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

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

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

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.

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.

On Stage: Carmen, the secret diary

Get ready for melodrama, intrigues, loves, triumphs and disappointments!

Carmen -Diary of a Masterpiece  is an imaginative theatrical journey created and directed by Mauro Trombetta, in the genesis of one of the best known masterpieces of nineteenth-century melodrama in the magical setting of the Bagni Misteriosi at Teatro Franco Parenti
Get ready for melodrama, intrigues, loves, triumphs and disappointments, while on the stage the story and the drama of Carmen will unfold in a sort of double track
 .A fantasy diary, but trodden in historical truth, which reveals the tribulations of the debut and the affirmation of one of the most beautiful and performed opera in the world.
An imaginative journey into the genesis of one of the best known masterpieces of nineteenth-century melodrama.Through the words of its first protagonist, Celestine Galli Marié, played by Lucilla Giagnoni, the spectator will be immersed in the history of melodrama, intrigues, loves, triumphs and disappointments, while on the stage a sort of double track will unfold story, Carmen’s drama.
July 30th, 2020
On stage Lucilla Giagnoni, Giorgia Gazzola, Annarita Taliento, Danilo Formaggia, Mauro Trombetta, Simone D’Eusanio, Simona Pallanti, Carlotta Linetti, Luigi Varriale, Michele Shi, the choir San Gregorio Magno and Pianist Mirco Godio

INFO and TICKETS
https://www.teatrofrancoparenti.it/

“IN THE HEART OF MUSIC” VERONA SUMMER 2020: THE MAGNIFICENT ARENA IS CELEBRATING THE MUSIC OF YOUR HEART

With an impressive all-Italian cast on the inaugural night of July 25th and great international stars for the month of August, with gala events and symphony concerts, the 2020 Summer Festival at the Arena di Verona is ready to start with its new format with an in-the-round (central) stage and reduced seating capacity, but stimulated by the desire to support the revival of the local area, under the banner of quality and the age-old tradition that have made it world-famous.
It is thanks to this spirit of safeguarding artistic quality that the sponsors, starting with major partner Unicredit, have confirmed their commitment, making this edition feasible, in spite of the serious penalization of ticket sales.
Following months of continuous commitment to avoid the Arena being silent in this difficult year for the cultural sector, the Arena season is finally starting again with a new stage set-up that makes this edition truly historic and unrepeatable.On 25th July the 2020 Summer Festival “In the heart of the Music” begins with a great tribute to Italian art and artists: Francesco Meli, Saimir Pirgu, Fabio Sartori, Roberto Aronica, Fabio Armiliato, Barbara Frittoli, Eleonora Buratto, Luca Salsi, Leo Nucci, Daniela Barcellona, Michele Pertusi, and Katia Ricciarelli for a total of 31 all-Italian artists. The inaugural evening is set to be a tribute to the wounded country of Italy, its great bel canto tradition, the quality of its great school, whose solidity was put to the test by the challenges imposed by the pandemic. Fondazione Arena di Verona therefore wants to give a very strong message of hope by means of art, with a moral and aesthetic initiative, which just had to originate in the world’s largest open-air theatre.

OPERA WILL LOVE YOU!
on August 13th, a unique event is scheduled at the Arena: Antonio Vivaldi’s Four Seasons with the eagerly awaited return of young Veneto violinist Giovanni Andrea Zanon along with the Arena Orchestra’s strings.
Then on 21st August, Puccini’s Gianni Schicchi will be staged in semi-scenic form, an opera never staged at the Arena, with Leo Nucci in the leading role. Then no less than two appointments with icon Plácido Domingo, a milestone in the Arena program, firstly with a show on August 28th in which he will be the undisputed star performer alongside the beautiful Spanish voice of Saioa Hernández supported by Saimir Pirgu, then on the conclusive night of 29th August, with the international diva Sonya Yoncheva and Italian tenor Vittorio Grigolo.Then, on 31st July an absolute “first” follows, with Mozart’s Requiem conducted by Marco Armiliato with Vittoria Yeo, Sonia Ganassi, Saimir Pirgu and Alex Esposito, in an ideal bow to the numerous victims of the pandemic and their families.On Saturday 1st August, Anna Netrebko, Yusif Eyvazov, Ekaterina Gubanova and Ambrogio Maestri will be on the Arena’s huge central stage in what will be a true celebration of re-birth in the name of art, returning to breath that international creative inspiration that has always made the Arena a goal for fans from all over the world.
On Friday 7th August on the other hand things starts to look ahead, to the star-studded 2021 edition, with a unique all-Wagnerian gala with a view to the debut of Jonas Kaufmann and his promise to partially bring back the great Leipzig composer to the Arena stage, a truly historic rarity.
For the Verdi and Puccini galas, on August 8th and 22nd August, Daniel Oren and Andrea Battistoni will make a welcome return to the podium and singers will include the great tenor Marcelo Alvarez. Between these prestigious nights, on 14th August, the programme includes an important gala dedicated to Rossini – a real innovative feature – whose protagonist will be soprano Lisette Oropesa, an esteemed singer of Rossini repertoire, young South African tenor Levy Sekgapane, baritones Alessandro Corbelli and Marco Filippo Romano and bass Roberto Tagliavini, with Jader Bignamini on the podium.
O P E R A !

ROSSINI GALA
Il barbiere di Siviglia, La cenerentola and Guglielmo Tell. Rossini Anthology
LE STELLE DELL’OPERA
Gubanova, Netrebko, Eyvazov and Maestri for the Arena
VERDI GALA
From Nabucco to Rigoletto; from Don Carlo to Un ballo in Maschera
PUCCINI GALA
Poignant love in Bohéme, Madama Butterfly, Manon Lescaut and Tosca

PROGRAM

ll cuore italiano della Musica  

Saturday 25th July

MOZART Requiem

Friday 31st July

Le Stelle dell’Opera

Saturday 1st August

WAGNER in Arena

Friday 7th August

VERDI Gala

Saturday 8th August

VIVALDI Le quattro stagioni

Thursday 13th August

ROSSINI Gala

Friday 14th August

PUCCINI Gianni Schicchi 

Friday 21st August

PUCCINI Gala

Saturday 22nd August

Plácido Domingo per l’Arena

Friday 28th August

Opera in Love

Saturday 29th August

Tickets vary in price from 34 to 199 euros.
To purchase tickets click here

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.

WINE articles by CESARE ZUCCA

DISCOVERING CATTUNAR

 CATTUNAR 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).

see full article 


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

see full article

see full article

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

see full article 

see full article

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.IMG_9345 copy


see full article
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

see full article

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

screen-shot-2016-10-01-at-10-16-14 screen-shot-2016-10-01-at-09-41-43

screen-shot-2016-09-23-at-12-12-31

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.
see article

TERRACE TIME

Chiantigno Photo © Cesare Zucca 2016

Chiantigno Photo © Cesare Zucca 201

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 13.19.50The 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 10.26.06Named 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.IMG_7903

I attended to the Cantine Settesoli tasting hosted by charming PR Roberta Urso.IMG_7871 copy

IMG_7876 copy

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.IMG_7892 copy

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  calaMandrarossa 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

 CATTUNAR 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).

