Tag: Year39s

Decorations for the New Year's Eve dinner – Italian Cuisine

To celebrate New Year's Eve, in addition to the recipes, we must also think about how to decorate the table. From the place cards to the tablecloth, here are some themed ideas

Traditional, romantic, eco-chic? There are many atmospheres that you can recreate, according to your preferences and inclinations, in order to create one party table really special.

Then there is also the theme to think about: the New Year is linked to time passes, but also to the luck and ai money, which everyone hopes will multiply in the new year, and this year also and above all to health!

The starting point, therefore, is this: choose the mood and the topic you want to give to the evening. From there it will then be easier to evaluate each individual accessory so that it marries well with the choice made. Here are some of our suggestions for decorations for the New Year's Eve dinner.

Colors

The first thing to think about is the colors. For an environment elegant, opt for a mix of gold and ivory; while for a younger table, use thesilver to combine with more flashy shades, from purple to orange. A more classic and romantic choice involves the use of antique pink; but if you like more natural decorations, choose a nice one Emerald.
The secret is to choose a dominant color and then play on the shades and combinations, always without exaggerating: a good mix involves the union of up to three shades.

In this way you will be able to combine in the best way, the color of the tablecloth and napkins with that of the plates and all the other accessories.

Themed details

Depending on the theme you have chosen, it is good to think of a few details details. If you've opted for time, you could use clocks as a placeholder. Alternatively, you can make cookies in the shape of a pendulum or a number to be assigned to each guest.

For a lucky New Year, you can use a centerpiece shaped cornucopia with fruit inside, but also gods chocolate money. And under each plate you could have your guests find a lottery ticket.

Alternatively, you can create a gods placeholder with i lucky foods: a colored bag full of dried lentils; twigs of intertwined mistletoe; or pomegranates with the name of the guests written above.

Centerpiece

Always taking into account the theme and colors you have chosen, you can create different compositions to adorn the table. The most practical and elegant choice is to use the candles, which you can choose from different colors according to your needs.

Take a serving dish or a silver tray and place white candles in the center. Between one and the other, place silver or gold Christmas tree balls (or the color that best matches the other colors you will bring to the table). The light of the candles will reflect on the balls creating fascinating reflections.

Also for a refined effect, you can take a glass vase, preferably low and with high edges, and fill it with water. Inside put some candles, the color that best matches the tablecloth, and sprinkle some too petal of flower.

DIY placeholder

In order not to create confusion, the ideal is to decide before dinner where people will sit using place cards, so as to keep the aunts who are arguing away from each other and put all the people who serve at the table in the chairs near the kitchen.

A very simple idea is to take gods assorted sprigs of winter plants and tie them together with del colored ribbon. Without forgetting the mistletoe, The plant of luck.

If you have children you can use modeling clay. Roll it out with a rolling pin between two sheets of baking paper to a thickness of 5 mm. Take molds of different shapes and get as many placeholders as there are guests at the table. Before putting them on the table, let them dry and give them to your children to color.

Green decorations

For an extra touch, you can also use plants, perhaps in bloom. As long as the color of the flowers is in line with those you have chosen for the evening. You can use the Christmas Star, preferably with pink or white petals, for a more delicate effect. Insert the flowering branches in a sponge soaked in water and place it inside a serving dish or in a container with high edges.

They are also in fashion succulent seedlings, which you can distribute along the entire table, as a placeholder, or in a single vase to use as a centerpiece. The most suitable is perhaps the Christmas cactus, which blooms precisely in this period.

New Year's Eve dinner: lucky foods – Italian Cuisine

Lentils, pomegranates, grapes, bubbles, walnuts, chestnuts, capitone: the list of essential ingredients to ensure a new year of prosperity is really long

Lentils, cotechino, desserts, Great company is cards game. These are just some of the ingredients most important of the new Year's Eve dinner. What else must absolutely not be missing?

