Stories of women between the 16th and 17th centuries.
The rooms of Palazzo Reale in Milan host a unique exhibition dedicated to the greatest female artists who lived between the 16th and 17th centuries: Artemisia Gentileschi, Sofonisba Anguissola, Lavinia Fontana, Elisabetta Sirani, Fede Galizia, Giovanna Garzoni and many others. dedicated to the universe of women, focusing attention on their works, their priorities and their skills.
34 different artists are today rediscovered through over 130 works, testifying to an intense creative vitality all female, in a singular tale of passionate stories of women already “modern”. There are the best known artists but also those less known to the general public; there are new discoveries, such as the Roman nobleman Claudia del Bufalo, who becomes part of this history of female art, and there are works exhibited for the first time such as
the Pala della Madonna dell’Itria by Sofonisba Anguissola, made in Sicily, in Paternò, in 1578 and never left the island before; just as the altarpiece by Rosalia Novelli Madonna Immacolata and San Francesco Borgia leaves Palermo for the first time, the only certain work by the artist, from 1663, from the Church of the Gesù in Casa Professa; or the canvas Mystical Marriage of Saint Catherine by Lucrezia Quistelli dated 1576, from the parish church of Silvano Pietra near Pavia.
Under the curatorship of Anna Maria Bava, Gioia Mori and Alain Tapié, the works selected for the exhibition come from 67 different lenders, including – nationally – the Uffizi galleries, the Capodimonte Museum, the Brera Art Gallery, the Sforzesco Castle,
the National Gallery of Umbria, the Borghese Gallery, the Royal Museums of Turin and the National Art Gallery of Bologna and – from abroad – the Musée des Beaux Arts in Marseille and the Muzeum Narodowe in Poznan (Poland).
Artemisia Gentileschi
Daughters, wives, sisters of painters, or sometimes women of religion: the exhibition The Ladies of Art presents not only the great compositional skills of these painters, but – through the telling of their personal stories – looks at the role they play in society of the time, to the success achieved by some of them at the great international courts, to their ability to know how to relate, distinguish and assert themselves by transforming themselves into real entrepreneurs, and to know how to compare themselves with their ideals and different lifestyles.
The Ladies of Art At the Palazzo Reale, Milan Until 25 July 2021
A little sweet and cool Italian movie made in just three weeks! Let’s meet Antonio (Giancarlo Commare) who just broke up with his husband, With the support of his longtime friend, Cristina (Michela Giraud), Antonio moves to flamboyant Denis (Eduardo Valdarnini) and , aways passionate about pastry, starts working in Luca (Gianmarco Saurino),
Maschile Singolare tells of that moment of disturbance, change and wonder in the life of completely ordinary characters,. a 100 ‘film in just three weeks Excellent cinematograohy, great soundtruck … Directors Matteo Pilati and Alessandro Guida have signed an invisible direction, to never let the viewer “feel” the camera, nothing that could distract him from the narration of Antonio’s story., A story that spans from drama to comedy , always keeping the attention of the reality of a young gay generation.
Excellent cinematograohy, great soundtruck, remarkable cast. I enthusiastically award Maschile Singolare with 4 stars….
The Spazio Teatro No’hma, by its innovative nature, wants to be the crossroads between past and future, transforming a theater that tells about static realities, into theatrical experiences that involve spectators, bringing them into a “new reality”.
Spazio Teatro No’hma celebrated the re-opening (obviously with the security restrictions due to Covid) with hosting the company Teatro Musica Novecento presenting “Invitation to the opera with crime”, not a real opera concert, but rather a theatrical piece that alternates famous arias with famous opera duets linked together by an exhilarating script. It ranges from Rossini to Verdi, from Puccini and Mascagni for a journey into melodrama presented with irony and suspense.
5 actors-opera singers in a vaudeville like rendition of famous arias, as soundtrack for a thriller-comc- drama that reminded me the glorious time of the operetta, a end of a century quite popular genre that assembled music, gigs, acting.