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/
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.

Ricordate Giulietta degli Spiriti? Do you remember Juliet of the Spirits? (italian & english version)

Ricordate Giulietta degli Spiriti? Un meraviglioso progetto cinematografico di Federico Fellini che nasce dal suo racconto ‘Giulietta’ pubblicato dall’ editore svizzero Diogenes, per poi diventare il film Giulietta degli Spiriti, timori e sentimenti di una moglie tradita e raccontati attraverso una lunga seduta spiritica popolata da maghi e veggenti e senza dubbi uno dei capolavori del Maestro,
Valter Malosti ha voluto portare in scena una versione teatrale del racconto, scritto tutto in soggettiva come un flusso di coscienza della protagonista e liberamente adattatato da Vitaliano Trevisan.
Roberta Caronia è la straordinaria protagonista, una Giulietta che, come una contemporanea Alice nello specchio, vive in una struggente favola psicanalitica, infantile e allo stesso tempo inquietante, attorniata da inquietanti personaggi come lo spirito Olaf e l’erotico incontro con Casanova attorniata dalle suggestive ( ma purtroppo immobili) marionette di Gianni Busso e inchiodata nel centro di una pista di un circo, lmondo caro a Fellini e da sempre fonte di ispirazione.
” Questa ebbrezza, questa emozione, questa esaltazione, questo immediato sentirmi a casa mia, io l’ho provato subito, la prima volta che sono entrato sotto la tenda di un circo; e non era nemmeno l’ora dello spettacolo” scrive Jacqueline Risset nel suo libro ‘L’incantatore’, ” era la mattina presto e sotto il tendone dorato che respirava appena, come una grande panciona calda, accogliente, non c’era nessuno. Si sentiva un gran silenzio incantato, di lontano la voce di una donna che cantava sbattendo i panni e solo, il nitrito di un cavallo, da qualche parte. Sono rimasto rapito, sospeso, come un astronauta abbandonato sulla luna che ritrova la sua astronave”.Vorrei citare gli incisivi allestimenti scenografici di Paolo Baroni  e le bellissime luci di Francesco Dell’Elba. Patrizia Tirino ha disegnato abiti-tutù che spaziano tra la favola e il sogno, le musiche originali di Giovanni D’aquila e ricostruzione e le rielaborazioni musicali di Fabio Cinicola che ci portano inevitabilmente alle atmosfere di Nino Rota.
Peccato che il lungo monologo (più di un’ora)  non sia stato rvvivato da qualche ‘effetto speciale’ che ci riportasse alle scene o perlomeno alle atmosfere del film. Anche la grande gonna-tenda di Giulietta si prestava a essere una tela su cui potevano apparire immagini suggestive, peresempio il rogo della santa, o un mare in tempesta, oltre alla sfilata in biano e nero delle marionette-soldatini .

In scena 14, 15 luglio 2020

Informazioni e biglietti
www.teatrofrancoparenti.it
Patrocinato da FELLINI 100 Celebrazioni per il Centenario della nascita di Federico Fellini

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>English version
Do you remember Juliet of the Spirits?
A wonderful cinematographic project by Federico Fellini inspired byf his short story ‘Giulietta’ published by the Swiss publisher Diogenes, to then become the film Giulietta degli Spiriti, a long spirit session populated by magicians and visionaries and without doubt one of the Maestro’s masterpieces,
Valter Malosti wanted to stage a theatrical version of the story, written all in subjective as a flow of consciousness of the protagonist and freely adapted by Vitaliano Trevisan.
Roberta Caronia is the extraordinary protagonist, a Juliet who, like a contemporary Alice in the mirror, lives in a poignant psychoanalytic fairy tale, childish and at the same time disturbing, surrounded by disturbing characters, such as the suggestive puppets of Gianni Busso and nailed in the center of a track of a circus, The circus, a world dear to Fellini and always a source of inspiration.
“This intoxication, this emotion, this exaltation, this immediate feeling at home, I felt it immediately, the first time I entered the tent of a circus; and it wasn’t even the time for the show” writes Jacqueline Risset in his book ‘The Enchanter’, “it was early in the morning and under the golden awning that barely breathed, like a large warm, welcoming panciona, there was no one. There was a great enchanted silence, from afar the voice of a a woman who sang the clothes and alone, the neigh of a horse, somewhere. I was kidnapped, suspended, like an astronaut abandoned on the moon who finds his spaceship “.
I would like to mention the incisive scenographic productions of Paolo Baroni and the beautiful lights by Francesco Dell’Elba. Patrizia Tirino has designed tutu dresses ranging from the fairy tale and the dream, the original music by Giovanni D’aquila and reconstruction and the musical reworkings by Fabio Cinicola that inevitably lead us to and atmospheres of Nino Rota. On stage 14, 15 July 2020

INFO
www.teatrofrancoparenti.it
Sponsored by FELLINI 100 Celebrazioni per il Centenario della nascita di Federico Fellini

CESARE ZUCCA Travel, Food & Lifestyle.
Milanese by birth, she lives between New York, Milan and the rest of the world. Cesare likes to photograph and narrate cities, cultures, lifestyles, excited to discover traditional and innovative gastronomic delights, meet and interview top chefs from all over the world, ‘steal’ their recipes and tell everything her, in his ‘non-touristy‘ style blog

 

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

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”.
T
o 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

AS SWEET AS A RAINBOW… WITH GIANLUCA

The latest creation by FUSTO Milano is a kit of 7 natural fruit compotes, which reflect the colors of the rainbow, to be shared with anyone you love
Milan.  Bread, love and … jam! This is the ideal recipe to celebrate Milan Pride Week.
The pastry chef Gianluca Fusto pays tribute to love in all its forms and in all its flavors by presenting the Rainbow Kit: a selection of 7 spoonfuls, each in a rainbow color, for breakfasts and snacks to be shared with the own partner. Last creation of FUSTO Milano in the new laboratory located just a few steps from the Porta Venezia Rainbow District.
LOVE IS IN THE AIR
We move from more contemporary combinations, such as blueberries, ginger and lemon; avocado, green apple and basil or pineapple, mango and passion fruit, with the purest and most “simple” flavors, such as strawberry and lemon. There are also some signature combinations of Gianluca Fusto’s pastry: purple apricot, passion fruit and vanilla or peach snuffbox, lychee and raspberry. All spoonful compotes enhance the natural colors of the fruit, contain a very low amount of added sugar and are without dyes or preservatives.
“Made with love: SPREAD LOVE!” – this is the claim of Gianluca Fusto and partner Linda Massignan.
The Rainbow Kit including all 7 compounds in the colors of the rainbow costs 65 €, but they can also be purchased individually at a cost of 10 €.
The product belongs to the Elements line, which will soon expand with other interesting creations by the pastry chef: biscuits, pralines, chocolates and single portions.
To book delivery or takeaway, simply send an email to
contact@gianlucafusto.com
or a WhatsApp message to 345/4611227.

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.

 

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

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.

