DISCOVERING TURIN

I spent 4 fantastic days in a fantastic city: Turin, capital of the Piedmont Region, Italy.
Turin is a remarkable treasure of history , arts, culture and…great food.

 

 

 

 

 

Let’ s start with the history. Many venues to visit, so I choose two of them and I adventured myself in a fascinating journey through the Royal Palace and the Savoy dynasty. The breathtaking apartments, the Royal Library, the Royal Armoury, the Savoy Gallery, the Archaeological Museum and the close Guarini’s Chapel of the Holy Shroud  recently reopened to public.
The next day I went to Venaria, the monumental Savoy Royal Residences and gardens, housing one of the most important centers for art and culture in Italy.You will be amazed by the enchanting Hall of Diana, the huge complex of the Stables, the famous golden ship Bucentaur and much more

The venue hosts several great exhibits, including Easy Rider, a glamorous exhibit that celebrate the magical world of motorbikes, evergreen symbol of “leaving the world behind”, “freedom”, and “speeding into the unknown”. and a great photo gallery showcasing the amazing work of Elliott Erwitt. 

 

 

The current exhibit Hercules and his myth focuses and illustrates the figure of the Hero with a selection of extraordinary paintings and art objects created in classical antiquity and between the 16th and 18th centuries and literally surprising the visitor with an unexpected selection of those pretty tacky 60’s-70’s movies and their posters, starring the very first Superman.
Looking for a unique museum?
National Museum of Cinema, located In the iconic Mole Antonelliana, symbol of Turin.

 

 

 

It runs vertically, up the ramps that line the inside of the building while exposing historical archives in film history, costumes, wigs and elements that have been used by great artists, and impressive screens showing films.  On the year commemorating the centenary of Leonard Bernstein’s birth, one of the biggest composers and orchestra conductors of the 20th century, the NationalMuseum of Cinema organised a large multimedia exhibit  Soundframes that investigates the complex relationship between music and moving images.             

From the first musicals, to impressive scores created by great composer such as John Williams, Ennio Morricone, Hans Zimmer, etc.The exhibit is exclusively made up of screenings winding along the Temple Hall’s helicoidal ramp. Visitors to the exhibition will be provided with wireless headphones that are necessary for a 360 degrees immersion. To complete this emotional journey into the universe of music in cinema, the last part of the itinerary consists of 6 rooms with highly interactive features.

 

Into modern art?
Here two beautiful museums:
GAM. In addition to its rich collection, starting Oct 26, the museum will host THE MACCHIAIOLI Italian art moves towards modernity, an exhibition that focuses on the antecedents, birth and highly successful debut period of Macchiaioli painting, spanning the experimentation of the 1850s and the masterpieces of the 1860s, exploring in-depth the artistic dialogue established between 3 Italian Regions: Tuscany, Piedmont and Liguria. MEF is hosting 100% ITALIA, a journey through the three great wars that have changed the world and its perception and, above all, an accurate account of Italian creativity.
The show proposes a selection of exceptional works never exhibited. masterpieces that are usually kept in private collections and that are hardly exposed to the public     .Welcome to Turin, Capital of taste!

 

On my arrival night, lovely Silvia from TurismoTorino.org took me to one of her favorite restaurant, Tre Galli, located in the heart of the Roman Quarter, one of the oldest areas of Turin.

There I became 100% Piedmontese! Boiled tongue with the traditional salsa verde (anchovies, parsley, bread soaked in red vinaigrette, garlic and egg yolk) Then panissa risotto with beans and bacon, a traditional peasant dish also known as paniscia depending on the local dialect, and here served in a metal can. Silvia ordered Agnolotti alla Piemontese, that are fresh pasta dumplings, similar in shape to ravioli and stuffed with tender fassona meat. I tried one: it was rich, generous and tasty.>

 

 

 

 

 

 

 

 

 

 

 

To follow, a delicate flan with leeks and fonduta of Toma Montecauri cheese.
Sweet finale with a bonet (peach stuffed with a creamy fusion of Chocolate and nuts.Shall we lunch ?

