Tag: Turin

La Gallina Sciavi, tapas and fish cuisine in Turin – Italian Cuisine

Red zone, orange zone, yellow zone. Here the restaurants resist and modify their proposals for take-away and delivery. In Turin

The second wave of Covid-19 and the consequent zone closure (yellow, orange and red) forced many locals to have to deal with an important decision: to close or keep open and try to carry out a whole new take-out and delivery?

Piedmont, and consequently also Turin, has been a red zone for a few weeks, which has not discouraged many restaurateurs who have rolled up their sleeves and changed the menu proposal, adapting it to the new provisions of the decree.

Among them too The Slaughtered Hen, fish restaurant in San Salvario, in the kitchen the chefs Rakib Uddin and Vittoria Caixetache have created a menu dedicated to delivery, adapting the tapas and dishes to a whole new formula, a little easier to manage even for the restaurant kitchen in the form of supplies.

A delicious menu of fish and shellfish, which changes every week, which includes different proposals. Among the Tapas Charcoal of cod in piri piri sauce, Tramezzino di Granciporro and shrimp; appetizers Ceviche of croaker, mango and friggitelli, Raw fish from the Gallina (croaker, amberjack, trout of valdieri, oyster, scampi, red prawns, a part of the proposal), which vary according to arrivals from the Gallina fish market.
Chinese-style ravioli, filled with fish and vegetables with sweet and sour sauce; the second courses include cacciucco and a goulash of octopus and potatoes. The menu ends on a sweet note with Babà al rum with whipped cream.

To complete the offer, a selection of wines from the restaurant's menu, with a discount on the list price.

The kitchen is open, for take-out and delivery, on Friday and Saturday evenings, from 6.30pm to 9pm. Delivery cost 5 euros in Turin.
Orders via whatsapp, directly from the FB page, or over the phone.
Largo Saluzzo 25 / F – Turin – Tel. +39 011 6505723

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The trend of Turin panettone 2020 – Italian Cuisine

Turin celebrates the best panettone in Italy with Una Mole di Panettoni and previews for next Christmas

Covid has turned off the events for 2020, but not the desire for sweetness and tradition. Every year in Turin a very important event is held in the pre-Christmas period, A Mole of Panettone, where pastry chefs from all over Italy propose their creations to the jury. Obviously this year will be held in digital version.

The competition will award, as always, the best panettone of the Milanese school (without icing), of the Piedmontese school (with icing), the best creative panettone and the best salty panettone.
The appointment with A Mole of Panettone is scheduled for Saturday 28 November, live streaming at the Principi di Piemonte hotel, where the jury of experts will meet to decree the best panettone of the year.

An e-commerce will also be available, already operational from 15 November, which aims to become the best-stocked shop for large leavened products, the flagship of Italian craftsmanship in the field of pastry and leavened products of excellence. A one-of-a-kind store will be available for purchase throughout the country.

Artisan panettone with single origin chocolate chips by Davide Appendino

Prepared with single-origin Ecuador 75% chocolate chips. A soft dough, produced with mother yeast, naturally leavened with three consecutive dough phases. It can be purchased on the Davide Appendino website

Panettone by gliAironi

A nice collaboration between gliAironi and Galup, from an idea by Gabriele Conte and Michele Perinotti, a panettone starring Penelope black rice: inside it grains of candied black rice and drops of Nero, the first Italian sake made with Vercelli black rice from GliAironi. It is produced for the Aironi by Galup. It will be possible to buy in the Christmas temporary shops Favola di Favola di gliAironi; this year they have six planned: Turin, Lignana, Biella, Pavia, Vigevano, Asti and on the website the Aironi Shop.

Pure panettone design by Fabrizio Racca

Turin pastry chef master of design desserts. Racca's is a completely atypical panettone with modern shapes: made with ricotta cream, pears and chocolate, without candied fruit and raisins. Available online on the Fabrizio Racca shop.

Video Shop

Alberto Marchetti, known for his work as an ice cream craftsman, goes further and invents the Video Shop where it will be possible to buy products in the virtual shop thanks to the video call connection with the shop. For Natale Marchetti has created PANETTONEH, one (con) temporary shop dedicated to the traditional dessert par excellence: a selection of 20 artisan panettone, produced by 10 of the best Italian pastry chefs and leaveners, carefully chosen by Alberto Marchetti to satisfy all tastes.
For two months, from November 6th to January 10th, PanettoNeh is the right place to give (and treat yourself) an absolutely special artisan dessert. Info on the Alberto Marchetti website.

Cloud of Ghigo

Among the queens of the pandori, the now famous Ghigo cloud, appreciated by the Turinese (but not only): a soft leavened product covered with a cream of butter and powdered sugar and then covered with impalpable sugar. On sale at the shop in via Po 52B. Better to book: they sell like hot cakes.

Great Piedmont of Albertengo

The panettone Gran Piemonte from Albertengo, of Torre San Giorgio (Cn), classic panettone, produced with only local ingredients: the sweet Moscato of Santo Stefano Belbo, the hazelnut Tonda Gentile, Inalpi Piedmontese milk cream butter, without citrus peel. Online shop.

Cocchi

The Panettone with Cocchi's Historic Vermouth, an ancient winery in Cocconato (At) famous for its wines and its vermouth, known all over the world. In fact, the Cocchi panettone is the only one to be produced with Historic Vermouth, and is created exclusively for Cocchi by Albertengo. The peculiarity of this leavened product is in the candied orange and lemon peel with Cocchi Vermouth, then decorated with hazelnut and almond glaze. Cocchi website.

