DRESDEN, GERMANY : DISCOVERING A JEWEL

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

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

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

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

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

Where to drink the excellent Saxon wines


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

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

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

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

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

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

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

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

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

GREAT BONDS! EAT AT THE MOST LOVED RESTAURANT

You should become familiar with DINNERBOND.IT asap!
Dinnerbond.it is the first Italian portal for the management of “dining bonds”, where you can now buy a lunch or dinner at a special price in your favorite place to enjoy them at the reopening, as soon as the lockdown will be over.
To offer a demonstration of unconditional love today by investing a sum that allows you to secure a higher value lunch or dinner tomorrow in that restaurant where you can’t wait to return.
It will be possible to purchase, at a price set by restaurateurs, alphanumeric vouchers that can also be given away, offering the bearer the opportunity to benefit, upon reopening, from a higher value meal. The voucher will not be tied to the purchase of any specific menu, but can be spent on the card, with the possibility for the customer to add the difference if the amount spent is greater than its value.
Dinnerbond.it has already registered the membership of countless chefs, including Luigi Taglienti, owner of the starred “Lume” in Milan, and Filippo La Mantia, owner of the restaurant in Piazza Risorgimento, Milan.
 “At a time when it becomes difficult to interpret the future – declares Taglienti – I have decided to join this initiative, which I find intelligent in content and which gives us a little optimism with sympathy”. “I am sure that this initiative – echoes La Mantia – is a good reason for hope. Our restaurants are yours too and together we will have to overcome this moment through everyone’s efforts. ”
The Venetian Lorenzo Cogo, the enfant prodige of “made in Italy” cuisine, who is looking forward to reopening the shutters of his starred restaurant “El Coq” in the center of Vicenza. “I think that dining bonds – says Cogo – represent a tool to unite even more restaurateurs and customers: it is for them that we enter the kitchen every day and it is to them that now they support us that we will still give many emotions”.

Cristiano Tomei from Tuscany, eclectic chef at the restaurant “L’Imbuto” in Lucca, and, representing the fairer sex, the “counter-current chef” par excellence, Cristina Bowerman (1 Michelin star) ), undisputed protagonist of the Roman gastronomic panorama with the “Glass Hostaria” of Trastevere. “Freedom – comments Tomei – is participation, as Gaber sang, and cooking is sharing. We will return to sharing our lives: it is not a hope for the future, but a certainty “. “It will be impossible – Bowerman says she is convinced – that everything remains identical to the pre-Covid period, but I am sure that the restaurant, through a more or less profound transformation, will find again the way to express itself. Our passion to pamper customers and to love each other a little more every day will also return. “Meanwhile, work is already underway on a further evolution of the project with the extension of the love mechanism to other sectors – from travel to holiday stays in hotels and resorts, from cruises to exclusive sports experiences – through the creation of “love bonds” which allow you to buy today at a special price a series of experiences – in a word “all you can love” – which can be enjoyed in the future according to the timescales foreseen in Phase 2 of the Covid-19 emergency.

3427/5000

INNERBOND.IT “, THE FIRST ITALIAN PORTAL

WHERE TO BUY THE BONDS OF THE MOST LOVED RESTAURANTS

The platform allows you to buy now, at a special price, a lunch or dinner of higher value in your favorite places to enjoy them when they reopen at the end of the lockdown

Milan, April 17, 2020 – “What will be the first restaurant you want to go to as soon as the emergency is over?”. It will have happened many times in these days to ask or be asked this question. The creators of Dinnerbond.it know it well, the first Italian portal for the management of “dining bonds”, where you can now buy a lunch or dinner at a special price in your favorite place to enjoy them at the reopening, as soon as the lockdown will be over.

To offer a demonstration of unconditional love today by investing a sum that allows you to secure a higher value lunch or dinner tomorrow in that restaurant where you can’t wait to return. This is the philosophy behind the new platform. A simple but virtuous mechanism that the promoters – Massimo Giannuzzi, Micaela Marcialis, Maurizio Rosazza Prin and Paolo Colapietro – summarized in the claim “Love now, enjoy later”. The same will be declined from time to time by reporting the economic value of the investment and that of the greatest future profit obtained (eg Love 50, enjoy 100 “).

Through the platform, in fact, it will be possible to purchase, at a price set by restaurateurs, alphanumeric vouchers that can also be given away, offering the bearer the opportunity to benefit, upon reopening, from a higher value meal. The voucher will not be tied to the purchase of any specific menu, but can be spent on the card, with the possibility for the customer to add the difference if the amount spent is greater than its value.

