Thailand, Hua Hin Sheraton Hua Hin Pranburi Villas


by Phlilip Sinsheimer
Photo:Cesare Zucca

Thailand.
After a few days in Hua Hin city,
I checked in for 2 nights at the Sheraton Hua Hin Pranburi Villas about 30 minute drive south in a super quiet locality called Pranburi. Even though unlucky with unexpected rain, the stay was just fantastic.

The villas are super spacious, comfortable and private.
Didn’t use the private pool to cool off from the sun, but after a long relaxing hot bath in the outdoor tub.

The food was awsome: just loved the breakfast buffet with various both Thaï and Western treats. Not the widest variety ever, but no one should be frustrated and everything was top notch. Who needs 90 items if half of them are disappointing.The à la carte menu of the restaurant with ocean view had me have the best Thaï food so far: true flavors with excellent ingredient sourcing. Loved the local Pranburi squid, partially sun dried for a great flavor and texture.

Killing time inside the villa, reading, watching TV, catching up with email left no time to boredom. The staff just couldn’t be nicer and professional.

Stepped out the resort to have a long walk along the ocean. The beach has been washed out on large portions, but discovered abot 7km South a beautiful beach.
Just outside the resort I had my favorite foot massage ever at Mali massage for a mere 300 Bahts. In the village great moment on a terrace with a Leo Beer and snacks.
Everyone in town seems relaxed and someone offered a free ride back to the hotel.
Loved that place.

Ciao Chef, what car do you drive?

Cristiano Tomei

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

Agostino Iacobucci

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

Luigi Biasetto

Luigi Biasetto

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

Riccardo Succi

Riccardo Succi

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

Dario Loison

Dario Loison

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

Roberto Toro

Roberto Toro

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

Tano Simonato

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

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

ITALY: WINE AND COOKIES

“PESCIOLINI DI CESENATICO” THE TRADITIONAL COOKIES FROM CESENATICO

What wine to pair?

Solara Albana Passito DOCG from Cantine Celli

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

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

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

INFO Vini Celli

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

                                   

               Che vino abbinare?

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

Moscato d’Asti Saracco DOCG

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

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

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

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

TEXT AND PHOTOS BY CESARE ZUCCA

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

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

Abyssinian Baptist Church

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

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

The Greater Refuge Temple


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

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

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


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

Norma Jean, ieri e oggi

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

il fortunatissimo libro libro Spoonbread and Strawberry Wine,

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

Il “banana pudding” di Norma Jean Darden

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

Nonna consiglia di servirlo in una ciotola di vetro

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

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

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

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

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

TEXT AND PHOTOS BY CESARE ZUCCA

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

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

Abyssinian Baptist Church

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

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

The Greater Refuge Temple


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

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

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


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

Norma Jean, ieri e oggi

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

il fortunatissimo libro libro Spoonbread and Strawberry Wine,

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

Il “banana pudding” di Norma Jean Darden

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

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

Nonna consiglia di servirlo in una ciotola di vetro

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

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

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

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

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

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

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

Le vongole veraci, valide ‘eredi’ delle antiche va

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

Il meraviglioso antipasto di pesce della Trattoria alla Madonna

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

Enrico Liberalesso

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

RISOTTO WITH SEAFOOD

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

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

INFO
Trattoria Alla Madonna

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

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

BY CESARE ZUCCA

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

Loredana in stile Warhol

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

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

Images from the book ?Caro Elio’ , Mondadori.

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

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

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

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

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

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

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

SPAGHETTI BERTÈ WITH TUNA AND CHERRY TOMATOES

La ricetta di Loredana Bertè

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

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

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

Written by Cesare Zucca

L’interno del NOname

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

Barbabietola, cavolo rosso, panna acida, uva

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

Vicenzo Broszio

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

SHIITAKE BY VICENZO BROSZIO

THE ‘SHIITAKE ‘ BY VICENT BROSZIO

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

XMAS IS COMING: PANETTONE LOISON ON THE TABLE!

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

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

Loison Museum

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

What are the distinctive qualities of a good panettone?

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

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

INFO
Loison

NANIHA 2018, discover a red wine called Cannonau di Sardegna

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

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

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

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

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

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

INFO
TENUTE PERDARUBIA

GRANDE PROSECCO, GRANDE CUORE

In the foreground, the prestigious Venice Simplon –Orient –Express train, with an overview of the Follador family’s vineyards that have handed down the precious heritage of knowledge and quality for 9 generations.

