New Wines Articles by Cesare Zucca

           

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

   see full article

 

“PESCIOLINI DI CESENATICO” THE TRADITIONAL COOKIES FROM CESENATICO

 

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

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

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

INFO Vini Celli

Perugia, Italy. Discover Hotel Sangallo and meet Chef Islam


Be enchanted by the wonderful landscape of Umbria, in my opinion one of the most beautiful regions of the Peninsula. Perugia is awakening from the forced torpor of the lockdown: many accommodation facilities of all kinds, many museums, restaurants and trattorias, have reopened and tourists, especially Italians and Europeans, have returned to enjoy the beauty of this city. Among the hotels, the 4-star Sangallo Palace stands out for its quality-price ratio, service and location, being strategically located right next to the escalator that will first take you to the magical Rocca Paolina, the imposing fortress built by Pope Paul III.

La Rocca Paolina. Get lost in a labyrinth of underground rooms of extraordinary beauty

Continuing on the escalators, you will arrive in the wonderful center where the Fontana Maggiore triumphs in the sumptuous Piazza IV Novembre, the setting for summer concerts during the Umbria Jazz festival.

Night fairy tale on the square

Let’s go back to where we started from, and that is the Sangallo Palace.
A venue that we recommend for its exquisite hospitality and professionalism, welcoming comfort rooms, design details in the furnishings and lighting, which quote the floor graphics of the Annunciation by Perugino with futuristic neon accents. colored in the showers

Perugino in the quotes of the Hotel Sangallo

Despite being in the center, the rooms are very quiet, thanks to a first-rate anti-noise system. For workouts, relaxation and a nice swim, you will find a rich spa with swimming pool and gym

The spa and a really “Perugina” room with the iconic couple of the famous kisses

Finally, his excellent (indeed I would say very good) Sangallo Restaurant, where we meet Chef Kamrul Islam, born in Bangladesh and living in Italy for more than 30 years.

His renowned cuisine is now decidedly Italian, indeed Umbrian with a French accent.
There is a lot of traditional Umbrian cuisine in the pasta dishes, strictly homemade, like strangozzi, served with salmon and zucchini and umbricelli alla norcina, with cream and sausages.

Chef Kamrul Islam

Good morning Kamrul, your first memory in the kitchen?
When I was looking around mother Nasmakan intent on preparing our typical dishes. Unlike Indian cuisine, ours is much simpler and certainly less spicy. Sitting at the table is a ritual, just like in Italy, and no expense is spared for food.
Your cooking is …
Based on local products, meats, vegetables, cured meats, cheeses, I would define it as an Umbrian cuisine, often with traditional dishes, such as polenta and sausage and grapes, a classic of the winter months.

A Chef Ismal signature dish: Colfiorito lamb chops marinated in herbs

Do you cook at home?
(laughs) Never! My wife forbids me, only her is at the stove, also because our women think that we husbands are not so good at cooking. that we mess and leave everything in a mess, so at home they don’t let me touch a pot.
What does Mrs. Ismal cook?
In my house, the pasta is a winner, also because I have a son who literally lives only on pasta … sometimes rice, as a second course maybe a hamburger or a chicken breast, or … again pasta!
Always and never in your refrigerator…
Well, easy to guess: many types of pasta in the pantry and some homemade sauces in the fridge. Never: eggplant. And yes I like them a lot … but for my wife they are out of discussion … Luckily I cook them here in the restaurant … i

Unfortunately never … in the chef’s house fridge

Where do you like to spend a weekend?
If we stay in the area, at Lake Trasimeno, if we have a few more days, we like to visit a European city like London or Paris, but above all to discover our wonderful cities in Italy, also because the hospitality of Italians is incomparable.
Do you do gastronomic research on your travels?
No, when I go on vacation I take off my chef uniform and completely forget that I am a cook. I am a pure tourist interested in other things.

fishing and relaxing on Lake Trasimeno

Any new dish on your menu?
Brand new, perhaps you are the first to taste it. A very summery dish and easy to make: lemon and mint tagliatelle. Here the recipe

LEMON AND MINT TAGLIATELLE.

