Designer table StayAwesome No.1
1-12-2014
StayAwesome is a young company that is constantly searching for original products to produce and to launch on the market. In this way they would like to create an awesome lifestyle for people.
Designer table StayAwesome No.1
StayAwesome No.1 is a designer table that people can use at the park, in the garden but especially on the beach. For the design of the table, StayAwesome joined forces with designer Rogier Daamen. The designer table looks like there is a shovel stabbed in the sand. Besides that, the table looks original, the table saves a lot of space and makes sure that food and drinks do not end up in the sand.
Production
StayAwesome works together with Inmade, that is a producer within the prison system in the Netherlands. It is a factory located in Alphen a/d Rijn where prisoners are responsible for the production of StayAwesome No.1. The prisoners are given the opportunity to improve their lives. StayAwesome No.1 is currently the only one of its kind and soon available in their webshop.
Free pizza slide with A-grades
1-12-2014
The Greenville House of Pizza in New Hampshire is offering its young customers the chance to earn free slices with homework and good grades. The strangest marketing actions are organized to inspire young people to earn a free meal at a fast food restaurant. Last year for example, we read in an article that girls could get a free slice of pizza if they showed their “boobs” in a Pizza Place in Illinois. (Not) a good example of trying to get more guests through community involvement. 😉
Stimulate students with pizza slices
The owner of the Greenville House of Pizza, a 28-year war veteran helps young people with their homework and treats free pizza slices if they get an ‘A’. In addition, students can do their homework in his “Study Hall Special“ until five o’clock in the afternoon and in the meantime enjoy a slice of pizza for only 35 dollar cents. The owner even helps with the homework, if he understands the subject!
Social commitment
My youngest daughter is currently in high school and sometimes I hear that she didn’t consume her lunch but ordered a pizza with friends instead. Knowing this makes the action above much more sympathetic and that occasional pizza slice is eaten anyway! ^Marjolein
Dutch Coffee Makers back in The Netherlands
28-11-2014
Coffee has gained a more exclusive status over the past years and there are a lot of connoisseurs nowadays. That said, most of the coffees are brewed hot and the (re)introduction of a cold brew method might bump into some doubts.
Dutch Coffee
The classical Dutch brewing method dates back to the Dutch East India Company period. With this method cold (ice) water drips through the ground bean reservoir. Making a pot of coffee takes four to six hours, the result is a less bitter and less acid coffee. The cold coffee barely oxidates and therefore has a longer shelve time. The Dutch Coffee contains zero calories because the fat in the beans doesn’t dissolve in cold water.
Design
The design of the classical Dutch Coffee machines, or installations, dates back to the trade of the Dutch East India Company. The elegant design is a fusion between Dutch stolidity and Asian craftsmanship.
Taste
The various tastes of the coffee bean are well preserved by the cold brew method. The founders of the ‘Dutch Coffee’ company, Jits Krol and Robert Nijhof, say it’s even strange that we’re brewing coffee hot. This tradition probably started back in the days when it was more hygienic and healthier to brew coffee with boiled water. It does have a negative impact on the taste though.
The website www.dutch-coffee.nl/en shows a variety of serving methods, brew-experiments and the machines of course.
Tribute to Alain Passard
28-11-2014
In our humble opinion a chef can’t get a better tribute! Eight chefs who have ever worked for and are inspired by Alain Passard, have jointly catered a dinner in honor of his cooking style. Initiated by Le Fooding and sponsored by San Pellegrino. ‘Alain Passard et les Arpégiens’; Björn Frantzén, Sven Chartier, Mauro Calagreco, David Toutain, Tatiana Levha, Bertrenad Grébaut, Marc Cordonnier and Ludo Lefebvre.
Reunion: Chefs tell about Alain Passard’s cooking style
Vegetables, respect for the product, watching and listening to the product, the product of this moment has the most flavor, be careful with heat and a fine balance between fat and acid. A great tribute to Alain Passard.
Great tribute
Great idea to organize a similar tribute to a Dutch chef around the presentation of a magazine or book, like the ‘Lekker’, the GaultMillau (from the Netherlands), ‘Grootspraak’ or around a special edition of Delicious.
