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GUIDESMediterranean FoodRestaurant Guide

Piadina Bar Zurich

piadina1

My personal highlight: It’s as simple, a traditional easy Italian Streetfood from Emilia Romagna for vegetarian and meat lover

There are some days I don’t really feel a big hunger but I know I want something tasty, half warm, fresh and somehow healthy. The Piadina Bar located in the old part of Zurich in the Niederdorf is my choice. Here I come to have my Piadina. The atmosphere is cozy, you can stay for the snack or take it to go, the food is fresh prepared and of good quality. Who has ever visited Riccione or Rimini knows, that in that part of Italy Piadina is a much appreciated street food.

What is piadina?

A Piadina is a type of traditional flatbread found in Italy/Emilia Romagna. It is stuffed with every conceivable fillings. The Piadina bread contains lard, that it what makes the dough soft and tasty! Piadina bread is easy to make at home, too. Find a recipe here!

Get your Piadina with Bresaola, Prosciutto di Parma, Salame nostrano, Parmigiano, add some Rucola, grilled veggies as eggplants, peperoni, zucchetti or even olive or artichoke cream. Comes best also with cream cheese stracchino, pecorino or gorgonzola/mascarpone. You see, there are a lot of combinations possible. Try it, let me know if you enjoyed! You can find èiadina Bar also in Basel by the way!

Address: Piadina Bar, Niederdorfstrasse 2, 8001 Zürich, Kreis 2

Opening hours: Monday – Saturday 11.30 am – 11 pm, Sunday 3 pm – 7 pm

www.piadina-bar.ch

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AccomodationEuropeGUIDESTravel

25Hours Hotels The Royal Bavarian Munich

My personal highlight: Learning more about Munich’s history, the Bavarian Royals and their traditions in a modern, fancy and glorious interpreted way at 25 Hours Hotels Munich

How do you book your hotels? Which criteria do matter for your booking? How much do you know about 25Hours Hotels available in Germany, Austria and Switzerland? Let me introduce you to the new 25Hours HotelThe Royal Bavarian” in Munich. Get more insights on other 25Hours hotels on my accommodation guide here (Zurich) or here (Hamburg)!

I experienced 25 Hours Hotels this year the first time in Hamburg. I have to admit, before traveling to a city after having had excellent experiences with them, I first check, if a 25 Hours Hotel is available.

The Royal Bavarian opened its doors just recently and is brand new in Munich. It’s located 2 minutes from the train station and offers all high level standards and services known from other 25Hours Hotels.

What makes The Royal Bavarian Hotel in Munich special?

Anne one of the hotel staff members guides me through the house and explains to me significant details that were used to create this Bavarian surrounding. I see myriads of ironic and iconographic allusions to Bavarian history and its royal legacy. I love the story, that the Managers and the architect went for a guided sightseeing tour through Munich, to best grab and understand relevant details of its history. The goal was to transmit them into the design concept and interior to make the place authentic and real. Special elements as the ancient sledge, the swan chair or the furniture in the Boilerman Bar feature selected, materials. They create affectionate nods allover the place. This is the signature experience of this hotels.

The hotel is situated in a ancient building from the year 1800 ca. a former Imperial Post and Telegraph Office on the forecourt of the Central Station. That is why for example you find some ancient original typing machines in the hotel alley. Hotel guests have the opportunity to type their own letter, feel thrown back in time, and mail it to the wished address afterwards.

The catchy topic of the hotel is the Royal Bavarian History. I notice lots of Swan and Elefant elements all over the hotel. These were favorite animals of farmer royals. King Ludwig II of Bavaria, also known as the “Fairytale King was one of them, he lived in the castle called Neuschwanstein. Neuschwanstein literally means “New Swan Castle” referencing of “the Swan Knight” one of the Wagner’s characters.”. King Ludwig was a great admirer and supporter of Richard Wagner, the world-renowned composer.

