#cotoletta alla milanese

[vlaroche]

Torta de Milanesa de Pollo In this torta de Milanesa recipe, spicy breaded chicken breast gets sandwiched between a toasted Mexican bun and topped with spicy spread, avocado, lettuce, tomato, and pickles. 1/4 teaspoon coarsely ground black pepper, 2 lettuce leaves, 1/3 cup bread crumbs, 1/2 avocado sliced, 1 tablespoon pickled jalapeno peppers, 2 tablespoons sunflower seed oil, 1 teaspoon ground chipotle pepper, 1 tablespoon hot sauce, 1.5 tablespoons cornstarch, 3 slices tomato, 1 teaspoon dried Mexican oregano, 2 bolillo rolls sliced in half lengthwise, 1 egg, 3 tablespoons mayonnaise, 1 tablespoon pickled carrots, 2 tablespoons chopped fresh cilantro, 1/2 pound skinless boneless chicken breast, 1 teaspoon ground cumin

[duranduratulsa]

Dish of the day: Cotoletta alla Milanese #food #foodporn #italianfood #cotaolettaallamilanese #italy

[mikimeiko]

Day 3 - Across Austria

Never ever again I'll book a train at 7:15 am. Unless I'm staying at less than 10 minute walking distance from the station. Maybe not even in that case XD

Also, it's raining. And it's supposed to be raining in Salzburg when I get there, but I'm crossing my fingers really hard that it will not be the case.

I'm a little sad that this is my last stretch in the Alps (until the very last day of travel) and I can't really see them because of clouds and fog.

The train route from Innsbruck to Wien via Salzburg has a long stretch through Germany? I wonder if it's a situation like that of the Cuneo-Ventimiglia (an Italian railway going through France for a bit... except those were Italian territories when it was built) or there's a different reason.

More cows! And with calves! <3

There's an actual - though small - restaurant car! I haven't seen one of those in... I don't even know!

I get to Salzburg and it's not just raining it's POURING.

After a long coffee break, when the rain gets a little better, I take a bus to the old town. There's a market in one of the squares and I get a delicious slice of poppyseed cake (another thing I would have liked to try in Innsbruck but couldn't find, it was a stroke of luck!).

I walk around for a bit, but the rain gets worse again and it's getting harder without much joy. So I take another bus just to rest for a bit and see where it goes, than change bus to get back via a different route but I TAKE IT IN THE WRONG DIRECTION and end up almost at the airport XD I go back to the city but I didn't realize how widely around the center this bus went and I end up at the train station definitely too early for my train but also too late to risk going to the old town again and coming back on time. I guess I will just... wait here. (Salzburg looked nice, especially the castle on the hill, but I cannot even tell if I would like it enough in a better weather or if it's just not really my style of city.)

Actually there's a shopping mall near the station, so I decide to do some window shopping - and actually remember to buy something that I had forgotten to buy yesterday XD

More cows! And chickens! And DEER!

Just got off the train and I can already tell Vienna is going to be on another level. It's been a while since I visited a big European capital, and I kinda forgot how awe inspiring and intimidating it can be when you just arrived and still have to get your bearings.

I'm staying in a capsule hotel and it is both very cute and very weird XD

There's a film festival in front of the Rathaus, only it's really a food and music festival from what I've seen? No... films? I'm sure I'm missing something here XD

It's kind of lightly raining but I decide to go anyway. I try the wiener schnitzel and it is literally THE SAME as the cotoletta alla milanese, I don't know what I was expecting but it was really identical XD I also had a watermelon radler and 1)radler in general is the drink of the summer is so much better than the Italian version (panascé) 2) watermelon radler is the best and if I could import it to Milan I would.

[semprelibera]

the idiot on that post who doesn't know about cacio e pepe, white pizza, and countless other dishes...

but you know what's funny. they just sound mad europeans managed to also make iconic use of 'their' ingredients. well do better yourself then !

I KNOW like, my point was that what the world considers iconic “Italian” dishes are actually Italian-American or Italian-inspired American (heavy in tomato sauce), while to us Italians, as well as people who are familiar with real Italian cuisine, the dishes which we’d consider iconic are actually older than the Columbian exchange or only use “Old World” ingredients...

I mean, if I had to say what the most iconic (as in the ones that everyone knows and can find outside of their region) dishes which do not contain American ingredients are, I’d say:

Ferratelle, castagnole, focaccia, piadina, arancini/e, Sicilian cassata, Sicilian cannoli, crostoli/frappe/chiacchere/cenci/galani/lattughe*, Neapolitan pastiera, carbonara, gricia, cacio e e pepe, fegato alla veneziana, castagnaccio, panforte, seadas, cornetto, basil pesto, maritozzo, torrone, zeppole, Maraschino cherries, bruschetta, struffoli, granita, gelato, erbazzone, porchetta, cotognata, frutta di Martorana, nacatole, torta della nonna, taralli/tarallini/tarallucci, grissini, savoiardi/pistokkeddos, ciambelline al vino, farinata, fregula, risotto alla milanese, pizza bianca, tortellini in brodo, crostata, babà, baicoli, budino di riso, ciambellone, biscotti del Lagaccio, cantucci, cotoletta alla milanese, biancomangiare, panettone, gubana, canestrelli, brasato al Barolo, brigidini, pasta con le sarde, canederli, ravioli ricotta e spinaci, pere al vino, cannoncino, pane carasau and guttiau, casatiello, gnocchi alla bava, chnéffléné, coda d’aragosta, bomba/bombolone, crema fritta, tigella/crescentina, delizia al limone, frìtołe, gelo di melone, krumiri, mandorlato, malfatti, meringa, necci, saltimbocca alla romana, mostaccioli, pasta di mandorle, ribollita, panelle, pasta e ceci/fagioli/lenticchie/fave, pasticciotto, polenta, risotto alla marinara, torta pasqualina, frisella, focaccia di Recco, agnolotti, gnocco fritto, sbrisolona, zabajone, vitello tonnato, passatelli in brodo, mozzarella in carrozza, amaretti, ciambella, brioscia, plenty of pizze including the original Marinara which is way better than the one people call Marinara today...

