Episode 2 - Escale gourmande en 📸 en Italie 🇮🇹

➡️Prosciutto, mozzarella, gorgonzola... et cie

Petit déj, antipasti, apéro, focaccia, pizza, pique-nique, salade 🍕🥗🌮.... toutes les occasions sont bonnes pour se régaler avec les charcuteries et fromages italiens #tropdechoix⬇️

- Prosciutto crudo o cotto (jambon cru ou cuit), de Parme, de San Daniele ou nostrano (fait maison ou de la région), de maturation plus ou moins longue, mortadelle à la pistache, coppa ou encore capocollo - la variante originaire des Pouilles est plus goutue et épicée, salsicce (saucissons),...

- Mozzarella, burrata, gorgonzola, magor (couches de gorgonzola et de mascarpone), pecorino truffé ou non, parmigiano 18, 24, 40 mois,...

Sydney's Italian Food Scene: Trends and Traditions

Italian food has long been a staple of Sydney’s diverse and vibrant dining scene. From cozy trattorias to upscale ristorantes, you’ll find Italian restaurant Sydney passionate about pasta, pizza, antipasti and more. While tradition remains at the heart of Italian cuisine, a new wave of chefs and eateries are putting modern twists on classic dishes.

Here’s a look at what’s trending on Sydney’s Italian food scene, as well as old-world traditions still going strong:

Handmade Pasta Renaissance

From orecchiette to paccheri, gnocchi to tagliatelle - handmade pasta is having a moment. Stanley Street restaurants highlight freshly rolled and extruded pastas made in-house daily. Expect unique shapes and flavors like squid ink fettucine, beetroot ravioli, and pumpkin gnocchi. These textural homemade pastas showcase quality ingredients.

Neapolitan Pizza Perfection

Authentic Neapolitan-style pizza cooked in wood-fired ovens is on the rise. With charred and chewy crusts, San Marzano tomato sauce, and imported mozzarella - pizzerias are turning out gorgeous, flavor-packed pies. Expect classics like Margherita and Diavola as well as creative seasonal toppings.

Italian Regional Spotlight

More eateries are exploring regional Italian cuisines like Sicily, Sardinia, Puglia, and Emilia-Romagna. Expect dishes from best Italian restaurants Sydney highlighting grilled meats, seafood, olive oils, pastas, and produce native to each region. This gives diners a taste of Italy’s remarkable diversity.

Craft Cocktails

Leave basic Chianti behind. Darlinghurst restaurant and bars offer craft cocktails. These cocktails are Italian-inspired. They use amaros, liqueurs, Italian spirits, wines, fruits, herbs, and more. Think Negronis. Think Aperol Spritzes. Think Bellinis. Think new concoctions. These new concoctions feature Sicilian blood orange, Genovese basil, bergamot, and beyond.

Salumi & Formaggi

Many delicious Italian cheeses and cured meats are available, so charcuterie and cheese boards are very popular. Enjoy a feast of prosciutto, salami, mortadella, coppa, and culatello. These can be paired with Italian favorites such as Parmigiano-Reggiano, Pecorino Toscano, Gorgonzola, and Burrata. Great for appetizers before dinner.

Simplicity Done Right

Even with new trends, Sydney’s best Italian restaurants let prime ingredients shine through. Dishes like cacio e pepe, carbonara, saltimbocca alla Romana, branzino, and roasted meats executed flawlessly highlight quality and simplicity. This philosophy of letting great produce and technique speak for themselves remains at the core.

Italian Hospitality 

Another tradition carrying forward is Italian hospitality and convivial dining. Eateries embrace a bustling yet homey trattoria vibe with frequent calls of “Ciao bella!” Warm service and a lively ambiance go hand-in-hand with the food.

Family Recipes

Many restaurants showcase recipes passed down for generations. House-made pastas, sauces, desserts, and cures keep old family traditions alive with care and expertise. Dining out becomes an authentic homestyle experience. 

Fresh Produce & Ingredients

Italian cuisine culture centers on quality, seasonal ingredients. Menus shift to highlight ripe tomatoes in summer, mushrooms and truffles in autumn, and artichokes and fennel in winter. Expect the vibrant flavors of ultra-fresh vegetables, cheese, seafood and meats.

Conclusion

Sydney’s Italian food scene keeps evolving while staying rooted in tradition. For a sublime taste of Italy's flavors and hospitality, book your table at Funkatello in Darlinghurst. Our fresh pasta, pizza, seafood, wines and cocktails encapsulate both innovation and tradition. 

Rossi Pizza in City of Dreams Manila Offers Authentic Roman-Style Pizza

Rossi Pizza, one of the new attractions at City of Dreams Manila’s restaurant row at The Shops at the Boulevard retail strip, brings to Manila the Roman-style pizza that has been drawing pizza enthusiasts at its namesake predecessor in Studio City Macau.

With the popularity of the first Rossi Trattoria and Pizza at Studio City Macau where it is recognized as among the most authentic Italian restaurants, Geoff Andres, who was Property President in 2018-2021 at the Macau property before assuming the same position at City of Dreams Manila, invited the outlet to open a pizzeria at the Manila property. Rossi Pizza is a spin-off from Rossi Trattoria, known for its rustic menu rooted in the Italian tradition of cooking, with an expanded pizza selection boasting the expertise of Italian pizza masters.

It was also Mr. Andres who named the popular resort’s trattoria and pizza place after the Italian multiple Grand Prix motorcycle racer and considered one of the greatest of all time in his sport, Valentino Rossi, who was later lauded for reviving his hometown’s economy with a pizza place and other enterprises. This also explains the Vespa scooter that welcomes diners to Rossi.

Developed by Italian chef Rodolfo Serritelli who helms and opened the Macau outlet, the Rossi Pizza selection in City of Dreams Manila mirrors the Rossi Pizza menu at Studio City. The three different types of flours used by Rossi Pizza consist of the traditional 00 flour; malt wheat flour; and Urbano flour, which is made from the best white Italian wheats that trace their roots from an old grain breed to create a flavor profile that is the same as it tasted in 1900s.

