tag:blogger.com,1999:blog-25404402321489353352023-12-01T18:39:47.378-08:00DeliciousUnknownnoreply@blogger.comBlogger238125tag:blogger.com,1999:blog-2540440232148935335.post-20910438437669001932014-05-15T02:19:00.001-07:002014-05-15T02:19:43.758-07:00What's Cooking on 1060: Italian Food, Fresh<div xmlns='http://www.w3.org/1999/xhtml'><img src='http://ift.tt/1iOuJGa'/><img src='http://ift.tt/1nN2RKz'/><br/><br /><strong>Hadas Kuznits</strong><br/><br />Hadas Kuznits has been as a news writer/reporter for KYW Newsradio... By Hadas Kuznits<br/><br />PHILADELPHIA, Pa. (CBS) - Chef Tom DeFruscio has turned his Italian Market in Havertown into a restaurant, now called ' Pepperoncini,' joining his other two restaurants of the same name in Phoenixville and Conshohocken.<br/><br />'We knocked down some walls and put in 40 seats,' he explains. 'Everybody that was coming in had been to one of our restaurants before and was asking us when we were going to put chairs in. So we did what the customers wanted, and we transformed it into a restaurant!'<br/><br />-- <strong>Hear the full 'Pepperoncini' interview (runs 4:41)...</strong> <img src='http://ift.tt/1lAB6TV'/><br/><br />Meanwhile, a commercial commissary kitchen, Queen Bee Pastry, is opening in Manayunk.<br/><br />Nic Endrikat of Classic Cake ( see previous 'What's Cooking') has branched off on her own, completing her evolution from pastry chef to business owner.<br/><br />'We'd love to have a retail space in Philadelphia someday,' she tells What's Cooking. 'For now we are a wholesale commissary kitchen, and we also do custom orders. So we can create anything custom for your party, for your wedding...'<br/><br />(Kuznits:) 'For your budget?'<br/><br />(Endrikat:) 'Absolutely!' -- <strong>Hear the full 'Queen Bee Pastry' interview (runs 8:55)...</strong><br/><br /><img src='http://ift.tt/1lAB6TP'/>.<br/><br />And Robeks fruit juices and smoothies are coming to Philadelphia - first with a juice truck and then with two stores.<br/><br />Franchise owner Kimberly Berger says she plans to bring 37 Robeks stores to the Philadelphia area, including the suburbs, over the next decade. <strong>Hear the full 'Robeks' interview (runs 9:13)...</strong> <img src='http://ift.tt/1lAB6TV'/><br/><br />'We're going to be the first fresh smoothie and fresh-pressed juice truck on the streets of Philadelphia,' she says. 'We're going to be doing a lot of events as well as doing some corporate-type business park lunches, wellness fairs, and working with schools. And then we're going to be opening two stores in Philadelphia in the next few months.'<br/><br />And for this week, that's 'What's Cooking on 1060!'<br/><br />--<br/><br /><strong>Follow Hadas Kuznits on Twitter!</strong><br/><br />Original Post By: http://ift.tt/1iOtoPA</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-88710486439183503112014-05-14T13:40:00.001-07:002014-05-14T13:40:34.082-07:00The secret of Italian food: Website helps turn your home into a trattoria<div xmlns='http://www.w3.org/1999/xhtml'><img src='http://ift.tt/1nPanlx'/><br/><br />But over the years the British palate has grown more adventurous as people have explored the wealth of cuisine from around the globe.Italian has always been a favourite, whether it is a simple plate of spaghetti vongole or a more exotic lobster risotto infused with the scent of truffle.Italy's culture is deep-rooted in its love of food and there is an Aladdin's cave of flavours and textures offered in its dishes - for those willing to take the plunge.The secret of great food is of course high-quality, authentic ingredients and when it comes to a taste of Italy, Peccando promises nothing but the real thing.Set up by housewife and keen cook 'Beata', Peccando.com is the go-to website for people who want to delve deeper into the adventure of Italian cooking.The name 'Peccando' means 'sinning' in Italian - an apt title as all its products are 'worth sinning for', Beata told me.She said: 'Just as supermarkets sell the sort of food we need for our daily lives, we provide speciality items which transform the way we eat.'Our website has detailed descriptions of hundreds of foods, delicacies and authentic Italian ingredients.'The website sells virtually every type of pasta including Cavatelli, a thick pasta with curled edges, Orecchiette which means 'small ears' in Italian, and elongated 'Strascinati-, which means 'dragged' in reference to the manner in which it is shaped.There are also black varieties infused with squid ink including Fettuccine egg pasta and Spaghetti Squid Ink.People wanting to impress their dinner party guests can stock up on Chillies stuffed with Tuna, delicious Grilled Artichokes cooked on volcanic rocks and a wide selection of cakes and biscuits. <img src='http://ift.tt/1nPanlB'/><br/><br />Italians are known for their love of coffee and Peccando sells authentic ground and decaffeinated varieties.Beata said: 'Peccando is an online grocery run by Italians and specialising in the finest Italian products ranging from ready-to-eat delicacies to the kind of great ingredients not usually available outside Italy.'We are strictly governed by this criteria when choosing our products: that they must be of the highest quality, must be produced and certified in Italy and, above all, they must taste great. 'Most of our suppliers are not manufacturers - they are family-run small businesses benefitting from decades of tradition and passion for what they create and they are making their delicacies available to Peccando.'We don't have a bricks and mortar presence so the only visit you need to make is just a click away.'Anyone who is nervous about turning their hand to Italian cooking can make use of a selection of recipes on the site.Before long you could be knocking up Trofie pasta with salmon, Black olives tart, or Orecchiette al pomodoro - a popular pasta and minced beef dish.Peccando makes home deliveries from Monday to Friday at £5.90 for parcels up to 20kg.Free delivery applies for orders of more than £69.<br/><br />Original Post By: http://ift.tt/1nPanlF</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-49401448983260894312014-05-14T11:32:00.001-07:002014-05-14T11:32:04.259-07:00A halal<div xmlns='http://www.w3.org/1999/xhtml'>New restaurant will target growing number of young Muslim professionals<br/><br />8:00am Wednesday 14th May 2014 in Bradford <img src='http://ift.tt/1jZU050'/> By Chris Holland, Business Reporter <img src='http://ift.tt/1jrA6v9'/><br/><br />The Cona hopes to benefit from its proximity to the Westfield development<br/><br />Ten new jobs have been created at a new Bradford restaurant focusing on European halal food Meanwhile, another local restaurant owner is celebrating a successful first year which saw him serve more than 30,000 customers.<br/><br />The Cona Italian restaurant has been launched by two local Asian businessmen and self-confessed 'foodies' Oman Rana and Armi Ahmed.<br/><br />Armi, 33, said they particularly want the restaurant to appeal to Bradford's growing band of young Muslim professionals who faced a restricted choice of food in non-halal restaurants.<br/><br />They are also hoping that The Cona's location in East Parade, Little Germany, will benefit from its proximity to Westfield 's new shopping development.<br/><br />Armi said The Cona - named after a town outside Venice - would offer high-quality seasonal food at reasonable prices. The restaurant can accommodate 40 individual diners and also be hired for special occasions.<br/><br />The restaurant has been two years in the making. Staff have been recruited locally, with the kitchen team led by head chef Gavin Jackson, who has previous experience at the Michelin-starred Devonshire Arms at Bolton Abbey. He is assisted by two other chefs, six waiting staff and a kitchen porter.<br/><br />Armi said: 'We are both Asian businessmen but did not want Cona to be another Indian restaurant as Bradford already has many good examples of that. Cona will offer casual fine dining at reasonable prices. We are open for every age, but are targeting the restaurant at young professionals in the area.<br/><br />'All our meat is halal so, among other diners, Cona will give young professional Asian people the chance to eat quality Italian cuisine in a fine dining restaurant environment. This is a unique concept and we believe it is the only restaurant of its type in the UK.'<br/><br />At lunchtime Cona offers hand-made sandwiches serving workers in local offices which employ around 1,000 people. It also offers a one-hour business lunch menu in the restaurant.<br/><br />'I'm a Bradford lad and felt there was scope for a high end venue in the city, which is something that is lacking at present. We chose Little Germany as the location as we believe there is great potential through being close to the city centre where regeneration is progressing and because many people live and work round here.<br/><br />'We want The Cona to be a distinguished venue which appals to many types of people from professionals to families,' said Armi, who trained in fashion at the University of Bradford before pursuing a business career in office products.<br/><br />Paolo Devitori is marked the first anniversary of Rocca restaurant in Thornton Road by presenting £500 to his 30,000th customer - Allerton hair stylist Sue Chang.<br/><br />He took over the former Villa Roma venue and invested around £60,000 restyling the venue.Mr Devitori , who previously ran a restaurant near Keighley, said Rocca had gone from strength -to-strength with around 60 per cent of the cleintelle being former Villa Roma regulars.<br/><br />'We've had a dream year and the new venue has worked out extremely well. We've been busy all year with no quiet periods. We introduced completely new menus and head chef Lee Williamson and the whole team have done a great job,' said Paolo who started out working in his father's restaurant in Colne.