Royal Atelier of the Ancient Royal Crown

This year Gian Piero Vivalda's panettone will be available in 6 versions, of which 2 (new 2020) limited edition of only 300 pieces: the first ai Red fruits, created with candied and semi-candied fruits by Agrimontana exclusively for the AtelierReale; the second to Candied Mandarin of the Antica Confetteria Romanengo, a historic Ligurian company (existing since 1870) specialized among other activities in the candying of fruit, and in mandarin in particular. Info on the site.

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rebirth of a glory of Turin pastry – Italian Cuisine

Among the historic chocolate and pastry shops of the great Turin tradition. It is Pfatisch: certainly the most loved. It returns now under a new leadership, but bringing with it the sweetness of a glorious past

The pastry shop was founded in 1915, thanks to the master Gustavo Pfatisch, of Bavarian origin, born in Fossano in 1887.
Pfatisch for all the Turinese was and is synonymous with tradition and quality products. Of tradition of the city.

A beautiful story that risked ending forever if it wasn't for Francesco Ciocatto, which in the fall of 2019 decides to take over the pastry shop, starting with the company lease.
We had a chat with him, to let him tell us about the present, the future and Pfatisch's new projects.

Tell us how you got here.

"Pfatisch's business had not been able to take off for some time, many expenses, difficult management, years of ups and downs. We started with the company lease last fall. Then the business was declared bankrupt, in the meantime we continued to work.
In April 2020 the announcement came out, in full lockdown, you can imagine: we made the offer, but we were the only ones present. We believed it. And now we are here.

When did you start work again after the first lockdown?

At the end of April. Things were starting to go well, the shop has a lot of potential, it is one of the historic places in Italy, known and appreciated not only by the Turinese.
During the lockdown we remained open, but only with delivery service, not even take-out for coffee or pastry.
In the meantime, the old customers have returned, the work has increased, so much so that I have taken over all the employees who worked here, those of the old management. In total we are now 9. But we plan to increase.

When did your job as a pastry chef start?

I worked at Gerla, a historic pastry and chocolate shop in Turin (a stone's throw from the monument to Vittorio Emanuele II), I was very young and I loved my work very much.
In 1987 I bought the shop that saw me grow professionally. I was 22 and had a great passion: the desire to continue the work of my two masters, who after many years of work no longer felt like continuing.
I have held the pastry shop for almost 30 years; I sold my shares in 2014, after 27 years.
If I think back to when we started, in 1987, we were 3; when I sold Gerla there were almost 60 employees in total. Important numbers.
After the sale of Gerla I devoted myself to consulting for some time, especially in the field of chocolate.

New projects on the horizon?

In recent years I have been working on a new project that I care very much about, a product that goes through history: that of the gianduiotto cut with a spatula, just as it was done in 1865, the year of its birth.
Currently, most of the gianduiotti are extruded or made with special molds.
In reality, the real gianduiotto is made with a knife, a special spatula. A new patent for a semi-automatic machine, which allows us to make small gianduiotti, about 5-6 grams, in the original form. It will also have a special wrapping.
The project will see the light, we hope, between March and April of 2021; but it could also slip in autumn 2021. Obviously Covid permitting.

How do you see the world of pastry in Turin and beyond?

In my opinion the world of pastry is evolving a lot. A lot of work is done on single portions, slices, packaging, the aesthetics of the cakes. There is less work, however, on the traditional one, which in recent years has been put a little in the background.
In my opinion we will return more and more to traditional pastries, to the more classic cakes, to the tray of pastries, among the most popular desserts on Sundays: they like it because it pleases everyone, many different little tastings.
Our customers love traditional pasta trays, cakes for 2-3-5 people, not five single portions.
People look in admiration at these designer creations, but then buy classic cakes and trays of assorted pastries, just the right size. In the seventies, pastries were practically single portions, perhaps a little excessive.
We work a lot with the classics. Among Pfatish's flagships is the Festivo, one of the best-selling cakes: it is made up of two discs of meringue, chocolate chantilly and puffed gianduja, almost a cloud of chocolate.
It has been produced for 50 years and has been one of the most popular cakes ever for 50 years. And it is the only one we make in single portions, there are many singles who ask for it!

We are resuming all the old Pfatisch pastry tradition, thanks also to the two historic pastry chefs who have returned to work here. The recipe book is a precious compendium, with many classics to rediscover.
We are expanding all the savory pastry, which is more than 60 years old, an old Pfatisch tradition. They were truly precursors of the times, they anticipated the fashions of finger food; mignon, they already made them in the fifties.

Pfatisch, it's not just pastry, but also chocolate, right?

The chocolate here was and is traditional: under the shop there is a real chocolate factory, the laboratory, the old original machinery, which we are trying to fix for another nice project, which at the moment I cannot reveal.
Many historical recipes, pralines, chocolates, dragées, truffles, gianduiotti. And the gianduia cream, in the classic or dark version.

You just have to go and discover the latest news from Pfatisch in via Sacchi 42.
In compliance with the anti Covid regulations, the shop will remain closed to the public; it will be possible to order the products by telephone and go to collect or request home delivery.
Telephone 0115683962, opening hours 10-13 15.30-18.