ingredients. Poor cuisine that becomes rich.

Ancient sweets

Beyond the thousand local specialties, two are the symbolic sweets of Ligurian cuisine. The first is the Sacripantina, the soft and fortified cake once served during the holidays and which was born in 1851 to the renowned Preti pastry shop. All Genoese delight, it is composed of ingredients from sponge cake soaked in rum, marsala and sugar and covered with different butter creams. The pandolce it was born around the 16th century under the Lanterna, following a competition between pastry chefs called by the doge Andrea Doria, interested in finding a dessert that was long-lasting and representative of the Republic of Genoa. Praise be to the anonymous winner and for having found a dessert you would never tire of: raisins, fennel, pine nuts and candied fruit embrace this brick of pasta, sweetening it and softening its consistency. It well represents the soul of Ligurian cuisine, rough only in appearance, but engaging. Like the "lasagne da fiddià ai quattru tucchi" sung in the marvelous Crêuza de mä by the unforgettable Fabrizio De André. You will surely find it in the premises of our very personal selection.

La Brinca – Ne

For many it is the best Ligurian trattoria – it is a historic Slow Food Snail – favored by a splendid view. The Circella family offers the whole repertoire of specialties, Genoese in the first place. The cellar is famous.

Da Fiorella – Ortonovo

The ravioli in various recipes are a strength of a 1950s-style tavern, which is located among the olive groves on the border between Liguria and Tuscany. But the typical appetizers and meat main courses are also worth tasting.

House and Shop – Dolceacqua

A pleasant place furnished with a curious mix of vintage and modern pieces. The cuisine is not exempt from fish, but offers unique specialties such as the gran pisteu – the wheat soup – and the Rossese zabaione ice cream.

Caccia C’a Bugge – Campo Ligure

Raw materials from the area and great respect for tradition in this restaurant in the Stura Valley. Among the best dishes there are the pesto mandilli, the Genoese top and the tripe served with beans.

Antica Locanda Luigina – Carrodano

A few kilometers from the Cinque Terre, an evocative inn where you can taste many local dishes, also offered in two tasting sessions. To taste local cold cuts and cheeses, first courses and lamb dishes.

The Friends – Varese Ligure

In Val di Vara – bio zone par excellence – there are many good places. The most famous is that of the Marcone family. Super seasonal cuisine, apart from some classics such as corzetti with chopped pine nuts.

Mse Entirely – Calizzano

The tavern on the first floor of the historic building in the center is also suggestive. The cuisine is good at revisiting Western dishes, from smoked polenta with cheese to sheep's ricotta mousse.

Da Pippi – Masone

Establishment of the area, with a century of activity, offers Ligurian cuisine with some Piedmontese contamination. The Ligurian rabbit is not to be missed as much as the homemade desserts. Level cellar. Tel. 010.9269126.

Cian de Bià – Badalucco

It can only be reached on foot, but it's worth it. Two rustic rooms where you can taste after a taste of brandaujun, the first home-made, stewed tripe and grandma's pudding. Encyclopedic wine list.

Il Castagneto – Castiglion Chiavarese

A farm in Val Petronio that offers quality cuisine, based on raw materials all found in the area. Direct dishes: ancient prebuggion, risotto with Prescinseua, veal tip with aromatic herbs.

Post-covid open: the new restaurants in Rome – Italian Cuisine

Post-covid open: the new restaurants in Rome


Despite the lockdown, the new openings in the capital do not stop, from the star's pop address to the restaurant in Piazza Navona that is reconverted

For many who have not made it, crushed by the weight of the lockdown, there are others who in the following weeks (or even during the lockout with the delivery) have appeared among the new Roman openings. Mostly they are projects that had been started before the pandemic, in other cases they are happy conversions, the result of good ideas from those who have managed to transform the crisis into opportunities.

Carnal

He had probed the ground during the lockdown with his boxes ready to be cooked on the barbecue, in the meantime everything was ready to kick off Carnal, the pop address project curated by the starred chef Roy Caceres, together with the partner and friend Riccardo Paglia and to Andrea Racobaldo, who deals with wines and cocktails or, better, cócteles. With this new opening, in the Prati area, the chef engages with a menu in which he has been able to pour his South American origins, without the constraints of fine dining and with his usual creativity. In Carnal's menu, not only Colombian dishes, but also Mexico and Latin America in general, with contaminations of very Italian products. There are the Bocones (tastings), the Cuarto Frìo, that is cold dishes such as ceviche, in the Caliente Zone there are hot dishes and another section is dedicated to the "hanged" or meat and fish that are hung to smoke.

