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Italy is a country that has beautiful natural wealth, and has famous historical sites, also has famous Italian food in the world. The natural beauty and history of Italy make it one of the world’s tourist destinations. Not only natural and historical tourism, Italy has also become one of the world’s culinary tourist destinations. The reason is, typical Italian food is known to have a delicious taste. Moreover, several dishes of Italian origin have an international reputation, and are popular in many countries.
Popular Italian dishes are pizza, lasagna and carbonara. Italians use pasta and cheese for lasagna and carbonara. After that, there is also gelato ice cream which has various flavors. Typical Italian food is known from pasta ingredients and cheese toppings. Here’s a note on a meal originating from Italy.
A typical dish that originates from Italy is pasta. This country in mainland Europe provides a variety of dishes from pasta. An example of a dish made from pasta is carbonara. There is also gnocchi paste, which is added with tomato sauce, sausage and turmeric spices.
Not only pasta, there are also typical Italian dishes that are slightly soupy, namely risotto. This dish is made from whole grain rice, chicken broth, beef, and vegetables. The method for making rice and broth is stirred in low heat. After thickening and being cooked, the risotto is then topped with cheese, spices, and seafood.
Pizza is a typical Italian dish that is popular in Indonesia. There are various optional toppings that are added to the top of the pizza, such as cheese, smoked meat, sausages, meatballs, and many more.
Northern Italy has special dishes for certain times. The name of this Italian dish is polenta. Polenta ingredients consist of yellow corn flour, then cooked with butter and Parmesan cheese. Polenta is generally eaten when it is cold in Italy. Not only polenta, residents also preserve meat. The name of the meat preserved into sausages is nduja. Nduja is made from pork. After that, this meat is cured to become spicy pork sausage.
Tortellini is a typical Italian dish in the form of small, flat pasta. Pasta tortellini includes pasta dishes that contain a cheese and meat mixture.
The famous Italian cake is Tiramisu. In Indonesia, many Tiramisu are sold with various colors and unique flavor combinations. Tiramisu has a slightly bitter taste when eaten. In Italy, Tiramisu is a dessert. This cake is made from a combination of sugar, cheese and chocolate.
Gnocchi are small, similar to tortellini, but fatter. Gnocchi is made from a combination of wheat flour and mashed potatoes. This food is also mixed with butter and sage.
Lasagna is a typical Italian dish which is famous in Indonesia. This dish is layered with pasta, cheese and meat. Lasagna is covered with tomato sauce, ricotta cheese and mozzarella cheese. The food ingredients are then baked until cooked.
Ravioli includes pasta-type dishes that are square or round in shape. The ingredients for making ravioli are flour, eggs, and olive oil. Instead, the inside of the ravioli contains a combination of ricotta cheese, spices, tomatoes, mozzarella cheese, and eggs. The inside is then put in pasta and then boiled in boiling water.
Spaghetti carbonara is also a typical Italian dish that is well known in Indonesia. Carbonara is made from eggs, parmesan cheese and dark pepper for spaghetti sauce.
Another typical Italian dish is Bruschetta, which is a toasted bread dish. This dish is grilled with garlic, tomatoes, vegetables, mushrooms, and various toppings.
Quoting from NDTV Food, Italy has a cheese pizza called margherita pizza. This dish uses mozzarella cheese to cover the entire top of the pizza. In addition to mozzarella cheese, tomatoes and basil are also added to the topping.
Pistachio Panna Cotta is a sweet treat. Pistcahio Panna Cotta is made from gelatin, cream and milk. In Italian, panna cotta means cooked cream. Italian society serves panna cotta for events at home.
Italy has salad and vegetable bread for summer. Panzenella uses the main ingredients, namely tomatoes and bread. After that, the top is given a vegetable salad which is enjoyed when it’s hot.… Read More
When you hear the word steakhouse, you immediately think of the US or Europe. However, this is not the only place to raise livestock and eat steak. Wagyu and Kobe, considered the best cuts of beef in the world, originate in Japan. Moreover, places like Portugal and Argentina deserve a special mention.
Grass-fed cattle in a certain area will have a special taste that is specific to that area. That said, the juicy cuts of steak are a go-to for most meat lovers.
Among the best steakhouses in the world, Goodman hails from New York. Goodman opened the London branch in 2008, and the franchise has grown to 3 more positions since then.