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

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

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

Hotel Mercure Wittenbergplatz, Berlin

To avoid surprises, I relied on Accor, a large and tested hotel chain and I chose the 4 stars Hotel Mercure Wittenbergplatz, a central, modern, welcoming and excellent quality-price accommodation.

Mercure Wittenbergplatz is part of the mighty Accor chain, with facilities around the world.
Excellent service, welcoming rooms, contemporary design and meticulous attention to hygiene and sanitation, as well as all the attention due in these times of Covid.

The ‘all safe’ label respects the new improved cleaning protocols and guarantees hygiene and prevention measures for the safety of the guests, from the sanitization from the rooms to the breakfast food that is scrupulously served in sealed containers.

The hotel overlooks the square of the same name, the metro is a stone’s throw away, and is located right next to the iconic KaDeWe, a colossal department store founded in 1907 and still a favorite destination for shopping, while on the top floor a colossal triumphs gourmet paradise, with shops, outlets, markets, restaurants, wines and food from all over the world.

INFO
Mercure Wittenbergplatz Hotel  (https://all.accor.com/hotel/9147/index.en.shtml)
Visit Berlin (www.visitberlin.de/it)
Berlin Welcome Card (www.berlin-welcomecard.de/it)


In Berlin: 25hours Bikini Hotel, a hot (and green…) spot

NOT TO BE MISSED
• Reichstag
• Holocaust Memorial
• The Museum of Film and Television

• The Wall and Checkpoint Charlie
• Brandenburg Gate
• The Dome
• Tiergarten
• Alexanderplatz and the TV Tower

THE MUSEUM ISLAND
A spectacular ensemble made up of five great museums, UNESCO World Heritage Sites.
The Altes, the Neues, the Pergamon, the Bode and the Alte Nationalgalerie. Unmissable!
You will find the Berlin WelcomeCard Card very useful, offering free admissions and transport as well as discounts, maps and useful addresses. It can be purchased in different parts of the city or online.

WHERE TO STAY
25hours Bikini Hotel Berlin
Funky, young, fun, full of surprises, the 25hours hotels, spread across half of Europe, never disappoint. The Bikini, very close to the grandiose Zoo, is inspired by a trip to the jungle: relaxing hammocks, pelouche sweet monkeys, gadgets, and bicycles for rent (ideal for visiting the city).

Eco-friendly everywhere, also in the SPA and in the public spaces, full of greenery, glass and exposed pipes and the industrial ceiling left intact.
The rooms are equally eccentric and trendy. IThe one I was staying in , had a cozy open-space shower, overlooking a wonderful panorama of the Zoo.

On the 10th floor, with a spectacular view of Berlin, you will find the NENI restaurant led by Chef Christian Drewitsch which offers a culinary mosaic inspired to Austrian, Mediterranean, Middle Eastern influences, with a touch of Israeli cuisine. The most important ingredient is sharing the table where everyone can try a little bit of everything.

Useful Info
25hours Bikini Hotel ( https://www.25hours-hotels.com/en/hotels/berlin/bikini-berlin )
Visit Berlin (www.visitberlin.de/it)
Berlin Welcome Card (www.berlin-welcomecard.de/it)

SOPHIA IS… SOPHIA, EVEN WHEN DIRECTED BY HER SON…

By Cesare Zucca (italian and english version)

Ieri notte ho visto The Life Ahead, il nuovo film con Sophia Loren
Mi è sembrato mediocre. Il passato travagliato di Madame Rosa (Loren) è piuttosto abbozzato Sophia (il cui ruolo è quasi ridotto a attrice non protagonista, visto che il ragazzino Momo è più presente nelle scene) e, a mio avviso, poco incisivo.
Mi aspettavo di più….
Direzione mediocre. Se mi chiedi una scena che mi è rimasta particolarmente impressa, trovo difficile rispondere.
Anche la scena del terrazzo con la biancheria stesa, (che secondo il regista voleva essere un omaggio a Un giorno particolare di Scola) mi è sembrata mediocre: ( le riprese erano piuttosto statiche)
Tutto sommato, poca emozione (forse com’è la personalità di Edoardo Ponti, perlo meno quando dirige?).
La canzone della Pausini (che inizia bene ma poi ‘sgallina’ fastidiosamente) non mi convinceva,
Cosi come poco mi ha convinto l’intero film, che ha momenti lunghi, lenti o addirittura inutili,
Ecco una recensione che ho letto su IoDonna e che condivido “La vita di fronte a se stessa non può andare oltre un’illustrazione ben coordinata. In cui, da estranei, si arriva alle concessioni e alla consapevolezza di essere rifiutate le stesse frettolosamente, senza mezzi toni. Con quadrati appena giustapposti un po ‘al di sopra dello standard televisivo “

