Fly to Japan..

Mata kyou kara Tokyo ni modorimasu..kanari isougashii 1shukan narisou..
BlackBerry from DOCOMO

Do you want to learn how to make a light mushroom risotto?

Normally when people think 'risotto', they think: creamy and heavy.  This is a recipe that is much lighter than the usual one prepared with cream.  It is a very simple recipe, though it requires a bit of time, but the end result is simply heavenly!  This was my dinner tonight...  I hope you'll be able to enjoy it as much as I did!  Buon appetito!!

Serves 4
INGREDIENTS
1 liter of hot chicken bouillon (or more if necessary)
1/2 large onion (finely chopped)
5 slices bacon (finely chopped)
5 tbsp olive oil
2 cups Arborio rice (Italian rice for risotto)
50 ml dry white wine
450 gms white mushrooms
150 gms shitake mushrooms
30 gms butter
30 gms grated parmesan
Salt & pepper taste

COOKING METHODS

1) Heat the olive oil in deep pan on low heat until translucent (the color should turn yellow)

2) In another pan, saute the bacon on low heat (without oil - the bacon will give off its own oil) until well browned

3) Add the mushrooms to pan with the bacon (still on low heat) and mix from time to time until the mushrooms are softened (no oil is needed in this process, as the mushrooms will eventually release their own water causing them to soften).

4) In the meantime, add the rice to the onions, stirring regularly for about 5 mins (over low heat) until the rice is translucent. A key point is never to allow the rice to become too hot.  You should be able to touch the grains with your bare fingers throughout the cooking process of the rice and onions.

5) Once the rice is translucent (or yellow/golden in color), add the white wine and cook for about 7 minutes until it is absorbed.

6) Add the softened mushroom and bacon mixture to the rice pan and stir until well combined.

7) Then add 4 ladles full of the bouillon to the rice pan (always on low heat), mix well and then cover the pan for 5 mins, before stirring once again.

8) Add another 1-2 ladels of bouillon to the rice and stir well and cover the pan again for about 3 mins.

9) Repeat this operation several times until total cooking time reaches about 25 mins.

10) Add the butter, cheese and one more ladle of bouillon, mix together and then turn off the heat.

11) Cover the pan with the lid and let the risotto rest for about 2 mins.  Serve hot.

The authentic southern wet Bruschetta

In most Italian restaurants (including my own), when one orders "bruschetta", they will expect to receive a plate of Italian bread slices baked in the oven and then topped with chopped tomatoes, basil, garlic and anchovies. 

In the following recipe however, you will discover the authentic way of making the "wet bruschetta"  originating from southern Italy, more precisely Sicily.  This is literally a "melts-in-your-mouth" recipe that will have friends and family members alike begging for more!  Here's how you make it:

Serves 2
INGREDIENTS:
* 10 cherry tomatoes
* 1 clove garlic (finely chopped)
* 1/2 tsp oregano
* 2 filets anchovies (finely chopped)
* 3 tbsp olive oil
* 4 leaves of basil (in this case, I didn't have any in my pantry)
* Salt & pepper to taste
* Old ciabatta bread (or any stale bread available - not sweet)

COOKING METHODS
1) Cut the ciabatta bread in half

2) Soak the bread under the water until wet, but not falling apart.
3) Squeeze the bread until most water is released

4) Prepare the tomato mixture: make a slit in the cherry tomatoes without cutting through the entire tomato.
5) Put them in a bowl and squeeze the tomatoes with your hands mixing together with the garlic, oregano, olive oil, anchovies and basil until the juice and pulp of the tomatoes  are well combined with the other ingredients.  Squeezing with your hands allows for the tomatoes to better absorb the olive oil and flavors from the spices.

6) Spoon the tomato mixture on top of the bread and serve as a snack.

Mongolian hot pot to warm the soul...

It feels like ages since I've last eaten a proper Mongolian hotpot, and today was just the perfect day for this treat.  Its getting colder and colder in Shanghai as we enter further into the depths of winter...  If you have the chance, make a trip to Dong Lai Shun in Shanghai, (originally a famous hot pot chain from Beijing) who's sesame-peanut sauce is better than any hot pot sauce I've tried yet!  The sauce is so good in fact that often I'm tempted to pour this delectable thick creamy sauce over a bowl of hot white rice on its own, only to devour it in seconds...  Here's the Pudong, Shanghai address for those who enjoy the winter hotpot season: Dong Lai Shun - Sanshin dasha, 579 Zhangyang Lu (not far from Best Buy and just accross from Ba Bai Ban - Yaohan). Tel: +(86 21) 5835 6877.

Top left is the heavenly sauce!!!  Clockwise: Sesame-peanut sauce, preserved tofu sauce, chili oil, pickled garlic

Cloisonee traditional Mongolian style hot pot

Lamb slices

Drooling as I'm waiting for the beef to finish cooking...

The final touch - PASTA!

MENU AMARO - Special Dinner @ Pizza Salvatore & Grill Shanghai:

Preparation of the home-made pasta combined with Shanghai hairy crab meat and its own reduction.

Amuse Bouche Trio: Mentaiko, Bottarga & Ikura

A delicate combination of pan fried foie gras paired with unagi on a bed of gari (japanese style ginger).

Porcini chawanmushi accompanied by sauteed porcini and porcini chips.

Baked Australian lobster, Laurent Perrier Champagne sauce, oven-dried salad and cauliflower puree.

