An usual dinner could be transformed into a romantic special meal. Want to make dinner really unforgettable? Toss a few of these classic (and not-so-classic) aphrodisiac ingredients into your romantic dinner menu to really get things heating up.
Asparagus – the advice is to eat asparagus for three days for the most powerful effect. The asparagus could be served boiled or steamed
Almond – represent the fertility throughout the ages. For a special evening, the almond paste called marzipan could be served on a fruity cake or in the shapes of fruits.
Caviar - contain a large amount of vitamins and phosphorous.
Carrots is reach in high vitamins and beta-carotene, is considered to be a stimulant to the male.
Celery - contains androsterone, a powerful male hormone. Celery has a long history of use as an aphrodisiac. It contains vitamins A, C, B, P and minerals. It is excellent for the muscles and liquefies the blood.
Coffee - caffeine is a well-know stimulant in small quantities. Coffee stimulates both the body and the mind.
Cucumbers – after a scientific research, it was demonstrated that women become aroused by the scent of cucumbers.
Figs – is thought of as sexual stimulant.
Mustard - stimulate the sexual glands and increase desire.
Nuts - walnuts, almonds or macadamias, nuts are symbols of fertility.
Onion – was commonly used as an aphrodisiac in ancient Greece. In the days of the Egyptians pharaohs, celibate priests were forbidden to eat onions because of the potential effects on their...er...psyches. Also in France, newlyweds were served onion soup on the morning after their wedding night to restore their libido.
Parsley - contains high amounts of vitamins A and C, potassium, calcium magnesium, phosphorus, iron and has aphrodisiac properties. Parsley was used as far back as the times of Hippocrates as a medicine believed to help to improve general health
Pasta - combined with a variety of meat and dairy products may increase seratonin levels, energy and desire.
Tomatoes - eaten in season are a very seductive food. Tomatoes are rich in the phytochemical lycopene which can help prevent prostate cancer.
Vanilla - the scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, "Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness." Fill tall Champagne glasses to the rim and add a vanilla bean for a heady, bubbly treat.
sabato 31 luglio 2010
Prosciutto - delicious and unique
Prosciutto is the Italian name for ham and there are prosciutto crudo and prosciutto cotto.
Prosciutto crudo refers to uncooked prosciutto, and of course, prosciutto cotto is the cooked prosciutto.
Prosciutto di Parma is a superior ham is made from pigs on a special diet of chestnuts and whey. With a rosy-brown color, velvety texture and salty-sweet flavor, prosciutto is usually thinly sliced and eaten as an appetizer, but it can be used in cooked dishes as well.
Prosciutto is thinly sliced and most of the time it is served uncooked. These slices are very thin and are almost transparent. Prosciutto are wrapped around vegetables and fruits and served uncooked. Sometimes they are lightly cooked, specially, while preparing pasta recipes with prosciutto.
Prosciuttos is made based on high quality meat cuts selected and kept in a cool place for about 1 day, then washed and trimmed, and sea salt and spices are applied. This procedure is repeated for another 2 more months. Then, the meat is washed to remove the salt deposits on it. After washing, the slices are hung in a cool and breezy place and are left for curing. The duration for curing these prosciutto slices can be anywhere between 2 months to 2 years.
The Parma Festival of Prosciutto
The Parma Festival of Prosciutto will be hold from 10 to 19 September 2010.
It will be a uniqe opportunity to visit the area of production when the ham factories “open their windows” to consumers and take part in free tastings. And of course, everywhere will be gastronomy, shows and culture. Mountain bike rides, trekking, dancing evenings in the castles of the Dukedom, golf course competitions, initiatives for children with a “bread and ham snack” and many other activities.
Another unique moment will be a visit to the Parma Ham and Salami Museum (Museo del Prosciutto e dei Salumi di Parma), and also the Parma Ham tastings together with the best wines, planned for the whole area.
The Festival will end with a great party in Parma on Friday 17, Saturday 18 and Sunday 19 September with tasting stands set up in the main squares of the city (Piazza Garibaldi, Piazza della Steccata and via Garibaldi) and a market exhibition of the local products. Saturday 18, at 5 pm, one of the most looked-forward-to moments of this 13th Festival: the charity auction that will be held in the splendid surroundings of Portici del Grano in Garibaldi Square.
A good prosciutto can only be served in Italy and I highly recommend Obika http://www.obika.it.
Prosciutto crudo refers to uncooked prosciutto, and of course, prosciutto cotto is the cooked prosciutto.
Prosciutto di Parma is a superior ham is made from pigs on a special diet of chestnuts and whey. With a rosy-brown color, velvety texture and salty-sweet flavor, prosciutto is usually thinly sliced and eaten as an appetizer, but it can be used in cooked dishes as well.
