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FANCY A TROUT DISH?
Cherubini Troticultura
Cherubini trout farming was born in Visso, a historic municipality located in the heart of the Sibillini Mountains National Park, in an uncontaminated valley, on the border between Marche and Umbria, about 650 meters above sea level and a few steps from the source of the Nera river.

Fario, Iridea, Salmonata and Salmerino  are the species bred, the excellent quality found in the physical and chemical parameters of the environment, together with the oxygenation of the water through the “cascade system” and the modest temperature fluctuations that are recorded between summer and winter, give these waters a high biological capacity, thus contributing to determining a particularly favorable habitat for the birth, development and growth of trout, making it a very high quality product. Three very high quality products, three distinct entities, each with a strong personality
Trota Iridea in olive oil flavored with bay leaves. Worked entirely by hand – Steam cooked.
Trota Fario in olive oil, processed entirely by hand and steam cooked.
Trota Fario with Fine Black Truffle- Born, bred, processed and packaged by the agricultural company Troticoltura Cherubini in Visso, in the Sibillini mountains

Our dish: Cherubini Iridea Trout with its own oil , served as topping of a red risotto with leeks and parsley

INFO
www.troticolturacherubini.it

Christmas is about sharing dinners at home, with relatives and closest friends, and even the menu reflects habits and customs that are repeated every Christmas Eve.
In Italy and all over of the world, panettone remains the inevitable end of the meal to be presented on the tables

Let s start from the North
Born on the rivers of the beautiful Garda Lake, Casa Miorelli & GardaFoodie bring to your table an amazing panettone with the flavor of the Garda territory. born from the valorisation of local products, such as olives and lemons from Garda. A scent of organic lemons inebriates this characteristic panettone, to which the delicate Garda olives candied by our Pastry Chef are added, creating a soft and rich classic dessert, revisited by Pastry Chef Stefano Trovisi, who during the artisanal processing of the long leavening dough includes the addition of candied Garda olives.Mela e Cannella
Combines the apple, the most typical fruit of Trentino Region, to the the scent of cinnamon, the most Christmassy spice of the season, bringing the essence of Christmas and all the sweetness of the territory to your festive table.Apricots and Chocolate
The soft embrace between the juicy candied apricots and the Gianduia chocolate, wrapped in the long leavening dough, creates a delicious mix with the crunchy cocoa and hazelnut icinge!

Let’s move to South!
Rustichella d’Abruzzo was born in 1924 in Penne ,Abruzzo, under the name of Pastificio Gaetano Sergiacomo, and today it is the artisan pasta that uses only the best selected durum wheat semolina, with a higher gluten content, mixed with pure mountain water to give a unique flavor and toughness to the pasta. The precious bronze dies make the pasta rough enough to capture any type of seasoning. Rustichella pasta is used by the best chefs in the world, including Bruno Barbieri, Antonino Cannavacciuolo and Giorgio Locatelli, the 3 judges of   of the popular TV show “Masterchef Italy”

Classic Panettone, typical of the Italian confectionery tradition. Soft and fragrant, rich in fragrant candied fruit and exquisite first-choice sultanas. A flavor and aroma that will win you over.
Panettone with Amarena cherry for those who do not prefer raisins and candied fruit, but do not want to give up the exquisite goodness-Pistachio Panettone filled with cream with green pistachios from Bronte and covered with dark chocolate and decorated with chopped pistachios and cocoa.

Here link to check all the Rustichella panettone
https://casarustichella.com/en/christmas-time/

Finally, let ‘s fly to Sicily!
Starred chef Pietro D’Agostino is signing the new MIO Panettone, the most traditional of desserts, an artisanal product, made with excellent raw materials which, while respecting the original recipe, is enriched every year with new notes.The name MIO takes up the “IO Pietro D’Agostino” product line which represents his personal selection of excellent raw materials. This year Pietro presented three gourmet versions of hiis MIO panettone

MIO traditional, that evokes the Sicilian tradition of history and flavors.This panettone is stuffed with raisins soaked in an excellent Pantelleria passito wine and enriched by tasty Catania orange peel, fully harvested and treated with water and sugar.MIO dark chocolate and raspberry  a truly successful experiment “A riot of taste – explains the chef – the raspberries with their sweet and slightly acidic flavor are processed and dipped in dark chocolate, which enhances those characteristics”.
MIO mango and peach a new, exotic novelty, . “Very delicate and fragrant – assures the chef, We didn’t even have to go too far to collect a basket of delicacies grown behind the house, which also give us the sensation of being in the Tropics”. “Cooking is fun after all – he comments – and I like playing with ingredients, varying and experimenting”.

