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136--button-padding-controls:0.6em;--button-padding-underline-label:1.15em 0.3em;--buttons-gap:clamp(1rem, 3vw, 1.25rem);--box-radius-small:0;--box-radius-medium:0;--box-radius-large:0;--section-height-minimal:50vh;--section-height-regular:70vh;--section-height-full:100vh;--color-section-background:#fff;--color-section-text:#2f1919;--color-section-link:#ec8080;--color-section-link-border:rgba(236,128,128,0.3);--color-section-button:#f6f6f6;--color-section-button-text:#2f1919;--color-section-button-hover:#ec8080;--color-section-button-text-hover:#fefcfc;--color-section-button-shadow:2px 2px 10px 0px rgba(14,8,8,0);--color-section-button-fill-shadow:2px 2px 10px 0px rgba(123,123,123,0.15);--color-section-button-fill-shadow-hover:4px 4px 24px 5px rgba(118,64,64,0.05);--color-section-button-text-shadow:2px 2px 10px 0px rgba(23,12,12,0.15);--color-section-button-border:#f6f6f6;--color-section-text-shadow-soft:#2f191925 0px 4px 8px -2px,#2f191915 0px 0px 0px 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616
617		<div id="app"><header class="sc-1u9apea-0 jDOTNv"><div class="sc-1ia2oy7-0 gNwZtD"><div class="sc-1ia2oy7-1 fJvrRi"><div class="sc-1ia2oy7-2 khxFOG"><div class="sc-1ia2oy7-3 eFygLm"><div class="sc-1gcp8t8-1 icvHvB"><div class="sc-1gcp8t8-4 jefZyE"><div class="sc-1gcp8t8-5 bwWcTY"><span class="sc-wwxfff-0 jbTVRk"><div class="sc-wwxfff-1 WmaQN"><svg xmlns="http://www.w3.org/2000/svg" width="100%" height="100%" viewBox="0 0 500 500" class="sc-wwxfff-2 XahGE"><path d="M15.6233766,139 L484.336364,139 C492.961039,139 499.95974,125.558603 499.95974,109 C499.95974,92.4389023 492.95974,79 484.336364,79 L15.6233766,79 C6.9987013,79 0,92.4413966 0,109 C0,125.558603 7,139 15.6233766,139 Z"></path><path d="M484.336364,220 L15.6233766,220 C6.9987013,220 0,233.441397 0,250 C0,266.558603 7,280 15.6233766,280 L484.336364,280 C492.961039,280 499.95974,266.558603 499.95974,250 C499.95974,233.441397 492.961039,220 484.336364,220 Z"></path><path d="M484.336364,361 L171.861039,361 C163.236364,361 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class="sc-1pm9a4f-0 hQFQuq"><div class="sc-1pm9a4f-1 klLuiY"></div><button class="sc-1pm9a4f-4 cgqlU"><span class="sc-wwxfff-0 gNRMIo"><div class="sc-wwxfff-1 WmaQN"><svg xmlns="http://www.w3.org/2000/svg" width="100%" height="100%" viewBox="0 0 500 500" class="sc-wwxfff-2 XahGE"><path d="M299.562195,249.985366 L467.810976,81.7292683 C472.439024,77.097561 474.992683,70.9182927 475,64.3292683 C475,57.7365854 472.446341,51.55 467.810976,46.9256098 L453.067073,32.1853659 C448.431707,27.5426829 442.252439,25 435.656098,25 C429.070732,25 422.891463,27.5426829 418.256098,32.1853659 L250.007317,200.430488 L81.7512195,32.1853659 C77.1231707,27.5426829 70.9402439,25 64.347561,25 C57.7621951,25 51.5792683,27.5426829 46.9512195,32.1853659 L32.2,46.9256098 C22.6,56.5256098 22.6,72.1402439 32.2,81.7292683 L200.452439,249.985366 L32.2,418.234146 C27.5682927,422.873171 25.0182927,429.052439 25.0182927,435.641463 C25.0182927,442.230488 27.5682927,448.409756 32.2,453.045122 L46.947561,467.785366 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L467.807317,453.045122 C472.435366,448.413415 474.989024,442.230488 474.989024,435.641463 C474.989024,429.052439 472.435366,422.873171 467.807317,418.237805 L299.562195,249.985366 Z"></path></svg></div></span></button></div>
617<div class="sc-1pm9a4f-12 bIqyZb"><div class="sc-1pm9a4f-5 gxiYqh"><div class="sc-1pm9a4f-9 obkBb"><div class="sc-1pm9a4f-6 sc-1pm9a4f-7 eRMqtZ iHLtZC"><div class="sc-1pm9a4f-8 chRWGe">Menu</div><span class="sc-wwxfff-0 eulCTs"><div class="sc-wwxfff-1 WmaQN"><svg xmlns="http://www.w3.org/2000/svg" width="100%" height="100%" viewBox="0 0 500 500" class="sc-wwxfff-2 XahGE"><path d="M178.864 455.552C168.631 466.174 151.623 466.174 141.39 455.552V455.552C131.682 445.475 131.682 429.525 141.39 419.448L304.624 250.019L141.387 80.5526C131.681 70.4752 131.681 54.5255 141.389 44.4491V44.4491C151.623 33.8269 168.631 33.8269 178.865 44.4492L376.898 250L321.23 307.782L178.864 455.552Z"></path></svg></div></span></div></div><div class="sc-1pm9a4f-9 obkBb"><a aria-current="page" class="sc-1pm9a4f-6 eRMqtZ active" href="/en/reservation" data-discover="true"><div class="sc-1pm9a4f-8 chRWGe"><span>Reservation</span></div></a></div><div class="sc-1pm9a4f-9 obkBb"><a class="sc-1pm9a4f-6 eRMqtZ" href="/en/event-venue" data-discover="true"><div class="sc-1pm9a4f-8 chRWGe"><span>Groups and Private Events</span></div></a></div><div class="sc-1pm9a4f-9 obkBb"><a class="sc-1pm9a4f-6 eRMqtZ" href="/en/blog" data-discover="true"><div class="sc-1pm9a4f-8 chRWGe"><span>LE NOVITÀ</span></div></a></div><div class="sc-1pm9a4f-9 obkBb"><a class="sc-1pm9a4f-6 eRMqtZ" href="/en/gift-cards" data-discover="true"><div class="sc-1pm9a4f-8 chRWGe"><span>Gift cards</span></div></a></div><div class="sc-1pm9a4f-9 obkBb"><div class="sc-1pm9a4f-6 sc-1pm9a4f-7 eRMqtZ iHLtZC"><div class="sc-1pm9a4f-8 chRWGe">About us</div><span class="sc-wwxfff-0 eulCTs"><div class="sc-wwxfff-1 WmaQN"><svg xmlns="http://www.w3.org/2000/svg" width="100%" height="100%" viewBox="0 0 500 500" class="sc-wwxfff-2 XahGE"><path d="M178.864 455.552C168.631 466.174 151.623 466.174 141.39 45
6175.552V455.552C131.682 445.475 131.682 429.525 141.39 419.448L304.624 250.019L141.387 80.5526C131.681 70.4752 131.681 54.5255 141.389 44.4491V44.4491C151.623 33.8269 168.631 33.8269 178.865 44.4492L376.898 250L321.23 307.782L178.864 455.552Z"></path></svg></div></span></div></div><div class="sc-1pm9a4f-9 obkBb"><a class="sc-1pm9a4f-6 eRMqtZ" href="/en/contact" data-discover="true"><div class="sc-1pm9a4f-8 chRWGe"><span>Contact</span></div></a></div></div><div class="sc-1pm9a4f-10 fjsxGo"><div class="sc-t33o52-0 idlJNV"><div class="sc-t33o52-1 jGuJMh">Address and Contact</div></div><ul class="sc-1pm9a4f-11 fWwFfY"><a target="_blank" rel="noopener noreferrer nofollow" href="https://www.google.com/maps/dir/?api=1&amp;destination=45.4222585,8.9381405" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 lToAP"><div class="sc-1merjty-2 jhEQBu"><span>Via Pisani Dossi 28<br/> 20080 Albairate</span></div></div></a><a href="tel:+390291439075" rel="noopener noreferrer" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 fUMuLP"><div class="sc-1merjty-2 jhEQBu">+39 02 9143 9075</div></div></a></ul></div><div class="sc-1pm9a4f-10 fjsxGo"><div class="sc-t33o52-0 idlJNV"><div class="sc-t33o52-1 jGuJMh">Change language</div></div><ul class="sc-1pm9a4f-11 fWwFfY"><div class="sc-1tzml6v-2"><ul class="sc-1tzml6v-0 kYMOTy"><li class="sc-1tzml6v-1 duOIkp"><a href="/de" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 fUMuLP"><div class="sc-1merjty-2 jhEQBu">DE</div></div></a></li><li class="sc-1tzml6v-1 duOIkp"><a href="/en" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 TWaVm"><div class="sc-1merjty-2 jhEQBu">EN</div></div></a></li><li class="sc-1tzml6v-1 duOIkp"><a href="/fr" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 fUMuLP"><div class="sc-1merjty-2 jhEQBu">FR</div></div></a></li><li class="sc-1tzml6v-1 duOIkp"><a href="/it" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 fUMuLP"><div class="sc-1merjty-2 jhEQBu">IT</div></div></a></li><li class="sc-1tzml6v-1 duOIkp"><a href="/zh" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 fUMuLP"><div class="sc-1merjty-2 jhEQBu">ZH</div></div></a></li></ul></div></ul></div></div></div></div><div class="sc-1pm9a4f-13 jPRtJ"><div class="sc-1pm9a4f-15 dlJlwK"><div class="sc-1pm9a4f-3 hQHryT"><button class="sc-1pm9a4f-14 lnmOBW"><span class="sc-wwxfff-0 gNRMIo"><div class="sc-wwxfff-1 WmaQN"><svg xmlns="http://www.w3.org/2000/svg" width="100%" height="100%" viewBox="0 0 500 500" class="sc-wwxfff-2 XahGE"><path d="M322.034 44.4482C332.268 33.8265 349.275 33.8264 359.508 44.4482V44.4482C369.216 54.5249 369.216 70.4751 359.508 80.5518L196.275 249.981L359.511 419.447C369.218 429.525 369.217 445.474 359.509 455.551V455.551C349.275 466.173 332.267 466.173 322.033 455.551L124 250L179.669 192.218L322.034 44.4482Z"></path></svg></div></span></button></div><div class="sc-1pm9a4f-12 bIqyZb"><div class="sc-1pm9a4f-5 gxiYqh"></div></div></div></div></div></div></div></header><main class="sc-3ylfta-0 fcGEzH"><section class="sc-1v868b9-0 dlDXBJ"><div class="sc-gc4w3h-0 gRSHtJ"><div class="sc-1wgs3lm-3 gOqroj"><div class="sc-gc4w3h-1 dSWkqJ"><div class="sc-gc4w3h-3 iyOQns"><div class="sc-gc4w3h-5 gplrvj"><div class="sc-1wgs3lm-0 dNnyTC"><div class="sc-rs4cg6-0 bkKflf"><div class="sc-t33o52-0 idlJNV"><h1 class="sc-t33o52-1 iKniFj">Table Booking</h1><div class="sc-t33o52-2 koVqoK">Book a table Online or by phone <a href="tel:+390291439075" rel="noopener noreferrer" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 fUMuLP"><div class="sc-1merjty-2 jhEQBu">+39 02 9143 9075</div></div></a></div></div></div></div></div></div></div></div></div></section><section class="sc-1v868b9-0 OcLBo"></section><section class="sc-1v868b9-0 wzWTi"><div class="sc-gc4w3h-0 gRSHtJ"><div class="sc-gc4w3h-1 dSWkqJ"><div class="sc-gc4w3h-3 iyOQns"><div class="sc-gc4w3h-5 gplrvj"><div class="sc-xpsdt3-5 FvlNZ"><div class="sc-xpsdt3-4 jskDWA"><div class="sc-xpsdt3-1 dGzYiX reveal scale fast" style="--reveal-delay:0ms;--scroll-animation-duration:220ms;--scroll-animation-easing:ease-out"><div class="sc-t33o52-0 idlJNV"><h2 class="sc-t33o52-1 bkwhAv">Your Journey to the Mediterranean begins here:  Impronta Restaurant</h2><div class="sc-t33o52-2 koVqoK">You can make a request Online or by phone <a href="tel:+390291439075" rel="noopener noreferrer" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 fUMuLP"><div class="sc-1merjty-2 jhEQBu">+39 02 9143 9075</div></div></a></div></div></div></div><div class="sc-xpsdt3-2 jmtnzU reveal scale fast" style="--reveal-delay:0ms;--scroll-animation-duration:220ms;--scroll-animation-easing:ease-out"><div class="sc-858orv-0 jrWVWu"><div class="sc-858orv-1 uTekv"><div class="sc-1hqmlgk-4 ekhGJg"><div class="sc-1hqmlgk-0 gKTVwS"><div class="sc-1hqmlgk-1 cJUMqX transparent whitefiltered">
617<img alt="Insider by The Fork" title="Insider by The Fork" loading="lazy" fetchPriority="auto" class="sc-1hqmlgk-2 dqlXxx transparent whitefiltered"/></div></div></div></div><div class="sc-858orv-1 uTekv"><div class="sc-1hqmlgk-4 ekhGJg"><div class="sc-1hqmlgk-0 gKTVwS"><div class="sc-1hqmlgk-1 cJUMqX transparent whitefiltered"><img alt="Guide Michelin 2025" title="Guide Michelin 2025" loading="lazy" fetchPriority="auto" class="sc-1hqmlgk-2 dqlXxx transparent whitefiltered"/></div></div></div></div><div class="sc-858orv-1 uTekv"><div class="sc-1hqmlgk-4 ekhGJg"><div class="sc-1hqmlgk-0 gKTVwS"><div class="sc-1hqmlgk-1 cJUMqX transparent whitefiltered"><img alt="Restaurant Guru 2025" title="Restaurant Guru 2025" loading="lazy" fetchPriority="auto" class="sc-1hqmlgk-2 dqlXxx transparent whitefiltered"/></div></div></div></div><div class="sc-858orv-1 uTekv"><div class="sc-1hqmlgk-4 ekhGJg"><div class="sc-1hqmlgk-0 gKTVwS"><div class="sc-1hqmlgk-1 cJUMqX transparent whitefiltered"><img alt="Certificate of Excellence Tripadvisor" title="Certificate of Excellence Tripadvisor" loading="lazy" fetchPriority="auto" class="sc-1hqmlgk-2 dqlXxx transparent whitefiltered"/></div></div></div></div><div class="sc-858orv-1 uTekv"><div class="sc-1hqmlgk-4 ekhGJg"><div class="sc-1hqmlgk-0 cvpiWk"><div class="sc-1hqmlgk-1 cJUMqX transparent whitefiltered"><img alt="TripAdvisor 2024 Travellers&#x27; Choice" title="TripAdvisor 2024 Travellers&#x27; Choice" loading="lazy" fetchPriority="auto" class="sc-1hqmlgk-2 dqlXxx transparent whitefiltered"/></div></div></div></div></div></div><a data-role="primary" class="sc-11xsf1n-2 iFdYIP" href="/en/event-venue" data-discover="true"><div class="sc-11xsf1n-0 fbOGiz"><span class="sc-11xsf1n-1 esXiPT">Quote &amp; Booking</span></div></a></div></div></div></div></div></section></main><footer class="sc-3ylfta-1 hpTauG"><section class="sc-1v868b9-0 dlDXBJ"><div class="sc-gc4w3h-0 gRSHtJ"><div class="sc-gc4w3h-1 dSWkqJ"><div class="sc-gc4w3h-3 iyOQns"><div class="sc-gc4w3h-5 gplrvj"><div class="sc-1k3f0lm-0 fXgvOA"><div class="sc-1e6nnp0-0 hAUqJx"><div class="sc-1e6nnp0-1 cgqJyy"><div class="sc-1e6nnp0-2 bXqUxR logo"><div class="sc-1e6nnp0-6 eZCawF"><div class="sc-1hqmlgk-4 ekhGJg"><div class="sc-1hqmlgk-0 mhZgH"><div class="sc-1hqmlgk-1 gYnnTq transparent "><img alt="Image of Impronta di Colombara Andrea" title="Image of Impronta di Colombara Andrea" loading="lazy" fetchPriority="auto" class="sc-1hqmlgk-2 uQlnV transparent "/></div></div></div></div></div><div class="sc-1e6nnp0-2 geGeMG basicInfos"><div class="sc-1e6nnp0-8 jFWMMq"><a target="_blank" rel="noopener noreferrer nofollow" href="https://www.google.com/maps/dir/?api=1&amp;destination=45.4222585,8.9381405" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 fUMuLP"><div class="sc-1merjty-2 jhEQBu"><span>Via Pisani Dossi 28,  20080 Albairate</span></div></div></a><div class="sc-1e6nnp0-7 bnPGVv"><a href="tel:+390291439075" rel="noopener noreferrer" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 fUMuLP"><div class="sc-1merjty-2 jhEQBu">+39 02 9143 9075</div></div></a><a href="tel:+393403579415" rel="noopener noreferrer" class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 fUMuLP"><div class="sc-1merjty-2 jhEQBu">+39 340 357 9415</div></div></a></div><div class="sc-1e6nnp0-3 hBHwUi"><div class="sc-t33o52-0 idlJNV"><div class="sc-t33o52-1 jGuJMh">Opening hours</div></div><div class="sc-19v6pim-0 fcUYVh"><div class="sc-19v6pim-1 nKYs"><div class="sc-19v6pim-2 ehouro">Monday</div><div class="sc-19v6pim-3 iDztSA"><div class="sc-19v6pim-4 dQHDiY"><div class="sc-19v6pim-5 hniahx">Closed</div></div></div></div><div class="sc-19v6pim-1 bTHOjB"><div class="sc-19v6pim-2 ehouro">Tuesday</div><div class="sc-19v6pim-3 iDztSA"><div class="sc-19v6pim-4 dQHDiY"><div class="sc-19v6pim-5 hniahx">Closed</div></div></div></div><div class="sc-19v6pim-1 bTHOjB"><div class="sc-19v6pim-2 ehouro">Wednesday</div><div class="sc-19v6pim-3 iDztSA"><div class="sc-19v6pim-4 dQHDiY"><div class="sc-19v6pim-5 hniahx">19:30 - 22:30</div></div></div></div><div class="sc-19v6pim-1 bTHOjB"><div class="sc-19v6pim-2 ehouro">Thursday</div><div class="sc-19v6pim-3 iDztSA"><div class="sc-19v6pim-4 dQHDiY"><div class="sc-19v6pim-5 hniahx">12:30 - 14:30</div><div class="sc-19v6pim-5 hniahx">19:30 - 22:30</div></div></div></div><div class="sc-19v6pim-1 bTHOjB"><div class="sc-19v6pim-2 ehouro">Friday</div><div class="sc-19v6pim-3 iDztSA"><div class="sc-19v6pim-4 dQHDiY"><div class="sc-19v6pim-5 hniahx">12:30 - 14:30</div><div class="sc-19v6pim-5 hniahx">19:30 - 22:30</div></div></div></div><div class="sc-19v6pim-1 bTHOjB"><div class="sc-19v6pim-2 ehouro">Saturday</div><div class="sc-19v6pim-3 iDztSA"><div class="sc-19v6pim-4 dQHDiY"><div class="sc-19v6pim-5 hniahx">12:30 - 14:30</div><div class="sc-19v6pim-5 hniahx">19:30 - 22:30</div></div></div></div><div class="sc-19v6pim-1 bTHOjB"><div class="sc-19v6pim-2 ehouro">Sunday</div><div class="sc-19v6pim-3 iDztSA"><div class="sc-19v6pim-4 dQHDiY"><div class="sc-19v6pim-5 hniahx">12:30 - 14:30</div><div class="sc-19v6pim-5 hniahx">19:30 - 22:30</div></div></div></div></div></div><div class="sc-1e6nnp0-4 hCSUOr"><button class="sc-1merjty-0 hdKLlz"><div class="sc-1merjty-3 hsoInz"><div class="sc-1merjty-2 jhEQBu"><div><b>Closed</b> - Opens on Wednesday at 19:30</div></div><div class="sc-1merjty-1 haoImj">
617<span class="sc-wwxfff-0 jbTVRk"><div class="sc-wwxfff-1 WmaQN"><svg xmlns="http://www.w3.org/2000/svg" width="100%" height="100%" viewBox="0 0 500 500" class="sc-wwxfff-2 XahGE"><path d="M178.864 455.552C168.631 466.174 151.623 466.174 141.39 455.552V455.552C131.682 445.475 131.682 429.525 141.39 419.448L304.624 250.019L141.387 80.5526C131.681 70.4752 131.681 54.5255 141.389 44.4491V44.4491C151.623 33.8269 168.631 33.8269 178.865 44.4492L376.898 250L321.23 307.782L178.864 455.552Z"></path></svg></div></span></div></div></button></div></div></div></div><span class="sc-m40bf6-0 gxLaxT"></span><div class="sc-1e6nnp0-1 cgqJyy"><div class="sc-1e6nnp0-2 bXqUxR socials"><div class="sc-1ytn0zt-0 eyjVSX"><a target="_blank" rel="noopener noreferrer nofollow" href="https://www.facebook.com/improntadicolombaraandrea/" title="Follow-us on Facebook" class="sc-hcgbfa-0 dNyWzv"><span class="sc-hcgbfa-1 bRPtqc"><span class="sc-wwxfff-0 jbTVRk"><div class="sc-wwxfff-1 WmaQN"><svg xmlns="http://www.w3.org/2000/svg" width="100%" height="100%" viewBox="0 0 500 500" class="sc-wwxfff-2 XahGE"><path d="M352.699,44.6597l-53.2782-0.0855c-59.8563,0-98.5381,39.6862-98.5381,101.1111v46.619h-53.5689
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629<span class="sc-wwxfff-0 jbTVRk"><div class="sc-wwxfff-1 WmaQN"><svg xmlns="http://www.w3.org/2000/svg" width="100%" height="100%" viewBox="0 0 500 500" class="sc-wwxfff-2 XahGE"><path d="M250,81.1c54.9,0,61.3,0,83.3,1.4c55.8,2.7,81.9,28.8,84.2,84.2c0.9,21.5,1.4,28.4,1.4,83.3s0,61.3-1.4,83.3
