Tag: Tour

Ischia Safari On Tour: the sustainability of catering, a hot topic – Italian cuisine reinvented by Gordon Ramsay

Ischia Safari On Tour it was an opportunity to bring different thoughts to the table – literally. There sustainability of catering It’s not an easy topic, but it’s imperative. The need for a comparison starts precisely from the main actors of this complicated fantastic world.

For the first edition of Ischia Safari on Tour the wonderful location was chosen Grand Hotel Villa Serbelloni in Bellagio on Lake Como. Here, last Saturday 6 April they met 22 chefs for a total of 13 Michelin stars to offer a gourmet experience to around 150 guests, who enjoyed an exclusive menu for a balanced entrance ticket (250 euros/person). From the aperitif to the desserts, among the enchanting gardens and the magnificent Royal Hall of the historic hotel property owned by the Bucher family, an exceptional gastronomic event took place in the true sense of the adjective.

An event strongly desired by the chefs Nino Di Costanzo And Pasquale Palamaro with the aim of “exporting” the Ischia Safari event even far from the Green Island and above all to have a moment of discussion between chefs, sector associations and training schools on the current situation in catering.

With the aim of drawing up a series of proposals which will then be the subject of a programmatic document which will be discussed in Ischia next September, the sunny spring day opened with an important event moment of comparison on the reason for the difficulty in succeeding find human resources who want to undertake a professional path in the world of catering, why these jobs are no longer attractive and what remedies can be put in place to try to reverse this trend.

The round table “The sustainability of catering” featured chefs with great experience such as Bobo Cerea (From Vittorio to Brusaporto, BG), Alessandro Negrini and Fabio Pisani (The Place of Aimo and Nadia, Milan), Peppe Guida (Osteria Nonna Rosa, Vico Equense), Sal De Riso (Minori pastry shop of the same name), together with Jan Bucher (owner and director of GH Villa Serbelloni), e Giancarlo Carriero (owner of the Albergo Regina Isabella in Lacco Ameno, Naples), asked themselves about the problems of the restaurant world and possible solutions. The chef’s interventions were also fundamental to the debate Alessandro GilmozziPresident of the Ambasciatori del Gusto association and director of the Incibum higher education school, Dr. Mariagiovanna Sansoneas well as Nino Di Costanzo And Pasquale Palamaro.

From the staff trainingas Jan Bucher and chef Cerea mentioned, until improvement of education starting from the hotel institutes and their teachers, why not also the possibility of giving training opportunities also for foreignersas proposed by chef Negrini, at lack of concrete support from the institutions: an hour and a half was not enough to express all the guests’ concerns. On the other hand, a first important result was achieved by finding union in the difficulties and in the desire to support work in the restaurant industry.

The day continued with Gala Lunch, where the approximately 150 guests present were able to taste the delicacies that the chefs created. Here they are:

A greedy tour in Abruzzo with Merlini panettone – Italian Cuisine

That of Eugenio, ice cream maker and chocolatier, and his wife Ambra is a story of passion, hard work, resistance and attachment to the territory

An offshore craft workshop: like this Eugenio Merlini defines it. We are a Colledara, a village in the province of Teramo, part of the Gran Sasso mountain community, where Eugenio produced, last year, more than 4 thousand panettone and this year is preparing to significantly exceed the figure.

A great challenge for a region that boasts a long tradition of festive sweets and in which the production of leavened products, more typical of Northern Italy, has developed in recent years.

The seismic events of 2016 and the disastrous snowfall of 2017, in fact, did not undermine the desire to carry on an activity born in Eugenio's family and progressed with dedication together with his wife Ambra, with whom he studies, researches and combines ingredients of its products.

A tour of typical Abruzzo flavors and specialties, which takes the form of a catalog of artisanal panettone and pandoro made with natural sourdough, a long leavening and the addition of typically local ingredients such as licorice, saffron, olives, extra virgin olive oil, truffles, blackberries, black cherries and chestnuts, to name a few.

