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                Buontalenti Gelateria                                             Dem Moda


                                                                Moda branch of modern teahouse “Dem” has renewed its
                                                                menu and decoration at the same time. Walls of the teahouse
                                                                are now covered in works of artists who live in Moda. Tea
                                                                is the common theme of all those pieces. As a part of this
                                                                new concept, young artist Eda Soylu has carried her ‘Wallpa-
                                                                per’ project to the walls of Dem Moda, where she combined
                                                                cement with flowers. Ebru Yalkın created a piece in which
                                                                she used teabags. Dem Moda is famous for their legendary
                                                                cheesecakes, but the changes in the menu mainly focus on
                                                                simit (Turkish bagel) products. Simit on skewers, simit brus-
                                                                chetta, Smith Benedict with avocado and poached eggs are
                                                                only some of the new creative flavors where simit plays the
                                                                leading role.
                                                                Address: Şair Nefi Sokak 9/A, Kadıköy
                                                                İstanbul






















       The venue is named after Buontalenti, an architect, chef
       and sculptor who lived in Florence in the 16th century. On
       the order of Medici family, Buontalenti needed to prepare
       a cold dessert, and he discovers gelato by adding sugar,
       cream and milk to the standard ice-cream of the time which
       used to be prepared with ice and fruit only. This recipe be-
       comes so popular that it spreads out into Europe.

       The real artisan gelato can be eaten in all four seasons
       thanks to the intense flavor it leaves on the palate without
       any cold residues due to its soft texture. It is a highly nu-
       trient dessert. Association of artisan ice-cream makers in
       Italy accepts a certain level of sugar, cream and solid ma-
       terials to be put in gelato. In order to make real ice-cream,
       this  consistency  should  be  caught.  Buontalenti  Gelateria
       makes its gelatos by adhering to those rules and standards.
       According to Elio Rinaldi, Italian chef and gelato trainer
       who is behind the recipes of Buontalenti Gelateria, one of
       them most important features of gelato that was discovered
       in Northern Italia is the fact that it is low calorie; because,
       the amount of cream is fifty percent lower compared to
       classical ice-cream. Rinaldi says that everyone from babies
       to elders can eat gelato with peace of mind.

       Address: Kızılserçe Sokak 5, Anadoluhisarı
       İstanbul
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