Cucina Tipica: An Italian Adventure is the story of Jacoby Pines, a disheartened American who arrives in Italy on holiday, and decides he never wants to leave. What follows is a wine-soaked, food-filled, travel-laden adventure about one man’s quest for an antiquated existence in the modern world. This is the third novel by Andrew Cotto, an award-winning author whose regularly contributed to The New York Times and has written for Parade, Men's Journal, Rolling Stone, The Huffington Post and Conde Nast Traveller among others. The story takes you through the villages of Liguria, Tuscany, Umbria and Marche. You will read about the wines of the various regions and meals of fried calamari, shrimp, bream and whole anchovies, steamed prawns, pasta with pesto and clams, a mixed roast of lamb, sausage, rabbit and pasta with black truffles not to mention the bistecca fiorentina (t-bone steak) or the uccellini in brodo (white beans with tomatoes in borth) among others. What follows … [Read more...]
Classic cookbook Great Dishes of the World available online for first time
ckbk, a new service providing digital access to the world’s best cookbooks, today announces that it is making Robert Carrier’s classic cookbook, Great Dishes of the World, available online for the first time. Great Dishes of the World had a huge impact on its publication in 1963, and went on to sell more than 10 million copies in numerous editions. According to cookbook editor Jill Norman, “With Great Dishes of the World, Carrier persuaded readers to look beyond their usual culinary boundaries and to experiment, inspired by his confident and exuberant style.” When the 1000 Cookbooks project asked chefs and authors to identify the cookbooks which most influenced them, Great Dishes of the World was one of the top choices. Shaun Hill, a Michelin-starred chef who started his career in Carrier’s London restaurant, welcomed the news: “Robert Carrier is an underrated influence. His food was unashamedly luxurious, with plenty of cream, eggs, … [Read more...]
London is Europe’s pizza capital closely followed by Paris according to 50 Top Pizza
London has emerged as Europe's pizza capital in a newly unveiled list of the 50 top pizzeria's in Europe. 50 Kalo, the pizzeria in London which opened in July last year tops the list. The pizzeria of Ciro Salvo is the second one after the one he opened in Naples in 2014. He is the third generation of master pizza makers, Ciro has won accolades from some of the world's best guides. In total, London has 8 pizzerias in the 50 top pizza list closely followed by Paris with 7. Bijou, in Paris placed second while Baest in Copenhagen placed third. Ciro Salvo of 50 Kalo 50 Kalo di Ciro Salvo Pizzeria, London, UKBijou, Paris, FranceBaest, Copenhagen, DenmarkOber Mamma, Paris, FrancePizzeria Luca, Copenhagen, DenmarkKytaly, Genève, SwitzerlandLilla Napoli, Falkenberg, SwedenAddomme, London, UK L’Antica Pizzeria da Michele, London, UKGazzo, Berlin, GermanyMother, Copenhagen, DenmarkL’Antica Pizzeria, London, UKNnea pizza, Amsterdam, NetherlandsPaesano pizza, Glasgow, UK,Pizzeria … [Read more...]
Recipe by Valentino Cassanelli: Seared scallops with coral carbonara, bitter herbs and sea urchin
Serves 4 For the carbonara sauce 25 g pork cheek, seasoned20 g butter1 clove of garlic80 g scallop coral0.3 g saffron30 g white wine12 g basmati rice200 g fish stock6 g Pecorino Roman0.1 g ground pepper5 g yuzu Brown the garlic clove, the bacon and the coral in the butter, then add the white wine, rice, saffron and fish stock. Cover and cook for 20 minutes. Remove the bacon and the garlic and then emulsify with the help of the blender gradually adding the pepper, pecorino and yuzu. Obtain the sauce sift it. Sea urchin emulsion 150 g sunflower oil60 g urchin pulp5 g yuzu3 g salt45 g fish stock Emulsify all the ingredients by adding the oil. Serve at 45 ° C. Black garlic cream 40 g black garlic30 g water10 g extra virgin olive oil3 g lemon juiceBlend and emulsify all the ingredients. Bitter herbs 200 g wild herbs1 l water15 g salt10 g lemon juiceMaldon sea saltExtra virgin olive oil Clean the herbs and wash them thoroughly. Blanch them in salted and … [Read more...]
New pop-up by Lionello Cera at the Venice Lido
The Venice Lido Resort Lionello Cera, chef of two Michelin star Antica Osteria Cera in Campagna Lupia, in the Venice countryside is taking over the terrace restaurant of the Hotel Excelsior Venice Lido Resort for an exclusive pop-up restaurant which celebrates local cuisine this summer. The pop-up restaurant opened on 1 June together with the opening of the hotel beach. The pop-up is called “Bistrot del Mare by Cera” and is the latest addition to the catering outlets of the Hotel Excelsior Venice Lido Resort which also has the Ristorante Tropicana and the Elimar Beach bar and restaurants, both run by executive chef Damiano Brocchini. Lionello, together with Simonetta Semenzato who is the director of the restaurant have transformed a simple bar and osteria in the Venetian countryside into a research centre where with passion and focus on produce (mainly fish) he has managed to become the first two Michelin star restaurant in Europe to offer only a fish menu. During … [Read more...]
