What is public catering with direct administration

One of the most important working sectors, as well as it is  discussed, is certainly that of catering. There are many people who dream to  work  or invest as entrepreneurs in this field.

So knowing what is public catering with direct administration, can become essential for those who have an interest in this world so fascinating but different.

It is no coincidence that many people, when they decide to start a business by opening a bar or anything that providesthe administration of food and drink, begin a specialized training course that teaches them everything you need to know on the subject .

These courses are called Sab, but in the past they were called REC courses (Trade Retailers Register). These training courses are sought in all regions but involve different costs, conditions and activities. They deal with various subjects, from the legislative to the hygienic ones.

In addition, catering techniques, occupational safety regulations and all marketing strategies  are related to this world  that those ones are treated. Obviously they must be organized only by certified bodies and they  have all the requisites required by the regions to which they belong.

In the next paragraph we will go to see who is obliged to do them and which parameters must be respected to avoid them and then we will understand together with precision what is public catering with direct administration.

When food and drink courses are required

As we said before who decides to get involved in the field of catering and in an activity that provides for the supply of food and drinks, will have the obligation to inform themselves about the Sab courses organized by his region. But there are some exceptions, which allow avoiding the attendance of these courses.

In fact, in the case in which the person in question has matured in the last 5 years professional experience in companies and or activities that provide for the administration of food and beverages, will be exempted from the obligation to enroll and attend the course.

The same is valid if you have a university degree or a high school diploma or a three year course, which are related to the activity in question. Finally, this rule applies to those registered in the register of exhibitors.

An important thing to remember is that those who have the obligation to attend a Sab course, in order to be qualified for the profession, will have to overcome it with positive results, respecting the rules of minimum time of attendance at lessons and passing a final exam.

There are some institutions that offer these courses online, which as we know have the advantage of allowing the student not to move  physically .

But you have to be careful to check if, the institutions that propose it, have all the necessary certifications and requirements to issue the certificate that the student needs for their training.

Administration to the public of food and beverages: so it is

The type of trade related to the distribution and consumption of food products in a room or in open spaces for the public is defined as the public administration of food and beverages. The definition is the same even if we talk about vending machines.

A determining element of the concept of administration is the presence inside the premises of employees and staff to serve the tables.

In the event that there is the absence of employees and there is not even a table service, we can no longer talk about administration: an example in this sense can be to buy something in a shop or in a supermarket.

But in this list we can also include the purchase in a homemade ice cream parlor or in a rotisserie or kebaberia.

In these situations we can talk about retail business because the product is purchased and paid in cash, without any other service.

Features administration exercises

There are many characteristics and requirements that distinguish the administration exercises. First of all, as far as their allocation is concerned, there are no limits, although it will obviously be necessary to follow the municipal regulations.

They must also have the peculiarity of being supervised and comply with the ministerial decree of December 92, which establishes the criteria for monitoring the premises used for public establishments for the supply of food and beverages.

These criteria are diversified according to whether we speak of premises open to all or just a niche of people. The food administration exercises defined by a single typology must also be followed by careful sanitary precautions, in order not to incur fines.

These exercises also have the power and the ability to sell takeaway food and drinks that sell without any particular authorization. Finally, we recall that there are no laws that prevent the joint exercise of different productive activities among themselves, even if they are managed by different owners.

However, some industry regulations, such as the provisions on monitoring, make the operation absolutely impossible.

What is public catering with direct administering

One of the most important line of work, one of the most debated too, is without any doubt catering. There is a large number of people that dream to work or to invest in this sector.

Knowing what is public catering with direct administering can be fundamental  for those who shows interest in this fascinating and multi-colored world.

It’s no coincidence that when people decide to start a catering business such as bar or whatever plans to adminsitrate food and drinks, they attend a qualifying training course in order to learn everything about this topic.

This kind of courses are named SAB, back in the days their name was REC courses (Italian acronym for Registro Esercenti Commercio).  There are many of them but they are a really sought-after courses in almost every region. The difference between each one can be cost, circumstances and the different type of business but somehow they range the same subjects, from legislation to hygiene and heath.

Moreover they deal with catering techniques, safety work standards and all kind of marketing strategies that have been planned until nowadays. Obviously courses have to be organized by certified authorities that possess the requisites established by the region where they operate.

In the next paragraph we will discuss about who has to attend qualifying training courses, which are the criteria used to avoid their compulsoriness and later on we will understand  precisely what is public catering with direct administering.

When food and drinks training courses are compulsory?

As we earlier said, who decides to step up his game in catering or in a food and drink business, has to attend SAB courses provided by his region. There are some exception, that let you avoid to attend this courses.

