Tuesday, December 16, 2014

Pecorino Cheese in walnuts leaves

In my resent trip to Umbria, Chiara the owner of a wonderful Farm in the middle of the Umbrian hills almost bordered with Tuscany show me how they make this cheese of course I could only see the final result. A wonderful cheese named "Pecorino stagionato" with an incredible flavor, I were so lucky to be able to see when she pull it out from the underground yes underground!!!! where they save this cheese for 90 days for maturation, as with other cheeses, refining with natural plant substances is a very ancient practice. This cheese, in particular, respects the tradition of maturation, which takes place by wrapping the forms in walnut leaves.

I couldn't resist take a picture of this piece of awesomeness and I can't describe the aroma full of tradition and great and unique flavors.  My journey couldn't be better enjoying great food and fantastic wines with great company Chiara and her family and friends were so kind with me I felt like home. Can't wait to go back with my friends to do some food styling shoots. 















You can visit this amazing place though NOSTRALE 





Wednesday, December 3, 2014

Chiapallo and his unique menu

Chiapalloooo !!! still I don't know what that means but only what I know it is probably is a name or last name of this personage that I'm going to talk about today, of course is his favorite expression, every time that something like him he say CHIAPALLOOO !! But is not only his expression what it makes him unique, his food is totally out of normal, he prepared for me a great and I have to say a great and crazy meal, Oh my god what a menu, incredible and unique, all about the Piedmont, the region where I am at this moment in Italy, he cooks and uncook so many different typical plates. My first photos are some of the magic of this region, the Piedmont excellence. 

What I liked the most is the "Taglio" a beverage  made it mixing moscato giallo goldmuskateller and and any kind of spumante this time he use Spumante Herbaluce di Caluso, with some aromatic herbs like rosemary, savage, etc .... delicious. 

He did a mix of Raw Meat with herbs and olive oil salt and pepper (very simple and authentic way to cook or maybe not cook) plus a very interesting Salad with Figs and onions (salty version), I have to say that it was the first time testing those flavors, at the beginning I was kind of scary but after the first bite everything come out awesome. 

Chiapallo he used to be a Professional Chef and passioned of his region Piedmont. He loves the originality of food flavors and aromes. I hope I can meet him again before I back to USA in January. 

Continue looking for real people with passion for their region and enogastronomy in Italy. For our project  NOSTRALE 


















Monday, November 24, 2014

Italian "Aperitivo" in an storical place PLATTI

Platti

This place is an icon in Turin, where you can have the real "aperitivo". In Italy the "aperitivo" is have a glass of wine with some snacks before dinner, the Italians enjoy a couple hours generally between 7-9 pm while waiting for the 9 pm meal.

The food for an aperitivo is not supposed to replace your dinner, seeing an aperitivo buffet, it can be very tempting especially if you're hungry or on a budget to load up a couple of places ant tuck in as if you're at an early dinner.

Platti is a historical place opened in 1870, it is member of the association of the historical places in Italy, this historic location where it still is today: under the arcades of Corso Vittorio Emanuele II, at the heart of Turin, then capital city of a newly unified Italy.

This is a noble cafe' one of the cores of the city's social and cultural life for almost 150 years, these marvelous rooms enclose a unique tradition of taste and genuineness, in addition to bearing witness to extraordinary stories and lives.

If you have a exquisite taste you must go to Platti.

Platti offer a great selection of regional wines It is also an extraordinary "pasticeria" (desserts)  where you can find the traditional chocolate and typical candies from Turin. It is a paradise for sweets lovers. I need to go back and get my chocolate with hazelnuts.





















Wednesday, November 19, 2014

Church of Santo Stefano del Monte.











The church of Santo Stefano del Monte stands isola-ted on the top of the hill dominating the village of Candia Canavese with a panoramic view on the Mo-rainic Amphitheatre of Ivrea, the lake of Candia and the ring of the Alps. It was built between the 11th and 12th century and together with the Cathedral of Ivrea and the Abbey of Fruttuaria, it represents the main example of Romanesque Architecture in Canavese.


The first document on the Church of Santo Stefano was a Papal bull dating back to 1177. It assigned the Church and its priory to the monks of the Hospice of Monte Giove (the Great Saint Bernard Pass).


Looking at the façade, on the left side of the entrance, you can notice signs of a bell tower now disappeared. The church was built out of bricks and pebbles and it looks rather bare. The upper part of the external walls was decorated by small fired brick suspended arches. The back of the church is characterized by a central truncated apse and two smaller lateral ones. Adjacent to the southern side of the church and protected by a fencing wall, there is an area with the ruins of the ho-spice where the monks gave hospitality to the pil-grims travelling through Europe along the routes of the ancient “ Vie Francigene o Romee”. This church is a perfect example of Romanesque architecture. Its structure with the central nave and the two aisles can be admired in other churches built in Canavese in the same period. The nave and the two aisles are sepa-rated by walls with arches sustained by large qua-drangular pillars. At the back of the central nave, you can visit the raised presbytery. The most suggestive part of the church is the crypt situated under the presbytery. It was built later (though always in the Middle Ages) out of reused materials. The vault is supported by slender stone columns on top of which you can see capitals from barbarian age (6th and 7th century). In 1564 the whole estate of the church be-came property of the diocese of Ivrea. Since then, the story of the church was witnessed in the reports of the bishop’s visits.

The Medieval decorations are completely  disapeared. It is still possible to admire some later frescoes, for example some scenes of the Ciclo della passione (Pas-sion cycle) and the vault of the Cappella del Paradiso (Paradise chapel). A 16th century Danza Macabra (Dan-ce of death) is hardly visible on the external northern wall. All the naïf portraits can be attributed to modest fresco painters. Noteworthy is a statue of painted ala-baster of excellent workmanship, representing a Ma-donna con Bambino dalle bacche rosse (Madonna and child with red berries). It dates back to the 15th century and it has recently been attributed to the Flemish sculptor Jean de Prindall, who worked in Chambery at the court of the Duke of Savoy in the early decades of the 15th century.

A big thank you to my friend Franco Vassia for the information.