fbpx
close

Marina Lovefoodish

STORIES

Obrist SA – Discovering exquisite Swiss Wines that pair well with an aperitive or Cheese fondue

My personal highlight: Delicate white & red drops tickling my senses to discover Switzerland’s wine heritage month by month

How better way to discover the selection of a wine producer than having a surprise wine box flattering directly into your letterbox? It’s the ideal way to get introduced to one of the most important wine producer and distributor in Switzerland.

Who is the wine company Obrist ?

Back in the year 1896 Emile Obrist recognizes the importance of owning vineyards to ensure the production of quality wines. He gradually acquires prestigious wineries such as the Cure d’Attalens, the Clos du Rocher and the vineyards of the Château de Chardonne. Since the 1960s, Obrist has worked closely with the traditional wine cellar Maurice Gay to cover wine demands from the canton of Valais.

What I learn today, is that Obrist belongs to one of Switzerland’s most important wine producers and distributors. They own 83 hectares of vineyards extending from the La Côte region, through the Lavaux terraces, to the Chablais.

Lavaux Vineyard Terraces – A world heritage nominated by UNESCO

The Lavaux Vineyard Terraces stretch for about 30 km along the south-facing northern shores of Lake Geneva. They go from the Chateau de Chillon to the eastern outskirts of Lausanne (Vaud region). This valley is breathtaking, traveling by train will give you the opportunity to catch the beauty of this spectacular landscape. It demonstrates in a highly visible way the evolution and development over almost a millennia, through the well preserved landscape and buildings.

The different soils and microclimates of the vineyards create an captivating variation of flavors in the wines of this area. At the edge of the lake, the vineyards gorge themselves on the triple effect of the sun: the rays directly from the sky, those reflecting off the lake and the warmth stored in the walls forming the thousands of terraces of Lavaux. The famous grape variety of the region is the Chasselas, a fruity and dry wine.

Talking about how to experience the wines best paired with food, discovering my favorite white, rosé and red drops from Obrist

Shared happiness is double happiness

Together with my foodie friends we prepared an aperitivo Italian Style containing healthy grilled veggies, prosciutto e melone, tomato bruschette and tasty Swiss Cheese as the tête a moin.

The wine we paired with this aperitivo is the rosé Nr. 1 Cuvée E. Obrist 2016. A wine offering a smooth delicate note on your tongue with a cherry and pepper note.

Price / bottle: 7.30 CHF – Order it here

Best white wine to use for a traditional Cheese Fondue

An excellent wine to pair with an aromatic and creamy cheese fondue moitie moitie is the Arvine from Yvorne Chablais – Cloes de Rennauds AOC 2016. Dry and fruity with a lightly sour note from the rhubarbs. It just points out perfectly the flavors of the cheese. Wine & Cheese made our belly go boom!

Price / bottle: CHF 19.40 – Order it here

Find here the basic recipe for 4 persons – 800 grams of cheese fresh grated, moitie moitie (Gruyère AOP and Vacherin Fribourgeois AOP)

  1. Cut half kilo of bread in little squares (bread with a crust is recommended)
  2. Take 2 cloves of garlic and rub it all over the caquelon pot
  3. Boil 4 dl of wine together with garlic on a small heat in the caquelon pot
  4. Add 800 grams of the pre-grated cheese. Melt the cheese over medium heat and stir constantly
  5. Dissolve 2 teaspoons of cornstarch (for example maizena) in 2 dl of kirsch Schnaps and stir in the cheese
  6. Continue to stir patiently. If the cheese and wine do not bind, add a little lemon juice or some more maizena
  7. Season with pepper and grated nutmeg
  8. Remove the caquelon from the heat, light the heater and place it on the table on your heater
  9. Stir constantly and get ready to start the pleasure

A red wine for a special occasion, time for some romance with your romeo?

The perfect choice is a red drop. Valais d’Or” Humagne Rouge 2017, Valais AOC from the producer Maurice Gay. This is  is one of the most outstanding representatives wine producers from the Swiss region Valais. Here in-depth know-how with advanced technology are combined to produces exceptional products. This red wine won the silver medal for “sélection des Vins du Valais September 2017“. Characterized with a full body, intense and fruity.

Price / bottle: CHF 21.30 – Order it here

An other good drop is this assemblage: MASC Assemblage Rouge 2016, also from Maurice Gay. This wine is awarded with the Grand Prix du Vin Suisse – August 2018. It convinces due to the perfect mix of Merlot, Ancellotta, Syrah and Cabernet Sauvignon, best to pair with delicate grand cru chocolate. You Romeo or Giulietta will melt away!

Price / bottle: CHF 28 – Order it here

Now its your turn. Explore all the choices online! www.obrist.ch – use Promocode MARINA15 to get 15 CHF discount on your order!
CHEERS!
read more
Asian FoodGUIDESRestaurant Guide

Pinatubo Philippine Restaurant Zurich

My personal highlight: The cross-cultural mix reflects best in food: trying the first time ever a dynamite spring roll Philippine Style!

