Italy Trip 2013
My week long trip to Italy was inspired by my eagerness to try authentic Italian cuisine and wanting to see the awe inspiring sites and beautiful architectures that made this country a must-visit in the world. With stops at Milan, Rome and Florence, I dined at little café’s, family-run tratorria’s and Michelin starred restaurants
My epicurean journey started in Milan at Bar Della Scalla, close to the Duomo. This is where I had the first-hand taste of risotto Milanese—a dish that is so simple and yet so good. That day, I also took part in a Michelin star dinner at Innocenti Evasioni where the chef Eric Picco (who I met the night of my visit) prepared a wonderful dinner.
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The following day I was off to Rome where I walked and walked in awe of all the marvelous and majestic architecture. To top it off, a visit at the Vatican City granted me the opportunity to witness Pope Francis hold his daily Wednesday mass then to the old Roman ruins and the Coliseum. Of course this wouldn’t be the same if I hadn’t indulged myself with Roman style pizza along the way.
My dinner choice that night did not disappoint. I decided on Pipero Al Rex, one of Rome’s most talked about restaurant. The duo of owners Alessandro Pipero’s hospitality and Chef Luciano Moncellino creativity in the kitchen earned the restaurant a Michelin star.
The next day I made a trip to Florence for a day, which isn’t enough time to really absorb everything the city has to offer. Nevertheless I enjoyed walking around this beautiful metropolis. The city itself is an outdoor art exhibit, a paradise for artist both young and old.
I went to Mercato Centrale for lunch and had Tuscan chicken and fresh pastas at one of the family owned restaurant inside the market. While I toured the market, it was nice to see the vibrant color of fresh produced and smell different types of cheeses as well as sampling a variety of olive oil that came from region of Tuscany.
Mercato Centrale:
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Dinner was at Ora D’Aria, another Michelin star restaurant located by the famous Ponte Vecchio where the chef Marco Stabile prepared two kinds of delightful tasting menu. I was obviously spoiled by this time and expected nothing less as I continued my journey.
I stopped over at Milan for the next two days before flying back to New York City. There, I had first experiences of appretivo hour and more pasta at Bar Gatto that Milan is known for. Aperitivo hour is what happy hour for us here in the. Purchase a drink then indulged at a buffet of small bites made fresh daily.
Bar Gatto Aperitivo Hour:
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I sampled some delectable pastries at Sgroi Panetteria Pasticceria before having a final dinner at Ritorante Sadler to end a fun filled trip. Chef and owner Claudio Sadler is one of the most respected person in Milan’s culinary scene. The two Michelin star restaurant was on point and everything that I had expected
Espresso in Italy was terrific! The best coffee I’ve ever had, the roasted beans has a touch of sweetness that I can drink all day. It’s consistent throughout the country; the taste is the same in Milan, Rome and Florence.
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Six days in Italy is so short. I wished that I could have spent more time here and visit other parts of the country. I promised myself that I will be back here and this time I will be armed and ready for more tantalizing treats for the eyes and for my appetite.
For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication preassigned to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In complement, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their condition appears to be the same as yours.
Ristorante Sadler **
Ristorante Sadler
Via Cardinale Ascanio Sforza, 77
Milano, Italy
+39 02 5810 4451
Official Site
Give or take a few restaurants that didn’t quite hit the mark during my great Italian adventure, the overall dining experience in the three cities that I’ve visited were wonderful. So to put an end to and amazing trip, I had my last meal at Ristorante Sadler. A two Michelin star restaurant and considered to be one of Milan’s very best. Chef and owner Claudio Sadler is one of the most notable person in Milan’s gastronomy. He was one of the founders of the Jeunes Restuarateurs of d’Europe and a mentor to some of Italy’s notable chef like Thomas Aragonni the other half of the Michelin star restaurant Innocenti Evasioni.
Ristorante Sadler is located along the canals, about 20 minutes outside of Milan’s city center. Unlike New York City, Milan’s public transportation is a bit complicated especially for first time visitors. Dishing out 20 euros for a cab ride (each way) was the best way to get to the restaurant—an extra expense that I didn’t mind spending since the ride also doubled as a sight-seeing tour of the city.
To enter the restaurant you are required to ring the doorbell where the sliding doors are opened. Inside, the Maître‘d was waiting to welcome me. He led me to a series of chambers packed by Milanese diners until I reached my table. In one of the room the kitchen can be seen through its windows.
