>>>TOP CHEF WITH RECIPE<<< STEFANO MADDALIN La Ziria, Dolomites

Chef Stefano Maddalin, cadorino by birth, after 5 years of hotel school and various experiences around Italy, he is currently taking care of the restaurant La Žìria, located at the Hotel Monaco Sport Hotel, Santo Stefano di Cadore, in the province of Belluno,Italy.
I met him in his native village, a magical location in the heart of Val Comelico, ideal to spend the holidays in complete freedom, surrounded by wilderness of the majestic Dolomites Mountain.Stefano showed up with a beautiful basket of porcini mushrooms just delivered minutes before. Our conversation went obviously right to the ‘king of mushroom’ Let’s talk about porcini .How to pick them up? How to clean?
Simply use your hands and a small knife. first digging the heart, then reaching the root and cutting with the knife. To take them home, use a wicker basket, possibly with wide intercom, so the spores can pass through  the cracks and return to sow the ground.
Never store them in plastic bags. Remove the earth with a small knife, then brush the remaining dirt with a small brush. Never throw them underwater because they get damaged.
A local dish to pair porcini ?
Typically cervo in salmì, dear slowly marinated and cooked with red wine and spices, to take away that wild taste, a common mistake is to sprinkle on some lemon, I don’t like that, I prefer to garnish or top with cocoa, raspberries or blueberries.
Let’s imagine that you are the guest of honor on the final episode of TV Master Chef, what would you create to impress the audience?
Well, I worked in starred restaurants, where the dished and the presentation could be very laborious, but personally I prefer the simplicity, a dish where the ingredients are synonymous of reality and they are not disguised by other flavors.
A twist of your traditional mountain cuisine?

Canederli as a dessert. Canederli are bread dumplings and can be considered part of ‘cucina povera’ (cuisine of the poor), as they are made of simple and inexpensive ingredients: stale bread moistened with milk and bound with eggs and a small amount of flour. I sweeten them and topped with berries jam and elevated them to a tasty dessert.

THE RECIPE :
RAW PORCINI SALAD

Preparation
Cut the porcini very thin and garnished with fresh lettuce, cherry tomatoes or simply sprinkled with parmesan, salt pepper and lemon, you can add some fresh arrugula and toss with balsamic vinaigre.

INFO
La Žìria
Hotel Monaco Sport Hotel,
Santo Stefano di Cadore, (Belluno),Italy.

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>>>TOP CHEF WITH RECIPE<<<ENRICO CRIPPA Piazza Duomo, Alba

Alba, Piedmont. In the enchantment of the Langhe, I meet with Enrico Crippa, the Chef of the 3 Michelin starred restaurant Piazza Duomo, in Alba, Italy.
We spoke about his choices, his dreams, his travels, his weekends. I tasted one of his dishes: cod and pumpkin, where the exaltation of simplicity, the coherence of cooking and the intuition of the couplings confirm the excellence. Below the recipe.

You chose the Langhe, why?
I can therefore say that my choice was not at all difficult.
The Langhe is an extraordinary territory, rich in exceptional raw materials such as meat, hazelnut, great wines.
Speaking of hazelnuts, would you like to talk about ‘your’ Hazelnut Oil?
The Langa tradition has always seen the production of this
extraordinary oil. In collaboration with Relanghe we decided to produce one that carried my name. We use it to finish our Cardo & Cardo dish, the right combination of two elements of regional cuisine.


You are the champion of ‘legibility’ in a dish. What are the secrets of your crusade?
No secret.
I believe that when we taste a dish we must find the identity of the ingredients and we should not only perceive the technique. Let’s say that the techniques used must be at the service of the dish and not vice versa. Is there a food you love only if cooked by another? More than a food, a kitchen: the Japanese one. The attention to the ingredients, the care of the preparations and the cooking, the choreography of the dish are unequaled if made by their hands.
Which of your dishes represents you the best?

All my dishes represent me.
They are all born from past and present experiences, from the territory that hosts me and from my travels. Each of them brings with me the summary of my kitchen.


A dream in the drawer?
Definitely a restaurant open only for lunch, perhaps in the countryside with lots of greenery around it: I believe that savoring a kitchen with daylight and the tranquility of being able to take a walk in nature after lunch is a priceless gift from
do to ourselves.
Your restaurant has 3 stars. Let’s imagine that
Michelin would give you a fourth star. What immediately would come to your mind?
A good news and a possible new goal to reach!

THE RECIPE:
COD AND PUMPKIN
                                                                  
INGREDIENTS
For 20 people
For the cod
3 kg of fresh cod fillet with skin
Qb fine salt
For the pumpkin sauce
1.5 kg of squash
600 grams of butter
80 grams of flour
1.5 l of white brandy
PREPARATION
For the cod
Save the cod thoroughly with fine salt. Sprinkle the whole surface well and let it salt for 35 minutes. Then wash it, dry it and let it rest in the fridge for 24 hours.
The next day cut some nice slices removing the skin and giving a squared shape of 80 g each.
skin and cuttings.
For the pumpkin sauce
Cut the butter into pieces and let it foam in the pot.
Add the previously cleaned, cut and floured pumpkin. cook and then sprinkle with water. Cook for 2 hours over low heat. Once cooked, filter the obtained mixture.
To finish add the cod fillet cut into a squared shape and decorate with the pumpkin sauce.

INFO
Ristorante Piazza Duomo
Piazza Risorgimento, 4 – 12051 – Alba (CN)

>>TOP CHEF WITH RECIPE<< CHANTELLE NICHOLSON Tredwells, London

Welcome to 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.

Fig leaf panna cotta , peach

 

 

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…

Slow cooked lamb belly, beetroot, brioche

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.

Sweetcorn mousse, cornbread, pickled mushroom

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.

Swiss chard pancake, turmeric, coconut, cashew

 

 

 

 

                                                                     Can you tell me a little bit about 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!

THE RECIPE:
TOPINANBUR,  ROASTED AND
CARAMELIZED PUY LENTILS WITH ZHOUG SALAD AND SPICED PLUMS
Ingredients for 4 people.
1.5 kg of artichoke flakes
1/4 bunch of thyme
50 g of non-dairy butter
250 ml of non-diary milk, that is, without milk and derivatives.
Sea salt and freshly ground black pepper
Puy Lentils 280 (if you don’t find Puy, you can use normal green lentils)
2 bay leaves
1 clove of garlic
1/4 bunch of thyme
2 tablespoons of olive oil
1/4 bunch of finely chopped parsley
80 g of pitted prunes, coarsely chopped
1/2 teaspoon of cinnamon powder
1/2 nutmeg, finely grated
1/2 teaspoon of mixed spices.

For the zhoug sauce
1 bunch of coriandol
1/2 bunch of parsley with flat leaves
1 green pepper, dried and diced
1/2 teaspoon of cumin seeds, toasted and finely chopped
1 cardamom pod, finely chopped
2 finely chopped carnation chods
1/2 teaspoon of agave
2 cloves of garlic peeled and finely pressed
50 ml of olive oil
1/2 teaspoon of table salt
Put all the ingredients in a blender with 2 tablespoons of water. Blend until it forms a thick paste.

Preparation
Preheat the oven to 180 ℃.
Place the artichokes in a pan with the butter, the thyme and season with salt. Put in the oven for 20-25 minutes to obtain an intense and crunchy golden color.Rubal every 10 minutes to even out the color.
Remove half of the artichokes and mix with the milk to form a thick cream. Season to taste.
For lentils, rinse well in cold water. Put in a pan with 1 liter of water, bay leaves, garlic and thyme. Season well and bring to the boil. Boil for 20-30 minutes until cooked. Drain, discarding the herbs and garlic, then mix with olive oil, salt, pepper and parsley.
For the plums, place them in a medium saucepan with the spices and cover with hot water. Bring to a boil for 10 minutes then dip them in a blender, or use a stick blender to create a thick paste. Season with salt.
To serve, divide the puree into 4 bowls. Add the sliced ​​lentils and artichokes. Season with zhoug and parsley.