*No campanilismi here 🇮🇹

While I’d say that the most iconic Italian dishes which do contain American ingredients are:

Gnocchi di patate, graffa, crocchè (potato); pizza Margherita, pizza alla marinara, pappa al pomodoro, lasagne alla bolognese, lasagne alla napoletana, parmigiana di melanzane, insalata caprese, sfincione, timballo, sun-dried tomatoes, caponata (tomato); tortelli di zucca, gnocchi di zucca (pumpkin); ‘nduja, pasta all’arrabbiata (hot chilies); tiramisù, gianduja, baci di dama, salame di cioccolato, cuneesi al rhum, zuppa inglese, setteveli, zuccotto, Modica chocolate (cocoa); corn polenta, pan meino (maize); pandoro, panna cotta (vanilla); peperonata (bell peppers); zucchine alla scapece, pasta alla nerano (courgettes).

So yes, while the Columbian exchange did influence Italian cuisine, either by leading to the evolution of pre-existing dishes (EG.: pangiallo was invented over 2000 years ago and nowadays it’s not uncommon to see people add dark chocolate to the recipe; the original pizza alla marinara did not contain tomato sauce and was made with anchovies, capers, garlic, black Gaeta olives, oregano and olive oil - all of which are very Mediterranean ingredients) or to the creation of new ones, but claiming that New World ingredients-based dishes are all there is to Italian cuisine, or that its most iconic dishes are made with them is factually wrong and the reason why this stereotype exists in the first place is due to Italian-American culture/US stereotypes of Italy and Italians being passed off as authentic Italian and its spread outside of the US is a direct result of US cultural imperialism.

I also find it ironic how they all conveniently ignore that Asian, African and other European cuisines outside of Italy’s also use American ingredients... I have yet to see someone claim that shahi paneer is not Indian or that paprikás csirke is not Hungarian while I have seen plenty of Americans claim that pizza Margherita (which they believe is the only kind of pizza there is) is actually American just because tomatoes are not native to Italy.

[ran-orimoto]

I am on cloud nine to see Junzumi fandom waited years to have so much content monthly. Drawings, stories. Thank you. Do you accept prompt games? The story of Junpei crying over the Koujirou newborn made me crying. Would you writesone similar shot? Izumi and Junpei deal with baby or Izumi conceives him and tells Junpei or whatever but I want more them x family stories.

{ • This Anon asked me to write this at the beginning of September. Of September, guys. And I’m showing up with this today, which is really embarassing but at the same time I tried writing as much as I can to make myself forgiven. This isn’t really any of your prompts, but I had this idea in my mind and I wanted to write it. It kinda fits, I guess?

• Some dialogues are in italics to indicate Junzumi is speaking italian

• I will explain more about my silly “worldbuilding” hcs on AO3 very probably. }

“SOMETIMES WE LET OURSELVES THINK”

Izumi rushed out of the weirdly-silent kitchen, three large dishes distributed on both her hands. She turned her head from a side to the other making her tall hat risk to slip off her head, but she didn’t really care when it actually happened.

“Who cares…” She muttered, trying maintaining her calm.

She couldn’t help beaming when she spotted Junpei standing in front of the only occupied table with his arms and legs splayed in a very theatrical fashion. In other occasions, she wouldn’t have needed to get closer to understand what he was holding and the reason why a toddler was clapping his hands enthusiastically. Still, that night she was aware she herself absolutely had to be the one serving those steaming meals, so she walked to the table with a triumphant appearance and that wide smile that could have never missed while she was facing clients.

“Here is your dinner!” She announced, placing the plates on the tablecloth with impeccable precision Junpei and the whole family silently observed in awe.

Then, she bowed at them and Junpei did the same, accidentally hitting the table and making it shake, its full glasses included. Izumi glared at him, as fast as a bolt not to be noticed, but she melted at the sight of the lively kid laughing at Junpei’s clumsiness. Reassured, she proceeded to apologize to their clients, explaining them unfortunately the blackout from a while before had greatly slowened the preparation of the last orders of the night, which were the adults’ spaghetti alla chitarra in ragù di polpo and the little boy’s cotoletta alla milanese.

“We will offer coffee when you’re done, and also our cantuccini, which I personally find extremely good along with a good liquor,” Junpei politely added , before vivaciously grinning at the child and his big orbs looking up at him with expectation. “And I can’t forget about this little obedient gentleman’s dessert!”

Izumi sighed as he struggled to put his colourful tissues in the many pockets of his apron…And the ones of the trousers hidden under it…And the other ones of his sweater. She did hope he wasn’t going to forget those things in there again, just like it had happened last time she had loaded the washing machine, had turned it on and had soon discovered she, indeed, he had made such a disastrous mess. She knew she should have checked every inch of his clothes, -maybe his socks too, who knew-, but back then tiredness had won over her after having waited for Junpei to return for the whole night: she hadn’t seen him for more than three months and she was so glad he was finally on holiday now.

They left the trio of diners alone, so they could savour their so-longed food.

Waiting for them to finish, Izumi and Junpei started preparing the restaurant for the night: she went outiside with a pile of blankets under her arm, while he was sent to the storage room to get a broom, a mop and a bucket.

Despite the fact they were pretty far from each other, their amused gaze would occasionally search for their partner’s silhouette or even their shadow. Both wanted to see each other in the middle of their assignments, especially Izumi, who found it hard not to often turn her head in his direction to spot the knowing looks he was sending to that child as well.

Sometimes…Just sometimes…, She told herself as she overlapped layers of soft blankets in a box laying on the ground. Suddenly, she felt a lump in her throat. She gasped at the realization she couldn’t give a proper continuation to that sentence wanting to take shape in her mind.

Thus, she stood up and forced herself to ignore what Junpei was doing. She contemplated the starry sky, instead, and those tall trees offering a partial frame to that scenario.

She considered her thoughts could have never been sent away by the wind of that night: only a much stronger and faster wind than that breeze could have freed her. Actually, it dawned on the young woman letting them leave on those impalpable, weak waves would have pushed her to spread her arms to the firmament to get them back and hold them tightly against her chest, so they would have never parted from her again.

Sometimes…Just sometimes…

She heard cheerful voices coming from inside and approaching her pretty rapidly, until Junpei’s orbs peeped out from the door window, accompanied by smaller ones showing up at the level of his knees.

“Chef, which dessert would you pick for such a good little man?”

She blinked at him impassively, too shaken by the effects that night was provoking on her, but she managed to crack a kind smirk by controlling whatever was happening in her soul.

“Chef Orimoto recommends…A good chocolate soufflè!” She happily exclaimed, totally gaining her composure back by putting her hands on her hips.

