Tag: selection

We ate the new My Selection with Bastianich (dreaming of a glass of wine) – Italian Cuisine

The My Selection hamburger line created by Joe Bastianich for Mc Donald's has reached its third edition with two new recipes and a great confirmation. The best seller My Selection BBQ is confirmed for the third year without changing the recipe: 100% bovine from Italian farms, sauce based on Red Onion of Tropea Calabria PGI and Balsamic Vinegar of Modena PGI, with seasoned gouda cheese, coleslaw sauce, crispy bacon and salad.
Brand new instead My Selection Chicken Pepper with 100% Italian breaded chicken breast, Pecorino Toscano DOP, salad, tomato, three pepper sauce and bread with sesame seeds and My Selection Asiago DOP & Bacon with burgers of 100% beef from Italian farms, Asiago DOP, salad, crispy bacon, caramelized onion sauce, Caesar sauce and bread with sesame and poppy seeds.

They are already in 600 Mc Donald's restaurants, but we could not miss the opportunity to elbow the crowd that gathered today at the Base in Milan to try them together with Bastianich, just like in advertising. And even if we ate it comfortably seated at a table while Joe tasted them running between a photo and an interview, we can confirm his visceral love for hamburgers. That when he was a child, it was his parents' prize to tell him that he had done well, but also the perfect food to feel a bit more American and shorten distances with others.
Here's how he told us about his two new recipes of the project thanks to which McDonald's will buy 300 tons of PDO and PGI ingredients this year.

In the recipes of the new My Selection we have Asiago DOP and Pecorino Toscano DOP, why did you choose these cheeses?
"Tuscan pecorino because it is pleasantly savory, Asiago because it is sweeter, softer. Both are creamy, dark and ideal for filling a sandwich, but have very different characteristics .

How did they influence the choice of the other ingredients?
«In reality for me the basis from which to start is always the meat. Then come the cheeses, sauces and other ingredients such as bacon .

And what about bread?
«For me, the bread must be absolutely soft and sweet. Bread is fundamental .

Inspired by our new American magazine, we have imagined the perfect match between hamburger and wine, but now we want to know your expert opinion (Joe Bastianich produces wines in Friuli Venezia Giulia).
"The combination of wine and hamburger is something already very loved and explored in America. There cheeseburger and cabernet is a great classic. But I recommend choosing it based on the meat. With a beef burger like the one we are eating now, I suggest a Rosso di Montalcino. With chicken, on the other hand, a good white wine like my Vespa Bianco from Cantine Bastianich .

Self? Yes, but we trust!

A selection of the best Chinese restaurants in Turin – Italian Cuisine

If you want Chinese cuisine and you are in Turin, we leave you a small handbook to consult on the fly from your smartphone!

Very often, if you are in a foreign city, you are hungry and you don't know any place, you can just look for a Chinese restaurant to let you pass.
In Turin you will have much more than a Chinese restaurant to make tasteful experiences, creative or traditional. But always of excellent quality.

Here's where to go

Zheng Yang via Principi D’Acaja 61
It is among the first Chinese restaurants that have opened in Turin. The Ling family inaugurated the first restaurant (in Corso Racconigi) in 1981 and Zheng Yang in 1986.
Making a quick calculation the Ling family, with Piero, Silvia and Paola, have been delighting the palates of the Turinese for about 38 years. Not a few. Super attentive to the ingredients, to the preparation of dishes, ancient recipes interpreted in a modern key. The beauty of Zheng Yang is that when you return to taste Silvia's cuisine you have the opportunity to taste new dishes, alongside the traditional ones. Rice noodles with fermented rice and vegetables, shrimp and lemongrass skewers, shrimp fritters in spicy sauce, braised ravioli with spiced pork and lemongrass-flavored ravioli. And we could go on and on with combinations from the menu. For dessert don't forget to order the black sesame cream pancakes. Be careful because they create a serious addiction.

The Great Wall corso Emilia 2
Like the trattoria Mei Shi Mei Ke, the Great Wall is also frequented by Chinese. It was discovered by the inhabitants of Turin a few years ago when they began to come to eat the typical Chinese cuisine, with some more extreme dishes, such as chicken, duck, chicken, pork and beef offal. We have known them for their fabulous tagliatelle in broth with beef, the inevitable braised ravioli (among the best eaten in the city). Mention for the smoked duck and spicy snails.

Oh Crispa! Via Belfiore 16 / bis
Tina Dai entered the heart of Turin. Here they come for Chinese crêpes, fragrant and very fragrant (unique, with truly original ingredients), for ravioli stuffed with broth and for crystal ones, stuffed with vegetables or prawns depending on the recipe proposed. In the heart of San Salvario "Oh Crispa!" Has conquered everyone, young and old. It's easy to pass by here and find the queue outside. Do not miss the noodles in broth with meat and vegetables. Delicious is an understatement.

