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Sapore di mare, sapore di sale; Alici sott’olio

Spain beats Italy. The expensive (25 €) anchoas dominate the Cantabrian Sea great ranking. But the cheaper Italian anchovies, tasting, reserve interesting surprises.

1, Don Bocarte - Santona Spain (Cantabrian Sea anchoas stratosphere. Big, meaty, perfect. Mild odor of sea and good oil. Gusto tasty but not salty. Consistency firm but soft.)

2 ° Codes - Lard Spain (Large, clean and well composed, a pinkish color and meaty texture, they gain with their fragrance marina, the beautiful mellow and complex flavor.)

3 ° Vicente Marino - Spain Colindres (Smaller the other of Biscay anchovy, have a good fragrance and a typical medium-intense flavor. Just a little 'salt and some thorns. Preserved in olive oil. )

4 ° Baptist Delfino - Cetara (First among Italian companies. Anchovies in oil (seed) of cilentina Delfino, are appreciated for the medium-large size, the soft, fleshy, the delicate and persistent bouquet fresh sea, the beautiful softness and rustic but tasty.) You can find them here !

5 ° Iconsitt - Bagheria (anchovy fillets in olive oil from Sicily, the top line. Small, pale pink, with remnants of spine and guts, the anchovies are soft and fleshy, with a pleasant salty smell. )

6 ° Talatta - Sciacca (Sicily Fish and a long maturation in brine for anchovies, gold on the top line, in extra, have no odor and flavor characteristics of sea and salt-fish, a good balance. A bit harsh with some thorns.)

7 ° Ghezzi Sangiolaro - Vinci (anchovies in olive oil, a nice pink color but with remnants of skin, entrails and bones. firm, plump and tasty fish and a beautiful fragrance. when excess salt and weaving a little dry.)

8 ° Antico Frantoio Sommariva - Hotel (small and with some plug too, but carnosette. There is the sea, important and persistent, but the salinity is somewhat accentuated. )

9 ° IASA - Pellston (Best line in olive oil. Appearance is not very attractive - anchovies, dried, curled and waste of skin - but good palatability and taste of the sea married to the salt that leaves its trace feature .)

10 ° Campisi - Pachino (Two lines, glass and tin olive oil in oil seeds. Anchovies big, meaty flavor and sharp and clean even if simple, with an excessive concentration of salt, which is particularly pronounced in the final. slightly dry texture.) You can find them here !

(Source Gambero Rosso)

(Photo by www.atlanteparchi.com )

Berny

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Il mare in tavola..., Delfino Battista

In our store did not have a product to us ... expensive, and the anchovy sauce, a tasty condiment obtained by pressing and ripening of salted anchovies, good for seasoning and "strengthen" different but not limited to fish, even vegetables, soups ...

Here then anchovy Cetara company Delfino Baptist, one of the small village of historic companies Cetara the Amalfi Coast.

While we were there we also ordered the Anchovy fillets, Tuna Fillets and peppers stuffed with tuna in oil .

Soon you will find everything on our site.

Berny

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Gelato, i 10 migliori

definitely looking out the window may seem early to talk about ice cream ... but the next few days the temperatures begin to rise accompanied by the first rays of the sun herald ' arrival of spring. Here then begin the desire to be a good ice cream, even though right now the ice cream are no longer empty. We play in advance, listing the top 10 ice cream stores scattered throughout Italy, selected from those connoisseurs of the "Gambero Rosso".

Ten master ice toghether but very different from a rigorous selection of raw materials and the knowledge that an ice cream "real" has few secrets.

1) Agrigelateria - Cascina San Pietro, Poirino (TO) - (Here you start from milk, it is in fact the first family-run farm that produces high quality milk. An ice cream all natural, no artificial colors or preservatives . Do not miss the mozzarella with fresh milk and fresh cream and ice cream fruit from the orchard property)

2) From Bepi - via Madonna della Salute 85, Mortise Loc, Padova - (Gelato fresh every morning, without freezers and blast chillers. Fresh milk, sugar and fruit first class in the mythical Cattabriga whipped the ice cream machine par excellence.)

3) Gelato - v.le 's Air Force 105, Rome - (A real ice cream, with a few secrets. Cento tastes between sweet and savory . Do not miss the series of eggnog, celery and bell pepper in the salt, pistachio and coffee and sambuca)

4) Gelato Lemon - P.tta Fontana 63, Capri (NA) - (Predominant lemon coming from a garden at the foot of the access road to Anacapri. But all the ingredients used are certified natural products. Excellent addition to lemon, pumpkin and cinnamon)

5) Gelateria dei Gracchi - Via dei Gracchi 272 - Rome - (Check each batch of fruit, seasonal ingredients. classics such as peach, pistachio, almond and chocolate and Cuban-Rum-and ice-cream figs)

6) Grom - Piazza Paleocapa 1 / d, Torino - (Grom gelato shops are now so many but nothing has changed in the production philosophy: extreme research della materia prima, niente additivi, coloranti e conservanti. Impedibile la crema con uova biologiche, pasta di meliga di Primo Pan e granella di cioccolato Gobino )

7) Il Massimo del Gelato – via L. Castelvetro 18, Milano ( Bella consistenza e grande equilibrio dei sapori: sono queste le armi vincenti di Massimo Travani. Oltre ottanta gusti tra i quali spiccano fiordilatte e crema. Otto ripologie di cioccolato )

8) Gelateria di Piazza – p.zza Cisterna 4, San Gimignano – ( Si fa la fila volentieri alla gelateria di Sergio Dondoli in una delle più belle piazze d’Italia. Ottima la crema Santa Fina –crema all’uovo con arancia, -saffron and pine nuts, the champelmo-Champagne and grapefruit sorbet-and Vernaccia di San Gimignano)

9) Al Settimo Gelo - Via Vodice 21 / a, Rome - (Here the master ice cream maker is a woman, Mirella smoke, among the first to focus on high quality ice cream. It is now a classic pistachio, cream Barolo, chocolate and chilli ice cream and Iranian pistachios, rose water, almonds and saffron)

10) Coffee Sicily - c.so Vittorio Emanuele 125, Noto (SR) - (Corrado No wonder the customer with creative solutions in which the line between sweet and salty almost vanishes to give life to taste very original. Here is a unique ice cream as the "orange salad" with olive oil, onion, red orange and a hint of wild fennel. But there are also classics such as crates, foam and truffles)

(Source Gambero Rosso)

(selection in alphabetical order)

Berny