Trattoria del Tribunale came up when I asked someone from Parma for a restaurant recommendation. After a couple more unanimous affirmations to the same place, I immediately got the phone and booked a table. After all, who else knows the best place to eat aside from the people who live in that city anyway? Trattoria del Tribunale is in the center of Parma, in a small, quiet street. On warmer days, there are outdoor tables on the side of the cobblestone road while the spacious two-storey restaurant accommodates more diners inside.
26 October 2016
23 October 2016
The last thing that I thought I would ever find in Italy is fish sauce. Not the imported one from Asia but a version produced right in this country. With its pungent characteristic, I find it hard to understand how it can go well with the Italian cuisine but IT DOES, especially when eaten with dishes typical of the coastal town of Cetara like the simple spaghetti mixed with the sauce, fish and sautéed vegetable dishes. When I saw the stall of Acquapazza Gourmet in Milano Golosa, I waited for my turn among the wall of curious onlookers tasting and understanding the special sauce that's made in Cetara. The colatura di alici was making waves that day.
20 October 2016
Coconut-coated chicken strips dipped in savory soy-ketchup are hard to resist. Between kids and adults, these are definitely a big hit! In my own table, little hands and big hands join in plunging their chicken strips in the quick and simple homemade sauce which is basically a combination of soy sauce and ketchup (yes, they do blend well together). If you are looking for a quick and easy recipe to serve on your next party, then this is the right one.
16 October 2016
I love Marsala wine and if I can do what I want, I would pour it all over the food that I am cooking - all the time. It goes very well with both savory dishes and desserts, and ahem, even in my pancakes. Being in Italy, it's very easy for me to get a bottle at the supermarket that I use for cooking. I have heard from some readers that it is not that easy to acquire in some places and if ever they do find it, they don't know which one to get. Marsala is a kind of fortified wine that has three levels of sweetness and different levels of quality. For cooking savory dishes, it's best to use secco (dry) or semisecco (semi-dry) while for desserts, dolce (sweet) is the best option. The levels of quality ranges from fine which is aged for a year to vergine stravecchio/riserva or virgin reserve which is aged for 10 years or more. Of course, for cooking, get the cheapest one which is fine or superiore and leave the older ones for drinking.
09 October 2016
Notice the doodles on the signs and how the the pictures of the food are cancelled out by more doodles. Like you, I was curious why they are everywhere. I learned that as childlike as they may appear, the real essence speaks in volumes about looking at food in a completely different way. We are asked to learn a fresh way to talk about food with a new alphabet as we start from scratch. We can mute the background noise as we concentrate on what is in front of us: the food we are eating.
05 October 2016
Giocampus is a multidisciplinary educational project that was born in 2002 in Parma, for the young people with the correct lifestyle through physical education, proper nutrition and healthy environment. When we care about the future of our children, there are no boundaries that can limit us. Being foremost in our agenda, education is the best thing that we can hand over to our kids and with Giocampus, we can join hands with a vast network that helps this important cause for the future generation.
23 September 2016
Autumn just stepped in the other day and it's a new season to look forward to. As much as I love summer, I am so ready for a little bit of cold and a change of diet. It's time to start cooking again in the kitchen and I am starting with this Tuscan Sausage and Beans in Tomato Sauce (Salsiccia e Fagioli). Sausages and beans are great ingredients for the colder months and with the first few steps of autumn, I welcome it with a delicious dish from Tuscany.
20 September 2016
Once upon a time, there was an engineer, an architect and a chef who, in spite of the different roads their careers took them to, put together their heads and on a single slice of bread, a mountain of ideas came out. Sometimes, the uniqueness of every single person can contribute to the solidity of an idea. After all, there is the precision of an engineer, the meticulousness of an architect and the efficiency of a chef. There is a perfect blend of elements and the string that binds them altogether is the passion for cooking and the desire to create something typically Italian that is not only good but extra good. Let me introduce you to a bruschetteria (bruschetta shop), Brusco Lo Strabuono, one of the newest places in Trastevere, that hip district of Rome where creativity meets gastronomy.