Small hospitable gesture: Leave it at Hyatt
27-11-2014
The Grand Hyatt Melbourne has launched its ‘Leave it at Hyatt’ service, enabling visitors to safely store their belongings on site, ready for their next stay.
We have been writing about small hospitable gestures for quite some time now and this is one great example. ‘Leave it at Hyatt’ is facilitating frequent visitors to travel lighter or in case they are a bit over packed for one return flight, to pick their luggage up the next time. According to the Australian Business Traveller, regular guests can fill out a form and leave items at the reception (all within reasonable proportions of course). When they return, guests can get their items delivered to their room. Clothes can even be dry-cleaned if requested!
The ‘Leave it at Hyatt’ service is creating repeating visits and brand loyalty
A similar service like ‘Leave it at Hyatt’ is sometimes offered at wintersporthotels. Having the ability to leave skies and ski shoes at the hotel enables the guest to travel lighter. On the other hand, hotels are assured that the guest will return! Nice small gestures. What small hospitable gesture can you offer your guests? ^Marjolein
Storytelling by Hotel Casa 400
26-11-2014
Hotel Casa 400 launches storytelling website ‘Home To 400’ and shares its history by the motto “Mi Casa es su Casa ‘.
In 1957 Gabbe Scheltema, Frits Bolkestein and the late Nol South took the initiative to introduce a successful student hotel concept from Copenhagen in Amsterdam in Copenhagen. They wanted to offer a solution to the lack of student housing and wanted to solve the increased demand for hotel rooms in the peak summer season as well.
“With us behind every room a story”
The hotel pays tribute to the founders and 57 years of history by launching a unique website with stories from students, staff and visitors of Casa 400. The accompanying video for instance tells the story of the housekeeping staff, but there are also extensive written stories about (former) residents.
Expanding the storytelling website
Besides stories that are published already the website will gradually be supplemented with stories of all students, employees and guests. It is one of the best examples of storytelling in the hospitality industry nowadays.
Shopping via hotel television
26-11-2014
Guests from hotel The Dylan in Amsterdam can virtually shop in stores around the hotel via the tv screen in the room. Luckily the hotel is positioned in the shopping area ‘The 9 streets’, with a lot of boutiques.
Once the order is paid, distributer PostNL makes sure that it is delivered in your room within one hour. Return items that don’t fit can easily be dropped off at the hotel reception. The service is a collaboration between The Dylan Amsterdam, 9straatjesonline.com and PostNL.
Room Shopping
The www.9straatjesonline.com website offers virtual visitors the opportunity to browse online through the range of 40 boutiques without taking one step out of the door. The Room Shopping concept launched earlier this year with a temporary ‘Room Shopping Package’. Although the package is not available anymore, the unique Room Shopping service remains. The initiative is a nice extension of the hotel’s service as well as a strong promotion of the shopping area.
Breathometer Breeze; a mobile breathalyzer for smartphones
25-11-2014
Breathometer Breeze
The first mobile breathalyzer for smartphones is now available in the Netherlands. Through the Breathometer app the Breeze informs users quickly and accurately on their blood-alcohol results. The Breeze is designed to stimulate occasional drinkers to maintain control over their alcohol consumption and make safer and healthier choices.
User friendly gadget
The Breathometer Breeze turns a smartphone into an accurate breathalyzer within seconds. The Breeze works through a wireless Bluetooth connection, has no warm-up time and is always ready for use. The advanced sensor technology allows precise and fast results possible. If used daily, the battery will last for about 16 months. The Breeze comes with a money belt clip, a key ring holder and a separate mouthpiece for hygienic sharing of the Breeze with friends.
A combination of ‘nice and need to know’
Distributor Tipping Valley BV introduces the Breeze from Breathometer Inc. The Breeze is a nice gadget. A combination of ‘nice to know’ and ‘need to know’. The Breathometer app provides the blood alcohol level quick and accurate on the smartphone screen. In addition, the app provides the function ‘home safely’. The app shows how long it takes until the alcohol is gone from the blood and when people are sober or ‘back to zero’ again. The app can even assist in arranging a taxi through Uber or a local taxi company. In the future, it is also possible to find local restaurants via this app or book a night in the nearest hotel. The app is available for iOS and Android smartphones.
