{"id":26140,"date":"2019-09-03T12:46:07","date_gmt":"2019-09-03T10:46:07","guid":{"rendered":"https:\/\/localistorici.it\/2019-the-ambassadors-of-taste\/"},"modified":"2019-09-03T12:46:07","modified_gmt":"2019-09-03T10:46:07","slug":"2019-the-ambassadors-of-taste","status":"publish","type":"post","link":"https:\/\/localistorici.it\/en\/2019-the-ambassadors-of-taste\/","title":{"rendered":"2019 \u2013 THE AMBASSADORS OF TASTE"},"content":{"rendered":"

In the Historical Places of Italy, in fact, culinary excellence spans the ages, bridging tradition and modernity through exclusive yet wonderfully simple dishes. Dishes such as jota carsolina, a soup made with sauerkraut, potatoes and beans, which has been served at the<\/span> Antica Trattoria Suban<\/b> since 1865 and has ever since brought \u2018a touch of Trieste to the world\u2019. Moving on to the province of Bolzano, in Tel-Parcines, we find the<\/span> Ristorante Bagni Egart<\/b>, where even today you can enjoy Empress Sissi\u2019s favourite dishes and the special snails reared on the premises.<\/span> <\/p>\n

Moving on to Cadore, we arrive in Cortina d\u2019Ampezzo, where the<\/span> Hotel de la Poste<\/b> is opening a new bar specialising in mixology and spirits, alongside the new Cigar Room, offering tastings of 400 types of cigars. We then continue our journey to Venice, where excellence has always been at the heart and soul of the city. Here, at the historic<\/span> Caff\u00e8 Florian<\/b>, you can sample the exclusive \u2018Venezia 1720\u2019 coffee blend, with its notes of cocoa and oriental spices. Beneath the splendid Murano chandelier of the<\/span> At Gran Caff\u00e8 Lavena<\/b><\/span>, on the other hand, you can enjoy hot chocolate, chocolate cake and \u2018fagottini Lavena\u2019 \u2013 exclusive pastries that still today combine the art of patisserie with fine coffee. Continuing our stroll through the narrow streets of the lagoon city, we then arrive at the <\/span>Hotel Quattro Fontane<\/span><\/b>, where a 300-year-old plane tree provides shade for guests at the restaurant of the same name, the domain of chef Marco Cambone. Another gem nestled in the heart of Venice is the <\/span>Hotel Danieli<\/b>, legendary not only for its suites but also for its \u2018Ristorante Terrazza Danieli\u2019, where executive chef Alberto Fol offers a menu inspired by Marco Polo\u2019s travels to the East. Chef Loris Indri, meanwhile, will welcome you to the \u2018Ristorante Do Leoni\u2019 at the<\/span>The Hotel Londra Palace<\/b> combines Venetian culinary traditions with the most refined dishes. The \u201cClub del Doge\u201d restaurant and its executive chef, Daniele Turco, await you at<\/span> Hotel The Gritti Palace<\/b>, a splendid 16th-century palace overlooking the Grand Canal. The beaches of the Lido, meanwhile, provide the backdrop for the \u201cElimar\u201d and \u201cTropicana\u201d restaurants at the<\/span> Hotel Excelsior Venice Lido Resort<\/b>, where the Venice Film Festival was founded in 1932 and where, today, executive chef Damiano Brocchini serves up creative and original dishes<\/span>.<\/p>\n

We continue our journey to discover the Historical Places of Italy as Ambassadors of Taste, arriving in Padua. Here we find the historic<\/span> Caff\u00e8 Pedrocchi<\/b>, a venue renowned for tastings of gastronomic specialities such as the drink of the same name (an espresso served in a large cup with an emulsion of cream and mint, finished with a dusting of cocoa). The 50\u00b0 pure pomace brandy, on the other hand, is the signature product of the historic <\/span>Grapperia Nardini<\/b><\/span>, which, from the province of Vicenza, has become a standard-bearer for \u2018grappa culture\u2019 around the world. Amarone wine is combined with rice to create a truly unique risotto at the<\/span> Ristorante Antica Bottega del Vino<\/b> in Verona, a distinguished survivor of the hundred taverns that once dotted the city centre.<\/span> <\/p>\n