Il trucco Loren (del grande Frederique Foglia, quello di Apocalypse) mi ha lasciato dubbioso … La linea dell’eyeliner verso l’alto, pesante e approssimativa e le ciglia grossolane (tipiche della Loren) hanno voluto indicare uno stile di makeup che la protagonista usava in gioventù e che ha sempre ripetuto … o sono semplicemente una scelta sbagliata?
L’acconciatura: (non perché Enzo Angileri sia un amico o una persona a cui va tutta la mia simpatia): la cosa che ho trovato più appropriata è l’acconciatura di Sophia, Propio oggi ho sentito Enzo e mi ha raccontato di essersi ispirato alla famosa scena della cucina DEL FILM matrimonio all’Italiana. ) Bravo Enzo!

Sophia è… comunque sempre Sophia!
Anche in un prodotto non eccelso, la grande Loren riesce a emergere e punta al tuo cuore.
La mia battuta preferita? Quando Rosa negozia l’importo mensile per ospitare Momo.
“Voglio 800, te ne do 700, va bene 750, due settimane al massimo ,,,,,”

IL MIO VOTO: 6
A questo punto voglio rivedere il film originale di Moshé Mizrahi – uscito nel 1977 e premiato con un Oscar – al centro, Madame Rosa di Simone Signoret. (Premio Cesar)

(english version)
Last night I saw The Life Ahead, Sophia Loren‘s new movie
Regarding the film, it seemed mediocre to me. The troubled past of Madame Rosa (Loren) is rather sketched Sophia (whose role is almost reduced to supporting actress, since the boy is more present in the scenes) is well presented but, in my opinion, not incisive.
I expected more ….
Mediocre direction. If you ask me for a scene that has particularly stuck in my mind, I find it hard to answer.
Even the scene of the terrace with the laundry hanging, (which the director said was intended as a tribute to A particular day by Scola) seemed mediocre to me: the movements of the rooms were rather static
All in all, little emotion (perhaps how is Edoardo Ponti’s character, at least, while directing?).
Pausini’s song (which starts well but then shrill ‘scallops’) didn’t convince me,
Same ipression for the whole film, which seems long, slow and filled of useless moments,

The Loren make-up (by the great Frederique Foglia, that of Apocalypse) left me doubtful … The heavy and approximate eyeliner line and the fake eyelashes (typical of Loren) wanted to indicate what the a protagonist used to wear in his youth? … or am I simply a wrong choice?
I repeat: (not because the hairstylist Enzo Angileri is friend): the thing I found most appropriate was Sophia’s hairstyle, Enzo told me that I he was inspired by the famous kitchen scene in previous Loren’s movie Marriage Italian Style , Bravo Enzo!


Sophia is ….. Sophia! Although directed by her son, she manages to emerge and has point to the heart.
My favorite line? Perhaps the most temperamentally Sophia: When Rosa negotiates the monthly amount to host Momo. “I want 800, I’ll give you 700, that’s fine 750, two weeks maximum ,,,,,”

MY VOTE: 6

At this point I want to review the original film by Moshé Mizrahi – which was released in 1977 and was awarded an Oscar – in the center, Simone Signoret’s Madame Rosa. (Cesar Award)

WHERE TO STAY WHILE IN BERLIN

It is difficult to identify a privileged area to choose where to sleep in Berlin.
A bit like London, in fact, the German capital does not have a well-defined center and after the fall of the wall, the geographical importance of the places has undergone a downsizing. In any case it must be said that Berlin is a modern and well-organized city: whatever the area you choose, it will certainly be connected by public transport to get around the city quickly; moreover, during the weekends the subway also works at night. –

I Choose…HOTEL LOUISA’S PLACE

More than central location, excellent cleanliness of the structure, spacious and well-kept apartments, have kitchen with balcony equipped with chairs and table .. great for smokers … with the room key you can also open the central door … heated very well … very satisfying breakfast … all very nice …
Located in the elegant Kurfürstendamm is an historical building and is located directly on the magnificent boulevard surrounded by sights, numerous designers boutiques, restaurants, bars .