Indeed, if the person concerned has a 5 year professional experience in a business that serves food and drinks he won’t have to register to or attend any course.

The same thing is valid in the case the person possess a university qualification or a high school or three-year diploma related to the business he is going to start. Last but not least if you are already register in “ registro esercenti” you are exonerated too.

It’s important to remember that who has to attend a SAB course, needs to pass the exam with a positive result in order to be authorized, and he has to do it following the ruels and fulfilling the minimum amount of hours established by the authorities.

Surfing the internet you can find websites that offers online courses. They allows the student to attend classes and prepare the exam comfortably from his own house

It’s important to verify that the authorities and websites that offer the courses possess all the certification and requirements that allow them to release a valid certificate.

What is administration of food and drinks?

It’ defined administration of food and drinks the type of business related to the trade, distribution, and consumption of food in a public space or building. The definition is valid also for vending machines.

One of the things that defines the concept of administration is whether or not there are employees and there is a waiting service in the commercial activity.

In case of the employees take care of the customers but there is no waiting service, we can’t talk about food administration. An example could be buying something in a market, but also in an ice cream store, a deli or a shawarma stand.

In this cases the definition is retail trade activity because the food is purchased and paid without waiting service.

What are the characteristics of administration activities?

There are various characteristics and requirement that identify an administration activity. First of all, as concerned their location there are no limitations about where to start one, with the exception of municipal regulations.

Moreover they have to be monitored with ease and to observe the ministerial decree issued in December 92 that established the monitoring criteria about public administration activities.

This criteria differs on the bases of whether the activity is opened to the public or only to a small amount of people. Food administration activities, defined as “unique type”, must follow hygiene and health rules.

This activities have the possibility to offer a takeaway service for food and drinks that they sell without any further authorization. In the end we remember you that there aren’t laws that prevent a joint exercise between different type of activities, even thought there are different owners. The problem about this is that some standars, such as surveillance provisions, make it an unacceptable way.

Top 10 Restaurant in Sicilia

Sicily is an island with unique flavours and fragrances. Among the variety of its cooking cornerstone ingredients we find citrus fruit, herbs, prickly pear, almonds, pistachios and olives.

Fruit has a  great role in the traditional cuisine of Sicily, usually it’s used for the production of marmalades, fruit salads, ice creams, and water ice.

Talking about ice creams, story tells that its origins are Sicilian because it seems that when Arabs controlled the island, custom was to prepare “Sherbet” whose meaning is sorbet. The Arabs used to mix the snow that comes from the Etna with sugar cane and fruit juice, the final product is considered the predecessor of ice cream. In 1600, the Sicilian man Francesco Procopio Coltelli acquired from his grandfather an ancient sorbet machine that he brought with him in France when he started the first Parisian cafe ( Procope cafe). He then improved his machine managing to create the first ice cream that looks like the modern one that you find  on the market. Even if time has passed, modern ice cream machines works in the same way as Procopio dei coltelli’s one.

One of the features of Sicilian cuisine is its variety, each part of Sicily offers traditional dishes  that changes from area to area, it’s nearly impossible to find the same recipe moving from one place to another. In the majority of the cases they are all variation of the same regional recipe, but in some cases, for example “muccunetti di Mazzara del Vallo” dishes are cooked and offered to the customers only in that specific area. This feature led people to divide Sicilian cuisine in Occidental central and oriental one. If you start a journey throw this provinces you will discover: “arancini” of Palermo, “Cannoli siciliani” of Catania or “Pesto” of Trapani.

Looking around the streets of the region, you will surely notice the presence of Street Food, spread here and there, where you can taste some dishes such as “panelle” and bread with spleen. Tradition is rich of fast to cook and cheep dishes that are sold in street stands and stalls. Moreover, during feast days, the streets are overwhelmed by trade shows where you can find sweet or salty “frittelle”. Palermo is the 5th city in the world as concern street food.

In order to taste the traditional dishes, we suggests you 10 of the best restaurant in Sicily.

“La Madia” Restaurant (Licata)

It is directed by Chef Pino Cuttaia, who worked in the most famous Italian restaurant. His dishes follows recipes that comes from the Sicilian tradition, its ingredient and its cooking techniques too. In the menu we find “gnocchi di seppia” served on fennel cream, smoked cod seasoned with pine cone and 7 different types of bread.

“Duomo” Restaurant (Ragusa Ibla)

We found in the historical Baroque centre of Ragusa Chef Ciccio Sultano’s restaurant. Among its recipes there are timbale “del ghepardo”, “petalo di rosa canina” with honey and “cicala di mare” combined with sauce “ai carpacci”. The philosophy of the restaurant is to discover flavours of different cultures that lived during the pass of the time in Sicily.

