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  Italy in US - Veneto - ...  
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Ristorante Antico Brolo - PadovaNella tradizione veneta il brolo è un terreno protetto da mura, destinato a orto, frutteto e vigna, ma allo stesso tempo luogo di delizia secondo la filosofia di vita che abbina l’utile al dilettevole.
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Restaurant 'Antico Brolo' - PaduaIn the tradition of the Veneto region, a 'brolo' is a plot of land enclosed by walls and used as vegetable garden, orchard and vineyard, but also a place of delight according to the philosophy that combines work and recreation. This, in a nutshell, is the source of inspiration of an establishment that promises to offer plenty of culinary pleasure right in the heart of Padua, against the backdrop of an important monument like Palazzo Dondi dell’Orologio.
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La vigna è belladi Stefano Brambilla“Vorrei tanto un vitelo tonato con fiori di sukka” (due signori tedeschi provano il loro frasario italiano). “Ma la festa del tartufo, a novembre la devono fare, mica a ottobre, a ottobre chi li trova più i tartufi?” (due produttori locali si confrontano sulla valorizzazione del celebre tubero).
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The vineyard looks good - by Stefano Brambilla“I would like vitelo tonato with fiori di sukka” (two Germans trying out their Italian phrases). “The truffle festival, it's in November they should have it, not in October: who's ever going to find truffles in October?” (two local producers discussing how to expand the market for the celebrated tuber). “May I give you some advice? The one at 100 euro is really excellent, trust me” (a waiter recommending the best barolo on the menu - not necessarily the most expensive - to a Belgian family). We catch these snippets of ordinary conversation on a July evening in a restaurant of Monforte d’Alba. We eavesdrop on nearby table occupants, as the sun sets on the Langhe vineyards and the stuffiness of the day dissolves in a glass of fragrant red wine. We are here to explore the seven towns of the area that have earned the TCI's Orange Flag, and it is already clear that we cannot stop at whatever is said in words. In the Langhe the food is simply divine, you get to visit cellars together with people from Australia and Japan, to drink every night a better wine than the night before, but gourmet cuisine and DOCG are not enough to make an area excellent (and earn the Flag). Take Monforte, for example: this ancient town, originally inhabited by Cathar heretics, is very well cared for, the buildings have been well renovated, and the Bottari Lattes foundation organizes concerts and exhibitions. Most importantly, the Monforte in Jazz festival is held here every summer within an amazingly beautiful setting. To admire it, climb the town's narrow streets up to the Horszowski Auditorium, on the top of the hill: a terraced lawn between two little red brick churches and a tower standing alone. Undoubtedly, there is a lot more to life than eating.
  Italy in US - Veneto - ...  
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Ristorante Antico Brolo - PadovaNella tradizione veneta il brolo è un terreno protetto da mura, destinato a orto, frutteto e vigna, ma allo stesso tempo luogo di delizia secondo la filosofia di vita che abbina l’utile al dilettevole.
