Tag: Umbrella

6 ideas to take under an umbrella! – Italian Cuisine

6 ideas to take under an umbrella!


Everyone at the beach … even for lunch! And if there are children, here are some tasty and practical menu ideas to be eaten under an umbrella. For young and old.

Summer has finally arrived and long days at the beach with the family cannot be missing. Those that young and old are waiting for all year round and that all agree because there are many activities to do. Those that offer magical moments spent together and that leave sweet memories even for the winter. Spending the whole day out, however, means thinking of a menu suitable for children. In order not to resort to the usual sandwiches of the bar or to the not always cheap dishes of the structures, you need to set your imagination in motion and propose a picnic-style lunch with fresh, tasty, light and fast dishes. Which? We suggest them to you!

Omelettes: fried, baked, without egg

A delicious dish, poor in ingredients but rich in taste, is the omelette. You can prepare it with the vegetable that your children like best: zucchini, artichokes or even mushrooms. Or cook a simple potato or cheese omelette, always tasty, even without the addition of onion. To make the omelette lighter, you can also bake it instead of fried. And if you prefer to avoid eggs, replace the omelette with the farifrittata, prepared with chickpea flour.

Meatballs are raining … even by the sea!

As versatile as the omelette, they are simple to eat and delicious cooked with any ingredient. From the sweet tooth to the most difficult one, you will see that it is a dish that will make everyone agree. Whether they are prepared with aubergines or courgettes, based on tuna and ricotta, or with chicken strips. Again, if you prefer to prepare them without eggs just add an ingredient that holds all the others together. Then put a boiled and mashed potato or breadcrumbs seasoned with a drizzle of oil in the dough.

For children who can't give up pasta

Delicious, light and fresh, pasta salads are a must in the warmer season. The choice of possible seasonings is vast. You can choose between tuna and cherry tomatoes, pesto and mozzarella, prawns and courgettes, peas and cooked ham. Trust only your imagination and the tastes of children. The pasta salad can be replaced by rice, or by other cereals such as spelled, barley and couscous, which always offer a different lunch.

A more delicious menu

Children are unlikely to say no to chicken. If we then offer them a dish like chicken rolls, we will surely surprise them. These are chicken stuffed wraps, presented rolled up like a Greek pita or cut into slices. It is certainly a simple but at the same time delicious dish that they will appreciate and ask you to propose again. You can add the ingredients you have at hand to the chicken, such as zucchini, carrots, tomatoes, cut thinly and added to the main ingredient in the piadina.

Savory (and sweet) muffins

Among the recipes to make children eat vegetables and conquer their palate are salty muffins, also perfect for the beach. They are the variant of the classic sweet muffins and are a perfect found to tease the little ones, and also the older ones. You can prepare the soft single-portion cupcakes with leftovers from the fridge, vegetables, cheeses, cold cuts. If in addition to salty muffins you will also prepare sweet muffins with chocolate, or yogurt or blueberries, for a snack, the conquest is sure!

Full fruit: colorful, sweet and juicy!

Summer offers the most juicy and tasty fruit: mango, melon, pineapple, peaches, plums, apricots, watermelon, cherries … Fresh and rich in vitamins and minerals, it is a panacea for rehydrating the body and enduring hot temperatures. However, not all children eat it with pleasure. To entice them to eat it, we can prepare skewers to make them greedy by cutting out the pieces with molds or forming magic wands (with blueberries and a watermelon "star" for example). Remember to add a few drops of lemon to prevent it from turning black. A fun and comfortable way to cool off with a few pieces of fruit even under an umbrella!

Lunch under the umbrella: tasty and perfect! – Italian Cuisine

Lunch under the umbrella: tasty and perfect!


It is time for days at the beach, to relax, regenerating baths and lunches under the umbrella, tasty but light to taste. Organizing the lunch break at the beach in a balanced way to satiate yourself with taste and return to the water without weighing yourself down is not impossible. In addition to the classic sandwiches with cold cuts and cheeses (very practical, but not always indicated!), There are various ways to make the meal cheerful, coloring the plate and transporting the dishes in comfort. Just a large one cool bag to keep everything fresh, water bottles with plenty of water to hydrate, a little home preparation (but don't overdo it!) and the desire to spend a day together at the sea.

Pasta and rice salads: good and balanced
Choosing a substantial and nutritious single dish, in which there is a balance between proteins and carbohydrates with a good dose of vitamins, is always a winning idea. The pasta salads and of rice cold respond perfectly to this need. They are easy to cook and can be seasoned at will with grilled or pickled vegetables, diced ham, tuna in brine, hard-boiled eggs, cherry tomatoes, mozzarella, or for those who do not want to opt for animal proteins, you can think about dressing the rice or pasta with legumes such as peas (or chickpeas). The extra idea? Mix in the cold dish fruits and vegetables, digging a small melon and serving the rice or pasta salad inside. The pulp of the melon freshly dug to dice will serve to enrich the salad and also the problem of the crockery will be solved in a very "green" way.

Summer Evergreen
You say lunch on the beach and immediately you think of two great classics of holiday menus, fresh, nutritious and perfect even under the umbrella if properly stored in the fridge bag. I'm the Ham and melon, to be prepared by already cutting the ham into strips and the melon into cubes (or in any case already eliminating the inedible parts at home), and the Caprese, with cherry tomatoes and sliced ​​mozzarella, seasoned with fresh basil or a sprinkle of oregano. Both to be enjoyed with a little fresh bread or breadsticks to complete the lunch.

Gògò salads
Space for imagination even with salads: an airtight container is enough to bring them to the beach in all their freshness! The only foresight is season them at the moment, to keep them crispy. There are convenient sachets of oil and disposable rooms perfect for the beach, or unbreakable bottles that are easy to carry. What to put in salads? Let yourself be guided by the taste is the watchword: lettuce, rocket, cherry tomatoes, julienne peppers and carrots, or olives, Greek feta, tuna, croutons … To make it energetic and fill up with antioxidants to protect yourself from the sun, add a handful of sunflower seeds or some wot and lunch will be complete with just one dish.

Fruit: fresh, sweet, cheerful!
At a beach lunch you can't miss the fruit! Rich in vitamins is water, perfect for moisturizing and satisfying the desire for dessert even under the umbrella, allied also with a perfect and prolonged tan. You can opt for the classic slice of watermelon, very comfortable if already cut into triangular segments, or picking them out in one mixed fruit salad, to be enriched eventually with white yogurt added at the time. To entertain even the youngest, you can prepare the "skewer" size salad: watermelon, melon, pineapple and grapes on the toothpick are stuck and you can enjoy, perhaps with your feet in the water

Eva Perasso
August 2017
updated in August 2019 by Claudia Minnella

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Carpaccio of Umbrella Recipe with chestnuts and radicchio – Italian Cuisine

Carpaccio of Umbrella Recipe with chestnuts and radicchio


  • 250 g strips of shake for raw consumption
  • 4 shelled walnuts
  • 4 boiled chestnuts
  • a persimmon apple
  • a head of radicchio
  • a shallot
  • a fennel
  • raspberry vinegar
  • fennel
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the carpaccio of ombrina with chestnuts and radicchio, clean the shallot, cut it
in thin slices, marinate in 2 tablespoons of vinegar for 10 Wash and peel the radicchio; cut the fennel into thin slices, washed, persimmons and strips of umbrella. Compose the dishes, alternating the radicchio leaves and the slices of persimmon and fennel. Place the umbula on top and add the marinated shallot slices, a few sprigs of chopped fennel and pieces of walnuts and chestnuts. Season with a little oil, salt and pepper and serve immediately.

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