18 September 2016
There are times when my Asian side just wakes me up in the morning without warning and drags me to the kitchen and take out the essentials to make a super brunch. Having been used to salty and much heavier (with rice please) breakfasts, Italian breakfasts are a stark contrast to the full breakfast plates I enjoy in the Philippines. Unlike in Italy where I don't usually need a plate anymore while eating my cornetto or croissant and drinking my espresso while on my feet, the Philippine version requires me to sit down with a nice big plate and sit on a comfortable chair because these breakfasts are meant to be long.
15 September 2016
Between animal farming and viticulture years ago, Fattoria Carsica Bajta made a successful activity of cured meat production and wine making in their fattoria or farm. Having formally opened their farm in 1999 in the town of Sales, Mr. Slavko and his sons Andrej and Nevo were also able to expand over the years by opening a food and wine shop, a restaurant that accommodates 80 and five double rooms where guests can stay immersed in a working farm life. Their activity continues to draw food and wine lovers who look for quality from the great region of Friuli - Venezia Giulia.
10 September 2016
Entering Madre can give you quite a pleasant surprise. Don't be confused with its address because it is indeed located in the former convent of the Dominican nuns inside the gates of the Pontifical University of St. Thomas Aquinas and beside the Church of Saints Domenic and Sixtus (Santi Domenico e Sisto) at Largo Angelicum 1. It's a very beautiful terrace with colors splashed everywhere and plants 360 degrees around. In the architectural layout of Rome, you wouldn't expect to find yourself in a little garden haven like this. It's a contrast to what you see in the city. It breathes freshness, elegance, jollity and coziness all rolled in one place. Over everything, the charming ambience embraces you with warmth. Madre is not something you would expect to find in Rome and when you sit down and eat, that's another thing to marvel about.
04 September 2016
When baking, I want something simple and easy to prepare that the kids would eat heartily in place of the regular biscuits that I buy. Even if I am always attentive to the kind of biscuits I get for them (and for us adults too), I always wish that I can just prepare all the baked goodies that they eat. I do read every single ingredient in everything that I buy but a home baked treat can't ever be replaced. And the smell in the house while baking is purely incredible! It's the perfect touch to have at home that I love so much. Apples and spices baking? It's hard not to keep on going back to the kitchen and taking a whiff of one of the best home fragrances. And the thing is, along with that wonderful smell are baked goodies that are equally delicious!
24 August 2016
Forty kilometers north of Perugia and half the distance from the town of Umbertide, lies a beautiful small fortified medieval village called Montone. The quiet walled town is surrounded by oak and olive trees and a touch of Umbrian greenery. Stepping inside the walls is like a walk in the past as you maneuver your way through the narrow cobblestone roads in between the buildings of another era. The medieval atmosphere is an extraordinary feeling that this little town gives to every visitor who walks in.
21 August 2016
If there is only one fruit flavor that I can choose, I would say lemon without batting an eye. It's a simple classic flavor that always pleases my taste buds, refreshes my mouth and reminds me wholly how summery it is. True, lemons are considered as summer fruit but actually they grow all-year-round. If not for the big old lemon tree that was outside my bedroom window years ago, I would have thought that lemons only fruit in the warm months. So consider this recipe perfect for any season and the ideal time to make it is when you get the craving for a good cup of lemon sorbet. And the best news is, you can also make it without an ice cream maker.
17 August 2016
After a lingering goodbye and a final long look at the spectacular view of the Umbrian hills and our hotel, I entered the car reluctantly with my kids and husband. It had been one of the best stays we had. My youngest daughter spoke out loud what was going on in our minds, Siamo stati così bene in questo albergo! (We stayed so well in this hotel!). It's so true and I would like to share with you this little gem in a quiet corner in the hills of Umbria.
14 August 2016
A trip to Cantina Todini cannot stop at the wine tasting in the winery because a few hundred meters from it is one of the most beautifully located restaurants in Todi. Up on the hills of Collevalenza in a 13th century manor house lies Relais Todini, a five-star hotel and inside it is L'Altro Relais Ristorante, a restaurant overlooking a magnificent view of the vineyards of Todini and the hotel's swimming pool. The restaurant is being run by Chef John Paterson, a Scottish chef who transferred to Umbria many years ago and planted his roots there.
