BEST ITALIAN NEAR ME
BLOG BITES
Real Gourmet Blog
Mastering the Art of cooking
Insights from a Professional Chef's Culinary Journey
Welcome to "Blog Bites," your portal to the best of Italian cuisine and wine, curated by Chef Michele Casadei Massari, Alberto Ghezzi, and the Lucciola team. This blog melds expert recipes with insights into the best Italian wine, guiding you through Italy's diverse wine regions. Whether you're searching for the best Italian near me or craving an exploration of Italian wine regions, our sections like "Cuisine Corner" and "Culinary Adventures" offer a rich tapestry of Italian culinary and wine excellence. Join us in celebrating the art and culture of Italian dining, where each post is a testament to the finest Italian wine and cuisine, bringing the essence of Italian near me to your fingertips.
RECIPES | WINE | PANTRY | FASHIONABLE | TRAVEL | GADGET | RESTAURANTS REVIEW
Wine Dinner with Donnafugata at Lucciola
On the evening of Monday, February 26, 2024, Lucciola hosted an unforgettable wine dinner, featuring the exquisite wines of Donnafugata, a beacon among Sicilian wine brands. This event marked Lucciola's second wine dinner of the year, showcasing a remarkable collaboration with Donnafugata, a name synonymous with the best wines from Sicily. Antonio Rallo, the esteemed winemaker from Donnafugata, graced New York City with his presence, bringing with him the rich flavors and heritage of Sicilian wines after a nearly five-year absence.
Exploring the unseen Warhol
Eggs, 1982" by Andy Warhol: A Dive into the Extraordinary Ordinary*
Join us in discovering a lesser-known masterpiece by Andy Warhol, a pioneer best known for his iconic pop art. Beyond his famous depictions of consumer goods and celebrities, Warhol's artistic exploration ventured into the simple and everyday, with "Eggs, 1982" exemplifying his late-career foray into abstraction. This artwork transcends mere representation, engaging with themes of repetition, mass production, and the transformation of the mundane into the sublime. Through eggs—a universal symbol of life and renewal—Warhol reveals his ability to uncover the profound within the prosaic, encouraging viewers to find beauty and inspiration in the everyday. "Eggs, 1982" is not just art; it's an invitation to view our world through a lens of limitless creativity and potential.
Savoring Tradition: Brodo and the Best Italian Wine Pairings
Brodo, the heartwarming Italian broth, is a culinary cornerstone, embodying the simplicity and depth of Italy's rich food culture. It's a versatile elixir, used in everything from nurturing soups to enhancing risottos, celebrated for bringing warmth and flavor to the table.
Parmigiano Reggiano: A Legacy Carved in Cheese
Parmigiano Reggiano: a symphony of complex flavors encased in a crumbly texture, embodying centuries of Italian artisanal tradition and culinary excellence.
Champagne Dinner with Frank Pascal at Lucciola
Lucciola, the exquisite Italian restaurant in the heart of the city, played host to a Champagne Dinner curated by none other than the masterful winemaker, Frank Pascal. This exclusive event, organized by the Wine Society, marked the beginning of a spectacular year for wine enthusiasts, bringing together the finest biodynamic wines from Champagne.
New York, a dinner to save the Garisenda Tower in Bologna
Mortadella, Parmigiano Reggiano, and tortellini on the menu of the fundraising event organized by chef Michele Casadei Massari. Governor Bonaccini: "Bologna was the Manhattan of the past." It takes 20 million to get it back on its feet.
A dinner in New York raising funds to straighten out the old Garisenda
February 5th at 7pm, in New York, in the city of "I'll make it new and taller," the city that more than any other embodies verticality, there is a dinner that is also a journey, and also a fundraiser entirely dedicated to saving a leaning and lopsided tower.
Coda alla Vaccinara
Dive into the savory world of "Coda alla Vaccinara," a traditional Roman oxtail stew with a rich history rooted in the heart of Rome's Testaccio district. Originating from the ingenuity of local butchers, this dish exemplifies the essence of 'cucina povera' - making the most out of simple, lesser-known ingredients. Discover the transformative journey of a humble cut of meat into a culinary masterpiece, a true testament to the resourcefulness and creativity of Rome's gastronomic heritage. Join us as we explore the flavors and stories behind this beloved Roman classic.
The Essence and Mastery of Tuna Sushi and Sashimi
At Lucciola, our beloved restaurant, we have two standout cuts that have captured our hearts: Senaka and Kama Toro. Senaka, from the upper back, offers a balanced texture that lets the tuna's natural flavors shine. Kama Toro, from the collar, surprises with its gelatinous texture and lingering umami taste. Sourced sustainably and prepared with meticulous precision, these cuts showcase our commitment to quality and craftsmanship. Whether enjoyed as sashimi or expertly crafted into nigiri, Senaka and Kama Toro invite you on a refined and indulgent culinary journey at Lucciola.
Parmigiano reggiano cheesecake
I love Parmigiano Reggiano cheesecake for its exceptional flavor, luxurious texture, gourmet appeal, unexpected twist, and creative possibilities. It's a delightful dessert that always brings me joy.
