I don’t know if some of you can relate, but some dishes get me confused as to how I will be serving them and how I prefer to eat them. With or without cheese on top? Do I melt the cheese before or put it on top as a final touch and enjoy a stronger taste? Do I mix the caramelized onions in or do I just let them add a crispy taste with each bite? So confusing, don’t you think? Continue Reading “How To Make An Irresistible Spaghetti Bolognese”
You must have opened this link expecting another cocktail or punch recipe. Well today, it’s more about digestion. I present you with THE ultimate drink that can help in your digestion process. It was invented by the Italians, which is not really surprising given the nature of their dishes!
Canarino actually means the canary bird. It was named after it simply because of its color which is canary-yellow. Italians have been enjoying the drink for years to help with digestion but also to soothe a cold during winter.
Since I’m a fan of Italy (who isn’t?), I’ve become familiar with the drink and I can say it holds lots of benefits.
How to make it is really simple.
What you’ll need (for 1 cup):
- The peel of 1 lemon (cleaned and dried)
- Boiling water
- Honey, to taste (optional)
Place the lemon peel in your cup and pour the water above it. Let it infuse and enjoy!
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Every culture has its own way of interpreting one dish. They all add their twists and spices, making it particular to their tastes and habits. Restaurants too have to gratify the palate of the people they are serving. One thing I’ve noticed about Italian restaurants in Beirut is that they add crème fraîche to a lot of their pasta sauces. Almost all Italian people I’ve met are quickly revolted by the act of adding cream to pasta sauces. They also consider the use of a spoon to roll your spaghetti as a disgrace. But here in Beirut, it is considered to be the proper practice of eating Italian food. Where did these habits come from you ask? From restaurants, of course. Who started it? I think it’s a chicken and egg type of story.
But it’s safe to say that the way the Lebanese have adapted Italian food has somewhat strayed away from the original cuisine. So because we can’t go to Rome everyday (check out 20 Things about Rome), we’ve been on a quest for ‘real’ Italian restaurants in Beirut.
My judgment of ‘what makes a restaurant Italian’ is personal but of credible experience. I’ve been to Italy a lot, read about their food, talked to people and been in their kitchens, cooked a carbonara and more with them, and visited their restaurants accompanied by locals.
In my mind, the ones that serve the famous spritz or bellini have the knowledge, the ones that serve dishes cooked with fresh ingredients have the quality, and the ones that present the place and the dish well have the honesty and authenticity.
There are many criteria that can lead you to judge a restaurant as being typically Italian and accordingly, I’ve ranked the top 10 I’ve tried in Beirut, keeping in mind that all of their menus contain dishes adapted to the taste of the Lebanese audience (hospitality rules oblige).
#1 Harry’s Bar
Harry’s Bar is my recent favorite. It is THE place to fine-dine, enjoy great wine and beautiful dishes. The staff is extremely friendly and knowledgeable. The sommelier recommends excellent wine and the service is the most professional I’ve seen in a while. When it comes to the food, you won’t regret one bite of it. Apart from being exceptionally tasty, every dish is carefully crafted and full of colors. The presentation clearly reflects their recent Michelin Star touch. Don’t hesitate to go there for a nice, romantic dinner or even for a business lunch, where you’ll find a set menu for the circumstance. Make sure to try their Fleur de Courgettes with ricotta cheese, beef carpaccio, beetroot risotto and panna cotta. An unforgettable Italian experience in the heart of Beirut.
When walking into Totò, you’re struck by the simple yet uplifting décor. The way they managed to give an identity to the place while keeping the original charm of this old house is admirable. Waiters and staff are not only nice and helpful in your choice of dishes, but they also have a sense of humor. Their seafood risotto is one that I won’t forget. I also love their pizzas and their Totò Express concept upstairs for a more relaxed dinner experience or for takeaway and pizza night at home.
Every time I visit Rome, I go to my favorite place (Vicolo 88) for an absolutely delicious Spaghetti al Vongole. In my mission to find it in Beirut, it’s at Marinella that I discovered one very close to the taste I never forget. The interior is refreshing and the changing menu gives you the certainty that their ingredients are freshly picked. The presentation of their dishes is lovely and the waiters are friendly and professional.
#4 La Traviata
La Traviata doesn’t serve pizza but they sure make it up by serving the freshest pasta dishes in town. If I’m looking for a place to have a calm, relaxing lunch or dinner with a good dish of traditional pasta, this is the place I think of. They also have generous service, offering bites and nibbles before your order comes through, and great knowledge about Italian wine. Oh, and no ketchup allowed! Their carbonara, tiramisu and most importantly their tortellini al cioccolato are a must-try.
The best thing about Cucina is its location. Located in the most modern and trendy part of Beirut, it’s a good place for hip lunches in the sun and dinners. The staff is welcoming and friendly. Their appetizers and risottos are a good choice followed by pain perdu for dessert, which is worth a try. I’m heading there for a friend’s birthday tonight to enjoy a nice setting for this special occasion rather than the relatively average food.
Al Dente’s risottos are a must-try as well as their desserts. This hidden place gives a feel of authentic old Italy mixed with a refined character. Their appetizers include the famous Melanzane gratinate alla Parmigiana and Mozzarella di Buffala which is one of my favorite mozzarellas. It’s an excellent place for a special occasion.
Dottore is the type of place where you go for comfort food and good wine. Burrowed in one of Hamra’s inner streets, it’s the perfect place to spend a cozy night with a few friends. All you need is their wooden-oven baked pizzas, the spinach crepe and really good Italian wine that the staff will perfectly recommend, and you’re set for a great night.
