WEEK 37: Sunday, 6 September - Saturday, 12 September 2020 ALL MARKETS

Total Page:16

File Type:pdf, Size:1020Kb

WEEK 37: Sunday, 6 September - Saturday, 12 September 2020 ALL MARKETS WEEK 37: Sunday, 6 September - Saturday, 12 September 2020 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synopsis Country of Origin Language Repeat Classification Closed Captions Subtitles Maggie shows how to make a wonderful makes peach jam, sharing a new method to check when it is ready to set, makes a simple peach and prosciutto 2020-09-06 0500 The Cook And The Chef Orchard, The AUSTRALIA English-100 G salad and finishes with a peach drink. Gordon heads to the Florida Everglades to hunt python, and Martina Servaty flies to Los Angeles all the way from Germany to attempt to break her 2020-09-06 0530 The F Word USA F Word USA Series 1, The Ep 8 USA English-100 PG Guinness World Records title for grape stomping. John is taking a trip down memory lane to find out how two of his childhood favourites were made. He learns how Ribena produce their iconic blackcurrant 2020-09-06 0630 Made In Britain Made In Britain Series 1 Ep 6 UNITED KINGDOM English-100 PG squash, and how Tyrells make their crisps. Brie From Brie And The Frence If the name 'Brie' conjures up images of a mild creamy flat cheese covered with a pure white mould, chances are you have never experienced authentic 2020-09-06 0730 Cheese Slices AUSTRALIA English-100 G Affinuer Brie from Brie. Cheese Legacy Of The Vikings: 2020-09-06 0800 Cheese Slices Will travels to the spectacular fjords of Norway to look at rare skimmed milk cheeses dating back to Viking times. AUSTRALIA English-100 G Norway, The Gary visits Veneto and its capital - Venice - the city of light. He cooks bigoli in salsa, osso bucco with risotto Milanese, and the world's favourite Venetian 2020-09-06 0830 Rhodes Across Italy Veneto UNITED KINGDOM English-100 G dessert - tiramisu. 2020-09-06 0930 Hairy Bikers' Mississippi Adventure Jazz The bikers are back in New Orleans, where Si tries to convince Dave to enjoy jazz. They also cook some classic local dishes such as jambalaya, and gumbo. UNITED KINGDOM English-100 PG Si and Dave explore County Antrim, where they cook a traditional county favourite at Carrickfergus Castle, pick potatoes and head to the coast in search of 2020-09-06 1030 The Hairy Bikers' Food Tour Of Britain Antrim UNITED KINGDOM English-100 RPT G dulse seaweed. Destination Flavour Singapore Adam's journey begins 70 floors above Singapore on the outskirts of the CBD, at the top of the Swissotel Stamford building, where he finds a modern 2020-09-06 1130 Destination Flavour Singapore AUSTRALIA English-100 RPT PG Y Series 1 Ep 7 French restaurant called Jaan. Thai Street Food With David In the final episode of Thai Street Food, we look at modern Bangkok and the cosmopolitan city that it has become. David reflects on his journey of Thai food 2020-09-06 1200 Modern Bangkok AUSTRALIA English-100 RPT G Y Y Thompson and culture, and what it means. John is taking a trip down memory lane to find out how two of his childhood favourites were made. He learns how Ribena produce their iconic blackcurrant 2020-09-06 1230 Made In Britain Made In Britain Series 1 Ep 6 UNITED KINGDOM English-100 PG squash, and how Tyrells make their crisps. Justine highlights some of the freshest ingredients native to Noumea. Grilled Wahoo fish is served with a New Caledonian inspired sauce vierge, and 2020-09-06 1330 Tropical Gourmet: New Caledonia Noumea AUSTRALIA English-100 PG bananas are the hero in her light, crispy fritters. It's Sass & Class versus Papa Knows Best at The F Word restaurant with their best takes on chicken cacciatore. Plus, celebrity guests Rob Riggle and Brad 2020-09-06 1400 The F Word USA F Word USA Series 1, The Ep 9 USA English-100 PG Garrett. In The Isle of Pines, Justine prepares pan-fried Mahi Mahi with a bold sweet and sour sauce, and later goes foraging for snails with the help of some of the 2020-09-06 1500 Tropical Gourmet: New Caledonia Isle Of Pines AUSTRALIA English-100 PG locals. Justine goes exploring to find some exotic local ingredients like inyam, taro, and river prawns. The prawns are simply pan fried with shallots and butter 2020-09-06 1530 Tropical Gourmet: New Caledonia Kanak Traditions AUSTRALIA English-100 PG while the inyam goes into a rich octopus stew. Maggie has happily been up at the crack of dawn to collect the fresh eggs, and extols the virtue of happy chooks and free range eggs. Simon brings her a 2020-09-06 1600 The Cook And The Chef Brunch AUSTRALIA English-100 G present to try. 2020-09-06 1630 The Cook And The Chef Late Summer Lunch, A Maggie and Simon show their different approaches to cooking. Maggie cooks a hearty meal for the family, while Simon gives a restaurant touch to his meal. AUSTRALIA English-100 G Maggie Beer and Simon Bryant invite us into the kitchen to share the secrets to having friends for dinner without fuss or failure - but with a little drama and 2020-09-06 1700 The Cook And The Chef Dinner Party For 6 AUSTRALIA English-100 PG presentation. 