Experience the charm of Berlin at the turn of the century in one of our 47 individual hotel suites. A hotel suite in our Louisa’s Place offers a unique living experience during your hotel stay. In our suites with a separate living room and bedroom you will find rest and a relaxing atmosphere after an eventful day. All our rooms impress with individual floor plans and classical interior. Choose your suite out of five different categories.

The hotel is named after Queen Luise of Prussia, and occupies a Prussian-era property that has been immaculately restored, complete with a handsome library with bookshelves, comfortable armchairs and classic lamps, antique furnishings (sadly, the lovely fireplace is fake), and tasteful, modern décor installed by local interior designer Etchika Werner. The resulting look is of homely elegance.

A typically Berlin-style luxury boutique hotel, Louisa’s Place is located on the prestigious Kufürstendamm shopping street, close to shops, restaurants, cafes and entertainment in central Berlin. This building dating back to 1904 has been completely restored, keeping its original style. The elegant interiors combine classic style with modernism, the antique style furniture and decorations blend perfectly with the best technologies. Equipped with forty-seven suites, all spacious and comfortable, furnished with classic furniture and wooden floors. All rooms have large, modern bathrooms and a fully equipped kitchen for short and long term stays.

Louisa’s Place offers a high standard of services that are hard to find in other small hotels like .A fully equipped kitchen with a fridge, stove and oven, microwave, coffee maker and kettle makes your stay many times easier for all guests who strive to keep their distance. Benefit from the possibility of being able to prepare a little something by yourself or to be able to take care of yourself completely.

Spacious family suites offer all the amenities for your family stay. They all have a separate bedroom and living room. Some family suites have a balcony or winter garden, so you can end the evening with a glass of wine.Talking of wine, the owners produce one of the most unique red called Bella’s Blend from The Heret Family, Sonoma County

When your stay on the occasion of leisure or work for a longer period you may have particular demands on your accommodation. The central location directly on the Kurfürstendamm is the ideal base for the city centre. Our suites with their generously-dimensioned living spaces and fully-equipped kitchens also cater ideally to the requirements of those who need a base for longer stays. We will delight you with the warm and personal service we extend to all our guests. Our comprehensive range of hotel services can be availed of by long-stay as well as short-stay guests.

The typical architectural style from the turn of the century gives each and every one of our 47 suites its own distinctive character. Different floor plans allow a range of personal preferences to be catered for in 5 different categories of stylish and comfortable suites ranging in size from 41 sqm to 102 sqm.
Our Louisa’s Place suites are not only ideal for classic hotel stays. As they are generously dimensioned and have fully-equipped kitchens, they also boast everything that is necessary in a temporary home used for longer. We would be pleased to offer you a package tailored to your requirements.

The hotel is located towards the western end of the Kurfürstendamm – slightly quieter than the eastern end, but with plenty of shops, restaurants and theatres still within easy walking distance. The closest U-Bahn (Adenauer Platz) is a one-minute walk, and will bring you to sights such as the Kaiser Wilhelm Memorial Church and the bustling Zoologischer Garten area in less than 10 minutes on foot.

As well as the library, there’s a well known Restaurant SAVU and Marcus & Mira hair salon on the ground floor, a small but refined lounge opposite reception, and a spacious basement spa with a decent-sized pool plus a fitness room, sauna, a couple of rooms for massage and cosmetic treatments, and its own small bar area with healthy drinks and snacks.

You will feel welcome to Kurfurstendamm and enjoy THE Louisas’s Place!