12 August 2016
Isn't it about time you stop making trips to the neighborhood Asian restaurant for takeout and make your own Asian dinner at home? In less than half an hour, I can assure you, you will have a Chicken and Broccoli Stir-Fry like this on your table ready for dinner. And that includes the rice too! It's packed with protein from the lean chicken and different kinds of nutrients especially vitamins C and K from the broccoli florets. And when you eat it with rice (like most Asian dishes anyway), you add a good amount of carbs in your diet too. And the most important thing? You can say that you cooked it yourself with the ingredients you chose. Now is the best time to take control of what ends up on your table with really simple food that's good for your health.
11 August 2016
My refusal to cook dishes that require long processes of cooking in summer is met my questioning looks by my small daughter. When I tell her that it's too hot to stay in front of the stove and oven, comprehension registers in her face because she feels the heat herself but the child in her wants to complain anyway. With grilled corn on the cob as one of her favorite food (which she loves getting at the beach), we arrive at a compromise. She can have the corn on the cob at home if she will eat it boiled instead of grilled, then I can face the heat of the stove for her. Fortunately, she likes it boiled too.
10 August 2016
No wall separates Spain and Italy at Marzapane Ristorante that's for sure. Instead, the synergy of both cuisines creates something more enthralling in the hands of their young and talented Spanish chef. Bagging the title of Gambero Rosso's Emerging Chef of 2014, Chef Alba Esteve Ruiz shines her way around the kitchen sprinkling distinctive flavors from her native country to her Italian dishes. She comes up with the most interesting flavors that captivates your taste buds. Spanish and Italian are two of the best cuisines in the world without a doubt, and to be able to utilize them both well in harmonious proportions means Chef Alba really excels in the kitchen where she continues to compel us with her dishes in her own fascinating world at Marzapane Ristorante.
09 August 2016
After coming from the fishmonger and I have four medium (one for each of us) orate or gilt-head sea bream stashed in my thermal bag, this is the first dish that I can think of preparing. I make two versions of this fish dish, both easy and using the same ingredients. One is cooked on the stove in a saucepan while this one is oven-roasted. You can change the kind of fish freely but small to medium whole white fish is the best option over filleted ones for more flavor.
07 August 2016
|Ombrina Marinata al Forno con Purè di Patata Viola, Germogli di Verdure del Baldo, Croccante di Riso e Gocce di Campari (Baked Marinated Shi Drum with Mashed Violet Potatoes, Shoots of Vegetables from Mount Baldo, Crispy Rice and Campari Drops)|
If you like small ancient towns by the lake like Malcesine, then let me just tell you that you are not alone because apart from the throngs of tourists I walked along the streets with, there are also hundreds of foreign couples who programmed their weddings in the same place this summer. In fact, just for a few hours that I was there, two weddings were taking place one after the other. Indeed, Malcesine is one of the most enchanting towns in Lake Garda (Lago di Garda in Italian).
04 August 2016
While the summer heat pervades the whole house, the kitchen doesn't look as inviting as it was when the weather was a bit cooler. August is usually the month when I would leave my oven to rest until September again. Salads take a major part of our summer diet with lots of water or ice cold drinks. Fresh light plates with seasonal vegetables are easier to digest and much better this hot season. And I guess like you, we are all in constant search for a delicious salad mixture to keep the flavors diverse for the whole hot season.
03 August 2016
In every visit to Italy, there is always the desire to taste the food and the wine between sightseeing but with limited time, any traveler would just have to give up a few of the things in his bucket list. That usually means, you go back home with a void in your gastronomic experience of this incredible country. It takes a lot of time to discover Italy from top to bottom because every region, even towns just kilometers apart have something uniquely theirs that has to be appreciated. If you cannot physically hop from place to place then Bolla su Bolla has the perfect solution for you because the best of Italy are housed in one place.
