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colazione da savin(y)i

appointment at the gallery on Sunday morning at 10. breakfast neorinato savini -old restaurant in Milan, and pastry-coffee shop before going to the first day of the congress of haute cuisine copyright "identity greedy" at Palazzo Mezzanotte. at 11 is the dean of creative cooks Italian Gualtiero Marchesi, the flagship of the Italian cuisine in the world made with talent, passion and continuous research. I interviewed a few days Marquis ago and the impression was so good-human, of course. the professional was not in doubt-by to push me out of the house - I'm chilly with dirt typical of Milan on Sunday morning to hear his report and noted the preparation of some dishes. actually, a push has also given me the breakfast that I organized with a friend. (Greetings ste)

luxury elegance and haute cuisine
Savini opened its doors in 1867 and has always been considered the parlor of Milan. illustrious figures in literature and history, artists and politicians have lunch or dinner here: green to Mascagni, by Marinetti and D'Annunzio. without forgetting that it is still a must after-dinner here for the Scala. and then in the gallery, center to center.
after a period of closure was reopened Savini, sbrilluccicoso more than ever, about ten days ago.
I went to the opening that evening. here a picture of the inauguration of the evening. we say that there were many people.

the ground floor the bistro, the restaurant on the first floor and downstairs to the store with products Marco Savini. marmellatina the special case in the skin, fine wine, luxury accessories of all kinds
after entering .. this is what I could see the local

local historian was purchased and renovated by Giuseppe Gatti, a Sicilian with a cardboard suitcase arrived several years ago and owner of three other premises in the prestigious surroundings of Piazza Duomo. management is entrusted to the young cat sebastian, the 25 year-old son of Joseph, a graduate of the bites. ciumbia.
below along with a picture of sebasian saverio paffumi (left), a friend and director of RistorArte.

in the kitchen there is cristian thin, young and very experienced cook. worked with Aimo e Nadia and Carlo Cracco. during the opening night, the buffet consisted of tasty goodies such as the cube cassoeula, the Parma ham


excellent risotto Saffron

and then, of course, desserts .. mignon here. in the part devoted to the local bakery is important. a nice selection of miniature beautiful and good. not the ones you do not forget more, on average a good pastry.


below a photo of the room this morning at 10. me and Stephen, we are sitting at the table in the bistro and coffee briochine. the choice of croissants and a variety of delicious dumplings vary. we chose the miniature chocolate, cream and great with pears and chocolate.
me melt.
good, fresh and made in-house. butter or "butter flavor" in large quantities. in gergo giovanile si direbbe "belle pese".
una nota negativa è stata sicuramente il servizio. abbiamo aspettato il caffè per una decina di minuti (con la salivazione a mille). visto il genere di locale e il prezzo che abbiamo pagato per la colazione, potevano fare meglio.

non male come inizio per una giornata che si è poi rivelata interessante e faticosa. una bella dose di energia. e 17 euro in meno.
10 euro per due caffè
7 euro per le brioche

ciumbia.

ristorante savini
galleria vittorio emanuele II
tel 72003433

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all'anima della cipolla..


ho postato I received this photo yesterday and shortly after this poem, posted in another blog, aaa academy affannati.blogspot.com hungry. through sagebrush Comina.
the photo is from the site stockfood.it

Onion

Onion is another thing.
innards do not.
Fully
onion until onion.
Onion out
onion to the heart,
could look inside
without feeling fear.

in us unknown and forests
skin barely covered,
interior of hell,
violent anatomy, but in
onion - onion,
not twisted bowels.
you over and over again naked
down to the bottom and so on.

consistent and the onion,
successful is the onion.
In one here is another, more
in A minor,
in the following the next
that the third and fourth.
A centripetal escape.
echo in chorus composed.

The onion, agrees:
the most beautiful belly of the world.
In its praise of halos
itself is wrapped in a circle. In
us - fat, nerves, veins,
mucus and secretions.
E remains denied to us
the idiocy of perfection.

W. Szymborska

Fancydresshire Uniforms

caciucco che bbuono! bonarda che style!

the opportunity is really tempting ..

Milan, January 17, 11 hours of a chilly and damp morning, the square of the scale. press launch of the initiative "Bonarda & caciucco the Viareggio Carnival 2008"

.. uh .. I arrived early, to my usual. I spend my time photographing the gallery, so I hope the new camera, the Panasonic Lumix fzqualcosa. I read the instruction manual, but boring ..

the consortium protection Oltrepò Pavese wines, led by the fascinating diretùr Carlo Alberto Panont

has decided to present this wonderful initiative on board atmosphere, the restaurant and a tram of forklifts 1928, the Orient Express Noantri meneghini-that every night turns to milan providing guests with good food, atmosphere romantic and colonial-the most charming views of the city. the press have offered us a nice ride to Milan, good wine and great caciucco. a real journey to join the vibrant spirit of Oltrepò Pavese Bonarda the magnificent dish from Livorno, a symbol of hospitality and friendship on the occasion of phantasmagoric carnival of Viareggio.

