Tag: Restaurants

9 restaurants and shops not to be missed – Italian Cuisine

Typical trattorias, restaurants overlooking the sea and shops where you can buy some gastronomic souvenirs on the Conero and surroundings

The long flat line of the Adriatic coast suddenly stops due to the reaching of a green mountain on the sea. It is the Conero, which contains in a limited space the most beautiful things the Marche has to offer: the blue sea and a green natural park, ancient villages and rolling hills, harbors, churches and castles, vineyards and crops alongside the urban charm of the capital , Ancona: the same name of the city, which in Greek means "elbow", refers to the shape of the promontory on which it stands.

So on the table at the restaurant you can taste land and sea specialties: brodetto and stocco all'anconetana, vincisgrassi, crescia and salami, potacchio meat is part of a centuries-old tradition that brings together the flavors of a rich and generous territory. And then fresh fish and seafood: you should definitely try the moscioli, the prized wild mussels from Portonovo. All this gives life to a rich and diversified offer: the ancient dishes and the innovative proposals can be tasted in the “pieds dans l´eau” restaurants directly on the beach, in the country trattorias or in the farmhouses on the soft hills. Not forgetting a delicious souvenir to take home.

Napoleonic Fort

A nineteenth-century fortress set to guard a white pebble beach. An elegant terrace overlooking the sea where you can taste, in the summer, the specialties of the Marche cuisine and the creative ones, refined dishes made by combining the flavors given by the sea, and not only. Moscioli, cuttlefish, squid, mullet … but also vegetables and meat from the Marche region. Perfect for a classy evening.

Hotel Fortino Napoleonico – Via Poggio – Portonovo (AN)

Tower

The windows of the dining room open onto a spectacular view of the Adriatic, framed by a dynamic and creative fragrant menu of sea, but which leaves room for the classics, such as boiled sea bass, turbot and prawns with traditional sauces and vegetables .

Via la Torre 1, 60026 Numana (AN)

Ferragosto. Riviera del Conero. — Riviera del Conero.

Emilia restaurant

Directly on the beach: behind the green of the Conero, in front of the blue of the sea. Between one bathroom and another, at the bar you can enjoy snacks and aperitifs, while the restaurant conquers with its seafood dishes made strictly in-house, according to tradition: spaghetti with wild mosciolo, moscioli al gratìn, mixed grill, frying mixed and also boiled fish accompanied by homemade mayonnaise.

Emilia Restaurant – Portonovo Bay, 60129 Ancona

Trattoria Mafalda

The terrine of potatoes, clams and sausage; eggplant and cod parmigiana; tagliatelle with moscioli or ragu: these are just some of the many land and sea specialties that can be tasted in a place that is suspended between "land and sea". From the terrace the view goes all around and, in summer, beauty is part of the menu. Pasta, bread and desserts are homemade.

Trattoria Mafalda – Hamlet Poggio, Via Fulcinese, 72 / B – Ancona

Not only sea: "the Return" and the earth cuisine

An evening on a farm with a restaurant that focuses on stuffed pasta made by hand and stretched out with a rolling pin according to tradition. Here you eat meat, thanks to the breeding of cattle and chickens conducted organically. Among the main dishes, try stew, tripe, coratella and chicken "in potacchio". Vegetables also come from the farm. We eat outside in the garden for seventy covers.

Agriturismo Il Ritorno – Via Piani d’Aspio 12, Sirolo (AN).

Wine and gourmet shopping

The Moncaro cellar

From Camerano, on the Conero route that leads to Sirolo and Numana, you can stop at the Conero red wines atelier, produced in the Park area. The old cellar houses the internationally awarded wines and there is an assortment of local artisanal pasta, honeys, jams and organic pickles, as well as the Marche cold cuts (Fabriano Dop and Ciauscolo). Cellar visits are by appointment as well as guided tastings.

Cantina Moncaro, Via Direttissima del Conero, 31, 60021 Camerano (AN)

Fattoria Le Terrazze

Do you want to load good before leaving? Here you can buy typical Marche products, extra virgin olive oil and above all wine: in addition to the Rosso Conero DOC that will have won you over during the holiday, the IGT Marche and other specialties.

Fattoria Le Terrazze – Via Musone, 4 – Numana AN

Street Food and Take away in the city

At the kiosk of Morena

In Ancona it is an institution. One of the last authentic seafood kiosks. Moscioli, crocette, snails and oysters, fresh fish and stockfish, anchovies, canestrelli and fasolari, all cooked as tradition commands and served at the counter. The food is tasted on the spot, genuine street food, everything tastes and no frills.

At the kiosk of Morena – Corso G. Mazzini 65 60100 Ancona

Goodness of the Marche

In the heart of the historic center of Ancona there is a place that is both gastronomy and restaurant, ideal for savoring local products, as if to treat yourself to a delicious souvenir to take home, for a complete lunch or an aperitif. Cheeses, cured meats, preserves, jams, homemade specialties are the protagonists along with the best regional wines.