On stage the primadonna soprano Livia Farnese as the great soprano Galina (obviuosly with a strong russian accent) then the waitress, diva-wanna-be Silvia Felisetti and the 3 men of the story Antonio Colamorea, Alessandro Brachetti, Maurizio Leoni At the piano: Stefano Giaroli
Dedicated to No’hma ‘s founder Teresa Pomodoro , a “Zen Garden”, has been recently opened in Milan, as a livable space to hang with friends, children or your faithful dog
Coming soon
SPAZIO TEATRO NO’HMA TERESA POMODORO Via Orcagna, 2, Milano
Milan, Sozzani Foundation from 5 May to 29 August The photo exhibit The long sand road dedicated to the holidays of Italians in the magical year 1959 (created under the patronage of Centro Studi Pasolini and in collaboration with Bulgari) is more relevant than ever, closer than ever.
alla Fondazione Sozzani dal 5 maggio al 29 agosto La mostra La lunga strada di sabbia dedicata alle vacanze degli italiani nel magico anno 1959 realizzata con il patrocino del Centro Studi Pasolini e in collaborazione con Bulgari) più che mai attuale, più che mai vicina.
Welcome to Meissen. History, art, porcelain and a dessert that flies …
MUST SEE IN MEISSEN
Stadtmuseum This is the city museum, in the former church of a Franciscan monastery. Do not miss the large manual press dated 1788 or the last fishing boat on the Elbe river The Cathedral of 1400, of French-Gothic style, one of the most richly furnished and decorated Saxon churches. The perspective of the columns really looks like a neverending curtain.
Frauenkirche, make your way up to the spire (193 steps!) For a spectacular view of the city and to hear the Meissen porcelain bells. Albrechtsburg, a fairytale castle built in the Gothic style, overlooking the city of Meißen, in the land of Saxony, Germany.
Un bellissimo tramonto a Meissen
It is actually the porcelain, locally nicknamed “white gold”, one of the things that Saxony is best known for, being the first place in Europe to produce porcelain since the early 1700s. Two crossed blue swords will welcome you in the famous Manifattura di Meissen whose precious creations are famous all over the world. le cui preziose creazioni sono famose in tutto il mondo.
le meravigliose ceramiche di Meissen, per impreziosire la vostra tavola
At the end of the visit, do not miss the well-stocked gift shop, I’m sure you won’t resist the temptation to buy a souvenir.
piccoli souvenir in porcellana
The historic puffed sweet bread
Meissen’s historic sweet specialty is Meissner Fummel, whose origins date back to at least the 17th century. It is a pandolce with a very thin and extremely crumbly puff pastry, so fragile that it breaks at the slightest vibration.
‘bretzel’ salati e il tipico pane dolce soffiato
It has a rounded shape, empty inside, very light and extremely fragile. A real cloud! It has no specific flavor, so no appreciable nutritional value, however, with the addition of a sprinkle of powdered sugar it becomes a dessert, often paire to a good sweet wine.
Volete la ricetta? Eccola Curious about the recipe? here you go!
MEISSNER FUMMEL
Meissner Fummel, Il dolce tipicodi Meissen. La dimensione è quella di una pagnotta sottile e friabile., vuota all’interno e riempita d’aria.
Ingredients ▢ 50 g of butter ▢ 1 egg yolk ▢ 100 g of flour ▢ 1 pinch of sugar ▢ salt ▢ 1 straw (not a joke)
Preparation ▢ Put the flour on a work surface, mix well with the sugar and salt and then add the butter. ▢ Knead the dough well for about 10 minutes so that at the end it is elastic. ▢ Roll out the dough very thin. ▢ Brush one half with egg yolk and cover the other half. Press the edge firmly and flip the piece of dough to the other side. It is best to place everything on a baking sheet lined with baking paper. This is then spread to obtain two thin discs, on one of which, moistened with water or egg, is made to match the other by squeezing the edges well. ▢ At this point, use the straw, first to pierce the upper half of the dumpling, then to blow some air into it and inflate it slightly. ▢ Then put the gnocchi in the oven preheated to 240 degrees and bake for 3 minutes.
PACCHERO “PASTA ARMANDO” STUFFED WITH RICOTTA, LEMON AND PIENNOLO CHERRY TOMATO
Pacchero Pasta Armando farcito con ricotta, limone e pomodorino del Piennolo.
