Semifreddo is the semi-frozen Italian dessert that can be based on fruits, chocolates, nuts, coffee and sometimes even cheese. It's one of the best ways to end a good meal especially when the pastry chef is able to make it really well and the ingredients that he uses have fine quality. Being a World Champion at the 2015 Coupe de Monde de la Patesserie, Fabrizio Donatone, along with two other pastry chefs, Emmanuele Forcone and Francesco Boccia, makes exceptional cakes, pastries and semifreddi. Fabrizio was also honored by the Accademia Maestri Pasticceri Italiani (AMPI) by giving him the title Master AMPI ad Honorem.
22 April 2017
19 April 2017
Four Italian chefs from different nooks of Italy and one flour mill that has been creating flour with high quality parameters for hundreds of years, all in one place. Padua, Italy, 21 March 2017. For this congregation, good pizza was the topic that was foremost in everyone's agenda. Buono a Sapersi (It's Good to Know). What is a good pizza anyway? A good pizza doesn't only entail how delicious it is but of course what we put on top, even in the middle matters but a genuinely good pizza should be healthy and easy to digest. Like what I had been writing here when I wrote about how the flour matters and here when I wrote about a pizzeria that uses good flour, what matters most is the quality of the flour and the technique utilized by the pizza chef. If you can easily digest it and the ingredients are of optimum quality, then classify it as good pizza.
18 April 2017
March has gone by quite fast and I didn't even get the chance to write about my extraordinary experience with the Turkish wines in the Sommeliers' Selection held in St. Regis Hotel in Istanbul last 25 - 26 February that was organized by Gustobar. I had a very fast-paced trip to Istanbul arriving from Rome at midday on the 25th just in time for a late lunch, the Sommelier Masterclass and a few minutes of tasting wines at the almost empty tasting rooms before the event closed for the day. The 26th was a different thing as the wine tasting event opened to the public. It was full of wine enthusiasts but it was surprisingly nice to see such excited anticipation of the wines produced in Turkey, 179 of them from 40 producers and a handful of international labels from Italy, France, Chile and Spain. Turkish wines are very much under the radar and I think that they need to find a niche in the wine world and be recognized outside the country.
08 April 2017
When two excellent gastronomic icons in Rome hook arms together and create something new, traditional or just simply great, then it's something that merits to be explored. Secondo Tradizione is the product of the bonding of Il Pagliaccio of Chef Anthony Genovese, a Two Michelin-starred restaurant and La Tradizione of Stefano Lobino and Francesco Praticò, a historical high quality delicatessen for food experts. It's a place where your every Italian food desire comes to terms with the seal of quality and excellence.
06 April 2017
Topaz Restaurant has something spectacular awaiting its guests upon entry. Its floor to ceiling glass wall frames a picturesque view of Istanbul. The Bosphorus Strait and its bridge, the whole city with some of its grandest sites and the Dolmabahçe Palace create a breathtaking scene. At night time, the restaurant's lights are kept low (pardon the dark pictures) to emphasize the lighted city outside and believe me, upon walking in that restaurant, the view is the first and maybe the only thing that you can focus on for the first few minutes.
04 April 2017
Entering its third decade, Pasta B has a success story to tell. In 1989, the Han family opened Jing Hua Xiao Chi in the Chinatown area of Singapore, a place specializing in making dumplings. Over a short period of time, it attracted throngs of people queuing for their fresh noodles and dumplings. They opened other branches in Singapore and eventually in Japan to cater to the big demand for their high quality dumplings and noodles. After an unabating success, the second generation of the Han family continues to serve the freshly-made noodles and dumplings alongside some specialized dishes still using the exact recipes. Today, I am taking you to their restaurant in Milan, their first branch that crossed continents that is well received by the Italians and Europeans.
03 April 2017
Marco Lodola takes us on a magical journey of his lighted life-size artwork in the streets of Franciacorta Outlet Village for an exhibition called Lodoland: Luci Pop in Franciacorta from 16th of March until the 17th of April in collaboration with Deodato Arte of Milan (where you can buy his artwork). The external art exhibit graces the main points of the commercial center with its vibrant colors at daytime but when the sun goes down and the artworks light up, the overall effect gives a dramatic impact.
