Tag: trend

Wine tourism, a new trend that appeals to athletes and sportsmen – – Italian Cuisine

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Join a healthy one mountain vacation with a passionate immersion in the world of wine: this is the philosophy of Vinums Hotel, a network of places of hospitality in Tyrol that welcome customers amidst the mountains and vineyards.

Alcoholic holidays for drinkies around the world are increasingly successful. Here the formula is different, because the healthy environment of the mountain, with its genuine products, is combined with wine-making excursions and drinking.

176854Wine tourism is in vigorous increase in our country: between Open Cellars and Wine Roads, private tours and local authorities, parties and fairs, we cannot complain … The Wine Tourism movement has more than a quarter of a century and the reception wine tourism is increasingly broad and multi-faceted. We then discover something of Tyrolean Vinum Hotels.

176848There are currently 29 facilities family run who boast cellars where to taste excellent labels South Tyrolean and international e activity for a wine to live, as well as to drink: seminars, visits to wineries and vineyards and other cultural proposals and well-being. Some are real castles, others have the wellness center, farm or distillery. Gourmet dinners, chefs, even organic vineyards, view of the Dolomites and breathtaking views.

176851THE'South Tyrol has a unique variety of microclimatic area and land. Between Bolzano and Silantro, in the steep slopes and between the dry stone walls of the Val Venosta are born Gewürztraminer and Pinot Whites dry or semi-dry with fresh mountain acidity and a Pinot Noir dry and elegant. Around Merano excels grapes Slave while in Val d’Adige, next to the apple orchards is produced Lagrein and Pinot noir. The Lagrein is also extraordinary, coming out of the alluvial soils that line the Talvera torrent, in the surroundings of Bolzano. Between Bolzano and Salorno, l'Oltradige, with its lake of Caldaro and its white wines of character and the Lower Altesina, with the highest daytime temperatures. The Isarco Valley, between Bolzano and Bressanone, is among the most prestigious Italian regions in terms of White wines.

176845Naturally abounds events dedicated to wine lovers. In addition to those scattered in various locations during the summer and until late autumn, The Wine Road covers 68 wineries and offers many possibilities, from bike tours to Winepass, from workshops to refine the senses to gastronomy in the cellar. Wine Safaris are active throughout the year.

Aurora Quinto
July 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Banana flower, new vegan and superfood trend – Italian Cuisine


The banana flower, an exotic ingredient very much in vogue in Asian cuisine, is the new vegan superfood, also appreciated in the West and often used as a substitute for fish

In restaurants, both Western and Eastern, i flowers to eat they are used less and less as a decorative element and increasingly as a main ingredient in dishes. An example is the banana flower, food already very popular in Asian cuisine and currently very appreciated by local and European chefs, as new vegan food trend. This splendid and tasty flower has in fact a fleshy consistency similar to that of fish and, like jackfruit, lends itself well to original salads and second vegan dishes.

Because the banana flower is the new vegan superfood

In recent years we have witnessed a succession of vegetable ingredients that, thanks to their characteristics, nutritional properties or versatility in the kitchen, have become popular "superfood" alternatives to meat and fish. To top the podium of international vegan superfoods, after shitake mushrooms, avocado and jackfruit, are now banana flowers, an ingredient used for centuries in the cuisine of Southeast Asia. These flowers are indeed experiencing a moment of great rediscovery in Asia and they are making their appearance also in European kitchens, in particular in those of the United Kingdom. Banana flowers, also called mocha or hearts or banana buds, grow at the ends of the banana heads, have a deep purple color, a teardrop shape reminiscent of artichokes and a slightly bitter taste reminiscent of bitter courgettes or, indeed, artichokes. The external flower is crunchy, ideal to eat raw in exotic spicy salads, while the inner part, softer and more crumbly, remembers the consistency of the fish and is therefore perfect for appetizers or second vegan dishes. From a nutritional point of view the banana flower is not particularly proteinic, a factor to keep in mind if one wants to integrate it into a vegan or vegetarian diet, but it represents a rich source of fibers food and vitamins A, C and E.

Banana blossom mania: uses in the kitchen and recipes

This versatile, relatively inexpensive and delicious vegetable food is therefore used in a wide variety of dishes, from gourmet recipes to fast and tasty preparations, perfect for street food. In the raw version the banana flower is particularly known in Thailand, where it is used for a exotic pinzimonio accompanied by a creamy and citrusy sauce made from coconut milk, or inside rich salads which the yum hua plee, a spicy salad with raw banana flowers cut into thin slices. The heart can instead be boiled, grilled, stewed or fried, and therefore used in the most disparate recipes, from first courses with noodle or rice to rich soups, to exotic second courses as a meat or fish substitute.