Lentils and lucky pomegranate

The lentils occupy a firm place in this short list. They are traditionally synonymous with luck is wealth. They are good, rich in iron, carbohydrates, fibers is salts minerals and they are also excellent as a side dish for it zampone or the cotechino, also inevitable at the table for new Year's Eve dinner. Another auspicious food for the new year is the pomegranate, a red and sweet fruit which, according to tradition, should be immersed in a nice glass of wine to really bring luck. Lentils and pomegranates are fine as a side dish or as a magical ingredient for a drink of good luck, but they are also excellent alone: the first in humid, the latter as low calorie snack.

Twelve grapes for good luck

Another good luck food, and therefore not to be forgotten when shopping for the last of the year, isgrapes. According to popular tradition, on the stroke of midnight it is necessary to eat at least twelve berries, one for each month of the new year, to ensure prosperity and good fortune. Could it be true?

Walnuts, chestnuts and dried figs to taste

Synonymous with safety, prosperity and the antidote against bad luck is the nuts and the chestnuts, while regarding the dried figs (perhaps with a filling Crisp of almonds) there is no ancient tradition that evokes them among the lucky foods. But it does not matter: at the table, when the arrival of the new year is to be greeted, it is difficult to do without it.

Spaghetti, bubbles and capitone

Perhaps it is due to their elongated shape, but among the inevitable foods for the New Year's Eve dinner there are also the spaghetti, which in some countries even rhymes with longevity. Alternatively: bucatini, fettuccine or noodles however, they are just fine. The important thing is that short pasta is not consumed to challenge fate just before the midnight celebrations. And, by the way, at the most important turn of the hands of the evening it is impossible not to welcome the new year with bubbles, champagne, sparkling wine or prosecco they are. Also noteworthy is the capitone, common name of the female eel, which is prepared to embers especially in the South.

Marzipan or gingerbread?

In addition to the classics Pandoro is panettone, also the Marzipan is one of the desserts not to be forgotten. Shaped like men, Christmas trees, houses: the solutions to use this almond, sugar and egg white paste with imagination are endless. In the United States, in its place, for the last of the year the gingerbread, which finds more and more admirers also in Italy.

Country you go, traditions you find

Among the things that must not be missing for the New Year there are also the black beans and the mistletoe, a sprig with white or yellow berries under which you can kiss your partner at the stroke of midnight and wish you another happy year together. In Germany is Ireland it is instead the cabbage the lucky ingredient par excellence, while in France there dried fruit.

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new year dinner recipes gordon ramsay

Cutting-edge chefs: the New Year's Eve menu, from the restaurant to your home – Italian Cuisine

Red zone for New Year 2021. This was the final sentence. But don't panic, the dinner to satisfy at least our stomach we can give it to ourselves. There are those who spend the day in the kitchen, those who buy a thousand cooking magazines in search of the perfect dish to start the year well, those who prefer to relax and opt for a dinner delivery or take away in their favorite restaurant. No effort, maximum satisfaction.

Milan or Rome, surroundings or not, have you tried to browse which places have studied ad hoc proposals for this special occasion for you? Here are some ideas to take inspiration from.

We are in Milan "at home" of Andrea Berton, starred chef, who after announcing the opening of a pop-up restaurant in Montecarlo during the holidays, has prepared a special menu for December 31st, with easy and fun gourmet dishes to regenerate or finish at home. "A way to stay close to customers, to make them feel a little as if they were sitting there, at the table in our restaurant". It starts with a steamed beetroot sandwich, the meat and anchovy olive and the salmon marinated with green apple compote, to continue with; shrimp tails, carrot, parsley, almond and amaranth popcorn; chicken tortellini in broth; cod steak with Trasimeno beans and shallots and veal cheek with mashed potatoes with extra virgin olive oil. Finally, the chocolate cake and raspberry sauce. There is, of course, the small patisserie: orange nougat, salted caramel chocolate and coffee puffs.