Blackjack with taste, Vino Casino
25-11-2014
Last Sunday at the ‘Wine Weekend’ wine fair I spotted the ‘Vino Casino’ game. ‘Vino Casino’, as you can see in the picture is a specially developed BlackJack table, representing a large world map and different vintages on the side.
Blackjack with taste
The game begins with a wine tasting, without seeing the label. Through smell, taste and look participants need to indicate the country / region and the age of the wine. Blackjack with taste thus! The casino chips, which are distributed in advance, must be deployed on both the country and the age groups. When the country or year is correct the number of casino chips is doubled. You can agree in advance how many bottles to taste at this blackjack table. The one who has the most casino chips at the end of the flight, is the winner.
For staff parties or during a tasting
This game is perfect to teach your staff or guests more about wine, in a fun and playful way. It gives a competitive element to a tasting and selects the real ‘wine connoisseur’ among your friends and colleagues. ^Bram Kosterink
A Christmas wreath as dessert for the whole table
24-11-2014
Desserts shared by the whole table, like a Christmas wreath from meringue, is one of the fine examples you can come up with for Christmas. If you have great examples you’re willing to share, we love to mention it as inspiration.
On a regular basis we hear that the ideas we show at our website are not in line with the daily reality of the restaurant or hotel entrepreneur. There is too little time to bring ideas, with your own twist, in practice. Earlier this year we have written about the trend in Bistros to serve desserts for the whole table. Like a giant profiterole or chocolate balls which are broken at the table. It provides a lot of commotion at the table and is very easy to adapt to your own capabilitees!
Inspiration from colleagues and Pinterest
Chefs with Michelin stars are sharing inspiration, Grant Achatz (among others from Restaurant Alinea in Chicago) for example inspires us regularly with video’s like this one about his menu with as dessert the chocolate ball. Inspiration other chefs can use for their own dishes. Pinterest can be another source of inspiration.
A Christmas wreath as dessert
Wherever you look for inspiration, sharing a dessert with the whole table is special and cozy in the Holiday season. Last month I made a huge long profiterole, filled with lemon curd and sour cream and fresh fruit for a party. Profiteroles can be made in all kind of shapes, so it’s easy to adapt it to Christmas. Last weekend, I made a Christmas wreath from meringue with raspberry sauce, fresh red fruit and some holly leaves as decoration. Easy and fun to eat! ^ Marjolein
Signature cheeses; chef Edwin Kats makes Noble cheese
21-11-2014
Create your own cheese. Mirjam van Hest offers chefs and businesses this opportunity. Interested? Feel free to contact her. Last month we wrote an article about the company of Mirjam van Hest, Mir’s Heart & Soul, and about the Amstel Cheese she designed with Chef Rogér Rassin (chef at the InterContinental Amstel Hotel and its restaurant La Rive). In this article you can read about how Mirjam got the idea for her business, how the Amstel Cheese is co-created and the flavour notes of the cheese.
Noble cheese
Recently, she made a cheese with Edwin Kats, chef-owner of restaurant Noble in ‘s-Hertogenbosch, The Netherlands. Mirjam uses Dutch milk from cows which are grass-fed in the area between Heusden and Altena as the base for her artisan, extra creamy farm cheese.
Edwin Kats about his Noble cheese
“After I had literally earned my Michelin stars as chef in the Netherlands, I wanted to achieve more and look further. That is why I worked for more than four years as Executive Chef in Lebanon and China. I’ve seen and learned a lot. My new challenge is to make as many people possible, enjoy that knowledge. Making this cheese in cooperation with Mirjam van Hest is one of the ways to show my experiences. I’ve added a lot of herbs and spices from my voyages. The Noble cheese ensures a unique taste experience. The Noble cheeses is a delicious dessert but is a surprising appetizer as well and I have used the cheese in a couple of wonderful recipes.”
The Dutch recipes Edwin Kats created with his Noble Cheese are here! See here where you can buy the cheese.
