Ciao Chef, what car do you drive?

Posted on April 10, 2021 by nontouristytourist

Our ‘four-wheeled culinary investigation’ begins with the popular television judge of “Cuochi d’Italia” Cristiano Tomei. His Michelin starred restaurant L’Imbuto, is located in the splendid Palazzo Pfanner in Lucca, whose gardens have from scenery to great films such as Il Marchese del Grillo and Portrait of a Lady.
What car do you drive?
“In the past I was a fan of the classic Land Rover, then I switched to more comfortable, more ‘mature’ cars and lately I drive a Citroen minivan.”

Agostino Iacobucci

What a journey! From tortellino to babà… In his Michelin starred Restaurant Agostino Iacobucci , Agostino takes us on a journey between tradition and innovation, from true Neapolitan cuisine to the great gastronomic heritage of Emilia.
What car do you drive?
“A Mercedes, I chose it because I find that the Germans have an edge in terms of cars and I’m also a Mercedes Ambassador

Luigi Biasetto

In Padua we meet the pastry chef Luigi Biasetto. In 1997 his “Torta Sette Veli” earned him the award as “best pastry chef in the world”. Biasetto pastry shops are in Padua and Udine, his desserts are famous all over the world.
What car do you drive?
“A Volvo, efficient and safe. I’ve traveled an avalanche of kilometers, driving relaxes me, but I’m constantly on the phone, being in the car with me … pretty boring”

Riccardo Succi

Asina Luna is the white donkey that Italian artist Fabrizio de Andrè sings in ‘Monti di Mola’ and it is also the name that Riccardo Succi has chosen for his restaurant in Peschiera Borromeo (MI) which he runs together with his wife Tiziana Dinoia. A place where, among some vintage touches such as 50s radios or grandmother’s dresser transformed into a wine bar, meat, selected and imported, reigns supreme, among the best in the world
What car do you drive?
“I like to go around Northern Italy, discovering the local gastronomy, so I adopted a Land Rover: it allows me to take the family around and, like a good truck, it helps me with the transport of groceries.“

Dario Loison

Costabissara, in the province of Vicenza is the home of the “sweet paradise” born as a small bakery oven, in 80 years, the laboratory has been transformed into an established artisan company whose products are in demand all over the world. For three generations Loison has been able to continually question itself to keep up with the times and tastes.
What car do you drive?
“An Audi / 4-wheel drive gives me security. Perfect for my weekends in South Tyrol where I can enjoy the panorama of the Dolomites.”

Roberto Toro

The starry nights and a star (the Michelin one) shine on the wonderful terrace of the Belmond Grand Hotel Timeo which houses the Otto Geleng restaurant with its precious tables, silvers, crystals, hand-embroidered tablecloths, Here an incomparable view of the coast and the spectacular cuisine by Chef Roberto Toro
What car do you drive?
“An Audi. But I’m not a big fan of cars, I just need it for getting around.”

Tano Simonato

“Milan at the table”means Tano Simonato, Michelin star and his famous restaurant Tano , passami l’olio – Tano pass me the oil- where the attention is particularly focused on the condiment per excellence: extra virgin olive oil, both in cooking and cold. Tano’s slogan is There are two ways to eat: one to feed, the other to have fun. The nice thing is that the second does not eliminate the first
What car do you drive?
After 35 years of Volvo, I switched to Lexus because I wanted a hybrid car, a super-comfortable seat, as I travel and a generous trunk capable of accommodating at least three pre-prepared line boxes

INFO
Asina Luna
L’Imbuto
Loison
Tano Passami l ‘olio
Otto Geleng
Luigi Biasetto
Agostino Iacobucci

ITALY: WINE AND COOKIES

Posted on March 1, 2021 by nontouristytourist

“PESCIOLINI DI CESENATICO” THE TRADITIONAL COOKIES FROM CESENATICO

What wine to pair?

Solara Albana Passito DOCG from Cantine Celli

The Bertinoro vineyards: Solara Albana, is a passito with the Romagna inside
The first year of production of Albana Passito wine for the Celli di Bertinoro company dates back to the mid-80s, although in Romagna the tradition of hanging grapes in the attic is much older. It is harvested in early October, rests for 40 days, to be pressed in mid-November.

I vigneti di Bertinoro. Solara Albana, un passito con la Romagna dentro

This is followed by alcoholic fermentation and aging in barrique for 8 months. It is a wine with a sweet flavor, but balanced by acidity and a slight tannic presence, with an intense shiny golden yellow color and a perfume with notes of apricot, candied fruit, citrus. A perfect passito with fine pastries, chocolate, blue cheeses, pies with fruit jams and acacia honey

INFO Vini Celli

Vino e Dolce. La torta di albicocche di Aurora Mazzucchelli, Stella Michelin

Posted on February 28, 2021 by nontouristytourist

Che vino abbinare?

Il moscato non è solo un vino bianco dolce e aromatico: stimola la curiosità, il carattere, ed è il modo giusto per interpretare le diverse situazioni della vita. E’ ideale con i dolci e le crostate alla frutta e perfetto per il dessert di Aurora.

Il Moscato d’Asti Saracco DOCG è un vino aromatico autoctono dal colore giallo paglierino e dall’aroma caratterizzato da profumi di arancio e pesca. Il vitigno è il Moscato Bianco di Canelli tipico della zona delle Langhe. Questo moscato è diventato il preferito dei rapper e hip hoppers americani che non solo lo sorseggiano nei party ma addiruttira lo citano nello loro canzoni. Così hanno fatto Kanye West, Lil ‘Kim e Kendrick Lamar che ha ritmato: «Quando le cose si fanno difficili da digerire / abbiamo bisogno di una bottiglia di Moscato»

INFO
Forno Mollica
Via Porrettana n.291, Sasso Marconi (Bologna)
Cantine Saracco
Via Circonvallazione 6, Castiglione Tinella (Cuneo) Italia

Harlem: gospel, banana pudding and the legendary Miss Norma Jean Darden

Posted on February 16, 2021 by nontouristytourist

Harlem, meta delle comunità afro-americane e di visitatori provenienti da tutto il mondo.

TEXT AND PHOTOS BY CESARE ZUCCA

Sunday morning in Harlem, a destination for African-American communities and visitors from all over the world. For those who love to travel in groups, there are organized tours, including welcometoharlem.com, harlemspirituals.com, harlemheritage.com.offering a global view of Harlem and its historical path.

Gospel masses start at 11, better to arrive well in advance to ensure entry. Harlem, a destination for African-American communities and visitors from all over the world.

Among those that host the most renowned choirs I like to mention: New Mount Zion Baptist Church, one of the most traditional churches in the neighborhood, founded more than 80 years ago. Its choir is considered one of the best in Harlem. Here the singing never stops, even during the Pastor’s sermon. In fervent union with music, the faithful clap their hands, mark the time and pray ecstatically (171 West 140th Street) .Abyssinian Baptist Church, a true architectural jewel with splendid mosaic windows. It boasts a mighty choir and is a favorite destination for tourists. Long line to enter. (132 Odell Clark Place / West 138th Street) Mount Neboh Baptist Church Its choir, in addition to traditional sacred hymns, sings new versions of popular pieces such as “Oh Happy Day” and “At Calvary.” The service starts at 10.45. (1883 Adam Clayton Powell Ave) and finally

The Greater Refuge Temple, my favorite. Large modern amphitheater where numerous choirs alternate. The energy is sky high, the music is enthralling. , voices and prayers are transformed into a musical crescendo, accompanied by organ, drums, electric guitar, and by the numerous tambourines with which the elegant African American ladies mark and color the rhythm. (2081 Adam Clayton Powell Avenue)

Powerful voices and sensational harmonies result in a collective frenzy that ignites souls and turns into a real show. Video and photo shooting inside the church are prohibited. Unadvisable (and irreverent) to be smart.

For the black ladies, it is an opportunity to show off an elegant look and unpredictable hats.

Per le black ladies, l’appuntamento domenicale è anche un’occasione per sfoggiare un look elegante, acconciature elaborate e imprevedibili cappellini.

It’s time for lunch, one of the most popular soul food restaurants is Spoonbread Too
which serves authentic Southern American home cooking, famous for gumbo, collard greens and traditional fried chicken.

The restaurant is run by a Harlem icon: the legendary (and still beautiful) Norma Jean Darden, one of the first black top models in fashion history.
Norma serves comfort food based on the family recipes she collected in the book Spoonbread and Strawberry Wine, written with her sister Carole.

il fortunatissimo libro libro Spoonbread and Strawberry Wine,

Among the classic dishes of the South, here is the “banana pudding” a banana pudding enriched with whipped cream or, just like the grandmothers of the South, with a meringue top.
GRAND MA BANANA PUDDING

Il “banana pudding” di Norma Jean Darden

Norma Jean Darden’s “banana pudding”, a Southern dessert made with layers of vanilla custard, biscuits and slices of fresh bananas Ingredients For 8 people 4 tablespoons of 00 flour 1 1/2 cup of sugar pinch of salt 3 separate large eggs (you will need the egg whites later for the meringue) 3 cups of milk 1 teaspoon of vanilla extract 1 box of vanilla wafers about 45 wafers 5-6 bananas 3 egg whites 1/8 teaspoon of cream of tartar 1/4 cup of sugar 1 teaspoon of vanilla extract Preparation Preheat the oven to 325º F. How to make custard for pudding Combine the flour, sugar, and salt in a large heavy-bottomed saucepan. Lightly whisk the egg yolks and whisk to combine with the milk in a large bowl or also use a large liquid measuring cup, such as 4 cups. Whisk the egg yolk mixture into the dry ingredients in the saucepan over medium-low heat. Stir constantly until the custard has thickened, remove from heat and add the vanilla extract. How to assemble banana pudding Arrange the vanilla wafers on the bottom of a 2-quart dish, such as an oven-safe glass bowl or dish. Slice the bananas and place them on top of the vanilla wafer layer. Pour 1/3 of the pudding over the waffles and bananas. Repeat the layering process, ending with a wafer layer. Grandma recommends serving it in a glass bowl How to make the meringue garnish: Use a very clean whisk and bowl that have been chilled for a while. Then, whip the egg whites with your electric whisk at very high speed. When the egg whites begin to foam, add the cream of tartar and then the sugar one tablespoon at a time. Continue beating the egg whites until all the sugar has dissolved and hard peaks form, then stir in the vanilla extract.
Spread the meringue over the top of the pudding, taking care to spread it completely to the inside edge of the plate to completely cover the pudding. Cook for 25 minutes until the meringue is lightly browned.
Remove from the oven and serve.

Nonna consiglia di servirlo in una ciotola di vetro

Spoonbread Too
366 West 110th Street, di fronte a Morningside Park, New York

Tour
https://welcometoharlem.com/
https://www.harlemheritage.com/
https://www.harlemspirituals.com/

Cesare Zucca
Travel, food & lifestyle. Born in Milan, Cesare lives between New York, Milan and the rest of the world.For WEEKEND PREMIUM he photographs and talks about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights. Cesare meets and interviews top chefs from all over the world, ‘steals’ their recipes and tells you everything in his blog, in style ‘Turista non Turista’

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Harlem: gospel, banana pudding and the legendary Miss Norma Jean Darden

TEXT AND PHOTOS BY CESARE ZUCCA

Gospel masses start at 11, better to arrive well in advance to ensure entry. Harlem, a destination for African-American communities and visitors from all over the world.

For the black ladies, it is an opportunity to show off an elegant look and unpredictable hats.