“With this initiative – explains Maurizio Rosazza Prin – we do not intend to go to the rescue of anyone, but more concretely we want to give the restaurants we love so much the opportunity to monetize in real time in this moment of crisis, but also to advertise and demonstrate to their customers, both loyal and new ones, who, despite the forced closure imposed by the health emergency, have never stopped, but in fact they are now and there will also be tomorrow. Conversely, cooking enthusiasts will be able to concretely demonstrate their love for their favorite places with an injection of liquidity and confidence that is certainly useful in such a difficult moment. ”

Dinnerbond.it has already registered the membership of countless chefs, including Luigi Taglienti, owner of the starred “Lume” in Milan, and Filippo La Mantia, owner of the homonymous restaurant in Piazza Risorgimento, always in the Lombard capital. They are among the protagonists, as ambassador, of a fun advertising spot that will be broadcast on TV and spread virally through the portal’s social channels. “At a time when it becomes difficult to interpret the future – declares Taglienti – I have decided to join this initiative, which I find intelligent in content and which gives us a little optimism with sympathy”. “I am sure that this initiative – echoes La Mantia – is a good reason for hope. Our restaurants are yours too and together we will have to overcome this moment through everyone’s efforts. ”

3427/5000

INNERBOND.IT “, THE FIRST ITALIAN PORTAL

WHERE TO BUY THE BONDS OF THE MOST LOVED RESTAURANTS

The platform allows you to buy now, at a special price, a lunch or dinner of higher value in your favorite places to enjoy them when they reopen at the end of the lockdown

Milan, April 17, 2020 – “What will be the first restaurant you want to go to as soon as the emergency is over?”. It will have happened many times in these days to ask or be asked this question. The creators of Dinnerbond.it know it well, the first Italian portal for the management of “dining bonds”, where you can now buy a lunch or dinner at a special price in your favorite place to enjoy them at the reopening, as soon as the lockdown will be over.

To offer a demonstration of unconditional love today by investing a sum that allows you to secure a higher value lunch or dinner tomorrow in that restaurant where you can’t wait to return. This is the philosophy behind the new platform. A simple but virtuous mechanism that the promoters – Massimo Giannuzzi, Micaela Marcialis, Maurizio Rosazza Prin and Paolo Colapietro – summarized in the claim “Love now, enjoy later”. The same will be declined from time to time by reporting the economic value of the investment and that of the greatest future profit obtained (eg Love 50, enjoy 100 “).

Through the platform, in fact, it will be possible to purchase, at a price set by restaurateurs, alphanumeric vouchers that can also be given away, offering the bearer the opportunity to benefit, upon reopening, from a higher value meal. The voucher will not be tied to the purchase of any specific menu, but can be spent on the card, with the possibility for the customer to add the difference if the amount spent is greater than its value.

“With this initiative – explains Maurizio Rosazza Prin – we do not intend to go to the rescue of anyone, but more concretely we want to give the restaurants we love so much the opportunity to monetize in real time in this moment of crisis, but also to advertise and demonstrate to their customers, both loyal and new ones, who, despite the forced closure imposed by the health emergency, have never stopped, but in fact they are now and there will also be tomorrow. Conversely, cooking enthusiasts will be able to concretely demonstrate their love for their favorite places with an injection of liquidity and confidence that is certainly useful in such a difficult moment. ”

Dinnerbond.it has already registered the membership of countless chefs, including Luigi Taglienti, owner of the starred “Lume” in Milan, and Filippo La Mantia, owner of the homonymous restaurant in Piazza Risorgimento, always in the Lombard capital. They are among the protagonists, as ambassador, of a fun advertising spot that will be broadcast on TV and spread virally through the portal’s social channels. “At a time when it becomes difficult to interpret the future – declares Taglienti – I have decided to join this initiative, which I find intelligent in content and which gives us a little optimism with sympathy”. “I am sure that this initiative – echoes La Mantia – is a good reason for hope. Our restaurants are yours too and together we will have to overcome this moment through everyone’s efforts. ”

CHEF DOMENICO CANDELA, NAPOLI. MICHELIN REGALA UNA STELLA A GEORGE.

TESTO E FOTO DI CESARE ZUCCA  –

Devo confessare che ho scoperto la cucina di Domenico Candela molti mesi fa. Era una bellissima serata di fine maggio, sulla terrazza del ristorante George, un’ incantevole finestra che si apre sul Golfo di Napoli e sul  magico Vesuvio.

