While in Milan, I visited the spectacular MILANO GOLOSA 2022, an annual food bonanza featuring the most exquisite, unique, niche colletion of Made in Italy food. Here my choice of some of the BEST ITALIAN FOOD to enrich your cuisine and bring to your table. Buon Appetito!
LET’S START WITH PASTA!
IF YOU LIKE “FUSILLI” PASTA,,,, THIS IS A HUGE BROZE EXTRUDED FORMAT . PRODUCED BY CASA PRENCIPE..MADE FROM THE RESULT OF A METCOLOUS RESEARCH OF RAW MATERIALS AND HIGHT QUALITY. TRY IT WITHA FRESH VEGETABLE SAUCE AND SOME PECORINO CHEESE.
THE EASIEST RISOTTO ON HEARTH
WHTH RED RADICCHIO, ASPARAGUS, MUSHROOMS, TRUFFLE , PUMPKIN,,(like the one I made) just 12 MINUTES, TO SERVE A GREAT RISOTTO…. THANKS TO CASCINA MUSELLA, IN THE VERCELLI AREA, THE KINGDOM OF THE CARNAROLI RICE.
DELICACIES IN THE JAR
FROM LEFT: JARRED PRODUCTS FROM NATALI’ (EGGPLANTS) INDIPENSABILE (ANTICHI POMODORI DI NAPOLI, DATTERINI ROMATIES CRAMELLA), AND FINALLY MENACA ANCHOVIES BY MENACA DONATELLA MARINO
LET THE STARRED CHEFS COOK FOR US !
The authentic taste of the italian cooking tradition sealed in glass…he research of high-quality raw materials to create excellent products is one of the cardinal rules of Bonverre’s philosophy. Only with the very best ingredients is it possible to give rise to Italy’s true regional traditions without compromise. .. BONVERRE isn’t just an expert assembly of ingredients in a jar, but a dynamic product rich with soul. Its glass container holds the story of the chef who has created an exclusive recipe imbued with the flavors of his homeland, sharing it with the world
BIOE’ Extra virgin olive oil is produced exclusively from organic farming, respecting the environment and above all produced with all the precautions that guarantee its excellent quality. Suitable for those who love a healthy diet and quality at the table, Bío extra virgin olive oil enhances all preparations in the kitchen; consumed both cooked and raw, this excellent product has great nutritional value and is also a valuable food for feeding children.
VIVA L’ITALIA! THE COLORS OF THE ITALIAN FLAG, RED WHITE AND RED ARE DECORATING THE HAND MADE PAINTED BALL FOR THE “L’ORO COLATO” OIL FROM THE TENUTE GIARDINO SANTO STEFANO , POTENZA
I TAKE TO THE BEAUTIFUL GARDA LAKE , WHERE OIL IS CONSIDERED ONE OF THE BEST OF THE ENTIRE COUNTRY… OLEARIA CALDERA draws inspiration to offer its customers the best extra virgin oils.The founder’s thirty years of experience and persevering will have given life to a prestigious company, sensitive and attentive to the requests of an increasingly demanding consumer.I looove the antique tiles look of the label , and … what a taste!
LES MOVE TO TUSCANY TO DISCOVER THE BIO OLIVE OIL PRODUCED BY FATTORIA DI MAIANO , just 5 km from Florence. in a breathtaking panorama of green hills with cypress woods and olive trees, and rooms available for a beautiful weekend
MADE BY ANTICO FRANTOIO DI PERMA, In the heart of Basilicata, where olive trees embellish the hills set among the Lucanian Dolomites, A high-quality product needs to be dressed in beauty. So we decided to give a new look to our long-established oil: ceramic design bottles handmade and painted by Basilicata artisans.
DO YOU FANCY A FLAVORED OIL? ORANGE ? LEMON? PERHAPS ROSEMARY.? MERICO MARIAROSA FARM IN LECCE. PRODUCES ALL OF THEM AND SUGGESTS TO USE THEM TO SEASON YOUR MOZZARELLA CHEESE
The name itself Fattoria Oliveto testifies to the company’s ancient vocation for the cultivation of olive trees. At an altitude of about 150 meters above sea level centuries-old olive trees are cultivated in the old traditional forms. The varieties are the most common in the Chianti area: Frantoio, Moraiolo, Leccino and Pendolino.
SWEET ENDING…WITH A KISS
Not a macaroon, not a Bacio di Dama, not a Giuanduja Creme…. those “loveble ” kisses are the Bacio Ninin, made with the ingredients that come from the teritory, such as Piedmont IGP hazelnuts, stone-ground soft wheat flour type 1, fresh eggs and butter. The generous filling consists of a cremino, prepared with dark chocolate 60% cocoa, Piedmont IGP hazelnut paste and Boubon vanilla from Madagascar
Milano Golosa opened today and it will indulge your palate till Monday Oct 5th
Yesterday, the annual food bonanza had several delicious preview events.
I picked up the chic APERITIVO at Dilmos, furniture store, that marked an unusual encounter between design and culinary.
Seven producers were offering their 7 treasures.
Here they are: testa in cassetta from Salumeria Giacobbe,
castelmagno d’alpeggio cheese Terre di Castelmagno, caciocavallolucano cheese Latteria Salvia Maria,
Cerignola olives by Agricola Fratepietro,
home made bread by Matera Pane&Pace,
To drink prosecco Docg di Valdobbiadene Bisol
and …the best of the best the amazing onion and saffron pre-desserts dolcetti by Opera Waiting,
I ended the evening at the close by I Salentini restaurant.
To my taste, some dishes were excellent, some less appealing.
I started with a very salty capocollo, a nice palette of Salento oil&vinegar marinated vegetables (loooved the artichokes and the sun dried tomatoes) followed by a disappointingly overcooked pasta (the super nice owner Antonio suspected a probable kitchen faux pas ).
The hit of the night? Great paparine, spontaneous green growing in the olive trees territory, stirred the traditional way, with celline, minuscule black olives, chilly, garlic and Salento olive oil.Finally a rich and delicious pasticciotto, a typical cake from Lecce and its surrounding areas, made with a sweet crust and pastry cream and a great white wine Moscato Salento Estella. Now…curious about paparine?
Experiment your italian and check at 0’45” https://www.youtube.com/watch?v=EnQnR8HHkuo and how how to cook them at https://www.youtube.com/watch?v=nPAFQvPx-6Y
For more info and a visit ( this year or maybe in 2016) check http://www.milanogolosa.it/