This is 25 Hours Hotel The Royal Bavarian in a glimpse

  • 165 rooms in 6 room categories on 4 floors
  • Price start as of 150 Euros
  • meeting space for up to 20 people in the “Muschelkammer”
  • NENI Restaurant with eclectic east Mediterranean meze inspired by Chef Haya Molcho
  • Boilerman bar with fancy Highball drinks
  • Sauna
  • ue boom bluetooth speakers
  • free of charge mini car and bike rental (bikes from Schindelhauer)
  • a hearty and service oriented staff that makes you feel home away from home

Accommodation

Find 165 modern and stylish designed rooms. Every category has its own theme and design. It starts with the Single-Box-room, than the “Chambers” and the Grand-Chambers. There are two suites available, one is the Swan-Suite the other the Peacock-Suite. Natural materials as wood and fabrics are combined with warm colors and stylish, functional furniture. Find all details for booking a room here.

Food & Drinks

As in every 25Hours Hotel the NENI Restaurant spoils its guest also in Munich with the food philosophy of Haya Molcho and her 4 sons. Find an eclectic east Mediterranean cuisine inspired by a Street food style from Telaviv and the world. Get a variety of light and flavorful lunch and dinner menus.
Try the Balagan style, which means that you order several plates and share them together! Enjoy the open space or the tranquil private room. Enjoy some hand made sandwiches or other food to take a way at the NENI Deli.

The house bar Boilerman offers a sociable and cozy atmosphere. It’s an inviting place to linger and relax. Find delicious highballs – precisely mixed short drinks that are stirred and not shaken.

Thank you for using the Lovefoodish food and travel guide.

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STORIESZurich Blogging

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

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.

In this article 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 story!

SwiTalian: Discovering my identity

Italians speak with the heart and the hands. They are temperamental and proud when they talk about their culture and habits. They forever seek to pass on their passion. I realise now that growing up in Switzerland as a child in a south Italian immigrant family gave me the ideal cultural mix in life.

From the Swiss side, there is humility and an honest attitude. Swiss people may not show their hearty character from the beginning, but they are the most open-minded and respectful people I have ever met. They care about their neighbours and love to create surrounds that are welcoming and comfortable.

It is so akin to me when I reflect on the special combination of a reliable and humble Swiss attitude mingled with a temperamental, creative and enjoyable Italian Dolce Vita style. I am SwiTalian, as someone once described me!

Following the unknown

Calabria is a beautiful region located at the toe point of the Italian boot surrounded by the splendid crystal blue Ionian and Tyrrhenian Seas. It’s a land of strong and intense emotions.

Despite its beauty and picturesque lifestyle, many south Italian regions experienced economic stagnation for many years. Hence, my parents immigrated from Calabria to the Swiss canton Baselland in the 70’s to find luck, love and a better future for their children. They heard about Switzerland offering work and support for families and business alike. They decided to take a risk and follow an unknown path in search of a better future.

My mother and father taught me much about life and food, about never giving up and following my dreams. I admire the fact they left their home for the unknown with only a few coins in their pocket. They may have been penniless, but they held a rich history of heritage and tradition.

My father worked many years as a mason than later as an operation employee in an industrial company. My mother took care about us kids.

My food and travel journey

I have always been thirsty to discover the world, to travel and discover different cultures. This passion keeps me enthusiastic about life every day. It flows in my blood. Thanks to my parents, growing up in Switzerland with a solid education in marketing  & communication offered the perfect base to realize my dreams. I worked as Marketing & Communications Manager in the healthcare area. So, I was fortunate enough to be part of a challenging and interesting working field.

Why traveling captures my heart

Venturing through unknown places allowed me to intimately experience and understand the food and culture, and how these bind people together no matter where from. I may not know the local or native language in a country, but this is no barrier when you share food and life by your gut instinct.

Today I communicate with the language of love and appreciation, usually through the currency of food, smiles, hospitality and hugs.