Prosciutto is thinly sliced and most of the time it is served uncooked. These slices are very thin and are almost transparent. Prosciutto are wrapped around vegetables and fruits and served uncooked. Sometimes they are lightly cooked, specially, while preparing pasta recipes with prosciutto.
Prosciuttos is made based on high quality meat cuts selected and kept in a cool place for about 1 day, then washed and trimmed, and sea salt and spices are applied. This procedure is repeated for another 2 more months. Then, the meat is washed to remove the salt deposits on it. After washing, the slices are hung in a cool and breezy place and are left for curing. The duration for curing these prosciutto slices can be anywhere between 2 months to 2 years.
The Parma Festival of Prosciutto
The Parma Festival of Prosciutto will be hold from 10 to 19 September 2010.
It will be a uniqe opportunity to visit the area of production when the ham factories “open their windows” to consumers and take part in free tastings. And of course, everywhere will be gastronomy, shows and culture. Mountain bike rides, trekking, dancing evenings in the castles of the Dukedom, golf course competitions, initiatives for children with a “bread and ham snack” and many other activities.
Another unique moment will be a visit to the Parma Ham and Salami Museum (Museo del Prosciutto e dei Salumi di Parma), and also the Parma Ham tastings together with the best wines, planned for the whole area.
The Festival will end with a great party in Parma on Friday 17, Saturday 18 and Sunday 19 September with tasting stands set up in the main squares of the city (Piazza Garibaldi, Piazza della Steccata and via Garibaldi) and a market exhibition of the local products. Saturday 18, at 5 pm, one of the most looked-forward-to moments of this 13th Festival: the charity auction that will be held in the splendid surroundings of Portici del Grano in Garibaldi Square.
A good prosciutto can only be served in Italy and I highly recommend Obika http://www.obika.it.
Pizza - an international phenomenon
Pizza is one of the food most common around the world. Italy is proud that its national dish has become an international phenomenon. The Italian pizza is different to the rest of the world. Pizza is a very popular dinner for Italians and for tourists, inexpensive and a lighter meal. Italian pizza is customarily baked yeast bread topped with cheese, tomato sauce or tomatoes and herbs. In simple words, a good pizza is a very simple dish based on fresh ingredients on a hand-tossed and thin crust.
Over the years, different thicknesses of crust have been introduced. Italian pizza can now commonly be found with hand-rolled medium thick crusts. . It may be baked in a traditional wood-fired oven or a common kitchen oven powered by gas or electricity.
Pizza, during the history, has inspired many writers and it's from their documents and notes that we know that pizza has truly old origins. Pizza was considered a peasant's meal in Italy for centuries. Pizza appeared in Naples for the first time, long before the discovery of the Americas. The pizza as we know it today was developed after the introduction of the tomato sauce original from the Andes. Pizza Margherita was the first type of pizza with topping every made.
According to historians Pizza Margherita was said to be very patriotic because it "resembled to the Italian flag" having green (basil), white (mozzarella), and red (tomatoes).
In 1830 what is believed to be "the world's first true pizzeria," Antica Pizzeria Port' Alba, opened. This pizzeria is still in business today at Via Port'Alba 18 in Naples!
The most authentic pizza is Pizza Napoletana (Neapolitan Pizza) made with fresh mozzarella, tomato home-made and fresh herbs. Truly great pizza dough is made only with flour, natural yeast or brewers yeast, salt and water. It must be kneaded by hand or mixers which do not cause the dough to overheat, and the dough must be punched down and shaped by hand.
In the latter half of the 19th century, pizza migrated to America with Italian immigrants. The first true U.S.A. pizzeria was opened in 1905 in New York City.
In the 1950's, in U.S.A., appeared the brand Pizza Hut and, also packaged pizzas to prepare at home from Chef Boyardee
Today, pizza is consistently within the top 3 foods eaten in Europe, but the highest consumption isin the U.S.A. Pizza consumption in the United States is estimated at 400 slices per second.
Over the years, different thicknesses of crust have been introduced. Italian pizza can now commonly be found with hand-rolled medium thick crusts. . It may be baked in a traditional wood-fired oven or a common kitchen oven powered by gas or electricity.
Pizza, during the history, has inspired many writers and it's from their documents and notes that we know that pizza has truly old origins. Pizza was considered a peasant's meal in Italy for centuries. Pizza appeared in Naples for the first time, long before the discovery of the Americas. The pizza as we know it today was developed after the introduction of the tomato sauce original from the Andes. Pizza Margherita was the first type of pizza with topping every made.
According to historians Pizza Margherita was said to be very patriotic because it "resembled to the Italian flag" having green (basil), white (mozzarella), and red (tomatoes).