Moving on to the shores of Lake Como, the<\/span> Grand Hotel Villa d\u2019Este<\/b> in Cernobbio and its main restaurant, \u2018La Veranda\u2019, are well worth a mention: here, executive chef Michele Zambanini creates dishes with sophistication and refinement, using the finest ingredients from the sea, the lake and the land. Continuing along the Antica Via Regina, we come to the<\/span> Grand Hotel Tremezzo<\/b>, an exclusive and surprising destination even at the table with its gourmet restaurant \u201cLa Terrazza\u201d, where chef Osvaldo Presazzi pays homage to the flavours of the region through his creations. On the other side of Lake Como lies Bellagio, home to the<\/span> Grand Hotel Villa Serbelloni<\/b>: its restaurant \u201cMistral\u201d, led by executive chef Ettore Bocchia, has been awarded a prestigious Michelin star. An oasis of Italian hospitality in the Canton of Ticino, on the other hand, is the<\/span> The Hotel Splendide Royal<\/b> in Lugano, whose dining options include two restaurants (\u201cI Due Sud\u201d, run by chef Domenico Ruberto, and \u201cLa Veranda\u201d). Another lake, Lake Maggiore, provides the backdrop to the fairytale-like<\/span> Grand Hotel des Iles Borrom\u00e9es<\/b> in Stresa: here, at the \u201cIl Borromeo\u201d restaurant, the creativity of executive chef Gianni Conti will treat you to a culinary experience of the highest calibre.<\/span> <\/p>\n

Just hearing the word \u2018Panettone\u2019 is enough to make you feel as though you\u2019re in Milan, another key stop on our itinerary. Here you\u2019ll find the <\/span>Pasticceria Cova<\/b>, a world-famous meeting place and a place of enchantment: founded in 1817, it continues to celebrate the excellence of Italian culture through its sweet creations. Two more metro stops and you arrive at the <\/span>Hotel Principe di Savoia<\/b>: a perfect harmony between tradition and modernity can be savoured in its \u2018Acanto\u2019 restaurant, led by chef Alessandro Buffolino. Beneath the vaults of the Galleria Vittorio Emanuele II lies the <\/span>Ristorante-Caff\u00e8 Savini<\/b>, which, since 1867, has offered a variety of menus featuring dishes that reflect and honour the city\u2019s traditions \u2013 from ossobuco to costoletta, not to mention risotto alla milanese. Following the course of the Navigli, you soon reach Pavia, where we come across the<\/span> Pasticceria Vigoni<\/b>. Here, delicacies such as the famous Torta Paradiso (which won a gold medal at the 1906 Milan International Exposition) and the Colomba di Alboino (an Easter cake baked without a mould, to evoke the rough shape of the dove which, according to legend, persuaded the Lombard king Alboino to spare Pavia from destruction) are still baked.<\/span><\/p>\n

Our journey continues from Lombardy to Piedmont, to the small town of San Giorgio Canavese in the province of Turin. The <\/span>Pasticceria Roletti<\/b>, whose flagship product remains the exclusive \u2018Biscotto della Duchessa\u2019. This renowned Piedmontese patisserie is also the undisputed queen of Turin\u2019s historic establishments. At<\/span> Caff\u00e8 Al Bicerin<\/b>, you can sample the drink of the same name (whose recipe remains a secret to this day), made from a special blend of cocoa, coffee and fior di latte. In the historic<\/span> Caff\u00e8 Pasticceria Baratti & Milano<\/b>, the highlights include the chocolate cake, the gianduiotto ice cream and the \u2018capriccio reale\u2019 (a shortcrust pastry basket filled with Chantilly cream and fresh fruit). Torinesi al rhum, Gioie di Cavour and Corone Sabaude are the signature products of<\/span> Confetteria Pasticceria Stratta<\/b>, a renowned institution also for sweets and sugared almonds. But Turin isn\u2019t just about desserts: at the Caff\u00e8 Mulassano<\/b>, in fact, was the tramezzino invented in 1926. More recently, however, the \u2018Ristorante Carignano\u2019 at the<\/span> Grand Hotel Sitea<\/b> has earned a Michelin star under the guidance of chefs Fabrizio Tesse and Marco Migliol. Finally, the delicacies of Piedmontese cuisine (and, above all, the boiled meats) can be found at the<\/span> Albergo Ristorante San Giors<\/b>, the domain of chef Manolo Murroni.<\/span> <\/p>\n

