Rebane
Abikokk 2014-04-10 19:36:33 |
MILAANO
Olime Brera kvartali kohta kuulnud, et see pidi häid restorane täis olema, nii et ühel õhtul seadsimegi sammud sinnapoole.
Suur oli aga üllatus, kui pühapäeva õhtul olid tänavad imintühjad ning enamike teele sattunud söögikohtade uksed kinni ja tuled kustus. Arvasime, et sel päeval, kui toidupoed enamjaolt kinni on, üritavad restoranid just ekstrakasumit teenida, aga ju vist ei ole nii.
Mõni suunaküsimine tänavatel ja lõpuks jõudsime, juba äärmiselt näljastena, restorani Nabucco. Väike terass peitis enda taga piisavalt privaatsust pakkuvat sopilist, aga suhteliselt suurt restorani. Sisustus oli väljapeetud ja kõlarist tuli meeldiv ooperimuusika. Peen värk, ootused olid kõrged.
Tervitusprosecco menüü uurimise ajaks. Eelroogadest võtsime bruschettavaliku, kahjuks suhteliselt maitsetu tomatiseguga, (vähemalt minu jaoks õhtu tippmaitseelamuse) mozzarella eelroa ning singi-parmesaniliua. Sink oli samuti hea, aga suured parmesanikobakad tundusid eestlastele lausa veidrad. Kas söömegi juustu pea sama suurte tükkidena, kui seda poest ostame?
Pearoad andsid end kaua oodata. Kaks risotto alla milaneset, ravioolid, frititud mereannid ja minule gratineeritud vähid. Risoto oli minu meelest liiga soolane ning parmesanine, frititud mereannivalik oli pettumus (tellija lootis saada korra panni näinud mereande), mina olin oma vähkidega suhteliselt rahul, kuigi kui liha ikka nii vähe kestas on, oleks võinud (eriti selle hinna eest) mingi väike lisand ka juures olla. Ravioolid olid ilmselt kõige parem valik.
Kuna kell oli juba nii palju, siis ei jaksanud enam magustoitu võtta. Välja minnes ei vastanud kelner isegi meie itaaliakeelsele head aega'le.
Ei soovita. Kokkuvõttes peenutsevalt kallis ning mõttetu söögikoht. Ja koridoris tualetti minnes oli ükskõik mis restorani äärmiselt suur faux pas - mikrolaineahi! Jazzino. teen. naudin. |
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Rebane
Abikokk 2014-04-10 19:51:09 |
Gelateriadest soovitasid kohalikud Gromi. Ja tõesti, äärmiselt hea jäätis oli! Turistina oleks mulle meeldinud, kui jäätiseid oleks vitriinil näinud ka, aga ju kohalikud meistrid teavad, mida nad teevad, kui oma imemaiuse hõbedaste nupukestega kaante alla peidavad.
Võtsin ühed oma lemmikutest : pistaatsia ja kohvi. Ah, isegi praegult hakkab suu vett jooksma..
Gromi gelateriasid leiab pea kõigist suurematest Itaalia linnadest, aga neil on oma esindus ka näiteks Pariisis, New Yorgis ja Tokyos! :) Jazzino. teen. naudin. |
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Pille
Nami-Nami peakokk 2014-04-14 19:49:10 |
ROOMA Eat, pray, avoid the tourist trap: In the fight to save a café made famous by Hollywood, locals see the death of the real, affordable Rome :( | |
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Pille
Nami-Nami peakokk 2014-05-29 18:50:10 |
SITSIILIA Kas kellelgi on häid soovitusi? | |
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Rebane
Abikokk 2014-05-29 20:07:40 |
Pille:
Davidil ikka on ;) SITSIILIA Kas kellelgi on häid soovitusi? Jazzino. teen. naudin. |
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Pille
Nami-Nami peakokk 2014-05-29 20:27:39 |
Siis muretu. Ma nimelt Davidiga samas reisiseltskonnas ;) | |
Killuke
Kokaõpilane 2015-05-15 00:56:48 |
Ootaks Lucca ja Firenze piirkonna vihjeid ning soovitusi :) | |
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Pille
Nami-Nami peakokk 2015-07-07 02:04:58 |
Pille:
BBC Good Food kirjutab: Top 10 foods to try in Sicily
1) Arancini
Giorgio? says: If you find risotto on the menu in Sicily, it’ll always be a seafood risotto. However, the main use of rice is in arancini - rice balls that are a staple across the island. In Catania, arancini will be filled with ragu, peas and mozzarella, but if you go to the centre of the island, the arancini will be filled with chicken liver. In the south east of the island, in Syracuse, the rice isn’t cooked with saffron but with tomato and mozzarella. So the recipe for arancini changes according to the fresh ingredients that are available.