“Un fondant au chocolat!” Junpei echoed, resorting to that bit of french he had had to learn to play some tenor roles. He sniggered at that flan taking consistency in his imagination, excitement filling his veins at the mere drawing its contours in his fervent fantasies. Still, an intrusive memory destroyed that fantasy in thousand pieces, the same destiny his grin met. “W-wait, what?!” He shouted, dismayed, letting the kid’s hand go and taking Izumi aside for some seconds. His spheres, which were filled with the colour of his favourite food, were swelling of disappointment. “At lunch you told me we had no chocolate soufflè left!”

“Yes, I did. But now I will cook another one. I’m a chef, remember.” She simply replied him, doe-eyed and as lovely as she could get, and she abandoned him with his mouth open.

“This is unfair. Unfair!”

…

Just under an hour passed before the couple could finally close the restaurant and go to bed. The kid said goodbye to his larger, much larger new friend with a hug making his parents gasp in shock. Needless to specify Junpei didn’t mind that sign of affection. He limited himself to laugh so softly it looked like if he was in the grip of a hiccup attack. After all, how could he have kept himself from reacting in that way? It was so endearing to see those minuscule, -from his perspective, at least-, hands trying to spread as much as they could to press themselves against his belly.

Out of blue, the child reached out to him with a short arm, trying to find something in his shorts’ pockets with the other.

“For you,” He chirped, placing on Junpei’s palm a little toy train. “Because you said you liked twains. Mamma said I will share lot of my toys because the stwork is taking little brother here soon. I want to share my twains with you, Signor Junpei”.

It took a while for Izumi to make him follow her back home, but he still seemed so thunderstruck when she managed to make him move.

She sweetly smiled as they headed home below pinkish whispers of wind blooming like cherry trees, before Izumi’s mellowed sight.

Sometimes…Just sometimes…I like losing myself in thoughts.

XXX

After they had got married, the next step had been to buy a house that was theirs and only theirs; a house they could have called home; a house they could have decorated the way they pleased unlike the impersonal apartment they used to share in Venice.

Surely, both didn’t really expect Izumi would have got the chance to open a restaurant so soon. They imagined they would have remained in Venice for their whole existence, among gondolas and frequent floods, whereas life had eventually led them to the italian star par excellence: Milan.

There their previous efforts had allowed them to buy a lovely two-storey house that wasn’t that far from Milan’s center. That was an advantage for Izumi, who had decided to settle her restaurant in a pretty large alley of that zone, and for Junpei too, since he didn’t need to take the tram to get to La Scala theatre. His dream was to get to perform on that brilliant stage someday, -like it was for every opera singer, after all-, but for now he would keep on settling for rows of offers coming from the most disparate italian theatres…And for watching refined shows at La Scala.

They had taken months to finish furnishing the rooms of the first floor, besides their bedroom and bathroom, and there was still so much to do! Moreover, their living room was still missing the sofa they had ordered from a shop and there was a sort of hole making that room area look so empty.

Therefore, when the following morning that sofa finally got home, Izumi couldn’t resist to immediately try it.

Certainly, it would have been much better if the delivery hadn’t arrived so early, when they were still in their dream world, sleeping in the weirdest positions because the previous night’s tiredness had been stronger, much stronger than their good will to get rid of their work clothes and decently put a blanket over their bodies.

When Junpei opened the door, he was so sure he looked like some ghost with a considerable weight on, and who knew why he had refused help from the delivery man. Izumi found him forcing the packed sofa through the passage of the door and ran to him when he fell on the parquet, after having succeeded in his intent.

Now the sofa was at the center of the living room, just like it was supposed to be, and an exahusted yet happy Izumi was tasting how comfortable it was with her eyes closed. She heard the noises Junpei was producing in the kitchen, from him dropping a pod in the coffee maker to his thumb heavily pressing the power button; from him slowening his movements not to pour the beverage on the cupboard to him…Probably drinking it all in one breath, predictably burning his tongue.

He obviously cursed, but his pain didn’t keep him from approaching her with clumsy steps and placing his hands on the backrest.

They rapidly shifted, though, and rested at the sides of her neck transmitting a warmth that wasn’t only a physical sensation. Gentle palms went up and down on her skin and filled her chest with invisible fluttering butterflies.

“It’s perfect,” He whispered, so slowly it seemed he didn’t want to wake up a dormient angel.

“This is exactly what it looked like in your project,” She underlined and, in response, he bursted in a loud laughter whose power projected itself on her shoulders, making those caring hands suddenly generate an earthquake spreading in her whole body.

“It’s so weird to hear something I’ve designed has come to life, not going to lie.” He managed to confess among his chuckles which mixed with occasional ones coming from her.

However, she still gave her best to sound and appear as serious as possible, raising a slender index in his direction with simulated confidence.

“Well, first of all, it’s not that hard to decorate the rooms of a house…”

“You think so? Geez…”

“Secondly, you stayed grounded and didn’t imagine weird stuff,” She continued attempting to suffocate her desire to let her repressed giggles free. She couldn’t help recalling the complex wedding cake he had drawn on a random paper before they got married: it was as tall as San Marco’s belltower, -as he had jubilantly described back then-, it was made of enormous amounts of chocolate he had calculated with strange multiplications, divisions and equivalencies, -which she had obviously ignored in his blabbing-, and, most of all, it was impossible to be prepared. That was the reason why what he got was an ordinary three-layered wedding cake covered with strawberries and cherries, -choice made by the bride, who had also baked it, of course-, and with some chocolate chips here and there, -a generous concession to the groom since she couldn’t stand the idea of getting him disappointed during their special day…-.

“I like thinking big,” He shrugged, amused, as if he had plunged in her same recollection. He decided to sit next to her making the pillows she had accurately put on the sofa bounce and fall off it.

“And I’ve grown big. Maybe too big,” He winced in embarassment, scratching his head and hesitating before getting them back.

Izumi answered him by getting closer and latching onto his thick arm. She didn’t really care about the pillows on the carpet, since now that his broad presence was there, next to her, her contemplation of their new living room had changed nature before her sight. The scenario seemed to have transformed: it looked brighter and more colorful, fuller of meaningful symbols and signals peeping out each object, each corner, each millimeter.

“We’re at home,” She found herself muttering with emotion because ,at that moment, her reality finally crystallized, along with the awareness another brick had been added to the stairs of their life together. And yet, staring at that living room made her feel like there was only something missing to complete the picture of the most serene sky she had ever admired.

But she had never got the occasion to even engage into a minimal conversation about it, due to how busy they were, especially him with his opera and theatre rehearsals.

“Yeah,” Junpei blinked, pensive, and she braced herself for another odd comment of his. “I was thinking…”

I had no doubt you were, She rolled her eyes with affection and waited for him to continue. She allowed a part of her to begin growing a pinch of expectation making her hold onto his arm more tightly.