Norma Jean Darden’s “banana pudding”, a Southern dessert made with layers of vanilla custard, biscuits and slices of fresh bananas

Ingredients For 8 people
4 tablespoons of 00 flour 1 1/2 cup of sugar pinch of salt 3 separate large eggs (you will need the egg whites later for the meringue) 3 cups of milk 1 teaspoon of vanilla extract 1 box of vanilla wafers about 45 wafers 5-6 bananas 3 egg whites 1/8 teaspoon of cream of tartar 1/4 cup of sugar 1 teaspoon of vanilla extract
Preparation
Preheat the oven to 325º F. How to make custard for pudding Combine the flour, sugar, and salt in a large heavy-bottomed saucepan. Lightly whisk the egg yolks and whisk to combine with the milk in a large bowl or also use a large liquid measuring cup, such as 4 cups. Whisk the egg yolk mixture into the dry ingredients in the saucepan over medium-low heat. Stir constantly until the custard has thickened, remove from heat and add the vanilla extract. How to assemble banana pudding Arrange the vanilla wafers on the bottom of a 2-quart dish, such as an oven-safe glass bowl or dish. Slice the bananas and place them on top of the vanilla wafer layer. Pour 1/3 of the pudding over the waffles and bananas. Repeat the layering process, ending with a wafer layer. Grandma recommends serving it in a glass bowl How to make the meringue garnish: Use a very clean whisk and bowl that have been chilled for a while. Then, whip the egg whites with your electric whisk at very high speed. When the egg whites begin to foam, add the cream of tartar and then the sugar one tablespoon at a time. Continue beating the egg whites until all the sugar has dissolved and hard peaks form, then stir in the vanilla extract.
Spread the meringue over the top of the pudding, taking care to spread it completely to the inside edge of the plate to completely cover the pudding. Cook for 25 minutes until the meringue is lightly browned.
Remove from the oven and serve.

Spoonbread Too
366 West 110th Street, di fronte a Morningside Park, New York

Tour
https://welcometoharlem.com/
https://www.harlemheritage.com/
https://www.harlemspirituals.com/

Venice. Trattoria alla Madonna, 75 years of history and the recipe of the famous “Risotto with seafood”

Posted on February 16, 2021 by nontouristytourist

Un ritrovo all’antica, dall’arredamento tradizionale e quadri d’autori contemporanei alle pareti

Venice. Trattoria alla Madonna, a classic Venetian restaurant for 75 years.
You can’t go wrong here: abundant dishes, accurate service, family atmosphere, and above all… no music! An old-fashioned meeting place. Traditional furniture and paintings by contemporary artists on the walls.

The menu is a dip in the past with the delights of the present with lots of fish processed in a natural way so as not to affect the typical flavors of each dish. Among the many proposals I point out the rich mixed fish appetizer (canoce, shrimp, octopus, garusoli, dairy products) the traditional “sarde in saor”, crab, vermicelli with cuttlefish ink, spider crabs in the shell, fried or grilled fish and, of course, the Venetian-style liver with polenta.

Le vongole veraci, valide ‘eredi’ delle antiche va

This Trattoria is a true Venetian institution, whose management has passed from generation to generation, Today we find the Patron Lucio Rado and the Chef Enrico Liberalesso who has been at the helm of this iconic restaurant for 42 years. Good morning Enrico. Where do you like to spend a free weekend? I like to discover the Venetian hinterland, both by mountain bike and by car.
What car do you drive?
A Volvo, gives me security. Any destination abroad?
The Canaries, Sharm el-Sheikh, Barcelona and a little all of Spain, although in Spanish cuisine I have not found an interesting use of single fish, but almost always mixed, in fried food or paella.

Il meraviglioso antipasto di pesce della Trattoria alla Madonna

Unlike Venetian cuisine …
Exactly. In Venice, fish has always been a precious element for a cuisine born ‘poor’ and developed over the centuries. Never throw anything away, the “no waste” philosophy can even be found in ancient eighteenth-century recipes, such as the ‘brodetto that is a restricted fish broth made with the leftovers.
Your first memory in the kitchen?
A great fright … my mother Carla who had come back from the market with a basket full of live and trampling moeche … they had terrified me.

You have been at the helm of this restaurant for 42 years. What are the dishes of then and those of today?
The ‘petite marmite’ is gone. It was a dish much loved by the French, with chicken livers and offal; even the ‘peverasse’ have given way to clams. Always current are the cuttlefish spaghetti in black, the sardines n saor, the timeless Venetian liver and our main dish, the “Risotto with seafood alla Madonna” (smiles) It is said that it is the best in town around the world. ..

RISOTTO WITH SEAFOOD

Il famoso risotto ai frutti di mare della Trattoria alla Madonna, Venezia

Ingredients for 4 people 1/2 kg of mussels 1/2 kg of clams 1/2 kg of scampi 300 g of rice 2 celery sticks 1 onion 1 carrot 2 bay leaves 1 sprig of thyme 1 clove of garlic 1/2 glass of brandy 2 glasses of white wine salt, pepper and chilli to taste The broth Lightly fry the onion, celery, carrot, garlic, bay leaf and thyme. Deglaze with the white wine and let it evaporate, then add the tomato sauce, the scampi shells, the monkfish heads and tails and the water. Boil for an hour and a half, strain and keep only the liquid. The risotto Sauté clams, mussels and scampi, then peel them. Saute celery, chopped garlic onion with a bay leaf. Add the scampi, mussels and clams and pour in the white wine. Add the rice and cook pouring the broth a little at a time and stirring constantly, remembering to add a glass of brandy about 3 minutes before the dish is ready.

INFO
Trattoria Alla Madonna

Cesare Zucca Travel, food & lifestyle.
Born in Milan, he lives between New York, Milan and the rest of the world.For WEEKEND PREMIUM he photographs and talks about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights. Cesare meets and interviews top chefs from all over the world, ‘steals’ their recipes and tells you everything in his blog, in the style of ‘A Tourist not soo… Tourist’

ITALIAN ROCK STAR LOREDANA BERTÈ: “MY SECRET RECIPE TO CONQUER ANDY WARHOL …”

Posted on February 16, 2021 by nontouristytourist

BY CESARE ZUCCA

New York. The “Queen of Rock” is transformed into “Pasta Queen” to conquer “the King of Pop Art”. Loredana Bertè and Andy Warhol, a “bomb” couple in the magical world of the Factory and Fiorucci.

Hi Loredana, the book “Caro Elio” dedicated to the great Fiorucci has just come out. You are there in many photos …
Basically I was the testimonial of Fiorucci’s store openings all over the world: Milan, where I often went with my sister Mimi, London, Los Angeles, New York where I lived for more than 1 year …
A moment you like to remember?
So many indescribable moments … maybe the press conference for the presentation of my first album. It took place in Milan, right in the Fiorucci offices in the Galleria Passerella. Elio had plastered the windows with my posters and gave everyone an amazing beach bag with a t-shirt and my album inside … I will never forget fans, journalists and record companies who were fighting for one

What was Elio Fiorucci like?
A unique, special, generous person … he filled my wardrobes with his things, I couldn’t wait to be able to wear them on some TV show or in my videos. I remember we were in London and Elio is divided to return after a couple of hours with a surprise. He went to Carnaby Street and brought me a dress made of handkerchiefs … a true work of art, Yes, he really loved me.
Speaking of Fiorucci New York, is it true that you met Andy Warhol there?
Of course, right in the Fiorucci Store on 59th Street. There I spent practically every afternoon there … it was an enchanted world, frequented by crazy VIPs: Grace Jones, Mick Jagger, Brooke Shield, Truman Capote, Jackie Onassis, Keith Haring … There was a wonderful coffee machine disguised as a organ and nobody knew how to use it … so I started it myself, I learned quickly and I was making fantastic cappuccinos, so much so that everyone mistook me for a “rock bartender”. One day Andy Warhol arrived and my dear friend Leonardo Pastore introduced us: “Andy, you absolutely must know Loredana, she is a great Italian rock star and a very good cook, she makes sensational pastas ,,,,”

Images from the book ?Caro Elio’ , Mondadori.

How did Warhol react?
Well, I must say that the fact of the rock star didn’t give a damn much … but he pricked up his ears when I heard about the pasta … “Tonight I have to make a contract with some Italian clients. Loredana, it would be great to let him find a real pasta ‘Made in Italy .’…”
In short, it was an invitation to the Factory! And do you think I was saying no ???
I immediately ran to the fantastic Bloomingdale’s shop and took them with everything and more, including the colander … and thank goodness, because then I realized that at the Factory no one knew about the colander’s existence, including Andy who took douzen of Polaroid of it…
How did your debut as a chef go?
A hit! … Andy nicknamed me “The Pasta Queen” and I’ve been back to the Factory many times. I spent a lot of afternoons there, I had my favorite corner sitting on a maxi version of the Campbell Tomato Soup can, but an original, not a copy …. I swear to you, it didn’t seem real … Meanwhile my fame as a chef it had spread and I liked to surprise the friends of the Factory by cooking delicious dishes. One of my top recipes was beer chicken with baked potatoes, very simple, but everyone was crazy about it …

Pollo alla birra, piatto di grande successo nella Factory di Andy Warhol

Then my friends started calling me, from Elsa Martinelli to Tito and Leonardo Pastore, to Dan Munroe, the director of the video clip for my song “Movie”. One of my top recipes was beer chicken with baked potatoes, very simple, but everyone was crazy about it … We had dinner and then we got glamorous to go to Studio 54.

Fiorucci vintage: plastica, felpe e i leggendari jeans. Fiorucci vintage: plastic, sweatshirts and the legendary jeans outfit worn often by Bertè.

A nice experience? Yes! Playing the role of “Queen of Pasta” was an unforgettable experience, in addition to eschange the courtesy, Andy wanted to collaborate in the creation of the video clip for my song “Movie” with images of New York that he took at night and Christopher Makos, great photographer of the Factory, made the cover photo of my Made in Italy album, a beautiful black and white close-up.

La copertina di Made in Italy. Artwork di Christopher Makos della Warhol Factory di New York

Dear “Pasta Queen”, would you like to return to the throne and give us the recipe for one of your ‘seductive’ dishes …
(laughs) Of course: it’s a very simple and fragrant dish: spaghetti with tuna and fresh cherry tomatoes …

SPAGHETTI BERTÈ WITH TUNA AND CHERRY TOMATOES

Ingredients
360 g of spaghetti
160 g of tuna in oil
20 cherry tomatoes
3 cloves of garlic
Origan, Parsley

Preparation
Peel the garlic and fry it in a pan with oil. Add a generous pinch of dried oregano. Add the tuna and mash it with a fork to crumble it. After 5 minutes, remove the garlic from the pan, season with salt and add the cherry tomatoes that you have cut in half. Arrange them all in the pan with the cut side facing down. Put the lid on and let it go for about 15 minutes. Attention: the oil must not fry, but only transmit heat and let the cherry tomatoes dry. Add a generous spoonful of chopped parsley and a small piece of chilli. Cook for 5 minutes, over low heat and with the lid on, stirring several times. Meanwhile, cook the spaghetti in plenty of salted water, drain when al dente and mix with the sauce. Sauté them for a few moments over high heat and then let them rest for a minute before serving.

Berlin. No borders, no limits, no name. Chef Vicenzo Broszio opens the doors of the “NOname”

Posted on February 16, 2021 by nontouristytourist

Written by Cesare Zucca

“NOname” is a truly unique restaurant in the heart of Berlin’s upscale Mitte district. A place that marks a perfect metamorphosis with its surroundings, where historical details are combined with modern elements. Minimalism and elegance on the table of NOname The concept of NOname is to create a place where guests feel completely free and open to immerse themselves in a new experience. Two special women welcome us: the co-owner Janina Atmadi and a gigantic pin up designed by Anne Bengard.

