Category Archives: Miscellaneous

Restaurant Design

September 28, 2020 robiulo Leave a comment

Restaurant Design

First, for any restaurant the food must be good. After that it’s service and décor. This article in PLAIN covers some new establishments made with cutting edge restaurant design. If the food in these places is nearly as good as the décor they should be spectacular.

THESE 5 GORGEOUS RESTAURANT INTERIORS AWAIT YOU AS SOON AS LOCKDOWN LIFTS

By Kala Barba-Court

“While most restaurants are still quite a ways from being pre-COVID operational, we’ve decided to gawk at the beautiful interiors of some newly-opened or recently refurbished restaurants around the world in 2020 . . . “

For the complete article click here.

Click here for updated GALLERY
Portfolio and Yelp

Dodger’s Blue Gelato

September 23, 2020 robiulo Leave a comment

Dodger’s Blue Gelato

I came across this article in Italo Americano about stadium food (and Dodgers’ Blue Gelato) now that CORVID 19 is preventing fans from going to the stadium.

THE OFFICIAL DODGER’S GELATO WILL BE 100% ITALIAN

By Silvia Giudici

“A lot of people in Los Angeles, especially baseball fans, will miss eating at the stadium during a Dodgers’ match: food has always been part of the experience. Fries, hot dogs, nachos, carne asada, you name it, you could find it all at the stadium. . . “

Read the complete article here.

Click here for updated GALLERY
Portfolio and Yelp

Miscellaneous, Seafood, Vegetarian

Whiting Stew Korean Style

September 9, 2020 robiulo Leave a comment

Whiting Stew Korean Style

There’s an H Mart not too far from where we live. That’s a national chain of Korean supermarkets. They have great produce and lots of Korean imports and specialties. We were browsing there when I came across a refrigerated package of ingredients for whiting stew.

According to the package, the ingredients included onion, scallion, mushroom, radish, red long hot, shrimp, watercress, sauce. There were also scallions, tofu, mussels, calamari, and some other veggies and greens that I didn’t recognize.

They gave me some simple instructions on how to prepare it. “Put it in a pot with three cups of water and simmer,” and that’s all I had to do to make Whiting Stew Korean Style.

The sauce they included was very spicy. A bit was all that was needed to give the individual servings a nice spark. It was delicious and we’ll make it again.

Click here for updated GALLERY
Portfolio and Yelp

Desserts, Miscellaneous

Desserts Made with Olive Oil

September 2, 2020 robiulo Leave a comment

I came across this article on desserts made with olive oil in Gambero Rosso.

Traditional Desserts Made with Extra Virgin Olive Oil

THE RESULT OF ANCIENT TRADITIONS AND OF A HUMBLE BUT TASTY CUISINE, DESSERTS MADE WITH EXTRA VIRGIN OLIVE OIL HAVE ALWAYS BEEN PART OF THE ITALIAN TABLE.

“There are those who use it. to replace butter, for reasons of intolerance or food choice, or to reinvent classic recipes making them lighter, not to mention the many vegan versions of all the traditional desserts. In order to find fine quality extra-virgin olive oil cookies, there’s no need to search among specialized websites and magazines: just look to the past, at the recipes of a time when olive oil was the absolute protagonist. . . “

For the complete article, click here.

For my recipe for ciambelline al vino mentioned in the article, click here.

Ciambelline al Vino

Click here for updated GALLERY
Portfolio and Yelp

Mediterranean Street Foods

August 26, 2020 robiulo Leave a comment

Mediterranean Street Foods

There was an interesting article in Supermarket Italy about some very tasty snacks.

.

10 Must-Eat Mediterranean Street Foods

“Sampling the local street food is one of the best ways to experience a country’s culture. The nature of traveling means you’re always on the move, so the quick, portable bites you can get from the street stalls make a big impression. Mediterranean street food encapsulates the culinary cultures of several different countries, from Italy to Morocco. Here are 10 Must-Eat Mediterranean street foods to try the next time you travel. . . “

You can read the complete article here.

Click here for updated GALLERY
Portfolio and Yelp

Rye Bread

August 12, 2020 robiulo Leave a comment

Rye Bread

A great article on beautiful bread from Colossal –

Twisting Vines and Leafy Botanics Carved into Crusty Breads by Blondie + Rye

“North Carolina-based baker Hannah P. has planted herself firmly at the intersection of art and food as she transforms her crusty rye loaves and spelt focaccias into edible canvases for her botanic projects. Through her Instagram account Blondie + Rye, Hannah shares hundreds of flour-covered creations replete with twisting vines and leafy stems. Some pieces even feature layered fruits and vegetables that resemble verdant gardens and floral bouquets. . .”

For the complete article click here.

Click here for updated GALLERY
Portfolio and Yelp

Meat, Miscellaneous

Prosciutto

August 5, 2020 robiulo Leave a comment

Prosciutto San Daniele DOP

By Toni Brancatisano

. . . “Prosciutto Crudo is an Italian dry-cured ham that is usually served raw and thinly sliced. The word crudo means raw, as opposed to prosciutto cotto, which is cooked. It is characterised by a pinkish-red color and is slightly veined with thin streaks of fat. The fat or lard around it, which is pure white, is delicate and complements the meat so, when eating Prosciutto Crudo, both the meat and the fat should be enjoyed together. . .”

Read the complete article here.

Click here for updated GALLERY
Portfolio and Yelp

Piemontese Palate

July 29, 2020 robiulo Leave a comment

Piemontese Palate

An interesting article from L’Italo-Americano –

The Piemontese Palate: Rich, Traditional, and Delicious

By Paula Reynolds

“There is one region, however, that is perchance lacking credit where credit is due…Piedmont/Piemonte. A northernmost province, Piedmont sits mirthfully tucked in the north-west cuff of the boot, sharing the largest portion of its border with France. The capital city of Turin is potentially the best-known in the region, her accolades to include Fiat and The Shroud. However, there are many gastronomic wonders to be found throughout the smorgasbord of culinary richness that is the Piemontese palate. . . “

Read the complete article here.

Click here for updated GALLERY III
Portfolio and Yelp

New York Restaurants and Covid 19

July 22, 2020 robiulo Leave a comment

New York Restaurants and COVID 19

We had dinner on Broadway. I mean really on Broadway, right in the street. The City has granted restaurant owners the right to set up tables in what used to be the parking lane in the street fronting their restaurants.

We ate at Telio, one of our favorite locals. They went a step further and had a singer at dinnertime. The whole scene was very festive.

On some avenues, there’s a bike lane between the curb and the parking lane, so ‘Watch Out.’

Some of them have gotten very creative and set up platforms, colorful barriers and planters under canopies and umbrellas that look like a small oasis.

I don’t suppose this will work well in winter, but for now it offers an opportunity to eat out without going into a restaurant.

Click here for updated GALLERY III
Portfolio and Yelp

Garlic Scapes

July 14, 2020 robiulo Leave a comment

Garlic Scapes

I’ve never heard of ‘garlic scapes’ and don’t know where to find them but here’s a recipe that I’d like to try. An article in Italy Magazine explains it.

Zolle Sott’Olio | Pickled Garlic Scapes in Oil

by Domenica Marchetti

“Zolle sott’olio ~ pickled garlic scapes preserved in oil ~ are a specialty of Sulmona, a picturesque medieval city ringed by mountains in Abruzzo. The city is mostly famous for confetti, those candy-coated almond confections you see at Italian weddings, and for being the birthplace of the poet Ovid. . .”

See the whole article and recipe here.

Click here for updated GALLERY III
Portfolio and Yelp

Reveries and Recipes