Latest news with #Parmigiano
Euractiv
5 days ago
- Business
- Euractiv
Turkey races to beat China in EU food status war amid kebab scrap with Germany
Ankara is ramping up its push to secure EU recognition for its iconic foods, edging closer to dethroning China – but the fate of its beloved döner kebab is still in limbo. When Brussels launched the EU's system to register names for high-quality foods in the 1990s – a sort of 'passport' for traditional recipes – it was intended mainly as a way to protect local producers' savoir faire in an era of growing globalisation. But the geographical indications (GIs) system has become increasingly globalised itself. Besides featuring in every trade deal negotiated by the Commission, it is now attracting a growing number of applications from third countries. Today, it's not just Italy's Parmigiano or France's Roquefort that enjoy protection. China's Anji white tea and Panjin rice are also shielded from imitations within the EU. The same goes for Turkey's pistachio-filled pastry, Antep Baklavası, and its Malatya dried apricots. These countries currently rank first and second on the list of non-EU designations of origin – with the EU's eastern neighbour now eyeing China's top spot. 'It's clear that Turkey is seeking to move closer to Europe by establishing a strong position in the quality products market, leveraging its geographic proximity and tourism potential,' Mauro Rosati, director of the Siena-based Qualivita Foundation, told Italy's newspaper Il Sole 24 Ore . According to Qualivita, which tracks the GI economy and legislation, Ankara is behind three out of four applications currently under review in Brussels. Turkey is clearly stepping up its game, but it still has ground to cover. While the country has 36 EU-registered food products, China holds a commanding lead with 99 foods, seven wines, and four spirits protected. Yet Ankara's quest for EU recognition is not without roadblocks. It is now eagerly awaiting Brussels's decision on whether to grant protection to the iconic meat dish "döner kebab " , with Berlin leading efforts to block the bid. Who owns the Döner? In 2022, Turkey applied for "döner " to be granted Traditional Speciality Guaranteed (TSG) status — a scheme that, unlike GIs, protects a food's recipe rather than its geographic origin. Ankara wants to set rules on how "döner" is made to preserve its authenticity – from the thickness of the meat slices to the hours of marination. Germany says: hands off the rotating meat. 'For the sake of the many fans in Germany, the döner kebab should remain the way it's enjoyed here,' said the German Agriculture Ministry earlier this year. A cultural symbol of Turkish immigration, the döner kebab has become a German street staple – sometimes even outshining currywurst in popularity. Former German farm minister Cem Özdemir, himself of Turkish descent, weighed in after the EU published Ankara's application in 2024. 'The doner kebab is a German tradition. Everyone should be able to decide for themselves how it is prepared and eaten here. There's no need for regulations from Ankara,' he said in a social media post. Smiling in the photo, a banner beside him read: 'Döner makes you beautiful'. Turkey and the opponents to its bid – including Germany and Austria – recently ended months of bilateral talks without an agreement. The fate of the döner now rests with the European Commission, with no timeline yet announced. A Commission spokesperson told Euractiv that the decision will be taken 'in due time'. Jeremias Lin contributed to this reporting. (adm, aw)
7NEWS
13-06-2025
- Entertainment
- 7NEWS
Silvia Colloca stops by to make delicious Italian cannelloni, the perfect winter warmer
Silvia Colloca is a food writer, TV presenter, opera singer, actor and cookbook author. Silvia has written a number of cookbooks about Italian food. Today, Silvia is making cannelloni. This version is stuffed with beef and ricotta and cooked in a tomato sauce. Recipe below: COSY WINTER CANNELLONI Serves: 6 Prep time: 35 minutes Cook time: 1 hour Total time: 1 hour 35 minutes Ingredients For the meat filling: 2 tablespoons olive oil 1 small onion, finely chopped 1 celery stalk, finely chopped 1 small carrot, finely chopped 2 garlic cloves, minced 400 g beef mince (or 300 g beef + 100 g pork) 2 tablespoons tomato paste 100 ml dry white wine 100 ml full cream milk Salt and pepper, to taste 1/4 teaspoon ground nutmeg 1 egg, lightly beaten 200 g fresh ricotta, well drained 50 g finely grated Parmigiano Reggiano 2 tablespoons breadcrumbs (optional, use only if needed to thicken) For the tomato sauce: 2 tablespoons olive oil 2 garlic cloves, lightly crushed 700 ml tomato passata A few fresh basil leaves Salt and pepper, to taste Method Make the meat filling: Heat the olive oil in a large frying pan over medium heat. Add the onion, celery, and carrot, and cook for 6 to 8 minutes until softened. Add the garlic and cook for another minute. Add the mince, breaking it up with a spoon, and cook until browned all over. Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavour. Pour in the wine and let it reduce. Add the milk and simmer gently until it has mostly evaporated. Season well with salt, pepper, and nutmeg, if using. Allow the mixture to cool slightly, then transfer to a food processor. Pulse a few times until the texture is smooth enough to pipe but still has some bite. Place the mixture in a bowl and stir through the ricotta, Parmigiano, and beaten egg. If the mixture feels too soft, add breadcrumbs a little at a time until it holds together firmly but is pipeable. Transfer to a piping bag fitted with a wide nozzle or use a zip-lock bag with the corner snipped off. Make the tomato sauce: In a saucepan, heat the olive oil over medium heat. Add the crushed garlic and cook gently for a minute or two, without letting it brown. Pour in the passata, add the basil leaves, and season with salt and pepper. Simmer uncovered for 15 to 20 minutes until slightly thickened. Remove garlic cloves if desired. Assemble the cannelloni: Preheat the oven to 180°C fan-forced (200°C conventional). Spread a thin layer of tomato sauce across the base. Pipe the meat filling into the dried cannelloni shells and arrange them in a single layer in the dish. Pour over the remaining tomato sauce, making sure all the tubes are well covered. Grate over some additional Parmigiano. Dot the surface with a few small knobs of butter. Cover the dish loosely with foil. Bake: Place the covered dish in the oven and bake for 30 minutes. Remove the foil, scatter the grated mozzarella over the top, and return to the oven uncovered for a further 15 to 20 minutes, until golden and bubbling. Allow to rest for 5 to 10 minutes before serving.
Forbes
22-05-2025
- General
- Forbes
At Da Giorgio Calabrese Kitchen In New Rochelle, Trust Giorgio To Choose Your Menu Of His Specialties
It is the complaint of those who dine out frequently that so many Italian restaurants in the U.S. serve the same menu. Which doesn't bother me a bit, simply because each cook makes a dish its own way and in Rome most restaurants serve Roman dishes like cacio e pepe, penne all'arrabiata and spaghetti alla carbonara and other Roman dishes. Nonetheless, it is always more enjoyable when you come upon a restaurant that veers from the tried-and-true-and-popular while including the safer old favorites. At Da Giorgio, in the New York suburb of New Rochelle, chef-owner Giorgio Giacinto is doing exactly that. For 20 years he has been pleasing his conservative clientele with familiar dishes while providing 40% of his more adventurous guests with new ideas and recipes from Calabria, whence comes his family (He was born in the Bronx.). He opened Da Giorgio in a small shopping strip, with just 46 seats, all filled most nights Da Gorgio is open. The posted menu doesn't really hint at what Giacinto is capable of, so when I dined there with several friends I let him cook for us. None of the dishes had I found elsewhere, starting with some superb, very fat soft shell crabs fried crisp with slivers of garlic and topped with a jalapeño pepper. Before this, he brought out a clothes line dowel with silky thin slices of Prosciutto di Parma hung above an array of Italian cheeses, including smoked imported burrata, Parmigiano, a cup of black, green and red olives, soppressata and peppers. For an appetizer he makes a very pretty, light and refined Calabrian dish as a mosaic of sliced octopus carpaccio with a tangy dressing and crushed taralli breadsticks for contrasting texture. Perky, peppery chicory and a ginger line dressing adds spark to a salad of very tender seared calamari. Eggplant rollatine is no rarity on Italian-American menus, but Giacinto's keeps the focus on the vegetable, not the sauce. The eggplant is first salted then quickly dipped in flour and egg batter, rolled with a mixture of ricotta cheese, spinach, and Parmesan then baked, not deep-fried, with a judicious amount of tomato sauce. Giacinto knows precisely how important the timing is to pasta, so his rigatoni da Giorgio had the perfect chew. First he flash sears slivers of filet mignon that are removed and replaced by thinly sliced zucchini and the pan de-glazed with cognac, a rich demi glaze and heavy cream. The dish is finished with truffle zest and parmigiano. It's a terrific example of his generous style of cooking. 'Chicken Grandma' is more a tour de force than an exceptional dish. Basically it's a form of chicken parmigiano with the chicken pressed flat to form a ten-inch circular chicken cutlet. This is then pan fried, topped with house-made mozzarella, baked and further topped with the pesto the tomato sauce, all of it then put under the salamander to brown and, finally, served with rigatoni in a vodka sauce. It's pretty but the sum of the dish is less than its pretty parts. Tender octopus dressed with olive oil and lemon Da Giorgio Ingenuity carries over to dessert, with a straciatella gelato with Sicilian Orange olive oil with crumbled amaretto cookie and sea salt. When it comes to very personalized cooking, small is almost always better, and Giacinto's little dining room has all the bustle and good feelings of a true trattoria. But he goes further and farther than many of his colleagues who play it safe with a menu of old favorites. Da Giorgio is a place always full of surprises. Full portions of pasta cost between $19 and $26; main courses $25 to $37. DA GIORGIO CALABRESE KITCHEN 77 Quaker Ridge Road New Rochelle, NY 914-235-2727 Open for dinner Wed.-Sun.
