CAPPERI…WHATAPIZZA!

Capperi… che Pizza!

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

 

 

 

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

 

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

 

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TWO WINNERS FROM SICILY

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

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

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

 

 

 

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

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

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

 

PANETTONE CAKE WITH A FRUITY TWIST FROM ABRUZZO

There are several legends about the birth of the Milanese panettone.
The most common dates back to the 1476. It tells of Ugo, a young falconer
who worked for Ludovico il Moro, the Duke of Milan.
The boy was secretly in love with Adalgisa, daughter of Toni, the most popular baker in Milan. To spend more time with her, Ugo managed to become a pastry cook apprentice. Christmas was coming, and Ugo wanted to give a twist to the usual bread.He sweetened up the dough, adding sugar, butter, eggs, raisins and chopped candied fruits, then he cooked and shaped it like a giant muffin.The novelty instantly became the talk of the town. Everybody wanted the new Toni’s bread (pan de Toni) soon named panettone.


There’s another side to the story. The Peduzzi Family (with Gaetano Sergiacomo, founder of Rustichella d’Abruzzo in 1924 and grandfather of the current Owners Maria Stefania e Gianluigi Peduzzi) moved from Valle d’Intelvi (Como) to Chieti (Abruzzo) in 1800, bringing with them all the Lombard culinary influences and starting the generation of high quality Food & Wine.
Here comes the artisanal production of this panettone labelled Rustichella D’Abruzzo from natural sourdough starter yeast, a mixture of flour and water. Each day throughout the entire year (including holidays), 10 kg of dough known as the Starter is prepared. It is composed exclusively of flour, water and 1 kg from the previous days Starter.
Aside from the classic taste, Rustichella d’Abruzzo proposes other real proper pleasures for your palate: the typical Black Cherry Panettone, for those who don’t like raisin and candied fruits (but don’t want to renounce to the tastiness of the typical Christmas sweet),

 

Another taste for the Figs and Chocolate Panettone, candied fruits and raisins free, made of irresistible dark chocolate drops and dry dotted figs from Cosenza. A tasty voyage discovering of Bella Italia from north to south, from the knowledge of the Pastry Master to the generosity of the sun that kisses the most desirable fruits of Italy.


INFO
https://www.rustichella.it/?lang=en

LOISON XMAS PANETTONE GETS A FRUITY ZEST

THE ENCHANTMENT OF THE LANGHE

Destination Langhe Roero, Piedmont, Italy.
What a wonderful trip! Starting from the exquisite 5 stars boutique hotel La Ribezza located in Monteforte d’Alba, a suggestive borgo  on the hills of the Langhe, a territory  located in the southern part of Piedmont and encompasses the whole range of technical and economic processes relating to the winegrowing and winemaking that has characterized the region for centuries. The Langhe offer panoramas of carefully cultivated hillsides, following ancient land divisions punctuated with buildings that lend structure to the visual space: hilltop villages, castles, Romanesque churches, farms, cellars and storehouses for cellaring and for the commercial distribution of the wine in the small towns and larger towns on the margins of the vineyards.
The serial property is outstanding for its harmony, and the balance between the aesthetic qualities of its landscapes, the architectural and historical diversity of the built elements associated with the wine production activities and an authentic and ancient art of winemaking. 
The vineyards of Langhe-Roero constitute an outstanding example of man’s interaction with his natural environment. Following a long and slow evolution of winegrowing expertise, the best possible adaptation of grape varieties to land with specific soil and climatic components has been carried out, which in itself is related to winemaking expertise, thereby becoming an international benchmark. This landscape covers eleven little towns located in the  wine-growing areas with outstanding landscapes and the magnificent Castle Grinzane Cavour, an emblematic name both in the development of vineyards and in Italian history.
Back to the hotel: The pleasant surprises started from the reception (where a lovely lady offered to taste 4 different fragrances, in order for me to pick up my preferred and have all toilette amenities. like soap, shampoo, and shower gel  of the same fragrance. MY room was spacious, cosy, well equipped with TV screen, wifi, and tasty welcome fruit basket and a tempting bacio di dama (a two buttery hazelnut cookies sandwiched together with a dollop of dark chocolate) left on my pillow before the night, with a courteous prevision of the next day weather. How nice..
.La Ribezza boasts 20 rooms, a wonderful outdoor sauna-gazebo where you can relax while admiring the breathtaking view, Did I mentioned the view?…
The moRning after we left for an ‘simulated’ truffle huntIing with the expert trifulau Carlo Olivero and his dog Steel. Simulated means that a truffle was previously hidden on the ground (of course Steel didn’t know where…) Well, in less than 10 minutes the was able to locate one. Then Carlo took us for a little walk, when suddenly Steel went crazy over a spot and started digging, He was right! There another big one  (and not purposely hidden)  Everybody, Carlo included, very happy! Grand finale. Gala Dinner at 3 Michelin star Piazza Duomo.That was an  amazing gastronomic adventure with dishes created by resident Chef Enrico Crippaand guest Chef Támas Szell, from Stand, Budapest.
The remarkable menu
headlined the collaboration between the Italian and Hungarian  Bocuse d’Or Academies and the participation of the Hungarian Academy at the next edition (the 89th) of the Alba International White Truffle Fair 2019
The truffle is a sort of mushroom known since ancient times. The first testimonies come from the diet of the Sumerian people and from the time of Jacob the Patriarch, around 1600 – 1700 B.C. Truffle are known as a qualitative ingredient in finest quality kitchens. Their cost could reach up to amounts of one hundred dollars per kilogram!y
White truffle fair is held in the city of Alba, which is located in northwest Italy, for more than 80 years. The fair is held every Saturday and Sunday from the first half of October until the second half of November. It is a bonanza that celebrates not only truffles, but also the tipical products of the territory, from wine to cheese, to cakes, pastas and any kind of food produced in the Langhe. Visitors from everywhere, with particular attendance from Northern Europe, Germany, Switzerland, France, but with constantly growing presences also from the United States, Brazil, Australia and East Asia, in particular Hong Kong and Singapore, have confirmed the success of the 88th edition of the Alba International White Truffle Fair,
An edition, the one just ended, which took place “Between earth and moon” paying tribute to the satellite of the earth which, through the phases of the moon, is an integral part of the search path and which was also inspired by organizers and visitors. The vintage, quantitatively and qualitatively exceptional, has been lived intensely at the World Market of the White Truffle of Alba, the largest international exhibition of truffles from the Piedmont hills of Langhe, Roero and Monferrato. Here each single truffle has been checked by the special “Quality Commission”, available to customers for the entire duration of the Fair to guarantee quality and safety in purchasing. The season, which was hypothesized could be very interesting for the quantity and quality of the product, has surpassed the brightest expectations with about 700 kg of Alba White Truffle sold at the World Market of Alba White Truffle.
A celebration that offers a unique cultural experience. Chefs, vendors, experts and amateurs gather to have a glimp and possibly a taste of the precious mushroom. I was kindly invited to a yummy workshop featuring Chef Gabriele Boffa, from Relais Sant’Uffizio , Cioccaro , Asti . Gabriele, originally from Alba has an impressive curriculum: Yannick Alléno in France, Mugaritz in Spain, Pujol in Mexico, Piazza Duomo, in Italy,
He
prepared a Filetto alla Torrengo, with cooked radicchio, heart of lettuce, béarnaise sauce, smoked butter, onion water, fassona meat and, of course, white truffle.
Delicious! The yearly Alba International Truffle Fair is the most important food and wine event of Langhe Roero, increasingly open to the internationality of the proposed contents, will host, in fact, the Magogian food and wine tradition, thus contributing to promote two top-level enogastronomic traditions and consolidate the cultural relationships that bind the two Academies. In fact, both Academies are engaged in the preparation of the respective candidates for the World Final of the Bocuse d’Or, the most prestigious haute cuisine contest in the world, which will be held in the next 29 and 30 January, 2019  in Lyon. Between the many highligt of the trip I would like to mentin a dinner at Ca’ del Re, Verduno, a great lunch at  Wine Bar Barolo Friends in Barolo, the  wine tasting at Sordo Wines and and a visit to the exhibit Nina’s Tale in the suggestive San Domenic Church , where we got the chance to meet with the Artist Valerio Berruti.