INFO

LOUISAS’S PLACE
Kurfürstendamm 160
10709 Berlin
Tel: +49 30 63103-0
Fax: +49 30 63103-100
E-Mail: info@louisas-place.de

DISCOVERING POTSDAM “GERMAN VERSAILLES”

Welcome to Potsdam, the “German Versailles”, a historic destination in the Brandenburg region, Germany. It is located a short distance from Berlin, easily reachable by an S7-Bahn train and with a regular ticket that covers zones A, B, C. Rich in sumptuous palaces, many of which are Unesco heritage, it offers art, history, castles, wonderful parks and culinary delicatessen

NOT TO BE MISSED

Charlottenhof Castle
Neuen Palais
Barberini Museum
Belvedere
Sanssouci Palace and Park

My reccomendations
The Cecilienhof Palace where Churchill, Truman and Stalin discussed the future of Germany in the famous 1945 Conference, currently the subject of an exhibition.
Film Museum celebrates Studio Babelsberg, the center of German expressionist cinema of the 1920s: one of the oldest in the world, starring Marlene Dietrich and Fritz Lang, among others.

Dutch district the most characteristic of the whole city, adorned with 17th century buildings designed by the Dutch architect Boumann.

WHERE TO EAT
Soup Bistro

If you fancy a good soup
Der Butt
If you are a fish lover. Excellent traditional dish: eel with dill sauce.

Zum Fliegenden Hollaender
Spartanly hasty, menu in German, although (reluctantly) they will give you the one in English. Typical dish: a rich roast of pork with plums and the traditional kartoffelklosse, potato dumplings, perhaps my favorite dish of the local cuisine.
These great dumplings, also called kartoffelknödel, go well with meats and sauces. The ideal potatoes are the floury ones, such as Russets and Yukon Gold. They should be cooked with the peel, the day before. Cool, peel, mash and refrigerate for 12-24 hours and then mix with the flour, 1 cup of cornstarch, melted butter, eggs, salt and nutmeg.
We then move on to the creation of the gnocchI which must be about 8 cm in diameter and hide a cube of stale bread inside. A gentle boil for about 15 minutes and your kartoffelklosse are ready to be served.
Grandma’s trick
To prevent the gnocchi from sticking to your hands, just wet them with water or dust them with flour.


INFO

Welcome to Brandenburg
tourism info


MESSY HAIR? HERE THE WORLD MOST FAMOUS BAD HAIRDO!

MEET THAT BEAUTIFUL LADY CALLED ‘LA SCAPILIATA’ ( The woman with messy hair)
A LEONARDO’S MASTERPIECE now hosted in a new staging at the Nuova Pilotta , in Parma, Italy
On the occasion of the recent celebrations of the 500th anniversary of the death of its author, “La Scapiliata” found a suitable frame, consistent with the precious painting and coeval with it. The purchase of this prestigious wooden artefact was financed by the Garden Club of Parma, with an extraordinary intervention that helped to enhance the painting even in its aesthetic components. The association, which has been supporting Pilotta for some time by sharing its cultural programs, has decided to support the donation of the frame as it identifies the work as one of the most important masterpieces of the Pilotta Complex capable of qualifying its collections internationally as an icon.

Parma and tourists can now admire in the west wing (undergoing complete restyling). Leonardo’s wonderful panel was placed on a large gray metal surface and on a wall in gray marble, which creates a perfect chromatic contrast with the gold and brown that characterize the painting and the frame. A dedicated space has been created to let you appreciate its exceptional nature without interrupting the thematic exhibition itinerary and Leonardo’s tablet appears to be placed inside a special display case, a specially designed climabox, which protects Leonardo’s masterpiece not only from the danger of intrusion by criminals but also protects it from dust and excesses of brightness and humidity.
LA SCAPILIATA IS WAITING FOR YOUR VISIT!

INFO
Palazzo della Pilotta

The Palazzo della Pilotta is a complex of edifices located between Piazzale della Pace and the Lungoparma in the historical centre of Parma, region of Emilia Romagna, Italy. Its name derives from the game of pelota played at one time by Spanish soldiers stationed in Parma . Piazza della Pilotta, 3,
Parma, Italy

DRESDEN, GERMANY : DISCOVERING A JEWEL

Today I am taking you to Germany, in the heart of Saxony, where you will discover Dresden, a jewel of medieval origins, lying on the banks of the Elbe River. A city whose architectural beauties, splendid views and romantic views made the Italian painter Bernardo Bellotto fall in love, also known as Canaletto who lived there and painted it.

