Tag: temporary

Pop up and temporary restaurant: this is how the chefs start again – Italian Cuisine

Starred restaurants are reinvented between new spaces (outdoors) and new experiences (more free!). Here are the chefs' proposals for the post lockdown reopening

How to reopen after the emergency Coronavirus? Imagining the experience at the restaurant after the lockdown was the exercise that kept all the chefs busy in these months between adjustments to the premises to respect social distancing, digital menus, masks and gloves from the kitchen to the dining room. There are those who reopened as soon as possible on May 18, those who preferred to wait a little longer. Many, however, have done so (and will do so) reinventing themselves, experimenting with new formats, testing the terrain with new formulas and even inventing an outdoor space if it did not exist before.

DaV Cantalupa, Da Vittorio's open air pop

From Vittorio, three Michelin stars in Brusaporto (Bg), designed for summer 2020 DaV Cantalupa, one open air space poolside in the residence where the restaurant is located, to satisfy the desire to be surrounded by nature after these months of imprisonment. DaV will be open until September 5 from Monday to Friday for dinner, while on Saturday and Sunday also for lunch. The proposals? They range from the classic Paccheri to Vittorio to selected grilled meat, up to pizza. And on social networks Cerea family he also showed a Berber tent, a special setting for enjoying lunches and dinners in full relaxation and with a view.

Giancarlo Perbellini Pop Up

Not being able to reopen the starred Casa Perbellini, the chef Giancarlo Perbellini thought to take advantage of the spaces and dehors of the newly born contemporary trattoria Twenty & Thirty to Verona to set up a pop up restaurant which will be open until August 30: an informal and playful proposal to freely taste signature cocktails accompanied by small tastes and then continue, if desired, with dinner. Three menu proposals with different prices and different dishes every evening. Do not miss the cooked and raw Milanese, a dish created by chef in January he was due to enter the bistros on paper from April.

Viva, the terrace on Lake Garda by Viviana Varese

From the starred restaurant on the second floor of Eatlay Smeraldo in Milan to Lake Garda. The summer of the chef Viviana Varese is Live in the square, with oysters and Franciacorta, tartare and signature cocktails proposed for the aperitif in piazza XXV aprile in Milan, but also Long live the Terrace , a contemporary tavern in Manerba del Garda where to have an aperitif (from Tuesday to Friday from 5 pm) with cicchetti with Slow Food Presidia, but also where to stop for a dinner with a view tasting the chef's historical dishes and new proposals. And Saturday and Sunday you can also have lunch. The theme of the menu? There family: the appetizer "… you tell your sister" consists of Scallops alla puttanesca with crispy crumble bread, among the first courses there are, for example, "Did you eat grandma?", or Neapolitan ziti with Genoese ragù, pecorino, marjoram and lemon fondue.

Bentoteca, wine bar and Japanese gastronomy with chef Yoji Tokuyoshi

Bentoteca it is the pop up restaurant that the chef Yoji Tokuyoshi he conceived in the newly renovated premises of his starred restaurant in via San Calocero 3 in Milan. At the stove there are always him and his brigade and the proposal is that of a wine bar (with labels of natural wines) accompanied by Japanese gastronomy reinterpreted with imagination. Until the beginning of August, you can have lunch from Wednesday to Sunday, have an aperitif and dinner from Tuesday to Sunday.

Temporary store at the Milan plant, Pasta Armando in a suitcase – Italian Cuisine

In Milan there is the yellow risotto that goes by tram and now there is also a temporary store just off the rails of the Central Station: is signed by Pasta Armando, an Irpinia company of excellence Italian food industry. The famous pasta in a suitcase, must-haves of Italian travelers, I fancy and spoil everything Italian, it's easier and more gourmet than ever! The store will remain open until June 14th.

"Irpinia, where I was born, is a beautiful and genuine land but far from the international tourist and business-travel routes – said Maria Gabriella De Matteis, of De Matteis Agroalimentare, which produces Pasta Armando – we then decided to bring some Irpinia to an important crossroads of these routes, or the Milano Centrale station ”.

174640 And so from the lands that are now the province of Avellino, in Campania, arrives the pasta to pack in your suitcase, wheat of the Filiera Armando, conceived in practical travel packs and 2 kg boxes in the most popular formats semolina line and the whole organic line with oats, all produced by this company which is the result of an integrated production system between industry and agriculture, the so-called "Armando ecosystem": it is a sort of pact between the producer, the farmers and the agronomists, for a supply chain and a product of genuine quality.

The grain 100% Italian has a contents minimum protein content of 14.5% and from the fields go directly to the Mill: less than 10% of Italian pasta factories have their own mill and that of De Matteis Agroalimentare is among those. After the mill comes the pasta factory; the wheat is turned into pasta by mixing it with the pure water of the Irpinia springs. And there is aattention to the environment because thanks to the cogeneration plant that feeds the plant it is possible to produce in a manner sustainable. Finally, the integrated production process is fully traceable.

174643 In addition to pasta, in the temporary store you can buy the Armando Beer, produced with the same durum wheat as the supply chain. And various tasty gadgets. Travelers will also find the personalized briefcase, limited edition, containing among other things a copy of the last successful book "Cacio & Pepe" by chef Alessandro Borghese, who attended the opening of the store on April 24th and whose recipes made with Pasta Armando are the protagonists of the TV program Alessandro Borghese Kitchen Sound, broadcast from Monday to Saturday on SkyUnoHD and SkyUno + 1.

IS 174646 d is really in the Borghese restaurant, "The Luxury of Simplicity", located in the heart of the Milan City Life, which the store's customers will be able to win a dinner for two participating in the “scratch and win” competition combined with this temporary shop initiative (there are also many beautiful pasta packages up for grabs!).

In the shop there is also an easier access to theArmando e-shop: isn't the space in your suitcase enough to take away an adequate number of packets of pasta and other Armando products? You can make orders directly from there for any quantity, type and format of product.

Aurora Quinto
May 2019

DISCOVER THE SALT AND PEPPER COOKING COURSES

Ferrero, stop (temporary) at the biggest Nutella factory – Italian Cuisine

It is found in France, in Normandy, and produces about 600 thousand cans a day. The company found a «quality problem, which «does not concern any product on the market

The largest nutella factory in the world has stopped temporarily. It is the one located in Villers-Ecales in Normandy, where every day it would be packed, according to the French press, about 600 thousand jars of hazelnut cream. The stop was imposed by Ferrero the day after the publication of the group's annual data, which ended 2018 with revenues of 10.7 billion, an increase of 2%.

The company has suspended the activity as a precaution, to correct a "quality problem" that was detected during the checks, and which "does not apply to products on the market". An issue to be resolved, which however "will not prevent the regular supply of the product to customers". Ferrero wants investigate the incident and restore production as soon as possible.

«On Tuesday evening at 6.00 pm the reading of the results of quality control on one of the semi-finished products of the line that produces Nutella and Kinder Bueno revealed a defect that does not coincide with our quality standards and for this we temporarily stopped the machines, explains Ferrero with a note taken from the French press. Investigations on the problem «they should probably close by the weekend and will allow all necessary corrective measures to be taken ".

The company also confirmed a Republic that, on the market, non-compliant products were not introduced to the Ferrero quality standards, that production has been blocked only temporarily and that supplies will be regularly insured .