The setting is intimate, dim lights that drops serenely on covered tables, partnered with comfortable leather seats. The warm vibrant brown walls complimented the abstract paintings carefully placed to complete the contemporary interior of Ristorante Sadler.
There were several choices for the set menu but since this was my last day in Italy, I decided to celebrate and opted for the seven courses 160 euros (with wine pairing included) tasting menu called the “The Creative Menu”. The price was actually a very good deal, especially in Europe.
The Creative Menu:
The meal started with a fabulous bite size snacks to tantalize the taste buds. That was followed by a canapé of cod fish that was salty but in a good way. Their bread offering was the best I’ve had so far in this trip. It was creative and there was a lot of thoughts were put in their bread program. They were freshly made and so soft, served in room temperature.
Raw tuna wrapped around grilled asparagus with crushed nuts and cheese that was somewhat freeze dried was the first course. The tuna was very clean and fatty, the asparagus was fresh and vibrant.
The second course was an Asian inspired tiger shrimp rolls on the skewers that was so meaty and is complimented nicely with artichoke and tarragon mouse. That was followed by a big piece of scallop that has a mild sweetness. While the chard leaves that covers the scallops gives a little bit of bitterness, and the foie gras sauce provides the buttery taste. All three together create a well-balanced dish.
For the fourth course, a mozzarella bubble placed on top of zucchini flowers, brown rice and anchovies. Saltiness from the anchovies is just another additional layer of flavor to an already tasty dish. The fifth course was a pasta dish with an earthy flavor and aroma. It was a Tortelli with the mushroom Porcinni stuffing garnished with black truffles and thinly sliced mushrooms.
Shredded ox tail braised immaculately in Nebbiolo grapes, with mushroom tempura and black truffles for the sixth and the meat course. There were flavors and textures in this dish that did not disappoint my palate.
When it was time for the dessert course, I found myself already missing the next time I could try this menu all over again. To bring this Creative Tasting menu to a wonderful finish, dessert was a tantalizing orange strudel with chocolate sauce and fennel salad, a perfect cleanser to all the savory dishes.
Little did I know that the strudel was just the beginning tease to an abundance of sweets that were placed in front of me. I wasn’t disappointed that I couldn’t bring myself to finish the full dessert, this time I raised the white flag and surrendered. I did however, taste each of them and would have gladly traded the strudel at that point just to consume them all.
The sommelier pairing of Italian wines was on point. The pairing with wines from Italy’s Northern region elevated the taste of each dishes, starting with the appretivo all the way to the end with dessert.
Service at Ristorante Sadler is what is expected for a top restaurant—professional and refined. The staff is willing to engage in a timely manner that is non intrusive. As a lone foreign diner that night they made sure that I was provided the best service and dining experience. During that time Chef Sadler is in attendance and throughout the evening he made numerous appearances in the dining room, stopping by each tables and chatting with the guests.
Wine Pairing:
As the night went on and guest departed, Chef Sadler is at the front to greet them goodbye. Before I left, I chatted with him for a good 20 minutes and he offered me a tour of his kitchen, an offer that I would have been stupid to refuse.
Ristorante Sadler lived up to its reputation as Milan’s top restaurant. The whole dining experienced was top notch and well deserved the two Michelin stars that were bestowed upon. Having my last dinner here was an excellent ending to an already terrific trip in Italy.
For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing prescribed to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your druggist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their state appears to be the same as yours.
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Ora D’Aria *
Ora D’Aria
Via dei Georgofili 11R
50122 FLorence, Italy
39 055 200 1699
Official Site
On my way back to Milan from Rome I stopped at Florence. It’s truly a beautiful city, rich in history and arts. The artistry of the Renaissance is seen at every corner of the city. After a long day walking around sightseeing, when it was time for dinner, Ora D’Aria was the restaurant of choice. The location couldn’t be better, a block away from Ponte Vecchio and walking distance from the town center.
Considered among the top dining establishments in Florence, it was first awarded a Michelin star in the guide’s 2012 edition and held on to it ever since. This was the one of only three Michelin starred restaurant in Florence, a surprisingly small numbers of stars awarded in my opinion especially for such a distinguished city.
The kitchen operates under a young chef and owner, Marco Stabile—a home grown talent from the region of Tuscany. Chef Stabile worked in some of Italy’s finest restaurants and is a member of the prestigious Jeunes Restaurateur D’Europe.