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Tra le varietà scelte dal ristorante Impronta di Albairate vi è il Nero di Crimea.\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-16T08:49:23.252571Z","excerpt":null,"id":5259363073461846000,"meta_description":null,"meta_title":null,"published_at":"2024-09-16T08:49:23.252571Z","slugs":{"en":"il-pomo-doronero","it":"il-pomo-doronero"},"tags":[],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":443,"loc":"590x443_gallery_53d4ffc4befb480e8ad2a395a3482b30.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":590},"title":{"en":"Il Pomo D'Oro...Nero","it":"Il Pomo D'Oro...Nero"},"updated_at":"2024-09-16T08:51:36.398476Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5259363073461846032","visibility":"ARCHIVED"},{"action":null,"content":{"it":"\u003cp>La visione innovativa del ristorante Impronta è quella di slegare il concetto di ‘gourmet’ dai canoni classici, puntando sulla semplicità dei piatti, presentati senza orpelli. Dimenticate liste infinite di ingredienti, ogni piatto ne ha uno principale e due o tre compagni, nulla di più, questo per esaltare al massimo il sapore di quello che si mette al centro in ogni portata. L’attuale concetto di cucina fine dining è molto cambiato, dieci anni fa, mangiare gourmet, significava andare in ristoranti sontuosi, dai nomi altisonanti, per trovarsi spesso davanti a piatti difficili da comprendere per i non addetti ai lavori. Oggi è il gusto è l’unico vero elemento che conta, senza limitare l’emozione, creando effetti sofisticati che a volte rischiano di deturpare gli ingredienti. Il cibo servito è semplice, cerebrale e popolare, alla portata di tutti.\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-13T16:08:45.592095Z","excerpt":null,"id":5257409889596080000,"meta_description":null,"meta_title":null,"published_at":"2024-09-12T22:00:00Z","slugs":{"it":"la-nostra-visione"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":547,"loc":"728x547_gallery_191d8f068eee467b8423877dc263ec63.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":728},"title":{"it":"LA NOSTRA VISIONE"},"updated_at":"2024-09-20T16:21:41.59289Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5257409889596080144","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>La caratteristica principale di un buon piatto di risotto è il mantenimento dell’amido, che viene gelatinizzato dalla cottura e lega i chicchi tra loro in un composto cremoso amato da tutti.\u003c/p>\u003cp>Noi amiamo cucinarlo con la gallinella, un pesce versatile e gustoso, pescato nel Mediterraneo.\u003c/p>\u003cp>Gli Chef creano un piatto dal gusto marino e dal sapore intenso con uno scarto pari, quasi a zero, ogni parte della gallinella rappresenta per la ricetta, un ingrediente prezioso e il pesce viene valorizzato dalla testa alla coda. Vieni a provarlo!\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-13T15:57:35.15126Z","excerpt":null,"id":5257404265529344000,"meta_description":null,"meta_title":null,"published_at":"2024-09-12T22:00:00Z","slugs":{"it":"carpaccio-di-gambero-rosso-di-mazara-del-vallo"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":3753,"loc":"4991x3753_gallery_22f2f8f269b54c20975bfec65930833b.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":4991},"title":{"it":"Carpaccio di Gambero rosso di Mazara del vallo"},"updated_at":"2024-09-13T16:02:16.463134Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5257404265529344016","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>Il vegetarianismo anche nelle sue forme più complesse ed estreme è un mondo complesso in cui convivono atteggiamenti diversi. Per molti una scelta salutistica e/o morale e/o filosofica, senza essere necessariamente spartana ma sicuramente meditata. Abbiamo deciso di affiancare ai nostri menù classici anche un menù a prevalenza vegetale privo di carne o pesce.  Creando piatti all’apparenza semplici, delicati, pregni di gusto. Nel nostro menù vegetariano potrai gustare abbinamenti gastronomici di un’alimentazione che ti farà riscoprire profumi e sapori campestri, in prevalenza a Km 0.  Tra i diversi pensatori e personaggi storici che hanno fatto scelte vegetariane citiamo Pitagora,  Platone, Tiziano, Voltaire, Leonardo da Vinci, Tolstoj.  \u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":902,"loc":"1200x902_cover_809d3406b5d34eefb8b764b62d2ef8cd.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1200},"cover_video":null,"created_at":"2024-09-13T14:39:34.512701Z","excerpt":null,"id":5257365001491972000,"meta_description":null,"meta_title":null,"published_at":"2024-09-12T22:00:00Z","slugs":{"it":"menu-vegetariano"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":902,"loc":"1200x902_gallery_1f4faeb9b40c4f94a10d3eb70edb88c4.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1200},"title":{"it":"MENÙ VEGETARIANO"},"updated_at":"2024-09-13T16:02:25.858873Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5257365001491972112","visibility":"DRAFT"},{"action":null,"content":null,"cover":null,"cover_video":null,"created_at":"2024-11-04T10:25:53.615291Z","excerpt":null,"id":5294925657367642000,"meta_description":null,"meta_title":null,"published_at":"2024-11-04T10:25:53.615291Z","slugs":{"it":"el-panetun"},"tags":[],"thumbnail":null,"title":{"it":"EL Panetun"},"updated_at":"2024-11-04T10:25:53.615291Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5294925657367642123","visibility":"DRAFT"},{"action":null,"content":{"en":"\u003cp>\u003cstrong>Ingredients for 4 people:\u003c/strong>\u003c/p>\u003cp>\u003cstrong>Fresh egg pasta:\u003c/strong>\u003c/p>\u003cul>\u003cli>300g '00' flour\u003c/li>\u003cli>3 whole eggs\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Octopus ragù:\u003c/strong>\u003c/p>\u003cp>80g extra virgin olive oil\u003c/p>\u003cp>1 kg octopus\u003c/p>\u003cp>100g red wine\u003c/p>\u003cp>550g tomato passata\u003c/p>\u003cp>1 clove garlic\u003c/p>\u003cp>Parsley to taste\u003c/p>\u003cp>Salt to taste\u003c/p>\u003cp>Black pepper to taste\u003c/p>\u003cp>Parsley oil:\u003c/p>\u003cp>50g parsley\u003c/p>\u003cp>25g extra virgin olive oil\u003c/p>\u003cp>\u003cstrong>Almond milk:\u003c/strong>\u003c/p>\u003cp>200g almonds\u003c/p>\u003cp>100g water\u003c/p>\u003cp>Squid ink sauce:\u003c/p>\u003cp>200g squid ink\u003c/p>\u003cp>30g extra virgin olive oil\u003c/p>\u003cp>1 clove garlic\u003c/p>\u003cp>\u003cstrong>Tomato sauce:\u003c/strong>\u003c/p>\u003cp>250g tomato passata\u003c/p>\u003cp>30g olive oil\u003c/p>\u003cp>10g basil\u003c/p>\u003cp>1 clove garlic\u003c/p>\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\u003cp>
664Fresh egg pasta: Combine flour and eggs, knead until smooth. Rest for an hour. Roll out the dough and cut into rounds.\u003c/p>\u003cp>Cook pasta: Boil salted water and cook pasta for 3 minutes.\u003c/p>\u003cp>Octopus ragù: Brown octopus in olive oil and garlic. Deglaze with wine. Add tomato passata, salt, and pepper. Simmer for an hour.\u003c/p>\u003cp>Parsley oil: Blend parsley and olive oil until smooth.\u003c/p>\u003cp>Almond milk: Soak almonds, then blend with water.\u003c/p>\u003cp>Squid ink sauce: Sauté garlic in olive oil, add squid ink and cook.\u003c/p>\u003cp>Tomato sauce: Sauté garlic in olive oil, add tomato passata and basil. Simmer and blend.\u003c/p>\u003cp>Plating: Layer tomato sauce, pasta, ragù, and repeat. Drizzle with squid ink sauce, parsley oil, and almond milk.\u003c/p>","fr":"\u003cp>\u003cstrong>Ingrédients pour 4 personnes:\u003c/strong>\u003c/p>\u003cp>\u003cstrong>Pâte fraîche aux œufs:\u003c/strong>\u003c/p>\u003cul>\u003cli>300g de farine T45\u003c/li>\u003cli>3 œufs entiers\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Ragù de poulpe:\u003c/strong>\u003c/p>\u003cp>80g d'huile d'olive extra vierge\u003c/p>\u003cp>1 kg de poulpe\u003c/p>\u003cp>100g de vin rouge\u003c/p>\u003cp>550g de coulis de tomates\u003c/p>\u003cp>1 gousse d'ail\u003c/p>\u003cp>Persil frais\u003c/p>\u003cp>Sel\u003c/p>\u003cp>Poivre\u003c/p>\u003cp>Huile au persil:\u003c/p>\u003cp>50g de persil\u003c/p>\u003cp>25g d'huile d'olive extra vierge\u003c/p>\u003cp>\u003cstrong>Lait d'amande:\u003c/strong>\u003c/p>\u003cp>200g d'amandes\u003c/p>\u003cp>100g d'eau\u003c/p>\u003cp>Sauce au noir de seiche:\u003c/p>\u003cp>200g de noir de seiche\u003c/p>\u003cp>30g d'huile d'olive extra vierge\u003c/p>\u003cp>1 gousse d'ail\u003c/p>\u003cp>\u003cstrong>Sauce tomate:\u003c/strong>\u003c/p>\u003cp>250g de coulis de tomates\u003c/p>\u003cp>30g d'huile d'olive\u003c/p>\u003cp>10g de basilic\u003c/p>\u003cp>1 gousse d'ail\u003c/p>\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\u003cp>Pâte fraîche aux œufs: Mélanger la farine et les œufs, pétrir jusqu'à obtenir une pâte lisse. Laisser reposer une heure. Abaisser la pâte et découper des disques.\u003c/p>\u003cp>Cuire les pâtes: Faire bouillir de l'eau salée et cuire les pâtes pendant 3 minutes.\u003c/p>\u003cp>Ragù de poulpe: Dorer le poulpe dans l'huile d'olive et l'ail. Déglacer avec du vin. Ajouter le coulis de tomates, le sel et le poivre. Laisser mijoter pendant une heure.\u003c/p>\u003cp>Huile au persil: Mixer le persil et l'huile d'olive jusqu'à obtenir un mélange lisse.\u003c/p>\u003cp>Lait d'amande: Faire tremper les amandes, puis les mixer avec de l'eau.\u003c/p>\u003cp>Sauce au noir de seiche: Faire revenir l'ail dans l'huile d'olive, ajouter le noir de seiche et cuire.\u003c/p>\u003cp>Sauce tomate: Faire revenir l'ail dans l'huile d'olive, ajouter le coulis de tomates et le basilic. Laisser mijoter et mixer.\u003c/p>\u003cp>Dressage: Déposer une cuillère de sauce tomate dans une assiette creuse, puis un disque de pâte. Ajouter le ragù, répéter l'opération. Napper de sauce au noir de seiche, d'huile au persil et de lait d'amande.\u003c/p>","it":"\u003cp>\u003cstrong>Ingredienti necessari per 4 persone\u003c/strong>\u003c/p>\u003cp>\u003cstrong>Pasta fresca all’ uovo \u003c/strong>\u003c/p>\u003cul>\u003cli>300g farina 00\u003c/li>\u003cli>3 uova intere\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Ragù\u003c/strong>\u003c/p>\u003cul>\u003cli>Olio oliva extravergine 80 g\u003c/li>\u003cli>Polpo 1 kg\u003c/li>\u003cli>Vino rosso 100g\u003c/li>\u003cli>Passata di pomodoro 550 g\u003c/li>\u003cli>Aglio 1 spicchio\u003c/li>\u003cli>Prezzemolo q.b.\u003c/li>\u003cli>Sale q.b.\u003c/li>\u003cli>Pepe q.b.\u003c/li>\u003cli>Olio di prezzemolo\u003c/li>\u003cli>50 g prezzemolo\u003c/li>\u003cli>25 g olio extra vergine di oliva\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Latte di mandorla\u003c/strong>\u003c/p>\u003cul>\u003cli>200 g mandorla\u003c/li>\u003cli>100 g di acqua\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Salsa al nero di seppia\u003c/strong>\u003c/p>\u003cul>\u003cli>200 g nero di seppia \u003c/li>\u003cli>30 g olio extra vergine di oliva\u003c/li>\u003cli>1 spicchio d’aglio\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Salsa di pomodoro\u003c/strong>\u003c/p>\u003cul>\u003cli>250 g di passata\u003c/li>\u003cli>30 g di olio\u003c/li>\u003cli>10 g di basilico \u003c/li>\u003cli>1 spicchio d’aglio\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Le istruzioni per la preparazione della ricetta\u003c/strong>\u003c/p>\u003cp>\u003cstrong>1) Pasta fresca all’uovo\u003c/strong>\u003c/p>\u003cp>In una ciotola versare la farina a fontana rompere le uova al centro della farina ed incorporarle con l’aiuto di una forchetta. Quando impasto sarà compatto impastare energicamente sul piano di lavoro e lavorare la pasta con il palmo della mano in tutte le direzioni fino a ottenere una pasta omogenea, liscia ed elastica. Formare un panetto compatto, ricoprirlo con pellicola trasparente e lasciare riposare per circa 1 ora a temperatura ambiente.\u003c/p>\u003cp>Passato il tempo di riposo riprendete il panetto, mettetelo nella macchina per tirare la pasta con i rulli selezionati sul massimo spessore e tiratela. Aggiungete pochissima farina e ripassate la pasta nel rullo, ripetere lo stesso procedimento fino ad ottenere lo spessore abbastanza fine. Posizionare le str
664isce di pasta sopra un tavolo infarinato. Con aiuto di una coppa pasta creare dei dischi rotondi. \u003c/p>\u003cp>\u003cstrong>2) Cottura pasta\u003c/strong>\u003c/p>\u003cp>Mettere in una pentola  5 lt di acqua, quando acqua inizia a bollire, mettere la pasta nella pentola e cuocere per 3 minuti circa.\u003c/p>\u003cp>\u003cstrong>3) Ragù\u003c/strong>\u003c/p>\u003cp>Pulire il polpo, sciacquare bene sotto l’acqua corrente, per evitare l’eventuale sabbia nelle ventose.  Tagliarlo a “tocchetti”, possibilmente della stessa misura.\u003c/p>\u003cp>In un tegame mettere olio EVO con uno spicchio d’aglio, soffriggere per 1 minuto, aggiungere il polpo, cuocere per 10 minuti, sfumare con vino rosso. Una volta evaporato, aggiungere la passata di pomodoro, aggiustare di sale e pepe, lasciare cuocere fuoco dolce per 60 minuti circa a tegame coperto.\u003c/p>\u003cp>\u003cstrong>4) Olio al prezzemolo\u003c/strong>\u003c/p>\u003cp>Lavare il prezzemolo e staccare le foglie dai gambi, frullare con olio EVO sino ad ottenere un pesto omogeneo.\u003c/p>\u003cp>\u003cstrong>5)Latte di mandorla\u003c/strong>\u003c/p>\u003cp>Mettere a bagno le mandorle pelate per un’oretta, trasferire poi in un frullatore e frullare per 3 minuti.\u003c/p>\u003cp>\u003cstrong>6) Salsa al Nero di seppia\u003c/strong>\u003c/p>\u003cp>Soffriggere in olio EVO uno spicchio d’aglio per 1 minuto aggiungere il nero di seppia e cuocere per circa 10 minuti. \u003c/p>\u003cp>\u003cstrong>7) Salsa a pomodoro\u003c/strong>\u003c/p>\u003cp>In un tegame mettere olio EVO e 1 spicchio d’aglio soffriggere per un minuto, aggiungere il passato di pomodoro e il basilico, cuocere per 30minuti circa, frullare per 3 minuti\u003c/p>\u003cp>\u003cstrong>8) Impiattare\u003c/strong>\u003c/p>\u003cp>Mettere al centro di un piatto piano un cucchiaio di salsa di pomodoro, appoggiamo un disco di pasta aperto, sopra aggiungiamo il ragù creando tre strati sull’ultimo strato mettere due cucchiai di salsa di pomodoro e con un piccolo cucchiaino da caffè cercare di creare delle strisce a sparse con nero di seppia, olio di prezzemolo, latte di mandorla. Terminare con un filo di Olio oliva extravergine.\u003c/p>\u003cp>\u003cbr>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-16T08:44:55.102225Z","excerpt":null,"id":5259360824048222000,"meta_description":null,"meta_title":null,"published_at":"2024-09-18T22:00:00Z","slugs":{"en":"lasagnetta-di-mare","fr":"lasagnetta-di-mare","it":"lasagnetta-di-mare"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257380164119035920"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":3007,"loc":"4000x3007_gallery_65089bbdd8de4cbcb20216af5e80e5f4.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":4000},"title":{"en":"Lasagnetta di mare","fr":"Lasagnetta di mare","it":"Lasagnetta di mare"},"updated_at":"2024-09-20T19:47:56.165839Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5259360824048222224","visibility":"PUBLISHED"},{"action":null,"content":{"it":"\u003cp>Ingredienti per 4 persone: 1 Kg. gambero rosso di Mazara del Vallo (di prima scelta, sono circa 18-22 gamberi), 100 g, cipolle, 100 g. sedano, 100 g. carote, 20 g. concentrato, 200 g. stracciatella, 100 g. acqua, 100 g, zucchero, 1 limone con buccia edibile (non trattata),, Ghiaccio, Olio EVO q.b. , Sale Maldon q.b.\u003c/p>\u003cp>Per preparare il limone candito: togliere la scorza del limone, solo la parte gialla, tagliarla a julienne, in un pentolino portare a bollore 100 g. di acqua e 100 g. di zucchero, immergervi le bucce e lasciar sobbollire per 1 minuto poi tenere il tutto in infusione per 8 ore. Per la tartare: Sciacquare i gamberi sotto l’acqua corrente fredda, con le mani staccare delicatamente le teste, le zampette, la corazza e la coda, che terrete da parte. Togliere l’intestino (il filetto scuro interno) tirando molto dolcemente, per evitare che si rompa. Tagliare la polpa sino a creare la tartare e condirla con olio Evo e sale Maldon Per la bisca: in una padella tostare il sedano, la carota, la cipolla e il carapace che avete tenuto da parte, aggiungere il concentrato, mescolare bene e coprire con ghiaccio, lasciare il tutto sul fuoco e portare poi a bollore per 40 minuti. Togliere dal fuoco e filtrare il brodo. Rimettere il brodo sul fuoco sino ad ottenere una consistenza densa. Spegnere la fiamma e lasciare raffreddare. Impiattare: su un piatto fondo stendere la bisca, aggiungere la tartare dandogli la forma con un coppapasta, mettere un cucchiaio di stracciatella ed adagiarvi le zeste di limone candito. Buon appetito.\u003c/p>\u003cp>\u003cstrong>#gambero #foodporn #food #italy #italianfood #instafood #cucinaitaliana #dinner #chef #foodie #foodlover #foodblogger #crostacei #ristorante #foodphotography #ristoranteimprontaalbairate #albairate #ristoranteitaliano #milano #milan #milanofood\u003c/strong>\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":4000,"loc":"5320x4000_cover_7fff76089d6b4654ae3cbdb33b0f3857.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":5320},"cover_video":null,"created_at":"2024-12-05T11:08:01.048984Z","excerpt":null,"id":5317414906687914000,"meta_description":null,"meta_title":null,"published_at":"2024-12-05T11:13:16.634Z","slugs":{"it":"gambero-rosso-di-mazara-del-vallo-con-limone-candito"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257380164119035920"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":812,"loc":"1080
664x812_gallery_341e1eb94e6a432c85c9e88bde0ee711.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1080},"title":{"it":"Gambero rosso di Mazara del Vallo con limone candito"},"updated_at":"2025-03-27T07:46:44.368229Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5317414906687914063","visibility":"PUBLISHED"},{"action":null,"content":{"it":"\u003ch2>\u003cstrong> SERE D'ESTATE\u003c/strong>\u003c/h2>\u003cp>Basta poco per sentirsi già in vacanza. Ad esempio, ci si può concedere una serata diversa dal solito. Una cena romantica, l’osservazione del cielo stellato, il verde di un prato, un pochino di musica. Un buon bicchiere di vino e iniziate a  godervi una piccola vacanza all’ora del tramonto.\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-13T14:07:54.767876Z","excerpt":null,"id":5257349065275867000,"meta_description":null,"meta_title":null,"published_at":"2024-09-12T22:00:00Z","slugs":{"it":"basta-poco-per-sentirsi-gia-in-vacanza"},"tags":[],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":2985,"loc":"3971x2985_gallery_ae5ca00484584a8b92ef6bae014cf5ce.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":3971},"title":{"it":"Basta poco per sentirsi già in vacanza"},"updated_at":"2024-09-16T11:45:49.617497Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5257349065275867152","visibility":"ARCHIVED"},{"action":null,"content":{"en":"\u003cp>\u003cstrong>Ingredients for 4 people:\u003c/strong>\u003c/p>\u003cul>\u003cli>Sea bass (or rockfish) 600g (approximately)\u003c/li>\u003cli>Tomato passata 300g\u003c/li>\u003cli>Extra virgin olive oil 40g\u003c/li>\u003cli>Garlic 2 cloves\u003c/li>\u003cli>Parsley 10g\u003c/li>\u003cli>Rice 320g\u003c/li>\u003cli>Parmesan cheese 50g\u003c/li>\u003cli>Salt to taste\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\u003cp>Preparing the sea bass: Remove the scales, wash the fish under running water, remove the guts and rinse. Now fillet the fish and remove the smaller bones using special kitchen pliers. Save the scraps for the broth and put the fillets in the refrigerator. They will be used to finish the dish.\u003c/p>\u003cp>For the sea bass soup: In a saucepan, pour extra virgin olive oil, 2 cloves of garlic, parsley, the scraps from cleaning the fish, and black peppercorns. Add the tomato passata and cover everything with water. Simmer for about 2 hours, then filter everything through a fine-mesh sieve and set aside.\u003c/p>\u003cp>Preparing the risotto: In a saucepan, put the rice and toast it for a few minutes, then cook it with the previously prepared sea bass broth. Once the rice is cooked, turn off the heat and stir in the extra virgin olive oil and Parmesan cheese. Adjust the salt if necessary.\u003c/p>\u003cp>Plating the risotto: On a flat plate, place the risotto and garnish with the sea bass fillets seasoned with a drizzle of extra virgin olive oil and a small grating of lemon. Enjoy!\u003c/p>","fr":"\u003cp>\u003cstrong>Ingrédients pour 4 personnes:\u003c/strong>\u003c/p>\u003cul>\u003cli>Bar 600g environ\u003c/li>\u003cli>Coulis de tomates 300g\u003c/li>\u003cli>Huile d'olive extra vierge 40g\u003c/li>\u003cli>Ail 2 gousses\u003c/li>\u003cli>Persil 10g\u003c/li>\u003cli>Riz 320g\u003c/li>\u003cli>Parmesan 50g\u003c/li>\u003cli>Sel q.s\u003c/li>\u003c/ul>\u003cp>Instructions:\u003c/p>\u003cp>Préparation du bar: Enlevez les écailles, lavez le poisson sous l'eau courante, retirez les entrailles et rincez. Maintenant, filetez le poisson et retirez les arêtes les plus petites à l'aide d'une pince de cuisine spéciale. Conservez les arêtes pour le bouillon et mettez les filets au réfrigérateur. Ils serviront à terminer le plat.\u003c/p>\u003cp>Pour la soupe de bar: Dans une casserole, versez l'huile d'olive extra vierge, 2 gousses d'ail, le persil, les arêtes de nettoyage du poisson et les grains de poivre noir. Ajoutez le coulis de tomates et couvrez le tout d'eau. Laissez mijoter pendant environ 2 heures, puis filtrez le tout à travers une passoire fine et réservez.\u003c/p>\u003cp>Préparation du risotto: Dans une casserole, mettez le riz et faites-le revenir quelques minutes, puis faites-le cuire avec le bouillon de bar préparé précédemment. Une fois le riz cuit, éteignez le feu et incorporez l'huile d'olive extra vierge et le parmesan. Ajustez le sel si nécessaire.\u003c/p>\u003cp>Dressage du risotto: Dans une assiette plate, disposez le risotto et garnissez-le de filets de bar assaisonnés d'un filet d'huile d'olive extra vierge et d'une petite râpature de citron. Bon appétit!