“I was thinking something is missing but I don’t know what it is.”

Her heart skipped a beat, her free hand flying onto her trembling chest as she pressed her lips: could he be…?

Trusting that unreasonable hunch, she pressed slightly more, searching for a safe icy ground to walk on.

“Cos’è?” She chanted in his flushing ear. “What is it?”

“Un soave non so che,” He quoted some aria he was the only one between them knowing. His chocolate-coloured eyes increasingly grew dreamy at her teasing getting imprisoned in his melody, until he tensed. “Oh! I know! Maybe we need a fireplace.”

“A fireplace?” Her crescendo sagged immediately along with her receding smirk.

“Yes, a fireplace!” He exclaimed and proceeded to create confusing patterns with his hands, adapting them to different poses and angulations. “I think it would fit below the television. If we had one down there, we would get a lot of warmth from the fire. At the same time, we would still be far enough from it, though, and the heat wouldn’t bother us that much. Trust me, I’ve dealt with fireplaces since I was a kid. If fire gets too hot, you will get a headache and feverish cheeks. The same will happen to you if you stay too near to it while relaxing.”

“You need balance, right?” He snatched a smile to her despite how disgruntled that unexpected turn was making her feel. His explanation was strongly reminding her of a moment they had shared in Digiworld: both sitting in front of a bonfire, her listening to a collected Junpei speaking about a philosophical concept and losing himself in metaphors and instances.

“You always need balance. This is…The only good thing my father has ever taught me, I suppose,” He grinned, focusing his attention on her again. “You know, sometimes I like thinking about us doing the most disparate stuff together and I love realizing I wouldn’t really want anything else from my life because I’ve got the balanced family I didn’t know I needed. We compliment each other, right? And no, I’m not only talking about you cooking and me eating your delicacies…Or maybe that’s another way we reach our balance, hm?”

Silence fell on them. Izumi frowned, unfortunately unable to express her gratitude because of so many doubts crowding her mind and overlapping with those already existing.

“Izumi? Have I said something wrong?”

…

She wanted that. He didn’t want that, apparently, at least, or ,perhaps, that impression was just a way to mock herself in an illusion about something she cared about and really wished for.

Lying her heavy spheres on the tidy details of the living room, she convinced herself a similar development would predictably turn that place in a mess, and she would have never liked to assist to a hurricane conquering that place. But again, they had bought such a huge house with some areas they still needed to organize and they weren’t really going to transform each of them in guest rooms, right?

Sucked in her world, she got startled when Junpei deeply inhaled and parted from her, making her feel cold because , right in that instant, she had started wondering what that house would look and feel like, completed yet without Junpei around. It would feel as empty as it used to be at the beginning of that adventure of theirs.

She observed his face warping in a very hilarious way, his cheeks bloating like a hamster’s and his lips slightly puckered. Then, he turned to her with comically-enlarged eyes.

“J-Junpei?”

“If you want to say something, say it and clearly!” He playfully scolded her and imitated one of those pretty exasperated sentences she had often shouted at him, back when they were younger and he just used to be a dude hopelessly chasing the girl he had loved for ages.

Izumi exploded in a laughter.

“You’re so right. I should be honest and tell you, even if I don’t know how to do that, for some reason”.

“Just do that. Then we’ll deal with what will come next.”

She stared at him for some seconds even if she didn’t really intend to, but she was really glad her pupils had ended up on his serene traits. What was the worst that could have happened to her? Surely, they would have remained together even if his reply wouldn’t have met her expectations: that was what mattered the most to her, after all.

She searched for a contact with his hand as she brought herself to overcome her nonsense, -in her opinion-, fears. Successively, like she would always do, she started a serious conversation with a question.

“Junpei,” She began. “Do you think that balance you have found in our life could be compromised if…If…Well, if we welcomed someone else in our family?”

“Someone else? Eh, I knew it, Izumi!”

Her green irises widened at his malicious snigger.

“Oh c’mon, Cara, you’re talking to the infallible Detective Shibayama. This is too easy! Let’s begin saying you were the one asking me not to send that little prankster away from the restaurant some days ago. Yesterday you asked me to cut that cod for her. I gave her some pieces but you begged me to give her the whole fish. And I’m your husband before being the great Detective Shibayama…I do notice when something makes your beautiful eyes shine the brightest.”

He was referring to a little stray cat that had showed up at the entrance of the restaurant from nowhere, meowing desperately until someone, who had happened to be Junpei, had opened the door. He would have taken the cat away from the restaurant if Izumi hadn’t dashed outside to check who Junpei was talking to. She couldn’t deny she was the cutest cat she had ever seen in her life and she had unavoidably fallen with those big light yellow orbs the creature curiously looked at butterflies with.

But this isn’t what I wanted to talk about!, She attempted to keep herself from getting way too distracted, but he continued talking about that matter, for her dismay.

“-And I did see you bringing those blankets outside yesterday night. I saw them before I came searching for you with the little boy.“

Izumi blinked at him. She blinked at him again, and then again and again.

“Hey, I’m not against getting a pet,” He reassured her, feeling like his confession had inhibited her. “After all, I’m always forced to leave you alone and…A pet could keep you company when I’m not around. I did play with the idea to get you a poodle once, because you do remind me of those…”

Izumi threw him a friendly fist on his belly muttering one of her “What in the world are you saying, you idiot!”. Nevertheless, she soon, too soon, quieted down, just like he did to mimick her mood, so puzzled.

“Hey, if you don’t want a poddle for Christmas and you want that cat so badly, it is fine. It was just a silly proposal.”

“Now you’re making me realize I would like that cat too,” She huffed. “Uffa, Junpei, it’s not fair. You’ve managed to make me change topic again!”

“Have I ?”

“Yes and…It was already so hard for me to talk about that, like I’ve already said,” She abandoned her weight against the backrest. The breaths that splayed her lips didn’t help her feel lighter about the circumstances, especially now that there was a beautiful grey tuft scampering after gusts of wind in her mind. Perhaps, that was a signal she had to resign to her failure. That day, at least. She could have tried again in the future, a future in which they would already own a cat she could have cuddled as much as she wanted…And held…And taken care of…Someone she could have given the whole love of the world to.

Uh…

“Okay, something tells me I’ve barked up the wrong tree, haven’t I ?”

She bended her head with mechanical movements and gave him an inquisite glance.

“I might have jumped to a hasty conclusion if that cat wasn’t what you wanted to talk about.”