Barbabietola, cavolo rosso, panna acida, uva

interview
Hi Vicenzo, an almost Italian name. Any Italian ancestors? (laughs) No, just a creative mom … Let’s talk about gastronomic trips. What is your favorite destination? Thailand. I was struck by the way of cooking, especially the techniques of the reductions and the delicious morning street food, when the streets are full of stalls offering local food. One of the best soups I’ve eaten in my life was the one prepared by a lady on the street.
A trip you would like to do? If we talk about a long journey, it would be Japan. I am very interested in the gastronomic cultural experience and in exploring cuisine and techniques. I love sushi and would certainly have a feast of it. First memory in the kitchen? My scrambled eggs. I was already a creative child … I used to put salami instead of bacon …

What will I never find in your fridge at home? Wagyu meat … it’s too expensive … Your kitchen in three words Experimental, modern, unique. A dish that represents you particularly? My shiitake mushrooms. Chips and fermented vegetables are prerogatives of the NOname menu and I think this dish represents a beautiful fusion of macadamia nuts, mushrooms and leeks. I am intrigued by combining the intensity of the mushroom with the soft creaminess of the walnut. Can you tell us the recipe? Here it is.

SHIITAKE BY VICENZO BROSZIO

Ingredients and preparation
100 g of shitake, 600 g of vegetable oil (rapeseed is ideal), 100 g of sesame oil. Put everything in a pyrex container and steam in the oven at 85 degrees for 30 minutes. Shiitake 200 g, 3.4 g of salt Vacuum-sealed, let the vacuum-packed food stand for 3 days (not in the refrigerator), open it, mix and heat 300 g of macadamia, 500 g of water, 14g salt Freeze in a Paco type jar. 300 g of leek, 150 g of flour Clean the leek, steam it, then mix it with the flour and spread it on a thin towel or mat, bake for 15 min at 120 degrees
INFO
The NOname
Oranienburger Straße 32 Berlin-Mitte

XMAS IS COMING: PANETTONE LOISON ON THE TABLE!

Posted on December 14, 2020 by nontouristytourist

I am in Costabissara, in the province of Vicenza to dive into the “sweet paradise” of the Loison family, three generations who have been able to continually question themselves to keep up with the times and with tastes. Born as a small bakery oven, in 80 years, the Costabissara laboratory has been transformed into an established artisan company whose products are in demand all over the world.
Here we meet with Dario Loison and his great PANETTONE.

In your ‘VENEZIANA’ Which spices have you adopted?
From Vanilla from Madagascar (Slow Food Presidium) to the precious mix of Black Pepper from Lampong (Indonesia), Timut (Nepal) and Jamaica, from Asian turmeric to South American Tonka beans with an eye to sought after single origins of cocoa coming in particular from Cuba and Venezuela.

The Museum boasts a collection of over 350 vintage postcards dedicated to Christmas seen through the eyes of children. My favorites are the three little chefs who proudly bring their delicacies to the table, including panettone, and this delightful little girl who drops a box of panettone in an elegant hatbox in the snow.

What are the distinctive qualities of a good panettone?

Softness, scent and purity of the fruit of which we have been champions for more than twenty years. We were the first ever to use the Ciaculli late mandarin, the Savona chinotto and the Calabrian fig, which is elaborated, baked and worked by hand with the addition of wild fennel, all this marrying the Slow Food world of which I have been part of for many years.

What about the ingredients?
Tradition is our main ingredient while passion is the heat that heats our ovens and our desserts, now on tables all over the world.
The Christmas holidays are coming. A must Loison on the table?
Surely the ‘black-salt’ panettone, naturally leavened, with clarified butter, Cervia salt, chocolate chips of Venezuelan origin and stuffed with a salted caramel born from a French recipe.

INFO
Loison

NANIHA 2018, discover a red wine called Cannonau di Sardegna

Posted on December 11, 2020 by nontouristytourist

Cannonau di Sardegna is the most important red wine of the region and perfectly reflects the Mediterranean character of the island. Cannonau is a ruby red color, with pleasant violet reflections. Bouquet: the nose is striking for its intensity and olfactory cleanliness, evident notes of red berries and light spiciness. Taste: on the palate it has a good structure pleasantly supported by a delicate, warm and dry tannin, stands out for its softness, harmony and pleasantness to drink. It closes with a long persistence and a good mineral memory. warm and full-bodied wine, with an important alcohol content and a solid structure. , Cannonau DOC gives its best with meat main courses , specially lamb dishes

TENUTE PERDARUBIA
A wine adventure started in Nuoro in the late 1940s by Mario Mereu, grandfather of the current owners. Since that time Mario, like a true pioneer, decides to focus all his resources on the enhancement of Cannonau, contributing in a few years to the spread and knowledge of this vine also at an international level. A work continued by Mario’s son, Renato Mereu, who in the seventies bought new land, planting other vineyards.

A fundamental change of course for the qualitative production of this winery, which since the 1980s has been producing wine only from its own grapes. With the third generation of winemakers an important renewal process begins, so much so that 20 hectares of vineyards have been reached, all cultivated according to the certified organic method. Wines that come from ungrafted single-variety varieties, such as Cannonau DOC Naniha, an excellent example of how well suited this land is

The 25-year-old vines are located in Ogliastra, on the Eastern coast of Sardinia, grown organically, without the addition of synthetic fertilizers or irrigation. On the other hand, this company has made the eco-sustainability of crops and the relationship between man and vineyard its own, its philosophy, which does not translate only into viticulture.
On the other hand, from their territory – Ogliastra – comes one of the most authentic expressions of this great native vine, the oldest in the Mediterranean basin, so much so that it is considered one of the two grape varieties that symbolize the island’s enology. T

Recommended pairing: the freshness and savory minerality make it suitable both for a tasty aperitif, based on raw ham, meats and cheeses, and for the whole meal. It is certainly excellent with all the first courses of that magnificent rude and authentic territory that is Ogliastra, such maccaroni pasta seasoned with tomato and basil sauce but, if you are “on the continent”, the stuffed pasta from any region is equally perfect. Obviously, it is ideal when paired with roasted meats and with sauce and with medium and long-aged cheeses.

Recommended pairing: the freshness and savory minerality make it suitable both for a tasty aperitif, based on raw ham, meats and cheeses, and for the whole meal. It is certainly excellent with all the first courses of that magnificent rude and authentic territory that is Ogliastra, such as culurgiones and maccaronis seasoned with tomato and basil sauce but, if you are “on the continent”, the stuffed pasta from any region is equally perfect. Obviously, it is ideal when paired with roasted meats and with sauce and with medium and long-aged cheeses.

INFO
TENUTE PERDARUBIA

GRANDE PROSECCO, GRANDE CUORE

Posted on December 4, 2020 by nontouristytourist

It is an elegant case designed for the occasion by the English artist Gary Redford, a touch of glamor for a great initiative that wants to spread a message of solidarity.

It will be a 2020 Christmas inevitably different in habits and part of the proceeds from the sale of wines will in fact be donated to research against Cancer and ALS to the ONLUS founded by the sportsmen Gianluca Vialli and Massimo Mauro, intimately linked to the values of the Follador family and its great respect for tradition and for the territory of Valdobbiadene

INFO
https://www.fondazionevialliemauro.org/en/
https://www.folladorprosecco.com/?lang=en

Are you a dessert-maniac ? Here is a place for you.

Posted on September 27, 2020 by nontouristytourist

In Berlin, the exclusive CODA (2 Michelin Stars) is the talk of the town for its ‘dinner-dessert’,where the courses are ALL desserts!A unique and new experience, even for me. Each dish is accompanied by a wine-liqueur-drink. Chef Renè Frank has created a menu, which draws inspiration from Iraqi cuisine with international twists here and there.
It starts with a yellow tomato with chickpeas and lemon, followed by a watermelon dessert. with Taggiasca olives and seaweed, to continue with a yogurt and soy milk waffle with kiwi and raspberry,
The palate investigates… the senses approve There is even a grilled fig with a Piedmont hazelnut sauce and …. anchovy
Amazing how ingredients so different from each other are surprisingly matching in a daring yet delicious marriage between sweet and savory.THE INTERVIEW

When did you get this idea?
Four years ago. At first we just wanted to make a bar specializing in sweets of excellent quality and moderate prices. Then the neighborhood evolved and CODA became a restaurant with a menu that includes only desserts, from appetizers … to coffee. We were inspired by the term ‘coda’ intended as the musical coda which is practically the end of a composition, just as dessert is generally served at the end of a dinner. We give a lot of importance to the body’s reaction to a specific food, almost a medical research. After a dinner with us you will leave satisfied, well fed, not too ‘sugaryish’, nor drunk.

First memory face to face with a dessert?
When I was curious about my grandmother Liselotte while she was making her strudel.
I was so fascinated by her that I wanted to help her roll out the dough. but … I was too small to get to the kitchen counter and I had to get on a stool ….

When did you decide to dedicate yourself to catering?
From an early age, I have always said to myself ‘when I grow up I will be a cook or a police commissioner …’
Let’s talk about weekends. Where do you like to spend one?
Finally home, with my girlfriend and cooking, which doesn’t happen often.
I would cook something very simple and basic also because the oddities and the most unusual solutions … I leave them to CODA!

INFO
CODA

VENICE: A GOLDEN PAMPERING

Posted on August 19, 2020 by nontouristytourist

ORO (gold) 1 Michelin Starred restaurant located in the exclusive Hotel Cipriani, Venice, is re-opening with a new formula as well as offering an unprecedented opportunity:
to dine at the only one table overlooking the lagoon, from Wednesday to Saturday eveningin the relaxing atmosphere of the Giudecca island. Chef Davide Bisetto raises the concept of uniqueness and, in this particular Covid summer, has the courage to surprise with brilliant elegance. For the occasion, Oro is transformed and rediscovers the pleasure of conviviality at the table, where the Chef is the master of the house and welcomes his guests to the one and only table… interacting in every way, from the kitchen to the dining room.Here, wrapped in the purest intimacy, the lucky diners will immediately know that they are going to live a unique experience. There is no menu but a list of ingredients that according the chef discovers and collect every day at the market.The cuisine becomes familiar with the local tradition and is structured around the concepts of courtyard, vegetable garden and lagoon, rigorously with ingredients at zero km chosen, collected and interpreted by Chef Bisetto. The symbolic products of the lagoon also enhance up the mise en place, thanks to the original artifacts of local artisans: Murano glass domes to remember the Basilica of San Marco and the precious hand-woven Burano lace.Finally, the soundtrack!
Guests are invited to choose their favorite music, to accompany the evening and mark the succession of courses.
That’s a true, unique, golden pampering!

Reservation is (obviuosly) mandatory
By Phone +39 041 2408505
By EMail, ororestaurant.cip@belmond.com.

INFO
Ristorante Oro, Venezia

CESARE ZUCCA
Travel, food, wine & lifestyle.
Milanese by birth, lives between NY, Milan and the rest of the world. Cesare photographs and narrates cities, cultures, lifestyles, top chefs, and discovers traditional and innovative gastronomic delights to tell you everything here, in his ‘non-touristy style.

