Latest news with #Gorgonzola
Scottish Sun
03-07-2025
- Scottish Sun
European city that is the ‘birthplace of Italian chocolate' to get new Ryanair flights
There are two new Ryanair flights launching later this year too CHOC-A-LOT European city that is the 'birthplace of Italian chocolate' to get new Ryanair flights TURIN, which is considered the capital of chocolate, is getting new flights from the UK. Ryanair is gearing up to take Brits to the Italian city later this year where you'll find local chocolate specialities, festivals and ski slopes. Advertisement 5 The city of Turin is surrounded by the Alps Credit: Alamy 5 Turin is considered the chocolate capital of Italy Credit: Alamy Ryanair will operate a new route between Liverpool and Turin in Italy in winter 2025. The new flights will operate on Saturdays which start on December 13 and are now bookable until March 28. Prices for return flights start from £21.99. Turin is widely known as the 'chocolate capital of Italy', it has a rich history and tradition of chocolate making dating back centuries. Advertisement The city has numerous chocolate shops cafes, and festivals too. Turin celebrates its chocolate history with Cioccolatò. The festival holds various chocolate-related activities, like tastings and demonstrations. One delicacy in the city is called 'bicerin', it's a local drink with espresso, chocolate, and cream. Advertisement The city also has a well-known restaurant called Porto di Savona that has been serving pasta since 1863. One Travel Writer who visited discovered they serve homemade gnocchi with Gorgonzola cheese which you can get for around £10, or tagliatelle with wild boar ragout for a tad more. Europe's highest hotel that you can only get to by cable car 5 Bicerin is a local drink with espresso, chocolate, and cream Credit: Alamy 5 There's lots of beautiful architecture and shop-filled streets to explore Credit: Alamy Advertisement Turin isn't just a place to indulge though, it's also good for winter sports too as it's surrounded by the Alps on its western and northern sides. It's a popular ski spot and the best time to hit the slopes in the city is from mid-December to early April, with the peak season being January and February. These months offer the best snow conditions and a good balance between reliable snowfall and the crowds won't be overwhelming either. There's also a lot to see in the city, from the Palazzo Reale, which is the royal palace. Advertisement The Quadrilatero Romano is the neighborhood for upmarket vintage and fashionable pieces and great for window shopping. There are lots of museums too including Museo Egizio, which is the oldest in the world that is dedicated entirely to ancient Egyptian culture. Other new routes from Ryanair are between London Luton and Wrocław and between Edinburgh and Rzeszów which will start in winter 2025. For now, here are ten affordable summer holiday destinations with cheap Ryanair flights. Advertisement Plus, The Sun travels to three cheapest Ryanair destinations this month and reveals which was really the best value overall.
The Citizen
18-06-2025
- General
- The Citizen
Recipe of the day: Creamy pasta with asparagus and Gorgonzola
This classic recipe is a luxurious combination of ingredients, flavours, textures and aromas. Indulge in the delightful flavours of pasta with asparagus and Gorgonzola, a dish that perfectly balances elegance and heartiness. This luxurious combination of creamy cheese, tender asparagus, and al dente tagliatelle creates a simple yet sophisticated meal. Treat yourself to a taste experience that celebrates rich ingredients and vibrant textures. ALSO READ: Recipe of the day: Marinated chicken wings To make this pasta for four, you will need: Ingredients 450g fresh asparagus 300g tagliatelle pasta 1 medium onion (120g) 2 spring onions (greens only) 2 heaped tablespoons of freshly chopped parsley 2 cloves of garlic 50ml extra-virgin olive oil or