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50 recipes (and ten cocktails) for an Easter lunch to remember – Italian Cuisine


Rabbit tortelli with broad beans

The lunch of Easter, it can only be prepared once a year. And like all the things they have been waiting for a long time, he has the good taste of waiting. And why not increase the curiosity of the guests and lengthen the time spent at the table with a good drink?
Cocktails are perfect for partying because they are something tasty that we rarely give ourselves at home and invite to toast. But since the Easter lunch is often an opportunity to bring the family together, we have also thought of non-alcoholic alternatives so that no one can miss the glass. Watch in our gallery above the selection of 50 dishes for Easter lunch and once you've defined appetizers, first courses, second courses and desserts, have fun combining the most appropriate drinks.
If you prefer the taste of a sweet drink, choose one of our dessert cocktails, perhaps combining it with the last course of lunch. It will be unforgettable.

Soft drinks

Berry Kiss

Ingredients for a cocktail: 6 cl non-alcoholic ginger beer – 4 cl lemon juice – 1 meringue – raspberry jam – ice
Procedure: collect in the shaker a meringue (ø 3-4 cm) and crumble it with a pestle, then add the lemon juice and 2 teaspoons of raspberry jam. Mix with the long spoon to melt the jam. Fill a glass of ice and add the liquid without filtering. Fill the glass with ginger beer and decorate with fresh raspberries and mint leaves as desired.

Green-go

Ingredients for a cocktail: 12 cl lemonade – 3 litchi -2 kiwi – lime – lemon peel – sugar – ice
Procedure: peel 1 kiwi and the lychees. Blend them together with the juice of half a lime (about 2 cl), 1-2 teaspoons of sugar and the lemonade. Blend for a long time, after 2-3 minutes add an ice cube and resume blending: this technique allows to obtain a more uniform mixture because the cube, with its movement, also brings the smaller pieces of fruit closer to the blades. Pour the smoothie into the glass filled with ice (we used a tiki mug) and decorated with slices of kiwi and lemon peel.

Romeo

Ingredients for a cocktail: 1/4 William pear – 5 cl pear juice – lime – ginger beer – rosemary
Procedure: cut the pear slice to touch and collect it in the shaker. Partially burn a sprig of rosemary and add it to the touches of pear, pour over the pear juice, half a lime and gently crush. Add the ice and shake vigorously. Strain into a glass with new ice and fill with ginger beer. Decorate to taste with new rosemary and pear slices.

Aperitif with yolk pralines

Ingredients for 6 cocktails: 900 g fennel tea – 900 g tonic water – fennel – lime-raspberries – cane sugar – Praline: 100 g homemade bread – 80 g peeled boiled beans – 80 g ricotta – 6 eggs – oregano – lime – extra virgin olive oil – salt – pepper
Procedure: mix the fennel tea with tonic water. Moisten the edge of the glasses with half a lime, dip them in brown sugar and place three or four raspberries on the bottom of each one. Fill them with the drink and complete the cocktails with lime zest and fennel heart sticks. Cut the bread into slices, add oil, season with a bit of oregano and toast it in the oven until it is well-toasted. Firm the eggs, then shell them and separate the yolks from the whites. Whisk the bread and put the powder into a tray. Whisk the egg yolks with ricotta and broad beans; operate the impulse blender, so as not to crush the cream too much, then work it with a spoon, completing it with salt, pepper, a little oil and the juice of half a lime. Make gnocchetti with the mixture of egg yolks and pass them in the bread, giving them the shape of small balls. Serve them together with the cocktail, completing to taste with fresh salad leaves and with the sifted egg whites.

Alcoholic drinks

Rapa nui

Ingredients for a cocktail: 250 g papaya pulp – 3.5 cl Pisco – orange – sugar – nutmeg – white pepper
Procedure: blend the papaya pulp with 10 cl of water and 2 teaspoons of sugar. Collect 2 cl of orange juice, 1 teaspoon of sugar, a generous pinch of pepper, Pisco and 5 cl of the pureed papaya in the shaker. Add ice and shake with energy. Strain into the glass and finish with grated nutmeg. Use the rest of the papaya pulp to prepare other cocktails.

Traminer royal with guava juice

Ingredients for 4 cocktails: 100 ml aromatic Traminer – 100 ml guava juice – 2 teaspoons of cold crème de cassis.
Procedure: Put 4 glasses in the freezer. Pour in each glass about 100 ml of very cold aromatic Traminer, 100 ml of guava juice and two teaspoons of cold crème de cassis. Stir gently, let the juice settle for a couple of minutes and serve decorating to taste.

Martini Brunch

Ingredients for a cocktail: 4 cl Gin Mare – 2 cl elderflower liqueur Holler Sambo Roner – 2 cl lemon juice – orange marmalade – ice.
Procedure: cool the cup with ice cubes. Collect in the shaker the lemon juice, the liqueur and the gin with 1-2 teaspoons of jam, let it dissolve, then add the ice and shake. Remove the ice from the cup and filter the shaken cocktail. Decorate to taste with marjoram leaves.

