Tag: TEN

Ten places that tell Molise very well – Italian Cuisine

Between Abruzzo and Puglia, Molise is a small region that climbs from the Adriatic to the Apennines, where tradition is best defended. Among cavatelli, torcinelli and "arraganato" cod. Follow us on our tour

An ancient cuisine, full of strong and decisive flavors. Based on a wide selection of genuine and excellent quality products, thanks to the fact that in its small surface it extends from the Adriatic to the Apennines. Molise is not a cover region, perhaps, but it certainly deserves a visit as much as the three with which it borders: to the north Abruzzo, to the south Puglia and to the west Campania. The most interesting aspect – from a culinary point of view – is that it is affected in part, but it was absolutely not crushed enough to create its own kitchen, rustic in many ways, but with great personality which can be enjoyed in places, apparently out of time or just old for those arriving from a city, but in reality perfectly integrated into the spirit, simple and cared for, of the villages or main towns such as Campobasso. A region with many agro-food excellences (159 for the Ministry of Agriculture, with numerous dairy products, cheeses and meats), five PDO in co-ownership with the neighboring ones and one absolutely own, namely theMolise extra virgin olive oil, obtained dwith fruits of the Aurina, Gentile di Larino, Black Colletorto and Leccino varieties.

Specialties of all kinds

Molise is also a land of pasta. The specialty is represented by cavatelli, made from durum wheat semolina and handmade like orecchiette: they are served with tomatoes or vegetables while the most typical seasoning is pork-based sauce. A poor cuisine with surprising peculiarities: the “pizza and soup”, which combines boiled and seasoned vegetables with a focaccia of wheat and potatoes; sagne, fresh pasta of water and durum wheat flour, rhomboid in shape, with chickpeas or beans; pancotto, vegetable soup with stale bread and bacon. And then a triumph of meat, with i torcinelli to play the lion's share: lamb intestine rolls, wrapped around a liver and tripe filling, prepared on the grill or in the oven. They are addictive. But let's not forget that in the few kilometers of outlet to the sea – with Termoli main center – you have a lot of fun with the catch. And in any case, the symbolic dish of Molise – what you see at the opening – is the cod 'arraganato' that is, a timbale where the fish is combined with breadcrumbs, cherry tomatoes, olives, raisins and pine nuts. It was typical of the Christmas Coward, now (fortunately) it has been cleared through customs. Now our selection of clubs, enjoy your meal.

The Elf – Capracotta

A place that occupies the cellars of an elegant building where tradition is interpreted with a moderately creative vision: potato pie with melted lard and Capracotta lentils, guitar with broccoli, bacon and toasted breadcrumbs; leg of mutton braised with citrus fruits.

Osteria del Borgo – Larino

It is always good in the two brick rooms of this place, in the historic center. Unmissable dishes: pallotte cac’e ova; cavatelli with Vastese ventricina ragout, pampanella panciotti or spiced pork with garlic and chilli pepper.

The Concetta Cave – Campobasso

Two rooms and a courtyard, Slow Food Chiocciolina. A fundamental step to understand the value of regional products and cuisine: the triptych with appetizer (ciambotta, eggplant parmigiana, fried zucchini) is enough to enter the right mood.

From Filomena – Bojano

A historic trattoria that for half a century has made Molise enthusiasts in good spirits (and beyond). Plenty of substance in the dishes: omelette with livers, tagliatelle with porcini mushrooms, lamb torcinelli. The two patrons – Teodoro and Filomena – are real characters.

Locanda Mammì – Agnone

The best "modern tavern" in the region in the name of creative popular cuisine, based on a great raw material and the desire to intelligently revisit. We recommend the two tasting menus at 35 and 50 euros to discover the best dishes. Level cellar.

From Nonna Rosa – Campomarino

An institution of Molise cuisine, in a small village. The patron Giuseppe Labbate is the king of the grill, where he prepares very large cuts of selected meat, the right matured. But there is also much more, starting with burnt wheat orecchiette with lamb ragout.

Osteria inside the Walls – Termoli

The outdoor area is fantastic, the small interior room pleasant. But what matters is the passion in transforming the "shopping" on the market into a sequence of tasty fish dishes, starting with square spaghetti with seafood and broth with Termolese.