These experiences led to my blog, Lovefoodish. It makes me ultimately happy to have the chance to share my food and life stories with a curious community throughout the world. Blogging opens the door to local and international places. I encounter lovely people full of passion. They motivate me by sharing their knowledge, and listening to their personal stories fills me with joy.

Gifted with sharing cultural heritage

Although I traverse the world in search of great food and culture, it is my family roots that I cherish the most. I often think back to the time where I would accompany my father to the local Swiss farmer to buy fresh vegetables, fruits or meat. My father’s German was a bit sketchy so he would also gesture with his hands and feet to communicate, which was very entertaining! Having learnt German at a Swiss school it wasn’t long before I was very fluent in German and I helped my parents learn to adopt the language more comfortably.

What makes Calabria special?

My father transferred to me the view to always question the origin of food and how to select quality products, and to really appreciate food from the land.

A tomato isn’t just a tomato.

He loved to explain to me what makes Calabria special. I still feel pride for him when he reminisces. But he also taught me how to appreciate delicious Swiss ingredients, such as potatoes or seasonal juicy apples and cherries. Living in a small village in the countryside gave us close accessibility to the farmer. This made him feel more at home and serene, since in Calabria he also lived on a farm.

The extra-virgin olive oil, wines, bergamot liqueurs, liquorice, citron, herbs, honey and jams from Calabria are incomparable. They also offer a famous red onion called Cipolla rossa di Tropea which is mild and a bit sweeter than other varieties. There are special types of homemade pasta, one is called maccaruni, still made today using the traditional methods.
Maccaruni are made using a thin long squared wire. The technique used goes back to my grandmother, and beyond. Another one is gnocchi. Calabrians celebrate food that is made as a family and there are some classic meats, cheeses and breads amongst the fresh produce.

Italian immigrants in Switzerland

A typical thing that immigrants have here in Switzerland are rented gardens allotments where they spend much of their summer days and evenings planting and tending to vegetables. My father was no exception. He planted his edible garden to replicate the farm where he grew up in Italy. It gave him the “freedom” to be in nature and do something he loved.

What about Italians loving Swiss food?

When my parents visit me in Zurich they crave a Zürcher Geschnetzletes. It’s a veal steak cut in little slices with potato Röschti and a champignon cream sauce. We love to go for lunch at the Restaurant Kronenhalle. The place is historic and famous for serving this dish since 1924. Artists like Picasso, Strauss and Coco Chanel used to come here for a drink and food. This history somehow makes it so much more enjoyable.

Zurich has a lot to offer besides traditional Suisse Cuisine. You can find good quality, creative and multicultural food in every corner of the city. These multicultural vibes give me the feeling of traveling whilst still in my hometown. I invite you to stroll through my blog and get a picture of the culinary offerings in Zurich.

The humble tomato – making Passata 

There is nothing like producing tomato sauce from scratch, particularly when it is shared as a family tradition. Handmade and flavoursome, one of the tastiest things you will ever try. It is the highlight of our summers, when the family comes together spending hours sorting, peeling, and boiling tomatoes while chatting. Once you understand that good food is about simple, basic quality ingredients you won’t hesitate one minute to invest time in preparing it yourself.

How to prepare your own passata

My mother talks to friends and parents to find the best tomato supplier at a decent price. We use around 100-150 KG of tomatoes which produces sauce for up to a year and is shared amongst my brother, parents and myself.

Despite the volume, home is where our tomato sauce is produced. Once the tomatoes are ordered, we drive at least 2-3 times to get all of the boxed tomatoes back home. Today mostly it’s my brother, his wife and some aunts and uncles that all produce the sauce together. 

The tomatoes are carefully washed. My parents are perfectly equipped with all the material and instruments needed as big pans, manual mincer/sifter, Plenty of empty jars with a matching lid, big pans, cookers (gas).
After we wash the tomatoes they are cut into half pieces. The seeds, spotted or blotted pieces are removed. Than we add water in the pan and they cook for several hours (covered up) in a huge container over the gas until they are mushy. Once they are cooked, we leave them to cool. After cooling  a sifter is used to eliminate the tomato skin and the seeds

Now the beautiful red liquid is filled into the washed and pre-prepared jars. As a nest step the jars are sterilized for few hours on the fire in a huge aluminum pan. And of course before everybody leaves, the highlight of the day is to eat pasta with the fresh made sauce all together.