<br/><br />Original Post By: http://ift.tt/1lphVb0</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-8636684447557483522014-05-14T05:28:00.001-07:002014-05-14T05:28:34.476-07:00The Cona hopes to benefit from its proximity to the Westfield development<div xmlns='http://www.w3.org/1999/xhtml'>New restaurant will target growing number of young Muslim professionals<br/><br />8:00am Wednesday 14th May 2014 in News <img src='http://ift.tt/1v40Jjc'/> By Chris Holland, Business Reporter <img src='http://ift.tt/1lnprmx'/><br/><br />The Cona hopes to benefit from its proximity to the Westfield development<br/><br />Ten new jobs have been created at a new Bradford restaurant focusing on European halal food Meanwhile, another local restaurant owner is celebrating a successful first year which saw him serve more than 30,000 customers.<br/><br />The Cona Italian restaurant has been launched by two local Asian businessmen and self-confessed 'foodies' Oman Rana and Armi Ahmed.<br/><br />Armi, 33, said they particularly want the restaurant to appeal to Bradford's growing band of young Muslim professionals who faced a restricted choice of food in non-halal restaurants.<br/><br />They are also hoping that The Cona's location in East Parade, Little Germany, will benefit from its proximity to Westfield 's new shopping development.<br/><br />Armi said The Cona - named after a town outside Venice - would offer high-quality seasonal food at reasonable prices. The restaurant can accommodate 40 individual diners and also be hired for special occasions.<br/><br />The restaurant has been two years in the making. Staff have been recruited locally, with the kitchen team led by head chef Gavin Jackson, who has previous experience at the Michelin-starred Devonshire Arms at Bolton Abbey. He is assisted by two other chefs, six waiting staff and a kitchen porter.<br/><br />Armi said: 'We are both Asian businessmen but did not want Cona to be another Indian restaurant as Bradford already has many good examples of that. Cona will offer casual fine dining at reasonable prices. We are open for every age, but are targeting the restaurant at young professionals in the area.<br/><br />'All our meat is halal so, among other diners, Cona will give young professional Asian people the chance to eat quality Italian cuisine in a fine dining restaurant environment. This is a unique concept and we believe it is the only restaurant of its type in the UK.'<br/><br />At lunchtime Cona offers hand-made sandwiches serving workers in local offices which employ around 1,000 people. It also offers a one-hour business lunch menu in the restaurant.<br/><br />'I'm a Bradford lad and felt there was scope for a high end venue in the city, which is something that is lacking at present. We chose Little Germany as the location as we believe there is great potential through being close to the city centre where regeneration is progressing and because many people live and work round here.<br/><br />'We want The Cona to be a distinguished venue which appals to many types of people from professionals to families,' said Armi, who trained in fashion at the University of Bradford before pursuing a business career in office products.<br/><br />Paolo Devitori is marked the first anniversary of Rocca restaurant in Thornton Road by presenting £500 to his 30,000th customer - Allerton hair stylist Sue Chang.<br/><br />He took over the former Villa Roma venue and invested around £60,000 restyling the venue.Mr Devitori , who previously ran a restaurant near Keighley, said Rocca had gone from strength -to-strength with around 60 per cent of the cleintelle being former Villa Roma regulars.<br/><br />'We've had a dream year and the new venue has worked out extremely well. We've been busy all year with no quiet periods. We introduced completely new menus and head chef Lee Williamson and the whole team have done a great job,' said Paolo who started out working in his father's restaurant in Colne.<br/><br />Original Post By: http://ift.tt/1v40GUy</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-54361439821561988212014-05-14T03:23:00.001-07:002014-05-14T03:23:42.863-07:00The Cona hopes to benefit from its proximity to the Westfield development<div xmlns='http://www.w3.org/1999/xhtml'>New restaurant will target growing number of young Muslim professionals<br/><br />8:00am Wednesday 14th May 2014 in Business <img src='http://ift.tt/1jZU050'/> By Chris Holland, Business Reporter <img src='http://ift.tt/1jrA6v9'/><br/><br />The Cona hopes to benefit from its proximity to the Westfield development<br/><br />Ten new jobs have been created at a new Bradford restaurant focusing on European halal food Meanwhile, another local restaurant owner is celebrating a successful first year which saw him serve more than 30,000 customers.<br/><br />The Cona Italian restaurant has been launched by two local Asian businessmen and self-confessed 'foodies' Oman Rana and Armi Ahmed.<br/><br />Armi, 33, said they particularly want the restaurant to appeal to Bradford's growing band of young Muslim professionals who faced a restricted choice of food in non-halal restaurants.<br/><br />They are also hoping that The Cona's location in East Parade, Little Germany, will benefit from its proximity to Westfield 's new shopping development.<br/><br />Armi said The Cona - named after a town outside Venice - would offer high-quality seasonal food at reasonable prices. The restaurant can accommodate 40 individual diners and also be hired for special occasions.<br/><br />The restaurant has been two years in the making. Staff have been recruited locally, with the kitchen team led by head chef Gavin Jackson, who has previous experience at the Michelin-starred Devonshire Arms at Bolton Abbey. He is assisted by two other chefs, six waiting staff and a kitchen porter.<br/><br />Armi said: 'We are both Asian businessmen but did not want Cona to be another Indian restaurant as Bradford already has many good examples of that. Cona will offer casual fine dining at reasonable prices. We are open for every age, but are targeting the restaurant at young professionals in the area.<br/><br />'All our meat is halal so, among other diners, Cona will give young professional Asian people the chance to eat quality Italian cuisine in a fine dining restaurant environment. This is a unique concept and we believe it is the only restaurant of its type in the UK.'<br/><br />At lunchtime Cona offers hand-made sandwiches serving workers in local offices which employ around 1,000 people. It also offers a one-hour business lunch menu in the restaurant.<br/><br />'I'm a Bradford lad and felt there was scope for a high end venue in the city, which is something that is lacking at present. We chose Little Germany as the location as we believe there is great potential through being close to the city centre where regeneration is progressing and because many people live and work round here.<br/><br />'We want The Cona to be a distinguished venue which appals to many types of people from professionals to families,' said Armi, who trained in fashion at the University of Bradford before pursuing a business career in office products.<br/><br />Paolo Devitori is marked the first anniversary of Rocca restaurant in Thornton Road by presenting £500 to his 30,000th customer - Allerton hair stylist Sue Chang.<br/><br />He took over the former Villa Roma venue and invested around £60,000 restyling the venue.Mr Devitori , who previously ran a restaurant near Keighley, said Rocca had gone from strength -to-strength with around 60 per cent of the cleintelle being former Villa Roma regulars.<br/><br />'We've had a dream year and the new venue has worked out extremely well. We've been busy all year with no quiet periods. We introduced completely new menus and head chef Lee Williamson and the whole team have done a great job,' said Paolo who started out working in his father's restaurant in Colne.<br/><br />Original Post By: http://ift.tt/1v3BEVr</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-27790575160031617152014-05-14T01:37:00.001-07:002014-05-14T01:37:17.998-07:00A halal<div xmlns='http://www.w3.org/1999/xhtml'>New restaurant will target growing number of young Muslim professionals<br/><br />8:00am Wednesday 14th May 2014 in News <img src='http://ift.tt/1jZU050'/> By Chris Holland, Business Reporter <img src='http://ift.tt/1jrA6v9'/><br/><br />The Cona hopes to benefit from its proximity to the Westfield development<br/><br />Ten new jobs have been created at a new Bradford restaurant focusing on European halal food Meanwhile, another local restaurant owner is celebrating a successful first year which saw him serve more than 30,000 customers.<br/><br />The Cona Italian restaurant has been launched by two local Asian businessmen and self-confessed 'foodies' Oman Rana and Armi Ahmed.<br/><br />Armi, 33, said they particularly want the restaurant to appeal to Bradford's growing band of young Muslim professionals who faced a restricted choice of food in non-halal restaurants.<br/><br />They are also hoping that The Cona's location in East Parade, Little Germany, will benefit from its proximity to Westfield 's new shopping development.<br/><br />Armi said The Cona - named after a town outside Venice - would offer high-quality seasonal food at reasonable prices. The restaurant can accommodate 40 individual diners and also be hired for special occasions.<br/><br />The restaurant has been two years in the making. Staff have been recruited locally, with the kitchen team led by head chef Gavin Jackson, who has previous experience at the Michelin-starred Devonshire Arms at Bolton Abbey. He is assisted by two other chefs, six waiting staff and a kitchen porter.<br/><br />Armi said: 'We are both Asian businessmen but did not want Cona to be another Indian restaurant as Bradford already has many good examples of that. Cona will offer casual fine dining at reasonable prices. We are open for every age, but are targeting the restaurant at young professionals in the area.