Restaurante Pizzeria “Alma Napoletana”
We could not imagine the South of Spain without its landscape contrast between sea and mountain! Neither could we imagine the Malaga gastronomy without its famous “paellas”!
But how many recipes from Malaga could we really prepare using this special ingredient “rice”?
The doctor of journalism, Fernando Sánchez Gómez, gives us not only this great opportunity of discovering the traditional paella recipes of the province of Malaga but he also allows us to discover the wide spectrum of more than 200 recipes made with the rice in his new book called in the Spanish version “ARROCES DE MÁLAGA”. This book was presented the 15th of September this year in the restaurant “1870” of San Pedro, which is the perfect space for this occasion, offered by its chef and host Aitor Perurena, who also offered a selection of wines and tapas of his restaurant during the presentation.
Being a great investigator as a person, Fernando Sánchez has been for over 2 years collecting rice recipes in the main restaurants of the province of Malaga. You will be surprised by all these recipes of rice mixed with other ingredients as mush unique as innovators, bearing in mind that the rice is considered in Spain as the best product to transmit the food flavors. The interesting part of this book is that it is a real gastronomic guide to discover the restaurants of Malaga. Every mentioned restaurant offered its special rice recipe. Each recipe of the book is also prepared with a suggestion of one of the wines of Malaga. This way the book allows you to enjoy an unforgettable culinary trip in one of the most wonderful provinces of Andalusia.
A real jewel for the cuisine lovers and especially the ones who love rice!
The book is from now on available in the English version under the title “Best Paellas & Recipes in Rice Malaga”. You can buy it online on www.amazon.es .
– the restaurant with the authentic Neapolitan flavors that we had already the opportunity to introduce you in our articles across its exquisite cuisine and its unique environment. Nevertheless, to understand the success of this wonderful place it is very important to understand how the restaurant works and of course to know its story. Today we have the pleasure to share with you the story of the restaurant «La Pappardella of Puerto Banus» narrated by its great owner and simply a wonderful woman Lucia Precioso.
Every quality restaurant as it is the case of «La Pappardella of Puerto Banus» is not an improvised business, but it is a whole set of concrete ideas elaborated to create and to organize its functioning. In such a way, to create a restaurant and to bring it to the success, it is necessary to do a long research of all the elements necessary to get to there. Lucia Precioso has been in the restaurant business for over 20 years. She opened the first ‘La Pappardella’ with her family in England. The city of London gave to this family the possibility of obtaining the knowledge of cultures and different customs, so important for a business where the clients are the real bosses. However, the Mediterranean soul pushes this family to come back to the South and finally choose for living our wonderful Marbella. An ideal place to live and to start a business! In this epoch it is not the only restaurant that belongs to this Neapolitan family because they open another restaurant in Lanzarote. The big family controls perfectly the two businesses simultaneously.
After Lanzarote Lucia returns to Marbella. After years of administrative work in the restaurant and after the divorce with her husband, this ambitious woman decides to come to the forefront to run the restaurant «La Pappardella of Puerto Banus» in her own way. Lucia falls in love with her work and dedicates to it, since then, all her time. Nowadays and with her enriched experience, she tells us that the dedication, the value, the decisions and the patience are the principal keys to run a restaurant successfully. This nowadays extremely strong woman had to learn a lot for her own account to show her place and value in this business. Nevertheless, Lucia Precioso is not only a business woman but a woman who has a big heart because she opens the doors of her restaurant for many solidarity events. The restaurant organizes charitable meals to help different associations such as Caritas and Autistic Children among many others. Lucia also organizes events to help young talents of Flamenco music by giving them the opportunity to perform in her restaurant. All this does of « The Pappardella of Port Banus » a real solidarity restaurant.
As any Italian woman, Lucia Precioso thinks that to have a restaurant it is necessary to know about cooking to understand the flavors, bearing in mind that cooking at home has nothing to do with the art of cuisine in a restaurant. We must know that the success of this business is the quality of the food that you offer to the clients together with, of course, the essential quality of the service. If we ask Lucia today what differentiates «La Pappardella of Puerto Banus» from the other restaurants, she would answer us the following: “It is the Italian essence and especially the authentic cuisine of the South of Italy! «La Pappardella of Puerto Banus» is a fusion of a ‘trattoria’ with the Italian luxurious restaurants. We sell high quality service and food in a comfortable atmosphere. Our restaurant is the perfect place for families and friends’ meetings. Our menu is very diversified. «La Pappardella of Puerto Banus» » is a place where you eat well, where you enjoy a great service, where you can find an entertained atmosphere in a luxurious environment and where many celebrities come.”