Her mouth stretched on its own, wiping that crumb of melancholy that had fallen on its corner.

“Even the greatest Detective can fail,” She mocked him and that big grimace that had just appeared below his ashamed eyes.

“I suppose….”

She slipped closer to him again and they soon found themselves in the position they had left a while before, but this time there were many more question marks hovering above them. Furthermore, Junpei seemed to have perceived a different aura coming from the way she was resting by his side: he probably could feel her curled frame pushing against his sitting one with more intensity, as if she wanted them to melt in a much more intimate hug.

“Should I get worried?” He asked her with a wisp of voice. “You don’t look angry, though, which is good. When you are angry at me, your eyebrows seem to twich, you can’t help clenching your fists and jaw, you glare at me like if you’re about to evoke Trieste’s bora and turn it against me. You become scary. So. Scary. Anyway, this means my clownery at the restaurant from yesterday hasn’t annoyed you that much.”

She would have liked to ask him if it was true she would transform so dramatically whenever she got mad, but his last observation got the priority over anything else.

“I can’t deny your clownery at the restaurant does make me sweat. And a lot. But you make so many people smil-“

“What a relief,” He cut her short, so content. “Then, let me tell you this: if I had more time, much more time to stay at the restaurant, I would even set up spectacles for kids, with cards, flowers, motley handkerchiefs, a top hat and, why not, marionette too. And if I wasn’t so busy sometimes I often risk to even forget about my birthday, if I wasn’t so tense and terrorized whenever we…”

“Junpei?” She grew a bit concerned about the blatant sadness that was darknening his joy. What in the world could have turned him off so unpleasantly? Another proof she should have never ventured in that conversation that day, also because they were clearly exhausted. What they needed was their comfortable bed and not that demanding discussion for sure!

Then, he picked something from his pocket and he examined that object with a longing stare. Her ear resting on his shoulder let her acknowledge the more powerful beats pulsing in his veins and making her slightly swing up and down.

“If you ask me, there’s something missing. Definitely. But it’s not a fireplace, I guess,” He made the item spin in his skilled hands, which were showing to know how to deal with certain objects with a delicacy you wouldn’t expect on him. “I might have got confused because it’s warmth what I wish for, but it’s not that kind of warmth you get from a fireplace, perhaps? Dio mio, what the hell am I talking about? I sound so cringe.” He put the object on the short table and crossed his arms. He was wearing a very evident pout, but not one of those conveying irritation or disgust. It was more like if he was upset and very confused. “Sometimes, just sometimes,” His words amalgamated with his shaky breath. “I let myself think because it would be nice, heck if it would be nice. But I end up biting my tongue everytime it happens”.

Izumi felt overwhelmed by that quite unexpected development and would have liked to swear at that knot in her throat taking shape in there again. Nevertheless, luckily, Junpei interpretated her silence as an invitation to keep on going and opening himself, something he had improved at but also an event that was still so rare.

“Whenever we call each other and you tell me how much you miss me, I allow myself to imagine things”.

“Things,” Hers wasn’t a question without intonation. If only Junpei could have read her thoughts, he would have known how many meanings those things had to the chords of heart.

“Yes, kind of things that make me smile. I don’t want to imply you can’t take care of yourself, because I’m aware you are the bravest and best woman in this world, I am! I’m not talking about something like that. It’s just that we’ve been lonely since we were children and I feel like we’re constantly searching for warmth and light in our life, especially when we are not physically together. I could get them from a fireplace, but how would I get those when I’m far from you and I’m aware you’re all alone here?”

He stared at the floor and the abandoned pillows while she looked at him, feeling like she had fallen in some sort of déjà vu someone was enjoying editing the way they pleased. At the beginning, for a considerable amount of time, she just wanted to pronounce his name and repeat it over again and again. He had always claimed to be someone not being that good at dealing with words, those words he didn’t have to learnt at heart, at least. On the contrary, she had always believed he knew how to pick the simplest yet most effective phrases to easily access to her soul. In the past, she would often hide those emotions from him and the world, but now she had learnt to welcome them, not caring if they would make her so tacit for what felt like ages.

“So,” She said when she felt ready enough to face him again. She chuckled at his flushed cheeks, not realizing hers didn’t look that different. Indeed, hers’ round surfaces were also so humid and those drops on them were shining thanks to the rays of that budding Sun, getting higher and higher in the sky. “You do want something else from life, after all.”

He softly gasped, his lips trembling as he raised his head to her, his orbs getting more and more lucid.

“Yes,” He told her with a sniff. “I want that fondant au chocolat you didn’t allow me to eat yesterday.”

She fiddled with the point of his nose, pressing it with her index. She slowly made that finger slide on a cheek of his and rubbed that spot with it. “Only if you get me that cat before that.”

XXX

In a certain sense, she was satisfied about the fact their serious discussion had eventually dived in a bowl of chocolate, had sneaked into an oven and had taken the shape of a couple of cute flans.

They weren’t really people who adored living in a frozen atmosphere where darkness and cold ruled. Like Junpei had reminded her, they had always been creatures of light and fire.

And ,most of all, they didn’t really like making plans. Junpei used to adore scheduling whatever he wanted to do on a trip or during holidays, but she had recently got the impression he had learnt to follow the wind just like her. She wasn’t sure what that could mean about the future of their family, but she was certain she would have understood it when the right time came.

Finally tucked under their blankets, she heard the sound of the fabric below her stretching and pulling under a stirring Junpei.

“I was thinking…”

There was she, rolling her eyes again and pouring every gram of affection she owned in that small gesture.

“Let me guess. You want to project a new bed that doesn’t creak so hard when you move.”

“Ah, this is really good, Izumi! A bed completely made of steel wouldn’t be that comfortable. It would kill my back. No way,” He got even closer to her by rolling on himself. Now less than a centimeter was separating them and the scent of chocolate mixed with the one of toothpaste penetrated in each other’s nostrils.

“I was thinking…”

“Be quick. I want you to have a good nap, so you will be prepared to get me that cat tonight.”

“Right. Right. But, hey, listen: you asked me if a…If a…If a baby…”

Both gulped at that row of letters occupying that space left between them. Izumi told herself the shadowed room wasn’t dominated by a faint black anymore, but was taking life through streaks of colours twirling over their bed.

“A b-baby…?”

“If a b-baby could break that balance we’ve found as husband and wife.”

Right: she had asked him that, but she wasn’t certain whether it was still that important to her to get a reply. Even so, she encouraged him to continue and she raised an eyebrow when he addressed his odd wince at the ceiling.