An Airbnb with as host the KLM
21-11-2014
KLM listed an MD-11 as ‘Spacious Airline Apartment’ on Airbnb
The Dutch carrier KLM has teamed up with Airbnb for a promotion in which aviation enthusiasts can win a night’s stay in Amsterdam. The lodging would be inside one of the airline’s just-retired MD-11s. It’s listed on Airbnb as a ‘Spacious Airplane Apartment’ in Amsterdam. Airbnb says the Wi-Fi equipped two-bedroom lodging option also comes with two kitchens, a living room, eight “small” bathrooms, 116 windows and “a giant cockpit panorama window”. Unfortunately flying is prohibited. The Airplane Apartment is available for three nights only, Nov. 28-30 2014.
A new Dutch delicacy; the ‘speculaas kroket’
20-11-2014
For all those who visited the Netherlands and did taste one of our most famous delicacies, the kroket, Febo created a special ‘kroket’ for the festivities around ‘Sinterklaas’. A kroket with a spiced biscuits filling. Their video explains it all! If you check #speculaaskroket on Twitter you will a lot of reviews on the taste.
A magnifying spoon
20-11-2014
Designer Ernesto D. Morales has designed a spoon made out of magnifying glass as part of a series of absurd products for his fictional company Object Solutions. The spoon is intended to enable the user to inspect each area of a meal prior to consumption to ensure the absence of glass, hair, bugs or other contaminants. The food can be eaten using the same implement. Restaurant owners worldwide shouldn’t be surprised if their guests start scanning their dishes before they start eating with this magnifying spoon, if the spoon goes into production! At this moment the only possibility is to subscribe for a limited edition at his webshop.
Ernesto D. Morales about the magnifying spoon: ““You may be the victim of needless contamination, but you’ll be damned if you’re ever caught eating it.”
Pizza inspiration from Australia, the Mogul
20-11-2014
If you live in Australia you can create your very own pizza for the Domino’s Pizza menu! You have to share it online with friends and family and earn a slice of the profit for every pizza you sell. This is possible at Domino’s Pizza new brand – Pizza Mogul.
If you’re living in Australia you could create your Mogul pizza and publish it on the Mogul app. At the app you find a lot of very special combinations! These pizza-entrepreneurs could make money with their creations, how much depends on how often your Mogul pizza is sold. An indication; Domino’s sold more than 12.000 Mogul pizza from the ‘Pizza Master’. The chain does encourage the contestants to donate to charity. Domino’s Pizza is very happy with this marketing experiment, they even created a Mogul Masterclass!
Coffee and Cake at the high level of Michelin
18-11-2014
Chefs who have been awarded with multiple Michelin stars often use their name to open ‘gastro bistro’-like restaurants. Some chefs connect their name to a bakery. For example this last year, some Fika’s (a rendezvous for coffee and pastry) opened in Stockholm. This summer I even stood in line at the Bouchon Bakery by Thomas Keller (two restaurants with three Michelin stars) in Yountville, California. Meanwhile, the Thomas Keller group already has five branches of the Bouchon Bakery, one with a café.
High level of Michelin at fika coffee shops
Recently I read an article in The Guardian by The Foodie Traveller who writes about the development of ‘Fika Bakeries’ in Stockholm. Some famous chefs with Michelin stars did open a bakery, where they use their talents to lift the original Fika coffee shops to a higher level in Stockholm.
The Green Rabbit bakery
The Green Rabbit bakery opened in May 2014 and is owned by Mathias Dahlgren (two Michelin stars with his restaurant Mathias Dahlgren at the Grand hotel) and his executive chef Martin Berg in Vasastan, Stockholm. They seem to include delicate blueberries and raspberries muffins in their Fika.
Wienercaféet, Lindeberg Bakery and Patisserie and Culinary Center K-märkt K-Mart
Wienercaféet is also an example of a Fika Coffeeshop. Wienercaféet opened last year by Daniel Lindeberg, who first worked with Björn Frantzén (Restaurant Frantzén, number 23 on the World’s 50 Best Restaurants Pelligrino). Daniel Lindeberg left Wienercaféet already to open Lindeberg Bakery and Patisserie in another part of Stockholm. In the culinary center K-märkt Daniel Roos (world champion pastry chef in 2012) opened a bakery, with chef Johan Gottberg and sommelier Jens Dolk.