INFO
Tredwells
4A Upper St Martin’s Lane
London WC2H 9NY
www.tredwells.com

 

 

 

 

 

 

 

 

 

 

 

 

 

I like to make our traditional casunzei, home-made pasta ravioli seasoned with poured butter and a little scratch of poina, typical smoked cheese from our territory.
A local dish to pair porcini ?
Typically cervo in salmì, dear slowly marinated and cooked with red wine and spices, to take away that wild taste, a common mistake is to sprinkle on some lemon, I don’t like that, I prefer to garnish or top with cocoa, raspberries or blueberries.
Let’s imagine that you are the guest of honor on the final episode of TV Master Chef, what would you create to impress the audience?
Well, I worked in starred restaurants, where the dished and the presentation could be very laborious, but personally I prefer the simplicity, a dish where the ingredients are synonymous of reality and they  are not disguised by other flavors.
So, what is never in your fridge?
Frozen foods, preservatives, I love my cuisine to be the most fresh, real and natural as possible.
Text and photos by Cesare Zucca

 

 

 

 

 

 

 

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?
was offered to work at The Savoy, London.
Can you tell me a little bit about 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.

 

Gloucerstershire pork collar, bacon jam, peas, broad beans, courgette

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.

Chantelle, what will I always find in your fridge?
Vegetables, vegetables, vegetables and a bottle of a great New Zealand Chardonnay!

 

TOPINANBUR,  ROASTED AND CARAMELIZED PUY LENTILS
WITH ZHOUG SALAD AND SPICED PLUMS
Ingredients for 4 people.
1.5 kg of artichoke flakes
1/4 bunch of thyme
50 g of non-dairy butter
250 ml of non-diary milk, that is, without milk and derivatives.
Sea salt and freshly ground black pepper
Puy Lentils 280 (if you don’t find Puy, you can use normal green lentils)
2 bay leaves
1 clove of garlic
1/4 bunch of thyme
2 tablespoons of olive oil
1/4 bunch of finely chopped parsley
80 g of pitted prunes, coarsely chopped
1/2 teaspoon of cinnamon powder
1/2 nutmeg, finely grated
1/2 teaspoon of mixed spices.

For the zhoug sauce
1 bunch of coriandol
1/2 bunch of parsley with flat leaves
1 green pepper, dried and diced
1/2 teaspoon of cumin seeds, toasted and finely chopped
1 cardamom pod, finely chopped
2 finely chopped carnation chods
1/2 teaspoon of agave
2 cloves of garlic peeled and finely pressed
50 ml of olive oil
1/2 teaspoon of table salt
Put all the ingredients in a blender with 2 tablespoons of water. Blend until it forms a thick paste.

Preparation
Preheat the oven to 180 ℃.
Place the artichokes in a pan with the butter, the thyme and season with salt. Put in the oven for 20-25
minutes to obtain an intense and crunchy golden color.Rubal every 10 minutes to even out the color. Remove half of the artichokes and mix with the milk to form a thick cream. Season to taste. For lentils, rinse well in cold water. Put in a pan with 1 liter of water, bay leaves, garlic and thyme. Season well and bring to the boil. Boil for 20-30 minutes until cooked. Drain, discarding the herbs and garlic, then mix with olive oil, salt, pepper and parsley. For the plums, place them in a medium saucepan with the spices and cover with hot water. Bring to a boil for 10 minutes then dip them in a blender, or use a stick blender to create a thick paste. Season with salt. To serve, divide the puree into 4 bowls. Add the sliced ​​lentils and artichokes. Season with zhoug and parsley.


Ingredienti per 4 persone.

1,5 kg di carciofo a scaglie
1/4 mazzetto di timo
50 g di burro non caseario
250 ml di latte ‘non diary’ cioe’ senza latte e derivati.
Sale marino e pepe nero appena macinato
Lenticchie Puy 280 (se non trovayte le Puy, potete usare delle normali lenticchie verdi)
2 foglie di alloro
1 spicchio d’aglio
1/4 mazzetto di timo
2 cucchiai di olio d’oliva
1/4 mazzo di prezzemolo finemente tritato
80 g di prugne snocciolate, tritate grossolanamente
1/2 cucchiaino di cannella in polvere
1/2 noce moscata, finemente grattugiata
1/2 cucchiaino di spezie miste.

Per la salsa zhoug
1 mazzetto di coriandol
1/2 mazzetto di prezzemolo a foglie piatte
1 peperoncino verde, disseccato e tagliato a dadini
1/2 cucchiaino di semi di cumino, tostato e tritato finemente
1 baccello di cardamomo, tritato finemente
2 chodi di garofano finemente tritati
1/2 cucchiaino di agave
2 spicchi d’aglio sbucciati e pressati finemente
50 ml di olio d’oliva
1/2 cucchiaino di sale da tavola
Mettere tutti gli ingredienti in un frullatore con 2 cucchiai d’acqua. Frullare fino a formare una pasta spessa.

Preparazione
Preriscaldare il forno a 180 ℃.
Disporre i carciofi in una teglia con il burro, il timo e condire con sale. Mettere in forno per 20-25
minuti fino a ottenere un colore dorato intenso e croccante.ruorali ogni 10 minuti per uniformare il colore. Rimuovere metà dei carciofi e mescolare con il latte, per formare una crema densa. Condire a piacere. Per le lenticchie, sciacquare bene sotto l’acqua fredda. Mettere in una padella con 1 litro d’acqua, foglie di alloro, aglio e timo. Condire bene e portare a ebollizione. Far bollire per 20-30 minuti fino a cottura ultimata. Scolare, scartando le erbe e l’aglio, quindi mescolare con l’olio d’oliva, sale, pepe e prezzemolo.Per le prugne, metterle in una casseruola media con le spezie e coprire con acqua calda. Portare a ebollizione per 10 minuti quindi immergerle in un frullatore, o utilizzare un frullatore a bastoncino, per creare una pasta spessa. Insaporire di sale. Per servire, dividere la purè in 4 ciotole. Aggiungere le lenticchi e i carciofi tagliati spicchi. Condire con zhoug e prezzemolo.

INFO
Tredwells
4A Upper St Martin’s Lane
London WC2H 9NY
www.tredwells.com

 

HOTELS REVIEWS BY CESARE ZUCCA

BOUTIQUE HOTEL CASA ANGELINA,  AMALFI COAST
by Cesare Zucca
A contemporary interpretation of the Italian Riviera; an innovative, intimate retreat of 43 guestrooms. Although just a few minutes’ drive from the destination village of Positano, Casa Angelina’s fishing village location immerses guests in an off-the-radar authenticity that occupies a prime spot on the Amalfi coast.Screen Shot 2016-06-14 at 12.54.09 Resting high up on the cliffs, the converted fishermen’s homes look to the future with an immaculately minimalist design complimented by exquisite Murano glass sculptures. Screen Shot 2016-06-14 at 12.54.28Aperitivi are served at the on-trend Marrakech Bar, and the rooftop gourmet restaurant—Un Piano nel Cielo—offers sweeping views of the Gulf of Salerno. Guests are also encouraged to make use of the restorative spa and exclusive access to Casa Angelina´s own beach, La Gavitella, to fully appreciate la bella vita. Screen Shot 2016-06-14 at 12.54.33INFO
Casa Angelina
Via Capriglione, 147
84010 Praiano
Amalfi Coast, SAsee full article    see full article

HAMBURG

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One_il piacere del lusso_anno II_n2 see full article see full article see full article                                                       see full article

PALAIS HANSEN KEMPINSKI, Vienna
published on Zester Daily

KEMPINSKI, Vilnius
published on Traveller/Vanity Fair

see full article

LOOKING FOR ‘A ROOM WITH A VIEW’?
HERE 7 SPECTACULAR DESTINATIONS

asee full article

PDF_travel_articles final version

gdansk-food

Budapest ONE December 13 pag 1,2,3 budapest-one budapest-traveller-fin ny-new-hotels-draggedStay at “LA TORRETTA” Cinque Terre, Ligury
by Cesare Zucca
At the gentle yet accurate reception, bottles of Italian prosecco and Cuban rum
welcome you in one of the ten gorgeous sunny rooms that harmoniously mix a combination of antique and contemporary pieces.

