On my first night In Athens, I discovered a real hidden gem called Nice n Easy, a cosy restaurant song offers a beautiful menu based on quality and simple organic ingredients, carefully chosen. The dishes, created by the well known Chef Christos Athanasiadis, are a blend of Mediterranean flavors, keeping an eye to the tradition and the innovation. In the ‘savvy&healthy’ menu I found the place of origin of each ingredient, calories, and the nutritional value of each dish. Many of them have a screen legends ’signature’ from. Between the pastas stands up (who else…) the Sophia Loren, a gluten free vegetarian dish with skioufihta pasta, wild mushrooms, organic baby tomatoes and aged Cretan Graviera cheese flavored with thyme. Talking of screen goddess, here comes Audrey Hepburn grilled wild mushrooms with gorgonzola, flavored with thyme and Brigitte Bardot, where carrots, zucchini, baby corn, soya and bamboo sprouts meet noodles made of konjac root, that has zero calories, is rich in fiber and, thanks to the glucomannan, it absorbs liquids in the stomach, improves the level of glucose in the blood and decreases cholesterol, helps to detoxify the body and to stabilize the glycemic index and cholesterol levels. Viva la Bardot! I loved the gluten free Sean Connery, baked wild fresh salmon with barley crust, herbs and citrus, on quinoa tabbouleh with mustard- honey sauce. For meat lovers I suggest the succulent Frank Sinatra, prime beef flank tagliata with marinated grilled zucchini, organic baby tomatoes and truffle oil.All paired with an intense Thema 2016 made of assyrtico, probably Greece’s most striking white grape from Drama, Northern Greece.More than anything, ‘nice n easy’ is a way of living. It’s the food, it’s the music, it’s the people and it’s the moo. Nice n’ easy in open all day for lunch and dining, coffee and cocktails, and a fab Sunday brunch.
At the last Milano TuttoFood, I met with Carlo Bolli, active producer of Palaghiaccio historic farm dated back more than one thousand years ago on the most rich soils of the Mugello valley, I tried a real excellence of Tuscany, called Grand Mugello Ubaldino, a straw-colored cheese compact, derived from simple ingredients: raw cow’s milk, cultures, rennet, salt. then the rich and creamy Gran Tartufo Toscano, regarded as an authentic art in Tuscany, It is aged in the “Ubaldini Grottos” located beneath the medieval Palagiaccio dating back around the 1200’s.Finally a big surprise, the Tonno di Firenze. (Firenze’s tuna). It is produced by baking white pieces of beef in white wine, extra virgin olive oil, salt, pepper and flavors. It has light hazel color, tastes and tones of light and delicate tuna
The beef is called tune because it’s smooth, tender and easy to cut as a piece of tuna. www.palagiaccio.us/