Tag Archives: italian

Rudy’s Soho – Proper Pizza and Proper Good Times

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Freedom is finally here and what better way to celebrate then Pizza and Spritz. 

We’re here to remind you:  there’s no need to get holiday fomo as we have the taste of Naples slap bang in Soho. Whilst Soho has been known as the place to be to keep spirits high, the arrival of Rudy’s, voted the 5th Best Pizzeria in EUROPE!!! has been bellissima indeed. With a successful string of restaurants in Manchester it was about time Rudy’s paid London a visit and trust us, we will all be welcoming you with open arms. 

Rudy’s serves up real good Neapolitan Pizzas – no fancy base, stuffed crust, gold leaf pretentiousness necessary. This is proper honest pizza. The dough is made with Caputo ’00’ Flour which is made daily and left to ferment for 24 hrs then topped with a San Marzano tomato base typical of an original Neapolitan Pizza. Then finally a quick blast in the wood fired pizza oven and presto – happiness bite after bite. 

We rocked up on a Tuesday night and the atmosphere was buzzing, full of the best kind of vibes. The place is super relaxed and has a real ‘holiday feel’ to it bustling with groups of friends, lovers, families and all. The decor is industrial chic – completely open plan so you can see your dinner straight outta the oven. But for me the winning factor is that this isn’t the kind of place to kick you out before you’ve even sat down, which i’m finding has started to be the norm here in London. I’m a big fan of a long, slow dinner and we did not feel rushed at all. That is all down to the incredibly welcoming and attentive staff. This particular branch has 140 covers which is a lot of space but still, after so long of not being able to socialise I really got the sense of being welcome here without a time limit. The time flew by whilst we enjoyed many a spritz over long overdue catch ups and a good deal of people watching. 

The starters are exactly what you would hope for from a proper Italian pizzeria with a selection of olives, breads, meats and of course a big sexy Burrata, this whets your appetite nicely for the main event. We took our time and savoured the experience just like the Italians do and of course, we enjoyed their Campana board, a mixed platter of breads, salamis and cheese with some tasty spritz cocktails. The above also came in a veggie version too. I thoroughly recommend taking your time to look through the drinks list as there are a lot of solid favourites to make your way through including Espresso Martinis and Aperol Spritz to name but a few but honestly their signature cocktails hit the spot nicely. We recommend the “Sospiri” to kick off your evening. 

When it came to the mains… a pizza which is relatively simple and a tried and tested favourite internationally has little margin for error. Trust me when I say I have done the leg work in pizza tasting and Rudy’s by far exceeds any i’ve tried in the UK and is much deserving of one of the best pizza joints in Europe accolade. The menu selection has all the best varieties, from the humble Margherita to the more elegant white base pizzas. We went for the “Cinghiale” which is basically a spicy, sexy pizza of deliciousness with wild boar salami. Definitely a solid 4 stars. I went for the “Portobello” and it had to be on white base. For those of you who haven’t ventured into the foray of white base pizzas, they’re made with olive, garlic, cheese and salt instead of a tomato base so for any garlic lovers out there this one was absolutely heavenly. The flavours were perfectly balanced and not too heavy or creamy which was actually pretty impressive for me as I easily demolished the whole one and didn’t feel like a big ball of dough afterwards something i’m quickly finding is an important factor when reviewing a pizza ;-) 

Let’s face it, it’s not a decent Italian unless there’s Tiramisu on the menu and as much as I was looking forward to the pizza i’ve gotta admit that the Tiramisu was the star of my show. Again, the portion was just the right size and the coffee:booze:spongefinger:cream ratio was bang on. We also got the affogato which was delish but I recommend not sharing the Tiramisu. Get one for yourself. Treat yourself. Oh and while you’re at it, don’t forget to end your meal with a nice shot of Rudy’s very own Blood Orange Orangecello and if you’re not leaving the place recreating the street scene of ‘Call me by your name’ you should probably consider having another one because, well hey, anything goes in Soho especially Rudy’s.