The Sins of Bacchus – Campobasso

Few (and sought after) places in Stefano Baranello's inn, patron who "tells" the menu and the wine list well, in the name of Molise and Abruzzo excellence. It starts well with a plate of local cheeses and ends with tozzetti with chocolate and raisins.

Aciniello – Campobasso

Trattoria, with over 70 years of activity, suitable for a quick lunch break as for a complete dinner. Hand-written menu that often changes, but never loses the thread and offers the regional tradition, from pizza and soup to pork liver with rezza.

Morielllo 2.0 – Termoli

Adriatic cuisine, of great raw material, which the host Leonardo Moriello chooses with great care. From the carpaccio of the day to the San Pietro in guazzetto there is a happy hand in the preparations. Tasting menu from 15 euros for lunch and from 35 for dinner.

Greedy Salento: ten places that (always) deserve a stop – Italian Cuisine

The suggestive Trattoria Iolanda in Lucignano

Sea urchins: Salento 'cult' from Sapori d'Arneo to Porto Cesareo

The large outdoor area of the Masseria del Sale in Manduria

Battuto di gamberi, specialty of the sky in Ostuni

Balboa pharmacy, trendy place in Tricase

Super-typical cuisine at the Taverna del Porto in Tricase

Already under the Arch in Carovigno: a Michelin starred table

The mackerel soup with crazy water of Le Macàre in Alezio

Inside a hotel: Teresa's Fornelli in Tricase

Bros: the talent of Floriano Pellegrino and Isabella Potì in Lecce

All crazy about Salento: also for its cuisine. And if many Italians consider it generically Apulian, in reality it has the ability to exalt the concept of poor kitchen, the result of centuries-old traditions and products, coming mainly from the countryside. The dishes contribute the Adriatic fish is a bit of meat, preferably horse. It is the realm of cultivated or wild vegetables, also for this reason the domain of taverns-restaurants-farms with cuisine on top restaurants.

The advice of Antonio Guida

Four for the record the Michelin stars: Already under the arch in Carovigno, The Ricci stove to Ceglie Messapica (which is actually on the border with the Murge, with a cuisine based only on land and vegetables), Sky in Ostuni and the celebrated Bros in Lecce, the place of the young Pellegrino brothers, with their cuisine of contamination even with the Orient. Which is provocation in a land like this, as he explains Antonio Guida, son of Salento who grew up in France, grew up in the Argentario and consecrated in Milan, at the helm of Silk, two-piece jewel inside the Mandarin Oriental. «Ours is a cuisine of ingredients, more than others. We look for simple, intense combinations that are discovered as children thanks to mothers and grandmothers in the kitchen, "he says. "We have always cooked a lot at home and continue to do it."

The unmissable dishes

In the long list of specialties to taste for the beginners of Salento, the chef recommends the frisa (a durum wheat biscuit) with tomato, lo sciuttidu which is the tasty local peperonata, cicureddhe cu the broad beans (wild chicory with fava bean puree), paparina and paparotta ("It's a recipe of my small town, Tricase", underlines Guida): the first is poppy fried in leaves, the second is the recovery par excellence based on advanced bread, legumes and turnip greens, all fried in olive oil which is the historic pride of the area. A first? Ciceri and tria: the characteristic lies in the cooking of the durum wheat semolina pasta which is partly fried and partly boiled. Then it joins the chickpeas cooked with extra virgin olive oil, garlic, onion and herbs: an ancient dish, Horace already mentioned it in his Satire (35 BC). As for the second, Guide imposes the tasting of pieces of horse meat, cooked in terracotta with garlic, celery, onion, tomato sauce and bay leaf. Ideal dish for a nice glass of red, perhaps Negroamaro: wine symbol of Salento and Puglia. Ready for the tour?

Trattoria Iolanda – Lucignano

We have been eating well here for almost 50 years, thanks to the efforts of the same family. There are all the Salento specialties, very good first courses and a proposal prepared on the grill. Always book.

Flavors of Arneo – Porto Cesareo

A place that always likes because in addition to being a well-stocked wine shop, with a simple and direct cuisine, it promotes a lot of initiatives to make the local flavors and wines known.