Caffè Elena
Established in 1800, right in the heart of the magnificent Vittorio Veneto. Here furniture and atmosphere have remained unchanged.Ideal for breakfast as well as the lunch break or a later aperitif paired with  high quality tapas made on the spot. I sat at the small table by the window, the one preferred from Emilio Salgari the world best pirates stories writer I had handmade potato gnocchi with sausage and sheep cheese, then grilled fassona (super tender meat) with arugula salad and parmesan cheese.

 

 

 

 

 

 

 

 

For dessert, I had panna cotta
made with a historical recipe, adding Vermouth Carpano, a bitter drink invented in Turin ,
cacao and hazelnut crumble. Yes, You need a long walk after that lunch.
Chiodi Latini
‘We are a vegetale–integrale restaurant’, told me Antonio Chiodi Latini, the quite bizarre owner and creator of this minuscule venue in the center of Turin. ‘No meat, no fish, no derivates, not at all those sad unflavored vegan dishes. We don’t want to be a trendy place, We like to research , experiment and have the right knowledge of raw materials, their benefit, their taste. We propose a new approach to healthy food, whole foods, paying attention to plant-based ingredients, placing them at the center of our dishes in all their simplicity’.
At lunch, the menu offers 5 choiches, Business, Image, Premium, Whole and Experience (to be booked in advance)

 

Under Antonio’s authorisation, I mix matched some of the choices, Starting with a porcini and cream on stale bread, followed a velvety watercress and Swiss chard with roasted pumpkin seeds, a broccoli cream, then the signature dish called  ‘PA-PO-BA,we can’t do without it’ (that’s PAsta, Pomodoro, BAsilico)


and ending with the ‘chilly’ sorbet Freddoloso (90% fennel, cardamom, cream of parsley.) As drinks a healthy kombucha (fermented tea , pine needles and cones) and a delicate smoothy with fennel extract, celery. green apple, lemon, ginger and zucchini squash.
Pizza maniac?
Tasteit
An unusual concept for making pizza. It is called ‘gourmet pizza’ and you will be the creator! You have the possibility to have ‘your’ customized pizza, choosing between the selection ‘earth’ or ‘sea’. In the first section there is a great presence of parmigiano cheese because the manager Domenico made a long culinary experience in Emilia-Romagna, Parma ham or Ghirardi reserve smoked scamorza, the famous culatello di Zibello, porcini mushrooms, pesto of parmesan rucola in poppy seed crust. Any sea proposal? There is no lack of unusual couplings, such as the amberjack fillet paired with spinach, guancialino slice and porcini or a tuna and shrimp tartare with kiwi, orange citronette and grapefruit zest, or low temperature cooked octopus, mashed potatoes and taggiasca olives.
The most popular? W
ith stracciatella, pork fillet cooked at low temperature, lard from Colonnata,  sprinkled crispy bacon and sesame seed vinaigrette. For lunch, the menu takes on a more business format with the choice of two first and three seconds. I chose amberjack risotto with tomato and cheese stracciatella. Perhaps because of
the late hour (it was almost 2.00 pm) to my taste, the rice was a little overcooked.

The score went up  with the arrival of a slice of pizza scampiamola which takes its name from the raw scampi paired with a delicate guacamole just flavored with shallots, pepper and just a drop of tabasco (thank God! I hate  guacamole full of garlic, coriander and onion !)

 

Fancy some tapas?
Languorini

Cosy little bar that will delight you with its creation. I tried the one called  Maialino nel panino (semi-sweet bread, pork strips cooked at low temperature and the chef’s sauce) the always classic black bread and Mediterranean anchovies and ‘U pulpo’, crispy octopus, scamorza cheese and herb mayonnaise. To drink, a FOG crafted white beer.

Chocoholic?

