Tag: special

Transform every recipe into a special occasion – Italian cuisine reinvented by Gordon Ramsay

Lemon risotto with tuna and pink pepper


Lemon risotto with tuna and pink pepper

Lemon risotto with tuna and pink pepper, a first course that is very easy to prepare and economical but very elegant and also perfect for Christmas. To prepare this delicious risotto I used Nostromo glass tuna fillets in olive oil, delicious lemon risotto with tuna and pink pepper
Lemon risotto with tuna and pink pepper

Curry risotto with tuna and green apple

Curry risotto with tuna and green apple, a mouth-watering first course, unusual, with risky combinations but very easy to prepare. To prepare my risotto I used rice, curry Curry risotto with tuna and green apple
Curry risotto with tuna and green apple

Pumpkin and leek cream soup with tuna and pistachios

Pumpkin and leek cream soup with tuna and pistachios a very easy to prepare, colourful, dense and tasty cream soup prepared with pumpkin and leeks cooked then blended and with the addition of Natural Tuna Fillets in Nostromo glass Pumpkin and leek cream soup with tuna and pistachios
Pumpkin and leek cream soup with tuna and pistachios

Savory biscuits filled with tuna cream

Savory biscuits filled with tuna cream and mascarpone, a delicious appetizer to bring to the table for parties and on any occasion. Savory biscuits filled with tuna cream
Savory biscuits filled with tuna cream

Tuna fillets in puff pastry crust

Tuna fillets in a puff pastry crust and potatoes, with natural tuna. The search for a quick and tasty appetizer is the mood of the moment: Christmas and New Year are upon us and we want to prepare the perfect appetizer at all costs, the one that everyone likes Tuna fillets in a puff pastry crust
Tuna fillets in puff pastry crust

Festive crostini with tuna and mayonnaise

Festive crostini with tuna and mayonnaise, an original appetizer for the holidays. We all know the combination of tuna and mayonnaise and we certainly agree that it is really tasty, but for these bruschettas I wanted to do more! Festive crostini with tuna and mayonnaise
Festive crostini with tuna and mayonnaise

Tagliatelle: 12 special recipes for family Sundays – Italian Cuisine


How much satisfaction can a dish of noodles? There are so many recipes for seasoning them with delicious sauces that you can let your imagination run wild. But let’s start by preparing the egg pasta: an operation that can give you great satisfaction and instill a healthy dose of good mood.

Fresh tagliatelle: the basic recipe

To do the fresh egg pasta one must be observed rule ironclad: 1 egg for every 100 grams of flour. For 4 people consider approximately 5 eggs and 500 g of flour. You must not add water, salt or even oil if not necessary.

Knead the flour with the eggs and work the mixture until the dough is smooth and elastic. Let it rest covered with cling film for at least 30 minutes. Spread out use a rolling pin to roll the dough into a very thin sheet, fold it, bringing the two lower and upper edges towards an imaginary central line, then cut it with a knife into 1 cm wide tagliatelle.

If you are not very familiar with dough and rolling pins you can always use the newest ones pasta machineswho will help you in the entire preparation process, or resurrect the classic “grandmother duck” and operate the crank by hand, setting the desired thickness.

Venice: special spaghetti with garlic, oil and chilli (and more) – Italian Cuisine

Venice: special spaghetti with garlic, oil and chilli (and more)


Where I ate i best spaghetti with garlic, oil and chilli? In Venice, yes.

Venice it is an open-air museum that fascinates with the beauties of the past and a city with an eye towards the future, fearless and proud as only the Serenissima can be. To the The Gritti Palace, A Luxury Collection Hotel, yesterday and today dialogue in a continuous exchange of ideas and original proposals in order to offer a high level of hospitality from every point of view. In fact, even at its fine dining restaurant Doge’s Clubthe attention to gastronomic excellence passes through continuous research between tradition and innovation, which today is transmitted by the new Executive Chef, Alberto Fol.

News in the lagoon

Born in 1974, chef Alberto Fol he has a long experience, including in starred restaurants, which has led him to prefer hotel kitchens, an environment he knows well – “I grew up there, my grandfather had two hotels, then my father too”, he says fondly. Above all, he appreciates the movement as a complete little world that offers many opportunities to get involved, «from the lobster omelette for off-menu breakfast to the course at The Gritti Epicurean School, he adds, smiling. By the way, the kitchens of the iconic Venetian hotel are nothing new for him: a good twenty years earlier he had taken his first steps here as commis to chef Celestino Giacomello. We don’t know if it was a sign of destiny, but life is certainly bizarre sometimes and it’s nice when the circles close.

It was the same Paolo LorenzoniGeneral Manager of The Gritti Palace, strongly desired the chef from Belluno, revealing his successful intent: «I had already known him since 2009 (chef Fol arrived at Danieli five years ago, preceded by what was then The Westin Europa & Regina, also in Venice, ed.), I was looking for someone who could prepare local cuisine while respecting seasonality and tradition. And then, Alberto and I both love the mountains, a point in common that has allowed us to bond a lot.”

In fact, Alberto Fol’s cuisine could be summed up in the concept “seas and mountains”, which expresses his personality as a man born from the Dolomites, integrated very well in Venice and well represented by a signature dish like the Cacciatore style scallops: «Ever since I started working on the menu now on the menu, one thing was immediately clear to me: I wanted to bring people to the places where I was born, raised and educated. Through these dishes, I wanted to tell a story, mine”. The autumn menu on the menu at the Club del Doge brings to the table the scents of the mountains, the fruits of the earth and the treasures hidden in the woods, in a balanced combination with the fish richness of the local waters, entering the lagoon and reaching the sea.

Chef Fol’s spaghetti with garlic, oil and chilli pepper

Alpine butter, selected flours, local products from the market, are just some examples that express the love for the ingredients at the basis of the cuisine of Alberto Folwhich starts from the big one respect for quality and attention to well-being: «On average 40% of Italians have health problems related to nutrition. It is essential to start giving food education right from school, providing complete information, investing in the value of food, which is strongly linked to our culinary tradition. Conscious consumption is what we should teach, not going to the supermarket with your eyes closed in a hurry. Institutions, municipalities, regions, together we should work for the well-being of the community through good and simple food.”

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