New book about Wine in Austria to be launched in December
A new book called Wine in Austria: the History was unveiled recently during this year's edition of the Austrian wine Summit. This is the first time that an academically substantiated and comprehensive volume on the history of viticulture in Austria from prehistoric times to this present day will be published. The book includes an individual chapter devoted to the life and work of Dr Friedrich Zweigelt.More than two and a half years of work went into creating the 500-page book, which was commissioned by Willi Klinger and came to fruition under the academic aegis of Professor Dr Karl Vocelka. It will be published by Brandstätter Verlag in December. Mr Klinger said: “More than thirty authors worked to research and write about the long and rich history of Austrian wine in all its facets in this handsome volume. Grape varieties, cultivation and cellar techniques, the role of wine in religion and traditions, the emergence of the Austrian winegrowing regions and the successful … [Read more...]
A former Augustinian convent becomes a modern-day sanctuary at August in Antwerp
Photo by Robert Rieger In Antwerp, the people behind renowned boutique hotel 'Hotel Julien' have launched a new hospitality project: August. On the recently developed Military Hospital site, a former Augustinian convent has been converted into a modern-day sanctuary for both Antwerp residents and foreign visitors to enjoy. August re-envisions its historical central function with an open restaurant and a bar, a bespoke hotel with dedicated wellness area, an open air swimming pool and secluded gardens. August consists of 5 different buildings, seamlessly blended together under the guidance of renowned Belgian architect Vincent Van Duysen in his first-ever hotel project. The restaurant and bar are curated and managed by star chef Nick Bril. Created with a deep respect for its heritage, August is a modern-day sanctuary, echoing the sacred soul of historical Belgian architecture whilst intertwining a contemporary modernism. Situated in a luscious green corner of the former Military … [Read more...]
Recipe by Valentino Cassanelli: Linguine with ginger, veal and cocoa nibs
Serves 6 For the veal: 1 veal head 2 onions, roasted 2 cloves 1 bay leaf salt White vinegar (80 g /litre or water) Place the veal head into a sauce pan and roast for 45 minutes at 190 ° C. Make a broth by adding roasted onions, cloves and a bay leaf. Add the water and white vinegar to cover and simmer for 4 ½ hours, adding the tongue 45 minutes before the end. Once everything is cooked, remove the meat, discarding any excess fat and nerves. Roll it up until you have a cylinder of roughly 6cm and cut the meat into 3cm pieces. Warm the meat up in the broth before serving. For the linguine 280 g durum wheat linguine 40 g ginger, juiced1 clove of unpeeled garlic 5 g Extra virgin olive oil 600 g vegetable stock 20 g butter 15 g Parmesan Salt to taste Ginger as needed Brown a clove of unpeeled garlic with a little extra virgin olive oil. Remove the garlic and add the vegetable stock and ginger until it starts to boil. Add the linguine until cooked and season with salt. … [Read more...]
Root cause: Can you imagine a world without wine?
Steven Laine, author of Root Cause Can you imagine a world without wine? This is the story behind Root Cause, a recently published book by Steven Laine. Corvina Guerra is a flying winemaker who dreams of one day settling down in her native Italy on her family’s vineyard. On a visit to a vineyard in Italy, Corvina makes a startling discovery: Phylloxera, a menacing plant that devastated vineyards in Europe more than a hundred years ago, has infested the vines. After reporting her findings to her company, Universal Wines, Corvina is charged with investigating the spread of the bug. Nicknamed Philomena by the media, the aphid is soon discovered in vineyards around the world. To aid in her investigation, Corvina recruits a wine expert in London, Bryan Lawless. In pursuit of its origins, Corvina and Bryan embark on a thrilling globetrot on which they uncover that Philomena is being intentionally spread. The deeper Corvina and Bryan search, the more they become convinced that … [Read more...]
Brussels ‘Dinner in the Sky on Water’ programme announced
Brussels Dinner in the Sky (Photo courtesy of Dinner in the Sky) For its 2019 Brussels edition, Dinner in the Sky will head to the Canal, opposite the future Kanal Pompidou Museum. Since its launch in Brussels in 2006, Dinner in the Sky has always focused on making its guests experience "childhood dreams". Whether in Belgium or in the 70 countries where the concept has been developed. This year, that magic takes place on the water: the Dinner in the Sky tables will be put on the canal. Literally. Guests will be greeted "on the water" at the foot of the Quai Beco. A surreal introduction to say the least, before dinner which will take place at 50 metres up in the air. An hour and a half of gastronomic delight with a 5-course menu prepared and served by a starred chef and a unique view on the Port of Brussels, Tour and Taxis, the future Kanal Pompidou Museum. This journey unlike any other will be led by 12 chefs, totalling 17 stars: Yves Mattagne (Sea Grill**), … [Read more...]