Roman pizza undergoes 48-hour fermentation and proofing, blind baking it for two and a half minutes before baking it for the final two minutes with all the sumptuous toppings. Unlike Neapolitan pizza, olive oil is added in the dough, resulting in scrocchiarella (light, crispy crust). Chef Rodolfo’s pizza creations are the result of an intensive study of pizza in Italy and his family heritage with roots in Rome, where he showed an early passion for baking. To achieve the signature scrocchiarella dough, a Moretti Forni Series Evolution Modeli oven was specifically acquired for Rossi Pizza. It is an electric oven with a complete control over three heating zones (top, middle, and bottom) that can meet the required setting to guarantee the high standard of quality, consistency, and authenticity of the special, Roman-style dough.

With Chef Rodolfo’s guidance, City of Dreams Manila’s Markus Tauwald, Executive Chef and Hoon Sung, Executive Pastry Chef, recreated the intricate dough using Rossi’s signature mix of three different flours made entirely with Italian grains; water; olive oil; and salt. Chef Markus and Chef Hoon added their own two signature pizzas – the Capricciosa consisting of premium Italian cured meat such as prosciutto cotto and premium veggies like champignon, artichokes and olives; and Tonno e Cipolla, highlighting sustainable and locally-sourced tuna.

Among the other chef’s recommendations are the classic Margherita and Quattro Formaggi (with parmesan, gorgonzola and taleggio cheeses). Vegetarians will delight in the Funghi (creamed mushrooms, roasted mushrooms, vegan TVP and arugula); and Vegana (eggplant, zucchini, mushrooms, and onion). The 12-inch pizzas feature vegetarian and imported protein toppings.

Rossi’s pasta favorites are also available: Rossi’s Carbonara (spaghetti, egg yolk, pecorino cheese, and guanciale cured pork); Fettucine con Polpette alle Abruzzese (medium ribbon pasta, beef and pork mortadella meatballs, and tomato sauce); and Spaghettone “Mancini” alle Vongole (spaghetti with clams from Bicol in olive oil, garlic, and white wine sauce).

Salads and snacks include Burrata with Parma Ham, salad greens with caramelized walnuts, and arugula salad with homemade cured salmon. Completing the menu at Rossi Pizza are Italian desserts including the well-loved tiramisu; homemade gelatos in eight flavors: Coffee, Vanilla, Cherry, Strawberry, Mint Chocolate, Hazelnut, Mango and Tiramisu; and milkshakes in Vanilla, Chocolate, Coffee, Hazelnut and Strawberry flavors.

Rossi Pizza, an open casual dining place with the vibe of an Italian café, is adjacent to Jing Ting and Hidemasa at the Upper Ground level and seats up to 72 guests. It is open daily from 11 a.m. to 9 p.m.  For more information, visit www.cityofdreamsmanila.com.

If you’re looking to elevate your Thanksgiving celebration and do something a little different and on trend this year, serving an attractive, well-architected charcuterie board is sure to be a holiday crowd pleaser. Although they are currently enjoying a moment, charcuterie boards have been around for a long time. The concept of these platters originated in 15th century France and was used to describe shops specializing in cured meats (charcutiers) selling stylized arrangements of pork and other products. These days, charcuterie boards can be composed of a variety of different edible goodies and offer a fantastic opportunity for creative expression through food. Here are some tips and ingredient ideas to get you started on building a board that will make a popular Thanksgiving appetizer or elegant table centerpiece: Type of Board Think of the charcuterie board itself as the blank slate to which you are going to add your own unique creation. A cutting board, cheese board, serving tray, butcher’s block or even a tabletop covered in parchment paper will all work. Keep in mind, however, that the type of board and surface you choose is the foundational anchor of the presentation and can enhance or detract from it. Non-porous hardwood boards are always a good option from both an aesthetic and microbial standpoint. Look for pieces made from American Cherry, hard maple, beech and walnut. If you’re looking for an upgrade, farmers markets often have local artisans selling their handcrafted boards and other related products, which also make for great holiday and host gifts at this time of the year.   Bread The bread that you include with your charcuterie board will offer a base for the other components. Depending on the number of people you are looking to serve and the size of the board, you’ll typically want to offer two types of bread: sweet and savory. A sweet bread such as a thinly sliced raisin nut loaf will balance out the saltier, tangier meats and cheeses. Savory breads such as sourdough, rye and dark pumpernickel will pair well with everything. The more color, flavor and texture you can include in the form of your breads, the more interesting and appealing the board will be. Meat Charcuterie meat traditionally refers to pork products that are cured, aged and preserved such as prosciutto, salami, mortadella and capocollo. Today, charcuterie boards will encompass a diversity of meat and proteins ranging from pâté to fresh ham to lox. Add to the aesthetic appeal of the board by thinly slicing and folding meat to make it easier to extract, then arranging it in interesting patterns. The greater variety you include in your display, the better chance you’ll have of pleasing the divergent tastes of your guests. Serving a pot of hummus alongside the meat offerings is a great way of including the non-meat-eaters in your gathering.   Cheese It’s a general rule of thumb that the more cheese there is, the merrier! A well-rounded charcuterie board will include one of each of the following four types of cheeses:

Aged: These cheeses are left to ripen for several weeks to several years to develop concentrated flavor. They are harder and firmer in texture and sharper in taste. Cheddar is a good example of an aged cheese that is easy to find in a farmers market.  

Soft: Soft cheeses such as burrata and goat cheese are mild in flavor, while bloomy, soft-ripened cheeses in the style of Brie offer more complexity. They add versatility to a charcuterie board as they can be spread on sliced bread and crackers to allow for easier combining of ingredients.

Hard: A hard cheese such as parmesan can be crumbled into smaller, manageable pieces and piled strategically around the board.  

