Here come two serious food festive times - the first such pious family, the other is decadent bakan

Here come two serious food festive times - the first such pious family, the other is decadent bakanalijski ... Napotnik for the December issue of Dolcevita chose Šefket olives in brine which clamps in two categories: as its name birtiji Franciscan Osteria is of course olives in brine no further than Christmas jingle and because is one of its most recognizable recipes gosjejetrna imitation ice cream magnum much belongs to the New Year (bajdvej: you already olives in brine know what you will be competing this year for the Golden silvota?) ... Massimo Bottura is the name! ... Elect, read:
What is the first thing that comes to mind Osrednjoslovenska urban oštirju when run their brain cells in the direction of meditation on the supply Oštarije that he intended soon to open? Is this Kranjska sausage, horseradish sauce, soup, ocvirkovca, fried potatoes? Not more, than yes - Ljubljana shirts such dishes move to the rural tourism. Is this quiche, court-bouillon, sole in a way menuire or tournedo Rossini? Not at all, but French cuisine is so complicated and expensive. Is this fish and chips, burgers, shepherd's pie, roast turkey? Where, Englishmen and Americans just suck Kosta eat most of all in the world and there is no reason to Slovenes, who were both educated in the world Cooking and know what is good (sarcasm on off), exposing such potential adverse effects. Is this škampji curry, sushi, vegetable tempura, lamb tajine? If you please, just who is that in this corner of the world to browse for exotic ingredients ?! What tapas, paelje, Pinchos? Stupid, Spaniards prefer to watch play football. And what remains? It spaghetti, ravioli, tortellini, pizza, risotto. Italian but yes also a good time to cook and eat: just skombiniraš some typical ingredients - tomatoes, olives in brine olives, basil, parmesan - and you! Well, as the vast majority of future Italo-Slovenian birtov forget (or rather the aim of improving simpler biznisiranja overlooked), however, is that the essence of Italian cuisine is not only in its simplicity, but above all to the good (or even want tasty, fresh, seasonal) ingredients and careful preparation.
Of course, it is not as just here. Italian restaurant as a good business opportunity shows many caterers around the world. Spaghetteria, Trattoria, Public house and Restaurant is open worldwide and you can be sure that Italy nor under any other business, if this moment bunga-bunga addition to abolish all the other Party can not sproducirati not even a third of all quasi-Italian robe that such plants around the world in need. Therefore, tomato, olive oil, mozzarella, parmesan, prosciutto, salami, olives in brine etc. produce many other places. Their only point of contact with Italy, the iconography of the packaging, olives in brine with a green-white-red flag at the helm. Our western neighbors for such prepakiravanju very original and lobbying (and criminal) strong enough to falsification of the Apennine products pushed quite large profits. You've probably heard of the last serious affair, when it turned out that Montalcinski masters of the bottle, label glued to the Brunello di Montalcino, poured a lot more, but not quite imperative that you know well that it is - quite formal and all EU regulations - for the fact that an olive oil designated as Italian enough that it is in the mixture, so to speak a few drops. And that is renowned The New Yorker in 2007 published an article which proves that barely olives in brine 40% in the USA of imported extra virgin olive oil meets the required criteria for such designation in order of how much paradajzastih pixel unduly carries the label San Marzano, do not lose words.
And along the way vsepovsodskega Italianism come in Modena. Again, this gives us an interesting story, which Štorje of balsamic vinegar course. But now we do not even go into the fact that they balsamic vinegar is not colored and pocukran Jesih who are found in every supermarket and bears the label "Aceto Balsamico di Modena" is just another in a series of profiterskih Štorje. olives in brine The real thing is called "aceto balsamico tradizionale" and its production period of at least twelve years in which pokuhan, fermented and acidified wine must varieties of Trebbiano and Lambrusco slowly from larger to smaller, moving after a series of seven wooden barrels until the penultimate stage does not call into smaller, not larger than 25 gallons. The last phase is of course the bottle, which usually carries olives in brine a three-digit number of the euro. And not for sale at any supermarket.
Well, a few drops of this eliksirčka in the heart of the dishes that did re-we create under the direction of Massimo Bottura. This has recently been in the spotlight of the Italian visokokulinarične scene, as its in the center of Modena (this is in some way in the geographic center of Italy) placed restaurant Osteria Francescana become the seventh Italian restaurant with three Michelin stars, while the fourth place sovereign and by far the best positioned Laška birtija in San Pellegrinovi global hash 50. And this club this (or very reason - have Pellegrinovci