Peat

Ingredients for a cocktail: 6 cl Russian vodka Standard -1 cl up sherry- 1 cl peated whiskey Ardbeg- laurel – ice.
Procedure: cool the cup with ice cubes or keep it in the freezer for 10 minutes. Collect the sherry, vodka and whiskey in the shaker, add a few ice cubes and shake vigorously. Remove the ice from the cup and the water that had formed, then filter the cocktail. Decorate with a bay leaf.

Sweet drinks

Memories of the East, alcoholic

Ingredients for a cocktail: 20 cl milk – 1 tea bag Earl Gray – cloves – orange peel – cinnamon stick – tamarind syrup
Procedure: bring the milk to a boil with a piece of cinnamon, an orange peel and 5 cloves. Simmer for 3-5 minutes. Heat 20 cl of water and just before the boil turn off, infuse the tea bag for 3-5 minutes, then remove the sachet. Sweeten the tea with 2 cl tamarind syrup. Add the tea with milk and continue on the stove for less than 1 '. Turn off, strain into a glass suitable for heat and decorate to taste with mint leaves.

White rabbit, non-alcoholic
Ingredients for a cocktail: 12 cl almond milk – 1 cl tamarind syrup – mint – soda.
Procedure: collect the almond milk, tamarind syrup, a few ice cubes and a sprig of mint in the shaker. Shake vigorously and then pour, filtering, into the glass filled with ice. Fill with soda and decorate with another sprig of mint.

Lots of recipes for an Easter to eat

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Stuffed artichoke pizza with wild herbs

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Stuffed lamb leg and new potatoes

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Nocette of monkfish stewed with asparagus

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Lamb stew

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Clouds glazed in brisée shells

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Small jellies with raspberries and strawberries

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Lasagna with vegetable sauce

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Potato cakes with heart of peas and agretti

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Spaghettoni verde with zucchini pesto and tofu

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Pancake sandwich with ricotta and herbs

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Pear tiramisu with vanilla mousse

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Green cannelloni with white beans and zucchini

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Dried tomato muffins

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Rice arancini with asparagus and goat cheese

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Tart with semolina cream and almond paste

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Veal fillet stuffed with artichokes

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Lamb with myrtle and curatelle sauce

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Rich mini casatelli

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Red mullet fillets with peas and "mimosa"

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Chocolate glasses

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Aromatic appetizer with rabbit

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Catalonian tart with carrots and artichokes

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Green omelette and new potatoes

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Apparent egg with asparagus

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Cocoa tartlets with white ganache

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Sweet brioche with apricots and candied orange

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Rabbit terrine

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Oysters, Jerusalem artichoke puree and celery pesto

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Ovetti with surprise

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Eggs in artichoke nests and puff pastry

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Braid with two chocolates

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Lamb roll with grilled potatoes

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Ricotta and borage malfatti with corn cream

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Wholemeal sandwiches with eggs and spinach

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Sea bass on broad beans cake and snow peas with turmeric sauce

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Small fennel flans

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Cheese brioche with surprise

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Potato and broad beans calzoncelli

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Crunchy packets with asparagus and spring onions

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Green ravioli with char

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Tricolor candies with ricotta and speck

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Paccheri cake standing with ricotta

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Ravioli with phyllo pasta with provolone and turnip tops

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Buckwheat crepes, ham and fontina cheese

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Rolls of brisée with ricotta and olives

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Shrimp dumplings with dried pea cream and sprouts

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Rabbit tortelli with broad beans

Ten greedy places among the Five Ways – Italian Cuisine


The most central district of Milan Design Week is full of surprises, in a setting of great charm. Between an event and an exhibition, where to stop for a drink or a dish they deserve.

For a curious twist of fate, we see at the city's coolest and most contemporary event – the Milan Design Week – the merit of having rediscovered the oldest neighborhood: le Five Ways. Anyone who thinks that Milan, unlike other major Italian cities, such as Rome, Naples and Florence, does not have a history to preserve, but is solely dedicated to business and fashion, should take a long, pleasant walk in this maze of narrow streets. They exist since the Roman Empire and they cross like a star in an area where there are remains of monuments, splendid palaces, museums and churches.

Boutiques and art galleries

This district – born on the occasion of Design Week 2014, is a mix of lovely courtyards is surprising views but also delicious boutiques for shopping and many art galleries. It has the advantage of a very central location as it is between the cathedral of Sant’Ambrogio, the Duomo, Piazza Affari and Via Torino. Obviously it deserves a visit until April 14th – when the Fuorisalone – but also a quiet walk away from the event, perhaps on a weekend. It is a Milan of rare beauty and great charm.

At the heart of the event

The Five Ways are Via del Bollo, Via Santa Marta, Via Santa Maria Podone, Via Santa Maria Fulcorina is Via Bocchetto: they lived in a state of neglect, near degradation, and flourished again thanks to the commitment of an association such as 5Vie Art + Design (http://www.5vie.it) which set up a rich program for Milan Design Week. Taking a break is a must, especially since in the district (and in the adjacent streets, we emphasize it) there are plenty of greedy places and with that touch of class that only The Five Ways offer naturally.

ten places not to be missed in Nuova Brescia – Italian Cuisine


Concept of pure design, ambitious restaurants, modern trattorias: Brescia and the province are (finally) pervaded by the desire to renew themselves. Focusing on a contemporary style but without forgetting the culinary tradition. Here are the unmissable places.