The restaurant has been awarded a Michelin Star and is loved by its customers for its leather and wood accents that emulate the New York atmosphere. Customers have the option of selecting from Spanish, UK, or US deductions. The restaurant ages the meat on the spot and takes pride in the ribs.
Mancy’s Steakhouse in Toledo, Ohio, is one such legendary place. The steakhouse was founded in 1921 and, if the locals are to be believed, has been constantly packed since day 1, even on weekdays. It is advisable to check the Toledo Weather Radar before heading there as you may have to wait a bit to enter.
It’s best to pick a day when the weather in Toledo is pleasant, and waiting outside will only increase the predictability of what lies within you, not force you to retreat elsewhere. Mancy’s steakhouse serves USDA Certified Angus, as well as aged and spot-cut Angus Prime Steaks. Tourists always swear by the seafood served here, especially the Alaskan King Crab and Australian Lobster.
Wolfgang Puck needs no introduction. Austrian-born American celebrity chef and restaurateur opened his first Asian restaurant called CUT at Marina Bay Sands, Singapore, in 2010. Since CUT’s empire has grown globally, the Singapore branch continues to be the best.
Customers can enjoy world-class Kobe, 300- Angus grain-fed one day, or A5 Wagyu. The specialty of this restaurant is an in-house range of sauces as well as an extensive wine collection to match the prime cuts of steak.
The Michelin-starred restaurant is famous for its chef– Yamada Jiro, which serves only the best Kobe beef in the world. This Restaurant is have the most expensive steak in Tokyo.
The USP of this restaurant is raising a herd of purebred Tajima cattle since opening in 1967. The excellent quality control and package options offered make Aragawa a sophisticated dining option.
This family-run business takes pride in its USDA-certified beef. They import the best meat from the midwest and dry it on site. This Michelin-starred restaurant is also the oldest, having been founded in 1887.
It is considered a New York City dining icon and a rite of passage by many. Porterhouse steak, aged dry in place for 28 days, is a recommended dish with German fries and homemade gravy.
Run by Paolo Mugnai in Tuscany, Antica Osteria opened its doors in 2007 and has a rustic, old world feel for a premium dining experience. This restaurant is famous for its Bistecca Alla Fiorentina, an Italian steak made from veal or heifer and a significant dish in Tuscan cuisine.
A highlight of the dining experience at Antica Osteria is that the chef prepares the meat off the bone right in front of you using only Tuscan olive oil and a pinch of sea salt.
In Chicago, Gibsons Bar and Steakhouse is proud to be the first restaurant chain in the country to receive its own USDA certification for Prime Angus beef.
The restaurant is famous for its Black Angus cattle, fed corn for 120 days and then dry-aged on site for 40 days. Locals here in Chicago swear by the WR Chicago cut of beef, double-baked potatoes on the side, and the popular Gibsons seasoned salt.
This Restaurant is the best steakhouse in South Africa. This New York-style grill house is renowned for serving world-class, herb-coated fillets and superb ribs accompanied by premium single malts and local wines.
This place is popular for its succulent grilled ribs, which are grilled over low heat from anywhere between 9 to 12 hours. Other specialties of this place include T-bones and buttocks. What sets this restaurant apart are the premium South African beef steaks together with the excellent service staff.
As we mentioned in the intro, Argentina is one of the best regions for making tender and juicy beef with distinctly regional flavours. La Cabana is one of … Read More
Holding the title as one of the best chefs in the world is a great honor and is always coveted by all chefs in the world. There are many requirements to have the title of the best chef in the world, one of which is having the most Michelin Stars. Or simply put, Michelin Star is the highest award in the culinary world which will be divided into 3 types of stars, namely stars 1, 2 and 3. There will continue to be many stars that you want to get so that the quality of the restaurant continues to increase.
This title will be distributed to restaurants that meet the requirements both from food, service, to the atmosphere. Everything is highly considered to get the Michelin Star title, because this does not only affect the restaurant but also the chef who cooks or who owns the restaurant. . The chef wants to collect Michelin Stars from his restaurant, then he can get as many Michelin Stars until his name is included in the list of the best chefs in the world.
Alain Ducasse built a business empire over the years with 36 restaurants spread all over the world and recorded as having 19 Michelin Stars, also has restaurants with 3 Michelin stars in 3 world cities namely Monaco, Paris and London. This makes Alain Ducasse the best chef in the world by holding the owner of the most Michelin Stars. The working system in the kitchen is also very controlled so that the food produced is of high quality.