In 1830 what is believed to be "the world's first true pizzeria," Antica Pizzeria Port' Alba, opened. This pizzeria is still in business today at Via Port'Alba 18 in Naples!
The most authentic pizza is Pizza Napoletana (Neapolitan Pizza) made with fresh mozzarella, tomato home-made and fresh herbs. Truly great pizza dough is made only with flour, natural yeast or brewers yeast, salt and water. It must be kneaded by hand or mixers which do not cause the dough to overheat, and the dough must be punched down and shaped by hand.
In the latter half of the 19th century, pizza migrated to America with Italian immigrants. The first true U.S.A. pizzeria was opened in 1905 in New York City.
In the 1950's, in U.S.A., appeared the brand Pizza Hut and, also packaged pizzas to prepare at home from Chef Boyardee
Today, pizza is consistently within the top 3 foods eaten in Europe, but the highest consumption isin the U.S.A. Pizza consumption in the United States is estimated at 400 slices per second.
giovedì 29 luglio 2010
NDUJA - spreadable salami
The spreadable salami, also known as NDUJA and has its origins in Spilinga, a small village in the Monte Poro mountains.
In the Italian region of Monte Poro, spreadable salami is made using a mixture of ground pork meat salted with a great quantity of calabrian red chili pepper spicy, no additives or preservatives included.
This mixture is introduced in an animal natural lining.
The sausage is then slightly smoked and allowed to rest and season for several months. The taste of Nduja is unique, soft and hot, having a spreadable consistency. And the red pepper, meaning the culture and the tradition of Italy, is the key ingredient for the flavour of Nduja which contains high quality pepper, in a generous quantity. For this reason, someone not used to really spicy foods may have a bit of difficulty eating nduja,. For those who enjoy the taste of nduja, but would prefer less spice, nduja may be mixed with ricotta and then gently warmed in . Nduja is eaten on crusty breads or can also be used to season pasta, pizzas, or anything else that takes your fancy.
A good spreadable salami may serve at www.obika.it, having locations in New York, London, Kuwait City, Tokyo and in the major cities of Italy: Rome, Florence, Milan, Turin.
Obika is a restaurant specialized in small portions of the soft white cheese, which tastes different depending on the region.
And to be sure of the high level of quality, bellow are some notable feedbacks :
The New York Times
"Mozzarella's Moment. Obikà is Rome's and probably history's first mozzarella bar."
The Wall Street Journal
"At Obikà, mozzarella is treated with reverence a sushi chef reserves for yellowfin tuna."
Traveler
At Obikà you can enjoy the country'spremier mozzarella di bufala, brought in daily from prize producers near Naples and Salerno.
The Denver Post
"Hmm. Isn't Obikà a sushi bar in Osaka? No, Obikà (pronounced Oh-bee-KA) comes from obiccà, the word in the Neapolitan dialect meaning, "Here it is."
Financial Times
"It only takes a quick scan of the menu to set your stomach rumbling and your eyes darting around for a waiter."
Guardian
"Nothing at Obikà will be more than 30 hours old, and includes other Italian rarities"
The Independent
Buffalo Charge. Mozzarella is the new sushi.
In the Italian region of Monte Poro, spreadable salami is made using a mixture of ground pork meat salted with a great quantity of calabrian red chili pepper spicy, no additives or preservatives included.
This mixture is introduced in an animal natural lining.
The sausage is then slightly smoked and allowed to rest and season for several months. The taste of Nduja is unique, soft and hot, having a spreadable consistency. And the red pepper, meaning the culture and the tradition of Italy, is the key ingredient for the flavour of Nduja which contains high quality pepper, in a generous quantity. For this reason, someone not used to really spicy foods may have a bit of difficulty eating nduja,. For those who enjoy the taste of nduja, but would prefer less spice, nduja may be mixed with ricotta and then gently warmed in . Nduja is eaten on crusty breads or can also be used to season pasta, pizzas, or anything else that takes your fancy.
A good spreadable salami may serve at www.obika.it, having locations in New York, London, Kuwait City, Tokyo and in the major cities of Italy: Rome, Florence, Milan, Turin.
Obika is a restaurant specialized in small portions of the soft white cheese, which tastes different depending on the region.
And to be sure of the high level of quality, bellow are some notable feedbacks :
The New York Times
"Mozzarella's Moment. Obikà is Rome's and probably history's first mozzarella bar."
The Wall Street Journal
"At Obikà, mozzarella is treated with reverence a sushi chef reserves for yellowfin tuna."
Traveler
At Obikà you can enjoy the country'spremier mozzarella di bufala, brought in daily from prize producers near Naples and Salerno.
The Denver Post
"Hmm. Isn't Obikà a sushi bar in Osaka? No, Obikà (pronounced Oh-bee-KA) comes from obiccà, the word in the Neapolitan dialect meaning, "Here it is."