SAM_3185 copyMost of them have balcony overlooking the vineyards to one side and the blue Mediterranean to the other. At breakfast time, the “buongiorno” , is a real “good morning” thanks to Gabriele’s Mamma who prepares the most delicious torte salate (salted cakes with fresh vegetables) and the succulent torta di riso ( a rice cake traditionally cooked every year con August 10th, but available here every morning! ). All this goodies enhance a generous breakfast with local cheeses, meats, home-made patisserie, fresh squeeze oranges.Enjoy one ( or more…) glass of wine offered at your arrival or served at the sunset aperitivo time in the terrace that boasts a spectacular views of the stunning Bay.

Spectacular view from the terrace

Spectacular view from the terrace

Superbly located in the centre of the wonderfully picturesque village of Manarola a once-in-a-lifetime ultimate destination in beautiful Cinque Terre, Ligury, Ital. Reservation a must. Here the link
http://www.torrettas.com

3 ‘Nobel’ days in Oslo
Stay at the Grand Hotel
by Cesare Zucca

The Nobel Peace Prize 2014 has been awarded  to Pakistani education activist Malala Yousafzai and Indian children right’s campaigner Kailash Satyarthi.
900x506Malala rose to fame after Taliban militants shot her at close range in the head for speaking out against the Islamic extremists and demanding education for girls.
Satyarthi has headed various forms of protests and demonstrations, all peaceful, focusing on the exploitation of children for financial gain.
Nobel Committee chairman Thorbjorn Jagland said the joint prize was symbolic because it was important for “a Hindu and a Muslim, an Indian and a Pakistani, to join in a common struggle for education and against extremism.
Highlights of the 3 days event include:
Save the Children’s Peace Prize Party [in Norwegian] outside the Nobel Peace Center.
Nobel Peace Prize Ceremony in Oslo City Hall.
Torchlight parade and The Nobel Banquet at the Grand Hotel
_DSC7796Oslo 9,10,11 of December 2014
Great time to visit Oslo, celebrate PEACE, enjoy the magnificent Grand Hotel a superb symbol of a first-class hospitality with tradition, atmosphere and style
.

3 HOTELS ROOF TOPS you don’t want to miss
by Cesare Zucca

Let’s go straight to the point.
You want service, design, comfort and an amazing view.

Witt Istanbul Hotel, Turkey

Witt Istanbul Hotel, Turkey Just opened this summer in the neighborhood of Cihangir, the Rooftop Permaculture Garden, designed by Aybike Zengin and Deniz Ucok, caps off the timeless luxury of the18-room Witt Istanbul Hotel. A lofty place to relax, cozy sitting areas are ensconced by lush greenery and infused by the aromatics of flowers and edible herbs. Created with the recognition that societies far-and-wide face joint challenges of food security and climate change, this garden is a sustainable agriculture model of community-involved vermicomposting and micro-green cultivation practices. Take in a moment of urban escapism along with views of Turkey’s Bosphorus, Topkapi Palace, and Galata Tower.

Grand Hotel Central, Barcelona, Spain

Grand Hotel Central, Barcelona, SpainlWith its panoramic rooftop deck, the 147-room Grand Hotel Central offers a discreet and luxurious hideaway high above Barcelona’s fashionable El Born district. Unobstructed city skyline views extend beyond the infinity pool, best taken in from the poolside perch of the floor level sunbeds. Dine on gourmet dishes of beef carpaccio and chilled gazpacho at the soaring Skybar. Post dinner drinks are paired with classic cocktails, DJ-curated beats and the local flair for which Barcelona is renowned. www.designhotels.com/grand-hotel-central

THE THIEF, Oslo, Norway

THE THIEF, Oslo, Norway As Oslo’s first waterfront hotel, THE THIEF and its 116 rooms overlook the canals of Tjuvholmen and Oslofjord. A 360-degree panoramic view from the rooftop terrace is the hotel’s crowning highlight. Rub shoulders with the hip Oslovian set at the weekly rooftop-bar sessions where intimate performances range from chilled-out acoustic sets to up-tempo DJ electronica. THE THIEF BAR also hosts the year-round THIEF MUSIC UNPLUGGED showcase, presenting the works of today’s musicians, and introducing the stars of tomorrow. From sipping sundowners during the summer months to seeing in the New Year in THE THIEF’s inimitable style, the rooftop remains Oslo’s hottest spot whatever the weather. www.designhotels.com/the-thief

riga 1 per webriga 2 per web

 

Discovering beautiful Poland
POZNAN
by Cesare Zucca

Article Breslavia and Poznan Page2 PoznanVISITING MEXICO CITY?
CHECK THIS HABITA HOTEL!
by Cesare Zucca

TUCKED BETWEEN HISTORIC FACADES ON A TREE-LINED ROAD IN MEXICO CITY’S TRENDY CONDESA NEIGHBORHOOD, Screen shot 2016-01-15 at 7.58.20 AM
Screen shot 2016-01-15 at 7.58.49 AMTHE HOTEL CONDESA DF FUSES THE SPIRIT OF ITS BOHEMIAN SURROUNDINGS WITH A PLAYFULLY SIMPLE AESTHETIC DESIGN. Screen shot 2016-01-15 at 7.59.16 AM

HOUSED IN A 1928 BUILDING IN THE FRENCH NEOCLASSICAL STYLE
www.condesadf.com

 

 

 

 

 

 

 

 

INTERCONTINENTAL HOTEL Phnom Penh
By Philip Sinsheimer
Photos: Cesare Zucca
Cesare had planned it all and planned it well. We arrived in Cambodia’s capital and enjoyed a 2-night stay at the Intercontinental a magnificent venue that isn’t in the touristic epicenter of Phnom Penh which would be close to the river, close to the Royal Palace, but actually it is rather central taking the city in its full scope. There are good things about staying at a hotel that is NOT particularly meant for tourists and that ISN’T in the touristic hub of town.

 

For one thing, your fellow hotel guests do not resemble your neighbors back home! That is a change right there that you will not get from checking in the most popular touristic TripAdvisor foreign based venues.                                  Grandiose lobby, courteous check-in, impeccable service and comfortable room with all amenities.  Not to mention, a 24 hours business center a well equipped Spa, and a surprising swimming pool with ‘elephant fountains’

 

 

 

 

 

 

 

THE BREAKFAST FEAST
The breakfast experience was outstanding, even after having experienced some of the most lavish spreads in Southeast Asia in the previous weeks. Outstanding by the luxury of the ingredients used or the diversity of the offerings? That’s not the point. The striking element was actually constraint. Less can be more. It is an asset to know just how many things one can get right and serve at its best of freshness.Talking of freshness and quality of service, I think the best thing was this open bar of fruit and vegetables that you could choose before seeing them juiced before your eyes. Yes, we had seen at other breakfast buffets a whole variety of fresh fruit juices, but what is more luxurious than “made to order”? I had become shortly before our long trip a quasi-addict of fresh ginger juice. Not a tea, but fresh ginger extraction with just enough water not to choke in public.
Well, to my surprise, my request for a full glass of ginger juice was met with no surprised eyebrow meaning “are you sure? You must be out of your mind!”, but with a smile and a reassuring “yes, Sir, of course! I will bring that to your table in a couple of minutes”.

Real class is treating a client’s unusual demands appear as total normal.

