Tag: shops

New shops and a solidarity project at the Central Market of Turin – Italian Cuisine

Covid has upset the habits of the Turinese, of tourists, of all those who planned days and long weekends to discover the city and its excellences.
To pay the consequences are restaurants, pizzerias, bistros and important structures such as that of the Central Market, inaugurated in April 2019 in the central Piazza della Repubblica, defined by many as the new food and wine district.

At the Central Market, new artisan shops with some novelties in the Turin gastronomic panorama:
The world of vegetables as you have never tasted it, with Antonio Chiodi Latini and the newborn Give Me Veg, the vegan bistro, rib of the gastronomic restaurant in via Bertola.
A rediscovery of the original flavors of the fruits of the earth, which are used in their most integral form, without waste. Among legume meatballs, vegetable hot dogs, fruit salads and extracts, high quality raw material, always chosen with the utmost respect for the times of nature.
A trip to Naples, with the Neapolitan pastry of Saturday Sessa (Sessa1930), including sfogliatelle, fragrant rum baba, the Neapolitan pastiera and many other specialties. A tradition that spans time and that has been producing excellence in Naples since 1930.
The collaboration between Savini Tartufi and Gli Aironi rice, for proposals that are always up-to-date and classic recipes, but also chefs' interpretations: the timeless risotto with saffron, four cheeses, alla Norma, cheese and pepper to name a few.
The Rotisserie by Dennys G. Rodriguez, Cuban, already present at the Central Market in Florence and Rome. The project envisages the involvement of the Tre Carni butcher's shop in the territory for free-range chickens and of suppliers as much as possible at zero km for seasonal vegetables.

The Pharmacy of the Change make way for a new restaurant. Umberto Montano did not want to reveal the name of the chef who will arrive in the city next October. But the sentence we read on the sheets of the stand, which is still covered, leaves little doubt: "Tradition is the most modern thing I know, Immediately made us think of a famous chef. Could it be Enrico Crippa? We will have to wait a few weeks to find out.

And then a renewed project, The RePoPP Circular Bench
The Central Market has always been a place of integration, with a solidarity and inclusion program between the different ethnic groups that populate the neighborhood.
It is for this reason that the collaboration with RePoPP, an urban circular economy project promoted by the City of Turin.
RePoPP provides forinstallation of a real shop inside the Central Market, a space that should not be seen only as a social project but as a center of cultural exchange between the souls that make the neighborhood alive.
The Circular Bank was created for the recovery of food surpluses from the Porta Palazzo Market, aiming at reducing waste and making the recovered available free of charge to those in need. The boxes of fruit and vegetables not distributed, will be available until exhaustion; anyone who needs them can collect them for free from Monday to Friday from 3 to 5 pm.

Central Market returns to propose, as already done last February with Davide Scabin, the monthly appointment Goodness against waste where various guests, including cooks and artisans, will take turns preparing tasty dishes to be distributed for free. In the Il Banco Circolare – RePoPP workshop there will also be awareness-raising activities against waste and the promotion of innovative recovery and culture experiences, with cultural debates focused on the themes of sustainability of urban food systems and, through Food Metrics, they will talk about indicators of the Turin food system.

Best ice cream shops in Italy: here are the best ones of 2019 – Italian Cuisine

The seventh edition of the contest called by has just ended Gastronauta is Milano Golosa: 44,766 votes to decree the best ice cream parlors in Italy. The users themselves report their favorite Italian ice cream parlors and then vote for them to create the ranking.

To win the title of best ice cream shop of 2019 with 6,605 votes is theAntica Gelateria Strati of Siderno, which carries on its tradition since 1957. In second place is the ice cream parlor Grandma Duck of Cantù, with 6,363 preferences, and in third place the Popular Bar of Bitonto with 1,565 votes. The winner will be awarded during Milano Golosa, from 12 to 14 October at the Palazzo del Ghiaccio in Milan.

In the gallery above, the 10 best ice cream parlors around Italy.

Ice cream shops in Rome: cone or cup in 10 top addresses – Italian Cuisine

Artisans, attentive to intolerances and gourmet, Rome's ice cream parlors are a fresh discovery based on fruit, creams and savory flavors. Here's where to go for a really good ice cream

When the temperature rises, the craving for ice cream shoots forcefully and you can't help but listen to it. However, it is difficult to navigate in Rome, a city where ice-cream parlors in recent years have more or less opened up to the rhythm of electronic cigarette shops. Among historic ice-cream parlors, brands that have established themselves as synonymous with good products and small artisan businesses that work well, here is a small guide to find the tastiest cone and satisfy the freshest summer desire.

Mirage

Finally a woman, Maria Agnese Spagnuolo, at the head of an ice cream parlor that has conquered Rome with good reason: seven sales points, a few tastes but simple, with a few peaks of creativity like Baklava and great warhorses like the cheesecake taste and the Kiss of the prince (kiss and hazelnut) together). Some might complain that ice creams are not large, but to make up for it, the taste gains, along with the quality of the strictly natural raw material. The wafer used for cones is also very good.