Ingredients for 4 people)
1 lemon peel
Egg Tagliatelle (300 grams)
Fresh mint (1 bunch of 50 grams)
Garlic (2 cloves)
Olive oil
Parmesan cheese (30 grams)
Parsley (10 grams).
Preparation : Boil the lemon peel to chop later Prepare the mint pesto with garlic, olive oil, parmesan and parsley. Mix everything well and pour over the pasta cooked al dente
A wine to pair?
A wine that interprets history, elegance and modernity. Think it was the first Chardonnay to be grown in Umbria, in the early 1970s and its label recalls, with stylized graphics, the four-lobed tiles of the fourteenth century. that adorn the facade of the Cathedral of Perugia, I am talking about Umbria Chardonnay of Cantine Lungarotti, with a full and well balanced character. It has a color: intense straw yellow with greenish reflections and a perfume that expresses notes of banana, peach and pean

Chardonnay Lungarotti

The Lungarotti company maintains a strong family imprint based on respect for the values that unite tradition, history and territory and is today directed by the sisters Chiara Lungarotti and Teresa Severini, while Maria Grazia Lungarotti successfully directs the work of the Foundation. At the forefront of environmental protection, the company operates a sustainable viticulture, with choices that aim at obtaining the best quality of the grapes without stressing the plant or the soil, together with the defense of the environment, not using either herbicides or chemical fertilizers. i.

The Lungarotti hills, famous for their Rubesco

INFO
Hotel Sangallo Palace
Secret Umbria
Cantine Lungarotti

Angsana Resort Corfù, Greece

Looking for an historical, alive, welcoming destination?
The answer is Greece
Looking for a Greek Island historical, alive and welcoming?
The answer is Corfù
Looking for an amazing accommodation where indulge your Corfù vacation?
The answer is the Angsana Resort Corfù, the newest, incomparable addition to the Island.

The view from the Angsana Terrace

I spend there 5 fabulous days, enjoying my room, my terrace, the SPA, the private “Emerald”
beach and the immense swimming pool, a truly amazing endless space that literally seems to plunge into the blue sea.

the Angsana Corfù swimmimg pool

The resort is set on an idyllic lush green hilltop overlooking the turquoise waters of the historical Benitses Bay. It boasts a close vicinity to the exotic Paxoi and Antipaxoi islets.
Located a short 12 km drive south of Corfu town, an UNESCO World Heritage site with its imposing Old Fortress, the resort is strategically positioned for must-see spots, beautiful sandy beaches, historical sites and activities for all tastes, an experience of local heritage and a deep sense of belonging.

The estate is surrounded by a landscape of exquisite beauty with Mediterranean gardens and olive tree groves, overlooking the picturesque Benitses Bay, presenting far-reaching views of the Ionian sea and the countryside.

THE SWIMMING POOLS
This swimming pools are undoubtedly among the Angsana Corfu’s greatest attractions. They both, outdoor and indoor, encapsulates the heart of the resort’s lifestyle. In addition, an indoor heated pool for winter days or training regimes and a kids’ pool bring the fun of poolside life to every guest.

A personal fitness program can be designed and executed at Angsana Corfu dedicated state-of-the-art Gym and at the outdoor Yoga Pavilion, for a healthy and fit summer life.

Yes, that’s me with the lifeguard, always present and on the alert, with a smile, like the entire professional team working in the property.

THE ROOMS
The resort offers a collection of 159 contemporary rooms and suites, plus 37 luxury villa homes built in the style of local architecture, laid out across the hilltop estate.with a choice of 159 rooms and suites plus 37 private pool villas, backdropped with infinity sea views.

Spacious and stylish accommodation on a historical hilltop location of Corfu, offering a fine blend of the Greek “philoxenia, friend to the stranger” and the mystique of Asian hospitality, a home away from home feeling.

amazing sunset from my beautiful terrace

The rooms, the suites and pool villas are backdropped with infinity sea views define the spacious and stylish accommodations on a historical hilltop location of Corfu, offering a fine blend of the Greek “philoxenia, friend to the stranger” and the mystique of Asian hospitality, a home away from home feeling.