Recipe of a traditional Italian Tomato Sauce (makes 4 serves)

500 ml pot of tomato passata 1 red onion, chopped
1-2 spoons of olive oil handful basil leaves salt/pepper

Preparation

Roast the onions with the oil, add the tomato passata, bring to boiling add salt and basil, let boil on little temperature for 30 min. ca. Adjust it with salt/pepper to your desire.

The marvel of life’s pantry staples

Alongside taking care of the administrative tasks, my mother is an excellent pasta maker. On occasion she loves to spoil us with homemade maccaruni, tagliatelle or gnocchi. It’s a skill passed down from my grandmother.

On a classic Sunday in my family’s home the family comes together to enjoy food and energetic discussion. It’s not a cliché, we really do speak very loudly to each other. It’s how we express our emotions and feelings.

For this occasion, we often make pasta from scratch. It is a way of playing with ingredients, getting the feeling on how texture and shapes are created. While writing this post I shared this tradition with my niece and nephew. There is no other experience like eating homemade gnocchi with home-produced tomato sauce. It is no doubt the cherry on the cake, except it’s tomato sauce and pasta.

Recipe for gnocchi (makes 4 serves)

General rule of thumb:
1 medium-sized potato per serving or person. For every potato, use approximately 1/2 cup of flour.

1 Kg of potatoes 1 egg
300 g of flour salt

To serve

Grated parmesan cheese Basil Leafs

Making the gnocchi

  • Boil the potatoes in a large pot for 20 minutes until fork tender, put just enough water to cover them, leave the potatoes’ skin on. The skin helps the potato not too absorb access water. Over-boiling will cause potatoes to become mushy and too wet. 

  • Drain potatoes well, remove them from the pot. Allow them to cool. 

  • Peel potatoes
  • Rice the potatoes by using a potato ricer or simply a fork, this is how my grandmother did. 

  • Mound riced potato on the middle of a clean, dry countertop, create a little vulcano and top with flour. 

  • Add salt 

  • Add the egg, break the egg into the centre of the well. Beat the egg with a fork.
  • Incorporate all ingredients by using the fork.
    Start to pull in flour and potato to mix ingredients. Use your hands to combine all the ingredients. Start to form the dough. 

  • Knead the dough until it has a smooth surface. Be careful not to over-knead. Be aware of adding flour at this point, careful: too much flour will give you hard gnocchi. 

  1. Shape dough into a long, wide rectangle for cutting. 

  2. Cut the dough into several pieces. 

  3. From this piece, you start to roll the dough into ropes. Make an evenly-distributed rope. 

  4. Cut little cubes out of the robe and start forming the gnocchi either with a fork or a wood gnocchi roller or even by using the tip of your trigger and middle finger. 

  5. To prevent the gnocchi sticking, keep gnocchi in a cool area and tip them with flour.

The cooking:
Shake away any superfluous flour.
Place the finished gnocchi in a large pot of salted boiling water.
Cook the gnocchi until they float to the top. Usually 2-4 minutes. Gently remove them with a slotted spoon. Drain them well. Toss them in the tomato sauce pan and cook together for about 2 minutes.
Put your grated parmesan cheese and basil leaves on top. 

In the mood of a good Italian restaurant in town where to find home made pasta? Check my online food guide here.

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Asian FoodRestaurant Guide

Put Put Japanese Takeaway

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My personal highlight: Understanding that Japanese Curry is a real traditional food cooked at home, it brings the family together at one table

I am glad I found this cute little Japanese Takeaway in Zurich. It is located at Stauffacherstrasse 101 very close to Langstrasse. The place is a real Japanese bijou. Stepping inside the typical fancy Japanese Design stands out. Their charactere named “putput” is a cute chick in the manga style. You can admire it all around the shop. There are fancy putput objects as home made mugs or bags to purchase, too.