“Stay hungry and foolish” is doubtless my motto of live! Foodblogging is made 100%  for me. My curious mind brought me to discover Pinatubo Restaurant – a Philippine Restaurant located at Klingenstrasse 33 close to Limmatplatz in Zurich. My travels did not make it to this magic country, yet, this is going to be my first experience of Philippine Food.

Julius Pozon the manager, introduces me to their culture and food. The Philippine Cuisine is influenced by a tremendous number of countries. China is one of the influencers, this explains spring rolls on the menu. America seems to have an other impact, too. I find buffalo wings and banana ketchup used in the preparation. Even similarities to Indonesian and Spanish food! The most famous Philippine dish is called Lechon (roasted pig). Ingredients that catch my attention are toyo (soy sauce) and patis (fish sauce), as well as the method of stir frying and making savory soup bases. Due to the countries’ vast coastlines there is of course an abundance of excellent seafood, too.

All that said, lets discover their menu! For all Indonesia lover, check my travel section here. Get inspired about the beauty of South East Asia. Traveling to the Philippine Islands is on my bucket list!

Signature dishes: Roasted crispy deep-fried pork, beef stew or milkfish?

Are you planning a big group dinner, absolutely go for the Boddle fight! Sounds weird? A Boddle fight originates from the Philippine Military. A big pile of food served in the middle of a long table. It’s originally eaten by hand. It used to symbolize brotherhood and equality in the military. The word fight refers to the act of grabbing and eating as much food as possible before it runs out.

The Buddle fight menu is the best choice to get an introduction into the Philippine Cuisine!

As starters find chicken buffalo wings Philippine Style, dynamite spring rolls that come in a long green pepper (not spicy) filled with minced beef and cheddar cheese.

Try main dishes as the Tapsilog: Beef stripes with a fried egg on top, cucumber, tomato and fried rice. The dish called Caldreta is a good option for a beef stew with veggies and rice. Must try: The Philippine Pilsener Beer San Miguel (obviously a Spanish influence) and for dessert: fried banana roll with ice cream and caramel sauce.

Lunch Menu are available for 11– 15.50 CHF, take away. The boddle fight for 78 CHF (2 P), main dishes starting with 18.50 CHF

Opening hours: Lunch buffet (no à la carte) Monday – Friday 11:30-14:00,
À la Carte Monday – Sunday 18:00-22:00

Address: Pinatubo Restaurant Klingenstrasse 33, 8005 Zürich, TEL: +41 44 273 76 70

 

https://www.pinatubo.ch

read more
STORIESZurich Blogging

5 reason why you should consider visiting the Emmental Cheese Region in Switzerland

My personal highlight: Making my own cheese up in the Bernese Emmental – Feeling the origins of this Original Swiss Cheese directly under my fingers

The whole world knows it, one of Switzerland’s heritages is the Cheese. I love to share with you the story of the Swiss Original Emmental Cheese. Let’s get into the history of this delicacy with the famous holes.

The name of the cheese comes from the valley of the Emme located in the canton of Berne. Hundreds of years ago the farmers stayed at the alp from summer to winter. To survive during their stays they needed food! Soon they found out, that with the remaining milk of the healthy cows cheese can be created to still the hunger.

What makes the Emmental region unique

The region of Emmental is famous for its wide green juicy fields and happy cows. They graze peacefully, following their instinct to eat so much that their udders explode. Around 120 farmers belong to a corporation that delivers fresh high quality milk to produce the Original Emmental Cheese. The farmers feed the animals with healthy power food as soy or barley for example but also grass and hay (not silage). The cows live in a healthy and clean surrounding. These farmers know, that the care for their animals is essential to get quality milk for the Emmental Cheese.

How to recognize the one and only original Emmentaler Cheese AOP

It comes with a diameter of 80 to 100 cm, weighs 75 to 120 KG  and follows a maturation of at least 4 month in a selected cheese cellar. He contains little amount of salt and a unique nutty-mild aroma. The holes are probably the most typical feature of the Emmentaler AOP. They are cherry to nut sized and arise during the ripening process. The temperature and the humidity play an important role on the maturation process.

Did you buy a piece of Emmental? Want to know where your Emmentaler AOP was made? It’s easy and unique to track that. On every piece of Emmentaler AOP, you will find a cheese number on the bark, that is the number of the cheese dairy in which your Emmentaler AOP was made. Find out where your Emmentaler AOP comes from. Get more here.

Why does the AOP Emmentaler Cheese have these typical holes?

The bacteria begin to ferment and get trapped in the milk. They give give off carbon dioxide, and the carbon dioxide forms bubbles in the cheese. The Emmentaler AOP exists in various degrees of maturity. There are mild and more aromatic ones. The aromatic “reserve” one is matured for at least 8 months, the extremely aromatic “Höhlengereift” (cave-aged) are matured for at least 12 month.