 

Your destination is the store of Guido Gobino where you will find the cremino al sale, a chocolate praline enriched with integral sea salt and extra virgin olive oil, was awarded in 2008 as the Best Praline of the World from the prestigious London Academy of Chocolate.Are you a coffee lover?
Do not miss Nuvola Lavazza Museum. Lavazza is one of the oldest Italian factory producing coffee since 1885. The museum is a  multi-layered journey through the world of coffee, from the first grocery store where Luigi Lavazza invented the concept of blending, to the characters from advertising campaigns to yearly calendars, shoot by renowned photographers such as Helmut Newton, and Annie Leibovitz.
To end the journey at the bar where you would tray some experimental coffee drinks or food, like the amazing coffee sprinkled chips.
Did you say burger?
Check out  M** Bun, first ‘slow food’ burger of the history .
They use only meat processed in the Scaglia farm in Rivoli, strictly Km.0 obtained from animals raised and fed with cereals and fodder grown in their fields, to guarantee a unique taste and consistency at every bite.
In addition you can find different raw tartare  (plain, with capers or olives.
     The menu is a fanny mix between Italian and Piedmontese dialect, burgers here are oven grilled, chicken, fassona, pig. and a daily winter soup. The potatoes are to die for: absolutely fresh-cut and grilled to perfection. (forget those greasy fast food fries.) To drink artisanal beer from Susa, local wine and Molecola, a home-made alternative to Coca Cola. I got one and took me a minute to realize that even here the name is playing with words, mixing Mole ( the symbol of Turin) and Cola, as per the drink….

My favorite restaurant with traditional Piedmont cuisine? The istorical Porto di Savona opened in 1863 and still one of the most representative venue in Turin.

 

I started with a mix of traditional appetizers vitello tonnato ( cold veal with tuna sauce),

Zucca, which is my last name. In italian, it means ‘pumpkin. Long story short, I couldn’t resist to try a little bit of a very promising pumping creamy soup with robiola cheese and amaretti. It definitely was a good choice. Then a Turin must: Fritto Misto Piemontese. A fried mix of salty to sweet. Enjoy 9 different ingredients: sweetbreads, anchovies with green sauce, tomino cheese with green sauce (parsley, garlic, olive oil)) Vegetable flan with Parmesan creamy sauce, amaretto, fruits and more. Perfectly fried, crunchy, not greasy and super tasty
Then I had the opportunity to taste the Finanziera, a real Piedmont treat. Apparently it was born in the eighteenth century and offered by the peasants to the revenue officers, whose jacket inspired the name. y. It’s  an old poor recipe that used the less noble parts of slaughtered animals and the entrails, such as brain, lungs, testicles, sweet bells, liver and cock’s crest which were left to those who performed the slaughter and immediately cooked, prepared and consumed.Today the Finanziera is considered an elaborate and sophisticated specialty.

Where to stay?
I checked in at Genova Hotel, a four star Best Western Plus property, steps to Central Station Porta Nuova and all the transportation. Super central, excellent service, comfy bed, even a jacuzzi in my room!

 

The breakfast is generous and delicious. Among fresh cold cuts, a lot of cheeses, including my favorite tomini.
Lots of homemade cakes with fruits.
I loved the one with caramelized pears and
(of course) the traditional Turin gianduja chocolate.
I stayed 4 nights and I highly recommend it.

 

Get the Torino&Piemonte card!

Free admission in the most important museums and exhibitions in Turin, in the castles, fortresses and Royal Residences in Piedmont and discounted tickets for many attractions, events, rides, including the great City SightSeeing Torino bus 

 

 

 

Advertisements

>>>TOP CHEF WITH RECIPE<<< STEFANO MADDALIN La Ziria, Dolomites

Chef Stefano Maddalin, cadorino by birth, after 5 years of hotel school and various experiences around Italy, he is currently taking care of the restaurant La Žìria, located at the Hotel Monaco Sport Hotel, Santo Stefano di Cadore, in the province of Belluno,Italy.
I met him in his native village, a magical location in the heart of Val Comelico, ideal to spend the holidays in complete freedom, surrounded by wilderness of the majestic Dolomites Mountain.Stefano showed up with a beautiful basket of porcini mushrooms just delivered minutes before. Our conversation went obviously right to the ‘king of mushroom’ Let’s talk about porcini .How to pick them up? How to clean?
Simply use your hands and a small knife. first digging the heart, then reaching the root and cutting with the knife. To take them home, use a wicker basket, possibly with wide intercom, so the spores can pass through  the cracks and return to sow the ground.
Never store them in plastic bags. Remove the earth with a small knife, then brush the remaining dirt with a small brush. Never throw them underwater because they get damaged.
A local dish to pair porcini ?
Typically cervo in salmì, dear slowly marinated and cooked with red wine and spices, to take away that wild taste, a common mistake is to sprinkle on some lemon, I don’t like that, I prefer to garnish or top with cocoa, raspberries or blueberries.
Let’s imagine that you are the guest of honor on the final episode of TV Master Chef, what would you create to impress the audience?
Well, I worked in starred restaurants, where the dished and the presentation could be very laborious, but personally I prefer the simplicity, a dish where the ingredients are synonymous of reality and they are not disguised by other flavors.
A twist of your traditional mountain cuisine?