“MIO” panettone signed by Pietro D’Agostino can be booked by sending an email to info@pietrodagostino.it it will be sent directly to your home.

Enjoy your panettone and have a Merry and Yummy Christmas!

Cesare Zucca
Milanese by birth, lives between New York, Milan and the rest of the world. Cesare photographs and writes about cities, art, enteritainment, cultures, lifestyles and either traditional or innovative gastronomic delights. Cesare meets and interview top chefs from all over the world, ‘steals’ their recipes in a ” non touristy tourist ” style.

“Everything is meatballable”

Text and Photos by Cesare Zucca

EVERYTHING IS MEATBALLABLE…..
This is the motto of POLPETTA, a Roman brand arriving in Milan now also in Milan in via Tortona at number 21,
A restaurant that puts one of the queens of Italian cuisine at the center of attention: the meatball. Tasty and tasty and a champion of recycling, the meatballs here vary from the cheese and pepper versions to the gluten-free and vegetarian options. You will be served meatballs of every type and every taste and combination, in nice wooden boxes. favorite? Without a doubt the one with sausage and friarelli, also notable is the pumpkin and amaretto, terribly right in this season
. I enjoyed an excellent cheesecake or I should rightly say a cheesecake and strawberry meatball.! So, discover this place in via Tortona 21 MilanFor meatball lovers, the main choice remains that of the “Traditional”: classic
fried or the iconic meatballs with sauce. And then again those with sausage and broccoli.
The restaurant’s signature dish is the “Roman” meatballs. From those
all’amatriciana to those with cheese and pepper, passing through the meatballs of saltimbocca alla Romana Polpetta’s journey continues with his proposal “From the World”. A journey of flavors around the globe that stops in Japan with meatballs
meat in teriyaki sauce, then in Thailand with prawns in Thai red curry
with steamed rice.Not just meat. The restaurant menu offers, in fact, various fish and meatballs
vegetables. Among the fish ones we find steamed salmon and courgette meatballs
Serve with white rice, Ponzu sauce and chives. Among the vegetarians we find the
aubergine meatballs, salted ricotta and thyme, chickpea meatballs or the wonderful ones
Mantua pumpkin meatballs.If your cravings aren’t satisfied, don’t worry because there are first courses. The menu
Polpetta serves fresh spaghettoni meatballs with meatballs, sauce
tomato, basil and parmesan. The classic spaghettoni all’amatriciana and tonnarelli
carbonara with bacon and bacon meatballs and others.

Chef Nerini, the “Polpetta King”

To close this riot of taste there are the desserts, these too… “meatballed”.
Cheesecake and Caprese cake are thus transformed into small, round delights. And then
more Tiramisu cream with chocolate balls to complete an unusual
sweets card. Finally, the entire Milan menu will be gluten-free.

POLPETTA
https://www.polpetta.it/milano/

My Instagram

Christmas is about sharing dinners at home, with relatives and closest friends, and even the menu reflects habits and customs that are repeated every Christmas Eve.
In Italy and all over of the world, panettone remains the inevitable end of the meal to be presented on the tables

Let s start from the North
Born on the rivers of the beautiful Garda Lake, Casa Miorelli & GardaFoodie bring to your table an amazing panettone with the flavor of the Garda territory. born from the valorisation of local products, such as olives and lemons from Garda. A scent of organic lemons inebriates this characteristic panettone, to which the delicate Garda olives candied by our Pastry Chef are added, creating a soft and rich classic dessert, revisited by Pastry Chef Stefano Trovisi, who during the artisanal processing of the long leavening dough includes the addition of candied Garda olives.Mela e Cannella
Combines the apple, the most typical fruit of Trentino Region, to the the scent of cinnamon, the most Christmassy spice of the season, bringing the essence of Christmas and all the sweetness of the territory to your festive table.Apricots and Chocolate
The soft embrace between the juicy candied apricots and the Gianduia chocolate, wrapped in the long leavening dough, creates a delicious mix with the crunchy cocoa and hazelnut icinge!

