Category: Food world

Everything and anything from around the world of food.

Emporio Fasano

Gero Fasano has, at long last, opened the doors of his so longed-for emporio in São Paulo.

This project has been in the makings for years. First in his heart. Followed by potential partners that never took off. Then came his other dream of opening Fasano hotel in New York City. Extremely delicate health issues came along the way to put everything on halt. Including going through a world pandemic.

Come early 2022 with prospects of a glorious first semester. The Big Apple gets a stunning hotel and dining experience upgrade with the arrival of Fasano in town and São Paulo by late July with the brand finally opening its deluxe emporio doors.

You can sense every tiny detail of perfection put into that project as you entered the grandious 1000sq meters space. Gero is a renowned perfectionist with the best taste and so is his team.

On the ground floor you will walk around the bakery and fresh past counters along with a prime quality made on a exclusive kitchen site that delivers all Fasano freshly made products from their pasta to sauces, take away ready bowl salads and a selected range of fruits and vegetables. All harvested from small local farmers.

On the first floor you will find a wide range of wines and liquors from around the world. A very Italian cheese and charcuterie counter with a cheese lab next to it. All blended in a space with shelves of exclusive Fasano branded products like extra virgin olive oil, ready made sauces, arborio rice, dry pasta, seasonings all curated by Gero himself.

For those sweet tooth there is also some delicious options of jams, chocolate and delicacies to have home when welcoming friends over for coffee.

Speaking of which, when arriving on the second floor you will be welcomed by the roasted smell of coffee on site at the coffeeshop. Fasano Casa section offers a range of home products from gorgeous candles to linen to mention a few. After enjoying the tour you must take a moment to have a seat at their terrace. Sit back, order a coffee with pastry. After all this is all part of la Bella vita as Italians do.

R. Bela Cintra, 2245 – Jardins, São Paulo – SP, 01415-009
Monday – Saturday 7:30am – 9pm / Sunday 9am-7pm

Italian espresso is applying to become Unesco heritage

by marcelasenise

When we talk about Italian food and drinks two things comes to mind straight away: Pizza and espresso. Not just any coffee. Espresso.

That shot of creaminess with a perfumed and textured crema that tops the sip of espresso Italians drink from a porcelain cup.

Just like Neapolitans pizza makers having had their pizza added in 2017 to Unesco’s heritage list, now is the turn of Turin coffee makers to have a go.

“It is an authentic ritual, an expression of our sociality that distinguishes us around the world,” said Gian Marco Centinaio, agriculture undersecretary, confirming the application had been submitted.

Caffè Vergnano and Lavazza are two big international brands to come from Turin. A city that became the capital of espresso at the end of 19th century.

A great asset for the economy and a habit Italians do take it to their heart. Also a way to celebrate a ritual halted with pandemic days.

Let’s cross fingers.

JUM by Jamie Oliver

by marcelasenise

Chef Jamie Oliver is out with his new venture. It’s called Jum. An app that is here to help you with weekly menu plannings.

On Monday, beloved Brit Chef Jamie released the news on his Instagram with an intro video, briefly explaining what’s all about, how everyone in his Cookery school is involved too and what’s more to come in the near future.

Load os recipes, shopping list, what’s trending, what you love, all in one app to make your food world easy with simple solutions and your favourite ingredients.

It can also be “tailored made” according to your preferences and algorithms will do all the work.

Graphically speaking, Jamie’s photos and videos are, as usual, impeccably eye catching and makes you want to cook it all.

It’s available for download on IOS App Store and soon on Android. Also available to access on web.

Sorbillo opens in NYC

by marcelasenise

“When he was a little boy he had a dream. To become a pizzaiolo and take his pizzas to an even bigger dream. The american dream.”

…and he did so. Gino Sorbillo is making his highest dream become reality. The Sorbillo clan is opening their first location this week in the heart of Little Italy, where else?!

His efforts paid off. His believes and what is important to make the best pizza are real. Protection and respect of his territory to export in the most accurate way to one of the most competitive cities in the world when it comes to the food industry.
He is ready to tell the story of his family, to make New Yorkers try Italy’s most famous pizza in the world.

While writing this article, Gino himself shared on his Instragam stories, yes he’s all about his social media chanels too, that Unesco has recently announced the recongnition of pizza makers job as a Italian heritage – so Hurray & Congrats to all pizzaioli!

When I met Gino at ‘Cibo a Regola D’Arte last month I was amazed to meet such helpful and available guy he was but most of all how down to earth.

Gino Sorbillo & Michelin star chef Rosanna Marziale at Cibo a Regola D’Arte – Napoli 2017

His talk was al about genuinity, respect and love for his home territory. To the point of publicly stating so in front of politians his commintment as citizen and enterpreneur.

His energy is contagious, his smile is sincere and his arrival in New York City is happening because of his determination of fulfilling that young boy’s dream. He is very aware of what the city has to give and take. But so far the feedback of opening trials and and opening night have proven a success.