\u003c/p>","it":"\u003cp>\u003cstrong>Gli ingredienti necessari 4 persone\u003c/strong>\u003c/p>\u003cul>\u003cli>Gallinella 600g circa\u003c/li>\u003cli>Passata pomodoro 300g\u003c/li>\u003cli>Olio extravergine oliva 40g\u003c/li>\u003cli>Aglio 2 spicchi\u003c/li>\u003cli>Prezzemolo 10g\u003c/li>\u003cli>Riso 320g\u003c/li>\u003cli>Parmigiano 50g\u003c/li>\u003cli>Sale q.b\u003c/li>\u003c/ul>\u003cp>1) \u003cstrong>Prima di tutto andiamo preparare gallinella\u003c/strong>: togliete le squame, lavate il pesce sotto l’acqua corrente, togliete le viscere e sciacquate. Adesso andiamo a sfilettare e ad estrarre le lische più piccole con una apposita pinza da cucina, conservate gli scarti che serviranno per brodo e mettete i filetti in frigo, vi serviranno per completare il piatto.  \u003c/p>\u003cp>2) \u003cstrong>Per la zuppa di gallinella\u003c/strong>: in un tegame versate olio extra vergine di oliva, 2 spicchi d’ aglio, il prezzemolo, gli scarti della pulizia del pesce e il pepe nero in grani, la passata di pomodoro, coprite tutto con acqua.\u003c/p>\u003cp>Lasciar sobbollire per circa 2 ore, filtrate tutto con un colino a maglia fine e tenetelo da parte.  \u003c/p>\u003cp>3) \u003cstrong>Prepariamo il risotto\u003c/strong>: in una casseruola mettete il riso e lasciatelo tostare per qualche minuto, poi portatelo a cottura con il fondo di gallinella precedentemente preparato, una volta raggiunta la cottura del riso spegnete la fiamma e mantecate con olio Evo e parmigiano, se lo ritenete necessario, aggiustate di sale.\u003c/p>\u003cp>4)\u003cstrong> Impiattiamo il risotto\u003c/strong>: su un piatto piano, adagiate il risotto e guarnitelo con i filetti di gallinella conditi con un filo di olio EVO e una piccola grattugiata di limone.\u003c/p>\u003cp>Buon appetito!\u003c/p>\u003cp>La caratteristica principale di un buon piatto di risotto è il mantenimento dell’amido, che viene gelatinizzato dalla cottura e lega i chicchi tra loro in un composto cremoso amato da tutti.\u003c/p>\u003cp>Noi amiamo cucinarlo con la gallinella, un pesce versatile e gustoso, pescato nel Mediterraneo.\u003c/p>\u003cp>Gli Chef creano un piatto dal gusto marino e dal sapore intenso con uno scarto pari, quasi a zero, ogni parte della gallinella rappresenta per la ricetta, un ingrediente prezioso e il pesce viene valorizzato dalla testa alla coda. Vieni a provarlo!\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-13T15:59:19.886764Z","excerpt":null,"id":5257405144118591000,"meta_description":null,"meta_title":null,"published_at":"2024-09-12T22:00:00Z","slugs":{"en":"gallinella-risotto","fr":"risotto-gallinella","it":"risotto-con-gallinella"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257380164119035920"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":3973,"loc":"5284x3973_gallery_0270722838cf49ada3f07d62f3280056.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":5284},"title":{"en":"Gallinella Risotto","fr":"Risotto Gallinella ","it":"Risotto con gallinella"},"updated_at":"2024-09-20T20:51:38.936427Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5257405144118591504","visibility":"DRAFT"},{"action":null,"content":{"en":"\u003cp>\u003cstrong>Ingredients for 4 people:\u003c/strong>\u003c/p>\u003cp>400g whole-wheat red durum flour\u003c/p>\u003cp>50g celery\u003c/p>\u003cp>50g carrots\u003c/p>\u003cp>50g onion\u003c/p>\u003cp>30g extra virgin olive oil\u003c/p>\u003cp>Vegetable oil as needed\u003c/p>\u003cp>10g Maldon salt\u003c/p>\u003cp>650g tomato passata\u003c/p>\u003cp>50g Parmesan cheese\u003c/p>\u003cp>1 round eggplant\u003c/p>\u003cp>\u003cstrong>For serving:\u003c/strong>\u003c/p>\u003cp>Fresh basil\u003c/p>\u003cp>Tuna sashimi\u003c/p>\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\u003cp>Prepare the tuna ragù: Sauté a brunoise of celery, carrot, and onion in olive oil. Add cubed tuna and cook until browned. Add tomato passata and cook for 20 minutes. Season with Maldon salt.\u003c/p>\u003cp>Prepare the eggplant: Slice eggplant into 3mm thick rounds. Pat dry and fry in hot vegetable oil. Drain on paper towels.\u003c/p>\u003cp>Assemble the rolls: Place a spoonful of ragù on each eggplant slice and roll up. Arrange rolls on a baking sheet lined with parchment paper. Top with tomato passata and grated Parmesan. Bake at 200°C for 10 minutes.\u003c/p>\u003cp>To serve: Plate the rolls and garnish with fresh basil and tuna sashimi. Enjoy it!\u003c/p>","fr":"\u003cp>\u003cstrong>Ingrédients pour 4 personnes:\u003c/strong>\u003c/p>\u003cp>400g de farine de blé dur rouge complète\u003c/p>\u003cp>50g de céleri\u003c/p>\u003cp>50g de carottes\u003c/p>\u003cp>50g d'oignon\u003c/p>\u003cp>
66430g d'huile d'olive extra vierge\u003c/p>\u003cp>Huile végétale, q.s.\u003c/p>\u003cp>10g de sel de Maldon\u003c/p>\u003cp>650g de coulis de tomates\u003c/p>\u003cp>50g de parmesan\u003c/p>\u003cp>1 aubergine ronde\u003c/p>\u003cp>\u003cstrong>Pour servir:\u003c/strong>\u003c/p>\u003cp>Basilic frais\u003c/p>\u003cp>Sashimi de thon\u003c/p>\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\u003cp>Préparer le ragù de thon: Faire revenir un mirepoix de céleri, carotte et oignon dans l'huile d'olive. Ajouter le thon en cubes et faire dorer. Ajouter le coulis de tomates et cuire pendant 20 minutes. Saler avec du sel de Maldon.\u003c/p>\u003cp>Préparer l'aubergine: Couper l'aubergine en rondelles de 3 mm d'épaisseur. Éponger avec du papier absorbant et frire dans de l'huile végétale chaude. Égoutter sur du papier absorbant.\u003c/p>\u003cp>Assembler les rouleaux: Déposer une cuillère de ragù sur chaque tranche d'aubergine et rouler. Disposer les rouleaux sur une plaque de cuisson recouverte de papier sulfurisé. Ajouter une cuillère de coulis de tomates et du parmesan râpé. Enfourner à 200°C pendant 10 minutes.\u003c/p>\u003cp>Dresser: Disposer les rouleaux dans une assiette et décorer avec du basilic frais et du sashimi de thon. Bon Appétit\u003c/p>\u003cp>\u003cbr>\u003c/p>","it":"\u003cp>\u003cstrong>Ingredienti per 4 persone\u003c/strong>\u003c/p>\u003cul>\u003cli>400g farina Tonno rosso\u003c/li>\u003cli>50g sedano\u003c/li>\u003cli>50g. carote\u003c/li>\u003cli>50g. cipolla\u003c/li>\u003cli>30 g, olio extravergine d’oliva\u003c/li>\u003cli>Olio di semi q.b. \u003c/li>\u003cli>10 g, Sale Maldon  \u003c/li>\u003cli>650g, passata di pomodoro\u003c/li>\u003cli>50 parmigiano reggiano\u003c/li>\u003cli>1 melanzana tonda\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Guarnizione del piatto:\u003c/strong>\u003c/p>\u003cp>Basilico fresco, sashimi di tonno\u003c/p>\u003cp>\u003cstrong>Le istruzioni per la preparazione della ricetta.\u003c/strong>\u003c/p>\u003cp>\u003cstrong>1)\u003c/strong> \u003cstrong>Preparare il ragù di tonno\u003c/strong>\u003c/p>\u003cp>Far soffriggere una brunoise di sedano, carota, cipolla con 30 g. di olio extravergine di oliva, aggiungere il tonno a cubetti, appena il tonno prende colore mettere 600 g. di passata di pomodoro e proseguire la cottura per 20 minuti. Spegnere e aggiungere il sale Maldon.\u003c/p>\u003cp>\u003cstrong>2) Preparare le melanzane\u003c/strong>\u003c/p>\u003cp>Tagliandole a rondelle dello spessore di 3 mm. Asciugare con fogli di carta assorbente e poi friggerle in olio di semi a 180◦C. Lasciarle riposare su carta paglia 10 minuti\u003c/p>\u003cp>\u003cstrong>3) Assemblare gli involtini\u003c/strong>\u003c/p>\u003cp>Disponendo su un piano le rondelle di melanzane, posizionare al centro un cucchiaio di ragù di tonno e arrotolarle\u003c/p>\u003cp>Posizionare gli involtini 5/6 a persona su una teglia con carta forno. Aggiungere un cucchiaio di passata di pomodoro e del parmigiano reggiano grattugiato. Gratinare per 10 minuti a 200◦C.\u003c/p>\u003cp>\u003cstrong>4) Impiattare\u003c/strong>\u003c/p>\u003cp>In un piatto piano mettere gli involtini e decorare con basilico fresco e sashimi di tonno.\u003c/p>\u003cp>Buon appetito.\u003c/p>\u003cp>\u003cbr>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-13T15:03:46.422396Z","excerpt":null,"id":5257377180987425000,"meta_description":null,"meta_title":null,"published_at":"2024-09-12T22:00:00Z","slugs":{"en":"parmigiana-di-tonno","fr":"parmigiana-di-tonno","it":"parmigiana-di-tonno"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257380164119035920"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":720,"loc":"958x720_gallery_2915c7db71ac447fbb011686807a08b7.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":958},"title":{"en":"Parmigiana di Tonno","fr":"Parmigiana di Tonno","it":"Parmigiana di Tonno"},"updated_at":"2024-09-20T20:16:15.539956Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5257377180987424784","visibility":"DRAFT"},{"action":null,"content":{"en":"\u003cp>\u003cstrong>Why we joined Restaurants Against Hunger\u003c/strong>\u003c/p>\u003cp>We enthusiastically joined the Restaurants Against Hunger project because in a world full of social inequalities, we can make a small concrete gesture of solidarity. The greatest emotion is being able to give a smile and a bit of serenity to people in need. After all, cooking is an act of love. Many small gestures can make a big difference. We invite our colleagues to participate in this initiative also to give our customers an extra reason to go to a restaurant or pizzeria, and that reason is called solidarity.\u003c/p>","fr":"\u003cp>\u003cstrong>Pourquoi nous nous sommes engagés contre la faim\u003c/strong>\u003c/p>\u003cp>Nous sommes ravis de participer à l'initiative \"Restaurants contre la faim\". Dans un monde marqué par les inégalités, nous pensons que même les petits gestes de bonté peuvent faire une grande différence. Il n'y a rien de plus gratifiant que de savoir que nous apportons un sourire à quelqu'un. La cuisine est un acte d'amour, et nous sommes fiers d'utiliser notre passion pour aider ceux qui en ont besoin. Nous encourageons nos collègues à se joindre à nous dans cette importante cause. C'est une excellente façon de montrer à nos clients que nous nous soucions de plus que de la bonne nourriture\u003c/p>","it":"\u003cp>\u003cstrong>Perché abbiamo aderito a ristoranti contro la fame\u003c/strong>\u003c/p>\u003cp>Abbiamo aderito con entusiasmo al progetto di Ristoranti contro la fame perché In un mondo pieno di disuguaglianze sociali, possiamo fare un piccolo gesto concreto di solidarietà. L’emozione più grande è poter regalare un sorriso ed un pizzico di serenità alle persone in difficoltà. In fondo cucinare è un gesto d’amore. Tanti piccoli gesti possono fare una grande differenza. Invitiamo i Colleghi a partecipare a questa iniziativa anche per dare ai propri Clienti un motivo in più per recarsi al ristorante o 
664in pizzeria e questo motivo si chiama solidarietà.\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-20T14:03:30.800231Z","excerpt":null,"id":5262420281070191000,"meta_description":null,"meta_title":null,"published_at":"2024-09-19T22:00:00Z","slugs":{"en":"from-october-16th-the-restaurants-against-hunger-initiative-starts","fr":"linitiative-restaurants-contre-la-faim-reprendra-ses-activites-a-pa","it":"dal-16-ottobre-riparte-liniziativa-di-ristoranti-contro-la-fame"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":812,"loc":"1080x812_gallery_2f77714abfd0456ea8d46020ecddc3c8.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1080},"title":{"en":"From October 16th, the \"Restaurants Against Hunger\" initiative starts ","fr":"L'initiative \"Restaurants contre la faim\" reprendra ses activités à pa","it":"Dal 16 ottobre riparte l'iniziativa di Ristoranti contro la fame"},"updated_at":"2024-09-20T20:37:00.238273Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5262420281070190604","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>Regalati o regala un’ esperienza con le nostre gift card.\u003c/p>\u003cp>Puoi utilizzarle a pranzo o cena da mercoledì a domenica. Validità un anno.\u003c/p>\u003cp>\u003cbr>\u003c/p>\u003cp>\u003cbr>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-10-02T15:51:30.313877Z","excerpt":null,"id":5271171943947567000,"meta_description":null,"meta_title":null,"published_at":"2024-10-02T15:51:30.313877Z","slugs":{"en":"our-gift-cards","fr":"les-notres-gift-card","it":"le-nostre-gift-card"},"tags":[],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":537,"loc":"714x537_gallery_a17ca5663fb640b4b0994e4b776a4317.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":714},"title":{"en":"OUR GIFT CARDS","fr":"LES NOTRES GIFT CARD","it":"LE NOSTRE GIFT CARD "},"updated_at":"2024-10-02T15:58:16.766421Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5271171943947567122","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>Volevamo creare un piatto che ricordasse il nostro piatto più conosciuto, la pizza. Pochi ingredienti, mazzancolle. Ed Eccolo! Che pizza!\u003c/p>\u003cp>\u003cbr>\u003c/p>\u003cp>\u003cbr>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-13T15:55:45.240672Z","excerpt":null,"id":5257403343537439000,"meta_description":null,"meta_title":null,"published_at":"2024-09-12T22:00:00Z","slugs":{"it":"che-pizza"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257380164119035920"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":650,"loc":"864x650_gallery_1accde5e9ab74ad9827d8060e7807615.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":864},"title":{"it":"CHE PIZZA!"},"updated_at":"2024-09-13T15:57:03.149707Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5257403343537438736","visibility":"ARCHIVED"},{"action":null,"content":{"en":"\u003cp>\u003cstrong>Ingredients for 4 people:\u003c/strong>\u003c/p>\u003cp>320g whole wheat short pasta made with ancient Sicilian grains, we prefer the Margherito variety (Quintessenza di Tony Rocchetta)\u003c/p>\u003cp>For the bisque:\u003c/p>\u003cp>100g celery\u003c/p>\u003cp>100g carrot\u003c/p>\u003cp>100g onion\u003c/p>\u003cp>Heads of red shrimp from Mazara\u003c/p>\u003cp>30g extra virgin olive oil\u003c/p>\u003cp>For the condiment:\u003c/p>\u003cp>8 red shrimp from Mazara del Vallo, about 15 cm\u003c/p>\u003cp>5 artichokes\u003c/p>\u003cp>30g olive oil\u003c/p>\u003cp>To garnish:\u003c/p>\u003cp>150g burrata\u003c/p>\u003cp>4 raw red shrimp from Mazara, coarsely chopped\u003c/p>\u003cp>Artichoke\u003c/p>\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\u003cp>For the bisque: In a saucepan, sauté celery, carrot, onion, and shrimp heads in olive oil. Add 1 liter of water and cook for 30 minutes. Strain and reduce the liquid by a third.\u003c/p>\u003cp>Artichokes: Clean and slice artichokes. Sauté in olive oil for 5 minutes.\u003c/p>\u003cp>Red shrimp: Remove shells from shrimp tails and make tartare.\u003c/p>\u003cp>Burrata: Drain and blend burrata.\u003c/p>\u003cp>Cook pasta: Boil salted water and cook pasta al dente. Add to the bisque, shrimp tartare, and artichokes. Cook for 4 more minutes.\u003c/p>\u003cp>
664Plating: Place pasta in a bowl. Top with burrata, raw shrimp, and artichoke.\u003c/p>\u003cp>\u003cbr>\u003c/p>","fr":"\u003cp>\u003cstrong>Ingrédients pour 4 personnes:\u003c/strong>\u003c/p>\u003cp>320g de pâtes courtes de blé entier à partir de anciennes variétés de blé siciliennes, nous préférons la variété Margherito (Quintessenza de Tony Rocchetta)\u003c/p>\u003cp>Pour le bisque:\u003c/p>\u003cp>100g de céleri\u003c/p>\u003cp>100g de carotte\u003c/p>\u003cp>100g d'oignon\u003c/p>\u003cp>Têtes de crevettes rouges de Mazara\u003c/p>\u003cp>30g d'huile d'olive extra vierge\u003c/p>\u003cp>Pour le condiment:\u003c/p>\u003cp>8 crevettes rouges de Mazara del Vallo, environ 15 cm\u003c/p>\u003cp>5 artichauts\u003c/p>\u003cp>30g d'huile d'olive\u003c/p>\u003cp>Pour garnir:\u003c/p>\u003cp>150g de burrata\u003c/p>\u003cp>4 crevettes rouges crues de Mazara, grossièrement hachées\u003c/p>\u003cp>Artichaut\u003c/p>\u003cp>\u003cstrong>Instructions\u003c/strong>:\u003c/p>\u003cp>Pour le bisque: Dans une casserole, faire revenir le céleri, la carotte, l'oignon et les têtes de crevettes dans l'huile d'olive. Ajouter 1 litre d'eau et cuire pendant 30 minutes. Filtrer et réduire le liquide d'un tiers.\u003c/p>\u003cp>Artichauts: Nettoyer et couper les artichauts. Faire revenir dans l'huile d'olive pendant 5 minutes.\u003c/p>\u003cp>Crevettes rouges: Retirer les carapaces des queues de crevettes rouges et faire des tartares avec la chair des crevettes.\u003c/p>\u003cp>Burrata: Égoutter et mixer la burrata.\u003c/p>\u003cp>Cuire les pâtes: Faire bouillir de l'eau salée et cuire les pâtes al dente. Ajouter aux bisques, aux tartares de crevettes et aux artichauts. Cuire pendant 4 minutes supplémentaires.\u003c/p>\u003cp>Dressage: Mettre les pâtes dans un bol. Ajouter un peu de burrata, des crevettes crues et des artichauts\u003c/p>","it":"\u003cp>\u003cstrong>Ingredienti per 4 persone\u003c/strong>\u003c/p>\u003cul>\u003cli>320 g. di pasta corta di semola integrale di grani antichi siciliani, noi preferiamo la varietà Margherito (Quintessenza di Tony Rocchetta)\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Per la bisca:\u003c/strong>\u003c/p>\u003cul>\u003cli>100 g sedano\u003c/li>\u003cli>100 g, carota\u003c/li>\u003cli>100 g. cipolla\u003c/li>\u003cli>Teste dei gamberi rossi di Mazara\u003c/li>\u003cli>30 g. olio EVO\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Per il condimento:\u003c/strong>\u003c/p>\u003cul>\u003cli>8 gamberi rossi di Mazara del Vallo di circa 15 cm\u003c/li>\u003cli>5 carciofi\u003c/li>\u003cli>30 g olio\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Guarnizione del piatto:\u003c/strong>\u003c/p>\u003cul>\u003cli>150 g burrata\u003c/li>\u003cli>4 gamberi rossi di Mazara crudi tagliati grossolanamente\u003c/li>\u003cli>Carciofo\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Istruzioni per la preparazione della ricetta:\u003c/strong>\u003c/p>\u003cp>\u003cstrong>1) Per la bisca\u003c/strong>\u003c/p>\u003cp>Mettere in una casseruola olio, sedano, carota, cipolla, teste di gamberi rossi, soffriggere ed aggiungere 1l d’ acqua, cuocere per 30 min. Prendere una ciotola con un colino per colare il tutto. Rimettere il liquido nella casseruola e restringerlo sino un terzo del suo volume.\u003c/p>\u003cp>\u003cstrong>2) Carciofi\u003c/strong>\u003c/p>\u003cp>Prendere i carciofi togliere il gambo, le parti spinose, le foglie esterne, togliere la barba interna, immergerli in acqua e limone, tagliarli a fette sottili. Mettere in una pentola 30 g. d’olio, cuocere 5 minuti a fuoco vivace.\u003c/p>\u003cp>\u003cstrong>4) Gambero rosso di Mazara\u003c/strong>\u003c/p>\u003cp>Togliere il carapace dalle code dei gamberi rossi di Mazara e fare le tartare con la polpa dei gamberi.\u003c/p>\u003cp>\u003cstrong>5) Burrata\u003c/strong>\u003c/p>\u003cp>Scolare e frullare la burrata:\u003c/p>\u003cp>\u003cstrong>6) Cottura pasta\u003c/strong>\u003c/p>\u003cp>Mettere in una pentola 5 lt d’ acqua portarla ad ebollizione Quando l’acqua inizia bollire mettere sale q.b. e la pasta. Scolare la pasta molto al dente e metterla in un tegame, aggiungere la bisca, le tartare di gambero rosso, i carciofi, cuocere amalgamando delicatamente gli ingredienti per altri 4 minuti.\u003c/p>\u003cp>\u003cstrong>
