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BOUTIQUE HOTEL CASA ANGELINA, AMALFI COAST
by Cesare Zucca
Three ‘Nobel’ days in Oslo Stay at the Grand Hotel
3 HOTELS ROOF TOPS you don’t want to miss
by Cesare Zucca
Discovering beautiful Poland POZNAN by Cesare Zucca
INTERCONTINENTAL HOTEL Phnom Penh
BEST ‘KIDS FRIENDLY’ MUSEUMS IN NEW YORK
Children’s Museum of The Arts (103 Charlton St) invita all’arte, coinvolgendo i bambini in disinvolte classi di pittura, ceramica, scultura e musica.
New York City Fire Museum (278 Spring St) organizza Safety Tour, una vera lezione sul fuoco con tanto di simulazione di incendio, dove un vigile newyorkese insegnerà le tecniche di salvataggio.
Children’s Museum of Manhattan (212 West 83 St) è un immenso asilo stile Disneyland con cinque piani di attrazioni, giochi educativi, passatempi intelligenti e divertimento, da Let’s Dance, spazio interattivo dedicato ai bambini che amano ballare, a Art, Artists & You dove i piccoli si improvvisavo artisti .
Natural History Museum (CPW/79 St) ospita The Butterfly Conservatory, una foresta con più di 500 farfalle da tutto il mondo.
You just don’t realize how lucky you were when your join the guided 3,30-hour food tour organized by VisitLLjubljana.com managed by the Tourism Office of Ljubljana until you experience it. They offer numerous guided city tours including the Historical City Centre and Ljubljana Castle revolving around history, art and landmarks, whether on foot, bicycle or on a boat cruising the river.
There is no other way to sample the incredible diversity of Slovenian food in so little time and in such a fun and well-paced way.
Slovenia is a small country yes, but it counts no less than 24 gastronomic regions.Ljubljana, reminding me of Paris in a way, is pretty much in the center of the country and, as a capital, has attracted many food vendors and restaurateurs to benefit from the largest concentration of population (and tourists) of the country. But, right off the bat, let me tell you that, at no point, do you feel shepherded to a pasture of touristic traps you would have found on your own. The choice is balanced between food shops and restaurants, clearly very carefully picked.
Also, it isn’t a gorging party:
at the end of the tour, you feel satiated, without ever feeling over full!. As all good cooking requests, things started with the sourcing of ingredients: the market!
And Ljubljana is blessed, right in its center with a human sized, yet substantial farmer’s market, with one section dedicated to only certified organic vendors. I had noticed on my way to the tour some beautiful chanterelle mushrooms, as well as yellow broad beans that I had never encountered before. Lucky enough, I was able to find them again and was met with the most charming smile the seller could have shared.
Then, we got to visit the permanent covered market, a beautiful building along the riverbank. That was like entering a world of its own. Gorgeous charcuterie, cheeses, breads (got a loaf of this dark and dense bread, yet moist and oh! so tasty). A separate section is dedicated to fish, perhaps for temperature and odor control. Whatever the reason might be, I was really impressed by the display of fish available and the absence actually of any strong fishy smell. Slovenia is known mainly as an inland country, but it does have a little bit of coast on the Adriatic Sea and they sure know how to source the best of what can come out of it. Everything looked so fresh, a real temptation for any cook.
But carrying fish on ice for the rest of the tour was NOT going to happen!
We met our lovely guide Simona in Ciril-Metodov, the cobblestoned main street. She took us at Klòbasarna, where we had the first tasting: a warm smoked sausage form the Carniola region just South of Austria, in other words at the Northern end of Slovenia. Made of the finest pieces of pork, this sausage neither greasy nor too dry, just hit the spot accompanied by a light red wine, a little horseradish and mustard which I loved.
Simona took us in more that 7 venues, specialized in different specialties, from the syrups and the honeys of Dobrote-Dolenjske, to the traditional cake prekmurska gibanica homemade at
Gujzina
I won’t be going in the detail of all the things tasted, either in gastronomic shops or in restaurants… I want you to go and experience it for yourself. Besides beef tongue, fried chicken, honey (Slovenia is Europe’s largest producer per capita), my heart will go for this humble dish of mashed potatoes with sautéed onions and bits of bacon that we tasted at a very special restaurant, Druga Violina, where all the members of the staff suffer from some form of disability or another. It felt really good to contribute to this effort to support the community and, let’s be frank, it also tasted soooo good, just by itself. 
With influences coming from all neighboring countries (Italy, Austria, Hungry and Croatia), tucked between sea, plains, forests and mountains, the small country of Slovenia is rich of diversity and, if this three-hour tour cannot cover everything, it sure serves as the best introduction one can hope to taste in this timeframe!
Tours priced at 52€ everything included,
To make a reservation
For more info www.visitLjubljana.comGRAND HOTEL TOPLICE, JULIJANA RESTAURANT IN BLED, SLOVENIA
Slovenia. Bled, about an hour North of the capital Ljubljana to the North-West of Slovenia. Rather than the town it is the beautiful lake that gives the name Bled, famous among the European elite as early as the 1930’s with the construction of a luxurious hotel providing natural hot spring source knowned for health benefits.I am talking of the Grand Hotel Toplice, a venue that boasts a rich history, a magical location, gorgeous alpine and lake views and sumptuously comfortable, elegantly styled rooms.
Each of the rooms and suites at Grand Hotel Toplice has its own unique character and are traditionally styled with beautiful parquet floors, rich furniture and beautiful paintings with many of the rooms benefiting from breathtakingly beautiful lake views. The hotel has been recently renovated and restored to its former glory and is one of the best hotels in Slovenia as well as being a member of the Small Luxury Hotels of the World collection.
It has hosted many eminent guests and is frequented by celebrities such as Vivian Leigh, Arthur Miller, Pablo Neruda, King Hussein of Jordan, Paul McCartney and…me, with my best friend-chef-writer Philip Sinsheimer, graciously hosted by Sava hotel and resort group that manage the venue.
Starting from the impeccable reception. the hotel boasts luxurious accommodation, few restaurant, a bar and the enchantment of Lake Bled. All rooms and suites are individually decorated in an enchanting and traditional style, lavishly equipped with an excellent range of facilities, a relaxing thermal swimming pool and benefit from different saunas, wellness services and a solarium among a private lido,
where Philip (expert swimmer) dived in the limpid lake water while me (lazy man…) was indulging in a relaxing sunbathing. We dedicated the morning ( when the light is best) to row to the island where the minuscule baroque chapel.I was anxious to hear the bells rings, because I knew about the legend wich narrates that around the year 1500, the leaseholder of Lake Bled at the time, Hartman Kreigh, disappeared. People said he was killed. Sad for the events, the Lady of the Castle collected all of her precious golden jewellery to be melted down and casted into a bell for the chapel on the island of the Lake, so that the bell would toll in remembrance of beloved companion. They say the bell has a magic power, when it rings, you should make 3 wishes and wait for them to become real. We did 99 steps and finally we arrived at the church, where the view is really breathtaking and, yes, we waited for the bell… Not sure my wishes are becoming a reality, we ll see….A true wish coming true was the splendid dinner we were invited for dinner at Julijana Restaurant where Chef Bertoncelj prepared a great dinner.
I leave Philip the privilege of writing about it, since he is a chef and a food blogger.
GRANDE CUISINE BY THE LAKE
This historic landmark now called the Grand Hotel Toplice, operated by the Sava hotel and resort group, has managed to preserve the relics of the past with grand salons adorned with memorabilia pictures and bring all the comfort of modernity at the same time.This delicate balance between past was brilliantly reflected in the cuisine of the executive chef Simon Bertoncelj and the whole crew under him. Having dinner at the gastronomic Julijana Restaurant, especially if the weather allows to eat al fresco facing the lake is a moment of bliss: the quality of service, attention to detail and classic decor evoke a certain respect of classical elegance. This doesn’t constrain the cuisine to old classics, and the chef’s creativity and modern techniques seem to find their place very naturally in this elegant environment.The mise en bouche consisting of a delicately baked oyster and a buttery giant shrimp had all the signs of what you can expect in a palace restaurant: prime quality ingredients simply treated. This seafood opening was in synch with the view of the water even though it wasn’t the sea. As I were to learn later by the chef, unfortunately, as beautiful as it is, the lake doesn’t often yield the quantity of fish needed to take place on the menu.
The mushroom cappuccino with porcini had the depth of flavor one can only get in top notch restaurants, served piping hot but adorned with the freshness of a few micro greens scattered on top rather than the old habit of a dollop of cream and a few chives.
Fresh too was the vitello tonnato inspired salad, bright and lively. Here, as in all the great restaurants experienced in Slovenia, the wine list paid homage to the country’s fine wines, such as the 2017Verus Chardonnay from Stajerska, the western part of the Podravje region in the North of the country.
At last a chardonnay that can showcase both concentration of flavors and freshness in the palate with a mere 13° alcohol content.The shining fish course was a thick and moist turbot filet, perfectly cooked and adorned by a beautiful composition of vegetables and foamy grapefruit sauce. Here again: classic base and modern composition. Though generous, nothing was heavy, and the beautiful matured saddle of veal served pink with a herb crust was still welcome. To finish, the iconic Bled Cream Cake, which recipe goes back to 1953 and is secretly kept by the Sava hotels group. The result was up to the legend. Even though I really do not have much of a sweet tooth, and I have had my share of mille-feuilles in France, this raised version of the classic with just two layers of perfectly crisp puffed pastry holding a firm custard covered by a layer of lighter whipped cream is to die for…
Chef Simon Bertoncelj, who has worked under the commands of Gordon Ramsey, seems rather poised and discreet, but if you really want to find out, he opens his kitchen to a guest table of 2 to 6 people for a 7-course menu cooked and served, right before their eyes…and ears!For more info
Julijana Restaurant
Grand Hotel Toplice
Cesta svobode 12, 4260 Bled, Slovenia
+386 4 579 10 00Contact
Cesta svobode 12, 4260 Bled, Slovenija
Reception
+386 4 579 10 00Reservations
+386 4 579 16 00Hotel Hellsten, Stockholm. Memories of an exotic journey
Hotel Hellsten is located in the heart of Stockholm and is the ideal starting point for all those who are visiting the City, since the attractions and sites of interest are reachable by public transport within easy reach including the subway that is just round the corner.
The next street is the busy Sveavägen, Stockholm”s only real boulevard. The hotel is just around the corner from the underground (metro) stop Rådmansgatan.
The locality is one of the most exciting in Stockholm, with a multitude of different restaurants within a few minutes walking distance. It is also a short walk from Gamla Stan, Stockholm’s historic and beautiful old town. I loved the area, and the next busy street Sveavägen, so alive and full of restaurants, shops and…barbers & haidressers,don’t ask me why, but very useful…The rooms are divided into various types depending on the services they offer, mostly in different styles, some have canopy bed, some are equipped with the classic Swedish fireplace called kakelugnar, light rays, wooden panels, even a private sauna,
The walls are painted with warm colors that span from orange to red, to blue, to purple.
All rooms have private new bathrooms, TV, telephone, free wired internet access and a hairdryer. They are non-smoking as well as the entire structure.
My room had a cosy little terrace.
Here and there I found exotic touches, my guide explained that Mr.Hellsten, owner of Hellsten, Rex and the newest Hellsten Glashus, is an enthusiastic traveller who likes to collect items from his trips. I loved the african masks !
You have a colonial-style bar where coffee and tea are served 24 hours for free. Great idea!
Every Thursday Hellsten Earth Bar transforms into one of Stockholm’s premier jazz venues. Exciting live acts on stage at 8pm and on the last Thursday of each month you are welcome to jam with the band, just bring your instruments or vocals, and the entrance is free..
Comfy beds and an excellent breakfast buffet that included pancakes, cold cuts, cheeses, eggs, lots of fruits and the traditional Swedish meatballs and served in a sunny and spacious veranda.
Add Hotel Hellsten on your next trip to Stockholm!
For more info
http://hellsten.se/en/Hotel_HellstenIndustrial or design? A posh stay in Hamburg
In my last trip to Hamburg I got the chance to visit and stay in Hotel Gastwerk and The George, two great properties owned by Fortune Hotels Group.
They have different style and decor, both friendly, welcoming and worth to spend one (or few) nights there.Let’s start with the industrial red bricks Gastwerk. The name says it all, It was a squared and rigorous red bricks gas factory. Roughly 120 years ago, the old gas plant provided light to the streets and houses in West Hamburg. In the impressive and carefully restored industrial building, built with brick and steel, modern design and historical architecture form a fascinating harmonic setting. Gastwerk is first Hamburg’s design hotel.
The building welcomed me with a large hall with a wide, meticulously well lighted reception and two unforgettable metal elevators, one red and one yellow lighted. The industrial adventure was already starting…
141 rooms, lofts and suites, some with modern walls with a contemporary feeling, some with bricks walls (I love them), like the loft-like one where I was staying, giving the perfect atmosphere of and warehouse.
In addition to that Gastwerk boasts a configurable conference area, the Mangold restaurant (I didn’t dine there, so no idea of the food) the L.BAR, the beautiful SPA, free parking spaces in front of the hotel and underground. 
Here and there you’ll discover classy touches of fresh flowers, old black and white pictures, original gas machines, and a splendid old water boiler.
The second Fortune Hotel is The George, located in the hearth of the vibrant Saint George area.
This venue is a triumphant tribute to the apotheosis of a ‘boutique hotel’ concept, where design meets furniture, lighting and that smell of trendyness…
This reinterpretation of English style in Hamburg results in rooms swathed in warm colors ranging from cocoa to Champagne, lamps with delightful pleated shades and stylish wallpaper in a variety of designs. Super comfy mattresses, a nice view of the Lake Alster, not to mention that sweet & cute ‘Welcome Cesare’… 
The George Hotel is a four-pearl property flush with a Great-Britain-in-the-’60s design, with 125 stylish rooms that all have flat-screen TVs, minibars, and free weight, a party-vibe bar, the supercool rooftop Campari Lounge in the terrace with a spectacular view of the Alster, 
a defined breakfast buffet that included a fine selection of cold cuts, imported cheeses, fruits and vegetables, and…Yes! there is Da Caio, italian restaurant (where I could not resist peeping at the menu, which I found correct in dishes choices and…right spelling, which is always a good sign for an Italian eating in an Italian restaurant abroad…
Here info
Hotel Gastwerk
The George,
Fortune Hotels Group.Two memorable days in Pula
Great history, mild climate, smooth sea, unspoiled nature, dream beaches, friendly locals, smiling people, amazing food and…best teeth on hearth!Welcome to Croatia!
I spent only two days in Pula, but, believe me , I ‘ll go back!. Pula is the largest town on the Istrian peninsula and offers a diversity of attractions to lovers of culture. The rich itinerary of its three thousand year old history, where every step you take through the Old Town is a landmark, begins and ends with the Roman amphitheatre. The city has a long tradition of winemaking, fishing, shipbuilding, and tourism.
The Arena. Pula’s amphitheater was built around the end of the first century before Christ. It was August with a very hot weather. That s why my lovely guide Rossana met me there early in the morning , immediately after they open the gate. I suggest you to do the same. Rossana told me a quite cute legend about a raw linen made tent (they called it velarium) that used to be opened up to protect from the sun and give some shade to the audience while watching the show, or function as a bug umbrella in case of rain.Actually the morning is he best time to come to the arena as well the sunset time.Often the Arena hosts operas, concerts and performances. The acoustic is amazing: Tenors Giorgio Pavarotti, Placido Domingo and Beniamino Gigli said the this place was one of the most suitable for their voice and for the public. In the Arena have been performing great music legends such as Tina Turner, Joe Cocker, Sting, Simply Red, Robert Plant, Status Quo, Massive Attack, just to mention few. Every summer, Pula host a superb Film Festival in the Arena,
Celebrity town. Pula was also the residence of many Italian celebrities, from Italian singer Sergio Endrigo, to Italian actress Alida Valli who was celebrated as one of the most beautiful woman in the he world.