As we continue our journey through Italy\u2019s culinary delights, exploring its oldest and most prestigious establishments, we now arrive in the mountains of the Aosta Valley. In Cogne, you\u2019ll find both the <\/span>The Bellevue Hotel<\/b> (whose restaurant \u2018Le Petit Bellevue\u2019, with just six seats, has earned a Michelin star under the guidance of chef Fabio Iacovone) and the<\/span> Hotel Miramonti<\/b> (whose restaurant \u2018Coeur de bois\u2019, the domain of chef Vanja Covilli Faggioli, enjoys a privileged setting overlooking the Gran Paradiso). It\u2019s only a short distance from the mountains to the sea, and it doesn\u2019t take long to discover the places that embody Ligurian beauty and culinary tradition. After a stop at the \u201cRistorante Giotto\u201d at the<\/span>Hotel Bristol Palace <\/b><\/span><\/a>in Genoa you arrive at the <\/span>Grand Hotel Miramare<\/b><\/span><\/a> in Santa Margherita Ligure, where Chef Claudio Fortuna welcomes us into the splendid dining room of the \u201cRistorante Vistamare,\u201d decorated with stucco and frescoes. Sophistication, tradition, and creative culinary expertise can also be found at the \u201cRistorante Lord Byron\u201d at the <\/span>Excelsior Palace Hotel <\/b><\/span><\/a>in Rapallo (under the direction of Chef Pasquale Giordano) and at the \u201cRistorante Fiori di Murano\u201d at the <\/span>Royal Hotel <\/b><\/span><\/a>in Sanremo, the domain of executive chef Moreno Picchietti.<\/span><\/p>\n

The cuisine takes on new nuances as we move to Emilia-Romagna, a land of great food and wine traditions and the birthplace of important historic restaurants. In the Bassa Parmense region, we find the town of Colorno, where the recipe for \u201cTort\u00e9l D\u00f3ls\u201d has been passed down since the time of Duchess Maria Luigia of Austria. <\/span>Inspired by this unique tortello with its sweet-and-sour filling<\/span>, Ristorante Al Vedel<\/b> decided to found a Confraternity, keeping the tradition alive to promote the region and savor its distinctive flavors. Cappelletti with truffles, on the other hand, are the signature dish of <\/span>Ristorante Antica Trattoria Al Gallo<\/b> in Ravenna, an Art Nouveau gem with a D\u2019Annunzio-esque flair. Pumpkin cappellacci paired with Fortana wine from Bosco Eliceo can be enjoyed a<\/span>t Osteria Enoteca Al Brindisi<\/b> in Ferrara, the world\u2019s oldest tavern as certified by the Guinness World Records. The sbrisolona cake with wild berries and \u201cAl Paneton ed Gambaren\u201d (a naturally leavened dessert with sour cherries and dark chocolate) can be found at the<\/span> Caf\u00e8 Pasticceria Gamberini<\/b> in Bologna, an institution of the city.<\/span><\/p>\n

Delicious delicacies, from chocolates to jellies, can also be found at<\/span> Caff\u00e8 Pasticceria Gill<\/b>i in Florence, which has been in business for nearly three centuries while strictly preserving its artisanal tradition. In the Tuscan capital, beauty and culinary tradition come together at \u201cRistorante La Chiostrina\u201d at the <\/span>Hotel Bernini Palace<\/b>, which features a constantly innovative menu<\/span>. Caff\u00e8 Paszkowski<\/b>, on the other hand, not only stands out for its \u201cCaff\u00e8 Concerto\u201d concept\u2014which has made it famous worldwide\u2014but also offers an excellent restaurant where you can savor an authentic Florentine steak. This Tuscan specialty, cooked over charcoal, also takes center stage at the<\/span> Ristorante Albergaccio Villa Machiavelli<\/b> in Sant\u2019Andrea in Percussina, an ancient village located between San Casciano and Florence. Traveling into the province of Siena, a stop in Montalcino is a must to taste the famous Brunello paired with bruschetta and Tuscan cured meats at<\/span> Caff\u00e8 Fiaschetteria Italiana<\/b>, affectionately nicknamed the \u201cFlorian of Montalcino.\u201d Finally, in the province of Lucca, a stop at<\/span> Ristorante Erasmo<\/b> is a must; it has been in business for seven generations and specializes in Lucca-style tordelli and pollo al mattone.<\/span> <\/p>\n