 

Secret Croatia: ISLANDS WITHOUT CAR

Walking barefoot in Secret Croatia
ISLANDS WITHOUT CARSUnije
– this small paradise is located in the shadow of the island five times larger, Losinj. Cars don’t circulate here because the narrow streets are narrow. The main means of transport is the wheelbarrow; however, a small airport is located on the island. The northern part of the island is of particular ecological importance as it is located on the route of migratory birds. It
is still known for its olives, at the time of the Roman Empire it was all an olive grove. Next to Unije are the islets Vele and Male Srakane. Even here there is no traffic, but there are many bees that attract biologists from all over the worl
https://www.visitlosinj.hr/it/unije.aspx?q=1–1-1-1

Susak –  a small island located in the northern Adriatic, known for its numerous sandy and shallow bays. There are no roads on the island, there are no cars, there are no disco noises; only kilometers of paths that connect the village to remote bays. During the day, small tractors with trailers circulate on the island, the noise of which can only be heard when the load is removed from the ship. A peculiarity is its popular dress, in fact this island, which has just a hundred inhabitants, has the shortest popular dress in Europe and the only one that does not cover the knees.
Silba – called “the door of Dalmatia”. This island is an oasis of peace: cars don’t circulate here too. This island of seafarers and sailors defended themselves from the machines with a decree approved by all the inhabitants. The best known attraction of the island is undoubtedly Toreta, the tower with an external spiral staircase. According to legend, in the 19th century Petar Marinic built it as a reminder of a love never forgotten.
http://www.tzsilba.hr/en/
Zlarin is an island near Šibenik. Zlarin is a car-free green island, a paradise for children, ideal for a relaxing holiday, for those who love taking walks and bathing in the crystal clear sea. All over the world it is known for its corals – here the jewels and coral objects are still worked in a traditional way since the fifteenth century, today remembered in a museum. From 2019 it is the first plastic free island of the Adriatic islands where the use of disposable plastic objects is prohibited.

Prvić – is a small island in the vicinity of Vodice. There are two typical Dalmatian fishing villages on the island: Prvić Luka and Šepurine, and they are connected to each other by a 1 km long road that can be traveled on foot or by bike as traffic is prohibited here.This island is the closest to Sibenik and the coast, so it is called Prvic “the first”. It is also called “the Island of Fausto”, according to Fausto Veranzio, the famous scientist and inventor of the seventeenth century who spent his childhood in Prvic Luka and was buried there.https://www.vodice.hr/it/vodice/isola-di-prvic

 

 

Lopud is located in the Dubrovnik region, it is a small island with a long maritime tradition, without cars and without roads. It represents an excellent alternative to mass tourism.The island boasts a long history, of which you can find evidence: remains of medieval churches, fortresses, summer houses and a splendid Franciscan monastery. The right place for relief from the heat is the Dordic-Mayner park, full of palm trees, pine trees and flowers. Lopud also boasts one of the most beautiful beaches, Šunj, through the thick and luxuriant vegetation.Koločep – the southernmost inhabited island of Croatia, located west of Dubrovnik is a true corner of paradise. There are no roads on the island; the only paved road is the one that connects two fishing villages – Gornje Čelo and Donje Čelo. It is wide for pedestrians, but not for cars.How to get there: with one of the daily ferries from the port of Gruz in Dubrovnik or with a taxi boat

For more information, visit the website https://croatia.hr/it-IT

CESARE ZUCCA
Travel, food & lifestyle.
Milanese by birth, she lives between New York, Milan and the rest of the world. He travels up and down America and allows himself to escape to Italy and Europe.
For WEEKEND PREMIUM he photographs and narrates cities, cultures, lifestyles and discovers traditional and innovative gastronomic delights. Meet and interview top chefs from all over the world, ‘steal’ their recipes and tell you everything here, in the ‘non-touristy’ style
‘nontouristytourist.com ’

Summary of DANCE, BALLET, OPERA, MUSICAL, MUSICAL THEATER articles by Cesare Zucca

TANGO FATAL COMPANY in “TANGO Y AMOR”


Tango Fatal is an international tango company directed by Guillermo Berzins, a world-famous Argentine dancer and choreographer, who will involve us in the show Tango y Amor, together with his sensual dancer with great technical and interpretative ability of Marijana Tanasković. The show, with a strong emotional impact, makes the sensual and mysterious atmospheres of Buenos Aires revive and live on stage, managing to maintain an abstract and suspended in time setting, always current and modern, where dance, the main and fundamental element, is blends harmoniously with the music played by excellent musicians directed by the concertmaster Oksana Peceny Dolenc. Interpreting the romantic and dramatic notes of the most famous tangos and combining the rhythms of different tango periods, the show Tango y Amor is a promise of irresistible seduction!
There will be a dance between men who challenge each other with a knife, the partner as a key character of the tango, the ancient way of dancing of the canyengue tango, without forgetting the contagious energy of Argentine folklore and its gauchos with bombos and boleadoras, up to get to the golden age and finally reach spectacular contemporary choreography crowned by the music of Astor Piazzolla.
On Febryary 17, 2020 at 8.45 pm
Teatro Manzoni, Milan
Via Alessandro Manzoni, 42
 

see full article see  full article
 Thursday, December 10th. It will be an amazing night for opera lovers.
It will happen in one of The Space Cinema, a  great chain of movie theaters                      all over the Italian territory, hosting two long waited live performances                                 from London Royal Opera House. I am talking off Mascani’s Cavalleria Rusticana and Leoncavallo’s Pagliacci, two short works, each recognized as the masterpiece of its composer, are presented together in a new production of the award-winning Damiano Michieletto. Exaggerated and cheeky, tender and inventive, energetic and ironic: 40 years old Michieletto is considered the richest talent of Italian directors, who come and go between lyrical and dramatic theater.The two masterpieces, set up as Sergio Leone westerns, will reveal their western soul…
see full article

Diaghilev, Nijinsky, Massine, Pina Bausch, Martha Graham, Kenneth MacMillan, Maurice Béjart, Natalia Kasatkina and Vladimir Vasiliev those are just few names of extraordinary choreographers who were enchanted by Igor Stravinskij’s The Rite of Spring, the legend where in spring a virgin was sacrificed to propitiate the benefit of the gods with primitive rituals celebrating the advent of spring,with a unique score that contains many novel features for its time, including experiments in tonality, rhythm, stress and dissonance. that attack and conquer every listener.
Hungarian choreographer Marinel Stefanescu staged it in 1986 with a show at the Valli Theater in Reggio Emilia,  It was a great success and was requested in many Italian theaters and for several tours abroad. Last night, the Teatro Manzoni di Milano hosted Liliana Cosi and Marinel Stefanescu‘s company Nuovo Balletto Classico, featuring Dorian Grori and Rezart Stafa, a strong couple of male principals, while Elena Casolar and Michela Mazzoni seamed  to me to be less stable on their movements. I have to mention the energetic and convincing ensemble of 25 young talented dancers…
see full article