2020-09-06 1730 No Passport Required Las Vegas Marcus Samuelsson visits Las Vegas to learn more about the city's long-standing Chinese community and their food traditions. USA English-100 PG Y Inspired by the heavy curries and fragrant spices of India's north, Diana cooks a traditional lamb korma. Prominent chef Adam D'Sylva shares his Bengali 2020-09-06 1830 Asia Unplated With Diana Chan North Indian AUSTRALIA English-100 G fish curry recipe, ideal for a midweek dinner. 2020-09-06 1900 Bonacini's Italy Sicily Rice Balls Stuffed with Seafood and Pistachio Cannoli are on the menu as chef Michael Bonacini explores dishes from the Italian island of Sicily. CANADA English-100 G Rick Stein's French Odyssey Award-winning chef Rick Stein's in France for a gastronomic journey through the waterways of France, travelling by barge on the Canal du Midi from 2020-09-06 1930 Rick Stein's French Odyssey UNITED KINGDOM English-100 G Series 1 Ep 1 Bordeaux to Marseilles for the best food and wine. Rick Stein's French Odyssey At the Restaurant Le Grilladin des mers at Isle d'Oleron, Rick enjoys Clams in White Garlic Sauce, and savours the simple dish of freshly caught Eels cooked 2020-09-06 2000 Rick Stein's French Odyssey UNITED KINGDOM English-100 G Series 1 Ep 2 in Garlic Butter and Parsley. Ainsley's Mediterranean exploration continues on the Italian island of Sardinia where he gets immersed in a truly classic Sardinian culinary experience - 2020-09-06 2035 Ainsley's Mediterranean Cookbook Sardinia: Olbia UNITED KINGDOM English-100 G cooking suckling pig over an open fire. Chef Gino D'Acampo begins his Italian journey on the stunning Amalfi Coast. He visits the pretty town of Amalfi, a favourite holiday destination from his 2020-09-06 2130 Gino's Italian Escape Amalfi Coast UNITED KINGDOM English-100 G childhood. Chef Gino D'Acampo continues his Italian Escape in Naples - the area where he was born. Here, he examines the key foods and ingredients that have made 2020-09-06 2200 Gino's Italian Escape Naples UNITED KINGDOM English-100 G the city famous, namely pizza and coffee. In Sri Lanka, Rick Stein discovers a wealth of spicy vegetable curries. In Colombo, he meets one the country's most respected chefs and tastes an 2020-09-06 2230 Rick Stein's Far Eastern Odyssey Sri Lanka And Bali UNITED KINGDOM English-100 RPT G Y unforgettable chilli crab. Destination Flavour Singapore Adam Liaw discovers the sweeter side to Singapore's culinary scene, sampling everything from local hawker creations and homemade Peranakan kuehs, to 2020-09-06 2335 Destination Flavour Singapore AUSTRALIA English-100 RPT G Y Series 1 Ep 8 restaurant dishes almost too beautiful to eat. Maggie Beer and Simon Bryant invite us into the kitchen to share the secrets to having friends for dinner without fuss or failure - but with a little drama and 2020-09-06 2405 The Cook And The Chef Dinner Party For 6 AUSTRALIA English-100 PG presentation. 2020-09-06 2435 No Passport Required Las Vegas Marcus Samuelsson visits Las Vegas to learn more about the city's long-standing Chinese community and their food traditions. USA English-100 PG Y Inspired by the heavy curries and fragrant spices of India's north, Diana cooks a traditional lamb korma. Prominent chef Adam D'Sylva shares his Bengali 2020-09-06 2530 Asia Unplated With Diana Chan North Indian AUSTRALIA English-100 G fish curry recipe, ideal for a midweek dinner. 2020-09-06 2600 Bonacini's Italy Sicily Rice Balls Stuffed with Seafood and Pistachio Cannoli are on the menu as chef Michael Bonacini explores dishes from the Italian island of Sicily. CANADA English-100 G Rick Stein's French Odyssey Award-winning chef Rick Stein's in France for a gastronomic journey through the waterways of France, travelling by barge on the Canal du Midi from 2020-09-06 2630 Rick Stein's French Odyssey UNITED KINGDOM English-100 G Series 1 Ep 1 Bordeaux to Marseilles for the best food and wine. Rick Stein's French Odyssey At the Restaurant Le Grilladin des mers at Isle d'Oleron, Rick enjoys Clams in White Garlic Sauce, and savours the simple dish of freshly caught Eels cooked 2020-09-06 2700 Rick Stein's French Odyssey UNITED KINGDOM English-100 G Series 1 Ep 2 in Garlic Butter and Parsley.