<br/><br />'All our meat is halal so, among other diners, Cona will give young professional Asian people the chance to eat quality Italian cuisine in a fine dining restaurant environment. This is a unique concept and we believe it is the only restaurant of its type in the UK.'<br/><br />At lunchtime Cona offers hand-made sandwiches serving workers in local offices which employ around 1,000 people. It also offers a one-hour business lunch menu in the restaurant.<br/><br />'I'm a Bradford lad and felt there was scope for a high end venue in the city, which is something that is lacking at present. We chose Little Germany as the location as we believe there is great potential through being close to the city centre where regeneration is progressing and because many people live and work round here.<br/><br />'We want The Cona to be a distinguished venue which appals to many types of people from professionals to families,' said Armi, who trained in fashion at the University of Bradford before pursuing a business career in office products.<br/><br />Paolo Devitori is marked the first anniversary of Rocca restaurant in Thornton Road by presenting £500 to his 30,000th customer - Allerton hair stylist Sue Chang.<br/><br />He took over the former Villa Roma venue and invested around £60,000 restyling the venue.Mr Devitori , who previously ran a restaurant near Keighley, said Rocca had gone from strength -to-strength with around 60 per cent of the cleintelle being former Villa Roma regulars.<br/><br />'We've had a dream year and the new venue has worked out extremely well. We've been busy all year with no quiet periods. We introduced completely new menus and head chef Lee Williamson and the whole team have done a great job,' said Paolo who started out working in his father's restaurant in Colne.<br/><br />Original Post By: http://ift.tt/T1iod3</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-63658892096203958252014-05-14T00:33:00.003-07:002014-05-14T00:33:25.338-07:00Italian master drops in to open restaurant<div xmlns='http://www.w3.org/1999/xhtml'><img src='http://ift.tt/1jrA9qG'/><br/><br />THE godfather of Italian cuisine Antonio Carluccio made a flying visit to Notts for the official opening of his latest restaurant.<br/><br />Invited guests toasted the arrival of Carluccio's, in Central Avenue, West Bridgford, last night.<br/><br />The 77-year-old cookery writer, who owns 80 other restaurants in the UK - including one on Low Pavement in the city centre - and who starred in BBC2's Two Greedy Italians, said: 'It looks like a very active town. I like life more down to earth.'<br/><br />He said the secret of Italian food was simplicity and taste.<br/><br />'With a few ingredients, you can really create something,' he said. 'I have a motto - 'mof mof cuisine', which stands for minimum of fuss, maximum of flavour.'<br/><br />The new restaurant, which includes a shop and deli, will be open throughout the day for breakfast, coffee and pastries, light lunches and dinner.<br/><br />Rushcliffe Mayor Councillor Brian Buschman said: 'This restaurant will be good for the area as a lot of young people now have their evenings in West Bridgford rather than going up to the city.'<br/><br />Learn to cook like Carluccio in the Weekend Post<br/><br />Original Post By: http://ift.tt/1jZU054</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-33057469597488999482014-05-14T00:33:00.001-07:002014-05-14T00:33:23.732-07:00A halal<div xmlns='http://www.w3.org/1999/xhtml'>New restaurant will target growing number of young Muslim professionals<br/><br />8:00am Wednesday 14th May 2014 in Bradford <img src='http://ift.tt/1jZU050'/> By Chris Holland, Business Reporter <img src='http://ift.tt/1jrA6v9'/><br/><br />The Cona hopes to benefit from its proximity to the Westfield development<br/><br />Ten new jobs have been created at a new Bradford restaurant focusing on European halal food Meanwhile, another local restaurant owner is celebrating a successful first year which saw him serve more than 30,000 customers.<br/><br />The Cona Italian restaurant has been launched by two local Asian businessmen and self-confessed 'foodies' Oman Rana and Armi Ahmed.<br/><br />Armi, 33, said they particularly want the restaurant to appeal to Bradford's growing band of young Muslim professionals who faced a restricted choice of food in non-halal restaurants.<br/><br />They are also hoping that The Cona's location in East Parade, Little Germany, will benefit from its proximity to Westfield 's new shopping development.<br/><br />Armi said The Cona - named after a town outside Venice - would offer high-quality seasonal food at reasonable prices. The restaurant can accommodate 40 individual diners and also be hired for special occasions.<br/><br />The restaurant has been two years in the making. Staff have been recruited locally, with the kitchen team led by head chef Gavin Jackson, who has previous experience at the Michelin-starred Devonshire Arms at Bolton Abbey. He is assisted by two other chefs, six waiting staff and a kitchen porter.<br/><br />Armi said: 'We are both Asian businessmen but did not want Cona to be another Indian restaurant as Bradford already has many good examples of that. Cona will offer casual fine dining at reasonable prices. We are open for every age, but are targeting the restaurant at young professionals in the area.<br/><br />'All our meat is halal so, among other diners, Cona will give young professional Asian people the chance to eat quality Italian cuisine in a fine dining restaurant environment. This is a unique concept and we believe it is the only restaurant of its type in the UK.'<br/><br />At lunchtime Cona offers hand-made sandwiches serving workers in local offices which employ around 1,000 people. It also offers a one-hour business lunch menu in the restaurant.<br/><br />'I'm a Bradford lad and felt there was scope for a high end venue in the city, which is something that is lacking at present. We chose Little Germany as the location as we believe there is great potential through being close to the city centre where regeneration is progressing and because many people live and work round here.<br/><br />'We want The Cona to be a distinguished venue which appals to many types of people from professionals to families,' said Armi, who trained in fashion at the University of Bradford before pursuing a business career in office products.<br/><br />Paolo Devitori is marked the first anniversary of Rocca restaurant in Thornton Road by presenting £500 to his 30,000th customer - Allerton hair stylist Sue Chang.<br/><br />He took over the former Villa Roma venue and invested around £60,000 restyling the venue.Mr Devitori , who previously ran a restaurant near Keighley, said Rocca had gone from strength -to-strength with around 60 per cent of the cleintelle being former Villa Roma regulars.<br/><br />'We've had a dream year and the new venue has worked out extremely well. We've been busy all year with no quiet periods. We introduced completely new menus and head chef Lee Williamson and the whole team have done a great job,' said Paolo who started out working in his father's restaurant in Colne.<br/><br />Original Post By: http://ift.tt/1jZU2K7</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-36188270792135159552014-05-13T16:19:00.001-07:002014-05-13T16:19:42.624-07:00Italy: Fresh produce and CIBUS<div xmlns='http://www.w3.org/1999/xhtml'><br/><br />The 17th edition of CIBUS, the international food fair, has ended. 2,700 companies took part, many from the fresh produce, fresh-cut and pre-cooked sectors.<br/><br />Fresh produce was among the protagonists of ANTEPRIMA DOP, during which Mario Aguzzi, chairman of the PGI Melone Mantovano consortium, was awarded by minister Maurizio Martina for having obtained the certification. Oranfrizer organised a tasting event and the PGI Pachino tomato consortium launched its gluten and lactose-free pizza.<br/><br />Final data reveals that 67,000 visitors, 2,700 exhibitors and 950 journalists attended. The number of foreign buyers also increased - a thousand more with respect to 2012. <img src='http://ift.tt/1opJ043'/><br/><br />The slight increase of domestic consumption in the first few months of 2014 also contributed to the success of CIBUS, together with the wonderful occasion presented by EXPO 2015: Italian food companies will have the opportunity to take part in the Expo in the 'Federalimentare4Expo' pavilion.<br/><br />A number of authorities also attended, from Maurizio Martina, Minister for Agricultural Policy, to Andrea Olivero, Deputy Minister for Agricultural Policy and Carlo Calenda, Deputy Minister for Economic Development. They stressed how the government is working on a defence strategy to contrast the negative effects of Italian sounding and fake custom barriers. This is particular important with a view to the EXPO 2015. They also talked about the government's intention to relaunch a 'made in Italy' brand and a platform created by the Ministry, Google and Aicig. <img src='http://ift.tt/1opJ045'/><br/><br />As Paolo De Castro, chairman of the Agricultural Commission of the European Parliament, CIBUS has a central role in the promotion of the Italian agricultural and food sector, especially since the demand for Italian food products, which are considered the flagship representing Italy worldwide, is increasing. <img src='http://ift.tt/1opJ18a'/><br/><br />Italian food exports could potentially rise to €70 million from the current €26 million in ten years' time and become a daily commodity. In addition to the opening of the American markets, demand for Italian food is also increasing in Asia (Japan, China and the other South-East Asian countries). <img src='http://ift.tt/1opJ047'/><br/><br />At CIBUS, the Bain&Company's research on Italian exports was presented, listing the countries that import the bigger quantities of Italian food, which are: Germany, USA, France and UK, with increasing quotas in China, Russia and Brazil.