Masseria del Sale – Manduria

We are in the capital of Primitivo, a great wine of the area: a unique place, housed in a restored seventeenth-century farmhouse. You can taste good dishes of land and sea. In the evening it is spectacular, also for the lighting.

Heaven – Ostuni

Remarkable location, hosted by the La Sommità relay: small internal courtyard or a white barrel-ceilinged room. The cuisine starts from the excellence of the region, but Andrea Cannalire's hand turns towards a more creative line.

Balboa Pharmacy – Tricase

Already the sign puts you in a good mood: "Spirit drinks and fine wines". It is the best-known place in the town, also frequented by foreign VIPs and which offers top mixology. Ideal for an aperitif or after dinner.

Taverna del Porto – Tricase

Salento cuisine is largely linked to the land. But in this restaurant, on the seafront, you can taste excellent fish dishes: raw of the day, large fried fish, octopus, skewers ..

Already under the Arch – Carovigno

On the first floor of a Baroque palace, with a splendid view of the town, there is one of the certainties of Apulian cuisine. The cook Teresa Galeone is good at revisiting (with class and lightness) the tradition, sometimes starting from ancient dishes.

Le Macàre – Alezio

In the local dialect, the sign means bewitching witches. And in fact this small place has a certain magic, made of Salento dishes, cured and in a modern key. Do not miss the rich mixed appetizer.

I Fornelli di Teresa – Tricase

It is the restaurant inside the Adriatico hotel: it owes its name to the founder who still manages it, offering dishes made in Salento and a good pizza, made with selected flours.

Bros – Lecce

The gourmet destination of the area: Floriano Pellegrino and Isabella Potì are young but already very good: "first Salento, then citizens of the world" (their words) enhance the products of the area with a high school technique. Gourmet experience.

cold coffee ten recipes – Italian Cuisine

A cold coffee is what it takes to fight the heat without giving up energy. Here are 10 ways to take an extra dose

The thermometer shows 36 °, the day is still long and you want something cold. Very cold. And maybe even coffee.
But how to prepare a drink that satisfies all our cravings? An excessive dose of black coffee may contain too high a caffeine dosage: better to choose tasty mix to drink strictly cold to refresh the summer afternoons (and evenings) with something different.

Here are 10 recipes to prepare as soon as possible to refresh yourself:

1. Syrup flavored coffee
The sugar cannot be dissolved in cold drinks and then the syrup is what we need. Simply prepare it at home with water and sugar, flavoring it with cinnamon and vanilla to taste. Cardamom, nutmeg and rosemary are other original ideas for flavoring the syrup which will give a special taste to cold coffee. Once cooled, use the syrup to sweeten the coffee and drink it very cold.

2. With coconut milk
Exotic, refreshing and dreamer. Coconut milk takes us on vacation sip after sip: cool it well in the refrigerator before adding it to cold coffee.

2 bis. Coconut water
Lighter and less caloric than milk, coconut water will give that extra touch to your coffee. Mix water and coffee in equal parts.

3. Ice coffee 2.0
If you are not afraid of the strong aroma of coffee and would drink it out of all proportion, try preparing ice cubes of coffee, to add to your cold coffee. Frosty and “strong” result guaranteed.

4. Iced sparkling coffee
Pour cold coffee and ice cubes into the shaker. After shaking the mixture for a while, pour it into the glass with a little sparkling water: the result will be surprising!

5. Iced beans
The beans from Ethiopia and Kenya have a particular aroma: use these coffees to give a particular twist to your preparation which will be floral and citrusy.

6. With almond milk
Almond milk is often used to replace common milk, but has the particularity of infusing an intense aroma to the drinks and recipes in which it is used. If you love barley and almond granita, you will be amazed at the result.

7. With condensed milk
Sweet, intense and very similar in taste to white chocolate, it is what it wants to transform your glass of coffee into an energy drink.

8. Drowned
How to drown ice cream cold? Pour one or two scoops of vanilla ice cream, cold coffee into the glass and mix well. Luscious!

9. At the Bitter
Also perfect as an aperitif, this cold coffee is prepared by shaking coffee with syrup and bitters. An orange peel will give the extra touch!

10. With edged glass
A little cold coffee on the edges of the glass and a saucer of sugar in which to dip them before pouring the cold coffee: here is the idea inspired by the margarita that will amuse you.