Tag: weekend

EatPrato: the weekend of taste – Italian Cuisine

EatPrato: the weekend of taste


The three days dedicated to taste, pastry and traditional products to young emerging chefs are back. In Prato from 31 May to 2 June, the weekend becomes an open-air kitchen.

From May 31st to June 2nd the biggest urban kitchen will be in Prato! Three days for gourmet party enthusiasts that mix wisdom, creativity and a pinch of daring.
The city of the sweet heart is not in fact a slogan: there are more than 60 master pastry chefs and chocolatiers in Prato, and twice a year these professionals join chefs and local producers for a great kermesse dedicated to cooking: Eat Prato.

The food court at Giardino Buonamici

Giardino Buonamici, in the square of the same name, is the headquarters of tastings, show cooking, pastry shows, wine tasting, masterclasses, mixology show drinks, workshops and live demonstrations. Without forgetting the music, the meetings, the books. 1000 square meters in the heart of the city a stone's throw from the medieval walls, the cathedral, one of the most fascinating Renaissance fresco cycles. A Food Court where you can share an experience and stories and from there discover the foodie city that combines good taste with good humor.

The edition dedicated to Leonardo

"Genius and Madness, beyond tradition". This is the claim that will accompany the fourth edition of eatPRATO, which is not just a tribute to Leonardo this year. The city that has in its territory the oldest DOC in the world (DOCG since 1990), the Carmignano, knows that among the subjects that have fascinated the Renaissance genius there was also wine, so much so that it even dedicated some studies to its production, especially after having received a vineyard from Ludovico il Moro. And then there is Leonardo Cuoco! Ca va sans dire, brilliant even in the kitchen! So much to write recipes far ahead for his time. We would call it avant-garde cuisine today.

eatPRATONIGHT 31 May
The night of Prato's taste: bars and restaurants in the historic center present original gastronomic proposals to be savored. An itinerary through the streets of the center between art, taste, design, videographic on the Piazza del Comune when at sunset the Festival starts on the terrace of Palazzo Pretorio, lights up at dusk with a show of graphic animations, "I Sentieri del Gusto "Made of lights and sounds to cover the façade of the Pretorio with videomapping and continues in the square with an aperitif at the Caffè delle Logge branching then along the streets around where it will be possible to make small tastings in many different spaces, sip a glass of wine, eat one “Schiaccino”, delight in piazza delle Carceri with a sweet rose of city sweet par excellence signed by the best Prato pastry chefs.

The "Outside" salon
The OUTSIDE Buonamici Garden continues also in the following days with the Walks of Taste, itineraries on an urban scale and on the territory that will reveal a surprising Prato told and discovered through tourist itineraries in the most unusual places of the city and surroundings, through stories and theatrical, real and own performances made of anecdotes, stories, characters. Mini-tours organized to introduce the people of Prato to excellence and to bring the public to the discovery of particular and almost hidden places, where tastings are intertwined with performances, flavors with words. Do not miss the event on Sunday June 2 in the event just outside the historic center, at CHI-NA al Macrolotto, WINEZILLA Jr, a cross-section of natural wines and gourmet cuisine told and guided by Sandro Sangiorgi, a well-known fine wine writer food and wine that will take the public from oenology to literature and vice versa.

Weekend: 20 recipes to prepare calmly – Italian Cuisine

Paccheri cake standing with ricotta


Who knows how many times you have leafed through “La Cucina Italiana” postponing the preparation of some recipe for a question of tight deadlines. During the week it is often difficult to have the time necessary to prepare recipes that require more than an hour and you tend to rely on quick recipes, so as to make sure you serve lunches and dinners on time.

Paccheri cake standing with ricotta
Paccheri cake standing with ricotta.

But when the weekend comes, we can abandon habits and taboos and give ourselves the pleasure of cooking something appetizing and different from the usual, whose preparation takes some time between procedures, rest and cooking. And this time, which we will spend between the kitchen, the terrace, a book and television, will also be an opportunity to relax a little. The pots and pans as well, although they need a little care when they are on the stove and in the oven, can be a source of true relaxation.

If you want to lengthen the time spent in the kitchen between perfumes, memories and culinary satisfactions, all you have to do is select the recipes for your "thoughtful" weekend menu. It starts with appetizers like the rabbit terrine, the anchovy cake, the prawn tartare and bisque jelly, the eclairs with green tomato jam and the thin stuffed focaccia to continue with first courses like i scampi and zucchini ravioli with bisque and pine nuts and the paccheri cake standing with ricotta. Among the main courses, fillets of grapefruit sole, baked turbot with cherries and daikon, bread millefeuille with cuttlefish and ginger potatoes, egg white omelette with Cantonese asparagus and pork loin with ginger rhubarb and chamomile.