And then there is the Bu: r by Eugenio Boer and Carlotta Perilli, or rather the Bu: r at your home. This idea, born during the first lockdown, is a gastronomic menu enriched specifically for New Year's Eve ideal for two people. It all starts with smoked ham Vol-au-vents, Russian salad, tuna puffs, a pink shrimp tart and veal paté jelly. Smoked salmon with bread and prized Black Adamas caviar with soft tigelle. Staying on the traditional, which never disappoints, the first course is cappelletti in broth, passing through boiled capon with Cremona mustard and cotechino with lentils. In short, dishes that hardly disappoint. But beware … a dinner never ends without a dessert. And here is Bu: r pays homage to you with its delicious profiteroles.

But have you ever gone to that Bistrot in Porta Genova? Is called 28 Places and it is a must try as soon as the free all returns. In the meantime, why not delight yourself with a nice delivery for the dinner. Affordable price and one hundred percent satisfied palate. This is why Marco Ambrosino takes care of it, who for the occasion has signed the box to send you home to prepare all the recipes in two, maximum four hands. Here you can find bread with Tumminia wheat with smoked butter, a jar of Genovese di Polpo plus the Trottoel from Pastificio dei Campi. We proceed with a roasted stuffed chicken to be heated in the oven with the accompanying sauce, ending with the Kugelhopf, the home-made, naturally leavened Alsatian dessert. Are you still hesitating? I would call now.

We move to Rome, the eternal city. How much he suffers from the lack of his beloved tourists intent on photographing all his beauty. But they will come back, we are all sure. In the meantime, she too has done everything to not disappoint its inhabitants, in fact the delivery menus of the premises for the night of December 31st are really many.

We meet On the floors, in the Parioli district. Since 1872 this restaurant has been distinguished by the scrupulous search for seafood and the best fish from the Lazio coast and, not surprisingly, is a reference point for eating fresh fish in Rome, a mission that is not taken for granted. In keeping with tradition and to send a message of optimism also to its loyal customers, for the New Year's Eve dinner they opted for take away, an operation already implemented under the name "Ai Piani a casa tua" and to which usually delivery is added, suspended only on this occasion. It will be possible to agree directly with the property the dishes to compose your menu including raw or cooked appetizers, first courses, second courses with the individual prices specified per portion, while in the three different preparations of Catalan lobster the indication is per hectogram.

The chef also joined in the same way Riccardo Di Giacinto of the All’Oro restaurant, who is happy to be present in the cafeterias of his Romans, has provided impeccable menus for both Christmas and New Year's Eve: terrine of boiled meat, pickled vegetables and green sauce; lasagnette with guinea fowl, porcini mushrooms and black truffle; beef cheek braised in Barolo and potato millefeuille; Golden tiramisu; small bakery. And for those who want the inseparable lentils and cotechino.

It is known that the Romans are very fond of their traditional cuisine for this Hosteria Grappolo D'Oro under the guidance of chef Antonello Magliari, will propose for these holidays a typically homemade menu enriched by off-menu, or special dishes that will vary day by day depending on the chef's inspiration. Leafing through the pages of the à la carte menu, the creamed cod with fresh artichoke salad, the millefeuille of burrata and anchovies and the boiled meatballs with green sauce stand out. Then again, the fresh pasta is homemade including artichoke ravioli alla gricia and lasagna broccoli and sausage but also fish first courses such as spaghettone water and flour with spright and Romanesco broccoli. The second courses confirm the traditional and enjoyable spirit from cod to Roman-style lamb, from meatballs to veal breast sauce in the fornara style with some small digressions such as sea bass in artichoke crust. Delicious conclusion with tiramisu or buckwheat tart with raspberry jam.

The home menu operation has been on for a while now. This restaurant has in fact become a real training ground for life, which we can all try to support while waiting for better times. Everyone as can. Reminding us that good food always keeps our moods high, even the darkest ones.

Elena Strappa