see full article


see article

see full article


Ravel Project is a triptych structured tribute to the always fascinating music of Maurice Ravel .A new production by Jas Art Ballet ensemble, founded and directed by principal Andrea Volpintesta and the international prima ballerinaSabrina Brazzo a prima ballerina at  in Milan who performed on the most famous stages in the world such as Milan La Scala, Paris Opera, London Covent Garden, Moscow Bolshoi and NY Metropolitan, .
The show starts with
Piano where three couples alternate on a suggestive piano composition played by Stefano Salvatori. La Valse by Giorgio Azzone the research by many young people searching for a dark new world of alcohol and drugs. Loving and hating each other. The piece reminded me some intense duel scenes from West Side Story The metaphysical landscapes of Giorgio De Chirico are the inspiration for the final ballet Bolero where the original composition has been revisited by the choreography among the musical arrangements by Massimo Margaria, In a breathless run, the faceless dancers seem to struggle in a ritual of love dialogue, and contact
see full article

see full article


Put together the “Swan Song ” a vaudeville by Chekhov about an old actor in a
theatre after the lights go out, the eternal music of Tchaikovsky, the genially irreverent choreography and direction by Fabrizio Monteverde and a bunch of older, aching, curved dancers who want to live one more time the tragic love story of Prince Siegfried and Odette/Odile. The result is an amazing new version of one of the most celebrated ballet in the history The Swan Lake, this time retitled Il Lago dei Cigni ovvero il Canto
see full article
Here it comes again. The magic world of Mummenschanz hypnotizes one more time.
The group of four mimes debuted last night at Teatro Carcano in Milan, Italy.
Despite some technical issues, the show captured the audience, as usual.
The performance started with two huge hands…
see article


see full article

see full article

see full article

see full article

GODSPELL, THE MUSICAL

see full article

screen-shot-2017-02-28-at-12-11-33screen-shot-2017-02-28-at-12-18-33 screen-shot-2017-02-28-at-12-44-21screen-shot-2017-02-28-at-12-34-23screen-shot-2017-02-28-at-12-32-52

 



AROUND THE WORLD ‘LUCKY CHARMS‘ PORTAFORTUNA

DI CESARE ZUCCA

Amuleti, simboli, talismani: in tutto il mondo esistono i portafortuna. Perché non programmare il nostro prossimo viaggio in uno di questi paesi, accompagnati dalla protezione del loro portafortuna ? Pronti per il giro del mondo? Ecco dove andare e cosa riportare dal viaggio.
Amulets, symbols, talismans: lucky charms exist all over the world. Why not plan our next trip to one of these countries, accompanied by the protection of their lucky charm? Ready for the world tour? Here’s where to go and what to bring back from the trip.

Che tu ci creda o no, le leggende sui poteri attribuiti a questi talismani hanno viaggiato attraverso mari e continenti, dai tempi più remoti, fino ad oggi. Ecco una mappa ‘fortunata’ alla ricerca del talismano (e della buona fortuna) che vorreste possedere.
Believe it or not, legends about the powers attributed to these talismans have traveled across seas and continents, from the earliest times, to the present day. Here is a ‘lucky’ map in search of the talisman (and good luck) you would like to own.

Squame di carpa, Polonia
La carpa è un pasto tradizionale di Natale. E’  un pesce saporito ed è  considerato un cibo portafortuna. La tradizione dice che dovreste tenere la carpa nuotare nella vasca da bagno fino al momento di essere cucinata, ma i polacchi moderni optano per carpe belle pronte da mangiare. Dopo averlo gustata, la gente recupera delle scaglie, le pulisce e le infila nel portafogli fino alla successiva vigilia di Natale.
Carp scales, Poland
Carp is a traditional Christmas meal. It is a tasty fish and is considered a lucky food. Tradition says that you should keep the carp swimming in the bath until it is cooked, but modern Poles opt for nice carp that are ready to eat. After enjoying it, people retrieve the flakes, clean them and put them in their wallets until the following Christmas Eve.


Cavallo Dala, Svezia
Statuetta giocattolo realizzata con gli scarti del legno, scolpiti per la prima volta centinaia di anni fa come passatempo. E’ simbolo di buona fortuna, portatore di forza e dignità. Souvenir di rigore per chi visita la Svezia.
Dala horse, Sweden
Toy figurine made from wood waste, carved for the first time hundreds of years ago as a pastime. It is a symbol of good luck, a bearer of strength and dignity. Penalty souvenirs for visitors to Sweden.

Elefante, India
Posizionato davanti alla porta di casa o all’ ingresso dei negozi procura forza, potenza, stabilità e saggezza. Ganesha, una delle divinità indù più conosciute, ha appunto la testa di un elefante.
Elephant, India
Positioned in front of the front door or at the entrance to the shops, it provides strength, power, stability and wisdom. Ganesha, one of the best known Hindu deities, has the head of an elephant.


Higa, Brasile
Un ciondolo che raffigura un pugno chiuso con il pollice che spunta tra l’indice e il medio, un ovvio riferimento alla vagina. Si dice che distragga gli spiriti maligni dai loro propositi perversi.
E’ uno degli amuleti più usati, lo potrete trovare in corallo, quarzo rosa, legno, marmo, cristallo e persino in plastica.
Higa, Brazil
A pendant that depicts a clenched fist with the thumb sticking out between the index and middle fingers, an obvious reference to the vagina. It is said to distract evil spirits from their perverse purposes.
It is one of the most used amulets, you can find it in coral, rose quartz, wood, marble, crystal and even plastic.

Acchiappasogni, USA
Una ragnatela di corda per intrappolare gli incubi. La leggenda narra che quando il sole sorge, i brutti sogni catturati nell’acchiappasogni si dissolvono, poiché non possono sopravvivere alla luce del giorno. I nativi americani Chippewa o Ojibwa hanno progettato questi talismani per proteggere i loro bambini.
Dream catcher, USA
A cobweb of rope to trap nightmares. Legend has it that when the sun rises, the bad dreams captured in the dreamcatcher dissolve, since they cannot survive the light of day. Chippewa or Ojibwa Native Americans designed these talismans to protect their children.

E se proprio non riuscite a dormire… puntate verso il Guatemala


Bambola preoccupata, Guatemala
Coloratissime bamboline realizzate a mano. Secondo la credenza, le persone che non riescono ad addormentarsi dovrebbero tenere vicino al letto una o più bamboline. Ci penseranno loro a scacciare le preoccupazioni e  garantire sogni d’oro.

And if you really can’t sleep … head for Guatemala
Worried doll, Guatemala
Colorful handmade dolls. According to the belief, people who cannot fall asleep should keep one or more dolls near the bed. They will take care of driving away worries and guaranteeing sweet dreams.


Hamsa, Israele
L’immagine di una mano che, oltre a proteggere dal malocchio, decora casa, spazi pubblici e ufficI. Questo ciondolo protegge dall’energia negativa e porta felicità. Può essere indossato con la mano rivolta verso l’alto o verso il basso. La parola “hamsa” fa riferimento al numero cinque in ebraico e si dice che simboleggi i cinque libri della Torah.
Hamsa, Israel
The image of a hand that, in addition to protecting from the evil eye, decorates the home, public spaces and offices. This pendant protects from negative energy and brings happiness. It can be worn with the hand facing up or down. The word “hamsa” refers to the number five in Hebrew and is said to symbolize the five books of the Torah.


