Hi everybody!! I am really happy to be back and tell you about my Italy roadtrip. I visited a lot of beautiful places and also ate amazing Italian food. It is always very important to know good places to enjoy delicious food because when you are on vacation you also want to enjoy eating well. When my family and me arrived to Rome my husband brought us to an amazing restaurant called "Angelina- Trattoria Cucina". It is just perfect! All the details in the restaurant such as decoration, the way they present the food, customer service and the environment are perfect. What I like most about this restaurant is the customer service. The waiters were really nice with of all us and especially with my little niece Valentina. They were fascinated with her when Valentina ordered the bill in Italian and moving the hand as italians do, was really funny. I ordered Fennel, orange, olives and smoked salmon it was really delicious and just perfect to start my day in Rome, my parents ordered the same, we all enjoy this salad. My husband decided for Fettuccine pasta with pork cheek, tomato, chili and pecorino cheese. I have to say that I tried and it was amazing, perfect taste. My little niece that is a little bit difficult for food ordered pasta corta al burro as we all know is only with butter, really simple but this pasta al burro was amazing!! We decided to drink Prosecco because the weather was hot. Prosecco it is perfect to accompany the food in warm days. As dessert my mom ordered panna cotta with berries. My mom and me tried many different panna cottas but this one was the winner. The consistency of the panna cotta was perfect. My husband and my little niece decided for the normal mason jar tiramisú and of course my niece the piccolo mason jar tiramisú. Also really delicious the mix of the coffee and chocolate was amazing. I was a little bit scared that Valentina would not like it but surprise she loved it!! I think Angelina Trattoria di Trevi- Rome became one of my favorite restaurants in Rome and definitely I will go again and try the other restaurant located Testaccio-Rome. I hope you like to read about the amazing experience that we had and I hope that If you go to Rome you can visit this amazing restaurant.
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Every time you go to a country it is amazing to visit all the different places that it has to offer! Such as restaurants, bars, pubs and also ice cream parlors! I have been living in Germany for 9 months now. When I arrived here I already knew I wanted to find several places and make them my new favorite spots, like I used to have them in Mexico. Once you have found some of these places that you can regularly go to, it will make you feel more like home. Meanwhile I already found some locations that I really love and I go a lot. One of them is "True & 12" (Click here for more information) I have to mention that I am a huge matcha lover and one day I was really in the mood of matcha ice cream. Suddenly, when I was checking my Instagram, I saw a picture of a matcha ice cream posted by True & 12. Naturally, I went to try it and it was just perfect! It was the most delicious and healthiest ice cream I tried in Germany so far. Moreover, it was "handmade". I decided that I wanted to share with you everything about this amazing ice cream. That's why I decided to contact Davina and Rony, the founders, to ask if it was possible to interview them and see how they make their delicious ice cream. Nice as they are, they told me "Yes!". I was so excited because it would be my first time to actually see how ice cream is made and I would learn more about "handmade ice cream". I had the opportunity to talk with Rony and for me it was an amazing experience to hear all about his amazing story. Here's the interview with Rony and Davina:
2. Where did you try the best ice cream when you were traveling around the world? - Rony: Interesting question! My pleasures have being changed! The best ice cream that I tried was in Italy, in Bologna at a place called "The Sorbetteria Castiglione". What I loved about that ice cream is that everything was handmade. - Davina: It is hard to pick just one place because actually every country has a different "style" of ice cream. In the US for example is really quite heavy, and they use a lot of cream cheese and fat which also makes it quite chewy. I like lighter ice cream, or technically "gelato" by definition. We once had an amazing sorbet in Verona which I will never forget and another sorbet in Porto, Portugal which was also memorable! 3. What is the craziest flavor that you have ever tried? - Rony: Salmon flavor. I did not like it at all. Really strong taste. - Davina: The nice thing about ice cream is that you can make transform any ingredient or flavor into an ice cream! Nothing beats a real 'vanilla with real beans' flavor! Which sadly you rarely find anymore. And nothing beats a silky and rich chocolate ice cream either. But I also like to experiment, just not with savory things like cheese, tomato and meat. Its do-able but I prefer the sweet flavors, and fruits and things that pair well with the florally flavors of fresh milk. 4. Do you know that in Mexico we have rose petals ice cream? - Rony: Yes, I like it a lot. It is a fresh flavor. - Davina: Yes I spent some time in Mexico actually. I wrote my thesis on immigration issues so I spent a lot of time at the US/Mexican border. There is an ice cream place near Tijuana that serves something like 50 different flavors. I had rose and hibsicus for the first time! Delicious. 5. Which is your favorite flavor? - Rony: I really love our "Haidhausen" which is lavender with blackberry swirl. I love "Nirschlhof" (our local, fair, organic grass fed milk) paired with sorbets, especially the lemon mint. And I really like coconut with Grand Cru Chocolate. 