“I mean, Cara, if we are still so tied to the elements we were given in Digiworld in some way, wouldn’t she be a little tempest? Beautiful, yes, immensely beautiful like you, an Ophanimon on Earth, but still a little thunderstorm. She would obviously break our balance, but not only that.”

“Didn’t I tell you to sleep?!”

Izumi pushed him away with her whole strength, concealing another emotional attack that had suddenly taken over her.

The breeze she had breathed in the night before gently slipped in their bedroom, bringing along variegated shades of pink and reflecting in those liquid crystals bathing her eyelids.

Afterwards, she pouted, though, and the turn to roll on herself in Junpei’s direction arrived.

“Hey,” She nudged him, sounding as irritated as possible with her hiss. “You are already showing gender preferences, aren’t you?”

But wasn’t she unconsciously doing the same ?

That puffy baby with that familiar spiky hair she found herself holding in her dream had visited her in her slumber just because she had fallen asleep on Junpei, right?

XXX

{ • “Un soave non so che” (A sweet something / literally: A sweet something I don’t know) is a quote from Rossini’s Cenerentola (Act I).

• Trieste is a city in Friuli Venezia Giulia, in the North East of Italy. Bora is the strongest wind blowing in Italy, which is typical from there. }

[fuorausa]

Discover 5 Must-Try Italian Dishes:

5 famous Italian dishes you must try From Costoletta alla Milanese, Vitello Tonnato, Pannacotta, flavour to soak, and Creamy Tuscan Shrimp.

Costoletta alla Milanese

Vitello Tonnato

Pannacotta

flavour to soak.

Creamy Tuscan Shrimp

Costoletta alla Milanese:

Cotoletta alla Milanese is a soft veal cutlet coated in crunchy breadcrumbs and fried in butter. It is one of the characteristic dishes of Milan, Italy’s style and design city.

Ingredients:

4 veal rib chops, bone-in

1 cup all-purpose flour

4 eggs, beaten

2 cups breadcrumbs

1/2 cup grated Parmesan cheese

Salt and black pepper

1/2 cup vegetable oil

Slices of lemon

Read More

[fliptalianstallion]

Primi piatti: Risotto alla milanese

Secondi piatti: Cotoletta alla milanese

Milanesian-style rice dish w/ saffron, butter, chicken stock & white wine // veal cutlet breaded & fried w/ clarified butter 🇮🇹

[zweigabeln]

Wiener Schnitzel: Ein Klassisches Rezept aus Österreich

Probier unser klassisches Wiener Schnitzel Rezept! 🍋🍴 Knusprig, goldbraun und hausgemacht – perfekt für ein gemütliches Familienessen. Serviert mit Kartoffelsalat und Zitronenscheibe. Hol dir ein Stück österreichische Tradition! 🇦🇹 #WienerSchnitzel #R

Die Geschichte des Wiener Schnitzels Das Wiener Schnitzel ist eine wahre Ikone der österreichischen Küche und hat seinen Ursprung im 19. Jahrhundert. Es wird oft erzählt, dass dieses köstliche Gericht vom italienischen “Cotoletta alla Milanese” inspiriert wurde und dann von österreichischen Köchen perfektioniert wurde. Wiener Schnitzel ist für seine knusprige Panade und das zarte Kalbfleisch…

[postmodernmulticoloredcloak]

thank you so much for the suggestions for milan ! i did not realise until after i sent my ask that i did not say how long i would be staying (one week), but what you provided is perfect, thank you !

No problem ^-^

Ooh since you're staying for a while you could take the train in Porta Genova station and go to Vigevano (it's 33 minutes by train, also you can't get it wrong because Porta Genova station has 1 line) and visit the town center, there's a Ranaissance square and castle (with a Baroque cathedral façade) that are very pretty, it makes for a quick trip somewhere more chill. Eat ice cream at the gelateria Susy.

I would recommend also Brescia but that's more distant, since it's your first time in Milan just enjoy the city, but Brescia is definitely worth a visit sometime (in case you decide to make a day trip there I also have recs lol). There's also Bergamo which is closer but that's a bit trickier because it's made of a "low" town which is a regular town, the historic town is the "high" town and you need to take a bus or cable car to get there. Pretty though.

For the food, look up online places to eat traditional food and try cotoletta alla milanese (Vienna and Milan fight over who invented the fried cutlet, apparently Milan did) and ossobuco with risotto alla milanese (the bone marrow is SO good with the risotto, don't be intimidated by the fact it's bone marrow). Really, spend some more money to eat in a place you look up online and avoid the touristy places, but then again that goes for every town in the world ahaha

[m2024a]

Greta Rossetti con Letizia Petris: «Il mio cuoricino» e il commento bollente su Sergio D'Ottavi Greta Rossetti e Letizia Petris hanno stretto un profondo rapporto di amicizia all'interno della casa del Grande Fratello. Inizialmente, quando l'influencer entrò in gioco, la fotografa di Rimini si era schierata dalla parte di Perla Vatiero che, intanto, soffriva per Mirko Brunetti e tutta la loro situazione. Poi con il tempo, le acque si sono calmate e le due gieffine hanno imparato a conoscersi meglio. Greta e Letizia si sono ritrovate nelle scorse ore a Milano dopo svariate settimane in cui non si vedevano. Le due si sono scattate una foto insieme sorridenti e, in seguito, Greta ha commentato la nuova foto del fidanzato Sergio D'Ottavi del quale è innamoratissima. Greta Rossetti e Letizia Petris insieme Greta Rossetti e Letizia Petris si sono riabbracciate ieri a Milano. La fotografa era ospite a Rds Next dove ha rilasciato un'intervista in cui ha raccontato la sua esperienza all'interno della casa del Grande Fratello, ha parlato della storia d'amore con Paolo Masella e tanto altro. Poi, si è riunita con Greta e ha pubblicato una storia sul proprio profilo Instagram ripresa anche dall'influencer che ha aggiunto: «Cuoricino mio, quanto mi sei mancata... Che bello averti a Milano!», aggiungendo un cuore rosso. Greta e Letizia hanno, quindi, pranzato con una bella cotoletta milanese e patate al forno. Greta Rossetti innamoratissima Ovviamente, nelle storie Instagram di Greta Rossetti non poteva mancare il fidanzato Sergio D'Ottavi che, in queste ultime settimane, è stato spesso a Milano. L'imprenditore romano, che ha cambiato look tagliandosi i capelli e tingendoseli di un biondo platino, ha pubblicato una foto sul proprio profilo Instagram e lo scatto è stato ripostato dalla fidanzata che ha semplicemente commentato con alcune emoticon con la bava alla bocca. Insomma, non c'è dubbio che i due si piacciano molto.