 

 

All of that embraced by the beauty by the enchanting Langhe!

INFO
International White Truffle Fair
Boutique Hotel La Ribezza
Academy Bocuse d’Or Italy
Academy Bocuse d’Or Italy  Press Office
Bocuse d’Or

THE LEGEND OF THE MILANESE PANETTONE

There are several legends about the birth of the milanese panettone.
The most common dates back to the 1476. It tells of Ugo, a young falconer
who worked for Ludovico il Moro, the Duke of Milan.

6_Anonimo

The boy was secretly in love with Adalgisa, daughter of Toni, the most popular baker in Milan. To spend more time with her, Ugo managed to become a pastry cook apprentice. Christmas was coming, and Ugo wanted to give a twist to the usual bread.He sweetened up the dough, adding sugar, butter, eggs, raisins and chopped candied fruits, then he cooked and shaped it like a giant muffin.

The novelty instantly became the talk of the town. Everybody wanted the new Toni’s bread (pan de Toni) soon named panettone.

The history goes on
After centuries, the panettone is still the delicious centerpiece at many festive tables,
In 1930, two well-known patisserie masters, Mr. Agostino Panigada and Mr. Giovanni Cova came together to create their first workshop in Viale Nurzia in Milan. Here the real “Panetun di Milan” was born.
Traditional Panettone generously filled with  raisins and candied fruit peel (including a lot of squared oranges that I love) The “Milanese” pound (Libbra) is an ancient unit of measurement of Northern Italy – it corresponds to 1120 grams. Breramilano. have adopted this peculiarity to highlight the prestigious “Milano” line, where the combination between taste and art reaches the most impressive outcome. This line, called BreraMilano1930 (now widely distributed in the US)  is characterized by making use of a special paper, rough to the touch, that takes its stylistic inspiration from their original 1930s collections.  Breramilano produces superior quality confections particularly their Panettone and Pandoro which are known as the undoubted symbols of Milanese confectionary art all over the world. For this company, remembering and respecting the past means keeping alive the ancient confectionary art traditions, respecting old recipes and checking every single ingredient for quality. Their aim is to keep alive the flavors of the past as time goes by.
Finally, like in the old times, this panettone is rigorously hand
wrapped exactly like they use to do in the old Milan …Foto. Cesare Zucca

 

 

 

 

DUBAI CELEBRATES WORLD PASTA DAY 2018

26 members representing 18 countries (Argentina, Belgium, Brazil, Canada, Chile, Colombia, Costa Rica, France, Germany, Iran, Italy, Mexico, Portugal, Spain, Turkey, United States, Uruguay, Venezuela) and the two Federations European industrial pasta manufacturers (UNAFPA) and industrial Semouliers. Among the most important activities promoted by the IPO, the organization of the World Pasta Day, a fixed appointment every October 25, since 1997, celebrates the important role played by pasta to nourish the world and its ability to adapt to every culture. Every year a different city is elected as a “world capital” of pasta to welcome producers, representatives of the scientific and gastronomic community, institutions and stakeholders from around the world.
The Kingdom of Pasta will be celebrated worldwide on October 25 in Dubai!
I am a pasta lover and here are my choice for this big event.
Good pasta hunting!

Egg specialty SQUID INK LINGUINE and MACCHERONCINI ny Campofilone

SPAGHETTI A MATASSA Artisanal pasta by Cav. Giuseppe Cocco in Fara S.Martino, Abruzzi

 

World Pasta Day has been celebrated o since 1998 with promotional initiatives and parallel events held throughout the world. 2018 marks its 20th Anniversary!

3 GREAT SPAGHETTI from Rustichella d’Abruzzo, Pianella, Pescara. CHITARRONE, PRIMOGRANO, SPAGHETTI DURUM WEAT BRONZE DRAWN,and TRITICUM farro bio-organic

 

 

 

 

 

 

 

 

The event is organized by the IPO (International Pasta Organization), for which Aidepi has taken care of the Secretariat since its foundation in 2005.

The first  World Pasta Day was held in Naples in 1998. Since then, this event has been held every year, moving to Genoa, Rome, New York, Barcelona,  Mexico City, Istanbul, New York  Rio de Janeiro, Buenos Aires, Moscow,  São Paulo and .Milan EXPO 2015

LE LIMONCINE by Campofilone, with essential lemon oil.

the unbelievable SPAGHETTI RAPIDA by Rustichella d’Abruzzo.It cooks in 90 seconds!

 

 

 

 

 

 

 

 

Organisation and AIDEPI (Italy) in Dubai, with the support of ITA (Italian Trade Agency).
The event aims to maximize promotion of an extraordinary, good, healthy, nutritious, accessible and sustainable food, a pillar of the Mediterranean Diet, recognized as an Intangible Cultural Heritage of Humanity by UNESCO.

CASERECCE bio farro by Vis Vita, S.Martino , Padova

 

RUOTE PAZZE by Benedetto Cavalieri. Maglie, Lecce

 

 

 

 

 

 

 

MISTA CORTA by Gentile, Gragnano, Naples

CANDELE LUNGHE by Pastificio Di Martino , Gragnano, Naples.

SPAGHETTATA EXPRESS. a gift box created by Rustichella d’Abruzzo celebrating the World Pasta Day. It contains durum wheat semolina spaghetti, tomato and basil sauce and the traditional wooden fork.

 

 

 

 

Authoritative experts and opinion leaders will be invited to delve into scientific, economic, technological, cultural and gastronomic aspects linked to pasta in front of an international audience made up of pasta makers and supply chain operators, representatives from the economic sector, academics, institutions and media, to reaffirm the truth about pasta starting from its roots and outlining its path between past, present and future.

 

 

 

 

 

 

Attending or not to the Dubai event, October 25 will be a great excuse to eat more than one pasta dish…wherever you are!for more info
http://2018.worldpastaday.org/

Bric Paradiso Roero DOCG Riserva 2013: memory of the sea

 

Among the vineyards of Nebbiolo at Tenuta Carretta, the storied winery in Piobesi d’Alba, those planted in the Menzione Geografica Aggiuntiva “Bric Paradiso” in Roero are distinguished for their ability to showcase a particular, and lesser-known, face of this wine. The soils of marine origin – poor in organic matter and rich in mineral salts – the predominantly sandy composition of the soils, the steep slopes of the vines and the important daily temperature range which is accentuated in the last stages of maturation gives the Roero DOCG wines that originate here ample and intense aromas, structure, finesse and the elegance renown in the great wines of Piedmont. These characteristics are coupled with the distinct terroir of the Roero that may seem unusual in a Nebbiolo. However, it is just further proof that vines grown on the left bank of the Tanaro benefit from the soils left from millions of years ago, which we know from the abundance of fossils found, when the area was the seabed of the Padano Sea. All of this amounts to a Roero DOCG appellation, which also bears the label of “Riserva” due to a long ageing in barrel and bottle. The 2013 vintage is remembered for an unusually late harvest, so much so, that the last of the Nebbiolo grapes were harvested in the first week of November.
A spring with below-average temperatures and plentiful rainfall slowed down the vegetative growth of the vines and required attentive care in the vineyards to ward off plant diseases caused by the excess water. Then, in September and October, there were consecutive warm and clear days which helped to balance vine growth and ensure proper ripening of the grapes. This turn in climate resulted in a harvest of much higher quality than expected given the circumstances. In particular, the Nebbiolo grapes proved to be some of the best of that year, showcasing the aromatic terroir that distinguishes it. This is all thanks to the contrastof hot days and cool nights that occurred in the last phase of ripening.