Below are the sommelier of AIS (Italian Sommelier Association) in Tuscany and Lombardy, two Viareggio masks (the ones with colorful clothes and bottle in hand, others are true sommelier ..) vittorio ruffinazzi (president of ascovilo and consortium Oltrepò, fourth from left) and helium Tofanelli, pressure of the foundation of the Carnival of Viareggio.

is part second test try the wine "naturally lively" Oltrepò bunting goes well with the aglioso caciucco. hence the idea of \u200b\u200bpromoting them together with the Italian most famous carnival in the world where you can enjoy the combination in "bonarda & caciucco point" and a position in this day of parades of floats and 27 -20 January, 2-5 - February 10th-mail before the start of the battle until half an hour before departure.

pictured below bonarda bottle with the label dedicated to the carnival of Viareggio for the occasion .. Oltrepò the consortium has put together a limited number of bottles with cheerful label bonarda & caciucco.

twenty local restaurants will offer their menus in the bonarda & caciucco ..


and again on January 31 will be the bonarda to accompany the dinner organized by the foundation Telethon Viareggio Carnival at the convention center, the Prince Restaurant starting at 21:00


under the sympathetic luca Bandirali, president of Lombard ais.

below a photo of Luca Lucchese, the cook who kindly prepared the caciucco on board. with this caciucco Luke was named best chef in 2007 for the preparation of "fish soup". Luke is a frequent guest on TV shows, including "evidence of the chef" by clericiona. luca in an interview I explained the origin of this dish. the name "caciucco" comes from the word Turka "kuciuck" which means "small", as the pieces of fish should be made to prepare it. Leghorn was the dish of the fishermen already in the sixteenth century, when returning from fishing, were held parts of the fish less marketable. Luke is at least 12 types of fish to put in caciucco. first to the octopus, for a total area of \u200b\u200babout fifty minutes. should be sprayed with red wine and add a teaspoon of tomato paste a few minutes from the end of cooking. luca should concentrate tomato because there is less Acidini of the past. the bread that accompanies the caciucco must be older than a couple of days, it must be heated in the oven and then rubbed with plenty of garlic. abundant, I would recommend. Never mind that my colleagues will insult to the stench that emanates, it's worth it .. luca finally advised not to eat it alone .. caciucco as the signature dish of conviviality and good company.

info

www.bonarda.it

www.vinoltrepo.it

www.ilcarnevale.com

Luca Lucchesi www.hotelresidenceesplanade.it

yum ..

Hair Curlers Rollers Aunts

the country house-dall'olanda con sapore

every month back in the province of Belluno to spend a couple of days with family and friends and last December I discovered this new niche, cute cute: Villa Bow . this is a country house , a cross between a b & b and a farm. In short you can sleep and eat. and even eat without necessarily sleeping. was opened to the right end of the year and promises very well


cuorr villa is located in the bow of the national park of the Dolomites, a plum and is willed Sospirolo (absolute novelty in the province) by viviana Vazza zilli and Italian. former emigrants, a life spent in the Netherlands to cook Italian cafe-restaurant "Zilli & Zilli" Arnhem ( zillizilli.nl ) which is now managed by his son David. Once the decision to return home to live, Italian and Vivian have searched for a place to be processed according to their taste. what fun!


Italy is a valued and talented chef, he was part of the order of professional Italian restaurateurs in the world with passion and brings its experience in this corner of Italy. Belluno Dutch peasant tradition and taste in his skilled hands know how to merge. only uses seasonal ingredients and zero km. Italian in the past has received several riconoscimenti nell'ambito cucinareccio tanto da essere ricevuto e premiato dal presidente della repubblica italica.

no, non sono parente. ma trovo la loro idea molto stimolante. anche perchè l'offerta prevede corsi e stage di cucina per grandi e bambini, degustazioni,serate culturali e artistiche.

e poi....cambiare direzione nella vita è difficile, faticoso ma può riservare sorprese inaspettate. almeno lo spero, visto che anch'io sto per farlo.

viviana non è solo un ex emigrante e ristoratrice ma anche una superstite della tragedia del Vajont, quella che il 9 ottobre del 63 spazzò via the village of spar, its people and its soul. Vivian is also a painter and writer. in 2002 published a book, "black patent leather shoes, which recounts her childhood memories, those who were saved by the wave of the damn night. a job that is painful to digest, however, served to overcome her tragedy. Putting pen to paper helps .. a woman and she seems happy now.

a corner of the tasting room

a room ..

with its private bathroom and balcony to breathe the fresh air of these places

will soon be available also two suites, penthouses and terrace.
villa has become staple in no time Dutch tourist destination for visitors, of course ..
to join in too short courses and stages of cooking and the intent of Vivan and Italian is to turn this beautiful country house and treated to a reference point for Italian and foreign Gourmande and for those who want to exchange tips and food and wine knowledge.


the avenue leading to the park


house staple, plum Sospirolo, bl. phone 0437 899191