Tag: turns

The Cristallo Hotel in Cortina turns 120 years old – Italian Cuisine

From the dawn of skiing to Vanzina's "Christmas Holidays", passing through "The Pink Panther", Cortina has already lived at least five lives. Now with the World Ski Championships and the next Olympics the future is planned

2021 is a historic year for Curtain: in February it will host the Alpine Ski World Championships and the foundation of theHotel Cristallo, the symbol of the city, and inextricably linked to the birth of Alpine tourism. 120 years after the birth of the myth of the “pearl of the Dolomites”, a new phase opens up.

The first rich adventurers

The start of Cortina's tourist fortune is due to the spread of mountaineering at the end of the nineteenth century. In fact, towards the middle of the century the railways arrived in the basin of the city, bringing the first European travelers and making them discover its beautiful mountains. First the rich Central European nobility, the French, English and American bourgeoisie then fell in love with the spectacle offered by the massive Dolomites, but not only. The mountains were still only places of adventure: in Cortine, on the other hand, modern tourism and the myth of the white week was born. And this history is inextricably linked to the Hotel Cristallo: the first luxury hotel to be inaugurated at the dawn of the twentieth century and a great promoter of the sports that will make the village a world-famous destination.

The intuition of sport and mass tourism

In 1901 Giuseppe Menardi founded the Hotel Cristallo, an imposing building in art nouveau style on the model of the great Viennese palaces; Cortina at the time was still part of the Austro-Hungarian Empire. In 1903 the first ski club arrives and gradually gets equipped to welcome the first adventurous skiers. Until the outbreak of the First World War, the turmoil continued, but it was after the crisis of 1929 that the small town became a renowned tourist center: between the end of the thirties and the beginning of the forties the first ski lifts were also built. In the Second World War the hotel was almost totally destroyed and finally reopened in 1947: it was the birth of mass tourism, obviously the prerogative of nobles and the upper middle class.
The son of the founder, Leo, knows that breathtaking mountains are not enough and he senses that the sports that were then increasingly popular among the elite of the time could make a difference. Skiing of course, but also hockey, curling, skating, motor racing and tennis in the summer. At the Cristallo one of the first indoor swimming pools was inaugurated in the 1930s; still used.

La Dolce Vita in the snow

In 1956 the Winter Olympics consecrate Cortina as a winter destination and make it known thanks to the first television images all over the world. Actors, artists and celebrities arrive, the historic Monkey disco bar is inaugurated and the Cristallo becomes the place to be of nightlife with the opening of the Monckey disco; in the sixties everyone passed through here, so much so that in 1963 an entire cult film was shot right in the hotel, The Pink Panther by Blake Edwards with David Niven and Peter Sellers. It is only the first in a series that will bring the rooms and the lobby into the scenes of Christmas holidays by Vanzina. It is 1983, Christian De Sica is very young and Cortina becomes popular. Golds, furs, big cars and parvenu become the image of Cortina and in the media supplant that of writers and poets who fell in love with a worldly but elegant Cortina. Ruyard Kipling had already called it "kitch", decades before the players and showgirls of Lele Mora's stable arrived, attraction in the attraction of the almost 50 thousand presences counted in the pre-Covid seasons.

The last three lives of Cortina, beyond the nightlife

Mayor Giampietro Ghedina saw his Cortina change its skin at least three times: "There was that of cinepanettoni, then that of the crisis, and finally today's Cortina", he declared to Corriere della Sera in 2019. "There have been years in which it seemed that to count for something, in Italy, it was mandatory to spend the Christmas holidays in Cortina. And so there were characters who rented the Ferrari just for the ski week, or ladies who walked up and down the street showing off the shopping bags of the boutiques that, in reality, were empty. It was only the appearance that mattered. Today, fortunately, we have returned to the tourist of substance . The Milanese ugly of the song Skiing holiday di Il Pagante has once again given way to mountain lovers, to the "citizens" of second homes and to a new luxury tourism. Discos, night clubs and nightlife are no longer what they used to be, the city center seems to have stopped in an indefinite era of the nineties, but a new process of transformation has begun.

The Cristallo celebrates 120 years of Cortina's history

Once again, the Hotel Cristallo marks a piece of the city's history. Celebrating 120 years, it has already gone through two wars, a reconstruction and a renovation for the centenary. It has evolved allowing city tourism to evolve, because to be luxury today you need to have structures, mentality and services up to international standards and guests. The imposing building retains its charm, but rather than basking in a glorious past, it thinks about the future: it has launched the Destination Authority concierge service, a special guide that helps guests find "their" Cortina, away from the beaten path of the mass tourism. In addition to the two restaurants Gazebo and Veranda led by chef Marco Pinalli, it offers hotel guests and external customers the Ampezzo cuisine at LaStube 1872. At the spa you can experience the exclusive Transvital treatments, yoga combined with mountain sports, healthy eating ; and then there is the Thermal Suite Private Experience with which to book an entire area with sauna and wellness program. It reopens on January 15th because for 2021 Cortina and the Cristallo are preparing to welcome the Alpine Ski World Championships.