WORLD’S BEST CHEF EVER! MEET MR. PELLEGRINO ARTUSI

Posted on August 3, 2020 by nontouristytourist

The acknowledged father of modern Italian cookery, Pellegrino Artusi was born in 1820 in Forlimpopoli. He lived in his native town until 1851, when the city was violently attacked by the band of the Passatore, an infamous highwayman The Artusi family moved to Florence after that. Pellegrino became a wealthy man Working in finances and, at the age of 45, was able to concentrate full-time on his big passion: the home cuisine. He loved to search, meditate, About the recepies, have someone else to experiment the cooking and, finally, taste. Artusi anticipated trends which would become popular during the XX century, among them the introduction of pasta as the typical first course on the Italian menu. The book was ahead of its time. No publisher was interested. Finally, in 1891, the author took a chance and published it at his own expenses. Success was as unthinkable as it was overwhelming. During the following 20 years, the author himself worked on 15 editions and the “Artusi” became a hit. Casa Artusi was founded in the name of its cultured gastronomist and his manual La Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well). one of Italy’s best read books. Most Italian families had it—and still have it. It has been translated into English, French, German, Dutch, Spanish, Portuguese, Russian and Japonese.
HAPPY 200!
Casa Artusi, is celebrating the 200 years of Pellegrino’s birth with an opulent FESTA ARTUSIANA ”
In addition to celebrating the fact that Artusi was born in Forlimpopoli , says the Mayor of Forlimpopoli Milena Garavini, we want to celebrate our country, our city and the fact that, after all, Artusi could not be born anywhere else, because this is the land where the sense of hospitality it is still sacred, in which the first companion at the table are still ‘al ciacri’, in which being together is culture.
Being together at the party on Pellegrino’s birthday represents the desire to do, to be there, to “not give up” that distinguishes us and the desire to look forward with hope for the future. Obviously we want to do it safely and peacefully, observing all possible cautions and all safety devices, also because where there is no serenity there can be no fun.MORE THAN 2O RESTAURANTS IN THE PIAZZA!
The restaurant is undoubtedly one of the most important aspects of the Festa Artusiana. People who come to Forlimpopoli for our event stop in one of the many restaurants to taste the various menus on offer. In all these years we have worked to ensure that the gastronomic offer always improves over the various editions .. In addition to their fabolous menu, each restaurant will prepare one Artusi’ s dish, scrupulously following the original recipe.
HOW TO GET INTO THE FESTA
The entrances to the party area are characterized by large portals located on Largo Paolucci de Calboli, in Via A.Saffi, in Via A. Costa and Via Monte Grappa.
The exits from the party area are located on Largo Paolucci, Via San Rufillo, Via del Castello and Piazza Trieste.
INFO
http://www.festartusiana.it/

Finally…. the great Number 7
Artusi’s recipes are all numbered and probably the masterpiece is the Number 7, the famous cappelletti al’uso di Romagna (Romagna-style cappelletti pasta)
The name cappello (hat) comes from its shape. The pasta is filled with capon breast, parmesan, nutmeg, ricotta and raveggiolo (a mild creamy cheese), carefully shaped to six centimeters in diameter and boiled just a few minutes in a rich capon broth with celery, carrots and beef bones.

Wine articles by Cesare Zucca

Posted on July 23, 2020 by nontouristytourist

In the foreground, the prestigious Venice Simplon –Orient –Express train, with an overview of the Follador family’s vineyards that have handed down the precious heritage of knowledge and quality for 9 generations. It is an elegant case designed for the occasion by the English artist Gary Redford, a touch of glamor for a great initiative that wants to spread a message of solidarity.

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“PESCIOLINI DI CESENATICO” THE TRADITIONAL COOKIES FROM CESENATICO

What wine to pair?
Solara Albana Passito DOCG from Cantine Celli
The Bertinoro vineyards: Solara Albana, is a passito with the Romagna inside
The first year of production of Albana Passito wine for the Celli di Bertinoro company dates back to the mid-80s, although in Romagna the tradition of hanging grapes in the attic is much older. It is harvested in early October, rests for 40 days, to be pressed in mid-November.

I vigneti di Bertinoro. Solara Albana, un passito con la Romagna dentro

INFO Vini Celli

WINE AND DESSERT
Michelin Star Chef Aurora Mazzucchelli’s Apricot cake
Which wine to pair?
Muscat is not just a sweet and aromatic white wine: it stimulates curiosity, character, and is the right way to interpret the different situations of life. It is ideal with desserts and fruit tarts and perfect for Aurora’s dessert. Moscato d’Asti Saracco DOCG is a native aromatic wine with a straw yellow color and an aroma characterized by aromas of orange and peach. The vine is Moscato Bianco di Canelli typical of the Langhe area. This muscat has become the favorite of American rappers and hip hoppers & nbsp; who not only sip it in parties but addiruttira mention it in their songs. So did <Kanye West, Lil ‘Kim and Kendrick Lamar “When things get hard to digest / we need a bottle of Muscat”

Cantine Saracco
Via Circonvallazione 6, Castiglione Tinella (Cuneo) Italy

FRANCIS FORD COPPOLA will celebrates the Oscars 2021 WITH 2 LIMITED EDITION WINES IN GOLD BOTTLES, PRODUCED BY BOTTEGA S.p.A.
For sure I know that a well deserved award honor the extraordinary Northern California winery “directed” by Oscar Winner FRANCIS FORD COPPOLA who will celebrates THE 93rd Awards WITH TWO LIMITED EDITION WINES IN GOLD BOTTLES, PRODUCED BY BOTTEGA S.p.A. “The Family Coppola 93rd Awards’” limited-edition bottles themselves have been produced by Bottega Spa and feature a mirror gold color exterior. Each bottle was crafted as a symbol honouring the significant talent, passion and hard work achieved throughout the entire film industry.

The Francis Ford Coppola Winery wines selected for the 93rd Awards are a Chardonnay , extraordinary Northern California winery,and a Cabernet Sauvignon, both coming from grapes grown in Sonoma County,
From the friendship between Francis Ford Coppola and Sandro Bottega is born an exclusive golden bottles have been produced by the Bottega S.p.A. winery in Bibano di Godega (TV), which for years has been developing an exclusive metallization process, thanks to the mirrored gold colour becomes “glass,”, a patent recently recognised also by the Court of Appeal of Venice.

INFO
Bottega

DISCOVERING CATTUNAR

Posted on July 23, 2020

The Cattunar family has for generations been rooted in the terroirs of western Istria with a long wine growing and wine making tradition. Franco Cattunar and his wife Vesna have continued to invest in expanding family business.

The property of the Cattunar family has constantly been expanding and has reached the present 56 hectares of vineyards. Autochthonous Istrian varieties of grapes such as Malvasia, Terana, Muscat Momjanski and Muscat rose, as well as other varieties such as Chardonnay, Cabernet Sauvignon, Merlot and Sauvignon Blanc have been planted on the vineyards.

The Terroir of Western Istria may be the most specific in all of Croatia. In the western Istria, all three essential elements of terroir – soil, climate and man (local culture) meet in full with their features and contrasts which leads to a unique result, therefore it is not uncommon for western Istria to be home to some of the most special and successful Croatian wines.

The vineyards of Western Istria – Brtonigla are located on four types of soil (from which the most important project is the Cattunar wine, Four soils), among which the most famous are terrarossa (the red soil) and the black, gray and white soil.

The production of wine in western Istria and in the Brtonigla area is of great importance for the history and the national spirit, to such extent, that it has entered the local legends. The most famous of these legends is that of the Three Queens (Tre Regine).

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Linda Ronzoni and Silvia Gottardi are two great women passionate about two wheels who call themselves the “CICLISTE PER CASO”, make a stop at the Bottega headquarters in Bibano di Godega, during the long bicycle ride that is taking them from Bari to Milan.
The arrival is scheduled at around 17.30 at the Bottega headquarters, where they will be welcomed by Monica Lisetto and a representation of the Women of Wine, headed by Alessandra Boscaini, regional delegate of Veneto. A visit of the Bottega structure will end with a toast based on Prosecco Docg, to anticipate the next stage that will lead the two cyclists to Feltre, crossing the hills of Conegliano and Valdobbiadene, recently included in the Unesco World Heritage list.see full article

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https://nontouristytourist.com/2018/10/17/bric-paradiso-roero-docg-riserva-2013-memory-of-the-sea/

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Today I take you to Tenuta Carretta one of the most historic Italian wineries, founded back in 1467 and located in the Roero area, in the South of Piedmont Region, Italy .The property’s vineyards also extend close to the Langhe, such as 2.6 hectares in Barolo on the prestigious Cannubi hill, from which the nebbiolo grapes destined for the production of the celebrated Barolo Cannubi, a wine of grand character, elegance and longevity.Thanks to the vines’ exposure to sun and to the particular microclimate, it is a wine of grand character, elegance and longevity, thanks to the exposure to sun and to the particular climate.

Not to mention the iconic 2010 Barolo Cannubi Riserve 100% nebbiolo grapes , with a minimum refinement of 60 months, of which at least 36 in barrel and 18 in bottle. Enjoy its scent of roses, citrus notes, cacao and spices.

Yes, Tenuta Carretta is preparing to showcase their wines in the industry’s biggest fairs in Verona, Italy called Vinitaly, the largest Italian wine show hosting the best winemaking all over Italy.
Verona, April 15-18, 2018 at Pavillion 10, Stand R4
Tenuta Carretta is a splendid winery that sets the stage of an amphitheatre of unique and evocative vineyards. They make up a part of the touristic ‘wine mosaic’ through which visitors can follow a guided trail through the vineyards Guided visits to the winery, the elegant Charme Hotel and a welcoming Enoteca – Wine Shop, make up the rest of the mosaic.I saved the best for last…
Two high-end restaurants where your dishes will take to meet the royalties of the territory: the tartufo bianco di Alba ( Alba’s white truffle) and the porcini.

Did I made you eager for all that?
Well, here how to make a reservation to this Paradise… Milan, April 6th Berlucchi from 7.30 pm at Mercato Duomo Davide Oltolini will host a wine tasting featuring the classic Brut, Rosee and Saten Franciacorta Berlucchi ’61,
and including the new Nature, with five exquisite dishes large tapas like, spanning from cold cuts, to veggies, to cheeses that representing the Italian excellence in the world of gastronomy. The event will take place in the beautiful Franciacorta Lounge right on Piazza Duomo. Wine tasting and food 35 Euros.

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The Non Tourist Tourist is famous for discovering hidden gems.
Last summer I discover a jewel into a jewel into a jewel…
The incomparable Tenuta Venissa Resort located in the island of Mazzorbo, which is home to a vineyard that has been able to overcome the challenge of the high tide for centuries, giving rise to a wine with characteristics that are entirely unique. Matteo Bisol created not only an amazing five star resort, but also a unique wine nested in a unique bottle

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Text and photos by Cesare Zucca
Back in the 70′ the iconic Fiorucci New York store discovered that music could actually influence and improve the sales. screen-shot-2016-10-26-at-10-27-57 “Never play slow music, told me the legendary store manager Enrico Baroni, the man who helped the Fiorucci empire to bloom. Slow rhythm makes costumers slowing down; they loose the excitement of a new purchase and easily get bored of the shopping adventure. In our store we play loud up-tempo music either pop or disco and most importantly without any interruptions. That causes a shopping rush and improve the appetite of buying” screen-shot-2016-10-26-at-10-33-41
The world famous Japanese wagyu cows, in order to produce the tender kobe beef…non only are pampered with massages, drink beer and sake, but also spend their days lessening to Mozart! The body relaxes, the muscles stretch and they seem to enjoy the music vibrations.