Canederli as a dessert. Canederli are bread dumplings and can be considered part of ‘cucina povera’ (cuisine of the poor), as they are made of simple and inexpensive ingredients: stale bread moistened with milk and bound with eggs and a small amount of flour. I sweeten them and topped with berries jam and elevated them to a tasty dessert.

THE RECIPE :
RAW PORCINI SALAD

Preparation
Cut the porcini very thin and garnished with fresh lettuce, cherry tomatoes or simply sprinkled with parmesan, salt pepper and lemon, you can add some fresh arrugula and toss with balsamic vinaigre.

INFO
La Žìria
Hotel Monaco Sport Hotel,
Santo Stefano di Cadore, (Belluno),Italy.

>>>TOP CHEF WITH RECIPE<<<ENRICO CRIPPA Piazza Duomo, Alba

Alba, Piedmont. In the enchantment of the Langhe, I meet with Enrico Crippa, the Chef of the 3 Michelin starred restaurant Piazza Duomo, in Alba, Italy.
We spoke about his choices, his dreams, his travels, his weekends. I tasted one of his dishes: cod and pumpkin, where the exaltation of simplicity, the coherence of cooking and the intuition of the couplings confirm the excellence. Below the recipe.

You chose the Langhe, why?
I can therefore say that my choice was not at all difficult.
The Langhe is an extraordinary territory, rich in exceptional raw materials such as meat, hazelnut, great wines.
Speaking of hazelnuts, would you like to talk about ‘your’ Hazelnut Oil?
The Langa tradition has always seen the production of this
extraordinary oil. In collaboration with Relanghe we decided to produce one that carried my name. We use it to finish our Cardo & Cardo dish, the right combination of two elements of regional cuisine.


You are the champion of ‘legibility’ in a dish. What are the secrets of your crusade?
No secret.
I believe that when we taste a dish we must find the identity of the ingredients and we should not only perceive the technique. Let’s say that the techniques used must be at the service of the dish and not vice versa. Is there a food you love only if cooked by another? More than a food, a kitchen: the Japanese one. The attention to the ingredients, the care of the preparations and the cooking, the choreography of the dish are unequaled if made by their hands.
Which of your dishes represents you the best?

All my dishes represent me.
They are all born from past and present experiences, from the territory that hosts me and from my travels. Each of them brings with me the summary of my kitchen.


A dream in the drawer?
Definitely a restaurant open only for lunch, perhaps in the countryside with lots of greenery around it: I believe that savoring a kitchen with daylight and the tranquility of being able to take a walk in nature after lunch is a priceless gift from
do to ourselves.
Your restaurant has 3 stars. Let’s imagine that
Michelin would give you a fourth star. What immediately would come to your mind?
A good news and a possible new goal to reach!

THE RECIPE:
COD AND PUMPKIN
                                                                  
INGREDIENTS
For 20 people
For the cod
3 kg of fresh cod fillet with skin
Qb fine salt
For the pumpkin sauce
1.5 kg of squash
600 grams of butter
80 grams of flour
1.5 l of white brandy
PREPARATION
For the cod
Save the cod thoroughly with fine salt. Sprinkle the whole surface well and let it salt for 35 minutes. Then wash it, dry it and let it rest in the fridge for 24 hours.
The next day cut some nice slices removing the skin and giving a squared shape of 80 g each.
skin and cuttings.
For the pumpkin sauce
Cut the butter into pieces and let it foam in the pot.
Add the previously cleaned, cut and floured pumpkin. cook and then sprinkle with water. Cook for 2 hours over low heat. Once cooked, filter the obtained mixture.
To finish add the cod fillet cut into a squared shape and decorate with the pumpkin sauce.