Principe Cerami Restaurant (Taormina)

It is located in the “Hotel San Domenico Palace” and directed by Chef Massimo Mantarro. You can eat in this restaurant in the period April-October.

Bye Bye Blues Restaurant (Mondello)

One of the main features that attracts people about this restaurant is its wine cellar that contains more than 350 different types of wine. The kitchen is in the hand of Patrizia Di Benedetto and among the tastier dishes there are octopus “ragu” with saffron aroma, beef filet glazed with “passito” of Pantelleria and the sweet lemon and almond cake with vanilla ice cream.

“La Fenice” Restaurant (Ragusa)

The restaurant is located in an ancient restructured “masseria”, while the wine cellar is a natural cave. The chef Claudio Ruta offers different dishes such as fillo dough with shrimps combined with Mediterranean salad, almond sauce, mustard ice cream and onion brittle.

“La Gazza Ladra” Restuarant (Modica)

Chef Accursio Carparo manage this location, situated inside Palazzo Failla. In the dishes you will rediscover the search of beauty, harmony and flavours of Sicilian land.

“Casa Grugno” Restaurant (Taormina)

It is located in a building of the ‘500, in the kitchen we find Chef David Tamburrini, capable of combining ancient food with poor ingredients.

“Corla” Resturant (Caltagirone)

There are two chefs in this Restaurant: Domenico Colonnetta and Ciccio Potti. Among the different food they offers you, you can find Rabbit “cosciotto” stuffed with roasted onions and hot “sformato” with almond, cinnamon and Marsala ice cream

“Don Serafino” Restaurant (Ragusa Ibla)

Chef Vincenzo Candiano set up different menu based on the Seasons. Among the main dishes there are “lasagnette” with bitter cacao and ricotta “Iblea”, and Rabbit stuffed with pistachio of Bronte and bacon.

Restaurant : what are the future trends?

The restaurant is undoubtedly one of the working sectors that works best in Italy and the motivations are simple enough to understand. In our country, first of all there is a great interest around food as our cuisine is one of the most famous and appreciated in the world and has a great history and tradition behind it.

Even the many television broadcasts focused on the kitchen like Masterchef, have contributed to accentuate the interest in a world so different and so fascinating.

Furthermore, another aspect must not be neglected, namely that of conviviality. For many people, therefore, eating together becomes an opportunity to establish new relationships or to cultivate friendships. But food can sometimes also be an opportunity to start new and profitable professional collaborations, taking advantage of the climate of harmony and friendship that is created among people in front of a tasty dish.

According to some statistics, Italy is one of the countries in Europe where we eat more away from home for many different reasons. For example, especially in the South, it is a well-established tradition to organize family gatherings to celebrate birthdays, anniversaries or other occasions, eating out in places such as agritourisms, trattorias or restaurants that are characteristic of the place.

Restaurant is therefore one of the sectors in which entrepreneurs are more motivated to invest, despite the economic crisis and the tax conditions that, as we know, in our country are not favorable and that usually have the power to discourage anyone who wants to get in touch discussion as a freelancer.

In this article we are going to discover together what are the future trends in the field of Restaurants a topic that is of great interest both for those who love cooking and for those who have the dream of setting up their own business and want to understand what to point from the point of view of marketing.

 

Catering: the spread of street food

In the last 5 10 years a trend that is spreading like an oil stain is definitely linked to the street food that has  main characteristics: the speed with which you cook food and the fact that you consume in the street.

The foods are varied and range from tortillas, sandwiches, chips or even international stuff and this formula like about 30 million Italians because you can eat while you are walking with family or friends and at reasonable prices. It also gives the opportunity to know foods related to the place where you live or a place where you are on vacation.

Every year more and more shows dedicated to street food are organized and for this reason the most popular products are usually local ones to the detriment of food coming from abroad. But sometimes unfortunately the quality of food is very low and that’s why we often talk about junk food.

What is certain is that from the point of view of the business, it is a market that is increasingly gaining ground in our country and demonstration of this was born in 2008 the Italian Street Food Association, which has the function to bring together the best of craftsmanship of taste in Italy and training and information around the theme of street food and its traditions.

In 2012, thanks to the publishing house specialized in Lonely Planet travels, the first guide to the best street food in the world was born and the year after an Italian version was also released by Gambero Rosso, which soon became an App.

Finally, it is good to emphasize that for those who have a traditional activity, street food can represent a winning promotional idea, to be proposed perhaps during some important event or city review.

Fashion and the diffusion of vegan and vegetarian cuisine

According to the Eurispes data this year about 8 percent of Italians have chosen not to eat more meat and to embrace the vegetarian diet and between these more or less 1/3 has then moved on to the vegan cuisine and then in addition to giving up meat and fish, does not consume meat derivatives.