Blue: Pungent blue cheeses will add some interesting color patterns and piquant flavors to the cheese elements of your platter.

Crudité Raw vegetables, or crudité, will add a healthy, nutritious component to any charcuterie board, while providing a refreshing counterpoint to the heavier, sodium-forward meats and cheeses. The world is your proverbial oyster when it comes to adding crudité to your arrangement! Plus, the fall is a great time of year to source a variety of colorful, tasty produce from the farmers market that is easy to prep and will hold up well including:

Celery sticks*

Carrot sticks

Bell pepper strips

Broccoli florets

Cauliflower florets

Sliced or whole radishes

Olives and Pickles Here’s an interesting piece of Thanksgiving trivia to weave into your holiday table conversation this year! Did you know that from the mid-1800s to the mid-1900s, both *celery and olives were considered staples of any Thanksgiving spread? Positioning small bowls of olives and other bitesize pickles such as cornichons or baby corn will introduce additional zest to your display and a nod to past traditions. In this scenario, it’s best to opt for pitted olives for ease of consumption and to avoid any unwarranted dental emergencies during the festivities. Fruit and Jams Adding a sweet component to a charcuterie platter is key to balancing out the salty, savory ingredients. Fresh apples are abundant at this time of the year and can be sliced and fanned throughout the board. Incorporating small stacks of dried fruit such as apricots and cherries is another great option, while a pot or two of locally made sweet jams or preserves will pair wonderfully with the bread, meat and cheese.

This would make for a great breakfast right now. Truffle mortadella, burrata, culatello prosciutto and balsamic grape tomatoes. @sanmatteocucina. #italian #italianfood #prosciutto #culatello #mortadella #tomato #tomatoes #burrata #mozzarella #bufalo #meat #carne #carnivore #charcuterie #uppereastside #eeeeeats #forkyeah #foodporn #food #foodie #hungry #diet #dieting #fit #fitness #health #healthy #keto #paleo #protein (at San Matteo Pizzeria e Cucina) https://www.instagram.com/p/BxKZ4sInRhR/?utm_source=ig_tumblr_share&igshid=16amq0dsavqgz

Moderato

3887 NW 41st Street #105, Doral, FL  33178   USA

T:  +1 (786) 360-3707                http://www.moderatoristorante.com/

Dinner on Tuesday 10/01/19

What a treat to have some nice italian food.  It was clear that despite the fact that the owners, management, and workers are all spanish speaking latinos, that they have taken a lot of time to prepare and serve very authentic italian cuisine.  

We started with an order of burrata which came garnished with prosciutto, and an order of mixed cold cuts (prosciutto, mortadella, salame).  My main course was eggplant parm which was ok but the eggplant itself was underdone.  For dessert, we had the classic tiramisu.

I was wondering if at some point I could get recipes for a Dirk Strider kinnie? I'm a fan of a lot of flavour, pasta dishes, and will try almost anything that doesn't include, like, asparagus or broccoli.

Hey anon! Yes of course and sorry for the wait! I did a list of pasta dishes~ and tried to avoid asparagus and broccoli though if there’s something in there just omit or replace with something you like instead :3

Braised chicken, rosemary and chilli pasta

Walnut, oregano and pecorino pesto fusilli

Tortellini in brodo

Sausage and mortadella ragu

Pepperonata with prosciutto and burrata

Orecchiette with cime di rapa

Tomato and olive penne

Ziti timballo

Silvia Colloca's vegetarian mushroom and silverbeet lasagne

Fregola puttanesca

There ya go! I hope you enjoy and if not feel free to come back and I’ll try to refill the request to the best of my ability! Cheers and happy eating~! <3

Venerdì sera Chapeau Food & Wine Livorno. La cacciagione a Livorno, accompagnata da vini selezionati, ma non solo, qui trovi la qualità dei valori che il mare e la terra offrono. Che sia un salmone o una mortadella nel tuo piatto il valore sarà il solito e si chiama ricerca. Ambiente caldo. Famigliare. Divertente. Da condivisione. Cucina a vista. Intorno bottiglie. In sala l'oste chef Pampaloni Davide e in cucina la chef Luna Bagnoli. Sicurezze. Il viaggio parte da lontano dalla Norvegia con il suo pregiato Salmone Balik, per arrivare intorno a noi con cinghiali, daini, caprioli e tordi. Un viaggio di sapori caldi e colorati. 🍖 Abbiamo mangiato: - Salmone Norvegese Balik accompagnato da burro salato francese e burro al tartufo con crostini caldi. - Crostoni di pane toscano con mortadella "La Favola di Bologna" con erbette piccanti e Burrata. - Tagliere con Prosciutto di Cinghiale, Prosciutto di Cervo, Crostini crema di Pecorino e Zafferano, Prosciutto di Parma Devodier 30 mesi, Coppa di Cinghiale. - Ravioli fatti in casa con ripieno di Cinghiale conditi con salsa di olive taggiasche e pomodori secchi. - Pappardelle al Cinghiale. - Tagliere di Caccia con: Daino con salsa di prugne e mele. Capriolo con pera e cannella. Tordo con olive. 🍷 Abbiamo bevuto: - Vino Dispetto 14 % 👉 Chapeau Food & Wine - Livorno 🎯 Ristorante 💶 35 - 40 € 🚗 Piazza Mazzini, 1 Livorno ☎️ 3452155662 🍷 (presso Chapeau Food & Wine) https://www.instagram.com/p/CW3xqL0qgI0/?utm_medium=tumblr

Il nostro giro pizza casalingo , gusti studiati come: Mortadella , pesto genovese e porcini trifolati Tonno, cipolla grigliata e formaggio tosone Prosciutto culaccia con luganaga saltata in padella con fondo di burrata Che ne dite ? Volete provare ? foodstory #foodphotography #foodispassion #goodfood #lovefood #easyrecipe #foodblogger #tastehunter #easyrecipe #seasonfood #colorfood #foodtime #savetimeless #cipolle #tonno #cebolla #tuna ##ricettafurba #smartrecipes #doc #dop #pizza #pizzagourmet #porcini #prosciutto #culaccia #mortadella #pestogenovese #funghi #mushroom #jambon https://www.instagram.com/p/CHurV2_FceI/?igshid=1fdipue1u5xfo