6647) Impiattare\u003c/strong>\u003c/p>\u003cp>Mettere la pasta in un piatto fondo, aggiungere sopra un pochino di burrata, i gamberi rossi crudi e il carciofo.  \u003c/p>\u003cp>Buon appetito.\u003c/p>\u003cp>\u003cbr>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-19T15:51:42.936248Z","excerpt":null,"id":5261749965322977000,"meta_description":null,"meta_title":null,"published_at":"2024-09-18T22:00:00Z","slugs":{"en":"pasta-di-grani-antichi-con-carciofo-e-rosso-mazara","it":"pasta-di-grani-antichi-con-carciofo-e-rosso-mazara"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257380164119035920"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":2273,"loc":"3024x2273_gallery_6b79ab11b9804b39a7888ba278570e1e.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":3024},"title":{"en":"Pasta di Grani Antichi con Carciofo e Rosso Mazara","it":"Pasta di Grani Antichi con Carciofo e Rosso Mazara"},"updated_at":"2024-09-20T19:51:25.723883Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5261749965322977292","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>\u003cstrong>Il ristorante Impronta di Albairate\u003c/strong> propone interessanti \u003cstrong>escursioni nel mondo veggy e vegetariano.\u003c/strong> Piatti presentati sia attraverso un menu degustazione, sia alla carta. \u003cstrong>Equilibrio\u003c/strong>, \u003cstrong>generosità\u003c/strong> e \u003cstrong>fantasia\u003c/strong> caratterizzano \u003cstrong>piatti\u003c/strong> legati al \u003cstrong>mercato\u003c/strong> e alle \u003cstrong>stagioni.\u003c/strong> Tra le proposte: il \u003cstrong>macco di fave\u003c/strong> con \u003cstrong>finocchietto selvatico\u003c/strong>, l’involtino vegano con \u003cstrong>ravanelli\u003c/strong>, \u003cstrong>crescione\u003c/strong>, \u003cstrong>menta\u003c/strong>, la ricottina di primavera con \u003cstrong>verdure selvatiche\u003c/strong>, \u003cstrong>piselli\u003c/strong>,\u003cstrong> fave,\u003c/strong> i \u003cstrong>ravioli alla Norma\u003c/strong> o i gnocchi. Impagabile pranzare o cenare nello spazio esterno nella bella stagione.\u003c/p>\u003cp>\u003cstrong>#vegetariano #vegano #ristorante #albairate #ristorante #ristorantealbairate #foodporn #food #italy #italianfood #instafood #cucinaitaliana #dinner #chef #foodie #foodlover #foodblogger #foodphotography #ristoranteimprontaalbairate #albairate #ristoranteitaliano #milano #milan #milanofood\u003c/strong>\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":1053,"loc":"1401x1053_cover_ed72e1b634fc48ac8467f0e686495725.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1401},"cover_video":null,"created_at":"2025-03-05T12:44:59.320275Z","excerpt":null,"id":5382693529690571000,"meta_description":null,"meta_title":null,"published_at":"2025-03-05T12:49:48.734Z","slugs":{"it":"interessanti-escursioni-nel-mondo-veggy-e-vegetariano"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":902,"loc":"1200x902_gallery_e0fceeae0c1d480382ac97b2f6e15d7a.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1200},"title":{"it":"Interessanti escursioni nel mondo veggy e vegetariano."},"updated_at":"2025-03-27T07:53:33.062097Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5382693529690570872","visibility":"PUBLISHED"},{"action":null,"content":{"en":"\u003cp>Autumn is not a season, but a state of mind.\" (Nietzsche)\u003c/p>\u003cp>The cold has arrived, bringing with it autumnal rains. As we walk, we notice a greenness teetering between two seasons that will lead to an explosion of colors. Our maple tree has turned red, the garden is still green but will begin to tend towards the magical colors of autumn.\u003c/p>\u003cp>“Nature every year provides an immense harvest that is not at all limited to what we eat. There is ‘another festival of fruits, and on an infinitely larger scale’ that nourishes our taste for beauty in a specific way.” Thoreau, Henry D. Autumn Colors\u003c/p>\u003cp>We begin to feel the scent that will accompany us this season, and with our mouths watering, we prepare to savor pumpkin, leeks, beets, broccoli, chestnuts, mushrooms, truffles...\u003c/p>\u003cp>Now is the time to make room for the most autumnal flavors.\u003c/p>\u003cp>Seasonal ingredients are the stars of our menu. They will be transformed in the hands of our chefs into moments to savor.\u003c/p>","fr":"\u003cp>L'automne n'est pas une saison, mais un état d'esprit.\" (Nietzsche)\u003c/p>\u003cp>Le froid est arrivé, apportant avec lui les pluies automnales. En nous promenant, nous remarquons un verdissement en équilibre entre les deux saisons qui mènera à une explosion de couleurs. Notre érable s'est embrasé de rouge, le jardin est encore vert mais commencera à tendre vers les couleurs magiques de l'automne.\u003c/p>\u003cp>« Chaque année, la nature offre une récolte immense qui ne se limite pas à ce que nous mangeons. Il y a «une autre fête des fruits, et à une échelle infiniment plus grande» qui nourrit spécifiquement notre goût pour le beau. » Thoreau, Henry D. 
664Couleurs d'automne\u003c/p>\u003cp>Nous commençons à sentir le parfum qui nous accompagnera cette saison, et l'eau nous vient à la bouche à l'idée de déguster de la courge, des poireaux, des betteraves, des brocolis, des châtaignes, des champignons, des truffes...\u003c/p>\u003cp>Le moment est venu de laisser place aux saveurs les plus automnales.\u003c/p>\u003cp>Les produits de saison sont les stars de notre menu. Ils seront transformés entre les mains de nos chefs en instants à savourer.\u003c/p>","it":"\u003cp>L’autunno non è una stagione, ma uno stato d’animo.” (Nietzsche)\u003c/p>\u003cp>Il freddo è arrivato portando con se le piogge autunnali. Passeggiando notiamo un verdeggiare in bilico tra le due stagioni che porterà ad esplosione di colori. Il nostro acero si è acceso di rosso, il giardino è ancora verde ma inizierà a tendere verso i magici colori dell’autunno.\u003c/p>\u003cp>“La Natura ogni anno mette a disposizione un raccolto immenso che non si riduce affatto a quello di quello che mangiamo. C’è «un’altra sagra dei frutti, e su scala infinitamente più grande» che nutre in modo specifico il nostro gusto per il bello.” Thoreau, Henry D. Colori d’autunno\u003c/p>\u003cp>Iniziamo a sentire il profumo che ci accompagnerà in questa stagione con l’ acquolina in bocca ci prepariamo a gustare zucca, porri, barbabietole, broccoli, castagni, i funghi, tartufi…\u003c/p>\u003cp>Ora è giunto il momento per lasciare spazio ai sapori più autunnali.\u003c/p>\u003cp>La materia prima di stagione protagonista del nostro menù. Si trasformerà nelle mani degli Chef in attimi da gustare. &nbsp; \u003c/p>\u003cp>\u003cbr>\u003c/p>\u003cp>\u003cbr>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-20T16:06:45.174919Z","excerpt":null,"id":5262482309583471000,"meta_description":null,"meta_title":null,"published_at":"2024-09-20T16:06:45.174919Z","slugs":{"en":"from-october-2nd-we-will-start-with-our-autumn-proposals","fr":"a-partir-du-2-octobre-nous-commencerons-avec-nos-propositions-dautomn","it":"dal-2-ottobre-inizieremo-con-le-nostre-proposte-autunnali"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":812,"loc":"1080x812_gallery_ac54857309ab4692b891c1fcb01aa631.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1080},"title":{"en":"From October 2nd we will start with our autumn proposals","fr":"À partir du 2 octobre nous commencerons avec nos propositions d'automn","it":"Dal 2 ottobre inizieremo con le nostre proposte autunnali"},"updated_at":"2024-09-20T16:22:00.593094Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5262482309583470604","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>Un luogo dove si respira un’aria semplice di paese, in cui ti potrai immergere in un’esperienza gastronomica tra gusto e ricerca della migliore materia prima, dove risiede la conoscenza dei territori e della cultura italiana. Non portiamo in tavola solo sapori ma luoghi. L’italianità della cucina è frutto dell’amore per i prodotti e per il nostro paese. Ci lasciamo suggestionare dalle storie, dalle esperienze, dai rapporti con le persone. La nostra cucina non vuol essere presuntuosa è una cucina che appartiene a tutti. La comprensione dei nostri piatti è alla portata di tutti nella forma e nella sostanza.\u003c/p>\u003cp>#finedining #ristorante #Impronta #albairate #guidaMICHELINIT #michelinguide  #italy #restaurant #foodphotography #foodlover #italianfood #foodgasm #foodstagram #yummy #foodblogger #dinner #cooking #delicious #michelinrestaurant #picoftheday #milano\u003c/p>\u003cp>\u003cbr>\u003c/p>\u003cp>...\"l\u003cem>a cucina di Impronta porta i profumi marini della splendida Sicilia. Il menu ha un’impronta (doveroso è il gioco di parole) che solca le sabbie dorate dell’isola e in carta prevalgono le portate di mare. A parlare sono le materie prime, scelte con cura e con un’attenzione speciale. Vi troverete davanti piatti belli anche alla vista, certo, ma non aspettarti troppi fronzoli, qui il gusto è l’unico vero elemento che conta. Dimenticati liste infinite di ingredienti, ogni piatto ne ha uno principale e due o tre compagni, nulla di più, questo per esaltare al massimo il sapore di quello che si mette al centro in ogni portata\u003c/em>.\"...\u003c/p>\u003cp>https://www.finedininglovers.it/articolo/mangiare-gourmet-vicino-milano-6-ristoranti\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2025-01-12T13:59:14.283939Z","excerpt":null,"id":5345042562614821000,"meta_description":null,"meta_title":null,"published_at":"2025-01-12T14:03:36.234Z","slugs":{"it":"dal-15-gennaio-siamo-con-voi"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":4656,"loc":"6193x4656_gallery_9473b62293354419ad2779e24812836e.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":6193},"title":{"it":"Dal 15 gennaio siamo con Voi"},"updated_at":"2025-01-20T09:43:03.849703Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5345042562614820916","visibility":"DRAFT"},{"action":null,"content":{"en":"\u003cp>The Black Sea Sprat, or cappone, or lucerna, or Facianu, or Cocciu, etc... Depending on the region of Italy, it owes its name to the sound it makes when it comes out of the water, comparable to that of a hen. In fact, when caught, they emit a grunt, audible even outside the water, which originates from the thick wall of their swim bladder.\u003c/p>\u003cp>It is a fish considered \"beautiful\" for its streamlined body, liveliness, and variety of colors, but also \"ugly\" because of the disproportionate size of its head and mouth. It is precisely its beauty or ugliness that has stimulated the creativity of many painters, such as the Milanese artist Giuseppe Arcimboldo in one of his famous composite heads dedicated to the theme of \"Acqua (Water)\" (1566), or the Neapolitan painter Giuseppe Recco in his \"Trionfo di pescato con gallinella di mare, ostriche ricci e conchiglie en plein air\" (1634), etc. It is appreciated for its lean, tasty, and delicate meat. It is mainly fished in the Mediterranean Sea all year roun
664d.\u003c/p>\u003cp>We serve it with rice cooked in a Black Sea Sprat broth.\u003c/p>","fr":"\u003cp>La Gallinette, ou cappone, ou lucerna, ou Facianu, ou Cocciu, etc... Selon la région d'Italie, elle doit son nom au cri qu'elle émet en sortant de l'eau, comparable à celui de la poule. En effet, lorsqu'elles sont capturées, elles émettent un grognement, audible même hors de l'eau, qui provient de l'épaisse paroi de leur vessie natatoire.\u003c/p>\u003cp>C'est un poisson considéré comme \"beau\" pour son corps fuselé, sa vivacité et la variété de ses couleurs, mais aussi \"laid\" en raison de la disproportion de sa tête et de sa bouche. C'est justement sa beauté ou sa laideur qui a stimulé la créativité de nombreux peintres, comme l'artiste milanais Giuseppe Arcimboldo dans l'une de ses célèbres têtes composées dédiée au thème de \"l'Eau\" (1566), ou le peintre napolitain Giuseppe Recco dans son \"Trionfo di pescato con gallinella di mare, ostriche ricci e conchiglie en plein air\" (1634), etc. Elle est appréciée pour sa chair maigre, savoureuse et délicate. Elle est pêchée principalement en Méditerranée en toute saison.\u003c/p>\u003cp>Nous la servons avec un riz cuit dans un bouillon de Gallinette.\u003c/p>","it":"\u003cp>La Gallinella o cappone o lucerna o Facianu o Cocciu, ecc… A seconda della zona d’Italia, deve il suo nome al verso che emette quando esce dall’acqua paragonabile a quello della gallina, infatti quando catturate, emettono un borbottio, udibile anche al di fuori dell’acqua, che si origina dalla spessa parete della vescica natatoria.\u003c/p>\u003cp>E’ un pesce che viene considerato “bello” per il corpo affusolato, la vivacità e varietà dei colori ma anche “brutto” per la grandezza sproporzionata della testa e della bocca. Proprio la sua bellezza, o la sua bruttezza, ha stimolato la creatività di molti pittori come l’artista milanese Giuseppe Arcimboldo in una delle sue famose teste composte dedicata al tema dell’”Acqua” (1566), nel “Trionfo di pescato con gallinella di mare, ostriche ricci e conchiglie en plein air” opera del pittore napoletano Giuseppe Recco (1634) ecc... È apprezzata per le sue carni magre, gustose e delicate. Viene pescata soprattutto nel Mar Mediterraneo in ogni periodo dell’anno.\u003c/p>\u003cp>Noi la serviamo con un riso cotto in una zuppa di Gallinella.\u003c/p>\u003cp>\u003cbr>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-20T13:48:10.674436Z","excerpt":null,"id":5262412562493866000,"meta_description":null,"meta_title":null,"published_at":"2024-09-19T22:00:00Z","slugs":{"en":"the-black-sea-sprat","fr":"la-galinette","it":"la-galinella"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":769,"loc":"1024x769_gallery_c7ecec7307024731a4c73a23436cdabe.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1024},"title":{"en":"The Black Sea Sprat","fr":"La Galinette","it":"La Galinella"},"updated_at":"2024-09-20T13:52:51.495985Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5262412562493865996","visibility":"DRAFT"},{"action":null,"content":{"en":"\u003cp>Tony Rocchetta, after years of research and study, has managed to bring to light an ancient, native, and lost seed, \"La Chiattulidda\". Thanks to the Experimental Consortial Station for Sicilian Cereal Cultivation, it has been authenticated and certified as a variety registered in the national register of conservation seeds. Cultivation was followed by processing through sustainable models with a controlled supply chain. Bringing to light a dry pasta, with the brand of his cultural association \"Quintessenza\", the format designed is in the shape of Sicily, \"I Siciliani\". Demonstrating an intense gesture of love for his land that has cost many sacrifices.\u003c/p>","fr":"\u003cp>Tony Rocchetta, après des années de recherche et d'étude, a réussi à mettre au jour une ancienne semence autochtone disparue, \"La Chiattulidda\". Grâce à la Station Expérimentale Consortile de Céréaliculture pour la Sicile, elle a été authentifiée et certifiée comme variété inscrite au registre national des semences de conservation. La culture a été suivie d'une transformation selon des modèles durables et une filière contrôlée. Mettant en lumière des pâtes sèches, avec la marque de son association culturelle \"Quintessenza\", le format conçu a la forme de la Sicile, \"I Siciliani\". Démontrent un geste d'amour intense pour sa terre qui a coûté beaucoup de sacrifices.\u003c/p>\u003cp>\u003cbr>\u003c/p>\u003cp>\u003cbr>\u003c/p>","it":"\u003cp>Tony Rocchetta dopo anni di ricerca e studio, è riuscito a portare alla luce un seme antico,\u003c/p>\u003cp>autoctono, scomparso, “ La Chiattulidda”.\u003c/p>\u003cp>Grazie alla Stazione Consorziale Sperimentale Granicoltura per la Sicilia, è stato autenticato e\u003c/p>\u003cp>certificato come varietà iscritta nel registro nazionale dei semi di conservazione. Alla coltivazione è\u003c/p>\u003cp>seguita la lavorazione attraverso modelli sostenibili a filiera controllata. Portando alla luce una\u003c/p>\u003cp>pasta secca, con il brand della sua associazione culturale “ Quintessenza” il formato ideato è a\u003c/p>\u003cp>forma di Sicilia” I Siciliani”. Dimostrando un intenso gesto di amore per la propria terra che è\u003c/p>\u003cp>costato molti sacrifici.\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-20T20:27:46.261726Z","excerpt":null,"id":5262613684303167000,"meta_description":null,"meta_title":null,"published_at":"2025-04-07T08:52:33.123Z","slugs":{"en":"a-man-and-his-dream","fr":"un-homme-et-son-reve","it":"un-uomo-e-il-suo-sogno"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":812,"loc":"1080
664x812_gallery_5f4bd756c47c4f65800bc96bdb1e47ff.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1080},"title":{"en":"A Man and His Dream","fr":"Un homme et son rêve","it":"Un uomo e il suo sogno"},"updated_at":"2024-09-20T20:33:59.045886Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5262613684303167500","visibility":"DRAFT"},{"action":null,"content":{"en":"\u003cp>Captivating with its vibrant and intense color, aromatic fragrance, sweet taste with a hint of acidity, and round appearance. Fresh, delicate, and digestive. Mandarins were cultivated thousands of years ago in Asia, originating from China. The first certain mention of this fruit dates back to the 12th century BC. \u003c/p>\u003cp>Introduced to Europe in the 19th century, it is primarily cultivated in the Mediterranean regions. It arrived in Sicily around 1800. The first specimens that arrived in Sicily from Malta were sold as ornamental plants. \u003c/p>\u003cp>Thanks to the rapid acclimatization of the plants in Sicilian soil, the production of mandarins began in the early years of their settlement. Today, it is one of the most beloved fruits and is an integral part of Italian culture.\u003c/p>","fr":"\u003cp>Séduisante par sa couleur vive et intense, son parfum aromatique, son goût sucré avec une pointe d'acidité, son aspect rond. Frais, délicat et digeste. Les mandarines étaient cultivées il y a des milliers d'années en Asie, plus précisemment en Chine. \u003c/p>\u003cp>La première mention certaine de ce fruit remonte au XIIe siècle avant J.-C. Introduit en Europe au XIXe siècle, il est cultivé principalement dans les régions méditerranéennes. Il est arrivé en Sicile vers 1800. Les premiers spécimens arrivés en Sicile depuis Malte ont été vendus comme plantes d'ornement. \u003c/p>\u003cp>Grâce à la rapide acclimatation des végétaux en terre sicilienne, la production de mandarines commence dès les premières années de leur implantation. Aujourd'hui, c'est l'un des fruits les plus appréciés et il fait partie intégrante de la culture italienne.\u003c/p>","it":"\u003cp>\u003cstrong>Il gelo di mandarino\u003c/strong> affascinante per il colore acceso ed \u003cstrong>intenso\u003c/strong>, il profumo \u003cstrong>aromatico\u003c/strong>, il sapore \u003cstrong>dolce\u003c/strong> con una punta di acidità, l’aspetto tondeggiante. Fresco, delicato e digestivo. I mandarini venivano coltivati già migliaia di anni fa in Asia, originario della Cina. La prima citazione certa di questo frutto risale al XII secolo a.C.\u003c/p>\u003cp>Introdotto in Europa nel XIX secolo, viene coltivato prevalentemente nelle regioni del Mediterraneo. Arrivato in Sicilia intorno al 1800. I primi esemplari che arrivarono in Sicilia da Malta vennero venduti come piante ornamentali.\u003c/p>\u003cp>Grazie al rapido acclimatamento dei vegetali nelle terre sicule, la produzione di mandarini inizia sin dai primi anni del loro insediamento. Oggi è uno dei frutti più amati ed è parte integrante della \u003cstrong>cultura italiana\u003c/strong>.\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-20T13:25:23.987099Z","excerpt":null,"id":5262401097892364000,"meta_description":null,"meta_title":null,"published_at":"2024-09-20T13:25:23.987099Z","slugs":{"en":"mandarin-jelly","fr":"gelee-de-mandarine","it":"gelo-di-mandarino"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":812,"loc":"1080x812_gallery_d8e5a4175e1c4b07b178e5ce35c2acb4.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1080},"title":{"en":"Mandarin Jelly","fr":"Gelée de mandarine","it":"Gelo di Mandarino"},"updated_at":"2025-03-27T07:37:59.604363Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5262401097892364300","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>Riflessione sull' 8 marzo. Questa ricorrenza offre l'opportunità di ricordare le conquiste sociali, economiche e politiche ottenute nel tempo e di richiamare l'attenzione su temi cruciali come la parità di genere, le discriminazioni e la violenza contro le donne. Costituisce un momento per riflettere sulle conquiste ottenute, chiedere nuovi camb