One very popular restaurant is Alain Ducasse at The Dorchester in London. Not only that, he has world-class French cuisine which is very popular. Alain is also one of the best chefs in the world who has sent his food into space in 2015 for astronauts orbiting the Earth on the International Space Station.
Alan also founded his first non-professional culinary school in Paris under the name Ecole de Cuisine Alain Ducasse. When interviewed by Skift Table about the secret formula, Alan said, “There is no secret formula. One of the ways to manage the growth of your business is through delegation and control.,”.
Pierre Gagnaire is the best chef in the world who comes from France, started his career at the age of 26 and he has been in the culinary world for more than 40 years. The result of the intensity of his career he has collected 14. Michelin Stars. and one of its restaurants holds a Michelin title with 3 stars for more than 20 years making it the world’s best restaurant.
In addition, Pierre Gagnaire also owns Sketch in London with 3 Michelin stars and currently he oversees 18 gastronomic restaurants around the world, including Sketch in London, one of Mayfair’s best Michelin star restaurants. For Pierre Gagnaire, food is a work of art, a kind of food painter who marks that his food and dishes have their own ‘time’ from year to year. Pierre Gagnaire’s constant assessment for him lies at the forefront of the international culinary scene and remains relevant in a changing world.
Martin Berasategui from Spain is ranked as the 3rd best chef in the world with 12 Michelin stars. Martin earned 3 Michelin stars at the age of 25. In 1993 he founded Restaurante Martin Berasategui and in 2001 earned 3 stars and located on the record of the 50 best restaurants in the world for 6 years and his achievements continue to grow until he pocketed 3 Michelin stars for its restaurants located in Tenerife and Barcelona.
Martim is a chef who has been in the culinary world for 44 years, this has made him very famous as the best chef in the world. He also has 2 restaurants to his name with 3 Michelin stars.
Next in 4th place is Yannick Alleno who has 10 Michelin Stars from the restaurant he owns. There are 18 restaurants spread all over the world, one of the restaurants located in Paris near the Champs–Élysées courtyard is the oldest restaurant in the world named Alléno Paris air force (AU) Pavillon Ledoyen. Pavillon Ledoyen has become the independent industry with the highest star rating in the world in 2020
Since 2013 this French chef has been carrying out research and development of French cuisine to the point where he started his own culinary movement, a method of making delicious sauces called Modern Cuisine. This makes Yannick Alleno the best chef in the world.
Anne Sophie Pic is one of the best female chefs in the world who has successfully won 8 Michelin Stars … Read More
Global Functional Drinks Market 2023-2027 The analyst has been monitoring the functional drinks market and it is poised to grow by $57. 04 mn during 2023-2027, accelerating at a CAGR of 8.
New York, Dec. 06, 2022 (GLOBE NEWSWIRE) — Reportlinker.com announces the release of the report “Global Functional Drinks Market 2023-2027” – https://www.reportlinker.com/p03767900/?utm_source=GNW
28% during the forecast period. Our report on the functional drinks market provides a holistic analysis, market size and forecast, trends, growth drivers, and challenges, as well as vendor analysis covering around 25 vendors.
The report offers an up-to-date analysis regarding the current global market scenario, the latest trends and drivers, and the overall market environment. The market is driven by new product launches, health benefits of functional drinks, and increasing consumption by millennials.
The functional drinks market is segmented as below:
By Product
• Energy beverages
• Functional fruit and vegetable juices
• Sports beverages
• Prebiotic and probiotic drinks
• Others
By Application
• Health
• wellness
• Weight loss
By Geographical Landscape
• APAC
• North America
• Europe
• South America
• Middle East and Africa
This study identifies the growing popularity of e-commerce as one of the prime reasons driving the functional drinks market growth over the next few years. Also, the use of functional drinks as mixers in other drinks and increasing demand for organic juices will lead to resizable demand in the market.