Can music influence the aging process of wine?
In the magical atmosphere of the Podere Rocche dei Manzoni in the beautiful Langhe territory (in Piedmont region, province of Cuneo) resident wine producer Rodolfo Migliorini and one of the most influential living composers, Italian Maestro Ezio Bosso. screen-shot-2016-10-26-at-09-47-47
Recently this extraordinary couple of creative souls and long time friends invited press, friends and all the people who in recent years have “filled rooms” of the company
The occasion was to introduce the brand new sparkling wine named Valentino Cuvèe 185th Door, an exclusive, limited production (only 1500 bottles and 150 magnun size) of the spumante cuvèe made with classic chardonnay, pinot noir and locally rarely used pinot meunier. . During an informal press conference, Rodolfo and Ezio unveiled the convincing theory that music can actually influence the wine making process, from the vineyard to the final bottle.
Obviously many questions:

How a sparkling wine may get refined listening to music? Which kind of music?
Bosso selected among his works a “symphony for the wine”: a suitable composition to act during the wine aging process and to influence the second fermentation of yeast. Loudspeakers were installed in the vineyards and in the cellars. After a minimum of 4 vintages assembly, a percentage which varies according to the characteristics of each of them, 185th Door, during its life in the bottle, which lasts at least 8 years, is subjected to a measured musical stress and controlled to optimize the activity of yeast.“We are the first to have thought of applying the vibrations of music to a sparkling wine refinement process, says Migliorini, At first, we proceeded by trial and after 12 years this project is still in an embryonic basis. However, with the data collected during the trial I can say that thanks to the music the activity of yeast is faster and the product is improved. Certain notes and sounds have frequencies that the wine seem to .. listen , enjoy and mature with a pleasant aging. In the coming years we will try to understand how to further influence the activity of the yeast, thus modulating the music according to our needs“. img_9277-copy

Why 185th?
What’s behind that door?
Ezio as a co-composer of this innovative method, loved have a very unique and personalized name: The ‘door’ is linked to the theme of ‘the rooms’ the common thread of his recent albums.The 185, takes us the alphabet where the R (Rodolfo) is the18th letter while the E (Ezio) is the 5th. Ezio continues “The sounds coming from a violin and a cello, from a full orchestra or simply from my piano were able to pass through wood and cement of the barrels to create a chain of harmonies that reborn in a chain of wine.

FASHION MARRIES GAVI DEI GAVI LA SCOLCA AT MAISON VERSACE
Milan, October 6th Vendemmia di Montenapoleone

AURUM, In the name of gold
Are you a wine lover? Do you like to discover new tastes while sipping a nice glass of white or red? Do you enjoy to end up a dinner with a sweet touch of dessert wine?
Or …do you indulge meditation?
Here several good reasons to visit the Euganean Hills, to get acquainted with the local wines, starting from the typical Fior d’Arancio, a very golden Moscato to a variety of whites with the typical straw-yellow color and jasmine scent, The hills produce Cabernet Franc and Cabernet Sauvignon reds, the Chardonnay, , the Merlot, to my fav, the sparkling Serprino.
I forgot… most importantly, are you ready to discover a hidden gem in Italy? Breathtaking panoramas, art, culture and good food?Already excited? Well, hold your glass…
On the panoramic outdoor of the Villa Beatrice, a former Convent founded in12th century, on the top of the hill, we tried the Quota 101 wines, I loved the Malterreno an authentic expression of the Euganei territory. Authentic and true. The grapes are hand-picked in September, when the sun has made them nice and ripe. Warm yellow color, scent of Summer, in the mouth it is velvety and well-structured.

Next stop at Paolo Brunello’s Cantina Vignale di Cecilia, located in Baone.
My fav was the white Val di Spie, an experimental trip in the world of sparkling wine, blinks its eye to the traditional natural fermentation in the bottle, while maintaining its natural yeasts, followed by the first born at Vignale, the red Passacaglia made with Merlot, Cabernet Sauvignon and Barbera boasting a long maceration as well as the handmade mixing of fermenting grapes. In the evening I met with lovely Elisa Dilavanzo, owner of Maeli Colli Euganei featuring the yellow muscat
from these amazing volcanic hills, where Elisa decided to “work towards the production of a wine that is rich in emotion whilst at the same time a worthy ambassador for this prestigious territory”.Sparklyn Moscato Giallo IGT
Muscat 85% Chardonnay 15% Destemming and soft pressing, maceration on the skins for three days, pressing, fermentation on natural yeasts without added sulphites. The wine is bottled on its own yeasts with in-the-bottle secondary fermentation using the original must following the time-honoured method.
Grand finale with a wide varIety of Zanovello wines, hosted by Mr. Franco Zanovello, President of La Strada del Vino and owner of Cà Lustra wines. I ended my journey with the iconic Passito, born in the year 1200. Believe me, no many other places on earth would enrich a meditation time like being on the top of one of those volcanic Hills, specially after sipping a glass of a delicious wine…
The team of the Raffles Siem Reap, engaged us to pay a visit to a real jewel., located in their sister property in Phnom Penh, I am talking of the historic a place that exudes the charm of old school luxury. Not only do the walls spoke of history but, the service evokes a tempo of another time, a pace where the demands of productivity are not part of the game. Not to say we waited a long time for our cocktails, we waited just the right time for it to be made to perfection!
The signature cocktail is the Femme Fatale,
created for Jacqueline Kennedy during her 1967 visit in Cambodia.The bar boasts a selection of 54 hand-picked gins and among the most recent offerings you can pair your libation with a spoonful of Giaveri caviar from Italy for a very friendly $5.We were hosted by the young French F&B manager of this legendary institution,
Thomas Bianco. Thomas had the barman create on the spot a cocktail combining ingredients I loved: bourbon, fresh lime and ginger juice, simple sugar and mint leaves. Shaken with egg white and served on the rocks with a splash of angustura bitters. What a treat! Thomas coined the name Tsin-Tsin for the cocktail in a heartbeat, combining the first letter of his first first name and the first 3 letters of my last name for an inviting chin-chin ring to it. It is now on the menu of the Elephant Bar, sealing in history the final touch of a night made of whimsy, fun and good taste.
Info for The Elephant Bar at Ruffles Hotel Le Royal in Phnom Penh at
http://www.raffles.com/phnom-penh/dining/elephant-bar/

Moet Ice Impérial breaks the tradition and launches a new style, a genuine drink experience that mixes unexpectedly sparkles and ice cubes to strawberries, raspberries and lime.
Moët & Chandon created more than 270 years of elegance and savoir fête now blended harmoniously with an irreverent yet inimitable spirit of celebration. Moët & Chandon created more than 270 years of elegance and savoir fête now blended harmoniously with an irreverent yet inimitable spirit of celebration.

A glizzy white bottle with the inevitable black tie, golden label and silver reflections Moët Ice Impérial is perfect synthesis of the Maison’s values: elegance, glamour and pioneering spirit.An ideal drink for exclusive summer excursion in the trendiest locations all around the world: from the beaches of Acapulco, Rio de Janeiro and Saint Tropez, to Los Angeles, to the magnificent Duomo Terrace in Milan

Yesterday I went to the picnic lunch at the Palazzo Monti della Corte , in Nigoline right in the heart of the Franciacorta region, one of the best producer of sparkling wine.

Tasting a Berlucchi Brut, one of the most recognized product of Franciacorta

Tasting a Berlucchi Brut, one of the most recognized product of the Franciacorta region.The territory of Franciacorta is a section of the Province of Brescia

The annual Franciacorta Festival will entertain again his visitors with a two days tour de force of exquisite food and superb wines.
Saturday 25 will be dedicated to the discovery of the territory, its wines,its products and its food. Photo N.Tirelli
The wineries will organize little events, guided tours and tastings during the day, while in the evening the best restaurants, diners, farms and the Strada del Franciacorta venues will offer their menu, dedicated to local food and wine culture

South Tyrol is waiting for you. 300 cellars, 100 artisans of Italian taste. 150 international wine producers! Merano is hosting the annual WineFestival, an international wine&food bonanza, one of the most exclusive places and occasions for all industry operators, where the recurring keyword is always “excellence”.In addition You will find the best Italian wines produced organically, biodynamically and naturally, the Beer Passion experience, where the artisan flavour becomes beer, Consortium: the Italian protection consortia are presented within the Gourmet Arena, charity Wine Master Classes. where the revenues of which are given to charity and spectacular show cooking among,seminars and workshops for discussion on the future of wine in Italy and Europe.November 5th-10th
More info at www.meranowinefestival.com

Imagine: a secret bottle kept in the cave for years (sometimes more than 30). It’s the rich and velvety wine called sciacchetrà. This aged treasure resurges in occasion of a wedding as the greatest gift that the family of the groom could offer to the bride’s family. I had the privilege of opening a bottle than was more than 10 years old. It reminded me of a rich passito straw wine, sweet and liqueur-like.
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TERRACE TIME

On the Rooftop of the Hotel, that is called “Terrazza Boscolo” by Dama, Sommellier Diana Zerilli will create two exciting drinks Chiantigno, born from the encounter between Chianti Colli Senesi Mormoraia,with Campari, Gin, Angostura, Rosmarine and Ice Tropical Wine, con Vernaccia San Gimignano Mormoraia,
with Honey, Mango, Ice.

The Villa Il Palagio perches elegantly at the top of a long steep drive, overlooking the distant Tuscan hills and the undulating countryside which has always had profound agricultural significance. Screen Shot 2016-04-30 at 13.19.50 The nearby medieval town of Figline Valdarno was known as the “barn of Florence” for its abundant corn supplies. Grains, wine, oil, sugar beets, peaches, apricots and cherries have long been grown here. Not only…Palagio has been the summer retreat for
Sting and Trudie’s family and friends for more than 15 years.Palagio produces an excellent red wine.
A blend of Sangiovese, Merlot and Cabernet Sauvigon Biodynamic wine. Screen Shot 2016-04-27 at 10.26.06 Named after Sting’s song “Sister Moon”
this was the first IGT Toscano wine produced at Il Palagio.

MILAN EXPO 2015
Wine Pavillion, a true multi-sensorial experience. Tasting Settesoli.
Great surprise at Expo 2015!
I visited the Wine Pavilion boasts a wide array of communications tools, as it narrates the history of wine-production.The exhibit brings all five senses into play, with taste taking priority. Some of the best-qualified sommeliers are on hand to arrange wine-tasting experiences blending tastes with aromas.

I attended to the Cantine Settesoli tasting hosted by charming PR Roberta Urso.

My favorite wines?
Inzolia, a very reasonable price for a great white wine. Light and fruity, just the way I like it. Roberta suggested fatty fish such as halibut or dory with potatoes and cherry tomatoes to go with.
Grillo, with a distinct aroma of jasmine and citrus.To be served with grilled vegetables, medium seasoned cheese, legumes soups, raw meats.
The legendary Nero D’Avola with its ruby red, and a brightly intense taste, smooth and warm, with a distinctive scent of marasca, local red cherry, excellent with raw meat and grilled white meat.

The Mandrarossa wines are the toprange of Cantine Settesoli.
They come from the careful selection of both the vineyards and the vines, together with the harmonious combination of local culture, traditional farming and winemaking technology.
The tasting ended up with an amazing finale.

The “meditation” chardonnay CALADEITUFI cala Mandrarossa Vendemmia Tardiva, produced in a small vineyard that slopes down toward the coast, between sandy dunes and wild vegetation. the breeze refreshes the grapes that are left to ripen on the plant. Deliciously perfect as a “solo” wine or ‘solo’ wine or accompanied by light cheeses, desserts, dry fruits. Settesoli is the largest wine company in Sicily, Twenty million bottles are made in a year and they are sold in 35 countries. “Settesoli is a stellar constellation, said proudly Cantine the general manager Salvatore Li Petri, each producer is a star”.