Recommended publications
  • Antipasti Boards to Share MOZZARELLA
    Al CENTRO – To Share Cestino di Pane - Basket of Freshly Baked Breads with Home-Made Dips 3.50 Pizza Focaccia – Stretched Pizza Base, topped with Rosemary, Olive Oil and Sea Salt 3.25 (Please allow a few minutes for this to arrive) Olive Miste – Home-Marinated Green and Black Olives (V) 3.00 Add in Cocktails – Negroni, Aperol & Campari Spritz, Galliano Tonic I TAGLIERI – Antipasti Boards to share IL TAGLIERE – Prosciutto Crudo di Parma, Soppressata Calabrese, Bresaola, Pecorino Romano Cheese, Chargrilled Artichokes, Crostini with N’duja di Spilinga Spicy Spreadable Salami 11.95 LA DEGUSTAZIONE – Tasting Platter Mozzarella di Bufala DOP & Burrata served with a Selezione di Salumi, Pomodorini, Pesto Verde e Pesto con Pomodori Secchi Prosciutto Crudo di Parma, Prosciutto Cotto alla Brace and Mortadella di Prato, Cherry Tomatoes, Homemade Basil Pesto, Sundried Tomato Pesto, Focaccia 16.95 LA DEGUSTAZIONE VEGETARIANA – Vegetarian Tasting Platter Mozzarella di Bufala DOP & Burrata served with Verdure Grigliate, Pomodorini, Pesto Verde e Pesto con Pomodori Secchi Chargrilled Aubergines, Courgettes, Peppers, Cherry Tomatoes, Homemade Basil Pesto, Sundried Tomato Pesto, Focaccia 13.95 MOZZARELLA BAR Pomodorini e Pesto - Cherry Tomatoes, Homemade Basil Pesto, Buffalo Mozzarella DOP (V) (G) 7.95 Carciofini Grigliati - Grilled Artichokes, Buffalo Mozzarella DOP (V) (G) 7.95 Verdure Grigliate - Selection of Grilled Aubergines, Courgettes & Peppers, Buffalo Mozzarella DOP (V) (G) 7.95 Prosciutto Crudo di Parma 15 Mesi - 15 Month Cured Parma Ham, Buffalo
    [Show full text]
  • Menu-Hostaria-Al-Corner-PDF.Pdf
    MENU Baccalà Venetian creamed codfish 14,00€ ANTIPASTI mantecato Brandade de morue à la vénitienne Venezianisches Stockfischmus Bacalao mantecado al estilo veneciano STARTERS Tris di Saor "Saor" trio 15,00€ ENTRÉES Trio de "Saor" VORSPEISEN "Saor"Trio Trio de "Saor" ENTRANTES Tartare di Tuna tartare 16,00€ Tonno Tartare de thon Thunfisch Tatar Tartar de atún Saltata di cozze Sautéed mussels and clams 13,00€ e vongole Sauté de moules et palourdes Sautierte Miesmuscheln und Venusmuscheln Mejillones y almejas salteadas Cocktail di Scampi cocktail in guacamole sauce 15,00€ scampi in salsa Cocktail de scampi en sauce guacamole guacamole Scampi Cocktail in Guacamole sauce Cocktail de scampi en salsa guacamole Antipasto "Corner" seafood starter 18,00€ di pesce Entrée aux fruits de mer du "Corner" del “Corner” "Corner" Meeresfrüchte-Vorspeise Entrante de pescado del "Corner" Carpaccio di Beef carpaccio 15,00€ ANTIPASTI manzo Carpaccio de bœuf Rindercarpaccio Carpaccio de res STARTERS Flan di porcini Porcini mushrooms (ceps) flan on Parmesan cream 14,00€ ENTRÉES su vellutata di Flan de cèpes sur crème de parmesan VORSPEISEN parmigiano Steinpilzen-Flan auf Parmesan-Creme Flan de boletus sobre crema de Parmesano ENTRANTES Crudo di Montagnana raw ham with buffalo mozzarella 12,00€ montagnana Jambon de Montagnana avec mozzarella de bufflonne con mozzarella Montagnana Roh-Schinken mit Büffelmozzarella di bufala Jamòn crudo de Montagnana con mozzarella de búfala Caprese con Caprese - Tomato, buffalo mozzarella and basil 11,00€ mozzarella Caprese - Tomate,
    [Show full text]
  • Menù La Colonna