Roero Riserva DOCG Bric Paradiso 2013
A limited-production label of only seven thousand bottles Roero Riserva DOCG Bric Paradiso is made from the best Nebbiolo grapes harvested within the Bric Paradiso Menzione Geografica Aggiuntiva in the municipality of Piobesi d’Alba. The particular terroir of the vineyard united with sustainable vineyard management and attentive winemaking result in a wine in which its elegance, finesse and drinkability overpower austerity and a heavy structure. Roero Riserva Bric Paradiso, after ageing for 18 months in barrel and another year in bottle, is a deep ruby red with garnet flashes and intense aromas of red fruits, black pepper, spices and licorice. The palate is balanced between structure, elegance and drinkability with a persistent, long, mineral finish

‘GRAND CHOCOLATE’ PANETTONE… IS COMING! Check for Brera Milano 1930

In on the occasion of the 150th anniversary of  extraordinary composer and good food lover  Gioachino Rossini,, the prestigious Milan pastry shop Giovanni Cova & C,  also distributed in the US under the label Brera Milano 1930,  pays homage to him, dedicating his panettone to his works. Renewed collaboration with Archivio Storico Ricordi also for next Christmas-2018.  The idea of ​​celebrating the 150th anniversary of the death of Maestro Gioachino Rossini stems from the meeting of Giovanni Cova & C., an icon of craftsmanship in the Milanese patisserie, and the Archivio Storico Ricordi, custodian of the works of the greatest Masters of Melodrama , and represents the opportunity to continue the cultural journey that unites music with Italian confectionery excellence. The Ricordi Historical Archive is the most important private music collection in the world. Here are preserved the immortal musical works of great artists who have left an indelible mark on the musical culture. The Archive, founded in 1808, is the historical memory of the musical publisher Ricordi, acquired in 1994 by the German multinational Bertelsmann, which has since guaranteed its conservation and cultural development. Its prestige lies in the variety of preserved documents, which offer a complete view of Italian culture, industry and society. Hosted at the Palazzo di Brera in Milan, the Archive collects scores, letters of composers, librettists and singers, sketches and sketches, booklets

vintage photos and Art Nouveau posters. A sweet tribute to the most famous Italian opera Composers, such as Donizetti, Respighi, Toscanini, the incomparable Paganini, or the great Rossini of which this year is the 150th from hid death ,
To enrich the Ricordi Line the 2018 cake will be dedicated Rossini with the Panettone GranCioccolato (Grand Chocolate) covered with lozenges of dark chocolate and chopped hazelnuts and enriched with thick drops of dark chocolate, greedy in the recipe and precious in the wrap wanted for the occasion with the reproduction of the autograph score of the work L’Italiana in Algiers of Maestro Gioachino Rossini honored in his 150th anniversary also in the famous portrait of Vespasiano Bignami.
Panettone

Grand Chocolate
joins the range to offer to all the greedy of the magic ingredient an unparalleled combination capable of mixing the acidulous tones sourced from the yeast with the
moderate bitterness of a fondant 47% rounded in closing by the fragrant taste of butter. A cake devoted to a scrupulous selection and combination of first-class ingredients, from the first milk-processing centrifuge butter that arrives weekly from Northern Europe to strictly fresh eggs, from the flour mix selected in 80 years of mother yeast able to make the difference on a processing process of about 72 hours from the first delivery to the finished product. The hand wrapping gives an emotion capable of embellishing the Christmas table with an ode to the most extraordinary Italian musical culture, to be savored by capturing the aromas, for an experience of the five senses.

I tasted it, I loved it!

For more info
Panettone Grand Cioccolato
by Giovanni Cova & C
distributed in the US under the label Brera Milano 1930

LJUBLJANA CASTLE, STRELEC RESTAURANT: WOW-FACTOR GARANTEED! By Philip Sinsheimer

No proper visit of Ljubljana can be complete without a visit to the fortified castle way on top of the hill dominating the city. Easily accessible by tram, it rewards any visitor with breathtaking views of the city as well as a cultural journey into Slovenia’s history.
Don’t expect lavish ballrooms, the castle served mainly a military role, but various sections of the high perched citadel have small museum like spaces to visit, from Slovenia’s tormented history to a more anecdotal marionette collection.

 

 

Let’s face it, the view is the main draw for many visitors, but for the happy few, a meal at the revered Strelec Restaurant with tables both indoors or outdoors is the perfect way to admire at length the city below and enjoy one of the best culinary experience they will get to experience in whole Slovenia. It is pretty rare actually that a touristic hub is granted with a fine dining experience thanks to the talent of chef Igor Jagodic who is seen as a true reference in Slovenian fine dining. To top it all, this comes at a very reasonable price with tasting menus going from 44€ for 4 courses to 77 euros for the top of the hill 9 course experience. This is quite incredible for a chef already saluted chef of the year, winner of Regional Restaurants official selection.
Those who want to be free to chose can also pick à la carte from various Slovenian specialties, as humble as a Kranjka sausage served in the pot with freshly grated horseradish and sautéed potatoes.

But there are also chef’s creations with elegant plate compositions :
crispy octopus with young peas and strawberries anyone or would you rather experience the matured beef with goose liver, poached egg yolk and vegetable bouquet?

 

 

The service is truly first class.
As we asked if we could change tables to enjoy fully the experience without the sound of loud neighbors, our question was met with a smiling “of course” and an impressive efficiency to make it happen seamlessly.I also noted not only the incredible wine list which will enable you to sample some of the country’s best bottles, but the quality of our server’s knowledge on the wines and his capacity to describe them to match both food and personal preferences. His help was so important, because, especially among the native grape varieties. Quite frankly without his guidance, I never would have tasted (let alone pronounce it!) this beautiful white wine, Vitovska Grganja 2017 by Boris and Alen Lisjak (have a picture of bottle held, very dark label though), coming from the Slovenian region facing the Italian’s Friuli-Venezia Giulia.The perfectly cooked high-quality beef sirloin slices accompanied by a medley of both raw and cooked vegetables found a perfect match once again with a couple of Slovenian red wines. Having so far mainly tasted whites, this came as a beautiful surprise. If you re not dazzled by the view, you may well become dizzy by these exciting pours. See it as an educational experience, the last tram is there to get down the hill sound and safe!
For more info Strelec Restaurant, Ljubljana Castle 

 

 

 

LJUBLJANA SLOVENIA, VINOTEKA MOVIA. IS ORANGE THE NEW WHITE? By Philip Sinsheimer

