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STORIESZurich Blogging

Pizza restaurants you should not miss in Zurich City

Pizza is not equal Pizza – Have you ever tried a Neapolitan Pizza with bufala mozzarella or other quality toppings? What makes the difference? A slice of history for you!

Where everything began – the invention of Margherita Pizza

Back in time the ancient Greeks were the first one topping flatbreads with tasty ingredients. The term ‘pizza’ came up near Rome or Naples (depending on who you like to trust) around 1000 AD. This is why we differentiate between Neapolitan and Roman Pizza. Later more about this. By the 18th century, pizza had become a cost-effective way of feeding the peasantry. The Italians discovered a new fruit brought over from the New World. So easily the humble tomato made its way onto this traditional flatbread. We are all happy about this accident, since than the Pizza is desired on the whole planet. We cannot think it out of our plates.

Queen Margherita and King Umberto back in 1889 influenced their personal Chef to create a Pizza showing the Italian flag. The green comes with the basil, the red with the tomatoes and the white by using mozzarella. He named the pizza after the monarch, that is how we got today’s Margherita pizza !

What is an authentic Neapolitan Pizza

Most know a pizza with a thin-to-medium crust and soil, this is the so called Roman Pizza. It tends to be crunchier than the pizza in Naples. Roman-style dough is typically left to rise for about three or four days, then baked at 500°F-600°F — much cooler than the temperature in which Neapolitan pizza is cooked (at least 800 F°). When it comes to a thicker, soft and elastic crust that is easy to fold (also named pizza al portafoglio), we talk about the Neapolitan Pizza. There is a governing body called the True Neapolitan Pizza Association (TNPA) that keeps the standards of true Neapolitan pizza alive.

Only the Pizza Margherita and Pizza Marinara are regarded as authentic Italian pizzas. The Marinara comes with tomato, garlic, oregano, extra virgin olive oil and possibly basil. The Margherita exceptionally with certified mozzarella di bufala cheese or fior di latte mozzarella. A Place where you get delicious fior di latte Mozzarella is the Ristorante Più at Schiffbau for example.

By reading all of this Pizza knowledge you may understand, that pizza is not equal pizza. It is a real complex topic. At the end your stomach and eyes will decide. I promise you, these three spots will make it difficult for you, to return to other standards.

4 places to get Neapolitan quality pizza in Zurich

Ristorante Più Schiffbau

My recommendation: Pizza Margherita (tomato sauce, fior di latte, basil) The only place I found so far with real juicy fresh fior di latte Mozzarella. The dough they prepare at Più gets enough time to rest, at least 48 hours, this makes the dough ideal to digest. Get the whole food experience here on my food guide.

Costs: Pizzas start with CHF 17.– (Marinara) to CHF  27.–

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

Address: Hardstrasse 259, 8005 Zürich

 

Ristorante & Pizzeria NA081

My recommendation: Pizza Vesuvio Gold. A combination of ingredients you can’t find somewhere else in Zurich. comes with sweet sour yellow cherry tomatoes, ricotta di bufala, provala affumicata, grana padano, pancetta and some tarallo sbriciolato. Get the whole food experience here on my food guide.

Costs: Pizzas start with CHF 19.5o for a Marinara Pizza – The Vesuvio Gold is 28.50 CHF.

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

Address: Konradstrasse 71, 8005 Zürich

Pizzeria San Gennaro

My recommendation: Prosciutto & Funghi. Best selection of fresh ingredients, not overloaded with mozzarella. In summer a must do due to their marvelous terrace overlooking the river. The pizza is authentic Neapolitan style. I liked the consistency of the dough very much!

Opening hours: Monday – Friday: 11:30 – 14:00 / 17:30 to 23:00, Saturday – Sunday: 17:00 to 23:00

Address: Hönggerstrasse 43 – 8037 Zürich

 

Arcade  Pizzeria

My recommendation: Marinara pizza with Stracciatella cheese. The stracciatella is freshly made from the burrata. Check their daily special Pizza selection .The dough rises for at least 96 hours, this makes their pizza easy to digest. I found the size ideal.
The location is practical, just in front of the strain staition Wiedikon, the ambience is comfy and you feel very welcome at Arcade Restaurant. Beside Pizza you get also home made pasta and great antipasti with fresh products from Italy.

Opening hours: Monday – Friday: 6.00 – 23:00, Saturday – Sunday: 6:00 – 24:00, Sunday closed

Address: Birmensdorferstrasse 67, 8004 Zürich

 

 

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FoodGUIDESMediterranean Food

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

 

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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
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FoodGUIDESRest of the world

Tlako Mexican Food, Zurich

My personal highlight: Being caught by the passion of Manager Christian explaining me the real concept & lifestyle of Mexican Food @ Tlako served in the unique ambience inspired by the Mexican Architect Luis Barragán Morfín

How many real authentic Mexican restaurants do you know in Zurich?

