Tag: waiting

Eating in via Veneto, waiting for the rebirth of the sweet life – Italian Cuisine

Eating in via Veneto, waiting for the rebirth of the sweet life


Eating in via Veneto in Rome, the most famous street in the capital, was not easy. But something is changing. Because via Veneto is being reborn after years of oblivion and it is doing so starting from the kitchen. Roman and Italian-American.

The first scandalous striptease

It all began, officially, on 5 November 1958, with the party for the twenty-fourth birthday of Countess Olghina di Robilant at the Rugantino in Trastevere: here the Turkish-Armenian dancer Aïché Nana performed the famous striptease, ending up half naked in all the newspapers of the time. Rome had become the international capital of entertainment and social life, and its epicenter was Via Veneto. Due to the presence of the most luxurious hotels and clubs open until dawn, Via Veneto has been the meeting point for VIPs, actors, night owls and paparazzi for twenty years. Here they stayed and spent their evenings, among the bars, lobbies and hotel rooms that made the history of the street. AtHarry’s Bar Frank Sinatra played the piano and even today in the evening we dine with the background of the piano bar. Since 1962 he has animated Rome by Night and hosted Hollywood actors visiting the capital, but it has nothing to do with Venice, so there’s no point in looking for a plate of carpaccio.

The great beauty: a construction site

In 2013 it was the set of The great beauty by Paolo Sorrentino, a film that photographed the upper class of Roman salons, good and even decadent. «The great beauty It is to The sweet life like the Via Veneto of today is the Via Veneto of 1959. Now it is just a street of luxury hotels where it is in vain to seek the nocturnal atmosphere of the past” wrote Alessandra Levantesi Kezich, film critic for “La Stampa”, on the occasion of the his exit. Well yes, because it really is it is useless to come to via Veneto in search of cafés crowded with artists, intellectuals, stars and photographers. Over the years, other neighborhoods have made their way into the preferences of Romans and tourists and Via Veneto has remained comfortable on its laurels. Today Via Veneto is a construction site.

Between public and private, there is the project (already started) of redevelop the urban planning aspect and to relaunch the historic premises to bring back Via Veneto great again. Many prestigious hotels are currently closed or under renovation: the first hotel on via Veneto, the Hotel Majestic, inaugurated in 1889 and designed by the architect Gaetano Koch, author among others of the nearby American embassy building and the Bank of Italy building (Palazzo Koch), has closed its doors and has been acquired by Boscalt Hospitality (Rothschild) and will be renovated. The Westin Excelsior Rome, designed by architect Otto Mariani in the early twentieth century in neo-baroque style, has been bought and will close shortly for renovations. The Grand Hotel Via Veneto will be transformed into a Nobu Hotel and Restaurant, although it is not yet known when. Not far away, in via Boncompagni, work has begun on the new Mandarin Oriental. The only discordant note, for the Cafè de Paris, however, after the seizure and ten years of closure, the shutter still remains lowered and everything is silent. The street is still divided in two, to the south apart Signorvino it’s still all a construction site or bars serving American Breakfast for a few euros, whereas towards the north the rebirth has already begun.

Make Dolce Vita Great Again

First to lead the rebirth consortium, the InterContinental Rome Ambasciatori Palace, named in honor of the nearby American embassy. Built as the ambassador’s residence, then transformed into a library, it is the first five-star hotel to inaugurate the new course of the most famous street in the capital. One hundred and sixty rooms with a pure leisure vocation, a design that takes inspiration from the Roman style, a rooftop with a view and a restaurant NYC shoe which attracts an audience of American and local tourists; which in via Veneto still means Americans. Scarpetta NYC is a short circuit: a restaurant serving Italian-American cuisinewanted by a New Yorker, inspired by the concept of The sweet life, hence the name of the LDV Hospitality group. A foreign format that embodies Italianness abroad, and not an attempt to bastardize Italian cuisine to meet the tastes of others. Homemade pasta and bread, spaghetti with tomato sauce (and butter, very creamy) and steak house menus, just like in the United States. Much loved by expats, diplomats, American citizens of Rome and even traveling tourists who thus rediscover the flavors of home and a place where they feel transported to New York. Via Veneto is in fact an American outpost in Italy, it is no coincidence that the first Italian Hard Rock Cafe opened here, way back in 1998, and one of the most famous nightclubs in the capital (opened in 1972) is right in the area and is called Jackie O’ , named after the iconic Jacqueline Kennedy, JFK’s widow, who became Mrs. Onassis in 1968.