Let’s be honest, before I set foot at the beautiful Movia wine bar in Slovenia’s capital, I had never heard of “orange wines”. Have you? If not, the best thing is to do is go right now over there and ask for an orange wine tasting. For 18€, you will get a flight of 4 of them, beautifully presented and explained by the great staff, possibly Leonard, the charming and oh so enthusiastic young sommelier in the making.
I received a royal treatment from Borut, the manager of the wine bar, located on one of the most passing streets of Ljubljana’s center. It was 10 pm and all the tables outside were taken, so we started our tasting inside, historic looking bar with wood panels and huge counter. But, wherever we were, I know you’re burning to know what in the world are orange wines?
The short and simple answer is that they are NOT of course wines made out of fermented oranges! No, they are white wines with a dark and deep yellow hue, some leaning towards a true orange color. Why this color? Because of the way they are made. In short, white grapes are crushed and left to macerate and ferment leaving the juices in contact with the skins and pits. For how long? It depends, up to a year. The process is very natural in a way, often no yeast or other additives need to be added. Since when has this technique been done? Only 5000 years ago, approximately, especially in the Caucasus region and what now is Georgia (the country). But, it’s only 20 years or so ago that the process made a big come back. Here we are, Slovenia having been with Italy one of the wine countries at the forefront of this revival. So, if in doubt, you are in the right place and in good hands to discover the world of orange wines.
Ok, how do they taste like? Imagine a light, pale, crisp, light pinot grigio from Veneto… well, it’s about the perfect opposite of that: mature, deep, with tannins reminding red wines (because of the skin contact) and complex. These are serious, bold, sipping white wines demanding to be served cold, but not chilled, definitely not the type of wine you serve in an ice bucket by the pool. To go with them, Vinoteka Movia also offers various plates of delicacies to round things up, including some gorgeous and perfectly sliced “pata negra”, the king of Spanish cured hams, but also local charcuterie, cheese and Italian mortadella, for example. Now, orange wines are not for everyone. Some may actually be turned off by their semi-oxidized aromas: instead of appreciating expressions of honey, tropical nut, cooked apple and hazelnut, they may think this wine has passed its age or has been left opened on the counter for too long, thus this wood varnish and linseed oil smell and flavor.                      It’s alright, no panic… You are entitled to your taste, Borut won’t hate you or eat you up! He is prepared with about every type of wine you may like in the house. And yes, all of them Slovenian wines. Go for a flight of white wines, red wines or a mix of both with a tasting of various Movia wines, Movia being a very large producer located in Ceglo, on the western side of Slovenia, close to the order with Italy. Trust me, Slovenia is THE “under-discovered” wine country. The diversity of the terroirs and wine styles may be actually their obstacle to global recognition, because it is quite difficult to any non-Slovenian to decipher what’s written on a bottle: what refers to the area, what to the grape varietal, what to the producer?         With its fantastic staff, so attentive and knowledgeable, the quality of the pours (and of the gorgeous glasses used), I can tell you Vinoteka Movia is THE place to go for both newcomers to the world of orange wines and Slovenian wines in general, and aficionados who already know a thing or two on the matter, ready to be wowed and ask for more!

For more info Vinoteka Movia

 

 

LJUBLJANA, SLOVENIA, SVETI FLORIJAN: RESTAURANT AND MORE!

Welcome to one of the most recent addition to the up and coming Ljubljana dining scene! Sveti Florijan is one of a kind, as it as actually more than a restaurant. The creators have given a lot of thought into this multi-area venue where one can come to spend time at the wine bar featuring an eclectic selection of wines, 95% of them being “natural”, with basically no additives. Many of them are Slovenian, but shelves make place to some bottles from neighboring Italy, Austria and Croatia. If you feel in love with one of them, you can buy a bottle to take home along with a few goodies, the space serving as a wine shop as well as a delicatessen. Latecomers may bypass the bar area and head downstairs to what appears as a cozy jazz and cocktail nightclub, with a little scene for musicians to perform on given nights. Early and latecomers alike would really miss big if they were to bypass the restaurant which occupies the largest part of the ground floor, across from the wine bar. The atmosphere is warm and inviting.: small tables are an invitation to a romantic tête à tête, while larger ones welcome groups of friends wanting to spend an intimate, joyful moment. Cleverly, the choices are limited, so diners don’t spend hours picking, but are invited to jump in and have the party begin. The weekly wine list is composed of 6 references and the menu limited to 15 dishes, including desserts. It feels more like a homey private club than a restaurant per say.

The order was taken by a hip young man who appears more like a warm and friendly adviser than a waiter per say and the dishes are brought to your table by kitchen crew members, in our case the chef Matija Kostanjevac in command that night.
This absence of formal separations between front and back of the house gives a fluid sense of true hospitality.

We started off with the daily amuse-bouche made of a crisp chip, tender smoked trout and a touch of cool homemade sour cream. A perfect match with the 2016 Cattunar malvazija crisp white wine.

 

Another seafood appetizer came in the form of a tuna tartare mixed with a few diced strawberries, deftly seasoned with a hint of curry and the acidity of buddha’s hand citrus. Early on, you realize there is a lot of thinking going behind each creation, but one can also feel emotion and personality being involved here.

 

The rabbit pâté came to the table and revealed itself to be a homemade mousse of hare liver, sweetened by onion, butter and apricot. Lovely on great bread, no fuss, just great flavor. The slow cooked octopus with buckwheat, squid ink and tomato ragu was also a dish expressing heartfelt cooking, rather than any form of cerebral creativity.

The sweet touch came in the form of a sheep’s yogurt with white chocolate and raspberries, almonds and a dash of cardamom, a symphony of color, texture and flavor without unnecessary complication. Elegant, yet relaxed, thought through, yet soulful,Sveti Florijan has a truly unique offering in town. One feels that, from one evening to the other, it could be a totally different experience and it’s probably the case because, each patron here is left free to shape his evening as he sees fit.

                             A CHAT WITH THE CHEF

 

Matija, where have you previously working? 
Many different venues in different European cities, including a long period in Berlin.
How would you define your cuisine?
I would say contemporary European Slovenian, you will find different influences, from Austria to Italy, Croatia, Hungary. I like to mix the real fresh products that I found in the Ljubljana  market to European accents, creating a contemporary Slovenian menu.
You left the kitchen to chat with us, is that common?
Yes, I like to interact with the costumers, and, time permitting, seat at their table, perhaps have a glass of vine with them.
The most popular dishes here at Sveti Florijan? 
The octopus or the beef tartare.
If you were invited as chef guest at the TV Master, what would you prepare?
(smiling) I would snob the event, and serve a hot dog or fish and chips… 

What always in your refrigerator?
Some bottles of
Union beer and A bottle of Swedish Hernö gin!

For more info
Sveti Florijan

MY BEAUTIFUL, GOURMET WEEKEND IN LONDON !

HERE MY STEPS. TAKE A LOOK!
Everyone wants to visit the UK’s busiest city, but aside from the main tourist sights, what is there to see? How do you get from one place to another in this huge place? Need an insider’s perspectiveI want to share a ‘ NON TOURISTY TOURIST’ perspective on what to see in the Big Smoke! If you want to visit the mainstream attractions like the London Eye, Tower of London and Madame Tussauds then, of course, you should go for it!
They’re lots of fun.
BUT………
There’s another fascinating side of the city that goes far beyond the usual tourist highlights. I want to share some quick tips that real Londoners enjoy to make your time there truly memorable!
Friday:
First things first, get accustomed to the TFL (Transport for London) website and buy an oyster card from your nearest station: it’s the most affordable way to travel.
You arrive early afternoon and want to see as much as possible this weekend! Head towards Greenwich to see the Cutty Sark ship, hire a Boris bike and cycle under the Thames. At the other side, enjoy the view and take a left towards Canary Wharf to get a sneak peak of all the city’s penguins (the crowds of businessmen in suits). If shopping and city life is your thing, the Canada Water shopping centre is your new best friend. Enjoy all of the main high street shops, in addition to some more fancy brands! The restaurant ROKA in Canary Wharf has a beautiful view of the city from a great height, and serves delicious food and cocktails.
If you prefer the scenic route, continue along the river you’ll reach some cobbled streets (difficult for cycling: it’s going to be a bumpy ride!) with quaint English pubs before arriving at St Katherine Docks. Dock your Boris bike somewhere and catch your breath before the evening adventures begins. There aren’t many places I’d recommend more highly than Frank’s bar in Peckham on a warm evening to really appreciate the atmosphere of London. Opposite the station lies a formerly disused multi-story carpark, which now hosts Frank’s Bar on the roof! Affordable drinks (for London) and a view over the whole city!
For my first night in the city, I went exotic and choose a great restaurant in Portobello.
Outdoor, a flashing red neon sign says Japanese Gastropub, just below a mysterious face of a mysterious woman. Is she a geisha? Is she crying or praying? Let’ s go inside. Previous doubts ended as soon as I found myself embraced by UKAI’s cosy and warm atmosphere . A welcoming bar to the front and an open kitchen restaurant in the back. It looked loke a nice mixing of Japanese design with Italian flair and some traditional British pub features black and white photo portraits give an art gallery feeling, while Japanese artwork and foliage painting decorate walls and ceilings the rooms adorns the walls; furnished with causal wooden tables and filtered by an amber lighting that warms up the rooms.