Which Dutch chef follows these examples?
Just a bakery where we can buy great sweet and savory pastries, fruit salads, cakes and specialties of the chef, possibly with a coffee-to-go. In the neighborhood of Leiden please. I’m in Stockholm late December and will take a look at the concepts and would love share my experience with chefs who do have plans in this direction! ^ Marjolein van Spronsen
This Thursday; the Beaujolais Primeur will arrive!
18-11-2014
The Beaujolais Primeur/Nouveau is becoming popular again. Do you already treat your guests to a Beaujolais menu?
Mid October, I went to Paris for a long weekend and I noticed that there are many restaurant announcements for a Beaujolais Primeur / Nouveau menu on November 20 around the ‘déblocage’. I still remember the years that certain Beaujolais Primeur wines often sold out in advance! Due to various scandals the popularity of the Beaujolais Nouveau dropped rapidly. But the Beaujolais is gradually becoming more popular again, thanks to the quality improvements that growers in the region have implemented.
The third Thursday of November, Beaujolais Primeur menu
People start celebrating The ‘déblocage’ again, so owners of restaurants dedicated to the French cuisine should celebrate this as well! Another reason for a party! Marc Cruellas, owner of Bistrot de la Place in The Hague remained faithful to the Beaujolais Nouveau, every year he treats his guests after the ‘déblocage’ with dishes from the wine region. This while enjoying a ‘pot of Beaujolais Nouveau’ and live French music.
In-store performance at the Coffeecompany
17-11-2014
The American soul artist Curtis Harding will have an in-store performance at the Coffeecompany in Amsterdam on Sunday 23 November. Record company Epitaph / Anti-Europe joins forces with the coffee chain that provides it’s visitors a soulful afternoon and the artist gets extra publicity.
In-store performance
In addition to his club tour in the Netherlands Curtis Harding will perform exclusively at the Coffeecompany on the Oosterdokskade in Amsterdam. An old tradition of in-store performances is hereby revived by the Coffeecompany and record label Epitaph / Anti-Europe. Various performances by Pete Philly & Perquisite and Michael Franti took place at branches of the coffee chain from 2005 to 2009.
Keep on shining
The in-store performance will take place from 15.00 o’clock and is free of charge. Later that evening Curtis Harding will perform at the Paradiso. The last few weeks the popularity of Curtis Harding rocketed sky high with ‘Keep on shining’ being nominated as tip song at various radio stations, so we expect the event will attract quite a lot of fans.
Men’s Day at restaurant De Wits
17-11-2014
Last Sunday the 16th restaurant de Wits was a temporary gentlemen club for the afternoon. With this Men’s Day in Movember the restaurant anticipates to public issues. This original approach can be an example for other restaurant owners.
Men’s Day
The theme of the Men’s Day at Club de Wits in Rijswijk (NL) was ‘Let your beard grow’. During the event the guests could enjoy real men-things. A barber from the local ‘Headz for Hair’ barbershop was cutting beards, ‘Intermezzo Mode’ provided style and clothing advice, wine- and whiskyspecialist ‘van der Boog’ brought a selection of whisky and tabacco store ‘Van Renssen’ provided sigars. The activities were completed with a training for drafting beer, leaving the training glasses of course for the men to drink, and additional snacks. Completely in line with the theme restaurant De Wits donated 10% of the entrance fee to the Movember foundation.
Themes and workshops
This Sunday was not an isolated event, regularly the restaurant organizes events for its loyal guests by the name of ‘Club De Wits’. In 2012 we wrote about a member event by Club De Wits with a pasta workshop, wine and oyster tasting and a pre-tasting of the new menu.
Issue calendar
Men’s Day is worldwide celebrated on 19 November. To have an overview of the days specific public issues are addressed worldwide, check the ‘IssueCalendar’.
Young Flemish chefs party at Café d’Anvers
14-11-2014
A party by chefs for chefs & foodies to close off the young chef campaign by Flanders Promotion.