Nazar, occhio del diavolo, Armenia, Romania, Albania, Afghanistan e Iran
Come l’Hamsa, il Nazar è pensato per proteggere dal malocchio. In genere è fatto a mano con vetro blu, bianco, azzurro e nero

Nazar, the devil’s eye, Armenia, Romania, Albania, Afghanistan and Iran
Like Hamsa, the Nazar is thought to protect against the evil eye. It is typically handmade with blue, white, light blue and black glass


Occhio di Allah, Turchia.
Amuleti a forma di occhi di vario colore. Appaiono un po’ dappertutto: nelle decorazioni per la casa, nei gioielli, e perfino nei tatuaggi. Secondo la tradizione, servirebbero a proteggere  dall’invidia e dal malocchio.
Eye of Allah, Turkey.
Amulets in the shape of eyes of various colors. They appear everywhere: in home decorations, in jewelry, and even in tattoos. According to tradition, they would serve to protect from envy and the evil eye.

Scarabeo, Egitto
Adorato dagli antichi Egizi, veniva considerato il simbolo della resurrezione, associato con il sorgere del sole e della continua rinascita dell’Egitto. Indossare o regalare un amuleto o un ciondolo che lo raffiguri significa ancora oggi proteggersi contro tutti i mali
Beetle, Egypt
Adored by the ancient Egyptians, it was considered the symbol of the resurrection, associated with the rising of the sun and the continuous rebirth of Egypt. Wearing or giving an amulet or pendant that depicts it still means protecting yourself against all evils.

Maneki Neko
Adorabili figure di gatti, spesso esposte agli ingressi dei negozi per portare fortuna ai loro proprietari. Variano per dimensioni, design e naturalmente prezzi.
Maneki Neko
Adorable cat figures, often displayed at shop entrances to bring luck to their owners. They vary in size, design and of course prices.


Tumi, Perù
Coltello della civiltà precolombiana che abitava la zona dell’attuale Perù. Può essere d’oro, d’argento o di bronzo e viene spesso appeso al muro, perché considerato portatore di buona fortuna. E’ il simbolo nazionale ed è utilizzato nella pubblicità turistica del paese.
Tumi, Peru
Knife of the pre-Columbian civilization that inhabited the area of ​​present-day Peru. It can be gold, silver or bronze and is often hung on the wall, because it is considered to be a bearer of good luck. It is the national symbol and is used in the country’s tourist advertising.


Maiale. Germania
Durante la fine del XIX e l’inizio del XX secolo il maiale era un popolare portafortuna in Francia, Inghilterra e Irlanda, così come in Germania e Austria, dove era – ed è tuttora – noto come Glücksschwein (“maiale di buona fortuna”). Sinonimo di prosperità, infatti durante il Medioevo, possedere dei maiali era segno di agiatezza, ancor oggi simboleggia prosperità, ricchezza e abbondanza, meglio se ben rimpinzato di monete…
Pig. Germany
During the late 19th and early 20th centuries, the pig was a popular lucky charm in France, England and Ireland, as well as in Germany and Austria, where it was – and still is – known as Glücksschwein (“good luck pig”) . Synonymous with prosperity, in fact during the Middle Ages, owning pigs was a sign of comfort, even today it symbolizes prosperity, wealth and abundance, better if well stuffed with coins …


Ghiande. Inghilterra
Secondo un’antica leggenda, nonostante le querce attraggano i fulmini, gli alberi che producono ghiande sono innocui, essendo stati risparmiati dal dio Thor, il creatore lampi e tuoni. Da millenni si dice che le ghiande proteggano da malattie e dolori o che accelerino il processo di guarigione.
Acorns. England
According to an ancient legend, although oaks attract lightning, the trees that produce acorns are harmless, having been spared by the god Thor, the creator of lightning and thunder. For millennia, acorns have been said to protect against disease and pain or to speed up the healing process.


Gris-gris, Ghana
Nato in Ghana, è emigrato nel Nord America e in Louisiana.  Pare che sia in grado di scongiurare il male e procurare la buona sorte. Avrebbe molti poteri, come attirare l’amore, far concludere affari, avere buona salute e perfino far smettere di spettegolare. Da raccomandare ai tipi troppo gossip.
Gris-gris, Ghana
Born in Ghana, he emigrated to North America and Louisiana. It seems that it is capable of warding off evil and bringing good luck. He would have many powers, such as attracting love, making deals, having good health and even making gossip stop. To recommend to types too gossip.

Zampa di coniglio, USA
Molti lo tengono appeso al portachiavi. Tra i presunti seguaci di questo amuleto, vengono citati l’attrice Sarah Jessica Parker e il presidente Franklin Delano Roosevelt.  La credenza dice che procuri non solo buona fortuna, ma sia anche in grado di aumentare la fertilità.
Rabbit paw, USA
Many keep it hanging on the key ring. Among the alleged followers of this amulet, actress Sarah Jessica Parker and President Franklin Delano Roosevelt are mentioned. The belief says that it not only brings good luck, but also increases fertility.

Ferro di cavallo
Portafortuna storico: dall”arte islamica e dall’iconografia egiziana fino alle moderne abitudini degli Americani. Si dice che un ferro di cavallo appeso sulla porta (rigorosamente con le punte verso il basso) tenga lontane le forze negative e riversi buona fortuna su tutti coloro che entrano in casa.
Horseshoe
Historical lucky charm: from Islamic art and Egyptian iconography to modern American customs. A horseshoe hanging on the door (strictly with the points downwards) is said to keep negative forces away and pour good luck on everyone who enters the house.

 

Buddha che ride, Tailandia
Sebbene il Buddha ridente possa essere trovato in culture di tutto il mondo, è prevalentemente presente in Tailandia e India. Simboleggia la felicità e l’abbondanza perché il Buddha che ride non è mai infelice. Ma attenzione, sarete fortunati solo se ogni giorno gli accarezzete dolcemente lo stomaco, con  un atteggiamento positivo. Niente solletico, altrimenti…
Buddha laughing, Thailand
Although the laughing Buddha can be found in cultures around the world, it is predominantly present in Thailand and India. It symbolizes happiness and abundance because the laughing Buddha is never unhappy. But be careful, you will be lucky only if you gently caress his stomach every day, with a positive attitude. No tickling, otherwise …

Dente di alligatore
Per chi gioca d’azzardo o lavora nel settore finanziario o si cimenta in sport estremi. Spesso appeso al collo di qualche surfista americano o australiano che, oltre alla bravura, deve avere un pizzico di fortuna. un po’ hippie, un po’ anni ’70, perfetto per un look vintage.
Alligator tooth
For those who gamble or work in the financial sector or try their hand at extreme sports. Often hanging on the neck of some American or Australian surfer who, in addition to the skill, must have a bit of luck. a little hippie, a bit 70s, perfect for a vintage look.

E IN ITALIA ? ….