30 March 2017
Who is Clotilde? She is a refined woman who puts extreme attention to the needs of her guests and always ready to share the best in her cellars and kitchen. A woman who is able to create magic on her table where conviviality lives in beautiful moments of staying together. She is the icon of savoir fare in the mind of her son, restaurateur Clemente Quaglia and for this reason, he named his restaurant after her for which the place stands for.
27 March 2017
Quality-conscious diners always have lingering questions on their heads when they head out to restaurants. Where did the ingredients of their food come from and how were they treated? Sometimes we read them in the menu, and sometimes we don't. We just put our trust on the chef in the sourcing of his ingredients and how he decides to put them together. In Rome, there is a restaurant that pioneers the farm to table concept. They produce practically all the ingredients in their farm in Calabria (that's in the southern part of the country) then their young and talented chef Fabio Trovato, who grew up in a family of restaurateurs, creates his masterpieces in the kitchen while his counterpart in the dining area, Franco Magliocchetti, a sommelier in wine and oil, makes sure that Fabio's creations are paired well with Calabrian wines.
16 March 2017
Istanbul makes every inch of the food lover in me somersault with anticipation. My first trip there had been a discovery of its food and wine culture with a group of press people. Even if Istanbul was the shortest stay on our way to another part of Turkey, the Northern Thrace, the markets, shops and restaurants we passed were enough to take a whiff of comprehension of how vast and rich the gastronomy is. The whole country has a diversity of cuisines due to its cultural interactions throughout its colorful history. Being eclectic and dynamic, Istanbul is the place to catch different kinds of cuisines. Whether you are looking for the classic ones that stretches its roots from the Ottoman empire, international cuisines or even more inspiring, the interweaving of traditional characteristics with contemporary ideas, this is definitely the right city to explore.
13 March 2017
I Migliori Vini Italiani 2017 di Luca Maroni (The Best Italian Wines 2017 For Luca Maroni) in Rome, Italy
Between 16 to 19 February 2017, more than 600 wine labels, 160 gastronomic and oenological producers from all over Italy and thousands of visitors were in Salone delle Fontane in EUR, Rome for 4 days of wine tasting. It had been an incredible event that converged all food and wine enthusiasts under one roof celebrating the excellence of Italian creations. It is an annual event established in 2013 by Luca Maroni, a well-known Italian sensory wine analyst, where wines were tested according to his evaluating method of a series of sensory analysis that are based on three principles - Consistency, Balance and Integrity of the wines.
10 March 2017
If you have been to Rome, most probably you have already come across Babingtons Tea Room or even photographed it while taking photos of the Spanish Steps. Standing from the bottom of the steps, Babingtons Tea Room is on the left side in the 18th-century faded bright orange building where it has always been since 1893. Surviving two world wars, various economic recessions and now on its fourth generation of descendants, Babingtons Tea Room continues to serve what it has been serving for more than a hundred years - proper English tea.
06 March 2017
Like what springs out from the soil, the bounties of the sea also have their own seasons. Choosing the right seafood at the right moment is beneficial to the balance of nature but most especially, we get them at the pinnacle of their quality. At Ristorante Chinappi, proprietor Stefano Chinappi assures his diners of the excellence of the ingredients used in the kitchen of Chef Federico Delmonte. From the sea to the kitchen, there's still more to learn behind this restaurant which has a long history of supremacy in seafood dining.
03 March 2017
Eating in restaurants is a luxury that we give ourselves once in a while because chefs can create magic in their kitchens which is much more than what we can do with ours. After all, with years of extreme experience in culinary studies, they are charged with the technical and artistic knowledge of creating dishes with the wow factor. Their concoctions are perfectly-styled with a mixture of aromas and flavors that play in our palates. At Campus Etoile Academy, they teach more to their already accomplished kitchen professionals because this year, this 30-year-old culinary school is introducing its new Professional Culinary Course Specializing in Nutrition. If you want to become a Healthy-Food Chef, then come on in and explore the school with me.