Pula girls!
The legacy of Alida Valli keeps the tradition. Beauty, charme, and those beautiful legs, so famous all over the world, make the local girls into dreamgirls !
Writer James Joyce
choose Pula as his residency for several years. After a full day of historical sightseeing you will find many coffee shops on the street Forum including Café Uliks is a must for any fans of James Joyce, the Irish author who worked in Pula as a teacher in the early 20th century.
Wines and food
Wines top quality wines including Malvasia (one of my favorites) the most famous Istrian wines produced from indigenous white grapes. and Teran, a rich red wine, intensely purple colored, able to compet with the Italian ones but less expensive.
A big time specialty is the zgvacet ragout. It is a sauce of diced chunks of chicken meat. In Pula, just as in most towns of Istria, be sure to taste seafood specialties, of which dishes rospi (monkfish), sea bass or delicious buzara Kvarner scampi only a small number of delicacies on offer. In Pula you should try and shells, thanks to the clear waters are a special flavor mussels, scallops or kanaštrele excellent fish stew, and definitely should try the black risotto with cuttlefish. Lovers of oily fish to taste anchovies to savor. This dish is eaten cold and fried sardines topped with sauce, oil, onion, vinegar and spices.In Pula you should try and maneštras traditional thick soup whose main ingredients are potatoes and beans with added mixture of bacon and garlic.Truffles!
Many Pula’s restaurants carry the highlight of gastronomy: the white truffles. Try them with fusi or gnocchi with truffles or shaved over meat or cheese. But the real combo, the Romeo and Juliet of the choiche should be truffles and eggs!
Bars, shops, market and flea markets
Have fun, look around, bargain!
Smile!
Dental tourism, is hot in Croatia, organized groups come here and put their teeth in place with low-budget, cheaper prices, excellent quality, good materials and expert dentist.How to contact them who contact them? Or you can see on the websites or call the local tourist agency that will give you advice on the best places or to be so lucky to have a friend who has already been here already.Do not!
Croatia has its own currency: the kuna.
Don’t change your money in the street, you may get useless Balcanian or Bulgarian money…
Go into a bank and change there!
Where to stayI stayed at Amfiteatar Hotel, located in the heart of the Pula city, hotel Amphitheater is at a 2 minutes walking distance to the Arena and 5 minutes walking distance to the city cathedral, with the harbor also in the close vicinity. Beach and the airport are only 10 minutes away by car. Very close to the arena and within a short walking distance to all the other attractions in the old town.
I had dinner in the outdoor restaurant, Owner Chef and culinary star Deniz Zembo prepared delicious local dishes with a twist. I loved the grilled octopuss and delicious cake.
I would like to thank the lovely ladies Viviana Vukelic and Adriana Bajic from Ente Nazionale Croato per il Turismo in Milan and the super cool Goran from the Tourism Office in Pula, Chef Deniz Zembo and my amazing guide Rossana. They truly contributed to make my Pula’s visit memorable, fun and wonderful.TOURISM OFFICE PULAHacienda Chichen: discover the most revered Mayan site the smart way!
Chichen Itza, located inland of the Yucatan Peninsula, about 200 km East of Cancun, is one of the most visited archaeological sites in Mexico with over 2.6 million tourists in 2017.
Do the math… .
That’s on average over 7000 visitors a day. Even though the site is not limited to the iconic Kukulcàn pyramid (photo 1) and covers a very large area (over 300 hectares), that is a lot of human flesh roaming around! Especialy when one considers that the most popular way to visit the Unesco world heritage site is via tour operators organizing day trips from Cancun or Merida, creating a huge influx of fully loaded buses arriving around 11 AM or so every day. Arriving with the sun at its hottest among hordes of tourists had always been a deterring idea to me. I had sacrificed the visit of wholly site during my passed 3 visits of Yucatan, favoring the ruins of Tulum and Cuba, less crowded and still awesome examples of the might and splendor of the Mayan civilization. For this fourth visit this last spring, I was determined to visit the legendary Chichen Itza in the best way possible. Staying overnight at the Hacienda Chichen revealed to be the smartest answer possible. Smart because by staying overnight in this historic hotel located a few hundred feet from the archeological site enables to start exploring the grounds as early as 8 AM, before the arrival of the crowds. Smart, because the hotel combines genuine elegance and great service while respecting authenticity and ecological responsibility. Follow me, let me show you the way…When I arrived from Tulum around noon at the Chichen Itza bus terminal, I was left at the main entrance of the site in one of the largest parking lots I have ever seen: hundreds of buses still unloading their loads of tourists from every continent. The line to the ticket booth was long, the heat dreadful. Instead of joining the frenzy, I hopped in a cab and 10 minutes later, I was discovering the old-world charm of the Hacienda Chichen. The check in was a breeze and the welcoming cocktail made of pineapple and Chaya leaf juice refreshing as heaven (pic 3). I was later to learn that it had been freshly made from the organic garden of the property, providing a lot of the fruits, vegetables and herbs used by the kitchen
The front desk offered to arrange the purchase of my ticket to visit the site the next morning, without any surcharge, avoiding the hassle to wait in line. They also offered the possibility to have a legitimate private guide for the visit, but as usual, I declined in order to feel totally free and visit at my own pace. The afternoon was mine to relax and enjoy what the Hacienda had to offer. The 28 rooms set in a total of 12 cottages spread out on the lush grounds were originally built to host archeologists who helped excavate the site. Now they are opened to all offering soothing air conditioning, large bed, beautiful sheets, large bathrooms, fresh flowers and hammocks on the front porch for those eager to adopt the Mayan way to take a nap at the sound of singing birds
Another way to relax in a horizontal way is to indulge in one of the treatments at the Yaxkin spa. And that’s exactly what I did, with the 45-minute Pakal treatment, a Maya healing ritual focusing on the head and the upper body. The soul is also soothed by an initial prayer in Mayan language by my charming therapist.
I loved the fact that the room was very large, not one of those cubicles where on feels locked up. The outside garden was present in the room with the use of various herbs and plants, including a refreshing aloe vera jelly applied on the face.Totally relaxed, I finished the afternoon by lingering by the superb swimming pool, large and square as I like them to do laps at length. 
.Recycled and chemical-free water added a guilt free sensation to the overall pleasure. Time went by and before I knew it was time to meet the general manager for a grand tour of the property, including the restored church where weddings can be organized, surrounded by the beautifully maintained vegetation).
No wedding the evening of my stay, but I still felt like a very special person, enjoying an evening drink on the beautiful front patio at the sound of a traditional trio singing deep from the heart local ballads.
For dinner, I ventured across the street to the humbler Villas Areological hotel (http://www.villasarqueologicas.com.mx/chichen-itza.html)
that I wanted to check out for its restaurant serving a variety of traditional dishes from Yucatan. The best, by far, was the cream of Chaya soup and I appreciated the selection of Mexican wines. The night was young, but the day had been long, so I was eager to return to my beautiful room for a good night sleep. At 8:20 Am, I recuperated my ticket to visit the site and was guided to the private entrance specific to the Hacienda. I was alone when I crossed the gate and after a ten-minute walk, I was facing the beautiful Mayan pyramid with the company of a couple of iguanas, but not another human soul.The morning air was cool, and the silence only broken by singing birds. All the merchants on the way were focused on unpacking their things, leaving me unburdened. Besides the famous pyramid, I loved walking through the gigantic ball game field practically alone
As well as discovering the sacred cenote (sinkhole) and the perfectly aligned columns without the eye sore of groups of tourists ruining the geometry of the monuments. 
After three hours of walking at my own pace, I went back to the Hacienda, walking against the growing flow of visitors and the solicitations of the souvenir vendors, they were in full swing mode, trying to sell their T-shirts and miniature statues probably made in China!
The heat had risen and a last dip in the pool after a refreshing outdoor shower felt like pure bliss. At noon I was packed and ready to leave this magical place.
A short taxi ride took me to the small town of Piste where I tasted a delicious and original pozole de coco, lightly sweetened and perfectly chilled (pic 20), then hopped on a collective to reach Valladolid after 24 hours of total serenity, visiting the most famous Mayan site in the best way possible…
the nontouristytourist way!Text and photos by Philip Sinsheimer
HACIENDA CHICHEN RESORT AND YAXKIN SPA http://www.haciendachichen.com
Tel: +52 999 920 8407
A ‘HYGGE’SUMMER IN COPENHAGEN
In summer Copenhagen is an ideal destination: favorable weather, long and sunny days, smiling, polite and serene people. It seems that everyone here discovers the secret of happiness: hygge, a Danish word that invites you to enjoy the simple pleasures of life and live alone or with friends, at home or outside, special and happy moments.
Find yourself singing on the beach around a bonfire, have a nice picnic at the park, attend an outdoor concert, participate in a street festival or take a bike ride … these and more are the little pleasures of life that feed the hygge spirit in the life of the Danes.
To find out right away just do this test . The result is a real personalized treatment based on hygge, released with all the tips on how to get it on a trip to Denmark.
Useful and precious, a true friend! I’m talking about the Copenhagen Card, a pass that allows you to visit as many as 86 museums and attractions, use all public transportation for free and benefit from discounts on tours, bars and restaurants.
I also used it for a tour of the canals and the port. 1 hour, audiogude in all languages, a show of ancient and modern architecture, a sea of photos. passing the numerous bridges of the city. But pay attention to be seated: the bridges are very low and the risk to bump your head on it, it s quite possible.
TivoliThe oldest playground in the world. You will skip over breathtaking roller coasters,you will be projected into space, you will remain suspended in the air more than a thousand other rides in the charming gardens where the oriental facade of beautiful
Hotel Nimb stands out.
After the aerial acrobatics, I finally relaxed in the Brasserie, famous Nimb restaurant,
French cuisine, refined menu, excellent wine list, good service and relaxing atmosphere (apart from the crowded side room that celebrated a noisy birthday…) I tasted the Chef’s specialties, a delicate mollusk bisque served with scampi and carrots, a crunchy turbot à la meunière, sprinkled with lemon drops, ending with a puff pastry stuffed with strawberries and cream, all paired to my favorite Sancerre Domaine de La Garenne, deliciously fruity, In short, a dinner worthy of the unique atmosphere of the location.
Copenhagen history boasts of royalties and magnificent castles,Here my favorites
Amalienborg Palace, a must for anyone with a taste for royal history and the life of Denmark’s royal family who still resides inside the palace.
Experience royal history at the museum and sense the present of one of the world’s oldest monarchies from the beautiful palace square where you can watch the changing of its famous guards called Den Kongelige Livgarde. Every day you can experience the changing of the guards, as they march from their barracks in 100 Gothersgade by Rosenborg Castle through the streets of Copenhagen and end up at Amalienborg, where the changing of the guard takes place at 12:00 noon.
Christiansborg Palace famous for its hall covered with 17 giant tapestries, which tell 1000 years of Danish history, It is a gift from The Danish business community in occasion of Her Majesty Queen Margrethe 50th birthday,. Bjørn Nørgaard painted the full-size sketches upon which the tapestries were woven.
These impressive royal rooms host the official receptions in the presence of the Queen, between a sparkle of uniforms and great evening gowns. Better to avoid arriving by car or taxi, the protocol prefers that the guests present themselves in a carriage…As a food lover, I could not resist the temptation to descend into the legendary Royal Kitchens to discover the background of an official banquet, browse the Queen’s recipes and admire one of the largest collections of copper crockery in Europe.
To be or not to be…
I recommend a small excursion outside the city. Helsingør 30 minutes by train.
The famous Castle of Kronborg, better known as Hamlet’s house, reigns there. In fact, here Shakespeare set his drama.
Gossips say that the writer had never been there, but would have been an actor in his company to tell him about this mighty fortress, from whose park, littered with cannons, you can glimpse Sweden. Suddenly the walls resound with the voices of the characters of Hamlet, which appear, like ghosts, perfectly interpreted by talented actors who bring to life the tragic events of the drama, You could spend a whole day in Kronborg, and live many experiences, guided tours through the casemates and the halls, explore the passages and towers, see a play and relax admiring the sea – but if you prefer, you can get an idea Kronborg concrete even in just one hour. Kronborg is open all year round (except 1st January, 24th, 25th and 31st December) from 11am to 4pm. In the summer (June, July and August) the schedule is extended: from 10.30am to 5.30pm.
After all that drama I needed a…great meal and I went to the renowned restaurant Brasserie 1861, where I met the Chef. His name is Casper Stuhr Sobczyk I can describe him as a gentle viking with the sweetest smile and… smoked sardines tattooed in his arm.
They called him ‘the king of herbs ‘for his passion for vegetables and fresh products from the field. His passions are: fish, molluscs, entrails as lamb’s brain, (not so popular in the quite skeptic Northern Europe), He started with French cuisine, passed to the molecular and ended up with mixing them two styles. ‘I like to play with the ingredients, says Casper, like for example, pairing strawberries to balsamic vinegar. I worked in Danmark a lot, including the Copenhagen National Library. I got good reviews and I started my new adventure here at Marienlyst Hotel, In my my fridge at home, there is always place for eggs, probably because my wife loves them, lot of vegetables and of course several max sizei Pepsi. I Love Pepsi… ‘His friendly Verona born partner Fabio Ciccarelli started serving a surprising appetizer: a revolutionary version of the traditional blini, made with caviar white sturgeon, to be mixed to crème fraiche on herbal waffle. The ingredients just melt perfectly together.
Then a salted unusually cooked burned salmon, followed by a mackerel with foie gras, green peas. As a main dish , I tasted halibut with asparagus that burned for few minutes to maintain the crunchiness.
Every dish was so intense, so fresh and so herbal.
No wonder why Chef Sobczyk is the ‘king of herbs…
’In the summer, Denmark is a foodies paradise with its festivals and gastronomic events Do not miss the Copenhagen Cooking & Food Festival from August 24th to September 2nd, during which Copenhagen becomes a huge Nordic restaurant and definitely stop at the new street food Reffen, an urban playground recently opened, that mixes crafts and culture.Reffen is a place where the people of Copenhagen are invited to take part in the development. 54 start-ups in the form of food stalls, bars and creative workshops many confirming the dogmas “Reduce and Reuse”.
Mermaid yes or no?
The most celebrated mermaid statue of The Little Mermaid from Hans Christian Andersen’s children’s story, sitting on a stone at Langelinie in the harbor of Copenhagen, Denmark. Honestly I saw her from the boat and I have to say that the invading ‘selfie addicted crowd’ didn’t appeal to me… So I went at night, and here she was, alone, shining on the dark, mysterious and looking like wanting to splash in the water any minute,
That, I call a magic encounter with Miss Mermaid…
for more info
#visitdenmarkstories @govistdenmark.Hamburg, Germany, Why go there and where to stay, what to eat
I started my Hamburg experience with an avalanche of photos and selfies on board of the Stadtrundfahrt double-decker bus, providing earphones in all languages. In a couple of hours you’ll know the city, get off when you want, visit and get the next one. An indispensable tour, also in a mini-cruise version with Harbor Cruise You will enjoy the aquatic view of the city, of the immense port and of the colossal cargo ships with gigantic containers.
Hamburg means bricks, red bricks, so my next stop was Speicherstadt.
Almost a kilometer of old warehouses with typical red bricks, used as storage for incoming goods: oriental carpets, tea, raw coffee, cocoa, tobacco, spices. Among the attractions: a kaffeerösterei, an old coffee roaster, where you can also enjoy decadent cakes with strawberries and cream.