Via della Spiga, Hotel Cristallo in Cortina: 2 hours, 54 minutes and 27 seconds… Alboreto is nothing !!

Cortina 2021-2026

"We want to communicate to the world that in Cortina we are ready to win the challenge of organizing a major international sporting event in the midst of a pandemic", declared Alessandro Benetton, president of the Cortina 2021 Foundation. "How the Cortina Olympics in 1956 were the showcase of an Italy that had put the turbo of the economic miracle after the Second World War, so the next World Championships in Cortina 2021 are the icon of a country that fights the pandemic and gets up, to return to looking to tomorrow with with the pride of being Italian ". Sportsmen and journalists will arrive in the city but, unfortunately, few fans because the World Cup will have to play behind closed doors. But we are already looking to 2026, when Cortina, together with Milan, will be the site of the XXV Winter Olympic Games. Milan-Cortina? Far away? "Make the eye dance on the tick! Via della Spiga, Hotel Cristallo in Cortina: 2 hours, 54 minutes and 27 seconds… Alboreto is nothing! . Docet Christmas holidays are very close.

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The Danish hot dog turns 100 – Italian Cuisine

On January 18, 2021, we celebrate the centenary of true traditional Danish food. If the classic versions are in danger of extinction, it survives thanks to vegan and gourmet versions and the work of star chefs. It evolves, but it continues to eat with chocolate milk

Every city has a scent and a taste: Copenhagen tastes like hot dogs. When you wander through the streets of the city, the insistent presence of the pig hovers in the air, and whenever you feel like a quick snack this is the answer. Hot dog kiosks have been a cultural institution in Denmark for 100 years. In fact, on 18 January 1921, six small white carts began selling the first sausages accompanied by bread and mustard on the streets of Copenhagen, inspired by German comfort food. A century later, the classic Danish hot dog can still be enjoyed in kiosks on the streets of Denmark.

From Germany to the Danish roads

Hazel Evans, Copenhagen-based writer and food critic and founder of Mad About Copenhagen, tells the story of the famous sandwich. Already widespread in Germany, hot dog kiosks began to take hold in Sweden and Norway during the First World War, but only in 1921 did they finally arrive in Denmark. Before that, would-be sellers had repeatedly submitted applications to the municipality to obtain authorization for street sales from the closing of the restaurants until 2:30 in the morning. All their requests had been rejected for various reasons ranging from fears of obstruction to traffic to the fact that eating on the street was considered unbecoming. In addition, traditional restaurants obstructed requests in every way for fear of having new competitors. Finally, in 1921, the Dane Charles Svendsen Stevns, who had been running a thriving hot dog stand in Kristiania (now Oslo) for ten years, obtained permission to sell hot dogs on the streets of various locations near Copenhagen.

The hot dog lobby

The first Danish hot dog vans were very different from the ones we know today. They were small carts with large wooden wheels, and only the more elaborate ones had a canopy under which the seller could shelter. Sausages cost 25 øre and an extra 5 øre was required for bread. Not much by our standards, but in the 1920s it was a considerable amount and not everyone could afford a hot dog. Yet it was a real success! Within a very short time, the kiosks conquered not only the streets of the capital, but also those of Odense, Aarhus and Aalborg. In the 1930s, when hot dogs became even more popular, a protest movement began to emerge in Denmark. In fact, most of the hot dog vans were in the hands of wealthy entrepreneurs who made between 140 and 700 crowns a week per van, while the average salary of sellers was 25 crowns a week.

Selling hot dogs in Denmark is a "personal matter"

In 1942, some Copenhagen hot dog vendors joined in protesting this issue and petitioning the mayor to revise the laws on hot dog kiosks. The request was granted and the new rules established that hot dog vendors were self-employed with individual permits to sell in certain areas of the city. In Denmark in the 1940s, however, only disabled people or individuals unable for some reason to carry out traditional work could be self-employed. This reform radically changed the hot dog industry in Copenhagen and many other cities in Denmark. Now that the salespeople were no longer employees, they turned more attention to business, and of course making hot dogs! That's why most of the hot dog kiosks you come across while walking in any city in Denmark are named after their current or historical owner: "Lone's Sausages", "John's Hotdog Deli", "Harry's Place" … Selling hot dogs in Denmark it's a very, very personal matter!

