BAR DESIGN

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.

DINNER OUTSIDE

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.

COFFEE BREAK

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.

ROMA 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.

CELIACS TASTE

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.

SEA TASTE

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.

NEW DRINK

Here is one of the legacies of our quarantine. The Quarantini. Here is the cocktail to taste online, now a symbol of Milan, to drink at home.
This drink has a recipe based on vodka or gin, easy and fun to prepare, and it has helped us not to feel too much nostalgia for the outputs and the good drinks served by the good bartender. For many it is simply a Martini to be enjoyed at a distance, but there are those who have decided to customize the recipe, with a little imagination, making it more original. It is so popular that it was drunk during video calls. Despite the Covid19 emergency, the aperitifs have not stopped, obviously homemade aperitifs.

OYSTERS TIME

How about an aperitif with fresh oysters and a dinner of fresh fish. Quarantine is not a reason to give up good old gourmet habits, especially when there are more and more realities that deliver fresh fish at home. From oysters to crudités of the sea, up to the already cleaned fish fillet and all this thanks to the many protagonists of the food sector on the web, who in this period organized themselves with services that deliver fresh fish every week.

BBQ

The usual Easter Monday grill has gone “in smoke” and even if the weather is already favorable, the barbecues and outdoor friends have to wait. Meanwhile, on a family whim there are mini barbecues for the balcony or terrace that offer the possibility of a limited-size barbecue at home. There are many models suitable for not disturbing the neighborhood with smoking. Small and light barbecues, retractable barbecues and high efficiency pellet barbecues with few smells. The choice is yours.

LEFTOVERS DAY

Today Easter Monday is traditionally the day of leftovers and picnics, the latter obviously not to be considered for this year. Once for the holy feasts, for fear of making a bad impression, the housewives increased the amount of food to be served in a meal that included the presence of distinguished guests, although aware that this abundance would have led to “leftovers”. Risk that did not worry much at the time since there was a real culture of reuse of uneaten dishes. Every housewife, at least those of the past, prepared in their kitchen; recipes that for modesty or modesty have never been transcribed, but handed down from mother to daughter like the secrets that each family jealously keeps. A precious commodity that today is worth brushing up, because among the many evils that afflict our society, that of food waste is undoubtedly the most reckless and heavily affects every class of our society and a wise one administration of the family economy could really help improve budgets that are increasingly difficult to manage.