THE FOOD
Here comes one of my favorite part…. Food here is amazing.from the huge breakfast buffet to the greek cuisine of Sofrito, to the experience at Botrini’s, a fine dining restaurant guided by the stellar Chef Ettore Botrini.

Botrini’s and Sofrito

THE AMAZING BREAKFAST
From Freshly pressed juices made to boost your health and stamina, enhancing a feeling of happiness in you, to rich omelettes made just the way you like them, an infinite number of local and international sweets and desserts,

You will find fresh homemade bread, cold cuts, salmon, local cheeses, a great variety of yougurt, fresh honey that melts under your eyes, a huge choice of vegetables, cooked or sautéed, such as mushrooms, potatoes, yellow and red cherry tomatoes and ratatouille,

So, If you are into salads, You ‘ll find them
if you are into eggs, You ll find them
if you are into sausages …well, you got it !

Add seasoning of any kind, sweet and salted delicacies, fruits and tasty local pastry, such as bougatsa a greek pie with a creamy custard and light phyllo, and the incomparable cheese pie called tiropita… in short: a king’s breakfast!

Dessert time: going local with bougatsa and tiropita

DINING
Angsana Corfu places gastronomy pleasures high on its priority list… and so do I !
The resort offers a unique palette of vibrant flavors and taste combinations sourced from around the world. Our chefs serve up a universe of options, from fusion Asian cuisine and sushi bites to Greek cuisine with local Corfiot delicacies and tasty international favorite dishes.

With a full range of signature restaurants, and outdoor dining lounge terraces overlooking a panorama of expansive seaviews and mountainous Corfiot landscape, every meal will be an experience to remember.

Angsana Corfu is a Mediterranean sanctuary of extraordinary beauty, a luxurious spa and beach resort offering the warmth and charms of its unique blend of Greek and Asian hospitality. Its proximity to Achilleion Palace, once home to the famed Empress Sissi of Austria,
enriches its surroundings with echoes of a royal era.

THE SPA
What better than a relaxing foot massage upon my arrival? I gOt the stress out and enjoied the one hour session that you I felt like walking on a cloud.
Wellness is revived in the signature award-winning Angsana Spa, a space of euphoria, providing guests with a rejuvenating sense of touch using fusion massage techniques, where East meets West.

Angsana Spa consists of 11 treatment rooms, outdoor with secret gardens and superb seaviews, located right next to the indoor pool area overlooking the bay, making it a true oasis for the body and the soul.

There will always be something for the children, who can happily hang out and socially mingle at our kids’ club and pool, the Ranger’s Club. Our beach spot will offer luxurious sun loungers, a beach bar and fun water sports activities. A dedicated concierge is available to deliver special guest requests.

The “Emerald Beach” at Angsana

And this is only the beginning…. more surprises are in their way…
Like an additional 4th and 5th floor huge terrace where you ‘ll feel like on top of the world

And if… a photo is worth more than a thousand words…
THAT’S THE WAY I WAS FEELING, WHILE THERE!

Arrivederci Corfù! See you soon ! Τα λέμε αργότερα !

Arrivederci Corfù !
See you soon !
Τα λέμε αργότερα !

INFO
Angsana Resort Corfù
Akra Punta, Benitses, Corfu, Greece

Photos © Cesare Zucca 2021

Meissen, Saxony, Germany . Discover the Meissner Fummel, the “flying sweet bread”


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.

INFO
Manifattura Porcellane di Meissen
Meissen Tourism
Visit Meissen

TV CHEF SUPERSTAR ALESSANDRO BORGHESE WITH A SUMMER RECIPE

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

INFO
il Lusso della Semplicità

Italian version
Ingredients

  • 320 g di Pacchero Pasta Armando
  • 400 g di Ricotta vaccina
  • 1 mazzo di Basilico
  • 1 Limone
  • 500 g Pomodori San Marzano
  • 1 spicchio di Aglio
  • Sale, pepe nero, olio evo
  • 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 OR … A GOLDEN BOTTLE?

UN OSCAR O … UNA BOTTIGLIA D’ORO?