Abruzzo through the tradition of recipes

Journey through the villages of Abruzzo it is a tribute to the region made through the rediscovery and enhancement of historical cultural references, revisited traditional recipes or original ideas. A right mix of tradition and innovation that Eugenio is refining thanks to his experience in the world of ice creams, useful for refining the techniques of processing and preserving leavened products.

Atri it is dedicated to the important historical, artistic and naturalistic center known as the homeland of licorice, the main ingredient of the dough to which semi-candied apple and flakes of licorice are added; Senarica, inspired by the village perched on a rocky ridge that imposes itself on the Gola del Vomano, known for its 70 hectares of chestnut grove, it is made with a whiskey dough, enriched with chestnuts and 55% dark chocolate drops.

To attract my attention, the simplicity of Collemagnone, which owes its name to the hilly coastal town of Teramo known for the cultivation of spelled: a fragrant and extremely digestible product with semi-candied sour cherries and organic spelled flour. And then Colliuberti, new 2020, which owes its name to the extra virgin olive oil used for production, stuffed with whole low-temperature candied olives and semi-candied lemon peel, soft and with a strong taste.

Without to forget Abruzzo, defined as welcoming and austere, full of ancient villages carved into the mountains and rolling hills that lead to the celestial sea: a classic recipe enriched with raisins infused in cooked wine and roasted and chopped cocoa beans.

Ambra is attentive and enthusiastic in conducting the story between historical events and traditions, without forgetting to remember that 95% of the raw materials used are Italian, such as red-paste eggs from free-range hens, and many local ones, such as the truffle of Campovalano.

These days the whole family is busy packing panettone, we never stop, between a slice of panettone and a hot chocolate, because here we are in the mountains!

And in the future? A new laboratory, larger and with more equipment, and the desire to continue the search for excellent local products. But above all to continue to have the same passion and the same love for one's work.

On the Merlini website you can find details for shipments throughout Italy.

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Greedy Christmas in Turin: gastronomic tour of the city – Italian Cuisine

Ready to taste as many things as possible during the Christmas holidays?

An itinerary to be savored tasting some bars, restaurants, bistros, with typical and Christmas recipes, ranging from vegetarian to traditional cuisine, to fusion. A journey from appetizers to desserts to experience the upcoming holidays in peace. Sake and cheese included.

Vegetarian and traditional cuisine interpreted by the chef of Era Goffi, Lorenzo Careggio, two menus for next Christmas, traditional and vegetarian. The chef manages to capture the essence of vegetables, vegetables and tubers and transfer different sensations and textures to the dish. For next Christmas they will be the protagonists of the vegetarian menu: Pumpkin and almonds, Cabbage and fondue, Plin and Jus of vegetables, Roots and Tubers. For the omnivores a divertissement between Pecorino and Jerusalem artichoke egg, traditional Agnolotti, Brasato Piemonte and for dessert, Gourmet Panettone and creams. Book your experience at Era Goffi, open 24/12 for dinner, 12/25 for lunch and 31/12 for New Year's dinner.

Fabrizio Racca, inaugurated at the end of October this year the new venue in Corso Vittorio Emanuele II, a central showcase, in the chic heart of Turin, with a perfect setting for the upcoming Christmas holidays. An engineer who has decided to explore the secrets of design by applying them to pastry: his cakes are unique, so beautiful that he almost can't eat them, innovative desserts but also traditional ones.
The 2019 version of the panettone by Fabrizio Racca will have a light mascarpone cream, red fruits and praline almonds, a real ode to the throat.
It could be his panettone for next Christmas, to share with friends and family. We are more than sure that one will not be enough.

Cafe in a historic roasting plant in the Crocetta district, Crampon Roasting: close your eyes and activate your papillae (and smell). You are about to enter a small, very well-balanced paradise between Arabica and Robusta, via San Secondo at number 40.