Chocoversum, a true chocolate triumph,
Manufactum a trendy shop and the Spice Museum where you will find and taste everything: European spices, Asian and Indian flavors, exotic perfumes, 50 varieties of pepper, cloves, cinnamon, turmeric, mustard seeds and the most expensive ones: orchid vanilla and saffron.
Miniatur Wunderland Models of trains and landscapes in miniature? I was doubtful …well, I was amazed. Two huge floors where landscapes and cities of all the world have been meticulously reconstructed with airports, motorways, railways in great turmoil and crowded by a thousand minuscule people, including a team while washing Pope Francis car…
Travel and read.
130 bookshops stocked with second hand books! Passengers are allowed not only to read them during their journey ,but also to take them home.
Elbphilharmonie
Extraordinary glass structure, with windows that look like eyes. With its perfect acoustic, hosts concerts and shows. You get there with a spectacular 82 meter escalator that runs through The Plaza, from which you can enjoy a great view.
Perfect location for a drink or a snack at the Beer & Dine and a little shopping in the well-stocked book, music and souvenir store. Tickets can be booked 18 weeks in advance and children up to three years do not pay.
Hamburg and its museums. I chose two. Kunsthalle, 700 years of art, from the great masters of the Renaissance until 1800 with Manet, Caspar David Friedrich, up to the German expressionism (which I adore) and the contemporary avant-garde .
MKG Great museum with unusual exhibits: famous deco posters, precious vintage pianos, sketches and 30s dresses, a space dedicated to design furniture, photo galleries avant – garde and much more.
It is true that the hamburger was born in Hamburg?
The most famous meatball in the world is ‘made in the USA’ or ‘made in Hamburg’?
The name would leave no doubt, but the Americans boast its paternity.
The Germans claim that it was cooked in the houses of Hamburg and then it was exported to the USA, while for the Americans it would be born in the port of Hamburg, a municipality located in the state of New York and the inventors would have been the Menches brothers who in 1885 would propose the first sandwich stuffed with meat during the country festival Erie County Fair.
Legends aside, here you will find space burgers. The best from Burger Lounge, Jim Block Jungfernstieg, Dulf’s Burger , Otto’s Burger Grindelhof and Schanze .WHERE TO STAY
I tried two hotels, both experiences were great!
Novotel Hamburg City Alster Hotel
4-star hotel in the modern rooms and suites with a desk and free WIFI
Central location and U-Bahn station on our doorstep make the Novotel Hamburg City Alster hotel the ideal base in Hamburg. 5-minutes away from Alster-Schwimmhalle and within 20 minutes of English Theatre Of Hamburg. Highlights at this hotel include in-room free WiFi, free high-speed Internet, and LCD TVs. All 210 soundproofed rooms feature sofa beds, satellite TV, and separate bathtubs and showers. You’ll find nice touches like soaking tubs and free toiletries to enhance your stay. Coffee/tea makers, free newspapers, and safes are also available. Enjoy the fitness centre, Turkish bath/hammam, and sauna. Business amenities include a meeting room and a business centre. Added amenities include free WiFi in public areas and laundry facilities. Each morning excellent buffet breakfast is served between 6:30 AM and 10:30 AM. Sights within a 20-minute walk of this 4-star Hamburg-Nord hotel include Museum of Arts and Crafts Hamburg and Mundsburg Center. Enjoy the comfort of the sauna and the video games area. Rooms are spacious and bright, Super comfy bed…I slept like a baby!
Dining in is an option with room service, and minibars provide refreshments. I had a great lunch at the hotel stylish restaurant Novo2, and a nice chat with the executive Chef, who told me that his menu focuses on seasonal products and evergreen tasty meat. and suggested a juicy and tender La Maracho Rump Steak with sauteed vegetables and … a silver swan (just for decoration…) Novo2 is an innovative combination of a bar lounge , that offers delicious seasonal dishes and light snacks are served from 6.30am to 9.30pm. A cool spot where where you can have a nice glass of wine, like i did!
INFO
HafenCity. It is the new futuristic district of Hamburg, area of creatives and artists,
To get there they have specially built the metropolitan U4 line. in 3 stops from the center you have already arrived. Here you can breathe fresh air, the spaces are open and many Hamburgers get away from work to go for a drink or a snack.I stayed at the brand new 25 Hours HafenCity Hotel where I had a great time. I felt like a sailor, the rooms look like a ship’s cabins, with prosperous painted models on the bathroom walls.
Here atmosphere is easy and relaxed , The motto says COME AS YOU ARE! There is also free access to a spectacular spa in stones and wood. In the morning a rich buffet breakfast is set up, there you can find everything, including rote gruetze, my beloved raspberry, blueberry and cherry sauce served on lean yogurt. Yummy!
What does a real Hamburger drink?
Beer, of course! It has been produced in Hamburg for over a millennium and has become an icon of German culture. Here some popular ones.
Ratsherrn, one of the city’s most famous artisan breweries From pilsner to light beers. Galopper des Jahres, popular and animated. The members of the staff are true fan of craft beer, so be sure to ask for their recommendations: they know what to suggest for every taste and palate. Blockbräu, a terrace with a wonderful view.
My favorite? Altes Mädchen An incredible variety of excellent local and around 70 international beers, also combined with tasty German specialties.Remember, the real Hamburger does not drink Coca Cola!The preferred alternative is fritz-kola, rich in caffeine and lemon. It was born in 2002, invented almost for fun by young friends Lorenz and Mirco and produced with a really amateur process. Imagine: the labels were photocopies and they were glued by hand on the bottle …
Today it is the national soft drink.Red lights …
night and day!
The St. Pauli district was once a bad area full of noisy pubs, frequented by criminals, sailors and prostitutes. Today the taverns have become artistic skyscrapers, like the Dancing Towers, which seem to really dance, while the smoky haunts of the past have become fashionable places.
But the raunchy survived: sex shops, theaters, striptease, burlesque and the inevitable bouncers who invite you to enter. In addition to the ‘sensory’ attractions, the neighborhood is full of super-trendy shops, new boutiques, hip clubs and bars
Keep walking around the St.Pauli district,
head towards Markstrasse and the surroundings of KarolinenvIertel.
There You will find small bars, self-managed restaurants, flowers, perfumes, mini boutiques and lots of vintage. If you are ‘bio’ dive into the Rider Markt Halle, and a relaxing drink from Zoe the bar of the different sofas. For more chic and exclusive products, head to Hole Bleichen.
Then it comes the time for…
beauty and relaxation.
After a long walk, it is right to take a relaxing break in Jungfernstieg, in the heart of Hamburg with a fantastic view of the Alster river. Here Nivea Haus awaits for you, this is the official store of the famous face cream, born in Hamburg in 1929. Here you can find classic or brand new creams for face and body, cosmetics, revitalizing treatments, relaxing massages, as well as manicures and pedicures.
Plus a really cute souvenir: your ‘Nivea’. You ‘ll be photographed and in a second …you’re on the cover of the famous blue box. I couldn’t resist …
So, what do you think?
Am I fine for a cream cover?MATERA, Italy. The city, the Sassi and the best Lucanian dishes
Matera is one of the oldest cities in the world. By day the sunlight enhances its white. At night, it looks like an immense nativity set up under the starry sky.
Its quarter I Sassi, ancient dwellings dug into the tufo, where the roofs serve as a base for the houses that have developed on higher levels. These were dug entirely into the rock and represent one of the most striking examples of exploitation of natural resources to obtain suitable conditions for the life of a large community.
In the caves often lived more families and despite the lack of space, almost all daily activities took place in the cavities of cave-houses: from handicrafts to weaving, from food storage to animal care (dogs, chicken, pigs, horses and donkeys were living with the family as primitive source of heating). The temperature was constant and guaranteed by the characteristics of the sea tufo , so the inhabitants did not suffer too much from the cold in winter and found a shelter from summer heat. This way of life for years has been seen as a sign of backwardness and incivility. The inhabitants of the Sassi were often considered as primitives living like animals. In 1952 Sassi was considered “the Italian national shame”and abandoned in the late ’50s, Sassi was able to be redeemed until they became Unesco World Heritage in and will be the 2019 European Capital of Culture. 
Its amazing scenario has been used s a set for Mel Gibson “The Passion” Pier Paolo Pasolini “The Gospel According to Matthew “King David”, Christ The Lord: Out of Egypt “, and the remake of “Ben-Hur “.I took the Gran Tour of Sassi,
an intense 3 hours guided tour and I learn so much about the history of this amazing city. The tour begins in front of the Cathedral, in the upper part of the City, and then goes deeper into the tangle of narrow alleys, caves, cellars, churches, small gardens, tiny squares and districts. I was able to discover in detail these unusual dwellings partly carved out of the limestone. It s a long walk, so wear comfy shoes.
Matera is also well now for its cooking tradition, a classic example of Italian peasant cuisine, using free ingredients combined with a fair amount of labor and know-how to turn an odd edible food into a delectable dish.
Here my choices:
ll Terrazzino
View, ambience, real food, rich menu, moderate prices and …did I mentioned the view? Welcome to Il Terrazzino, one of the oldest deck restaurant in Sassi Eustachio Persia welcomed me with a dish of local cold cuts, including my fav lampascioni, bulbs of a common wildflower in southern Italy, then I ordered lamb, and…surprise! iIt came wrapped in yellow strawpaper.
‘This place used to be a cantina, told me Eustachio, just wine, no food.So people used to cook it at home and take it here, all wrapped up in paper tto keep it warm, then tear the bag and eat it paired with a nice glass of wine.Then came the crapiata a soup of different legumes, cereals and potatoes typical of the Basilicata cuisine of rural tradition, prepared in great quantity every year on the first day of August in the district La Martella, close to the cultivated fields and served to the inhabitants. Eustachio took me downstairs, to the 17 century cellar, which incorporates the typical architecture of the Sassi and was refurbished to retrace moments of daily life of the peasant life,
Baccus
Simple yet elegant restaurant Located in the Sassi area, Baccus is well know for its Chef Carlo Pozzuoli who likes to reinterpretate typical local dishes and flavors of the past in a modern way.Starting with super crunchy chips of red peppers, followed by fagots of ziti with cream of yellow and red peppers, bundled in a slice of sweet scamorza cheese topped by goat ricotta curlS.
A soupy Dish with tagliolini pasta with black and white chickpeas, considered ideal fro pregnant women, since it contains a lot of iron.
The menu dedicates an attentive search of local herbs, like the cicoriella, the sivone and other fresh leaves variously used in cooking: in salads, minestrone, simply boiled with oil and lemon, or as a filling of ravioli and pansotti or excellent omelettes.Carlo and his wife Mariella were wonderful hosts. Not only keeping me company at the table but also surprising me with a taste of a sweet heart shaped Sporcamuso, (begrime the face) a dessert so full of cream that I inevitably ended up with hot pastry cream all over my face.
Da Mario
‘We represent the tradition. My family managed this restaurant since the 50’s’ told me Anna, owner of the popular Ristorante Pizzeria Da Mario ‘Since then we are always been loved by the people from Matera and from all over the world. Many celebrities have eaten here: Richard Gere, Mel Gibson just to mention few’
I went there for lunch and followed Anna’s suggestions, starting with a tasty orecchiette alle rape with anchovies and toasted breadcrumbs, then I tried home made strascinati pasta with cardoncelli mushrooms and garnished with the typical crunchy peperone crusco, fried red pepper.
Da Mario is know for its pizza. I tried a baby Margherita, perfectly cooked. ‘I love my town, peaceful and quiet, I run the restaurant a cosy BnB called Sassi Belvedere although sometimes I need some noise… some that’s why I have a place in Milan, where I go , like an escape little vacation, but then I am happy to be back in my Lucania ( the ancient name of Basilicata) Sorry I still call it Lucania.. perhaps it’s because I like the old things…
I don’t blame her..
Where I stayed.
Residence San Gennaro, located in the inner courtyard of the old “neighborhood”, once the fulcrum of the days of the inhabitants
Super friendly host Francesco delighted me with anecdotes about the city, gave me tips took me to the prehistoric hypogeous cave below the residence, embellished with a precious Nativity and prepared a great breakfast that included fresh local products. I stayed in Guerricchio suite, that has a kitchenette, a delightful double bedroom, a private bathroom and a cute little balcony to enjoy the view on the enchanting Sassi of Matera. It is At the entrance an artistic work of great value welcomed me. “Girasoli di Guerricchio”, a Lucanian artist to whom the suite is dedicated.
I also loved
Casa Noha
An amazing gateway” to the city, charting its history thanks to an innovative communication project, where the walls, the ceilings and the floors will take to an extraordinary journey through the history of Matera from its origins to the present day.
MUSMA
(Museum of Contemporary Sculpture Matera)
This unique museum provides the perfect environment for the symbiosis of sculpture and the characteristic carved sites in the Sassi; the exhibition galleries, in fact, consist not only of the rooms of the Palazzo, but also the vast hypogea, where the works of art are revitalized by the strength and beauty of the surrounding rock hewn spaces
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see full articleDUO BALDO, WHEN MUSIC AND FUN HAVE A PARTY…
The musical comedy team DUO BALDO is renowned violinist Brad Repp and pianist/actor Aldo Gentileschi. Their critically acclaimed performances combine virtuosic performances, theatrical humor, and pop culture.
Duo Baldo made their debut with Italian tenor Andrea Bocelli in 2004. In February 2006, Duo Baldo won first prize at the National Short Theater Competition in Florence. After winning first prize at the 2009 Musicomicontest, they performed at the opening of the 2010 Salzburg Festival.
Other engagements include the Chamber Music Society of Trieste, as well as appearances in many US cities including Cincinnati, Baltimore, El Paso, and internationally in Milan, Lucca, Lugano (Switzerland), Dubai (UAE), Mexico City, Paunat (France) and tours of China, Taiwan and Japan. Violinist Brad Repp has appeared as violin soloist with José Carreras. He performs on a 1736 Testore violin. Aldo Gentileschi performs on whatever piano he can find.After having sold out in Tokyo, Salzburg, Mexico City and Washington,
CONdivertimentoCERTO finally returns to Milan to open the Harmonies and Sounds of the Spazio Teatro No’hma exhibition. Aldo Gentileschi (pianist) and Brad Repp (violinist), “play” with music, humorously interpreting many classic songs from the most famous repertoire.They know how to add theatrical comedy to the most splendid melodies.
What a repertoire!
From Mozart , to Debussy, to Gershiwn to a funny Per Elisa, to Paganini and John Cage. The violinist Maestro Repp and his ‘victim’ Aldo build an irresistible show that offers a different way of approaching the world of classical music. Jokes, tics, musical provocations become the fabric of the show in which music is combined with fun.
Let’s have them play & party!
Jan 8, 9 2020
At TEATRO NO’HMA TERESA POMODORO
Via Andrea Orcagna 2, Milan
Free entrance. To make a reservation
http://www.nohma.org/
CESARE ZUCCA
Born in Milan, he lives in New York, Milan and the rest of the world.
Cesare likes to travel up and down America as well as spending time in Italy and Europe.
For NTT, he photographs and tells about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights, among interviewing top chefs from all over the world, “stealing” their recipes and write everything here, in a perfect ‘ non touristy tourist’ style..
Milan.: MIC celebrates the great Federico
Milan celebrates Federico Fellini.A century after its birth and sixty years after the release of La Dolce vita, the Cineteca Italiana Foundation pays homage to the great master Federico Fellini with an exhibition dedicated to him,
Do you remember Federico? fA rich proposal that wants to celebrate not only the director but also the man who talks about himself without masks. To this end, the festival offers its most famous and exclusive documentaries in which Fellini tells about himself and his poetics, capable of revolutionizing Italian cinema and making it famous internationally.