To top it off, cherry strudel, donuts with raspberry sauce, crunchy puffs with almond cream and ricotta puddings. For those who want to cook a single dish then, recipes like this are perfect sandwich with frayed pork shoulder, tortilla with scamorza cheese and asparagus, pita with artichokes and goat ricotta and small tacos with avocado and buffalo mozzarella.

Have a nice weekend!

Our 20 recipes for the weekend

WE COOKED FOR YOU

Cherry strudel

WE COOKED FOR YOU

Rabbit terrine

WE COOKED FOR YOU

Grapefruit sole fillets

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Sandwich with pork shoulder frays

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Tortilla with scamorza cheese and asparagus

WE COOKED FOR YOU

Anchovy cake

WE COOKED FOR YOU

Baked turbot with cherries and daikon

WE COOKED FOR YOU

Pita with artichokes and goat ricotta

WE COOKED FOR YOU

Bread millefeuille with cuttlefish and ginger potatoes

WE COOKED FOR YOU

Small tacos with avocado and buffalo mozzarella

WE COOKED FOR YOU

Shrimp tartare and bisque jelly

WE COOKED FOR YOU

Shrimp and courgette ravioli with bisque and pine nuts

WE COOKED FOR YOU

Focaccia thin stuffed

WE COOKED FOR YOU

Egg whites omelette with Cantonese asparagus

WE COOKED FOR YOU

Paccheri cake standing with ricotta

WE COOKED FOR YOU

Pork loin with rhubarb with ginger and chamomile

WE COOKED FOR YOU

Ricotta puddings

Weekend: 50 first courses that will make you fit your shoe – Italian Cuisine

ideas-first-plates


The etiquette rejects the habit of the sweet tooth to collect what is left in the bottom of the plate with a nice piece of bread, still enjoying for a few bites of the first delicious. Indeed, to put it all the rules of etiquette would have it done only on informal occasions, helping with a fork and not using hands directly. But, without saying it to anyone, we could get away this weekend and cook something so good on purposeor to make the shoe inevitable. Creamy risotto, pasta with sauce, but also with succulent condiments they will know how to tempt you, but do not be caught unprepared!

Bread can not be missing

Before cooking one of these 50 tasty first courses, make sure you have at home good fresh bread, maybe type Puglia which lends itself well to picking up the sauce if it is offered in slices of the thickness of a finger. If you love sweetheart, it will be perfect too slipper, but take care to eliminate the excess flour before bringing it to the table or it will end in the sauce!

ideas-first-plates

The recipes

And now that bread, ingredients, pots and jaws are ready, let yourself be carried away by the recipes: bigoli with egg with "brüscitt" of veal, ricotta and pea malfatti with speck and scallops, green tagliatelle with lime sauce, spaghetti with guitar mix of shells, spaghetti with lobster and lime, paccheri, ricotta and aubergines, rags and peppers, spaghetti with meatballs, spaghetti with tomato sauce, spaghetti with raw tomatoes, spaghetti with tomatoes in oil and burrata, cavatelli, mackerel and zucchini, tomato sauce with gnocchetti and lamb, gnocchi with tarragon with cream of zucchini, trenette with squacquerone, raw and rocket, lagane and mullet with almond, orecchiette with burrata and friarelli with balsamic vinegar, pasta salad, mango and bresaola, gnocchi stuffed with aubergine and ricotta, tagliatelle with peppers and sardines, linguine with two creams and marinated shrimps , linguine with two marinated creams and shrimps, pasta with sardines, pici with rabbit sauce, crunchy noodles with clams, cappelletti with asparagus with fondue, pasta made in home to Ligurian pesto, cold pasta with ricotta pesto, cepelinai, stuffed gnocchi, trofie, turkey and pepper strips, risotto with lettuce, trenette with zucchini pesto, clams and tomatoes, mini dumplings in aromatic cream, ravioli caprese, goodies, mozzarella and peppers, lasagna with pesto and ricotta, cavatelli with chicken balls, paccheri with clams and cuttlefish, Spaghettoni alla Norma, penne with octopus and raw sauce with fennel, rigatoni with pepper sauce, spaghetti with mixed pesto, bucatini and pecorino cheese, tagliatelle with savory veal ragout, Sardinian gnocchetti with sausage, shrimp paccheri, pumpkin sedanini and scampi, gnocchetti gratin with pumpkin cream, iron macaroni, fish ravioli with vegetables, penne with cream, sausage and saffron, fusilli with pesto sauce zucchini and ricotta.