    Antipasti di Pesce Fish Starters Entrées de poisson Fisch Vorspeisen Alici Marinate Marinated anchovies Anchois marinés Marinierte Sardellen Antipasto misto di Pesce Starter of mixed fishes Assortiment de poissons en hors-d’œuvre Fische Vorspeise Saltata di Cozze e Vongole Sauté of mussels and clams Sauté de moules et palourdes Mies- und Venusmuscheln Sauté Gamberetti Olio e Limone / Salsa Rosa Prawn cocktail with olive oil, lemon and pink sauce Crevettes à l’huile d’olive et au citron / Sauce rose Krevettencocktail mit Olivenöl, Zitrone und rosa Sauce Sarde in Saor Venetian-style sweet and sour sardines Sardines aigres-douces à la vénitienne Süss-sauer marinierte Sardinen nach venezianischer Art Insalata di Mare Seafood salad Salade de fruits de mer Meeresfrüchtesalat Capesante Grigliate Grilled scallops Coquilles Saint-Jacques grillées Gegrillte Jakobsmuscheln Antipasti di Carne Meat Starters Entrées de viande Fleisch Vorspeisen Prosciutto di Parma Parma ham Jambon de Parme Parmaschinken Bresaola Rucola e Grana Air-dried beef, rocket and Parmesan Viande de bœuf séchée, roquette et parmesan Luftgetrockneter Rinderschinken, Rucola und Parmesan Carpaccio di Carne con Rucola, Grana e Pomodori Beef Carpaccio, rocket, Parmesan and tomatoes Carpaccio de bœuf, roquette, parmesan et tomates Rindercarpaccio, Rucola, Parmesan und Tomaten Formaggi misti con Miele Mixed cheese with honey Assiette de fromages au miel Käseteller mit Honig Primi Piatti di Pesce Fish First Course Premiers plats de poisson Erster Gang: Fischgerichte Linguine alla Busara
    [Show full text]
  • Antipasto Primo Secondo Dolce Contorno Schiacciata
    spring 2021 SCAN TO PLACE YOUR ORDER our mission at ca’ momi is to offer an obsessively authentic italian culinary experience with a menu heartcrafted of traditional italian dishes that have been preserved for countless generations. out of respect for this history and our italian grandmas, we respectfully decline requests for substitutions & modifications, but will gladly remove ingredients to accommodate dietary needs. our ingredients are local, organic & italian. hours: 5-9 PM DAILY | SAT & SUN 11:30 AM - 9 PM | TO ORDER VISIT: WWW.CAMOMIOSTERIA.COM antipasto primo secondo contorno bresaola & rucola 18 bigoli in salsa 18 pollo fritto 26 misticanza 14 cured beef topped with arugula dressed with venetian classic bigoli with sardines, herb-marinated crispy mary’s organic mixed baby greens with pecorino sardo, lemon vinaigrette & parmigiano reggiano onion & parsley chicken & crispy sage leaves hazelnuts & lemon vinaigrette burrata & verdure 20 lasagna alla bolognese 28 pollo alla griglia 26 puntarelle alla romana 14 burrata, seasonal roasted vegetables & béchamel, classic ragù & parmigiano reggiano herb-marinated grilled mary’s organic winter chickory with lemon anchovy vinaigrette flatbread gluten free option available chicken & grilled zucchini gluten free option available bianca 16 ravioli alla ricotta & limone 22 risotto alla milanese con ossobuco 38 organic frisée, endive & pear salad with burrata & prosciutto 28 housemade ravioli with bellwether ricotta, mint, oven roasted veal ossobuco served on gorgonzola, walnuts & apple cider
    [Show full text]
  • DIE PASTA UND DAS LEBEN Von Guido, Luca Und Paolo Bariila