The increase in this phenomenon has various reasons ranging from the ethical factor to the food, both important for those who make a choice that is not easy. All this has obviously also affected those who work in the catering sector, as they had to adapt to a request for dishes different from those that are typical dishes of Mediterranean cuisine.

The change has been slow and has caused some practical problems for vegetarians and vegans, who have often found themselves in situations of discomfort, when they could have dinner with friends or family and could not find the food suitable for their food journey.

Things are significantly changing and a virtuous circle has been created that has led in recent years to an ever-increasing presence of premises dedicated to vegans throughout Italy: shops, trattorias, bars dedicated to smoothies and extracts, but also gourmet restaurants and haute cuisine.

But now also many local vegans that do not have a vegan or vegetarian offer some vegan dishes and have a part of their menu dedicated to alternative cuisine, to the delight of some chefs who can get crazy in experimenting with new things.

The weight of oriental cuisine in catering

In Italy we have the great fortune to have one of the best kitchens in the world and one of the most envied by many European countries. In fact, dishes such as pasta or pizza are loved everywhere and many Italian entrepreneurs have over the years positively invested abroad opening up Italian restaurants and bars, which are frequented by both Italians and locals.

A nice thing about Italian cuisine is that it is very varied and different, depending on the region where it is located. But to the great defect of our country, until a few years ago, was to be very closed towards of oriental food.

Things have luckily changed and more and more people are passionate about the oriental cuisine that is very varied, tasty and refined. As a consequence of this, many Japanese, Chinese and Thai restaurants were born, but above all, many sushi bars were born more or less throughout Italy.

Some of these rooms offer lower quality products and formulas such as the famous all you can eat that allows you to eat little and focusing on quantity, while other oriental and ethnic restaurants are definitely more expensive but at the same time more varied and refined .

 

Conclusions

The trend of restaurants in the coming years, as we have seen in this article, will move in two directions: on the one hand there will be a continuous re-evaluation of the tradition of Mediterranean cuisine, which has been part of our culinary culture for many years and can not be abandoned, but it needs to continually renew itself.

But on the other hand it will be important to open up to new worlds, such as that of oriental and ethnic cuisine and vegan and vegetarian dishes, with a view to integrating two very different traditions, but which can find points of contact and offer alternatives to those who love to change and experiment continuously.

Moreover, many entrepreneurs will have the opportunity to invest and obtain good results both from the point of view of credibility and of the business.

Catering: what’s next

Without any doubt Catering is one of the most productive Italian financial sector. The reasons are simple and clear. Our remarkable interest in food comes from our tradition, rooted in the history of our country, and from our dedication to reach high cooking standards for whom Italy is known all lover the world

Moreover Media are broadcasting new type of reality shows, such as Masterchef. This phenomena led people to appreciate and comprehend better all the fascinating aspects of the world of cooking.

Last but not least we should consider how much people enjoy eating together. For the most dinner and launch are ways to chill out with friends or making new one. This peaceful atmosphere fits also for professionals meetings. What’s the best way to start a new partnership in front of a tasty dish of food?

According to some statistics Italy is one of the European country with the most quantity of people obliged to eat in restaurants, or similar facilities, due to different reasons. For example in the south of Italy Tradition is to organize a meal in the occasion of birth date, anniversary, or similar events and eat together in places such as Trattorie Agriturismi or restaurants belonging to the neighbourhood.

So, Catering is the sector where businessman are more interested in. They invest their money even tough crisis and financial conditions that afflicts Italy and that often demoralize everyone who want to become a free agent.

In this article we will discover together what’s next in the future of catering, a big deal for people who love coking and for free agents who wants to understand what’s the best financial move to do.

 

Catering: spreading of Street Food

In the last 5/10 years a new type of catering is spreading like wildfire. We are talking about street food known for the quickness and the simplicity of its dishes and also for the place where dishes are eaten: streets.

Foods are various, you can eat Piadine, Panini, french fries and different types of International street foods. 30 millions Italians prefer this type of catering because of its possibility, you can eat while you are walking with your friends or family without spending so much and you can discover traditional foods about the country you live in or you visit.

Each day the number of events referring to street foods increase and that is the reason why people loves traditional foods more than foods that comes from other countries. Sometime happens that foods are not good enough and their raw materials are low quality one. So this compare street food to junk food.

The financial point is, that street food is a market in continuous growing in our country. This is proved by the birth in 2008 of Associazione Italiana Street Food, whose function is to gather the best of the Italian street food makers ad to form and inform them about traditional foods and their roots.

In 2012, thanks to the publishing house Lonely Planet, the first guide to the best street food of the world was born. The year after Gambero Rosso proposed an Italian version of the guide that soon became an app.