What means AOP

The Emmental is AOP certified. AOP means: Protected term of origin. This official quality mark is reserved for traditional products with deep-rooted regional origins. Once protected designations have been registered by the Swiss Federal Office of Agriculture, they may only be used for products that meet the specified requirements regarding origin, production and quality. Independent certification centers check that these standards are adhered to. For the AOP cheese the use of any additives is prohibited, as is the use of genetically modified ingredients.

Where to experience best how this Swiss Original Cheese is made from scratch – The Emmentaler Schaukäserei

Find four cheese dairies from different eras at the Emmentaler cheese factory The Küherstock (1741), the Chäshütte (1900), the old village dairy (1954) and the show dairy (1989). We start our tour at the old Küherstock, where Karin introduced us to the authentic way of creating the cheese called Mutschli.
I am fascinated about the ancient huge pot where the milk is fired on the wood and cheese processed to the shape of a round loaf. We have the privilege to help her in the production steps of the cheese making.

It’s a unique sensation to have fresh produced soft cheese under the fingers.

As of 1989 the fabrication takes place in modern production facilities. This is where our tour continues. Here we have the honor to put the original label on a huge original Emmental Loaf. Beside that we learn about the importance of hygiene and security tracking of every single instrument used for the production of the cheese.

Are you planning a trip with friends & family to Emmental?

Absolutely consider to stop at the showdairy from April to October: 09.00 – 18.30 and from November to March: 09.00  – 17.00. Get all of the information here.

On our trip we had the chance to visit one of the 120 farmers that deliver the milk to the cheese factory. It’s the farm of Roland Ryser he manages in third generation with his family. The house is from 1766. A typical construction from the region of Emmental. The garden transmits much care and love in every detail. I can feel why cows here are happy, they get professional care and are fed with high quality food. Brand ambassador and “SchwingerkönigMatthias Sempach introduced us to the food concept chosen for their animals. I was curious enough to even try one of their feed sort!

In the Emmental the large residential houses with stables attached are traditionally built in wood. The enormous hipped roofs are very typical. They reach down low on both sides of the building.

Where is the Emmental stored until it gets his unique Original taste?

Every Emmentaler AOP loaf ripens naturally for at least 120 days to develop its mildly nutty flavor and the typical holes. This happens first at the cheese dairies and then in a larger cheese cellar such as the one from Gourmino AG we visited. Here the “affinage” takes place.

Affinage: The art of aging your cheese gracefully

You cannot imagine the intensity and variety of odors that come together in such a cellar. Here is where I tasted the first piece of a 3 years old Emmental Cheese ever in my life. An intense aromatic Emmental never tried before. Unique.

The last step on our Blogger Trip was the visit of the an historical mill. Caci’s Mühle is a construction from the year 1969, today renovated to a true pearl for events. The house is managed by a wonderful family that puts plenty of care and creativity you notice at first sight. The house is open to public and can be rented for special events. Here we had the honor to cut the a piece of a aged Emmental Cheese and enjoy a true Emmentaler brunch Caci style!

A special thank you for this unforgettable tour goes to Mimmo Caci. He shared with us all of his knowledge and passion of the Emmentaler Cheese story and Luana Monopoli. And of course to the wonderful staff of Compresso that organized our days to be magic & unique.

In the mood to get inspired by more  blog stories & Swiss specialities? Get more here.

 

read more
GUIDESMediterranean FoodRestaurant Guide

NA081 Pizzeria & Restaurant Zurich

My personal highlight: A firework of flavors on the top of Pizza Vesuvio Gold made from the Pizza Champion 2018 Capuozzo

Once you start looking for good food there is no way out. Gladly my friends support me in the research of new spots in town, that is how I came across this new Pizzeria & Restaurant called Na081 located at Konradstrasse 71 between Mainstation and Limmatplatz. If you never made it to Napoli, never mind, now you find a precious slice of this mediterranean pearl in Zurich.

A pizzeria where you feel the real Neapolitan food and life culture

Entering the door I followed the beautiful soul vibes from the unique Neapolitan Singer Pino Daniele. His words throw me back to my summer holidays in Italy. You need to check his songs! Pino has a high and soft voice unique of its kind and he plays wonderful guitar!

The smiling and singing staff with the authentic easygoing and hearty Italian way invites to take a seat and start the culinary experience!

My first question to the owner Paolo: what means NA081?
NA is the car registration no. for Napoli, 081 the phone prefix of Napoli.

The ambience at the restaurant is easy and relaxed. Find carefully selected, regional ingredients and selected premium products from Italian delicacy factories. Here you get original Bufala Mozzarella, warm and cold appetizers from the region, seafood and of course the traditional Napoli Pizza made by the Pizza World Champion named Capuozzo.

I suggest to also try the variety of dishes they offer for lunch. Following NA081 on facebook makes you super hungry every time you log in.

My culinary experience – signature dishes to recommend

We got to try starters typically from the Campania region as Polpette al Sugo as nonna used to make them. Millefoglie di Melanzana or Freselle Primavera with fresh ricotta cheese mousse and grilled vegetables. It’s hardly to find these appetizer somewhere else in town!

