Tag: TEN

Ten places to discover the Iseo greedy – Italian Cuisine

A suggestive lake, still little known, but with a tradition of good food, starting with fish. Here's where to taste traditional dishes, often just a few meters from the water.

Small but beautiful. With rocks that for a large part of the surface plunge into the water and the largest lake island in Europe. Lake Iseo is certainly worth discovering, especially out of season (so September and October are ideal months). It has fewer villas, fewer hotels, fewer "distractions" than the other three Lombard basins (the Maggiore, Lake Como and Garda) but this is also an advantage: in some towns, it seems that time has stopped. A little is also the catering if compared with the Garda "battleship" – with its eight Michelin Stars – and with a Lario in good recovery. On Iseo you eat well, without style exercises or fake bars: cooking in respect of tradition, with great attention to fish of course.

Not just fish

The waters of the Sebino are home to as many as 23 edible species, but there are four fish protagonists: the refined perch (phenomenal fried with butter and sage), the tench, which has the capital in Clusane, where it is prepared stuffed in the oven according to an ancient recipe, the whitefish that unfortunately this year is fished to a smaller extent than the other years, the lake sardine, or the agone, consumed both fresh and dried. In this second version it has become Slow Food Presidium such as Traditional dried sardine from Lake Iseo, prepared by exposing the fish impaled on metal cages to the sun. Other products that express the territory are the Salami of Montisola, very thin and tasty, and theextra virgin derived from crops on the shores and on the island, where there are 17 thousand olive trees on 12 square kilometers that boast the DOP Lakes Lombardi-Sebino.
And now the locals on the lake where it is easy to enjoy what is listed.

Trattoria Glisenti – Vello

From the terrace, the view is among the best on the Brescia side. Ideal scenario to enjoy a cuisine that has an important component in lake fish, but does not neglect the brescianità of land and also has a section of vegan dishes. 150 labels in the cellar.

Cantina del Torchio – Sale Marasino

A special place. Born as an oil press in the fourteenth century, adapted to produce wine in the nineteenth century and now used as a place open only on weekends or on special days. The menu draws on the Brescia tradition, but does not neglect the rest.

Locanda al Lago – Montisola

The restaurant of Iseo's most famous fishing family – the Soardi – has been active for four generations. Obviously their catch is king on the table with dishes such as sardine millefeuille, pennette with lake flavors, sardines and chub with polenta.

Isola dei Sapori – Montisola

A place of taste, much loved by the locals and those who frequent the island: you can buy or taste all the specialties on the spot, starting from the local salamis and Valcamonica cheeses, accompanied by delicious jams. Good Franciacorta DOCG and craft beers.

La Foresta – Montisola

In the hamlet of Peschiera Maraglio, a family run restaurant. A lot of fish, with the best represented by the appetizers: smoked cavedano, pike and trout in sauce, aoline and marinated eel, marinated perch, dried sardines with polenta.

The Osteria del Vicoletto – Iseo

In the summer it is a privilege to eat in the few tables in front of the restaurant, in the center of the town. The menu is eclectic, with good attention to fish from the lake, but also dishes with seafood. The most popular dish is risotto cooked in the form of Parmesan.

Cascina Doss – Iseo

The place lends itself well to private events, but the menu makes the gourmet in a good mood, with a tasting of sea and land. The kitchen uses many local products, often in non-traditional recipes. Excellent wine cellar.

Trattoria Al Porto – Clusane

Since 1862, the Bosio family has cultivated the pleasure of hospitality in this charming restaurant. In the menu some deviation from Iseo fish, but the strong dishes remain the lake appetizer, the steamed lake salad, the fresh pasta with sardines and perch, the baked tench.

Punta da Dino-Clusane

A certainty of the Italian catering industry. For the past thirty years, in a well-kept environment, you can taste the baked tench – for many, the absolute best on the lake – but the mixed lake appetizer and the fresh pasta tagliolini with fish sauce are also in great demand.

Trattoria del Muliner – Clusane

For the culinary guides it is the Iseo room n.1. In 2005, after the first 40 years of activity, it changed pace in the environment and in the menu. The paper focuses strongly on lake fish, with simple but precise preparations, even with some innovation. Winery that invites you to drink well.

TEN, in Sicily, solidarity is a woman – Italian Cuisine

In Sicily, TEN is back, the charity evening dedicated to women's complicity. Promoted by Giuseppe Costa, the second edition has just ended with a fundraiser that exceeded expectations

A charity evening dedicated to female complicity. The second edition of TEN, an annual event promoted by Giuseppe Costa, chef patron of the restaurant 1 Michelin star The Bavaglino of Terrasini, which this year saw the involvement of 9 starred chefs from all over Italy.

Among the tickets purchased and donations from the partners, 47 thousand euros were collected entirely donated to the association Friends Onlus who cares for people with ulcerative colitis and Crohn's disease and their families. The causes that lead to the onset of these diseases are unknown and at the moment there is no cure that allows healing.

TEN wants to be a moment of collective meeting in order to promote and introduce this part of the Sicilian coast, a few kilometers from Palermo, through the typical products of the territory, in particular the blue fish. For the second consecutive year it was the Sea Club of Terrasini that hosted the event: set in a small bay on the Gulf of Castellammare, where one of the most beautiful sunsets in Sicily is contemplated, guests were able to taste the dishes prepared for the occasion by the chefs, each characterized by contaminations of the different regions of origin.

Next to the host, Giuseppe Costa, there were the stars: Martina Caruso of the Signum of Salina, Maria Cicorella del Pashà of Conversano, Iside De Cesare of the restaurant La Parolina in Trevinano, Giuliana Germiniasi of the Capriccio of Manerba del Garda, Rosanna Marziale of the restaurant The columns in Caserta, Maria Probst of La rossa rossa of Cerbaia, Antonella Ricci of the restaurant Al fornello – from Ricci to Ceglie Messapica, Patrizia Di Benedetto of the Bye Bye Blues restaurant in Palermo and the pastry chef Edvige Simoncelli of Idylio by Apreda in Rome.