It’s good to know that for traditional cooking activities, street food can be a winning promotional idea when talking of important event or festivals.

The trend and the spreading of vegan and vegetarian food

According to Eurispes data this year approximately the 8 percent of the Italians chose to avoid eating meat and became vegetarian. Among vegetarians 1/3 are vegans, people who don’t eat meat neither fish or other foods that comes from them.

The growth of this phenomena has various motivations that spaces from the ethical factor to the foodstuff one. This factors are important for people who decided to be vegan or vegetarian. This movement influenced not only the person who made the choice but also catering services because food facilities needed to adapt themselves to the customers requests.

The change was slow so it provokes some problems for vegans and vegetarians who felt uncomfortable when they ate together with friends or with their family because they couldn’t find appropriate foods.

Things begin to change. A new market is growing, each year the number of vegan food restaurants increase all over Italy: Botteghe, Trattorie, bar and gourmet restaurant.

Recently even standard food facilities offer vegans dishes, and part of their menu is dedicated to alternative cousin, for the joy of some chefs who can create new type of foods.

The weight of the Asian food on Catering.

It’s a big pleasure to live in Italy one of the best country in the world referring to gastronomy. Our cuisine is one of the most envied in Europe, we propose dishes like pasta or pizza, they are appreciated everywhere. A lot of  Italian businessman in the last years has begun to successfully invest in abroad Italy country and to open Italian restaurants which attracts Italian and native client.

One of the good thing about Italian cooking is it’s variety which depends on the region you visit. One of the bad thing about Italians of the past was its closure to new type of food such as Asian one.

Things hopefully changed, more and more people appreciate Asian various ,tasty, and sophisticated foods. This caused the birth of  many Japanese, Chinese and Thai restaurants especially a great number of sushi bar spread in our country.

Some of them offers medium quality products and competitive prices using also ”all-you-can-eat”( As the sentence says with a standard small amount of money you can eat literally anything) others offers high quality products more expensive but also more sophisticated.

Conclusions

The trend of catering of the next years has started moving in two directions: left side there is the increase in value of traditional cooking, part of our culture from years, that needs to be continuously renewed. Right side it’s important to open up about new type of cooking such as Asian or vegetarian food in order to mix different tradition and offer more variety.

These direction offer to business the opportunity to invest their money and achieve good financial and credibility results.

The 10 best trattorias and typical Lombard restaurants

Typical dishes of Lombardy

The most rustic and original typical dishes are certainly the mountain ones of Valtellina in Sondrio and those of the Oltrepò Pavese where you can taste excellent wines such as Oltrepò Pavese Metodo Classico docg, but also the industrious and cosmopolitan Milan can boast its typical dishes, let’s not forget the Milanese cutlet, saffron risotto and Christmas dessert par excellence The Panettun de Milan Milan without which Christmas is?

Butter, cheese and desserts are the most characteristic dishes, but the list of main dishes is also exterminated.

Even the restaurants and trattoria have a lot to offer and we can taste at prices that are not exorbitant, in Milan here are three restaurants of note.

Antica Hostaria della Lanterna (Milan) –


Traversa di corso Italia is a small, simple place that welcomes customers on a few tables. A real trattoria, unchanged despite the evolution of the restaurant. A lady tells us in “milaness” the first three and two seconds of dinner and we choose: macaroni saffron and raw and bone hole with boiled potatoes. Both good and well prepared. Content account we go out well satisfied for the journey in time. To be booked

La Libera (Via Palermo, 21 Milan) –

A historic restaurant in the heart of the Brera district, a welcoming and old-fashioned one, A Guarantee of Milan both to drink and to taste. Always a guarantee of quality and abundant food. Classic trattoria of the past, with prices of once (low). The owner is rustic but very nice, always full booking is recommended.

Antica Trattoria della Pesa (Viale Pasubio, 10 Milan) –

Excellent “milanesissimi” dishes: saffron risotto, cotoletta, osso buco, tripe; more than dignified cellar, the “bonarda” is light, fresh, pleasant and not binding; adequate and fast service; price a bit ‘above average, we say very “Milanese” that, but, overall, it’s worth it, the kitchen deserves.

Restaurant and trattorias of the Valtellina

Crossed from East to West by the river Adda, and then into Lake Como here the game meat and full-bodied wines are the masters, Valtellina is the geographical region that boasts the richest culinary tradition of Lombardy.

As for pasta dishes are worth mentioning the polenta alla valtellinese with grana and butter, the pizzoccheri of Valtellina flavored with the condiment made of potatoes, fontina spinach and savoy cabbage, and the supa de can, a soup with stale bread made with eggs …

Here are 5 of the best restaurants in the Valtellina

Restaurant Camino (Livigno) –

The food is delicious, the dishes are excellent! Luca and his collaborators succeed

or to offer traditional dishes with a modern touch, all in a polite and friendly environment. Highly recommended !!!