The real lovers of the restaurant business are the owners of the restaurants, who dedicate all their time to make their clients happy. We can see it once again thanks to the story of Lucia and of her restaurant. Nothing more to add in this case. We can only invite you to visit once again this unique place and give your own opinion.
«La Pappardella of Puerto Banus» – a restaurant that perfectly shows that the cuisine in Italy is a real culture!
DID YOU KNOW THAT … ? :
The Neapolitan cuisine differs from the Italian recipes by the flavor and the way of preparing the food. The cuisine of the south of Italy is more elaborated and that way it has more flavor.
For example, there is a difference between the Neapolitan pizza and the Roman pizza. The Neapolitan pizzahas a rim that allows to keep the ingredients that are added to it. The rim allows to eat the pizza in a comfortable way because this pizza must be eaten with hands. It is also thinner. The Roman pizza has no rim and the Argentinian pizza is a pizza that has more mass.
Thank you to Lucia Precioso for this small detail.
We keep on discovering the restaurants of this magnificent complex and today we would like to introduce you to the chef Diego Gallegos, who has kindly accepted to share with us his story and to present us his passion for cooking that gave him the opportunity to become one of the famous chefs of the Costa Del Sol with his restaurant “Sollo“ and one Michelin star owner.
We could discover that Diego is a very simple and kind person, a person who loves his work and does it with a lot of love.
The truth is that I began my career of chef more because of the needs rather than anything else. I was studying Law in Madrid and I came to the Costa Del Sol for holidays. To win some money, I started to work in a beach restaurant (“chiringuito”) in Benalmádena by washing plates. One day the fried-food chef was off and this day I started to cook for the first time. And I loved it a lot.
I went to study to the “ LaConsula ” from the year 2006 to 2008. There I began with the practices in restaurants and started to create my own recipes. After the practices I moved to Granada and started to work with Rio Frio company. Then I opened my first restaurant “ Sollo “, which was located at that time in Benalmádena Pueblo. The business started to go very good and it is in May 25th, only 6 months after the opening of the restaurant, that I received my first Michelin star.
I rarely eat at home because I most of the time I am eating out. However, if I have my day off at home I love to make lentils soup. Nowadays I am taking a lot of care of my body and I prefer to eat something light.
There is an expression in Spain “ you are fat as a sturgeon ” and in my restaurant everything is done from the river fishes only.
Our values and rules are the following:
– Taking care of the sustainability;
– Offering a unique experience to the client by using unique products as a result of pure investigation. All our dishes are inspired by nature. We take care of the details in the presentation of every plate by using pieces of wood and other natural supports.
We use high quality products bearing in mind the environment, such as the sturgeon, the trout, the glass eel etc.. All the dishes are healthy and in my restaurant nothing is thrown away. The rests of the products are used to create soups and other dishes.
8. What would be for you the most important thing in the art of cooking?
For me the most important thing is that the dish is tasty and good. I want to hear my clients say: “How good was this dish! ”. To get it, it is necessary to treat very carefully the prime matters to give them some unique flavor.
9. What is, according to your opinion, the biggest problem of the gastronomy and the restaurants nowadays?
It is to cheat the client. What comes by written in the menu has to appear in the plate. In my restaurant the kitchen is open so every client could see the process of preparation of his plates.
10. Diego, which plans do you have for future?
I want to give to knowing more my stall “ Arequipa “in the gastronomic market of Malaga and in November perhaps I might open a new place.
11. Which advice would you give to the future chefs?
First of all, they must know that cooking at home does not have anything to do with the profession of chef. To be a good businessman in the world of the gastronomy, it is necessary to travel and to work hard because in the end of the day they are going to have to work when their clients will be enjoying. Everything has to be perfect because the clients are those who give us job. Before cooking was not a prestige and now it is a business.