The maximum expansion up to 400 kiosks

In the decades following the Second World War, the hot dog became a true symbol of Denmark. Each town and train station in the country had its own kiosk and sales reached unprecedented levels. In 1950 there were 400 kiosks in Copenhagen alone. In 2010 the number dropped to 60, also due to competition from other fast food and new street foods that arrived in Denmark in the late 20th and early 21st centuries. Although there are only 10% left over from when they reached their peak period, hot dog stands are still a symbol of the country and hold a special place in the hearts of Danes that are unlikely to be replaced by other fast food restaurants.

From street food to national dish

The hot dog was the first example of Danish fast food and is still considered almost a national dish today. It is eaten seasoned with raw and fried onions, sliced pickles and three types of sauces (ketchup, mustard and remoulade). Regardless of the topping, most hot dog stands offer variations on the theme. Usually, in addition to the "ristet pølse" (the classic hot dog consisting of a sausage stuffed into a piece of bread with a hole in the center) there is the "con laquette" (in which the sausage is wrapped in bacon), the all flavored with mayonnaise, mustard, remoulade and ketchup and garnished with fried onions and pickled gherkins. For watering, nothing better than a bottle of Cocio (chocolate milk).
Today you can also find revisited organic and Nordic versions of the classic hot dog and even gourmet, vegan versions and other original variations. For example, the starred MeMu restaurant in Vejle has won the national hot dog championship (yes, it exists!) For two years in a row: in 2019 the recipe included smoked apples, chorizo, local pickled salicornia and habanero pepper mayonnaise.

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Genuine experience

Hot dog stands are among the few places Danes eat alone, which is quite rare in Denmark. For this reason, it is often precisely here that we find ourselves conversing with a stranger. People from different walks of life pass by a hot dog vendor every day, and everyone is treated equally, from the prominent politician to the humblest worker to the curious tourist. You are spoiled for choice, hot dog kiosks are everywhere in Denmark: in the main stations, in the central squares and on the corners of the most famous streets of the capital. Here is Hazel Evans' selection for an unforgettable experience.

John’s Hotdog Deli

A true Copenhagen legend, this kiosk has been in business for 13 years and everyone likes its hot dogs: from Michelin-starred chefs to drunks wandering the streets at night, to unsuspecting tourists arriving at Copenhagen Central Station and they make their way to the first hot dog van they come across to find (good for them!) that it's one of the best in town. John is known for his easygoing and easygoing manner, at least until it comes to quality meat (that of the Hallegaard farm in Bornholm), artisanal seasonings and his famous hot sauce, very spicy: in these cases John has a lot to say, and how! Here you will find the hot dog in all its classic variations, in addition to the proposal of the week, which is generally more extravagant. For those who love to play and experiment with flavors, don't miss the self-service condiments corner at John's restaurant in Kødbyen (also called John's Hotdog Deli), with proposals such as curry sausage, wasabi mustard, pickled ginger, mayonnaise of miso, mustard based on Mikkeller beer, remoulade of chanterelles and teriyaki glaze.
Address: Bernstorffsgade 5 / Flæsketorvet 39.

DØP

The acronym DØP stands for "Den Økologiske Pølsemand", or "The organic sausage man" and identifies a couple of much loved hot dog kiosks located near the Round Tower and the Church of the Holy Spirit, but which sometimes they also appear at various events around Denmark. DØP is the perfect destination for a quick lunch while strolling around Copenhagen, but being open only during the day it cannot satisfy the hunger pangs at night. As the focus on organic food has grown among Danes, as well as among tourists visiting Copenhagen, DØP has become increasingly popular. Hot dogs are served with sourdough bread, but there is also the version without bread, in which the sausage with its condiments and sauces are served in a box. There are many types of sausage to choose from, including vegan, and a wide variety of toppings, from the most classic to the most original.
Address: Købmagergade 52 / Amagertorv 31.

Harry's Place

Opened in 1965, Harry's Place is a small piece of Danish history, an old-fashioned kiosk that is still going strong. To enjoy the best possible experience, you have to order the legendary “Børge” from Harry. This sandwich was born many years ago when Harry was commissioned by the Copenhagen prison to design a hot dog for inmates. At the time, prisoners were assigned a precise amount of meat a day, corresponding to one and a half sausages, and this often caused unrest at the time of meal distribution, with disputes over who received the largest half of sausage. Harry solved the problem by creating a larger sausage (later dubbed "Børge" after an inmate), equivalent to one and a half sausages of the classic type, and later began selling it in his Harry's Place. Even though Harry died in 1989, his kiosk and famous extra large sausage are still there! If you don't have the appetite of a convict, you can always take a smaller sausage: the important thing is to season it with the sauce "krudt" (which means "gunpowder"), another Harry specialty.
Address: Nordre Fasanvej 269.