Osteria del Benedet – (Via Roma 2, 23014 Delebio, Italy)

Historical restaurant on three floors, finished with sobriety, splendid wine cellar; neat room with good table linen and well spaced tables. Exemplary cleaning services.
The paper does not list many dishes, a symptom that the preparation is taken care of, also because they are not trivial and easy to interpret dishes. We opt for meat, in particular. Professional service, pity the distillate card is missing.
Correct price, related to the quality and quantity of the dishes,

Trattoria Alpina –

Tradition that delight

Ideal place to go with friends to eat and drink in quantity and of course quality. The food is really good and the portions are generous. I have never left unhappy with this restaurant. The price is cheap and the menu is vast.

Osteria del Zep (Morbegno) –


Local very characteristic staff thoughtful quality excellent !!! Typical Valtellina cuisine !!! Visit to the table even by the chef !!! The place deserves even for the furniture that is nothing short of amazing, every corner tells a story .. for the rest what to say, Valtellina cuisine sincere and made with the heart.

Restaurants and pizzerias Oltrepò Pavese

The classic enogastromia is expressed magnificently by the restaurateurs who know how to enhance, with their recipes, the typicalities of the O.P.

Locanda Antica Trattoria – (Montebello della Battaglia)

A familiar place with a touch of sympathy and originality of the owner
Family restaurant, good quality food with the possibility to taste good local cuisine and excellent wines.
At the good kitchen is the frame of the owner, Paul … UNIQUE in its originality and sympathy!
Recommended place!

Osteria Fra ‘Pellizza – (Coscone -Pavia)

A nice restaurant with friendly staff where you can be tempted by the best dishes of Roman cuisine. All really good from appetizers (exquisite artichokes with ricotta as well as cod), the first (from the inevitable spaghetti with cheese and pepper to the linguine with the redfish), the latter (tripe alla romana, tail to the vaccinara, as well as red snapper with pistachios), to desserts. To highlight the care in presenting all the dishes as well as good wine advised by the waiter really very capable and friendly, wine certainly necessary to … water everything.

Osteria del Vecio Alpin – (Casteggio)

The real Osteria that all the good gourmets seek is located in this small and well-kept structure that resembles a mountain hut. The owners are very kind, always polite with a smile that brings joy. The food is of a high standard, they are a family of Alpini this is already a great business card. Abundant courses.

It is a real and free Osteria where you eat divinely where when you pass by Casteggio you absolutely must stop.

Top 10 Trattorie and Restaurants in Lazio

Over time, Roman cuisine retains its preparation simplicity, its raw flavour and its usage of high quality local products. Many typical dishes such as fragrant roasts, “la pajata”, “le puntarelle”,  artichoke were born from Italian cooking basics. These are everyday recipes, orally passed down through generations ,that takes inspiration from Italians traditions. From dish to dish, from treat to treat, today Romans cuisine is healthy, tasty, simple and a huge example of creativity.

There are plenty of “Trattorie” in Roma, especially in its wonderful district “Trastevere”. Otherwise if you love suburbs,  places nearby such as lakes of Bolsena and Bracciano offers a mix of traditional and modern atmosphere.

Taverna Trilussa (Trastevere – Roma)

Taverna Trilussa it the typical Romans Transtevere Restaurant. Some says that Fatima’s Third secret is the recipe of “ravioli mimosa” cooked in this location. You eat directly from the pan. Its “trittico” dessert is flavoursome. You should make a reservation for it as soon as you sit down because it could end very fast. Necessary booking request whit a medium price of 50 €.

Antica Osteria Rugantino (Trastevere – Roma)

Excellent preparation of the most traditional Italian dishes. Want to eat artichoke even if it’s not the season? Want some “puntarelle”? just ask and you’ll get satisfied. Tradition without compromise in a well looking place merged with the magical Trastevere atmosphere . Good Stuff.

Checco er Carrettiere ( Trastevere – Roma)

This is the typical Transtevere Restaurant that draws your attention due to its casual, row and welcoming atmosphere. A traditional kitchen placed in a folksy building with a little garden that offers to the customers Roman cuisine: tasty “Pasta alla carbonara”, the best I’ve ever eaten, as well as artichoke “alla Giuda”, good homemade wine and good desserts. The only flaw was the waiting service: staff wasn’t enough kind with the exception of the owner. Good quality/price ratio.

La Scala in Trastevere (Trastevere – Roma)

The Waiting service is careful and friendly. Its quality/price ratio is absolutely fair compared with the other restaurant of Trastevere. Usually it’s not so crowded but it’s hard to say why.