The exhibition is designed to combine in a single great tribute to the Director and to explore the poetry of Fellini and to understand the great contribution he has been able to give to the history of cinema. Among the documentaries proposed in the review, Ciao Federico! by director Gideon Bachmann, who will open the review on Tuesday 7 January at 3pm, a film capable of capturing the magical atmosphere of the glittering set of the Satyricon, in the only truly complete and rich backstage on Federico Fellini’s way of working.
The irony, the boundless creativity, the brilliant intuitions emerge in a unique atmosphere that has fallen over the time. A wise work of alternation between archive material and interviews that tells a salient moment in the director’s career, in which he seems to be looking for new artistic paths.
Following, at 17, FMM: Fellini, Mastroianni, Masina – Interviews on the set of Ginger and Fred, another work by the director Gideon Bachmann in which Giulietta Masina first and Federico Fellini with Marcello Mastroianni then, open to the director in telling the production of the film that sees them reunited after many years. The mutual expectations and ambitions emerge, as well as the general sense of the project in the precise historical moment.
At 8.30 pm we continue with Fellini Fine Mai documentary presented at the 76th Venice International Film Festival for Venice Classics, in which the director Eugenio Cappuccio personally tells Fellini who lives again through the power of the images, sounds and photographs kept by Rai Teche: fragments of life and poetry of cinema, often unknown, and revealed by those who have had the good fortune to work with him. For the occasion, the director Eugenio Cappuccio will be present in the room for a meeting with the public.
On Friday 10 January at 3pm Fellinikon will be screened, a rhythmic and eccentric editing film of images captured from the Satyricon set: the preparation and filming of some scenes with different director’s commentary inserts. Another contribution by director Gideon Bachmann, in continuity with what has been done in Ciao Federico! to the re-discovery of Fellini’s genius in action.
Saturday 11 January at 3pm another great documentary interview: Fellini: I am a great liar by the Canadian director Damian Pettigrew, a biographical story by Federico Fellini, a year before the director’s death, which traces his entire career revealing that he was above all a talented “liar”. An exciting journey full of testimonies from friends, technicians and actors, archive images, scenes cut and never seen by his most famous films and extracts of recently restored films.
The occasion also offers nine of his timeless works, some of which are awarded the Oscar: La Strada, Rome, I vitelloni, Amarcord, Fellini Satyricon, La Dolce vita, 8 ½, Giulietta degli Spiriti, The nights of Cabiria . A selection of the absolutely unmissable works both for those who love the great director and for the younger ones who want to know their poetics.
To complete the review, Sunday 12 January at 17, a meeting with a projection of the anthropological docufilm by Lorenzo Bassi and Franco Longobardi Fellineide: a fascinating and amusing excursus on the director Federico Fellini in which two of the main crossroads of his unmistakable style will be explored, the paradoxical and evocative characterization of the human fauna that has constantly populated his works, and the taste for the grotesque and the scratchy satire. Franco Longobardi meets the audience.
more infoMIC
Viale Fulvio Testi 121
MilanoCESARE ZUCCA
Born in Milan, he lives in New York, Milan and the rest of the world.
Cesare likes to travel up and down America as well as spending time in Italy and Europe.
For NTT, he photographs and tells about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights, among interviewing top chefs from all over the world, “stealing” their recipes and write everything here, in a perfect ‘ non touristy tourist’ style..
MILAN, ITALY. ‘IL DONO’: A GREAT FREE GIFT FOR THE CITY
I saw Voca’s show a while ago at Off-Broadway New World Stages in New York.
It was amazingI I looooved it!
The group will be performing one night only at the former railway station of Porta Romana, owned by FS Sistemi Urbani (Ferrovie dello Stato Italiane Group), an unusual venue that will become the stage where Voca People, an internationally renowned Israeli company, will perform on a very special night December 19th. 2019
Voca are eight aliens from the planet Voca, where they communicate through music and vocal expressions. Using only a cappella singing and beat box (which consists of playing percussion as drums and cymbals through the voice)No instruments, no sound effects,
It will be a show beyond every boundary and barrier, a kind of a ” theater outside the theater” that it will create an intergalactic musical explosion from the planet Voca, located somewhere behind the sun. Using no instruments, only vocals, they create an alien, innovative sound that’s music to your ears.
What a repertoire! Hits from the ’70s to Mozart to Michael Jackson to ABBA…and those ‘greatest hits’ from any kinda of music, or armonia as the aliens would say….spanning from Opera, to Bee Gess, to Disco music, to Queen, to classical to the greatest movie soundtracks to literally dozen and dozen of popular tunes.
“‘Il Dono’(The Gift ), says Teatro No’hma’s President Livia Pomodoro, is a special initiative that aims to different theatrical experiences with the public as a journey from the stage to the beating heart of the city, this year our ‘dono’ will be the amazingly talented Voca People.
INFO
Teatro No’hma
At Porta Romana Railway Station
Giovanni Lorenzini 3/A, 20139, Milano MI
Free entrance , reservation a must.
By phone 39-0245485085/0226688369
Online www.nohma.org
CESARE ZUCCA
Born in Milan, he lives in New York, Milan and the rest of the world.
Cesare likes to travel up and down America as well as spending time in Italy and Europe.
For NTT, he photographs and tells about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights, among interviewing top chefs from all over the world, “stealing” their recipes and write everything here, in a perfect ‘ non touristy tourist’ style..
I LEGNANESI…the funniest italian family on stage!
Herr they go again …. A new show from the funniest Italian Family .
The theatrical company I Legnanesi was born in 1949, in an oratory of Legnano, led by late Felice Musazzi. The exclusively male nature of the company is due to an ancient ecclesiastical ban that prevented to women to act with men, so that women’s roles were interpreted by the same male actors in disguise, talking in the Legnanese dialect.
The company became famous and performed in mayor theaters, gaining great popularity and winning several awards. Musazzi died in 1989. The company, that went trough different casts, is still performing successfully. The man of the house is (or should be) Giovanni (Lorenzo Cordara) but is indeed his wife Teresa (Antonio Provasio, who is also co-writer and director) who runs the family. They have a flamboyant daughter, Mabilia (Enrico Dalceri) a not-so-young blond hairdresser, always looking to get married to a rich guy.
I saw their recent production, The Colombo Family …. and I canìt wait for the new show..
The courts are celebrating the feast of Sant Ambrogio. Teresa with the help of friends and nuns, is preparing a festive re-act of the Passion, featuring Mabilia in the roule of the Virgin Mary “Just call her Mary, forget the Virgin” suggests Teresa.During the rehearsal Mabilia falls for a newcomer who plays Jesus Christ.Teresa starts with researches. The guy is actually the descendent of a wealthy family (totally inspired to the Addams) living in a remote villa. The Colombos decide to visit them and, through grotesque situations and campy gags, including in psychih session, to talk with a dead uncle who apparently hid a winning lotto ticket in the houseMy favorite line?
When Teresa tells Pina, a very short parent, “Do not go out alone. The grass is high and we’ll not found you anymore”
This company brings to the stage the stories, customs and traditions of Lombardy but is widely appreciated outside Lombardy, thanks to the modernization of the original texts , the usage of more of an Italian text and the choice of universal themes such as the family, the economic crisis, the neighborly relations and of course their love-hate relationship.Finally, Mabilia offers some great musical numbers, first with a tribute to the iconic italian musical diva Wanda Osiris, then as a flamboyant Cuban singer sourrended by colorfull young dancers, while in the grand finale: all actors show up as “men” in ” elegant tuxedos.
Year 2020
Here we go again….
A TV movie debut:
The next ‘Legnanesi’ adventure is called ‘Non è natale senza panettone’ there is no Xmas without panettone cake’ which is the first movie they ever made.
Airing on December 16th in the Italian Channel Rete 4
Followed by a long tour in many Italian cities
Here more info on the tour and how to get tickets
www.ilegnanesi.it
CESARE ZUCCA
Born in Milan, he lives in New York, Milan and the rest of the world.
Cesare likes to travel up and down America as well as spending time in Italy and Europe.
For NTT, he photographs and tells about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights, among interviewing top chefs from all over the world, “stealing” their recipes and write everything here, in a perfect ‘ non touristy tourist’ style..
From a bench to Shakespeare… (kinda)…
BY CESARE ZUCCAMy first encounter with the very talented comedians Ale and Franz, was in front to my TV, watching their funny gig. two men chatting while sitting on a bench) with Ale reading the newspaper and making with the bewildered Franz in the great show called Zelig.
Ale and Franz is an Italian comic duo formed by Alessandro Besentini and Francesco Villa in addition to Zelig; since then they have taken part in various successful TV shows, as well as acting in films and plays.
Well. forget the bench, Ale and Franz are now on the stage of Teatro Manzoni with the play Born under a contrary star, the painful story of Juliet and her Romeo”, directed by the agile and lively director of Leo Muscato.It is a variation of the famous Shakespearean tragedy, directed by a director who can improvise stopgaps for small roles..
The text is a pre-text for improvisation, as happened in the late sixteenth century. At the beginning of the show, the actors themselves, at the front, announce the spirit of the staging: mas-sanctify the text.
Ale is Juliet, in a fluffy white tutu and Franz is the handsome Franz’s Romeo who creates a character in balance between lyricism and irony.
On the stage they put into play all their ability to have fun and have fun, but the result is unexpected. The rough Ale is a moving Juliet, as tender and naive as you’d expect from a young girl while the handsome Romeo, Franz is impetuous as expected from his character as a young lover.
The protagonists are no longer the characters of the drama but the actors themselves who, in balance between tragedy and comedy, tell first of all themselves. Each one represents a character: the avant-gardist, the attorone, ( big actor) the promiscuous, and everyone has a story of his own that led him to that stage.
A cast of all men performing even female roles, observing the authentic Elizabethan spirit. Rivals and accomplices at the same time, on the one hand the jokes are stolen, on the other they help each other as much as they can. The Elizabethan script obviously requires a cast of transformist comedians and Muscato brings together a group of very talented actors, including the great with Paolo Graziosi, who actually performed Mercuzio in the play directed by Franco Zeffirelli.
Although the text is entirely Shakespearean, with the exception of the short prologue, the risk of these rewritings that wink at the cabaret is that the “character” takes precedence over the text, as is partially the case in this production.
I have the feeling that most of the audience. as fans of the comic duo, got pretty disappointed to see their fav comedians acting like Shakespearean actors or at least Shakespeare amateurs. The laughs were few and anxiously expected.I had the feeling that the search for comedy and a strong characterization of the characters prevails over the overall vision, conveying a feeling of fragmentation and sometime getting pretty boring.
Luckily the story of Romeo and Juliet triumphs over everything,
If you want to know more about Ale and FranzMAY THE “FORTEZZA” BE WITH YOU ! Discovering the Campania Region, the wines and… the witches!
TEXT AND PHOTOS BY CESARE ZUCCACampania Region, Italy.
Torrecuso is an enchanting medieval ‘borgo’, that offers a suggestive view of the Taburno and the Valle del Calore. Its origins date back to 216 BC, probably on the initiative of some Etruscan refugees from the Tuscan town of Chiusi who called it “TurrisClusii”.
Today is a small village characterized by narrow, winding streets, which surround the square on which stands the splendid Palazzo Cito, adapted into an ancient tower; the building was the residence of the feudal lords of Torrecuso and today is the town hall.
The soil is sunny and lends itself well to growing grapes; here is produced the Aglianico del Taburno, which makes this place an important station for food and wine tourism.
In the last decades the production of other typical vines such as Falanghina, Coda di Volpe and Greco has been increased, all included in the Taburno D.O.C..
I will take you to the best of the wineyards in Torrecuso, the great Cantina La Fortezza and invite you to taste its excellent wines, but allow me to start witha little history of this magical land…
Torrecuso is located close to Benevento, a town mythically traced to the arrival of a Greek hero back from the disastrous Trojan war. In this case it would have been Diomedes to found it and on the Beneventan soil the Greek prince would have met and almost met with death with Enea, a Trojan hero.
Historically, the first settlement dates back to the Osci, and then passed under the control of the Samnites. The first ‘bad’ name was Maleventum that means a ‘huge disaster’, then luckily changed to the positive name of Beneventum when the city became a Roman colony, in 268 BC.
Throughout the Roman period the city became one of the most prosperous since it represented a very important junction for the main commercial routes and roads. Although tortured by violent earthquakes and barbarians invasions,
Benevento gained the reputation of a city difficult to conquer: even the Franks and Charlemagne himself had to stop at its borders. In 1077 Henry III ceded the city and the entire area to the Church, which held power until the unification of Italy.
For a few years, in 1798, it was occupied by Napoleon’s troops,then in the hands of the Bourbons, then again of the Church.
Here come the witches!
Benevento has always been in the popular belief the capital of witches, in that peasant and genuine territory where legends and traditions have a weight, the nightly Janare were the most ferocious species of those witches.
These were women who possessed the knowledge of the occult and magical rites, such as invoices and the evil eye, capable of ruining life. According to tradition, in fact, it was necessary to place an upside-down millet broom or a bag with grains of salt in front of the door, counting which the witch would have lingered until dawn, when the light, her bitter enemy, would have forced her to flee away, leaving the inhabitants of that house or that room in particular in peace.
There was a widespread belief that these witches gathered under a walnut tree on the banks of the Sabato river to worship the devil. Aggressive and acid, they use to go around naked and celebrate the Sabbath, or demonic rites: banquets, dances and orgies. 
“Ointment ointment
take me to the Benevento nut
above the water and above the wind
and above Benevento ».
There are still janaras around today?
I asked several Benevento citizens, but apparently the malifigcent witches aren t no more. Perhaps some older women are preparing healing natural ointments or infusions, as regular herbalists. But hey, I’ ve been told that you can recognize them, because they are the last ones to leave the church after the mass…
Strange…Are the witch going to church?
The only surviving witch is the Strega Liqueur, a traditional drink obtained by the distillation of about 70 herbs and spices from all over the world. You can drink it neat, icy or mixed in long drinks or cocktails
.Let’s move from the legends to a truly magic reality…
I am taking you to La Fortezza Vineyards, located in Torrecuso, where their headquarters extend on the east slope of the Regional Park of the Taburno-Camposauro:
the slopes are a succession of vineyards, woods and small clearings, which only in the last hours of the day the Monte Taburno profile subtracts light and heat.
In the middle of the vineyards stands the beating heart of our business: the cellar.
Entirely coated in stone and well integrated into the surrounding landscape is made up of two bodies. In the upper part a Villa and wide open spaces primarily intended for lawn: a charming place by sweeping views looking towards the Apennines that separates the Campania from Apulia.
The underlying body, which opens more than two gates in medieval style strictly processed hardwood, home to the productive activity itself: a perfect blend of tradition and modern technology.
The barrel vaults, that dominate the area destined to accommodate the aging of wine, entirely coated in terracotta bricks and partially dug into the tuff, bring us closer to an idea of the cellar to those who were the old “cellai” of rural farms, that is, those places that were intended to keep as much wine as food. 
The local processing, where there are machines for wine making, bottling and labeling room, steel tanks and warehouses for goods destined to commercialization complement the wine cellar, with a production potential of about two million bottles.
Here La Fortezza’s grape varieties:
Let’s start with the Aglianico del Taburno, a generous quantity that allows an accurate selection in the vineyard for the various sales lines and to guarantee the production of wines of the highest quality such as the Riserva, whose grapes come from a vineyard of about seventy years of age.
Falanghina del Taburno, whose exposure of the vineyards gives us the best results in terms of sugar content, perfumes and acidity of the wine without having to resort to cuts in working phase. By the time we select in outside the vineyards of Greek and Fiano to be allocated to our products by imposing a strict and meticulous discipline of crop for producers: once the land and its vineyards identified, these are followed in all the basic steps until the collection that takes place under our supervision. 