I’m positive once you’ve been there this will be your next solid go to. Overall the entire experience was exceptional and the quality you get for the price you pay just goes to show you don’t need to break the bank to have a decent meal in Central London. Rudy’s isn’t just another fancy pizza chain, they are standout for both the quality of the food and the quality of your experience. 

For more info and Ressy’s

Rudy’s

Has your holiday been cancelled?

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If your plans for a holiday have fallen foul of the recent travel warnings or flight disruptions, it is a perfect opportunity to put into action all those projects you have been putting off.

You could write a book, compose a song or learn something new. So don’t despair there are plenty of enjoyable ways to occupy yourself without interacting with strangers or flying off to a different country.

Stay at home and learn

If you have always had a burning ambition to learn a different language, play the guitar, or write a book, now is your chance. With a broadband connection or a CD player, you can do all of these and more.

There is a multitude of online resources to help you fill your time in isolation, and some of them are free. With music available for lead, bass or even Ukulele, you can emulate Peggy Lee Radiohead or Oasis. All you need is patience and some equipment.

If you want to learn a language in preparation for when life returns to normal, then the world is your oyster, and it won’t cost a penny. From beginner, intermediate or conversational level, you can learn a little or a lot depending on your mood. It might not make you proficient, but it will give you an excellent start.

Duolingo is a free resource which is easy to use and good fun. OpenCulture can help you learn the most popular languages French, Spanish, Italian, and the harder ones like Mandarin and Russian. Even obscure ones like Icelandic and Gaelic.

Festive Cocktail Guide Vol. 1 ft Italicus

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It’s that time of the year again… and to kick it off, we bring you our favourite festival tipples guaranteed to wow your guests and to top your Christmas lists. 

Impress your guests this Festive season by creating a cocktail using a fine and majestic liqueur. Italicus is made from Rosolio di Bergamotto and was actually the main Aperitivo drunk by the King of Savoia.

This exquisite liquor is made from Bergamot from Calabria, Cedro form Sicily, Roman Chamomile, Lavender, Melissa Balm, Yellow Roses, Gentian. 

The result; a finely aromatic and floral flavour with light notes of citrus which certainly mixes well with a number of mixers, garnishes and other spirits.

Italicus has already won numerous awards including a few for the packaging which is utterly show-stopping, another reason to grab a bottle this Christmas. The beautiful design will certainly wow sitting atop your bar or drinks cabinet. 

Italicus can be served in a number of ways

Negroni Bianco:

35ml Italicus

35ml London Dry Gin

35l Dry Vermouth 

Served: In a tumbler with 3 olives.

Italicus Cup:

50 ml Italicus 

25ml Pink Grapefruit

Top with Soda add a Pinch of Salt and 3 Olives

Italicus is priced at RRP £29.95 for 70cl bottle ABV 20%

https://www.rosolioitalicus.com

Italian Cuisine: The Ultimate Food for Your Brain and Palate

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Source: Pixabay

Italian cuisine is well-loved by people all over the world. Ask anyone what their favourite food is and you would likely hear them say some or all of these–pasta, pizza, tiramisu, and gelato–all of which originated in Italy. Italian food is usually very simple, consisting of very few ingredients but are cooked with love and passion, and served among family and friends, Italy being known for its strong family culture.

While cheese would probably be one of the main reasons why Italian food is such a crowd pleaser (who can resist cheese?), one of the many reasons why people should eat more of this Mediterranean cuisine is the fact that Italian food is actually good for your brain. Much of the basic ingredients that are present in Italian dishes are good for your overall health and can reduce the risk of heart diseases, diabetes, obesity, and other critical illnesses but, in particular, Italian food helps maintain healthy brain cells as we age, preventing cognitive impairment and memory loss.