CHINESE GASTRONOMY
Our second noteworthy experience was the dinner we had at Xiang Palace the hotel’s gourmet Chinese restaurant. Besides the comfort and poise of the room, pleasure came from the expertise showcased by the chef in what are two of the most testing and iconic elements of Cantonese gastronomy. The feast began with a trio of masterly prepared dim sum bites with a medal of honor to the delicacy of the sea scallop one for the exquisite freshness of both the filling and the wrapping. Then we got to taste perfectly roasted meats with a winning trio of duck, chicken and crispy pork.

Having the pleasure of tasting true foreign cuisine is in itself a sign that Phnom Penh Intercontinental has become also a world class cosmopolitan culinary destination.

SWEET DOVE OR CHIC JEWEL?

COLOMBA RUSTICHELLA , SWEET DOVE OR CHIC JEWEL?
Text and Photos by Cesare Zucca


Colomba di Pasqua is a traditional Italian Easter yeast bread. It is shaped like a dove (colomba in Italian), the symbol of peace and resurrection. The birth of the colomba dates back to the year 572, when King Alboin,after three years of siege, captured the town of Pavia in northern Italy on Easter Eve. Evading the  guards, an old baker was able to reach the king and offer a dove-shaped leavened bread. “Alboin,” he said, “I offer this symbol, as a tribute to peace, on Easter day.” The sweet scent and the convincing message persuaded the king to give a promise of peace.
That’s the legend…Today Rustichella d’Abruzzo celebrates Easter with its own exclusive and elegant version of the colomba (typical Italian Easter cake): Gioiello (jewel in italian) made with a soft Ofella dough without candied fruits and the sugar and almond crumbs on top. Instead, it has a cover of the finest white chocolate. The elegant decorative silky foulard and the jewel pin give an exclusive and unique look to this confectionery speciality by Rustichella d’Abruzzo. The colomba Gioiello is an exclusive proposal to taste in family and is perfect for an original Easter gift. Available in pink, yellow and light blue package.Typical Easter confectionery speciality, symbol of peace and purity, the colomba is a naturally leavened cake, enriched with candied fruits and a crispy coating of glaze and almonds. Originally from Northern Italy, well-known and loved throughout all Italy, the colomba is the delicious dessert that ends an Easter lunch with family, soft and perfumed from the very first taste. Made with a soft “Pasta Madre” (sourdough) obtained through a controlled artisan production process, in order to have its natural leavening, Rustichella d’Abruzzo colomba is presented with a pink, yellow or light blue flower-themed package, warm-looking and appealing, with really unique fragrance, lightness and taste.INFO

Casa Rustichella

DIARIO DI TONNARA E GIROTONNO 2019

Ispirato all’omonimo libro di un sub, Ninni Ravazza, che aveva lavorato presso la tonnara di Bonagia, in provincia di Trapani e cucendo insieme come una rete da tonnara le immagini di repertorio recuperate negli archivi dell’Istituto Luce (quelle di maestri come Vittorio De Seta e Folco Quilici) con nuove, superbe immagini da lui realizzate ad hoc.
il regista Giovanni Zoppeddu racconta per dettagli di grande poesia come hanno funzionato, per secoli, le tonnare siciliane e come hanno vissuto le comunità che intorno a esse prosperavano.Le lampare e le gomene colorate, le mani consunte dei pescatori e i loro gesti esperti, i volti della comunità raccolta intorno alla benedizione delle muciare (le barche per la pesca al tonno), la lotta impari con la lava dei vulcani, le tempeste sul mare e le nubi minacciose, gli sguardi di uomini, donne e bambini la cui vita era scandita dai ritmi della pesca fanno risorgere un mondo scomparso, intriso di forza e grazia, ma anche un modo di fare cinema dimenticato e assolutamente da riscoprire.


Il documentario prende ispirazione dall’omonimo libro Diario di Tonnara dello scrittore Ninni Ravazza. La storia racconta i borghi, le comunità e le avventure che hanno scandito la vita quotidiana dei pescatori del tonno. Una comunità che si sviluppa sul mare e che dal mare mutua le leggende, i riti magici e la sacralità. Il film è un documento che dipinge a tinte poetiche ma fortemente realistiche un mondo destinato a essere sempre più relegato nell’oblio. Un universo fatto di racconti, di storie tramandate di generazione in generazione e di una ritualità che oggi fatica a essere ricordata. In Diario di Tonnara, rais e tonnaroti, offrono lo spunto per descrivere la Sicilia del mare, quella ancorata alla tradizione, fatta di valori primordiali e nobili dei quali, ancora, si sente l’eco in tutta l’Isola e oltre.
Un mondo affascinante che culminerà con lo spettacolare GIROTONNO 2109 a Carloforte, Isola San Pietro, in Sardegna

INFO
Diario di tonnara , Trailer
www.girotonno.it

 

>>>TOP CHEF WITH RECIPE<<< KIM DOUGLAS Jeju Noodles Bar, New York

 Kim Douglas opened up Jeju Noodle Bar with a mission called ramyum, the Korean version of Japan’s ramen. “No one in my memory has done a fresh version of Korean ramyun,” says Kim, ‘ So, I’m going to make it’! Brilliant idea!
Jeju almost instantly gained a following for its ramyuns like gochu with pork belly and white kimchi swimming in a spicy pork broth, and miyuk featuring a vegetable broth base with braised seaweed, white onion, confit mushroom “nah mul” style and garlic plankton oil, and soon was awarded with one Michelin Star.
How did you become a chef?
I didn’t want to become a chef but when I needed to find work, I worked in the kitchen
Where do you find the inspiration to create a dish?
I find it everywhere. Anything and everything can be an inspiration. You just need an open mind.
How do you express your personality in the kitchen?
I don’t know, but my staff used to call me ‘Vampire’.
What’s a food-movie you loved?
Dinner Rush, because it depicts the NYC restaurant scene that I worked in.
A suggestive place for food in NY?
There are many, but if I had to choose one, it’s Le Bernadin.
You are working on the presentation of an impressive plate. Which Chef may inspire you?
Michel Bras, because his dishes remind me of the beauty of nature.
A recent inquiry among young people says that 50% of the interviewed dreams of becoming chefs. Why do you think about it?
They’re all delusional. I would say 50% wants to become a chef, but my estimate for the dropout rate would be around 95%.
What do you think about some of the chef’s televised battles?
It’s entertaining and gives exposure to the culinary world. However, I hope it doesn’t paint a perfect picture for being a chef because this job is not easy.
Is there a food you love only if cooked by someone else?
Kimchi
A food we will always find in your fridge and one that we will never find.
You will always find fruits. You will never find fish because it’s too perishable to have in my fridge.
Open the drawer and tell us your dream
My dream is to be on Chef’s table.
Let’s talk about your recipe.

Toro Ssam Bap. I had created it within half-a-day with the pressure of needing to use the Toro. Without any second thought, it just all came together and became our best seller.

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

<<<TOP CHEF WITH RECIPE<<< CHRISTOS ATHANASIADIS Nice n Easy, Athens

THE RECIPE: CALAMARI SAUTE’ WITH FAVA BEANS FROM LAKE FENEOS

Cooks in: 25 minutes. Serves: 2
Ingredients
4 calamari

400g fava beans
2 onions
1 potato
1 carrot
1 bay leaf
Olive oil
Lemon juice
Salt
Pepper
For the Calamari
Clean up the calamari, cut diagonally and sauté them.
For the fava beans
Preparation
In a large cooking pan, boil 1 part fava beans with 1 part of water with cut vegetables added and skim occasionally. When they are tender, mix into a high-speed blender adding olive oil, lemon juice, salt and pepper

INFO
Nice n Easy
Omirou 60, Athens

ENRICO CRIPPA, 3 Michelin Stars ‘Piazza Duomo’ Alba, Italy

Alba, Piedmont. In the enchantment of the Langhe, I meet with Enrico Crippa, the Chef of the 3 Michelin starred restaurant Piazza Duomo. We spoke about his choices, his dreams, his travels, his weekends. I tasted one of his dishes: cod and pumpkin, where the exaltation of simplicity, the coherence of cooking and the intuition of the couplings confirm the excellence. Below the recipe.