INFO
Ristorante Piazza Duomo
Piazza Risorgimento, 4 – 12051 – Alba (CN)

>>TOP CHEF WITH RECIPE<< CHANTELLE NICHOLSON Tredwells, London

Welcome to Tredwells, a Marcus Wareing restaurant and winner of AA’s London Restaurant of the Year. Great location, excellent service and a breathtaking menu signed by the charming Chef Chantelle Nicholson, Tredwells showcases the very best in British seasonal produce  Located in the trendy Seven Dials area, right in the heart of Covent Garden, the venue boasts two bar areas serving seasonally inspired cocktails, cementing Tredwells’ reputation as one of the best drinks venues in Seven Dials. the restaurant sets over three floors, while the mezzanine and lower ground floors are available for exclusive hire. I went for lunch, tried several of Chantelle proposals and found them all perfectly cooked and pleasantly tasting, starting from the beginning with a great potato and rosemary bread with salted whey butter till the end, indulging in a delicious fig mousse.

Fig leaf panna cotta , peach

 

 

After lunch, I meet with Chef Chantelle, obviously in her kingdom,the kitchen, and chatted oh her life, her love for cooking and her first solo cook book Planted.

 

                                    Where your passion for food comes from?
It’s all because of the love of my New Zealand garden, so rich of herbs and vegetables and my two aunties who were great cooks Probably since that tender age I wanted to be a Chef, but…story of my life, I went to university to become a lawyer.
So you forgot your culinary passion?
Not really , while studying, I got a job at the local café, waking up at 6am on Saturday mornings to bake muffins, then proudly becoming a kitchen hand in the restaurant of a small hotel that also had a garden…
A garden? Here you go…
Yes, my passion for fruits and vegetables was there again, learning about seasonal food, how they grow, and the ecosystem of the garden. I remember picking up herbs super early in the morning…

Slow cooked lamb belly, beetroot, brioche

What happened to the lawyer?
Well, I passed the bar in my law exams and ready to become a layer , but the still enchantment of the kitchen was always in my head…Coincidentally I enrolled the amateur cooking competition Chef Search, run by Gordon Ramsay. I made it to the final six, and was offered to work at The Savoy, London.

Sweetcorn mousse, cornbread, pickled mushroom

After that?
I have co-authored Marcus’s cookery books and in 2015 worked with him consulting on the movie Burnt. Then Marcus Wareing asked if she’d join Pétrus, his two-starred restaurant, as a junior sous chef in 2006, followed by The Gilbert Scott in 2011 and from 2014 I was in charge of as group operations director of the entire range of Marcus Wareing restaurants. Now I am back to my passion: cooking! I am proudly the chef patron at Tredwells created by the genius of Marcus Wareing.

Swiss chard pancake, turmeric, coconut, cashew

 

 

 

 

                                                                     Can you tell me a little bit about your new book ‘Planted’?
Is not a book about veganism, it is about tasty dishes, made without animal products. You will find recipes for a plant-based cooking, focusing on plant based cuisine that deliver taste and creativity. I like to celebrate produce, seasonality and food that taste good.

Chantelle, what will I always find in your fridge?
Vegetables, vegetables, vegetables and a bottle of a great New Zealand Chardonnay!

THE RECIPE:
TOPINANBUR,  ROASTED AND
CARAMELIZED PUY LENTILS WITH ZHOUG SALAD AND SPICED PLUMS
Ingredients for 4 people.
1.5 kg of artichoke flakes
1/4 bunch of thyme
50 g of non-dairy butter
250 ml of non-diary milk, that is, without milk and derivatives.
Sea salt and freshly ground black pepper
Puy Lentils 280 (if you don’t find Puy, you can use normal green lentils)
2 bay leaves
1 clove of garlic
1/4 bunch of thyme
2 tablespoons of olive oil
1/4 bunch of finely chopped parsley
80 g of pitted prunes, coarsely chopped
1/2 teaspoon of cinnamon powder
1/2 nutmeg, finely grated
1/2 teaspoon of mixed spices.