Time Out Dubai
19-05-2025
- Entertainment
- Time Out Dubai
Izu Burger officially joins Time Out Market Dubai
There's a new reason to head to Time Out Market Dubai: it's stacked, saucy and made by one of the city's best chefs. Say hello to Izu Burger, launching in the Market on Thursday May 22 and created by the man, the myth, the legend Izu Ani, who's also behind some of the city's most celebrated restaurants, including GAIA, Alaya and Shanghai Me. So, what's on the grill? Izu Burger is where wagyu meets emmental, where milk baguettes hold their own and fried chicken comes with serious swagger. All made with some serious attention to detail. Here, you'll get dirty burgers made with top-tier ingredients and zero shortcuts. Get messy with Izu fries loaded with spice and plenty of Parmigiano, or snack on crispy onion rings topped with cheesy ranch and crunchy beef salami. Credit: Izu Burger Credit: Izu Burger Credit: Izu Burger Credit: Izu Burger Even vegetarians and vegans get their moment, with options built around earthy, umami-rich portobello mushrooms instead of your usual meat substitutes. Wrap it up with Izu's iconic passionfruit cheesecake (IYKYK). Located in Souk Al Bahar, the Market is known for spotlighting Dubai's top food talent, and this latest addition doesn't disappoint. With Izu Burger now in the mix, Time Out Market Dubai reinforces its status as the city's ultimate foodie hotspot. Home to 17 of Dubai's top homegrown food concepts, three cool bars and a 3,000 sq ft terrace with front-row views of the Burj Khalifa and Dubai Fountain, the Market blends best-in-class dining with the buzz of Downtown energy – all under one roof. You might also like: Everything you need to know about Time Out Market Dubai Izu Burger is now open and serving daily, from lunch till late. Whether you're a burger devotee or just hungry for something new, this one's worth sinking your teeth into. Just take a look at the menu: BEEF Trio of Sliders Sliced Angus ribeye, Izu BBQ sauce, tartar, Emmental, served on slider buns. Dhs62 Time Out Edition Izu Sando Sliced Angus ribeye, sourdough, Emmental cheese, homemade pickles and whole-grain mustard mayo. Dhs55 Wagyu Milk Baguette / Potato Bun Sliced Wagyu ribeye, Izu BBQ sauce, tartar, Emmental and your choice of bread. Dhs 82 Add Wagyu: Dhs32 Australian Angus Milk Baguette / Potato Bun Sliced Angus ribeye, Izu BBQ sauce, tartar and Emmental. Dhs62 Time Out Edition Angus Milk Baguette / Potato Bun Sliced Angus ribeye, Izu BBQ sauce, tartar and Emmental. Dhs55 CHICKEN Parmesan Ranch Chicken Burger Parmesan ranch sauce, lettuce and grated parmesan cheese. Dhs43 Horseradish Chicken Burger Horseradish mayo, homemade pickled red cabbage. Dhs43 Spicy Chicken Burger Buttermilk chicken, sriracha maple glaze, spicy dust, coleslaw, spicy mayo, potato bun. Dhs45 Truffle Chicken Burger Buttermilk chicken, pickled jalapeños, parmesan, truffle mayo, potato bun. Dhs50 4 Piece Chicken Strips (Spicy or Non-Spicy) Buttermilk chicken strips, fries, and your choice of dipping sauce. Dhs39 VEGAN / VEGETARIAN Vegan / Vegetarian Burger Homemade vegan patty, ranch sauce, crispy onion, lettuce, onion jam, vegan bun. Dhs42 With or without parmesan cheese SIDES Izu Fries Seasoned with Izu spice blend, Yangnyeom, parmesan and aonori. Dhs22 House Fries / Plain Fries Classic cut, lightly salted. Dhs18 Truffle Fries Truffle salt, parmesan, truffle mayo. Dhs28 Jalapeño Poppers Cream cheese stuffed jalapeños, raspberry compote. Dhs32 Crispy Onion Rings Served with Parmesan ranch and spianata beef salami. Dhs28 SWEET DECISIONS Salted Caramel Milkshake Dhs 32 Passion Fruit Cheesecake Milkshake Dhs 32 Hokkaido Ice Cream Dhs 39 Passion Fruit Cheesecake Dhs 32 It's burgers redefined, now sizzling at Time Out Market Dubai. Mon-Thu noon-midnight, Fri noon-1am, Sat 10am-1am, Sun 10am-midnight. Souk Al Bahar, Downtown Dubai, In other news… 12 awesome things to do this week Everything you can't afford to miss A guide to Etihad Rail: High-speed rail, passenger service, dates and more All the latest details on the UAE's rail system It's official: These are the 86 best restaurants in Dubai Tried and tested by us