<br/><br />Despite this though, it emerged how a lot of times many companies cannot transform their high-quality in competitiveness. The challenge is to innovate the productive processes to keep up with technologies and regulations. <img src='http://ift.tt/1opJ2Zv'/><br/><br />The Nielsen and Parma university conference then focused on product promotion in retail stores: from paper flyers to virtual downloadable ones that can also become a sort of shopping list.<br/><br />Publication date: 5/13/2014 Author: Rebecca Baron Copyright: www.freshplaza.com<br/><br /><img src='http://ift.tt/1nLeVJE'/> <strong>Other news in this sector:</strong><br/><br />Original Post By: http://ift.tt/1opJ1os</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-62885912701604345332014-05-13T10:36:00.001-07:002014-05-13T10:36:52.052-07:00Celebrate American Craft Beer Week at Matzaluna Italian Restaurant<div xmlns='http://www.w3.org/1999/xhtml'><br/><br /><br/><br />Curious about craft beer? Sample Southwest Florida brews at Matzaluna on Sanibel when the Italian restaurant hosts tap takeovers from two local breweries.<br/><br />In conjunction with American Craft Beer Week, Point Ybel Brewery will take over the taps at Matzaluna today and Fort Myers Brewing Co. will take over the taps on Tuesday. Patrons can sample selections from the breweries at a discounted price and meet representatives from the breweries.<br/><br />The restaurant will also offer a draft beer and food pairing menu as well as a 'Paddle and Pizza' promo for $20 through Friday.<br/><br />Started by the Brewers Association, a non-profit on behalf of a majority of U.S. breweries, American Craft Beer Week celebrates the culture and community of craft beer and gives breweries and beer businesses the opportunity to connect with the public. Matzaluna, part of the Prawnbroker Restaurant Group, is located at 1200 Periwinkle Way on Sanibel. For more information, call 422-1998 or visit matzaluna.net.<br/><br />Connect with this reporter: @YvieMcClellan (Twitter), http://ift.tt/1nI4TZV. More Stories <img src='http://ift.tt/1sqo8Hs'/><br/><br />Original Post By: http://ift.tt/1sqo8Hu</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-1154219986373594162014-05-07T00:35:00.001-07:002014-05-07T00:35:38.843-07:00Food Review: Italian Kitchen, 349 Ecclesall Road, Sheffield S11 8PF. Tel: 0114 ...<div xmlns='http://www.w3.org/1999/xhtml'><br/><br />In restaurant reviewing, as in life, it is always wise to have a Plan B in case Plan A, your first choice, falls as flat as an overcooked soufflé.<br/><br />But how many of us have a Plan C if B goes bust?<br/><br />You join me on Ecclesall Road, Sheffield, a man without a plan looking for a restaurant to review. Earlier in the day a telephone call to Plan A established that the place we had our eye on had decided not to open that evening.<br/><br />That's up to them but it seemed a bit odd after all their online advertising.<br/><br />No matter, with practised ease we switched to Plan B. We hadn't booked and it was busy but if we waited upstairs they would get us a table. <img width='100%' src='http://ift.tt/1jci8Sb'/><br/><br /><br/><br />It took no more than five minutes but when we got down we found the special menu trumpeted on its web site and the wall outside was not on. No names, no pack drill, we might decide to go back. So we left with the prospect of no dinner and no review.<br/><br />What do you do in these circumstances? Phone a friend, or in my case, a colleague. Further along the road a new place had opened which was a possibility. But seeing how the evening was going there was the chance one of The Star's Saturday reviewers already had it in their notebook.<br/><br />They hadn't but we found our Plan C before we got there. A menu board outside the Italian Kitchen caught my eye with trigger words like 'confit,' and 'pork belly,' and saved me from drowning into an alphabet soup. We'd been before but couldn't remember how far back and the place did look inviting so we went in.<br/><br />It's run by second generation Anglo-Italians, sister and brother Victoria and Simon Guadagnin, whose dad Paolo had one of the first Italian restaurants on Ecclesall Road, just a few doors away.<br/><br />But why is Simon grinning like a Cheshire Cat when much later we settle our bill and confess that while we've enjoyed the meal the Italian Kitchen had not been our first choice but our Plan C.<br/><br />"Last time you came here we were your Plan B after you couldn't get into Felicini's," he says.<br/><br />Some might say it's a bit of a snub to not think of the Italian Kitchen first but we like to think it's serendipity.<br/><br />It's a modern, laid-back, contemporary Italian restaurant - there are no gingham tablecloths, Artex walls or posters of Italian footballers. Last time we came there were album covers of Engelbert Humperdinck on the wall but they have disappeared.<br/><br />Shorter than most Italian menus, it makes the usual nod towards pasta, pizza and steaks with a short selection of Golden Oldie mains but its heart is a seasonal specials board with starters such as asparagus with poached egg and Parmesan shavings or mains such as asparagus pizza (with salmon) or salmon in a white wine sauce (with asparagus).<br/><br />There are two rooms with the wall in between pierced by an aquarium. "There are 12 fish. I shall count them all again when I get my dinner to make sure none have disappeared," says my wife, who has ordered the stufato di pesce (fish stew).<br/><br />We begin well with that asparagus starter (£6.50), a little pricy but light and tasty and the only way asparagus should be cooked in our view, grilled not steamed.<br/><br />My starter is the dish which beckoned me in, a couple of skewers of cubed pork belly interspersed with apple with a lively chilli and lime dip (£5.50).<br/><br />The meat had been gently marinated in ginger and was juicy with a touch of sweetness. The apple, though, could probably have been better tasting.<br/><br />I belatedly realised I'd had my main here before: four sturdy, rugged, hefty tortelli filled with spinach and ricotta in a gutsy tomato and basil sauce (£9.50), served up with a slice of very garlicky ciabatta. It was worth eating again.<br/><br />My wife's fish stew (£13.95) contained king prawns, mussels, salmon and calamari but no tropical fish in a broth related to my tomato sauce.<br/><br />Her dish came with chips so naturally I pinched some then burst out laughing. I was eating chips and garlic bread in a going-on posh Italian restaurant. It could be the future.<br/><br />Victoria, who previously ran the place as the more traditional Vittoria's, says that being flanked by two very informal Thornbridge Brewery ventures - Graze Inn and Relish - gave them the impetus to be more relaxed for a younger clientele and it seems to have worked.<br/><br />The informality extends to breakfasts. You can get a Full English here. "I'm already in the kitchen so it makes sense," says Simon.<br/><br />We finish with a pretty decent tiramisu and what appears to be the restaurant's signature sweet, an excellent plum and almond tart (£4.50) each. It's been a very pleasant relaxed meal.<br/><br />Food cost £55.20, sparkling water £2.20 and the house white £14.<br/><br />"Come back and see us when we're your plan D," says Simon.<br/><br />Italian Kitchen, 349 Ecclesall Road, Sheffield S11 8PF. Tel: 0114 2664168. Open daily from 10am until late. Music. Credit cards. Vegetarian and gluten-free dishes available. Disabled access and toilet. Street parking. Web: http://ift.tt/1jci6tn<br/><br />Food 4<br/><br />Atmosphere 4<br/><br />Service 4<br/><br />Value 4<br/><br />Original Post By: http://ift.tt/1j1KoBW</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-50528802898055814042014-05-06T21:30:00.001-07:002014-05-06T21:30:44.295-07:00How to make the best homemade, Italian<div xmlns='http://www.w3.org/1999/xhtml'><img width='100%' src='http://ift.tt/1s0qjRO'/><br/><br /><br/><br />For a few hours recently, Italian-cooking expert Gisella Isidori transformed the spacious backyard of Jo Ann Sorrenti's northeast Fresno home into a slice of Italy.<br/><br />Sorrenti, owner of Sierra Nut House, invited Isidori to teach a class on making Italian-style pizza at home. Except at this party, there was no cheese-stuffed pizza crust, double toppings or pineapple chunks to be found.<br/><br />Isidori is a purist, having developed a career in the food industry with her knowledge of regional Italian cuisine and marketing of artisanal Italian foods.<br/><br />It's not that the 80-year-old Isidori dislikes all American-style pizza, she does like some, it's just that the emphasis seems to be on the amount of the ingredients, not the type of ingredients.<br/><br />"I don't like pizza's that have everything on top," she says. "It's too heavy, and you can't taste the flavors."<br/><br />Isidori says homemade pizza can be simple, delicious and good for you. And you don't need a lot of fancy ingredients or equipment.<br/><br />At Sorrenti's home, she used an outdoor brick oven to cook the pizzas quickly, but an indoor oven works just as well. And if you don't have a pizza stone, no worries, she says, use a baking sheet.<br/><br />During the class, Isidori showed her students how to make pizzas using fresh ingredients such as arugula, squash blossoms, basil, tomatoes and mushrooms. She also used Italian cheeses, including the soft, mild tasting crescenza, mozzarella, scamorza (similar to mozzarella) and parmigiano-reggiano. Also used as a pizza topping were salty and flavorful meats like prosciutto and pancetta.<br/><br />One pizza combined edible flowers with the soft, mild-tasting crescenza cheese. Isidori's version used pansies and squash blossoms along with arugula, and tomato sauce.<br/><br />She makes a thin pizza crust and applies a light amount of tomato sauce, followed by a cup of crescenza cheese. The flowers are arranged on top along with long leaves of arugula. She drizzles olive oil over the top and salt and pepper to taste.