Ginger sorbet with strawberry and olives.

Sesame crusted smoked Australian lamb chop accompanied by winter vegetables.

Close-up shot of home-made pasta with Shanghai hairy crab meat and sauce.

Amaro Trio by Andrea

"What big beautiful green eyes you have Giorgio!"

The 3 Musketeers!  Salvatore, Genaro & Andrea...

From Bottega Shanghai:上海のボッテガより

Christmas at Bottega!!

Come and choose from our assortment of freshly baked Christmas cakes, cookies, breads and much much more at Y's table - Bottega (Shanghai)! 

「Ginger bread 」

「ginger bread2 」

「Giorgio,Bottega 」

Christmas at Bottega!
Clarance ,my bakery chef at ys table, start the production of xmas cookies and italian breads for upcoming year end holiday .
ボッテガのクリスマス！
Y's table のわれらのベーカリーシェフClaranceがクリスマスのクッキーと年末休暇のイタリアンブレッドを作り始めました！

mr.Saito at Shanghai:上海のサイトウさん

Kyou wa Shinkou tei no mr.Saito ni irashite moratte tonkatzu no Fritt's no menu wo mata atarashiiino wo irete moratte mata start shimashita..Fritt's wa moto moto Akasaka de yarareteru mise de koko demo SWFS no naka no Yg>'S table Fritt's nimo arimasu...

今日は旬香亭の斉藤さんにいらしてもらって、とんかつのFritt'sのメニューをまた新しいのを入れてもらってまたスタートしました・・Fritt'sはもともと赤坂でやられている店で、ここでもSWFCの中のY's table　Dining & The BARにもあります・・

「Tonkatzu fritt's 」
とんかつfritt's

Expo 2010 Italia pavilion:2010エキスポイタリアンパビリオン

おとといの上海のEXPO2010のイタリアンパビリオンのオフィシャルグランドオープニングがありました・・・そこでのフードオペレーションはSalvatore Cuomo グループ上海がオペレーションしました・・・来年には色んなところでイタリアの代表として登場します・・食に対するイベントとプロモーションのコーディネイトは全部僕がやることになりましたので、かなり忙しい6ヶ月になりそうです・・・

Maria Assunta Accili(Secretary General),mr.Kanayama(CEO Y's table),
mr.Benniamino Quintieri(Commissioner General)

Maria Assunta Accili(事務局長）金山氏（Y's table代表取締役）

mr.Benniamino Quintieri（委員長）

mr.Massimo Roscigno(Italian Consul General Shanghai)mr.Riccardo Sessa(Italian Ambassador China)

mr.Massimo Roscigno（上海のイタリア総領事長）mr.Riccardo Sessa（中国イタリア大使）

mr.Dario Rota(Italian Pavilion Director)

Pizza Napoletana S.T.G./ナポリピッツァのSTG

Neapolitan pizza acquire the STG label
Today, wednsday the 9th od december at 1 p.m. in Bruxelles we got (togheter with APN) the european STG label for pizza napoletana.
The european commition deliberate this evening, wednsday the 9th of december, and after eight years of agreements, deals, feats and changement the disciplinare.
Anyway let me tell you something about the future I see for the Neapolitan pizza world and for this Seal: after the parties that are going to start from this evening and apart from the people who weren't involved in the process but now are ready to be first in the cue of the winners, the two associations who thought and who presented the disciplinare STG in the 2001 should have the responsability to make a great changement to improve the immage of Chef Pizzaiuolo and of the neapolitan pizza in general. So these are the goals of the new "consorzio di tutela della pizza napoletana STG" that will be formed by our association and the Pizzaiuoli napoletani association: training and improvement for Chef pizzaiuoli and agreements with the farmers and producers. Also the STG rules respect will be very important and must be controlled. Let's have parties and cheers now, but please don't forget our mission...

ナポリピッツァがSTG認定を獲得しました。

（STG：伝統的特産品保証　Specialita' ｔradizionale garantita）

本日12月9日（水）の午後1時に、ブリュッセルで（ナポリピッツァ職人協会とともに）ヨーロッパのSTG認定を獲得することが出来ました。ヨーロッパの委員会が、実に8年間にわたる合意、取引、功績、規律の変化の結果、審議を下したのです。とにかく、僕がナポリピッツァの未来のことの認定について伝えたいことは、今晩から始まるパーティーや選考の過程には関わっていなかったのに今や勝者たちを追従する人々のことは別にしても、2001年にSTGの規律を求め表明した2つの団体は、ナポリピッツァのシェフ、ピッツァイオーロのイメージ改善のために大きな変化をもたらす責任を担うべきだということです。だからナポリピッツァ職人協会と、私たちの団体によって構成される「STGナポリピッツァ保護協会」にとって、シェフ、ピッツァイオーロのトレーニングや、農家や生産者たちとの合意こそが新しい目標となるのです。そしてこのSTGの規律を尊重することはとても大切で、きちんと監督されなければならないものなのです。今は祝杯を挙げましょう、でも僕たちのミッションを忘れないようにしなければ・・・

Associazzione Verace Pizza Napoletana

新のナポリピッツァ協会

The Vice-President
Dr. Massimo Di Porzio                                                                                                      

Pranzo Italiano at Issimo Shanghai:

kono promotion wa sude ni start shiteimasu no de..Lunch time wa mata uchino concept de tanoshinde kudasai...
Isssimo by Salvatore Cuomo