slightly more, depending on the depth of the skillet 150g Gorgonzola or any similar cheese, such as Stilton 250ml heavy cream 50g butter Generous pinch of freshly ground black pepper Pinch of freshly ground nutmeg 80g pecans or walnuts Method: Coarsely chop the nuts of your choice, and finely chop the parsley. Peel and thinly slice the onion. Crush, peel, and finely chop the garlic. Chop the spring onion greens into 5mm sections. Cut the tough bit off each asparagus spear and slice the remainder into 30mm sections on the diagonal for a better appearance. Crumble the cheese with your hands and set aside. Bring a large pot of lightly salted water to a rolling boil and cook the pasta for the time suggested on the packet. For the last few minutes of pasta boiling time, add the sections of fresh asparagus. When cooked, drain and set aside. Select a large, cast-iron skillet or stainless steel frying pan, and bring the olive oil up to medium heat. Sweat the garlic and onions until the onions are soft and translucent, stirring from time to time to avoid adhesion and consequent burning. Lower the heat and add the cream and butter, taking care to avoid curdling the cream. Add the pinch of ground nutmeg and black pepper, and then the crumbled Gorgonzola. When this is bubbling, add the pasta and asparagus, stirring well. Cut the heat to a simmer. Sprinkle the contents of the frying pan with the chopped spring onions and parsley, and scatter the nuts. Don't worry about adding salt; Gorgonzola is salty to begin with. David Basckin is a freelance journalist and videographer. Recipe of the day : Pasta with asparagus and gorgonzola This classic recipe is best described as Tagliatelle Alfredo's rich uncle – a joyous salute to indulgence, with a luxurious blend of ingredients, flavours, textures, and aromas. Author: Thami Kwazi Ingredients Scale 1x 2x 3x 300g tagliatelle pasta tagliatelle pasta 450g fresh asparagus fresh asparagus 1 medium onion ( 120g ) medium onion ( ) 2 spring onions (greens only) spring onions (greens only) 2 heaped tablespoons of freshly chopped parsley heaped tablespoons of freshly chopped parsley 2 cloves of garlic cloves of garlic 50 ml extra-virgin olive oil or slightly more, depending on the depth of the skillet ml extra-virgin olive oil or slightly more, depending on the depth of the skillet 150g Gorgonzola or any similar cheese, such as Stilton Gorgonzola or any similar cheese, such as Stilton 250 ml heavy cream ml heavy cream 50g butter butter Generous pinch of freshly ground black pepper Pinch of freshly ground nutmeg 80g pecans or walnuts Instructions Coarsely chop the nuts of your choice, and finely chop the parsley. Peel and thinly slice the onion. Crush, peel, and finely chop the garlic. Chop the spring onion greens into 5mm sections. Cut the tough bit off each asparagus spear and slice the remainder into 30mm sections on the diagonal for a better appearance. Crumble the cheese with your hands and set aside. Bring a large pot of lightly salted water to a rolling boil and cook the pasta for the time suggested on the packet. For the last few minutes of pasta boiling time, add the sections of fresh asparagus. When cooked, drain and set aside. Select a large, cast-iron skillet or stainless steel frying pan, and bring the olive oil up to medium heat. Sweat the garlic and onions until the onions are soft and translucent, stirring from time to time to avoid adhesion and consequent burning. Lower the heat and add the cream and butter, taking care to avoid curdling the cream. Add the pinch of ground nutmeg and black pepper, and then the crumbled Gorgonzola. When this is bubbling, add the pasta and asparagus, stirring well. Cut the heat to a simmer. Sprinkle the contents of the frying pan with the chopped spring onions and parsley, and scatter the nuts. Don't worry about adding salt; Gorgonzola is salty to begin with. Notes David Basckin is a freelance journalist and videographer.
