Wednesday, June 25, 2014

Italian Food Porn







Sara PrecerutiSara Preceruti was only 27 years old when he became head chef of La locanda del Notaio . It has been two years in addition to maintaining a Michelin star, won in 2011, the chef has received recognition as Best Chef Woman S. Pellegrino and Acqua Panna Guide Identity Greedy. What is the secret of the restaurant, nestled in the woods between Como and Lugano?
The best dishes of the chef, by his own admission, are the desserts. Beautiful and sinful, as the Crème brûlée with hazelnut on jelly and ice cream with rum or coffee unsweetened cocoa Cannoli stuffed with yoghurt mousse with cherries and mint soup. While it is an appetizer, although the appearance can be deceiving, the Cannoli stuffed with salty Zincarlin with pear jam.
An ingredient that can not miss in her kitchen is the fish of the sea. The protagonist in the croaker steak smothered in Bagna Cauda of the Stracciatella mozzarella and basil salad with red onions and chili or squid stuffed with ham Langhirano on cream with black squid ink and a salad of broad beans and mint.

The chef is not afraid to be daring with surprising combinations and unexpected combinations. It's really all about the taste of surprise in dishes such as noodles flavored with licorice, smoked whitefish and fresh fava beans with cream of burrata or risotto with pesto alla Trapanese on carpaccio of oxtail and candied lemon.Cannolo Salato ripieno di Zincarlin

Sunday, June 15, 2014

Olive Oil Ice Cream and Sweet Cake

BOHEMIA, N.Y., June 15, 2014 /PRNewswire-iReach/ -- Flavor Your Life, a European Union funded campaign that is dedicated to providing the latest in olive oil news, shares a recipe for ice cream prepared with Italian olive oil that makes a quick and easy dessert.  This sweet treat is the perfect indulgence item for the summer.  Cool, decadent, and rich, this recipe for olive oil ice cream will turn any day into a luxurious, summer day.
 
This recipe calls for:
4 ¼ cups of milk
¾ cup of extra virgin olive oil
¾ cup of sugar
A pinch of large salt flakes
First, heat 1⅔ cups of milk with sugar and salt on low until it is mixed thoroughly. After completely mixed, add the remaining milk and leave to completely cool.  Once cooled, add the olive oil and blend in a blender. Leave to freeze and set, then enjoy!
This ice cream recipe gets its decadence from the added extra virgin olive oil.  This key ingredient adds a rich aroma, taste, and texture to the ice cream.
The Sweet Cake with Olive Oil recipe calls for:
1 cup of citrus fruit yogurt
1 cup of extra virgin olive oil
2 cups of sugar
3 cups of flour
3 eggs
4 tsp of baking powder
The grated rind of one lemon.
Place everything in a bowl and mix well. Bake in the oven for about 30 minutes at 180 degrees and then sprinkle with icing sugar.
The Flavor Your Life campaign, supported by the European Union, Unaprol and the Italian Ministry of Agriculture, is dedicated to providing the latest in industry news and health information about European extra virgin olive oil. Extra virgin olive oil enhances the flavors of your recipes while providing health benefits. The Flavor Your Life campaign, the voice of olive oil production quality control, aims to educate consumers so they can make informed decisions when purchasing olive oil.
Media Contact: Scott Darrohn, Flavor Your Life, 855-347-4228, takara@fishbat.com
 
SOURCE Flavor Your Life


RELATED LINKS
http://www.flavor-your-life.com

Thursday, June 12, 2014

Gualtiero Marchesi "IL Maestro"

 
Gualtiero Marchesi was born in Milan in 1930. He begun his professional training at the KulmHotel in Saint Moritz and then moved on to the Ecole Hôteliere in Switzerland (1948-1950). Back in Italy, he started working in the family restaurant in the Mercato hotel in Milan, creating an avantgarde cuisine, which respected traditional as well as classical cooking. Eager to improve his knowledge, he then went to work in some of the best restaurants in France such as Ledoyen in Paris, Le Chapeau Rouge in Dijon and the Troisgros in Roanne. This experience improved his knowledge of French and international cuisine, which has continued to broaden and improve in subsequent years.
In 1977, he opened his own restaurant in via Bonvesin de la Riva in Milan.

It was awarded a Michelin star in its first year and two stars in 1978. The food critics Gault and Millau, in an interview published in the Times, named Gualtiero Marchesi as one of the best chefs in the world. His name is on the pages of the most famous food guides and in 1985 the MichelinGuide book paid homage to Gualtiero Marchesi by making him the first non-Frenchman to be awarded three stars. Gualtiero Marchesi is also a founding-member of Euro-Toques International, the European Community of chefs, founded under the auspices of the EU.

In 1986 he was appointed Cavaliere or “Knight” of the Republic. The same year he received the Ambrogino d’Oro prize, the highest acclamation from the city of Milan. In 1989 he became the first person in Italy to receive the International Personnalité de l’année prize for gastronomy.
Confirmation of his international role came in 1990, when he was honoured by the French Minister of Culture, Jack Lang, with the title Chevalier dans l’ordre des Arts et des Lettres.

In 1991 he was appointed Commendatore by the President of Italy, Francesco Cossiga.
In September 1993 he moved his Ristorante Gualtiero Marchesi to a villa in Erbusco in the heart of the Franciacorta region.

