Things your do not find in the supermarkets. Hand made. Pure. Limited.
Tag: Gourmet Page 1 of 2
Locked in for two months and with a small hopeful message from the Government that we can go to restaurants and bars first of June makes me dream of my favorite restaurants. Hopefully they open then! Here Putia in Giardini-Naxos. When I lived the area this raw fish entrance was just over the top!
Svenska
Inl?st i tv? m?nader och med ett litet hoppfullt meddelande fr?n regeringen att vi kan g? till restauranger och barer f?rsta juni f?r mig att dr?mma om mina favoritrestauranger. F?rhoppningsvis ?ppnar de d?! H?r Putia i Giardini-Naxos. N?r jag bodde i omr?det var denna r?a fisking?ng precis ?ver all f?rv?ntan!
Small cute special restaurants starts to pop up in the Sicilian inlands and do not miss Pennisi in Linguaglossa, just before the wine district of Etna. Their Parmiggiana is to die for and they have a waste wine collection. Second is a classical steak and third is lamb with mashed potatoes.
Svenska
Sm? s?ta speciella restauranger b?rjar dyka upp i sicilianska inlandet och missa inte Pennisi i Linguaglossa, strax f?re vinomr?det vid Etna. Deras Parmiggiana ?r att d? f?r och de har en stor vinsamling. Det andra ?r en klassisk biff och tredje ?r lamm med potatismos.
If you are out by Etna north side and enjoying wine yards, do not miss Cave Ox. An amazing local restaurant in Solicchiata, just where the wine districts starts by Etna. The cook by the seasons and the owner is very friendly. He also offered me to taste some new wines he was thinking to have in the wine selection. Here having their anti-pasti and then Porcini mushroom pasta.
Om du ?r ute vid Etnas norra sida och njuter av ving?rdar, missa inte Cave Ox. En fantastisk lokal restaurang i Solicchiata, precis d?r vindistrikten b?rjar vid Etna. Kocken lagar efter ?rstiderna och ?garen ?r mycket v?nlig. Han erbj?d mig ocks? att smaka p? n?gra nya viner som han t?nkte ha i vinsortimentet. H?r deras anti-pasti och sedan Porcini svamppasta.
The sicilian cuisine is quite simple to make because you feel the taste of each ingredient. You will notice that here in Sicily they do not use much spices. A great restaurant is one that is capable to combine the first and second course in the same pan, like this one where we ordered grilled prawns and with the apetizers leftovers they made a lovely tagliatelle called Diavola by adding fresh chilli and fresh pasta. With a light red wine this was a perfect dinner. Personally I like the Cucina Povera as they call it here, translated The Poor Kitchen, easy dishes made of what the soil and sea brings; contains much fish, beans and vegetables, wine and olive oil. It is also the famous Healthy Mediterranean Diet.
Svenska
Det sicilianska k?ket ?r ganska enkelt att g?ra eftersom du k?nner smaken av varje ingrediens. Du kommer m?rka att h?r p? Sicilien anv?nder de inte mycket kryddor. En bra restaurang ?r en som kan kombinera den f?rsta och andra r?tten i samma gryta, som den h?r d?r vi best?llde grillade r?kor och med apetizers rester gjorde de en h?rlig tagliatelle kallad Diavola genom att l?gga till f?rsk chilli och f?rsk pasta. Med ett l?ttare r?tt vin var det h?r en perfekt middag. Personligen tycker jag om Cucina Povera som de kallar det h?r, ?versatt Det Fattiga K?ket, enkla r?tter av vad jorden och havet ger; inneh?ller mycket fisk, b?nor och gr?nsaker, vin och olivolja. Det ?r ocks? den ber?mda h?lsosamma Medelhavsdieten.
Restaurant: Tiramisu, Taormina. By Porta Catania, the south entrance.
If you still do not know why you should visit Sicily…atleast come for the food! We love fish and it shows. Here a small collection of latest orders.
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Om du inte ?n vet varf?r du ska bes?ka Sicilien….s? kom iallafall f?r matens skull! Vi ?lskar fisk och det syns. H?r ?r senaste matr?tterna som best?llts!
