The island of Sant’Erasmo, the garden of the Doges, the violet artichoke, the revival of the ancient vineyards. Gastronomy in the lagoon is simply a sin of gluttony. Boats of fresh fruit and vegetables juxtaposed to the banks of the canals, real stalls from which you can buy from the shore. Overflowing fresh and fragrant crates. The fruit and vegetables in Venice arrive by boat under the house. Boats loaded with boxes of fruit and vegetables cross bridges and canals, building a service, undoubtedly tiring even if it is profitable for the farmer, ecological, efficient, certainly appreciated by the consumer. At this particular moment, here is another Venice.
An intimate and noble territory, outside the traditional paths of the best known Piedmont; it is a destination for chic and country tourism, where you can play golf, stroll in the parks, linger in the many cellars. The large spaces allow you to engage in various “open air” activities, without fear of overcrowding: slow and safe tourism. The rows alternate with the woods, the valleys with the hills: you can eat in the vineyards with a glass of Gavi docg, Cortese in purity, here native and traditional, combining it with fish and Ligurian cuisine. Because the Oltregiogo, or the territory of the Gavi, an ancient hinterland of the lordships of Genoa, smells of Piedmont, but tastes of the sea.
Apulian cuisine is strongly characterized by the strong and intense flavor of its extra virgin olive oil. Vegetables are always very popular and, depending on the area, meat or fish prevails. The Apulian fishers proudly claim to be the best fish cooks in Italy. Among the first courses, do not miss the famous “Bari rice”, baked in the oven with potatoes and mussels. The production of cheeses is very famous, such as burrata, caciocavallo, strong ricotta, mozzarella and cacioricotta, while the meat and salami excel Martoc Franca capocollo, sausage with fennel and tripe with potatoes, from accompany the famous durum wheat Altamura bread. Enjoy your meal.
The Ca ‘del Bosco winery in Erbusco is a sort of art gallery. Almost a bridge between wine and art, to remember that wine production requires perfection. The visitor has been accompanied by the works of art since his entrance: the Solar Gate, an imposing bronze sculpture by Arnaldo Pomodoro. Along the way, the park hosts very different works: Igor Mitoraj with an unusual sculpture in white Carrara marble; the Bulgarian Rado Kirov with its mirrored columns that blend in with nature; Bruno Romeda and its geometries inserted in the water mirror of the park; the “Blu Guardians” by the group of artists Cracking Art. And again the “Egg Concept” by the Brazilian Spirito Costa, a hymn to the cycle of life. As its president likes to say “Wine involves sight, smell and mouth while sculpture stimulates the eye and involves the senses”.
The Triennale di Milano is not only a reference point in the world for design, but it is also a restaurant with a minimalist and futuristic bar that offers a high quality restaurant combined with a cosmopolitan atmosphere and breathtaking views. The restaurant revisits the tavern concept, with a high quality cuisine that offers traditional Italian dishes expertly revisited in a contemporary key. Open every evening from Tuesday to Sunday and on weekends also for lunch.
Mask, disinfectant, gloves: these are the new must-have accessories for a dinner outside in the time of the coronavirus. Since last Monday, there has been the first day of reopening for bars and restaurants in almost all of Italy, the new normal is presented with four key points on which to build: trust, security, technology, inventiveness. Before the reopening, several managers of premises in the various territories met and compared each other to devise common strategies and solutions to guarantee safety and serenity for staff and customers. The new normality imposes new rules, which certainly do not put at ease, even if the managers are doing their best. In the first days of reopening the full house was not there, but surely with time we will all get used to spoiling a pizza even so.
Italian coffee is one of the undisputed pleasures, even in the export version. Other countries like Australia have become masters of this drink in terms of preparation, curiosity and culture. The myth of “tazzulella” whether it is espresso or coffee made with very traditional mocha never goes out of style. The preparation methods are manifold and each one, suitable for different occasions. From the “French press”, which returns a coffee “with a thick and clean profile”, to “cold beer”, cold extraction which takes a long time to produce, but guarantees a thirst quencher and a light drink, each of which can be enjoyed in based on your taste.
If in your project there is a travel in italian capital, tuck into casual and honest trattoria fare. If there was an icon of Roman cuisine par excellence, it would undoubtedly be the Trattoria Sora Lella. The big screen Roman clapperboard, Elena Fabrizi (commonly known as Sora Lella) was the spokesperson for homemade Roman cuisine, and the restaurant that bears her name is still on Tiber Island – the only island in the city, located in the epicenter of Rome. Only once you have tried Nonna Lella stewed meatballs, tasty Giudia artichokes, gnocchi all’amatriciana and the popular oxtail, you can safely say that you have tasted all the flavors of Rome.
In this phase 2 we hope you have not lost the vocation of the stove. So here is an idea also suitable for celiacs, the buckwheat savory pie with herbs and stracchino made completely hand made using gluten-free flours. The combination of herbs with stracchino makes it perfect for children too, always a little wary of eating vegetables. Pasta brisée, a valid home-made alternative to puff pastry. The brisée pasta is the basis of this savory pie, it is one of the basic preparations of French cuisine, extremely versatile thanks to its neutral taste, which makes it perfect for preparing dishes with a more delicate or more decisive flavor, based on the ingredients used for the stuffing. Quick and extremely easy to make, if you wish, you will find how to prepare it safely on the web.
Liguria boasts a good wine tradition mainly due to its position on the sea which favors it both in tourism and in maritime traffic, and therefore also in the marketing of coastal wine production. The first documents of the existence of the vine date back to Roman times but it was in the Middle Ages that there was a significant increase in areas cultivated with vines. Equally divided between the west and the east, from Sanremo to Sarzana, the Ligurian wines produced in the vines obtained in narrow spaces and scattered between sea and mountains, conquer more and more for their quality. In your next trips outside the city during a dinner facing the sea, we recommend a Rossese or a Vermentino.