Want to go bubbles?
I like to point the Sparkling Falanghina, the Aglianico Frizzante and the precious “Maleventum” a brut obtained with the charmat method.
Last but not the least I like to mention the delicate rosèe Aglianico dl Taburno, perfectly pairing fish and the fragrant Olio La Fortezza, 
both excellent choice if you are having a local great dish with baccalà (salted codfish) a remarkable specialty of this territory, which I had the pleasure to taste at a typical restaurant Trattoria Nunzia, in Benevento.
Sweet finale? Do you love chocolate?
Well, while you are there, take a trip to to San Marco dei Cavoti to visit the Antonio Autore Artisanal Factory that produces the one and only handmade ‘croccantino’.a delicious traditional recipe of a bar of sugar, almonds and hazelnuts. It will be a pleasure for your eyes and for your mouth!
INFO
La Fortezza
Torrecuso, Benevento
www.lafortezzasrl.it
Antonio Autore
San Marco dei Cavoti
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’.SUMMARY of ART ARTICLES by CESARE ZUCCA
The Ladies of Art
LE CAPITALI DEL GUGGENHEIM
Alla scoperta dei templi dell’arte e del design
Stories of women between the 16th and 17th centuries.
Milan, Royal Palace
The rooms of Palazzo Reale in Milan host a unique exhibition dedicated to the greatest female artists who lived between the 16th and 17th centuries:
Artemisia Gentileschi, Sofonisba Anguissola, Lavinia Fontana, Elisabetta Sirani, Fede Galizia, Giovanna Garzoni and many others.
dedicated to the universe of women, focusing attention on their works, their priorities and their skills.
The Sale delle Arti located in the magnificent Reggia di Venaria in Turin, Italy, is hosting the exhibition LA FRAGILITA’ DELLA BELLEZZA (The fragility of beauty) that covers almost 40 centuries with 212 restored masterpieces including Titian, Van Dyck, Morandi, Burri and Twombly. 
The exhibition itinerary is organized according to a chronological / thematic logic that focuses on the fragility of our heritage.and ends significantly with a room dedicated to works damaged by the earthquake.
You will be able to see the frescoes of the Tomb of Henib, from the Egyptian Museum of Turin; the precious Head of Basel, from the National Archaeological Museum of Reggio Calabria; the Portrait of Caterina Balbi Durazzo
by Anton Van Dyck,
from the Royal Palace of Genoa, St. Jerome of Tiziano, from the Pinacoteca di Brera, to 17th century painted Harpsichord, from the National Musical Instruments Museum. Rome.Several informative meetings on the restoration and a series of educational workshops will be organized by the Educational Services of La Venaria Reale and the Conservation and Restoration Center.
Sale delle Arti, Reggia di Venaria, Turin.
From March 28th till September 16th, 2018
To know more about this majestic exhibit click here
Milan. Its people and visitors are patiently queuing for a show rendered unique not only because it will present to the public works from the leading Italian museums and equally important museums abroad, but also by the fact that Caravaggio’s canvases will be flanked by their respective X-radiographic images 
The exhibition reveals, from a new and previously unexplored perspective, the years of Caravaggio’s extraordinary artistic work through two new approaches to reading: diagnostic research and new documentary research..
Tthe audience will be able to discover through the innovative use of multimedia equipment the artist’s path from his initial thought to the final completion of the work. Through infrared reflectography and x-rays that can penetrate through different layers below the surface of the painting, it is now possible to follow the creative process of Caravaggio, his “second thoughts”, refinements, and adjustments in creating the final composition.
A classic example would be the San Giovannino of Palazzo Corsini, which allows us to see the addition of a lamb, which was subsequently removed.
‘Inside Caravaggio’ will allow the incomparable creative path of Caravaggio to be revealed to the general public and it will also be a great opportunity for scholars to perform in-depth analyses. This fascinating journey will enable visitors to follow and discover, through the innovative use of multimedia technologies, the artist’s creative process, from the initial idea to the finished work, giving them the ability to understand not only the process of realization, but also to deep inside the mind of his genius.To conclude your journey a great gift shop, where you will find the best souvenirs. From calendars to earrings, to bags to books.
more info
Forty four years have gone by since Escher’s death, still today his art doesn’t show any sign of dating. He turns geometric research and rigour into the purest visionary aesthetics, combines a range of different languages into a new and intriguing itinerary that represents a one off in the history of art across all ages and continues to thrill the wider public.
A super exhibit of the one of a kind artist who used to say that “Wonder is the salt of the earth”, is greatly hosted by the Palazzo Reale in Milan till January 22th, 2017.
Escher may be credited with broadening the imagination of those who gaze at or have gazed at his works, where everything is connected: science, nature, analytical rigour and a contemplative quality Escher exhibit will hypnotize you with the images of an Artist who said ‘My work is a game, a very serious game’
“ Il cibo è arte e l’arte è cibo per la mente e per l’anima”
Food is art and art is food for your mind and soul.This is the theme of the the benefit exhibition, curated by Artist Felice Limosani, and held at the Crociera dell’ Ospedale Vecchio, a venue dated 1200. 13 food-related excesses in a provocative and irreverent exhibits featuring artists from around the world.
At the Crociera dell’ Ospedale Vecchio Via D’Azeglio – Oltretorrente
Info at http://www.cibus.it/cibusinfabula/“
At the Museo del Tessuto till April 29th 2018.
Here you will find a luxurious display of embroideries, silks, brocades, and lampasses from 1600, when new nations were discovered and new costumes images and stories were imported to Europe.Porcelains, paintings of landscapes, and the new profession of the fabric painter starting from the vagary of remembering antique historical ruins to portraits either official or private.France launched and updated this elaborate fashion, stating different styles, from bizarre to dentelle, to the beautiful drawings of Jean Revel, a major figure in Lyonnaise silk from the 18th century and a pioneer of the French style, who carried his innovative style beyond the courts of Versailles and Paris.
GORI WINERY, FRIULY, ITALY: FROM MAGNIFICENT MAGNIFICAT TO HISTORICAL VERMUT, FROM RIBOLLA PRECIOUS GRAPES TO A LICIT DRINKABLE CANNABIS!
TEXT AND PHOTOS BY CESARE ZUCCA –Lovely Marisa Carlotto, Italian head of 88 Studio AGL invited me to a great discovery!
We are in Nimis, the extreme border of the Colli Orientali del Friuli, an area that has always been devoted to wine production thanks to the particular conformation of the territory, with the mountains that defend it from the cold winds of the North and the proximity of the plain that favors excursions thermal night, essential for the development of grape aromas.
From the love for this land and the desire to enhance it while preserving the characteristics that make it unique and special, the dream of Giampiero Gori is born: to establish a wine company that combines innovation and tradition, which puts quality and the first place first. respect for the environment that surrounds it. 
A dream that comes to life in 2009 when, after a careful study of the characteristics of the territory and its enological and climatic history, aimed at enhancing the peculiarities of the individual vines, the first vineyards are planted which now extend for 18 hectares on sweets. hills of Nimis.
Today the Gori winery produces between 60 and 70 thousand bottles, with a yield of 50 quintals per hectare, a precise choice that favors quality and makes the product iconic. Maximum care and attention are in fact dedicated to all the processing phases, such as the harvest, which is carried out manually in 20kg crates and the selection of the grapes, carried out with soft destemming on the sorting table.
A good and healthy wine, which is born in harmony and with respect for the environment. If from the beginning the company has never used herbicides and has only carried out treatments based on copper and sulfur, 2019 will be a special year, that of achieving a great objective pursued consistently, the first certified organic harvest. 
The result of so much effort combined with an extraordinary competence is the excellent range of Gori wines: Nemas I, elegant and complex Pinot Nero; the Friulanissimo Refosco dal Peduncolo Rosso that gives its best on these hills, the blend of Schioppetino, Refosco and Merlot dedicated to the father of Giampiero Gori; a Merlot, the most produced and consumed wine in Friuli; wide and the Schioppettino.
Friulano, pure expression of the territory; Sauvignon which, thanks to frequent temperature changes, acquires unique aromas and scents; elegant and refined Chardonnay; Finally the Ramandolo, a historic Friulian DOCG that takes its name from the hamlet of Nimis where it originates.
You want more?
I really enjoyed the Friulano, pure expression of the territory, the Chardonnay, the fruit of an international vine that finds here a suitable habitat, thus becoming one of the most characteristic white wines of the region;
Sauvignon, also in this case an international grape variety which, thanks to the frequent daily temperature changes and to the fresh and dry soil, enhances its characteristics.
Finally I lusciously indulged in a glass of Ribolla Gialla, which comes from a native grape known in the 1300s and since then present on the table of the Doge of Venice and which finds its optimal position in the hills.
The winery is an extraordinary example of architecture integrated into the landscape, a symbol of the Gori family’s love for their land. Developed on three levels, it has been designed with respect for tradition and, despite being equipped with all the modern equipment to limit the use of permitted chemical products as much as possible, its construction is inspired by the old principles for the correct vinification and aging of wines 
The stainless steel containers and on the lower floor, excavated inside the hill, the wooden barrels are optimal and help red wines in their ripening phase, respecting their typicality and taste. Furthermore the use of refrigeration allows to obtain long and not tumultuous fermentations: in this way the wine retains the aromas and the aromas that the grape has obtained during the maturation, making the use of chemical products superfluous.
The tasting area welcomes guests with its contemporary design and the large window overlooking the vineyards and allows natural light to illuminate the environment. A place to live a sensory journey that, through the wines and recipes that best interpret local raw materials, leads to the discovery of the stories of these lands between territory, history, culture, traditions, excellences.
Let’s party!
Magnificat ,the newest Gori creation, boasts the Classic Method sparkling wine signed Cantine Goritells while its excellence and expresses at the same time the joy for the result achieved after years of study and work. It starts with the harvest, which takes place between the last days of August and the beginning of September and, as for still wines, is performed manually in boxes of only 20kg, we proceed with the selection made with soft
destemming on the sorting table, yes continues with fermentation in steel tanks and with bottling until manual disgorgement, after a stay on yeasts of at least 24 months. Finally, no sugar or “liqueur d’expédition”: only sparkling wine from the same cuvée to obtain a Zero Dosage with minimal residual sugar, a dry, elegant and natural taste, now increasingly appreciated.
Magnificat becomes part of Cantine Gori only in the magnum version, with 1.5 liter champagnotta bottles that make its evolution more stable and protected and enhance its sensory characteristics. The cuvée of Pinot Noir (60%) and Chardonnay (40%), typical blends of the eastern Friuli hills, best expresses a terroir that has always been devoted to the production of wine and to which the Cantine Gori are deeply linked.Happy 10th anniversary !
Gori s familily celebrated the first certified organic harvest and was able to celebrate it with its first Magnificat bubbles!
Did you know that the ‘Vermouth’…
The vermouth was officially invented in 1786 by Antonio Benedetto Carpano in Turin,
But they say that this aromatic liqueur has a millennial history. Apparently already the Greeks used to add spices, honey and sea water in wine amphorae, however the legend according to which Hippocrates would be the inventor of Hippocratic wines, precisely wines flavored with honey, herbs and spices, is just a myth, but above all the wines were flavored to mask their defects, given that they were crude and highly perishable products.
Gori, au contraire, decided to the best grapes and best wines to make its great vermouth, simply called THE VERMUT, a product that emphasizes the Friuly territory by selecting the best qualities of Friulian wine, adding creativity, ingenuity and innovation.Aromas of herbs, fruit and spices give strength to our vermouth enhancing typically artisan properties.
Thanks to the richness and quality of the native vines Gori created 3 different varieties:
IL VERMUT ROSSO Ramandolo DOCG
From the lands of Ramandolo, with its fine and lovable taste and its ancient vineyards on the Friuli hills, blended with spices and aromas to give birth to the Red Vermouth.
IL VERMUT CANNABIS Vermouth Bianco e Aromi
A revolutionary yet simple recipe, born from the union of different cultures, but at the same time complementary, with antipodal flavors and which together create an exceptional drink Did I get stoned? not really …Did I get satisfied? A lot!
and finally…
IL VERMUT BIANCO Ribolla Gialla and Friulano
A blend of Ribolla Gialla and Friulano, embellished it with spices and aromatic herbs, making it unique, classic, but at the same time innovative (and my favorite!)
Ready ?
Let ‘s start a great ‘Gori-speed’ tasty journey!
INFO
GORI WINERY
IL VERMUT
CESARE ZUCCA
Travel, food & lifestyle.
Born in Milan, Cesare lives in New York, Milan and the rest of the world, traveling up and down in the US, Italy and Europe. Cesare photographs, tells about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights.He meets and interviews top chefs from all over the world, “stealing” their recipes and telling you everything here, in a perfect ‘non-touristy-tourist’ style.Udine, Restaurant ‘Il Fogolar’ Chef Stefano Basello and Chef Simone Gottardello. A four hands dinner to celebrate tradition, innovation and friendship
TEXT AND PHOTOS BY CESARE ZUCCA
Hello non-touristy-tourists friends!I am in Udine, in the heart of Friuli Venezia Giulia, Let me introduce you to the The Marinis, or, I should say, the Morets, because of their dark hair, in 1905 opened a small tavern with a stable and a large courtyard with a deposit where the horses could rest, and fed the passing patrons with a warm but unobtrusive welcome – the same one reserved for real friends – and offer them bread, salami, cheese and omelettes.
Precisely in this simple yet excellent formula adopted by the patriarch Giovanni, lies the success achieved and consolidated over time by the Marini family: genuine and lively hospitality according to the canons of authentic Friuli, combined with the excellence of the food and wine proposal, have in fact made the Best Western Plus Hotel Là di Moret
The trademark “Là di Moret” is a real guarantee – also confirmed by the prestigious awards obtained over the years, first of all the numerous Best of Alpe Adria Awards – which it is renewed daily not only in the kitchen of “Il Fogolar” but also means welcoming 360 ° to involve gourmets and all guests, all travelers who want to be pampered by the comfort of 
the 86 rooms and take advantage of the high international standards of services the hotel – at the forefront those dedicated to women and noteworthy for the excellence and flexibility those dedicated to business customers and the world of MICE – and to experience the beauty and wellness paths of the Blu Moret SPA.
more than five generations has been wisely guiding this structure, symbolizing the best of accommodation and the high quality catering of an incredibly rich territory of history and culture, history and great gastronomy
THE DINNERLet me tell you about the cozy restaurant Il Fogolar
The room is warmed up by a real wood burning fireplace, the sealing boasts 500 dishes ‘del buon ricordo’ ( great remembering) a tribute to the traditions and the history or this territory.
The dinner was created by resident Chef Stefano Basello and host Chef Simone Gottardello from EVO at Aqualux Hotel SPA Suite & Terme Bardolino -.it was a comeback , actually the couple worked together in a previous dinner in Bardolino , so this time they were more familiar with each other ways of cooking .
The two young chefs both believe in a gourmet cuisine deeply tied to their origins and to their territory understood as a baggage of history and culture in operation of a personal and professional enrichment, they decided to get together and share their experience once again.The encounter happened at “Il Fogolar”, for over a century a real window on Friuli, the symbol of the values of tradition and hospitality of this still little-known region, which has taken the helm of the previous event from EVO, the restaurant of the design hotel with a green soul that rises in one of the most suggestive corners of the Verona side of Lake Garda, and that allows you to live an experience of taste, tradition and creativity, immersed in a refined environment and at the same time welcoming.
The menu entitled “When tradition rhymes with emotion” give a foretaste of rediscovered flavors, classic revised suggestions in terms of personal interpretation and new preparations that open the dances of imagination and curiosity.