The analyst presents a detailed picture of the market by way of study, synthesis, and summation of data from multiple sources by an analysis of key parameters. Our report on the functional drinks market covers the following areas:
• Functional drinks market sizing
• Functional drinks market forecast
• Functional drinks market industry analysis
This robust vendor analysis is designed to help clients improve their market position, and in line with this, this report provides a detailed analysis of several leading functional drinks market vendors that include Archer Daniels Midland Co., Clif Bar and Co., Danone, Glanbia Plc, Gujarat Cooperative Milk Marketing Federation, Kerry Group Plc, Keurig Dr Pepper Inc., Kruger GmbH and Co. KG, Lifeway Foods Inc., Monster Beverage Corp., Nestle SA, Otsuka Holdings Co. Ltd., PepsiCo Inc., Probi AB, Red Bull GmbH, Suntory Beverage and Food Ltd., The Coca Cola Co., The Kraft Heinz Co., and Yakult Honsha Co. Ltd. Also, the functional drinks market analysis report includes information on upcoming trends and challenges that will influence market growth. This is to help companies strategize and leverage all forthcoming growth opportunities.
The study was conducted using an objective combination of primary and secondary information including inputs from key participants in the industry. The report contains a comprehensive market and vendor landscape in addition to an analysis of the key vendors.
The analyst presents a detailed picture of the market by the way of study, synthesis, and summation of data from multiple sources by an analysis of key parameters such as profit, pricing, competition, and promotions. It presents various market facets by identifying the key industry influencers. The data presented is comprehensive, reliable, and a result of extensive research – both primary and secondary. Technavio’s market research reports provide a complete competitive landscape and an in-depth vendor selection methodology and analysis using qualitative and quantitative research to forecast accurate market growth.
Read the full report: https://www.reportlinker.com/p03767900/?utm_source=GNW
About Reportlinker
ReportLinker is an award-winning market research solution. Reportlinker finds and organizes the latest industry data so you get all the market research you need – instantly, in one place.
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Turning down party bookings over the Christmas period is the last thing a restaurant owner wants to do. But that is the harsh reality for the Rattle Owl, an independent restaurant featured in the Michelin Guidewhich, like the vast majority of hospitality businesses, is suffering from a shortage of staff and having to make compromises.
“We used to be able to do 26 (people for a Christmas party booking) but we absolutely can’t do that now. The max we can do now is 10,” said the York restaurant’s owner, Clarrie O’Callaghan.
The shortage means that anyone who called to make a reservation for a larger number of people has already turned away.
“Independent restaurants are all in the same boat: we’re having to limit numbers to ensure customers get the best service.”
The restaurant has five chefs and six front-of-house staff, but needs one or two more chefs and two more front-of-house workers. It is not alone in suffering what is being called an “existential threat” to the hospitality industry.
London celebrity chef Jason Atherton last month said he will have to close restaurants in the new year because a third of his posts at his restaurants are vacant. Tom Kerridge, Rick Stein, Angela Hartnett and Raymond Blanc have also all raised their voices in support of training and recruiting more hospitality workers.
Other restaurants are making compromises over who they hire. One restaurateur said they were training front-of-house staff to do kitchen work, which is not ideal, as well as hiring international students, who are allowed to work 20 hours a week.
Last month, a group of hospitality organizations wrote to the Secretary of State for Work and Pensions calling for “urgent intervention” in what was becoming a “perfect storm” that would force businesses to close.
In the joint letter to Mel Stride MP, UK Hospitality, the British Beer and Pub Association (BBPA), British Institute of Innkeeping (BII), the Institute of Hospitality and charity Springboard, wrote that the recruitment crisis was causing “an existential threat to our industry”.
“This is not a problem facing just one type of venue or hospitality business, it is a universal issue, and it is critical because brilliant, passionate people are the lifeblood of hospitality,” the letter said.
Emma McClarkin, chief executive of the BBPA, said the vacancy rate in the hospitality sector stands at 11%, compared to the UK average of 4%, and this is costing the industry £22bn a year.
“It is stark that hospitality is struggling to attract the people we need,” she said. “Obviously, we’ve always had a problem getting enough chefs in the kitchen. That was the case even pre-pandemic, but now we’re struggling to even get people to come in to do front of the house; it was never a problem before. And this is going to have an impact on Christmas.”
McClarkin said that during the pandemic many staff from overseas left and had not returned, this was especially the case with EU workers, who no longer had freedom of movement to the UK.
She said the uncertainty caused by the various lockdowns, where businesses were forced to close at short notice, had also seen staff leave the industry.
“We’re seeing people who also moved away (from the industry) because they were worried about long-term security. So they’ve gone off to work for, maybe, Amazon or a delivery company, or maybe work in a supermarket or retail environment, where they feel that they are able to sustain an income.”
The organization estimates that pubs are losing 16% of sales because of staff shortages.