Continuing our journey through the Places Ambassadors of Italian Taste, we arrive in the Marche region. The floral decorations of the <\/span>Caff\u00e8 Meletti<\/b> in Ascoli Piceno awaits us, along with offerings from the caf\u00e9 (such as Anisetta Meletti with the \u201cfly\u201d), the restaurant (such as the classic Ascolana-style mixed fried platter), and the \u201cDispensa,\u201d a true shop specializing in traditional local foods. Just a few more kilometers and we\u2019ll arrive in Rome, a city rich in historic establishments and also a capital of culinary delight. The aromas and flavors of the local culinary tradition immediately lead us to <\/span>Ristorante La Matriciana<\/b>, where we\u2019ll find the famous bucatini alla matriciana (so beloved by Aldo Fabrizi) waiting for us, as well as roast lamb, Roman-style artichokes, puntarelle salad, and a ricotta and pear tart. The famous coda alla vaccinara, on the other hand, originated at Ristorante Checchino<\/b>, an institution of Roman cuisine since 1887 and home today to a brand-new cocktail bar. Finally, in Piazza di Spagna, Italy\u2019s most English-style tea room awaits us, the<\/span> Babington’s Tea Rooms<\/b>, which also serves English breakfast and brunch featuring eggs and curry.<\/p>\n

From Rome, we continue south and arrive in Naples, another key stop on our journey through Italy, which we\u2019ll experience through its historic caf\u00e9s. The uniquely Neapolitan custom of the \u201ccaff\u00e8 sospeso\u201d is still observed today at the <\/span>Gran Caff\u00e8 Gambrinus<\/b>, which\u2014in addition to the classic \u201ctazzulella\u201d\u2014also offers traditional Campania pastries such as the sfogliatella and the bab\u00e0. This rum-flavored treat also takes center stage a<\/span>t Ristorante La Bersagliera<\/b>, an Art Nouveau gem in the Santa Lucia neighborhood, where you shouldn\u2019t miss the spaghetti with clams, the baby octopus cooked in seawater, and the salt cod. A mecca for Neapolitan cuisine is<\/span> Ristorante Umberto<\/b>, now in its fourth generation, which today also serves Nonna Ermelinda\u2019s meatballs and Gragnano paccheri \u201cd\u2019o Treddeta,\u201d named after the founder\u2019s nickname. In Sorrento, on the other hand, you\u2019ll find the<\/span>Hotel Imperial Tramontano<\/b> (where Chef Pasquale Di Meglio carries on the family tradition of Neapolitan culinary art at the \u201cRistorante Belvedere,\u201d under the supervision of Chef Alfonso Iaccarino) and the<\/span> Hotel Bellevue Syrene<\/b> (whose \u201cRistorante La Pergola\u201d is led by Chef Ivan Ruocco). The Sorrento Peninsula is also home to the<\/span> Ristorante Antico Francischiello da Peppino<\/b> in Massa Lubrense: in its vibrantly colored dining rooms, you can enjoy vegetable appetizers, sea bream fillet au gratin with fennel, and sea bass fillets with clams, arugula, and cherry tomatoes.<\/span> <\/p>\n

Our journey along the Italian Peninsula comes to an end in Andria, in Puglia. Here, the historic<\/span> Confetteria Mucci Giovanni<\/b> has created the inimitable \u201cTenerelli\u201d\u2014soft-centered confetti made with Puglia almonds and Piedmont hazelnuts, coated in a double layer of chocolate. And here, to conclude our journey through the most beautiful parts of Italy, a visit to the adjacent Museo del Confetto is a must\u2014a perfect symbol of how Italy\u2019s Historic Establishments remain not only Ambassadors of Taste but also cultural hubs for the communities that host them. An invaluable heritage that can never be matched.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

In the Historical Places of Italy, in fact, culinary excellence spans the ages, bridging tradition and modernity through exclusive yet wonderfully simple dishes. Dishes such as jota carsolina, a soup made with sauerkraut, potatoes and beans, which has been served at the Antica Trattoria Suban…<\/p>\n","protected":false},"author":2,"featured_media":11181,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1917],"tags":[],"class_list":["post-26140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-guides-to-historic-places"],"acf":[],"_links":{"self":[{"href":"https:\/\/localistorici.it\/en\/wp-json\/wp\/v2\/posts\/26140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/localistorici.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/localistorici.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/localistorici.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/localistorici.it\/en\/wp-json\/wp\/v2\/comments?post=26140"}],"version-history":[{"count":0,"href":"https:\/\/localistorici.it\/en\/wp-json\/wp\/v2\/posts\/26140\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/localistorici.it\/en\/wp-json\/wp\/v2\/media\/11181"}],"wp:attachment":[{"href":"https:\/\/localistorici.it\/en\/wp-json\/wp\/v2\/media?parent=26140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/localistorici.it\/en\/wp-json\/wp\/v2\/categories?post=26140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/localistorici.it\/en\/wp-json\/wp\/v2\/tags?post=26140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}