Financial Times
"It only takes a quick scan of the menu to set your stomach rumbling and your eyes darting around for a waiter."
Guardian
"Nothing at Obikà will be more than 30 hours old, and includes other Italian rarities"
The Independent
Buffalo Charge. Mozzarella is the new sushi.
martedì 27 luglio 2010
Eating out In Italy
In Italy, having lunch or dinner means to have a lot of time to enjoy the taste of each plate. Italian are mostly famous for their pizzas and pasta, but there is more of it: some wonderful desserts, cheeses and a lot of varieties of wines.
Food in Italy is a means of spending quality time and bond with family and friends. Italian cuisine is about attention to detail that goes to making each dish just perfect. Italian food varies from region to region and are generally simple and straightforward to prepare. A few of the popular ingredients used in a lot of Italian recipes include potato, bell pepper and tomato. Cheese is considered a vital ingredient and is used in the majority Italian dishes.
BREAKFAST
In Italy, at breakfast, the Italian style start the morning. The Italian Breakfast is made of a cappuccino or coffee and milk and a sweet pastry, or simply espresso typically taken at a cafe or bar.
LUNCH
Traditionally in the countryside and small towns, lunch is the most important meal of the day, but times and habits are changing in some of the more popular tourist areas (for example, in the Chianti region of Tuscany).
Lunch usually consists of antipasto (starter) a primo piatto (pasta, rice or soup), a secondo piatto (meat or fish) with contorno (vegetable or salad), then frutta ( fresh fruit). Finish with espresso and maybe a grappa or amaro (strong digestive liqueur).
Sunday Lunch
Sunday lunch is a wonderful event in the countryside. It is traditionally a day out for the family following a visit to the local church or monument. It is a leisurely occasion where you take your time and linger over a digestivo and coffee for most of the afternoon. Many country restaurants have beautiful shady outdoor areas where you can eat and enjoy the scenery.
DINNER
Due to the custom of the Italians, many restaurants open for dinner between 7.00 and 9.30 p.m.. The dinner menu is usually quite an extensive one and similar to the important lunch menu. Pizza is many places is available only at dinner time.
Closing Day
A visit in Italy means also knowing that the restaurants in the cities, countryside and in small towns close one day a week. The closing day is Monday.The closing day is posted outside the restaurant and in some guidebooks.
Reservations
It is best to make reservations ahead of time for dinner before you go out for the day, or the day before. Arriving at a restaurant without a reservation, although it may appear to be empty, every table is reserved. Due to the long time spent on having dinner, 2-3 Hours, due to the fact that the meals are make after each order is take, the best is a reservation before.
Food in Italy is a means of spending quality time and bond with family and friends. Italian cuisine is about attention to detail that goes to making each dish just perfect. Italian food varies from region to region and are generally simple and straightforward to prepare. A few of the popular ingredients used in a lot of Italian recipes include potato, bell pepper and tomato. Cheese is considered a vital ingredient and is used in the majority Italian dishes.
BREAKFAST
In Italy, at breakfast, the Italian style start the morning. The Italian Breakfast is made of a cappuccino or coffee and milk and a sweet pastry, or simply espresso typically taken at a cafe or bar.
LUNCH
Traditionally in the countryside and small towns, lunch is the most important meal of the day, but times and habits are changing in some of the more popular tourist areas (for example, in the Chianti region of Tuscany).
Lunch usually consists of antipasto (starter) a primo piatto (pasta, rice or soup), a secondo piatto (meat or fish) with contorno (vegetable or salad), then frutta ( fresh fruit). Finish with espresso and maybe a grappa or amaro (strong digestive liqueur).
Sunday Lunch
Sunday lunch is a wonderful event in the countryside. It is traditionally a day out for the family following a visit to the local church or monument. It is a leisurely occasion where you take your time and linger over a digestivo and coffee for most of the afternoon. Many country restaurants have beautiful shady outdoor areas where you can eat and enjoy the scenery.
DINNER
Due to the custom of the Italians, many restaurants open for dinner between 7.00 and 9.30 p.m.. The dinner menu is usually quite an extensive one and similar to the important lunch menu. Pizza is many places is available only at dinner time.
Closing Day
A visit in Italy means also knowing that the restaurants in the cities, countryside and in small towns close one day a week. The closing day is Monday.The closing day is posted outside the restaurant and in some guidebooks.
Reservations
It is best to make reservations ahead of time for dinner before you go out for the day, or the day before. Arriving at a restaurant without a reservation, although it may appear to be empty, every table is reserved. Due to the long time spent on having dinner, 2-3 Hours, due to the fact that the meals are make after each order is take, the best is a reservation before.
lunedì 26 luglio 2010
Dining out in Florence
Ristorante Rossini
Strong, elegant, and inviting, Ristorante Rossini near the Ponte Vechio, serves creative Tuscan and Italian dishes made with fresh seasonal ingredients.
