Turin – a city of art, sport and business, but also a real kingdom of sweets. Whenever I walk through the main squares and streets I can’t keep my eyes off beautifully decorated windows of confectionary shops and while drinking cappuccino in one of 19th century traditionally furnished coffee shops I can smell the atmosphere of old Torino.
Dripping with gold a royal boat, richly decorated ceremonial carriages looking more like Faberge’ eggs, than vehicles, all these masterpieces are exposed in the scenery of the Reggia of Venaria Reale near Turin. On the occasion of visiting the Baroque residence I watched two interesting exhibitions: Carrozze Regali (Royal Carriages) and La Barca Sublime (The Sublime Boat) which perfectly demonstrate rich and splendor life of the Royal House of Savoy.
The Reggia of Venaria Reale. In the past one of many summer residence of the Royal House of Savoy, a place dedicated to pleasure, hunting and a court life. Today it’s a huge complex consisting of a monumental palace, well maintained French formal gardens and the La Mandria park that covers 6 000 hectares of land and with 30 km of wall it is the biggest Europe fenced park. The Reggia dazzles with splendor and glamour. It’s a perfect example of Baroque style, rich of decorations like frescoes, stuccos and extraordinary details. The complex attracts with opened spaces and with numerous exhibitions. You can spend your time walking around garden beds or relaxing in one of cafes and bars. The residence is situated on the border of the borgo Venaria Reale, only 10 km from Turin city centre and 15 km from Turin airport (Torino Caselle).
An Italian cuisine is famous not only for pizza and pasta, but also for many types of risotto. Usually it’s popular in northern regions like Piedmont or Lombardy, where rice has been cultivated for ages becoming an important element of diet, especially in winter. You can choose between classical versions – with porcini (boletus), with saffron, with seafood, with different cheeses (Parmesan, Fontina, Gorgonzola) or rather you should try less popular risotto: with chicken or even decorated with rose petals… I use to prepare rice accompanied with radicchio and risotto alla zucca (with pumpkin). The last one takes some time (about 40 minutes) and you need to put some effort in dealing with pumpkin , but in exchange you will gain fancy orange, very healthy and nutritious meal.
Serves: 4 – 5
Ingredients:
800 g pumpkin already peeled
½ tea cup white wine
2 tea cups rise (short grain if possibile)
750 ml of stock
200 g freshly grated Parmezan cheese
½ tea cup butter
3 tablespoon olive oil (not extra vergine)
Salt to taste
Served with: white dry wine
Preparation method:
At the beginning you need to deal with the pumpkin, which has to be peeled, deseeded and chopped. In another pot prepare the stock. Heat olive oil and the half portion of butter in a large saucepan. Now add pumpkin and fry it on a low fire under the cover until it is almost tender. Then poor rise, fry it for 2 minutes. As it cooks keep stirring it so rice doesn’t stick to the bottom of the pan. Add wine, mix it well and wait until absorbed. Poor one ladle of stock, continue stirring until absorbed and repeat this operation until the rise is fully cooked. Add some salt. At the end take the saucepan off the heat, add left butter, stir it and wait for about 2 minutes before serving. The Parmesan cheese you can add directly to the dish or sprinkle on your plate. And voila’!
Have you ever thought how many shapes and colors can take chocolate? Actually you would be surprised that so many. I saw it for me own eyes during chocolate CioccolaTo’ festival in Turin. From November 22nd to December 1st the capital of Piedmont transformed into a real kingdom of sweets inciting appetite of children and adults. The hart of the event was located in San Carlo square – a spacious arcaded piazza, with beautiful palaces around. In 17th century it hosted artisans shops and today it attracts with old cafe’s and bars, nicely decorated confectionary windows and different events.