From Friday Feb 26th to Sunday 28th “Wine Festival I am Romagnolo” where quality food and wine enthusiasts will enjoy local Sangiovese, Albana, Pagadebit *and more img_4542-copy

Try the wines of 30 wineries of Romagna, dozens of winemakers of the territories of Forli, Faenza, Cesena, Ravenna and Rimini

Purchase the cup, and ticket “Euroromagnoli”, enjoy the guided tastings tours.
Entrance to the Festival is free.
Info at Sono Romagnolo

Colomba is a traditional Italian Easter yeast bread. It is shaped like a dove (colomba in Italian), the symbol of peace and resurrection. Soft and fragrant, colomba is a generous cake with butter and eggs, filled with raisins and candied orange peel. Italian Easter yeast bread..The colomba could mean not only a peace message but also solidarity. Like in the case of the artisanal Colomba Arcobaleno (Rainbow Dove) created by the Milanese sommelier Diana Zerilli who supports gay rights and gay issues in Italy, such as marriage and child adoption. Her colomba is made with Sicilian Avola almonds, Calabria cedar, kneaded with Vernaccia Mormoraia, a traditional white wine from San Gimignano, d zerilli

Beside food, Diana passion and expertise is (of course) wine. Twice a week, she gives classes and wine tasting at Hotel Rubens in Milan. Each class will introduce an Italian region, with its local wines and food.
March 10th Wines from Valle d’Aosta
March 17th Wines from Veneto and Diana’s Chiantigno drink tasting
March 22th Wines from Piemonte.Classes will continue in April, after Easter Holi days. Each class costs 35 Euros.zerillisommelier@gmail.com
To celebrate their wines, Villa Matilde owners Maria Ida and Salvatore Avallone, invited distributors, buyers, bloggers to spend a wonderful time in Cellole, in the Caserta Region, The location boasts a wonderful vineyard, a restaurant, a swimming pool, several bedrooms and, of course, good wines and delicious specialties from a traditional or revisited cucina napoletana. We were all invited and the Villa looked really festive.

During the all event, guests were invited to try the wines.I loved the golden and soft Falanghina Roccamonfina a sophisticated fruity white that brings hints of pineapple, banana, yellow peach to rose and sage a great glass to star you meal , served with appetizer , light dishes, fish and white meat. Then the Mata Rosé, elegant sparkling wine obtained from one of the oldest and noble native Carnation vines, the Alleanic.

My special applause goes to Terre Cerase Rosè, (I have to confess:I had 4 glasses) with a floral the bouquet of morello cherries, black and red wild berries, plus delicate hints of spices, ideal with fish, poultry, veal and making an outstanding paired with bufala mozzarella. Last but not the list the reason why we all were there. We were graciously invited to Celebrate the king of the Villa, His Magesty Falerno del Massico, a red wine famous in literature and history is a blend of aglianico and piedirosso; the clusters are carefully quality-selected from the hillside vineyards on the San Castrese estate growing on the slopes of the extinct Roccamonfina volcano, in the province of Caserta. Showing a deep red, its intense, rich bouquet is brimming with fragrant sweet violets, cherries, blackberries, and raspberries, finely balanced in all teir components. The “Falerno Party” started with the Exclusive Ceremony of opening and tasting Falerno del Massico aging in Amphora:
What an entertaining show! Fabio Gennarelli (Wine Making Director) opened one of the “Phitos” the traditional clay Amphora used exclusively by Villa Matilde, followed by an a unique sensing experience: the Vertical tasting of Falerno del Massico Vigna Camarato spanning from 1995 to 2010. A parade of eight glasses where every “millesime” was telling his own story. Not to mention the final dinner stuck between tradition and innovation, created by the chefs of “Taverna del Falerno”and the “Grand Hotel Parker’s 5 Stars Restaurant” pairing their dishes with the new Villa Matilde baby born: sparkling Spumante Mata Falanghina, with its warm golden reflections and a fine and elegant perlage, thanks to the long stay on yeasts. Just put your nose to the glass to feel delicate scents of ripe fruit mixed with hints of yeast and crust of bread. The taste is fresh, elegant and harmonious, with acidic and intense fruity notes typical of the Falanghina, which are accompanied by pleasing sensations. A dinner that brought the culture of food of Napoli and Campania.ending with a nice souvenir that anyone who is a little superstitious would have love it . A little red corn, mounted on a Villa Matilde cork, a traditional “Good Luck” for the Neapolitan people.

DISCOVERING CATTUNAR

Posted on July 23, 2020 by nontouristytourist

The legend goes as following: on the hills above Novigrad there were three castles, Saint Dionysios, Saint Juraj and Valaron. Three queens, the queen of salt, the queen of oil and the queen of wine, lived in these castles, and controled the production of the three most important things in western Istria. The legend of the Three queens may perhaps be the strongest witness to the deep, long-standing tradition as well as the importance of production for western Istria and Brtonigla.

Today, Wines Cattunar produce wines in different styles and value ranks.

It is entirely a family business, in which the most important role alongside Franco is played by his wife Vesna. Their daughter Nicol and son Eddi are the next generation of this wine-growing family, which sees its future in the constant improvement of grape and wine quality.

The Cattunar family from Brtonigla gives and will continue to give everything it can to achieve the best version of Istrian Malvasia and Teran to this noble and old Terroir.

INFO

http://www.cattunar.hr/en/

CLASSY OIL: “La classe non è acqua”…ma l’olio sì !

Posted on June 22, 2020 by nontouristytourist

RUSTICHELLA D’ABRUZZO AWARDED IN NEW YORK FOR ITS OILNew York: The World’s Best Olive Oils 2020 awarded Rustichella d’Abruzzo with two Golden Awardst o recognize the the Intosso, a monocultivar variety 100% from Abruzzo, and the classic extra virgin olive oil, the Dritta and Leccino varieties.
The olives, all grown in the Abruzzo region, are still harvested with the “manual burn” technique, which allows to preserve both the integrity of the centuries-old plants and the superior quality of the olives. The commitment and transparency that distinguishes the work of the Rustichella team are fully reflected in their oil, a winning and appreciated product on the tables of as many as 70 countries in the world”.
To divulge the news and promote their oils, Rustichella sent the to press two samples, the classic and the monicultivar. I ‘ll try both and let you know my preference. How classy!
CLASS ISiN’T WATER… BUT OIL IS… iNDEED

INFO
Rustichella d’Abruzzo

Alta Badia, Italy. LET’S HAVE A MOUNTAIN PICNIC! (italian and english version)

Posted on June 17, 2020 by nontouristytourist

LET’S HAVE A MOUNTAIN PICNIC!

In Alta Badia, in the heart of the Dolomites a UNESCO World Heritage site, picnics are back in fashion. You can order a picnic basket from ten refuges taking part in this initiative and enjoy your meal in the peaceful meadows next to the hut.
In Alta Badia, nel cuore delle Dolomiti patrimonio mondiale dell’UNESCO, i picnic sono tornati di moda. Puoi ordinare un cestino da picnic da dieci rifugi che prendono parte a questa iniziativa e goditi il tuo pasto in prati tranquilli.
Una delle proposte enogastronomiche si chiama “Mountain Picnic”, che consente ai visitatori di gustare i migliori prodotti dell’Alto Adige, comodamente sdraiati in un pascolo verde a 2000 metri sul livello del mare. I turisti possono ordinare un cestino presso le dieci capanne che prendono parte all’iniziativa. Ogni rifugio offre una selezione diversa basata su specialità e prodotti locali. Dopo aver raccolto il cestino da picnic, ti verrà anche fornita una coperta…indipensabile per un classico pic nic !
One of the food and wine proposals is called “Mountain Picnic”, which allows visitors to taste the best products of South Tyrol, while comfortably lying in a green pasture at 2000 metres above sea level. Tourists can order a picnic basket with a unique menu at the ten huts taking part in the initiative. Each mountain hut offers a different selection based on local specialities and products. Upon collecting your picnic basket, you’ll also be given a blanket – no good picnic is complete without one! – and you can enjoy your picnic in the meadows near the huts. This allows all excursion enthusiasts to choose a safe spot to enjoy lunch.The baskets can be purchased in advance by contacting the hut or collected directly, with no prior order, at the participating mountain huts.

CURIOUS ABOUT THE MENUS?
Ütia Crëp de Munt: Local sliced meats and cheeses, dumplings salad with “turtres” (local speciality, fried pastry filled with ricotta cheese and spinach or sauerkraut), apple strudel.
Ütia I Tablá: Appetizer based on speck, smoked salami, local cheeses and bread, BIO barley salad, Alto Adige natural yoghurt with blueberry compote, Alto Adige apple.
Ütia Pralongiá: Fresh goat cheese wrapped in speck on salad with a honey dressing, venison ham, stewed sauerkraut and “föies da soni” (fried potatoes pastry), local yoghurt with wild berries and crumble.
Ütia de Bioch: Speck, smoked salami, pickles, hard boiled egg, horseradish, apple, cheese, bread, barley soup and “turtres”, Linzer cake.
Ütia Jimmi: Fresh cheese with mountain herbs, walnuts, tomatoes preserved in oil and local salami, venison burger, rustic bread, sauerkraut salad with crunchy speck, mayonnaise with juniper aroma, local venison meat, hazelnut tart with wild berry jam.
Ütia Saraghes: Appetizer with mixed cold meats made by “Lüch da Ciampidel farm”, including speck and cold salami, mixed salad leaves with fresh local cheese, hard boiled eggs (from free range chickens from a local farm) and smoked ham with an aromatic herb dressing, homemade chocolate and hazelnut cake with red currant jam.
Ütia Lée: Summer salad with strips of beef, wrap with speck and Fodom-cheese, carrot cake.
Ütia Las Vegas: Mixed salad with Mozzarella cheese, Püccia bread with cutlet, Linzer cake.
Ütia Franz Kostner: Mixed appetizer of local products, “Piz da Lech” pasta salad, dessert of the mountaineer.
Ütia Boconara: Boconara appetizer with cold meats, own smoked salami, local cheeses, spelt salad, fruit salad or strudel.
Once you have finished your picnic, you can bring the baskets back to the hut, showing respect to the natural landscape by leaving the meadow as you found it. The baskets will be sanitised before being used again. Prices range from 20 to 28 Euro per person depending on the menu selection.
Ecco le malghe e i menu
Ütia Crëp de Munt: affettati e formaggi locali, insalata di gnocchi con “turtres” (specialità locale, pasta fritta ripiena di ricotta e spinaci o crauti), strudel di mele.
Ütia I Tablá: Antipasto a base di speck, salame affumicato, formaggi e pane locali, insalata di orzo BIO, yogurt naturale altoatesino con composta di mirtilli, mela altoatesina.
Ütia Pralongiá: formaggio di capra avvolto in speck su insalata con salsa di miele, prosciutto di cervo, crauti in umido e “föies da soni” (yogurt di patate fritte), yogurt locale con frutti di bosco e crumble.
Ütia de Bioch: Speck, salame affumicato, sottaceti, uovo sodo, rafano, mela, formaggio, pane, zuppa d’orzo e “turtres”, torta Linzer.
Ütia Jimmi: formaggio fresco con erbe di montagna, noci, pomodori conservati sott’olio e salame locale, hamburger di cervo, pane rustico, insalata di crauti con speck croccante, maionese con aroma di ginepro, carne di cervo locale, crostata di nocciole con marmellata di frutti di bosco.
Ütia Saraghes: Antipasto con salumi misti della “fattoria Lüch da Ciampidel”, tra cui speck e salame freddo, foglie di insalata mista con formaggio fresco locale, uova sode (da polli ruspanti di una fattoria locale) e prosciutto affumicato con aroma salsa alle erbe, torta fatta in casa al cioccolato e nocciole con marmellata di ribes rosso.
Ütia Lée: insalata estiva con strisce di manzo, impacco con speck e formaggio Fodom, torta di carote
Ütia Las Vegas: insalata mista con mozzarella, pane Püccia con cotoletta, torta Linzer.
Ütia Franz Kostner: antipasto misto di prodotti locali, insalata di pasta “Piz da Lech”, dessert dell’alpinista.
Ütia Boconara: antipasto di boconara con salumi, salame affumicato, formaggi locali, insalata di farro, macedonia o strudel.
Il prezzo di un cestino varia da 20 a 28 Euro a seconda del menu scelto

INFO
http://www.altabadia.org – Tel .: +39 0471 / 836176-847037 –
Email: info@altabadia.org

CESARE ZUCCA
Travel, food & lifestyle.
Milanese by birth, lives between NY, Milan and the rest of the world. Cesare photographs and narrates cities, cultures, lifestyles, top chefs, and discovers traditional and innovative gastronomic delights to tell you everything here, in his ‘non-touristy style.

