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The top 10 vegan barbecue products – Italian Cuisine

Summer, friends, the grill that goes and the beer bottles that uncork. There are all the ingredients for an unforgettable evening, but perhaps vegan diners will have to settle for peppers, courgettes and grilled eggplants.
But who said that barbecue is exclusive to carnivores?

Password: exaggerate

To dispel every myth, it is good to immediately change your approach. Vegan recipes are not made to give up taste, but to respect a food choice. therefore a vegan burger can be as rich as a classic one or even contain a few more ingredients. Then go ahead with the use of sauces, spices, fried vegetables and tasty creams based on dried fruit. Even recipes that do not include the creation of a sandwich can be enriched with dressing, compotes and accompanying sauces.

Marinate? Yes thanks

If marinating may not be a priority on the traditional grill, it certainly is when we are preparing to put vegan products such as seitan and tofu on the fire. With a very delicate flavor, they do not have the fats necessary to make cooking "exciting" on the embers: therefore they expect extra help from us. We prepare in advance a marinade with asour emulsion such as that with extra virgin olive oil, lime and black pepper, aromatic like the one with extra virgin olive oil, garlic and rosemary or spicy. In the latter case, measure out extra virgin olive oil, chilli pepper and fresh garlic.

Green light for vegetables, but with style

The classic habit of greasing vegetables and burning them on the fire is for those who consider them an unimportant part of the grill. But if you are vegan, and you know their great taste, value them. Clean the courgettes and aubergines by cutting them into regular slices, while leaving the peppers and cobs whole. Cook the first pepperoni that you will remove only when they are cooked with the scorched skin that detaches from the pulp. You will peel them, remove seeds and petioles and season them with extra virgin olive oil, salt and garlic. The courgettes and eggplants, however, after they have been grilled naturally with only a small addition of coarse salt, must be seasoned with two different emulsions. Extra virgin olive oil, black pepper and thyme for aubergines, extra virgin olive oil, garlic and courgette mint. For the paniclesonce well roasted, just a pinch of salt will suffice.

In the gallery below, 10 top products for a vegan barbecue (with a little sweet surprise)

The top 10 of Sicilian panettone + 1 – Italian Cuisine

Sicilian artisan panettoni from 2019: here are the best according to us, among starred chefs and small patisseries that deserve to be discovered

In view of the Christmas the sweetest challenge to elect the protagonist of the dinner on December 25 in Sicilian homes. On the one hand the traditional desserts, headed by "His Majesty" la cassata, on the opposite side there is instead the panettone, which has become the symbol of the end of year festivities. Born in Northern Italy, the typical Milanese dessert is very popular at all latitudes of the Bel Paese, including Sicily. Also this year we have traveled far and wide for the provinces of the island, in search of the best artisan panettone. The underlying theme of this lover foodtour is the intellectual honesty of the pastry-baker.

To recognize a handmade product just check the ingredients on the label. The craftsman always uses only raw materials of the highest quality and extreme freshness: special flours, sourdough, eggs, candied fruit, essential oils, vanilla beans, excellent butter. They are banned instead margarine, flavors, mono and diglycerides of fatty acids. Two other detecting factors of a good invoice are: the expiration date, which should not exceed 30/45 days, and the cost, between € 16 and € 40 per kilo.

Here is ours top 10 (+ 1) of Sicilian artisan panettone

Pasticceria Freni

He lives in Messina, the city of the Strait Lillo Freni, a pastry chef adhering to the project "FDP – children of sourdough". Very good is his panettone obtained with the artisan refreshment method of sourdough and with the use of high quality ingredients. The most requested is the traditional in the high form, with raisins, candied fruit (orange and cedar) without sulfites and yeast. Deadline 30 days after production. Among the novelties of 2019 there is the panettone with cream of mead and cover of dark chocolate 72% (€ 30). S.S.114 Km. 4,100 Contesse – Messina

Masino Arena Bakery

THE'Ambassador of Taste Francesco Arena is the third generation of a Messina family of bakers. Always attentive to sourdough and committed to the continuous search for new production techniques, for his panettone – all prepared with yeast, butter, the best flours and without added preservatives – he prefers stone-ground ancient Sicilian grains. The most original is the panettone dedicated to Salina, with candied capers from the small Aeolian island. The novelty of Christmas 2019 is called instead Drop of Sicily, a leavened stuffed with the Marsala Targa Riserva 1840 of Florio and the cold-worked Ciomod chocolate, according to the ancient Modica tradition. Prices per kilo from € 18 to € 25. Via Consular Pompea 162 – Messina.