Cornicello, Napoli
Si dice che già nel 3500 A.C. si appendessero corna di animali fuori dalla porta, come augurio di benessere, fertilità e matrimonio felice. Col passare del tempo, il corno iniziò ad essere lavorato a mano, modellato con la silhouette di un peperoncino e dipinto di rosso. Il cornetto è diventato un portafotuna in tutto il mondo, ma, inutile dirlo, quello’verace’ lo troverete a Napoli, magari in una delle tante bancarelle del vivace quartiere Spaccanapoli.

What about Italy?
Cornicello, Naples
It is said that as early as 3500 B.C. animal horns hung outside the door as a wish for well-being, fertility and a happy marriage. Over time, the horn began to be worked by hand, modeled with the silhouette of a chilli pepper and painted red. The croissant has become a photo frame all over the world, but, needless to say, the ‘true’ one will be found in Naples, perhaps in one of the many stalls in the lively Spaccanapoli district.


Toro, Milano
Nel cuore della città vi aspetta la meravigliosa Galleria in Piazza Duomo, con i suoi negozi superlusso. Ma arrivati nel centro, guardate in basso e troverete un toro mosaicato che, poverino, ha i testicoli un po’ malconci… E’ infatti un classico portafortuna posare il calcagno (destro, mi raccomando…) e fare almeno un giro completo, magari immortalato da un video selfie….
Toro, Milan
In the heart of the city, the wonderful Galleria in Piazza Duomo awaits you, with its super-luxury shops. But arrived in the center, look down and you will find a mosaic bull that, poor fellow, has a little battered testicles … It is in fact a classic lucky charm to put down the heel (right, I recommend …) and make at least one complete turn, perhaps immortalized from a selfie video….

Delfino, Roma
Si dice che anticamente, i marinai romani che trascorrevano molti mesi in mare, fossero informati dall’apparire dei delfini che la terra e le proprie abitazioni fossero vicine. Magnificamente rappresentato in affreschi, mosaici e monete, il delfino era ed è ritenuto un simbolo di protezione e un messaggio di pace. Indossare un ciondolo con il delfino significa simbolicamene che state percorrendo il percorso giusto.
Delfino, Rome
In ancient times, Roman sailors who spent many months at sea were said to have been informed by the appearance of dolphins that the land and their homes were close. Magnificently represented in frescoes, mosaics and coins, the dolphin was and is considered a symbol of protection and a message of peace. Wearing a pendant with the dolphin symbolically means that you are following the right path.

Quadrifoglio, Irlanda e …Dolomiti
Una leggenda cristiana afferma che Eva prese con sé un quadrifoglio dopo essere stata bandita dal Paradiso, proprio per non dimenticare la bellezza del luogo che stava lasciando.
Già nel 1620 la letturatura celtica parla di questo rarissimo talismano (pare ce ne sia 1 su 10.000) reputato messaggero di 4 “fortune”, una per ogni foglia: rispetto, abbondanza, amore, salute.
Four-leaf clover, Ireland and … Dolomites
A Christian legend states that Eve took a four-leaf clover with her after being banished from Paradise, just to not forget the beauty of the place she was leaving.
Already in 1620 the Celtic reading speaks of this very rare talisman (it seems there is 1 in 10,000) considered messenger of 4 “fortunes”, one for each leaf: respect, abundance, love, health.


E’ un iconico simbolo irlandese, ma p
erchè l’ho collocato anche tra le verdi vallate dominate dalle Dolomiti? Semplice, perchè ogni anno amo passare qualche giornata in quelle zone e regolarmente, dico regolarmento, trovo un quadrifoglio…   Fortuna? Casualità? Chissà …
Mi ha portato fortuna?…
Dei talismani non c’è dato di rivelare gli effetti…perderebbero i loro poteri.
It is an iconic Irish symbol, but why did I also place it among the green valleys dominated by the Dolomites? Simple, because every year I love to spend a few days in those areas and regularly, I say regularly, I find a four-leaf clover … Luck? Randomness? Who knows …

Did it bring me luck? …
Talismans are not given to reveal the effects … they would lose their powers.

CESARE ZUCCA
Travel, food & lifestyle.
Milanese by birth, she lives between New York, Milan and the rest of the world. He travels up and down America and allows himself to escape to Italy and Europe.
For WEEKEND PREMIUM he photographs and narrates cities, cultures, lifestyles and discovers traditional and innovative gastronomic delights. Meet and interview top chefs from all over the world, ‘steal’ their recipes and tell you everything here, in the ‘non-touristy’ style
‘nontouristytourist.com ’

 

 

GREAT BONDS! EAT AT THE MOST LOVED RESTAURANT

You should become familiar with DINNERBOND.IT asap!
Dinnerbond.it is the first Italian portal for the management of “dining bonds”, where you can now buy a lunch or dinner at a special price in your favorite place to enjoy them at the reopening, as soon as the lockdown will be over.
To offer a demonstration of unconditional love today by investing a sum that allows you to secure a higher value lunch or dinner tomorrow in that restaurant where you can’t wait to return.
It will be possible to purchase, at a price set by restaurateurs, alphanumeric vouchers that can also be given away, offering the bearer the opportunity to benefit, upon reopening, from a higher value meal. The voucher will not be tied to the purchase of any specific menu, but can be spent on the card, with the possibility for the customer to add the difference if the amount spent is greater than its value.
Dinnerbond.it has already registered the membership of countless chefs, including Luigi Taglienti, owner of the starred “Lume” in Milan, and Filippo La Mantia, owner of the restaurant in Piazza Risorgimento, Milan.
 “At a time when it becomes difficult to interpret the future – declares Taglienti – I have decided to join this initiative, which I find intelligent in content and which gives us a little optimism with sympathy”. “I am sure that this initiative – echoes La Mantia – is a good reason for hope. Our restaurants are yours too and together we will have to overcome this moment through everyone’s efforts. ”
The Venetian Lorenzo Cogo, the enfant prodige of “made in Italy” cuisine, who is looking forward to reopening the shutters of his starred restaurant “El Coq” in the center of Vicenza. “I think that dining bonds – says Cogo – represent a tool to unite even more restaurateurs and customers: it is for them that we enter the kitchen every day and it is to them that now they support us that we will still give many emotions”.

Cristiano Tomei from Tuscany, eclectic chef at the restaurant “L’Imbuto” in Lucca, and, representing the fairer sex, the “counter-current chef” par excellence, Cristina Bowerman (1 Michelin star) ), undisputed protagonist of the Roman gastronomic panorama with the “Glass Hostaria” of Trastevere. “Freedom – comments Tomei – is participation, as Gaber sang, and cooking is sharing. We will return to sharing our lives: it is not a hope for the future, but a certainty “. “It will be impossible – Bowerman says she is convinced – that everything remains identical to the pre-Covid period, but I am sure that the restaurant, through a more or less profound transformation, will find again the way to express itself. Our passion to pamper customers and to love each other a little more every day will also return. “Meanwhile, work is already underway on a further evolution of the project with the extension of the love mechanism to other sectors – from travel to holiday stays in hotels and resorts, from cruises to exclusive sports experiences – through the creation of “love bonds” which allow you to buy today at a special price a series of experiences – in a word “all you can love” – which can be enjoyed in the future according to the timescales foreseen in Phase 2 of the Covid-19 emergency.