“It’s the difference between a business making it and not making it. That’s how difficult it is. We’re in a ‘cost of doing business’ crisis, as well as a cost of living crisis.”
Pubs are now closing at a rate of 50 a month, compared to 30 a month at the beginning of the year. Last month, it was revealed that restaurant closures increased by 60% after the pandemic, with 1,567 insolvencies over 2021-22, up from 984 during 2020-21, according to a study by the consultancy Mazars. The figure includes 453 over the past three months, up from 395 in the previous quarter.
McClarkin said: “We’re expecting that to get worse over the coming months, so we really need to have a great Christmas.”
The hospitality industry is running a joint campaign called Hospitality Rising to encourage people to take up jobs in pubs, bars, restaurants and cafes. McClarkin said: “A job in a pub is not just a stop gap, it’s an opportunity to progress quickly into a long career where you have a lot of fun. There’s never a boring moment in hospitality.”
When Abhi, the creator behind Venba, started narrating the story of the upcoming Nintendo Switch title, it was clear that there was much more to this cooking game that explores Southern Indian cuisine. It’s a story that centers around the Tamilian Venba who left India and made a life in Canada, the sacrifices she made to raise a son in a foreign land along with her husband Paavalan with little resources, and held the family together despite the odds. Venba’s story is told over several years as she restores her mother’s recipe book and teaches her young son how to cook.
“Cooking becomes very essential because you are trying to say everything that’s unsaid through food,” Abhi, 28, told indianexpress.com in a video call from Canada. “I thought it would be interesting to explore what if we made a cooking game that had South Indian dishes along with a story about a Tamilian Indian family living in Canada,” he says.
The indie game is currently in development for Nintendo Switch and PC and is scheduled to launch in Spring 2023.
For years, in popular culture, especially in movies and TV shows, immigrants from the South Asian diaspora, were either stereotyped or underrepresented. Venba tries to cast immigrants in a new spotlight on many Asian populations’ experiences in Canada and the US.
The character of Venba is central to the narrative. (Image credit: Visai Studios)
Although there have been popular cooking games like Cooking Mama, no one has so far tried to communicate what South Indian food is all about and the local culture on a global map through a video game. Made by Toronto-based developer Visai Studios, the inspiration for Venba comes from Abhi’s personal space and meeting local Tamilian families in Canada while growing up alongside references from movies and music.
Abhi, who was born in Chennai and migrated to Canada with his parents at 12, says he experienced a cultural gap between his generation and his parents while growing up. “In a lot of Tamil households, I found that the kids would forget the language and they would speak English at home. So to me, that kind of inequality in that relationship is what I wanted to talk about in the game.”
The premise for the game is that when Venba immigrated to Canada he brought his mother’s recipe book with him which was damaged during the trip. Every time you cook a dish, you see the recipe but you only see part of it. The rest of it is torn apart. As a player, you have to use clues from the recipe to put things together and cook dishes in a certain way. “To me, cooking is more like a puzzle and I tried to incorporate the same in the game,” Abhi says.
Abhi says he spent a lot of time researching the food and recipes, even though he himself cooks local Tamilian cuisine at home. “As I researched this game, I realized how much depth and knowledge there is in our cuisine and how much history is attached to it,” he says, adding that a lot of people will be encountering these recipes for the first time so it was very important to get it right.
Venba is different from popular cooking games.(Image credit: Visai Studios)
The game frequently boasts narratives that rely on the settings of the home, and as a result, players get a glimpse of Venba’s life whether it’s the calendar hanging on the wall which is a Tamilian thing to have or a room filled with books since Paavalan was a writer. “I didn’t want to show stereotypical items as portrayed in movies. I just looked at what my house was or my friend’s house looked like.”
The story is told from the perspective of Venba, with the most basic plot. Venba was a math teacher before he migrated to Canada. But when she moved to Canada, she felt a lot of guilt for leaving India behind. She couldn’t get a full teaching job and instead had to work as a part-time teacher. After having a son, he started to resent moving to Canada and having a new life far from India. “She had to go to Canada, not because she wanted to, but because there were some circumstances in her life,” describes the lead protagonist [Venba] and her struggles to adjust to a new country.
Much of the media attention has been focused on the younger Asian American population. But Abhi feels his parents’ generation’s struggles were not shown properly or at times were completely sidelined. “The game sheds light on what their struggle might be and what they might be thinking,” he says. “She [Venba] is like an amalgamation of