 

The big surprise was to briefly chat in italian with the head chef Alex Verros or should I calling him Alessandro, as he’s Italian born, like me.

Alex, who previously worked at Roka and Nobu, told me about his passion of mixing different cultures and ingredients, like his native land North Italian truffles, to South Latin accents, to British influences, not afraid to combine simplicity with complexity. I started with a warm, inviting and comforting wonderful salmon miso soup, served with tofu, seaweed and spring onion. Then I beg Alessandro to surprise me. And he did. Between his choices, my favorite were the kampachi salad, with thin slivers of tender cobia white fish, drizzled with yuzu truffle and rocket, a dish that Alessandro likes to pair with galapeno and the prawn tempura maki. From the menu, I would like to mention also some signatures dishes as the truffle white tuna tataki, the lobster tail tempura and his ceviche, where Japanese flavours meet South American tradition. In addition to a generous choice of sushi, sashimi and nagiri and of course the beef robata dishes that Alessandro loves to cook in person, lighted by the fire grill fireworks .

 

 

 

 

Impossible not to ask such a nice host a souvenir picture…
‘Let’ do it at my robata grill, said Alessandro, it is my favourite spot in this place’ ‘Certamente!’, I enthusiastically answered, and, both risking a fire attack, I shoot the pic.
A hot moment of an unforgettable dinner.For more info
UKAI
240 Portobello Rd, London W11
Phone: +44 20 7792 2444

Saturday: Grab brunch or food from every country you could think of at Borough Market (get off at London Bridge station) and wander around the stalls and old backstreets. Head down the steps on London Bridge and walk left along the river, passing lots of cute English pubs, the Globe Theatre and the Tate Modern gallery (many free exhibitions for lovers of the creative).
Stop by the National Theatre mid-afternoon for any last-minute discount tickets, or sit and enjoy the view of Big Ben or the London Eye from the South Bank. There are often pop-up bars or street performers there too!
Now you can carry on over the Jubilee Bridge towards Trafalgar Square and the West End. On sunny days I would highly recommend taking a left turn before Covent Garden and checking out St James’s Park, where you can find most people in London enjoying the weather and nature. If rainy England is sticking to its infamous title, head towards the National Gallery: free entrance and some of the most breath-taking paintings and sculptures you’ve ever seen!
Covent Garden is the perfect place for an evening out. From Sushi to Greek, Burgers to Quinoa, the choices are endless. There is also the option of trying out an old English pub or one of the trendy new bars the city is popular for. If you’re planning a late night, Oxford Circus is only twenty minutes away by foot, where you can party until your heart is content!
DINNER TIME!
I choose Tredwells, a Marcus Wareing restaurant and winner of AA’s London Restaurant of the Year.
Great location, excellent service and a breathtaking menu signed by the charming Chef Chantelle Nicholson, Tredwells showcases the very best in British seasonal produce  Located in the trendy Seven Dials area, right in the heart of Covent Garden, the venue boasts two bar areas serving seasonally inspired cocktails, cementing Tredwells’ reputation as one of the best drinks venues in Seven Dials. the restaurant sets over three floors, while the mezzanine and lower ground floors are available for exclusive hire.

Potato and rosemary bread, salted whey butter

 

 

I went for lunch, tried several of Chantelle proposals and found them all perfectly cooked and pleasantly tasting, starting from the beginning with a great potato and rosemary bread with salted whey butter till the end, indulging in a delicious fig mousse.

 

 

 

I noted, and photographed my choices and my recommendations.
After lunch, I meet with Chef Chantelle, obviously in her kingdom,the kitchen, and chatted oh her life, her love for cooking and her first solo cook book Planted.

Where your passion for food comes from?
It’s all because of the love of my New Zealand garden, so rich of herbs and vegetables and my two aunties who were great cooks Probably since that tender age I wanted to be a Chef, but…story of my life, I went to university to become a lawyer.
So you forgot your culinary passion?
Not really , while studying, I got a job at the local café, waking up at 6am on Saturday mornings to bake muffins, then proudly becoming a kitchen hand in the restaurant of a small hotel that also had a garden…
A garden? Here you go…
Yes, my passion for fruits and vegetables was there again, learning about seasonal food, how they grow, and the ecosystem of the garden. I remember picking up herbs super early in the morning…

Slow cooked lamb belly, beetroot, brioche

What happened to the lawyer?
Well, I passed the bar in my law exams and ready to become a layer , but the still enchantment of the kitchen was always in my head…Coincidentally I enrolled the amateur cooking competition Chef Search, run by Gordon Ramsay. I made it to the final six, and was offered to work at The Savoy, London.

Sweetcorn mousse, cornbread, pickled mushroom

After that?
I have co-authored Marcus’s cookery books and in 2015 worked with him consulting on the movie Burnt. Then Marcus Wareing asked if she’d join Pétrus, his two-starred restaurant, as a junior sous chef in 2006, followed by The Gilbert Scott in 2011 and from 2014 I was in charge of as group operations director of the entire range of Marcus Wareing restaurants. Now I am back to my passion: cooking! I am proudly the chef patron at Tredwells created by the genius of Marcus Wareing.

Swiss chard pancake, turmeric, coconut, cashew

Your new book ‘Planted’
Is not a book about veganism, it is about tasty dishes, made without animal products. You will find recipes for a plant-based cooking, focusing on plant based cuisine that deliver taste and creativity. I like to celebrate produce, seasonality and food that taste good.

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

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

for more info
www.tredwells.com

Sunday:
The perfect day for a relaxing walk around the local parks. Check out Dulwich’s Horniman Museum, a small childhood favourite of mine with beautiful botanical gardens, before riding on the banana bikes through the peaceful Dulwich Park. Then take a well needed rest and sit in the garden of the Woodhouse pub, sipping your ale (if you dare) and enjoying your roast dinner. If you still have time after doing all of this, then firstly, congratulations; you’re super efficient! Brick Lane, Camden and Liverpool Street would be my next recommendations. If there’s a day to spare, you can’t pass up the opportunity to go to the Harry Potter Studios cast some spells!
SUNDAY IS …. Brunch time!!!!
I discovered Trangallán.
It’s a word from Galicia, Spain for a kind of bohemian artist.
This so called ‘gastro-cultural space’ certainly has that bohemian feel, with its shabby chic-flea market furniture contrasting with rich glass chandeliers and vintage objects all around. The menu changes frequently boasting imaginative dishes revealing a good deal of skill and creativity. Add an easy-going welcome from the stuff and the super cool owner–chef, who came at my table to say hello while sipping a delicious 2016 Albarino Igrexario de Salar and snacking some succulent Manzanilla olives.                                                        I followed his suggestions and went for a very traditional tortilla made of eggs and potatoes. Perfectly browned on the outside, still tender within and served at room temperature. I asked if that is the way that tortilla should be served, medium warm not hot. They told me that is a Spanish tradition to cook tortillas in the morning and let them rest till the meal so, yes, the temperature should be room temperature, Good to know. Then I tasted a more winterish dish of judion, a butter beans & piparras, followed by a perfectly roasted octopus with saffron potatoes and wilde samphire.                                  If you’re looking for a ‘not so commun’ tapas restaurants in North London, or Spanish food in Stoke Newington then you must try this cool venue.
For more info
Trangallán  
61 Newington Green, Mildmay Ward, London N16

Monday
Smart move. I took a  day off from work and reserved a late afternoon flight!
Yes I wanted to enjoy London and … I had London at my feet!