Il nostro giro pizza casalingo , gusti studiati come: Mortadella , pesto genovese e porcini trifolati Tonno, cipolla grigliata e formaggio tosone Prosciutto culaccia con luganaga saltata in padella con fondo di burrata Che ne dite ? Volete provare ? (presso Fiorano Modenese) https://www.instagram.com/p/CHsRwHwFMxT/?igshid=flkuuvncu1cm

Earlier from this week: I was inspired by a Gabrielle Hamilton recipe in which she makes fresh pasta sheets into “kerchiefs” over poached eggs and ham; I used burrata cheese, mortadella, and prosciutto di Parma. A little brown butter and sage finished it off nicely.

Get your fork and knife ready! You may remember when Disney announced that the dining at the hotels would be getting a refresh! We are excited to bring you the news that Disney’s Grand Californian Resort & Spa has reopened White Water Snacks with some truly mouth-watering menu items! With everything from breakfast to dinner, you can enjoy food at all times of the day! Here’s a look into the newly reinvented menu:

Breakfast

American Breakfast with eggs and bacon (or sausage!)

Warm Breakfast Burrito filled with scrambled eggs, tater bites, bacon, and cheese.

The Smoked Salmon Bagel Sandwich

Roasted Vegetable and Three-Cheese Quiches (vegetarian)

Avocado Toast (vegetarian)

Egg White Scramble with spinach, asparagus, avocado, and roasted tomato (vegetarian)

Belgian waffle topped with strawberries and chantilly cream

Buttermilk Biscuit French Toast with banana brûlée, toffee sauce, and bacon dust

Lunch and Dinner

Poke Bowl – with your choice of salmon, tuna, or tofu marinated in poke sauce and either steamed white rice or shredded lettuce red onions, pickled cucumber, edamame, avocado, green onion, and furikake

Rice Bowl – with your choice of grilled beef, chicken, or tofu over steamed white rice and served with a vegetable egg roll, pickled cucumber, and a hard-boiled egg

Mortadella Sandwich with provolone cheese and cornichons on a pretzel roll

Prosciutto, Lettuce, and Tomato Sandwich with burrata cheese on a French roll

Chicken Salad Curry Sandwich on a butter croissant

Shawarma Chicken, Bulgogi Beef, or Mediterranean Vegetables skewer

Margherita or Pepperoni Pizza

Forest Mushroom Pizza with vegetarian sausage

Charcuterie Pizza with pepperoni, prosciutto, salami, and fennel sausage

Cali-Grilled Angus Cheeseburger with grilled asparagus-celery salad, spiced hollandaise, swiss cheese, and artichoke aïoli

Sustainable Fish Tacos with yuzu citrus slaw

Chicken-Fried Brisket and Waffle with bbq sauce, pimento cheese spread, and housemade pickles.

Kid’s Menu

Breakfast Plate with turkey bacon, scrambled eggs, fruit, and tater bites (Breakfast)

Chicken breast or mini corn dog nuggets (Lunch and Dinner)

Parmesan-crusted Grilled Cheese (Lunch and Dinner)

PBJ & N Sandwich with peanut butter, jelly, and chocolate-hazelnut spread (Lunch and Dinner)

Dessert

Classic Root Beer Float with vanilla ice cream and Chantilly cream

Seasonal crostata

  What do you think of the new menu items? Be sure to drop by White Water Snacks from 6 a.m. – 9 p.m to try out breakfast, lunch, or dinner! What are you going to try first?

  White Water Snacks Gets a Tasty New Menu at Disney’s Grand Californian Hotel & Spa Get your fork and knife ready! You may remember when Disney announced that the dining at the hotels would be getting a refresh!

Italian Special: The Spring Antipasto Platter

An Italian dish begins with the antipasto. Meant to stave and stir up the taste buds off initial cravings pangs, it might just be a simple platter of sliced up cured meats as well as a couple of olives. But often it is extra intricate, with a couple of hen liver crostini or tomato-topped bruschette, probably, or marinated olives and also anchovies, or various colorful mouthwatering veggie salads. Antipasti normally show up on platters to be shared, an attracting as well as cheery sight. The antipasto table located in old-fashioned Italian restaurants is a type of forerunner to the contemporary buffet, though typically far better and also absolutely extra magnificently presented. The concept is to let consumers offer themselves (or be served by the maitre d' hotel) a few spoonfuls of room-temperature veggie dishes - smoked eggplant, baked peppers, gently marinaded artichoke hearts, sautéed mushrooms - along with a little cheese and salumi. There's something extremely inviting about it. It's an attractive concept to adopt at house for a supper party, too. The benefits are evident: Everything is prepared ahead, and there's no fussing. Offer it buffet design as well as let guests choose, or on individual plates as a made up salad-like initial program. Though many Italian delis provide ready-made common antipasto plates, I recommend curating your own; it's more fascinating and you get only what you really desire. Adjustment the vegetables seasonally. In spring, for a very simple antipasto, utilize crisp sliced fennel, paled asparagus as well as snap peas and charred young onions, drizzled with fruity olive oil. Pick the extremely best ricotta, burrata or mozzarella. These cheeses (offer simply one kind or numerous) should be definitely pristine, without sour notes; get them the day you plan to offer them, and also make sure they are at great area temperature, not directly from the refrigerator, to accentuate their milky sweet taste. Purchase very finely cut prosciutto, salame, mortadella or lardo the very same day, as well. Of training course, in many cases, antipasti do not always come before a meal. At a red wine bar, they may be the only point supplied. If you're having a stand-up casual event.), (Steal that idea Their role, like that of tapas in Spain, is as an enhancement to beverages, purchased one tiny plate at once, all night long. Cooking Procedure: 1. Warm the griddle. Put a huge pot of water on steam. 2. Trim tops, roots as well as outer layer of springtime onions, after that arrange in one layer on a broiler pan. Broil up until they are lightly charred on one side, 2 to 3 minutes, then turn and broil the opposite till onions have softened a bit, about three mins extra. (It's great if they end up being smudged in areas.) Remove pan as well as let awesome to area temperature. 3. When water boils, salt well and immerse asparagus. Cook briefly, concerning 2 mins for tool spears. Raise asparagus from water and also spread in one layer on a cooking area towel and also let amazing to area temperature level. Repeat process with the sugar snap peas as well as spread them on a separate kitchen area towel. 4. Arrange spring onions, asparagus, break peas and fennel on a huge platter. Curtain prosciutto around the side. Period vegetables gently with sea salt as well as pepper as well as drizzle with olive oil. Garnish platter with basil or mint leaves. Put cheese on a tiny cutting board as well as pass independently. (Alternatively, make up individual plates with all components.).