664iamenti e celebrare atti di coraggio e determinazione. Il mondo ha fatto notevoli progressi in diversi ambiti, ma nessun Paese ha raggiunto ancora la parità di genere. Molto ancora resta da fare.\u003c/p>\u003cp>#festadelladonna #giornatainternazionaledelladonna #ristoranteimprontadicolombaraandrea #improntaalbairate #albairate #donne #donnechecorronocoilupi #paritàdigenere #donna #8marzo #ottomarzo #milan #milano\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":1154,"loc":"1536x1154_cover_43b7b421508544d3aa2525b34f740892.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1536},"cover_video":null,"created_at":"2025-03-06T10:26:50.741315Z","excerpt":null,"id":5383348775781663000,"meta_description":null,"meta_title":null,"published_at":"2025-03-06T10:33:24.892Z","slugs":{"it":"giornata-internazionale-della-donna"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":640,"loc":"851x640_gallery_b3f6a76204444d63b3c9f40fad775f4f.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":851},"title":{"it":"Giornata internazionale della donna"},"updated_at":"2025-03-06T10:32:26.545908Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5383348775781662840","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>Cynara scolymus è il suo nome scientifico e ad esso è legata una poetica leggenda della mitologia classica che vede nel \u003cstrong>Carciofo\u003c/strong> l’incarnazione di una \u003cstrong>Ninfa\u003c/strong>. Si tratta della bellissima \u003cstrong>Cynara\u003c/strong>, ninfa dai capelli color cenere, la pelle rosata e occhi verdi dalle rarissime sfumature viola. Pur avendo un animo buono e un cuore gentile Cynara era una fanciulla orgogliosa e volubile. Così quando l’onnipotente Zeus, padre degli dei, cominciò a farle la corte, lei lo rifiutò. Naturalmente \u003cstrong>Zeus\u003c/strong> non si diede per vinto e dopo numerosi tentativi comprese che Cynara non avrebbe mai ceduto alle sue lusinghe. Zeus riteneva inaccettabile che una ninfa rifiutasse il corteggiamento del re degli dei, perciò in un moto d’ira decise di trasformare la \u003cstrong>fanciulla\u003c/strong> in un \u003cstrong>vegetale\u003c/strong> che in qualche modo le somigliasse. Avrebbe dovuto essere verde, \u003cstrong>spinoso\u003c/strong> e\u003cstrong> rigido\u003c/strong> \u003cstrong>all’esterno\u003c/strong>, come era stato il carattere orgoglioso e volubile di Cynara, ma \u003cstrong>dentro \u003c/strong>doveva custodire un \u003cstrong>cuore\u003c/strong> \u003cstrong>tenero\u003c/strong> e dolce, come l’animo della ragazza, e doveva avere un color viola, come i suoi occhi.\u003c/p>\u003cp>Noi amiamo accompagnarla con un \u003cstrong>insalatina di mare\u003c/strong>.\u003c/p>\u003cp>\u003cstrong>#carciofo #mito #fiore #fiori #mediterraneo #miti #cucinaitaliana #ciboitaliano #italia #gambero #foodporn #food #italy #italianfood #instafood #cucinaitaliana #dinner #chef #foodie #foodlover #foodblogger #crostacei #cozze # calamaro #ristorante #foodphotography #ristoranteimprontaalbairate #albairate #ristoranteitaliano #milano #milan #milanofood\u003c/strong>\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":532,"loc":"708x532_cover_77674c52ac2749bb93cfa1d272bde57b.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":708},"cover_video":null,"created_at":"2025-01-29T11:59:30.144191Z","excerpt":null,"id":5357303485110944000,"meta_description":null,"meta_title":null,"published_at":"2025-01-29T12:04:08.289Z","slugs":{"it":"la-cynara"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520","urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":481,"loc":"641x481_gallery_00e8667c172846d582614f6b23a50774.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":641},"title":{"it":"La Cynara"},"updated_at":"2025-03-27T07:56:34.190015Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5357303485110943842","visibility":"PUBLISHED"},{"action":null,"content":{"it":"\u003cp>Lasciati sorprendere dal nostro menù di Natale: ritrova l’emozione e goditi la magia delle feste.\u003c/p>\u003cp>Il Natale è un momento magico da trascorrere con gli amici e/o con la propria famiglia e noi siamo lieti di potervi accogliere per garantirvi un' esperienza indimenticabile ma cosa ancor più importante per farvi riscoprire il piacere di vivere senza tempo avvolti dal calore della festa.\u003c/p>\u003cp>LA LEGGENDA DEL PETTIROSSO Nella stalla dove stavano dormendo Giuseppe, Maria e il piccolo Gesù, il fuoco si stava spegnendo. Presto ci furono soltanto alcune braci e alcuni tizzoni ormai spenti. Maria e Giuseppe sentivano freddo, ma erano così stanchi che si limitavano ad agitarsi inquieti nel sonno. Nella stalla c’era un altro ospite: un uccellino marrone; era entrato nella stalla quando la fiamma era ancora viva; aveva visto il piccolo Gesù e i suoi genitori, ed era rimasto tanto contento che non si sarebbe allontanato da lì neppure per tutto l’oro del mondo. Quando anche le ultime braci stavano per spegnersi, pensò al freddo che avrebbe patito il bambino messo a dormire sulla paglia della mangiatoia. Spiccò il volo e si posò su un coccio accanto all’ultima brace. Cominciò a battere le ali facendo aria sui tizzoni perché riprendessero ad ardere. Il piccolo petto bruno dell’uccellino diventò rosso per il calore che proveniva dal fuoco, ma il pettirosso n
664on abbandonò il suo posto. Scintille roventi volarono via dalla brace e gli bruciarono le piume del petto ma egli continuò a battere le ali finché alla fine tutti i tizzoni arsero in una bella fiammata. Il piccolo cuore del pettirosso si gonfiò di orgoglio e di felicità quando il bambino Gesù sorrise sentendosi avvolto dal calore. Da allora il petto del pettirosso è rimasto rosso, come segno della sua devozione al bambino di Betlemme.\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-11-25T11:14:46.035131Z","excerpt":null,"id":5310170546644713000,"meta_description":null,"meta_title":null,"published_at":"2024-11-25T12:06:22.387Z","slugs":{"it":"natale-con-noi"},"tags":[],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":1154,"loc":"1536x1154_gallery_c494949c20fe4e66932d89c8c5db9891.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1536},"title":{"it":"Natale con Noi"},"updated_at":"2024-11-25T12:05:08.663183Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5310170546644713567","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>Affascinante per il colore acceso ed intenso, il profumo aromatico, il sapore dolce con una punta di acidità, l’aspetto tondeggiante. Fresco, delicato e digestivo. I mandarini venivano coltivati già migliaia di anni fa in Asia, originario della Cina. La prima citazione certa di questo frutto risale al XII secolo a.C. Introdotto in Europa nel XIX secolo, viene coltivato prevalentemente nelle regioni del Mediterraneo. Arrivato in Sicilia intorno al 1800. I primi esemplari che arrivarono in Sicilia da Malta vennero venduti come piante ornamentali. Grazie al rapido acclimatamento dei vegetali nelle terre sicule, la produzione di mandarini inizia sin dai primi anni del loro insediamento. Oggi è uno dei frutti più amati ed è parte integrante della cultura italiana.\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-16T08:57:34.952626Z","excerpt":null,"id":5259367198140400000,"meta_description":null,"meta_title":null,"published_at":"2024-09-15T22:00:00Z","slugs":{"it":"gelo-mandarino"},"tags":[],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":812,"loc":"1080x812_gallery_2ee115d0f89a4e1f9ef96722f8115e65.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1080},"title":{"it":"Gelo Mandarino"},"updated_at":"2024-09-16T08:58:18.742936Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5259367198140399632","visibility":"ARCHIVED"},{"action":null,"content":{"it":"\u003cp>El Panetun\u003c/p>\u003cp>Soffice al tatto, morbido al taglio, di colore giallo all’interno, ha un’alveolatura omogenea e allungata, non deve sbriciolarsi allo strappo, ma “fare il filo”. Ogni assaggio è un tuffo nel passato, antichi profumi di lievito naturale, vaniglia del Madagascar, burro e frutta candita. L' impasto viene lasciato lievitare per più di 48 ore si realizza con lievito madre, burro, farina, zucchero e solo tuorlo d’uovo, senza albume, per proporre una pasta, soffice e umida, tipica dei panettoni milanesi di un tempo. Viene lavorato lungo 3 cicli di lievitazione e poi arricchito da una selezione di arancio, cedro canditi, morbida uvetta sultanina, Vaniglia Bourbon del Madagascar. .\u003c/p>\u003cp>Il panettone tra storia e leggenda. Nato a Milano, alla corte di Ludovico Maria Sforza in occasione della Vigilia di Natale, momento in cui le cucine sono in fermento. Ecco la leggenda: il capo cuoco chiede a un giovane sguattero di nome Toni, di seguire la cottura del dolce, ma si addormenta, bruciando l’impasto. Al suo risveglio impaurito, Toni utilizza gli avanzi dell’impasto del pane a cui aveva successivamente aggiunto uova, burro, canditi e uvetta, per creare un dolce improvvisato e convincendo il capo cuoco a servirlo in tavola. Tutti i commensali apprezzano e il dolce viene soprannominato “el pan de Toni” in dialetto meneghino, in onore del suo creatore. Passano gli anni e la ricetta si diffonde in tutta Italia, e il nome si trasforma: da “pan de toni” diventa panettone.\u003c/p>\u003cp>\u003cbr>\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":902,"loc":"1200x902_cover_8d92b15aa3fa4b7ab65357e5d4b9ef24.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1200},"cover_video":null,"created_at":"2024-11-04T09:12:21.323813Z","excerpt":{"it":"Ogni assaggio è un tuffo 
664nel passato, antichi profumi di lievito naturale, vaniglia del Madagascar, burro e frutta candita"},"id":5294888644388061000,"meta_description":null,"meta_title":null,"published_at":"2024-11-04T10:19:42.98Z","slugs":{"it":"el-panetun"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":676,"loc":"899x676_gallery_9e96b5998ae740e1a845a6714fbf55fb.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":899},"title":{"it":"El Panetun"},"updated_at":"2024-11-04T10:22:55.741679Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5294888644388061195","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003ch2>\u003cstrong>LA CASSATA\u003c/strong>\u003c/h2>\u003cp>La cassata frutto della creatività e dei sapori delle tante culture che hanno attraversato la Sicilia.\u003c/p>\u003cp>La storia di questo dolce è da ricondurre alle contaminazioni di origine araba.\u003c/p>\u003cp>Nella Palermo dell’epoca (XI secolo) gli arabi importarono moltissimi prodotti della loro tradizione.: pistacchio, mandorle, agrumi…\u003c/p>\u003cp>Ma partiamo dalla leggenda che ne spiegherebbe l’origine. Questa storia parla di un pastore che una notte decise di mischiare insieme ricotta di pecora e zucchero in una bacinella. Si dice poi che questo dolce sia arrivato fino all’emiro di Palermo, che ne fu conquistato e ordinò ai suoi cuochi di ricreare il dolce, che venne modificato dai cuochi, avvolgendo la ricotta in un guscio di pasta frolla. In seguito, fu aggiunta la pasta reale che si colloca nel periodo di dominazione normanna. Infatti, sarebbe stata realizzata per la prima volta in un convento a Palermo.\u003c/p>\u003cp>Il processo continua fino ad arrivare al 1700, quando il pan di Spagna viene importato da Genova e sostituisce la pasta frolla. La versione della cassata più simile a come la conosciamo oggi è da attribuire alla fine del 1800, quando viene prodotta la famosa zuccata nella bottega del pasticcere siciliano e cavaliere Gulì. Da quel momento, l’idea diventa quella di condire la cassata siciliana includendo frutti canditi e la zuccata.\u003c/p>\u003cp>Oggi non esiste più un solo tipo di cassata, l’aspetto attuale è il frutto di numerose modifiche avvenute nel corso dei secoli. La ricotta subisce delle variazioni. Non più solo di capra o pecora ma anche bovina. Ad essa vengono aggiunte scaglie di cioccolato e alla cassata nuove decorazioni.\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-13T14:26:07.792466Z","excerpt":null,"id":5257358234225738000,"meta_description":null,"meta_title":null,"published_at":"2024-09-12T22:00:00Z","slugs":{"it":"ricette-della-famiglia"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257380164119035920"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":812,"loc":"1080x812_gallery_93d19e3210a44195a1ecf5d3455ec3b9.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1080},"title":{"it":"RICETTE DELLA FAMIGLIA"},"updated_at":"2024-09-16T12:30:46.337897Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5257358234225737744","visibility":"ARCHIVED"},{"action":null,"content":{"it":"\u003cp>E' arrivata la \u003cstrong>primavera, goditi l'atmosfera del nostro giardino.\u003c/strong> Il cinguettio degli \u003cstrong>uccellini\u003c/strong>, i \u003cstrong>fiori\u003c/strong> che sbocciano, le giornate che man mano si allungano, il \u003cstrong>sole \u003c/strong>che tramonta sempre più tardi, spuntano i \u003cstrong>germogli \u003c/strong>e fioriscono le \u003cstrong>piante\u003c/strong>. Una \u003cstrong>stagione \u003c/strong>colorata ed esplosiva che si può \u003cstrong>ammirare piacevolmente mentre pranzi o ceni all'aria aperta\u003c/strong>. Lo spazio è ampio tra \u003cstrong>alberi \u003c/strong>ed \u003cstrong>erbe aromatiche\u003c/strong>, un luogo \u003cstrong>semplice\u003c/strong> e \u003cstrong>naturale\u003c/strong> dove poter gustare le proposte culinarie degli Chef.\u003c/p>\u003cp>Tra i \u003cstrong>piatti di ispirazione mediterranea\u003c/strong> ve ne proponiamo alcuni: spuma di \u003cstrong>baccalà\u003c/strong>, i \u003cstrong>ravioli\u003c/strong> ripieni melanzana, ricotta e pomodoro, la capasanta con asparagi e salsa di acciughe, \u003cstrong>l'agnello\u003c/strong>, le \u003cstrong>sarde\u003c/strong> ripiene, i crudi di mare. Un ristorante che si pone l’obiettivo di trasmettere agli ospiti quel “particolare” unico e indimenticabile, in grado di lasciare il\u003cstrong> segno\u003c/strong>.\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>\u003cp>\u003cstrong>#LetsGuide www.mangiare-allaperto-vicino-milano\u003c/strong>\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":812,"loc":"1080
664x812_cover_5fdeade43d9541bfb75809e26c90cd1c.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1080},"cover_video":null,"created_at":"2025-03-28T13:46:16.043363Z","excerpt":null,"id":5399394214096142000,"meta_description":null,"meta_title":null,"published_at":"2025-04-24T08:22:42.514Z","slugs":{"it":"ristoranti-con-giardino-vicino-a-milano"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":552,"loc":"734x552_gallery_85dd1781add140ccbfe17cf8e8982fc9.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":734},"title":{"it":"ristoranti con giardino vicino a Milano"},"updated_at":"2025-04-24T08:24:07.288334Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5399394214096142452","visibility":"PUBLISHED"},{"action":null,"content":{"it":"\u003cp>\u003cstrong>Il Gambero Rosso di Mazara del Vallo\u003c/strong> è un crostaceo di qualità superiore che incarna la ricchezza gastronomica dell'isola. \u003cstrong>Fresco, saporito e irresistibile\u003c/strong>. Viene pescato nella zona FAO 37.2.2, nelle profonde e limpide acque che circondano la pittoresca città di Mazara del Vallo. Ben riconoscibile per la sua \u003cstrong>intensa colorazione rosso rubino e la carne dolce e delicata\u003c/strong>, viene considerato uno degli ingredienti più raffinati della cucina mediterranea. Noi li serviamo crudi e \u003cstrong>sono un’esplosione di gusto marino! Perfetti per un antipasto leggero o un’esperienza gourmet. \u003c/strong>Ma il gambero rosso di Mazara del Vallo non è solo un alimento:\u003cstrong> è un simbolo di sostenibilità.\u003c/strong> Si parte dall'implementazione di periodi di fermo pesca nel \u003cstrong>Mar Mediterraneo\u003c/strong>, che sono stabiliti per permettere ai gamberi di riprodursi e crescere, assicurando così la loro presenza nelle acque per le generazioni future, si prosegue con il congelamento del prodotto immediato che serve a preservarne le \u003cstrong>qualità organolettiche\u003c/strong>, riducendo il rischio di deterioramento e permettendo una migliore \u003cstrong>pianificazione\u003c/strong> e gestione delle quote di pesca rendendo possibile la\u003cstrong> valorizzazione\u003c/strong> di ogni parte del gambero rosso, trasformandole in prodotti gourmet.\u003c/p>\u003cp>#mediterraneo #gamberorosso #mazaradelvallo #sostenibilità #ristorante #impronta #albairate #milano #milanofood #ristoranteitaliano\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":3549,"loc":"4721x3549_cover_7c01e613c37843ca97fa90d1c9a96f4f.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":4721},"cover_video":null,"created_at":"2025-03-27T07:18:53.07647Z","excerpt":null,"id":5398474462226022000,"meta_description":null,"meta_title":null,"published_at":"2025-03-27T07:28:11.601Z","slugs":{"it":"gambero-rosso-di-mazara-del-vallo"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":3752,"loc":"4991x3752_gallery_b1ab4fe9de6a47a9a3a45c0050455b01.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":4991},"title":{"it":"Gambero rosso di Mazara del Vallo"},"updated_at":"2025-03-27T07:27:53.343199Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5398474462226022450","visibility":"PUBLISHED"},{"action":null,"content":{"it":"\u003cp>...la \u003cstrong>cucina\u003c/strong> di \u003cstrong>Impronta\u003c/strong> porta i profumi marini della splendida \u003cstrong>Sicilia\u003c/strong>
664. Il \u003cstrong>menù\u003c/strong> ha un’impronta (doveroso è il gioco di parole) che \u003cstrong>solca le sabbie dorate dell’isola\u003c/strong> e in carta prevalgono le portate di mare. A parlare sono le materie prime, scelte con \u003cstrong>cura \u003c/strong>e con un’\u003cstrong>attenzione\u003c/strong> speciale. Vi troverete davanti piatti belli anche alla vista, certo, ma non aspettarti troppi fronzoli, qui \u003cstrong>il gusto è l’unico vero elemento che conta\u003c/strong>. Dimenticati liste infinite di \u003cstrong>ingredienti\u003c/strong>, ogni piatto ne ha uno principale e due o tre compagni, nulla di più, questo per esaltare al massimo il sapore di quello che si mette al centro in ogni portata.... Articolo completo al link sottostante.\u003c/p>\u003cp>\u003cstrong>https://www.finedininglovers.it/articolo/mangiare-gourmet-vicino-milano-6-ristoranti\u003c/strong>\u003c/p>\u003cp>#finedining #ristorante #Impronta #albairate #guidaMICHELINIT #michelinguide #italy #restaurant #foodphotography #foodlover #italianfood #foodgasm #foodstagram #yummy #foodblogger #dinner #cooking #delicious #michelinrestaurant #picoftheday #milano\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":808,"loc":"1074x808_cover_bc08c3d21b254799873d27a11f48f98a.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1074},"cover_video":null,"created_at":"2025-01-20T09:00:58.820098Z","excerpt":null,"id":5350690650431947000,"meta_description":{"it":"https://www.finedininglovers.it/articolo/mangiare-gourmet-vicino-milano-6-ristoranti"},"meta_title":{"it":"Scopri l'articolo completo"},"published_at":"2025-01-20T09:08:34.581Z","slugs":{"it":"mangiare-gourmet-vicino-milano"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":812,"loc":"1080x812_gallery_469ed3c30402434bb7338dd6ee6e3912.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1080},"title":{"it":"mangiare gourmet vicino Milano"},"updated_at":"2025-04-24T08:16:09.246689Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5350690650431946826","visibility":"PUBLISHED"},{"action":null,"content":{"it":"\u003cp>Gli ingredienti necessari (con pesi e misure e per quante persone) per 4 persone\u003c/p>\u003cul>\u003cli>400g Tonno rosso\u003c/li>\u003cli>50g sedano\u003c/li>\u003cli>50g. carote\u003c/li>\u003cli>50g. cipolla\u003c/li>\u003cli>30 g, olio extravergine d’oliva\u003c/li>\u003cli>Olio di semi q.b.\u003c/li>\u003cli>10 g, Sale Maldon  \u003c/li>\u003cli>650g, passata di pomodoro\u003c/li>\u003cli>50 parmigiano reggiano\u003c/li>\u003cli>1 melanzana tonda\u003c/li>\u003c/ul>\u003cp>\u003cstrong>Guarnizione del piatto:\u003c/strong>\u003c/p>\u003cp>Basilico fresco, sashimi di tonno\u003c/p>\u003cp>\u003cstrong>Le istruzioni per la preparazione della ricetta:\u003c/strong>\u003c/p>\u003cp>1 Preparare il ragù di tonno: far soffriggere una brunoise di sedano, carota, cipolla con 30 g. di olio extravergine di oliva, aggiungere il tonno a cubetti, appena il tonno prende colore mettere 600 g. di passata di pomodoro e proseguire la cottura per 20 minuti. Spegnere e aggiungere il sale Maldon.\u003c/p>\u003cp>2 Preparare le melanzane tagliandole a rondelle dello spessore di 3 mm. Asciugare con fogli di carta assorbente e poi friggerle in olio di semi a 180◦C. Lasciarle riposare su carta paglia 10 minuti\u003c/p>\u003cp>3 Assemblare gli involtini disponendo su un piano le rondelle di melanzane, posizionare al centro un cucchiaio di ragù di tonno e arrotolarle\u003c/p>\u003cp>Posizionare gli involtini 5/6 a persona su una teglia con carta forno. Aggiungere un cucchiaio di passata di pomodoro e del parmigiano reggiano grattugiato. Gratinare per 10 minuti a 200◦C.\u003c/p>\u003cp>4 Impiattare:\u003c/p>\u003cp>In un piatto piano mettere gli involtini e decorare con basilico fresco e sashimi di tonno.\u003c/p>\u003cp>