Olive Oil 

Olive oil is rich in brain-protective antioxidants. Our brain uses about 20% of your total oxygen intake, which makes it vulnerable to oxidation caused by free radicals. In simple terms, our brain is like a cut apple that turns brown when oxidation occurs. Olive oil contains over 30 phenolic compounds that are powerful antioxidants that offset this effect on our brain. It is also rich in vitamins E and K, which have been proven to be good for brain health. Vitamin E helps maintain good memory and prevent mental decline as we age, while vitamin K helps keep the brain sharp and boosts brain processing speed. Vitamin K is also proven to prevent Alzheimer’s disease.

Source: Pixabay

Fresh Tomatoes

What Italian dish doesn’t have tomatoes? Very few, actually. All-time Italian favourites like spaghetti, pizza, calzone, and insalata caprese all have this fresh ingredient that is packed with potent antioxidants called carotenoids, such as lycopene and beta-carotene, that are proven to help protect brain cells from free radicals. Tomatoes are said to also help prevent dementia. Aside from its antioxidant powers, lycopene also regulates genes that cause inflammation and brain growth, helping to prevent cognitive impairment and Alzheimer’s disease.

Truffles

Another great source of vitamin K is truffles, which are often included as basic ingredients in spaghetti and risotto. Aside from functioning as brain booster, truffles are said to be effective in preventing dementia and alleviating depression. They are also said to contain a certain “bliss molecule”, which positively affects one’s mood, appetite, and memory. Truffles are also a good source of protein, which is a key nutrient in brain optimization, which is why people recovering from a brain injury are required to eat protein-rich foods.

Thanks to Italian cuisine, eating food that’s both delicious and good for our brain is possible. Every item on an Italian restaurant menu is always a great choice, so the next time you want to eat out or order food for delivery, order Italian!

 

Shopping in Italy by Amanda Brake, our Italian correspondent living in Le Marche

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When I’m asked what it’s like shopping in Italy I realized that it’s quite a tricky question  to answer because shopping in Italy isn’t always an easy task. But before you yawn, there is information about this fantastic area that I have to share with you.

Once a month we drive 20 minutes to our nearest Eurospin Supermarket where one can stock up on the basics: beans, sauces and pastes etc. , for 30c to 40c a packet.

However, we still love to visit our local markets and shops to buy fresh produce. It’s not just the food, but the experience. For example our village Force ( for-chay) has local milk from an organic free range farm and also great cheese.

italycheese

Our house is surrounded by sheep who are farmed for their meat, milk and a great variety of cheeses. Many of these are sold locally at the supermarkets or the local village and town markets. Apart from Mondays you can find a local market in any one of the many villages or towns.

italyroad to the butcher.J

Our village butcher is situated on the farm itself, down a small lane. We don’t eat a great deal of meat in our family but when we do we make sure it’s good quality and here we know for sure it is. We also know that the animals have not travelled in distress.

italyfresh local meat

Best of I have to explain to you the lovely free local seasonal produce we get from our neighbouring friends, anything from fresh plump cherries to carrots, peaches to lettuce, plus zucchini’s and many tomatoes, all of course naturally grown.

italyvegetables

So you have to be a little organized but the benefits of this quality of food is worth it. What I look forward to most are the spring vegetable plant markets, so I can get  on with planting my own food too. Life here is simple, but good.

 

 

 

Italian Festival – Come With Me & Meet Bafana By Amanda Brake, Frost’s Le Marche correspondent

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6th January Italian Festival – Come with me and meet Bafana.  By Amanda Brake, Frost’s Le Marche correspondent.

photo1Italy

We got up early on this glorious morning to do our normal hour of chopping wood for the fires. We have two fires.  One heats the radiators, the other heats the hot water and is situated in the centre of our house keeping us warm. Our chopping and other chores finished, we relaxed, seduced by the warmth into staying inside. By mid-afternoon it really was time for us to kit up, and find where Bafana may be flying. But hang on, we were all feeling too cosy to adventure out into the cold, so stayed put for yet half hour.