Metro
09-05-2025
- Entertainment
- Metro
12 best things to do in London this weekend including 'stunning' rooftop bars
Welcome back to The Slice! We've been plunged back into chilly weather (with the odd peek of sunshine) in London. But that doesn't stop us from soaking up those few rays on suntrap terraces… we're just making sure we've always got a jacket to hand. And because London does know how to do its thing when it comes to outdoor dining, we're dedicating this issue to the best terrace spots in London, from Amélie's immaculate views and silky smooth mousse au chocolat to soulful jazz and acoustic vibes at Amano's Skyline Sessions. We're also telling you if Notting Hill's Dove is worth the hype. Nigella Lawson sure thinks it is. According to her, they serve up 'the best pork chops' and a 'sensational' Gorgonzola burger. But the catch? Dove only sells 10 of them. We managed to get a table, but did we get to try the oh-so-famous burger? Find out below. Plus: Metro's brand new food series, What's Cooking, sees Food & Drink Writer Courtney Pochin interview guests to find out exactly what's going on behind the scenes in the nation's kitchens. For the first instalment, Jamie Oliver shares what he really thinks of McDonald's. Read on for a whole range of recommendations for 10-11 May, handpicked as always by The Slice. The Slice is your weekly guide to what's happening in London, so if you're looking for restaurant reviews, drinks deals or just a great new exhibition to visit on a rainy Saturday in the capital, we've got you covered. Click here for this week's edit of the best things to do in town. The Slice newsletter also a brand new look! We'll still be in your inbox every week, bringing you all the very best things to eat, drink and do in the capital. So if you want get the next edition before anyone else, sign up here! If you want to do it all on the cheap, you can also find our latest batch of exclusive hand-picked offers in partnership with Time Out here. If you're looking for something to do this weekend, here are 11 of the best activities, dining, and drinking spots in the capital. By Courtney Pochin As someone who considers the words of Nigella Lawson to be gospel, I had to try Dove immediately after seeing she'd raved about the Notting Hill restaurant in not one, but three Instagram posts. According to the foodie queen, it sells a 'sensational' burger as well as the 'best pork chops' she's ever eaten. So good was this pork that she was reduced to 'mesmerised inarticulacy'. Unsurprisingly, she wasn't lying about the pork chops, they are indeed delicious. Tender and juicy, with a tangy sauce that I couldn't stop dunking the duck fat fries into. However, I think Nigella enjoyed them a lot more than me, as I wasn't rendered speechless. They were good, but not that good. As for the Gorgonzola Burger, I can't confirm whether or not it lives up to the hype… as there weren't any of them left. The off-menu item is made using trimmings from 50-day Highland Beef Sirloin Chop and there's just enough excess meat to make 10 patties each day. I arrived 30 minutes after opening time and all 10 had already been snapped up. They won't save them for anyone no matter how special you are. People have even tried to bribe them with cash. So lesson learned, if you want to try what some people are calling the best burger in London, you'll have to get there before the doors even open. Read Courtney's full review of Dove here. Small plates from £12. Sharing dishes from £44. 31 Kensington Park Rd, Notting Hill, W11 2EU. Book here. Best for: stunning views There are loads of rooftop with rubbish views, but this is not one. With beautiful views of St Paul's Cathedral, you can sit here and watch the world go by with a cooling glass of wine or a tasty Sabine Signature cocktail to sip on. We loved the refreshing Velvet Bloom – with Sabine gin, lychee liqueur, rose cordial, citrus solution. With the citrus cutting the sweetness, it's just right – a balanced gift of floral flavours. And the food feels just as chicken toast is a lovely invention – seriously crunchy (almost too crunchy) bread with creamy sweet n' sour gochujang sauce. Small plates from £6. Large plates from £18. Cocktails from £16.50. 10 Godliman St, St Paul's. Book here. Best for: a chic spot to unwind To usher in the return of longer, warmer evenings, glitzy Covent Garden hotel Amano is welcoming guests to its tranquil rooftop terrace bar to enjoy Skyline Sessions, a weekly live music series of soulful jazz and acoustic performances. The view up here is stunning – Covent Garden isn't exactly high rise, so you have a panorama from Battersea Power Station to the London Eye and beyond. Take it all in over exclusive cocktails from Elephant Gin – this is the ultimate way to wind down at the end of a long week. Skyline Sessions. 22 May. Entry and cocktail, £15. 