12. And, finally, Diego. If you were not chef now you would have chosen the profession of …?
Musician! I play the battery and I love the music but I also love to be chef and what I do now.
With more than 29 years of experience in the restaurant business, Florian is the perfect example of a chef who loves his profession and expounds his art of cooking every day by creating new flavors and recipes. His first restaurant in Paris “ L’Entrecôte “ (located in the street “ Rue Berri “, adjacent to the famous Champs-Elysées) was giving to Florian the possibility of winning a Michelin star in the “ Best Promise 2009 Award”. Nevertheless, his Spanish roots seem to him more attractive than the glory in the city of Paris. Florian sells the restaurant to live in the lands of his Spanish family and settles down in the Costa del Sol giving us the opportunity of discovering his art of cuisine.
As a result of this change of life opens the restaurant “ Florian’s “ in the Port of Cabopino. “ Florian’s “ is not a typical Italian restaurant with the traditional recipes but it is an Italian restaurant with some French and Mediterranean inspiration. Florian wanted to go out of the common things to show us some of his own creations due to his real passion for the kitchen and for the search of new flavors. To obtain this exquisite mix of products and Italian recipes, Florian has been working in Rome and learnt the Italian cuisine from the greatest Italian chefs, as well as of the famous Italian chef “ Simone Zanoni “ from the restaurant “Trianon” with 2 Michelin stars, which belongs to Gordon Ramsay in Versailles.
“ Florian’s “ is an Italian restaurant that should be visites by those who know about the stylised gastronomic cuisine and by those who appreciate the unrepeatable flavors. Here all the dishes are prepared from the first quality products and emphasise the magic of the home-made food. “ Florian’s “ is an Italian restaurant adapted to the Andalusian region without losing its touch of creativity.
We invite you to visit the best Italian restaurant of Cabopino to enjoy some of its exquisite dishes in the serene ambience of the port.
“What makes you go on in the world of the restaurants nowadays, Florian?”
And he answered us:
“ Without any doubt, it is the LOVE for the KITCHEN and the PASSION of CREATING. Everything in my restaurant is done with love! ”.
Enjoying the live music atmosphere and the delicious catering in the beautiful gardens of the Marbella Casino, we could finally discover on the 26th of May 2016 the winners of the Gastronomic Awards “GASTROMÍA 2016″.
It was a long week of gastronomic experience both for the professional participants of the gourmet world as well as the guests and the jury who have discovered during this competition a great list of delicatessen offered by the high quality restaurants of the Costa Del Sol and the Marbella area. Each of the restaurants and the cuisine artists tried to give the best of themselves and to show their art of cuisine. This also allowed to demonstrate the high level of gastronomy in the municipality of Benahavís, which took this great initiative for the third time. The voting results from the professional jury and the public (through the social media) have been leaving us very intrigued till this very last day.
Fortunately, these long days of gastronomic route were no doubt worth it. As from today you can discover the main professionals of the gastronomic cuisine and the best restaurants of the Costa Del Sol.
THE WINNERS OF THE “GASTROMÍA 2016″ ARE…
In the Category of “Best Restaurant”, we can mention the following winners:
-“José Carlos García” in the Málaga Port with the famous chef José Carlos García;
-“Messina” in Marbella (Michelin star restaurant);
-“Restaurante 1870″ with the chef Aitor Perurena;
-Restaurant of the Marbella Casino with the chef Agustín Román;
-“El Cortijo de Ramiro”;
As well as the restaurants of the famous hotels such as:
-Hotel la Posada del Conde in Ardales;
-Hotel Villa Padierna;
-Hotel San Cristóbal.
There were some other great awards, which must have had their place in GASTROMÍA 2016 Awards.
Sommelier Awards went to the professional sommeliers of:
-Guadalpin Banus Hotel;
-“La Meridiana” restaurant;
-and the “Albert & Simon” restaurant.
“Young Talents” Award:
“Best Establishment” Award:
Bar “La Alacena”.
“Professional Trajectory Reward”:
We thank once more all the team of organization of this great event: the Benahavís town hall, “The Daily Tourist” magazine and its director José María Guadamuro, the Marbella Casino and many others.
