Friday, January 11, 2019

foodies' basic necessities

Some weeks ago we talked to you about Chiara and her nonna's dairy, Latteria Bera founded in Turin in 1958.
Now you may think that any dairy is the same and all you can get is just dairy based products. Sure, they may differ locally, but it's always cheese, butter, milk, eggs and yogurt, and that's basically it.
Well, that's not the case with this historic latteria that is more to be considered like a gourmet dairy and a small production specialty shop 😎 

Today we would like to share with you what Chiara's basic necessities bag contained for us... just in case you needed some culinary shopping ideas when in Turin 😉




The whole content of Chiara's gift bag what carefully selected for our Italian needs and taste, read: posh, super high quality organic Pasta Cocco. Trust us, your stomach and intestines will recognize the organic flour used to make these bronze-wire drawn and sun dried spaghetti, just like in the old times! 

Enjoy this video to see how they are made:



As pasta gets sad when left alone, Chiara provided us also two homemade-like pasta sauces by San Cesareo 😜 
To be fair with you, if you like your store bought pasta sauces made outside Italy, most likely you will not like these natural ones because ... they just taste natural and homemade! 
The larger one is pure strained tomatoes, without anything added 😆 Just like when you make it in the summer, after picking your own up the tomatoes from you garden and then can them in your kitchen.
The smaller one is a cherry tomatoes pasta sauce where you can see real cherry tomatoes!!

Needless to tell you that like King Giorgio Armani has always taught us in fashion: less is more, and this is especially true in food, where the more you can recognize the basic ingredients and their original flavor, the highest the quality of the food in your plate is.    





Naturally, pasta and her bff sauce can't possibly go alone and need some special EVOO, and this is how we were the lucky recipients of Horticinum, a super extra virgin olive oil by Frantoio Agostini in Marche (central Italy). This mill was awared as one of THE BEST world's EVOOs and it is produced in a family owned, small olive oil mill whose owners believe and practice sustainability, renewable energies and biodiversity!

As Lucia was born in the year of the rabbit, like Winnie The Pooh's friend, Rabbit, she also likes to have her kitchen pantry full of honey jars. And just like Winnie The Pooh, Lucia eats as much honey as a bear which is why Chiara supplied her a precious jar of Sicilian Ape Nera honey by Amedeo Carlo, a Slow Food presidium 😍  

The Sicilian black bee is special as it produces honey all year long; her beehives are 'nomadic' to allow the bees to banquet on a wide variety of flowers. Literally, all of these honey jars contain liquid gold! What a luxury!

That gift bag though also had two pieces of Piedmont artisan cheeses!!


Goat's Quadrotto and the Magician's hat both aged in cave


These are lactose-free vegan allowed cheeses because they come from very tiny goat farms high up on the Piedmont Alps where the goats are super cared for and graze freely and happily. Their productions are so small and artisan, you won't taste the same flavor even within the same cheese piece.

People who are lactose intolerant, yoga and pilates practitioners will love them because they are super easy to digest, won't bloat your stomach, and even just a small amount will provide full nutritional values, a nice full stomach sensation, yet you will be reducing your calorie intake. Ultimately though, they are just delicious 😋
As Quadrotto was more sapid and hard paste, while Cappello del Mago (Magician's hat) was softer and milder, we couldn't help making a very seasonal and local artichoke quiche (turmeric included).


we paired our quiche with Dolcetto

We also made a very Piedmont mac and cheese with organic farro penne pasta. After all, if you can change the pasta shape, you can also change the cheese type for a nice culinary local adventure 😄 


We paired these penne and cheese with Barbera red wine 


... and there was also a 30 month aged Parmigiano Reggiano piece... 🙆 and if you are wondering why the number of the aging months is so key to our very own Parmigiano Reggiano... well the answer is easy: it's all in its texture and flavor!