    DIE PASTA UND DAS LEBEN von Guido, Luca und Paolo Bariila 10 ACADEMIA BARILLA-WELTBOTSCHAFTER DER ITALIENISCHEN KÜCHE von Gianluigi Zenti 12 MEHR PASTA, BITTE von Massimo Bottura 14 ACH, PASTA! von Scott Conant 16 EINE KLEINE GESCHICHTE DER PASTA - DIE URSPRÜNGE 18 DIE KUNST DER PASTAHERSTELLUNG 28 PASTA AUS HARTWEIZENGRIESS 40 Bavette alla trasteverina (Bavette Trasteverer Art) 42 Bavette con catalogna e pate di olive (Bavette mit Endivien und Olivenpaste) 44 Bucatini al pecorino e pomodori (Bucatini nriit Pecorino und Tomaten) 46 Bucatini all'amatriciana (Bucatini mit Amatriciana-Sauce) 48 Bucatini alla Caruso (Bucatini ä la Caruso) 50 Bucatini alla domenicana (Bucatini mit Pilzen) 52 Bucatini alla marinara (Bucatini nach Fischerart) 54 Bucatini con mollica di pane (Panierte Bucatini) 56 Calamari con cozze e vongole (Calamari mit Miesmuscheln und Venusmuscheln) 58 Casarecce siciliane con finocchi, carote e cipolle (Sizilianische Casarecce mit geschmortem Fenchel, Möhren und Frühlingszwiebeln) 60 Castellane con calamaretti (Castellane mit Baby-Tintenfisch) 62 Cavatelli con pomodoro e ricotta marzotica (Cavatelli mit Tomaten und Ricotta marzotica) 64 Cellentani al sugo di verdure (Cellentani mit Gemüsesauce) 66 Cellentani al tonno (Cellentani mit Thunfisch) 68 Ditali con zucchine e ricotta (Ditali mit Zucchini und Ricotta) 70 Eliche bottarga, aglio e peperoncino (Eliche mit Fischrogen, Knoblauch und Chili) 71 Farfalle fantasia (Farfalle mit Prosciutto und Oliven) 72 Farfalle con capperi, tonno e menta (Farfalle mit Kapern, Thunfisch und
    [Show full text]
  • Le Ricette Degli Amici Di Cucinait
    Cucina regionale: Primi Piatti Le ricette degli amici di cucinait - Natale 2001 - Ed i t o r i a l e ucina del territorio, ricette della memoria, primi piatti “di famiglia” che oggi si ripropongono, in certe occasioni, puntualmente, con tutto Cil rigore della tradizione, eppure con i piccoli nuovi dettagli che inevitabil- mente arricchiscono o semplificano la formula originaria. Questo librino, che raccoglie una selezione delle ricette proposte dagli amici di cucinait, in autunno, nel forum “Cucina regionale: Primi Piatti”, è il nostro Regalo di Natale a chi frequenta il sito; un Ricettario ricco di quasi 150 ricette, rap- pr esentative di tutta Italia, arrivate a cucinait anche da amici lontani; il ri- sultato di un lavoro comune, tra la redazione on line (che ne ha curato l’editing) e gli autori, che hanno voluto part e c i p a re, anche questa volta, con entusiasmo, competenza e disponibilità. Questo librino è soprattutto la st r a o r dinaria prova di come uno strumento nuovo, come il Web, consenta il rec u p e r o di antiche tradizioni domestiche e gastronomiche, faciliti il con- fr onto tra culture e territori diversi. E a chi sostenesse ancora che Internet toglie volto alle persone, la comunità di cucinait prova, invece, la grande anima che con questo mezzo si può esprimere. Buona lettura e Buon Natale a tutti! Piemonte 2 ANTICHI RIPIENI E RICCHI SAPORI verizzarle con un poco di farina di meliga, avvolger- Nella cucina piemontese, oltre alle zuppe, pre p a r a t e le su se stesse e trarne dei taglierini di circa 3 mm di spesso con verd u re di stagione, parti di maiale e spessore; metterli ben aperti sopra un vassoio rico- pane raffermo, ci sono moltissime qualità di ravioli, perto da una salvietta leggermente infarinata e farli ripieni per lo più di carne.