Wonders of history, art and … cuisine, washed down with excellent local wine and enlivened by quarkkäulchen, the most traditional Saxon sweets.
Ready for the trip? Let’s go ...

NOT TO BE MISSED
The Zwinger, a spectacular architectural complex in Baroque style, a triumph of fountains, swimming pools, sculptures and museums.
– Porzellansammlung (Porcelain Collection)
– Hall of Arms

.Gemäldegalerie Alte Meister, a gallery full of masterpieces by Mantegna, Tintoretto, Velàzquez, Dürer, Titian, Rembrandt and many other masters of European art of the sixteenth and seventeenth centuries.
The most famous painting in the gallery is the Sistine Madonna by Raphael (1512-1513), at the feet of which the two famous thoughtful angels stare.

–The Cathedral and the Clock Tower
– Frauenkirche church
– Brühlsche Terrasse
– Neustadt (New Town)
– Kunsthofpassage, Funnel Wall and many trendy cafes
– Semperoper (Opera House)
– Furstenzug (The procession of the Knights) 102-meter mosaic on the wall of the Royal Palace,
Furstenzug

Where to drink the excellent Saxon wines


Numerous wine bars in the city, including Lingner Terrassen, Lutz Müller, while in nearby Radebeul you con find Karl Friedrich Aust, Drei Herren, Hoflössnitz and the splendid vineyard of Castello Wackerbarth which produces one of my favorite whites: the Golden Riesling vintage 2019.

Greedy for chocolate?
Your paradise is called Camondas and awaits you with a sensational collection of various pralines and chocolates. There is even the Chocolate Museum which collects unpredictable molds for very sweet creations.
Camondas and the chocolate museum

FOR A STARRED DINNER
Carousse
Elements
Genuss Atelier
Green restaurants. Local products and particular attention to sustainability
Daniel
Raskoinikoff
Schmidt

The irresistible quarkkäulchen!
Who writes them with ‘and’ who with ‘ä’, who says that the original recipe includes quark cheese, from which they take their name, who instead claims that the main ingredient is ricotta … It’s a thousand-year dispute … I’m talking about quarkkäulchen. A kind of pancakes made with potatoes, eggs, cheese, raisins, sugar and a twist of orange peel, strictly served with apple purée.

Where to eat them?
Discover Pfund’s Molkerei, a historic Neo-Renaissance-style dairy, dated 1880,
A magical place, covered with tiles painted with bucolic scenes, and full of fine cheeses.
Not to be missed!

WHERE TO SLEEP
I stayed in the Am Terrassenufer hotel, very close to the Castle. Comfortable, welcoming, excellent breakfast and spectacular sunset views over the city spiers the amazing sunset over the City.

Iinfo
Dresden
Benvenuti a Dresda!
Visit Dresden FB
#visitdresden#
DresdenElbland
#SaechsischeWeinstras

Text and Photos by Cesare Zucca
Special thanks to Christoph e Eileen www.marketing.dresden.de

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

FOOD ARTICLES, CHEF INTERVIEWS, RESTAURANT REVIEWS by Cesare Zucca

Cesare Zucca ‘Turista non Turista’
Travel, food & lifestyle.

Born in Milan, Cesare lives between New York, Milan and the rest of the world. He photographs and talks about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights. Cesare meets and interviews top chefs from all over the world, ‘steals’ their recipes and tells you everything right here,

A tavola,  impera l’eccellente gastronomia del ristorante Monnalisa, guidato dallo Chef Alessandro Trovato, che ho incontrato per una piacevole intervista.

Alessandro Trovato

Chef, la tua ricetta per gli amici di Weekend Premium?
Un risotto verde con asparagi e un pesto di erbe, tra cui gli strigoli (o “stridoli” in Romagna) una pianta spontanea che rappresenta uno dei gusti più classici della tradizione gastronomica contadina e un ingrediente che lega armoniosamente il tutto: la Robiola di Roccaverano, realizzata artigianalmente esclusivamente nel territorio intorno a Roccaverano, in Piemonte. Un formaggio leggendario, infatti la sua lunga storia arriva fino ai Celti e compare addirittura negli scritti di Plinio il Vecchio.