Pomegranate tart waiting for Christmas – Italian Cuisine

Pomegranate tart waiting for Christmas


To bring color (a red that cannot be redder), sweetness and even a little luck in your homes! Here's how to make this cake

The pomegranate, or more correctly, the pomegranate it is a slightly strange fruit because it is good (e healthy) to be enjoyed alone, beautiful to serve, especially as a decoration of dishes, but little used in the creation of real ones recipes. Either way, it's said to bring a lot of luck around the house, so stock up on it during this time!

Let's start with pomegranate juice

With pomegranate it is excellent juice, rich in vitamins and antioxidants.
It is obtained simply by squeezing the grains in a potato masher or in a vegetable mill, or in a juicer or centrifuge.
The same juice can be used to color risottos and creams and can be transformed into jams, liqueurs or jellies.
The bright red of the pomegranate grains immediately brings the atmosphere of Christmas parties to the home and it is nice to add it to salads, in baked vegetables and fruit salads.

Pomegranate tart: pomegranate and apple jam

With the pomegranate, or rather with its juice, we want to prepare one pie delicious.
A simple and rustic but at the same time unusual dessert that will amaze your guests.
To prepare this tart let's start from pomegranate and apple jam.
We add the apples to give a little sweetness to this jam which would otherwise be slightly sour.
Once cut into pieces two golden apples, cook them in a fairly high pot with 2.5 l of pomegranate juice, the juice of 1 lemon is 500 g of sugar.
Also leave the peel of apples which contains pectin and will give a perfect consistency to the jam.
Remember to keep the medium-low heat and stir continuously for about an hour.
At the end of cooking, let it cool well if you want to use the jam for the tart, if you want to keep it in glass jars, pour it when it is still boiling and then sterilized all.

Pomegranate tart: vanilla shortcrust pastry

Let's add the scent of vanilla warm, sweet and enveloping, alla pastry which will cover this fresh and sometimes pungent jam.
To prepare the pastry, work with your hands 500 g of flour 00 with 300 g of butter at room temperature e 250 g of powdered sugar.
Take i seeds of a vanilla bean and add them together with 90 g of eggs. If possible, weigh the eggs, once shelled, to get the perfect doses. If you have a vanilla bean, replace it with a teaspoon of natural vanilla extract.
Once the compound is worked, you will get a smooth and uniform dough.
Wrap it in plastic wrap and keep it in the refrigerator for an hour.
After this time, divide the pastry in half and roll out a part to line one 24 cm tart mold, greased and floured.
Prick the bottom with a fork and pour the jam.
At this point you can completely cover the surface with the remaining shortcrust pastry, or you can make a classic grid and decorate it with flowers and leaves always made with shortcrust pastry.

Christmas pomegranate tart

To make this tart even more special and "decorate" it for the holidays, we give you some suggestions.
Enrich the jam with chopped almonds and chocolate chips or make two layers of filling inside the tart: one of pomegranate jam and one of custard.
As for the decoration, you can then indulge yourself with reindeer, saplings and shortcrust pastry stars to be placed on the tart and you can also make a grid, always of shortcrust pastry, with intertwined strips or different in width and positioned in an elegant way.
If you are not skilled in kneading the dough, do not cover the tart, but leave it simple, only with the jam filling, and then add to the surface of the semi whipped cream, one cascade of red fruits and pomegranate grains.
Sprinkle with icing sugar and behold it will be immediately Christmas!

Take a look at the tutorial for some more tips on preparing this tart

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the arancine #DaTaste immediately (waiting for Santa Lucia) – Italian Cuisine

the arancine #DaTaste immediately (waiting for Santa Lucia)


Increase of the delivery and take-away service also for street food items: in view of the feast of Saint Lucia, here are the arancine – strictly feminine. To order and try in the Sicilian capital

A small gesture is enough to support, in this difficult moment, restaurants, pizzerias, bars and gastronomic shops in your city: home delivery and take-away are two lifesaving anchors for a sector severely affected by forced closures and restrictions imposed by ministerial decrees. Words, but above all habits, have now entered the daily life of all of us. In Sicily, for example, several appeals have been launched on social networks, in particular Facebook, for the food delivery in support of companies; and during the lockdown the project was born as well #iocomprosiciliano, which today has turned into the largest marketplace for quality products on the island.