The imposing facade suggests the character of the charming luxury restaurant that overlooks the courtyard just behind the main door.
And it’s classic in the attention paid to detail, with a moderate use of wood and lighting. This moderation is reflected in the restaurant’s perfect layout and warm and friendly service.
Lungarno Corsini 4
Tel: (055) 239 9224.
Website: www.ristoranterossini.it
Osteria Torna Buoni
Osteria Torna Buoni offers a homely atmosphere from the front hall. The entrance starts with a corridor lined by two spectacular "bottleshelves" leads to the main hall the ancient covered wagon-court – a cosy, welcoming lounge dominated by a wide skylight.
The tables are set out along the walls with elegant shared "banquettes" and there is a central "island" of round tables.
The setting style is intentionally simple but elegant, in its shades of ecru linen and white china in soft contrast with the grey stone floor.
The wine-shop, located in the palace basement, offers a very spectacular setting: the anteroom is used as a pantry whilst the large cellar hall has an imposing table, where wine-connoisseurs can select and taste wines directly from the shelves or from the wine-list.
Osteria Tornabuoni offers an ad hoc wine-list, made up of exclusively Tuscan labels, where the only exceptions are some great Champagnes produced by small wineries and some selected home brews
Via de Corsi 5, 50123 Florence
Tel: +39 055 2773520
Website: www.osteriatornabuoni.it
Osteria Caffe Italiano
Osteria Caffe Italiano serves simple Tuscan dishes extremely well. Dark wooden cabinets groan with salamis and bottles of wine in the front room, while waiters (busy with platters of freshly sliced meats, lasagne, pork steaks, roasted vegetables and pecorino cheese) bustle about under the chandeliers in the large, vaulted dining room behind; there's an adjacent pizzeria, with simple yet brilliant choices that you can also take to go. On the downside, service can be slow.
Via Isola delle Stinche 11/13r, Florence
Tel: (055) 289 080 or 289 368.
Strong, elegant, and inviting, Ristorante Rossini near the Ponte Vechio, serves creative Tuscan and Italian dishes made with fresh seasonal ingredients.
The imposing facade suggests the character of the charming luxury restaurant that overlooks the courtyard just behind the main door.
And it’s classic in the attention paid to detail, with a moderate use of wood and lighting. This moderation is reflected in the restaurant’s perfect layout and warm and friendly service.
Lungarno Corsini 4
Tel: (055) 239 9224.
Website: www.ristoranterossini.it
Osteria Torna Buoni
Osteria Torna Buoni offers a homely atmosphere from the front hall. The entrance starts with a corridor lined by two spectacular "bottleshelves" leads to the main hall the ancient covered wagon-court – a cosy, welcoming lounge dominated by a wide skylight.
The tables are set out along the walls with elegant shared "banquettes" and there is a central "island" of round tables.
The setting style is intentionally simple but elegant, in its shades of ecru linen and white china in soft contrast with the grey stone floor.
The wine-shop, located in the palace basement, offers a very spectacular setting: the anteroom is used as a pantry whilst the large cellar hall has an imposing table, where wine-connoisseurs can select and taste wines directly from the shelves or from the wine-list.
Osteria Tornabuoni offers an ad hoc wine-list, made up of exclusively Tuscan labels, where the only exceptions are some great Champagnes produced by small wineries and some selected home brews
Via de Corsi 5, 50123 Florence
Tel: +39 055 2773520
Website: www.osteriatornabuoni.it
Osteria Caffe Italiano
Osteria Caffe Italiano serves simple Tuscan dishes extremely well. Dark wooden cabinets groan with salamis and bottles of wine in the front room, while waiters (busy with platters of freshly sliced meats, lasagne, pork steaks, roasted vegetables and pecorino cheese) bustle about under the chandeliers in the large, vaulted dining room behind; there's an adjacent pizzeria, with simple yet brilliant choices that you can also take to go. On the downside, service can be slow.
Via Isola delle Stinche 11/13r, Florence
Tel: (055) 289 080 or 289 368.
Three delightful Italian recipes
I love the Italian recipes and the following I tried myself and are very tasty and easy to make:
Chicken Cacciatore
1 chicken
1/2 cup olive oil
1 onion
3 1/2 cups canned tomatoes
1 clove garlic
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup white wine
oregano
basil
Brown chicken in oil. Add onion and cook until tender but not brown. Add everything else except wine. Cover and simmer for 20-25 minutes. Add wine and cook for 5 more minutes. Remove garlic before serving.