23 February 2017
We are in the year 1907 at Via della Scrofa 104 in Rome when Alfredo Di Lelio created the most celebrated Italian dish that bridged its history to America. Pregnant with his child, Alfredo fulfilled his wife Ines' wish of having something to eat that would give her and her unborn child energy, flavor, and heat. With such a simple recipe that requires only three ingredients of exceptional quality, fresh butter, Parmigiano Reggiano and fresh pasta with a particular thinness that cooks under 30 seconds, Alfredo unwittingly created a dish in his kitchen that later became a part of the Italian gastronomic history. The miracle happens when a mantecatore or mixer amalgamates the pasta with the sauce with his masterful mixing movements. The Fettuccine Alfredo created waves among the American elite from the time it was discovered by two Hollywood stars for almost a century later.
15 February 2017
If you love Italian red wine, then you must have heard or tried Sagrantino di Montefalco and if you liked it, then you must know about its leading top quality producer, Arnaldo Caprai. Arnaldo Caprai does not only have the prominence in the quality of its Sagrantino wine but it also has the notability in its role in reviving this autochthonous grape variety in Montefalco, Umbria. The Sagrantino grape has been cultivated in the region for more than four hundred years, then it went through a period of diminished activity until Marco Caprai, son of Arnaldo Caprai, focused his interest in the disappearing grape and reestablished it in Montefalco in the late 1980s. In 1992, the Sagrantino was awarded with the top appellation in Italian wines, the DOCG (Denominazione di Origine Controllata e Garantita) which denotes controlled production methods and guaranteed quality of the wine.
14 February 2017
In winter, the only fruit I can think of is oranges. It's a part of my daily diet starting first thing in the morning with the spremuta or the freshly-squeezed orange juice. At times, an orange salad is a refreshing treat after having a seafood meal. Simply drizzling some extra virgin olive oil and sprinkling some salt on it is perfectly delicious and so simple too! And try to think how healthy that is too. You can also add some olives, chives, fennel, or even smoked salmon - whatever it is that you put together, the oranges will always be that one great ingredient to use in the winter plates.
08 February 2017
A bowl of steaming hot ramen in Rome? The picture that a friend posted in Facebook got me. It got my full attention alright and I made sure that my schedule was clear the following night so I myself can slurp (well, you do slurp the ramen right?) my own steaming hot bowl of ramen. It has been a long time since I've last had my ramen fix in Asia and I was more than excited when I heard that there was a new ramen bar in Rome, and a good one too. Mama-Ya Ramen just opened a few months ago and looking at the reviews of the diners and reading about the people behind the place, I was convinced that it would be a good place to strike for a bowl of ramen bowl on a cold, rainy evening.
03 February 2017
The sea is my biggest supplier, where I had to get everything. Chef Gianfranco Pascucci has a vast source of ingredients right in front of him, where fishes of different kinds are taken to the dock by the local fishermen of Fiumicino as soon as they come in from fishing. He doesn't limit his ingredients to the usual sea bass or turbot, because he feels impelled to take out the immense supply that the sea can provide us, more the unknown than the ones we are used to. There is the desire to generate awareness and through his kitchen, his dishes can create stories from the sea, the fishermen then to us.
28 January 2017
When I was asked to make a recipe for Cannoli Nachos for She Knows, I was torn. My husband is Sicilian and cannoli are considered as part of their culture very seriously. Of course that means that they have to remain as they are, like how they had been enjoyed for the past centuries. Deconstructing and reinterpreting them into nachos is something unheard of and instantly made him nervous. I told him that the ingredients and flavors will remain the same, just the presentation would change. I shooed him out of the kitchen and I started to work.
24 January 2017
After a visit to the capital a couple of years ago and trying out the spremuta or freshly-squeezed orange juice in a bar, Giacomo Rindone was dismayed at the quality of the oranges used. Being accustomed to oranges with superior standard, he decided to take his oranges to Rome himself. He bought a van, gave it a brand, acquired an itinerant vendor license, loaded the van and parted for the capital. Now on his second year in Rome, the demand for his oranges picked up in volumes. The van was not enough so he needed to get a stall at the Mercato Irnerio in Via Aurelia.
Per informazioni in italiano, vai su questo link.
23 January 2017
As any Roman would say, you can't possibly not love the maritozzo! Maritozzo is a cream-filled sweet bread bun that's typical in Rome. It's an icon of the Roman gastronomy and if it has been around for centuries, then it will remain in the city for centuries and centuries more. But Edoardo Fraioli has other ideas. Perchè limitarsi a mangiarlo solo dolce? (Why limit yourself in eating it just sweet?) In starting something a bit different without taking away the concept of the traditional sweet bread, he grabbed the salt instead and ditched the sugar and cream.