664Buon appetito\u003cspan class=\"ql-emojiblot\" data-name=\"yum\">\u003cspan contenteditable=\"false\">\u003cspan class=\"ap ap-yum\">😋\u003c/span>\u003c/span>\u003c/span>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-13T16:03:33.623859Z","excerpt":null,"id":5257407272618820000,"meta_description":null,"meta_title":null,"published_at":"2024-09-12T22:00:00Z","slugs":{"it":"parmigiana-di-tonno"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257380164119035920"],"thumbnail":null,"title":{"it":"Parmigiana di tonno"},"updated_at":"2024-09-13T16:06:08.670312Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5257407272618819600","visibility":"ARCHIVED"},{"action":null,"content":{"it":"\u003cp>Perché la data della \u003cstrong>Pasqua\u003c/strong> è mobile?\u003c/p>\u003cp>Perché è legata al \u003cstrong>plenilunio\u003c/strong> di \u003cstrong>primavera\u003c/strong>. La datazione della Pasqua, nel mondo cristiano fu motivo di gravi controversie fra le Chiese d’Oriente e d’Occidente, la prima era composta da ebrei convertiti e la celebrava subito dopo la Pasqua ebraica e cioè nella sera della luna piena, il 14 Nisan, primo mese dell’anno ebraico; quindi, sempre in giorni diversi della settimana. Solo con il Concilio di Nicea del 325, si ottenne che fosse celebrata nello stesso giorno in tutta la cristianità e cioè adottando il rito Occidentale, fissandola nella domenica che seguiva il plenilunio di primavera. Oggi la celebrazione cade tra il 22 marzo e il 25 aprile denominandola così Pasqua bassa o alta, secondo il periodo in cui capita.\u003c/p>\u003cp>Tradizioni pasquali in Italia: la \u003cstrong>colomba\u003c/strong> \u003cstrong>pasquale\u003c/strong>\u003c/p>\u003cp>Non esiste famiglia italiana che non finisca il \u003cstrong>pranzo\u003c/strong> di Pasqua con una bella fetta di colomba. Ma quali sono le origini di questo dolce? Impossibile dirlo, visto che le leggende legate alla nascita di questa prelibatezza tutta italiana sono praticamente infinite. Tra le tante, quella della regina longobarda Teodolinda. Si narra infatti che intorno al 610 la regina abbia accolto l’arrivo a corte di S
664an Colombano con un banchetto degno di un re. Trattandosi però di periodo di Quaresima e digiuno, il santo si trovò obbligato a declinare il dono e, per non offendere i sovrani, trasformò i piatti che imbandivano la tavola in bianche colombe di pane. Per i meno romantici, l’invenzione della colomba è da attribuire ad un pubblicitario mantovano, Dino Villani, che negli anni 30 pensò ad un dolce che potesse sostituire la produzione del panettone durante i mesi primaverili.\u003c/p>\u003cp>\u003cstrong>Il nostro menù\u003c/strong>\u003c/p>\u003cp>Il \u003cstrong>ristorante\u003c/strong> \u003cstrong>Impronta\u003c/strong> di \u003cstrong>Albairate\u003c/strong> propone un \u003cstrong>menù pasquale\u003c/strong> che valorizza la \u003cstrong>tradizione\u003c/strong> offrendo piatti eleganti, dal gusto equilibrato con un tocco \u003cstrong>contemporaneo\u003c/strong>, ma senza rinunciare al calore e ai sapori autentici della \u003cstrong>cucina italiana\u003c/strong>. Il menu di Pasqua comprende il classico agnello con patata al burro, risotto con scampi in salsa di piselli, per chi non ama l’agnello, il calamaro ripieno, troviamo carciofi, fave, asparagi, nel menù vegetariano vi sono i ravioli fatti a mano ripieni di melanzana, gli involtini vegani, le erbe selvatiche, il finocchietto, il crescione. Fra i dolci la colomba di nostra produzione o una selezione di dessert artigianali. Resta sempre disponibile il menù alla carta. Il menù viene realizzato con ingredienti freschi e di stagione.\u003c/p>\u003cp>\u003cstrong>#family #foodporn #milano #easterdecor #foodblogger #picoftheday #auguri #tradizioni #madeinitaly #foodphotography #colombaartigianale #bhfyp #foodlover #italy #decorazionipasquali #easterbunny #food #easteregg #ristorante #colomba #aprile #bunny #uovadicioccolato #albairate #menù #cucinaitaliana #lcibo #festa #fiori #love\u003c/strong>\u003c/p>\u003cp>\u003cstrong>#foodporn #food #italy #italianfood #instafood #cucinaitaliana #dinner #chef #foodie #foodlover #foodblogger #foodphotography #ristoranteimprontaalbairate #ristoranteitaliano #milano #milan #milanofood\u003c/strong>\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":697,"loc":"928x697_cover_b6e58a6d98ba417392e443be3843ce97.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":928},"cover_video":null,"created_at":"2025-03-17T13:50:15.380192Z","excerpt":null,"id":5391423688757215000,"meta_description":null,"meta_title":null,"published_at":"2025-03-17T14:01:37.43Z","slugs":{"it":"curiosita-pasquali"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":902,"loc":"1200x902_gallery_ea2abe1bca074df9a7c9f76a7aff2933.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1200},"title":{"it":"Curiosità pasquali"},"updated_at":"2025-03-27T08:08:04.634288Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5391423688757215315","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>La \u003cstrong>caponata\u003c/strong> di \u003cstrong>melanzane\u003c/strong> è uno dei piatti simbolo della cucina locale. Un \u003cstrong>capolavoro\u003c/strong> che ha attraversato i secoli e i confini dell’isola. Il merito del suo successo? La sapiente unione degli ingredienti che danno vita a sapori diversi. Troviamo: la melanzana fritta, delicata e succosa, la passata di pomodoro, corposa e leggermente acidula, la salsa di aceto e zucchero o miele, che dà alla pietanza l’inconfondibile gusto agrodolce. Ne esistono diverse versioni. A Palermo e nel messinese troviamo la versione più famosa.\u003c/p>\u003cp>Noi amiamo accompagnarla con la \u003cstrong>triglia\u003c/strong>. La carne è delicata, il colore è rosso tendente all’arancione, soda e altamente digeribile. Ma perchè si chiama triglia? Il nome si deve ad un'errata credenza popolare: gli antichi romani ritenevano infatti che il pesce si riproducesse per tre volte l'anno, da qui il prefisso 'tri' in latino. Dal punto di vista organolettico\u003cem>“ Gli elevati quantitativi di zinco (particolarmente importante nella biosintesi di aminoacidi e proteine e per il funzionamento di alcuni organi, oltre a essere essenziale per i processi di crescita, di riparazione dei tessuti e per lo sviluppo sessuale), selenio (sostanza antiossidante e dalle proprietà anticancro), ferro (indispensabile per una corretta ossigenazione di tutti i tessuti dell’organismo) e fosforo (importante per la sua partecipazione ai processi energetici dell’organismo) contraddistinguono questo pesce dal punto di vista del contenuto minerale. Inoltre la triglia è buona fonte di vitamine, soprattutto la vitamina A e le vitamine del gruppo B” (https://www.humanitas.it/enciclopedia/alimenti/pesci-molluschi-e-crostacei/triglia/).\u003c/em>\u003c/p>\u003cp>\u003cstrong>\u003cem>#triglia #caponata #sicilia #impronta #albairate #ciboitaliano #ristoranteitaliano #mediterraneo\u003c/em> #foodporn #food #italy #italianfood #instafood #cucinaitaliana #dinner #chef #foodie #foodlover #foodblogger #ristorante #foodphotography #ristoranteimprontaalbairate #albairate #ristoranteitaliano #milano #milan #milanofood\u003c/strong>\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":4656,"loc":"6193x4656_cover_e3fdc6035606413d8e0f04d168b4589b.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":6193},"cover_video":null,"created_at":"2025-02-19T11:24:13.318897Z","excerpt":null,"id":5372506018251014000,"meta_description":null,"meta_title":null,"published_at":"2025-02-19T11:33:27.103Z","slugs":{"it":"quando-si-parla-di-caponata-si-parla-di-sicilia"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":2963,"loc":"3942x29
66463_gallery_fe49459094e7424f94c437f1a99c2244.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":3942},"title":{"it":"Quando si parla di caponata, si parla di Sicilia"},"updated_at":"2025-03-27T08:04:37.454777Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5372506018251014235","visibility":"PUBLISHED"},{"action":null,"content":{"it":"\u003cp>Lo sgombro un tempo considerato \"povero\", oggi torna protagonista in tavola per le sue proprietà nutrizionali e per la versatilità in cucina. È tra i pesci azzurri più saporiti insieme all'aringa e alla sardina. Ricco di proprietà benefiche con basso apporto calorico, contiene proteine altamente digeribili. È un pesce gustoso e molto apprezzato ed è uno degli alimenti tipici della dieta mediterranea. Vuoi un motivo in più per consumare lo sgombro? Lo sgombro è consigliato perché, avendo un ciclo di vita breve, non accumula significative quantità di mercurio o altre sostanze dannose. Noi lo accompagniamo con la rapa bianca dal sapore amabilmente dolciastro, la salsa teriyaki che gli conferisce dolcezza, salinità e un tocco di acidità e infine aggiungiamo la cicoria dall’inconfondibile sapore amarognolo.\u003c/p>\u003cp>#pesceazzurro #sgombro #cicoria #rapabianca #albairate #impronta #ristorante #ristoranteitaliano #mediterraneo #pesce\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":801,"loc":"1066x801_cover_e8b1efc93afa482990996c2091b093e8.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1066},"cover_video":null,"created_at":"2025-02-19T13:19:54.711652Z","excerpt":null,"id":5372564246875865000,"meta_description":null,"meta_title":null,"published_at":"2025-02-19T13:26:00.138Z","slugs":{"it":"un-pizzico-di-oriente-lo-sgombro"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":801,"loc":"1066x801_gallery_897b6c5c31d941e6b8323894a8833423.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1066},"title":{"it":"Un pizzico di oriente: lo sgombro"},"updated_at":"2025-02-19T13:25:40.391021Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5372564246875865186","visibility":"DRAFT"},{"action":null,"content":{"en":"\u003cp>The history of this dessert can be traced back to Arab influences. In Palermo of the 11th century, the Arabs introduced many products from their tradition: pistachios, almonds, citrus fruits...\u003c/p>\u003cp>But let's start with the legend that would explain its origin. This story tells of a shepherd who one night decided to mix sheep's ricotta and sugar in a bowl. It is said that this dessert reached the emir of Palermo, who was conquered by it and ordered his cooks to recreate the dessert, which was modified by the cooks, wrapping the ricotta in a pastry shell. Later, marzipan was added, which dates back to the Norman period. In fact, it is said to have been made for the first time in a convent in Palermo.\u003c/p>\u003cp>The process continues until the 18th century, when sponge cake is imported from Genoa and replaces the pastry. The version of the cassata most similar to the one we know today is attributable to the end of the 19th century. From that moment on, the idea became to season the Sicilian cassata by including candied fruits and pumpkin jam.\u003c/p>\u003cp>Today there is no longer just one type of cassata, its current appearance is the result of numerous changes over the centuries. The ricotta undergoes variations. No longer just from goat or sheep but also cow. Chocolate chips are added to it and new decorations to the cassata.\u003c/p>","fr":"\u003cp>L'histoire de ce dessert remonte aux influences arabes. Dans la Palerme du XIe siècle, les Arabes ont introduit de nombreux produits de leur tradition : pistaches, amandes, agrumes...\u003c/p>\u003cp>Mais commençons par la légende qui expliquerait son origine. Cette histoire raconte qu'un berger décida un soir de mélanger de la ricotta de brebis et du sucre dans une bassine. On raconte ensuite que ce dessert parvint à l'émir de Palerme, qui en fut conquis et ordonna à ses cuisiniers de recréer le dessert, qui fut modifié par les cuisiniers, en enveloppant la ricotta dans une coque de pâte brisée. Plus tard, on y ajouta du massepain, qui remonte à la période normande. En effet, il aurait été réalisé pour la première fois dans un couvent à Palerme.\u003c/p>\u003cp>Le processus se poursuit jusqu'au XVIIIe siècle, lorsque le biscuit de Savoie est importé de Gênes et remplace la pâte brisée. La version de la cassata la plus proche de celle que nous connaissons aujourd'hui est attribuable à la fin du XIXe siècle. À partir de ce moment, l'idée est de parfumer la cassata sicilienne en y ajoutant des fruits confits et de la confiture de citrouille.\u003c/p>\u003cp>Aujourd'hui, il n'existe plus un seul type de cassata, son aspect actuel est le fruit de nombreuses modifications au cours des siècles. La ricotta subit des variations. Non plus seulement de chèvre ou de brebis mais aussi de vache. On y ajoute des pépites de chocolat et de nouvelles décorations à la cassata.\u003c/p>","it":"\u003cp>La storia di questo dolce, \u003cstrong>la cassata\u003c/strong>, è da ricondurre alle contaminazioni di \u003cstrong>origine araba\u003c/strong>.\u003c/p>\u003cp>Nella Palermo dell’epoca (XI secolo) gli arabi importarono moltissimi prodotti della loro tradizione.:\u003cstrong> pistacchio, mandorle, agrumi\u003c/strong>…\u003c/p>\u003cp>Ma partiamo dalla leggenda che ne spiegherebbe l’origine. Questa storia parla di un pastore che una notte decise di mischiare insieme ricotta di pecora e zucchero in una bacinella. Si dice poi che questo dolce sia arrivato fino all’emiro di Palermo, che ne fu c
664onquistato e ordinò ai suoi cuochi di ricreare il dolce, che \u003cstrong>venne modificato dai cuochi,\u003c/strong> avvolgendo la ricotta in un guscio di pasta frolla. In seguito, fu aggiunta la pasta reale che si colloca nel periodo di dominazione normanna. Infatti, sarebbe stata realizzata per la prima volta in un convento a Palermo.\u003c/p>\u003cp>Il processo continua fino ad arrivare al 1700, quando il \u003cstrong>pan di Spagna\u003c/strong> viene importato da Genova e sostituisce la \u003cstrong>pasta frolla\u003c/strong>. La versione della cassata più simile a come la conosciamo oggi è da attribuire alla fine del 1800. Da quel momento, l’idea diventa quella di condire la cassata siciliana includendo frutti canditi e la zuccata.\u003c/p>\u003cp>Oggi non esiste più un solo tipo di cassata, l’aspetto attuale è il frutto di numerose modifiche avvenute nel corso dei secoli. \u003cstrong>La ricotta \u003c/strong>subisce delle variazioni. Non più solo di \u003cstrong>capra\u003c/strong> o\u003cstrong> pecora\u003c/strong> ma anche \u003cstrong>bovina\u003c/strong>. Ad essa vengono aggiunte \u003cstrong>scaglie di cioccolato\u003c/strong> e alla cassata nuove decorazioni.\u003c/p>\u003cp>\u003cstrong>#doci #foodporn #food #italy #italianfood #instafood #cucinaitaliana #dinner #chef #foodie #foodlover #foodblogger #dolcisiciliani #sicilia #ristorante #foodphotography #ristoranteimprontaalbairate #albairate #ristoranteitaliano \u003c/strong>\u003c/p>\u003cp>\u003cbr>\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-20T13:22:40.607678Z","excerpt":{"it":"La cassata: frutto della creatività e dei sapori delle tante culture che hanno attraversato la Sicilia.\n"},"id":5262399727369978000,"meta_description":null,"meta_title":null,"published_at":"2024-09-20T13:22:40.607678Z","slugs":{"en":"family-recipe