Italian Chocolate Cake
450 g good quality chocolate
250 g butter
5 eggs
125 ml sugar
15 ml Amaretto liqueur, menthe cream, rum
Whipped cream
Strawberries
First of all, the chocolate and the butter put together in a bowl and melt, mixing well with a spatula. Combine the eggs and sugar in a separate bowl and beat until smooth and pale yellow. The mixture put it in a form pan and bake in a preheated 180 C oven for 15 minutes. Cover the pan with aluminum foil and bake an additional 15 minutes. Cool to room temperature and then refrigerate overnight. To serve topped with whipped cream and strawberries if desired. For 8-12 persons.
Zuppa Inglese
6 egg yolks
250 ml powdered (confectioner's) sugar
60 ml all-purpose flour
750 ml milk
grated zest of 1 lemon
1 pound cake 350 g
60 ml grenadine syrup
30 ml cognac
30 ml Grand Marnier
30 ml rum
70 g chocolate
60 ml almonds
Firstly, mix the egg yolks and the sugar with an electric mixer until fluffy and pale yellow. Add the flour and mix on low speed. Meanwhile, bring the milk to a simmer in a pot over moderate heat-do not boil. With the mixer going, slowly pour the scalded milk into the egg mixture. Transfer the mixture to the saucepan and cook over low heat, whisking constantly, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the lemon zest. Place about half of the cup of the custard in a serving dish at least 5 cm deep. Place about one third of the pound cake over the custard. Combine the grenadine, cognac, Grand Marnier, and rum in a small bowl and drizzle, spoon, or brush about one third of the mixture over the pound cake. Spread one third of the remaining custard over the pound cake, add another layer of pound cake, and drizzle with half the remaining grenadine mixture. Divide the remaining custard mixture in half and stir the melted chocolate into one half. Spread the chocolate custard over the pound cake, add the final layer of pound cake, drizzle with the remaining grenadine mixture, and top with the remaining custard. Sprinkle the slivered almonds over the top, cover with plastic wrap, and refrigerate overnight. Serve chilled. For 6-8 persons.
Buon Appetit!
Chicken Cacciatore
1 chicken
1/2 cup olive oil
1 onion
3 1/2 cups canned tomatoes
1 clove garlic
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup white wine
oregano
basil
Brown chicken in oil. Add onion and cook until tender but not brown. Add everything else except wine. Cover and simmer for 20-25 minutes. Add wine and cook for 5 more minutes. Remove garlic before serving.
Italian Chocolate Cake
450 g good quality chocolate
250 g butter
5 eggs
125 ml sugar
15 ml Amaretto liqueur, menthe cream, rum
Whipped cream
Strawberries
First of all, the chocolate and the butter put together in a bowl and melt, mixing well with a spatula. Combine the eggs and sugar in a separate bowl and beat until smooth and pale yellow. The mixture put it in a form pan and bake in a preheated 180 C oven for 15 minutes. Cover the pan with aluminum foil and bake an additional 15 minutes. Cool to room temperature and then refrigerate overnight. To serve topped with whipped cream and strawberries if desired. For 8-12 persons.
Zuppa Inglese
6 egg yolks
250 ml powdered (confectioner's) sugar
60 ml all-purpose flour
750 ml milk
grated zest of 1 lemon
1 pound cake 350 g
60 ml grenadine syrup
30 ml cognac
30 ml Grand Marnier
30 ml rum
70 g chocolate
60 ml almonds
Firstly, mix the egg yolks and the sugar with an electric mixer until fluffy and pale yellow. Add the flour and mix on low speed. Meanwhile, bring the milk to a simmer in a pot over moderate heat-do not boil. With the mixer going, slowly pour the scalded milk into the egg mixture. Transfer the mixture to the saucepan and cook over low heat, whisking constantly, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the lemon zest. Place about half of the cup of the custard in a serving dish at least 5 cm deep. Place about one third of the pound cake over the custard. Combine the grenadine, cognac, Grand Marnier, and rum in a small bowl and drizzle, spoon, or brush about one third of the mixture over the pound cake. Spread one third of the remaining custard over the pound cake, add another layer of pound cake, and drizzle with half the remaining grenadine mixture. Divide the remaining custard mixture in half and stir the melted chocolate into one half. Spread the chocolate custard over the pound cake, add the final layer of pound cake, drizzle with the remaining grenadine mixture, and top with the remaining custard. Sprinkle the slivered almonds over the top, cover with plastic wrap, and refrigerate overnight. Serve chilled. For 6-8 persons.
Buon Appetit!
venerdì 23 luglio 2010
Why it is special “la cucina italiana”?