The owner Nao Shirato explains to me, that the food they serve is inspired by the recipes of her grandmother. That’s Japanese cuisine her family used to eat at home.

The curry base is a home made paste. Its taste is not comparable to a spicy Indian curry with coconut milk. I found this curry mild, thicker in the consistency.  The Potato inside where fingerlicking, a real value to my curry experience.

The choice of menu is simple. Different menus are available for vegetarians and non.

Try the super tasty home made Japanese Curry (veggie or chicken), the Gyudon bowl with beef, the Onigri (rice sandwich with meat, fish or veggie) or different buns filled with veggies, meat or azuki (sweet beans).  The home made ice tea is recommendable, too.
The miso soup tastes very authentic and comes with the main dish if you like. Choose the salad instead if this doesn’t match your choice.

Menu are available for 11.5o – 15.50 CHF. Get a bun for 6 CHF,  Gyudon 13.50-15.50 CHF, Onigiri 5.50 CHF

Opening hours

Monday 11:30 — 14:00
Tuesday — Friday 11:30 — 21:00
Saturday 14:00 — 21:00

http://putput.ch/

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STORIESZurich Blogging

Top 3 Ice Cream Shops Zurich

gelateria di berna

Zurich Blogging in Summer throws you back south! Get inspired by 3 Gelati shops I discovered for you with the rating: TOP TOP TOP

What happened the last month in Zurich makes every gelato lover happy. The choice of artisan gelato in Zurich is wonderful! I put the top 3 Zurich gelato shops together for you. Feel free to add one, should I have missed it!

Criteria that make the gelato land on my top 3 list

  • fresh ingredients
  • homemade, not artificial in the taste
  • no food additives, no concentrates, no sirups nor food colorings
  • low sugar content/cream taste
  • light in the belly
  • creative flavors

Here my favorite gelati shops in town

Want to have a look on my Zurich Coffee Guide, too? Get an inspiration on Specialty Coffee here!

Gelateria di Berna

Gelateria di Berna is a term to everybody that has A. been in Berne already and B. loves homemade organic ice cream that is not too creamy but genuine and pure in the taste. Get Gelati di Berna now in Zürich at Weststrasse 196, Brupbacherplatz close to Lochergut.

Between Livorno and Follonica, where all began

The history of Michael, David and Hansmartin is lovely. They used to eat Gelati as they were kids during their camping holidays somewhere between Livorno and Follonica in Italy. The desire of having this summer moment back home motivated them to create their own artisan Gelati in Switzerland. That’s how Gelati di Berna was founded in Berne 2010.
That’s where I had my first best Gelato out of Italy.

Their recipes follow ancient Italian Gelato traditions. They trained gelato making in Verona from artisan Gelato makers. This to create their ice cream as authentic and tasty as possible. Find 30 creative flavors to choose out. Vegan and lactose free.
Creative gelato combinations as strawberry sorbet with Aceto Balsamico, seasonal rhubarb ice cream or a scoop of Fior di Latte Lavender, wait for you.

More than fair is the price. 3.50 CHF for 2 scoops and on top of that you get a flavor to try.

www.gelateriadiberna.ch

Hasta Ice cream Shop

This company produces ice cream out of a family passion, too. Paulo’s father Rolf is a passionate food lover since ever. That is how he started producing ice cream 20 years ago in Argentina. Back in Switzerland he wanted to make this delicacy available to the Swiss folk. The first shop opened in Sion/Wallis 15 years ago, now they are in Zurich at Spitalgasse 5 close to the Niederdorf.

Hasta stands for Heladeria Argentina-Suiza Totalmente Artesanal

The whole family loved this ice cream and motivated Rolf to start running a ice cream shop back in time. Paulo is running the shop in Zurich. His brother contributed to the company, too by drawing the logo at the age of 6! I love the drawing!