The Sorbillo’s brother received the visit of New York’s Mayor, Mr. De Blasio, as their friendship goes back a few years back when tey met back in Naples while the De Blasio family was holidaying in the souht. Media coverage has been pretty full including the famous CBSNews channel of all NYC yellow cabs!

Gino-Sorbillo-sindaco-New-York-Bill-de-Blasio-brindisi-pizza

Credits Press / James Collier

: Credits Press / James Collier

I can’t wait to be back in the Big Apple and enjoy a good slice with my New Yorker friends.
I wish Gino & family the most amazing time on their new adventure.

Follow Sorbillo NYC on Instagram
Sorbillo NYC
334 Bowery between Great Jones & Bond Street, New York, NY 10012 646.476.8049

Carluccio

by marcelasenise

“Italian men has two main functions, to eat and to make love”

Antonio Carluccio

Last week the world of food has lost a very important figure. He was considered the Godfather of Italian food abroad.
He was born in Salerno, in the region of Campania, the fifth of six children.
He moved with his father’s job when he was young and lived in Castelnuovo Belbo and Borgofranco d’Ivrea. Living in the northwest, an area with great vegetation, as a child he would hunt through the forest for different mushrooms and fungi with his father. After leaving school he did his compulsory one year of military service in the Italian Navy. After leaving the navy, he briefly worked as a journalist with La Stampa in Turin and then as a technician and sales representative for typewriter manufacturer Olivetti.
It was not until he moved again, this time to Vienna, to study languages and start his work life as a wine merchant. Thirteen years later he moved to London to become the Italian wine importer of that time. Thas was back in 1975.

In the restaurant business everything started when he became the manager at Terence Conran’s Neal Street Restaurant in Covent Garden. He married Conran’s sister. The rest is history.

If you visited London you must surely have come across the Carluccio’s sign from one of his restaurants, seen some of his 20 books in bookshops. It was under his supervision that UK beloved chef Jamie Oliver started working in London.

Credits David Loftus

That led to a life time friendship between them and Gennaro Contaldo, whom they made a hilarous tv series for BBC called “Two greedy Italians”.

: Credits David Loftus

: Credits David Loftus

A rather quiet and shy persona, I remember, during my London years when I visited his Deli back in late 90’s. Always present and smiling but reserved, making sure everything was up and running as he wanted. Food was good.

The United Kingdom surely is grateful to what Carluccio represented in the evoution and upgrade of quality of food when eating out over the years but mostly being the man who brought Italian flavors over the chanel.

In 2007 he was appointed an OBE by the Queen.

*extracts from Wikipedia

French butter crisis?!

by marcelasenise

It is an announced crisis for a while. Climate change, political issues, you pick your choice.
What is in question here is how will the French live without their fantasticly buttered croissants and all those jambon baguettes?
Prices are rising, supermaket shelves with apologetic notes for lackign supply, bakers not knowing where to find their tones of butter.
Let’s hope for the best!

here is a good article from The Guardian to get into more detailed explanation.

Tuscan bread

by marcelasenise

Italy is famous for having a whole variety of bread making. It changes according to each region. From North to South you have rye, durum wheat, crunchy, soft, focaccia, ciabatta to name a few. It has been counted around 300 types of bread.

Visiting a very beloved region of international and local tourists, when in Tuscany you will find one of the least flavoured breads. No salt is the main characteristic of it. Back during the Second World War salt was one of the most precious ingredients to have so “cooking” with it was rarity and mostly for the privileged. Nowadays reason being is because Tuscan food is rather heavier flavoured considering their culture of eating hunting meat, their selection of cold cuts, the classic aged pecorino, all foods with intese flavour for the palate thus a choice of a more plain taste bread to go with. Or simply having a slice with drizzles of olive oil, another typical product of Tuscany.
Right in the middle of the Maremma hills you can find a stoned house with a very famous oven called ‘Forno di Montegemoli’. They produce the original recipe (with a pinch of salt, but shhh! don’t say it out loud!) and distribute to most of local panetterie (bakery) and supermarkets within 50 kms.

People come from all over to visit the location, see a tuscan wooden oven and experience the amazing landscape that surrounds the house. Not to mention the smell! You can buy it too! They bake white and whole recipes.

Absolutely worth the drive around the countryside to reach them. If you are coming from or going towards Siena, San Gimignano make sure to include this stop on your trip. Check opening hours as they don’t work on weekends.

The story of a Syrian chocolatier

by marcelasenise

When speaking of Syria, war, refugees all I can think is how can these people rebuild their lives?
Back in Damascus Assam was a chocolatier but lost everything as we could all imagine.
When I came across the story of Assam Hadhad‘s family my joy was immense! How a wish of wanting to spread joy to show gratitude to Nova Scotia, the Canadian town that welcomed them one year ago when they flew away from the war, became their way of starting a new life.
Today, one year on, Peace by Chocolate has 10 employees and even Prime Minister Justin Trudeau has met the family enjoying bites of chocolate!
Never understimate the empowerment of food!

@guidemeto_

Emporio Fasano

Flirting With Vegan