Tag: world

What will be the best restaurant in the world in 2019? – Italian Cuisine

Pending the announcement of the winner and ranking, here are the news of the World’s 50 Best Restaurants 2019

Tuesday 25 will be an evening in full Hollywood style as is now tradition for the proclamation of the winners of the World’s 50 Best Restaurants, the ranking of best 50 chefs in the world, whose appearance 18 years ago it shuffled the cards compared to the venerable Michelin with the introduction of new rules of judgment and a parterre of a thousand traveling judges. The chosen venue, each year different, this year is Singapore. With two new features.

The first concerns the list of so-called Back 50, because behind the Best 50, there have always been another 50, in hopeful ascent, whose position is announced in advance of the grand finale. A high marketing move to keep the tension alive during the year with various moments of recall, including the best woman chef and the restaurant to keep an eye on. This year the list of back passes from 51 to 70. The declared intent is to develop diversity, entering 30% of new territories. "Only Antarctica is missing," someone noted. The addition of 20 clubs to the 100 coincides, with another clever move, with the 120 years of San Pellegrino, historic sponsor of the Award.

The second novelty lies in the fact that the restaurants that have won first place in recent years, from 2019 will not appear among the judges "to make room for change”, As decided by the managers of the 50 BEST.

We, that summit, touched it last year with the Franciscan of Massimo Bottura in Modena, preceded by Eleven Park of New York, and from Celler de Can Roca of Girona (Spain). It is an exception René Redzepi del Noma of Copenhagen, first on several occasions, which returns with the Noma 2.0, its new venue and its new formula.

And the rest of Italy, how are you? The scale is in motion: the Real of Niko Romito in Castel di Sangro, it has moved from place 36 to 51 – perhaps due to its adherence to a very minimalist style difficult to replicate in its new openings. But with Uliassi in Senigallia at 61, with Lido 84 in Gardone Riviera at 78 (also in the "One to Watch" section and with the St, Hubertus in Alta Val Badia to 116, the climb is interesting.

World’s 50 best restaurants 2018 – Photography ringofcolour.com

Yacon, the South American superfood tuber that is conquering the world – Italian Cuisine

Yacon is the sweet yet low-calorie tuber from the Andes that is conquering the world because of its delicious taste and its beneficial properties that make it a superfood in effect.

The yacon, a low-calorie tuber, rich in nutrients, with a pleasant crunchy texture and a rather sweet taste, has all the credentials to become one of the next trends "superfood". Originally from South America, in recent years the yacon has been cultivated and marketed in everything and is particularly popular in the organic sector. More and more are the studies that ascertain its beneficial properties and more and more are also the products based on yacon, as well as the recipes in which it is used.

From the Andes to commercial success

This tuber grows spontaneously in the Cordillera of the Andes, in particular in Peru, Colombia and Ecuador, and for some years it has also been cultivated in the United States, in Brazil, in Argentina, in New Zealand, in Australia and in various parts of south-east Asia . Its marketing has recently increased significantly, just as small-scale production has increased. In supermarkets and grocery stores, mostly biological, yacón can be purchased in the form of syrup, powder, tea or dehydrated slices, but they are also increasingly common yacon based products including cereal or chocolate bars, cereals, vegetable-based protein supplements, superfood powders and capsules and even toothpaste.

What makes this tuber an exceptional superfood

The nutritional characteristics, and in particular its dietary potential, make it yacon a food of great interest, ideal for natural, low-calorie and vegetable-based diets. In particular, the yacon has prebiotic properties, is rich in natural fibers and iron, is able to dampen the sense of hunger and, above all, is a natural sweetener since it is rich in oligofructose, a low-calorie sugar that can fight blood sugar and regulate insulin in the blood.
In short, this good and superfood ingredient is particularly suitable for overweight people, for those suffering from high cholesterol and for those who suffer from digestive irregularities.