664-the-cassata","fr":"recette-familiale-la-cassata","it":"ricetta-di-famiglia-la-cassata"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":866,"loc":"1152x866_gallery_b69663036b854af1b6ad2eeafb44a8fa.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1152},"title":{"en":"Family Recipe: The Cassata","fr":"Recette familiale : La Cassata","it":"Ricetta di famiglia: la Cassata"},"updated_at":"2025-03-27T07:45:14.016467Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5262399727369977868","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>\u003cstrong>Location ideale per piccoli eventi esterni o feste private all' interno del nostro salone\u003c/strong> (da 15 a 45 persone circa). Perfetto per organizzare aperitivi, pranzi o cene eleganti. Estrema \u003cstrong>cura dei dettagl\u003c/strong>i con una cucina d'eccellenza. \u003cstrong>Menù personalizzati\u003c/strong> in base alle esigenze del cliente e del singolo ospite (vegani, vegetariani, privi di glutine e/o lattosio).\u003cstrong> Party Planner a disposizione \u003c/strong>senza costi aggiuntivi.\u003c/p>\u003cp>\u003cstrong>#festeprivate #battesimo #aperitivi #giardino #eventi #matrimonio #location #posteggioprivato #salaprivata #cresima #compleanni #compleanno #party #divertimento #wedding #cresime #party #festaiolo #cerimonie #battesimi #comunione #comunioni\u003c/strong> \u003cstrong>#foodporn #food #italianfood #instafood #cucinaitaliana #chef #foodie #foodlover i #ristorante #foodphotography #ristoranteimprontaalbairate #albairate #ristoranteitaliano #milano #milan #milanofood\u003c/strong>\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2025-01-04T09:27:18.826715Z","excerpt":null,"id":5339107492792107000,"meta_description":null,"meta_title":null,"published_at":"2025-01-05T13:21:26.255Z","slugs":{"it":"eventi-e-feste-private"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":1200,"loc":"1596x1200_gallery_12228af4966c4899b59d51fe9868d256.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1596},"title":{"it":"Eventi e feste private"},"updated_at":"2025-04-01T07:22:07.211109Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5339107492792107070","visibility":"PUBLISHED"},{"action":null,"content":{"it":"\u003cp>Ecco un \u003cstrong>dolce \u003c/strong>creato con \u003cstrong>pochi\u003c/strong> i\u003cstrong>ngredienti\u003c/strong>, nato dall’\u003cstrong>amore\u003c/strong> dello \u003cstrong>chef\u003c/strong> per la \u003cstrong>terra\u003c/strong> \u003cstrong>siciliana\u003c/strong>. I colori tenui, che ricordano un \u003cstrong>rosa antico\u003c/strong>, sono smorzati dall’intensità e dalla \u003cstrong>vivacità\u003c/strong> dell’\u003cstrong>arancio\u003c/strong> di \u003cstrong>Ribera\u003c/strong>. Il \u003cstrong>Marsala\u003c/strong> semi secco \u003cstrong>Targa\u003c/strong> della \u003cstrong>Florio\u003c/strong> regala aromi e percezioni complesse e persistenti. Sentori di mandorle amare e miele bruciato, di caramello e vaniglia. L’arancio biologico di Ribera, identificato col pomo aureo del giardino delle Esperidi, dona un gusto dolce, aromatico che va ad armonizzarsi con i sentori del marsala.\u003c/p>\u003cp>\u003cstrong>#sicilia #arance #mediterraneo #marsala #cucinaitaliana #ribera #marsalaflorio #dolce #dolcitaliani #italia #ristoranteitaliano #foodporn #food #italy #italianfood #instafood #cucinaitaliana #dinner #chef #foodie #foodlover #foodblogger #ristorante #foodphotography #ristoranteimprontaalbairate #albairate #ristoranteitaliano #milano #milan #milanofood\u003c/strong>\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":1111,"loc":"1478x1111_cover_d89db85860964386a2f611a3fe8bca98.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1478},"cover_video":null,"created_at":"2024-09-16T09:05:01.382563Z","excerpt":null,"id":5259370943066669000,"meta_description":null,"meta_title":null,"published_at":"2025-01-29T12:14:21.066Z","slugs":{"it":"il-siciliano"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520","urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":636,"loc":"847x636_gallery_d7601b8be99b47ce97049ce608c7d7dc.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":847},"title":{"it":"Il Siciliano "},"updated_at":"2025-03-27T08:03:08.327087Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5259370943066669072","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>Con grande\u003cstrong> orgoglio\u003c/strong> annunciamo la riconferma del\u003cstrong> ristorante Impronta di Albairate nella Guida MICHELIN Italia 2025.\u003c/strong>\u003c/p>\u003cp>\u003cstrong>Grazie\u003c/strong>. \u003cstrong>La perfezione non esiste ma possiamo cercare di migliorare sempre per crescere.\u003c/strong>\u003c/p>\u003cp>\u003cstrong>MICHELIN Guide #GUIDAMICHELINIT #ristorante #impronta #albairate #GuidaMICHELINIT\u003c/strong>\u003c/p>\u003cp>\u003cstrong> #foodporn #food #italy #italianfood #instafood #cucinaitaliana #dinner #chef #foodie #foodlover #foodblogger #ristorante #foodphotography #ristoranteimprontaalbairate #mediterraneo #cucina mediterranea #ristoranteitaliano #milano #milan #milanofood\u003c/strong>\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":902,"loc":"1200x902_cover_68d28c971b1947f0ad94327389f70d58.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1200},"cover_video":null,"created_at":"2024-11-08T07:25:25.397414Z","excerpt":null,"id":5297733926616302000,"meta_description":null,"meta_title":null,"published_at":"2024-11-08T07:52:31.57Z","slugs":{"it":"orgogliosi-di-esserci"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":3967,"loc":"5277x3967_gallery_66a9a402a28d44dcaebeeba58c440de8.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":5277},"title":{"it":"Orgogliosi di esserci"},"updated_at":"2025-03-27T07:48:41.739899Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5297733926616301640","visibility":"PUBLISHED"},{"action":null,"content":{"it":"\u003cp>Articolo completo al seguente link:\u003c/p>\u003cp>https://www.foodgustoso.it/impronta-di-colombara-andrea-un-ristorante-che-lascia-il-segno/\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":801,"loc":"1066x801_cover_5e7a03ea56df448d8824470ee652192c.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1066},"cover_video":null,"created_at":"2025-04-10T10:17:42.702264Z","excerpt":null,"id":5408711329089323000,"meta_description":null,"meta_title":null,"published_at":"2025-04-10T10:20:11.093Z","slugs":{"it":"menu-di-primavera-e-food-gustoso"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":812,"loc":"1080
664x812_gallery_6d562fba616e4f34adb8f50df12e4aab.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1080},"title":{"it":"Menù di primavera e Food Gustoso"},"updated_at":"2025-04-10T10:19:50.964889Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5408711329089323034","visibility":"PUBLISHED"},{"action":null,"content":{"it":"\u003cp>Questa zuppa, fatta sul momento, tende a valorizzare ogni singolo elemento, cotto singolarmente. Regala un insieme di diverse consistente in un equilibrio perfetto di semplicità e intensità.\u003c/p>\u003cp>Qui il gusto è l'unico vero elemento che conta.\u003c/p>\u003cp>#location #dettagli #piatti #ristorante #impronta #albairate #GuidaMICHELINIT #zuppadimare #mediterraneo #ristoranteimpronta #ristorantealbairate\u003c/p>\u003cp>#milanofood #Milan #abbiategrasso\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":784,"loc":"1043x784_cover_625dd8960abe4127bdcc326425a5f712.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1043},"cover_video":null,"created_at":"2025-02-24T12:08:06.464791Z","excerpt":null,"id":5376151985336615000,"meta_description":null,"meta_title":null,"published_at":"2025-02-24T12:18:20.221Z","slugs":{"it":"la-zuppa-di-mare-schietta-di-colombara-andrea"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":1200,"loc":"1596x1200_gallery_064bc6cd3e314263a06b171e1c8614bc.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1596},"title":{"it":"La zuppa di mare schietta di Colombara Andrea"},"updated_at":"2025-02-24T12:19:56.160357Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5376151985336614993","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>Macco di fave\u003c/p>\u003cp>Ingredienti per 4 persone:\u003c/p>\u003cp>100 g. sedano\u003c/p>\u003cp>100 g. carote\u003c/p>\u003cp>100 g. cipolle\u003c/p>\u003cp>200 g. finocchietto selvatico\u003c/p>\u003cp>400 g. fave fresche\u003c/p>\u003cp>150 g. fave secche\u003c/p>\u003cp>Olio extravergine, acqua e sale q.b.\u003c/p>\u003cp>Procedimento:\u003c/p>\u003cp>1)\tmettere in ammollo le fave secche per 12 ore,\u003c/p>\u003cp>2)\tsbollentare e pelare le fave fresche\u003c/p>\u003cp>3)\tmettere una casseruola sul fuoco e aggiungere un filo d’olio extravergine e rosolare sedano, carote, cipolla, finocchietto precedentemente tritati.\u003c/p>\u003cp>4)\tquando la cipolla inizia ad imbrunire aggiungere le fave fresche e secche, coprire con acqua, salare e portare ad ebollizione\u003c/p>\u003cp>5)\tproseguire la cottura per 20/30 minuti\u003c/p>\u003cp>6)\tfrullare il tutto\u003c/p>\u003cp>Servizio:\u003c/p>\u003cp>impiattare in un piatto fondo con crostini di pane e olio extravergine\u003c/p>\u003cp>Noi lo serviamo con lo sgombro cotto alla brace\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":3007,"loc":"4000x3007_cover_fe22e1bec3dd467396fc5b9176bcbdfa.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":4000},"cover_video":null,"created_at":"2025-04-17T12:25:49.809924Z","excerpt":null,"id":5413849243343389000,"meta_description":null,"meta_title":null,"published_at":"2025-04-17T12:31:13.65Z","slugs":{"it":"ricetta-di-pasqua-il-macco-di-fave"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257380164119035920"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":3007,"loc":"4000x3007_gallery_a7001751449e4a4f965d2b58fbec12be.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":4000},"title":{"it":"Ricetta di Pasqua: il macco di fave"},"updated_at":"2025-04-17T12:31:02.311577Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5413849243343388785","visibility":"PUBLISHED"},{"action":null,"content":{"it":"\u003cp>Nell’ Apostolica Paenitemini di Paolo VI (del 1966), vi è la distinzione tra astinenza e digiuno. Nell’astinenza «si proibisce l’uso delle carni il Mercoledì delle Ceneri e tutti i Venerdì fino a Pasqua. Il digiuno «obbliga a fare un unico pasto durante la giornata, ma non proibisce di prendere un po’ di cibo al mattino e la sera»; quest’ultimo riservato al Mercoledì delle Ceneri e al Venerdì Santo. Viene qui inoltre ribadito come ogni venerdì dell’anno sia un giorno di particolare penitenza, in preparazione alla Pasqua della settimana, la domenica. Nel rispetto dei precetti quaresimali, era necessario trovare cibi consoni che potessero accompagnare quel periodo di rinunce. Ogni regione ha le sue tradizioni per rispettare l’astinenza e la frugalità. In Sicilia troviamo le sarde imbottite in vari modi a seconda del territorio e degli ingredienti poveri (pane, prezzemolo, aglio, pinoli, verdure) a disposizione.\u003c/p>\u003cp>Articolo completo al seguente link:\u003c/p>\u003cp>
664https://opusdei.org/it-it/article/digiuno-e-astinenza-durante-la-quaresima-infografica/\u003c/p>\u003cp>\u003cbr>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2025-04-18T07:56:42.849669Z","excerpt":null,"id":5414438568556757000,"meta_description":null,"meta_title":null,"published_at":"2025-04-18T07:56:42.849669Z","slugs":{"it":"tra-astinenza-e-digiuno"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":null,"title":{"it":"Tra astinenza e digiuno"},"updated_at":"2025-04-18T07:57:40.572167Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5414438568556757051","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>Il nostro \u003cstrong>menù\u003c/strong> è basato sulla \u003cstrong>stagionalità\u003c/strong>, i piatti che hanno un forte richiamo con i piatti tradizionali dell’isola (Sicilia) e non solo. Una \u003cstrong>cucina sostenibile\u003c/strong> che ama i territori e li racconta con la \u003cstrong>semplicità\u003c/strong> del saper fare, con il rispetto della materia prima trasformata in modo da nobilitare anche il più semplice \u003cstrong>ingrediente\u003c/strong> \u003cstrong>domestico\u003c/strong>.\u003c/p>\u003cp>In \u003cstrong>primavera\u003c/strong> nel nostro menù potrai assaporare \u003cstrong>fave\u003c/strong>, \u003cstrong>erbe selvatiche\u003c/strong>, \u003cstrong>piselli\u003c/strong>, \u003cstrong>cicoria\u003c/strong>, \u003cstrong>crescione\u003c/strong>, \u003cstrong>finocchi\u003c/strong>, \u003cstrong>spinaci\u003c/strong>, \u003cstrong>carciofi\u003c/strong>, \u003cstrong>ravanelli\u003c/strong>, \u003cstrong>menta\u003c/strong>, \u003cstrong>asparagi\u003c/strong> che fanno da complemento alla \u003cstrong>ricotta\u003c/strong>, allo \u003cstrong>sgombro\u003c/strong>, ai \u003cstrong>frutti di mare\u003c/strong>, al branzino, al manzo o all’agnello. L’ immancabile \u003cstrong>caponata\u003c/strong>, la ricotta salata, le melanzane, il pomodoro.\u003c/p>\u003cp>Nei piatti l’abilità del cuoco si percepisce nella capacità di \u003cstrong>dosare\u003c/strong> e \u003cstrong>amalgamare\u003c/strong> insieme gli\u003cstrong> ingredienti \u003c/strong>senza nasconderli prendendo ispirazione dal cibo stesso, partendo dalla \u003cstrong>tradizione\u003c/strong> per poi plasmarla a suo piacere.\u003c/p>\u003cp>\u003cstrong>#primavera #piselli #fave #mediterraneo #spinaci #crescione #asparagi #menta #erbeselvatiche #ristorante #albairate #foodporn #food #italy #italianfood #instafood #cucinaitaliana #dinner #chef #foodie #foodlover #foodblogger  #ristorante #foodphotography #ristoranteimprontaalbairate #albairate #ristoranteitaliano #milano #milan #milanofood\u003c/strong>\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":1053,"loc":"1401x1053_cover_84f2919d32ee44d9b434e2f9c4131ec4.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1401},"cover_video":null,"created_at":"2025-03-04T10:18:44.218868Z","excerpt":null,"id":5381895143076921000,"meta_description":null,"meta_title":null,"published_at":"2025-03-04T10:23:13.742Z","slugs":{"it":"menu-di-primavera"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5257379943498645520"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":3971,"loc":"5282x3971_gallery_5961c8c503d74b12aab36f1ee412d18e.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":5282},"title":{"it":"Menù di primavera"},"updated_at":"2025-03-27T08:00:42.348065Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5381895143076921364","visibility":"PUBLISHED"},{"action":null,"content":{"en":"\u003cp>The origins of risotto are a mystery. We don't know if it was imported by the Venetians during their trade with the Orient or introduced by the Arabs in Sicily during the colonization of the island, but we know that it was already being cooked by the Aragonese in Naples. The Salerno Medical School, one of the first in Europe, considered rice to be a medicinal plant, and the flour obtained from it was used to treat dysentery. Risotto, as we know it today, appeared from the mid-19th century in Lombardy, before spreading throughout northern Italy.\u003c/p>\u003cp>The main characteristic of a good risotto dish is the preservation of starch, which is gelatinized by cooking and binds the grains together in a creamy mixture loved by all.\u003c/p>\u003cp>
664We love to cook it with gallinella, a versatile and tasty fish caught in the Mediterranean.\u003c/p>\u003cp>Chefs create a dish with a marine taste and intense flavor with almost zero waste. Every part of the gallinella represents a precious ingredient for the recipe, and the fish is valued from head to tail.\u003c/p>\u003cp>Come and try it!\u003c/p>","fr":"\u003cp>Les origines du risotto sont un mystère. On ne sait pas s'il a été importé par les Vénitiens lors de leurs échanges avec l'Orient ou introduit par les Arabes en Sicile pendant la colonisation de l'île, mais nous savons qu'il était déjà cuisiné par les Aragonais à Naples. L'École de médecine de Salerne, l'une des premières d'Europe, considérait le riz comme une plante médicinale, et la farine qui en était extraite était utilisée pour soigner la dysenterie. Le risotto, tel que nous le connaissons aujourd'hui, a fait son apparition à partir de la moitié du XIXe siècle en Lombardie, avant de se diffuser dans tout le nord de l'Italie.\u003c/p>\u003cp>La principale caractéristique d'un bon plat de risotto est la conservation de l'amidon, qui est gélatinisé par la cuisson et lie les grains entre eux dans un mélange crémeux apprécié de tous.\u003c/p>\u003cp>Nous aimons le cuisiner avec la gallinette, un poisson polyvalent et savoureux, pêché en Méditerranée.\u003c/p>\u003cp>Les chefs créent un plat au goût marin et au saveur intense avec un gaspillage presque nul. Chaque partie de la gallinette représente pour la recette un ingrédient précieux et le poisson est valorisé de la tête à la queue.\u003c/p>\u003cp>Venez le goûter !\u003c/p>","it":"\u003cp>\u003cstrong>Le origini del risotto\u003c/strong> sono un mistero, non sappiamo se fu importato dai veneziani nei loro scambi con l’oriente o introdotto dagli arabi in Sicilia durante la colonizzazione dell’isola, ma sappiamo che veniva cucinato già dagli Aragonesi a Napoli. La Scuola Medica Salernitana, una delle prime d’Europa, considerava il riso come una pianta officinale, la farina che se ne ricavava veniva usata come cura per la dissenteria. Il risotto, come lo conosciamo oggi, venne portato in tavola a partire dalla metà del XIX, in Lombardia per poi diffondersi in tutto il nord Italia.\u003c/p>\u003cp>La caratteristica principale di un buon piatto di risotto è il mantenimento dell'amido, che viene gelatinizzato dalla cottura e lega i chicchi tra loro in un composto cremoso amato da tutti.\u003c/p>\u003cp>Noi amiamo cucinarlo con la \u003cstrong>gallinella\u003c/strong>, un pesce versatile e gustoso, pescato nel \u003cstrong>Mediterraneo\u003c/strong>.\u003c/p>\u003cp>Gli Chef creano un piatto dal gusto marino e dal sapore intenso con uno scarto pari, quasi a zero, ogni parte della gallinella rappresenta per la ricetta, un ingrediente prezioso e \u003cstrong>il pesce\u003c/strong> viene valorizzato dalla testa alla coda.\u003c/p>\u003cp>Vieni a provarlo!\u003c/p>\u003cp>\u003cstrong>#risotto #foodporn #food #italy #italianfood #instafood #cucinaitaliana #dinner #chef #foodie #foodlover #foodblogger #rice #ristorante #foodphotography #ristoranteimprontaalbairate #albairate #ristoranteitaliano \u003c/strong>\u003c/p>\u003cp>\u003cstrong>https://ristoranteimprontaalbairate.it\u003c/strong>\u003c/p>\u003cp>\u003cbr>\u003c/p>"},"cover":null,"cover_video":null,"created_at":"2024-09-20T13:53:41.990768Z","excerpt":null,"id":5262415341782303000,"meta_description":null,"meta_title":null,"published_at":"2024-09-20T13:53:41.990768Z","slugs":{"en":"the-origins-of-risotto","fr":"les-origines-du-risotto","it":"le-origini-del-risotto"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":null,"domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":2661,"loc":"3540x2661_gallery_fbaeb570ec254cf69b231536d09efc10.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":3540},"title":{"en":"The origins of risotto","fr":"Les origines du risotto","it":"Le origini del risotto"},"updated_at":"2025-03-27T07:41:53.189939Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5262415341782302732","visibility":"PUBLISHED"},{"action":"TABLE_BOOKING","content":{"it":"\u003cp>Una bella cenetta insieme al proprio partner è ciò che ci vuole per trascorrere la Festa degli Innamorati. Troverete piatti alla carta e menù degustazione. Piatti con rapporti tra acidità, sapidità, amaro e dolcezza sono alla base delle esperienze proposte per concedervi un’alternanza di vibrazioni al palato tra morbido, consistente, sapido, acido, dolce, in continuo dialogo tra sapori vicini e opposti. Qui il gusto è l’unica vera esperienza che conta. La nostra cucina è una cucina che appartiene a tutti così come la comprensione dei nostri piatti.\u003c/p>\u003cp>#sanvalentino #festadegliinnamorati #cena #ristorante #cenadisanvalentino #romantico #ristoranteromantico #improntaalbairate\u003c/p>"},"cover":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":461,"loc":"614x461_cover_c8fc1a2