Despite its rich gastronomic heritage and widespread well-being, Brescia it was for a time a silent province, little talk (except for Garda) where the restaurant scene remained anchored over the years to a series of valid, but already known, historical addresses. In particular, the city has never given emotions: classicism, so much routine, few ideas. And to say that the premises for doing good have never been lacking. An ancient cuisine – that of the valleys, with obvious references even to the Camuna era – with almost ritual dishes such as oil-based beef or Spiedo, but which does not renounce freshwater fish from the nearby lakes of Garda and Iseo. Many alpine products such as the Bassa, generally delicious. And a prestigious wine tradition, with the extraordinary Franciacorta but also the low Benaco, to close the circle with the best rosé of Italy and the always valid Lugana.

But the wind has changed: in the Lioness of Italy and in the province you feel (and you can see) the desire to finally be protagonists. Without denying tradition altogether, but writing new stories. And above all by opening premises finally to the height, in terms of quality and environment: the capital Milan – which has very close relations with Brescia – certainly stimulates confrontation and brings many ideas. We present you the ten most convincing places that are worth a visit, also and especially if you are not from the area.

Al Malò – Rovato

Three young "enfant du pays" and a space on two floors – elegant and well attended – which overlooks the central square. You come for good cocktails and for Mauro Zacchetti's cooking, a past talent for great kitchens and not only in Italy: it doesn't make the territory's cuisine, but the very personal one of its expertise, especially in the East.

Areadocks – Brescia

A place of research, taste and trend, housed in a former railway warehouse. You can buy items of furniture and clothing is well attended for the lounge (with American bar, winter garden and summer garden) and the restaurant with eclectic cuisine: ceviche and pizzas made with organic flours; risotto with nettles and burgers; slice of roast croaker and homemade ice cream

Saur – Orzinuovi

Saur in dialect means "flavor", it is the wager of three enterprising young people, coming from different regions and who met at Cain, in Tosacama. Using the best local raw material, they create contemporary dishes, which mix the papers with balance and wisdom. Any examples? Pumpkin plin with turnip and almond tops or pork with cauliflower, walnuts and yellow Barco kiwi.

Lanzani Laboratory – Brescia

Ale Lanzani is one of the best (and loved) patron of Brescia: Bottega & Bistrot is Tre Cocotte for Gambero Rosso, the highest award for a bistro. The new creature – Laboratorio Lanzanoi – in addition to reviving the area of ​​via Milano, is conquering the public for the pure design environment, the always lively atmosphere and the menu curated by Augusto Pasini. And you drink very well, especially bubbles

Sixteenth Century – Orzinuovi

From: a few months at the entrance of the restaurant – housed within the walls of a 16th century palace, in Pudiano – there is a Michelin Star. Thanks to Simone Breda, a young talent with important masters such as Gualtiero Marchesi and Moreno Cedroni. His is a classic kitchen, with a good dose of innovation. Never dull dishes, full taste and attentive service.

Natura – Adro

Dispensa Pani & Vini's gourmet restaurant now shines with its own light. It's called Natura, it has a separate entrance from the tavern that has remained in activity, but follows a different route. Chef Marco Acquaroli is very good at interpreting local tradition in a contemporary way, as in creating new dishes, especially vegetables. You "fish" very well from a large cellar.

Food – Brescia

The pleasure of taste and the desire to experiment, not only on leavened but also on vegetables, ice cream, even coffee. The meeting between Cesare Rizzini, master ice-cream maker and leaven-maker with Michele Valotti, body and soul of the Madia di Brione, has brought valuable fruits to 360 °. In this small place, it is worth tasting practically everything: from fermented in pot to focaccia with incredible combinations

Dina – Gussago

The surprise of 2018: novelty of the year both for the Espresso Guide and for Identità Golose. Chef Alberto Gipponi is not afraid to dare in an original restaurant – where each room is different from the other – and plays on a kitchen of obvious Botturian inspiration (even in the names of the dishes). Good ideas are not lacking, see Agretti and spaghetti or the Lamb in the mouth of the wolf. Definitely worth trying.

The Ancient Door – Brescia

the best classic restaurant in the city – inside a period building – is that of the young chef-patron Augusto Valzelli. After the starry experience at the Imperia Agrodolce, she returned home to propose her author's kitchen, which has the most loved subject in the fish. Menu where the raw are never banal and the flavors of the world are explored, without losing the Mediterranean character.

Poison – Brescia

Frescoed ceilings, damask walls, gilded mirrors, fireplaces, fragrant flowers everywhere: a spectacular living room on the first floor of Palazzo Martinoni, right in the center. As soon as it opens, it intends to conquer the Brescians (and not only) from breakfast until late at night with a complete offer, with particular attention to pastry and dinner. A visit is mandatory, if only for the unique scenery.