London. I happily experimented the OXO TOWER restaurant located at the eight floor of the OXO Tower. Relaxed atmosphere, good service and … the view. The menu boasts dishes so-called ‘contemporary British’ with European accents spanning from Spain with a gazpacho with sardine paté, to Italy with bresaola paired to a watermelon carpaccio. I tried a rich yet delicate soup of Scottish langoustines, spaghetti style chopped squids, tomatoes, fennel, and lobster- It tasted rich yet delicate, not too spicy or garlicky (I hate too much garlic…) Notably the langoustines were nicely straight, not curvy at all, My very nice Italian born waiter, told me that the secret is simply to put them in the freezer for about 40 minutes.When you take them out, the shell will be solidified, you would easily break it and extract the langoustine in all its fullness and horizontality. As a main dish, I followed Guido’s suggestion and opted for a John Dory fish, served with lobster, celery puré, oil and herb sauce with little white beans.

 

 

I must say all the ingredients were in perfect fusion and the broth maintained its freshness thanks to the acidity of the vegetables. I paired with a very fruity Albarino Atlantico white wine from Galicias, excellent!

 

As a side dish, a kale salad, sprinkled with a powder of beets and pumpkin seeds and seasoned with a Caesar dressing.Delicious finale: English strawberry and basil mousse.
Not to mention the spectacular sunset view that made my dinner unforgettable.

 

For more info
https://www.harveynichols.com/restaurant/the-oxo-tower/

For reservations
Call 020 7803 3888 or
email oxo.reservations@harveynichols.com

Finally ….. here the best list of the two M I am crazy about …
MUSEUMS …AND MARKETS!

British Museum
Imperial War Museum
Bank of England Museum
Science Museum
Design Museum
Maritime Museum
Sir John Soane’s Museum
Natural History Museum
Queen’s House, Greenwich

Victoria & Albert Museum THE BEST!!!!!!
MUSIC MUSIC MUSIC
Royal Academy of Music Museum
YOU WANT MORE ???
Museum of London Docklands
RAF Museum
Horniman Museum & Gardens
Science Gallery London
Grant Museum of Zoology
YUMMY….
The Chocolate Museum

MARKETS, MY PASSION!
Borough Marketk ( my fav…)
Leadenhall Market.
Brick Lane Market.
Columbia Road Flower Market.
Camden Market.
Greenwich Market.
Portobello Road Market.
Brixton Village and Market
Old Spitalfields Market.
Mercato Metropolitano

LJUBLJANA FOOD TOUR: A MUST TASTE! by Philip Sinsheimer

You just don’t realize how lucky you were when your join the guided 3,30-hour food tour organized by VisitLLjubljana.com managed by the Tourism Office of Ljubljana until you experience it.          

They offer numerous guided city tours  including the Historical City Centre and Ljubljana Castle revolving around history, art and landmarks, whether on foot, bicycle or on a boat cruising the river.

There is no other way to sample the incredible diversity of Slovenian food in so little time and in such a fun and well-paced way.
Slovenia is a small country yes, but it counts no less than 24 gastronomic regions.

Ljubljana, reminding me of Paris in a way, is pretty much in the center of the country and, as a capital, has attracted many food vendors and restaurateurs to benefit from the largest concentration of population (and tourists) of the country. But, right off the bat, let me tell you that, at no point, do you feel shepherded to a pasture of touristic traps you would have found on your own. The choice is balanced between food shops and restaurants, clearly very carefully picked.

Also, it isn’t a gorging party:
at the end of the tour, you feel satiated, without ever feeling over full!. As all good cooking requests, things started with the sourcing of ingredients: the market!
And Ljubljana is blessed, right in its center with a human sized, yet substantial farmer’s market, with one section dedicated to only certified organic vendors. I had noticed on my way to the tour some beautiful chanterelle mushrooms, as well as yellow broad beans that I had never encountered before. Lucky enough, I was able to find them again and was met with the most charming smile the seller could have shared.

Then, we got to visit the permanent covered market, a beautiful building along the riverbank. That was like entering a world of its own. Gorgeous charcuterie, cheeses, breads (got a loaf of this dark and dense bread, yet moist and oh! so tasty). A separate section is dedicated to fish, perhaps for temperature and odor control. Whatever the reason might be, I was really impressed by the display of fish available and the absence actually of any strong fishy smell. Slovenia is known mainly as an inland country, but it does have a little bit of coast on the Adriatic Sea and they sure know how to source the best of what can come out of it. Everything looked so fresh, a real temptation for any cook.
But carrying fish on ice for the rest of the tour was NOT going to happen!

 

 

We met our lovely guide Simona in Ciril-Metodov, the cobblestoned main street. She took us at Klòbasarna, where we had the first tasting: a warm smoked sausage form the Carniola region just South of Austria, in other words at the Northern end of Slovenia. Made of the finest pieces of pork, this sausage neither greasy nor too dry, just hit the spot accompanied by a light red wine, a little horseradish and mustard which I loved.

 

 

Simona took us in more that 7 venues, specialized in different specialties, from the syrups and the honeys of Dobrote-Dolenjske,  to the traditional cake prekmurska gibanica homemade at
Gujzina

I won’t be going in the detail of all the things tasted, either in gastronomic shops or in restaurants… I want you to go and experience it for yourself. Besides beef tongue, fried chicken, honey (Slovenia is Europe’s largest producer per capita), my heart will go for this humble dish of mashed potatoes with sautéed onions and bits of bacon that we tasted at a very special restaurant, Druga Violina, where all the members of the staff suffer from some form of disability or another. It felt really good to contribute to this effort to support the community and, let’s be frank, it also tasted soooo good, just by itself. With influences coming from all neighboring countries (Italy, Austria, Hungry and Croatia), tucked between sea, plains, forests and mountains, the small country of Slovenia is rich of diversity and, if this three-hour tour cannot cover everything, it sure serves as the best introduction one can hope to taste in this timeframe!
Tours priced at 52€ everything included,
To make a reservation
For more info www.visitLjubljana.com

GRAND HOTEL TOPLICE, JULIJANA RESTAURANT IN BLED, SLOVENIA

Slovenia. Bled, about an hour North of the capital Ljubljana to the North-West of Slovenia. Rather than the town it is the beautiful lake that gives the name Bled, famous among the European elite as early as the 1930’s with the construction of a luxurious hotel providing  natural hot spring source knowned for health benefits.I am talking of the Grand Hotel Toplice, a venue that boasts a rich history, a magical location, gorgeous alpine and lake views and sumptuously comfortable, elegantly styled rooms.

 

Each of the rooms and suites at Grand Hotel Toplice has its own unique character and are traditionally styled with beautiful parquet floors, rich furniture and beautiful paintings with many of the rooms benefiting from breathtakingly beautiful lake views. The hotel has been recently renovated and restored to its former glory and is one of the best hotels in Slovenia as well as being a member of the Small Luxury Hotels of the World collection.

 

 

 

 

 

It has hosted many eminent guests and is frequented by celebrities such as  Vivian Leigh, Arthur Miller, Pablo Neruda, King Hussein of Jordan, Paul McCartney and…me, with my best friend-chef-writer Philip Sinsheimer, graciously hosted by Sava hotel and resort group that manage the venue.

