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The Most Famous Italian food In The World
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.
1. Pasta
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.
2. Risotto
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.
3. Pizza
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.
4. Polenta and Cured Meat
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.
5. Tortellini
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.
6. Tiramisu
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.
7. Gnocchi
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.
8. Lasagna
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.
9. Ravioli
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.
10. Spaghetti Carbonara
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.
11. Bruschetta
Another typical Italian dish is Bruschetta, which is a toasted bread dish. This dish is grilled with garlic, tomatoes, vegetables, mushrooms, and various toppings.
12. Margherita Pizza
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.
13. Pistachio Panna Cotta
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.
14. Panzenella
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
The Best Steakhouse In The World
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.
1. Goodman Steakhouse, London
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.
2. Steakhouse Mancy, Toledo
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.
3. CUT Wolfgang Puck, Singapore
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.
4. Aragawa, Tokyo, Japan
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.
5. Peter Luger, New York
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.
6. Antica Osteria Nandone, Tuscany
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.
7. Gibsons Bar and Steakhouse, Chicago
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.
8. The Grill House, Johannesburg
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.
9. La Cabana, Buenos Aires, Argentina
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
The Best Chefs in the World
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.
1. Alain Ducasse– 19 Michelin Stars
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.,”.
2. Pierre Gagnaire– 14 Michelin Stars
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.
3. Martin Berasategui – 12 Michelin Stars
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.
4. Yannick Alleno– 10 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.
5. Anne Sophie Pic– 8 Michelin Stars
Anne Sophie Pic is one of the best female chefs in the world who has successfully won 8 Michelin Stars … Read More
Joe Trivelli’s rich and warming winter recipes | Food
We are never without butter at home, as essential to us as dried oregano, garlic, tomato sauce, capers and olive oil. My wife has been known to melt a pat of Jersey butter for flapjacks, and my children eat it like cheese on the endless rounds of toast they clamour each morning. Everyday luxury.
Butter is a staple of northern Italian cooking, used much more than in the south. Historically the fat of choice for the wealthy, its rich, mellow sweetness is in the elevated fine pasta served with white truffles, and is also crucial in risotto. What is poetically described by Elizabeth David as “a walnut of butter”, added towards the end of something home-cooked with everyday ingredients, making it the hug one needs at this time of year.
Pollo alla cacciatore
An Italian classic, this can be heaped on a bed of marigold-yellow polenta – an opportunity for more lashings of butter. It would also work well with greens and bread on the table to mop up the juices.
Serves 4
chicken 1, small (roughly 1 kg)
butter 90g
celery with leaves 3 sticks
leek 1, large
garlic 2 cloves
green olives 12
rosemary 3 sprigs
bay 4 leaves
passata 200ml
white wine 250ml
salt and black pepper
Using a good knife or scissors, cut the backbone out of the chicken. Turn it upside down and cut the chicken in 2 between the breasts. Remove the wings and thighs and separate them from the drumsticks. Cut each breast in 2. (Alternatively, ask your butcher to joint the chicken for you.) Season with salt and black pepper.
Melt the butter over a medium-high heat in a wide, lidded pan. When it is foaming, add the chicken, skin side down. Fry, gently crackling, for 8 minutes, turning from time to time until golden brown. While this is happening, chop the celery and leek into 2cm pieces. Peel and then add the garlic with the olives into the crackling butter in a space between the chicken. Fry for a further minute or 2.
Add the herbs and vegetables and mix them through – the butter will quieten down at this point. After 3 minutes, add the wet ingredients, incorporate and cover. Cook over medium low heat for 35 minutes, turning and basting halfway through.
Porcini and saffron risotto
There is a strong argument that porcini makes the very best risotto. The luxurious lick of saffron, along with butter and parmesan, highlights their depth of flavour. Use powdered saffron if you like it or omit it altogether if you don’t have any.
Serves 6
dried porcini 15g
saffron threads a pinch
celery with leaves ¼ of a head
red onions 1, small
garlic 1 cloves
butter 80g
olive oil
risotto rice 400g
white wine 1 large glass
stock 1.5 liters (chicken, meat or vegetables)
parmesan 60g, grated
salt and pepper
Soak the porcini in a cup of boiling water and, separately, the saffron in a couple of tablespoons. Reserving any leaves, finely chop the celery along with the onion and garlic. Warm the stock.
Melt half the butter with a little olive oil in a saucepan and sweat the vegetables with a pinch of salt over medium heat until soft. Reserving the water, drain and chop the porcini and add to the pan. After 3 minutes, add the rice and continue to gently fry, stirring for a minute or until all the grains are hot. Turn the heat up, add the saffron in its water and all the wine. Stir well as the wine evaporates. Once the liquid has evaporated, add the mushroom water, continuing to stir. Now it’s time for the stock. Add ladle by ladle, stirring and allowing for the last ladle to be absorbed before adding the next one.