Mei Shi Mei Ke, Via Cibrario 3
An authentic Chinese trattoria, frequented mostly by Chinese. Upon entering you are catapulted into Beijing and in fact here you come to taste Lu ravioli, whether steamed or braised. Very special. Simple environment, but excellent Chinese cuisine.

Gastronomy Chinese cuisine via Madama Cristina 113 / E
A small window, which is hardly noticeable at the passage. But often to make good discoveries we must venture, overcome indifference and taste. We liked this small gastronomy very much, not too many paper dishes, but really well cooked, some original and never tasted like steamed garlic bread, super soft and tasty, a portion is enough for 2-3 people.
For those with extreme tastes and loves offal to taste the ears of pork in soy sauce, salad of veal and coriander nerves. Then a whole series of Baozi stuffed with pork or veal and vegetables.

A selection of the best gianduiotti of Turin – Italian Cuisine

Four artisan workshops in Turin for one of the most popular chocolates ever, the Gianduiotto

If you think of Turin, the thought runs fast to one of its most popular sweet symbols in the world, the Gianduiotto. We have selected some artisans who are known for the quality of their products, for classic recipes but also for the most creative ones. All with a common denominator, quality.

Davide Appendino

Face new of the Turin panorama, Davide Appendino loves to define himself chocolate artisan. Son of art, he grew up on bread, chocolate and confectionery, in the historic family insignia, the Pasticceria Dell'Agnese in Borgo Vittoria, opened by his grandfather in 1946. Davide Appendino's passion for chocolate becomes great, so much so that in 2010 he opened his first laboratory, always in Borgo Vittoria. The experience at Expo 2015 opens new horizons to Davide Appendino, so much so as to be the only Turin artisan in the cocoa & chocolate cluster for the duration of the event. An experience so rich and important that it gives Appendino the stimulus for a new adventure, production bean to bar, from the cocoa bean to the chocolate bar: rigorous selection of raw materials, stone processing of cocoa beans, only two products (cocoa and raw cane sugar) for a unique and surprising result. Appendino opens its Bottega del Cioccolato in Via Maria Vittoria 11, in the heart of the Turin chocolate district. Its gianduiotti are unique, as are the recipes: dark Gianduiotto, extruded (IGP hazelnuts, cocoa, sugar) with coffee, pistachio, monorigin Venezuela, with black wrapping (beans from Venezuela, raw cane sugar, IGP hazelnuts) which earned him the 2018 Bronze Medal at the International Chocolate Awards. € 60 per kg

La Perla di Torino

Born in the Borgo Rossini district in 1992, it has already conquered the Turinese for the originality and the goodness of the products, the Perla of Turin offers a selection of ghiotti Gianduiotti, also in maxi format of 100. 250 and 500 gr and the mini gianduiotti.
Sergio Arzilli becomes Master chocolate maker at 38: after discovering he is celiac he can no longer continue to work in the family bakery and decides to deepen his knowledge of the chocolate world. Today assisted in the company by his daughter Valentina, he personally selects the raw materials that, once transformed, will become real delicacies for the palate. For those interested La Perla organizes visits to the laboratory in via Catania 9. Just go to their site and apply. Their truffles are also famous. Prices? Mini Gianduiotti and Gianduiotti € 38.50 per kg

Pfatisch

Among the historical workshops in Turin we find Pfatisch. Founded by the master chocolate maker, of Bavarian origin, Gustavo Pfatisch in 1915, is one of the 240 Historical Places of Italy in 1921 moved the business to the center of Turin, a stone's throw from the Porta Nuova Station, in Via Sacchi 42, in a beautiful Liberty building signed by the architect Pietro Fenoglio. The Pfatisch gianduiotti recipe has remained the same, prepared with Piedmont IGP hazelnuts, offered in three different variants: classic, dark and coffee.

Ziccat

He recently celebrated the 60 years of activity of the historic artisan laboratory of Turin, in via Bardonecchia. Ziccat was born in 1958 and to celebrate this important birthday it inaugurated a new store, in Piazza Borromini 78 / A, in the Borgo Po district. Famous for its chocolates, pralines but also for the Gianduiotti, in the classic and mini version both with 30% IGP Piedmont hazelnut paste. Then the special gianduiotti, in the variants dark, coffee, pepper, pistachio and the one without sugar, made using maltitol.
Prices: classic gianduiotti € 30 euros per kg, minis € 35 per kg and the special version € 32 per kg