La cucina italiana has influence of ancient Greek, Roman, Byzantine, Arab and Jewish cuisines. The center of the Italian cuisine is based on: tomatoes, peppers, olive oil, fish, maize, cheese, mozzarella, prosciuto, herbs, pizza and pasta, and of course, a good glass of wine at the top of it. The traditional coffee, espresso, has a special place in the Italian cuisine.
Italian cuisine is noted for its regional diversity, abundance of difference in taste being very popular everywhere in the world. Italian cuisine has developed over the centuries.
For the Italians, the most formal type of place where they enjoy to eat is not in a hurry, sometimes a little fancy and pricy and often family-run; trattoria and osteria are less formal than a ristorante and usually serve local specialties. There is also the panineria: a sandwich bar and f course, do not forget, the pizzeria italiana!
La cucina italiana has influences of many cuisines, each with its own palette of perfumes and flavors palette and cooking techniques. But la cucina taliana is different du to the diversity with its appetizing medleys of aromas, tastes, colors and textures as it continues to gain favour as the world’s favorite way of cooking.
Having lunch or dinner in Italy means to spend 2 hours eating the appetizer, il primo, il secundo and the dessert followed by a digestive beverage. And all the food is order cooked so you have to have time to eat…
Italian food has influence of the Mediterranean diet and has elements of it: olive oil, grains, vegetables, herbs, fish, cheese, fruit and wine of the ancient Mediterranean.
Italy has conquered the entire world by the reknown pasta, pizza, prosciutto, risotto, balsamic vinegar, Parmigiano Reggiano and Grana Padano, mozzarella, gelato and espresso so Italy has a special image everywhere.
Italian cuisine is noted for its regional diversity, abundance of difference in taste being very popular everywhere in the world. Italian cuisine has developed over the centuries.
For the Italians, the most formal type of place where they enjoy to eat is not in a hurry, sometimes a little fancy and pricy and often family-run; trattoria and osteria are less formal than a ristorante and usually serve local specialties. There is also the panineria: a sandwich bar and f course, do not forget, the pizzeria italiana!
La cucina italiana has influences of many cuisines, each with its own palette of perfumes and flavors palette and cooking techniques. But la cucina taliana is different du to the diversity with its appetizing medleys of aromas, tastes, colors and textures as it continues to gain favour as the world’s favorite way of cooking.
Having lunch or dinner in Italy means to spend 2 hours eating the appetizer, il primo, il secundo and the dessert followed by a digestive beverage. And all the food is order cooked so you have to have time to eat…
Italian food has influence of the Mediterranean diet and has elements of it: olive oil, grains, vegetables, herbs, fish, cheese, fruit and wine of the ancient Mediterranean.
Italy has conquered the entire world by the reknown pasta, pizza, prosciutto, risotto, balsamic vinegar, Parmigiano Reggiano and Grana Padano, mozzarella, gelato and espresso so Italy has a special image everywhere.
martedì 20 luglio 2010
So, I've got the idea of opening a restaurant. How I do it?
It is not easy to open a restaurant, but with hard work and perseverence, it is a good investment.
The first step in opening a new restaurant is deciding if you want a traditional restaurant, a fast-food or what kind. A casual dinner? Do you have a specific type of cuisine you plan to serve such as Italian, French, Indian, Mexican, Greek or Hungarian? Perhaps you want to specialize in one area, like a pub. Before you move to the next step, you have to decide what type of restaurant you open and how many customers fit in.
You may be inspired by http://www.obika.it/ great concept and perfect example.
The location can give a positive or negative atmosphere to the restaurant. The location you have in mind is a place with plenty of traffic? If not, is there enough traffic? Have competition there?
How are the most nearest restaurants, do they have customers, what type of customer and what is the offer and the price?
Another big step is to write up a business plan (both text and financials). Make sure it will work in the area in which you plan to open the restaurant.
Try to work in team. Put together a team whose skills complement each other. Before to accept credits from the banks, try to access your funding opportunities, including friends and family, venture capitalists, etc.
Create a calendar for your team to make sure you have a plan as to what needs to get done when, and by whom. And pay attention to each task to be delegated to each team member and specified in the calendar.
For all the plates and a very attractive menu, hire a good chef if he is not already a part of the team, and begin t calculate how much is costing the menu options for one month.
Another tricky step is to negotiate contracts with your food and liquor vendors. Here you have to be very careful with the payment terms and the price.
As an owner, should be aware of menu, that is going on at all times.
The restaurant business is synonymous with long days and longer nights. Indulge in dialogue with your customers, friends and family to access and refine your concept, menu, etc this enables you to create and maintain a venue with a strategy to compete with the finest.
Applying for permits: I advice you to hire an expediter to handle these, You will save money handling them yourself, but without experience, you may lose time and money making mistakes, missing deadlines, etc.