20 January 2017
The chairs are comfortable alright. As the name states, I Sofà Bar Restaurant and Roof Terrace (the sofas), you imagine a room full of comfortable cushioned seats with back and arms. Along with good food, wine and company, now that can be the right place for a pleasant dining experience on where to enjoy what the Eternal City has to offer. The restaurant is located on the ground floor of centrally-located Hotel Indigo Rome - St. George, a five-star boutique hotel in a quiet road parallel to Lungotevere (boulevard along the Tiber River). In summer, the rooftop seating is open for dining al fresco with a panoramic view of the city.
17 January 2017
When we cook a whole turkey (or chicken), we always end up having leftovers and the big question that we deal with is how do we recreate dishes with them. Of course if you are in the US, this always happens to you like every other American home after Thanksgiving. We are way off the holiday now but this recipe is very useful to keep because it's simple and very easy to make. It works perfectly as an appetizer or snack for the kids.
12 January 2017
As we veered off the main road, another path in the countryside led us to the entrance of Cantina Todini (Todini Winery) on the left side. The place is tranquil with a picturesque front area. External garden chairs and tables are scattered in an orderly fashion and they overlook a vast landscape of Umbria. There are patches of land, luscious trees and rows of vineyards like soldiers. It took my breath away.
06 January 2017
I love artichokes. So much. I never had them until seventeen years ago when I moved to Italy and I still remember the first time I tried them after my mother-in-law cooked and laid them on the table. She sautèed them in garlic, lemon and white wine and I thought they were the most delicious vegetable I have ever had. Until now. It was such a delicious opening to a big world of genuine Italian cuisine, and I realized how different the interpretation is outside the country. My only knowledge of pasta before can be counted with the fingers of one hand. Instead, Italian cuisine can be from traditional to innovative with one some important characteristics to keep in mind. Simple, healthy and using quality ingredients.
Ottoburg Restaurant is a 360-degree Austrian experience, from outside the building until you walk through the rooms and sit down to eat. Being housed in one of the city's oldest buildings, all the guidebooks would most likely lead you there. It is indeed a destination to get to know Innsbruck inside and out. The building is as beautiful as it has always been in its 900 years of history. It stands proudly at the beginning of the Old Town at Herzog-Friedrich-Strasse, where the street opens up to more historical buildings built around the 14th-century, including the famous Golden Roof of Innsbruck.
01 January 2017
When you are planning a trip to Innsbruck and you are looking for a place to eat, it's imperative to go to Sitzwohl Restaurant because it is one of the best and one of the most popular restaurants in the city. Recently attaining 2 toques and 15 points at the Gault Millau's 2016 edition, Irmgard Sitzwohl and Elisabeth Geisler, the two outstanding female chefs who run the kitchen take the diners for a delicious gastronomic spin by putting together local delicacies with Mediterranean characteristics. Being robust and rich, Austrian cuisine is reinvented in their kitchen with simplicity and delicate touches of aromas and flavors.
23 December 2016
With all the recipes for mixed drinks around, you just scratch your head and hope to find that perfect one that is easy to prepare with simple ingredients and most importantly, will please everyone. There are some drinks that make us think how it will definitely be the winning drink to serve but when we read the ingredient part, we back out. The usual plight? Where in the world can we get that bottle of ingredient? Don't fret, there are still some simple solutions with components that you can easily find at home and at the shop. With this delicious Lemon Sorbet and Blueberry Prosecco Float, you will just need a bottle of prosecco (Italian sparkling wine) to give the alcoholic kick. If you can't find the prosecco, replace it with other kinds of sparkling wines. Add some lemon sorbet, frozen blueberries and simple syrup that you can make yourself at home.
22 December 2016
At five o'clock in the afternoon on the 15th of December, Madeleine was all lighted up, classical music streaming out from a couple of antique gramophones, and a buffet table of madeleines, macarons, meringues, cakes, variations of tea and spiced hot chocolate were laid out beautifully for their first guests. Pastry Chef Mattia Mezzina was hovering around checking the last minute desserts that he just created specially for the event. The staff was busy serving tea, hot chocolate and pastries. The ambience was relaxed with a festive spirit lingering in the air. There's an important reason to be jubilant about.