La robiola, formaggio di cui scrisse nientemeno che Pilnio il Vecchio
La robiola, formaggio di cui scrisse nientemeno che Plinio il Vecchio

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HARLEM LUNCH with the legendary Miss Norma Jean Darden

Norma Jean, ieri e og

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

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

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

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screen-shot-2016-09-30-at-12-50-30On my first night In Athens, I discovered a real hidden gem called Nice n Easy, a cosy restaurant song offers a beautiful menu based on quality and simple organic ingredients, carefully chosen. The dishes, created by the well known Chef Christos Athanasiadis, are a blend of Mediterranean flavors, keeping an eye to the tradition and the innovation. In the ‘savvy&healthy’ menu I found the place of origin of each ingredient, calories, and the nutritional value of each dish. Many of them have a screen legends ’signature’ from. Between the pastas stands up (who else…) the Sophia Loren, a gluten free vegetarian dish with skioufihta pasta, wild mushrooms, organic baby tomatoes and aged Cretan Graviera cheese flavored with thyme. Talking of screen goddess, here comes Audrey Hepburn grilled wild mushrooms with gorgonzola, flavored with thyme and Brigitte Bardot, where carrots, zucchini, baby corn, soya and bamboo sprouts meet noodles made of konjac root, that has zero calories, is rich in fiber and, thanks to the glucomannan, it absorbs liquids in the stomach, improves the level of glucose in the blood and decreases cholesterol, helps to detoxify the body and to stabilize the glycemic index and cholesterol levels. Viva la Bardot! I loved the gluten free Sean Connery, baked wild fresh salmon with barley crust, herbs and citrus, on quinoa tabbouleh with mustard- honey sauce. For meat lovers I suggest the succulent Frank Sinatra, prime beef flank tagliata with marinated grilled zucchini, organic baby tomatoes and truffle oil.All paired with an intense Thema 2016 made of assyrtico, probably Greece’s most striking white grape from Drama, Northern Greece.More than anything, ‘nice n easy’ is a way of living. It’s the food, it’s the music, it’s the people and it’s the moo. Nice n’ easy in open all day for lunch and dining, coffee and cocktails, and a fab Sunday brunch.see article

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At the last Milano TuttoFood, I met with Carlo Bolli, active producer of Palaghiaccio historic farm dated back more than one thousand years ago on the most rich soils of the Mugello valley, I tried a real excellence of Tuscany, called Grand Mugello Ubaldino, a straw-colored cheese compact, derived from simple ingredients: raw cow’s milk, cultures, rennet, salt. then the rich and creamy Gran Tartufo Toscano, regarded as an authentic art in Tuscany, It is aged in the “Ubaldini Grottos” located beneath the medieval Palagiaccio dating back around the 1200’s.Finally a big surprise, the Tonno di Firenze. (Firenze’s tuna). It is produced by baking white pieces of beef in white wine, extra virgin olive oil, salt, pepper and flavors. It has light hazel color, tastes and tones of light and delicate tuna
The beef is called tune because it’s smooth, tender and easy to cut as a piece of tuna. www.palagiaccio.us/

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

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

Amazing how ingredients so different from each other are surprisingly matching in a  daring yet delicious marriage between sweet and savory.THE INTERVIEW

When did you get this idea?
Four years ago. At first we just wanted to make a bar specializing in sweets of excellent quality and moderate prices. Then the neighborhood evolved and CODA became a restaurant with a menu that includes only desserts, from appetizers … to coffee. We were inspired by the term ‘coda’ intended as the musical coda which is practically the end of a composition, just as dessert is generally served at the end of a dinner. We give a lot of importance to the body’s reaction to a specific food, almost a medical research. After a dinner with us you will leave satisfied, well fed, not too ‘sugaryish’, nor drunk.
First memory face to face with a dessert?
When I was curious about my grandmother Liselotte while she was making her strudel.
I was so fascinated by her that I wanted to help her roll out the dough. but … I was too small to get to the kitchen counter and I had to get on a stool ….
When did you decide to dedicate yourself to catering?
From an early age, I have always said to myself ‘when I grow up I will be a cook or a police commissioner …’
Let’s talk about weekends. Where do you like to spend one?
Finally home, with my girlfriend and cooking, which doesn’t happen often.
I would cook something very simple and basic also because the oddities and the most unusual solutions … I leave them to CODA!

INFO
CODA