Because buying cheese is a serious business, like a doctor, Chiara once inquired how Lucia normally used Parmesan cheese: to nibble or to cook??!
She answered: to cook... but also to 'nibble like you used to do when growing up and enjoyed the crumbs fallen off from the cutting of the wheel' (from: THE cheese pioneer

In short, this is how our seashell pasta with Jerusalem artichokes in lemon cream ended up generously sprinkled with Chiara's super grainy texture and buttery flavor.





Visiting Latteria Bera is a deeply transforming experience, and a true Italian one too. 
To find out what you really would like to buy, we suggest you to plan a tasting with Chiara in her Via San Tommaso 13 shop, right downtown Turin!

Wait no more and plan you travel over to Turin with us to live our most authentic vidaroyal.
E-mail Lucia to book a private tour and a private class: turinepi@gmail.com












Friday, December 21, 2018

Piedmont top 10 loves

As always we are happy to share posts by our online friends and today we are sharing Lamie Yang's. She was born in 1996 in Taipei, Taiwan where she graduated in Mass Communication.
One night she had an epiphany that revealed to her how much she loves food and cooking; this is how she got here in Piedmont, where she is currently a student in the University of Gastronomic Sciences Master program in Pollenzo.

She flew 10,000 kilometers to Piedmont: the best place for food and wine. Her Master in Gastronomy focuses on World Food Cultures and Mobility.
Lamie also loves photography, traveling and sharing stories with people. She is addicted to food, people, and everything happening in Italy. After her graduation, she would like to work in the food and beverage export business in Italy.


Lamie happily smiling after enjoying some great Piedmont meal

Monday, December 10, 2018

Bakery House in Turin

As the Winter Break is coming up, in case you need a break from the local panettoneand pandoro offers, finally, in Turin you'll be able to enjoy French Toasts, eggs benedict and bagels too 😋 besides naturally, a ton of other brunch and scrumptious breakfast specialties 😃

Where??? At Bakery House in Via Carlo Alberto 24 bis, right downtown 🙌


the menu options alternate with the Turin's skyline

Saturday, December 1, 2018

THE cheese pioneer

In Turin we have many problems and Latteria Bera, in Via San Tommaso 13, right downtown is one of them 😂 
This historic dairy was founded in 1958 by Ms Romola, our friend Chiara's nonna who had always dreamed of owning and managing her own cheese business.


there's always something interesting in the Latteria Bera windows!

Wednesday, November 21, 2018

t-day cranberry risotto

An eyelash bat and the Holidays are here!
This is the Thanksgiving Day week for all our American friends celebrating around the world 🙌
As we are often asked for some menu suggestions, today we are sharing our recipe for our cranberry risotto aka the top risotto for  turkey day 👌

Before we head over to the recipe and the wine pairings, we would like to include a short note about cranberries for all our friends who happen to have access to them but have never really bought or tried them.

As one of the native fruits of North America, cranberries are a vital ingredient of the T-day dinner menu and thanks to their many nutritional properties, they have many good benefits for our bodies.  Fresh and dry, they can be used in a variety of recipes, both sweet and savory. Enjoy this short clip about North American cranberries, reminding you they differ from those grown in the European wetlands.

Saturday, November 10, 2018

risotto 101

Risotto is one of the staple foods here in Piedmont and most def one of our comfort foods 🙆 fairly quick and easy to make, it's always a very versatile dish that you can make all year long and that brings everybody together at the table.


Risotto with Barolo red wine by Chef Marco Giachello for the TurinEpi17 cooking class

Tuesday, October 30, 2018

November events in Turin

November is the peak of the Piedmont high tourist season because, even though we are at the very end of the harvest in the wine country districts, in Turin though, there are countless of cool events 🙆

Among our very many exhibits, fests and art appointments, we do really have a very full agenda for many different budgets, tastes and flavors!!
We came up with our top 5 events that have been happening in Turin for so many editions we lost the count. Most are always held in the same part of the month, others unfortunately change every year but they get presented in July so you can sort of plan ahead.