    [Show full text]
  • FORNERIA Beachfront Copy
    B R E A K F A S T | L U N C H | D I N N E R : Forneria Italia Beachfront : forneriaitalia_beachfront All changes will be charged for Breakfast 08:30 - 12:00 FRITTATA R65 Mozzarella cheese, mushrooms, tomatoes, zucchini Mozzarella cheese, mushroom, bacon R73 EGGS BENEDICT R85 Croissant, salmon, poached eggs, hollandais sauce Croissant, poached eggs, bacon R65 CLASSIC BREAKFAST R55 Bacon, tomatoes, mushrooms, eggs Toast with smashed avo R45 Toast with avo and poached Eggs R55 All changes will be charged for Starters CALAMARI R80 Paprika, garlic, chilli served with ciabatta bread BRUSCHETTA AL POMODORO R69 Chopped tomato, olive oil, garlic & basil pesto CAPRESE R69 Sliced tomato, or di latte mozzarella & basil pesto PARMA HAM CAPRESE R89 Parma ham, sliced tomato, or di latte mozzarella & basil pesto ITALIA R66 Salad lettuce selection ,tomato, olives, mushrooms, carrots, cucumber, egg & onion GRECA R66 Salad lettuce selection, tomato, feta, olives, cucumber & onion AL TONNO R66 Salad lettuce selection, tuna, tomato, & onion SORRENTO R75 Salad lettuce selection, grilled chicken, avo, tomato, & or di latte mozzarella Le Focaccie GARDA R38 Pizza bread topped with olive oil, garlic & Italian herbs COMO R44 Pizza bread topped with olive oil, onion & Italian herbs MAGGIORE R55 Pizza bread topped with olive oil,garlic,feta & Italian herbs ISEO R79 Pizza bread topped with olive oil, or di latte mozzarella, sundried tomato & rocket LUGANO R110 Pizza bread topped with olive oil,or di latte mozzarella, Parma ham & rocket Pasta Cotta Al Forno GAMBERI AL CARTOCCIO R135 Prawns, sundried tomato, feta, chilli & Italian parsley in olive oil, baked in the oven LASAGNA DI CARNE R115 Traditional mince & mozzarella LASAGNA VEGETARIANA R115 Mushrooms, carrots, aubergines, mozzarella & butternut AL FORNO R115 Napoletana mince sauce,mushrooms,cream cheese & mozzarella All changes will be charged for La Pasta Choice of gnocchi\ravioli meat\ravioli spinach & ricotta/ gluten free pasta.
    [Show full text]
  • Planning Guide
    PLANNING ITALY GUIDE A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in Italy. Your creativity and knowledge make the trip. As one of the world’s leading countries in renewable energy and tourism, Italy is a frequent destination for business aircraft operators, year-round. As such, it’s very possible that at least once in your career, you will be a crewmember on a trip to Italy. You are a vital member of the crew, and your responsibilities are critical for trip success. To help you avoid the unexpected, and exceed the expectations of your stakeholders when traveling to Italy, we have developed this planning guide. Enclosed, you’ll find tips from Universal Weather and Aviation, Inc. to help you plan for visas, airports, hotels, health, and security. In addition, we have included a guide to Italian cuisine from Air Culinaire Worldwide, a Universal® company. We hope this information helps you to successfully navigate the unique operating requirements and local cultures in Italy. As always, please know that you are not alone. We are here for you whenever you need us. “Veni, Vidi, Vici.” Latin A Latin phrase used by Julius Caesar which translates to “I came, I saw, I conquered.” ©2016 Universal Weather and Aviation, Inc. 1 of 4 You navigate a complex world. Avoid the unexpected. Manage expectations. Below is a list of important operational considerations when planning a trip into, within, or out of Italy. COUNTRY HOTELS Be aware of the following recommendations and Confirm the following with
