The best 10 restaurants in Toscana

Toscana is one of the oldest regions of Italy. It is clear that the dishes of this land are linked to the Etruscans. But what are the main ingredients that make up traditional dishes? We just have to find out together.

The bread, deliberately not salty, as it is often used to accompany the various meats that the land offers. This is often toasted and served with various soups in the area. It is also the main ingredient of the famous Pappa al pomodoro, which is nothing more than stale bread left to soak in water, accompanied by tomatoes, garlic, oil and chilli.


The fish used in various ways. Among the most important dishes we rediscover the Caciucco alla Livornese, a soup invented by fishermen and prepared with the leftovers of fish caught during the day.
As for meat dishes we can not forget the typical Florentine steak, thick beef steak from Chianti, which is grilled for a few minutes and served almost to the blood.
The vegetables are used in the preparation of Ribollita, a soup that was often prepared during the weekend to use all leftovers. Its name derives from the double cooking, as after having brought it to boil for the first time, the soup is stored in the fridge for the whole night and put back to cook the next day.


We have discovered together some of the savory dishes of typical Toskana cuisine, but no less are the desserts that are prepared in these parts. Among the most important are the Cantucci di Siena, biscuits with almonds flavored with citrus fruits and served with Vin Santo. Il Panforte, a spicy sweet from the Christmas period. And finally, but not least, the Castagnaccio, an unleavened cake, prepared with chestnut flour, raisins, walnuts, pine nuts and rosemary.

 

Well, surely you will feel like trying these dishes. For this reason we have selected for you 10 of the best restaurants in the Toskana region you must taste them.

Enoteca Pinchiorri, which has earned 3 Michelin stars, was founded by Giorgio Pinchiorri and his wife Annie Feoldé. We find her at the helm of the kitchen together with Chef Riccardo Monco and Sous-Chef Alessandro della Tommasina. It boasts one of the most prestigious wines in the world, selected directly by the master Pinchiorri. The winery has become one of the most visited places in the world. Annie Feoldé, brought the Novelle Cuisine to Florence.

The Bracali Restaurant, runed by the Bracali brothers, sees Francesco as a guide. A kitchen based on simplicity. His brother Luca, instead, takes care of the wine cellar and the hospitality, trying to put the guest at the center of everything. For these reasons they have earned 2 Michelin Stars.
The Ristorante Caino di Montemerano, led by Chef Valeria Piccinni, provides a cuisine based on the quality of the product. We therefore resort to the fruits given by the garden. The cellar goes down for several meters under the village square, creating rooms where about 20 thousand bottles rest.
The Piccolo Principe of Viareggio, located in the Grand Hotel Principe di Piemonte, gives rise to a refined and traditional cuisine. The Michelin-starred Chef Giuseppe Mancino loves innovative cuisine, but at the same time tries to keep the taste of the product . The restaurant’s cellar has 800 labels, mostly from Toskana.


Arnolfo Ristorante, whose owner is Chef Gaetano Trovato. His dishes are focused on tradition and products from Toskana , as well as attention to simplicity and seasonal flavors. His experimentation in the kitchen led him to earn 2 Michelin Stars.
Il Falconiere, restaurant obtained from an ancient lemon house. Place where the quality of the ingredients prevails, respect for seasonality and the use of products . The kitchen is signed by Chef Silvia Regi Baracchi, who has been awarded a Michelin Star.
The Ora d’Aria Restaurant, in Florence, with the guide of the kitchen Chef Marco Stabile, takes its name from its proximity to the old prison of the place. In 2011 he was awarded the first Michelin Star. The kitchen boasts quality and transparency.
Il Pellicano, whose cuisine is led by the Michelin-starred Chef Michelino Gioia. His dishes are made with fresh fish, lamb, chianina meat and aromatic herbs. In the menu there are always pigeons, oysters, mullet, lobster and scampi. At the end of each dinner, a trolley with homemade chocolates is offered to all guests.

The Silene by Roberto Rossi, located in a medieval village where  was the inn of the post office. The simplicity of the raw materials and the strong rooting of the territory are two fundamental ingredients in the kitchen of Silene, where Roberto has been able to rediscover a deep and visceral link with the environment and its products, developing a great respect for raw materials and their processing and cooking techniques.
The Meo Modo by Andrea Mattei, embodies the philosophy ‘from earth to plate’, which combines the deep knowledge of its Toskana culinary heritage with seasonal products.