The Oak

An oak in the middle of a delightful square in the historic center is the backdrop to the outdoor tables and the banner of this restaurant, which is a historic trattoria that already existed with this name, but which is in effect a new opening, since the actors involved have changed, the guise and the proposal. The important restyling that modified the interiors is the backdrop for the new collaboration between the Monteforte family (who also has a famous oven in the city) and Marco Gallotta, the chef already loved by gourmet in the capital for successful projects such as Rosti and First to Pigneto. After closing the latter, Gallotta had disappeared from the Roman square for some time. Now he is finally back to guide this address of the historic center. In the Quercia menu dishes that rediscover tradition, with a declared connotation of a restaurant, but in a modernized version, thanks to Gallotta's experience and creativity. For those who loved Primo, you feel at home, also thanks to the hand of the architect Liorni, whose style is always recognizable.

Camillo

Eating in the middle of Piazza Navona on the tables in the square and not feeling like foreign tourists? No sooner said than done. Thanks to the good idea that the new generation of De Sanctis had. Filippo and Tommaso are the sons of the patron Enrico, who had already decided to leave the reins to the sons of his place at 79 in Piazza Navona. In particular, the latter had starred experiences with Angelo Troiani, Alessandro Narducci and Daniele Lippi, as well as in another historical address in the Roman center, Pierluigi. The other brother, on the other hand, is the commercial and marketing soul and that is why the new proposal is the anti-crisis solution, at a time when the crisis in the historic center is felt more than ever because of the lack of tourists. If there are no tourists, they said, why not focus on the Romans? And do it with a good quality proposal at low cost, rather giving up frills and service (there is the buzz that sounds when the dishes are ready), with intelligent ideas such as the bento box and the takeaway drink, to eat if you want even more in the center of the square. It must be said that inside the restaurant would like a nice restyling, but eating in front of such beauty is priceless. In addition, the dishes are fun and tasty, from the fried baby octopus to the parallelepiped of fried lasagna, from the bao bun to the hamburger with ribs.

Dafne Garden Cafè

They are among those who had everything ready in March, but their dreams of glory have been curbed by the lockdown. We are in the Prati area (Lepanto height), where the Pontecorvi family has acquired and renovated a small 14-room hotel that has transformed it into a 4-star boutique hotel, the Apollo. To complete the work happily, a bar area with direct access to the street and a delicious terrace, made even fresher by the green layout of the Angelini sisters of Doppio Tratto. Still in the mood to transform the crisis into opportunities, the months of forced closure were the occasion to better think about the bar space and start a happy collaboration with Federico Cari, Bompiani's former pastry chef, with great experience also in restaurant pastry. While waiting to have the prerequisites to start a pastry line himself (there is a laboratory to be set up, but better times are expected), meanwhile Federico has organized a perfect card for the international breakfast and the lunch break, with delicacies such as pancakes and waffles, the club sandwiches that in a hotel can never be missing and that Cari has also reworked in a very successful veg version, the gourmet sandwiches. We proceed one step at a time, waiting for both tourists and the many workers of the buildings that surround the hotel to return.

Luce Experience

When the going gets tough the tough get going. This quote comes to mind when speaking with Mrs. Jolanda, soul of the Villa dei Cesari, a well-known location for weddings and events in Rome, on the Ardeatina, between the Appia Antica park and the catacombs. "All events canceled until at least the end of the year, apart from a couple of weddings in July that they bravely chose to confirm, we thought to roll up our sleeves." So they set up a team made up largely of their historical employees, to which was added Mirko Pagani who coordinates the kitchen and who created a menu based on dishes partly in tradition, such as carbonara in three versions, and partly modern. To this are added the products that come out of the monumental wood-burning oven, from the grilled pizzas, and the cocktails designed by the bar manager Edoardo Mattarino. It starts at 19 from the aperitif on the grass and continues, always in complete safety since the spaces are very wide, among the delicious outdoor tables.

Rose Tartare Bar

Its name is Rose and it does not leave expectations disappointed, because in this new tartare bar in Trastevere it is all very pink and equally full of roses. From the wallpaper to the color of the rooms, from the furniture components to the design of the objects, this bistro has chosen the color and the flower symbol of femininity also because three women animate it: Carlotta Santacroce, Alessandra and Fabrizia Cichetti, respectively daughter, mom and aunt. A place where you can make a quick and longer stop, choosing from the varied menu where tartare obviously dominates. Of meat, fish and veg, they can be found in purity or combined with first courses, tacos and bao bun.

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