As mains: Cozze and Vongole with a perfectly prepared boiled Polipo on top, Purple Potato Gnocchi with eggplants and calamari also a delight for the eyes. The dishes came paired with delicious wines from the Vesuvio region.

Pizza Vesuvio Gold – Campione del mondo 2018

This Pizza lead Capuozzo to win the Pizza World Championship in the category “pizza classica” this year.

Vesuvio Gold comes with sweet sour yellow cherry tomatoes, ricotta di bufala, provala affumicata, grana padano, pancetta and some tarallo sbriciolato! If you prefer a classical pizza, go for the marinara pizza with only fresh tomato sauce that is prepared à la minute.

Sitting in the restaurant you can observe on a giant screen how the pizza is prepared live.

The prices are in super relation for what you get. Starters as of 9.50 CHF, Pizza as of 19.50 CHF

Opening hours: Monday – Friday: 11:00 – 14:00 / 18:00 – 00:00, Saturday: 18:00 – 00:00, Sunday: 18:00 – 00:00

Address:  NA081, Konradstrasse 71, CH-8005 Zürich

www.na081.ch

 

read more
STORIESZurich Blogging

Bear’N’Stein Craftbeer & Brewpub Zurich

My personal highlight: aromatic craft beer can be brewed in your own cellar – few equipment, passion and right portion of creativity: The story of a Zurich based Craft Beer Brewery

I was not a big beer connoisseur back in time. Dedication and curiosity taught me how to recognize the variety of flavors and tastes that beer can offer. That is how I fell in love with Craft Beers first. Their taste is aromatic, strong and full of different flavors. Some are sweet and herb, some fruity and sour.

This article shall bring you the choice of craft beer closer and introduce you to a brewery I discovered in Zurich. Just by case I got introduced to the Zurich Beer Brewery called Bear’N’stein. Pierre and Urs the owner of the brewery shared their story and passion with me.

Where everything started, who are Bear’N’Stein

Bear=Urs, Stein=Pierre, so “Urs & Pierre“ are brewing beer together for five years. In 2016 they founded Bear’N’Stein, a microbrewery in Zurich. Very soon they received positive reviews (award: Best Newcomer 2017 from the renowned beer critic Bov (www.bov.ch).

Some people store bikes in their cellar, other brow their own beer. Pierre and Urs have this passion in common since several years and I am very happy to have been invited to see these tasty drops flowing out of a big metal tank. Making beer seems a bit complex to me. Pierre reveals about the instruments needed as a hydrometer to measure the alcohol value for example or several simple cans and bowls. A crucial ingredient I found out is having chemistry knowledge and creativity!

Your individual taste for Beer?

Brewing beer means individualizing the amount of alcohol and taste for the batches you create. Pierre experiments with citrus fruits to create a sour and fruity beer. Interested to know more about the blending of beer with fruits? I found this very interesting article online.
Out in his garden grow herbs and ingredients he integrates in the beer brewing. This is where I catch a picture of hops and understand how much sophisticated work is needed.

The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented (converted into alcohol); a brewer’s yeast to produce the fermentation; and a flavoring, such as hops, to offset the sweetness of the malt.

Which ingredients are needed for Home Brewing Beer?

  • Water
    Water is the most varied chemical substance we have. Elements dissolved in pure water make big contributions to beer.
  • Malt extract
    This is the lifeblood of home brewed beer. Choose a malt extract based on the variety of beer you desire to brew: amber, pilsner, or wheat?
  • Yeast
    Hello live organisms! They turn sugars into carbon dioxide and alcohol and are available in dry and liquid form. They top or bottom fermenting, depending on the type of beer to be created.
  • Hops
    Find them as whole leaf hops, pellets and plugs in dozens of varieties. Ask specialized suppliers for the best products to choose of.

Modern brewers rely on tools developed in the field of chemistry to achieve their goals. That explains the exact and thought-out approach applied. Tools used to measure the alcohol content of beer will help ensure that an India Pale Ale doesn’t develop alcohol levels more suited to an Imperial IPA, and thus compromise the balance of the brew; tools borrowed from the chemist also ensure that the next bottle of IPA from a given brand will taste and feel the same as the one enjoyed yesterday.

Let’s have a look at the offered beer types at Bear’N’Stein

Blond Ale, Pils, IPA, Bitter Ale, Stout or for example Belgian Style the a wide range of delights are available to spoil your palate. I love the variety of flavors that every single beer offers. There is a beer sort for everyone. And they are all made locally.

Your favorite beer is…

Usually I love aromatic wit beers that are bit sweet. Pierre introduced me to a beer with a really light, fruity and sour taste that is ideal for hot summer days! The names and labels of their beers tell a story.  Some take you into a movie, some into a famous music song. Enjoying a beer evolves into a special moment of pleasure.

Two favorite beers I suggest

Smooth Criminal: Blond Ale

Taste: Fruity – bitter – herb – refreshing

Formidable: Belgian Style

Taste: Strong – sweet – fruity

Find more on their selection here

Coming soon BearN’Stein Brew Pub called BIER LAB in Zurich

Thanks to all the positive feedback and because the ambition to offer local products brewed onsite, Bear’N’Stein decided to open the first brewpub Bier Lab in Kreis 4 Zurich. It will be located at Grüngasse 7.It is now in the middle of the preparation. Find a friendly and cozy atmosphere where people can meet for a fresh beer and admire the brewing procedure from close.