2) Pane con la milza
Giorgio? says: This dish is typical of Palermo. It’s a sandwich of pork spleen, which is boiled then cooked in lard for hours and served in brioche-style bread rolls. You can find it outside train stations or on markets and you eat it out of paper, standing up. It’s funny, people go on about Borough Market, but that kind of thing has been happening in Sicily for thousands of years. There’s a big food scene on the street – ‘street food’ is now a fashionable thing, but it’s been part of Sicilian culture for a long time.
3) Jaw
Giorgio? says: This is a dish where the jaw of an animal is cooked in broth for hours. At the end you’re left with very tender meat and also all the nerves and everything else. It’s served with just lemon and salt.
4) Sfincione (Siciian pizza)
Giorgio says: Another dish that’s eaten on the street is pizza, but what makes it different from Italian pizza is that it’s more like an American pizza pie – the base is very thick. I visited Bagheria, a small town outside Palermo, and after I left the museum this smell of pizza from a bakery filled the air – I said “we’ve got to go in there” and we had a delicious sfincione. It’s usually white, so topped with anchovies, onions and cheese.
Try making your own... Sfincione
5) Pasta alla Norma
Giorgio says: This dish is typical of the Catania side of the island. It’s a combination of aubergine, tomato sauce and salted ricotta, served with short pasta. Its name comes from Norma - an opera written by Puccini. If I could eat it every day for the rest of my life I’d be a happy guy!
6) Pasta con le sarde
Sardine pastaGiorgio says: This is a typical dish of the Palermo side of the island. This is pasta cooked with sardines, which are the local catch, white fennel, pine kernels and sultanas, served with long pasta like spaghetti or bucatini. It’s delicious.
7)Busiate alla Siciliana
Giorgio says: When people talk about pesto, they often refer to the northern Italian version, pesto alla Genovese, which is made with basil. In Sicily, the pesto is made with almonds and tomatoes. It’s usually served with busiati pasta, little corkscrew-shaped rolls.
8) Caponata
Giorgio? says: I’ll never forget the first time I tried caponata. I was in my 20s in the army and a Sicilian guy came back from leave with a jar of caponata his mum had made. It was this beautiful aubergine, cooked so it’s sweet and sour and served in a tomato sauce – the dish is all about balance. It was incredible. There are about 10 different kinds of caponata and every one has a different recipe using the vegetables that are availble, but cooked aubergines are always at the base. It’s essentially a kind of warm salad.
9) Granita
Giorgio? says: The island has got very high mountains in places, so in the past ice was cut from the top and brought down into towns and villages to be made into crushed, flavoured granita. Flavours include almond, coffee and watermelon. It's not slush – you have to eat it with a spoon. It’s always made with fresh ingredients.
10) Cassata
Giorgio says: If there’s a celebration, cassata will be served. It’s quite an Arab dish containing pistachios, candied fruits and ricotta. It's absolutely excellent.
Siis muretu. Ma nimelt Davidiga samas reisiseltskonnas ;) |
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Laurentzius
Abikokk 2015-07-13 00:13:37 |
Järgmine nädal on minek Toskaanasse- Veneetsia, Firenze, Siena, Pisa, Cianti al Greve, San Gimniano. Kas kellegil on häid restorane soovitada, kuhu minna? | |
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Pille
Nami-Nami peakokk 2015-07-13 00:31:12 |
Laurentzius:
Laurentzius,
FIRENZE
Järgmine nädal on minek Toskaanasse- Veneetsia, Firenze, Siena, Pisa, Cianti al Greve, San Gimniano. Kas kellegil on häid restorane soovitada, kuhu minna? 
Gelateria Perché No, Via dei Tavolini, 19R (aastast 1939)
Meile väga meeldis Enoteca Pitti Gola e Cantina, Piazza Pitti, 16
Super teenindus, head veinid, tore asukoht. Põhirõhk oli veinidel, menüü oli napp, aga maitsev.
Parimad panini-võileivad leidsime 'ino-nimelisest kohast üsna kanali äärest.
Via de' Georgofili, 3
SAN GIMIGNANO:
Gelateria di Piazza di Sergio Dondoli, Piazza della Cisterna, 4
San Gimignanos peatudes käisime me lausa kahel korral ühes gurmee-agriturismos söömas: La Taverna di Bibbiano
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