[drogba-prospect]

However, cotoletta alla Milanese, originated from Milan and is one of their signature dishes. It seems likely that cotoletta di pollo is a varation of the popular veal Milanese, which then became popular in its own right.

PIEDI FELICI

[genieife]

THE 10 BEST RESTAURANTS IN THE U.S.A

Embark on best restaurants of USA, where culinary excellence meets diverse flavors and innovative concepts. From bustling metropolises to charming small towns, the USA boasts a culinary landscape that mirrors its cultural diversity and ingenuity. Join us as we explore the best restaurants that define the American dining experience, where skilled chefs craft delectable dishes that showcase regional influences, local ingredients, and a commitment to culinary artistry. Whether you’re seeking Michelin-starred fine dining or hidden gems serving up comfort food classics, the United States offers a dining adventure that caters to every palate and culinary preference. Get ready to savor the distinct flavors of American cuisine through Trip planner app- Geniefie and uncover the stories behind the kitchens that have made their mark on the nation’s vibrant food scene.

Yolan

Renowned chef Tony Mantuano, celebrated for elevating Italian fine dining at Spiaggia in Chicago, has once again set a remarkable standard at Yolan, situated within the Joseph, a Luxury Collection Hotel in Nashville. Collaborating with his wife, Cathy, a seasoned wine and hospitality expert, they’ve crafted a culinary haven that embraces sophistication without losing its sense of fun. Uniquely delightful features include an Aperol Spritz cart offering playful variations of the classic aperitivo. The tasting menu, inspired by diverse Italian regions, features Roman classics such as bucatini all’amatriciana and cacio e pepe, along with the iconic cotoletta alla Milanese. Don’t miss the chance to explore the glass-enclosed cheese cave, showcasing impressive 80-pound wheels of Parmigiano Reggiano and other Italian cheeses.

Merois Nestled on the rooftop of the Pendry West Hollywood, this opulent establishment showcases Wolfgang Puck’s enduring culinary prowess. Adorned with draped fabric, elegant chandeliers, and expansive floor-to-ceiling glass walls offering panoramic views of Los Angeles, the restaurant’s stunning interiors provide a fitting backdrop for the refined and thoughtful dishes. Puck’s culinary journey draws inspiration from a multitude of countries, including Japan, China, Thailand, Singapore, and Mongolia. The diverse menu spans from exquisite sashimi to the flavour-packed **Red Thai Curry with Shrimp**, sea bream, and lemongrass-coconut broth, ensuring a gastronomic experience that transcends boundaries. Camphor Chefs Max Boonthanakit and Lijo George crossed paths in Bangkok while working at Blue by Alain Ducasse. Their Michelin-starred restaurant in Los Angeles’ vibrant Arts District reflects Ducasse’s influence, blending French techniques with South Asian flavours. The menu eschews seasonality, embracing luxuriously timeless preparations. Dishes such as lentils and lamb showcase hints of cumin and cardamom, while seared beef tenderloin bathes in a Cognac cream sauce infused with peppercorn. The sleek, modern backdrop of the stark white dining room, accented by navy banquettes, complements the chefs’ contemporary creations. Providence Led by the award-winning chef Michael Cimarusti, this two-Michelin-starred fine-dining establishment stands out as perhaps the premier seafood destination in Los Angeles. Cimarusti meticulously sources sustainable seafood from American waters, transforming these premium ingredients into both artful and delectable dishes. While the menu undergoes frequent changes, you might encounter delicacies such as gently cooked Pacific oysters adorned with Champagne butter and caviar or salt-roasted Santa Barbara spot prawns. Although the tasting menus are priced at $295 per person, Providence distinguishes itself by offering a less formal and more relaxed ambiance compared to typical fine-dining establishments. AldamaNestled in the vicinity of the Williamsburg Bridge in Brooklyn, this trendy restaurant offers a style of ambitious Mexican cuisine more commonly associated with Mexico City than with New York. The ambiance successfully combines modernity with a touch of rustic charm and sultriness. Wooden tables, chairs featuring basket-like woven seats, mezcal served in clay copitas, and Latin American music collectively create a distinctive atmosphere. Among the must-try dishes are the vegan mole negro, daikon tostadas, and taco de trompo, featuring pork belly, flank steak, adobo, and pineapple-serrano gel on an heirloom corn tortilla. Atelier CrennFor numerous individuals, dining at Atelier Crenn is considered a once-in-a-lifetime experience, making it worth the journey to San Francisco. Renowned chef and proprietor Dominique Crenn made history by becoming the first two- and then three-Michelin-starred female chef in the U.S. Now, Crenn utilizes her influential position to advocate for sustainability. Atelier Crenn holds the distinction of being the first restaurant in the U.S. to achieve certification as plastic-free. Additionally, the establishment recently made the decision to eliminate meat entirely, citing its detrimental impact on the environment. As a result, the restaurant now exclusively offers pescatarian tasting menus.

Le BernardinEnumerating the numerous awards and accolades bestowed upon this iconic New York City restaurant since its inception in 1986 would be an impossible task. Chef Eric Ripert has diligently ensured the consistently superb quality of the menu for nearly 30 years, garnering three Michelin stars as a testament. The primary focus at Le Bernardin is on seafood, although there are a few meat dishes and a vegetarian tasting menu available. Opting for delicate scallop carpaccio with basil julienne or pan-roasted dover sole with green olives, toasted almonds, and aged sherry wine emulsion is a far more enticing choice than ordering fillet mignon when dining at Le Bernardin. Zou Zou’sA relatively recent addition to New York City’s vibrant restaurant scene, this glamorous establishment situated inside the Pendry Manhattan West provides a compelling reason to venture to Hudson Yards. Quality Branded, the esteemed hospitality group responsible for Don Angie and Quality Meats, has successfully curated an exceptional Eastern Mediterranean restaurant. Noteworthy dishes include a platter of dips featuring hummus with black garlic, ember-roasted eggplant, whipped ricotta with saffron apricots, green tahini with aquafaba and cilantro, and kabocha squash with brown butter and toasted almonds. Additionally, the duck borek and Yemeni au poivre kebab have become popular choices among patronsMoon RabbitIn this Michelin-starred restaurant located within the InterContinental Washington D.C. – The Wharf, Chef Kevin Tien showcases his culinary prowess with Vietnamese cuisine. Recognized as one of our Best New Chefs in 2018 during his tenure at Himitsu, his first solo venture, Chef Tien continues to draw inspiration from his first-generation, Vietnamese-American background rooted in Louisiana. Ideal for group dining, the menu encourages sharing, allowing patrons to savour a diverse range of delectable dishes. Benu At Benu, award-winning chef Corey Lee offers guests a delightful culinary experience through intricate preparations and ambitious tasting menus, garnering numerous accolades and three Michelin stars. Nestled in the heart of San Francisco, the restaurant exudes a tranquil ambiance. The menu features contemporary interpretations of classics such as xiao long bao and Korean beef barbecue. What ties these dishes together is Chef Lee’s unwavering commitment to perfection. Embarking on a journey to the USA? Prepare to tantalise your taste buds with a culinary adventure like no other. Make sure to check out these renowned restaurants to satisfy your hunger and indulge in exquisite flavours. From the iconic Le Bernardin in New York City, boasting three Michelin stars and a seafood-focused menu, to the innovative and sustainable Atelier Crenn in San Francisco, the USA offers a diverse range of dining experiences. Use Geniefie Trip Planner app to uncover these culinary gems and create a customised itinerary that caters to your gastronomic desires. Let your taste buds guide you through an unforgettable exploration of the USA’s vibrant food scene!