<br/><br />"This has a delicate and distinct flavor," she says. "And the thinner crust lets you taste the ingredients."<br/><br />The pansies provide a slight wintergreen flavor and the squash blossoms have a light squashlike taste.<br/><br />Cooking class student Louie Calles was putting together a pizza known in Italy as <i>frutti di mare</i>, or seafood pizza. The pizza is topped with a cup of assorted seafood of your choice. Calles was using scallops, calamari and shrimp. He also included fresh tomatoes, garlic and mozzarella.<br/><br />"I never would have thought of putting fish on top of a pizza but it tastes so good," Calles says. "And you can taste everything on this pizza."<br/><br />Calles, who is a big fan of pizza, took Isidori's class to learn more about making pizza in a healthier way. What he learned about Italian-style pizza is that cheese is used in proportion to the other ingredients. It does not dominate, but rather helps balance the other flavors.<br/><br />"And I really like that the pizzas use so many natural ingredients," Calles says. "I am trying to eat less processed foods, to stay healthy, and these recipes are good for that."<br/><br />Kate Wolf, who has worked as a chef and manages the Sierra Nut House Bistro, noticed right away the heightened flavors of the pizzas the class made.<br/><br />"It matters when you use the freshest herbs, seasonal vegetables and a good sauce," Wolf says. "You can taste everything you put on your pizza."<br/><br />Sorrenti cooked the pizzas in her outdoor oven that uses a high heat — between 850 to 900 degrees. The pizza is turned often using a paddle and is ready in about two minutes.<br/><br />In a conventional oven, place pizza on a stone or a heavy baking tray coated with extra virgin olive oil and bake in pre-heated oven at 400 degrees. Place rack or stone about 8 inches from the bottom of the oven. Cooking time will vary depending on the amount of dough in the pizza. Set timer for 10 minutes. Add more time, if necessary, until the cheese is melted and the crust is brown. Pizza marinara <i>10 to 12 tablespoons of marinara sauce</i><br/><br />1 clove of garlic, minced<br/><br />1 cup of thinly sliced mozzarella<br/><br />12 black olives<br/><br />2 tablespoons capers<br/><br />4 anchovy fillets<br/><br />4 to 6 stems of fresh oregano<br/><br />Olive oil, salt and pepper to taste<br/><br />Over the pizza dough, spread marinara sauce minced garlic. Add mozzarella, black olives, anchovies, capers and oregano. Drizzle olive oil over the ingredients and salt and pepper to taste. Pizza fresca <i>10 to 12 slices of uncooked prosciutto</i><br/><br />12 cherry tomatoes, cut in half<br/><br />1 cup sliced buffalo mozzarella<br/><br />1 cup fresh arugula<br/><br />Olive oil, salt and pepper to taste<br/><br />Over a thin crust, add prosciutto, tomatoes, and drizzle olive oil over the top. Add salt and pepper to taste. Add arugula last. Pizza carbonara <i>1 small sliced onion</i><br/><br />5 to 6 slices of pancetta or bacon<br/><br />1/2 cup grated pecorino romano cheese<br/><br />6 to 8 slices of asiago or manchego cheese<br/><br />4 tablespoons of minced Italian parsley<br/><br />Olive oil, salt and pepper to taste<br/><br />Spread sliced onion over the dough, add sliced cheese, pancetta or bacon. Sprinkle grated pecorino romano cheese, drizzle olive oil over the top and salt and pepper to taste. After taking pizza out of the oven, add chopped parsley.<br/><br />The reporter can be reached at (559) 441-6327, brodriguez@fresnobee.com or @FresnoBeeBob on Twitter.— Gisella Isidori — Gisella Isidori — Gisella Isidori<br/><br />Original Post By: http://ift.tt/1s0qigL</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-69020543005391904642014-05-06T15:51:00.001-07:002014-05-06T15:51:48.828-07:00How to make the best homemade, Italian<div xmlns='http://www.w3.org/1999/xhtml'><img width='100%' src='http://ift.tt/1s0qjRO'/><br/><br /><br/><br />For a few hours recently, Italian-cooking expert Gisella Isidori transformed the spacious backyard of Jo Ann Sorrenti's northeast Fresno home into a slice of Italy.<br/><br />Sorrenti, owner of Sierra Nut House, invited Isidori to teach a class on making Italian-style pizza at home. Except at this party, there was no cheese-stuffed pizza crust, double toppings or pineapple chunks to be found.<br/><br />Isidori is a purist, having developed a career in the food industry with her knowledge of regional Italian cuisine and marketing of artisanal Italian foods.<br/><br />It's not that the 80-year-old Isidori dislikes all American-style pizza, she does like some, it's just that the emphasis seems to be on the amount of the ingredients, not the type of ingredients.<br/><br />"I don't like pizza's that have everything on top," she says. "It's too heavy, and you can't taste the flavors."<br/><br />Isidori says homemade pizza can be simple, delicious and good for you. And you don't need a lot of fancy ingredients or equipment.<br/><br />At Sorrenti's home, she used an outdoor brick oven to cook the pizzas quickly, but an indoor oven works just as well. And if you don't have a pizza stone, no worries, she says, use a baking sheet.<br/><br />During the class, Isidori showed her students how to make pizzas using fresh ingredients such as arugula, squash blossoms, basil, tomatoes and mushrooms. She also used Italian cheeses, including the soft, mild tasting crescenza, mozzarella, scamorza (similar to mozzarella) and parmigiano-reggiano. Also used as a pizza topping were salty and flavorful meats like prosciutto and pancetta.<br/><br />One pizza combined edible flowers with the soft, mild-tasting crescenza cheese. Isidori's version used pansies and squash blossoms along with arugula, and tomato sauce.<br/><br />She makes a thin pizza crust and applies a light amount of tomato sauce, followed by a cup of crescenza cheese. The flowers are arranged on top along with long leaves of arugula. She drizzles olive oil over the top and salt and pepper to taste.<br/><br />"This has a delicate and distinct flavor," she says. "And the thinner crust lets you taste the ingredients."<br/><br />The pansies provide a slight wintergreen flavor and the squash blossoms have a light squashlike taste.<br/><br />Cooking class student Louie Calles was putting together a pizza known in Italy as <i>frutti di mare</i>, or seafood pizza. The pizza is topped with a cup of assorted seafood of your choice. Calles was using scallops, calamari and shrimp. He also included fresh tomatoes, garlic and mozzarella.<br/><br />"I never would have thought of putting fish on top of a pizza but it tastes so good," Calles says. "And you can taste everything on this pizza."<br/><br />Calles, who is a big fan of pizza, took Isidori's class to learn more about making pizza in a healthier way. What he learned about Italian-style pizza is that cheese is used in proportion to the other ingredients. It does not dominate, but rather helps balance the other flavors.<br/><br />"And I really like that the pizzas use so many natural ingredients," Calles says. "I am trying to eat less processed foods, to stay healthy, and these recipes are good for that."<br/><br />Kate Wolf, who has worked as a chef and manages the Sierra Nut House Bistro, noticed right away the heightened flavors of the pizzas the class made.<br/><br />"It matters when you use the freshest herbs, seasonal vegetables and a good sauce," Wolf says. "You can taste everything you put on your pizza."<br/><br />Sorrenti cooked the pizzas in her outdoor oven that uses a high heat — between 850 to 900 degrees. The pizza is turned often using a paddle and is ready in about two minutes.<br/><br />In a conventional oven, place pizza on a stone or a heavy baking tray coated with extra virgin olive oil and bake in pre-heated oven at 400 degrees. Place rack or stone about 8 inches from the bottom of the oven. Cooking time will vary depending on the amount of dough in the pizza. Set timer for 10 minutes. Add more time, if necessary, until the cheese is melted and the crust is brown. Pizza marinara <i>10 to 12 tablespoons of marinara sauce</i><br/><br />1 clove of garlic, minced<br/><br />1 cup of thinly sliced mozzarella<br/><br />12 black olives<br/><br />2 tablespoons capers<br/><br />4 anchovy fillets<br/><br />4 to 6 stems of fresh oregano<br/><br />Olive oil, salt and pepper to taste<br/><br />Over the pizza dough, spread marinara sauce minced garlic. Add mozzarella, black olives, anchovies, capers and oregano. Drizzle olive oil over the ingredients and salt and pepper to taste. Pizza fresca <i>10 to 12 slices of uncooked prosciutto</i><br/><br />12 cherry tomatoes, cut in half<br/><br />1 cup sliced buffalo mozzarella<br/><br />1 cup fresh arugula<br/><br />Olive oil, salt and pepper to taste<br/><br />Over a thin crust, add prosciutto, tomatoes, and drizzle olive oil over the top. Add salt and pepper to taste. Add arugula last. Pizza carbonara <i>1 small sliced onion</i><br/><br />5 to 6 slices of pancetta or bacon<br/><br />1/2 cup grated pecorino romano cheese<br/><br />6 to 8 slices of asiago or manchego cheese<br/><br />4 tablespoons of minced Italian parsley<br/><br />Olive oil, salt and pepper to taste<br/><br />Spread sliced onion over the dough, add sliced cheese, pancetta or bacon. Sprinkle grated pecorino romano cheese, drizzle olive oil over the top and salt and pepper to taste. After taking pizza out of the oven, add chopped parsley.<br/><br />The reporter can be reached at (559) 441-6327, brodriguez@fresnobee.com or @FresnoBeeBob on Twitter.