The Best Places To Eat In Santa Monica added to Google Docs

The Best Places To Eat In Santa Monica

There are two types of people who live in LA: Westsiders, and everyone else. The unofficial capital of the Westside is Santa Monica, a part of town that’s happy to lean into every insult you can throw at it. Sure, there are tourists everywhere, and it’s populated almost entirely by people who don’t seem to have jobs, but there’s no denying that it’s also home to some of the best restaurants in all of Los Angeles. Even in the shadows of tourist traps like The Third Street Promenade and The Pier, exciting and innovative spots continue to open and thrive. Here are the best of the best in LA’s city by the sea.

Looking to eat outdoors? Check out Where To Eat Outside In Santa Monica, our guide to 20 great spots with patios in the neighborhood.

The Spots  Birdie G’s $ $ $ $ American  in  Santa Monica $$$$ 2421 Michigan Ave

Birdie G’s is one of the most exciting restaurants to open on the Westside in a long time. Located far from the chaos of The Promenade, the large, industrial space looks more like something you’d find in the Arts District, not Santa Monica. And while the exposed air ducts, cement floors, and open kitchen are all pretty standard design flourishes these days, it’s the food that’s objectively different. Whether it’s sweet and savory noodle kugel, crab cakes, house-made matzo, or Sloppy Joe made with strawberry Bolognese on Texas toast, eating at Birdie G’s feels simultaneously nostalgic and completely new.

 Fia $ $ $ $ Italian  in  Santa Monica $$$$ 2454 Wilshire Blvd

Santa Monica has no shortage of great patios, but Fia’s might be the best of the bunch. Walking into the multi-level space feels like you’ve left Santa Monica and flown to the Mendocino coastline, where pine trees outnumber palm trees and all daily obligations immediately evaporate. As far as the food goes, expect a standard array of burrata appetizers, pastas, and big plates of meat that anyone will enjoy. It’s not the most groundbreaking food of all time, but it still tastes good, and you’re just happy to be on that patio.

 Colapasta $ $ $ $ Pasta ,  Italian  in  Santa Monica $$$$ 1241 5th St

Finding affordable Italian food in Santa Monica isn’t difficult. Finding affordable Italian food that you’re actually excited about eating, though, was always pretty hard - until Colapasta came around. From the outside, it may look like any of the 6,000 insurance offices in the area, but inside, you’ll find excellent pastas that are hand-made daily. The casunziei all’ampezzana - beet ravioli with poppy seeds and butter - is our favorite, but if you want something a little more traditional, the lasagna al ragu is absolutely fantastic. They’re still waiting on their beer and wine license, but once they get it, this will be a go-to spot for some pasta and a glass of wine.

 Dialogue $ $ $ $ American ,  Experimental  in  Santa Monica $$$$ 1315 3rd Street Promenade

A multi-course tasting menu served in a tiny room inside of a food court on The Promenade sounds like the set-up for a not-very-funny joke. But Dialogue still manages to be one of the least-pretentious multi-course experiences in the city. The meal will run you in the high three figures, but you’ll get to chat with the very friendly chef as you eat the inventive, unusual, and extremely delicious food. This is a place where you should go all-in, so ask for a seat at the chef’s counter, add on one of the wine pairings, and have a bunch of fun eating some outstanding food you’ll never encounter anywhere else.

 Huckleberry $ $ $ $ Sandwiches ,  Cafe/Bakery  in  Santa Monica $$$$ 1014 Wilshire Blvd

Huckleberry isn’t just our favorite bakery in Santa Monica, it’s one of our favorite places on the Westside, period. The order-at-the-counter menu reads like a greatest hits of comfort food, with fried egg sandwiches, cinnamon rolls, huevos rancheros, and turkey-meatball subs that are definitely better than they sound. You will encounter a line, but it will be worth it.

 Rustic Canyon $ $ $ $ American  in  Santa Monica $$$$ 1119 Wilshire Blvd.

Rustic Canyon has been doing farm-to-table dining (without the pretension or white tablecloths) since before it was cliche. Like every other seasonal spot, their menu changes all the time, so go ahead and embrace eating those vegetables you can only find for one week of the year. Your parents, out-of-towners you’re trying to impress, and early-in-the-game dates will all love it here.

 Little Prince $ $ $ $ American  in  Santa Monica $$$$ 2424 Main St.

Little Prince is just the kind of restaurant people who live near Main St. have been looking for - it’s casual and semi-quiet, with a fun atmosphere and interesting food. We’ve had mixed experiences at dinner, but love Little Prince for brunch. Waits aren’t usually too long, and the menu is a nice mix of things, with everything from a breakfast salad and green pea pancakes to a breakfast sandwich and a patty melt. They also do a fun Happy Hour during the week, with a menu of snacks and bigger dishes, plus a couple of $7 cocktails.