Interested in discovering the Lovefoodish food guide in town? Get some inspiration here.

read more
GUIDESMediterranean FoodRestaurant Guide

Ristorante Chianalea Zürich

My personal highlight: Throwback to my roots and traditions from Calabria discovering a cozy place in Kreis 4, Zurich

The food discoveries in Zurich continue covering restaurants that offer Italian Cuisine from the south. After traditional food from Puglia in May it’s time to move more south towards the heel of the Italian boot. Calabria!

This is the region where I was born, here is where my heart gets emotional.

What food specialities is Calabria famous for?

Extra-virgin olive oil, wines, bergamot liqueurs, peperoncino and jams from Calabria are incomparable. One world famous delicacy is the red onion called Cipolla rossa di Tropea which is mild and a bit sweeter than other varieties. Another speciality is the Nduja. A paste consisting of noble pork meat, fresh cream of red hot chili pepper and extra virgin olive oil.

Chianalea is a place in Reggio Calabria. A pearl where the beaches are turquoise and small fisher houses make you feel remote from the world. Enrico is the owner of the Ristorante Chianalea in Kreis 4. He ist the perfect Calabrian host and cook when it comes to make your soul and belly happy. The ingredients are simple with a genuine taste. All is hand made, so the sweet sour peperoncino jam on the bruschetta or the eggplant pickles.

Experience food & entertainment at Chianalea. The music is on, the staff moves dynamic from table to table. Find a uncomplicated and homy ambience. The path of Enrico’s journey since he came to Zurich is displayed everywhere in the restaurant on beautiful pictures and articles. His love for food & Italy is obvious.

The only restaurant in Zurich where the owner shouts through the megaphone to tell you to lower the voice and enjoy the silence for a moment

Enrico doesn’t shy to remind you by shouting into his megaphone to slow down and relax. He loves to communicate with his guests. Making jokes is an easy way to remind that life is simple! I fall in love with the story he shared driving with his fiancé on a Vespa from Zurich to Sicily!

Signature dishes at Chianalea Restaurant

Enjoy a traditional antipasto plate to share. It’s the best way to get introduced to the culture of Calabria. As a second plate try their pasta with tomato sauce and pork salsiccia. The daily menu varies. Find fish or meat with side dishes as grilled seasonal vegetables. The wine selection is from Calabria, too. Absolutely to recommend is the fruity bit dry red wine called Scilla IGT rosso from criserà.

The pizza is worth trying, too! To end your dinner order a typical digestif called Vecchio amaro del Calabro. This is the moment when you finally should fee a bit Calabrese! It’s a must! Curious to experience it by yourself? Make a reservation here.

The prices are in super relation for what you get. Starters as of 8.50 CHF, main dishes with pasta as of 24 Chf.

Address: 

Chianalea, Brauerstrasse 87, 8004 Zürich

Opening hours: 

Monday – Friday: 11.30-14.00 & 18.00-24.00 Saturday: 18.00-24.00

 

www.chianalea.ch

 

read more
AfricaAsiaEuropeSTORIESTravel

Why you should join this Quiz from ebookers for your next exciting travel destination!

essouira beach

Travel friends! Check out this cool new travel experience for your next individualized holiday! Participate at the Quiz in cooperation with ebookers  and win your own trip*!

Summer vibes are in the air! I am very happy to be part of that amazing contest organized by ebookers.

There are several ways to organize the ideal holiday. What I appreciate most is a specialist that gives me a choice and support in finding the perfect location and activities for my holiday.

What runs through your mind when you think of an individualized travel adventure? What does it include? How could this work?

Sometimes we have a rough idea in our mind on where to spend our holiday. We use google to find out more about the country or a lonely planet. We get lost in the million available options.

What if we could have some support in preparing our perfect holiday?

How about having support and inspiration from an experienced operator? A service that helps to organize an individualized holiday easy and fast at home on the computer.

A specialist that has contacts to local suppliers and gives us plenty of options for accommodations or maybe culture and adventure packages. I found this new way from ebookers very helpful and exciting, since it inspires me with many different ideas by using a very simple holiday online guide.

WIN your holiday: Are you interested in knowing more about the new individualized travel experience by ebookers?

Than you should absolutely participate at this online travel quiz. You can win your own composed travel. Try it now! Feel free to share your experience with me and your friends, drop me a line by contact form!

To the Quiz…

Follow the link below.

German Quiz:

https://www.ebookers.ch/reise-blog/Individuelle-Buchen/quiz

French Quiz:

https://www.ebookers.ch/blog-voyage/réservez-unvoyage-uniqu/le-quiz

Good luck!