Our 50 first shoes

WE HAVE COOKED FOR YOU

Bigoli with egg with veal "brüscitt"

WE HAVE COOKED FOR YOU

Malfatti with ricotta and peas with speck and scallops

WE HAVE COOKED FOR YOU

Green tagliatelle with lime sauce

WE HAVE COOKED FOR YOU

Spaghetti on the guitar with a mixture of shells

WE HAVE COOKED FOR YOU

Cold spaghetti with lobster and lime

WE HAVE COOKED FOR YOU

Paccheri, ricotta and aubergines

WE HAVE COOKED FOR YOU

Rags and peppers

WE HAVE COOKED FOR YOU

Spaghetti with meatballs

WE HAVE COOKED FOR YOU

Spaghetti with tomato sauce

WE HAVE COOKED FOR YOU

Spaghetti with raw tomato

WE HAVE COOKED FOR YOU

Spaghetti with cherry tomatoes in oil and burrata

WE HAVE COOKED FOR YOU

Cavatelli, mackerel and zucchini

WE HAVE COOKED FOR YOU

Tomato sauce with gnocchetti and lamb

WE HAVE COOKED FOR YOU

Trenette with squacquerone, raw and rocket

WE HAVE COOKED FOR YOU

Laganas and mullets with almonds

WE HAVE COOKED FOR YOU

Orecchiette with burrata and balsamic vinegar friarelli

WE HAVE COOKED FOR YOU

Gnocchi stuffed with aubergine and ricotta

WE HAVE COOKED FOR YOU

Tagliatelle with peppers and sardines

WE HAVE COOKED FOR YOU

Linguine with two marinated creams and shrimps

WE HAVE COOKED FOR YOU

Pasta with sardines

WE HAVE COOKED FOR YOU

Pici with rabbit sauce

WE HAVE COOKED FOR YOU

Tagliolini di crespelle with clams

WE HAVE COOKED FOR YOU

Cappelletti with asparagus with fondue

WE HAVE COOKED FOR YOU

Homemade pasta with Ligurian pesto

WE HAVE COOKED FOR YOU

Cold pasta with ricotta pesto

WE HAVE COOKED FOR YOU

Cepelinai, stuffed dumplings

WE HAVE COOKED FOR YOU

Trofie, strips of turkey and pepper

WE HAVE COOKED FOR YOU

Risotto with lettuce

WE HAVE COOKED FOR YOU

Trenette with zucchini pesto, clams and cherry tomatoes

WE HAVE COOKED FOR YOU

Mini dumplings in aromatic cream

WE HAVE COOKED FOR YOU

Ravioli capresi

WE HAVE COOKED FOR YOU

Chicche, mozzarella and peppers

WE HAVE COOKED FOR YOU

Lasagne with pesto and ricotta

WE HAVE COOKED FOR YOU

Cavatelli with chicken meatballs

WE HAVE COOKED FOR YOU

Paccheri with clams and cuttlefish

WE HAVE COOKED FOR YOU

Spaghettoni alla Norma

WE HAVE COOKED FOR YOU

Pennette with octopus and raw sauce with fennel

WE HAVE COOKED FOR YOU

Rigatoni with pepper sauce

WE HAVE COOKED FOR YOU

Caserecce alla trapanese

WE HAVE COOKED FOR YOU

Spaghetti with mixed pesto

WE HAVE COOKED FOR YOU

Bucatini and pecorino

WE HAVE COOKED FOR YOU

Tagliatelle with tasty veal ragout

WE HAVE COOKED FOR YOU

Sardinian gnocchetti with sausage and pear ragout

WE HAVE COOKED FOR YOU

Paccheri with prawns

WE HAVE COOKED FOR YOU

Sedanini, pumpkin and scampi

WE HAVE COOKED FOR YOU

Gnocchetti au gratin with pumpkin cream

WE HAVE COOKED FOR YOU

Macaroni with iron

WE HAVE COOKED FOR YOU

Penne with cream, sausage and saffron

WE HAVE COOKED FOR YOU

Fish ravioli with vegetables

WE HAVE COOKED FOR YOU

Fusilli with zucchini and ricotta pesto

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