Tag: shop

eat every day in the pastry shop, you can – Italian Cuisine

Eat every day in the pastry shop. It seems like a dream, but there is a place where it is possible: the historic Sartori pastry shop in Erba, where food becomes a way to get to know yourself better

There are several reasons why I would eat there every day Sartori pastry shop of Erba, in the province of Como, whose story begins in 1958 with Francesco Sartori and continues today thanks to his daughters Roberta is Anna. Some of these reasons are easy to spot as soon as you arrive at the pastry shop: come on spaces cozy and bright, which also include a terrace and a reading room with open kitchen, at the counter full of mignon, cakes, ice creams, Chocolates, Brioche is traditional leavened desserts. We could stop at the (delicious) first taste, but the goodness of all these products hides a deeper thought.

A sentence was enough to enlighten me on the philosophy of Anna Sartori, while he tells of some children who usually go to his patisserie every afternoon to eat ice cream.
"Ice cream is nourishment for me, is not a product that is eaten once in a while. It's in our culture to eat it so often and that's why I have one responsibility, an obligation towards those who come to me .

Anna graduated in Agricultural Sciences, studied naturopathy and Chinese medicine, not to replace it with traditional medicine, but to find a new Welfare thanks to a serene relationship with food. Thanks to his studies he developed the FEIS method. It is not the name of a diet, but the acronym of four elements that should interact harmoniously in everyone's life and that Anna experiences in her pastry shop. Physical, the element linked to the ingredients and metabolism processes that condition our well-being; Emotions, which investigates the emotional states that influence the physical, such as pleasure, fears or addictions; Intellect, art and manufacturing techniques; Spirit, or customization, to meet individual needs based on their experiences.

These four elements accompany us on a journey to discover that we are not what we eat, but we eat as we are.

Giuseppe Colombo, Anna and Roberta Sartori

Sartori pastry shop: the importance of the ingredients

How does all this work in practice? It starts from the ingredients, few and original, just as they occur in nature.

"I banned the fructose, because it is too good a sugar to be used as it is used. It comes from fruit, what allows a seed to grow. We extract it, break the natural balance and immediately assume it as adipose tissue. I eliminated it not because the fruit hurts, but because of the abuse we make of it. This is why I said yes to honey, which is instead available as it is in nature. The same goes for colors: blue ice cream is not made with dyes, but with the spirulina.

If a dessert is to be consumed every day, it must be digestible and have characteristics that allow it not to have a negative impact on the body and body. To prepare it, Anna does not use semi-finished products, but ingredients such asagar agar and the kudzu, thickening substances of vegetable origin which, in addition to offering structural characteristics to the preparations, are also rich in fiber and properties that favor the correct assimilation of nutrients. The ingredients are not used exclusively for their flavor or their technical aspect: agar agar and kudzu have a gastro-protective function, or again, for example, aromas can act on temperatures, such as mint that refreshes.

"The avant-garde is not the world of without, but the world of more. A new way of looking at things and discovering traditions and cultures different from ours.

This does not mean distorting the recipes of the traditional sweets or deprive yourself of the occasional classic birthday cake. The offer is therefore divided into three categories of desserts. It starts from traditional, where the usual recipes are supported by new technologies, as in the case of Venetian blind, prepared with advanced fermentation and leavening techniques, but with classic ingredients.
Desserts emotional, for which aromas and are used evocative flavors, like the home-scented panettone.
Desserts forefront, with unusual or alternative ingredients and combinations, such as i ice cream without milk made with a mixture made from rice or the unmissable mignon Blue flower, prepared with spirulina, essential oil of blue chamomile and a heart of calamansi, hybrid citrus between a citrus and a kumquat.

For lunch in the pastry shop

Being able to taste Sartori's desserts without guilt is not the only reason to eat every day in the pastry shop. The sweet proposal is also accompanied by the savory one designed for lunch, which it deals with Giuseppe Colombo, Anna's husband. Every day you can try a different menu to get one pause from an ingredient: gluten free, without eggs, without milk. The key is alternate is to vary, avoiding overloads, but also deprivations. Following this concept, in the pastry shop it will be possible to taste creative dishes, such as the amazing gnocchi of Pasticceria Sartori, made only and exclusively of potatoes. Look at them in the gallery above.

To find out more about Sartori Pastry and Anna Sartori's book "The Method Feis", click here.

Nakamura, the traveling ramen shop from the phosphorescent menu – Italian Cuisine

Nakamura is not only a gourmet and itinerant ramen shop, but it is the first immersive culinary experience to offer the lucky participants an entirely phosphorescent menu, from noodles to cocktails

If you love Japanese cuisine and are looking for a gastronomic experience out of the ordinary, there is a ramen shop that could be for you. It is about Nakamura, a pop-up and itinerant Japanese restaurant that in addition to offering a natural, refined and high level Japanese cuisine, it is the first ramen shop to have a menu that lights up at night. Thanks to this extraordinary event, which is repeated from time to time in a different location in the world, it is indeed possible to sip an exotic phosphorescent cocktail and enjoy a bright noodle bowl, all strictly in the dark.