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.

Street food: what it is, to whom it is addressed and how to start a business.

Street food: what it is, to whom it is addressed and how to start a business.

What is street food?

With  “street food” we mean the sale and  also the preparation of foodstuffs for street consumption. Food preparation and trade take place on the board of a  food truck. For those who are fasting in English, a food truck is the classic traveling van that operates in public and open spaces like streets, parks or squares.

Street food is part of the informal food sector (informal food sector), which revolves around the food eaten  that isnot at a restaurant table but standing up and taking away the formula (typical, as well as the kiosks of hot dogs also take away pizzerias).

Street food: the target audience.

The public to which the street food refers is various, this is thanks to its comfort. Young people and students are attracted to low prices, workers for the convenience of its consumption in lunch breaks.

But street food, as well as a food “fallback” for those with little time and money, can also be a fair attraction. There are countless street food events that, especially in summer, crowd the Italian streets and delight the patrons with regional delicacies. This attracts an audience of all ages and types: from the young lover of informal and unconventional events to curious families. The latter, as well as the over 50 patrons, rediscover regional food in a younger, newer light, unrelated to classic restaurants and trattorias.

For the reasons listed above, street food is an interesting segment of the food sector, and we will see soon  how to open an activity in this area.

How to start a street food business.

The informal and “reassuring” air of a food truck should not make us believe that starting a business in street food will be a walk. Here is the process that, step by step, will start your business.

The requirements.

We assume that food trucker is not improvised, and therefore requires one to choose from the following requirements

1,.have a culinary  diploma
2.have at least 2 years experience in catering in the last 5 years
3.be enrolled in the REC (Commercial Executives Register) as “food and drink administrators”
4.having attended regional courses on food trade and having passed the related final exams
5.have a member who possesses one or more of the requirements listed above

The license.

Once you have completed  at least one of the 5 requirements,  you should proceed with requesting the license. Depending on the type of activity you have in mind, there are two types:

1.type A: that is, a license granted by the Municipality of its own membership to carry out its activity at a fixed point. This license is valid throughout the region of reference and allows a food trucker to participate in fairs throughout Italy. It can be requested up to 30 days from the publication (in March-April or September-October) of the list of vacant seats. However it can be lost if the trade is not exercised regularly and too many absences accumulate.
2.type B: it is a license for traveling food trucks, which do not have  a fixed point. It allows you to practice your business in all the fairs in Italy, but as long as the trader informs you and agrees with the City of duty for any free parking (to be occupied in limited time frames). The B license, unlike the A, is free, with no issue or renewal fee.

Bureaucratic Iter to start the business.

Today, with the Unica Communication, it is possible to fulfill all the steps necessary to start a business:

1.opening of the VAT number to the Revenue Agency
2.registration with INPS and INAIL
3.registration in the Chamber of Commerce Register of Companies

Choice and authorizations for the food truck.

In addition to the whole process of ordinary administration to start a business, we must also take care of another die: that for food trucks.

It is the transport medium and “travel companion” in your adventure food. The first thing is to first choose the appropriate size and appropriate to your type of activity.

If it involves shifts of short stretches, within the same city, the ideal is the ape-car, small in size and easy to assemble and disassemble.

If, on the other hand, you want an “itinerant” vehicle, which allows you to move from fair to fair within the region, opt for a “medium” format porter. It will allow you to carry with you everything you need for your business on medium and long haul routes.

Finally, if  your food truck “think big” you will have to focus on mighty FIAT Ducato food truck.

Once you have chosen the right vehicle for you, you will have it tested and registered. In addition, as a food and drink provider to consumers, you will have to ensure that your food truck has a health authorization from the local ASL.

The best 4 Italian restaurant chains in America

Italian cuisine in America: where to find it in big cities.

The best Italian restaurant chains in America is good that they know each other: they are the few places where you can really eat good Italian food. The others, often, are imitations or strange mixtures of the kitchen of the boot and American cuisine. It comes out as bizarre as chicken parmigiana (parmigiana chicken) or spaghetti with meatballs (spaghetti with meatballs) instead of the expensive meat sauce.

This culinary melting pot can undoubtedly also give interesting and entertaining results, as well as often having its own story. For example, some dishes were born when Italian migrants had to readjust their recipes to the ingredients available on the new continent. Others, however, are real experiments, dishes revisited in a fusion key. But where to eat, then, of authentic Italian food?