Finally, shaking off our reluctance, we hurried into coats and boots, and we set off for our small town of Amandola . By the time we arrived things were just about getting started; in fact witches were everywhere.

phto2italy

There were many activities: balloon blowing, drawing for the children who created many and varied pictures of Bafana and over it all,  music played. The walk had warmed us and we were all in the party mood as the atmosphere became more and more lively. As well as the games, which had begun for the kids, many of the girls had dressed as Befana,  the witch.

It was a shame our boys were too shy to join at first but as more arrived and joined in the festivities so did they.  Toys and sweets were finally given to all the children, and the band played their music into the night until reluctantly, we headed home.

3italySo what is this festival? In Italy the festival is known as La Befana after the legendary old woman who delivers gifts on her broomstick. She is said to visit children on the eve of January 6 to fill their socks with sweets and presents if they have been good or a lump of coal or dark candy if they have been bad.

4italyThere are many versions. In Milan, authorities set up what they touted as the world’s longest Epiphany stocking – two kilometres long, it was made with thread derived from recycled bottles in the colours of this year’s world’s fair, Milan Expo 2015.

In Venice, a regatta is held in the Grand Canal with rowers dressed up as old women competing for best costume.
In Rome’s Piazza Navona, the holiday is focused on children with activities aimed at kids and the arrival of the three kings on horseback.
In the seafaring port city of Genoa, the Befana arrives on a water scooter, and Befana divers deposit a crown on the sea floor near Gallinara Island. Florence celebrates with a procession down the Arno River by 100 vessels from the city’s rowing club, while in Naples fire fighters organize a feast for children that also taught them about fire safety. In the southern city of Brindisi, the Hellenic Community carries out a traditional blessing of the port.

We look forward to next year’s local Bafana, at which we will meet our friends, and welcome in the New Year.  I do hope that 2015 is a good one for all Frost readers.

 

 

Recipe For Giovanni Rana’s Mozzarella, Tomatoes And Olives Ravioli

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Packing every bite with the finest ingredients, Giovanni Rana has been recognised as a symbol of good taste and quality products, creating fresh pasta for people to enjoy at home for more than 50 years.
pesto
Join Giovanni Rana in the Italian kingdom of pleasure, the kitchen, to discover the perfect pairing between prince of the condiments, the olive oil, and queen of the kitchen, the pasta. With such unique simplicity, the fundamental balance between the two will enhance your whole dining experience.

GiovanniRana

If you have the luxury of time, why not try Mr Giovanni Rana’s unique recipe for these traditional Italian treasures: Mozeralla, tomato and olive ravioli with pesto Genovese, using his short film and the recipe below.

Preparation

Pasta preparation: 30 mins

Cooking: 4 minutes

Serves: 2-3


What you will need:

For the Pasta Dough

140g All purpose flour

2 eggs

For the Mozzarella, Tomatoes & Olives Filling

55g Ricotta

30gr mozzarella, chopped

4 cherry tomatoes, chopped

10 olives, chopped

15g Parmigiano cheese

Pinch of oregano

Pinch of salt and pepper

For the sauce – Pesto Genovese

50g basil

25g Parmigiano cheese

5 soup spoons of extra virgin olive oil

1 ½ cloves of garlic

50g pine nuts

Pinch of salt

Method

1. Put the flour with the salt in a large bowl.

2. Make a well in the middle then crack the eggs into the well, one at a time. Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough.

3. Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed.

4. Now for your filling; mix the ricotta, mozzarella, fresh tomatoes, olives and Parmesan, adding a pinch of oregano, salt and pepper.

5. For the sauce: inside a mixer put the ingredients in the following order: basil, extra virgin oil, Parmigiano, salt and garlic. Mix all until the ingredients turn into a creamy and minced sauce.

6. Toast the pine nuts for about 5 – 10

7. Roll the pasta to as thin as possible and using a pasta cutter or a knife, gently cut into squares.

8. Spoon out a teaspoon of the filling into the centre of each pasta square.

9. Now for the ravioli; carefully fold each pasta square diagonally and pinch the edges until closed. Then bring the corners together with your fingers and squeeze together.