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plus more restaurant intel you won't find anywhere else. ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app.    Tumbi $ $ $ $ Indian  in  Santa Monica $$$$ 115 Santa Monica Blvd

Tumbi is a restaurant you wouldn’t expect to find in such close proximity to the Third Street Promenade, but you should play a game of dodge-the-tourist for some excellent modern Indian street food. To start, order some pani puri, and then move onto the dosa (there are six different options at dinner) and the Patagonian toothfish masala to share. It’s beer and wine only, and the list isn’t long, so you might want to pick up a bottle on your way in if you’re willing to pay corkage. This is a perfect low-key dinner spot.

 Cassia $ $ $ $ Southeast Asian  in  Santa Monica $$$$ 1314 7th St

You’ll find more Italian restaurants in Santa Monica than you will in some parts of Italy, so Cassia’s French-Southeast Asian food is a very welcome change. It’s also fantastic, and served in a huge space will instantly make you feel like you’re on vacation. It’s a great place for an impromptu date, too - put your name down, and go next door to Esters for a couple of glasses of wine while you wait. Once you’ve got your spot on the patio, make sure you order the kaya toast at both ends of the meal.

 Jakob Layman Lula Cocina Mexicana $ $ $ $ Mexican  in  Santa Monica $$$$ 2722 Main St

You might think Main St. in Santa Monica is too obvious a location for the best cantina on the Westside, but it’s not. Lula is a great Mexican restaurant that serves lunch, dinner, and a lot of other purposes - like having the ideal patio to bring all of your friends and their significant others (who you didn’t even invite but showed up anyway) together for your birthday dinner. We also like to come here after a day at the beach for Happy Hour, sit in a booth, and order a full fajita set-up plus a few rounds of very fresh margaritas. And like at any great cantina, the chips are both your worst and best friend.

 Benji Dell Wexler's Deli $ $ $ $ Sandwiches ,  Deli  in  Santa Monica $$$$ 616 Santa Monica Blvd

The only problem with the original Wexler’s in Grand Central Market was that we had to deal with Grand Central Market in order to eat there. But since this second location opened - far enough away from The Promenade to make it not hell on earth - we’ve found ourselves eating a lot more egg and lox bagels and pastrami than we used to.

 Holly Liss Esters Wine Shop & Bar $ $ $ $ American ,  Wine Bar  in  Santa Monica $$$$ 1314 7th St.

Esters might be a wine bar, but it isn’t one of those stuffy ones filled with people swirling glasses and talking about tannins. This is more a place where you can hang out at the bar or one of the patio tables, pick a wine from the list or a bottle off the shelves, order a few things to eat, and end up having one of the better casual dinners on the Westside.

 Father's Office $ $ $ $ Bar Food ,  Burgers  in  Santa Monica $$$$ 1018 Montana Ave.

Do not trust anyone who says the Father’s Office burger is overrated. Or that the “No Substitutions” rule makes it terrible. Those people are liars. This tiny bar on Montana Ave. operates out of a space that’s been around since the 1950s and churns out what is easily one of the best burgers in town. First dates and out-of-town friends will always be impressed here.

 Jakob Layman HiHo Cheeseburger $ $ $ $ Burgers  in  Santa Monica $$$$ 1320 2nd St B

If the blue cheese and lack of ketchup at Father’s Office strikes fear into your heart, HiHo is probably more your style. But really, HiHo is pretty much everyone’s style. The burgers are simple and plain delicious - the crispy patties come sandwiched between toasted buns with lettuce, pickles, cheese, and onion jam. Expect a bit of a wait, especially around office lunch hour, but you’ve waited longer in an In-N-Out line, and these burgers are better.

 Bay Cities $ $ $ $ Sandwiches ,  Deli ,  Italian  in  Santa Monica $$$$ 1517 Lincoln Blvd.

Tell anyone in the LA area that you’re eating in Santa Monica and they’ll be like, “Oh sh*t, can you bring me a Godmother?” And unless you’ve been living under a rock, you know that they’re not asking you for a new family member - they’re asking you for Bay Cities’ most famous sandwich, a stack of meats (prosciutto, ham, salami, mortadella, and capocollo), cheeses, and peppers on crunchy bread. This family-run Italian deli makes plenty of good sandwiches besides The Godmother, too - like their chicken parm sub - but you should also know that their meatballs are excellent.

 Jakob Layman Milo And Olive $ $ $ $ Pizza ,  Pasta ,  Italian  in  Santa Monica $$$$ 2723 Wilshire Blvd.

Milo and Olive is king when it comes to pizza in Santa Monica and everyone knows it. People line up for their perfectly wood-fired crusts and wine list that’s loaded with Italian reds. Their garlic knot (basically pizza dough stuffed with a ton of oil and garlic, and fired in the same oven as the pizza) is a Westside legend.

 Jakob Layman Tar & Roses $ $ $ $ American  in  Santa Monica $$$$ 602 Santa Monica Blvd.

Unlike almost every other restaurant ever, Tar & Roses has gotten better with age, and feels like it’s been around much longer than it actually has. It’s the sort of place that can be as casual or formal as you need it to be, with a menu that’s perfect for sharing. The oxtail dumplings are non-negotiable.

Osteria Bigoli $ $ $ $ Italian  in  Santa Monica $$$$ 714 Montana Avenue

It’s not like Montana Ave. (or Santa Monica as a whole) needed another Italian restaurant, but at least this one won’t put you right to sleep. There may not be anything on the menu here you haven’t eaten before, but Bigoli really does nail the classics, like handkerchief pasta with pesto and a great veal Milanese. The tiny space is always full of locals who are happy to pay Montana Ave. prices for a relatively low-key Italian meal.