Young Flemish Chefs
Another edition of ‘Jong Keukengeweld’ (freely translated as ‘Young Kitchen Violence’) with young Flemish chefs took place in Flanders this year. This Saturday 15 November the promotion will finish and the chefs change their pots and pans for decks on Sunday to celebrate the end of the successful campaign. Nick Bril (The Jane) will be one of the Dj’s in Café D’Anvers, a club that will be transformed into a culinairy Walhalla for this occasion. The cocktails are made by the mixologists of The Jane, The Pharmacy and Jigger’s and there is a wide variety of craft beers. Next to that you can taste creations by Foodpairing.com (BE), De Kromme Watergang (NL), Cuchara (BE), Fleur de Sel (BE), Kazen van Tricht and much more.
Flanders Promotion
More than 7.000 youngsters from 18 to 30 years old enjoined the culinairy promotional campaign by Flanders Tourism. They could dine with discount at top restaurants where young talented chefs are part of the kitchen team. Next to the domestic promotion of Flanders Tourism, they aim for the international market as well. Chefs Dennis Broeckx and Seppe Nobels, both from Antwerp, went to Moscow to kick-off the international campaign.
The event reminds of the chefs-for-chefs lobster party at Bridges earlier this year, where chef Ron Blaauw transformed into DJ Ron Blaauw.
Old Amsterdam Food Tour Dinner
14-11-2014
The Old Amsterdam Food Tour and restaurant MOES organize the ‘Golden Age Dinner’ with Marleen Willebrands on Sunday 23 November. A meal will be cooked at the basement of an old storehouse from 1646 according to original 17th century recipes. Because the dinner was served in the afternoon back then, the dinner will be served from 14.00-18.00 o’clock.
Stories from the Golden age
Between the courses stories are told about eating habits, table manners and the availability of food in the city back then. Culinary historicist and publicist Marleen Willebrands retrieved the recipes and will explain the background of old eating habits. Students of the department of old music from the conservatory will play music from that era.
Guests can enjoy oysters on entry, a Rillette appetizer of crab, Tersey with smelt, sweet chicken pie, salad with parsnips, Blancmange & roggebroodijs* *(Roggebroodijs is a rye bread ice cream – ever had rye bread ice cream before?!) and Hippocras with dragees.
Old Amsterdam habits
Because of old habits only a spoon will be provided, please bring your own knife. The stories will be in Dutch; however, the food, wine drinks and experience speak a universal language for all to enjoy.
Location: MOES, Prins Hendrikkade 142-sous
Date & time: Sunday 23 November 14.00-18.00 o’clock.
Map allergens via Ingredient Information Netherlands
13-11-2014
Within exactly one month, every food provider in Europe is obliged to be able to tell his customers or guests which allergens are processed into a dish or product. It’s a complicated matter and time consuming to have to determine this yourself. Ingredient Information Netherlands supports.
The solution
Ingredients Information Netherlands (IIN) connects the allergens, but also the nutritional values and the E-numbers, to the products you use. Based on this information they give an insight in which allergens, nutritional values and E-numbers that are processed in your dishes. IIN provides you with the solution for the provision of allergen information within your organization; it does this for large or small restaurants, hotels and catering companies.
This is how IIN works
The philosophy behind the IIN software; ‘being transparent in a simple way about all the allergens in food’. The software design is based on your menus, recipes and the products involved and thus provides a custom made ingredients-information package. In addition to allergens you can also gain direct insight into the nutritional values (required by law in 2016) and the E-numbers. In short IIN makes the link between the information provided by your suppliers’ raw material specifications and your own recipes in one database. Through your own ‘My IIN’ you have a quick insight in which allergens the products contain in both your dish and menu. You can print the results and process in a separate allergen menu, display the information on a tablet or smartphone, or even mail it to your guests.
100% custom made
So no sheets of paper, but a web based solution. That means you have access to the information via a PC, tablet or smartphone. The system saves time, you meet the legal requirements, you can receive guests who suffer from food allergies and you create added value for nutrition-conscious guests. Check out the website of IIN, it’s possible to experience the capabilities of Ingredients Information Netherlands in a demo environment.
