italian - Panoram Italia

Restaurant in Italy offers free bottles of wine to customers who hand in phones

Kayla-Marie Turriciano — Wed, 24 Apr 2024 03:43:08 +0000

The Guardian – An Italian restaurant is offering a free bottle of wine to customers who relinquish their mobile phones during meals. Angelo Lella, the owner of Al Condominio, a restaurant that opened in the northern city of Verona in March, said the aim was to encourage diners chat to each other instead of constantly glancing at their phones. “We wanted to open a restaurant that was different from the others,” he said. “So we picked this format – customers can choose to renounce technology while enjoying a convivial moment together. Technology is becoming a problem – there is no need to look at your phone every five seconds, but for many people it is like a drug … This way they have an opportunity to put it aside and drink some good wine.”

Photo by Al Condominio

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Zucchini Pasta alla Nerano

Anthony Zara — Wed, 14 Feb 2024 02:52:09 +0000

Gabi’s Italian Food Blog – This legendary fried zucchini pasta is a fast and exceptionally tasty recipe. Named after the beach town of Nerano near Sorento where it originated, it was apparently invented in 1952 by Maria Grazia, who owned a restaurant in area. There are many variations for the recipe—some involve making a purée out of the fried zucchini. While the Pecorino definitely ads a nice salty touch, a good Parmigiano will also do the trick.

Recipe Here

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PU used in reconstruction of giant statue of ancient Rome’s Emperor Constantine

Anthony Zara — Wed, 14 Feb 2024 02:01:10 +0000

Urethanes Technology – A 4^th century statue of Emperor Constantine has been recreated for Rome’s Capitoline Museum. The 13m high colossus was reconstructed using materials including polyurethane and marble dust. Only a handful of marble fragments of the original statue remain, most of which are housed in the museum’s courtyard. The full-scale replica was created by the Factum Foundation for Digital Technology in Preservation, under the supervision of the museum’s superintendent of cultural heritage, and with funding from the Prada Foundation.

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Gnocchi in Fontina Cheese Fondue with Black Truffle

Anthony Zara — Wed, 07 Feb 2024 04:36:56 +0000

Gabi’s Italian Food Blog – Give your traditional potato gnocchi a tasty kick with black truffle and Fontina fondue. Fontina is a fairly pungent and intense cheese from the Aosta Valley. Its earthy, nutty and mushroom-like taste pairs exceptionally well with truffles. Young Fontina has a softer texture, which is ideal for fondue. Whisk it with milk, butter and Parmigiano to get a smooth and creamy texture. Add some black truffle slices to the mix to take your gnocchi to the next level.

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Stanley Tucci Is Back In Italy With An All-New Travel Food TV Show

Anthony Zara — Wed, 07 Feb 2024 03:46:31 +0000

Forbes – Deliciously appealing, Stanley Tucci has returned to Italy this month to film an all-new, 10-episode TV series for National Geographic network that celebrates food and travel in the land of his ancestors. It is tentatively titled Tucci: The Heart of Italy.

Pairing Nat Geo’s renowned expertise—creating stunning photography and evocative narratives—with Tucci, a multiple award-winning American actor, is a five-star recipe for success. Ever since the cancellation of Tucci’s previous culinary destination show, CNN’s Searching for Italy, which won Primetime Emmys for Outstanding Hosted Nonfiction Series, fans have enthused on social media about their hopes to watch more of Tucci unearthing tasty morsels and showcasing lovely landscapes in Italy’s distinctive regions.

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The Invention Of Tradition: How Italian Cuisine Has Progressed By Appealing To Tradition, And That’s Bad

Anthony Zara — Wed, 07 Feb 2024 03:31:48 +0000

Financial Times – Parma is quiet at night. The man sitting opposite me is paranoid someone will overhear our conversation. “They hate me here,” he explains in a hushed voice. He checks behind him, but the only other person in the osteria is a waitress who has had nothing to do since serving us our osso buco bottoncini. The aroma of roasted bone marrow wafts up from the table. Amy Winehouse’s cover of “Valerie” plays on a faraway radio.

“Can I badmouth them?” he asks. I tell him he can. After all, he hasn’t been invited here to expose corporate fraud. He has come to tell me the truth about parmesan cheese.

The man I’m dining with is Alberto Grandi, Marxist academic, reluctant podcast celebrity and judge at this year’s Tiramisu World Cup in Treviso. (“I wouldn’t miss it, even if I had dinner plans with the Pope”.) Grandi has dedicated his career to debunking the myths around Italian food; this is the first time he’s spoken to the foreign press. When his 2018 book, Denominazione di origine inventata (Invented Designation of Origin), started racking up sales in Italy, his friend Daniele Soffiati suggested they record a spin-off podcast.

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Pasta e Piselli alla Napoletana

Anthony Zara — Wed, 31 Jan 2024 13:09:19 +0000

Gabi’s Italian Food Blog – Pasta e piselli alla napoletana is a simple yet delicious recipe from the Campania region. This traditional dish, midway between a minestra and a pasta asciutta, is perfect for every season. Although this recipe has many variations, the most traditional way to prepare it always includes pancetta. Easy to make, this classic ricetta povera (poor recipe) is an exquisite and substantial everyday dish ready in 30 minutes.

Full Recipe Here

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