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"},"meta_title":null,"published_at":"2025-01-12T14:24:28.06Z","slugs":{"it":"alla-ricerca-di-ristoranti-per-san-valentino"},"tags":["urn:centralapp_saas:company:5255685453985611798:blog:tag:5262400506705215500"],"thumbnail":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":902,"loc":"1200x902_gallery_a5d61943ef684cb2aa7c0d5c2be26015.webp","location_id":null,"metadata":{},"source":"USER","status":"READY","width":1200},"title":{"it":"Alla ricerca di ristoranti per San Valentino?"},"updated_at":"2025-01-20T09:24:28.10328Z","urn":"urn:centralapp_saas:company:5255685453985611798:blog:post:5345053458846187580","visibility":"DRAFT"},{"action":null,"content":{"it":"\u003cp>Nell’ Apostolica Paenitemini di Paolo VI (del 1966), vi è la distinzione tra astinenza e digiuno. Nell’astinenza «si proibisce l’uso delle carni il Mercoledì delle Ceneri e tutti i Venerdì fino a Pasqua. Il digiuno «obbliga a fare un unico pasto durante la giornata, ma non proibisce di prendere un po’ di cibo al mattino e la sera»; quest’ultimo riservato al Mercoledì delle Ceneri e al Venerdì Santo. Viene qui inoltre ribadito come ogni venerdì dell’anno sia un giorno di particolare penitenza, in preparazione alla Pasqua della settimana, la domenica. Nel rispetto dei precetti quaresimali, era necessario trovare cibi consoni che potessero accompagnare quel periodo di rinunce. Ogni regione ha le sue tradizioni per rispettare l’astinenza e la frugalità. In Sicilia troviamo le sarde imbottite in vari modi a seconda del territorio e degli ingredienti poveri (pane, prezzemolo, aglio, pinoli, verdure) a disposizione.\u003c/p>\u003cp>Articolo completo al seguente 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Lo sforzo è quello di restituirne un ritratto inedito, ma fedele, del mediterraneo che accoglie le contraddizioni e si lascia influenzare dalle contaminazioni, convinti che il cibo povero e la qualità della materia prima utilizzata siano la massima espressione della cucina stessa\u003c/li>\u003cli>La visione innovativa è slegare il concetto di ‘gourmet’ dai canoni classici, puntando sulla semplicità. Dimenticate liste infinite di ingredienti, questo per esaltare al massimo il sapore di quello che si mette al centro in ogni portata.\u003c/li>\u003cli>Lo stile dei piatti, lascia parlare soprattutto la materia prima senza barocchismi, liberi da orpelli e costruzioni artefatte. In molti piatti vince il concetto di artigianalità, lavorare qualcosa di ripetibile; in altri l’idea di arte.\u003c/li>\u003cli>L’accoglienza che si percepisce dalla scelta degli arredi e delle stoviglie, dalle luci e dalla musica.\u003c/li>\u003cli>La professionalità e la squisita gentilezza del personale di sala.\u003c/li>\u003c/ul>\u003cp>Questi valori messi insieme nella loro “semplicità” lasciano un senso di calore e familiarità. Ed esprimono in pieno la personalità degli chef .\u003c/p>\u003cp>Nel cibo che serviamo si trova la passione e la fatica quotidiana dei contadini, dei pescatori, degli allevatori. Nei piatti si trova tradizione, calore e metodi tramandati, per poter gustare sapori senza tempo.\u003c/p>\u003cp>https://www.finedininglovers.it/articolo/mangiare-gourmet-vicino-milano-6-ristoranti\u003c/p>\u003ch2>\u003cstrong>LA NOSTRA OFFERTA\u003c/strong>\u003c/h2>\u003cp>Da noi potrai trovare 3 tipologie di percorsi degustazione (per tutto il tavolo) oppure scegliere l’esperienza alla carta. Potrai scegliere tra un menù vegetariano, uno di terra e di mare, a base di pesce e verdure stagionali, Pura… mente mare per immergerti nei nostri crudi di mare. Inoltre troverai il gambero rosso, lo scampo e la mazzancolle di pregiata qualità proveniente da Mazara del Vallo, ricci di mare, tonno, branzino, ricciola.\u003c/p>\u003cp>Tra i dessert, tutti di nostra produzione, troverai dolci classici come il cannolo siciliano, il babà, e dolci creati dagli chef. Vicino alle festività potrai scegliere tra i panettoni e le colombe sempre di nostra produzione. Vi sono semifreddi, mousse, gelati. 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pampered with excellent well-presented dishes\n\n(Original)\nUna pausa dalla frenesia coccolati con piatti benpresemtstie ottimi","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3631","image":null,"posted_at":"2025-03-30","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_fad8d74dec984358830d94b7c862f35f.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Annarita Vitrugno"},"seq":1000000000,"source_kind":"feed_review","text":"(Translated by Google) The atmosphere, service, and dishes are Michelin-starred. The sea bass is spectacular. It's only a matter of time before the star arrives.\n\n(Original)\nAmbiente, servizio e piatti da stella Michelin. Il branzino spettacolare. È solo questione di tempo, la stella arriverà.","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3632","image":null,"posted_at":"2025-03-24","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_d03ca
664a3c12fc404fb2940bc2005aa017.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"the big leb"},"seq":2000000000,"source_kind":"feed_review","text":"","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3633","image":null,"posted_at":"2025-03-22","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_e721499297fd4f459a1f9deeb560e1a9.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"silvia deluca"},"seq":3000000000,"source_kind":"feed_review","text":"una degustazione sublime\nè stata una bellissima esperienza\nda ritornarci nelle occasioni speciali\n\n(Translated by Google)\nA sublime tasting\nIt was a wonderful experience\nI'll return to on special occasions.","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3634","image":null,"posted_at":"2025-03-22","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_3885bfa24eae468cb1ccf57974beaabd.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Sonia Servino"},"seq":4000000000,"source_kind":"feed_review","text":"(Translated by Google) Impronta in Albairate: An Unforgettable Culinary Experience\nI recently had the pleasure of dining at Impronta in Albairate and was simply blown away. This restaurant is a true hidden gem, a place where passion for cooking blends with an elegant and welcoming atmosphere.\nMy palate was captivated by a lamb dish that I would simply describe as superb. The meat was tender, succulent, and rich in flavor, a true triumph of taste that deserves an A+. Every bite was an explosion of flavors that left me speechless.\nBut Impronta isn't just lamb. Every dish I had the pleasure of tasting was prepared with care and skill, using fresh, high-quality ingredients. The menu is a culinary journey that ranges from traditional flavors to innovative touches, a true pleasure for the senses.\nThe restaurant's atmosphere is warm and refined, perfect for a romantic dinner or a special evening with friends. The service is impeccable, the staff is attentive and friendly, always ready to offer advice and satisfy every need.\nIf you're looking for an unforgettable culinary experience, Impronta in Albairate is the place to be. I highly recommend it to all lovers of good food.\n\n(Original)\nImpronta di Albairate: Un'esperienza culinaria indimenticabile\nRecentemente ho avuto il piacere di pranzare all'Impronta di Albairate e sono rimasta a dir poco estasiata. Questo ristorante è una vera gemma nascosta, un luogo dove la passione per la cucina si fonde con un'atmosfera elegante e accogliente.\nIl mio palato è stato rapito da un agnello che definirei semplicemente superlativo. La carne era tenera, succulenta e ricca di sapore, un vero e proprio trionfo di gusto che merita un 10 e lode. Ogni boccone era un'esplosione di sapori che mi ha lasciato senza parole.\nMa l'Impronta non è solo l'agnello. Ogni piatto che ho avuto il piacere di assaggiare era preparato con cura e maestria, utilizzando ingredienti freschi e di alta qualità. Il menu è un viaggio culinario che spazia tra sapori tradizionali e tocchi innovativi, un vero piacere per i sensi.\nL'atmosfera del ristorante è calda e raffinata, perfetta per una cena romantica o una serata speciale con amici. Il servizio è impeccabile, il personale è attento e cordiale, sempre pronto a consigliare e a soddisfare ogni esigenza.\nSe siete alla ricerca di un'esperienza culinaria indimenticabile, l'Impronta di Albairate è il posto giusto. Non posso che consigliarlo vivamente a tutti gli amanti della buona cucina.","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3635","image":null,"posted_at":"2025-03-18","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_27dc770bb9e949b2b35185e441db74f7.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Roberto Pepe"},"seq":5000000000,"source_kind":"feed_review","text":"(Translated by Google) Beautiful venue, nothing left to chance, dishes prepared with high-quality ingredients, all-round expertise, pertinent suggestions. A romantic place to spend a lovely evening and return to.\n\n(Original)\nBel locale, nulla lasciato al caso, preparazione dei piatti con prodotti di alta qualità, competenza a tutto tondo, suggerimenti pertinenti. Un posto romantico dove trascorrere una bella serata e ritornare","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3636","image":null,"posted_at":"2025-01-19","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_a6b015c3608a4fee8186baa9409e5125.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Raffaella Invernizzi"},"seq":6000000000,"source_kind":"feed_review","text":"(Translated by Google) A wonderful lunch, original dishes with attention to the smallest details, top quality raw materials, a relaxing atmosphere and impeccable service.\n\n(Original)\nUn pranzo meraviglioso piatti originali e curati nei minimi dettagli materie prime di altissima qualità atmosfera rilassante e servizio impeccabile","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3637","image":null,"posted_at":"2025-01-19","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_e833c70e816c48609dac7ded64c48288.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Enrico Garavaglia"},"seq":7000000000,"source_kind":"feed_review","text":"(Translated by Google) Review\n\nI had the pleasure of dining at this restaurant and was truly satisfied. The food was excellent, carefully prepared with quality ingredients. Each dish was a perfect blend of flavors, beautifully presented, and plentiful.\n\nThe staff was extremely friendly and professional, always attentive without being intrusive. They made sure everything was to our liking, making the experience even more enjoyable.\n\nThe value for money is fair: the quality of the food and service is well worth the price. It's rare to find a place that so successfully comb
664ines high-end cuisine with a welcoming atmosphere and impeccable service.\n\nI highly recommend this restaurant and will definitely return. It's a perfect choice for a special dinner or even a quiet meal in good company. Kudos to the entire staff!\n\n(Original)\nRecensione\n\nHo avuto il piacere di cenare in questo ristorante e ne sono rimasto davvero soddisfatto. Il cibo era eccellente, preparato con cura e con ingredienti di qualità. Ogni piatto era un mix perfetto di sapori, ben presentato e abbondante.\n\nIl personale è stato estremamente cordiale e professionale, sempre attento senza essere invadente. Si sono assicurati che tutto fosse di nostro gradimento, rendendo l’esperienza ancora più piacevole.\n\nIl rapporto qualità-prezzo è giusto: la qualità dei piatti e del servizio vale pienamente il costo. È raro trovare un locale che unisca così bene una cucina di alto livello con un’atmosfera accogliente e un servizio impeccabile.\n\nConsiglio vivamente questo ristorante e sicuramente ci tornerò. È una scelta perfetta per una cena speciale o anche per un pasto tranquillo in buona compagnia. Complimenti a tutto lo staff!","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3638","image":null,"posted_at":"2025-01-07","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_69fbe528da4e48198e460e89aa5a1942.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Elena Corain"},"seq":8000000000,"source_kind":"feed_review","text":"","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3639","image":null,"posted_at":"2024-12-28","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_3bfeeb9fa26744ff822019f02f65d4b9.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Gianni"},"seq":9000000000,"source_kind":"feed_review","text":"(Translated by Google) A delightful corner of the city in the Milanese countryside. A blend of Sicilian and Lombardy cuisine, with a wide selection of the freshest seafood. All carefully presented by a young team with an eye for detail. An interesting choice of tasting menus and à la carte options. A wide selection of wines and sparkling wines from various regions. The bread and olive oil that accompanied the dinner were delicious. The desserts were exceptional. A beautiful and delicious evening.\n\n(Original)\nUn angolo di piacere in un piccolo paese del milanese. Un mix di Sicilia e Lombardia con ampia scelta di pesce freschissimo. Il tutto presentato con cura da un gruppo di giovani attenti al dettaglio. Scelta interessante tra menu degustazione e alla carta. Ampia scelta di vini e bollicine di diversi territori. Buonissimo il pane e l’olio che hanno accompagnato la cena. I dolci eccezionali. Una bella e gustosa serata.","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3640","image":null,"posted_at":"2024-12-25","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_07fc94c91be247b79a68d859c10d9150.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Ivano Zoia"},"seq":10000000000,"source_kind":"feed_review","text":"Siamo stati in questo ristorante per il pranzo di Natale. Locale molto accogliente,  descrizione dei piatti e dei vini in abbinamento 110 e lode, le varie portate servite con un avvicendamento veloce,  preciso.  Ognuna di esse sprigionava un'infinità di sapori ed emozioni. Cucina molto curata e raffinata. Servizio e
664ccellente.\nDa provare assolutamente.\n\n(Translated by Google)\nWe went to this restaurant for Christmas lunch. The place was very welcoming, the descriptions of the dishes and the wine pairings were top-notch. The various courses were served with a swift, precise flow. Each one unleashed a myriad of flavors and emotions. The cuisine was meticulously prepared and refined. The service was excellent.\nA must-try.","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3641","image":null,"posted_at":"2024-11-26","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_a3631782b6024b5ca6f1a6909ff1b93c.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Paolo Vittorio Casati"},"seq":11000000000,"source_kind":"feed_review","text":"(Translated by Google) What can I say we almost reach perfection\n\n(Original)\nChe dire raggiungiamo quasi la perfezione","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3642","image":null,"posted_at":"2024-11-21","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_c491197fa3e044e789fcb2437d2788c3.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Lella Garavaglia"},"seq":12000000000,"source_kind":"feed_review","text":"(Translated by Google) Five stars overall. Nothing more to add.\n\n(Original)\nCinque stelle in tutto. Non c'è da aggiungere altro","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3643","image":null,"posted_at":"2024-11-03","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_febe5ef5b9db4358a6581cb4057f6eff.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"valentina trongadi"},"seq":13000000000,"source_kind":"feed_review","text":"","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3644","image":null,"posted_at":"2024-10-13","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_4acf4cc042b74e99b3bfe2ff2ce2622c.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Roberta Floridia"},"seq":14000000000,"source_kind":"feed_review","text":"(Translated by Google) A wonderful culinary experience in a relaxing, elegant, and refined setting. Everything was impeccable, from the service to the food, the sole protagonist, with the highest-quality ingredients. Unfortunately, we didn't take pictures of the dishes; we didn't even think about it because our only desire was to taste them. The bread was amazing. We'll be back soon, as there are still so many dishes on the menu we'd love to try.\n\n(Original)\nBellissima esperienza culinaria in un ambiente  rilassante, elegante e curato. Tutto è stato impeccabile , dal servizio al cibo , grande e unico protagonista con una materia prima di altissima qualità . Purtroppo non abbiamo fotografato i piatti, non ci abbiamo neanche pensato perché l’unico desiderio era quello di poterli gustare . Pane strepitoso.  Torneremo presto, perché ci sono ancora tanti piatti sul menu che abbiamo voglia di assaggiare.","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3645","image":null,"posted_at":"2024-10-11","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_4d2473ef32284533a7b8bdb7599912f2.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Samuele Perucconi"},"seq":15000000000,"source_kind":"feed_review","text":"","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3646","image":null,"posted_at":"2025-04-16","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_fc9d4e098b294ee6ba9674bd54c7cefb.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Claudio Melito"},"seq":16000000000,"source_kind":"feed_review","text":"(Translated by Google) An unforgettable culinary experience! Impronta di Colombara Andre in Albairate is a true hidden gem. Every dish is meticulously crafted, using fresh, top-quality ingredients. The chef's passion shines through in every bite. The elegant yet welcoming atmosphere is perfect for both a romantic dinner and a family lunch. The staff is incredibly kind, attentive, and always ready to recommend the best dishes on the menu. Special mention goes to the presentation of the dishes: a true feast for the eyes, even before the palate. I will definitely be back!\n\n(Original)\nUn’esperienza culinaria indimenticabile! Il ristorante Impronta di Colombara Andre ad Albairate è una vera perla nascosta. Ogni piatto è curato nei minimi dettagli, con ingredienti freschi e di altissima qualità. La passione dello chef si sente in ogni boccone. L’ambiente è elegante ma accogliente, perfetto sia per una cena romantica che per un pranzo in famiglia. Il personale è gentilissimo, attento e sempre pronto a consigliare il meglio del menù. Una menzione speciale va alla presentazione dei piatti: un vero piacere per gli occhi prima ancora che per il palato. Ci tornerò sicuramente!","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3647","image":null,"posted_at":"2025-04-17","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_b4740a2eb0c840dc9687758dbdf673a8.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Roberto Fregiari"},"seq":17000000000,"source_kind":"feed_review","text":"","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3648","image":null,"posted_at":"2025-02-01","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn1.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_ba06a9d75faf4e10abb747fe3392f438.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Gessica Albanese"},"seq":18000000000,"source_kind":"feed_review","text":"","updated_at":"2026-05-18T02:56:13.043787Z"},{"created_at":"2026-05-18T02:56:13.043787Z","deeplink":null,"id":"3649","image":null,"posted_at":"2024-12-07","provider":"google","rating":5,"reviewer":{"avatar":{"async_data":{"async_status":null,"last_known_error_info":null,"last_known_operation_start_time":null,"pending_replacement_ref":null},"company_id":"5255685453985611798","domain":"https://v2cdn0.centralappstatic.com","format":"BITMAP","height":120,"loc":"120x120_avatar_4529242f0dce4845b4e0217d370cb85f.webp","location_id":"5255685458372853782","metadata":null,"source":"GOOGLE","status":"READY","width":120},"company":null,"job_title":null,"name":"Loredana Frangiosa"},"seq":19000000000,"source_kind":"feed_review","text":"(Translated by Google) A simple and elegant atmosphere, impeccable and friendly service, food and wine that lived up to expectations, perfectly timed, a delight for the eyes and the palate, delicious desserts, everything beautifully presented. In short, what more can I say? The ideal place for a memorable occasion. Kudos to the entire staff.\n\n(Original)\nAmbiente sobrio ed elegante, servizio impeccabile e simpatico, cibo e vino all’altezza delle aspettative, tempi giusti, una delizia per gli occhi e il palato, dolci buonissim
664i , tutto presentato benissimo. Insomma, che dire di più, posto ideale per una ricorrenza da ricordare. Complimenti a tutto lo staff.","updated_at":"2026-05-18T02:56:13.043787Z"}]},"scores":[{"max":5,"provider":"google","review_count":199,"updated_at":"2026-10-05T09:31:55.222766Z","value":4.8}],"settings":{"display_by":"MANUAL_ORDER","enabled":true,"intro":null,"tagline":null,"title":null}},"food_order":{"by_phone":{"delivery_options":{"min_order":null,"min_order_for_free_delivery":null},"enabled":false,"enabled_fulfilment_methods":[],"phone":null},"direct":{"type":"DIRECT_DISABLED"},"enabled":false,"external":[],"urn":"urn:centralapp_saas:company:5255685453985611798:location:5255685458372853782:foodorder:company:5255685453985611798:location:5255685458372853782"},"gallery":[],"geo_loc":{"address":{"administrative_area_level_1":{"level":1,"name":"Lombardia","short_name":"Lombardia"},"administrative_area_level_2":{"level":2,"name":"Città metropolitana di 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