Favourite Raw fish dish mixed with berries and honey at Nettuno da Siciliano, Taormina
Oysters and fried zucchini flowers at Nettuno da Siciliano, Taormina
Seafood risotto with Truffle at Nettuno da Siciliano, Taormina
Classical Ham and Melon dish at Cambusa, Giardini-Naxos
Cambusas version of Raw fish plate
Pannacotta with mixed berry sauce at Cambusa, Giardini-Naxos
Seafood fresh ravioli at Cambusa, Giardini-Naxos
Aperitif with drink Kir Royal (champagne & cassis) at Ape Nera, Taormina
Plate with local hams & cheeses, salad and local red wine at Arco Rosso, Taormina
Sea Food lasagna at La Bettola da “Za” Mela, Giardini-Naxos
Swordfish rolls and local made french fries with cute salad at La bettola da “Za” Mela, Giardini
Chocolate mousse cake at a cafe in Pallio (close to Recanati)
Grilled fish with olive oil, parsley and lemon at Sea Sound, Recanati
Tortugas version of crude fish plate. Recanati
The wine association I am a member of organizes special wine tastings also with small groups and we went to visit a small winery by the Etna slopes who produces only 3,700 bottles a year. Here we walked in the wineyards, learnt about the vine process, special details of the soils effect and how the rains fall….and at the end we tasted the winerys red and white wine together with other products produced on the yard and local cheeses. A special day in a special place.
Svenska
Vinf?reningen som jag ?r medlem i organiserar speciella vinprovningar ?ven med sm? grupper och vi h?ngde med f?r att bes?ka en liten ving?rd vid Etnas backar som producerar endast 3,700 flaskor om ?ret. H?r gick vi kring vinrankorna, l?rde oss om vinprocessen, speciella detaljer om markens effekt och hur regnen faller …. och i slutet smakade vi ving?rdens r?da och vita vin tillsammans med andra produkter som produceras p? g?rden och lokala ostar. En speciell dag p? en speciell plats.
Recently I became a member in a wine association called “Il Mondo In Un Bicchiere” (= The World in a Glass). There are many kinds of courses in Sicily, but this is a special one where the idea is not to become a sommelier, but to understand good wines and how to combine with foods. The chef and sommelier said from the start that everyone has individual taste and if you like to drink red wine to fish, that is completely welcomed as there are nice red wines that goes very well with fish. And most people drink champagne to oysters, but best is to find a nice Riesling.? The chef and sommelier is called Fabio. He cooks small dishes and we get to make our own notes of what we think, for example he makes us taste the same cheese with two different kind of sauces just to see that the same wine do not go well by just changing a small component.
We are not allowed to see which wines we taste until the lesson is over. Every lesson we taste three different wines with different dishes, everything from classical risotto to a cube of cheese. The courses are always held in cosy places like villas and rural structures ecc, and they also have limited seats.
Svenska
Nyligen blev jag medlem i en vinf?rening som kallas “Il Mondo In Un Bicchiere” (= V?rlden i ett Glas). Det finns m?nga typer av kurser p? Sicilien, men denna ?r en speciell d?r tanken inte ?r att bli en sommelier, utan f?r att f?rst? goda viner och hur man kan kombinera dessa till mat. Kocken och sommeliern sade fr?n b?rjan att alla har individuell smak och om du vill dricka r?tt vin till fisk, ?r det helt v?lkommet eftersom det finns fina r?da viner som passar mycket bra till fisk. Och de flesta m?nniskor dricker champagne till ostron, men b?st ?r att hitta en trevlig Riesling. Kocken och sommelier heter Fabio. Han kockar sm? r?tter och vi f?r g?ra v?ra egna anteckningar om vad vi tycker, till exempel l?ter han oss smaka samma ost med tv? olika typer av s?ser bara f?r att se att samma vin inte passar bra genom att bara ?ndra en liten del.
Vi f?r inte se vilka viner som ska smakas tills efter lektionen. Varje lektion smakar vi tre olika viner med olika sm? matr?tter, allt fr?n klassisk risotto till en kub av ost. Kurserna h?lls alltid p? mysiga platser s?som villor och landsbygdsbyggnader ecc, och de har ocks? begr?nsat antal platser.
If you ever pass by Marinella di Selinunte, please visit this restaurant just by the ceramic shop. The chef is the coolest I ever met! There he comes in with the biggest pan you ever seen filled with lobster pasta that is so good you do not find the words. But before the pasta, order in an Antipasto Misto. The chef is from Tunis and he has managed to mix sicilian and tunis cuicine in an excellent way. He also has this hard core Mama Rosa style “This is my kitchen, I cooked this, Shut up!, Eat!”. He knows he is good….just look at his face.
Svenska
Om du n?gonsin ?ker f?rbi Marinella di Selinunte, bes?k denna restaurang som ?r precis intill keramikbutiken. denna kock ?r den coolaste jag m?tt! Han kommer in med den st?rsta grytan du n?gonsin sett med en hummer pasta som ?r s? god att du saknar ord. Men innan pastan, ta in antipasto Misto. Kocken ?r fr?n tunisien och har lyckats mixa sicilianska och tunisiska k?ket v?l. Han har ocks? den typiska tuffa Mama Rosa stilen “Detta ?r mitt k?k, Jag har lagat detta, Tyst, ?t!”. Han vet att han ?r bra…kolla bara p? minen.
I let the pictures speak
Trattoria Tipica Altri Tempi, Via Sammartino 65, Palermo – Ph: 3336559335