Their Gelato is 100 % natural, fresh and mostly seasonal ingredients are used. The selection of fruity flavor is creative and variegated. My favorite is the bergamot flavor that is a crossing between a orange and a lemon. For the chocolate flavor you get best swiss chocolate from Felchlin.

Price is 4 CHF a scoop.

www.hasta.ch

Gelateria Leonardo

This ice cream shop is offering traditional home made Italian ice cream since 1999. Leonardo Perizzato came to Switzerland to make his dream reality. They started with a small shop. Today Leonardo’s gelato is available all over the city, even in selected restaurants or for catering.

I love to stopp by at their pop up in front of Globus at Bellevue. Find them also at Sihlcity or at their Gelateria & Bar in the shopping mall Glattzentrum.

Their flavor selection is mixed from seasonal fruits as creamy nutella or zuppa inglese. Some flavors are really experimental. I tried the Linzertorte  which is a typical swiss cake with hazelnuts and raspberry jam, it was delicious! Their gelato is 100% natural and prepared following ancient Italian gelato recipes.

www.gelaterialeonardo.ch

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AsiaTravel

Island hopping from Malaysia to Koh Lipe

Sharing is caring! That’s how driving taxi made me meet the best travel buddies ever traveling to Koh Lipe Thailand

Crystal clear waters, delicious simple street food and plenty of lovely souls

What exciting days in Malaysia and Thailand! I experienced one of the most beautiful places on earth called: Koh Lipe Thailand! Turquoise water, sandy white beaches! The resort we stayed was magic. The Serendipity Beach Resorts, is an absolutely must do, once in a while to give oneself aCr Who would ever told me, that I would travel 10 days of my trip with two Belgian Moroccan guys? I can’t remember one night without laughing while hanging around with Hamid and Faouaz. It would take me hours to write down what we experienced together. And all of that began only because I wanted to share taxi costs to the airport to catch my flight to a beautiful city called Georgetown Penang.

Travel with a free spirit

You know what people out there, we should move at home how we move while we travel, with a free spirit and more openhearted. Life has so much beauty to offer and back home we kind of live stuck in our system, habits and routine. Life is unpredictable, that is why you should go with the flow of it.
A special thing I have to point out are the Malaysian people I met, all of them made our journey so beautiful, it’s an amazing friendly folk with much cultural mix (Indian, Chinese, Malaysian) and so much serene happy people always to help out. It feels good to be surrounded with love and peace!

No please, I don’t want KFC food

1. Two food related stories out of my journey. I had to eat at KFCs. OMG, the chicken was so so dead! Never again guys! 2. On one of our journeys the taxi driver stopped especially for us to buy us some fresh boiled corn cob! It was so delicious!

Where to sleep  and have Yoga in Malaysia & Thailand

Lots of super delicious street food wherever you walk! For these no link is available, you walk on the streets and follow your nose.

Want to get inspired by more Lovefoodish travel stories in Asia? Get them here!

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Travel

Volunteering in a cozy Spanish village

Yes, it is possible to travel with little money or even stay for free in an absolute tranquil and cozy ambient

Ever heard about a little village in Catalonia, not fare from Barcelona, called La Nou de Gaia? The village has 555 hearty, creative souls that take much care about their village life. The family I volunteered are 4 of these. They made my stay unforgettable. I had the chance to live in their cozy house by joining the workaway volunteering program. I spent a wonderful time of my life. The family and especially the little kids inspired me everyday and fed my mind with new ideas I am now working on back home in Zurich.

Feeling like visiting friends

Staying with the family felt like staying at home of some good friends for me. I had the opportunity to cook and play with the kids and take care of their house and discover great nature close by. Here in La Nou de Gaia the idea came up to offer kids cooking classes. We had two classes and they were so much fun. Read more on the kids food events in the section events.
I can recommend to everybody to do a workaway program. It will leave you memorable moments of joy and prepare you for other things in life you will need one day. Love life!
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