Starting from the impeccable reception. the hotel boasts luxurious accommodation, few restaurant, a bar  and the enchantment of Lake Bled. All rooms and suites are individually decorated in an enchanting and traditional style, lavishly equipped with an excellent range of facilities, a relaxing thermal swimming pool and benefit from different saunas, wellness services and a solarium among a private lido, where Philip (expert swimmer) dived in the limpid lake water while me (lazy man…) was indulging in a relaxing sunbathing. We dedicated the morning ( when the light is best) to row to the island where the minuscule baroque chapel.I was anxious to hear the bells rings, because  I knew about the legend wich narrates that around the year 1500, the leaseholder of Lake Bled at the time, Hartman Kreigh, disappeared. People said he was killed. Sad for the events, the Lady of the Castle collected all of her precious golden jewellery to be melted down and casted into a bell for the chapel on the island of the Lake, so that the bell would toll in remembrance of  beloved companion. They say the bell has a magic power, when it rings, you should make 3 wishes and wait for them to become real.  We did 99 steps and finally we arrived at the church, where the view is really breathtaking and, yes, we waited for the bell… Not sure my wishes are becoming a reality, we ll see….

A true wish coming true was the  splendid dinner we were invited for dinner at Julijana Restaurant where Chef Bertoncelj prepared a great dinner.
I leave Philip the privilege of writing about it, since he is a chef and a food blogger.

                                  GRANDE CUISINE BY THE LAKE
This historic landmark now called the Grand Hotel Toplice, operated by the Sava hotel and resort group, has managed to preserve the relics of the past with grand salons adorned with memorabilia pictures and bring all the comfort of modernity at the same time.This delicate balance between past was brilliantly reflected in the cuisine of the executive chef Simon Bertoncelj and the whole crew under him. Having dinner at the gastronomic Julijana Restaurant, especially if the weather allows to eat al fresco facing the lake is a moment of bliss: the quality of service, attention to detail and classic decor evoke a certain respect of classical elegance. This doesn’t constrain the cuisine to old classics, and the chef’s creativity and modern techniques seem to find their place very naturally in this elegant environment.

The mise en bouche consisting of a delicately baked oyster and a buttery giant shrimp had all the signs of what you can expect in a palace restaurant: prime quality ingredients simply treated. This seafood opening was in synch with the view of the water even though it wasn’t the sea. As I were to learn later by the chef, unfortunately, as beautiful as it is, the lake doesn’t often yield the quantity of fish needed to take place on the menu.

 

The mushroom cappuccino with porcini had the depth of flavor one can only get in top notch restaurants, served piping hot but adorned with the freshness of a few micro greens scattered on top rather than the old habit of a dollop of cream and a few chives. Fresh too was the vitello tonnato inspired salad, bright and lively. Here, as in all the great restaurants experienced in Slovenia, the wine list paid homage to the country’s fine wines, such as the 2017Verus Chardonnay from Stajerska, the western part of the Podravje region in the North of the country. At last a chardonnay that can showcase both concentration of flavors and freshness in the palate with a mere 13° alcohol content.The shining fish course was a thick and moist turbot filet, perfectly cooked and adorned by a beautiful composition of vegetables and foamy grapefruit sauce. Here again: classic base and modern composition. Though generous, nothing was heavy, and the beautiful matured saddle of veal served pink with a herb crust was still welcome.

To finish, the iconic Bled Cream Cake, which recipe goes back to 1953 and is secretly kept by the Sava hotels group. The result was up to the legend. Even though I really do not have much of a sweet tooth, and I have had my share of mille-feuilles in France, this raised version of the classic with just two layers of perfectly crisp puffed pastry holding a firm custard covered by a layer of lighter whipped cream is to die for…

Chef Simon Bertoncelj, who has worked under the commands of Gordon Ramsey, seems rather poised and discreet, but if you really want to find out, he opens his kitchen to a guest table of 2 to 6 people for a 7-course menu cooked and served, right before their eyes…and ears!

For more info
Julijana Restaurant
Grand Hotel Toplice
Cesta svobode 12, 4260 Bled, Slovenia
+386 4 579 10 00

Contact

Cesta svobode 12, 4260 Bled, Slovenija

Reception

+386 4 579 10 00

Reservations

+386 4 579 16 00

 

 

LJUBJANA, MONSTERA BISTRO:HIP MEETS FREEDOM AND GOOD TASTE by Philip Sinsheimer

Engaging bearded chef with tattooed forearms, check. Sleek modern space with minimalist wall and plate aesthetic, check. Local sourcing and seasonal inspiration, check… All the basics of a trendy, hip 2018 restaurant seem met at Monstera. Could it be anywhere in the world? Absolutely not, you are in Ljubljana, capital of Slovenia and chef Bine Volčič makes sure that his vision is not an empty box, a mere concept, but yields to a unique experience. Why ? Because, beyond the trends, he has done everything possible to be and remain a free chef. Let’s step in… The restaurant is in the center of Ljubljana, one quiet street away from the riverbank where tourists abound . The place is small, really small, elegant, but humble… Especially when you get to learn the chef’s accomplishments which could have led him to seek grandeur, instead he chose intimacy. In case you didn’t realize, you’ve just entered the restaurant of a celebrity chef who has participated in four seasons of the Slovenian version of Master Chef.
His pedigree is flawless, determined to become a chef as soon as 7 years old, he jumpstart his professional ambitions by a formal training at the Cordon Bleu school in Paris, leading him to work at some of the French capital’s most prestigious restaurants (Apicius, l’Arpège…) and work for such big name as Joël Robuchon. Back in Slovenia, he ends up running the restaurant of a 5-star hotel in Bled. Add to that a TV boost and you have the perfect recipe for the rise of a flashy, expensive gastronomic restaurant. No, not for chef Volčič! What all this brought him: freedom, absolute freedom! Rather than slapping his name on top the bistro he opened two years ago, he chooses the rather risqué name of “Monstera”. No monsters to be found here, but a personal wink to the exotic plant that was so prevalent in 1980’s, when Slovenia was part of communist Yugoslavia. This mundane decorative plant has its secret: an unsuspected fruit with aromas of pineapple, kiwi, strawberry and banana, thus the scientific name Monstera deliciosa and nicknames such as “fruit salad tree”. The metaphor behind the restaurant’s name: behind the unassuming appearances, there can be hidden treasures and a symphony of flavors. OK, now, how does that translate itself onto the plate? We are getting hungry here! Don’t look for a long menu to pick from, there is none. The menu changes every few days, at the chef’s will, composed of two appetizers, two main courses and two desserts, with vegetarian options. The dinner goes free-style with a 5 or 7 course tasting menu and you are in the chef’s hands, which was our lucky experience.

 

The opening was a homemade buckwheat cracker (hello gluten-free eaters!) covered by beautifully tender, lightly marinated red trout, an “eye catching” half-globe of lemon jelly and a touch of smoky mayo (pic). Wow! Simple, creative, light, delicious .Among the other things tasted were a beautiful deer carpaccio (locally sourced of course, forests and mountains aren’t far), charred cauliflower, wild flower and herbs. Bingo!

 

 

In honor of neighboring Italy, a couple of beautiful tortellini (pic) with a creamed porcini mousse and a genius tarragon oil, a wink to the French ubiquitous herb which traditionally used in Slovenia in sweets such as the potica rolled pastry.

As dishes come along, were invited to taste some fantastic “natural” Slovenian wines,  meaning made from grapes organically, hand-picked grapes, fermented with no added yeast and no added sulfites. The unfiltered Marof Sauvignon from the Prekmurje Eastern region bordering Hungry, was outstanding in its depth and minerality. For the amateurs, there is also a local craft beer, of course, and homemade herb and fruit syrups to pair with pure Ljubljana water.

Certain of the chef’s creations are really off the chart, such as this combination of tempura of jerk marinated tripe with fork tender grilled octopus (pic), served
with a combination of the two ingredients cooking juices.