— Gisella Isidori — Gisella Isidori — Gisella Isidori<br/><br />Original Post By: http://ift.tt/1s0qigL</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-7886134462049509622014-05-05T16:08:00.001-07:002014-05-05T16:08:32.965-07:00Just open: Gemma Simply Italian<div xmlns='http://www.w3.org/1999/xhtml'><img width='100%' src='http://ift.tt/1kEF1Kk'/><br/><br /><br/><br />When Alessandro Bollino's lawyer heard he was planning to open a pizza joint ''off-Lygon'' in Carlton, he told Bollino (pictured) he was crazy. ''But it felt right, so I am doing it,'' says the Naples-born pizzaiolo, who owned a pizza restaurant in Auckland for 10 years before moving to Melbourne a year ago. He's named his new place Gemma Simply Italian after his mother, and ''because I want people to understand that Italian food is simple and not expensive''.<br/><br />The 58-seat dining room has exposed brick walls and a simple Italianesque decor. Bollino's focus is on pizza and gnocchi, based on authentic flavours he grew up with. Italian sausage with friarielli, like broccolini, has been the favourite topping. Gemma Simply Italian is licensed and BYO (wine only). Open daily 5pm-late and Sunday noon-2.30pm. Details: Gemma Simply Italian, 183 Elgin Street, Carlton, 9349 2835.<br/><br />Original Post By: http://ift.tt/1iRsbwL</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-57146298763729807422014-05-05T09:55:00.001-07:002014-05-05T09:55:58.676-07:00Italian<div xmlns='http://www.w3.org/1999/xhtml'><br/><br /><img width='100%' src='http://ift.tt/1q7lQ4i'/><br/><br />We've criticized the Center for Science in the Public Interest (CSPI) in the past for its propaganda tactics. CSPI is home to wild, press-bait claims, like its classic scare that fettuccine alfredo is a "heart attack on a plate." Repeated cries of "wolf on your plate" mean CSPI is now known more for its laughable claims than its science.<br/><br />The latest scare comes in CSPI's " Chow Italiano" report, a hit-job against Italian-style dining. In its typical fashion, CSPI highlights high-calorie, high-fat dishes, as if the helpful waiter is shoving cheese and pasta down diners' throats.<br/><br />But in keeping with its Puritanical agenda CSPI fails to emphasize that restaurants give you a choice. Olive Garden, bashed in the report, has a "Lighter Italian Fare" menu with (among other dishes) a 440 calorie filet mignon, and a lasagna primavera with chicken for just 560 calories. And besides, as a Maggiano's spokesperson noted, take-home boxes exist for a reason.<br/><br />No restaurant is forcing fatty foods down your throat, but restaurateurs are giving you the option to eat what you want. Different people like different dishes, and some people can afford the extra calories because they have an active lifestyle. Restaurants stay in business by offering food that people want to order. If they only offer "CSPI approved" menu items, we doubt they'll be in business for long.<br/><br />Original Post By: http://ift.tt/1rVP816</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-31998539663400776452014-05-03T20:28:00.001-07:002014-05-03T20:28:26.038-07:00New Fairford Italian restaurant is praised by diners<div xmlns='http://www.w3.org/1999/xhtml'>New Fairford Italian restaurant is praised by diners<br/><br />8:00am Saturday 3rd May 2014 in News <img width='100%' src='http://ift.tt/1ibLpHp'/><br/><br />By Megan Archer, Reporter <img width='100%' src='http://ift.tt/SlQWpW'/><br/><br /><br/><br />New restaurant Colosseo was fully booked for its first few nights (photo courtesy of 'What's on in Fairford and surrounding areas' Facebook page)<br/><br />A NEWLY-OPENED Italian restaurant in Fairford has has already been praised by residents for serving superb food with generous portions.<br/><br />Colosseo officially opened its doors in Fairford town centre on Tuesday , May 22 and was fully booked for its first few nights.<br/><br />Owner Zeuss said his customers seemed very happy and that everything was going well so far.<br/><br />The restaurant has been praised on social networking site Facebook.<br/><br />Diners have said it is a "great place" with a good wine selection. It has also been described as good value for money.<br/><br />It has taken over the building where restaurant Allium was based near the Market Place.<br/><br />Original Post By: http://ift.tt/1oeIrHl</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-46755902598460154052014-05-03T20:00:00.001-07:002014-05-03T20:00:01.017-07:00New Fairford Italian restaurant is praised by diners<div xmlns='http://www.w3.org/1999/xhtml'>New Fairford Italian restaurant is praised by diners<br/><br />8:00am Saturday 3rd May 2014 in News <img width='100%' src='http://ift.tt/1ibLpHp'/><br/><br />By Megan Archer, Reporter <img width='100%' src='http://ift.tt/SlQWpW'/><br/><br /><br/><br />New restaurant Colosseo was fully booked for its first few nights (photo courtesy of 'What's on in Fairford and surrounding areas' Facebook page)<br/><br />A NEWLY-OPENED Italian restaurant in Fairford has has already been praised by residents for serving superb food with generous portions.<br/><br />Colosseo officially opened its doors in Fairford town centre on Tuesday , May 22 and was fully booked for its first few nights.<br/><br />Owner Zeuss said his customers seemed very happy and that everything was going well so far.<br/><br />The restaurant has been praised on social networking site Facebook.<br/><br />Diners have said it is a "great place" with a good wine selection. It has also been described as good value for money.<br/><br />It has taken over the building where restaurant Allium was based near the Market Place.<br/><br />Original Post By: http://ift.tt/1oeIrHl</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-36052507176117188612014-05-03T15:23:00.001-07:002014-05-03T15:23:25.354-07:00New Fairford Italian restaurant is praised by diners<div xmlns='http://www.w3.org/1999/xhtml'>New Fairford Italian restaurant is praised by diners<br/><br />8:00am Saturday 3rd May 2014 in News <img width='100%' src='http://ift.tt/1ibLpHp'/><br/><br />By Megan Archer, Reporter <img width='100%' src='http://ift.tt/SlQWpW'/><br/><br /><br/><br />New restaurant Colosseo was fully booked for its first few nights (photo courtesy of 'What's on in Fairford and surrounding areas' Facebook page)<br/><br />A NEWLY-OPENED Italian restaurant in Fairford has has already been praised by residents for serving superb food with generous portions.<br/><br />Colosseo officially opened its doors in Fairford town centre on Tuesday , May 22 and was fully booked for its first few nights.<br/><br />Owner Zeuss said his customers seemed very happy and that everything was going well so far.<br/><br />The restaurant has been praised on social networking site Facebook.<br/><br />Diners have said it is a "great place" with a good wine selection. It has also been described as good value for money.<br/><br />It has taken over the building where restaurant Allium was based near the Market Place.<br/><br />Original Post By: http://ift.tt/SlQUys</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-29715731555012191302014-05-02T11:07:00.001-07:002014-05-02T11:07:41.396-07:00HomeNEWSLa Primavera Lymington – Italian restaurant, great pizza, pasta ...<div xmlns='http://www.w3.org/1999/xhtml'><br/><br /><img width='100%' src='http://ift.tt/PYbMJV'/><br/><br />La Primavera is newly opened in St Thomas St, replacing the former "Buffalo" restaurant. It has a smart new exterior and a warm and welcoming interior. Owner Viki will likely be waiting to greet you if you call in to have a look, the refit has included repositioning the drinks and main front of house "base" at the front of the restaurant, which I think is a smart move. <strong>Family owned and run, with a welcoming feel</strong><br/><br />Viki with husband Matt owns the restaurant which was previously franchised out and been disappointing for both Viki and customers.<br/><br />They have decided to take over properly and offer what Viki knows best from her Italian upbringing - great tasting, good quality and budget conscious Italian food in a warm, comfortable, friendly environment..<br/><br />To set the scene for her customers - both diners and casual coffee drinkers - Viki has thought carefully about the customer experience. Seating, cushions, decor, cutlery, crockery - every detail has been considered, and investment made in quality and comfort. <img width='100%' src='http://ift.tt/R8p7k5'/><br/><br /><br/><br />Then there are the quirky touches like the floor - I won't spoil the surprise here, go and take a look - if you step inside Viki will greet you and show you around with pleasure! <strong>High score from Food Standards</strong><br/><br />The interior is spotlessly clean and indeed, on their first visit food standards gave an exceptionally high score for a first inspection. <strong>Delicious coffee served with a smile</strong><br/><br />La Primavera is open all day between 10 am and 10 pm, so morning customers tend to be en route between appointments or shopping, enjoying really excellent coffee prepared by Viki to their taste, some of them also sampling one of the Primavera's delectable desserts served as cake. Primavera's desserts are freshly made locally in Lymington, by local cake and dessert maker Theresa Smith. (find FB link!) They are authentic Italian desserts but Tiramisu Cake can double up very temptingly as a coffee treat! <strong>Try the strozzapreti!</strong><br/><br />When I went to Primavera recently on a Saturday night to eat, I chose one of their "flagship" pasta meals: their hand made "strozzapreti" (it's like stretched fusilli, and has a really firm texture as well as great taste) served with sauteed zucchini (ok courgette) and lots of smoked salmon, in a light sour cream sauce.