Ai Bozzi (Trastevere – Roma)

This restaurant is located in the backside of Viale Trastevere so it’s not that easy to find a place to leave your car. Those who wants to eat in this district knows it well but don’t get mad, you can park your car nearby in the Lungotevere parking zone. Let’s get on the point. How about Food? Flavourful Fish starter, we can define it original and made of excellent raw ingredients. Waiting service warm and kind.

 

Lazio is not Roma. The region stretch from Viterbo to Gaeta and each town or city has its own distinctive trait, It’s worth to visit them. Without any doubt you wont forget Romans rude speech style and it’s magical atmosphere.

Osteria la Francigena (Bolsena)

Rustic and warm restaurant enclosed with stone walls. Well decorated tables are combined with a warm and friendly waiting service. Tasty food and fair prices are the hub of this activity. The dessert is good too. The only flaw is waiting service, they should be a bit more professional.

Sapori di Gaeta (Gaeta)

This restaurant offers only Gaeta’s traditional dishes, such as “Tiella” waited in different ways. You can eat in the little restaurant, with few tables, or you can take-away, the dishes they prepare last 24 hours. In my humble opinion is better to eat it as soon as you can. Fair price after all.

Da Amina (Civitavecchia)

Flavoursome Dinner and warm welcome. I don’t know what to say, it seems you are in your house but you let some skilful chefs to cook for you. Exquisite food, very good on time waiting service and fair prices. You can’t ask for better restaurant, if you go one time you’ll certainly come back!

Il Caio (Orvieto)

Pleasing place discovered located few Km from Orvieto. Generous launch full of dishes and dishes full of food. Waiting service friendly and helpful.

Antica Taverna (Viterbo)

We have found this restaurant thanks to some friends, they said it was a really good one, ad it is. It’s a homemade Restaurant that offers really good food. The portions are huge, and both main course and second plate are lush. Dishes with truffle are exquisite. Prices are fair and waiting service is professional and friendly.

Top 10 traditional Trattorie And restaurant in Lombardy

Lombardy’s traditional food

Lombardy’s most traditional and original food are those that comes from the alpine valley of Valtellina near Sondrio and those that comes from Oltrepò of Pavia, where you can taste excellent wines such as “Oltrepò Pavese Metodo Classico docg”. We should not forget to mention the traditional dishes that cosmopolitan city of Milan offers for instance “Cotoletta alla Milanese”, “Risotto allo zafferano”, and Christmas lombardy’s first choice dessert “Panettun de Milan”, Milanese’s must buy for the perfect feast day.

Butter, cheese, and dessert are the dishes more characteristic, there is a huge amount of main courses that deserve mention but the list is too long to write it down.

Restaurants and Trattorie has a lot to offer, for our pleasure, so that our only task is to taste food without spending that much. In the following paragraph I’ll rapidly review 3 remarkable Restaurant in Milan.

Antica Hostaria della Lanterna (Milano)

Situated in a cross street of “Corso Italia” it hosts customers in a little and simple building with few tables. An authentic Trattoria, that hasn’t changed even tough catering evolution over time. A lady tells us orally in “milaness” (Milan’s dialect) the menu of the dinner: 3 main course and 2 second course. We chose “maccheroni allo zafferano e crudo” and “osso buco” combined with boiled potatoes. Both dishes were well cooked and tasty. After an Adequate bill we exit from the Trattoria pleased for the magical time travel that the atmosphere offered. You totally should make a reservation.

La Libreria (Via Palermo,21 Milano)

Its building reflects the story of the city, it’s located in the very centre of artist’s district in Brera and has a welcoming old style atmosphere. You won’t regret its traditional drinks and copious food made with high quality standards. La Libreria is the classic as-it-used-to-be Trattoria with as-it-used-to-be prices (low one). The landlady is rough but very pleasant. If you want to grab a seat just book it! This Trattoria is often crowded.

Antica Trattoria della Pesa (Viale Pasubio,10 Milano)

It offers excellent tranditional dishes: “risotto allo zafferano”, “cotoletta”, “osso buco”, “trippa”, and a fair variety of wines, “bonarda” is light, fresh, flavourful and not that hard to drink. Waiting service suits customer’s requests and it’s very fast. Prices are a bit high, it can be said that this is the traditional Milan Restaurant in every way but overall it’s worth the price, very tasty.

Ristorante e trattorie della valtellina

Once you cross from Est to West the river Adda, you’ll reach Como’s lake where the traditional most famous dish is wild animal meat combined with full-bodied wine. Valtellina is the area with the oldest and rich cooking tradition of Lombardy.