3427/5000

INNERBOND.IT “, THE FIRST ITALIAN PORTAL

WHERE TO BUY THE BONDS OF THE MOST LOVED RESTAURANTS

The platform allows you to buy now, at a special price, a lunch or dinner of higher value in your favorite places to enjoy them when they reopen at the end of the lockdown

Milan, April 17, 2020 – “What will be the first restaurant you want to go to as soon as the emergency is over?”. It will have happened many times in these days to ask or be asked this question. The creators of Dinnerbond.it know it well, the first Italian portal for the management of “dining bonds”, where you can now buy a lunch or dinner at a special price in your favorite place to enjoy them at the reopening, as soon as the lockdown will be over.

To offer a demonstration of unconditional love today by investing a sum that allows you to secure a higher value lunch or dinner tomorrow in that restaurant where you can’t wait to return. This is the philosophy behind the new platform. A simple but virtuous mechanism that the promoters – Massimo Giannuzzi, Micaela Marcialis, Maurizio Rosazza Prin and Paolo Colapietro – summarized in the claim “Love now, enjoy later”. The same will be declined from time to time by reporting the economic value of the investment and that of the greatest future profit obtained (eg Love 50, enjoy 100 “).

Through the platform, in fact, it will be possible to purchase, at a price set by restaurateurs, alphanumeric vouchers that can also be given away, offering the bearer the opportunity to benefit, upon reopening, from a higher value meal. The voucher will not be tied to the purchase of any specific menu, but can be spent on the card, with the possibility for the customer to add the difference if the amount spent is greater than its value.

“With this initiative – explains Maurizio Rosazza Prin – we do not intend to go to the rescue of anyone, but more concretely we want to give the restaurants we love so much the opportunity to monetize in real time in this moment of crisis, but also to advertise and demonstrate to their customers, both loyal and new ones, who, despite the forced closure imposed by the health emergency, have never stopped, but in fact they are now and there will also be tomorrow. Conversely, cooking enthusiasts will be able to concretely demonstrate their love for their favorite places with an injection of liquidity and confidence that is certainly useful in such a difficult moment. ”

Dinnerbond.it has already registered the membership of countless chefs, including Luigi Taglienti, owner of the starred “Lume” in Milan, and Filippo La Mantia, owner of the homonymous restaurant in Piazza Risorgimento, always in the Lombard capital. They are among the protagonists, as ambassador, of a fun advertising spot that will be broadcast on TV and spread virally through the portal’s social channels. “At a time when it becomes difficult to interpret the future – declares Taglienti – I have decided to join this initiative, which I find intelligent in content and which gives us a little optimism with sympathy”. “I am sure that this initiative – echoes La Mantia – is a good reason for hope. Our restaurants are yours too and together we will have to overcome this moment through everyone’s efforts. ”

3427/5000

INNERBOND.IT “, THE FIRST ITALIAN PORTAL

WHERE TO BUY THE BONDS OF THE MOST LOVED RESTAURANTS

The platform allows you to buy now, at a special price, a lunch or dinner of higher value in your favorite places to enjoy them when they reopen at the end of the lockdown

Milan, April 17, 2020 – “What will be the first restaurant you want to go to as soon as the emergency is over?”. It will have happened many times in these days to ask or be asked this question. The creators of Dinnerbond.it know it well, the first Italian portal for the management of “dining bonds”, where you can now buy a lunch or dinner at a special price in your favorite place to enjoy them at the reopening, as soon as the lockdown will be over.

To offer a demonstration of unconditional love today by investing a sum that allows you to secure a higher value lunch or dinner tomorrow in that restaurant where you can’t wait to return. This is the philosophy behind the new platform. A simple but virtuous mechanism that the promoters – Massimo Giannuzzi, Micaela Marcialis, Maurizio Rosazza Prin and Paolo Colapietro – summarized in the claim “Love now, enjoy later”. The same will be declined from time to time by reporting the economic value of the investment and that of the greatest future profit obtained (eg Love 50, enjoy 100 “).

Through the platform, in fact, it will be possible to purchase, at a price set by restaurateurs, alphanumeric vouchers that can also be given away, offering the bearer the opportunity to benefit, upon reopening, from a higher value meal. The voucher will not be tied to the purchase of any specific menu, but can be spent on the card, with the possibility for the customer to add the difference if the amount spent is greater than its value.

“With this initiative – explains Maurizio Rosazza Prin – we do not intend to go to the rescue of anyone, but more concretely we want to give the restaurants we love so much the opportunity to monetize in real time in this moment of crisis, but also to advertise and demonstrate to their customers, both loyal and new ones, who, despite the forced closure imposed by the health emergency, have never stopped, but in fact they are now and there will also be tomorrow. Conversely, cooking enthusiasts will be able to concretely demonstrate their love for their favorite places with an injection of liquidity and confidence that is certainly useful in such a difficult moment. ”

Dinnerbond.it has already registered the membership of countless chefs, including Luigi Taglienti, owner of the starred “Lume” in Milan, and Filippo La Mantia, owner of the homonymous restaurant in Piazza Risorgimento, always in the Lombard capital. They are among the protagonists, as ambassador, of a fun advertising spot that will be broadcast on TV and spread virally through the portal’s social channels. “At a time when it becomes difficult to interpret the future – declares Taglienti – I have decided to join this initiative, which I find intelligent in content and which gives us a little optimism with sympathy”. “I am sure that this initiative – echoes La Mantia – is a good reason for hope. Our restaurants are yours too and together we will have to overcome this moment through everyone’s efforts. ”

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

( italian version below)

 (English version)

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

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

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’.

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’.

TRADIZIONE E MAGIA. IL BACCALA E LE OLIVE ESPLOSIVE DI JOSÉ AVILLEZ

di Cesare Zucca

José Avillez, famosissimo chef portoghese, 2 stelle Michelin, 18 ristoranti tra cui l’iconico Belcanto. È un personaggio televisivo e produce i suoi vini. L’ho incontrato a Lisbona.


Dove trovi ispirazione?
Nella realtà e nell’immaginazione.
Quali cucine ti influenzano?
Certi sapori asiatici, lo stile giapponese, le tradizioni del Portogallo.
Come si esprime la tua personalità in cucina?
Sonon tipo tranquillo, mi piace agire con calma. Nessun isterismo se in cucina qualcuno fa un errore.
Dinner VIP, cosa prepari per far colpo?
Il tradizionale piatto portoghese Baccalà à Brás dove ho sostituito le olive nere con delle piccole sfere che, come per magia, schioccano in bocca in un’esplosione al sapore di oliva. Un piatto che rispecchia la mia storia e le mie visioni.
Esplosioni a parte, mi daresti la ricetta tradizionale?
Dammi il tuo taccuino, te la scrivo con piacere.

