Chefs Alessandro Miocchi and Giuseppe Lo Iudice say that in their 2-year old restaurant, food happens. Gastronomy does happen in Retrobottega, I firmly agree. These two talented chefs created a gastronomic lab where they spin ideas, innovate, create and interact with their diners (especially the ones who sit at the counter that overlooks the fully-opened kitchen). The kitchen team is composed of a couple of other chefs, Matteo Magagnini and Gabriele Di Lecce. All four of them have impressive past working backgrounds in the kitchens of Michelin-starred chefs before congregating in a kitchen of their own.
23 May 2017
13 May 2017
When Domenico Vergnano founded the company in a small town in the foot of the Turin hills called Chieri, it didn't have anything to do with coffee. It was actually an apothecary shop. Only a few years later did it become evident to the Vergnano family that coffee was their specialty. Their mastery in the secrets of coffee-making became so important that they eventually opened 3 warehouses in Turin, Alba and Chieri. Then finally, the biggest accomplishment was in 1930 when they purchased a coffee-producing farm in Kenya. Today, with Enrico and Carolina Vergnano, the fourth generation of the family running the company, they have more than 120 coffee shops scattered in 19 countries around the world.
04 May 2017
One hundred and eighty years, five generations, 1876 to present. From Azienda Agricola Barzanò Barboglio to Il Mosnel and finally, simply Mosnel. It all started in in a sixteenth-century villa with vineyards and cellars that was inherited by Rosina Rosa Cacciamatta in the town of Camignone, in the heart of Franciacorta. Rosina is the grandmother of the maternal grandfather of Lucia and Giulio Barzanò, the siblings who now proudly carry the name Mosnel. It's a family with a long history of viticulture that both brother and sister continue with great passion that their mother, Emanuela Barboglio has instilled in them.
02 May 2017
When you walk down the aisle at the grocery store, you unwittingly make an assumption that, if something is available to the public, it has to be safe. But you couldn’t be more wrong. Inside some products that are on the shelves across the nation are chemicals and additives that are not safe for consumption and that can lead to some severe and chronic diseases and illnesses.
29 April 2017
Nothing can satisfy your sweet tooth better than a traditional good old donut. And, the best part about it is that you can find it pretty much everywhere. From the corner coffee shop to your favorite food delivery service, it’s easy to get your hands on a tasty donut when you crave one.
But wouldn’t it be awesome to try to make it yourself? The advantages of making donuts in your kitchen are not limited to spoiling your family and friends with your cooking skills on a fine weekend day (although we guarantee they’re going to be seriously impressed!). But when you cook them by yourself, you get to pick the recipe and every ingredient in it and personalize the recipe based on your preferences and personal diet.
28 April 2017
Verona is a very beautiful city and I will never get tired of it. A leisurely walk at the center, through Piazza delle Erbe with its ancient monuments revealing stories of its rich history. A major part of it is from the ancient Roman period where Decumano Massimo (ancient Roman road that runs from east to west) and Cardo Massimo (ancient Roman road that runs from north to south) connect together making the square the center of political and economic setting of the city. The city is substantially rich in history, art, and culture.
26 April 2017
From an early breakfast to a late night cap, I Vitelloni stays open, every single day, non-stop from 5 in the morning until 2 the next morning. It's quite a long schedule for a restaurant to stay open but with so much diversity in its menu, it has a great potential to be the place to go to in Rome from the time you open your eyes until the time you are ready to close your eyes.
22 April 2017
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.
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.