Other courses that deserve mention are first one: “Polenta alla Valtellinese” with “grana” cheese and butter, “Pizzoccheri della Valtellina” combined with a side dish of potatoes, “fontina”, spinach and  Savoy cabbage last but not least “Supa de can” is a traditional soup combined with stale bread made from eggs…

5 of the best Restaurant of Valtellina

Ristorante Camino (Livigno)

Food is delicious and dishes are great! Luca and his co-workers well manage to cook and serve traditional dishes that have been renewed. The location is friendly and warm. My advice is to try it!

Osteria del Benedet (Via Roma 2,23014 Delebio, Italia)

An historical three-level building well refined and that can be proud of an excellent wine cellar. The main room is clean and there is enough spaces between tables that are set with wonderful tablecloth. The menu is short, this means that they worked on it even because the dishes are difficult to cook and understand. In particular we requested meat based dishes. Waiting service was professional, it was a shame we didn’t find distillate menu. Fair Price, and good quality quantity to price ratio.

Trattoria Alpina

Tasty Tradition. It’s the ideal place where to go with friends if u want to eat and drink a lot and a lot good too. Food is delicious and portions are generous. Each time I ate in this Trattoria I was so satisfied. The price is affordable and the menu is various.

Osteria del Zep (Morbegno)

This Trattoria is something you won’t forget, it is warm welcoming and offers hig quality products too that comes from Valtellina’s tradition. As soon as we set down the chef came to the table in order to talk with us! The location deserve some  compliment for the furniture, awesome, that tells the story of the land. What’s left? Really tasty cuisine of Valtellina made with passion.

Ristoranti e pizzeria Oltrepò pavese

In this region Restaurants are capable of enhancing traditional recipes and bring them to the next level.

Locanda Antica Trattoria (Montebello della Battaglia)

Warm place characterised by the likable and original behaviour of he owner. This Trattoria offers flavourful high quality food cooked according to tradition and good wines. As early mentioned its good cuisine matches with the owner style, Paolo is a unique man! Hardly recommendedto eat here!

Osteria Fra’Pellizza (Costeggio – Pavia)

It is a well-finished location with kind waiting service where you can taste the best traditional dishes of Romans cuisine. Everything is flavoursome, starting from starters (very tasty artichokes with ricotta or baccalà), to main course (from “spaghetti cacio e pepe” to “linguine” with rockfish),passing throw second course (“trippa alla romana”,”coda alla vaccinara”, snapper with pistachio nuts) ending with dessert. We should highlight how good they introduce each dish and wine, the last one suggested by the competent and able waiter.

Osteria del Vecio Alpin (Casteggio)

The real Osteria, the one that everyione is searching is located in this little and well refined location that remembers a mountain cabin. Owners are courteous, polite and smiling. It instilled me glee. Food is high quality one, their family comes from Alpes this is a good thing for those who knows Alpine people. Dishes are copious. The authentic Osteria where you eat like a god. If you find yourself near Casteggio you have to stop here!

New update for Ristomanager 1.2.1

Today comes the new version of Ristomanager 1.2.1, in this version we added support for multi (currency), so you will have the opportunity to change the currency and not just use “Euro” that will be left as the default currency. Now you can also install the software on multiple machines and share the database, so you can use a PC as a “server” for managing the tables and another PC (client) for the management of fast cash and / or takeout. All these settings can be configured in the “general options” of the software:


We have also updated the version for Apple systems (OSX) that you can easily download from the apple store, fixed the operation of the server on OSX (sometimes it did not open) and added support for the currency, with the possibility to choose even on Apple Database sharing.

For this new version you must confirm the registration of our software, certifying your email and clicking on the link that we will send.


We have also made the software compatible with the European law on GDPR, so you will have the opportunity to remove yourself from the subscription by clicking on the link sent to you by mail.

 

Good Download

Yours sincerely

Arkosoft

New Ristomanager 1.2.1 update

Today we announce Ristomanager 1.2.1 release which brings to the public new features. First of all now you can select different currencies, you can swich from “euro”, the standard currency, to whatever you need. Now you can install Ristomanager software on more than one device, sharing database, therefore you can use a pc (Server) for table management and another one (Client) to organize express line and takeaway. You can configure all this settings in the software “general options”.

We upgraded Apple (OSX) version that you can easily download from Apple store and fixed server’s operating principle on OSX (sometimes it didn’t launch). We also add the same upgrades: currency swich and database sharing on Apple devices. In order to get access to this new version you have to subscribe our software, and verify your email by clicking on the link we will send to you.

Moreover we upgraded the software making it compatible with European GDPR rule. Now you can undo the subscription by clicking on the same link we sent to you.

Have fun downloading it.

Yours truly,

Arkosoft