Ora D’Aria offers two types of tasting menu, “The Tuscan”, inspired by regional produced and the seafood centric Il Pesce, Il Marea , Il Bosco . A la carte options are available as well. The tasting menus consist of six courses valued at 70 and 75 euros respectively and since I dined with a companion, I was able to sample both.
Dinner started out with a beef tare-tare, accompanied with an Italian beer, freshly diced beef that melts in your mouth and is a sizeable portion for an amouse-bouche.
In the Tuscan menu, the first course called The Hen, the egg and the egg, were all of the components of the dish stemming from a chicken cooked in different ways and in different flavor profiles. Pieces of chicken were soft, the egg was poached flawless and the broth made out of chicken was added flavoring.
The next two courses were the risotto and the game filled tortellini. Freshly made and al dente, the risotto rice was cooked just right. The tortellini and its stuffing were simply delicious
Tuscan Menu:
The following course was supposed to be the suckling pig, but since my dining companion and I were non-pork eaters, the restaurant more than gladly substituted a roasted pigeon dish. This was the first time, I was having pigeon and it tasted like the dark meat of the chicken. The way that it was roasted has a beautiful crunchy outside and the meat was tender. The pigeon was seasoned rightfully.
This was followed with an assortment of Tuscan cheeses with sliced bread. Each cheese has a distinct taste that is only known to this region.
On to the predominantly sea food tasting menu, the first course was Sea Bass sashimi that was marinated with citrus and fruits. The sashimi was fresh and clean, the orange and the persimmon added a lovely touch of acidity and the chestnut crumble provides an additional texture.
Il Pesce,Il Marea,Il Bosco Menu:
That was followed by roasted scallops. This was an appetizing dish. The caramelized onion went well with these fresh scallops that were roasted to perfection.
Next course was the cream of yellow pumpkin soup. The buttery soup with a touch of sweetness was cleverly inserted in between courses to balance the different flavor from each dish. It was also a dish on a cold night, which made it even more fitting.
My pasta dish was the pappardelle with cod fish and black truffles. The sublime combination of saltiness and earthiness with the texture of the fresh pasta made this my favorite dish.
I learned my lesson from previous dinner at Rome’s Pipero Al Rex, that by the time the fourth course came, I was helping my dining companion with the food. The staff asked us if we were ready for the dessert. This time I requested for remaining course: the fish of the day, which happens to be the branzino. The fish is fillet and roasted with proper seasoning. Served with black truffle puree, it adds flavor to this mouth watering fillet.
To finish up the tasting, we had the sorbet with chocolate and coffee powder and the sweetened pears for dessert. Guests can also choose the desserts a la carte. Desserts were good, unfortunately I’m not too fond of sweets. My companion on the other hand, who has sweet tooth, enjoyed both dessert.
Both tasting menus were terrific and there was not a single dish that I was displeased with. The food is simple, uncomplicated and only uses the freshest seasonal ingredients from the region. Each course were served with correct timing that allows the right progression of flavors. While the combination and the balancing of flavors are also well put together.
The wines are predominately from Tuscany. I requested a wine pairing with the tasting menu, but there was a miscommunication with the sommelier. I ended up with a wonderful regional white wine anyway. It has a similarity with Sauvignon Blanc and its fruitiness and acidity that helps enhanced the taste of each dishes. I also had lovely Chianti that Tuscany is known for.
Just like its food, Ora D’ Aria interior is simple and clean. The main dining room is airy, with high ceilings, wall of mirrors opposite the sliding glass door that leads to kitchen where guest can see the chef and his brigade in action. The night that I visited, there were a mixture of locals and tourists occupying the cloth covered two tops tables that is paired with stylish Saarinen designed arm less tulip chairs. The downstairs section with its exposed bricks, low ceiling and dimmer lighting is designed for a more intimate setting. There you also find the wine cellar.
There was an issue with the language with the staff, but it was nothing serious that would diminish the dining experience. The staff seemed a little uptight at first, but warmed up as the night went on. Each and every one of servers were attentive and very courteous, they were there to provide the service at the utmost.
By this time I was already spoiled by the hospitality that I’ve been receiving from the restaurants that I’ve visited on this trip that it came to no surprised to me when Chef Stabile served some of our dishes and introduced himself to us. As guest departs, Chef Stabile was waiting in the front bidding each and every guest farewell and thanking them for their patronage. When he found out that we were visiting from New York he gave us a parting gift, a bottle of Tuscan olive oil.