Votavota restaurant

After last year's success, the panettone signed by pastry chef Antonio Colombo of the restaurant Votavota of Marina Ragusa (with him in the kitchen the colleague Peppe Causarano). A single variant, the traditional one, interpreted in a Sicilian key with strictly local products. Excellent 100% natural leavening. There are glazed Avola almonds, sultanas from the Tenuta Bastonaca cellar and candied orange peels made by the chef. Great care is also taken in craftsmanship: three doughs for a total of 50 hours of leavening. The sourdough is the one that dates back to 1954 and the flours are exclusively Italian. Price per kilo: € 30. Lungomare Andrea Doria 48 – Marina di Ragusa.

Osteria Il Moro

As for western Sicily, also this year we re-confirm the traditional panettone of the brothers Nicola and Enzo Bandi of the Osteria Il Moro of Trapani. Indeed, it is even better. The improvement in leavening is clear, so much so that it becomes softer. The almond-based glaze also makes it more beautiful. The recipe is the same, all the ingredients are Born in Sicily, starting with flour. There are Sicilian black bee citrus honey, candied oranges directly in the restaurant of the restaurant, local mead, Pantelleria raisins, fresh milk, free-range eggs and salt from Trapani salt pans. Price per kilo: € 25 (by reservation only). Via Garibaldi 86 – Trapani.

Pastry Delight

Mauro Lo Faso he is one of the most talented and promising of the young Sicilian confectioners. Son of art, together with his father Giuseppe he manages the Bolognetta pastry shop, in the province of Palermo. The large leavened home of Delizia require three days of processing and a leavening of over 36 hours at controlled temperatures. Made only with sourdough, they contain no preservatives and should be consumed within 30 days. The novelty of Christmas 2019 is a panettone born from the collaboration with the starred chef Nino Graziano and stuffed with candied figs, mandarins marzuddi, chopped caramelized almonds and pistachio marzipan. Prices per kilo: from € 20 to € 27. Via Vittorio Emanuele 38 – Bolognetta (Palermo).

Pastry Hat

Salvatore Cappello is one of the best known and esteemed chocolatiers and pastry chefs in Palermo. Today to support him, with dedication and passion, there is his son Giovanni. Starting from December, 7 tastes of panettone are produced in the historic laboratory of the historic center of the Sicilian capital, to which is added the new entry of 2019, a panettone with a mixture of dark chocolate 64% and chocolate chips. Prices per kilo: from € 22 to € 25. Via Nicolò Garzilli 19 – Palermo.

Palazzolo pastry shop

«With sweetness you get everything, this is the slogan of the pastry chef Santi Palazzolo who in 2020 is preparing to celebrate the 100th anniversary of the family business. In his Cinisi laboratory, on the outskirts of Palermo, 8 different artisan panettone are produced each year. Our favorite is the Sicilian, characterized by an external covering of dark chocolate, sugar grains, walnuts, pistachios, almonds and orange fillets, while inside, Avola almonds, almond paste cubes, Bronte pistachios, raisins and orange peel. Prices per kilo: from € 25 to € 28. Via Nazionale 123 – Cinisi (Palermo).

Mr. of Carbognano

Among the new realities of the scene food of the Sicilian capital, Mr. of Carbognano – family run ice cream and pastry shop Chifari – won the esteem and trust of Palermo in just a few years. Panettone, fruit of the young man's passion Pierangelo Chifari for white art, they are made with the use of live sourdough. The final result is a natural leavened, with double refreshment, fragrant, rich in taste and extremely easy to digest. The available variants are 3: classic, almond and chocolate, all in the handy 500g format (€ 16). Via Notarbartolo 2L – Palermo

Antico Forno Valenti since 1887

The Antico Forno Valenti 1887, in the heart of the historic center of Bagheria, offers a new line of artisan panettone for the Christmas holidays. In addition to preferring natural yeast and first quality flours, the master of the white arts Maurizio Valenti try to use genuine products – not industrial – also for filling. Among the seven varieties in production, we are convinced by the traditional butter-scented panettone enriched with raisins and candied orange. Without dyes and preservatives, the dough is soft and highly digestible. The hand-made glaze, irregular and different in each panettone, is thick and crunchy. Price per kilo: from € 16 to € 20. Via Francesco Aguglia 15 – Bagheria (Palermo).