You chose the Langhe, why?
I can therefore say that my choice was not at all difficult.
The Langhe is an extraordinary territory, rich in exceptional raw materials such as meat, hazelnut, great wines.
Speaking of hazelnuts, would you like to talk about ‘your’ Hazelnut Oil?
The Langa tradition has always seen the production of this
extraordinary oil. In collaboration with Relanghe we decided to produce one that carried my name. We use it to finish our Cardo & Cardo dish, the right combination of two elements of regional cuisine.


You are the champion of ‘legibility’ in a dish. What are the secrets of your crusade?
No secret.
I believe that when we taste a dish we must find the identity of the ingredients and we should not only perceive the technique. Let’s say that the techniques used must be at the service of the dish and not vice versa. Is there a food you love only if cooked by another? More than a food, a kitchen: the Japanese one. The attention to the ingredients, the care of the preparations and the cooking, the choreography of the dish are unequaled if made by their hands.
Which of your dishes represents you the best?

All my dishes represent me.
They are all born from past and present experiences, from the territory that hosts me and from my travels. Each of them brings with me the summary of my kitchen.


A dream in the drawer?
Definitely a restaurant open only for lunch, perhaps in the countryside with lots of greenery around it: I believe that savoring a kitchen with daylight and the tranquility of being able to take a walk in nature after lunch is a priceless gift from
do to ourselves.
Your restaurant has 3 stars. Let’s imagine that
Michelin would give a fourth star. What immediately would come to your mind?
A good news and a possible new goal to reach!

THE RECIPE:
COD AND PUMPKIN
                                                                  
INGREDIENTS
For 20 people
For the cod
3 kg of fresh cod fillet with skin
Qb fine salt
For the pumpkin sauce
1.5 kg of squash
600 grams of butter
80 grams of flour
1.5 l of white brandy
PREPARATION
For the cod
Save the cod thoroughly with fine salt. Sprinkle the whole surface well and let it salt for 35 minutes. Then wash it, dry it and let it rest in the fridge for 24 hours.
The next day cut some nice slices removing the skin and giving a squared shape of 80 g each.
skin and cuttings.
For the pumpkin sauce
Cut the butter into pieces and let it foam in the pot.
Add the previously cleaned, cut and floured pumpkin. cook and then sprinkle with water. Cook for 2 hours over low heat. Once cooked, filter the obtained mixture.
To finish add the cod fillet cut into a squared shape and decorate with the pumpkin sauce.

INFO
Ristorante Piazza Duomo
Piazza Risorgimento, 4 – 12051 – Alba (CN)

>>>TOP CHEF WITH RECIPE<<< MAURO ULIASSI Uliassi, Senigallia

I met with Mauro Uliassi, the Chef who won 3 Michelin stars, 5 Cappelli Espresso, 3 Gambero Rosso Forks. Mauro opened the Uliassi Restaurant in Senigallia in 1990, creating a cuisine full of contamination, variations, sensations and memories.
What will I always find in your home fridge?
I turned 61 and changed my diet a bit, once there were cheeses and cold cuts, today you can find many ingredients to make a good herbal tea, pleasant both hot and cold so nails of
carnation, cinnamon, orange peel, lemon and ginger. Then you will find healthy food. like chickpeas, lentils, cabbage salads, broccoli,
A priority on your cooking?
The smell is absolutely the sense that guides me in my research and above all in my memory, My brain stores perfumes and aromas that unexpectedly come back to life and I love to bring to my kitchen. And then many memories: beaches, waves, sea …
An aphrodisiac dish?
The cunza, a mix of lard, garlic, parmesan and rosemary that often served on the gnocco fritto, fried dough parcels typical from The Emilia region in Italy. Taste it and you will feel sparks all over your body, but eat a maximum of a couple of times a year.
Aphrodisiac.. but dangerous. You have to pay attention to food, both occasional and what is part of the habit.

If you hadn’t been a cook?
Probably a musician, I love the classical guitar.
Do you play?
(Smiles).
Pretty bad, I think I play better in my kitchen!

Want to tell me about your recipe?
I called it ‘Benvenuti al mare, Welcome to the sea .
it’s an intense dish, enclosed in a shell-shaped mother-of-pearl bowl that releases the colors and smells of the sea through cuttlefish liver, seaweed puree (kombu, wakame, lettuce, string bean), sea, sea urchins and dried seaweed powder.


Then It comes the water (the broth of clams that is poured warm), that modifies and concentrates the other ingredients.
I pour it from a shell-shaped bowl and 
with this gesture the sea appears with its waves, its reflections and its flavors.
It is an evocative dish, capable of affecting anyone who has been to the sea at least once
in his life. It would be like being hit by a sudden wave, with strength and vehemence, like the first wave that swept us when we were kids.

THE RECIPE: ‘WELCOME TO THE SEA’
Ingredients for 4 people
8g Smoothie sea urchins
8g Smoothie anemones
88g Smoothie oysters
2g Powdered plankton
4g Dry powdered algae
16gFresh chopped seaweed (Green bean, doulce and codium)
200g Clam water
65g clam broth
1/2 dl
of oil
3 cloves of garlic
A ladle of water
A small tip of chili pepper.
Preparation
Pour the oil with the garlic for 1 minute, add the clams and the ladle of water.
Cook until the clams have released all their water.
Filter,
taste it. If it is too bland, you may add a pinch of salt,  if it is too salty you may lengthen it with a little water.
Place all the elements inside a shell-shaped bowl.
Pour the hot clam broth in front of the diner, mix well with a whisk and drink
immediately

INFO
Ristorante Uliassi
Banchina di Levante, 6, 60019 Senigallia (Ancona) Italy
Ph.
+39 071 65463

JELLYFISH FOR DINNER?

The port of Castellammare di Stabia (Naples) hosted the VI edition of the Mediterranean Cooking Congress, an event created by By Tourist Luisa Del Sorbo, focused on promoting the usage of poor fish, to promote sustainable cuisine for the protection of the sea with diversification.
“An event of great importance for Castellammare, told me Mayor Gaetano Cimmino, as o we have started the process for the candidacy to Unesco Natural Heritage  for our 28 thermal  water sources”.
The food bonanza started at Mare Vivo Restaurant with the narrations and poetry on “Cooking in Naples from 1600. I stayed at Hotel La Panoramica, perfect name for the amazing view reigned by the iconic Mount Vesuvius.
On Sunday, morning  the Ancient Baths of Stabia were  accessible to the public, of course I went and tasted the Acqua della Madonna, The Virgin Water. Well it was  fresh, clear, and surprisingly sparkling!
On the two-story “Cafe’ Do Mar ”boat, top Italian Chefs entertained the guests with show cooking, speeches and some succulent tastings!
WHAT A REMARKABLE ALL ITALIAN CAST!
Mauro Uliassi,
3 Michelin stars and 5 Cappelli L’Espresso Awards to his Ristorante Uliassi located in Senigallia, Marche, Italy. His dish: a clams salad and a very surprising oyster lipstick butter… Vincenzo Guarino from the luxurious 5-star Mandarin Oriental on Lake Como worked on the traditional ramen taking it to a tasty mediterranean version, using spaghetti Leonessa, tomato and lemon broth, boiled milk, mackerel and the typical fresella bread.
When fusion works! Mimmo di Gregorio from Osteria lo Stuzzichino, Sant’Agata sui due Golfi went for tradition, taste and the local Nassa di Crapolla red shrimps, mixed to spaghetti chitarra Leonessa, juicy cherry tomatoes and lemon zest. Simplicity and Taste at his best!
Pietro D’Agostino, chef patron of the restaurant La Capinera in Taormina, awarded 1 Michelin star and 1 Cappello Espresso Award got the inspiration from the famous song
‘O sole mio’ transformed for the occasion into ‘O sgombro mio’ performing a colorful
mackerel. A real art piece!
More show cooking in the afternoon with chef Domenico Iavarone of the elegant Jose Restaurant in Torre Del Greco, featured in the Michelin guide and  awarded with a Cappello Espresso Award. His dish: Leonessa riccioli pasta cooked in seaweed, saury fish marinated in lemon, tomatoes, basil. I loved it!
The yummy kermesse ended with Alfonso Porpora from the innovative Pastabar Leonessa brand at Nola’s Interport. His dish was my fav…a mix of Leonessa pastas with anchovies. fennel, and sweet garlic cream. Delicious!