Let’s move to South!
Rustichella d’Abruzzo was born in 1924 in Penne ,Abruzzo, under the name of Pastificio Gaetano Sergiacomo, and today it is the artisan pasta that uses only the best selected durum wheat semolina, with a higher gluten content, mixed with pure mountain water to give a unique flavor and toughness to the pasta. The precious bronze dies make the pasta rough enough to capture any type of seasoning. Rustichella pasta is used by the best chefs in the world, including Bruno Barbieri, Antonino Cannavacciuolo and Giorgio Locatelli, the 3 judges of   of the popular TV show “Masterchef Italy”

Classic Panettone, typical of the Italian confectionery tradition. Soft and fragrant, rich in fragrant candied fruit and exquisite first-choice sultanas. A flavor and aroma that will win you over.
Panettone with Amarena cherry for those who do not prefer raisins and candied fruit, but do not want to give up the exquisite goodness-Pistachio Panettone filled with cream with green pistachios from Bronte and covered with dark chocolate and decorated with chopped pistachios and cocoa.

Here link to check all the Rustichella panettone
https://casarustichella.com/en/christmas-time/

Finally, let ‘s fly to Sicily!
Starred chef Pietro D’Agostino is signing the new MIO Panettone, the most traditional of desserts, an artisanal product, made with excellent raw materials which, while respecting the original recipe, is enriched every year with new notes.The name MIO takes up the “IO Pietro D’Agostino” product line which represents his personal selection of excellent raw materials. This year Pietro presented three gourmet versions of hiis MIO panettone

MIO traditional, that evokes the Sicilian tradition of history and flavors.This panettone is stuffed with raisins soaked in an excellent Pantelleria passito wine and enriched by tasty Catania orange peel, fully harvested and treated with water and sugar.MIO dark chocolate and raspberry  a truly successful experiment “A riot of taste – explains the chef – the raspberries with their sweet and slightly acidic flavor are processed and dipped in dark chocolate, which enhances those characteristics”.
MIO mango and peach a new, exotic novelty, . “Very delicate and fragrant – assures the chef, We didn’t even have to go too far to collect a basket of delicacies grown behind the house, which also give us the sensation of being in the Tropics”. “Cooking is fun after all – he comments – and I like playing with ingredients, varying and experimenting”.

“MIO” panettone signed by Pietro D’Agostino can be booked by sending an email to info@pietrodagostino.it it will be sent directly to your home.

Enjoy your panettone and have a Merry and Yummy Christmas!

Cesare Zucca
Milanese by birth, lives between New York, Milan and the rest of the world. Cesare photographs and writes about cities, art, enteritainment, cultures, lifestyles and either traditional or innovative gastronomic delights. Cesare meets and interview top chefs from all over the world, ‘steals’ their recipes in a ” non touristy tourist ” style.

Text and Photos by Cesare Zucca

History, Mithology, Art, Culture, Beauty and Taste…
That is what the amazing Italian Oils will bring to your table.
The world has over 1,600 olive cultivars: Italy, on its own, has 600 of them.
The historic and cultural roots of Italian taste are appreciated around the globe, and are enriched with meaning and value through our products.
Here a selection of my preferred oils featured in 2023 Golosaria, Milan, Italy, titled “Tradition is Innovation”

MOONLIGHT by EVO DEL BORGO, Arquà Petrarca (PD)

The olive harvest takes place on the first full moon night of October, to enhance all the organoleptic characteristics of the EVO oil.
It is obtained from the selection of only Rasara olives, which are processed in the mill in Arquà Petrarca, in the Euganean Hills area, Amazing scents characterize the tasting withe sensations of freshly mown grass, artichoke and almond with the right balance between bitter and spicy. It is recommended to accompany dishes with strong flavours, such as meat and fish, or to give that extra touch to land or sea crudités.
https://www.evodelborgo.com/

