Tag: shines

Versilia: a star shines again in Forte dei Marmi – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

Summer in Versilia is always a certainty and theByron Hotelrecently renovated, a stone’s throw from the beaches of Marble Fort And Stonesantacelebrates this year the reconfirmation of the recognition of the Michelin red guide after a brief hiatus. With excellent experiences at George of the Four Seasons George V of Paris and to Dorchester of London, in Alain Ducasse’s brigade, the Chef Marco Bernardooriginally from Benevento, has managed to conquer with his contemporary, sophisticated cuisine, but also rich in references to the Campania and Tuscan traditions. So, together with seafood appetizers, make way for Neapolitan taralli and Versilian focaccias to dip in oil.

Ziti alla genovese with cod.

The flavour of the sea finds full exaltation thanks to the fish agingan ancient technique rediscovered a few years ago and perfect for larger fish which after a few days of dry-aging in the cold room they acquire a more marked and complex aroma, which the chef combines for example with escarole kimchi, oxidized lemon and pimenton. In addition to fish, declined according to the seasonality of the raw materials, as in the case of the scampi with asparagus zabaglione and burnt lemon, there is no lack of forays into the hinterland, such as the Chianina carpaccio with wild garlic or the Massa lamb.

[ad_2]

Carlo Cracco’s temporary café shines in Palazzo Citterio – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

The menu offers 8 alternatives: savory croissant with culatello or salmon or ham and cheese toast at €12, avocado toast at €20 which becomes €24 if you add the salmon, then themixed vegetarian salad at €18, the tomato soup and sour vegetables at €20, the selection of Culatello Spigaroli as well as the famous one Cracco pizza both at €22.

For the aperitif, the drink list offers a selection of great classics such as Spritz, Hugo and Mi-To for €8, Americano and Negroni for €10then move on to €12 for Cracco Gin Tonic, Moscow Mule, Mojito and Paloma. Available both by the glass at €8 and by the bottle at €40 each proposal of 5 wineswhich also include the vineyards of Fanti house – Cracco (Totocorde Alta Langa Brut Millesimato 2018 Cocchi, Thou Bianc Piemonte Chardonnay 2022 Bava, La Ciola 2022 Azienda Agricola Rosa Fanti, Cocchi Brut Rosè Piemonte doc Cocchi, Colle Giove 2023 Azienda Agricola Rosa Fanti). Alongside drinking, you can add some finger food indicated at €8.

From the espresso coffee for €1.50 towater for €2 up to craft beer for €7, we are perfectly in line with the Milanese offer – albeit in a special context. For this reason alone it is worth the visit.

How to book at temporary cafe of Cracco?

It is not possible to bookthere is only one way to access it and that is through the exhibition “Masters of Light – From Vienna to Milan” Of Swarovski. Don’t worry, it’s ad free entry. In fact, it is sufficient to book the visit by registering online, which gives you the right to access and consequently both temporary cafe of Cracco and at the pop up store, where visitors will be able to discover an exclusive assortment of Swarovski products.

The temporary cafe Cracco for Swarovski is open during the same hours as the exhibition, i.e. from 3pm to 10pm during the week and from 11am to 10pm on weekends – all until 14 July 2024.

[ad_2]

The winter sun shines with these recipes – Italian Cuisine

[ad_1]

From our February issue, the biscuit and lemon cream cake recipes and the lemon and carrot ricotta terrine. Here's what they have in common and why you should do them at home

The shortest month of the year has begun and La Cucina Italiana is on sale with a number at full power. What is needed to realize that the sun finally shines in winter and that the season is ready to show its sweetest heart. A positive energy that can be breathed even in the editorial kitchen where they are born every day new recipes, unpublished, cooked for the first time for you.
Starting from biscuit cake and lemon cream that has conquered the cover with such simplicity, a presentation to scream and a soft and acid color at the same time, perfect to tell the intriguing soul of the fruit that gives it an unmistakable aroma. Original and perfect to tell our mood also the new ricotta terrine with lemon and carrots, which we can make using the peel of lemons with which we prepared the cake.

A mold, two recipes

To make our favorite recipes from the February issue, you can use the same mold, or the classic rectangular that uses to bake bread and plum cake with a base 25 x 10 cm and a height of about 4 cm. One of the advantages of this type of mold is the possibility to bake more preparations at the same time and let it rest in the refrigerator without taking up an entire floor. By reading the recipes of the terrine and the cake, you will notice that the cooling phase is of fundamental importance for the success of the preparations, in addition to taking up most of the time required for the recipes.

Space to share

It is said that February sees the good intentions we identified in January consolidate. That is, those who survived in comparison with reality or who found space in our daily life. Like the one of find the time to tell us a little more about the people we love, perhaps in front of a good slice of cake, or why not, giving us a long lunch, rich and relaxed ready to go with an appetizer, the course that we sacrifice too often because of the rush. And the lemon and carrot ricotta terrine and the biscuit and lemon cream cake seem to suggest this idea: we cook, too, to share. A slice for every diner and the words and the joy sit at the table.

Even the eye …

… wants his part. Or yes to taste, to greed and substance, but also to form. Who will pamper us with a finished recipe, surprising us with a chef's result that we will not wait to bring to the table. A good opportunity to practice the decoration of the dishes and to hang simple and perfect techniques to be replicated on other occasions. Like that of wrapping a dish with the color of freshly blanched vegetables or making a cake special by placing simple slices of citrus on the surface dusted with icing sugar.

The color of vitamins

Nutritionists suggest more distracted patients focus on color to better diversify the substances taken through food. In fact, each color is usually combined with a group of vitamins and nutrients and the lemon yellow and the intense orange of the carrot are no exception. Indeed, in the case of carrots it is precisely the beta-carotene that contain to confer the characteristic shade, important to preserve the vision as well as the vitamin A, also present in our basic ingredient. The treasure contained in the intense yellow of lemons is instead the C vitamin: antioxidant, ideal for counteracting flu symptoms and valuable for stimulating the production of collagen. For this reason, our terrine and cake are ideal recipes to make a full vitamin and color, perfect to face the second part of winter with energy.

[ad_2]