Grand finale with the iconic Salsa di Pomodoro, tomato sauce made from the youngest Chef of the Congress: Maicol Izzo from Michelin star Piazzetta Milù in Castellammare di Stabia. Escorted and supported by his dad Michele (that ‘s so Italian…) Maicol created a new kind of bread whose dough has been prepared using the acidula water springing out from the  local source. The bread must be dipped down into the traditional tomato sauce (more than 6 hours of preparation) and then you’ll taste this heaven…Bravo Maicol!
Many VIP Guests attended to the event, including Mr. Fausto Arrighi, 23 year Director for of the prestigious Michelin Guide, TV food critic Edoardo Raspelli, Chef Nino Di Costanzo, 2 Michelin stars and 4 Cappelli Espresso Awards, of the Danì Maison of Ischia. and 2 Michelin starred TV celebrity Chef Gennaro Esposito from La Torre del Saracino, Vico Equense, who entertained the audience talking about the possibility to eat jellyfish. “These jelly yet elegant creatures are rich in proteins and collagen, said Gennaro, could be precious elements for the human diet. The jellyfish head could become a delicious gift offered by the Nature “.The unstoppable Mediterranean Cooking Congress will travel soon to Greece, Venice and Sicily, featuring Chefs from 10 different countries!
I soooo hope to be invited again… the Castellammare experience was just amazing!

 

MY GREAT WEEKEND IN ATHENS

Planning a trip to Athens?
Great idea for a destination where history, art, culture, food and entertainment will keep you busy from morning until dawn. I go there often, I leave on Friday and back on Sunday or even Monday. Here how to discover the city in 3 days.

I started big with the most classic step and the most spectacular destination:
the Acropolis. Scattered on a hill, the Parthenon, the temple of Athena Nike, the Propylaea monuments, Erechtheum and the theater of Dionysius await for you. Many steps, but without major problems. No strollers.
Obviously very crowded. Do like me, visit it around mid-afternoon, you’ll find less tourists and less lines at the box office.
Don’t miss the nearby Acropolis Museum, with its essential modern and minimalist architecture, almost a fortress that wants to protect those priceless beauty and treasures. Open until 8pm, Friday at 10pm. Closed Monday.
Do you fancy a Greek look?
Get inspiration in theNMuseum of Folk Art and the Museum of the History of the Greek Costume, located at Dimokritou 7, the Benaki Museum, located Koumpari 1, that currently showing the exhibit ‘Doulamas, the magnificent. An exceptional overcoat’In these great venues, You will find traditional clothes,  historical costumes,jewels and wonderful embroiderie. Then rush to shop in the stalls of Monastiraki, a neighborhood famous for its weekend flea market and vintage stores.
I took a cab (very affordable there) to the Stavros Niarchos Center, one of the newest masterpieces in the City. Designed by Italian famous architect Renzo Piano.
It houses the National Library with more than 750,000 books! Have a tour, a coffee or a snack and  a guided tour of the majestic National Opera Theater, where ballet and opera lovers can applaud the stars of dance and the masterpieces of Verdi, Puccini, Mozart and many others.
You can get there with free shuttles from the popular Syntagma Square.
Do you want Athens (and the sea) at your feet?
Here the answers for day and night.
Mount Lycabetus is your destination.Take a taxi (very cheap) to Aristippou St, Kolonaki. You can walk or take the curious yellow funicular (5 euros). Short ride, breathtaking views and, of course, a selfie. You can walk down and enjoy the view.Get ready for an unforgettable dinner!
I discovered the GB Roof Garden Restaurant, located on the terrace of the sumptuous Grande Hotel Bretagne. It was a perfect ‘Welcome to Athens’ and a magic evening with one of the best view of the city. Not only the view, but also food was delicious Executive Chef Asterios Koustoudis, created dishes inspired by the new Mediterranean cuisine.
Grilled scallops, kimchi with mashed potatoes, crispy onions, apples and baconBarbecued octopus with bean purèe, chorizo jam, and paprika scented yoghurt Grilled sea bass with steamed vegetables and extra virgin oil.

To end up an amazing dinner I had a taste of two amazing desserts created from Arnaud Larher ,  5 times  nominated ‘Meilleur Ouvrier de France‘. One of  top 10 chocolatiers of France. I just follow the MD suggestions: they were paradise!
Varvakeios, historical, chaotic traditional market, in the streets Athinas, Evripidou, Sofokleous and Vissis. There you will find everything from improvised sellers to souvenirs, to spices, to antiques. There is even a street dedicated exclusively to handles.
Do NOT forget to buy some amazing pistachios!
The Anafiotika district. I went there without knowing where I was going … I felt like I was in a Greek island! It is a semi-abandoned village hidden in the hills. Small houses full of graffiti, narrow streets populated by lazy cats. Perfect location for a lunch in one of the many tabernas, including Elaia, Zorbas, Psara and my favorite To Kafeneio, pure Greek cuisine like the tasty handmade dolmates. I had one of the most traditional dish: yellow fava purè with onion, lemon. olives, capers and feta cheese.
A ‘ WOW’ evening?
Wear your trendiest outfit and dive into the Hellenic nightlife. Better not to go there by car or taxi: the streets are clogged, use the subway (very efficient until 2 am) to get off at Gazi or Keramikos, the most frequented districts of Athenians and tourists. Find music, pubs, clubs and ouzo non stop.
A discovery: Diporto, a dungeon-restaurant. No sign, hard to find but, thanks to the address and my photos, you will reach the goal.
Frequented mainly by local workers, plus some intrepid tourists. Spartan ambience, food  is homemade and very fresh. No menu, the dishes are chosen directly from the pots: a few choices served with bread, water and wine (only white). Two entrees, a couple of main dishes with meat or fish and of course a rich Greek salad with black olives and feta cheese. I tasted a spectacular chickpeas soup and a bean stew. Gruff owner (and chef). Don’t even think about asking him for a selfie …
Low prices, but not very low … but the atmosphere is magical and the food super tasty. Attention: it is open only at noon, closed Saturday and Sunday, but if you arrive  in Athens on Friday morning or if your return is on Monday afternoon, you can make this experience truly unique.
Here the address: Sokratous 9 &, Theatrou.
Good hunting and καλή όρεξη !

For more info
www.visitgreece.gr
www.thisisathens.org

http://www.visitgreece.gr/
GB Roof Garden Restaurant
National Greek Opera
athenscvb.gr

CAPPERI…WHATAPIZZA!

Capperi… che Pizza!

The info saysNuovo format di pizzeria con pizza gourmet della famiglia Acciaio’.
A new format of making a gourmet pizza. created by the Acciaio Family, who started back in the ’60s  with their boutique food outlet Lucullus in the region of Vesuvius.
This pizza is easily digestible, slightly low in salt, healthy and enhanced by delicious food choices.trough an innovative project created by Acciaios.
Products are selected with great care by Giuseppe, culinary expert, and known for his large contributions in the promotion of the territory, its antique food traditions and its genuine products.

 

 

 

Here the pizza boasts the highest quality of Italian cheeses, artisanal salamis, local tomato varieties and tuna and anchovy conserves. The aromas of this rich territory can be tasted in each bite.