Benahavís – a hidden white town located in an incomparable nature, which takes you completely out of the well-know coastal setting and makes you travel through the green part of the Costa Del Sol . Do not forget that it is also the place to be if the green colour means Golf for you because most of the famous golf courses are located exactly in this area of the coast.
Benahavís is also a unique gastronomical town due to its extensive number of high quality restaurants and “bodegas” (wine bars), for those who appreciate the real flavours of the god Dionysos beverage.
Therefore, there were no excuses for not choosing this place as the perfect gastronomical address of the 3d Edition of “GASTROMÍA 2016″ Gastronomy Awards , which will take place on the 26th of May 2016 in the Marbella Casino with the participation of 15 of the best gastronomic critics of Spain.
The event, which represents a series of gastronomical experiences during the whole month of May, was introduced during the press conference on the past 5th of May in the Town Hall of Benahavís. This culinary journey is a great event for this municipality, where the traditional cuisine has been renowned since the 70s.
And as it has been also mentioned by the director of the Marbella Casino, D. Javier Burgués : “It is a great opportunity to support the local gastronomy of the South of Spain and to introduce it in the Marbella Casino showing the art of transforming the food”.
And also by the Finance Councilwoman of Benahavís, Da. Esperanza González Pazos :” It is a fantastic event which will join together great professionals and great products of the region”.
So, after all these facts you can see that Benahavís is your perfect opportunity to spend a journey in the charming atmosphere and the gastronomical flavours of this exceptional white town of Andalusia!
Did you know what “Benahavís” means?
The word “Benahavís” is coming from the mix of two different words: “Ben” in Arabic meaning “son” and “Havis”, name of the Arab figure, who reigned in Montemayor Castle of Benahavis, built in the 10th century.
Therefore even today you can notice the influence of the Arabic world in the architecture and the atmosphere of the town.
You are planning your dinner with family or friends but you can not choose the place for today because you are not sure of the food you would like to have? Or maybe you all just have different tastes?
We can help you because we know one place where you will not have any problem to make your choice! This place is LA GALERÍA Gastronomic Market in Fuengirola!
-Beer or Wine?
If you fancy a glass of great Spanish wines then you will be greatly attended in “La Vinoteca” (by La Bordelesa vinos& wines), where you will served the wine of your choice to warm up before the food. However if you are a beer lover, then you will enjoy not only the modern style of the beer bar but also refresh yourself with its cold Cruzcampo brand.
-Any aperitif or something to share?
Choose between some fresh seafood at the “Mariscos” stall (by Palagambas), some hot & cold Spanish sandwiches at the “Molletería” (by Miguita’s), some home made croquettes from the “Croquetería” (by Pequeños Placeres, Freiduría Gourmet) or the traditional Spanish tomato dish “salmorejo” at the “Salmoreteca”.
Do not worry! It is not finished yet because some great quality meat is waiting for you at the meat stall “Carnes” (by Primest steak& burger), where you will be able to see the quality, the cooking process and have some famous “Dehesa de los Monteros” ham & cheese meanwhile. However if you will prefer to have some different tastes at your table, then just go for traditional Spanish tapas & dishes at the “Cocina tradicional” (by Traditional Food tierra mia), some sushi & sashimi at “Myo” or some skinny fresh pizzas at the “Italiano” (by Mammamia sapore italiano).
-Coffee or Cocktail?
“La Galería” also has that one to offer to you.
Haven’t you decided yet? Then you must come, browse around and make your choice enjoying the warm and lively atmosphere of Spain and its traditional food.
LEKUNE – our favourite place for some really gourmet pinchos. Here you will be offered a big variety of fresh Basque famous tapas, called “Pinchos”.
These are mostly made of a piece of bread and other selection of gourmet ingredients (meat, mushrooms, salads and vegetables, fish, seafood, cheese and many others). “Pinchos” from Lekune are extremely gastronomic creations due to its very special recipes and its unique mix of products. You can also come here just to enjoy a glass of one of the best Spanish wines for a very affordable price.
The atmosphere is particularly enjoyable, live and full of nice people!
Come, enjoy and pick your FAVOURITE ONE!