Ice cream shop of the Gracchi

Everything starts in via dei Gracchi, even if we then report the openings of viale Regina Margherita, via di Ripetta and via San Pantaleo. Soul of this ice cream shop is Alberto Manassei, master ice cream maker who loves simple but well made things. Few peaks of creativity, therefore, but solid foundations for an ice cream that does not leave disappointed. Attention to the colors for the intolerant: white with milk, blue without, yellow with eggs. Don't miss the Bronte pistachio (there are those who think it is the best in the city), but also the gianduia with whole hazelnuts has its say.

Claudio Torcè

Claudio Torcè puts the name and even the face on it. On the other hand he is recognized as one of the Capitoline ice cream artists, as well as a teacher of other colleagues scattered around the streets of the capital. The most suitable place to taste his creations is via dell'Aeronautica, in Laurentina area, where the main laboratory is located, from which the tastes for the sales point of avenue Aventino. Resized after opening 8 stores (declared in an interview with Gambero Rosso that "ice cream cannot be replicated indefinitely"), Torcè has just faced an important restyling, both of the logo and of the contents and in particular of the ice cream, who had to rebalance to respond to his choice of field to replace sugar with fructose and milk and cream only with highly digestible products, to meet everyone.

La Gourmandise

We are in the Monteverde area, neighborhood that reserves not a few gastronomic goodies. Among these the ice cream of this Pesaro moved to Rome, Dario Benelli, who likes to invent innovative tastes and makes intelligent use of spices like saffron, fennel or nutmeg, to give an original and classic touch at the same time. To meet the intolerant, goat's milk is used or alternatively there are tastes without milk, and most tastes are gluten free.

Snow of Milk

The novelty is that it has opened the second store to Prati, near Piazza Cavour, while the headquarters a stone's throw from Maxxi remains a reference point for those wishing to combine art and food. The craftsmanship and the refinement of the ingredients, possibly certified organic, Dop and Igp, unrefined sugars, but also the water of the sorbets that comes from the mountains. The ice cream that bears the name of the ice cream shop, Neve di Latte, is basically a fiordilatte with a strong presence of vanilla.

Tedesco and Hauser

She is the German, but he is Roman, who evidently hid a destiny in the surname. Together they created a small neighborhood in via di Santa Maria Ausiliatrice, not far from the Happio shopping center. Teutonic rigor in the search for the raw material and in the balance of the ice creams, among which we highlight the salted pistachio, the hazelnut of Viterbo, the ginger. The used pod is also excellent.

Otaleg!

For those who did not understand it, the name is ice cream written backwards, but it is perhaps the only strangeness of this solid ice cream parlor that recently closed the original lab in Viale dei Colli Portuensi to focus on Marco Radicioni's second creature , the one of piazza San Cosimato. Even if the laboratory has shrunk, the ambitions to produce high quality ice cream have not been reduced at all and Marco Radicioni it is confirmed a "nerd" of ice cream, which does not use semi-finished products, but starts from the raw raw material to make it become ice cream or sorbet.

Punto Gelato & The Taste Gelato

Two names, a single ice cream maker that quickly won the hearts of Roman gourmets. His name is Günther Rohregger and it comes from Bolzano, as well as the water that it uses for its sorbets comes strictly from the Dolomites (Acqua Plose), as well as its raw materials are selected in order to always have fresh products, without taking anything away from the seasonality. The main selling point is its own behind the Pantheon, in piazza Sant’Eustachio, but you can also find his ice creams in via dei due Macelli and via dei Pettinari.

At the Seventh Frost

He has just completed twenty years of activity, but he always remains one reference point for the Delle Vittorie district in which it is located. The ice cream of Mirella Fiumanò in very difficult times he already preached about craftsmanship and the search for raw materials. The selection is still strong and often falls on small producers, from the hazelnuts of Viterbo, to the lemons "Verdelli Siciliani". In sorbets there is at least 40% of fresh fruit and the seasonality of the product is followed as much as possible.

Strawberry Fields – artisanal ice cream parlor

With its two stores, in via Tor de ’Schiavi and in Colli Aniene, Geppy Sferra can be defined as a frontier ice cream artisan. Proud of his periphery, he makes the culture of ice cream at 360 °, starting from elementary and middle schools, where he goes to teach how to make a good artisan product, without leaving ethics at home. Its raw materials are possibly organic and seasonal, the percentage of fruit in very high sorbets, cocoa comes from fair and solidarity agriculture. In short, a good ice cream in every sense. Last but not least, in the store on via Tor de 'Schiavi Geppy has recently launched the novelty of the bistro-ice cream, where savory dishes are served in which the flavors of ice cream at the counter are used: unsalted ingredients that nevertheless go against the other elements of the plate in an up and down of tastes, textures and temperatures.