Tag Archives: meal

Eat and sleep in Strasbourg

Now it is time to write about my accomodation in Strasbourg and also to share my experience in some restaurants, the ones I really suggest you to go. As you now I like luxury but especially to have some unique and comfortable experiences. You already know how I check the hotels and as always I chosen the structure considering the location in the city and the services provided.

 

The hotel

The five star accomodation is located directly on the river in Petite France neighborhood close to the half-timbered houses and to the most characteristic restaurants of the city. It is the best position to start the visit of the city and to enjoy a lovely view of Strasbourg. The Régent Petite France Hotel offer a restaurant with a terrace from where admire a great panorama.

The ideal place to visit the city and the proximity with the shops and the attractions are not the only strenght of the structure. The building was built in XIX century and it was an ice factory, not the shape is the same, but there are modern elements and especially inside the setting is modern style, in the lobby as in the rooms. Elegance is anyway the main feature in every corner.

Inside there is a spa and a fitness center, but I did not have time to use them, I preferred to go around in the city. About the rooms I can underline the big space and a contemporary style of the furniture and of the décor. The bathroom are made with marble and the suite has a balconie from were to enjoy the view of the Petite France buildings. The modern equipment helps the comfort of the stay.

The restaurant of the hotel, Le Pont Tournant, offers the traditional cuisine in a light version, with an innovative touch. To accompain the meal there is the riverside terrace, a nice environment especially for dinner. The menu is seasonal made. The Champagne Bar is always ready to give drinks and some snack as steak tartare or club sandwich. Last but not least it is the breakfast, prepared as a big buffet with cold and hot dishes and a good variety of cheese, cold meat, toast, fruit and sweets recipes.

 

The restaurants

The first one that I want to mention is called Au Crocodile, the name is quite original, meanwhile the menu starts from the tradition with some innovative creation that offers delicious tastes obtained by selected local and seasonal ingredients. The elegance and the impeccable service are the elements that make the restaurant a must for who wants to have a unique gastronomic experience. In the desserts list there is a space dedicated to the cheeses, with a selection of Alsace and French best products. Oh, I forgot to mention that it has a Michelin star.

A bit hidden from the street, in a Petite France courtyard, the restaurant Perles de Saveurs proposes a setting made by artworks of some loal artists and it has a typical French menu. The tradition let the space to contemporary recipes, always connected to the country cuisine. The fish dishes are superb and in this case I suggest to taste the lemon cake (tarte au citron), in my opinion very delicious. Maybe you can skip the cheese.

A small restaurant managed by a wife and an husband represent a small Alsatian jewel. La Cuiller à Pot offers regional cuisine with traditional dishes prepared at the moment. The quality of the ingredients is very high and there are homemade specialties. Among the special dishes there are the escargots, but since I do not like them I can not express any opinion about them. Anyway the various choice is able to delight every person. If you like cheese, just ask to them and you will taste some of the most delicious products of the Alsace.

Not far from the cathedral there is the restaurant Le Clou, a bistro typical of France with an old but elegant and characteristic decor and furniture. The regional recipes are served with professionality and the ingredients used are coming from a quality selection of the local products. They have of course a good cheese to be tasted after the second course and it is a must since it is one of the strenght of the French cuisine. The staff is very kind and the prices are quite cheap compared to what is offered.

 

Bars

I can not recommend specific bars, but going around Petite France you can find squares full of places where to drink something in the evening and have fun. The city has a lot of offers for all tastes and you can find also various types of music and entertainment, also because Strasbourg is a tourist destination and headquarter of the European Parliament, so open to people from all around the world with different cultures and age. I suggest you to try to enter in more bars, so you can experiment the different atmospheres.

Safety

There are no specific tips regarding the safety, it is a well protected city, of course it is good to pay attention, but it is full of young people quite open minded but at the same time serious and friendly, as people in general are, because they are used to meet foreigners.

Just an episode that happened to me during one of my visits to Strasbourg. Close to the cathedral a small group of drunk guys were trying to approach people and disturb them. In less than one minut the police, by bike and by walk, came and surrounded the group. They checked those guys and took them away. The police was not standing in the square, but somehow they are always around and ready to act.