«Thanks to the public intervened, commented Giuseppe Costa, «and the enthusiastic participation of our supporters, with their economic donations and free supplies of services, the party was unforgettable. I owe a special thanks to the chefs who came from all over Italy who immediately accepted this project with great enthusiasm. The joy and beauty of the entire team's work was felt by all the participants and this year we also managed to raise more funds than the first edition. A spur that fills us with joy and propels us already to 2020 for the next edition of TEN ”.

ten (very large) clubs that immediately deserve the trip – Italian Cuisine

The rankings are important, but not necessarily have to be followed instead. From the last The World's 50 Best Restaurants we have chosen those restaurants that have a touch more than the others, although they are all valid. To book now, be patient …

To have time – and budget of course – it would be wonderful to shoot all the 120 restaurants named in the one season The World’s 50 Best Restaurants: it is not impossible, but definitely complicated. Among the experts, the British critic Andy Hayler is mentioned, who on five occasions managed to visit all three Michelin stars, which are more or less 110. But it is another championship, considering that 75% of the twisted is found in France, Italy, Japan and the United States of America. This year, at the awarding of Singapore, 25 nations were represented: a record that certifies the internationality of The World's 50 Best Restaurants and the fact that one can eat (very) well in countries once cut off from gourmet routes such as Turkey, India or Brazil . So for those who want to do the exploit, they are lurking thousands of miles.

Unique experiences

Obviously our selection is very personal and easily reversible. We have left out scientifically the restaurants that The World's 50 Best Restaurants has placed in a kind of Hall of Fame – creating many discussions – of winners of the past. No longer votable even if their restaurants are at the top, as is the case of Can Roca in Girona and Osteria Francescana in Modena (here: even if you are ready to wait a year, it is an unmissable journey). We have focused on places that are doing great cooking in this precise season, just like the others in the ranking, but with that extra touch that conquers or with new ideas. Expensive seats, but not necessarily very expensive. Exclusive in the sense that they should be lived peacefully, but conscious that they are not the norm, from the location to the cellar. Book now, have a lot of patience – since they are full months away – and have fun.

Mirazur-Menton

A jewel in the countryside, 200 meters from the border between Italy and France. A light and seasonal cuisine that Colagreco explains «takes the best from the sea, from the mountains and from the garden which in the last case is represented by the large interior gardens. The technique of the dishes is the daughter of her transalpine masters, the decidedly Mediterranean taste also because the strengths of the brigade are very Italian.

Noma 2.0 – Copenhagen

The last of the creatives, René Redzepi, is the second chapter of his story. More than ever Nordic, starting from the local that is a Danish farm, obviously of pure design. Only three menus in a year, twenty courses: fish in winter, vegetarian in summer, forest (also with game) in autumn. The signature dish of the new course? Trout eggs marinated in katsuobushi on a marinated egg gel. In comparison, Colagreco is a conservative.

Lido 84 – Gardone Riviera

From the first personal adventure to the top 100 in five years. Story from film that of Riccardo Camanini, weaned by Marchesi and past for the French school: pure talent, crazy application, ideas with continuous jet. In his small and suggestive local on the Garda there is a unique vision in Italy and it is not just great cooking.

Extebarru – Axtondo (Spain)

How to become the third restaurant on the planet cooking everything on the grill? And if that weren't enough, in a stone cottage near Bilabo? It takes a asador ingenious as the Basque Victor Arguinzoniz: every food, every dish – including desserts – undergoes at least one passage on the most famous grills of world cuisine.

Le Calandre – Rubano

The parent company of the Alajmo family is one bonbonniere on the Padana Superiore state road. Two tasting menus at the highest level, which express all the talent of Massimiliano Alajmo, with iconic dishes like the recent Cappuccino Murrina and Illusion, sweet with twenty variations on chocolate

Disfrutar – Barcelona

Three good guys of Ferran Adrià who have put to good use the teaching of the Catalan guru. A summit climb, very fast, naturally focusing on creativity, with a 30-course tapas style menu. Even more surprising considering the basic style restaurant. Unmissable place for the orphans of El Bulli.

Piazza Duomo – Alba

The top landing of an area with very high quality food and wine like the Langa. At the helm of the restaurant is Enrico Crippa, one of Marchesi's most illustrious students, with an exceptional hand on the vegetable. Take advantage of the two most famous greenhouses in our kitchen to create masterpieces such as Salad 21, 31, 41 … which in May is composed of a hundred varieties including flowers, herbs and vegetables.

Arpege – Paris

It deserves the trip because, beyond the ranking, it is the best French restaurant: Alain Passard is a true artist, particularly on the vegetable. Three Michelin stars since 1996, it was the first – five years later – to abolish meat and fish from its menu and then reintroduce them in small doses. Dishes that look like paintings, of a lightness often unknown to the transalpine cuisine.

Pujol – Mexico City

The top in North America. Thanks to the chef-patron Enrique Oliveira, the first to make Mexican haute cuisine, extolling the tradition: one of his signature dishes is the Mole Madre, Mole Nuevo or rather a game on the typical Puebla sauce, the basis of Aztec cuisine. He also runs Cosme in New York, led by Daniela Soto-Innes, the best cook in the world for 2019.

Central- Lima

It is the best restaurant in South America and remains cover of modern Peruvian cuisine, which is among the most complete in the world. The soul is Virgilio Martinez, a formidable researcher of local products: his tasting interprets the Pacific Ocean fish in 17 courses like the herbs growing on top of the Andes.