L’incanto è continuato a tavola. Dai primi bocconi mente e palato hanno preso il volo…e ho sentenziato: “Tutto questo merita una stella Michelin, quasi quasi aspetto a scrivere il mio pezzo…”
Beh, avevo ragione: in Novembre la stella è arrivata, coronando il talento e l’impegno di Domenico, della sua cucina e di tutto il suo meraviglioso staff, dove lo Chef sfoggia tecnica, sperimentazione e sapiente fusione di sapori, con grande rispetto alla tradizione e amore per la sua terra, come il suo ‘omaggio a Napoli’ con crema di cipolla bruciata, yogurt greco e crema di menta, dalle candele ‘alla genovese‘ di coniglio ischitano, al San Pietro marinato con alghe combu, carote di Polignano e limone di Sorrento, al piatto ‘iberico’: baccalà delle isole Far Oer, cotto dolcemente in olio al limone, risone Di Nola, chorizo e piquillos, zabaione di pesce allo zafferano, alle verdure di contorno che provengono da Sarno, alle zucchine alla scapece, una tipica marinatura con spezie, erbe,  aglio e scalogno, ai pastifici Dei Campi e Gerardo di Nola, allo spaghettone di Gragnano, in perfetto connubio con i pomodorini campani.


Parlami del George
George è un progetto nato circa un anno fa. Arrivavo da quattro anni in Francia e tante convivenze con maestri italiani. Qui trovi un po’ un riassunto delle mie esperienze di vita e di ristorazione, ricerca e contaminazione con gli Chef che ho affiancat, da Antonio Guida del Pellicano, a Stefano Mazzoni del Quisisana, a altri teriitori, come le Langhe, senza tuttavia dimenticare le mie origini campane.

Quanto tempo prima studi il menu?
Circa due mesi, tenendo conto della stagionalità e del contesto internazionale della clientela, visto che siamo al Parker’s un hotel cinque stelle lusso, quindi clientela internazionale e piuttosto esigente, attenta alla gastronomia campana ma anche aperta a nuovi percorsi.


E’ un menu che presenta
primi tradizionali, come lo spaghetto al pomodoro, la famosa genovese, coniglio, baccalà, ma che ama viaggiare in altre regioni come la bagacauda o il tipico bagnetto verde piemontese.

Parliamo di viaggi?
Mi piace viaggiare sia per ricerche gastronomiche sia per piacere personale. Sono stato in Chile, in Perù. L’ultimo viaggio è stato in Giappone, a Tokyo, Yokohama e Kyoto, che mi ha colpito molto e dove  mi piacerebbe fare uno stage di pura cucina giapponese, vorrei conoscerne meglio la tradizione. gli  apparati, le tecniche.

Quando hai del tempo libero dove vai per il weekend
Sono libero solo la domenica, mi piace passarla in casa , in familia, rilassarmi, staccare la mente e perchè no ?… cucinare qualche piatto semplice che mi ricollega alla tradizione campana.
Cosa sognavi di fare da grande?
Di certo non lo chef (ride)… piuttosto sognavo di fare il calciatore, ero bravino…


Il primo ricordo in cucina?
Forse è banale, ma mi è rimasto nel naso il profumo del pane che nonna faceva nel forno in cortile .Ah, poi l’ insostituibile parmigiana di melanzane di mia mamma. La migliore del mondo!
Veniamo alla tua meravigliosa ricetta… qual è il segreto?
L’equilibrio è  il segreto del gusto di questo particolare piatto, bilanciato nella grassezza del pesce fresco, reso anche amaro dalla cottura alla brace, con la dolcezza della zucchina, un prodotto speciale preso dalla tradizione ortolana napoletana.

A queste punte sensoriali si aggiunge la sensazione di freschezza frutto dello iodio e la sapidità dell’ostrica raccolta nei ravioli di daikon che impreziosiscono e completano la ricetta, l’aglio nero con i suoi sentori di liquirizia e le proprietà antiossidanti regala un quid di benessere e una nota aspra e dolce all’assaggio.