CULTIVAR TAGGIASCA   by Galateo & Friends

A true nectar with a golden yellow color and a not too intense aroma that reveals soft, delicate fruity notes of fresh almond and pine nut. Taste: the taste is evidently sweet, rounded, very fluid with a barely perceptible sensation of bitterness. The back taste is sweet and delicate, balanced and without peaks. Cultivar: 100% Taggiasca quality (from the name of the town of Taggia), home of this prized variety. Territory: Western Liguria Riviera dei Fiori.
https://www.galateofriends.it/

MARIANNA by CANCILA

With a laser-engraved wooden label, Nicola and Lorenzo dedicated this precious oil to  Mamma Marianna. It is a  fruit of two olive cultivars Crastu, autochthonous to the Madonie park and Nocellara del Belice, Sicilian excellence, unique in having two awards DOP in Europe. Rich green color and decidedly intense fruitiness, with important notes of bitterness and spiciness that are well expressed and balanced. Check also the Bottle 500ml Extra Virgin Olive Oil characterized by its medium-intense fruitiness. Hints of tomatoes, herbal notes and green apple characterize the taste. The fairly persistent bitterness and spice are balanced.
www.oliocancila.it

L’OLIO DE LA DOGARESSA (Padova)

AUTENTICO by L’Oro della Terra
Oil with fruity and spicy notes. which was born in the hills of Bellante (Teramo, Abruzzo)  in the wonderful landscape of the Gran Sasso to the west and the blue expanse of the Adriatic to the east. It represents the love for good food and genuine flavors of Salvatore Fusaro, who has always been linked to the products of his land. a true “gold” of the earth, as the label says in a vast production that spans from fresh products, such as the delicious Abruzzo truffle, to sausages and sauces.www.orodellaterra.eu

VICOPISANOLIO by Frantoio Vicopisano (Lucca, Tuscany)

Has a beautiful green-golden color; on the palate it is fruity and elegant, it is lively, slightly tingly and has a bitter taste, a character that rounds out and sweetens over time. Used raw in cooking and at the table , it gives a unique taste to bruschetta and salads, soups and broths, fish and grilled meats. Its sweet-delicate flavor is highly appreciated in Italy and abroad.
www.vicopisanolio.it

CRU CIAS’E  by Federica Novelli

Once upon a time…. In the Municipality of Civezza (Imperia, Ligury)  a medieval village, with five ancient towers built in the 16th century to defend its territory against saracens pirates, there was a the land  abandoned for more than 30 years, There Federica choose to devote herself to olive growing (DOP Taggiasca olive), viticulture (Pigato) and cultivation of ornamental foliage plants (eucalyptus Baby Blue), as well as, in small part, of fruit trees. Not only shoe will provide to voisitors who may want to enjoy the full experience of her teritory, two apartments , a swimming pool and a tasting of her products. www.oltrealmare.com

PIERO VIRDIS (Sardinia) The Virdis Agricultural Company has been producing artichokes with passion and love for generations. Piero has been dealing with those since childhood, following the traditions of his grandfather and father. The property extends into the Valle dei Giunchi, Sardinia, not far from Ittiri, 350 meters above sea level, in an area particularly suited to the thorny artichoke. In the 20 hectares, in addition to the artichokes, there are numerous olive trees which feed the started production of extra virgin olive oil.
www.virdispiero.it

FRUETLet ‘s discover the Azienda Agricola Fruet Olio EVO (Valsugana)
It is a family business that has been producing for a long time where it produces a very high quality extra virgin olive oil, which captures the unique character of the lands. Our attention fell on two truly remarkable ages: Lagrima Casaliva and Blend Delicato,
www.facebook.com/FruetOlioEvo

MAIRA BIO (Sicily)Born in the clayey soils of the Colli Nisseni area (Sicily), boasts high nutritional values, perfect for all types of meals, either dietary or rich, excellent for dressing raw salads and legume soups.
Want to know a magic tip?
Just pour a few drops of Maira Bio oil on some Russello bread croutons, to obtain an appetizer with a unique and unmistakable aroma, seasoned with the delicate fragrance of the best olives ripened only in the warm Sicilian sun.
info@mairabio.it

Evviva l’olio italiano! 
Dont’ miss “Best olive olis from Italy N. 12 ” coming soon…
Arrivederci!

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