30 July 2016
Italian restaurants often give you visual access to the kitchen through a window from the dining area. It breaks the barrier that confines the kitchen staff and the diners to two separate spheres. It breathes more friendliness to the atmosphere and direct connection between guests and chefs. Upon entry to Ristorante Livello 1, the first thing that you will notice is the complete visibility of the kitchen from the dining area. With a minimally designed glass wall, you can witness all the movements that go on in the kitchen and if you position yourself right next to the glass wall, you can even learn a thing or two about cooking. It's a unique kind of view that you can't get everywhere.
26 July 2016
The sun was succeeding in boiling me while I was walking around the premises of EXPO last summer. When I finally found a shaded area devoid of crowds with casually placed chairs and tables on the side of a pavilion, I almost made a lunge towards it. I had about a quarter of an hour to relax my tired feet and to gain back some energy. When I finally gained enough consciousness to look around, there were smiling faces looking at me and they were speaking in an odd language to me. When they understood that I was clueless about what they were saying, they switched to English. They wanted to know if I was a journalist, pointing towards the colossal ID that was hanging around my neck. It said Media. I told them that I was a food - travel writer and I also create recipes and I was there to visit a couple of pavilions that were hosting a group of us to get to know their cuisines. That got the excitement going. They wanted me to know more about the food in their country. Indonesia.
24 July 2016
Four pairs of well-worn dusty hiking boots, backpacks with the essentials and the grandest enthusiasm to explore the Dolomite mountains were all packed in our car along with the other luggage we had been lugging around for our 2-week holiday. Our 15-day summer trip was coming to a conclusion and we decided that a week in the Dolomites would have to be the grand finale before we headed back to Rome. The Alto Adige (or Südtirol in German and South Tyrol in English) side of the Dolomite mountains has always been our summer destination for so many years but for this year, we took a different turn in the Italian alps and headed to a part that we never set our boots on. Our destination was the town of Madonna di Campiglio in the Trentino side of the Dolomites.
22 July 2016
In Italy, landscapes can mesmerize anyone passing through the boot-shaped country from north until the southern tip. Different regions have different charming sceneries. Driving through the less trodden roads of the Friuli-Venezia Giulia region, you are rewarded with a scenic view of the countryside and as you reach the DOC Colli Orientali del Friuli area , it becomes more picturesque. It is like going through a travel picture you happen to see in a travel guide. Being an important wine area, the view is a patchwork of different shades of green draped softly on hills. Straight rows of vines and manicured grass on soft hills with a light gray road curving its way in the middle of the patchworks. While the sky remains bright blue, I can't convey in stronger words how beautiful the view is. At a certain point, almost close to the border of Slovenia, I had to ask my husband to stop the car on the side of the road and enjoy the panorama 360 degrees around us. That is Colli Orientali del Friuli.
21 July 2016
Baby squid is not often present in the fishmongers' display of seafood. When I chance upon them, I always get some to sautè. Sometimes, I serve it with steamed rice when I cook it the Filipino way (adobong pusit) or sometimes with a vegetable side dish or even better, as topping of the bruschetta. Whatever way I go for, it is always a great dish, an accomplishment to the taste buds What I am sharing with you here is a very simple way to enjoy the baby squid - sautèeing them in extra virgin olive oil then tossing them with tomatoes, olives and capers. The flavors point towards the Italian palate and I can assure you, every bite is a challenge not to eat more and more.
20 July 2016
One of the things that makes summers great is that I am more driven to cook more seafood dishes than ever. It just seems so natural with the beach just five minutes away from the house and the heat asks for white wine that pairs perfectly with seafood. They don't need so much time to cook plus it's possible to put different kinds in one pot. There's nothing wrong with mixing the clams, mussels, shrimp, langoustines, fish, squid, and so much more in one cooking. In fact, the more varieties there are, then the better the flavors are.
18 July 2016
Rome is the eternal city with ancient history and culture painted on every road you walk on and every stone that you see. It's traversing through one of the greatest civilizations that ever existed. But experiencing the city can also be extended outside the confines of the city walls where clear waters ripple and fine sand can make any Roman holiday more special. Head to one of the beach towns where modern Romans go to on beautiful sunny days. Lido di Ostia is in the district of Rome on the Tyrrhenian Sea where you can find nice beaches and good seafood.