Meet your local guide in Milan: Silvia

This month we have the amazing Silvia! Meet your local guide in Milan and let her guide you through the districts of the city.

Read on and get to know more about her!

Name:  Silvia

Meet your local guide: Silvia

Meet your local guide: Silvia

Nationality and Hometown? Italian, from Sondrio, very small town in the middle of the alps

Name of tour you lead and where: food walking tours in Brera and Navigli districts & segway tour

If you are not from the city you are based in for tours, what originally brought you there? I came to Milan because of the University

Your favorite part of the tour: the wine stop at Enoteca Cotti during the food tour: there you can learn part of the history of Brera and Milan. Plus it is a real heaven for wine lovers like me!

Favorite Local Restaurant in your city: I love aperitivo at le fonderie milanesi, an old industrial structure of Milan with a lovely garden, used now as happy hour place; good variety of food at the buffet

One thing visitors to your city can’t miss: you should not miss a walk and a drink at Navigli district

Navigli District

Navigli District

Favorite Travel Quote? “Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do. So throw off the bowlines, sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” Mark Twain (ps. I’m a sailor too… 😉 )

What’s next on your travel bucket list? in one month I’ll go to Cambodia, very excited about this trip

What is your favorite Italian city to travel to?  not sure about city, but as a region I would say Sicily, the only italian region with everything: art, beautiful sea, mountains, and 3 active volcanos!

What’s your best travel tip for those coming to visit Italy? try to interact with locals! Specially far from the city, go to small villages and feel the good vibes

What’s the food that someone must try in your city before leaving? in Milan, risotto with ossobuco. But if you go one day to Valtellina (my homeland) don’t miss pizzoccheri!

Pizzoccheri

Pizzoccheri

What’s the most memorable experience you’ve had on one of your tours? Well there are so memorable experience but I love seeing the expression of people when tasting the best food of Milan

What do you like most about leading tours? I love meeting people from all over the world…my favourite tours are when I start with a group of strangers and at the end of the tour people are exchanging phone numbers and contacts

What makes your tour unique? I want to make everyone feel like a local and fully enjoy the city!

Is Milan your next destination? Do you want to what is the best way to discover the city? Through our Milan Food Tour! Join Silvia during the tour and taste the best food!

A real example of the classic Italian pastries: Cannoncini

To not confuse with the Sicilian Cannolo, the Cannoncini are a real example of the classic Italian pastries in the world. They consist of tube-shaped shells of puff pastry filled with a sweet and creamy filling.

The cannoncini, called also as Cannoli Piemontesi are generally decorated with biscuit grains or with Nocciola Piemonte, a variety of nuts typical from this region of Italy.

The preparation of these pastries is very simple and few steps you obtain little delicious pastries to share with your lovers.

Cannoncini

Cannoncini

Here below how to create your homemade cannoncini: 

Ingredients for 13 cannoncini:

  • 230gr ready puff pastry
  • 1 egg
  • Sugar q.s.

Ingredients for the filling:

  • 250ml milk
  • 3 egg yolks
  • 25gr fine-ground flour
  • ½ vanilla pod
  • 75gr sugar

To garnish:

  • Nuts grain q.s.

Preparation of the wafers:

How to shape

How to shape

Take the roll of puff pastry and cut some strips (about 2,5-3cm wide and 30cm long) using a cooking wheel. Scramble the egg and use it to paint the puff pastry in all of its length without covering the edges. Use a stamp for cannoli to obtain the shape desired and paint the surface with the egg. Sprinkle the sugar on the cannoncini and lay them on a grill laid on the oven baking-pan. Bake the cannoncini for about 18-20 minutes at 200°. When ready let them completely cool down.

Preparation of the filling:

Heat up the milk and vanilla in a saucepan, in a bowl knid egg yolks and sugar and then add flour. With pliers take the vanilla from the milk and pour the liquid into the mixture and knid all together. Put the mixture on the flame and knid it until the cream will thicken. Transfer the cream in a bowl and let it cool down.

To finish:

Once the cream is cold, fill the cannoncini with the cream using a pastry cook pocket. Complete the dessert with the nuts and serve them.

Different toppings - Sicilian Cannoli

Different toppings – Sicilian Cannoli

Suggestion: fill the cannoncini only before serving them in order to not lose their characteristic crunchiness and it is not suggested to freeze them.

Nowadays the cannoncini might not be known as the Sicilian cannoli but that every food lover should taste them once in Italy.

Where can you taste them? Come to Milan and join our incredible Food Tour!

Warm up your winter with an Italian cappuccino

What’s better than a hot, foamy cappuccino to start the day?

Hot cappuccino

Hot cappuccino

For us, cappuccino is like morning fuel, it’s absolutely necessary to start the day and it has to be foamy, creamy and hot. Italians are used to good food and they are extremely demanding about it. After all, a good cappuccino can make your day and a bad one, on the other hand, may ruin it.

The secret for a perfect cappuccino is the foam that should come in a rich, creamy and consistent layer. You can ask for some cocoa powder or cinnamon on top.

But what is this cappuccino? Basically consider that is based on a regular espresso, milk and foamed milk. The creamy foam strictly requires whole milk.

The perfect pairing for a perfect breakfast is with a buttery, fragrant brioche. Yes, we know that the correct name for this pastry is croissant, but we call it brioche anyway. If you want to feel and act like a real local, try to order breakfast standing at the counter and saying: Cappuccino e brioche, per favore!

Usually we don’t order a cappuccino in the afternoon since it’s considered a breakfast drink. I mean, they’ll serve it to you but if you want to feel like locals, don’t order it after 11 a.m. ;-).

cappuccino-e-brioche

cappuccino-e-brioche

But what’s the origin of this drink? First of all, the name literally means hood, or rather small hood, since it recalls the brown color of the habits used by the Capuchin friars. The first version of this drink appeared for the very first time in Wien, where the first cafés were opened in 18th century and where once a Capuchin friar, asked the barman to mild his coffee with some milk and spices. The first cappuccino was born.

When Austrian have conquered the central and northeastern Italian territories, they  brought with them their habits, “Kapuziner” included, and it became popular mostly in the area of Trieste.

Actually the cappuccino as we know it, descends from these first versions, but has some differences and it became popular only from the beginning of the 20th century, when the first coffee machines were patented by a brilliant, young Italian mechanic born and raised in Milan: Luigi Bezzera. From then on, it has spread all over the world!

Being so proud of our fellow citizen (and being cappuccino addicted), we couldn’t not include this drink in our Food Tour in Milan. The first stop of the tour is in a bakery that smells like fresh bread where we taste cappuccino and a sweet pastry. Drooling? Come and taste a cappuccino in Milan with us!

We bet that now you’re dying for a cappuccino 🙂