Birth and success of the Nakamura format in the world

This unique ramen shop debuted at Atlanta in January 2019 with a successful event during which 1000 bowls of phosphorescent ramen were served. Since then the Nakamura.ke, a large project that includes one dinner in the dark with lots of theater performances, art, Japanese folklore, a storytelling path and an after-dinner party, left for a world tour, stopping off in various cities in the United States, but also in Tokyo and Paris and continuing until the end of 2020. The dates are announced from time to time on the site and if you are fast enough lucky to buy the ticket before the sold out you are entitled to the experiential dinner lasting 30 minutes, to be enjoyed at the table with a special VIP ticket or at the ramen shop counter.

The dream phosphorescent menu

The idea of this innovative Japanese restaurant in the dark where i stand out bright colors of phosphorescent dishes, appeared one day in a dream to London designer Ami Sueki, at a time when she and her agency were constantly looking for new original projects to give life to. As in the best of fairy tales that vision would become reality, but it took three years to find the right team and to conceive its realization. The clear goal was to transport diners to a typical Tokyo and Ramen shop awaken all their senses through artistic performances, the luminescence of colors in the dark, but above all through the flavors of a menu exceptional, as good as it is beautiful. Just the latter, entirely natural and prepared on the spot with fresh and genuine ingredients, is the work of the London gastronomic studio Bompas & Parr, which has the merit of having studied luminescence and its culinary applications for over a decade. Customers have at their disposal three colorful and creative ramen dishes, with green, pink or blue noodles, and three different recipes of oriental-flavored cocktails, all with vegan, vegetarian, gluten-free and alcohol-free options.

In short, from the story told, to the spirits that hover in the dark, to the originality of the courses served by the vibrant colors, the Nakamura is able to transport diners to a magical and exciting place and to live a dream, culinary and not only, to eyes open.

Photo: nakamura ramen shop Photograph by Zoo as Zoo courtesy of Dashboard.jpg
Photo: glow-in-dark-ramen Nakamura photos courtesy of Nakamura-ke Mobile Kitchen.jpg

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London, the first Italian coffee shop in a telephone booth – Italian Cuisine

The idea is by Davide Astori, 28, from Lecco, who prepares Italian-style espresso and cappuccinos in the red box, with an eye to respect for the environment

The smell of coffee in Russell Square, near the British Museum in London, comes from one of the historic red telephone booths. Now that red box no longer needed for calls: it had been abandoned for some time. But a young Italian, Davide Astori, A 28-year-old native of Casatenovo, in the province of Lecco, has devised a way to bring it back to life: in those two meters and 51 centimeters he has created the first cabin-cafeteria, where he prepares a real espresso made to perfection.

Davide has moved in London when he was 19 years old, and since then he has always worked in the world ofhospitality and coffee shops. "I left Italy immediately after graduating to improve the language," he told "laRepubblica". "During the study period I worked first in McDonald's and later in Costa Coffee, but I always had the energy to create something of my own. However, the rents of the premises in the center have always made me desist, costs that are too difficult to bear to allow a small business to survive ".

Until the day when, thanks to a newspaper article, he discovered that many of the old telephone booths, owned by the British Telecommunication, were given to those who had good ideas in mind to reuse them. "The time to present mine, accepted within a few weeks, and then on 10 September I opened Caffè Astori, the first all-Italian cabin-cafeteria of London, complete with an official inauguration with my parents from Italy, my wife Nathalia, originally from Brazil, and her closest friends ".

At the Caffè Astori, which is open every day of the week, from 7 am to 5 pm, tourists stop, the students of the University of London, the employees of the offices of the neighborhood. For now, about fifty customers a day, to allow Davide to cover the monthly cabin rental costs, 360 pounds (about 410 euros), to which must be added the rent of the public land, the license fees and the expense for raw materials, which are of high quality. «We prepare exclusively Italian-style espresso and cappuccinos (the car is a Sanremo) using a Colombian coffee that is toasted once a week. Even the desserts we serve, brownies, carrots and polenta cakes, cookies and croissants, are prepared fresh every morning and are partly gluten free or vegan, made with exclusively organic ingredients .
Healthy ingredients, therefore, but also packaging respectful of the environment. "The cups in which we serve coffee, as well as forks, napkins and saucers are all 100% recyclable, while we do not sell water in classic plastic bottles, but in totally recyclable aluminum cans. Customers greatly appreciate our choice of being as healthy and environmentally friendly as possible .

The project is destined to expand again: Davide would like to take over other cabins in the heart of the city, to invite more and more English to appreciate the taste and aroma of the real Italian coffee shop.