The hoers d oevre were served with a Scala Bianco White wine,from Tenuta S. Antonioand they keep the promise to tribute the territory, including the sound!EAT AND LISSEN!Yes , it happened when an extraordinary dish was served on a wooden box completed with hearphones. Eat and listen to the really recorded sound of the surrounding hills…Cows included!
Stella Chianzuttan, a great pralina di Montasio and Blave di Martena a crunchy Blave by Mortean (a polenta – dialect means polenta – made with a flour made from a native variety of maize grown in the lands of the municipality of Mortegliano, Udine) accompanied by Caffè di mais, a a very original aperitif found in the stories of the peasants, while the Venetian chef thought of the Baccala ‘mantecato, yellow bean from Val Belluna (a precious
bean, very tender, with an almost inconsistent skin after cooking, whose cultivation is documented since early twentieth century) and onion sorbet in saor (literally “flavor”, a typical Venetian condiment made from onions, vinegar, raisins and pine nuts). Simone continued with a Vialone rice creamed with a 48-month matured cheese from the Corrado Benedetti reserve, chestnuts from San Zeno, suckling pig and cabbage. 
tefano responded with a classic of autumn, pumpkin ravioli, Montasio broth and pitina (the famous “meatball” of Friuli Venezia Giulia that has obtained the IGP recognition in 2017).
Then Stefano’s signature dish , the Faraona in Tre Servizi (first, the clarified guinea-fowl broth is served, then the breast stuffed with walnuts and plums and wrapped with bacon.
One of my fav was the dish ‘Da Sauris A Grado’ a delicious pan brioche combining Cheese from Sauris and sardines from Grado.
Finally Gottardello’s signature dessert, a real gem with lemon, Orelys chocolate and Lake Garda’s Viola DOP Oil.A BREAD TO SAVE THE WOODS
A bread to revive the trees destroyed by the bad weather that hit Friuli Venezia Giulia – especially Carnia and Sappada – at the end of last October. This is the initiative of Stefano Basello, chef of the famous restaurant “Il Fogolar” of Udine.
The sadness of the devastation of his land – thousands of hectares of destroyed forests, on the ground over a million cubic meters of timber – has also touched this chef who has been leading for years what can be defined as the symbol of history, culture and values of tradition and hospitality of Friuli Venezia Giulia. But it is precisely the strong and poignant link to its territory, which meant that Stefano Basello was immediately activated to preserve, and in a certain sense revive, the beauty of these places and the essence of the trees exterminated by the fury of rain and wind .
With the help of his father and his brigade – and the permission of the Mayor of Sappada and the Forest Guard – he set to work recovering the bark of the white and red fir trees and extracting the edible parts to obtain a kind of flour from use to get not only good and crunchy bread, but able to return to live a territory and its nature.
A gesture of sensitivity and respect on the part of Stefano who, besides being an excellent chef, is a man of great sensitivity who intends “to revive something extremely precious that, unfortunately, will no longer exist”.Here then is that bread made of inner bark becomes history and tradition.
After all, the flours obtained from internal bark of trees or roots were produced once, when the farmers used them to feed themselves as they were very nutritious and rich from an organoleptic point of view (which is why they are also called “subsistence”) .For this bread, characterized by a very good and very special aroma, it is also used mother yeast, with the addition of 20% of white or red firs, or lichens.
THE HOTELHotels rooms are modern, comfortable and welcoming .
The breakfast is just amazing! A triumph of artisan local cakes, desserts , cold cuts, eggs, vegetables, the best honey, the one and only tiramisu and the energetic zabaglione cream.
iI would like to mention the gorgeous SPA , the impressive swimming pools that boasts several jacuzzi, and those great beauty treatments at BLU MORET. wellness Center,
Then you have the beauty and the history of Udine, a not so touristy city wich is worth the discovery .
INFO
https://www.ladimoret.it/
CESARE ZUCCA
Travel, food & lifestyle.
Born in Milan, Cesare lives in New York, Milan and the rest of the world, traveling up and down in the US, Italy and Europe. Cesare photographs, tells about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights.He meets and interviews top chefs from all over the world, “stealing” their recipes and telling you everything here, in a perfect ‘non-tourist tourists’style.A SWEET MONA LISA CONQUERS NY!
TEXT AND PHOTOS BY CESARE ZUCCA
In 1795, Mastro Tommasso di Filippo Muzzi opened small pastry shop in the heart of Foligno, a town in central Umbria. Today, Muzzi continues to make the highest quality Italian pastries, cookies, and cakes. While in Milan for the entire Christmas period a real “Panettone festival” will be organized which will see the specialties of the prestigious Giovanni Cova & C. pastry shop at the extraordinary Eataly Smeraldo Store. In New York, Boston and Chicago, in synergy with Eataly, Tommaso Muzzi’s Panettone will be told in its essence, as we know it in Italy. 
The rigor and complexity of production will be transferred, making it one of the most prestigious national gastronomic symbols. he collaborative project between Eataly, the Farinetti family company and Borsari family Confectionery Company of the Muzzi family, owners of the “Tommaso Muzzi” brand, will take the form of setting up real single-brand temporary stores, in which they will be protagonists classic 
panettone and pandoro, coated and stuffed specialties that will find narrative opportunities and sumptuous exposure. Connoisseurs can, in a guided way, taste the products and understand the substantial characteristics and differences with respect to any other dessert. Emphasis therefore on the mother of natural yeast, sensory analysis, occasions and ways of consumption, to establish a path of knowledge and culture with the consumer.
“We are in perfect agreement with the Eataly philosophy based on the celebration of Made in Italy excellence – states Andrea Muzzi Ceo of the Group – we also share the values and the will to bring Italy where no one has gone so far so determined. The conquest of the international tables is above all a cultural issue and those who become standard-bearer are also guarantors of an entire system or supply chain. The Italian tradition must be defended and protected, therefore teamwork is not only a necessity but I would say, an imperative “.
The historic pastry shop Giovanni Cova & C., also distributed in the US with label Brera Milano 1930, from Mid.November till January 2020 will host a great sale of its products at NY Eataly, including a sumptuous exhibition the celebration of the 500th anniversary of the death of Leonardo da Vinci. Combining excellence and art, all the celebrations of the Leonardo 500 Line will be on display and on sale. La Gioconda will wrap the Classic Panettone, awarded with the Three Star Superior Taste Award and the Annunciation, the extraordinary GranCioccolato Panettone.
The Lat Supper will be an elegant Panettone livery with drops of white chocolate, raspberry and pistachio, while to embellish the Panettone with curcuma and ginger there will be the fascinating reproduction of the work La Dama with Ermellino;
The Virgin of the Rocks will be the protagonist with the Panettone stuffed with cream of “Pistacchio Verde di Bronte DOP” and Sant’Anna, the Virgin and the baby with the lamb will be the copy that will adorn, finally, the Panettone Pere e Cioccolato.To complete the assortment, but no less important, will be the presence of all the iconic products of the prestigious Milanese pastry brand. A grand take on the traditional Italian Christmas cake, this classic basso panettone is made with natural yeast that takes at least 30 hours to rise, then filled with a generous helping of candied fruit and raisins. Excellent on its own, panettone pairs well with fresh berries, whipped cream, and dark chocolate. Enjoy with a cup of coffee for an afternoon pick-me-up, or serve as after-dinner dessert with a glass of wine.
INFO
Muzzi
Brera Milano 1930
Giovanni & Cova.G
Eataly NY
RUSTICHELLA HAS ABRUZZI TRAVEL THE WORLD: FROM LOCAL EXPERTISE TO INTERNATIONAL RECOGNITION!
TEXT BY PHILIP SINSHEIMER
PHOTOS BY CESARE ZUCCA
After the discovery of Abruzzi thanks to the guidance of local pasta maker extraordinaire Rustichella, I collected my thoughts about their business model relying largely on export. Why would this company deeply rooted in this region of Italy have both the desire and the possibility to reach the four corners of the world? Wasn’t there a form of contradiction here between local and global?
This happened to be around Oct 25th which is celebrated as pasta day around the world which put things in context, as pasta appears as an icon of Italiy and, at the same time, an international product, almost universal. Looking at things from a historical perspective, this is not that shocking or contradictory.
Pasta is, by definition, a product made to travel. By “pasta”, I am referring to dry pasta made of durum wheat semolina, not fresh pasta made from tender wheat flour with the adjunction of eggs most of the time. Italy is the birthplace of pasta as a commercial commodity capable of withstanding long periods of time, being a dry product that can last for years. The first mention of commercial dry pasta making dates to the 12th century (way before the birth of Marco Polo you may note!) with a text from an Arab geographer referring to a large production of it in the vicinity of today’s Palermo in Sicily. It is clearly stated that the goods produced were sent by ships to various Christian countries.
Genova was soon to become an important area of dry pasta production as well. Why? Because of the importance of its port and shipping capacities. Think about it: at a time with no refrigeration and slow means of transportation, how far could food really travel? Pasta, well protected from humidity, rapidly grew in popularity and started traveling the world, just like salt cod did! Fast forward: today, how can a medium-size company like Rustichella manage to have their products fly over continents to reach the kitchens of chefs and gourmet home cooks as far away as Japan and Brazil? 
How can they compete with industrial giants such as Barilla which benefit from massive marketing, advertising and financial power? The answer is both material and immaterial qualities, just like soul and body. How can that be in the case of pasta which is basically made of 2 ingredients, durum wheat and water, the latter being at the end eliminated for the most part by the way. How can such a basic and simple food product have a soul and how can it vary so much in quality? Food products are not only a collection of molecules. They carry with them emotion and identity. Think of Proust and his lengthy internal voyage through the remembrance of his past, just by biting into this piece of madeleine cake ducked in a cup of tea. Rustichella does everything to delivery emotions. 
Opening a package of their product is an invitation to a journey to Abruzzi without having to take a plane. Of course, having been there is a prerequisite to experience this motionless journey. People should really come and taste all that Abruzzi has to offer in order to tie emotional knots in their memory and feel something when they open a package of pasta coming from there. Who knows where Barilla pasta is produced? And more importantly, who cares? The giant company which headquarters are in Parma translate nothing of the soul of this beautiful city of Emilia Romagna.
Besides this immaterial quality that Rustichella instils at the heart of its products, there is a good deal of very concrete and technological elements that make them stand out as a pasta like no other. In short, the product is not a mere invitation to dream of Abruzzi. If it carries a soul, it’s because its body is of the best quality to begin with. You wouldn’t have people dream and get off their feet with a food product that wouldn’t be worth their attention in the first place. Now, what are the material qualities that make a pasta exceptional and dream-worthy? 
First, the quality of the ingredients. Well, we do not have to go very far with that: durum wheat and water, that’s it. I had been told that the quality of the water was important, but Gianluigi Peduzzi – co-owner of Rustichella with his sister Stefania – seemed to dismiss that element. Just pure water. The ingredient that really counts is the durum wheat. The siblings being children of famous millers in the region of Vestina knew one thing or two about the ingredient! A great wheat will lend not only great flavor, but great texture. Whether imported or locally sourced, only the best quality is used. An organic line of pasta has also been created recently 
RUSTICHELLA
But the best durum wheat in the world won’t automatically make a great pasta. It would be too easy! Technique is essential. An exceptional visit of the factory was the occasion to have a clue of all the parts involved in the process. One of the key elements is the use of bronze dyes, which are pierced wheels of metal, if your will, through which the pasta dough is pushed through leading to various shapes of pasta.
Why is this better than the Teflon coated molds used in basic quality pasta? Well, the bronze can never be totally smooth and thus the pasta will have a superficial rugosity which will help the sauce cling to the pasta. With plastic coating the extrusion is way faster, but the result is a pasta texturally bland. This represents a big cost for the company: not only does the production is slower, but the dyes need to be replaced more frequently.
The second most important technical element is the drying process. Ordinary pasta is produced in a continuous fully automated way. As soon as the pasta is extruded and cut, it is dried rapidly with the help of heat. Well dried, I should perhaps say baked. Notice that deep yellow color of basic pasta: it’s the sign of a caramelization and pasta shouldn’t be resemble candy making! Here, the pasta is slowly dried in chambers. It is during that drying time that the flavor of the pasta develops.
Artistry is at stake here: the pasta maker will have to consider the humidity in the air to see first how much water to add to the semolina in order to obtain the perfect consistency and then, one has to judge when has to make sure the drying process is done at the right temperature and for the right time. Technique and artistry work hand in hand. As Gianluigi shared all his insights in terms of the technology, his sister Stefania gave us to see how far her artistic involvement went. She not only designed various packaging but created pieces and oversaw the art direction of a temporary exposition dedicated to Rustichella from its origins to its latest creations.
One of those creations is a revolutionary spaghetti name ? that cooks in 90 seconds without sacrificing the quality of the pasta. No precooking here, like those sheets of lasagna that do not need to be precooked in boiling water. It is a technological feat coming from the shape of the pasta itself. 
Here again, a combination of imagination and technology, tradition and modernity.All this explains why chefs at the other end of the world decide to put the price in this high-end product. They have a story to tell, not noodles to sell. They also have a well-made product which won’t let them down in their kitchen. Because the quality of the ingredients and of the process, they know the pasta won’t get limp on them and will remain al dente. They can even pre-cook the pasta halfway and finish the cooking process in the sauce or with a short plunge in boiling water.
The pasta has the strength of a tank and the grace of a Ferrari!
INFO
https://www.rustichella.it/DISCOVER ABRUZZI THROUGH THE LENS OF A LOCAL PASTA MAKER: VIVA RUSTICHELLA!
TEXT BY PHILIP SINSHEIMER
PHOTOS BY CESARE ZUCCA
Have you already been to Abruzzo? No? Well time is due to discover this Italian region, due East from Rome, encompassing part of the Apennine mountains down to the Adriatic Sea where sits its capital: Pescara. But that, you may know already if you’ve had the chance to visit this region that locals like to nickname “Tuscany without the marketing”!
Personally, my first Abruzzian experience dates no further than last July, in spite of many trips to Italy, both for pleasure and for research on my book on the history of Italian pasta (Les Pâtes du Terroir Italien. I knew that one of the most typical shapes of pasta in the region was the long threads resembling square spaghetti obtained by pressing down with a rolling pin a sheet of pasta dough against the strings of an instruments called a Chitarra (as it resembles in some way a guitar)
One would want to also associate the region with the famous penne pasta (meaning pens or feathers) since there is a town by that name sitting less than 20 miles from Pescara. This brings me directly to the occasion of my four-day trip invited, by one of the most respected pasta manufacturers of not only Abruzzo, but the whole of Italy: Rustichella, a family owned mid-size company which origins go back to the 19th century in the town of Penne.
The occasion was the annual celebration nicknamed Primograno (literally “first grain”) by the company in honor of the beginning of the wheat harvest in the area. It is the occasion for the family to host a selected number of importers, chefs and some happy few journalists, and here I am! The generosity displayed was beyond this world… yet, absolutely rooted in Abruzzo! arrived the evening of the big celebration where all guests were united under a tent set in the middle of a field name ? to experience a culinary experience not to be forgotten in the breeze of a warm summer night. 
Despite the number of tables and the absence of a professional kitchen, dishes arrived one after the other perfectly plated and magically hot. Chefs not only showcased the quality of the company’s Rustichella d’Abruzzo pasta, but had at heart to offer some other delicacies, such as this incredibly moist and tasty roasted guinea hen (called faraona in Italian).
The magic continued after the dinner with a live band under the stars to shake off on the dancefloor those few extra calories of gastronomic indulgence, but also a firework display like no other. A man in costume at a rather close distance started to dance on a traditional music that was going to stick with our group for the rest of the stay covered with a hat shooting thousands of fiery spurs. Besides the food and the fun, I began to wonder how connected to reality was the celebration.