Ingredients 320 g of Pacchero Pasta Armando 400 g of cow’s milk ricotta 1 bunch of Basil 1 Lemon 500 g San Marzano tomatoes 1 clove of garlic Salt, black pepper, extra virgin olive oil Preparation Cook the Pacchero Pasta Armando in plenty of salted water. In the meantime, prepare the ricotta, mixing it with the grated lemon peel, basil, salt and pepper. Drain the pasta halfway through cooking and use the sac à poche to fill with the creamed ricotta and the San Marzano tomato cut into fillet. Place parchment paper on a baking sheet, pour a drizzle of extra virgin olive oil and place the stuffed paccheri. Complete with a sprinkling of grated pecorino, a drizzle of oil and a grating of black pepper. Brown in the oven for about 10 minutes. Once ready, plate and finish with a few leaves of fresh basil.
Chef Alessandro Borghese restaurant “Il Lusso della Semplicità” Milan , Italy
PreparazioneCuoci il Pacchero Pasta Armando in abbondante acqua salata. Nel frattempo prepara la ricotta, mantecandola con la buccia grattugiata del limone, basilico, sale e pepe. Scola la pasta a metà cottura e utilizza la sac à poche farcisci con la ricotta mantecata e il pomodoro San Marzano tagliato a filetto. Posiziona della carta forno su di una teglia, versa un filo di olio extravergine di oliva e adagia i paccheri farciti. Completa con una spolverata di pecorino grattugiato, un filo do olio e una grattata di pepe nero. Fai gratinare in forno per circa 10 minuti. Una volta pronti, impiatta e finisci con qualche fogliolina di basilico fresco
Oscar nigh: “And the Oscar goes to….” Well, I am not sure who is going to win… Best movie: Nomadland? Mank? or a surprise winner such as The sound of Metal?
For sure I know that a well deserved award honor the extraordinary Northern California winery “directed” by Oscar Winner FRANCIS FORD COPPOLA who will celebrates THE 93rd Awards WITH TWO LIMITED EDITION WINES IN GOLD BOTTLES, PRODUCED BY BOTTEGA S.p.A. “The Family Coppola 93rd Awards’” limited-edition bottles themselves have been produced by Bottega Spa and feature a mirror gold color exterior. Each bottle was crafted as a symbol honouring the significant talent, passion and hard work achieved throughout the entire film industry.
The Francis Ford Coppola Winery wines selected for the 93rd Awards are a Chardonnay , extraordinary Northern California winery,and a Cabernet Sauvignon, both coming from grapes grown in Sonoma County, From the friendship between Francis Ford Coppola and Sandro Bottega is born an exclusive golden bottles have been produced by the Bottega S.p.A. winery in Bibano di Godega (TV), which for years has been developing an exclusive metallization process, thanks to the mirrored gold colour becomes “glass,”, a patent recently recognised also by the Court of Appeal of Venice.
La notte dell’ Oscar è vicina Beh, non sono so chi vincerà … Miglior film: Nomadland? Mank? o un vincitore a sorpresa come The sound of Metal? Di sicuro so che una statuetta d’onore andrà alla straordinaria azienda vinicola della California del Nord “diretta” dal Premio Oscar FRANCIS FORD COPPOLA che celebrerà IL 93 ° Premio CON DUE VINI IN EDIZIONE LIMITATA IN BOTTIGLIE D’ORO, PRODOTTI DA BOTTEGA SpA “The Family Coppola 93rd Awards ‘ prodotte in edizione limitata da Bottega Spa, Ogni bottiglia, di color oro specchiato, è stata realizzata come un simbolo che onora il talento, la passione e il duro dell’intera industria cinematografica.
Francis Ford Coppola and Sandro Bottega
I vini della Francis Ford Coppola Winery selezionati per il 93 ° Premio sono un Chardonnay, , e un Cabernet Sauvignon, entrambi provenienti da uve coltivate nella contea di Sonoma, Dall’amicizia tra Francis Ford Coppola e Sandro Bottega è nata questa bottiglia dorata prodotta dalla cantina Bottega SpA di Bibano di Godega (TV),
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.
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
“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
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, 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
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’
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
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’
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.
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’
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.
“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
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.
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.
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
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.
nontouristytourist.com 