ROMBO CHIODATO COTTO ALLA BRACE CON PUREA DI ZUCCHINI AFFUMICATA, RAVIOLI VEGETALI DI DAYCON CON OSTRICHE E AGLIO NERO DI VOGHERA

Per 4 persone
Preparazione del rombo:

Iniziate ad eviscerare e lavare bene il rombo. Quando il pesce e ben pulito iniziare a sfilettare i 4 filetti del dorso e dalla pancia ben precisi.
Per la purea di zucchine
200g di zucchine vari colori
4g sale
1g pepe
2g aceto di Lampone
Per il raviolo di Daycon
300g Ostriche Fines de Claire Marennes
100g di Zucchine
5g erba cipollina
100g Daycon
4 g aglio nero di Voghera
Olio di semi di zucca
Per la salsa
250g Fumetto Pesce
100g Mata Rose’ Villa Matilde
100g Latte
10g Burro 1 limone
Per il rombo
560g Rombo
5g olio Evo
10g erbe aromatiche
40 g di burro demi sel
Preparazione della purea di zucchine
Tagliare le zucchine in 3 parti ognuno grigliarli per darle un saporeaffumicato e amarostico. In seconda fase mettere le zucchine a cuocere avvolte in carta stagnola con olio e sale e pepe a 200 gradi al forno per circa 30 minuti.Quando tutto e ben cotto frullare a caldo nel bimby aggiustando di olio e sale ed aceto di lampone.
Preparazione del raviolo
Pelare il Daycon con l’aiuto di una mandolina giapponese ottenere dei dischi di 4 cm per poi farcirli con con il ripieno ottenuto dalle varie brunoise di ostrica, zucchine, aglio nero ed erba cipollina
Preparazione della salsa
Mettere a ridurre il fumetto con il Mata Rosè e in secondo momento aggiungere il latte e il burro ed emulsionare il tutto aggiustando di acidità con qualche goccia di succo di limone fresco.
Finitura
Cuocere il filetto del rombo in un primo momento in padella con il burro demi sel, per poi finire la cottura alla griglia. Quando il pesce è cotto alla goccia posizionare nel piatto i 3 ravioli di daycon e le 3 quenelle di purea di zucchine affumicata. Guarnire con foglie di oxalis e un filo di olio di semi di zucca.
Buon Appetito!INFO
George Restaurant
Grand Hotel Parker’s
Corso Vittorio Emanuele, 135.
Napoli. Tel. +39 081 761 2474

VALENCIA: BERND KNOLLER, IL SUO RISTORANTE STELLATO E LA SUA INSALATA “ANTI PIOGGIA”

VALENCIA: BERND KNOLLER, IL SUO RISTORANTE STELLATO E LA SUA INSALATA “ANTI PIOGGIA”

Una coloratissima e sana insalata, piatto ideale per sopravvivere alle abbuffate natalizie e per sentirsi già in estate, anche se fuori piove…
“ALIOLI” CON VERDURE

Per l “alioli”:
1 patata cotta con buccia, ancora calda
1 tenda d’aglio,
2 tuorli d’uovo
200 ml di olio extra vergine di oliva di ottima qualità
Sale marino non raffinato
Verdure
2 piccole carote
4 pomodori piccoli
8 tirabeques
4 pezzi di broccoli
4 pezzi di cavolfiore
4 ravanelli
Diversi fiori
Sale marino non raffinato
Le verdure vengono sbiancate in acqua salata e raffreddate con acqua salata con ghiaccio.
Viene preparato, con l’aiuto della patata pressata, i tuorli, un po ‘di purea d’aglio (occhio, non troppo), una maionese con olio extra vergine di oliva e, se necessario, con un po’ di acqua di cottura delle verdure
La maionese (alioli) viene messa sul piatto e le verdure, i fiori e le gemme vengono posate sopra.
INFO
RIFF
Conde De Altea, 18 Valencia, Spagna
Locale minimalista, intimo, luminoso. Grandi tendaggi d’argento separano, su richiesta, i pochi tavoli, il personale è cordiale, presente, mai invadente e sportivamente in scarpe da ginnastica.  La musica? Beh, credeteci o no, è proprio lo Chef che, nei momenti liberi, diventa DJ e suona musica rock, rigorosamente in vinile… Uno che ama il contatto con il cliente, esce spesso dalla cucina, intratteresi con il cliente, sentirne i gusti e definire insieme le ordinazioni.

A Valencia si può arrivare via terra, mare e aria. Il centro è collegato alle principali città spagnole ed europee. L’aeroporto di Valencia, situato a soli 8 chilometri da Valencia, offre voli regolari giornalieri per le destinazioni nazionali e internazionali più importanti. La città possiede due stazioni ferroviarie, la stazione del Norte, dove opera soprattutto il servizio ferroviario metropolitano (Cercanías), e la stazione Joaquín Sorolla dell’alta velocità, da cui partono gli AVE per Madrid, Cuenca, Siviglia e Cordova. Dalla stazione Joaquín Sorolla partono anche i treni Alvia ed Euromed di lunga percorrenza che uniscono Valencia a Barcellona e ad altre città.