 

Throughout the years, the selections have been enriched and expanded to include the new era of gourmet pizza. They offer the highest level of product, bursting with freshness and aroma which translates into positive health benefits and heightened digestibility for the consumer. Each recipe includes detailed information about each ingredient highlighting both origins and methods of preparation.The result is equilibrated and delicious in every aspect such as the selection of Piennolo DOP cherry tomatoes, preserved in water and salt, torzelle seeds, capers from Salina, tuna and anchovies from Cetara, broccoli rabe from Vesuvius and figs from the Cilento area, buffalo mozzarella DOP, basil from Genua, are all examples of this careful selection. All products are sourced directly from the producers by the Acciaio family, under the brand name L’Orta di Lucullo and I Sapori di Corbara. They cultivate this high quality by working directly with local farmers who are encouraged to grow and harvest their products with extreme respect for nature.Start to taste a mixture of fried arancini and crosses of potatoes in combination with fried stuffed pasta: lumaconi with buffalo DOP Campania ricotta, Sicilian pistachio pesto, Bologna organic mortadella and rigatoni filled with fresh fiordilatte, buffalo ricotta di DOP, salt and black pepper.For the fourth taste, one of the “Speciali Gourmet”: San Daniele Cascata pizza, whose base is integral. In addition, DOP Campania buffalo mozzarella, San Daniele PDO raw ham, 18/24 months, Caiazzane olives dressed in extra virgin olive oil, basil from Genoa.
Surely the visual impact is good and the taste is good despite the consistency of the dough which, while maintaining lightness, changes Start to taste a mixture of fried arancini and crosses of potatoes in combination with fried stuffed pasta: lumaconi with buffalo DOP Campania ricotta, Sicilian pistachio pesto, Bologna organic mortadella and rigatoni filled with fresh fiordilatte, buffalo ricotta di DOP, salt and black pepper.
Slightly low in salt, although it is a conscious choice of pizzaiolo, the alveolation is there and the dough is light.
For the fourth taste, one of the “Speciali Gourmet”: San Daniele Cascata pizza, whose base is integral.In addition, DOP Campania buffalo mozzarella, San Daniele PDO raw ham, 18/24 months, Caiazzane olives dressed in extra virgin olive oil, basil (28 €).Surely the visual impact is good and the taste is good despite the consistency of the dough which, while maintaining lightness, changes.The format comes from an idea of ​​his and his brother Giuseppe, who works in the catering sector but in imported gastronomic contexts, and the partner Ettore Chiodini. The project aims to bring the quality of pizza to a higher level by rediscovering the traditionality and originality of the past thanks to flour, all type 1 or 2.“I realized that the pizza was getting ruined”, says Giuseppe Acciaio, “for the quality not always adequate of the ingredients, but sometimes also for the inability of the pizza makers to manage them at best”. Precisely for this reason, alongside the project of “redevelopment” of pizza, Giovanni Acciaio puts up Pizza Neapolitan Gourmet, a training school for gourmet pizza chefs, in Moncalieri, of which his son Luigi Acciaio is president.“A pizza maker is not only technical, he must know the products and who produces them, he must study,” says Acciaio. A choice, that of the pizza-maker profession, no longer as a refuge in the face of failures in other fields, but which, on the contrary, becomes a true vocation.

 

ARRIVANO !!! DIVERTITEVI E…COPRITEVI! THE BLUE MAN TOUR IN ITALY —3 MEN NOT TO BE MISSED!— by Cesare Zucca

First time I saw Blue Man Group was back in the 80′ in a Small theatre in Lafayette Street in New York.
I JUST COULDN’T BELIEVE MY EYES…
The show was new, daring, charming, funny and AMAZING ! Finally the 3 blue guys will be performing in Italy !
TOUR DATES
Milan at Teatro degli Arcimboldi fom March19 till 24,
MARTEDÌ 19 MARZO 2019 ORE 21:00
MERCOLEDÌ 20 MARZO 2019 ORE 21:00
GIOVEDÌ 21 MARZO 2019 ORE 21:00
VENERDÌ 22 MARZO 2019 ORE 21:00
SABATO 23 MARZO 2019 ORE 17:00
SABATO 23 MARZO 2019 ORE 21:00
DOMENICA 24 MARZO 2019 ORE 17:00
http://teatroarcimboldi.it/event.php?id=713
then Florence at Nelson Mandela Forum from March 28 till 31.
http://www.mandelaforum.it/eventi/blue-man-group/

A typical Blue Man Group show starts with a Blue Man hanging out in the theater lobby as audiences arrive. He is completely bald, completely blue and dressed in black. Ask for an autograph and he will rub his hand across a program to create a blue smudge. Try to take a picture and he will look at cell phones and cameras with curious wonder. In the theater, the show begins with clanging and flashing lights. The Blue Men create bizarre instruments with their signature plastic tubing. They drum amongst themselves and possibly with a band or other backing music. They throw marshmallows into each other’s mouths with alarming accuracy and in logic-defying numbers. A classic Blue Man bit brings an audience member to the stage for an elegant Twinkie dinner with the Blue Men, culminating in hilarious disaster. At the end of the show, the audience participates in an elaborate toilet paper-throwing ritual. All the while, the innocent and childlike Blue Men never break character.
The audience leaves feeling like they’ve just been entertained by strange but generous aliens. Take note that the first five rows are the “poncho section” — prime placement for those eager to get in on the action and possibly an errant splash of blue paint, too.1987, known worldwide for its various stage productions which typically incorporate many different categories of music and art, both popular and obscure, in their performances.
Blue Man Group currently has continuing theatrical productions in Berlin, Boston, Chicago, Las Vegas, New York City, and Orlando. A typical Blue Man production employs 7–9 full-time Blue Men who are selected through an audition process. In addition to the stage theatre show, Blue Man Group has had multiple national and global tours, appeared on various TV programs as both characters and performers, appeared on the Norwegian Cruise Line ship Epic, released multiple studio albums, contributed to a number of film scores, performed with orchestras around the U.S., and appeared in ad campaigns.UN SUGGERIMENTO AL PUBBLICO ITALIANO ….
Se volete godervi al massimo lo show … a vostro rischio e pericolo …. vi consiglio LA ‘SPLASH ZONE’ dove sarete incappuciati e coperti da un pocho di plastica.
Perchè?
Beh, ne riparliamo dopo lo show !
FOR MORE INFO AND TICKETS
https://bluemangroupitalia.it/

Terzo Settore Numerato Ridotto U14 O65
29,50
Terzo Settore Numerato Pacchetto Family 3
32,00
Terzo Settore Numerato Pacchetto Family 4
30,00
5 Quarto Settore Numerato Intero
34,50

 

TWO WINNERS FROM SICILY

Two native wines born on the sandy dunes overlooking sunny, pristine beaches.

The Costadune line is named after the characteristic hills of the town of Menfi: winding sand dunes, shifted by the wind and dotted with sea lilies and cacti, slope gently to the sea.

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Grillo Costadune Sicilia DOC 2017
A native white wine that comes from the vineyards that overlook the sunny beaches of south/southwestern Sicily. It is a wine with a Mediterranean soul; the intense mineral notes are born from the medium-weight, calcareous soils that lay between 80 and 200 m above sea level.
The ageing process is three months in stainless steel tanks followed by three months in bottle. The result is a very fresh and mineral wine, with strong hints of citrus, medlar and basil. In the mouth it is intense, sapid and fruity.

 

 

 

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Nero d’Avola Costadune Sicilia DOC 2017
This is the Sicilian grape variety, par excellence. The wine is an intense red colour with violet reflections and carries wonderful aromas of dark fruits and red mulberries. Born from vines planted on the sunny coast and refreshed by brackish sea breezes, it is an intense, fresh and soft wine that releases aromas of plum and dark fruits into the mouth.
The ageing process is three months in controlled temperature (10°C) stainless steel tanks for three months, and followed by another three months in bottle.
It is best paired with cured meats, aged cheeses, roast meats and battered vegetables.

‘GREEN BOOK’ I SO WISH THE ‘GREEN’ WOULD GO ‘GOLD’, THE COLOR OF THE OSCAR!

