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!

The authentic Focaccia di Recco with cheese

The authentic Focaccia di Recco with cheese

This authentic Ligurian recipe, the Focaccia with cheese, is a specialty of Recco that young and old love a lot.

Its history dates back to the third Crusade, when the farmers of Recco were obliged to seek refuge in the hinterland and had only available water, bran flour, oil and cheese. They created this delicious recipe and since then it became part of the local and gastronomic heritage. In the 1997, the brand “Authentic Focaccia with Cheese of Recco” was created and since 1955, in Recco, the “Festa della Focaccia” is celebrated every year during the last week of May.

Are you interested in its recipe? It’s so easy to make, so come on, read on and follow the instructions!

Focaccia di Recco with Cheese

Focaccia di Recco with Cheese

Ingredients for the dough :

  • 400g Manitoba Flour
  • 250ml Water
  • 10g Salt
  • 40ml Extra Virgin Olive Oil

Ingredients for the filling:

  • 30ml Extra Virgin Olive Oil
  • 10g Salt
  • 500g Stracchino

Procedure:

A portion of Focaccia

A portion of Focaccia

  1. Mix water (at room temperature) and oil in a carafe and melt the salt.
  2. Start to knead the ingredients and add 1 spoon of flour at a time.
  3. Continue to knead until you obtain a smooth and elastic dough.
  4. Move the dough on a work surface area slightly oiled and form a rectangular portion. Then wrap it and leave it in the refrigerator for at least 2 hours.
  5. Grease with oil a 35x25cm baking tray.
  6. Take the dough and divide it in two parts. Stretch out one part with a rolling pin until you form a puff pastry of 2mm. Transfer it on the baking tray and stretch very well every corners and sides.
  7. Put some pieces of stracchino, slightly distant from each other, with the help of a spoon.
  8. Stretch the other piece of dough and  lay it down on the baking tray covering the cheese.
  9. Remove the extra dough and pinch the edges with the fingers.
  10. Distribute the oil and the salt on the surface.
  11. Cook your Focaccia in a static oven at 250° for 15 minutes or in a ventilated oven for 8-10 minutes.
  12. Serve the Focaccia hot and savour how delicious it is.

ATTENTION: It is not advisable to conserve the focaccia in the frizer.

Focaccia with Cheese

Focaccia with Cheese

Don’t miss the chance to taste the original one during our Milan Street Art and Food TourYou are gonna love it! Book now with us! We are waiting for you in Milan.

The best aperitivo in Milan

The best aperitivo in Milan

Happy spring everyone! Weather is already getting good here in Italy and aperitivo time is just at its best! Finally, tables can be also outside and sunlight is on until 7 pm already! A great joy for all the locals here, who just wait for the moment in which they can enjoy their evening drinks outdoor.

best aperitivo in milan

While in Italy, keep your eyes open! You can find the best places where to have your aperitivo by looking at the crowd outside the bar. In case you want to be sure you get the right places, here is a short list for Milan!

Stylish aperitivo: Mag Cafè, Ripa di Porta Ticinese al 43

best aperitivo in milan

Right in the middle of Milanese nightlife, you’ll find plenty of places where you can have an aperitivo! This street, called also Naviglio Grande, can be really crowded and it might look hard to find the right place! At Mag Cafè you’ll find a cosy, hipster and welcoming atmosphere. It is one of the coolest bars where to have aperitivo and in one of the coolest place in Milan! Navigli is also one of the destinations of our tours! Check out all Milan Tours with us

The historical aperitivo, Bar Basso, via Plinio 39

best aperitivo in Milan

Bar basso is one of the oldest bars in Milan, where the famous Negroni sbagliato was invented. The place still nowadays holds the charm of the past days and yet the sparkle of the contemporary way of Italian living. The neighbourhood itself is nothing particularly interesting but the bar itself really has something special!

 

Nature in town: Un Posto a Milano, via Cuccagna 2/4

best aperitivo in Milan

This place used to be an old Cascina, nordic Italian style farm and still has the same structure, only that it stands in the middle of a residential area of the city! Here the hard-working people from Milan gather at aperitivo time for some chit-chat en plein air. They don’t actually serve buffet for the aperitivo, but you can get great cocktails and ask a tagliere (dish of cold cuts and cheese). (If you still don’t know what a tagliere is, it is time you join us for a food tour in Milan, check it out!)

Brera district: N’ombra de vin,  Via San Marco, 2

best aperitivo in milan

In the amazing neighbourhood of Brera (one of our favourite tours destinations) you can find tons of interesting places so let your heart guide you! My heart usually brings me here: beautiful wine bottles and wide big tables that can host big groups of friends. Not to speak about the location: it is just the cripta of what used to be a Church! I love Italy when it mixes history and contemporary traditions. 

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 🙂