(English and Italian version)

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.

Francis Ford Coppola and Sandro Bottega

INFO
Bottega

VERSIONE ITALIANA

UN OSCAR O … UNA BOTTIGLIA D’ORO?

Posted on

OSCAR O… UNA BOTTIGLIA D’ORO?

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),

INFO
Bottega

Ciao Chef, what car do you drive?

Cristiano Tomei

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

Agostino Iacobucci

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

Luigi Biasetto

Luigi Biasetto

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

Riccardo Succi

Riccardo Succi

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

Dario Loison

Dario Loison

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

Roberto Toro

Roberto Toro

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

Tano Simonato

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

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

ITALY: WINE AND COOKIES

“PESCIOLINI DI CESENATICO” THE TRADITIONAL COOKIES FROM CESENATICO

What wine to pair?

Solara Albana Passito DOCG from Cantine Celli

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

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

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

INFO Vini Celli

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

                                   

               Che vino abbinare?

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

Moscato d’Asti Saracco DOCG

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

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

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

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

TEXT AND PHOTOS BY CESARE ZUCCA

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

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

Abyssinian Baptist Church

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

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

The Greater Refuge Temple


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

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

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


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

Norma Jean, ieri e oggi

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

il fortunatissimo libro libro Spoonbread and Strawberry Wine,

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

Il “banana pudding” di Norma Jean Darden

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

Nonna consiglia di servirlo in una ciotola di vetro

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

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

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

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

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

TEXT AND PHOTOS BY CESARE ZUCCA

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

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

Abyssinian Baptist Church

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

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

The Greater Refuge Temple


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

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

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


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

Norma Jean, ieri e oggi

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

il fortunatissimo libro libro Spoonbread and Strawberry Wine,

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

Il “banana pudding” di Norma Jean Darden

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

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

Nonna consiglia di servirlo in una ciotola di vetro

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

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

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

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

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

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

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

Le vongole veraci, valide ‘eredi’ delle antiche va

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

Il meraviglioso antipasto di pesce della Trattoria alla Madonna

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

Enrico Liberalesso

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

RISOTTO WITH SEAFOOD

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

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

INFO
Trattoria Alla Madonna

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

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

BY CESARE ZUCCA

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

Loredana in stile Warhol

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

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

Images from the book ?Caro Elio’ , Mondadori.

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

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

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

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

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

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

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

SPAGHETTI BERTÈ WITH TUNA AND CHERRY TOMATOES

La ricetta di Loredana Bertè

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

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

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

Written by Cesare Zucca

L’interno del NOname

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

Barbabietola, cavolo rosso, panna acida, uva

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

Vicenzo Broszio

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

SHIITAKE BY VICENZO BROSZIO

THE ‘SHIITAKE ‘ BY VICENT BROSZIO

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

XMAS IS COMING: PANETTONE LOISON ON THE TABLE!

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

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

Loison Museum

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

What are the distinctive qualities of a good panettone?

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

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

INFO
Loison

NANIHA 2018, discover a red wine called Cannonau di Sardegna

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

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

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

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

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

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

INFO
TENUTE PERDARUBIA

GRANDE PROSECCO, GRANDE CUORE

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

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

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

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

FOOD ARTICLES, CHEF INTERVIEWS, RESTAURANT REVIEWS by Cesare Zucca

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

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

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HARLEM LUNCH with the legendary Miss Norma Jean Darden

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

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

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

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

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

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

INFO
CODA

 

