Italy is one of the gastronomically richest countries in Europe. Each city perfectly represents Italian traditions and character through its food.
BOLOGNA
But Bologna in particular boasts the best gastronomy in Italy. If you want to check it out, you just have to go and try it.
is an Italian symbol par excellence and you will find it in almost all restaurants. However, at the Gessetto Ristorante, and at the Mercato di Mezzo (the latter located in the Quadrilatero) the quality-price ratio is incredible.
ROME
Rome, as the Italian capital, also offers a great variety of traditional recipes, which will leave you speechless. Of course Rome is the city of pasta and pizza, but not just any pasta and pizza.
The most classic and typical pastas of the city are pasta all'amatriciana, pasta a La Carbonara, and at Da Enzo al 29, and Alfredo e Ada, you will find all the flavors you can imagine and more. Coffee is another of the products associated with Italy and there is no better coffee than La Casa del Caffe Tazza d'Oro in Rome.
TURIN
It is still the place where the usual morning foot bath is accompanied by very sweet breakfasts. Mulassano , Venier, Il Bicerin , Pfatisch represent the most favorable Coffee/Happiness ratio in the country, and ice cream lovers recognize a very keen instinct in Marchetti in Corso Vittorio Emanuele II. But for many the reference restaurant is still Il Cambio, is it possible? And the new ones, with a few exceptions ( Scannabue , Slurp , Magorabin ) struggle. Is Eataly enough to awaken the city from this sort of apparent death?
NAPLES
Let it be stated on the record that I don't like Neapolitan restaurants very much, so I avoid suspicions of a love affair with the city.
The point is the virtuosity of the average Neapolitan, his non-negotiable conditions in terms of mangers, the centrality of pizza, street food: what elsewhere is good for Neapolitans is only passable. But returning to the restaurants and leaving aside the constellation of Michelin-starred restaurants in the surrounding area, the redemption of de- rubbish Naples passes through young investments in otherwise derelict banlieues . Like Sud by chef Marianna Vitale in Quarto, it's half a miracle.
FLORENCE
Until a few years ago, defining the situation as stale was not hyperbole, the restaurants were extremely dated, entering them meant traveling back in time. The Nerbone lampredotto sandwich at the San Lorenzo market remained the first place recommended by the experts. Cannellini beans, black cabbage, steak, ribollita and pappa col tomato deserve respect but is there anything else? Now something is changing, if someone recovers folklore without appealing to the steamrolling seriality of the Tuscan trattoria, see small magical places like Il Cernacchino , others take the path of experimentation again: try IO- OsteriaPersonale , for some it is the place of the year. And small solution centers are also popping up close to the Uffizi, where L'Ora d'Aria by chef Marco Stabile, the cult snack by 'Ino, and the ice cream by the volcanic Simone Bonini, who recently arrived in Via Lambertesca with the second Carapina .
PALERMO
Live in streetfoodopoli , where what you eat doesn't have to pass 6000 degrees of culinary sophistication to be appetizing. Bread and cazzilli , sfinciuni and pani and panelle don't get boring, eh, not even after a while. So off you go to invade the dubious markets to smother yourself with arancini, or to catafottare yourself in places like I Cuochini in via Ruggero Settimo. If the cuisine has a relaxed relationship with the ingredients it is more attractive, in fact I like that of Palermo, whose role as a place benefited by the gods is beyond question. And I gloss over the share of pastry shops that are not cholesterol friendly but good : Scimone , Spinnato , Costa, La Gubana , Oscar, Macrì, Mazzara, Cappello. Closing with Patrizia Di Benedetto from Bye Bye Blues , the woman who brought the Michelin star back to the city after 30 years.
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