Was Primograno a mere nostalgic reference to a past when Italy was actually producing most of the hard durum wheat necessary to the making of dried pasta. Is this a question?My research had led me to discover that nowadays the great majority of durum wheat is imported from the US and Canada, fulfilling both quantity and quality necessary to fulfill the avid and well-advised Italian market for pasta, first consumer per capita in the world and by far.
I was soon to discover that for Rustichella this celebration was “for real”, honoring the actual beginning of local wheat harvest that was going to end-up in form of semolina in their factory. With the development of local sourcing of ingredients and the “farm to table” craze, Rustichella, very smartly, developed indeed a line of pasta made only of local wheat. It is not only a marketing move, it’s an ecologically and socially responsible investment.A specific green packaging has been created for this 100% local pasta. Like a “cru” of wine, you could almost know which parcel of wheat was at the source of the handful of spaghetti you are holding in your hand. An approach very far from the industrial standardization at stake with the giant pasta manufacturers, for which uniqueness boils down to their single named brand not the actual pasta you’re about to drop in your pot!
Among the various shapes offered in this locally made and sourced line of pasta, I discovered two that I had never heard about. The first one, called “virtu” , is not a single shape, but a collection of little broken bits and pieces of seven shapes of pasta. It is to be used for a very special occasion, once a year, in celebration of spring. A hearty dish combining 7 shapes of pasta, 7 grains and legumes, 7 vegetables and 7 herbs. Now that is purely Abruzzian.The other discovery was the “traghetto” shape. This is a pure creation of the Rustichella R&D department, showing that innovation can work hand in hand with local and tradition. From a distance traghetti look like spaghetti, but they actually have a triangular section (thus the “tra” in their name), as if three capellini had been glued together on all their length. They are in fact extruded from a special bronze drawn that leads to this unique shape of long pasta, not to be seen anywhere else. The result? A different sensation in the mouth and a shape that will capture more sauce than a simple round or flat shaped pasta.
The Rustichella team took Primograno as an occasion to have our happy group experience various highlights of Abruzzi from the inland the beauty of rolling hills where wild horses graze the grass to the coastline where one can breathe the salty breeze of the Adriatic while strolling on the beach or eating a fabulously fresh and piping hot fritto misto. Among Abruzzi’s specialties, I really loved those little grilled meat skewers, traditionally made with lamb.
I was also really impressed with different local wines that I had never heard about before. For the whites, I loved the “passarina” that we got to try, made from the grape of the same name yielding an incredible fresh acidity smoothed by a round fruitiness. In several occasions, we got to have fantastic rosés, notably. No doubt about it, Rustichella had it at heart to have us experience the best of their products, but also their region in general. And you should too. You will only regret to have to go back home…
But I have good news for you. First, if you fly back using the airport of Pescara, you will be able to purchase various gastronomic treats at the airport shop and stock up on Rustichella’s 100% Abruzzian green line of pasta. Unlike liquor, no limit there except the size of your luggage! Bring along a pack of traghetti, you will make your landing easier with a little piece of Abruzzi with you. 
Actually, chances are your trip may be prolonged in your home country, as Rustichella has decided to dedicate most of its production to export. In the following piece I’ll show why and how famous chefs around the world decide to use Rustichella as their primary source of pasta. In the meantime, look around because if you can’t make it to Abruzzi, Rustichella has perhaps already come to you!
INFO
Rustichella D’AbruzzoBOLOGNA , DOVE DORMIRE CHIC , PRIVATO, CONFORTEVOLE, CHARMANT
Dove DormireUn’indimenticabile notte a Palazzo.
Il Palazzo Gregorini Bingham vanta 200 anni di storia, arte e cultura. Fu disegnato dal celebre architetto Camillo Morigia e in seguito divenuto residenza del Conte Riccardo Bingham e di sua moglie Adelaide Gregorini.
Il palazzo offre sei suites, dotate di ogni moderno comfort e arricchite da stucchi, stemmi, pavimenti antichi e tutti i beni artistici rinnovati da un accurato restauro per preservare la loro resistenza e la capacità di trasmettere energia. Scoprirete inaspettati elementi artistici, come pavimenti originali, stemmi ottocenteschi, affreschi che ornano i soffitti, oltre a suggestivi saggi di restauro che trapelano dalle pareti.
Le suites propongono allo stesso tempo una esperienza confortevole, frutto di una ristrutturazione e di un design che mescola elementi artistici a un’ assoluta cura dei dettagli tecnologici di ultima generazione. Ho scelto la Suite Exagon, chiamata così per il soffitto dal disegno esagonale, un ambiente antico e nello stesso tempo contemporaneo. Ho apprezzato i tessuti speciali e biancheria rigorosamente di artigianato italiano.
Il Palazzo non serve la prima colazione (peccato, mi sarebbe piaciuto sedermi in uno dei salotti e gustare un capuccino con chsisà quale dolce delizia…) però in camera troverete tutto il necessario per un buon caffe o un the mattiniero, compresi deliziosi biscotti al cioccolato.
Qui l’eleganza contemporanea si manifesta attraverso materiali nobili come il legno, i marmi e i metalli satinati si alternano in uno stile che accoglie e custodisce. Il servizio, discreto e attento, è sempre disponibile ad ascoltare le esigenze degli ospiti, nel completo rispetto della loro privacy.
Nel cuore della città ho incontrato la deliziosa Maria Ketty, splendida signora di origini venete e ex fotomodella, che da 14 anni gestisce con passione il suo B&B Bologna nel Cuore, un accogliente appartamento con due camere finemente arredate, ognuna con bagno privato e altri due appartamenti completi.
Un meraviglioso soggiorno con quadri d’epoca nel quale Mary serve un’ accurata prima colazione personalizzata a secondo delle esigenze del Cliente (ho gustato una dei miei dolci preferiti, la torta di riso, rigorosamente fatta in casa, una bontà…)
Quindi se cercate disponibilità, calore familiare ed un’attenta cura, nel massimo rispetto della privacy, altrechè preziosi spunti per avventurarsi alla scoperta di Bologna, questo delizioso B&B fa per voi.
THE GREAT RAPHAEL ! Visiting Milan? Do not miss RAFFAELLO 2020, an amazing immersive exhibit dedicated to the great Urbino painter.
RAFFAELLO 2020 is not just simple exhibition, but a real multimedia story conceived to offer visitors the possibility of a participatory fruition, that is the experience of being part of a digital work of art, inside a container of intuitive dissemination, accessible to all, 
enjoyable by a transversal audience both for age and for cultural education. The event proposes an innovative format that guides the audience in an emotional and immersive itinerary through the works, projects and personal story of Raphael, creating a path that 
follows the life of the master, starting from the birth in Urbino in 1483 then Città of Castello, Perugia, Florence and Rome until the early death at the Papal Court in Rome in 1520.RAFFAELLO 202 is an extraordinary immersive multimedia exhibition dedicated to the great Urbino painter, hosted by the Museo della Permanente, Milan to celebrate the five hundredth anniversary of the death of one of the most famous artists of all time , whose work has left an indelible mark on painting.
The unprecedented multimedia exhibition dedicated to Raffaello is divided into five rooms: the Introductory Area, the Hologram Theater, the Immersive Room, the Virtual Reality Room and the Augmented Reality Room and the Artist’s Workshop.
A true story that unfolds through a wise mix of images, sounds, music and suggestions at 360 °, aimed at reconstructing and celebrating the universe and celebrating the pictorial and historical of this Renaissance artist whose official celebrations for the 500th anniversary of the death.
RAFFAELLO 2020 is produced by Crossmedia Group, made on the basis of authoritative scientific contributions, with the curatorship of Professor Vincenzo Farinella who pointed out.
“I was stimulated by the idea of being able to contribute to this multimedia story so that the wonder of multimedia could be transformed into knowledge. Whoever visits the exhibition will not only be dazzled by the immersive path but I hope that it will come out 
having also acquired some notions basic on the history, life and work of Raphael to approach the history of art in a simple way. I am convinced that this type of exhibit will have a great future as long as they can make this qualitative leap: being both exciting and instructive ” .
“We are very happy to present, just on the day when the celebrations for the five hundredth anniversary of the death of the great painter of Urbino are opened, in a world preview in Milan, said Federico Dalgas Pandolfini, CEO of Crossmedia , 
It would be like an amazing narration that will bring Raphael’s art and work closer to those
who don’t usually go to museums or don’t have a particular artistic background. in the multimedia experience of this exhibition will be the hologram of Raphael and other characters who have been part of his life that will facilitate the understanding of the life, work and historical context of Raphael”
Angels forever!Have a virtual trip into Raphael work. Enjoy the angels
Given the great success, the virtual meeting with Raphael will be repeated tonight at 7.30 pm, on the occasion of the official inauguration.
At La Permanente, Via Turati 34 , Milan until 2 February 2020 and then…Raphael 2020 will travel the world!The exhibit is scheduled to be in South America, Canada, United States, Russia,and , YESS… pics, selfies and unforgettable videos are allowed!
INFO WEBSITE raffaello2020exhibition.com
SOCIAL # raffaello2020
Cesare Zucca
Born in Milan, Cesare lives in New York, Milan and the rest of the world. Travel up and down America and escape in Italy and Europe. For nontouristytourist.com , he photographs and write about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights.
Cesare likes to meet and interview ‘top chefs’ from all over the world, ‘stealing’ their recipes tand publishing them here, in perfect ‘non-tourist tourists’ style.AT SARAH’S VINEYARD, A DREAM CALLED ‘FULL MOON HARVEST’
TEXT AND PHOTOS BY CESARE ZUCCA
Iconic Federico Fellini’s Muse Sandra Milo and the governor of Veneto Luca Zaia were the guest of honor of the amazing harvest that happened few days ago (or I should say few nights ago)…) at the under the full moon celebration of the superb Sarah Dei Tos 2019 vintage of the Prosecco Superiore DOCG “Grappoli di Luna”.
Over two hundred guest, including entrepreneurs, journalists, wine and food bloggers, public administrators, gourmet enthusiasts and a delegation from Imoco Volley, the women’s volleyball team from Conegliano which plays in A1, gathered to celebrate the all-biological Night Harvest of the “La Vigna di Sarah” farm, in the hills of Prosecco UNESCO World Heritage Site in Cozzuolo di Vittorio Veneto.
The “twinning” with the viticulture of Ponza with the awarding of the prize “La Vigna di Sarah BIO for heroic agriculture” to the Antiche Cantine Migliaccio.
Vittorio Veneto. It took three years of “virtuous” farming practices, and a lot of determination, to reach the goal of the first totally organic Glera grape harvest, with which the 2019 vintage of Prosecco Superiore DOCG “Grappoli di Luna” Brut Millesimato, tip will be produced diamond from the sparkling wine collection of Sarah Dei Tos, a young wine entrepreneur, owner of the “La Vigna di Sarah” farm, in Cozzuolo di Vittorio Veneto (TV).
Organic and bio farming is the basis of its production philosophy and it has confirmed it in the fifth edition of the Night Harvest, the first completely organic, the only initiative of its kind in the lands of the Conegliano Valdobbiadene Prosecco Superiore appellation. On Friday 13 September the Col di Luna vineyards were crowded with “professional” and amateur harvesters, who harvested ripe grapes (healthy grapes at first glance) under the light of the full moon, the last of the summer, and at light of the great white globes and of the powerful lighthouses that lit up the night of Cozzuolo. 
Another highlight of the party was the presentation of the third prize “La Vigna di Sarah BIO for heroic agriculture”, awarded to the Antiche Cantine Migliaccio of Ponza Island managed by Luciana Sabino, who along with her husband Emanuele Vittorio handed down a viticulture whose origin dates back to 1700. The governor of the Veneto region Luca Zaia commented on the important international commitments on which the Veneto Region bet, under his guidance: “When we left, I was the only one . We must believe in dreams “. And he recalled what was concretized in 2019: the Milan-Cortina 2026 Olympics and the Hills of Prosecco, a UNESCO heritage, “a result I chased for 10 years”
I would like to mention the welcoming Agriturismo di Sarah, a comfortable old colonial bnb located in the farmhouse far only 40 minutes from Venice and 1 hour from Cortina d’Ampezzo, one of the most famous and prestigious village in Dolomiti Mountains. the farmhouse has a wonderful panorama: the view starts from Prosecco hills and arrives to Venice Lagoon. a great destination if you planning to visit this marvelous land.You will find
And surprise… In addition to the cosy rooms, you can find some unique accommodations: three huge wooden wine barrels, perfect for an ‘ I love ‘ vacation.
To brighten up the party there were also the charm and friendliness of Sandra Milo, who recently published a book of her touching poetry ‘ Il Corpo e l’Anima’ (Body and Soul) about the power of love: “If I hadn’t loved so much, and if I didn’t love now, who knows if I’d still be alive,”, she said and dedicated a beautiful poem to Sarah that says:
“Inebriating reliefs, like the dreams of men who know peace. From Mother Vine the grapes reach the vats and then to the barrels. The sparkling wine is victorious to the cups, to reach the mouths of those who make life their own values. The generous Moon approves, shining with pleasure. God smiles because he knows that what he has created is divine. and it is repeated on earth, in Sarah’s vineyard “.
The legendary actress was the godmother of the Night Harvest, distributing smiles, selfies, hugs, including my emotional one !
On the stage and among the vineyards also the youtuber Canal has arrived, presenting its new video “On the stage and among the vineyards also the A grape harvest begins you”. To crown the party, the “country” dinner on the lawn of the “La Vigna di Sarah” farmhouse, framed by the Prealps. Almost a rural “snack”, as tradition dictates in order to repay the fatigues of the grape harvesters: Ulysses’ salmon trouts, raised in Follina, in the version by chef Elia of the Mainor of Fregona; the rich table of Friulian cheeses from the Latteria di Aviano (PN), presented by Linda Del Ben, including ‘Modesto’ that literally has been sleeping wrapped in straw…
Excellent 5 hours grilled meat by the Alpini group of Soligo; dishes and vegetables from the organic vineyard of Sarah’s Vineyard, cooked by the trattoria Larin da Bepo, the yummy Treviso soppressa with Mauro Pinel’s bread and pumpered by the extra virgin Istrian olive oil Mate produced by Aleksandra Vekic
And in the glasses the two wines of the Antiche Cantine Migliaccio, the Fieno and the Biancolella of Ponza IGP, and the Prosecco Superiore DOCG “La Vigna di Sarah”, for a sparkling goodbye to the Night Harvest 2020.
Sarah Dei Tos, after this commitment, is now projected to the next event that will see it, together with other companies, protagonist of the event “The corporate culture of the lands of the Alpe Adria meets the Milan Wine Week“, the 7-8 -9 October at the Itlas Flagship Store in Milan.
Finally a well deserved ‘grazie’ to Sarah her beautiful team and the unstoppable PR Cristiana Sparvoli, who graciously invited me to be part of such a dream!
INFO
La Vigna di Sarah
HERE THE BEST! BIWA Italian Wine Awards 2019
The 8th edition of the tastiest event created by Luca Gardini and Andrea Grignaffini,
awarded the wines entered in the 2019 ranking and awarded special prizes
50 labels were selected during the summer through blind tastings by the international jury composed of some of the world’s leading wine experts and the two founders of the awards.
Here the winners:
Iin first place, Bolgheri Sassicaia DOC 2016 of Tenuta San Guido (Tuscany), followed by Barolo Monvigliero DOCG 2015 by Burlotto (Piedmont) and by Terminum Gewürztraminer late harvest Alto Adige DOC 2016 by Cantina Tramin (Alto Adige).congrats to the producers and ‘salute!”