New Dolceria

Moving to south-eastern Sicily, the heart of the Baroque of the island, we point out the laboratory of Franco Manuele in Ferla, in the province of Syracuse. His artisan panettone is inspired by the millenary flavors of the magnificent territory of the Iblei. The novelty of 2019 is the Carat: a leavened dough with carob and melted chocolate with candied orange, raisins and chocolate drops. The icing of the external cover is dark chocolate with cocoa beans and carob powder. Prices: from € 35 to € 40. Via delle Mimose 34 – Ferla (Siracusa).

Vincente Delicacies

We close this greedy tour in Sicily with a stop at the slopes of Etna. In Bronte, the town famous for its delicious pistachios, is the artisan pastry shop Vincente Delicacies. The panettone of the line Looks make May to the Island: the products used are all Sicilian and of the highest quality; the yeast is over 40 years old and the natural leavening – which benefits from the contact with the crisp air of the Volcano – takes 40 hours. And then there is the patient work of female hands that – except for the dough – take care of all the processing steps, from the moment the dough is placed on the baking cups to the packaging. The last born panettone is called The puppets (€ 17.50 in a gift box) and is stuffed with Bronte pistachios, Etna peaches and dark chocolate drops. Viale John Kennedy – Bronte (Catania).

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Puglia Top Wines Road Show: Apulian wines in Milan – Italian Cuisine

The unmissable "metropolitan tour" of the Apulian wines organized by the Puglia Wine Tourism Movement to promote the wine excellences of the region is back

A week dedicated to Puglia and its wines, from 11 to 17 November, the best labels of MTV Puglia members will be the focus of a busy calendar of themed events in Milan's historic wine cellars.

The premises involved

There are thirteen wineries in the Lombard capital that will host the initiative: Cotti (Via Solferino, 42); Enoclub (Via Friuli, 15); El vinatt (Via
Leone Tolstoi, 49); Enoteca Diapason (Via Lomellina, 48); Franco's cellar (Via Raffaello Sanzio, 16); VinoVino since 1921 (Corso San Gottardo, 13); Wineria Winery (Via Carlo Caneva, 4 Sempione Area); Ronchi Ricciardi (Piazza Vesuvio, 12); Gran Cru (Corso Magenta,
32); Enoteca Hic (via Savona, 26); Vini & Sapori (via Vitruvio, 11); Wine (via G. Brentano); Wine O 'Clock (via Benedetto Marcello, 93).

Furthermore, edited by Eventi d´Autitore, four rooms will host sensory workshops led by wine and extra virgin olive oil sommeliers, dedicated to the native vines and cultivars of the region. First appointment at El Vinatt, Tuesday 12 November (17.00 – 19.30). The second is scheduled for Wednesday, November 13 at the Enoteca Hic Lab (17.00 – 20.00). It continues Thursday 14 November at the Enoteca Vini & Sapori (17.00 – 20.00) and closes at the Enoclub on Friday 15 November (17.00 – 20.00).

The unmissable appointments

A busy schedule that will come alive from the early hours of the afternoon of Monday 11 November, starting the Puglia Tasting Week in Milan.
In the afternoon at The Westin Palace Hotel of Milan (Piazza della Repubblica, 20), “Degusta la Puglia”, an in-depth event dedicated to the land of wine and the native vines of the region, created in collaboration with AIS Lombardia. On site from 15.30 to 20.30 the tasting tables of the member companies, with two special moments: the great walk around tasting, where AIS's sommelier and winelovers
Lombardy, operators in the sector and the press will be able to taste a selection of over 60 labels, combined with the Evo of the millers of Buonaterra – Tourism Movement of the Oil Puglia.

Simultaneously, from 16.00 to 18.00, will kick off the seminar reserved for journalists, traders and sommeliers, for a deepening of the wines and lands of Puglia through its great native vines: Primitivo, Negroamaro, Nero di Troia. He leads Sergio Libanore, official taster and speaker of the Italian Sommelier Association, with the participation of Maria Teresa Basile Varvaglione and Vittoria Cisonno, respectively president and director of the MTV Puglia. A true story of the history of the Apulian viticulture in three parts, through the vines and the typologies that have made the enology of the region great, between historical interpretations and modern interpretations.

Afterwards, from theory we will go on to practice with "IndoVino", the blind tasting conducted by the Deputy Director of the Puglia Wine Tourism Movement, Daniele Cirsone who will test the participants, inviting them to combine the olfactory descriptors with the relative native Apulian vines. The best noses will win a tribute by the Consortium.

Entrance to the seminar is by reservation, up to a maximum of 45 participants. Info and reservations on eventi@aismilano.it or at the following link: http://tiny.cc/DegustaMilano_AIS. All information and updates on scheduled events are available on the website and on the Movement's social media channels.