Ideally, businesses are built on trust. But people do change, "things happen," and conflict or distrust is often present…Be sure that you have checks and balances in your operating agreement so that conflict can be resolved. You must know that business partners improve and uphold the communication and maintain a smooth atmosphere.
Partners should have frequent scheduled meetings or calls to keep updated. A point person should send minutes to all the partners regarding the process and status of the project.
The first step in opening a new restaurant is deciding if you want a traditional restaurant, a fast-food or what kind. A casual dinner? Do you have a specific type of cuisine you plan to serve such as Italian, French, Indian, Mexican, Greek or Hungarian? Perhaps you want to specialize in one area, like a pub. Before you move to the next step, you have to decide what type of restaurant you open and how many customers fit in.
You may be inspired by http://www.obika.it/ great concept and perfect example.
The location can give a positive or negative atmosphere to the restaurant. The location you have in mind is a place with plenty of traffic? If not, is there enough traffic? Have competition there?
How are the most nearest restaurants, do they have customers, what type of customer and what is the offer and the price?
Another big step is to write up a business plan (both text and financials). Make sure it will work in the area in which you plan to open the restaurant.
Try to work in team. Put together a team whose skills complement each other. Before to accept credits from the banks, try to access your funding opportunities, including friends and family, venture capitalists, etc.
Create a calendar for your team to make sure you have a plan as to what needs to get done when, and by whom. And pay attention to each task to be delegated to each team member and specified in the calendar.
For all the plates and a very attractive menu, hire a good chef if he is not already a part of the team, and begin t calculate how much is costing the menu options for one month.
Another tricky step is to negotiate contracts with your food and liquor vendors. Here you have to be very careful with the payment terms and the price.
As an owner, should be aware of menu, that is going on at all times.
The restaurant business is synonymous with long days and longer nights. Indulge in dialogue with your customers, friends and family to access and refine your concept, menu, etc this enables you to create and maintain a venue with a strategy to compete with the finest.
Applying for permits: I advice you to hire an expediter to handle these, You will save money handling them yourself, but without experience, you may lose time and money making mistakes, missing deadlines, etc.
Ideally, businesses are built on trust. But people do change, "things happen," and conflict or distrust is often present…Be sure that you have checks and balances in your operating agreement so that conflict can be resolved. You must know that business partners improve and uphold the communication and maintain a smooth atmosphere.
Partners should have frequent scheduled meetings or calls to keep updated. A point person should send minutes to all the partners regarding the process and status of the project.
venerdì 16 luglio 2010
If you love a good restaurant, you must love their services
If you love a good restaurant, you must love their services. And the meals has to be exceptional.
These are my very important factors when I go out with my friends to have dinner in a fancy restaurant.
I have some favourites restaurants in Italy, and by knowing the menu beforehand, I am more decisive when I order. Waiters and waitresses love a customer who knows what he or she wants and doesn't have to spend a lot of time identifying the plates requested.
Even when I try something new, I make my food selection quickly and don't waste a lot of time.
When I visit a new restaurant, I prefer to start by visiting the website of the restaurant and having a look to their menu online. This way I have an idea of what I want to order ahead of time. And when I arrive to the restaurant, I always establish a friendly, but professional relationship with my waiter and I always get good services. One hint: if you eat frequently at the same restaurant, make a research and see which waiter give the best service. Once you know, request the particular waiter each time you eat at the same restaurant; of course, you will want to tip this particular waiter well to reward him for an exceptional service. Do it with a smile, a good server is worth the best.
Be polite with the restaurant staff, waiters and waitresses, and you'll be rewrded with high standard services. If you enjoy your meal, it's a must to have a warm and nice atmosphere.
These are my very important factors when I go out with my friends to have dinner in a fancy restaurant.
I have some favourites restaurants in Italy, and by knowing the menu beforehand, I am more decisive when I order. Waiters and waitresses love a customer who knows what he or she wants and doesn't have to spend a lot of time identifying the plates requested.
Even when I try something new, I make my food selection quickly and don't waste a lot of time.
When I visit a new restaurant, I prefer to start by visiting the website of the restaurant and having a look to their menu online. This way I have an idea of what I want to order ahead of time. And when I arrive to the restaurant, I always establish a friendly, but professional relationship with my waiter and I always get good services. One hint: if you eat frequently at the same restaurant, make a research and see which waiter give the best service. Once you know, request the particular waiter each time you eat at the same restaurant; of course, you will want to tip this particular waiter well to reward him for an exceptional service. Do it with a smile, a good server is worth the best.
Be polite with the restaurant staff, waiters and waitresses, and you'll be rewrded with high standard services. If you enjoy your meal, it's a must to have a warm and nice atmosphere.
Iscriviti a:
Post (Atom)