VENICE: A GOLDEN PAMPERING

ORO (gold) 1 Michelin Starred restaurant located in the exclusive Hotel Cipriani, Venice, is re-opening with a new formula as well as offering an unprecedented opportunity:
to dine at the only one table overlooking the lagoon, from Wednesday to Saturday eveningin the relaxing atmosphere of the Giudecca island. Chef Davide Bisetto raises the concept of uniqueness and, in this particular Covid summer, has the courage to surprise with brilliant elegance. For the occasion, Oro is transformed and rediscovers the pleasure of conviviality at the table, where the Chef is the master of the house and welcomes his guests to the one and only table… interacting in every way, from the kitchen to the dining room.Here, wrapped in the purest intimacy, the lucky diners will immediately know that they are going to live a unique experience. There is no menu but a list of ingredients that  according  the chef discovers and collect every day at the market.The cuisine becomes familiar with the local tradition and is structured around the concepts of courtyard, vegetable garden and lagoon, rigorously with ingredients at zero km chosen, collected and interpreted by Chef Bisetto. The symbolic products of the lagoon also enhance up the mise en place, thanks to the original artifacts of local artisans: Murano glass domes to remember the Basilica of San Marco and the precious hand-woven Burano lace.Finally, the soundtrack!
Guests are invited to choose their favorite music, to accompany the evening and mark the succession of courses.
That’s a true, unique, golden pampering!

Reservation is (obviuosly) mandatory
By Phone +39 041 2408505
By EMail, ororestaurant.cip@belmond.com.

INFO
Ristorante Oro, Venezia

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.

 

WORLD’S BEST CHEF EVER! MEET MR. PELLEGRINO ARTUSI

The acknowledged father of modern Italian cookery, Pellegrino Artusi was born in 1820 in Forlimpopoli. He lived in his native town until 1851, when the city was violently attacked by the band of the Passatore, an infamous highwayman The Artusi family moved to Florence after that. Pellegrino became a wealthy man  Working in finances and, at the age of 45, was able to concentrate full-time on his big passion: the home cuisine. He loved to search, meditate, About the recepies, have someone else to experiment the cooking and, finally, taste. Artusi anticipated trends which would become popular during the XX century, among them the introduction of pasta as the typical first course on the Italian menu. The book was ahead of its time. No publisher was interested.  Finally, in 1891, the author took a chance and published it at his own expenses. Success was as unthinkable as it was overwhelming. During the following 20 years, the author himself worked on 15 editions and the “Artusi” became a hit. Casa Artusi was founded in the name of  its cultured gastronomist and his manual La Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well). one of Italy’s best read books. Most Italian families had it—and still have it. It has been translated into English, French, German, Dutch, Spanish, Portuguese, Russian and Japonese.
HAPPY 200!
Casa Artusi, is celebrating the 200 years of Pellegrino’s birth with an opulent FESTA ARTUSIANA
In addition to celebrating the fact that Artusi was born in Forlimpopoli
, says the Mayor of Forlimpopoli Milena Garavini, we want to celebrate our country, our city and the fact that, after all, Artusi could not be born anywhere else, because this is the land where the sense of hospitality it is still sacred, in which the first companion at the table are still ‘al ciacri’, in which being together is culture.
Being together at the party on Pellegrino’s birthday represents the desire to do, to be there, to “not give up” that distinguishes us and the desire to look forward with hope for the future. Obviously we want to do it safely and peacefully, observing all possible cautions and all safety devices, also because where there is no serenity there can be no fun.MORE THAN 2O RESTAURANTS IN THE PIAZZA!
The restaurant is undoubtedly one of the most important aspects of the Festa Artusiana. People who come to Forlimpopoli for our event stop in one of the many restaurants to taste the various menus on offer. In all these years we have worked to ensure that the gastronomic offer always improves over the various editions .. In addition to their fabolous menu, each restaurant will prepare one Artusi’ s dish, scrupulously   following the original recipe.
HOW TO GET INTO THE FESTA
The entrances to the party area are characterized by large portals located on Largo Paolucci de Calboli, in Via A.Saffi, in Via A. Costa and Via Monte Grappa.
The exits from the party area are located on Largo Paolucci, Via San Rufillo, Via del Castello and Piazza Trieste.
INFO
http://www.festartusiana.it/

Finally…. the great Number 7
Artusi’s recipes are all numbered and probably the masterpiece is the Number 7, the famous cappelletti al’uso di Romagna (Romagna-style cappelletti pasta)
The name cappello (hat) comes from its shape. The pasta is filled with capon breast, parmesan, nutmeg, ricotta and raveggiolo (a mild creamy cheese), carefully shaped to six centimeters in diameter and boiled just a few minutes in a rich capon broth with celery, carrots and beef bones.

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.