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Restaurant 'Antico Brolo' - PaduaIn the tradition of the Veneto region, a 'brolo' is a plot of land enclosed by walls and used as vegetable garden, orchard and vineyard, but also a place of delight according to the philosophy that combines work and recreation. This, in a nutshell, is the source of inspiration of an establishment that promises to offer plenty of culinary pleasure right in the heart of Padua, against the backdrop of an important monument like Palazzo Dondi dell’Orologio. Tourist informationCorso Milano, 22 35139 Padua Telephone: (049) 664555 Fax: (049) 656088 www.anticobrolo.it info@anticobrolo.it Typical recipe:Fantasia di Baccalà (medley of baccalà dishes)While in most of Italy the term 'baccalà' refers to salt cod, in Veneto it indicates stockfish, i.e. dried cod. Ironically, although the Adriatic sea is full of fish, stockfish is a Norwegian product, and to this day it is from the North Atlantic ocean that it arrives here to play a leading role in the local cuisine. An abstinence food par excellence, light and easy to preserve, stockfish could travel across seas and over mountains like no other foodstuffs; its outstanding versatility is demonstrated once again by the medley of recipes of this 'Piatto del Buon Ricordo'. Ingredients for 8 servings: For Baccalà alla Vicentina: 400 g soaked stockfish 1 onion 2 salted anchovies 1 clove of garlic parsley extra-virgin olive oil fresh milk white flour grated Parmigiano Reggiano cheese For Baccalà mantecato (whipped stockfish): 400 g soaked stockfish 1 salted anchovy 1 clove of garlic parsley extra-virgin olive oil milk or water To complement the medley: phyllo pastry season vegetables (asparagus, spontaneous herbs, pumpkin flowers, etc.) Preparation: Soak the stockfish for at least three days changing the water several times; then clean it, skin it, and cut the meat into pieces. Pour a glass of oil in a pan; dissolve the salted anchovy in the oil, and sauté the chopped onion, garlic and parsley. Coat the pieces of Baccalà with white flour mixed with a little grated cheese and arrange them in a baking pan. Sprinkle the sauteed onion and herbs over the fish and pour milk on top. Bake at 150 °C for 4-5 hours, shaking the pan from time to time so the fish will not stick to the bottom. Serve hot with soft polenta. For whipped baccalà, the preliminary operations are the same; the pieces of stockfish should then be covered in cold water or milk and allowed to simmer for some twenty minutes after the l
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La vigna è belladi Stefano Brambilla“Vorrei tanto un vitelo tonato con fiori di sukka” (due signori tedeschi provano il loro frasario italiano). “Ma la festa del tartufo, a novembre la devono fare, mica a ottobre, a ottobre chi li trova più i tartufi?” (due produttori locali si confrontano sulla valorizzazione del celebre tubero).
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The vineyard looks good - by Stefano Brambilla“I would like vitelo tonato with fiori di sukka” (two Germans trying out their Italian phrases). “The truffle festival, it's in November they should have it, not in October: who's ever going to find truffles in October?” (two local producers discussing how to expand the market for the celebrated tuber). “May I give you some advice? The one at 100 euro is really excellent, trust me” (a waiter recommending the best barolo on the menu - not necessarily the most expensive - to a Belgian family). We catch these snippets of ordinary conversation on a July evening in a restaurant of Monforte d’Alba. We eavesdrop on nearby table occupants, as the sun sets on the Langhe vineyards and the stuffiness of the day dissolves in a glass of fragrant red wine. We are here to explore the seven towns of the area that have earned the TCI's Orange Flag, and it is already clear that we cannot stop at whatever is said in words. In the Langhe the food is simply divine, you get to visit cellars together with people from Australia and Japan, to drink every night a better wine than the night before, but gourmet cuisine and DOCG are not enough to make an area excellent (and earn the Flag). Take Monforte, for example: this ancient town, originally inhabited by Cathar heretics, is very well cared for, the buildings have been well renovated, and the Bottari Lattes foundation organizes concerts and exhibitions. Most importantly, the Monforte in Jazz festival is held here every summer within an amazingly beautiful setting. To admire it, climb the town's narrow streets up to the Horszowski Auditorium, on the top of the hill: a terraced lawn between two little red brick churches and a tower standing alone. Undoubtedly, there is a lot more to life than eating. While the real strength of Monforte is the town itself, Barolo and Grinzane Cavour - also set within vineyards - revolve around their castles. In other words, the towns do not really exist, at least in terms of tourists offer: the overwhelming attraction is the looming fortress with its adjacent Regional wine cellar, where one can taste and buy good wines. That is where the similarities end, though: in everything else, Barolo and Grinzane are completely different. The latter towers above the vineyards that Count Camillo Benso, for one, was fond of growing when his father sent him to run the family estate and, while he was there, serve as Mayor. The castle contains many of the Count's object