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[chiara-casamassima]

Cotoletta alla milanese.

Buon pranzo. ❤️

#cotolettaallamilanese #torino #piemonte #rojtocoffeeclub

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A post shared by Chiara Casamassima (@chiara.casamassima)

[mercato-centrale]

BEST ITALIAN DISHES TO TASTE

Veal Milanese, also known as Cotoletta alla Milanese, combines tender veal cutlets quick fried to a golden brown with a seasoned crispy golden crust, creating an incredible mouthwatering culinary experience. This iconic classic Italian dish is simplicity at its best.

My veal Milanese is a mouthwatering combination of savoury ingredients and an irresistibly golden, crispy crust with a hint of lemon with every bite.

Serve this classic Italian treat to your guests to enhance your dinner experience. Despite being a straightforward dish, veal Milanese is a great culinary masterpiece that will definitely make an impact on your guests and family.

The Milanese manner is a fantastic way to make veal chops, if you're a fan of the dish.A classic recipe that never goes out of style, veal Milanese is uncomplicated and delicious. Tender veal, crunchy breading, and a touch of citrus make for a mouthwatering meal that can compete with your favourite Italian restaurant at home. Choose the best Italian restaurant in UAE to get the best food and drink at offer and rate.We are the top Italian restaurant in Dubai you can choose.

[personal-reporter]

Ponte di Ognissanti: un'occasione perfetta per scoprire nuovi sapori e itinerari gastronomici

Il ponte di Ognissanti è un'occasione perfetta per scoprire nuovi sapori e itinerari gastronomici. In questo articolo, esploreremo cinque itinerari gastronomici per il ponte di Ognissanti, che vi porteranno alla scoperta di alcune delle migliori specialità culinarie italiane. Itinerario gastronomico in Toscana: La Toscana è famosa per la sua cucina rustica e saporita, che utilizza ingredienti freschi e di alta qualità. Un itinerario gastronomico in Toscana potrebbe includere la visita a una fattoria dove si producono formaggi, come il pecorino toscano, e la degustazione di vini pregiati come il Chianti. Inoltre, si potrebbe visitare una cantina di olio d'oliva e assaggiare l'olio extravergine di oliva toscano, uno dei migliori al mondo. Itinerario gastronomico in Emilia-Romagna: L'Emilia-Romagna è la patria di alcune delle specialità culinarie più famose d'Italia, come il prosciutto di Parma, il parmigiano reggiano e la pasta fresca. Un itinerario gastronomico in Emilia-Romagna potrebbe includere la visita a una fabbrica di prosciutto di Parma, dove si potrebbe assistere alla lavorazione del prosciutto e alla sua stagionatura. Inoltre, si potrebbe visitare una fattoria dove si produce il parmigiano reggiano e assaggiare il formaggio fresco appena fatto. Infine, si potrebbe partecipare a una lezione di cucina per imparare a preparare la pasta fresca. Itinerario gastronomico in Sicilia: La Sicilia è famosa per la sua cucina mediterranea, che utilizza ingredienti freschi e aromatici come il pesce, le olive, i pomodori e le erbe aromatiche. Un itinerario gastronomico in Sicilia potrebbe includere la visita a un mercato locale, dove si potrebbe acquistare pesce fresco e verdure di stagione. Si potrebbe partecipare a una lezione di cucina per imparare a preparare alcuni piatti tipici siciliani, come la pasta alla norma o la caponata. Itinerario gastronomico in Puglia: La Puglia è famosa per la sua cucina semplice e genuina, che utilizza ingredienti locali come il pane di Altamura, le olive di Cerignola e il vino primitivo. Un itinerario gastronomico in Puglia potrebbe includere la visita a una panetteria dove si produce il pane di Altamura, uno dei migliori pani d'Italia. Inoltre, si potrebbe visitare una cantina di vino primitivo e assaggiare il vino locale. Infine, si potrebbe partecipare a una lezione di cucina per imparare a preparare alcuni piatti tipici pugliesi, come le orecchiette con le cime di rapa o il polpo alla pignata. Itinerario gastronomico in Lombardia: La Lombardia è famosa per la sua cucina ricca e sostanziosa, che utilizza ingredienti come il burro, la carne e i formaggi. Un itinerario gastronomico in Lombardia potrebbe includere la visita a una latteria dove si produce il gorgonzola, uno dei formaggi più famosi d'Italia. Si potrebbe visitare una macelleria dove si prepara la cotoletta alla milanese, uno dei piatti più famosi della cucina lombarda. Infine, si potrebbe partecipare a una lezione di cucina per imparare a preparare alcuni piatti tipici lombardi, come il risotto alla milanese o la polenta taragna. Itinerario gastronomico in Piemonte: Il Piemonte è una regione italiana famosa per la sua cucina e i suoi vini pregiati. Un itinerario gastronomico in Piemonte potrebbe includere la visita a una fattoria dove si producono formaggi, come il Castelmagno o il Bra, e la degustazione di vini pregiati come il Barolo o il Barbaresco. Inoltre, si potrebbe visitare una cantina di olio d'oliva e assaggiare l'olio extravergine di oliva piemontese, uno dei migliori al mondo. Read the full article