How to use the yacon in the kitchen

Beyond the health benefits and the possible intake of this tuber in the form of sweetener or natural supplements, the rediscovery of the yacon and its popularity also regards its versatile use in the kitchen.
The taste of this naturally sweet food it is delicate and juicy and recalls a cross between Asian pear (nashi), apple and a Mexican potato (jicama), while the consistency has been repeatedly associated with that of Chinese water chestnuts.
The yacon it tends to absorb sauces and condiments and can be eaten raw, simply washed and peeled, perhaps cut into thin slices or grated, to be added to fresh summer salads to give a pleasant, refreshing and fruity touch. In this case it is advisable to cover it with a little lemon juice first, to prevent it from blackening too much. For example, the tuber can be grated with carrots and seasoned with sunflower seeds or used instead of apples in the American Waldorf salad or in the traditional South American salpicón salad. The yacon can finally be cut into slices and fried or cooked and added to soups.
Its pleasant sweetness combined with the low calorie content make it finally ideal for tasty and light desserts, such as pancakes, puddings, desserts, or used instead of apples as the main ingredient of cakes and pies.

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The mothers of the world are all beautiful when a chef takes their heart – Italian Cuisine

The sweetest words dedicated by the chefs to their mothers and the photos that portray them together. Look at our cute album!

Severe, professional, brilliant. To look at them so austere in their white jackets, chefs and cooks seem born great. Without fears, ice cream melted in your hands and knees peeled. But the approaching Mother's Day is the right occasion to remember that they too were little ones, just like us. That they, too, took refuge in the arms of their beautiful mothers, made whims and some tears to grow and become who they are today.

Bruno Barbieri

Very close to her mother Ornella, interviewed by TV Sorrisi e Canzoni, the chef dedicated these words to her:
"Mum is always mum. I have a wonderful relationship with her, made up of complicity, affection and deep love. Since I was a child I used to call her Ma and I never stopped calling her that. My sisters my grandchildren tease us by calling me "her baby" because for her they still are: in winter I still put on my health shirt because she wants it that way! Her real job was the seamstress. I still remember the magnificent clothes he was wearing at carnival, I always won the first prize (bullfighter, marhaja, astronaut). And for my first communion he made me a wonderful black suit, jacket and short pants but I wanted them long and with the scissors I made a great cut. It took him a week to mend them, but she did not give me even a slap with her sweetness: she understood that I was growing up. Now he is retired and is dedicated, despite some ailments, to the kitchen. I forgot, she is the real home chef .

Alessandro Borghese

Barbara Bouchet is the famous mother of Alessandro, who talking about her to Oggi, made many readers smile.
«Barbara was not the typical Italian mother, the one who prepares you the basket with the brioche or you roll up the covers. She gave it to me with a wooden spoon, pulled my pants down and spanked me. In this she was very strict, very German … If I took something from her it was the attitude to want to be at the center of attention ".

Antonino Cannavacciuolo

Also Anna, the mother of Antonino Cannavacciuolo, told Corriere: "At home I was in charge, because a parent gives you food to give you education. (…) Mine was a child of the heart. Once at Christmas the teacher had done some chores in the class and everyone had a candle. One broke down and Tonino offered to take that one. Another time he was at the soccer field, he was eating the sandwich with salami and he noticed that an older friend was looking at him: he wasn't content to give him a piece, he came home to prepare another for him. And another time he bought charcoal from an old woman he didn't even know. It has always been good … (…) The day the military party started, the roller shutters of the house remained mourned. How I cried. And how much it cost me! He came back from Orvieto every Friday and left on Sunday, with the bag full of provisions and some money I gave him to eat pizza with his friends .

Joe Bastianich

Here the real star in the kitchen is mother Lidia who says: «Women are the best, they don't cook for need of approval, they put passion and love into it. Like my mom. " She, instead, interviewed by Gente, reminded us of our mothers when they talk about our favorite dish (obviously cooked by them): "Joe's favorite dish? Lobster risotto: the sauce is made with the shells, spicy, very tasty, tail and paws only at the end .

Davide Oldani

Even Luigia, the mother of chef Davide Oldani had a fundamental role in her career: «For years I have heard myself say that I have a female palate. I have always taken it as a compliment and I must admit that I recognize it, because it is an expression that is used to define a soft, delicate, refined palate: a mother's palate. And that my mother's was really soft, delicate and refined, I can't say it, but I remember perfectly when she, sitting next to or in front of me, tasted the first spoonful of soup or the first forkful of pasta: that morsel established if the dish was hot but not hot, if the taste was good and not salty or tasteless, if the consistency was the right one. For me, of course: the palate of the mother chose the right balance for me. And if that balance was there, the second bite was mine. This is why it pleases me when they tell me that I have a female palate, because in a certain sense, since then, my mother has unknowingly suggested to me how I should have been a cook: by feeding .

And then, let's look at these and other beautiful family portraits (in the gallery above). Long live mum!