In 1999, the region of Lombardy awarded him the Longobardo d’Oro Seal. This award is given to the most important and famous Lombard people in Italy and all over the world. In June 2000 he was awarded the famous Paul Harris Prize by the Rotary Club.
In 2002 the International Academy of Gastronomy awarded Gualtiero Marchesi the Grand Prix Mémoire et Gratitude. In January 2004 he will be bringing to life a muchdesired project with the launch of ALMA, the International School for Italian Cuisine.

On May 2008 Gualtiero Marchesi opened a new restaurant in Milan calling it Il Marchesino in Teatro alla Scala building. It is a triumphal return in Milan which represents the beginning of his career.
On January 2009 during Madrid Fusion he received The Golden Apron with most important chefs who over the last decade have not only been acclaimed and respected by both general public but have changed our whole approach to cuisine. In Madrid, on February 2009, the weekly Metropoli gave to him the International Award for the career, set up for the first year.

On 19th March, for his 80th birthday, Gualtiero Marchesi create “Fondazione Gualtiero Marchesi” for teaching arts through the taste.
From April to July 2010, in Milan at Castello Sforzesco, the exposition “Gualtiero Marchesi and the Great Italian Cuisine “ took place.
The Exposition "Gualtiero Marchesi and the Great Italian Cuisine" has been presented at the Italian Embassy of Bruxelles and from the 26th until  29th of October at European Parliament.

Tuesday, June 10, 2014

The best Restaurant Italian

Osteria Francescana

Modena, Italy

The past and the future meld in artful fashion

Massimo BotturaIn third place for the second consecutive year, Osteria Francescana continues to fly the flag for a nation that is arguably under-represented on the list. Italians are famously spiky when it comes to people interfering with long-established culinary traditions, yet Massimo Bottura is able to balance the demands of heritage and modernity and has created a restaurant where traditionalists and those seeking something entirely new are both amply catered for.
It’s not hard to identify what people like about the effervescent Bottura’s more avant-garde creations – they’re fun and unapologetically eccentric, yet always underpinned by perfect execution and, most importantly, deliciousness. The menu can now be split into three categories. First up are the traditional dishes from the Emilia-Romagna area that have little or no edgy elements, such as Bottura’s spectacular tortellini with Parmesan sauce and tagliatelle with ragù. Indeed, overseas visitors may notice that a good proportion of the restaurant’s Italian customers will opt for these superior staples.

Then there are the modern classics, such as the kitchen’s five ages of Parmesan and foie gras crunch – a take on a Feast ice cream with a hunk of foie gras bound in hazelnuts and filled with balsamic vinegar. Finally, there are the newly developed dishes, with recent examples including ‘camouflage’ – a thin layer of foie gras decorated with powders (hare blood, chestnut, various herbs), arranged to look like army woodland camo. Anyone sampling Osteria Francescana for the first time would be advised to try one in each category to get a true sense of the team’s extraordinary range.





 "The arts are
a manifestation
of man's intelligence
and therefore follow
the evolution of
their time."

 

The World’s 10 Best Restaurants

Monday, June 9, 2014

Gordon Ramsay Group Expands Into Asia

First restaurant to open in Hong Kong in September 

LONDON, June 9, 2014Gordon Ramsay will be taking his London restaurants to Asia with the announcement that Bread Street Kitchen will be opening in central Hong Kong in September followed by further restaurants in the area and across the region later in the year and in 2015.
Operating as a consultancy and licensing arrangement, the Gordon Ramsay Group will be partnering with Dining Concepts in Hong Kong who specialise in the development of high quality experiences throughout the region. 
Opening in September 2014, Bread Street Kitchen will mirror its counterpart in London and will be an exciting restaurant and bar complex in a warehouse-style design with a stunning mix of vintage and modern furniture, creating an atmosphere-led, high quality dining adventure and serving a British European menu.
Bread Street Kitchen is one of 12 restaurants by the Group in London and the team will be working closely with their partners to ensure the quality of the brand and experience.  The Group is also in final discussions with Las Vegas Sands regarding potential opportunities in Asia in Singapore and Macau.
Gordon Ramsay said, "This is an exciting step for the Group, not only to be entering Asia which has such an amazing food culture but also to bringing our London concepts, which have been such a success, to new markets."
Stuart Gillies, Managing Director added: "As a globally renowned group we get many invitations to expand internationally but it's important that we work with the right partner who can ensure that our high quality experiences can be delivered.  We are really excited about opening in Asia and believe there is a lot of growth potential not just for Bread Street Kitchen but other concepts in our London collection."
ABOUT GORDON RAMSAY GROUPThe Gordon Ramsay Group comprises the restaurant business of acclaimed chef, restaurateur, TV personality and author Gordon Ramsay. Run by Managing Director Stuart Gillies, it employs more than 700 people in the UK through its collection of 12 restaurants.
The Group has a total of 24 restaurants globally and 7 Michelin stars, with international restaurants from Europe to the US and the Middle East. Originally routed in fine dining, the Group has expanded to include more casual fine dining sites offering a wide variety of guest experiences around the globe, such as Bread Street Kitchen, maze and Savoy Grill in London and Gordon Ramsay BurGR and Gordon Ramsay Pub & Grill in Las Vegas. Restaurant Gordon Ramsay in Chelsea is the Group's flagship venue, which has held three Michelin-stars for more than 12 years. For more information, please visit www.gordonramsay.com.
 
SOURCE Gordon Ramsey Group
CONTACT: In U.S., Staci Wolfe, 323-939-7535, Staci_Wolfe@polarispr.com