Street food

Delivery and take away are proving to be important tools to concretely help the world of catering and the closely connected one of agri-food. And if pizza is confirmed at the top of the list of the most ordered and desired foods by Italians, in Palermo nobody seems to want to give up the goodness, and the consoling power, of street food. Timeless street food icons such as sfincioni, panelle, crocchè and arancine they never go out of style. Greedy cuddles, which adults and children like, for dinners on these evenings spent within the walls of the house or for lunch in the office for those who are not smart working. In view of December 13, the day in which Santa Lucia is celebrated, but also the arancine in Palermo, we recommend three unmissable places where you can taste them immediately.

Vabres Bar

A historic restaurant, run by the Vabres family for 50 years. The arancine are excellent, considered by the real people of Palermo to be among the best in the city, available in five different flavors. There are the classic “accarne” with veal ragout, peas and tomato sauce, and “abburro” with ham and mozzarella. And then also bacon and provolone, sausage, spinach, all of daily production and offered at the unbeatable price of € 1.50 each. Fried calzones and take-away coffee are also very popular. The young Alessio Vabres was the first to offer specialty coffees in Palermo. The restaurant is open every day from 6:30 to 20:30 for take-away, while the delivery service is entrusted to Glovo. Following the latest restrictions, the Vabres family redesigned the spaces by creating two separate sorting areas, one where you order and the other where you pay, in order to comply with the rules on spacing and at the same time speed up the purchase. The display counters, with the sweet and savory pieces, have been moved to the entrance of the bar so that customers do not have to go inside, a space that is reserved only for employees.

Bar Vabres, via Michele Cipolla 83, Palermo.

Light green

One of the "greenest" restaurants in Palermo, particularly popular with vegetarians and vegans, but not only. Verdechiaro was born from the desire of chef Nello Occhipinti to raise awareness among his customers on the importance of healthy and sustainable cuisine, preferring organic and local products. This year Nello, together with his wife Daniela Assennato and daughter Alice, inaugurated the new location of the restaurant in the elegant Libertà residential area. Among the proposals on the menu, in addition to first courses, second courses and pizzas, there is also an entire menu designed for vegans. From Verdechiaro on Friday is instead the day dedicated to arancine. Prepared with husked brown rice and selected condiments of the highest quality, they are available in various flavors that change weekly, among the most succulent we point out: soy ragù, cinisara ragù (native Sicilian bovine breed), spinach, lemon zest and tofu cream , five cheeses and cooked ham from the Il Chiaramontano artisan cured meat factory and pumpkin, celeriac and chicory. All the arancine (price € 2.50 each) can be ordered for take-away, by calling the telephone number 091/2525291, or through the SocialFood.it home delivery service (the most used and loved food delivery by Palermo) .

Verdechiaro, via Giuseppe Alessi 40/42, Palermo.

KePalle

Since its opening, this original format, conceived by the entrepreneur Danilo Li Muli, has immediately received the approval of many Palermitans and tourists. KePalle is the first street food restaurant dedicated to the queen of Sicilian rotisserie and today it is present in the city with three points of sale. The arancine are fried on the spot and are always hot and crunchy. Great care is taken both in the preparation, continuous control of the temperature and clarity of the oil, and in the choice of ingredients, only Carnaroli rice and products mainly from Sicilian suppliers. As for the tastes, you are spoiled for choice: from the classic ones with butter and meat to the gourmet ones such as swordfish, mint and aubergine, up to vegan and vegetarian or "local" alla norma or sfincione. For those who do not want to fry, there are baked arancine, while for pasta lovers, the arancina with Sicilian anelletti is a must. Finally, for the sweet tooth, the sweet arancina. The latest novelty of KePalle is the Apericasa, or a gourmet box, at the introductory price of € 6.50, with mixed arancinette, pasta arancinette, fried calzoncino, sandwich with panelle, sandwich with spleen, fried cheese, inside. crouton and french fries. Takeaway or delivery on www.socialfood.it/palermo/ke-palle

KePalle – Arancine d’utore, via Terrasanta 111B – via Maqueda 270 – via E. Amari 154, Palermo.

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