My reaction at the end of Green Book’s screening was: ‘Best road movie after driving Miss Daisy..,classically made, impeccably performed and written’.The story follows the highly famous and incredibly successful pianist, Don Shirley (Mahershala Ali), who takes great risks as an African American man touring through the highly racial deep south. Tony Lip (a spectacular Viggo Mortensen) a bouncer from an Italian-American neighborhood in the Bronx,  who is hired to drive the musician   on a concert tour from Manhattan to the Deep South. They must rely on “The Green Book” to guide them to the few establishments that were then safe for African-Americans.  As the tour progresses, the audience goes through many parts of the south where not only racism was prevalent against African Americans and Italians, but also acknowledge the severe homophobia that existed so terribly in the 1960s. A real story that shows the journey of Tony and Don. Confronted with racism, danger-as well as unexpected humanity and humor-they are forced to set aside differences to survive and thrive on the journey of a lifetime. One white and one black met at the apartheid society. At the beginning, they didn’t understand each other and came up a lot of conflict. After a period of time, they started to help each other and Tony always stood up for Don .They turned to be friend or even more than that. I loved the direction, the cinematography , the music, the editing and the excellent performances,.
I truly wish the ‘green of that book’ would change color into ‘gold’, the color of the Oscar.(traduzione)
La mia reazione alla fine della proiezione di Green Book è stata: “Miglior film on the road dopo Driving Miss Daisy. Una pellicola classicamente realizzata, eseguita e scritta in modo impeccabile”.
La storia segue il famoso pianista afroamericano Don Shirley (Mahershala Ali), che si azzarda a voler fare una tournee  nel profondo Sud degli Stati Uniti. Tony Lip (uno spettacolare Viggo Mortensen) buttafuori di un quartiere italo-americano del Bronx, viene ingaggiato per guidare il musicista  Devono fare affidamento su “The Green Book” per essere guidati verso le poche strutture che venivano segnalate come sicure per gli afro-americani. Il tour inizia e attraversa molte luoghi impregnati di razzismo contro gli afroamericani e severamente omofobi. Di fronte al razzismo, al pericolo, oltre che all’umanità e all’umore inaspettati, sono costretti a mettere da parte le loro differenze per sopravvivere e continuare nel viaggio. Un bianco e un nero che si incontrarono nella società dell’apartheid e che superano conflitti, trasformandosi in amici e anche più.
Ho amato la regia, la cinematografia, la musica, il montaggio e le eccellenti performance.
Mi auguro davvero che il “verde” del libro cambi colore in “oro”, il colore dell’Oscar.

Teatro Carcano, Milan. The World Premiere of QUEEN LEA-R

Last night at Teatro Carcano, Milan the World Premiere of QUEEN LEA-R,
‘en travesti’ musical play freely adapted from by Shakespeare ‘s King Lear

Open scenario, a doll store with a vintage feeling , on stage the Nina’s Drag Queens Company, in a quite intense musical play conceived by Francesco Micheli, renewed and re-written by the British playwright Claire Dowie and the Italian composer Enrico Melozzi.
The plot is about Lea Rossi moved from Italy to Uk in the 70’s and opened a little doll shop, whose sign reads: Lea R.
The elderly lady is now facing the end of her business and of her life. Struggling with her physical decay, she is unable to give way to new generations, and to separate herself from her things, in spite of the efforts of her three daughters and of the loyal friend Mrs. Kent.The Shakespearean themes are now associated to a contemporary, stark atmosphere, where castles become studio apartments, the moors are hospices, and the madness is senile dementia. In this harsh world the old “queen” has no place to go but a hospice and here her epic visions – knights, wars, and medieval kingdoms – come to life.
Queen LeaR deals with some uncomfortable themes of our time, such as old age, illness and death, on the background of a generation with a hard legacy on his back, a generation of children who may never be fathers. Drag queens act, sing, dance, make people laugh and cry, live and stir strong emotions: for this reason a drag queen is the perfect key to translate Shakespeare in a present-day form, innovating it through a contemporary, eclectic and excessive mask. Queen LeaR is also built on the idea of mixing together different kinds of show. The ambition is to put on stage a form of entertainment at the same time popular and high, which takes its strength from the use of pastiche and the break of genres boundaries.
I loved (and the public too) the crazy and unxpected inserts of contemporary hits  from the Italian Franco Battiato’s The Cure to the classic I will survive just to mention few. All songs ‘live’ revealing some pretty good voices. This format is not so new… the iconic Quartetto Cetra, back in the 60’s  or the ilarious Trio used that gig in the past.  The drag queens’ performances as contemporary opera: a theater with a great visual impact and accurate musical drama dealing with capital issues sometime  sacrificing the enjoyment of the show.
Dowie’s libretto has accustomed the audience ( literally populated by Nina’ friends drug queens,) to her ironic and daring plays, where a social urgency coexists with an amazing lightness. Irreverent, poetic, brilliant, Claire Dowie is a rare and original voice on the European scene and her plays have been translated into many languages and seen around the world. Alessio Calciolari, Gianluca Di Lauro, Sax Nicosia, Lorenzo Piccolo, Ulisse Romanò studied in the main Italian Theatre Academy and performed in many productions in Italy and abroad, ranging from theater to opera, dance and cinema.

Queen LeaR will reign on stage till Jan 20
Here INFO AND TICKETS
https://www.teatrocarcano.com/

 

 

 

Spell it right! Two ‘C’ and two ‘T’. Here ‘s the BOCCONOTTO , a delicacy from Abruzzo.

The History of Bocconotti –
Tradition places the origin of the Bocconotto of Castel Frentano towards the end of 1700, during the period of greatest diffusion of chocolate in Europe, the main ingredient of the filling. A sweet idea, always based on what has been handed down, from the creativity of a cook who invented for her noble master, famous for being very greedy, a little sweet to eat in “a single bite”. Today the Bocconotto is one of the symbols of Abruzzese gastronomy: a casket of delicate shortcrust that contains a filling of chocolate, minced     almonds and a pinch of cinnamon. The Bucci family owns and maintains the correct doses of one of the first recipes handed down. At the right balance between the ingredients, it combines passion for the traditions of Abruzzo and Castel Frentano.
The history of the Bucci family – Like all success stories, even the Bucci family and Bottega del Bocconotto’s story begins almost by chance. Since the 1960s the Bucci family has been engaged in a florid and productive artisan activity, with a wide range of customers not only in the province of Chieti and in the region, but throughout Italy.
Their main office was in Castel Frentano – where the Bottega stands today – and, as soon as summer began Claudia Bucci, the current owner, used to spend time in her grandfather’s sales point. So, sitting on the entrance steps of the store, she realized that many people stopped to ask for information with a single question: “Where can we buy the Bocconotti, the typical sweets of Castel Frentano and Abruzzo?”.
Bocconotto’s tradition is a long tradition, linked in the territory to important events such as weddings, baptisms, confirmations and communions … in practice you can not talk about feast without having on the tables the delicious sweets from the heart of chocolate and almonds. So, after giving directions on where to buy the Bocconotti to many people, in his mind he took a very happy idea: to put the same Bucci family to work with the opening of a workshop and a shop for the sale of Abruzzo dessert ! Sure of his intuition decided in a very short time to kick off the activity, strong also of another element: he was the custodian of one of the oldest recipes ever handed down by Bocconotto, thanks to his grandmother Sabbiuccia, known for his reputation as a skilled custard. It was she who prepared the Bocconotti for all of Castel Frentano and for every party: why not make such a delight to taste even those coming from neighboring villages? It was 2008 … and from there, after a period of settling, the success came, thanks to an increasingly large audience of customers and consumers who were able to recognize in the Bottega del Bocconotto of the Bucci family a quality guarantee closely linked to the tradition of Castel Frentano.Today the Bottega del Bocconotto is a flagship of all Abruzzo, a family-run business supported by valuable employees, operating in all stages of processing, from the preparation of individual ingredients up to packaging and sale.