And how do they look like in the interior? I think the concept at Tlako is distinguished in its kind. You will need to convince yourself. Lovefoodish has the aim to give you a little help with this foodblog story.

Tlako is located at Zurich West, close to Toni areal tram station. It offers authentic Mexican food with a fast casual concept. This means, you choose out of traditional and contemporary Mexican recipes from every corner of the country. Now comes the unique part: You enjoy all dishes lingering in the beautiful Barragán ambience. The straight lines and open spaces embrace plenty of sunlight in the room. This makes the stay here relaxing and very enjoyable. If you are in a hurry you can order delicious street food to take away.

The menu at Tlako

Christian introduces me to a menu that contains dishes completely forgotten among real Mexican food culture. They create dishes like a Tampiqueña (Tender Swiss beef top side served with guacamole, beans, rice and one mole enchilada filled with tender chicken). This food used to give the extra power to the worker back in time in Mexico after a long day outside.
My absolute favorite is the tortilla soup. The stock is home made with delicious chicken broth. Chef Urs Koller and his staff are gentle souls that share their passion for food in every detail. When the staff selected the menu for me I immediately felt that they would only suggest plates they love to eat themselves, too!
Further to recommend the Al Pastor tortillas, they come with 150g marinated Swiss pork roasted with pineapple. The pineapple gives a really fresh taste. The pork is super tender and prepared sous vides. For dessert you should not miss the Corn cake with blueberries. Fingerlicking!
Coming to Tlako is like going to see some friends. The hospitality is heartwarming.

Good Food, Architecture, Design & Social Responsibility –  This is Tlako

The mission of Tlako is to bring the very best from Mexico. That is why beside food you find this wonderfully designed ambience inspired by a living concept of the architect Luis Barragán Morfín (1902-1988). Barragán is famous for its methods by which he could create what he called an “emotional architecture“. The buildings he produced show the typical clean lines of the Modernist movement. Christian and his family used to live in a casa Barragán. This was motivation enough to bring this emotional architecture to the new restaurant in Zurich. Beside this very personal story I love the fact that Tlako offers different social responsible products as coffee from Talquián – here works a community at the bottom of the Tacaná Volcano in Chiapas. The super cute hand made terracotta mugs or hand made wares that keep tortillas warm. Tlako knows all Mexican producers personally, you can buy several items at the restaurant, too.
And now I suggest: hopp on your bike or take the tram to Zurich West. Enjoy real emotional, delicious Mexican Food!
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STORIESZurich Blogging

What Lovefoodish is all about, an article that brings it to the point: SwiTalian: Discovering my Identity

switalian Threepence

I had the great pleasure to cooperate with the Australian Magazine Threepence to create a personal story about my passion for food blogging. Britta is the publisher/Editor of the magazine that discovers stories of people with passions around the world.

Get to the full story here! And enjoy the reading! You will learn a lot about how I came to my blogging and how traditional home made tomato sauce is made!

I thank Britta for the wonderful story!

LOVE Marina Lovefoodish

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Zurich Blogging

Chef Alps – International Cooking Summit 21 & 22 May, 2017, Zurich

My personal highlight: quotes, life stories, flavors. Woman Chef are best story teller ever!

After attending the St. Moritz Gourmet Festival this winter I could not wait to get in touch with more passionate International Chefs! For those who missed that story, you can dive into it here.

My experience at Chef Alps 2017 starts with Chef Dominique Crenn. She is a French born raised in a family of artists. You can feel her creative heritage in the way she prepares and presents the dishes and in the stories of life she tells. Today she lives in San Francisco where she runs two restaurants, Atelier Crenn (2 Michelin Stars) and Petit Crenn, a third one to be opened soon. Her easiness and authenticity inspired myself. If you feel your own fire inside, it’s what brings you forward in life. One of her attributes is the fact, that she loves to transmit a poem with food.

„Food is a language“ she says. It’s more than a sophisticated dish you get on your plate.

A focal part of my interview: Crenn’s personal story about working as a Woman Chef in South East Asia

In 1997, she made culinary history being the first female executive Chef in Indonesia leading the kitchen at the InterContinental Hotel in Jakarta. Crenn mentions during the interview that this time was one of the most challenging of her life. It touched my heart, how she approached and supported the Indonesian women staff she was managing by that time.  Giving them believe in their qualifications and professional goals. Due to the political turmoil in Southeast Asia, she returned to California in 1998.
At her restaurants in San Francisco food waste is a number one topic. On stage she presented to the audience how to prepare the marrow from the swordfish. It turned out to be a real delicacy.