Many rank this restaurant behind the three Michelin star Enoteca Pinchiorri which is a valid statement. But after dining at this restaurant I can agree why Ora D’Aria is one of the top restaurants in Florence.
For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.
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Food Waste & Composting from Leah Li on Vimeo.
Pipero Al Rex *
Pipero Al Rex
at The Rex Hotel
via Torino 149 I
00184 Rome, Italy
39 06 481 5702
Official Site
Before I left for Rome, I spent much of my fall New York nights doing a lot of research of where to dine. One of the gems that I came across is a popular local called Pipero Al Rex. Finding out it was indeed a gem came much later after experiencing the real deal. Its home page offers no detailed information about the place, but a lot of the online reviews were favorable. In addition, Rome’s food community has been talking about how good this restaurant is and how it was a “must-try”. So, I had to try it.
The dual ownership of Alessandro Pipero and a young chef named Luciano Moncelino is behind this hidden restaurant in the lobby of Hotel Rex. Its location is in a heavy populated tourist area, within walking distance from Roma Termini station. Much like a restaurant close to public transportation, I expected the place to be littered with tourists—and yet it seemed like I was the only out-of-towner during my visit.
From the get go, Alessandro himself was there to greet me with his big smile when I walked in to the restaurant. He continued the warm welcome by ushering me to my table, and we even talked a little about Rome and how I liked the city so far.
The dining room is diminutive; there are only six tables for twelve covers a night. The space is elegant with minimalist designed. It has high ceilings which had two Taraxcum chandaliers hanging above. To add to the motif, there were half circled red leather seats, wood floorings, and an artisanal crafted fire place that display luxurious bottle of liquors. There’s also a painting of Alessandro on the wall that was very reminiscent of Alfred Hitchcock.
Alessandro’s presence in the dining room allowed his guests to have a more personal experience with the restaurant. He visits every table numerous times to reassure guests are well taken care off. The staff mimics his quality of hospitality. They were attentive but unobtrusive.
There was a slight misunderstanding on what I wanted from the menu when I first made the reservation, so Alessandro, like the good host that he is, made me an offer on the tasting menu that I just couldn’t refuse.
Before dinner began, Alessandro made sure that I didn’t have any food restrictions. When I nearly scoffed at the idea, the dishes started to come out of the kitchen. First up is a fried chip with mayonnaise and yogurt, a palate awakener for more to come. Then came the small bites like Marshmallow with Parmesan cheese and orange; Waffles with chicken liver pate and sweet wine jelly; Blue cheese balls (should have ask why it was green) with fried potato, all hit the taste buds with a burst of flavor. Each dish was complimented with an Austrian sweet wine Cuvée Auslese 2010 Weingut Kracher.
The Mushroom porcini with turnips and shrimp were so fresh that when combined with the vegetables broth served in a lab test tube container, it gives a veggie and earthy taste. Scallops ravioli with anchovies was my favorite dish. Mixing anchovies with cheese was a cleaver technique to neutralize the saltiness and enough flavor to blend in with the ravioli. The al dente Linguini pasta with oyster sauce and fish roe was lovely and with the artisan genius of Alessandro’s excellent bread I was able to drain the sauce from the plate. The small plates were paired with an excellent Il Guardiano 2010 Montecucco Sangiovese red wine.
They fed me until I was stuffed. My gluttonous desire caught up to me that I had to raise the white flag early and agreed to an early offering of dessert. I complied even though the meat dish was not served yet. White chocolate cream with sorbet was the dessert. It serves as a period to end of an excellent dinner that night.
The only regret that I had with this place was that I never had a chance to sample their daunted Spaghetti Carbonara. I was lost in the moment of Chef Moncelino dishes that it totally slipped out of my mind as one of the key dishes to try.
Chef Moncelino’s contemporary approach to Roman cuisine combined with his technique and creativity earned Pipero Al Rex a Michelin star after a year it opened and held on to it this year. In just almost three years of existence this restaurant has become one of the Eternal City’s top restaurants.
The combination of Alessandro’s personality and Chef Moncelino culinary magic makes dining at Pipero Al Rex an experience that I will never forget. It is truly an excellent restaurant that needs to be visited when in Rome.
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