For original vegan preparations you can for example take inspiration from delicious indian curry, perhaps to combine with potatoes or legumes, or, avoiding the ingredients of animal origin, from the Philippine stew kare kare, a recipe based on vegetables such as green beans and Chinese cabbage and seasoned with a delicious sauce made with ground peanuts and various aromas. Thanks to the fibrous consistency of the inside of the banana flower, it is also possible to chop this ingredient and use it in pancakes, as they do in South India and Sri Lanka, or for originals spicy vegan kofta.
In Europe, banana flowers are very popular also in fried version, often marinated in kombu and samphire seaweed so as to have a taste similar to that of fish. Very popular, for example, in England on fish and chips vegan of the Sutton and Sons chip shop in London.

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Photo: chote chitr recipe with flowers of banana_Flickr_goodiesfirst.jpg

IT Milan: trend with spaghetti with tomato sauce – Italian Cuisine

IT Milan: trend with spaghetti with tomato sauce


IT Milan: an illuminating example of how a "cool" restaurant in the heart of fashionable Brera can serve good Italian cuisine, without style exercises or contamination whatsoever. The secret? Experience in the field, a good team and the menu of Gennarino Esposito

Milan has a feature: it is full of beautiful places where you can eat so well (or just bad), but also places that need a refresh (and better service). Let's talk about the mid-range, the one with a cost between 70 and 100 euros, wines included: it is evident that above is almost all perfect; and God forbid. Many people say that it is almost impossible today to find the right balance between the "cool" environment and the quality of service (a book could be written about this) and cooking: dishes made with carefully chosen ingredients, prepared with class. And listen, hear Italians. Without miso broths, yuzu, wakame. Which, for heaven's sake, we like them too, but only if we read the presence in the map of a Chinese restaurant or a ramen-bar. The most recent venue that should be studied by those who intend to open one is called IT Milan. It is located in Brera – a neighborhood of very high average and mediocre places, obviously expensive – at 32 Via Fiori Chiari where there was the Gondrand Palace.

It is the second local

Those who frequent the Balearics will have noticed that the same sign shines in Ibiza. The founder Alessio Matrone, in 2015, opened the first restaurant on Botafoch Marina. He followed the "Ibiza style", like a thousand other Italian entrepreneurs who tried their hand on those islands, but he focused on our kitchen. Particularly that of the South flanked by Spanish proposals and some international dishes. All discounted, except that he asked for the advice from Gennaro Esposito, that beyond the two Michelin stars, it is extraordinary to find the right menu for the right place, executed by the right people. See the work done on Mammà in Capri, one of the most cheerful and enjoyable of all. With hundreds of seats at the service, among other things, and not the usual winds.

Three spaces in one

IT Milan still looks superior to us. Always created by Matrone with another entrepreneur – Ferruccio De Lorenzo – it could be in London (where the third local of the chain will open in September) or New York, but it's in Milan: 800 square meters of surface, non-forced interior design, recalls the 60s, soft and rounded shapes of the seats. A "warm" environment, divided into three areas that have their own light: the bistro for lunch or an aperitif, the restaurant itself, the lounge on the lower floor for private events or after dinner. There is excellent background music (in how many "trendy" places is it apt, by the way?) and a team of professionals to drive the car, already well within a few weeks of the opening: Carlo Tinelli (general manager), Savio Bina (restaurant manager ), Giacomo Morlacchi (head sommelier). And as an executive chef, here is an already experienced thirty like Aldo Ritrovato, arrived from not far Bulgari and a past from commis (not surprisingly) to the Torre del Saracino.

Southern flavors

We bring you something from the menu, as stated by the great Gennarino. Ventresca of seared tuna, smoked aubergines and balsamic vinegar; Mixed pasta soup, shellfish and rock fish (never tasted? bad); Spaghetti with pomorodo; Scorpion fish with Controne beans and scampi; Flagfish; Zucchini alla scapece, the Babà of the house … But there is also the Milanese veal cutlet. All good, direct, sunny; without style exercises and not even a contamination. Those who feel trendy will like it, but also those who follow nothing but their palate, spending an average of 70 euros to infinity based on the choice in the cellar. But it is not a miracle in Milan. Just think about it and understand (a minimum) of premises and cuisine.

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