34-43 Russell Street, Covent Garden. Book here. Best for: ultimate decadence If you love people watching, Amélie's terrace on Motcomb Street in Belgravia is the ideal spot to do it. You'll be shaded by a giant parasol, a crisp glass of Miraval Provence Rosé in hand. Just don't skip the mousse au chocolat. Expect an entire chocolate mousse trolley brought to your table, with a giant bowl of the rich, silky smooth pudding to generously scoop from. You can pick your own toppings – like hazelnuts or a glug of olive oil. For true decadence, opt for a little bit of everything and don't offer your dining companions a single spoonful – it's too good to share! Cocktails from £13. Mousse au chocolat, £12. Pantechnicon, 19 Motcomb St, Belgravia. Book here. By Josie Copson Toum is a true Parisian escape. The chicken restaurant mixes Lebanese flavours with a French twist, literally. They've stuck their poultry on a rotisserie, a giant French spit. With burgundy booths, bar seating to watch the chefs and art deco light fixtures, this is far from a cheeky Nando's. While the signature chicken is moist, it's little lacking in flavour. That's where the standout chicken jus comes in. The succulent and rich gravy is golden in both colour and taste, and it oozes seamlessly into the meat's skin. Our dessert pick is tarte tatin, so sweet it'll almost make you wink. The tart's sticky consistency marries well with its soft vanilla ice cream companion. If you've finished your food but the catchup isn't done, head downstairs to the atmospheric underground bar. Cocktails are a plenty and they even offer £8.50 mini cocktails for the sober curious (or those with a big day at work the next day). Rotisserie chicken. Half, £19. Whole, £38 (at lunchtime you can get a side and a green salad with it for £20). 18a Maddox Street, Mayfair, W1S 1PL. Book here. Plant-first chef Rishim Sachdeva is teaming up with vegan influencer superstar, chef and cookbook author Max La Manna in collaboration with Rishim's restaurant Tendril. Taking place on 9-10 May, they've curated a delicious six-course plant-first set menu. Expect dishes like crisp green strawberry salsa on blue corn tostada, and pickled rhubarb & nettle tempura. Get your tickets here! The first Permit Room restaurant in London, from the team behind the beloved Dishoom, has officially opened in Notting Hill. Expect a menu slightly different and more casual to Dishoom, but fear not – favourites like the bacon naan will still grace the menu. As part of their soft launch, you can get 50% off food until 9 May. Walk-in space is available! Hello JoJo, a bakery and restaurant opens on 10 May. It joins a big family of other brilliant eateries as the latest addition to foodie strip Camberwell Church Street. They'll be serving up tasty bread and pasties, as well as salads and pastas. A new wacky concept is here: FLOORS. At this pop-up by Bosch, diners will be eating on the floor showing just how well their new vacuum can clean. The pop-up is inspired by research revealing that 43% of Brits follow the 'five-second rule' (so we won't judge you if you do it too). Dishes like lychee ceviche and black sesame mochi cake will be on the menu. 9 May. 7pm – 9:30pm. Get your ticket here. Get 50% off Mildreds new lunchbox to go, which aims to bring some life to Soho's lunch scene. Brighten your day up with the Rainbow Connection, a crisp, colourful slaw with beetroot, carrot and plenty more lovely veggies. The offer is available 12-16 May, Monday to Friday, 12–2pm. But hurry, once they're gone they're gone. New restaurant Shakara popped up in December 2024, aiming to find a space in the ever-growing family of incredible high-end African restaurants in London. With Victor Okunowo in the kitchen, a semifinalist of MasterChef: The Professionals, and former Akoko executive chef Ayo Adeyemi helping to develop the launch menu. These are impressive names, so it's fair to say we had high hopes for Shakara. They've got some seriously inventive dishes, like peppered goat and smoked marrow croquettes – beautiful umami bites beneath a crunchy outer layer. And the cocktails have cool twists too, like the Suya Sour, with its punchy spiced rim and plum garnish filled with dried plantain chips. But long waiting times, overly salty jollof rice and underwhelming lamb skewers (they're tender but lacking in flavour) tell us that this restaurant has a long way to go if it wants to follow in the footsteps of critically-acclaimed Chishuru, Akara and Akoko. Snacks from £10. Cocktails from £16. 66 Baker St, Marylebone, W1U 7DJ. Book here. The humble fry has been taken to the next level with London's newest The Lobster Loaded Fries at Burger & Lobster are designed for sharing. You get two whole lobsters, gooey cheese sauce, and chives, drizzled with the cult-favourite Lemon and garlic butter sauce. To try it? Just tell a waiter that you know about the secret loaded fries in-restaurant. A literary festival is landing at Fleet Street Quarter on 14-17 May, with a pretty impressive line up of speakers. Expect events across the world of current affairs and journalism, fiction and screenwriting. More Trending Guests include Jeremy Vine, Larry Lamb, Reeta Chakrabarti, Iain Dale, Jimi Famurewa and more. Grab your tickets! The summer season has officially launched at the outdoors Shakespeare's