10. Cook the ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 minutes, avoiding overcooking.

11. Drain the ravioli thoroughly and finish by serving with the pesto sauce on top. Finally add the toasted pine nuts.

Cook’s tip: If you don’t have all of the fresh ingredients available, why not try Giovanni Rana’s Simply Italian fresh filled pasta range, available in six delicious varieties including chicken & mozzarella, spinach & ricotta and Italian cheeses. Based on homemade Italian family recipes, they are simple and quick to prepare in less than 5 minutes. RRP £1.99.

The History of Tortelloni

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Seen in the UK as a quick, cheap and easy meal, the authenticity, quality and simplicity of pasta has been overlooked. We tend to follow the method of ‘guess boiling’ our pasta and drowning it with any sauce to hand, while the Italians care more for their iconic dish, focusing on the simplicity of fresh, locally sourced ingredients such as olive oil, cheese and wine.

The History of Tortelloni

 

In this video master pasta maker, Giovanni Rana, tells the story of his artisan pasta making and shows us how to make and serve the perfect spinach and ricotta tortelloni, while Antonella Rana recalls the legendary story of the creation of tortellini.

 

Giovanni Rana and his family have been making fresh filled pasta for more than 50 years after noticing that home-made, fresh pasta was on the decline since Italian women started to work.  His philosophy is simple: be true to yourself and the things that make you happy.  For him, perfect pasta comes from a passion for food and the joy of sharing that passion with the people you love.

howtomakeTortelloni

 

Recipe for the Perfect Ricotta and Spinach Tortelloni

More than 50 years ago, master pasta maker, Mr Giovanni, inspired by the old-world techniques of local women, began making tortelloni in a small shop in San Giovanni Lupatoto.

 

So he created a unique fresh-filled pasta, using the very best ingredients, and headed out on his scooter, to deliver his handiwork to the homes of families across Verona, The passionate, young pasta maker’s dream began to unfold across Italy and now the very same pasta is available in supermarkets in the UK today.

 

If you have the luxury of time, why not try Giovanni Rana’s unique recipe for these traditional Italian treasures; Ricotta and Spinach Tortelloni, using his short film.

 

Preparation: Pasta preparation: 25mins

Cooking: 2-3 minutes

Serves: 2-3

 

What you will need:

 

For the Pasta Dough

140g All purpose flour

2 eggs

 

For the Ricotta & Spinach Filling

85g Ricotta cheese

20ml double cream

15g Parmigiano cheese

30g of spinach, chopped

Pinch of salt and pepper

Drizzle of extra virgin olive oil

 

For the Seasoning

Drizzle of extra virgin olive oil

40g Ricotta cheese +15g Spinach leaves for serving per portion

 

Method

  1. Put the flour with the salt in a large bowl.
  2. Make a well in the middle then crack the eggs into the well, one at a time. Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough.
  3. Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed.
  4. Now for your filling; mix the ricotta and fresh spinach in a large bowl, adding a pinch of salt and pepper.
  5. Roll the pasta to as thin as possible and using a pasta cutter or a knife, gently cut into squares.
  6. Spoon out a teaspoon of the filling into the centre of each pasta square.
  7. Then for the art of tortelloni making; carefully fold each pasta square diagonally and pinch the edges until closed. Then bring the corners together with your fingers and squeeze together.
  8. Cook the tortelloni in a large saucepan of lightly salted boiling water and simmer gently for 2-3 minutes, avoiding overcooking.
  9. Drain the tortelloni thoroughly and finish by serving on a large bed of warm ricotta, with a drizzle of extra virgin olive oil and garnish with spinach.

 

Cook’s tip: If you don’t have all of the fresh ingredients available, why not try Giovanni Rana’s Simply Italian range, available in six delicious varieties including Tender Spinach & Ricotta Tortelloni. Based on homemade Italian family recipes, they are simple and quick to prepare   in less than 5 minutes.  RRP £1.99.