Continue cooking until the rice is to your liking. Slightly al dente is the best. The whole process should take about 25 minutes. Turn off the heat. Check the seasonings. Complete it by stirring in the rest of the butter, parmesan and chopped celery leaves. Cover and allow the glossy rice to rest for 2 minutes before serving.
Celeriac, fennel and squash
A slightly aniseed, comforting mix of braised autumn vegetables. This works as well with a savory centrepiece as it does as the centrepiece itself.
Serves 4
fennel 3 bulbs (about 500g)
celeriac 350g
winter squash 300g
garlic 5 cloves
butter 50g
parsley or marjoram ½ a bunch
red wine vinegar ½ tbsp
sea salt and black pepper
Cut the fennel into 3cm wedges. Peel the celeriac and winter squash and cut both into 2cm slices. Peel and cut each garlic in half.
Melt
Cruise Ship Passenger Who Fell Off Ship Swam with Sharks for 20 Hours
Coast Guard Air Station New Orleans
The man who fell off a Carnival ocean liner and treaded water for 20 hours before being rescued literally swam with sharks and miraculously survived, but there’s one big mystery — how many drinks did this dude consume before going overboard?!?
EXCLUSIVE: James Michael Grimes said he treaded water for nearly 20 hours after falling overboard on a Carnival cruise ship on Thanksgiving Eve — battling jelly fish, rip currents and shark-infested waters before being airlifted by the US Coast Guard.
@evapilgrim pic.twitter.com/DE4n6vdLhA
— Good Morning America (@GMA) December 2, 2022
@GMA
James Michael Grimes had an amazingly entertaining chitchat Friday on ‘GMA,’ where he described the harrowing experience last week in the Gulf of Mexico.
He thought he had been drinking the day of the fall, although he could not remember how much he had. He remembers downing a few, and winning one in an air guitar contest.
The 28-year-old told a family member he was going to the bathroom, and that’s the last anyone saw of him. He doesn’t remember going to the bathroom, falling off the ship or hitting the water.
The first thing he recalls is that he was in the ocean with no boat in sight. He was actually passed out in the water after the fall. Unreal!
James was treading water in an area known as a feeding ground for sharks, and it appears he has encountered at least one. You gotta watch the video and hear how he survived that.
Eventually, he saw a freighter and swam with the little energy had left … heading toward the vessel. When a Coast Guard chopper lifted him out of the water, the first thing he did was warn one of the military guys he was naked!
This guy wins the most entertaining person of the year… and the most amazing survival story.
Red Stag Supperclub in Minneapolis is closing
This month is the last for Red Stag Supperclub, a restaurant that has served hearty, homey fare in Northeast Minneapolis for 15 years.
Opened in 2007 by restaurateur Kim Bartmann, Red Stag was a prominent example of the trendy Twin Cities supper club with a mid-century Wisconsin vibe, adapted most recently by The Apostle Supper Club across from the Xcel Energy Center in St. Paul.
Red Stag announced the closure last month, writing on Instagram that the “restaurant business has been challenged since the onset of COVID-19, and in turn, the changing of consumer habits.”
“These challenges have affected how all restaurants do business,” the post continued.
The restaurant will serve its final meals on Dec. 31 but is continuing regular service — including weekly events such as Friday fish fries and Sunday chicken dinners — until then. Red Stag is also hosting a holiday craft market on Dec. 11.
Bartmann’s business practices during the early days of the Covid-19 pandemic landed her in hot water with Attorney General Keith Ellison’s office. Following a state investigation into alleged wage theft, Bartmann’s company was required to repay more than $230,000 to employees last year. In response to continued criticism earlier this year when Bartmann was named a semifinalist for a James Beard award for Outstanding Restaurateur, she blamed the backlash on “double standards” and “misogyny.” Bartmann’s restaurant group, Placemaker Hospitality, did not return a request for comment.
As Red Stag closes, Placemaker Hospitality is making other moves in Minneapolis. After the Italian spot Amore Uptown closed last month, Bartmann bought the space — which is located across Lake Street from another restaurant of hers, Barbette — and she plans to reopen an Italian restaurant there in the near future.
Bartmann also operates the Minneapolis restaurants Book Club, Tiny Diner, Gigi’s Cafe and Pat’s Tap, and the concession stand Bread & Pickle at Lake Harriet. She also helped open Kyatchi in Lowertown, which closed earlier this year.
Red Stag Super Club: 509 1st Avenue NE, Minneapolis; 612-767-7766; www.redstagsupperclub.com/