Category Archives: Italian Cuisine

Copenhagen: Christian Puglisi Part One: BÆST

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Bæst

One of the chefs in Copenhagen that we really like is Christian Puglisi, a Sicilian-born chef who moved to Denmark in the ’90s. Before this trip we had only dined at Manfred’s and it was the highlight of the visit. So this time we decided to try as many as possible…beginning with Bæst!

A few highlights from the Bæst website with their food philosophy:

A place where the best Danish, local, sustainable and organic produce is combined with Italian craftsmanship to create a unique dining experience. Made by hand and eaten by hand!

Instead of importing mozzarella, we make it ourselves with the best raw milk – from our 16 cows grazing at Farm of Ideas, just 50 km from the restaurant – and stretch it by hand several times a day.

A restaurant where pizza is made of local flour, gently fermented, then baked at blasting 500°C in a wood-fired, custom made oven, built for us in Naples.

 

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Stockholm: Meno Male

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Pizza slicing is serious business

For our first meal in Stockholm, we headed to Meno Male (recommended by a Stockholm colleague) for a Neapolitan-style pizza. We were staying in Östermalm, the north-East neighborhood of Stockholm and were happy that it was a mere 5 minutes from our apartment!

They have a selection of pizzas to choose from or you can create your own. I have to say I’m not too daring when it comes to pizza, and ordered my favorite – spicy salami, mushrooms and red onions. I couldn’t wait to take my first bite when it came to us fresh from their giant pizza oven. Delicious!!

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Raviolo all’uova

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Raviolo all’uova is “a single raviolo with a ricotta and spinach nest and a raw egg yolk that when boiled and lightly fried in butter cooks gently but remains tender and gooey, adding a luscious creamy texture that balances the freshness of the cheesy next and earthiness of the brown butter sauce” (as excellently described here).

Koen and I saw this dish for the first time on an episode of Mind of a Chef featuring Gabrielle Hamilton. We knew immediately this was a dish we had to make! So, so, so delicious!

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Orso Pizzeria

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Mom and Dad in front of Orso Pizzeria

For my parents’ last night in Belgium we headed to one of our favorite places, Orso Pizzeria. Orso is located in Berchem, a small city in the province of Antwerp – but only 15 minutes away by tram, so not too far! It’s a small place where you definitely need to reserve ahead of time for a table. The pizza is super delicious and they serve their own naturally fermented wines!

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Celebrating in Berchem

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#1 Cheese shop in Europe

To celebrate my thesis defense, my father-in-law joined me in Berchem for an assortment of delicious cheeses at Michel Van Tricht & Zoon Kaasaffineurs before joining Koen for dinner at Orso Pizzeria.

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Macon, Georgia 2017

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Macon Beer Company

My parents have lived in Macon, Georgia for a few years now, so with this visit they were able to show us around and take us to some of their favorite places.

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Christmas 2016

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Family together on Christmas

 

For Christmas this year, we gathered in Breda for a potluck Italian dinner at Sofie’s apartment. Everyone prepared a different dish to bring for dinner. Koen made sourdough focaccia and I prepared pasta lazio, a penne dish with chicken, artichokes and sundried tomatoes.

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Mom’s Birthday Part Two: Orso Pizzeria

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Orso Pizzeria

 

Because my mom was celebrating her birthday in Antwerp, of course we wanted to go out for dinner. I feel like over the years my parents have really gotten to know Antwerp the city, but not really Antwerp the province, which comprises of many smaller cities. For the birthday dinner we decided on Orso Pizzeria in Berchem. Berchem is most famous for its art nouveau style architecture. On our way to dinner we were able to look at all of the beautiful houses!

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Florence: Italian Cooking Class, Ferragamo Museo and Gelato!

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Cooking School Graduates!

Cooking School Graduates!

 

We wanted to plan something special for our last day in Florence – an Italian cooking class! We learned how to make two types of pasta (tagliatelle and ravioli), ragu, and tiramisu. The lesson started first at the San Lorenzo Market, where we received a lesson about the origins of Italian cooking a regional dishes. Waste not, want not! That’s the only way to explain the abundance of cow stomach sandwiches in Florence. The class was so much fun and of course we were able to enjoy the dishes we prepared with a red Chianti!

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