Buzz Feed
09-04-2025
- Climate
- Buzz Feed
This Soup Is What I Make While I Patiently Wait For The Weather To Warm Up, And It Only Costs $2 Per Serving
In upstate New York, the arrival of spring still holds onto the brisk chill of winter. Outside, early morning frost blankets our garden beds, and the occasional snow shower drifts through the air. But, despite the cold, life outside is beginning to bloom. Daisies and daffodils peek through the grass, the yellow forsythia emerges at the edges of our neighbors' yards, and the buds on the peach trees suddenly appear. After a cozy winter spent indoors by the fire — with simmering pots of soup and slow-cooker meals that last for days — I find myself in the kitchen searching for that perfect balance between the seasons. For me, that means warm dishes with bright flavors, and this Creamy Lemon Orzo Chicken Soup from Tasty creator Ronica Rupan-Tompkins (aka @mymanabites) promises the best of both worlds. The tang of fresh lemon juice and zest, peppery parsley, and earthy thyme complement the richness of chicken broth, heavy cream, and plenty of garlic. Even better? It's a budget-friendly dish that makes for sublime lunch leftovers, especially with a slice of crusty bread brushed with butter and a simple arugula salad topped with shaved Parmigiano. The only question is: Will I be enjoying this dish by the fire or on the deck? How to Make It In just 30 minutes (10 minutes of prep and 20 minutes of cooking), you'll have a cozy, flavor-packed meal that tastes like it's been simmering all day. Everything comes together in one pot: start by sautéing your aromatics to build layers of umami early on, then add your broth, followed by your orzo to soak up all the flavor. When the orzo is plumped and tender, all you need to do is shred up a rotisserie chicken, toss it in, and let it simmer for about five minutes, just long enough for the flavors to come together. Stir in your heavy cream until your broth is nice and warm, then remove from heat and add your lemon zest and juice for the perfect amount of tang to balance out the richness. Season with salt and pepper, ladle into bowls, and finish with fresh parsley and thyme. Just like that, you have a creamy, dreamy, lemony bowl of comfort that's exactly what you need for welcoming spring. Easy Swaps and Substitutions You may be thinking, why change a good and already delicious thing? Because sometimes, the thrill of culinary creativity takes hold with a pot of soup! Try some of these swaps and substitutes to really soup-rise your taste buds. Use oregano in place of, or in addition to, your fresh parsley and thyme. Give this recipe even more of that one-pot-meal feel by tossing in some handfuls of fresh spinach when you add your shredded chicken. Fresh out of orzo? Ditalini, acini de pepe, conchigliette, or stelline are other small pastas that work well. Why You'll Love It As Much As I Do My favorite thing about this dish is that it's super easy to whip up for a quick weeknight meal. I typically have all the ingredients on hand and can just pick up a rotisserie chicken and some fresh lemons from the grocery store — and voila, dinner is served! At $2 per serving, it's a good go-to for a budget-conscious meal at home. And Finally…What Wine to Drink With It! The bright citrus flavors in this soup pair beautifully alongside a crisp glass of Sauvignon Blanc. With a balanced, refreshing acidity and a citrusy profile of lemon, grapefruit, and lime (sometimes even kumquat!), Sauvy B is the sip for me alongside this cozy bowl of comfort. Want to try Ronica's Creamy Lemon Orzo Chicken Soup or search for more easy, budget-friendly meals? Download the free Tasty app to save this recipe and 7,500+ others — no subscription required.