All rights reserved, read more about the terms of conditions here.
*sponsored content in cooperation with ebookers
read more
GUIDESMediterranean FoodRestaurant Guide

Ristorante Più Zurich

My personal highlight: Traditional Neapolitan Pizza – I am happy I have found you crispy & wood fired

Living in Zurich is absolutely a privilege. The choice of international food is diverse, you don’t get annoyed so fast. Nevertheless, it took me a while to find a pizza place, that makes the pizza according to my desire and demand.

How a pizza should be if you ask my opinion

The pizza bottom thin and crispy, but slightly chewy on top, the tomato sauce fresh, ideally with San Marzano tomatoes grown in the rich volcanic soil. The cheese only premium Italian Quality Fior di Latte. It’s a second variant of mozzarella created using fresh cow’s milk. The alternative that can be used is Mozzarella di Bufala from the Campania region. This is made by using the fresh milk of water buffalos. Other cheeses do not belong on top of a pizza!

How to recognize the difference: the mozzarella melts and the Fior di Latte forms a string,

I have found a pizza following my requirements at Ristorante Più located at Kasernenstrasse 95Europaallee in the old Sihlpost. The restaurant belongs to the well-known family Bindella offering traditional Italian cuisine in several restaurant in Switzerland.

Talking to one of their Managers Davide Di Salvo made me immediately understand, that important ingredients are passion and care in the selection of every single ingredient. He shares with me the secret of the Fior di Latte used on their pizza. I prefer Fior di Latte on the pizza, since it is less fat than typical mozzarella and makes my stomach not fill full after the meal. The dough they prepare at Più gets enough time to rest, at least 48 hours, this makes the dough ideal to digest.

Did you know, that the art of Neapolitan pizza making has joined UNESCO’s list of “intangible heritage”?

The Pizzaiolo team is from South Italy of course, I feel home sharing stories about food and observing them creating the magic that comes in a approx. 400 degrees heated wood fired oven. After only 3 minutes the pizza is crispy and ready for me. The ambience at Più is typical Italian. The building is spacious, stylish and with true Italian vibes. I feel happy here!

Choose between two basic pizza and create your individual one!

In the mood to choose by yourself what comes on your pizza? Try this concept at Più: order between the Marinara pizza (tomato sauce, garlic, oregano) and the Margherita (tomato sauce, fior di latte, basil) as the base. Get toppings to share with your friends. Grilled vegetables, parmesan cheese slices, bresaola, fresh tuna or rucola for example.

Try their antipasto with the burrata and the pane carasau. It is a unique, very thin crispy bread you would only get 1000 Km far away on a Sardinian Island! An absolute must. The matching aperitivo is the Apertas, it has some Aperol, lime juice and a cortese cedrata made of a very special Italian Lemon sort.

Do you like to enjoy a quality pizza to go, try their area next to the main restaurant. The pizza is smaller of course, costs start as of 9 CHF (marinara). In the main restaurant Pizza start as of 22 CHF (Pizza dello Chef with ham and champignons)

Soon I will be exploring their other branch at Schiffbau that has been recommended to me to be a unique place for other true Italian dishes.

Address: Kasernenstrasse 95, 8004 Zürich

Opening hours: Monday – Thursday:  11.30–14.30 / 17.30–23.30 uhr , Friday: 11.30–14.30 / 17.30–24 .00,  Saturday: 11.30–24.00, Sunday: 11.30–23.00

In the mood of more restaurants in Zurich? Get inspiration on my food guide here.

www.piu-ristorante.ch

read more
EuropeSTORIESTravel

Palermo & beyond food tour experience in 4 days

My personal highlight: Eating warm ricotta cheese liquid and fresh coming directly from the pot – a foodie’s once in a lifetime experience

Planning a trip with a friend bringing you to his hometown means: be ready for plenty surprises. It’s the best way to discover a place. Who loves the feeling of getting lost and feel welcomed from locals. Read more about what happened to me during the trip in Sicily this may.

My friend asked me what I would love to do and see in Palermo. My reply was simple: it has to do with food! That is why the city welcomed me with a traditional brioche gelato! Have you ever tried a soft sweet bread filled up to the top with artisan ice cream? Well, than that is the first thing to do in Palermo! Ice Cream Sandwich! Get the best one at Brioscià. What you get here is absolutely outstanding. Don’t forget to ask for a special topping! That is what makes this brioche gelato unique.

Streetfood & morning stroll at the food market ballarò

Welcome to Palermo! Here the duty is to go for snaking through the city blocks southeast of Palazzo dei Normanni. I guess it’s Palermo’s busiest street market. The mix of noises, smells and street life is fascinating. It’s the cheapest place for fresh prepared food, souvenirs, Chinese padded bras. Get regional and national food products as olives, salami or cheese. The absolute must try and healthy snack is a long pumpkin with lemon juice on top.

Palermo: A splendor of an Arab-Norman-Byzantine Culture

Strolling through the city makes you understand how many different cultures have influenced the city. 2 1/2 centuries of Arab rule (from 827 BC at the end of the Eleventh century) gave to the city of Palermo magnificent palaces, mosques, minarets and gardens. After the Normans took possession of this splendor. Today, the heritages of these two cultures are intertwined and indistinguishable. Creating the so-called Arab-Norman style. The influence is reflected also in the food. This makes all my discoveries vey precious!