Il Porto di Valencia è uno dei più importanti del Mediterraneo in quanto a traffico commerciale. Il porto collega Valencia via nave alle isole Baleari e all’Italia, ed è una meta sempre più richiesta dalle navi di crociera, che attraccano nel molo di Ponente per consentire ai passeggeri di visitare la città per qualche ora.  Per raggiungere Valencia in macchina, una moderna rete stradale la collega alle principali città spagnole. In particolare, la AP-7, che percorre da nord a sud tutta la costa levantina, unendo Valencia a Barcellona e Alicante, e la A-3, che attraversa il centro della penisola per raggiungere Madrid.

IINFO
Visit Valencia

Cesare Zucca
Milanese di nascita, vive tra New York, Milano e il resto del mondo. Viaggia su e giù per l’America e si concede evasioni in Italia e in Europa.
Per WEEKEND PREMIUM fotografa e racconta città, culture, stili di vita e scopre delizie gastronomiche sia tradizionali che innovative.
Incontra e intervista top chefs di tutto il mondo, ‘ruba’ le loro ricette e riporta il tutto qui, in stile ‘turista non turista’.

Are you looking for a top central location? Here where to stay while in Bologna

A New York impera il motto “location,  location, location” vale a dire che più si è in centro, più si vale… Trasferiamoci a Bologna e …niente da dire dell’ Hotel Orologio strategicamente situato nel cuore del cuore della città: Piazza Maggiore, una delle piazze medievali più belle del mondo.

Situato proprio di fronte all’antica torre dell’orologio del Municipio, da cui deriva il suo nome e che l’hotel onora, adornando le aree comuni e le camere da letto con orologi di ogni genere, grandi e piccoli, in bronzo e ceramica, smalto o legno.


In un mix di stili, l’atmosfera generale è calda e accogliente, quà e là troverete simpatici dettagli come coprisedili all’uncinetto, la sala breakfast (ricchissimo) in contrasto con i suntuosi lampadari e un piacevole salone con una combinazione di colori giallo intenso e un trio di divani.

Sculture occasionali, stampe storiche e altri oggetti artistici fanno un cenno al titolo di hotel d’arte, mentre sorprende la decorazione delle camere a tema, come la Suite Africa, impreziosita da oggetti esotici.

Questa proprietà fa parte della mini catena Art Hotel, specializzata nell’ offrire carattere e atmosfera del vecchio mondo ma anche della contemporeità in egual misura, con camere confortevoli e ben arredate in aggiunta alla passione per la qualità e all’incomparabile ospitalità emiliana.
Bologna , I love you!

TOKYO : BOTTEGA LOUNGE BAR IN THE PRESTIGIOUS GINZA DISTRICT

A Bottega Lounge Bar was inaugurated in Tokyo on the terrace of the Anchor Gate Hotel on 11 June. The property is located in Ginza, one of the most exclusive districts of the Japanese metropolis, reserved for shopping and sales outlets of the most sought-after brands. The refined and elegant space was set up with the aim of giving maximum visibility to Bottega Gold, the Prosecco Doc with its unmistakable bottle with golden livery, which has become in the world the incomparable standard-bearer and the reference point of the Treviso winery. The lounge bar card features, along with a selection of Bottega wines, also the Lemon Spritz cocktail that combines Prosecco and Limoncino, in the sign of Made in Italy and the contamination between Veneto and Sicily. Ginza, synonymous with sober elegance, is an area rich in history that dates back to the Edo period (1603-1867), The company is based in Bibano di Godega (TV), 50 km north of Venice, and has two other production facilities in Valpolicella and Montalcino. The range Today, along the main street there are many of the most well-known department stores in Tokyo that, along with high quality products, offer customers an equally appreciated service. Ginza is a kind of cultural laboratory of the whole of Japan, which continues to renew itself by transmitting in symbiotic connection with the evolution of deeds, the enthusiasm and ageless charm of Tokyo.
The presence of a Bottegalounge bar in Ginz helps to reinforce the image and the fame of the Treviso brand throughout Japan. Bottega S.p.A.Bottega S.p.A. it is at the same time a cellar and a distillery, which has a close-knit team of wine experts both in vinification and distillation. of products includes Prosecco and other well-known sparkling wines, the great red wines of Veneto and Tuscany, including Amarone and Brunello di Montalcino, the prized single-variety grappas, the distillates aged in barrique, the fruit-based liqueurs and cream. Founded in 1977 by Aldo Bottega, who had inherited from his grandfather the passion for the wine world, Bottega is a solid reality, which distributes its products in over 140 countries and is present in the most prestigious airport duty free shops in the world.