 Michael's / Facebook Michael's Restaurant $ $ $ $ American  in  Santa Monica $$$$ 1147 3rd Street

Michael’s is the middle-aged mainstay of Santa Monica. Like plenty of 40-year-olds, it’s gone through a few phases (some of which were a bit boring), but good news: Michael’s is interesting again. The back garden patio is an excellent place to be and the seasonal menu runs the gamut from jamon iberico to rigatoni to fried whole flounder. Turns out getting old(er) isn’t so bad.

Local Kitchen + Wine Bar $ $ $ $ Italian  in  Santa Monica $$$$ 1736 Ocean Park Boulevard

Way off the Santa Monica tourist track is Ocean Park, a little neighborhood that feels like people truly live there. And all those people seem to be having dinner at Local Kitchen + Wine. The menu is full of crowd-pleasers - meatballs, flatbreads, and some tasty thin-crust pizzas all make appearances. It’s the kind of easy neighborhood spot you can drop in on when you forgot it was supposed to be date night but want it to seem like you had a great plan all along.

 LA Guide: The Best Places To Eat In Venice Read  Forma $ $ $ $ Italian  in  Santa Monica $$$$ 1610 Montana Ave

Forma is the coolest dinner option on Montana Ave. and good for everything from a group dinner to a meal with parents. Pasta and cheese are what you should be ordering at Forma. Keep an eye out for the “cheese scraper,” who dunks all the pastas into a giant block of cheese for mixing before they’re delivered to the table.

 Gilbert's El Indio $ $ $ $ Mexican  in  Santa Monica $$$$ 2909 Pico Blvd.

Gilbert’s is where you go when you are severely hungover and want to experience the kind of Mexican food that makes you feel euphoric joy, shame, and regret in a matter of minutes. The Mule Burrito is great, but so is pretty much everything else on their menu. It’s also important to know they serve breakfast seven days a week. (See: good for a hangover.) Out-of-towners looking to experience “good” Mexican food will return home talking about Gilbert’s.

 Cha Cha Chicken $ $ $ $ Caribbean  in  Santa Monica $$$$ 1906 Ocean Ave.

In a part of town where a full BYOB policy is basically a myth, Cha Cha Chicken is a Caribbean-themed oasis where you can bring a six-pack (or a whole handle of tequila) to enjoy after the beach. You shouldn’t really need a reason to eat spicy jerk chicken in a tropical setting, but Cha Cha is especially great for big group dinners, early-in-the-game dates, or lunch near The Promenade that doesn’t make you want to die inside.

 Via Veneto $ $ $ $ Italian  in  Santa Monica $$$$ 3009 Main St

Via Veneto is like an old, distinguished gentleman on Santa Monica’s Main St., but one that not necessarily everyone knows. It’s one of those places that people say “I’ve never been - but I hear it’s incredible.” It is. But it’s also quite expensive, so plan accordingly. The old- school charm, romantic atmosphere, and truly authentic Italian menu make it a Santa Monica mainstay.

via The Infatuation Feed https://www.theinfatuation.com/los-angeles/guides/best-restaurants-in-santa-monica Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created August 4, 2020 at 12:42AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

Fico Eataly World, a Bologna i prodotti Igp e Dop di tutta Italia

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Fico Eataly World, a Bologna i prodotti Igp e Dop di tutta Italia

Fico Eataly World, a Bologna i prodotti Igp e Dop di tutta Italia

“Identità d’origine. Dop e Igp dall’Italia e dall’Europa” tutto ciò è il titolo di un incontro internazionale e tre giorni di rassegna-mercato, degustazioni ed eventi sulle specialità Dop e Igp italiane ed europee. La kermesse è organizzata dal 30 agosto al primo settembre dal Parco del cibo più grande del mondo con l’Assessorato all’Agricoltura della Regione Emilia-Romagna, in collaborazione con Fondazione Fico, Origin Italia (l’associazione che raggruppa i consorzi agroalimentari italiani), Fondazione Qualivita (dal 2002 impegnata nella valorizzazione dei prodotti Dop, Igp e Stg). “Identità d’origine” si terrà nel cuore dell’Emilia-Romagna, la regione che con 44 specialità detiene il record mondiale delle certificazioni Dop e Igp di prodotti agroalimentari, a Fico Eataly World, il Parco del cibo più grande del mondo, che diventerà per l’occasione capitale delle Dop e Igp, riunendo le migliori produzioni italiane ed europee. La Salsiccia e la Soppressata di Calabria, l’Olio Lametia, il Caciocavallo Silano. Sono solo alcune delle specialità calabresi che si uniranno al concerto di sapori. Insieme agli emiliani Parmigiano Reggiano Dop, Grana Padano Dop, Aceto Balsamico Tradizionale, Prosciutto di Parma Dop e Mortadella Bologna Igp, si potranno infatti scoprire tante golose produzioni che godono della certificazione di qualità, presentate dai Consorzi che tutelano materie prime e disciplinari di produzione. Tra le prelibatezze che faranno di Bologna, per tre giorni, la capitale delle Dop e Igp italiane ed europee ci saranno, accanto alle eccellenze calabresi, anche il Melone Mantovano Igp, Agnello di Sardegna Igp, l’Aglio di Voghiera e quello Bianco Polesano Dop, la Casciotta d’Urbino Dop, il Limone di Siracusa Igp, la Burrata d’Andria Igp, la Trota e Salmerino del Trentino Igp e tante altre specialità con la propria “Identità d’origine”. La giornata di venerdì 30 agosto si aprirà con l’incontro tecnico internazionale dedicato ai prodotti agroalimentari certificati, per fare il punto sulle politiche e le strategie commerciali, sull’innovazione, lo sviluppo locale e la sostenibilità delle produzioni a qualità regolamentata nei territori di realizzazione, con esponenti dei consorzi di produzione, delle filiere e delle istituzioni. Sabato e domenica prenderà il via la rassegna-mercato di prodotti Dop e Igp italiani, in cui Consorzi e singoli produttori proporranno al pubblico assaggi gratuiti e vendita di prodotti certificati. Una occasione unica per scoprire le centinaia di specialità locali di oltre 40 consorzi di tutela di prodotti agroalimentari certificati. Nelle fabbriche di Fico si potrà inoltre assistere dal vivo alla produzione dimostrativa di Grana Padano Dop e Mortadella Bologna Igp, mentre i luoghi di ristoro del Parco del cibo proporranno menù speciali a base di prodotti Dop e Igp. Gli stessi Consorzi racconteranno al pubblico, nel Teatro Arena, le coltivazioni, gli allevamenti, il lavoro e la passione delle persone, il legame tra i prodotti e i territori di provenienza, le tradizioni locali, le ricette di una volta e quelle del futuro legate alla “Identità d’origine”.