6. What inspired you to open the ice cream store? Why Munich? - Rony: My career brought me to Europe in 2004 and I started to try the Gelato, Italian style. I really liked it. I started to travel around the world learning different recipes, trying different flavors and in 2008-2009, when I meet Davina, I started to think about the possibility to open a store. Also it was amazing that Davina shared my visions because her parents always wanted to open a store, too. When I went to Bologna and I tried the ice cream I saw that everything was handmade and that also inspired me to create the handmade style. I want to offer everything natural and fresh. I want that philosophy that we will make everything on our own and better. For example our pistachio flavor. We bought the fresh pistacho, raw and directly from Sicilia. Fifty percent of the ice cream is only pistacho! We decided for Munich because we wanted our ice cream to be premium and Munich is a city that has a big premium market where people appreciate hand made ice cream. 7. Which flavor is the best seller? - It depends of how warm the day is. When it is really hot outside, lemon with mint is very popular, but also pistacho, hazelnut, happy monkey (banana with dulce de leche) and chocolate are being sold a lot. 8. Have you ever thought about a new flavor for the homemade waffle cone? - Yes we thought about the chocolate one. But is quite difficult because we would need another machine. We do not have a lot of space here and it takes two minutes and a half to make one cone. We have handmade cone and others, which are already made but with a good quality. We offer the two options for different kinds of pleasures. 9. It´s difficult to make 12 flavors everyday? How do you manage that? - Our ice cream is fresh and hand made so based in our philosophy we thought about offering only 12 flavors because when you have 30-50 they are not fresh anymore and they taste like ice. For example we make the lemon mint every 3-4 four day, it depends on whether we sell a lot. We always store the ice cream at the correct temperature between -13º C -18ºC. 10. What are the next steps for True & 12? - Good question. This question I ask myself everyday. We are thinking about opening a second store but it requieres a lot of work and we still want out ice cream to be handmade. This makes things more complicated. But let´s see how it's working out. Davina and me, we make everything. We only have one person helping us in the laboratory! This was the interview with Rony and Davina. It was impressive to hear everything about their ice cream and how they make it. Rony also invited me to see how they make their pistacho ice cream. I was curious about it and tried a little bit of the finished ice cream and it was just amazing! The smell and the taste of it were pure pistachio. I highly recommend to visit True & 12 if you really want to try excellent handmade ice cream. I hope you enjoy this post. Please comment and tell me if you also love ice cream and which is your favorite flavor. Mexico City is well known as one of the biggest cities in the world and also for the delicious Mexican food that you can find at every corner. In the city you can find a lot of amazing restaurants. However, I want to tell you a bit more about my favorite restaurant in Mexico City: "Azul Historico" (Click here for more information). In Azul you can find amazing, delicious and fresh dishes of excellent quality. I really like that the chef, Ricardo Muñoz Zurita, adds his personal touch to every single dish without missing the essence of Mexican traditional food. I really enjoy eating at Azul because it has an amazing environment and the service is excellent. The decoration of Azul Historico makes you feel like you were in a real Mexican "pueblito", with homemade tortillas, salsa de molcajete and with an exquisite variety of Tequila and Mezcal. What I really love about Azul is that you can go for breakfast and enjoy typical Mexican breakfast. Of course, you can also go for lunch or dinner. It does not matter at what time of the day you visit - you will always have real Mexican food! Azul Historico is a very dynamic restaurant. Every month, the chef Ricardo organizes "Festivales", where he either celebrates an individual state of country and in a partnership with an important chef from the celebrated region creates an entire menu dedicated to the state and its specific culture or customs or he celebrates a specific ingredient on which he bases an additional menu. This month, for example, it is the Festival of "Mango", with different dishes using mango as the principal ingredient from starters to desserts. I consider Ricardo a very unique chef because he plays with all the different ingredients from very simple typical Mexican dish and the result is that he makes it a piece of art. I really recommend visiting Azul Historico in September when the "Festival de los Chiles en Nogada" is celebrated. This is one of the most important and iconic dishes in Mexican cuisine. It is an absolute experience from the decoration of the table to the decoration of the plate. Personally, I love the "enchiladas de jamaica" in Azul. The variety of flavors is delicious and you can order them with tortilla azul - a kind of tortilla made of blue corn. Another one of my favorites are the "panuchos de cochinita pibil" or the "sopa de tortillas", which is also an iconic dish. For me it is really difficult to say which is my favorite dish because when no matter what you eat there, it is always an explosion of flavors! |
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