Qualitaly_106

AUG. SEP. 2018 IX supreme abroad. Here is a selection of countries and sample collections that can be presented in an exotic way in our country. For that touch of internationality that will bring prestige to our restaurants. India: Vada Pav One hundred percent vegan, this popular street food consists of crushed potatoes placed in bagels and seasoned with mustard. France: Jambon beurre In a classic crispy baguette there is butter and ham, sometimes cheese and gherkins are also added. Chile: Chacarero In a round sandwich, a steak of beef or pork, tomatoes, chilli and green beans cut into thin slices. Belgium: Mitraillette A baguette filled with fried meat, classic Belgian fries and mayonnaise. Perfect after a few too many drinks. Vietnam: Bánh mì Nowadays popular, Vietnamese snacks are made, if possible, with caramelized pork, vegetables, jalapeños and coriander in a baguette. Japan: Katsu-sando In the Land of the Rising Sun, breaded and fried meat is also eaten as a sandwich, between two slices of white bread and seasoned with mustard and mayonnaise. Mexico: Cemita Originating in the southern Mexican state of Puebla, the recipe focuses on avocado, white cheese, onions, roja sauce and a meat of choice. Argentina: Choripán Very spicy, one finds in the sausage, just like the chorizo, the energizing formulas: chimichurri sauce and an egg to complete everything Singapore: Kaya toast Similar to the French toast, the bread is covered with butter and kaya jam (made from eggs and coconut milk) and fried. Excellent for breakfast. Brazil: Bauru This Brazilian sandwich is simply a crisp sandwich filled with roast beef, mozzarella, gherkins, tomato and oregano. ______________________________ AT PAGE 28 COVER STORY The Uniting of Italy at the table From the heel of the boot to the mysterious hills of Piacenza: a tasty and diverse journey capable of uniting two distant lands. How? Just order the menus of chef Lodedo, to enjoy fish dishes enriched by the products of the last slice of land in Emilia and Puglia By Maddalena Baldini Francesco Lodedo, chef of the Pizzeria Restaurant Le Specialità in Vigolzone (Pc), has a cheerful tone and a chat, as well as a lively and dynamic cuisine. An explosive mix composed of his Puglian origins, Brindisi to be precise, and the conviviality that has always distinguished the people who populate the province of Piacenza. “The world of cooking and cuisine in general has captured me since I was a child! I was only 11 years old when I started working in a historic pastry shop in Brindisi - says Francesco - I remember that my father had suggested me to get out of the house a bit and find me a recreational activity such as football or some other sport, just to be in company and spend some time with other kids. In response, I started spending hours with creams, sugar, pastries and cakes... an experience which started almost as a game, to which today I owe a large part of my training and