Flyvergrillen

In the common imagination of a Dane, the hot dog is often associated with planes that take off and land. The popular Flyvergrillen is the kiosk that best embodies this image, with its direct view of Copenhagen airport. If you enjoy watching the planes, there is nothing better than coming here on a clear evening to watch the planes whiz past the setting sun, with a hot dog in one hand and a bottle of Cocio chocolate milk in the other. And when you are full of hot dogs, at Flyvergrillen there are other classics of Danish comfort food, such as "boller i karry" (curry meatballs) or "biksemad" (a dish based on minced meat, potatoes and onions sautéed in pan and served with a fried egg, beetroot and pickled cucumber), as well as burgers, fries, schnitzel, kebab, smørrebrød, and just about anything else you can think of. And to end on a sweet note, try the “æbleskiver”, soft pancakes similar to balls, served with jam and icing sugar. Address: Amager Landevej 290.

Bjarnes Pølser

«Every hot dog must be served with love. This is Bjarnes Pølser's motto. And in Danish it sounds even better, complete with a rhyme: "En pølse skal serveres med føl’se". A few words that best express what the hot dog culture is in Denmark. It is the sensation you get when passing in front of a hot dog van and you can breathe the familiar smell of childhood; it's the sense of welcome you get when the kids greet you from the van with their friendly smiles; and it is, of course, the pleasure of sinking your teeth into a good hot dog and savoring its textures and flavor. Bjarnes is a hot dog stand that has existed since 1984 and is worth a trip to Ballerup on its own, about 15 kilometers northwest of the capital's center. But if for some reason you are in the area and you get an irrepressible craving for hot dogs … Bjarnes is your place!
Address: Hold-An Vej 3.

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Select, the Venetian aperitif par excellence turns 100 – Italian Cuisine

The iconic bitter by the Pilla brothers, an integral part of the original Venetian Spritz, celebrates its first centenary, paying homage to its beloved lagoon city as always. And the original Spritz recipe

It was 1920. In one Venice animated by the excitement of the first post-war period, two young Bolognese entrepreneurs, Mario and Vittorio Pilla, officially registered the brand of a new product, destined to become a true icon of the lagoon city: Select, an aperitif with a lively red color. A name of great impact, solemn and modern at the same time, which according to some would have been coined by Gabriele D'Annunzio himself using a contraction of the Latin word Selectus, or "chosen", "selected". In fact, as evidenced by some documents of the time, Select would be more simply the acronym of «Liqueurs And Tartar Cream Wine Plant, the San Donà di Piave factory where the bitter in question was initially produced. Beyond the baptismal disputes, in any case, this glorious aperitif blows out its first 100 candles in these months: an important birthday, celebrated with the certainty of having been able to preserve not only the rigor of its original recipe, but also everything the charm of those roots so blatantly lagoon.

The secrets of an iconic aperitif

What we drink & co. we can find inside the iconic bottle of Select is the result of a production process that lasts a total of 9 months. In fact, it starts with a slow maceration of botanicals in a very fine mixture of water and alcohol, we proceed with hot boiling to obtain the extract of the aromatic herbs and finally we move on to distillation in purity to extract the most aromatic part of the herbs. From these three steps, 8 extracts are obtained which, mixed according to the secret recipe, make up the Select formula, whose heart contains the complexity and the many facets of the bitter. The juniper berries, with their fresh and resinous notes, and the rhizome of rhubarb, the part of the plant richest in aromatic components, complete the whole, making Select particularly suitable for mixing.

The Venetian Spritz recipe

The origin of Spritz is lost in the twists and turns of the nineteenth century, when the Austro-Hungarian soldiers on duty in Veneto used to lengthen their glass of wine with a pinch of sparkling water, to make everything slightly lighter. The spread of this habit, however, has led the various Venetian provinces to gradually develop their own personal version of the Spritz, complete with various additions and coded recipes in the following: and yes, as regards the authentic Venetian Spritz we find Select among the official ingredients. Here's what the recipe says.

Venetian Spritz

7.5 cl of Prosecco
5 cl of Select
2,5 cl of Soda / Seltz
1 Green Olive

Fill a wine glass with ice, pour in the Prosecco and add Select. Fill with soda or soda water and garnish with a large green olive.

Between glass art and architecture

The link between Select and the city of Venice, however, goes far beyond the simple toast of 6pm. Marco Ferrari, CEO of Montenegro Group of which Select is an integral part. Thus on the one hand we find the collaboration with the historian Salviati glassworks, who created a collection of 100 limited edition glasses, sold exclusively at the Fondaco dei Tedeschi. On the other hand, however, the decision was announced to want to bring at least a part of Select's production back to the center of Venice itself, within a new experiential space that will be named precisely Ca 'Select. The headquarters will be in a former industrial laboratory in the Cannaregio district, and will extend over an area of 650 square meters: the project, signed by the Marcante-Testa studio, provides for the recovery of an industrial building that will reflect – both in architecture and in setting – the unmistakable style of the Venetian aperitif par excellence.