Palermo has a unique flair, there is no lovelier experience than sitting on a square in front of one of the beautiful churches, be surrounded by live musicians making you forget time.

Where to have artisan & local made Sicilian dishes

Osteria Mangia & Bevi – La cucina che parla siciliano (The kitchen that talks in Sicilian)

Get a diversity of typical dishes as the Pasta fritta (fried pasta served in a pan) or the Bucatini con sarde alla Palermitana, this is dedicated to sardine lover!

If you like to stay with a starters plate choose out of their veggie, fish or meat appetizers and order different plates to share!

Antica Focacceria San Francesco – Panino con la milza (Sandwich with veal spleen)

The street food of Antica Focacceria San Francesco is suitable for any time of the day: Here is where you need to try the Palermitan Speciality made following a tradition from 1834 called Focaccia Maritata (married focaccia) It’s a soft bread filled with veal spleen, fresh ricotta and caciocavallo cheese. The spleen is prepared in a big pot, slow cooked for hours until it gets super tender. It was my first spleen ever eaten in my life! Absolutely recommend this dish! If you love to go for a classical snack, take the Arancina with ragù  (fried, rice stuffed with meat ragout and peas).

Travel suggestions – how we did it

Fly from Zurich to Palermo or take to train to Milan, enjoy a half day in the city and fly to Palermo from there. You will spend max 150 Euro depending on the time of booking. I always love to use skyscanner to check my flights in advance by the way! For the accommodation I recommend to use airbnb, there are really lovely apartments

More discoveries in Sicily: the village of Castelbuono

When traveling big cities there is always the desire to see small authentic villages. Having the privilege that my best friend Annasole is from Castelbuono gave me perfect excuse discover this spot on my Sicily journey, too.

Castelbuono is a 10’000 hab medieval village in the Park of Madonie. It’s about 90 km from Palermo and very close to the Thyrrhenian City of  CefalùThe old town is still well preserved and captivates you from the very first moment. The town develops around the castle of Ventimiglia, near a Byzantine hamlet called Ypsigro. The village is a paradise for foodies. Beside excellent Michelin Star restaurants as Nangalarruni or Palazzaccio you can find the well-known pastry producer Fiasconaro. They’re famous for excellent nougat, creams and  panettone filled with delicious creams made of the mana ash-tree or pistachio.

Visiting Castelbuono with a local friend made my wish come true. I got introduced to the production of ricotta cheese. Standing in the small cheese dairy San Nicola with the father and son of the company was my personal highlight. Yes, the smell is intense, but the taste of this still hot and liquid creamy cheese reaching my mouth, indispensable.

An other adventure on the private food tour was the visit of the biscuit manufacture Tumminiello.

Italian have a typical way to make breakfast, a coffee and some biscotti! This is how I grew up.

Tumminiello uses all local ingredients, less sugar and aromatize mostly of their biscuits with Sicilian products oranges or lemons. Find all of their selection here.

A funny fact about Castelbuono you should know

The village is the only one in the world that uses a very unique way to clean-up their waste. It’s a Zero Waste project by the help of donkeys! They have managed to develop an innovative system to marry sustainability, social work and economics. A traditional donkey-breed from Sicily called Ragusa collects waste in narrow streets!A funny fact about Castelbuono

In the mood for a cost trip – Choose Cefalù

Cefalù is notable for beautiful sunsets and unpretentious charming restaurants located in beautiful alleys. One of Cefalù’s magnets for tourists is the duomo. An imposing two-towered Norman cathedral. This building mighty dominates the historical centre. The piazza with restaurants and coffee’s invites to have a stop and enjoy the vibes of the city. Find plenty artisan shops, too around the village to buy your favorite souvenir.

In the mood to read about my travels and get inspired? Find more stories here!

read more
STORIESZurich Blogging

Chef Alps 2018 International Cooking Summit Zurich

My personal highlight: Experiencing the Chefs on the stage not only as creative minds but as mentors. Taking home the message of living passionate and be playful.

This year’s edition of Chef Alps – The International Cooking Summit in Zurich – showed once more how strongly Chefs can motivate the gastronomy world by touching the right buttons. It’s not only about creating esthetically perfectly arranged plates, it’s about how to get to a result. Every Chef on the stage in my opinion confirmed on his own way, that no matter if in the kitchen or not, crucial ingredients of a complete recipe are passion combined with fun. If you never attended this gastronomic Swiss highlight you should consider planning it for 2019 right now! On one hand you get inspiration from various cultures for the preparation of  creative plates. On the other hand you get introduced to life philosophies to be used inside and outside a kitchen! Further there is the chance to exchange knowledge with same minded people and explore product novelties from gastronomic companies in a lovely arranged market hall.