Globe, featuring a whole host of wonderful plays centred around love, revenge, truth, power and peace. It kicked off with a brand new production of Romeo and Juliet starring Abdul Sessay (Dear England, National) and Lola Shalam (Women, Beware the Devil, Almeida) as the famous 'star-cross'd lovers'. Next to launch is an adaptation of Arthur Miller's The Crucible. On for a limited nine-week run, it's a gripping tale with paranoia and superstition sweeping through the town of Salem. Romeo and Juliet, until 2 Aug. The Crucible, 8 May-12 July. Shakespeare's Globe. Book tickets here. MORE: I tried the £60 meal Nigella Lawson keeps raving about — it wasn't what I expected MORE: I snooped through Jamie Oliver's kitchen — and discovered what he really thinks of McDonald's
Daily Record
28-04-2025
- General
- Daily Record
Parmesan fans are 'going vegan' after learning how their favourite cheese is made
Some individuals are reeling after uncovering a fact about Parmesan cheese, prompting responses from "going vegan" to feeling "violated". Cheese might not typically strike one as being non-vegetarian, but the revelation regarding the production of Parmesan has caught many off guard due to its non-meat-free production method. As the Mirror highlighted, this cheese is crafted using rennet, which is an enzyme extracted from the stomach linings of young ruminants such as calves, lambs, and kids. A tweet posted in 2023 that left cheese lovers astonished announced: "Today years old when I found out Parmesan cheese is made from baby cow's stomach and I could go cry. I'm just gonna have to go full vegan at this point." The prospects of eating Parmesan again dwindled for some upon learning about its origins. One individual expressed their dismay: "I did not know. This makes me very sad. I like Parmesan but don't think I can ever eat it again," and another was equally disturbed: "Wow, I had never heard that! Dairy is scary for real." The person who posted the original message further declared: "I feel violated." To the chagrin of vegetarians, an array of other cheeses also contain rennet, including favourites like Manchego, Gruyere, Gorgonzola, and Camembert. On the brighter side, there are types of cheese available that don't use animal-derived rennet, allowing vegetarians to relish varieties such as Cheddar , Feta, Mozzarella, and Wensleydale without qualms. It was pointed out by one Twitter commentator that: "Rennet doesn't have to be from animal sources, there are vegetarian variants that work the same. "But it's true that you'll have to check for this to be able to say it's actually vegetarian." Another chimed in claiming: "Most rennet today uses genetically-engineered yeast and bacteria in its production, rather than calf stomachs." Another food's production process that has taken people by surprise recently is paprika , with people only learning what it's actually made from. Rather than being derived from a plant or herb, the deep-red spice that gives a sweet and smoky kick to dishes, is actually made from ground peppers. Paprika can be made with many different kinds of papers, from cayenne to Aleppo. Whichever pepper is chosen is left to dry than crushed using a mortar and pestle. Similar to Parmesan, it was a tweet that was previously shared the made the spicy revelation. At the time in 2023, @simsimmaaz tweeted: "Learning that paprika is just dried and crushed red bell peppers was really shocking. Like I dunno why I thought there was a Paprika tree somewhere." Multiple comments showed how this left people surprised, with one reading: "I didn't think there was a paprika tree, but I for sure thought it was some kind of spice blend or like its own thing that they just powdered."
New York Times
18-04-2025
- Business
- New York Times
A Shadow Hanging Over Europe: ‘A Taste of Italy' Made in New Jersey
Italian food producers have long fretted over competition from American brands that are made to look, and sound, as if they are from Italy. Some carry Italian flags and Tuscan-looking landscapes on their labels; others have (sometimes made-up) Italian-sounding names. But since President Trump began his tariff war with Europe, those concerns have become outright alarm. American competitors could gain an unfair advantage in U.S. supermarkets, the Italians say, turning crumbled Gorgonzola cheese made in the Midwest into a new threat. 'They could take over,' said Fabio Leonardi, the chief executive of Igor, an Italian Gorgonzola producer in Novara, west of Milan. 'Authentic Italian products could be replaced with Italian-sounding products from Wisconsin.' That, according to one American, would be a culinary travesty. 'I will not go back to the green shaker of unrefrigerated dust that America calls Parm, has the balls to call Parm,' Stephen Colbert said on 'The Late Show' this month. 'I am not interested in eating eggplant à la dandruff.' Italy exports nearly $9 billion worth of foodstuffs to the United States, with Parmigiano-Reggiano, Gorgonzola, Prosecco and olive oil filling American kitchen cabinets and restaurant menus. Want all of The Times? Subscribe.