Why a food blogger should visit an International Cooking summit like Chef Alps

It’s the place where creative people come together for sharing life and food stories. The event is an inspiring platform for Chefs, gastronomesfoodies and media. After attending the St. Moritz Gourmet Festival beginning of the year I was very honored to be part of Chef Alps 2017.

It’s a unique experience talking in person to world famous Chefs.

You understand, why food has such an important influence and it bridges cultures and humans.

It’s more than tasting a piece of delicious prepared meat or admire a good looking plate. It’s the procedure, the origin of a Chef, their motivation and struggles. Their complete life.

Hearing Antonia Klugmann from Italy (1 Michelin Star) explaining, how a menu is created and that it includes complex, thoughtful steps with several months of tests until it appears on the menu, left me with an open mouth. On the stage she presented two of her own original dishes.
The tomato strawberry spaghetti and the beef carpaccio aromatized with herbs from her garden at  Restaurant L’Argine a Vencò in Dolegna del Collio, Gorizia Italy. Using a variety of alpine herbs is a signature of her recipes.

“Respecting the use of fresh and local ingredients by an accurate preparation is only one parameter to be considered,” says Chef Klugmann. Further, it’s essential to be a good example for ongoing Chefs and to stay as authentic as possible.

How to be a good leader

Being a leader for the employees and sensitive enough to understand when the team needs a break is a topic that Chef Ana Roš mentions during her session on the stage. She is the World’s Best Female Chef 2017.  While traveling to Zurich she got a phone call from her Sous Chef. They were discussing the need of a break due to a very intense time at her Restaurant Hiša Franko in Kobarid, Slovenia.

Her cuisine focuses an avant-garde approach with local and seasonal ingredients from her home country. One of the dishes Chef Roš prepared on the stage is a cooked tongue of a milk cow. It came paired with a home made Dashi, pickled celery, smoked celery purée, light sweetened algae and a scallop. A complete surprise. That is how she loves to cook, creative, sustainable and full of energy.

Ana Roš achieved her international fame overnight, thanks to an episode of her cookery skills shown in the series “Chef’s Table” on Netflix. ‘The visitor numbers on the website increased from 200 to 10,000 a day. They were absolutely swamped with reservation requests.

What impresses me much is the fact, that she started her Chef career from scratch by autodidactic tools. She was a former professional skier and studied politics. Her way into cooking was completely new.

These my friend,s are more than just Chefs preparing food to satisfy guests or winning awards. These are inspiring personalities that motivate all of us to follow our dreams and passions.

Thank you for reading the Lovefoodish food stories!

 

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Zurich Blogging

Launching Lavazza in Switzerland

My personal highlight: Being thrown back in time with two simple inventions: A vacuum pack full of delicious strong coffee and a small smart can called moka bialetti.

My relatives in Italy used to give us a present when we left after a visit. Offering a coffee is a tradition, a way of saying GRAZIE. Seeing this Lavazza packs all over the room at Restaurant Le Chef in Zurich, together with the most simple metal coffee maker Moka from Bialetti gave me back some moments of my childhood I love to think of. Lavazza invited journalists and bloggers to share bit of the history and future plans in the world coffee.

Did you know that Lavazza is the inventor of the vacuum packaging?

Coffee caviar. Experimental Coffee Food & Lavazza Training Centre

It’s about fascinating people with an own passion and dedication towards a high quality product. This is how Michele Pulver, Coach and Trainer at Lavazza’s home office in Turin, introduces us into the world of Lavazza.

Lavazza produces and distributes coffee and coffee machine systems for private and business use for over 25 years. It’s a family business founded 1895 in Turin, run in forth generation today.

Luigi Lavazza discovered the different origins and characteristics of the coffee plant. He studied the art of blending to meet the tastes we desire. The Lavazza coffee we drink today is a result of his idea. It combines coffees from different parts of the world. These are coffees that are harvested, processed, mixed and roasted to create many different and balanced blends.

Have you ever had coffee caviar? It’s super delicate, and cool to prepare.

Who invented coffee blending?

For lots of people coffee brands as Lavazza describe a culture and a lifestyle. It’s the moment of the day to lean back and sit at the bar with a little cup of espresso. The moment to enjoy the taste and smell of fresh coffee beans.

After some Coffee Caviar Chef Meta Hiltebrand, host at Restaurant Le Chef, Zurich, demonstrated how to integrate coffee in food recipes. Some of them where really exciting, although I prefer coffee best pure and natural.

Want to get a Lavazza expert and know how to prepare your coffee best? Visit a Lavazza training Centre. They are happy to assist you and introduce you to the world of Lavazza.

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