My delights from Chef Alps – Day 1

Chef Ryan Clift & Head Bartender Joe Schofield, Restaurant Tippling Club, Singapore – www.tipplingclub.com

Ever heard about a restaurant where cocktails are paired with food and exceptional progressive concepts are created from Food Specialists Physicians, Chemists, Doctors, Psychologist and Parfumer working all together? Welcome to Tippling Club in Singapore. A  place that offers modern, fun and fresh gastronomy.

Here you get gummy bears that are created with flavors and odors related to feelings as love, happiness, success or peace for example. The gummy bears all made with different ingredients incl. alcohol extracts as champagne, gin, whiskey or rum is what we got as a surprise under our chair. These gummy bears paired with sophisticated cocktails fulfills the dream of every guest that seeks the extraordinary.

Did you know how space smells like in theory?

We are all fascinated about the stripes handed over that indicate how space smells! An extract of the odor of a spacesuit. If you sniff the spaceship on your card, you’ll find out what space smells like,” said Clift, adding that he was once commissioned by NASA to take a space-worn astronaut’s suit and put it through a mass spectrometer used to analyze scents for perfumes. That is how he could determine the scent of space. So viral how relaxed and amused Ryan and Joe explain all of these stories to us. I get the point that here much fun is paired with hours of experiments. It is a pleasure to feel the lust and durst for such progressive avant-garde cuisine and equally inventive cocktails.
Mentally I drift away to another sphere. Can’t wait to travel to Singapore and experience more of this! Or maybe we will soon have Tippling Club in Zurich, who knows!

Chef Titti Qvarnström, Sweden

A woman Chef from Sweden with a humble and humorous personality. I start to laugh of course when she makes a joke that the souvenir she brought home from her time living in Germany is her husband. He supports her in the kitchen and works with her on the stage!

She introduces a simple rustic dish typically from the South of Sweden. Her husband prepares fried hasselback potatoes and combined with an elegant elements as Roggen caviar and a Crème fraîche. While Titti shares with us plenty of stories of her childhood and challenging career situations as a woman Chef her husband is active on the stage in preparing the delicacies.

We all smile when she gives into the plenary a jar containing fresh cream and asks one person to start shaking it and hand it over until we get fresh butter! This butter is used for the fresh rye bread with sour milk, malt and the home made anise herb mix she prepares herself. The passion for an experimental natural cuisine Titti follows in her restaurant is based on her childhood memories of forest visits with her father. He is the person that showed her which natural treasures are suitable for consumption.

Chef Nicolai Nørregaard – Restaurant Kadeau Bornholm & Kopenhagen (DK) – www.kadeau.dk

The program continuous with some more nordic Cuisine. Coming from a country where you spent most of the time outside, it is essential to work with every element given. He uses fir seedlings in a dish for example. On the stage with his sous Chef he prepared 6 different dishes with a admirable elegance and tranquility. Observing Chef Nicolai during his preparations comes over as a meditation.

A dish presented is a pickled & grilled pumpkin glazed with a quince sirop decorated with some fried rose petals and red ants that give sourness to the plate. Another plate: a smoked salmon where combined with figs that grow even in a climate as the island of Bornholm. The island of Borholm is located 180 kilometers from the coast nearby the Baltic Sea. A paradise for nature lover. We all fall into the silence and enjoy the show!

Dominique Persoone – The Chocolate Line, Brügge/Belgium – thechocolateline.be

I am happy that the end of day 1 was solved by passionate Michelin Star Chocolatier! Very impatient holding a wonderful purple box in my hands I waited the instructions of Dominique Persoone to open it! A gift for him to the attendees of Chef Alps. Persoone cultivates his own criollo varieties. They use best ingredients and also care about sustainable projects as bee keeping. They harvest liquid gold to incorporate it in their fabulous assortment.

Chocolate wouldn’t be rock and roll if we didn’t try something out of the ordinary.

I experience the Chocolate Master as a showman, actor and life motivator. No wonder he is also called shock-o-latier. More than his craziness, its his way of approaching tasks that impresses me. What made me smirk was the way he always looked had his wife during the show mentioning her support and influence in plenty of the realized ideas.

How to properly taste chocolate

Take the piece of chocolate in your hand, temper it, nose at it and than slowly let it melt on your tongue (Obviously I put it directly in my mouth and swallowed it whole). Switzerland has lovely chocolate, tough Swiss Chocolatier should try to roast the beans less, the aroma of the cocoa can get much more complexity if it gets less roasted.

Some projects I love to link to that come of his kitchen are the chocolate lip stick, and the chocolate shooter. Even the Queen Rania from Jordan asked for that gadget while she was visiting the Chocolate Shop of Persoone in Belgium. You get cocoa power shot directly into your nares with that machine. Check that Youtube Movie to see more!

I look very much forward to the 2019 Edition of Chef Alps and would like to thank you the team of Woehlre Pirola for the excellent organization and possibility given to attend this unique Summit. Don’t miss the Chef Alps Youtube Channel to see all shows in full length.

In the mood to read more stories of Lovefoodish? Get more here.

read more
1 2 3 4 5 14
Page 3 of 14