<img width='100%' src='http://ift.tt/PYbKlg'/><br/><br /><br/><br />The portion was a good size and nicely presented in a simple shallow bowl, easy to eat from - all these things are important and show how Viki has thought about everything from the diner's perspective. It was also I thought very good value at £10.95<br/><br />My husband opted for Viki's suggestion of the sea bream served on basil butter mashed potatoes with cherry tomatoes and olives - also very tasty and, we thought, a real bargain at £12.95. We liked the smart yet informal table decor, the table greenery specially created by Yasmin Design just along the road. I had a good chat with Viki on the subject of "locally" and it's also good to learn how all the local businesses at the top end of town are supporting one another too. <strong>Two course Lunchtime Special at £9.95</strong><br/><br />This is a really good deal for lunchtime diners, it includes any starter or dessert, and any pasta, pizza or "Secondi" from the menu (not the steaks - they're a bit more expensive!). <strong>Open seven days a week</strong><br/><br />La Primavera is currently open seven days a week, 10 am through to 10 pm. When we visited on a Saturday we went along afterwards to enjoy some live music at one of the pubs in the High Street, a perfect Saturday night out!<br/><br />Also I would be wary of mentioning opening times, but I can see the argument for doing so. You could put (Spring 2014) in brackets after you mention them?<br/><br />Viki looks forward to welcoming you at La Primavera Lymington - go try it!<br/><br />La Primavera15 St Thomas StreetSO41 9NB<br/><br />Open 7 days a week 10 am - 10 pm (as at Spring 2014)<br/><br />Telephone 01590 673425 www.la-primavera.co<br/><br />Original Post By: http://ift.tt/R8p7k7</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-18090453974557357682014-05-01T15:22:00.001-07:002014-05-01T15:22:36.484-07:00Mamma Mia!: Italian Chains Make Fast<div xmlns='http://www.w3.org/1999/xhtml'><img width='100%' src='http://ift.tt/Sf72BE'/><br/><br /><br/><br />A Mediterranean diet is all the rage, but don't confuse this healthy pattern of eating for what you're likely to be served in popular Italian-style chains.<br/><br />A new report from the Center for Science in the Public Interest finds some astronomical calorie counts at these restaurants. Not to mention sodium.<br/><br />Take, for instance, Maggiano's 1,680-calorie shrimp scampi pasta dish. How did they get so many calories in there? It's portion size and the pasta tossed with butter that explains it. "To your arteries and waistline, this dish looks like three Big Macs," the CSPI report says.<br/><br />Or consider Olive Garden's 1,030-calorie "lasagna fritta" (yes, that means fried), which is served over alfredo sauce, which has enough butter, cream and Parmesan to supply you with 2.5 days of recommended saturated fat intake.<br/><br />Meanwhile, the center cut filet mignon at Olive Garden has about one-third the 1,440 calories in the chicken alfredo.<br/><br />The serving size explains the big difference. The filet mignon is small, weighing in 6 ounces.<br/><br />But the shrimp scampi pasta dish? In addition to the creamy sauce, there's a generous heap of pasta. And as we've reported, that many refined carbohydrates isn't doing your body any favors.<br/><br />When CSPI first reviewed the menu option at Italian-style chain restaurants about 20 years ago, they concluded that fettucino alfredo being served at popular chains was the equivalent of a heart attack on a plate.<br/><br />"What's unfortunate [in this new analysis of Italian food] is that we found the food is getting fattier," says Jayne Hurley at CSPI. "They're deep frying their lasagna," Hurley says, and they're serving huge portions.<br/><br />Now, to be fair, there are many lower calorie options available.<br/><br />The Olive Garden has a lighter Italian fare menu. "Our guests have told us they're looking for more variety and better-for-you options," Tara Gray of Olive Garden told us by email. She points to an increasing number of options under 575 calories such as lasagna primavera with grilled chicken and herb-grilled Salmon.<br/><br />Romano's Macaroni Grill and Carrabba's Italian Grill also have menus that highlight options with under 600 calories.<br/><br />As for Maggiano's, spokesperson Ashley Johnson says their portions are "generous enough to share or to enjoy tomorrow at home." In addition, she says the chain will introduce 11 "lighter take" dishes such as chicken Parmesan, which will have at least a third fewer calories.<br/><br />Also, she says, the chain makes miniature versions of all its classic desserts, such as mini tiramisu at 240 calories and mini apple crostada at 330 calories.<br/><br />That's a drastic reduction in size and calories from the chain's full-sized apple crostada dessert that has 1,330 calories and 23 teaspoons of sugar.<br/><br />This larger sized crostada is the equivalent to, as the CSPI rerport points out, five baked apple pies and a vanilla cone at McDonald's.<br/><br />So, why is it so easy to eat more than we intend to when we dine out? Well, until now, there's been little transparancy. If customers wanted calorie information, they'd have to look it up online.<br/><br />But this is about to change. The Affordable Care Act includes a provision that will require chain restaurants to post calories on menus. The details are being finalized now by the Obama administration.<br/><br />"I think we are looking at full implementation [of calorie posting on menus] by spring 2015," Margo Wootan of the CSPI told us by email. Menu labeling is already in some cities including New York City, Philadelphia and in California.<br/><br />Copyright 2014 NPR. To see more, visit http://www.npr.org/.<br/><br />Original Post By: http://ift.tt/Sf72BG</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-83304111810780827972014-05-01T09:35:00.001-07:002014-05-01T09:35:21.827-07:00River North's last non<div xmlns='http://www.w3.org/1999/xhtml'><img width='100%' src='http://ift.tt/1lDv8jT'/><br/><br /><br/><br />Roxy's American Grill, a staple of the River North restaurant scene since 2012, will close this Saturday and reconcept in the next few weeks as L'Assurdità, an Italian restaurant. Owners Gus Andropolous and Stanley Kim said that business had been declining for some months. Customers increasingly entered the restaurant "only to be baffled by offerings such as steak and lobster. We spent more time explaining the absence of braciole and strozzapreti than introducing people to the cuisine of North America," explained Kim.<br/><br />Executive chef Ryan O'Douls, who oversees all three of the group's restaurants, which also include Il Copione (formerly Seoul Asylum) and Impostore (formerly Zeus Taberna), said that he was really excited to be able to "show Chicagoans a side of Italian cuisine they hadn't been able to see within a four-block radius at more than a handful of spots."<br/><br />O'Douls was not available when I visited the kitchen where recipe testing was well under way. But line cook Jesus Martinez said, "We are very excited to be able to cook food that puts us back in touch with our roots. My aunt makes pasta at Spiaggia, and three of my cousins work at Eataly. This food is really like coming home to me."<br/><br />Martinez showed me an item he hopes will be on the final menu-Nonna's Meatballs. "This recipe has been in my family for generations. Well, technically not generations, but my grandmother works at Davanti on Taylor Street." He then excused himself to make chilaquiles for staff meal.<br/><br />Owner Kim said, "We tried to make it with a more radical concept, but I just don't think this was the space for it. The people of Chicago like their Italian. Jesus God, do they like Italian food. Put an 'e' at the end of a bowl of carbs and you can sell the shit out of it and keep your food costs under 30 percent. Wait a minute. I didn't say that. I meant to say, Italian food has all the simple, rustic virtues of fresh, local cuisine that people identify with these days and it's a natural fit for our group to honor those traditions and our own heritage. I mean, Koreans eat a lot of pasta too. Hey, we're practically paisan. You know, like DeNiro says to that guy in Godfather II. We did a lot of research for this concept like that. Can you just leave me alone now?"<br/><br />In other restaurant news, Infelice's, a 73-year-old Italian bakery on Grand, has closed to become a bodega specializing in phone cards.<br/><br />Original Post By: http://ift.tt/1i1SBFW</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-81929718275380977602014-05-01T07:08:00.001-07:002014-05-01T07:08:34.247-07:00Zermatt: restaurants<div xmlns='http://www.w3.org/1999/xhtml'><br/><br />Zermatt has 56 mountain restaurants, many of which are reachable on foot, too. If you arrive before midday and are not a large group, booking is often unnecessary. Swift, good-value family bets are the self service places at Sunegga, Riffelberg, Gornergrat and Trockener Steg. But it's a shame not to try the world famous table service places too. Top of many a list is Chez Vrony (967 2552) at Findeln. Just as appealing, I find, are these:<br/><br /><strong>Aroleid</strong> A weathered, chalet-style building, rustic, amiable and unpretentious, with excellent Swiss specialities such as rösti with bacon and eggs served by smiley waiters. Where: Furi, facing the junction where the red 52 and black 62 pistes merge. How much: Main courses from CHF14 Contact: 0041 27 967 2658; takes cards; open daily; usually no need to book.<br/><br /><strong>Vis-a-Vis</strong> Part of the imposing mountaintop Gornergrat hotel (3,089m), Vis-a-Vis is underrated and rarely too busy. Its traditional dishes are beautifully done and presented: dishes include garlic soup served in a "bread bowl" (CHF17.50), or rösti with veal sausage (CHF23.50). Service is speedy and there's a vast terrace with the best views on the mountain of the Monte Rosa massif. You can often see ibex, too, yards from the terrace. The self service place in the next-door room is adequate. Where: Just above to top station of the Gornergrat railway, up an elevator. How much: Main courses from CHF19.50. Contact: 966 6400; cards accepted; open daily; booking not usually needed.