Tag: Ristorante

Eating at the Frasassi Caves: Ristorante da Francesco – Italian Cuisine

Strategic position, tourist menu, but above all sincere cuisine. To eat pappardelle with wild boar, homemade gnocchi and fried lamb

They make leaflets in the parking lot of the ticket office at Frasassi Caves and this could make any gourmet give up. There is a tourist menu for € 11 and hundreds of seats, and this would make a foodie wander off in search of a small, quality tavern. It is exactly between the car park of the caves and the entrance, which is very convenient, but in the "tourist trap" location that you would never enter. But then they take you there and you discover that it is a restaurant to eat like a local; and that basically you would like one so close to your home, and not a Genga (1700 souls in the province of Ancona).

Stria of the caves and the restaurant

The Frasassi Caves they are amazing and attract tourists, onlookers and speleologists from all over the world. Because they are monumental, huge and recognized as the most beautiful in Europe if not in the world. They are worth the visit and this means that they attract thousands of visitors a day every year; also in this 2020 of proximity tourism. There are many people, they eat at all hours, they also arrive by bus with organized trips and then continue. The worst place to look for quality cuisine, so you end up in favor of a quick sandwich. Sin.

The caves were discovered in 1971, opened to the public in 1974, as the Da Francesco Restaurant. The place that was much smaller at the time than today has become a mega restaurant with an indoor dining room and a covered terrace for dining with a mountain view, but the family that runs it has remained the same: now in the kitchen the mother Giuseppina has taken turns son Jonathan, while Christian joins his father Francesco in the dining room. Clean, well organized and ready to welcome you at the table for a late lunch or dinner at German time.

The tourist menu comes out with ridiculous figures: Pappardelle with wild boar (signature dish), encore of grilled meats, french fries, wine and water and € 14. Veal burger from the Marche region, chips and water for € 11. Schools, groups and passing tourists are needed, and for groups the special menus promise "generous portions and review". Top, but also an à la carte menu: always the same and with the great classics. To have fun with more elaborate dishes, for a € 20 type of receipt. The cuisine is sincere and to keep the prices low, almost everything is made from scratch, and you can hear it.

Eggs with melted pecorino with truffle, melted pecorino with truffle and cheese pizza, polenta with wild boar, tagliatelle with mushrooms, homemade gnocchi, fried lamb with Ascoli olives and gogo embers. Desserts and crescia, homemade. House wine in jugs, Verdicchio or Rosso Piceno 7 € per liter.

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Ristorante Albergo Autostrada: the restaurant for truckers along the A1 – Italian Cuisine

At the Orte toll booth there is a real trattoria for truckers (and not according to chef Rubio). Where to eat grilled meat and enjoy a bit of street life. Side by side with those who really know her

“Miss, this is a truck driver's restaurant. What do you want to put it on "Novella 2000"? . Our neighbor at the table is talking. It's three o'clock, it's August, he's wearing a tank top and shorts, yellow, nurse's clogs and eating alone, reading the news on a tablet. Further down, a gentleman has a necklace around his neck that I miss an LA rapper with crucifixes and hands that make horns like charms, but huge. Then two boys in uniform from the gas station, at the next table. And we, obviously not belonging to the category road workers.

Back from Naples, we came here on purpose. And not following in the footsteps of chef Rubio, but of Google. This place is called Highway Hotel Restaurant, an unimaginative name chosen by the owners forty years ago, years in which positioning in search engines was certainly not a problem. Today this restaurant for truckers at the toll booth of Orte however, it has the perfect name and location for those looking for a "gourmet" exit along the A1.

Trattoria for truckers

You can recognize the real restaurant for truck drivers trucks parked outside (here there is even the gas station contiguous), by the fact that the kitchen almost never closes and that the portions are generous. This is also due to the fact that it was not us who defined it as such. And then it's the hotel, pay showers and non-stop restaurant all together.

Entering is like taking a step back in time, or perhaps only in space if you come from Milan. You pass through the bar, you are made to sit under the TV, in a corner and strictly lit, and the tables have checkered tablecloths and condiments already in place.

The waitress is one of those with long experience, with her pink apron around the tables with the order pad in her hand. "Go to the bathroom later, order first." It would be furious on a lunch break in the center of Milan. And away, he declaims the menu at a footballing speed. The dishes are more or less always the same, so after a while, playing them becomes a kind of refrain. «Penne, spaghetti alla chitarra, tagliatelle, rigatoni, ragù, mushrooms, tomato … then chop, steak, skewers, kebabs, chicken, rabbit. We exchange a glance in an attempt to agree on the order. "You eat what you don't eat at home, right?". He has read our minds and we order lamb skewers, rabbit alla cacciatora and three side dishes, but no wine, because we have to drive. We are obviously strangers.