Nestled in one of the inside streets of Mar Mikhael, Mario e Mario offers a very special menu. Get ready to taste dishes you haven’t before, as this fine-dining Italian knows how to use fresh ingredients and transform them into a beautiful and innovative dish. The place is charming and romantic and the table is set with special little touches. I also love the use of fresh ingredients in all of their dishes. You’ll also be very happy with their famous olive oil and bread served before your main order.
#9 La Posta
If you’re planning on booking a night out at La Posta, make sure you ask to be seated outside. The staff shows gusto for Italian food, and their pizza is not too thick or too thin. Their portions are generous but you can be sure you’ll get a refined presentation. Go for a seafood linguine with a nice wine or head there for Saturday brunch with friends or family.
If you’ve been to Italy, you must be familiar with the Aperitivo concept. L’Osteria is one of the rare Italians in Beirut that master the Spritz and its accompaniments. Their dishes are also appetizing and typically Italian. You can head there around 7 pm for a fresh Spritz and a cheese/cold cuts platter. They also serve homey dishes that will satisfy your tasty Italian food cravings.
Any Italian place to add to the list?
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I have often been told: Follow your dream. Whatever you decide to do, it has to be in pursuit of your dream.
– Isabella Baffa
If you’re into the culinary world of Beirut, you’ve surely heard about Isabella Baffa. She’s the founder of Sapori di Tery (coming to it) and an amateur cook turned guest chef in all the popular, trendy and hip Beirut places-to-cook. On the 9th of December, Isabella celebrated Sapori di Tery’s first anniversary at Tawlet. A year before that, she was at the same place serving food to the food-avid Beirutis. Today, I’m sharing her story.
Isabella is Italian not only by name but also at heart. She worked for 17 years in the fields of PR, Marketing and Communication. But after realizing this wasn’t what was making her happy, and that what brought her the most joy was actually cooking, tasting and sharing food, she made a drastic change of career.
Inspired by her mother Tery’s cooking, together with her childhood days spent in the kitchen with “sauces simmering and cakes baking”, she created her own brand of sauces called Sapori di Tery (Italian for ‘Savors of Tery’). A year later, she’s still going strong. As well as preparing her sauces, Isabella gives cooking classes in all hip cooking places in Beirut (like Kitchen Lab and Tawlet). She also organizes dinners and lunches for private parties.
For Sapori di Tery’s first year anniversary, Isabella cooked at Tawlet, the first place she was given the opportunity to present her skills to the world a year ago.
Here I am a year later, right where I started my incredible journey and dream, in TAWLET.
Words fail to describe how fulfilled I am.
Experiences, hard work, happy moments, stressful moments, delight, feedback from each client coming back to buy Sapori Di Tery’s sauces, events making me discover a different world, cooking classes with all kinds of people, men women, children, cooking trainings in remote areas, sharing my passion with each and every person, ….
And yet only two words prevail: SHARE – LOVE
Being Italian, Isabella considers sauces as the basis of any pasta dish (the fundamentally favored Italian dish).
Isabella puts a lot of work into her sauces. Not only are they handmade, but their process took and still takes time, patience and heart. Isabella spent a year tasting and testing. She made them for friends who were kind enough to give true feedback, she traveled for inspiration, she peeled and still peels freshly-bought tomatoes. What makes Sapori di Tery is that it’s home crafted with a cook’s own hands, adding a delicate touch that is becoming very hard to find.
The sauces are numerous and different, and their flavours are mostly inspired by Isabella’s travels and friends. She sometimes names the sauces after the person who gave her the recipe, like Giusi and Giulia. Sauces with an identity is what created Sapori di Tery and kept it growing.
That’s Isabella’s story. I hope it will inspire all you cooks who enter the kitchen and see their problems swirling away with the smell of fresh ingredients and simmering delights.
But before you wander off to your stoves, that’s not all! I’m so excited to announce a collaboration between Breadonbutter and Isabella in 2015. Stay tuned for it, I’m sure you kitchen lovers will just fall in love with it.
P.S. You can find Sapori di Tery sauces at Farhoud, Rue du Liban Ashrafieh – The Food Dealer, Mar Mikhael Beirut – Maison Chal – Adma. You can also order them by calling directly on 03-201009 or by sending a message on Sapori di Tery’s facebook page (here).
Giovanni De Luca, is a person I have known for exactly 9 years. You can therefore imagine I know him quite well, especially that we were born on exactly the same day. As a fellow Leo, I can safely say that he is determined. Having an Italian father and a Lebanese mother, he had the opportunity a few years ago to go live and do business in Rome, his city of origin. And there he went, determined to make it happen. A few years later, I’m sitting in Vicolo 88 – Garden, amazed by what he has accomplished.
While we were in Rome 2 weeks ago, we went to Vicolo88 twice (the garden, that is – because there are two Vicolo 88: one in the center in Via Dell’Orso, more of a Bistrot; and one in EUR, in the outskirts of the city, which is more for the summer and the good weather and is outdoor with a garden and fabulous Italian music).
Once you arrive at Vicolo88 – Garden (Viale America, 18 – 00144 – Eur – Roma – Tel +39 06 87728001), you immediately feel good, relaxed and ready for a really nice and cool evening. A Spritz is a must upon your arrival (it’s literally one of the best Spritz I have ever tasted), followed by (hold on tight) potato peels, fried and sprinkled with pecorino cheese! Yes. Believe it my friends.
What followed was an array of beautiful and tasty dishes that make me want to go back and eat up. I’ll let your eyes savor them for now – until you’re sitting there yourselves!
And last but not least, dessert!