 

New York, 200 Fifth Avenue: Eataly New York

Not only of authentic Italian cuisine, but also with regional distinguishing debts. To characterize Eataly is the genuineness of the food, the selection and the freshness of the ingredients and, indeed, the respect of the regionalisms. So the oil is Pugliese, the Parmigiano Reggiano, the Genoese pesto, the Gragnano pasta and so on; accompanies, obviously, a careful selection of wines. The chain stems from an idea by Oscar Farinetti and you can find it also in some Italian cities. Among other good reasons to choose it, there is also the possibility to make purchases in the restaurant: many of the products on the menu are also sold in a special room. Eat Mediterranean food in the Big Apple? It can be. From Eataly!

 

Washington, 2029 P Street NW: Obelisk

Another city, another restaurant. In Washington we find Obelisk, a very famous restaurant that has been open since 1987. The menu is wide and appetizing, and draws on many traditional Italian cooking ingredients, even the most unusual: from grilled chicory to zucchini fritters to more traditional ravioli with sauce or roasted pig. A menu not only varied but also in continuous “updating”: every day of tasty and new proposals.

Coronado, California, 932 Orange Avenue: Spring Restaurant

At Primavera Ristorante excellence is fresh fish: seafood, squid, scampi and more, which you can enjoy either by ordering them from the menu for your meals, or in the “appetizers” version for an alternative happy hour. Beyond that, the recipes that characterize the best and traditional Italian cuisine, accompanied by good wine. And, since we find in the heart of California, not only Italian but also Californian wines!

 

Las Vegas, 3500 Las Vegas Boulevard: The Las Vegas Mill

Among the best Italian restaurant chains in America could not miss this. The Las Vegas Mill can also be found in New York, but if you are in the city of follies do not forget to visit. Nothing on the menu could make you suspect you are in America rather than in the peninsula: everything is strictly Italian, from appetizers, first courses, and main courses. If you are looking for a place in Vegas where you can eat a caprese salad (even if in a refined restaurant rather than in a trattoria), the Mulino is right for you.

 

Capri New Style of Gallipoli, always inimitable

Today we have the pleasure to have as a welcome guest of our blog, Massimiliano Stamerra, owner of the Capri Restaurant New Style of Gallipoli, in the province of Lecce since 2005.

The activity of the Capri New Style was born from  the passion of its owner, a passion that led him to give  the bright lights of a city full of opportunities like Las Vegas, to invest everything in a basement of a small semi-dark alley and secondary course of Corso Roma, with the idea of ​​offering  a service that is different from usual; in fact, as Massimiliano loves to affirm, he is “like  always inimitable”, thanks to the intuire mix of hospitality, friendliness and friendship.

 

All this has led our Massimiliano and the “Capri New Style” to quickly establish itself in the surrounding area and beyond, taking advantage of the reputation of the “Bella Città” by definition and its special relationship with customers who come to visit it ,despite the difficulties in reaching Gallipoli.

Always in step with the needs of the catering market, the owner of the “Capri New Style” is constantly looking for new ingredients that also offer a good alternative for all those customers who have intolerances or special tastes, for which he offers doughs for gluten-free pizza, milk or yeast, with Kamut, Spelled or Hemp flour, multi-grain or whole.

Of course, all this can not ignore the quality of the ingredients, such as extra virgin olive oil or 100% Italian wheat flour, carefully selected and acquired through the safest and most reliable suppliers.

 

In addition to the classic take-away service, which offers a very good pizza “by metro” and that is its real strength, the “Capri New Style” Pizzeria Restaurant has a large room that can accommodate up to 500 people. you can safely abandon yourself to the pleasure of a welcoming and lively environment and a large garden where you can breathe the typical festive atmosphere of the summer evenings gallipoline.

 

Furthermore, the “Capri New Style” is equipped with all the latest, most advanced and modern tools for the computerized management of in-room and warehouse orders; its staff, which can reach the 22 elements between waiters and boys, during the peak highs of affluence in the warm evenings typical of the Salento summers,has chosen among talented young people and offers a service as “always inimitable”, thanks to special handhelds for orders, which allow to speed up the ordering and communication operations with the pizza preparation station and the kitchen.

The advice of the editor of the Blog of Ristomanager.it is to try as soon as possible the quality and the welcoming atmosphere of “Capri New Style” and meet the owner Massimiliano Stamerra.