Of course it is the main part of the city, the heart of Strasbourg, but in a very discrete way the police is always present, so be careful if you want to be drunk 😀

Anasa

The cuisine of the lagoon

Jesolo is a very small town located few steps from Venice by boat and it offers a good location for many tourists who want to add to their visit to the city on the lagoon sometimes on the beach. For this reason, the place is full of hotels, restaurants, and services dedicated to the visitors, active mainly during summer time. It is possible to eat almost everything, especially pizza and fish, the leitmotiv of many of the local restaurants, but there are also some elegant places where to taste high-quality food.

The food is a need for our body, but it is also a pleasure, that is why I generally search for a restaurant where to taste something typical and special, served by a professional and kind staff and consumed in a smart and original setting. Otherwise, I can just cook some pasta at home and that is it. Traveling for me it is always the chance to discover the culture in a deep way and cuisine is, of course, a part of it.

In Italy, food is quite popular, but there are not only pasta and pizza. In Jesolo, on the Venice lagoon, in town center few steps from the sea, there is a place that reminds a French bistro with brick walls and lovely objects disseminated as to underline the elegance of the dining room. The modern furniture well spread around the restaurant gives a precise style.

The menu offers dishes coming from the local traditional cuisine proposed with great quality ingredients and accompanied by homemade bread. There are cold and hot appetizers and different recipes for the first and the main courses. Also, the list of desserts leaves the embarrassment of choice. Also, the wine cellar is well stocked with a big selection of wines.

If you like fresh fish this restaurant is highly recommended, especially because it is not too elaborate. Do you want to know the name of the place? It is called Ristorante da Omar and you find it in Via Dante Alighieri 21, in Lido di Jesolo, it is in the main street of the center. It is a good choice also for the tourists who are searching for something different from the most famous Italian recipes.

Gucci Osteria in Florence: 1 superb meal to delight you

The fashion luxury brand Gucci opened in 2018 a restaurant in Florence. It is called Gucci Osteria and it is located in the central Piazza della Signoria. The location is surely one of the bests of the city because it is inside Palazzo della Mercanzia, built in the XV century. To delight the most demanding palates the chef Massimo Bottura takes care of. He is a 3 Michelin stars chef and his restaurant in Modena was named as the best in the world. The menu is various and really particular. Each recipe represents the meeting between tradition and innovation.

The ground floor of Palazzo della Mercanzia, between Palazzo Gondi and Palazzo Vecchio, is a prestigious welcome for the guests. The interesting aspect of Gucci Osteria is the presence in the building of the museum and of the boutique. It’s a full immersion in the Italian fashion. Plus there is the Maison archive, but this is not public. The Florence brand has chosen the best Italian cook of the moment from the Osteria Francescana of Modena. These elements indicate a very high level of the restaurant.

Gucci Osteria: the chef and its staff

Massimo Bottura is the number one of the world ranking filled by San Pellegrino 50 Best of 2017. In 2018 he got the second place. He manages this restaurant like the one in Modena, also thanks to a professional staff selected by him. Among the cooks who are helping him, there is Ana Karime Lopez Kondo. She is a young chef of Colombian origins. Her previous experience was in the restaurant Central in Lima, one of the bests of South America. She is married to Taka Kondo, sous chef of Bottura. Gucci Osteria is now her new kingdom because she is managing the kitchen for Bottura.

Gucci and Bottura met each other thanks to Marco Bizzarri, the manager of Gucci. He is one of the 20 most influential managers in the world. They were schoolmates and since 2017 they work together for Gucci Osteria creation. Fashion and food made in Italy are surely a great combination for success. If you are going to Florence you should reserve a table, just do it in advance, because it’s not so easy to find a free table. Famous and good restaurants in Italy are always fully booked. 