INFOLou Von Salomé, philosopher, writer, psychoanalyst, muse. Italian release: Sept 26th
Lou Andreas-Salomé is such a relevant figure in the world of philosophy and feminism. Finally her life life is brought to the screen in this German film directed by Cordula Kablitz-Post. Lou Andreas-Salomé, the woman who enraptured 19th century Europe’s greatest minds, recounts her life to Ernst Pfeiffer. A published novelist, poet and essayist, Salomé’s desire to live a life free from convention scandalized society but spurred genius and passion in others, including Friedrich Nietzsche, Paul Rée and her lover, the poet Rainer Maria Rilke. Under the tutelage of Sigmund Freud, she became the first female psychoanalyst.
A boldly unconventional woman gets a crushingly conventional biopic with “Lou Andreas-Salomé, The Audacity to Be Free.” Such a heavy-handed title fits the film perfectly, far more than the original English-language handle, “In Love With Lou,” which confusingly made the movie sound like a sitcom. In her feature debut, director and co-writer Cordula Kablitz-Post clearly decided that Andreas-Salomé, famed author, philosopher and psychoanalyst, needed to be treated not just with kid gloves, but with pristine laminated mitts, robbing her subject of humor, let alone the charm that bewitched the likes of Friedrich Nietzsche, Rainer Maria Rilke and Sigmund Freud. 
The movie will be released in Italy on Sept 26th , 2019E DOPO CAROSELLO TUTTI A NANNA! After CAROSELLO everybody goes to sleep!
After CAROSELLO…kids go to bed ! That was the slogan that ran in families as a motivation to send kids to bed after the 20 minutes of fun and entertainment that the TV show CAROSELLO punctually aired every night after dinner. I remember, even if I was really young, the black-and-white commercials, everytime different unlike the today s ones that keep repeating same images and slogans.
At the magnificent Villa Fondazione Magnani Rocca in Mamiano di Traversetolo near Parma, the CAROSELLO exhibition tells the story of the iconic transmission born in 1957, when the strictly black and white spots had truly remarkable directors, writers, singers along a bounch of great actors such as the comedians Carlo Campanini,Macario, Gino Bramieri, Raimondo Vianello and his wife Sandra Mondaini and directors of the caliber of Lucio Fulci and the Taviani Brothers.
Lights costumes and sets were carefully curated by the best In the showbiz. The exhibition is really a hoot both for those who remember the show and for the younger ones who have never seen it, and who can thus enjoy the taste and the trends of the 60s and 70s and maybe compare those spots with the more frenetic today tv rythm euroticly assemblyied, super fastly edited. 
In addition to the videos, there is a rich collection of memorabia as objects, dolls, inflatables, plastic objects, postcards of the protagonists of the carousels including Carmencita, Susanna tutta Panna, Mucca Carolina and Calimero.and then again posters are original brackets, even the iconic drink Rabarbaro Zucca that, believe it or not, my great great father invented! 
Some of those aperitifs and digestives are no longer produced… but thanks to the careful research of the exhibit curators , they are back to life , at list on the wall. I was impressed of the great number of original market sketches and rafts used for the realization of cartoons. Let CAROSELLO take you back to the legendary first TV years and enjoy this funny era of great advertisement.
The exhibit will last till Dec 8th 2019Don’t miss it!INFO
CAROSELLO. Pubblicità e Televisione 1957-1977
Fondazione Magnani Rocca,
via Fondazione Magnani-Rocca 4,Mamiano di Traversetolo (Parma).LONDON AT THE TABLE!
HERE MY STEPS. TAKE A LOOK!
Everyone wants to visit the UK’s busiest city, but aside from the main tourist sights, what is there to see? How do you get from one place to another in this huge place? Need an insider’s perspectiveI want to share a ‘ NON TOURISTY TOURIST’ perspective on what to see in the Big Smoke! If you want to visit the mainstream attractions like the London Eye, Tower of London and Madame Tussauds then, of course, you should go for it!
They’re lots of fun.
BUT………
There’s another fascinating side of the city that goes far beyond the usual tourist highlights. I want to share some quick tips that real Londoners enjoy to make your time there truly memorable!
Friday:
First things first, get accustomed to the TFL (Transport for London) website and buy an oyster card from your nearest station: it’s the most affordable way to travel.
You arrive early afternoon and want to see as much as possible this weekend!
Head towards Greenwich to see the Cutty Sark ship, hire a Boris bike and cycle under the Thames. At the other side, enjoy the view and take a left towards Canary Wharf to get a sneak peak of all the city’s penguins (the crowds of businessmen in suits). If shopping and city life is your thing, the Canada Water shopping centre is your new best friend. Enjoy all of the main high street shops, in addition to some more fancy brands! The restaurant ROKA in Canary Wharf has a beautiful view of the city from a great height, and serves delicious food and cocktails.
If you prefer the scenic route, continue along the river you’ll reach some cobbled streets (difficult for cycling: it’s going to be a bumpy ride!) with quaint English pubs before arriving at St Katherine Docks. Dock your Boris bike somewhere and catch your breath before the evening adventures begins.
There aren’t many places I’d recommend more highly than Frank’s bar in Peckham on a warm evening to really appreciate the atmosphere of London. Opposite the station lies a formerly disused multi-story carpark, which now hosts Frank’s Bar on the roof! Affordable drinks (for London) and a view over the whole city!
For my first night in the city, I went exotic and choose a great restaurant in Portobello.
Outdoor, a flashing red neon sign says Japanese Gastropub, just below a mysterious face of a mysterious woman. Is she a geisha? Is she crying or praying? Let’ s go inside. Previous doubts ended as soon as I found myself embraced by UKAI’s cosy and warm atmosphere .
A welcoming bar to the front and an open kitchen restaurant in the back. It looked loke a nice mixing of Japanese design with Italian flair and some traditional British pub features 
black and white photo portraits give an art gallery feeling, while Japanese artwork and foliage painting decorate walls and ceilings the rooms adorns the walls; furnished with causal wooden tables and filtered by an amber lighting that warms up the rooms.The big surprise was to briefly chat in italian with the head chef Alex Verros or should I calling him Alessandro, as he’s Italian born, like me.
Alex, who previously worked at Roka and Nobu, told me about his passion of mixing different cultures and ingredients, like his native land North Italian truffles, to South Latin accents, to British influences, not afraid to combine simplicity with complexity. I started with a warm, inviting and comforting wonderful salmon miso soup, served with tofu, seaweed and spring onion.
Then I beg Alessandro to surprise me. And he did. Between his choices, my favorite were the kampachi salad, with thin slivers of tender cobia white fish, drizzled with yuzu truffle and rocket,
a dish that Alessandro likes to pair with galapeno and the prawn tempura maki. From the menu, I would like to mention also some signatures dishes 
as the truffle white tuna tataki, the lobster tail tempura and his ceviche, where Japanese flavours meet South American tradition. 
In addition to a generous choice of sushi, sashimi and nagiri and of course the beef robata dishes that Alessandro loves to cook in person, lighted by the fire grill fireworks .
Impossible not to ask such a nice host a souvenir picture…
‘Let’ do it at my robata grill, said Alessandro, it is my favourite spot in this place’ ‘Certamente!’, I enthusiastically answered, and, both risking a fire attack, I shoot the pic.
A hot moment of an unforgettable dinner.
For more info
UKAI
240 Portobello Rd, London W11
Phone: +44 20 7792 2444Saturday: Grab brunch or food from every country you could think of at Borough Market (get off at London Bridge station) and wander around the stalls and old backstreets. Head down the steps on London Bridge and walk left along the river, passing lots of cute English pubs, the Globe Theatre and the Tate Modern gallery (many free exhibitions for lovers of the creative).
Stop by the National Theatre mid-afternoon for any last-minute discount tickets, or sit and enjoy the view of Big Ben or the London Eye from the South Bank. There are often pop-up bars or street performers there too!
Now you can carry on over the Jubilee Bridge towards Trafalgar Square and the West End. On sunny days I would highly recommend taking a left turn before Covent Garden and checking out St James’s Park, where you can find most people in London enjoying the weather and nature. If rainy England is sticking to its infamous title, head towards the National Gallery: free entrance and some of the most breath-taking paintings and sculptures you’ve ever seen!
Covent Garden is the perfect place for an evening out. From Sushi to Greek, Burgers to Quinoa, the choices are endless. There is also the option of trying out an old English pub or one of the trendy new bars the city is popular for. If you’re planning a late night, Oxford Circus is only twenty minutes away by foot, where you can party until your heart is content!
DINNER TIME!
I choose Tredwells, a Marcus Wareing restaurant and winner of AA’s London Restaurant of the Year.
Great location, excellent service and a breathtaking menu signed by the charming Chef Chantelle Nicholson, Tredwells showcases the very best in British seasonal produce
Located in the trendy Seven Dials area, right in the heart of Covent Garden, the venue boasts two bar areas serving seasonally inspired cocktails, cementing Tredwells’ reputation as one of the best drinks venues in Seven Dials. the restaurant sets over three floors, while the mezzanine and lower ground floors are available for exclusive hire.
I went for lunch, tried several of Chantelle proposals and found them all perfectly cooked and pleasantly tasting, starting from the beginning with a great potato and rosemary bread with salted whey butter till the end, indulging in a delicious fig mousse.
I noted, and photographed my choices and my recommendations.
After lunch, I meet with Chef Chantelle, obviously in her kingdom,the kitchen, and chatted oh her life, her love for cooking and her first solo cook book Planted.
Where your passion for food comes from?
It’s all because of the love of my New Zealand garden, so rich of herbs and vegetables and my two aunties who were great cooks Probably since that tender age I wanted to be a Chef, but…story of my life, I went to university to become a lawyer.
So you forgot your culinary passion?
Not really , while studying, I got a job at the local café, waking up at 6am on Saturday mornings to bake muffins, then proudly becoming a kitchen hand in the restaurant of a small hotel that also had a garden…
A garden? Here you go…
Yes, my passion for fruits and vegetables was there again, learning about seasonal food, how they grow, and the ecosystem of the garden. I remember picking up herbs super early in the morning…
What happened to the lawyer?
Well, I passed the bar in my law exams and ready to become a layer , but the still enchantment of the kitchen was always in my head…Coincidentally I enrolled the amateur cooking competition Chef Search, run by Gordon Ramsay. I made it to the final six, and was offered to work at The Savoy, London.
After that?
I have co-authored Marcus’s cookery books and in 2015 worked with him consulting on the movie Burnt. Then Marcus Wareing asked if she’d join Pétrus, his two-starred restaurant, as a junior sous chef in 2006, followed by The Gilbert Scott in 2011 and from 2014 I was in charge of as group operations director of the entire range of Marcus Wareing restaurants. Now I am back to my passion: cooking! I am proudly the chef patron at Tredwells created by the genius of Marcus Wareing.
Your new book ‘Planted’
Is not a book about veganism, it is about tasty dishes, made without animal products. You will find recipes for a plant-based cooking, focusing on plant based cuisine that deliver taste and creativity. I like to celebrate produce, seasonality and food that taste good.
Chantelle, what will I always find in your fridge?
Vegetables, vegetables, vegetables and a bottle of a great New Zealand Chardonnay!for more info
www.tredwells.comSunday:
The perfect day for a relaxing walk around the local parks. Check out Dulwich’s Horniman Museum, a small childhood favourite of mine with beautiful botanical gardens, before riding on the banana bikes through the peaceful Dulwich Park. Then take a well needed rest and sit in the garden of the Woodhouse pub, sipping your ale (if you dare) and enjoying your roast dinner. If you still have time after doing all of this, then firstly, congratulations; you’re super efficient! Brick Lane, Camden and Liverpool Street would be my next recommendations. If there’s a day to spare, you can’t pass up the opportunity to go to the Harry Potter Studios cast some spells!
SUNDAY IS …. Brunch time!!!!
I discovered Trangallán.
It’s a word from Galicia, Spain for a kind of bohemian artist.
This so called ‘gastro-cultural space’ certainly has that bohemian feel, with its shabby chic-flea market furniture contrasting with rich glass chandeliers and vintage objects all around.
The menu changes frequently boasting imaginative dishes revealing a good deal of skill and creativity. Add an easy-going welcome from the stuff and the super cool owner–chef, who came at my table to say hello while sipping a delicious 2016 Albarino Igrexario de Salar and snacking some succulent Manzanilla olives.
I followed his suggestions and went for a very traditional tortilla made of eggs and potatoes. Perfectly browned on the outside, still tender within and served at room temperature. I asked if that is the way that tortilla should be served, medium warm not hot. They told me that is a Spanish tradition to cook tortillas in the morning and let them rest till the meal so, yes, the temperature should be room temperature, Good to know. 
Then I tasted a more winterish dish of judion, a butter beans & piparras, followed by a
perfectly roasted octopus with saffron potatoes and wilde samphire. 
If you’re looking for a ‘not so commun’ tapas restaurants in North London, or Spanish food in Stoke Newington then you must try this cool venue.
For more info
Trangallán
61 Newington Green, Mildmay Ward, London N16Monday
Smart move. I took a day off from work and reserved a late afternoon flight!
Yes I wanted to enjoy London and … I had London at my feet!
London. I happily experimented the OXO TOWER restaurant located at the eight floor of the OXO Tower. Relaxed atmosphere, good service and … the view. The menu boasts dishes so-called ‘contemporary British’ with European accents spanning from Spain with a gazpacho with sardine paté, to Italy with bresaola paired to a watermelon carpaccio. I tried a rich yet delicate soup of Scottish langoustines, spaghetti style chopped squids, tomatoes, fennel, and lobster- It tasted rich yet delicate, not too spicy or garlicky (I hate too much garlic…) 
Notably the langoustines were nicely straight, not curvy at all, My very nice Italian born waiter, told me that the secret is simply to put them in the freezer for about 40 minutes.When you take them out, the shell will be solidified, you would easily break it and extract the langoustine in all its fullness and horizontality. As a main dish, I followed Guido’s suggestion and opted for a John Dory fish, served with lobster, celery puré, oil and herb sauce with little white beans.
I must say all the ingredients were in perfect fusion and the broth maintained its freshness thanks to the acidity of the vegetables. I paired with a very fruity Albarino Atlantico white wine from Galicias, excellent!
As a side dish, a kale salad, sprinkled with a powder of beets and pumpkin seeds and seasoned with a Caesar dressing.
Delicious finale: English strawberry and basil mousse.
Not to mention the spectacular sunset view that made my dinner unforgettable.For more info
https://www.harveynichols.com/restaurant/the-oxo-tower/For reservations
Call 020 7803 3888 or
email oxo.reservations@harveynichols.com
Finally ….. here the best list of the two M I am crazy about …
MUSEUMS …AND MARKETS!
British Museum
Imperial War Museum
Bank of England Museum
Science Museum
Design Museum
Maritime Museum
Sir John Soane’s Museum
Natural History Museum
Queen’s House, GreenwichVictoria & Albert Museum THE BEST!!!!!!
MUSIC MUSIC MUSIC
Royal Academy of Music Museum
YOU WANT MORE ???
Museum of London Docklands
RAF Museum
Horniman Museum & Gardens
Science Gallery London
Grant Museum of Zoology
YUMMY….
The Chocolate Museum
MARKETS, MY PASSION!
Borough Marketk ( my fav…)
Leadenhall Market.
Brick Lane Market.
Columbia Road Flower Market.
Camden Market.
Greenwich Market.
Portobello Road Market.
Brixton Village and Market
Old Spitalfields Market.
Mercato Metropolitano
LJUBLJANA FOOD TOUR: A MUST TASTE! by Philip Sinsheimer
SUMMARY TRAVEL ARTICLES 2020
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