The finishing touch came with a fruit forward dessert with an unforgettable ice cream with a distinctive almond flavor that came from integrating in the tiny “nut” inside the cherry pits.

 

Genius!

 

 

This is a no waste restaurant which goes along with ecological responsibility, but also serves as a creative incentive and flavor boost. Vegetable peels, for example, are dehydrated and then turned into a seasoning powder.

Don’t judge a book by its cover, the saying says. As tiny and unassuming as the restaurant can appear from the outside, Monstera will elevate you to high spheres and get you to taste the unmistakable freshness of freedom at its best. Reserve now!

MONSTERA BISTRO
Gosposka ulica 9, Ljubljana, Slovenia
+386 (0)40 431 123
For more info
http://monsterabistro.si/en/

London.Trangallán: the truth about tortilla…

Trangallán is a word from Galicia, Spain for a kind of bohemian artist.
This so called ‘gastro-cultural space’ certainly has that bohemian feel, with its shabby chic-flea market furniture contrasting with rich glass chandeliers and vintage objects all around. The menu changes frequently boasting imaginative dishes revealing a good deal of skill and creativity. Add an easy-going welcome from the stuff and the super cool owner–chef, who came at my table to say hello while sipping a delicious 2016 Albarino Igrexario de Salar and snacking some succulent Manzanilla olives.                                                        I followed his suggestions and went for a very traditional tortilla made of eggs and potatoes. Perfectly browned on the outside, still tender within and served at room temperature. I asked if that is the way that tortilla should be served, medium warm not hot. They told me that is a Spanish tradition to cook tortillas in the morning and let them rest till the meal so, yes, the temperature should be room temperature, Good to know. Then I tasted a more winterish dish of judion, a butter beans & piparras, followed by a perfectly roasted octopus with saffron potatoes and wilde samphire.                                  If you’re looking for a ‘not so commun’ tapas restaurants in North London, or Spanish food in Stoke Newington then you must try this cool venue.

For more info
Trangallán  
61 Newington Green, Mildmay Ward, London N16

LONDON, A HOT DINNER AT UKAI

Outdoor, a flashing red neon sign says Japanese Gastropub, just below a mysterious face of a mysterious woman. Is she a geisha? Is she crying or praying? Let’ s go inside. Previous doubts ended as soon as I found myself embraced by UKAI’s cosy and warm atmosphere . A welcoming bar to the front and an open kitchen restaurant in the back. It looked loke a nice mixing of Japanese design with Italian flair and some traditional British pub features black and white photo portraits give an art gallery feeling, while Japanese artwork and foliage painting decorate walls and ceilings the rooms adorns the walls; furnished with causal wooden tables and filtered by an amber lighting that warms up the rooms.

 

The big surprise was to briefly chat in italian with the head chef Alex Verros or should I calling him Alessandro, as he’s Italian born, like me.

Alex, who previously worked at Roka and Nobu, told me about his passion of mixing different cultures and ingredients, like his native land North Italian truffles, to South Latin accents, to British influences, not afraid to combine simplicity with complexity. I started with a warm, inviting and comforting wonderful salmon miso soup, served with tofu, seaweed and spring onion. Then I beg Alessandro to surprise me. And he did. Between his choices, my favorite were the kampachi salad, with thin slivers of tender cobia white fish, drizzled with yuzu truffle and rocket, a dish that Alessandro likes to pair with galapeno and the prawn tempura maki. From the menu, I would like to mention also some signatures dishes as the truffle white tuna tataki, the lobster tail tempura and his ceviche, where Japanese flavours meet South American tradition. In addition to a generous choice of sushi, sashimi and nagiri and of course the beef robata dishes that Alessandro loves to cook in person, lighted by the fire grill fireworks .

 

 

 

 

Impossible not to ask such a nice host a souvenir picture…
‘Let’ do it at my robata grill, said Alessandro, it is my favourite spot in this place’ ‘Certamente!’, I enthusiastically answered, and, both risking a fire attack, I shoot the pic.
A hot moment of an unforgettable dinner.For more info
UKAI
240 Portobello Rd, London W11
Phone: +44 20 7792 2444

London, discovering Seven Dials. TREDWELLS with an interview with Chef Chantelle Nicholson

                                                              London.
Welcome to Tredwells, a Marcus Wareing restaurant and winner of AA’s London Restaurant of the Year.
Great location, excellent service and a breathtaking menu signed by the charming Chef Chantelle Nicholson, Tredwells showcases the very best in British seasonal produce  Located in the trendy Seven Dials area, right in the heart of Covent Garden, the venue boasts two bar areas serving seasonally inspired cocktails, cementing Tredwells’ reputation as one of the best drinks venues in Seven Dials. the restaurant sets over three floors, while the mezzanine and lower ground floors are available for exclusive hire.

Potato and rosemary bread, salted whey butter

 

 

I went for lunch, tried several of Chantelle proposals and found them all perfectly cooked and pleasantly tasting, starting from the beginning with a great potato and rosemary bread with salted whey butter till the end, indulging in a delicious fig mousse.

 

Fig leaf panna cotta , peach

 

 

I noted, and photographed my choices and my recommendations.

 

After lunch, I meet with Chef Chantelle, obviously in her kingdom,the kitchen, and chatted oh her life, her love for cooking and her first solo cook book Planted.

Where your passion for food comes from?
It’s all because of the love of my New Zealand garden, so rich of herbs and vegetables and my two aunties who were great cooks Probably since that tender age I wanted to be a Chef, but…story of my life, I went to university to become a lawyer.
So you forgot your culinary passion?
Not really , while studying, I got a job at the local café, waking up at 6am on Saturday mornings to bake muffins, then proudly becoming a kitchen hand in the restaurant of a small hotel that also had a garden…
A garden? Here you go…
Yes, my passion for fruits and vegetables was there again, learning about seasonal food, how they grow, and the ecosystem of the garden. I remember picking up herbs super early in the morning…

Slow cooked lamb belly, beetroot, brioche

What happened to the lawyer?
Well, I passed the bar in my law exams and ready to become a layer , but the still enchantment of the kitchen was always in my head…Coincidentally I enrolled the amateur cooking competition Chef Search, run by Gordon Ramsay. I made it to the final six, and was offered to work at The Savoy, London.

Sweetcorn mousse, cornbread, pickled mushroom

After that?
I have co-authored Marcus’s cookery books and in 2015 worked with him consulting on the movie Burnt. Then Marcus Wareing asked if she’d join Pétrus, his two-starred restaurant, as a junior sous chef in 2006, followed by The Gilbert Scott in 2011 and from 2014 I was in charge of as group operations director of the entire range of Marcus Wareing restaurants. Now I am back to my passion: cooking! I am proudly the chef patron at Tredwells created by the genius of Marcus Wareing.

Swiss chard pancake, turmeric, coconut, cashew

Your new book ‘Planted’
Is not a book about veganism, it is about tasty dishes, made without animal products. You will find recipes for a plant-based cooking, focusing on plant based cuisine that deliver taste and creativity. I like to celebrate produce, seasonality and food that taste good.

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

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

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

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

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


Ingredienti per 4 persone.

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

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

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

INFO
Tredwells
https://www.tredwells.com/
4A Upper St Martin’s Lane
London WC2H 9NY
Tel
+44 (0)20 3764 0840
Seven Dials
https://www.sevendials.co.uk/

 

Monday – Thursday
Lunch: 12pm – 3pm
Dinner: 5pm – 10pm
Friday
Lunch: 12pm – 3pm
Dinner: 5pm – 11pm
Saturday: 12pm- 11pm
Sunday: 12pm – 9pm

Tredwells
4A Upper St Martin’s Lane
London WC2H 9NY

for more info
www.tredwells.com