 

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)

From NY to Italy. Life is a marathon for Pier…and the others.

“Wonder is the salt of the earth” said the Artist who said ‘No’ to Mick Jagger

Forty four years have gone by since Escher’s death,
still today his art doesn’t show any sign of dating, qq2ojwLpbkIQrVmVC7PZ2CAgKBS1WsyLePNPsE-JD-0,dUlbBdRyTun_9FaNQdj43jQk21iWT1oIyaoH23TNgRoHe turns geometric research and rigour into the purest visionary aesthetics,  combines a range of different languages into a new and intriguing itinerary that represents a one off in the history of art across all ages and continues to thrill the wider public.content
A  super exhibit of the one of a kind artist who used to say that “Wonder is the salt of the earth”, is greatly hosted by the Palazzo Reale in Milan till January 22th, 2017.IMG_1524
Escher may be credited with broadening the imagination of those who gaze at or have gazed at his works, where everything is connected: science,
nature, analytical rigour and a contemplative quality.66KWHd4PrCxNXuu2wD7XhFg60cfQUlWMi-jy5RAI9Dg-1
The ‘Escher like’ world today
Escher’s art left the confines of the studio and was transformed into gift boxes, postage stamps and greeting cards; it entered the world of comics and ended up on the LP sleeves of famous bands like Pink Floyd; and his impossible structures are used to allude to paradoxical situations or to astonish people with unrealizable constructions. Echoes of engravings (such as Relativity or House of Stairs) are to be found in the whirling stairs which lead Mickey Mouse and the Simpsons to get lost in an Escher like world.17_pink_floyd_on_the_run
Escheriansettings have been used in commercials like the one for Audi in 2007, based on the famous print Waterfall Hand with Reflecting Sphere Other World and Belvedere
were used by Illy Caffè for a 2006 advertising. A scene in the fantasy film
Labyrinth (1986), starring David Bowie and produced by George Lucas, is built around House of Stairs. Even the famous staircases at Hogwarts, in the Harry Potter saga, are a
dynamic transposition of this work, which also inspired one of the most striking scenes from Night at the Museum 3 and a Sky commercial.06QAmArvgyDFcev1Ftjm5Mno4-nUNJv0dR3BqA0W7Vo
And what about that rumor that Escher refused to work or have his work
used by Mick Jagger and the Rolling Stones?
Absolutely true.
On January 1, 1969, Mick Jagger, a big Escher fan, wrote a letter asking the Artist to provide an image for the Stones’ second volume of greatest hits. Well…turns out Escher was NOT a Stones fan, apparently preferred Bach and… the English rock band
Mott the Hoople, which could use a colorized versionof “Reptiles”
on their self-titled debut album in 1969.
No photo except the designated areas, where games of illusions optical dreams and mirrored mirages, will definitely catch you. Impossible not to selfie…IMG_1536IMG_1532

Escher exhibit will hypnotize you with
the images an Artist who said
‘My work is a game, , a very serious game’IMG_1528
for more info

Venice 14th International Architecture Exhibition

SAM_0350 copySince 1968 Venice Biennale’s International Architecture Exhibition sprawls across the famously watery city for a few months every two years. um_2717Absorbing Modernity: 1914-2014 is the idea of this year’s curator., Rem Koolhaas, and his collaborators At Giardini the exhibit spams from the Russian ironic views to the more pedantic Denmark, to pretty quiet Germany and Switzerland, 5390b132c07a805cea000359_your-virtual-tour-of-the-national-pavilions-at-the-venice-biennale-2014_bahrain__reign_of_-2--530x353while Holland centerpiece  Elements of Architecture, is an engaging look behind the elegant facades of international architecture.  Beyond the main events Arsenale and the Giardini, many other shows spread art qll around the city There is Sguardi Incrociati a Venezia at Espace Louis Vuitton Venezia, a double Venice by
Japanese Manga artist Jiro Taniguchi fb540a49-a203-431a-83a7-b9c971f21ebdand the painter, photographer and set designer Mariano Fortuny, um_2725