I finally go to the bathroom and I see my order arriving in the kitchen and the kebabs that are placed in the large embers that burned not even before 12.30. Other customers will arrive after us, and without even asking if the kitchen was open by 4 pm. In the fridge to drink, water or Moretti for 66. And wine on tap. I take some pictures officially "for the holiday album".

The bland bread arrives at the table, we are in the province of Viterbo, and in less than a quarter of an hour the dishes arrive. Homemade skewers, not machine cut, well cooked and tasty, the screaming rabbit, soft and tasty, lightly greased chicory, grilled aubergines and then in a kind of aromatic vinegar carpione. And after salad, but not the bag. Friday fish, fortune teller: Thursday dumplings.

Meanwhile, the gentleman next to us makes spaghetti alla chitarra with sauce with fork and spoon, between one phone call and the next (whose dialect I don't understand). He was supposed to do the last lap before August 15th, but he got two more laps and he doesn't seem very happy, he tells us when it was time for us to go. At the end of the lunch he wishes us happy holidays and tells us to drive carefully. Unfortunately we are on the way back and therefore it calms down, as there is no traffic to the north. We reciprocate the good wishes, discovering that he would have chatted with pleasure, intrigued him more than we about the meeting.

Let's go to the cashier: 30 € for two seconds, three side dishes, one liter sparkling water and a coffee. For the quality and simplicity of the cuisine, an excellent quality / price ratio. But the full lunch costs € 15 in total, the regulars know, and that's okay. Aren't you looking for experience at a restaurant?

"I'll have a croissant, I have to wait for the load anyway," our lunch companion sits outside to lick his unscheduled dessert and watches us leave. I drive, not him, we have Queen Elizabeth drawn on a window. I seem to see her shaking her head …

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Saffron risotto, the recipe of Emporio Armani Ristorante – Italian Cuisine

How to prepare Emporio Armani's legendary saffron risotto at home and a variant with scallops and orange signed by chef Ferdinando Palomba

Creamy, wave, delicate and intense. If we think about saffron risotto that we tasted at Emporio Armani Ristorante in Milan, we can only tell it like this. A great classic of the city that represents itselegance, tradition and genius. The genius that transforms a classic risotto into a work of art thanks towise use of saffron, but also the food & beverage genius Armani who brought this recipe into the world to tell the magic of Milan on a plate.
And now that the world is our home, Emporio Armani Ristorante gives us a beautiful gift: the recipe for his legendary risotto. Let's prepare it at home, following the recipe step by step.

Saffron Risotto – Emporio Armani Restaurant

Ingredients for 4 people:
280 gr carnaroli rice
120 gr butter
1 bay leaf
2 g saffron in pistils
100 gr Parmigiano Reggiano
10 gr chopped shallots
100 gr white wine
8/10 gr of fine salt

For the vegetable broth:
100 gr gold onion, 100 gr carrots, 50 gr green celery

How to make saffron risotto at Emporio Armani Ristorante

Wash the vegetables and cut them into small cubes, let them stew in a pot with high sides, add 2.5 liters of water, cook without boiling
Toast the rice with butter and shallot, blend with the wine and add the bay leaf, cover with the broth flush, continuing to
turn
Add 1 gr of saffron pistils
Add the salt little by little
Cook for 13 minutes
Remove from the heat, add the butter, stir vigorously, then cover the Parmesan with a lid and leave to rest for 2 minutes
Add the remaining saffron, stir and serve

If you have loved this classic version, we suggest you also try the variation with scallops and orange signed by the chef How to prepare at home the legendary saffron risotto by Emporio Armani Ristorante and a variant with scallops and orange signed by chef Ferdinando Palomba. A delicate, aromatic and innate elegance dish, worn with a brush by a great classic that loves to dare like saffron risotto.

Saffron risotto with scallops and orange – Emporio Armani Ristorante

Ingredients for a dish:

80 gr carnaroli rice
2 scallops
1 lt vegetable broth
300 g orange flavored water
300 gr fish broth
40 gr cherry tomato sauce and cream
20 gr extra virgin olive oil
20 gr orange juice
10 gr butter
10 gr Parmigiano Reggiano
10 gr chopped shallots
10 gr orange peel
5 gr lemon juice
3 gr chopped fennel
1 gr thyme
1/2 gr saffron pistils

How to make saffron risotto with scallops and orange from Emporio Armani Ristorante

Toast the rice with oil and shallot; blend with a glass of wine; add the broth; add the saffron; add the salt
Continue to cook with the orange water by wetting the rice
At the end of cooking, add lemon and orange juice
Stir in Parmigiano Reggiano, butter and oil
Leave to rest for two minutes and add the fennel
Season the scallops with thyme and oil
Sear the scallops and place them in the center of the plate
Then make small drops with the tomato sauce

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