<br/><br /><img width='100%' src='http://ift.tt/1i1dgde'/><br/><br /><br/><br /><strong>Bontadini</strong> My favourite place to eat in Italy is Bontadini, which has a smart downstairs part, with light flooding through floor-to-ceiling windows, and a self service upstairs offering tasty pastas and drinks at about half the price. Downstairs, the gamey menu of Aosta Valley specialities includes tagliatelle with deer with "Twelve Slugs Bourgignonne Style". There's also a great wine list. In general in Italy, prices are lower than in Zermatt and the food the same - or better - quality. Other favourites over the border include Le Clochard - good value and off the beaten track, with a stream to cross en route back to the piste - and Chalet Etoile. Where: At the bottom of the chairlift just below the Theodulpass. How much: Main courses from 14 euros. Contact: 0039 0166 948410; takes cards; booking difficult as phone rarely manned, so arrive by midday; open daily.<br/><br /><strong>Stafelalp</strong> A bright, modern wing was added to the modest old Stafelalp restaurant a few years ago, sending it upmarket (the sheepskins on seats are a tell tale sign of fairly high prices) but also providing a lovely, colourful light-filled room for lunch, and a sheltered terrace (with live music in spring). Food and service are top notch. Where: On the red run (52) back from Schwarzsee, with the north face of the Matterhorn looming close. How much: Main courses from CHF20, meat dishes about double. Contact: 967 3062; cards accepted; booking not usually necessary; open daily.<br/><br />Zermatt town has 111 restaurants and food outlets, from Wilde Hilde (rotisserie chickens) and Take-It Doner to smart Asian restaurants (Myoko Japanese is popular with locals) and stylish Grills. Typically, pizza and pasta costs CHF20-plus, cheese fondue CHF24 and meat or fish dishes CHF30-plus. Pork is usually the cheapest meat.<br/><br /><img width='100%' src='http://ift.tt/1i1dgdi'/><br/><br /><br/><br /><i><strong>Cheap</strong> </i><br/><br /><i><strong>Mid-range</strong> </i><br/><br /><i><strong>Expensive</strong> </i><br/><br /><img width='100%' src='http://ift.tt/SdKfGs'/><br/><br /><br/><br /><strong>The Omnia</strong> This starkly modern restaurant in a contemporary design hotel (pictured; see hotels) offers a la carte and gourmet menus, with matching wines and imaginative dishes such as veal with foie gras, hibiscus, bulgur wheat and cherries. It's popular with locals for special occasions: Caroline Ogi-Stefanazzi, who runs Hotel Walliserhof, names it as a favourite. Where: Auf dem Fels, inside The Omnia, a hotel perched on a hillside and accessed through a tunnel from the upper part of the main street. How much: Four-course gourmet menu CHF111 (corresponding wines CHF79); a la carte main courses from CHF48. Contact: 966 7171; the-omnia.com; cards accepted; open daily; booking advisable.<br/><br />Original Post By: http://ift.tt/SdKhhw</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-3391587452257108532014-04-30T17:05:00.001-07:002014-04-30T17:05:11.988-07:00Travel Daily AsiaRitz<div xmlns='http://www.w3.org/1999/xhtml'><strong>The Ritz-Carlton Hong Kong has formed a new partnership with Cathay Pacific that will see dishes from the hotel's Michelin-starred Italian restaurant, Tosca, served to passengers.</strong><br/><br />From 1 May to 31 July 2014, the special menu will be served to first and business class passengers on selected long-haul flights departing from Hong Kong.<br/><br />"We are committed to providing the best in-flight experience to our passengers and the food we serve on our aircraft is an integral part of that experience. Being creative with our menus gives us an opportunity to bring different tastes of the world to our passengers," said Cathay's general manager of in-flight services, James Ginns.<br/><br />The new menu on Cathay's flights includes pasta and antipasto dishes such as garganelli with n'duja salami, and beef seared carpaccio with a parmesan crisp.<br/><br /><br/><br /><img width='100%' src='http://ift.tt/1pQh3DX'/><br/><br /><br/><br />Original Post By: http://ift.tt/R4Ubkn</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-67724737273628472322014-04-17T15:55:00.001-07:002014-04-17T15:55:17.640-07:00HomeNEWSLa Primavera Lymington – Italian restaurant, great pizza, pasta ...<div xmlns='http://www.w3.org/1999/xhtml'><br/><br /><img width='100%' src='http://ift.tt/1la4HVe'/><br/><br />La Primavera is newly opened in St Thomas St, replacing the former "Buffalo" restaurant. It has a smart new exterior and a warm and welcoming interior. Owner Viki will likely be waiting to greet you if you call in to have a look, the refit has included repositioning the drinks and main front of house "base" at the front of the restaurant, which I think is a smart move. <strong>Family owned and run, with a welcoming feel</strong><br/><br />Viki with husband Matt owns the restaurant which was previously franchised out and been disappointing for both Viki and customers.<br/><br />They have decided to take over properly and offer what Viki knows best from her Italian upbringing - great tasting, good quality and budget conscious Italian food in a warm, comfortable, friendly environment..<br/><br />To set the scene for her customers - both diners and casual coffee drinkers - Viki has thought carefully about the customer experience. Seating, cushions, decor, cutlery, crockery - every detail has been considered, and investment made in quality and comfort. <img width='100%' src='http://ift.tt/1eZ63dp'/><br/><br /><br/><br />Then there are the quirky touches like the floor - I won't spoil the surprise here, go and take a look - if you step inside Viki will greet you and show you around with pleasure! <strong>High score from Food Standards</strong><br/><br />The interior is spotlessly clean and indeed, on their first visit food standards gave an exceptionally high score for a first inspection. <strong>Delicious coffee served with a smile</strong><br/><br />La Primavera is open all day between 10 am and 10 pm, so morning customers tend to be en route between appointments or shopping, enjoying really excellent coffee prepared by Viki to their taste, some of them also sampling one of the Primavera's delectable desserts served as cake. Primavera's desserts are freshly made locally in Lymington, by local cake and dessert maker Theresa Smith. (find FB link!) They are authentic Italian desserts but Tiramisu Cake can double up very temptingly as a coffee treat! <strong>Try the strozzapreti!</strong><br/><br />When I went to Primavera recently on a Saturday night to eat, I chose one of their "flagship" pasta meals: their hand made "strozzapreti" (it's like stretched fusilli, and has a really firm texture as well as great taste) served with sauteed zucchini (ok courgette) and lots of smoked salmon, in a light sour cream sauce.<img width='100%' src='http://ift.tt/1la4GRd'/><br/><br /><br/><br />The portion was a good size and nicely presented in a simple shallow bowl, easy to eat from - all these things are important and show how Viki has thought about everything from the diner's perspective. It was also I thought very good value at £10.95<br/><br />My husband opted for Viki's suggestion of the sea bream served on basil butter mashed potatoes with cherry tomatoes and olives - also very tasty and, we thought, a real bargain at £12.95. We liked the smart yet informal table decor, the table greenery specially created by Yasmin Design just along the road. I had a good chat with Viki on the subject of "locally" and it's also good to learn how all the local businesses at the top end of town are supporting one another too. <strong>Two course Lunchtime Special at £9.95</strong><br/><br />This is a really good deal for lunchtime diners, it includes any starter or dessert, and any pasta, pizza or "Secondi" from the menu (not the steaks - they're a bit more expensive!). <strong>Open seven days a week</strong><br/><br />La Primavera is currently open seven days a week, 10 am through to 10 pm. When we visited on a Saturday we went along afterwards to enjoy some live music at one of the pubs in the High Street, a perfect Saturday night out!<br/><br />Also I would be wary of mentioning opening times, but I can see the argument for doing so. You could put (Spring 2014) in brackets after you mention them?<br/><br />Viki looks forward to welcoming you at La Primavera Lymington - go try it!<br/><br />La Primavera15 St Thomas StreetSO41 9NB<br/><br />Open 7 days a week 10 am - 10 pm (as at Spring 2014)<br/><br />Telephone 01590 673425 www.la-primavera.co<br/><br />Original Post By: http://ift.tt/1eZ61Cl</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2540440232148935335.post-32179036356437049162014-04-17T10:20:00.001-07:002014-04-17T10:20:34.866-07:00Fresh Italian food in a family restaurant<div xmlns='http://www.w3.org/1999/xhtml'><br/><br />After the long, hard winter our lawns need a little TLC this spring. First, you have to diagnose the problem and take the proper ... More "<br/><br />By eightWest staff Published: Wednesday, April 16, 2014, 12:28 pm<br/><br />GRAND RAPIDS, Mich. (WOOD) There is a trio of fantastic restaurants in West Michigan that are bringing fresh Italian food to the table. Emilio Dacoba owns Mangia Mangia and Mangia Pizza & Pasta in Kalamazoo, as well as La Cantina in Paw Paw. The family-owned restaurants bring spring freshness into their menus by buying from local farms. They not only offer in-restaurant dining; they also have banquets, catering, and also have the ability to cater and cook at your location for a large outdoor summer picnic.<br/><br />The Dacoba family is offering Easter brunch at all three locations from 11 a.m. to 3 p.m. on Sunday, April 20. Reservations are being accepted now! You can find more information on their website. <img width='100%' src='http://ift.tt/1eO1Sqo'/><br/><br />Spring lawn care <img width='100%' src='http://ift.tt/1j7ReGH'/><br/><br />Relieve back and neck pain <img width='100%' src='http://ift.tt/1j7RghA'/><br/><br /><br/><br />Original Post By: http://ift.tt/1j7RghC</div>Unknownnoreply@blogger.com0