The menu of Gucci Osteria

The selection of dishes is quite big and it changes often, according to the season. And according to the creativity of the chef. The cost is not high, it’s well proportioned to the quality offered. You can choose among recipes proposed between 10 and 30 euro. About the food is really good and it includes typical local recipes like Chianina meat. Innovation is paired with contamination. You can easily find some South American influence and proposals. In the menu there is a lot of meat, but also fish is well represented.

In particular, in Gucci Osteria work on a mixture of ingredients. They get inspiration from Mexican, Japanese, and Italian recipes. You can find tortillas, ravioli, and Taka Buns. It’s like an experiment, but the results are really a success. This restaurant, using a French expression, can be defined as an “n-ni”. It isn’t a gourmet and neither a Bistrot, but guests can taste high-quality food, to have pleasure and fun, as the cooks said. They promised a love story between the restaurant and the tourists in Florence. To be tried.

This restaurant will delight you, but if you want to get inspired follow me. A lot of restaurants’ reviews are waiting for you on my blog. I like to taste high-quality food in luxury settings. All my experiences are here for you. To get weekly updates and extra contents, subscribe to my newsletter.

 

 

Christmas lunch tradition

Here it is almost time for Christmas lunch and in my house, we are getting ready. I renew my wishes to all of you. To whom is celebrating this day: how is it going? I hope very well, I hope you are having a really smiling Christmas, full of joy. Well, today I am at home, so I have no travels to share or advice to give. I want just to give you a recipe. Well, I am not a good cook and this is not a food blog, but it is an opportunity for me to share a bit of tradition.

What we eat for Christmas lunch

In Piedmont, my region, we have a special tradition, different from the rest of Italy. We eat “Agnolotti”. I enclose the recipe for one of the versions. In each area of Piedmont, there are differences, but this one is surely appreciated by most of the people. Before to let you how we prepare them, I prefer to give some curiosities.

Agnolotti is the traditional recipe for Christmas lunch, but this food was invented for the Carnival. Women were preparing this dish while men were playing to cuciòn, a game similar to bowling.

To taste real agnolotti it is better, according to the taste of some gourmets, don’t use any dress, but we have the habit to put some sauce or some broth. Old people eat them drinking Barbera wine. Some cooks roast them and some others eat Agnolotti as an appetizer. In my family, we have it as the first course.

The recipe

I go directly to post the recipe for Christmas lunch, just letting you know that the picture is coming from my house. They are completely made by us. As the tradition asks. The recipe was written and translated by Armando Gambera

Agnolotti al sugo d’arrosto

Ingredients

for the filling:

  • 500 g veal meat
  • 500 g pork meat
  • 5 garlic yolks
  • rosemary
  • 3 eggs
  • a ladle of stock
  • 500 g Savoy cabbage
  • one glass olive oil
  • 100 g grated parmesan

for the dough:

  • one kilo 00 wheat flour
  • 12 eggs

Procedure

First they made the filling, called the empiora.

First of all roast both the veal and pork meat: after having fried it lightly on high fire for ten-fifteen minutes with three garlic yolks, a bit of rosemary, salt, and pepper, let it cook on a slow fire for an hour, adding some stock from time to time if necessary.

Let the meat cool down, take the garlic and rosemary away and mince the rest carefully.

In the meantime boil the cabbage and cook it in a pan for some minutes with oil and garlic; then mince it.

Now add the meat and put the mix in a bowl, add the parmesan, three whole eggs, and mix. The filling is now ready.

The dough

Put the flour on pasteboard and give it the shape of a volcano.

In the hole put three whole eggs and nine yolks: knead carefully until the dough is ready, adding soma more flour if necessary.

Cut the dough in thick slices, then with a rolling pin or a machine make each slice into a very thin leaf.

Take little portions of the filling and put them on the dough, one cm. away from one another.

Then fold the dough over the filling and close it by pressing.

Now separate the agnolotti from one another.

They must e square, about one cm. long, well filled; the more the filling, the better; but the agnolotti must not be to big.

Let the agnolotti rest in a cool place for a couple of hours before cooking them in salted boiling water for some minutes; take them away and dress them with the sauce made by the meat you have roasted to make the filling; or with some melted butter and sage.

Enjoy the Christmas lunch Agnolotti!