“Identità d’origine. Dop e Igp dall’Italia e dall’Europa” tutto ciò è il titolo di un incontro internazionale e tre giorni di rassegna-mercato, degustazioni ed eventi sulle specialità Dop e Igp italiane ed europee. La kermesse è organizzata dal 30 agosto al primo settembre dal Parco del cibo più grande del mondo con l’Assessorato all’Agricoltura della Regione Emilia-Romagna, in collaborazione con Fondazione Fico, Origin Italia (l’associazione che raggruppa i consorzi agroalimentari italiani), Fondazione Qualivita (dal 2002 impegnata nella valorizzazione dei prodotti Dop, Igp e Stg). “Identità d’origine” si terrà nel cuore dell’Emilia-Romagna, la regione che con 44 specialità detiene il record mondiale delle certificazioni Dop e Igp di prodotti agroalimentari, a Fico Eataly World, il Parco del cibo più grande del mondo, che diventerà per l’occasione capitale delle Dop e Igp, riunendo le migliori produzioni italiane ed europee. La Salsiccia e la Soppressata di Calabria, l’Olio Lametia, il Caciocavallo Silano. Sono solo alcune delle specialità calabresi che si uniranno al concerto di sapori. Insieme agli emiliani Parmigiano Reggiano Dop, Grana Padano Dop, Aceto Balsamico Tradizionale, Prosciutto di Parma Dop e Mortadella Bologna Igp, si potranno infatti scoprire tante golose produzioni che godono della certificazione di qualità, presentate dai Consorzi che tutelano materie prime e disciplinari di produzione. Tra le prelibatezze che faranno di Bologna, per tre giorni, la capitale delle Dop e Igp italiane ed europee ci saranno, accanto alle eccellenze calabresi, anche il Melone Mantovano Igp, Agnello di Sardegna Igp, l’Aglio di Voghiera e quello Bianco Polesano Dop, la Casciotta d’Urbino Dop, il Limone di Siracusa Igp, la Burrata d’Andria Igp, la Trota e Salmerino del Trentino Igp e tante altre specialità con la propria “Identità d’origine”. La giornata di venerdì 30 agosto si aprirà con l’incontro tecnico internazionale dedicato ai prodotti agroalimentari certificati, per fare il punto sulle politiche e le strategie commerciali, sull’innovazione, lo sviluppo locale e la sostenibilità delle produzioni a qualità regolamentata nei territori di realizzazione, con esponenti dei consorzi di produzione, delle filiere e delle istituzioni. Sabato e domenica prenderà il via la rassegna-mercato di prodotti Dop e Igp italiani, in cui Consorzi e singoli produttori proporranno al pubblico assaggi gratuiti e vendita di prodotti certificati. Una occasione unica per scoprire le centinaia di specialità locali di oltre 40 consorzi di tutela di prodotti agroalimentari certificati. Nelle fabbriche di Fico si potrà inoltre assistere dal vivo alla produzione dimostrativa di Grana Padano Dop e Mortadella Bologna Igp, mentre i luoghi di ristoro del Parco del cibo proporranno menù speciali a base di prodotti Dop e Igp. Gli stessi Consorzi racconteranno al pubblico, nel Teatro Arena, le coltivazioni, gli allevamenti, il lavoro e la passione delle persone, il legame tra i prodotti e i territori di provenienza, le tradizioni locali, le ricette di una volta e quelle del futuro legate alla “Identità d’origine”.

Venerdì sera Chapeau Food & Wine Livorno. La cacciagione a Livorno, accompagnata da vini selezionati, ma non solo, qui trovi la qualità dei valori che il mare e la terra offrono. Che sia un salmone o una mortadella nel tuo piatto il valore sarà il solito e si chiama ricerca. Ambiente caldo. Famigliare. Divertente. Da condivisione. Cucina a vista. Intorno bottiglie. In sala l'oste chef Pampaloni Davide e in cucina la chef Luna Bagnoli. Sicurezze. Il viaggio parte da lontano dalla Norvegia con il suo pregiato Salmone Balik, per arrivare intorno a noi con cinghiali, daini, caprioli e tordi. Un viaggio di sapori caldi e colorati. 🍖 Abbiamo mangiato: - Salmone Norvegese Balik accompagnato da burro salato francese e burro al tartufo con crostini caldi. - Crostoni di pane toscano con mortadella "La Favola di Bologna" con erbette piccanti e Burrata. - Tagliere con Prosciutto di Cinghiale, Prosciutto di Cervo, Crostini crema di Pecorino e Zafferano, Prosciutto di Parma Devodier 30 mesi, Coppa di Cinghiale. - Ravioli datti in casa con ripieno di Cinghiale conditi con salsa di olive taggiasche e pomodori secchi. - Pappardelle al Cinghiale. - Tagliere di Caccia con: Daino con salsa di prugne e mele. Capriolo con pera e cannella. Tordo con olive. 🍷 Abbiamo bevuto: - Vino Dispetto 14 % 👉 Chapeau Food & Wine - Livorno 🎯 Ristorante 💶 35 - 40 € 🚗 Piazza Mazzini, 1 Livorno ☎️ 3452155662 🍷 (presso Chapeau Food & Wine) https://www.instagram.com/p/CWldDguKDo1/?utm_medium=tumblr