Mastri Birrai Umbri lentil beer
13-11-2014
The Farchioni family brews lentil beer with lentils from the Umbria region in Italy.
Tradition from Umbria
The Farchioni family is involved in processing agricultural since 1780 and is one of the oldest agro-industrial families in the Umbria region, Italy. Nowadays its agro-industrial legacy culminates in Mastri Birrai Umbri as they focus all of their conceptual, organizational and strategic capabilities on fulfilling Pompeo Farchioni’s vision of a distinctive, desirable beer that complements other products from the family. It did work out very well.
Beer with lentils
The beers of Mastri Birrai Umbri are crafted from specially selected malts, grains, and legumes from the region of Umbria. The innovative use of spelt, chicklings, and lentils give the beers a distinct taste. Escpecially the Mastri Birrai Umbri’s artisanal stout, brewed according to the Cotta 74 recipe, is a winner. The beer is based on a stout and has a typical lentil taste that’s accompanied by a chocolate-like aftertaste.
Quote from the owner of Mastri Birrai Umbri
“We want to make artisanal beers that are unique and enticing,
that are fully part of the agricultural traditions of Umbria,
easy to drink, and marked by the same unmistakable originality
that distinguishes all of our products.”
Pompeo Farchioni
Trapizzino street food in Rome
12-11-2014
“When in Rome… eat a Trapizzino.”
A new kind of street food originated in the heart of Rome, it’s easy to take-away and full of taste and called “Trapizzino”. The bread has a triangular shape and is made of white pizza bread. Because the bread is closed on two sides like a pocket, it perfectly allows moist and juicy fillings and can be eaten without any hassle. This makes the trapizzino ideally suitable for traditional Roman fillings.
All in one
The local delicacy is of high quality, easily eatable, traditional and very tasty. It’s affordable as well, which makes us crave for a Dutch seller soon. The bread is created with a hundred years old mother yeast (3%), beer yeast (0,2%), selections of wheat flour, salt and extra virgin olive oil. The Trapizzino was rewarded the title of “Best Italian Street Food” voted by “Street Food Heroes”, the first travel cooking show dedicated to street food which aired on Italia 1 in the summer of 2013.
Trapizzino at Salone del Gusto
Armand tasted the Trapizzino during Salone del Gusto and was directly convinced by its taste and appearance. It was by far the most popular dish of the Dutch Slow Food Youth Network delegation.
The founder
The Trapizzino was developed by Stefano Callegari from Rome. Together with Antonio Pratticò, Humayun Kabir, Gabriele Gatti, Paul Pansera and Fabio Giacomobono he continues to build and expand his dream.
Locations
At the moment there are two locations in Rome where you can get the Trapizzino, it’s in Testaccio, via Giovanni Branca n. 88 and Ponte Milvio, Piazzale Ponte Milvio n. 13. Definitely worth a visit when you’re around!
Pakistani cooking class with handpicked vegetables
12-11-2014
Ferdinand and Anja Eeuwes grow tropical vegetables, peppers and forgotten Old-Dutch vegetables in their greenhouse for years. During the sale in their regional shop they regularly received questions about the preparation of these products. This eventually led to the creation of a series of cooking classes.
Pakistani cooking class
The cooking classes were set up eight years ago and expanded to a larger modern kitchen in 2009, surrounded by a tropical garden and herb garden. There are 16 different classes available at the moment and the next cooking class is focused on the Pakistani kitchen on 17 November.
From seed to eating
The company developed from a traditional horticultural company into a total experience from seed to food with a local shop, a plant nursery, cooking classes, excursions, educational programs, creative workshops and the hosting of children’s parties.
AEG Cooking Club
The entrepreneurs are ambassadors of AEG since 2014, people who subscribe at the AEG Cooking Club can join free cooking workshops. During these workshops consumers can get acquainted with various AEG cooking devices. The workshops are aimed on people who want to buy AEG equipment or want to learn how to optimize their own cooking skills with the AEG products they own.
The ‘Groene Schuur’ is located at the Lijkweg 9B in Groessen.
Credits: Vegan Snack Shop
Credits: Vegan Snack Shop
Credits: Vegan Snack Shop
Credits: Vegan Snack Shop