    [Show full text]
  • A Mano Verführerische Pasta
    Claudio Del Principe a mano Verführerische Pasta. Von Hand gemacht. Sinnlich und schön. Inhalt Vorwort 8 PASTA STESA 65 80 GRUNDLAGEN & BASISREZEPTE ÜBER PASTA PARLIEREN 11 PASTA RIPIENA 133 E CHE CI VUOLE? 14 QUANTO BASTA 152 WISSENSWERTES VIVA LA PASTA! 182 27 PASTA DI SEMOLINA Ein Wort zu den Eiern 28 201 Ein Wort zum Salz 28 Ein Wort zum Mehl 30 GNOCCHI 233 Pastawerkzeug 31 Berti Pastamesser 36 GRAZIE MILLE Frische Pasta aufbewahren 38 253 Mut zu kleinen Portionen 38 Rezeptverzeichnis Ein Wort zum Pasta-Sugo-Pairing 39 254 PASTA IST POESIE 40 Teig ausrollen mit dem mattarello 46 Gefärbte Pasta 48 Zehn condimenti (Saucen), die man draufhaben muss 52 Vorwort Auch in Italien entstehen vermehrt neue Pasta-Ateliers mit angeglieder- Die Motivation – ein Sprung in der rosaroten Brille. tem Esslokal. Ein neues Gastrokonzept, das vor allem junge Köche mit Verve Zugegeben – wenn ich von Italien schwärme, male ich besonders die schönen umsetzen. Sie besinnen sich auf die Tradition, übersetzen diese aber in zeitge- Seiten aus, weil ich Land, Leute und Kulinarik meistens durch die rosarote mäße, elektrisierende Gerichte. Der Blick auf die handwerkliche Herstellung Brille betrachte. Die Realität fällt ab und zu nüchterner aus. Wie die eine der Pasta in einem offenen laboratorio flößt Respekt ein und macht Appetit. Begegnung mit einer meiner Cousinen in Italien. Auch sie schwärmte: »Clau- Gegessen wird nebenan. Oder zu Hause, weil es die frische Pasta auch zu kau- dio, die Fotos deiner Pasta auf Instagram sind der Wahnsinn, wunderschön!« fen und mitzunehmen gibt. Auch die Frauen der Emilia-Romagna, die immer »Danke« entgegnete ich, »du machst bestimmt genauso schöne Pasta!« »Ich? schon im Auftrag von Trattorien und Feinkostgeschäften Pasta herstellten – Ich mache doch keine Pasta.
    [Show full text]
  • Le Mie Ricette Preferite : Itinerari Del Gusto Di Un Viaggiatore Poco Distratto / Domenico Corcione
    1 ITINERARI DEL GUSTO 1 L'Italia, un paese di cuochi 3 La cucina è cultura 4 Quanti piatti diversi abbiamo mangiato nella nostra vita? 6 Ogni piatto è Un evento unico e irripetibile 8 Itinerari del gusto di un "viaggiatore poco distratto" 10 Piatti da non perdere quando visitate il Nord Italia 12 Piatti da non perdere quando visitate il Centro Italia 19 Piatti da non perdere quando visitate il Sud Italia 25 Piatti da non perdere quando visitate le isole (Sicilia e Sardegna) 29 2 LA PASTA 33 Bigoli con peperoni 35 Bigoli in salsa di acciughe 36 Bucatini alla amatriciana 37 Bucatini alla marchigiana 38 Bucatini con zuppa di soffritto 39 Farfalle primavera 41 Fettuccine alla re Ferdinando II 42 Fettuccine alle noci 44 Fusilli col pesto trapanese 45 Gnocchetti al granchio 46 Gnocchetti "Burro e oro" 47 Gnocchetti con crema al gorgonzola e funghi pioppini 49 Gnocchetti con pomodoro e basilico 50 Gnocchi alla romana 51 Lasagne della nonna 52 V Le mie ricette preferite - Indice Linguine al sugo di murena 54 Linguine all'aragosta 56 Linguine allo scoglio 57 Linguine col pesto di olive 59 Linguine col sugo di gallinella 60 Linguine con Carbonara di verdure 62 Linguine con cipolla o fìnta "genovese" 63 Maccheroni al sugo, parmigiano e basilico al forno 64 Mezze maniche con carciofi 65 Paccheri con pomodoro, ricotta dura e mozzarella 66 Pappardelle ai funghi porcini 68 Pappardelle al ragù di funghi 69 Pappardelle con cipolle di Tropea 70 Pappardelle con ragù di carne alla bolognese 72 Pasta al forno (con melanzane) 73 Pasta al forno con polpettine