NEW YORK: DOUGLAS KIM, IL ‘VAMPIRO’ CHE HA CONQUISTATO LA STELLA MICHELIN

Posted on March 24, 2020 by nontouristytourist

( italian version below)

(English version)

CHEF KIM DOUGLAS
JEJU NOODLES BAR, NEW YORK.
RECIPE: TORO SSAM BAP

Kim Douglas opened up Jeju Noodle Bar with a mission called ramyum, the Korean version of Japan’s ramen. “No one in my memory has done a fresh version of Korean ramyun,” says Kim, ‘ So, I’m going to make it’! Brilliant idea!

Jeju almost instantly gained a following for its ramyuns like gochu with pork belly and white kimchi swimming in a spicy pork broth, and miyuk featuring a vegetable broth base with braised seaweed, white onion, confit mushroom “nah mul” style and garlic plankton oil, and soon was awarded with one Michelin Star.
How did you become a chef?
I didn’t want to become a chef but when I needed to find work, I worked in the kitchen
Where do you find the inspiration to create a dish?
I find it everywhere. Anything and everything can be an inspiration. You just need an open mind.
How do you express your personality in the kitchen?
I don’t know, but my staff used to call me ‘Vampire’.
What’s a food-movie you loved?
Dinner Rush, because it depicts the NYC restaurant scene that I worked in.
A suggestive place for food in NY?
There are many, but if I had to choose one, it’s Le Bernadin.
You are working on the presentation of an impressive plate. Which Chef may inspire you?
Michel Bras, because his dishes remind me of the beauty of nature.
A recent inquiry among young people says that 50% of the interviewed dreams of becoming chefs. Why do you think about it?
They’re all delusional. I would say 50% wants to become a chef, but my estimate for the dropout rate would be around 95%.
What do you think about some of the chef’s televised battles?
It’s entertaining and gives exposure to the culinary world. However, I hope it doesn’t paint a perfect picture for being a chef because this job is not easy.
Is there a food you love only if cooked by someone else?
Kimchi
A food we will always find in your fridge and one that we will never find.
You will always find fruits. You will never find fish because it’s too perishable to have in my fridge.
Open the drawer and tell us your dream…
My dream is to be on Chef’s table.
Let’s talk about your recipe.
Toro Ssam Bap. I had created it within half-a-day with the pressure of needing to use the Toro. Without any second thought, it just all came together and became our best seller.

THE RECIPE: TORO SSAM BAP

Ingredients
Toro, Egg salad, Seasoned Rice, Tobiko, Chives, Jalapenos, Sesame Seed, Pickled Daikon, Shallots, and Micro Shiso.
Preparation
Season the rice with Sugar and Vinegar.
Chop the Toro without any sinew. Mix the toro with light soy, olive oil, shallot, and pepper. Make egg salad, cook the egg all the way, and rough chop the eggs.
Season the egg with sesame oil, soy sauce, touch of vinegar.
Make layers of the rice with tobiko, layer the egg salad, then garnish with julienne perilla leaf, and last layer is the seasoned toro tartare,
Garnish with diced pickled daikon, sesame seed, chives, and micro shiso, served with toasted seaweed which we brush with sesame oil and salt.
____________________________________________________________________________

A New York ho incontrato Douglas Kim, giovane proprietario e chef del ristorante stellato Jeju Noodle Bar, nel cuore del West Village. Quando una telefonata gli ha comunicato di aver vinto la Stella Michelin, Douglas è caduto dalle nuvole: “Chi avrebbe immaginato che un ristorante di noodles potesse ricevere un tale riconoscimento…“
-di Cesare Zucca-

Dove ti piace passare il weekend?
Nel fine settimana sono al ristorante, ma quando sono libero mi dedico alla meditazione e ai miei hobby : la fotografia e godermi I piatti di altri ristoranti interessantI.
Un viaggio che vorresti fare?
Vorrei andare a Parigi, sono stato parecchie volte in Francia, ma Parigi mi manca.
Le tue destinazioni preferite?
Amo il Giappone dove i miei colleghi giapponesi hanno un’assoluta padronanza del cibo e l’Italia, dove ogni città ha un suo colore, dove il cibo è diverso e … dove trovo il miglior peperoncino del mondo.

Nei tuoi viaggi, hai avuto qualche ispirazione dal cibo locale?
Cerco sempre di destrutturare un classico piatto locale. Penso al mio ristorante, al mio modo di cucinare. Incomincio a elaborare un’ evoluzione e a concentrarmi sulla rivisitazione di quel piatto, e come posso aggiungere qualche elemento coreano.

Un top chef che ammiri?
Michel Bras, perché i suoi piatti mi ricordano la bellezza della natura.
Un ristorante suggestivo a New York?
Ce ne sono molti, ma se dovessi sceglierne uno, direi Le Bernadin.
Il food-movie che ti è piaciuto di più?
Dinner Rush, perché racconta la storia di un ristorante di New York, molto simile a quello dove
lavoravo.
Un’ inchiesta tra giovani afferma che il 50% sogna di diventare chef. Che ne pensi?
Sono tutti deliranti. Forse il 50% vuole diventare chef ma, secondo me, la percentuale di chi abbandona è del 95% o giù di lì. Essere chef è un lavoro duro.
Nel frigo di casa: un cibo che troveremo sempre e uno che non troveremo mai.
Sempre tanta frutta. Mai pesce, troppo avariabile se tenuto in frigo.
Arriva la stella Michelin e tu…
Caduto dalle nuvole! Chi avrebbe immaginato che un ristorante di noodle ricevesse un tale riconoscimento…
Un tuo piatto afrodisiaco?
La zuppa di ostriche.
Un cibo che ami solo se cucinato da qualcun altro?
Kimchi, un piatto tradizionale coreano fatto di frutti di mare, verdure fermentate, peperoncino, scalogno, aglio, zenzero e spezie.

Una parola per definire la tua personalità in cucina?
Non lo so, ma il mio staff mi chiama “Vampiro”…
La tua ricetta?
Toro Ssam Bap, un piatto nato in poche ore. Dovevo a tutti i costi realizzare un piatto con il toro (ventresca di tonno). È diventato il mio best seller.

TORO SSAMBAD

Ingredienti
toro (ventresca di tonno)
insalata di uova
riso condito,
Tobiko,
erba cipollina
jalapeno
semi di sesame
daikon in salamoia
scalogni
shiso piccolo

Preparazione
Far macerare il riso con zucchero e aceto.
Fare una tartare usando la ventresca. Mescolarla con soia leggera, olio d’oliva, scalogno e pepe.
Preparare l’ isalata di uova. Cuocere l’uovo e tagliarlo a pezzetti. Condire con olio di sesamo, salsa di soia e un tocco di aceto.
Fare strati di riso con tobiko e strati di insalata di uova, guarnire con una julienne di foglie di perilla
Per l’ultimo strato usare la tartare di toro, guarnire con daikon, semi di sesamo, erba cipollina e piccolo shiso. Avvolgere nelle alghe tostate e spennellate con olio di sesamo e servire.

INFO
Jeju noodle bar
679 Greenwich St. New York, NY 10014

VERONA: CHEF GIANCARLO PERBELLINI, TRA CASA,TEATRO E STELLE

Posted on March 24, 2020 by nontouristytourist

TESTO E FOTO DI CESARE ZUCCA –

Benvenuti in Casa Perbellini, o meglio nel Teatro Perbellini…
Il ristorante che vanta due stelle Michelin e che vi accoglie con una squisita ma pur sempre disinvolta regia teatrale. Effetto spettacolo: dai volteggi del personale, che ricordano passi di danza, alle cucina, rigorosamente a vista, quasi un palcoscenico animato dalle coreografie della brigata, alla pasticceria a sorpresa che spunta come per magia dalla pancia di un clown e via

evia fino al rito della tovaglia che viene stesa davanti al commensale, molto ‘Locandiera’ di Goldoni…Piccoli momenti di teatro che elevano la cosi tanto scrutata ‘sala,’ ne esaltano il servizio, l’accurezza in cucina e nello stesso tempo regalano un mood di casa.

Mi trovo a Verona, lascio alle mie spalle la superba Cattrale di S. Zeno e mi apre la porta proprio lo Chef Giancarlo Perbellini il creatore, o regista, di questoa ‘casa’ dall’atmosfera pulita, serena, sofisticata, mai banale.
Perchè Casa Perbellini è speciale?
La gente entra intimorita in certe cattedrali stellate, si prova un certo senso di disagio nel varcare la soglia… Io ho voluto creare qualcosa che sembrasse estremamente semplice anche se nella realtà non lo è affatto. Ecco in sala trovi solo 18 coperti, nessun maggiordono, niente uniformi, ma ragazze in jeans e scarpe ‘Perbellini’ un modo per rompere degli schemi.

Dove passi un week end libero?
A casa, perchè sono sempre in giro, tutto l’anno… Magari fuori a cena con amici.
Se ho un po’ di tempo vado in Sardegna in estate e in qualche posto caldo in inverno.
Che auto guidi?
Passo da una IGO a una BMW X1
I tuoi viaggi ?
Quasi sempre per lavoro. Ho viaggiato tanto in Asia, avevo un ristorante a Hong Kong.
Mi ha particolarmente colpito il Vietnam, dove ho scoperto profumi, sapori e una cucina di una delicatezza straordinaria. Ho amato tanto anche il Peru, dove, nei banchetti in strada, ho ritrovato la realtà dei profumo della frutta, Mi sembrava di essere in un campo di fragole, sensazioni che mi riportano alla mia infazia e che fortunatamente trovo ancora nel Sud Italia.

Il tuo primo ricordo in cucina?
Nonno Ernesto: pasticcere, barista, ristoratore e promotore di un catering primordiale, quando andava nelle case a cucinare. A casa però, cucinava solo nelle grandi occasioni con un repertorio ben preciso. Immancabili piatti erano il suo fantastico risotto con i cardi e la sua pasta reale, che ho portato anche qui.
Le tue esperienze in cucina?
Un lunga permanenza a Isola Rizza, 24 anni, poi l ‘evoluzione; 5 anni di Casa Perbellini, il BIstro a Milano, nato per gogliardia come espressione più semplice di Casa, sempre con cucina a vista e il piacere di riproporre la tradizione italiana.

Qualche imput da un viaggio all’estero?
Ogni viaggio ti arricchisce e porta qualcosa di nuovo e interessante, anche se sono paladino della cucina riconoscibile e della memoria del gusto, sono comunque aperto a divagazioni.
Se tu fossi un piatto del tuo menu, saresti…
Il mio wafer al sesamo, tartare di branzino, caprino all’erba cipollina e sensazione di liquirizia: guai a chi me lo tocca…. è come un figlio! oppure il guanciale di maialino iberico cotto con la birra, servito con pure di lievito madre e servito con cappuccio croccante: la genesi dei Perbellini.
Un piatto che preferisci mangiar se cucinato da un’altra persona?
Si, il riso e patate di mia mamma Silvana. Il suo trucco era di irrorararlo di grana padano e lasciarlo riposare per qualche minuto, per creare quella pellicina che tuttora costituisce per me un ricordo visivo davvero indimenticabile.