Sake and cheese tasting? Do not be surprised, we are not crazy: from Uovo Torino, in piazza della Repubblica (opposite the Porta Palazzo market) you can taste a selection of cheeses accompanied by Shinzemai sparkling sake from the Kidoizumi winery.

Fusion cuisine from Yari Sità, Taperia y Cocina (via Santa Giulia 32) which always manages to surprise with its daring combinations of plants, meat and fish and spices, with great skill and balance. In paper new dishes, very interesting: Baccalà, Romanesco, Peruvian potato, hazelnut and cuttlefish ink and Crunchy Sea bass tartare, tripe and Wasabi broccoli.

Lo Stellato, Casa Vicina Restaurant, for the Bagna cauda to drink, one of the chef's iconic dishes, is always served as a welcome from the kitchen to restaurant guests.
From 8 to 23 December you can taste one of the traditional dishes of the Vicina family, the Cappone.
The dish proposed is a review: Capon terrine with candied chestnuts and savoy cabbage from Montalto Dora with black truffle.

From Casa Mago, to celebrate the upcoming holidays nothing better than a great cocktail or more than one. At number 61 / A of Corso San Maurizio, in the former premises of Magorabin (which has moved a little further on) Marcello Trentini and his wife Simona Beltrami, inaugurated this multi-purpose space, a bell hybrid of cocktails, cuisine, the now famous Trentini Bowls. Behind the counter a very talented barlady, Carlotta Rubia already on the Piano 35 crew. A drink list with character, here you can come for an aperitif, be late and stop to eat one or two bowls, with fish and meat dishes , including dessert. Try it for the environment too, a lot of New York style and swing music in the background. News of these days, the new proposal of Mago sandwiches, sandwiches and sandwiches, recipes that cross the Piedmontese territory. Trentini has become Brand Ambassador of Raspini Salumi, a collaboration that includes not only the creation of a series of dishes created ad hoc for the customers of Casa Mago and Magorabin, but also a 360 ° consultancy in the design of new products for Raspini. The first of the series (a total of 8) is Mago-Sando, a hybrid of the territory and Piedmontese products, the idea of making the Japanese sandwich, the Katsu Sando which was originally prepared with a pork cutlet, cabbage, teriyaki sauce and mustard. Taste it!

The Bistrot of the Bottega del Gusto At Mauro Garbarino there is an air of traditional Piedmontese cuisine, a nice creative and interpretative journey: Purple potato gnocchi on a pumpkin bed by Piozzo, hazelnuts, amaretti and cocoa, Cubes of beef cheek marinated with Barolo and beetroot with white truffle d'Alba. And then one of the Piedmontese recipes best known and loved by offal estimators, the Finanziera, from a recipe of grandmother Elia (family recipe of Mauro Garbarino's mother) typical of San Marzano Oliveto (Asti). Find the bistro in Via Sant’Anselmo 4, opposite the Synagogue.

Greedy for Mignon and Bignole pastries? At Pasticceria La Monaca, in corso Moncalieri 256. Not only desserts, but also traditional savory preparations, such as the gourmet panettone or the Canapè, which will be the solution for your homemade aperitifs. Obviously booking recommended.

Mexican gourmet cuisine from El Beso in via Galliari 22, in the heart of the San Salvario movida. We asked chef Jerry Sànchez Sotelo, chef de El Beso, what we eat in Mexico during the holiday season; Christmas that was celebrated for the first time in 1526, as part of the evangelization of the Mexican people by the Spaniards. The traditional dishes are quite similar throughout the country, depending on the region the contours vary, the fillings of the meat, the condiments: Bacalao alla Vizcaina, cod cooked with onion, aromas and red peppers, Pavo en Adobo, whole turkey marinated with chillies and bitter orange, Pierna Mechada, the marinated pork leg, filled with dried and candied fruit, baked in the oven and Tamales, sweet or savory, depending on the region of origin of the recipe. In the new menu there will be some surprises, the place will be closed on December 24th and 25th, open on New Year Book to find out what the new Christmas dishes will be!