    [Show full text]
  • Die Besten Rezepte 2016
    HIGHFOODALITY® PRÄSENTIERT DIE BESTEN REZEPTE 2016 1 HighFoodality: Die besten Rezepte 2016 DANKE Einen Blog wie HighFoodality® zu betreiben ist ohne die Hilfe Vieler kaum zu leisten. Deswegen möchte mich auch dieses Jahr für die stete Unterstützung ganz herzlich be- danken! Danke Sonja, ohne Deine Unterstützung könnte ich das alles nicht machen. Danke, dass Du mir den Rücken frei hältst! Ohne Dich gäb‘s kein HighFoodality! <3 Danke Florian, für Beratung, Ratschläge und viele, viele gute Ideen. Danke Felix, für eine tolle, lehrreiche Zeit im Sosein! Impressum © 2017, Uwe Spitzmüller, HighFoodality® Außerdem sei gedankt: Ingo Lauter, Maggi, Hajo Hoffmann, Angaben gem. §5 TMG: 1. Auflage 2017 Michaela Späth, Markus Hartmann, Marc Minor, Thomas Pro- Inhaltlich Verantwortlicher Alle Rechte vorbehalten. Vervielfältigung nur mit schriftlicher siegel, Stefan Frank, Dominik Altenkamp, Kerstin Getto, Stefan nach § 55 II RStV: Zustimmung der Autoren. Täubig, Christian Mittermeier, Annette Sandner, Stevan Paul, Erika Kraus, Tom Maurer. Uwe Spitzmüller Alle Angaben in diesem Buch wurden von den Autoren sorg- Schüsselwiesenweg 44 fältig recherchiert und überprüft. Dennoch kann keine Haftung Danke an alle Leser, dass Ihr mir die Treue haltet und letztlich 90482 Nürnberg für die Richtigkeit der Angaben übernommen werden. dieses Projekt zu dem macht, was es ist: Meine große Leiden- schaft! http://www.highfoodality.com Texte, Bilder und Rezepte unterliegen dem Copyright von Uwe [email protected] Spitzmüller. Danke an alle Partner und Kunden für ein tolles und spannen- +49 170 370 43 63 des Jahr 2016! HighFoodality® ist eine in Deutschland eingetragene Marke von Uwe Spitzmüller. Moralische Unterstützung: Sonni :-* 2 3 HighFoodality: Die besten Rezepte 2016 Hungrig sein und hungrig machen.
    [Show full text]
  • Cucina Regionale Italiana Allegata a “La Repubblica” E “Sorrisi E Canzoni” Dal 02/09/2008 Al 15/12/2008
    Cucina Regionale Italiana allegata a “La Repubblica” e “Sorrisi e canzoni” dal 02/09/2008 al 15/12/2008 PUGLIA Vol. 1 SARDEGNA Vol. 9 EMILIA E ROMAGNA Vol. 2 VENETO Vol. 10 SICILIA Vol. 3 LOMBARDIA Vol. 11 TOSCANA Vol. 4 TRENTINO ALTO-ADIGE Vol. 12 LIGURIA Vol. 5 UMBRIA E MARCHE Vol. 13 LAZIO Vol. 6 FRIULI-VENEZIA GIULIA Vol. 14 PIEMONTE E VALLE D'AOSTA Vol. 7 CALABRIA E BASILICATA Vol. 15 CAMPANIA Vol. 8 ABRUZZO E MOLISE Vol. 16 Indice alfabetico generale dei 16 volumi delle ricette regionali, nonché dei prodotti tipici e delle ricette di cucina d'autore Numero totale delle voci elencate: 5.914 N.B.: Le voci indicate in corsivo si riferiscono a ricette illustrate”passo dopo passo” in quanto più note e rappresentative della cucina regionale MAPA Agliata verde 29 - Vol. 7 Agnello pillottato al forno 137 - Vol. 4 A Aglio rosso di Castelliri e Proceno 316 - Vol. 6 Agnello sardo Igp 324 - Vol. 9 Abbacchio al forno 142 - Vol. 6 Aglio rosso di Sulmona 216 - Vol. 16 Agnello su pane carasau 164 - Vol. 9 Abbacchio alla romana 143 - Vol. 6 Aglione o agliata piccante 66 - Vol. 5 Agnello tartufato alla Valnerina 80 - Vol. 13 Abbacchio brodettato 143 - Vol. 6 Agnello al cartoccio con patate 139 - Vol. 1 Agnello, carciofi e fave 162 - Vol. 9 Abbacchio di Rocca Priora 144 - Vol. 6 Agnello al finocchietto selvatico 126 - Vol. 3 Agnolotti al tartufo 53 - Vol. 6 Abbacchio romano 314 - Vol. 6 Agnello al forno all'uso di Macerata 273 - Vol. 13 Agnolotti al tartufo 60 - Vol.
    [Show full text]