Questo porta dolci a sorpresa è davvero unico …
Si, un oggetto di Alessi che ho trovato per caso, una faccia buffa tra un clown e Arlecchino, Qui siamo nella contrada di San Zeno, la patria di Papà del Gnocco, la tipica maschera di Verona e questo oggetto richiama i colori del nostro Carnevale.
Allegria, con in più una dolce sorpresa…

CONTROFILETTO DI MANZO, LATTUGA ROMANA ALLA PIASTRA, EMULSIONE AL DRAGONCELLO, ACETO DI SAMBUCO, CAPPERI FRITTI E SAMBUCO

PER LA MAIO AL DRAGONCELLO:
30 GR DRAGONCELLO IN FOGLIE
180 GR LATTUGA
50 GR ALBUME
500 ML VINACCIOLO
Q.B. SALE, PEPE E ACETO
PER L’ACETO DI SAMBUCO:
300 ML CARPIONE MIX
200 GR FIORI DI SAMBUCO
10 GR XANTANA
PER IL CARPIONE:
350 GR DI ACETO BIANCO
350 GR L ACQUA
350 GR L VINO CHARDONNAY
8 GR DI ZUCCHERO
4 GR DI SALE
INGREDIENTI:
Q.B. SENAPE, SALE, PEPE, CAPPERI
4 LATTUGA SUCRIN
PER LA LATTUGA SUCRIN:
SBIANCHIRE LA LATTUGA, TAGLIARLA A META’, CONDIRLA CON OLIO EXTRA VERGINE E SCOTTARLA IN UNA PADELLA ANTIADERENTE.
PER IL CONTROFILETTO:
PULIRE LA CARNE DALLE NERVATURE E DALLE PARTI TROPPO GRASSE. FARE PORZIONI DI CARNE DA 100 GR. PISTRARELA, LASCIARLA CRUDA AL CUORE E METTERLA POI A MACERARE NELL’ACETO DI SAMBUCO
PER L’ACETO:
PORTARE A BOLLORE TUTTI GLI INGREDIENTI DEL CARPIONE, METTERE IN INFUSIONE PER UNA NOTTE IL SAMBUCO FRESCO.
QUANDO IL SAMBUCO E’ PRONTO PASSARE AL FINE E LEGARE CON LA XANTANA FINO A CONSISTENZA
PER LA MAIO DRAGONCELLO:
FRULLARE IL DRAGONCELLO, L’INSALATA, L’ALBUME E IL CONDIMENTO FINO AD OTTENERE UNA CREMA LISCIA. MONTARE ALL’OLIO FINO AD OTTENERE UNA MAIONESE STABILE.
PROCEDIMENTO:
PIASTRARE LA LATTUGA PRECEDENTEMENTE SBIANCATA IN ACQUA SALATA E CONDIRLA CON L’ACETO LEGATO.
PIASTRARE LA CARNE E FARLA MACERARE, TAGLIARLA E CONDIRLA CON IL GEL D’ACETO DI SAMBUCO.
IMPIATTARE A PIACERE CON LA MAIONESE, LA SENAPE E I CAPPERI FRITTI

INFO
Casa Perbellini

Cesare Zucca
Milanese di nascita, vive tra New York, Milano e il resto del mondo. Viaggia su e giù per l’America e si concede evasioni in Italia e in Europa.
Per WEEKEND PREMIUM fotografa e racconta città, culture, stili di vita e scopre delizie gastronomiche sia tradizionali che innovative.
Incontra e intervista top chefs di tutto il mondo, ‘ruba’ le loro ricette e vi racconta il tutto qui, in stile ‘turista non turista’.

Posted on March 24, 2020 by nontouristytourist

INTERVISTA DI CESARE ZUCCA –

Quando? Una magica notte di luna piena. Dove? Alla Vigna di Sarah, nella meravigliosa Vallata del Prosecco, Chi ho incontrato? Un’icona del cinema italiano, l’incomparabile Sandra Milo.
Quasi tutti la conoscono come la biondissima, sexy, svampita e irriverente Musa di Federico Fellini, pochi sanno che Sandra nasconde un animo gentile e una felicità interiore colorati da quel suo inimitabile pizzico di follia. Ah dimenticavo… con mia grande sorpresa ho scoperto che dietro un’immagine piuttosto frivola, si nasconde una poetessa… Sandra infatti scrive bellissime poesie che ha raccolto nel suo libro ‘Il corpo e l’anima’. E poi ho scoperto che è un’eccelente chef. Leggere per credere…

Parliamo di auto, cosa guida Sandra Milo?
Sandra da qualche giorno… non guida più..( ride)
Mi e’ scaduta la patente e non trovo il tempo per rinnovarla…
La sua auto da sogno?
Da ragazza ero pazza per le Ferrari, il mio ‘dream car’era la Ferrari 250 GT California, mitica star degli anni ’60, la più desiderata dai divi di Hollywood.

Ma poi col tempo mi piacevano sempre di più le macchine belle dentro, ma fuori un po’ ’vissute’, dalla carrozzeria un po’ scassata, perchè mi toglievano la responsabilità di non doverle acciaccare , magari urtando contro un palo o facevendo manovra nei posteggi. Niente panico, tanto erano giò conciate…
Dove trascorre un weekend libero?
A casa mia (ride), con il telefono rigorosamente staccato…
Un viaggio che ricorda con piacere?
Ho viaggiato tanto, ma sempre per lavoro. Ho girato mezzo mondo ma non ricordo di aver fatto un viaggio solo per piacere. Un destinazione che ho particolarmente amato è stata l’Argentina: Buenos Ayres è una città fantastica. me ne sono innamorata, al punto di occuparmi di un ristorante, il Porto Rose.

Lo gestiva lei?
Più che gestire… ero sempre in cucina , si. la cuoca ero io!
Ama cucinare ?
Cucinare è un’ arte che ha una durata brevissima e che va coltivata come una disciplina artistica. Ci sono molti ‘chef’ in giro ma solo alcuni sono veri artistI, abili non solo nell’innovazione e nella presentazione, ma soprattutto negli accoppiamenti e nei dosaggi, capaci di rispettare individualemte i sapori, senza che si scavalchino uno sull’altro.

Spesso mangi un piatto e non riesci a distinguere i sapori, secondo me l’arte della cucina è quando nessun degli ingredienti ha il sopravvento, ma tutto si fonda in un piacevole gusto, allora è arte.
Beh, la passione per la cucina raffinata vedo che resta, l’abbiamo vista spesso con l’imprenditore Alessandro Rorato, dell’apprezzato ristorante Le Mercandole.
Si, lì trovo una cucina dove i sapori restano individuali, riconoscibili. Ti faccio un esempio: la polenta, è inutile camuffarla e estrapolare quel tradizionale sapore di grano turco perderebbe tutta la sua armonia.

Eros e cibo sono un’accoppiata indiscussa, qual è per lei un piatto erotico?
Un piatto esaltato da un’abile dosatura di pepe, peperoncino e spezie, che esaltano il gusto e la voglia…Tutti dicono le ostriche, ben non direi anche perche spesso i filamenti ti rimangono infilati nei denti e di erotico non c’è proprio nulla… ( ride)

Un piatto che mangia solo se cucinato da un’altra persona?
Il sugo di pomodoro. Sembra facile, tutti lo fanno ma pochi lo sanno fare bene. Io me la cavo, ma non arrivo di certo all’altezza del sugo dell’ Excelsior di Ischia, fatto con tanti pomodori gialli, verdi e rossi.che crescono sull’isola e di quello del Don Carlos, lo chicchissimo ristorante del Grand Hotel de Milan

Aspetti un ospite speciale, ha un piatto ‘che conquista’?
Non ho dubbi: ‘lasagnette alle verdurine.’ Un piatto che sorprende grazie al suo gusto delicato arricchito da un appetitoso ragù di verdure miste, besciamella, parmigiano. Da portare in tavola in tutte le stagioni, grazie alla possibilità di utilizzare le verdure che troviamo sui banchi dei nostri mercati.
Come le cucina?
Le verdure le faccio cuocere in padella, tutte insieme, si possono usare anche quelle surgelate. Le unisco a un soffritto di aglio, cipolla e un po’ di peperoncino. Faccio rolosare e aggiugo un tocco di pomodoro. Preferisco usare lasagne sottili, mi sembrano più delicate, le metto a strati con le verdure, burro, besciamella e parmigiano. Semplice.
I suoi primi ricordi in cucina ?
I miei nonni erano toscani quindi ricordo il profumo deila cucina toscana, i crostini e… quel pollo alla cacciatora che solo nonna Alberta sapeva fare cosi saporito.

Ha mai cucinato per Fellini o Fellini per lei ?
Cucinare proprio no, ma quando lavoravamo nel suo studio, Federico ordinava dalla Cesarina, una cuoca romagnola. che ci portava piatti tipici del suo territorio. La passione di Federico erano mortadella e parmigiano a tocchetti, da mangiare con le mani, cosa allora piuttosto insolita.
L’attore piu goloso?
Marcello Mastroianni! Era capace di fare chilometri e chilometri per mangiare una cosa buona….Magari arrivava al ristorante alle 4 del pomeriggio e si faceva fare un piatto di tortellini in brodo…
Nel suo frigo di casa, cosa troverò sempre?
Formaggi, specialmente quelli francesi, li adoro.
Mai?
Beh, mangio un po’ di tutto… Ah si, la trippa, la milza, le interiora, beh non so se mi piacciono o no. Di certo non troverà del pesce perché ho fatto voto di non mangiarne più.
Posso chiederle perché?
Per rispetto verso tutta la gente che è morta nel Mediterraneo.
Un sogno nel cassetto
Li ho esauriti tutti. Ne avevo uno e cioè di fare un musical e lo farò nel 2020, quindi il sogno si avvererà e per la prima volta interpreterò un uomo vestito da donna, una drag queen.
Una domanda che lei vorrebbe che un intervistatore le facesse?
“Cosa vorresti che venisse scritto sulla tua tomba?”
E la sua risposta?
Qui giace una donna libera e un po’ pazza che è stata capace di essere felice.

La ricetta di Sandra Milo
LASAGNE ALLE VERDURINE
Ingredienti
Verdure di stagione a tua scelta.
Come base:

3 zucchine
1 porro
1 cipolla bianca
2 carote
1 bicchiere di vino bianco
1 pizzico di pepe
b di sale
b di besciamella
400 g di lasagne
3 cucchiai di olio extravergine d’oliva
b. di grana padano
Preparazione
Fate scaldare l’olio extravergine di oliva in una teglia e inserite nel seguente ordine le verdure tagliate a fettine: cipolla, porro, carote, e zucchine. Sfumate con il vino bianco, salate e pepate. Lasciate riposare.
Preparate la besciamella e sbollentate le lasagne adagiandole su di un canovaccio pulito. Oppure, utilizzate quelle pronte alla cottura in forno. In una teglia da forno imburrata, stendete il primo strato di lasagne e, a seguire, le verdure, la besciamella
Continuate con gli strati fino a terminare con le verdure e la besciamella.
Aggiungete qualche fiocco di burro e, se lo desiderate, una spolverata di grana padano o parmigiano reggiano.
Infornate per 50 minuti a 180°C coprendo la teglia con un foglio di carta alluminio che toglierete a 10 minuti dal termine della cottura.

CESARE ZUCCA
Travel, food & lifestyle.
Milanese di nascita, vive tra New York, Milano e il resto del mondo. Viaggia su e giù per l’America e si concede evasioni in Italia e in Europa.
Per WEEKEND PREMIUM fotografa e racconta città, culture, stili di vita e scopre delizie gastronomiche sia tradizionali che innovative.
Incontra e intervista top chefs di tutto il mondo, ‘ruba’ le loro ricette e vi racconta il tutto qui, in stile ‘turista non turista’.

Agostino Iacobucci

Luigi Biasetto

Riccardo Succi

Dario Loison

Roberto Toro

Tano Simonato

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Che vino abbinare?

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LET’S HAVE A MOUNTAIN PICNIC!

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