BACCALA À LA BRAS
Ingredienti
400 g di merluzzo precedentemente ammollato in acqua
500 g di patate, sbucciate e tagliate a pezzettini
Olio d’oliva (per friggere le patate)
3 cucchiai di olio extravergine d’oliva
3 cipolle
1 spicchio d’aglio
8 uova biologiche + 4 tuorli d’uovo
Prezzemolo fresco
16 olive nere denocciolate
Sale marino
Pepe nero appena macinato

Pulire il merluzzo, rimuovendo la pelle e le ossa e spezzettarlo con una forchetta. Riscaldare l’olio d’oliva a 375. Aggiungere le patate e cuocere fino a doratura.  Scolare su salviette di carta e metterle da parte. Tritare finemente l’aglio e affettare le cipolle ad anelli. Scaldare tre cucchiai di olio extra vergine d’oliva in una padella a fuoco medio, quindi aggiungere aglio e cipolla. Quando la cipolla diventa trasparente, aggiungere il merluzzo e cuocere per qualche minuto, mescolando di tanto in tanto. Nel frattempo sbattere le uova e i tuorli, condire con sale marino, pepe nero macinato e prezzemolo tritato. Aggiungere le patate al merluzzo e mescolare velocemente. Aggiungere le uova, mescolando costantemente fino a ottenere un composto morbido. Spruzzare con prezzemolo tritato, aggiungere le olive e servire

Come realizzare le olive esplosive (occhio non è così facile…)

Ingredienti 

  • 1 dl di succo di olive verdi (olive verdi snocciolate, macinate e setacciate con un panno)
  • 0,2 g di calcio gluconolattato (gluco)
  • 0,5 g di gomma xanthana
  • 30 g di olio d’oliva marinati con arancia, limone, aglio e timo, filtrati
  • 500 ml di acqua a basso contenuto di calcio
  • 2,5 di alginato

Combinare il succo di olive, la gomma xantana e il gluco. Miscelare con un frullatore a immersione e conservare in frigorifero per almeno 12 ore. Mescolare il 25% dell’acqua con l’alginato usando un frullatore a immersione. Aggiungere il resto dell’acqua, mescolare accuratamente, versare in un contenitore profondo e trasparente, preferibilmente di vetro e lasciarlo riposare in frigorifero per almeno 12 ore. Prendete la preparazione di olive e la preparazione di alginato dal frigorifero 30 minuti prima di iniziare la ricetta. Terminati i 30 minuti, riempire un cucchiaio con la preparazione di olive, Accoppiatelo alla preparazione di allginato (non più di 1 mm ). Aspettate 30 secondi e si formerà una piccola sfera.  Prenderla con cura con una schiumarola. Lasciare sgocciolare versarla. Ripetere l’azione per le olive seguenti. Aggiungere le olive al baccalà e servire immediatamente.

INFO

www.joseavillez.pt

DANIMARCA: CHEF CASPER SOBCZYK “IL RE DELLE ERBE”

Testo e Foto © Cesare Zucca

Mi trovo a Helsingør (Danimarca), cittadina famosa per il possente castello Kronborg dove Shakespeare ha ambientato il suo Amleto. E’ a circa 30 km da Copenhagen e facilmente raggiungibile in treno.

Nel lussuoso Hotel Marienlyst ho incontrato Gasper Sobczyk, Executive Chef del ristorante Brasserie 1861.
Sobczyk è stato definito “il re delle erbe” per la sua passione per le verdure e i prodotti freschi dei campi.
Ha lavorato molto in Danimarca, inclusa la Biblioteca Nazionale di Copenaghen.
Ha iniziato con la cucina francese, è passato alla molecolare, ama mescolare stili e etnie, adora le arringhe, pesce nazionale danese di cui ne porta orgogliosamente una tatuata sul braccio.
Le tue passioni?
Verdure, molluschi e le interiora, come il cervello di agnello (poco popolare nelle tavole della Scandinavia)
Ho iniziato con la cucina francese, poi sono passato alla molecolare e ho finito per mescolare questi due stili.
Cosa ti diverte fare in cucina?
Giocare con gli ingredienti, come ad esempio, abbinare le fragole all’aceto balsamico, inventare, rivisitare e
stupire, fin dall’inizio di un pasto.
Per esempio?
Oggi, come aperitivo, ti ho preparato una versione rivoluzionaria del tradizionale blini, che ho prodotto con
caviale bianco di storione da mescolare a crème fraiche su un waffle alle erbe.Trovo che questi ingredienti si
sposino perfettamente.
Cosa non può mancare nel tuo frigorifero di casa?
C’è sempre posto per le uova, probabilmente perché mia moglie le adora, poi molte verdure e tante lattine maxi di Pepsi.
La tua ricetta preferita?
Salmone bruciato accompagnato da una mia invenzione: gelato al sapore di crescione.
Un piatto dal profumo di legna bruciata che ti dà la piacevole sensazione di essere davanti a un camino, in pieno inverno.

SALMONE BRUCIATO CON GELATO AL CRESCIONE


Ingredienti e preparazione
Giorno 1
1 trancio di salmone
250 grammi di sale da sciogliere in acqua
Immergere il ​​trancio di salmone in 1 litro di acqua salata e lasciarlo in ammollo per 12 ore.
Giorno 2
80 grammi di sale
1 trancio del salmone (quello del giorno 1)
Immergere il ​​trancio di salmone in 1 litro di acqua salata e lasciarlo in ammollo per 6 ore.
Toglierlo e asciugarlo.
Tagliarlo a fette e bruciarlo sul lato con la pelle con una torcia da créme brülé.
Olio di crescione:
100 grammi di spinaci
100 grammi di crescione
200 grammi di olio neutro
Tutto viene miscelato per 8-10 minuti fino a raggiungere 60 gradi.
A parte, sbucciare e tagliare 1 carciofo di Gerusalemme a strisce sottili come spaghetti.
Immergerlo in acqua fino al momento dell’uso.
Gel al limone:
3 dl di succo di limone fresco
150 grammi di zucchero
7 grammi di agar agar
Lessare il succo di limone e lo zucchero, quindi applicare l’agar agar e mescolare mentre cuoce per 2 minuti. Versarlo in un grande contenitore di plastica e lasciarlo in frigo per 12 ore.
Mescolare per 8-10 minuti fino a quando è completamente liscio e metterlo in una sac à poche.
Gelato al crescione
1,5 dl di acqua
100 grammi di glucosio
1 dl di albumi
1 dl di olio
200 grammi di spinaci
2 vassoi di crescione
2 fogli di gelatina in acqua fredda
Far bollire acqua e glucosio, mettendoli nei fogli di gelatina. Lasciare raffreddare
Mescolare accuratamente con crescione, spinaci, albumi e olio
Congelalo in una tazza per 24 ore
Contorno di crescione
Scolare il carciofo e mescolare con il crescione e il suo olio
Formare una palla e posizionarla di fianco al salmone
Insaporire con gocce di gel
Terminare con uno scoop di gelato.

Info
Brasserie 1861
Beach Hotel Marienlyst
Ndr. Strandvej 2 / DK-3000 Helsingør, Danimarca
hotel@marienlyst.dk