Goodness of the Marche – Giuseppe Mazzini, 96 – 60121 Ancona

Ethnic restaurants, almost half of them are irregular – Italian Cuisine

In 48% of the locals, the Nas, during their raids, found expired or thawed and refrozen food, kitchens in poor hygienic conditions, incomprehensible labels

Nearly half: in 48% of ethnic restaurants, the Nas carabinieri found irregularities. The foods had expired, or thawed and refrozen, the hygiene rules ignored, the labels incomprehensible. The worst were restaurants all you can it: 22 activities were closed or suspended, 477 violations of the law were found and 128 tons of food seized.

Wholesalers are also irregular

41% of ethnic food deposits are outside the norm: the Nas seized 128 tons of fish, meat and vegetable products for a value of 232 thousand euros, because they were irregular and unfit for consumption. They were predominantly lacking in traceability and in poor condition of conservation. Abusive warehouses for the storage of products have been identified, kitchens in poor hygienic-sanitary conditions, environments lacking the minimum sanitary, structural and safety requirements for workers. 22 commercial companies have been closed or suspended for a value of 5.3 million euros. In all, 477 criminal and administrative violations were contested and 23 food sector operators were reported and another 281 sanctioned for administrative infringements of 411 thousand euros.

"All you can eat must not rhyme with intoxication"

«Particular attention has been paid to fast food establishments and to those who adopt the formula all you can eat to ascertain that they maintain the essential levels of correct hygiene practice and the supply of suitable raw materials to ensure an acceptable level of safety for the consumer ", explained the general of division of the Carabinieri Adelmo Lusi. «The control plan was implemented with a methodology aimed at verifying strict compliance with food preparation, storage and administration procedures, the hygienic and structural state of the catering premises and retail sales of pre-packaged products, of the cold chain maintenance especially in relation to raw food to be eaten, extending supervision also to the import and distribution channels of foodstuffs and raw materials from foreign countries, managed by wholesale, storage and transport companies ".

Although «everyone likes sushi, comments Health Minister Giulia Grillo, «all you can eat it cannot rhyme with risk of food poisoning: the rules apply to everyone. The health of citizens is not put at risk by illegal practices to keep prices down. "

Incoming search terms:

https://gordon-ramsay-recipe com/tag/ethnic

Restaurants with or without a tablecloth? Now comes the one where you choose – Italian Cuisine

To quell the age-old debate from Euthalia, province of Cuneo, in order not to take sides they leave the choice to the guests.

The tablecloths they have been kidnapped, but few ask for their return. Hardly anyone would be willing to pay the ransom. in starred restaurants survive barely, Nordic fashion prevailed, nebistros hold paper placemats as a butcher, in street food places you have to be satisfied with the existence of at least a napkin.
The first to launch the crusade for their return to Italy was Valerio Massimo Visintin, an incognito gastronomic critic who, from the pages of his blog Eating in Milan by Corriere della Sera, quipped: "That rag on the tables is the symbol of an old age to immolate with urgency the fire of a happy news. The revolution of modernity is destined to sweep away ancient ideologies ”. It was 2013 and had only predicted the decline of the cotton empire even at home. In America, their disappearance had begun more than a decade earlier.

The tablecloths make elegance démodé or worse, trattoria, and therefore to get rid of it is innovative (and on this, nobody has to say). But why? Because the new restaurant wants to be casual, easy-going, non-formal and make everyone feel at ease. At least until the bill arrives.
The naked table is beautiful if the table is beautiful, if it is warm as wood, contact is pleasant. The table is made to be watched and the costs for the molletton and the tablecloths from the restaurants have disappeared from the restaurants' accounts. Malignano in many that the reason is cheap, but the persistence of the white tablecloths in pizzerias and Chinese restaurants for 10 € should prove the contrary. Design tables, on the other hand … those that increase the receipt.

A matter of taste, and so in the diatribe tablecloth yes / tablecloth the restaurant you choose does not arrive. From Euthalia, in Vicoforte (CN) between the Langhe and the French border, between the land of trattorias and ancien régime elegance, guests are given the option of a double choice in its seven tables: two "romantic" corners with chairs in a lateral position strictly with a tablecloth and a white rose as a centerpiece, while the remaining five are bare and without tablecloth with exposed solid wood. Following the lesson of "but also" of Veltronian memory, the patron chef Gianmichele Galliano wanted not to take sides and please everyone. At the time of booking you can request the table of preference, with or without a tablecloth: "Usually young couples or business appointments prefer a table without tablecloth, on the contrary for romantic moments or for mature couples a dinner without tablecloth is unthinkable" .
In a world where everything is true and the opposite of everything is news.