For the zhoug sauce
1 bunch of coriandol
1/2 bunch of parsley with flat leaves
1 green pepper, dried and diced
1/2 teaspoon of cumin seeds, toasted and finely chopped
1 cardamom pod, finely chopped
2 finely chopped carnation chods
1/2 teaspoon of agave
2 cloves of garlic peeled and finely pressed
50 ml of olive oil
1/2 teaspoon of table salt
Put all the ingredients in a blender with 2 tablespoons of water. Blend until it forms a thick paste.

Preparation
Preheat the oven to 180 ℃.
Place the artichokes in a pan with the butter, the thyme and season with salt. Put in the oven for 20-25 minutes to obtain an intense and crunchy golden color.Rubal every 10 minutes to even out the color.
Remove half of the artichokes and mix with the milk to form a thick cream. Season to taste.
For lentils, rinse well in cold water. Put in a pan with 1 liter of water, bay leaves, garlic and thyme. Season well and bring to the boil. Boil for 20-30 minutes until cooked. Drain, discarding the herbs and garlic, then mix with olive oil, salt, pepper and parsley.
For the plums, place them in a medium saucepan with the spices and cover with hot water. Bring to a boil for 10 minutes then dip them in a blender, or use a stick blender to create a thick paste. Season with salt.
To serve, divide the puree into 4 bowls. Add the sliced ​​lentils and artichokes. Season with zhoug and parsley.

INFO
Tredwells
4A Upper St Martin’s Lane
London WC2H 9NY
www.tredwells.com

 

 

 

 

 

 

 

 

 

 

 

 

 

I like to make our traditional casunzei, home-made pasta ravioli seasoned with poured butter and a little scratch of poina, typical smoked cheese from our territory.
A local dish to pair porcini ?
Typically cervo in salmì, dear slowly marinated and cooked with red wine and spices, to take away that wild taste, a common mistake is to sprinkle on some lemon, I don’t like that, I prefer to garnish or top with cocoa, raspberries or blueberries.
Let’s imagine that you are the guest of honor on the final episode of TV Master Chef, what would you create to impress the audience?
Well, I worked in starred restaurants, where the dished and the presentation could be very laborious, but personally I prefer the simplicity, a dish where the ingredients are synonymous of reality and they  are not disguised by other flavors.
So, what is never in your fridge?
Frozen foods, preservatives, I love my cuisine to be the most fresh, real and natural as possible.
Text and photos by Cesare Zucca

 

 

 

 

 

 

 

After lunch, I meet with Chef Chantelle, obviously in her kingdom,the kitchen, and chatted oh her life, her love for cooking and her first solo cook book Planted.
Where your passion for food comes from?
It’s all because of the love of my New Zealand garden, so rich of herbs and vegetables and my two aunties who were great cooks Probably since that tender age I wanted to be a Chef, but…story of my life, I went to university to become a lawyer.
So you forgot your culinary passion?
Not really , while studying, I got a job at the local café, waking up at 6am on Saturday mornings to bake muffins, then proudly becoming a kitchen hand in the restaurant of a small hotel that also had a garden…
A garden? Here you go…
Yes, my passion for fruits and vegetables was there again, learning about seasonal food, how they grow, and the ecosystem of the garden. I remember picking up herbs super early in the morning…
What happened to the lawyer?
was offered to work at The Savoy, London.
Can you tell me a little bit about your new book ‘Planted’?
Is not a book about veganism, it is about tasty dishes, made without animal products. You will find recipes for a plant-based cooking, focusing on plant based cuisine that deliver taste and creativity. I like to celebrate produce, seasonality and food that taste good.

 

Gloucerstershire pork collar, bacon jam, peas, broad beans, courgette

After that?
I have co-authored Marcus’s cookery books and in 2015 worked with him consulting on the movie Burnt. Then Marcus Wareing asked if she’d join Pétrus, his two-starred restaurant, as a junior sous chef in 2006, followed by The Gilbert Scott in 2011 and from 2014 I was in charge of as group operations director of the entire range of Marcus Wareing restaurants. Now I am back to my passion: cooking! I am proudly the chef patron at Tredwells created by the genius of Marcus Wareing.

Chantelle, what will I always find in your fridge?
Vegetables, vegetables, vegetables and a bottle of a great New Zealand Chardonnay!

 

TOPINANBUR,  ROASTED AND CARAMELIZED PUY LENTILS
WITH ZHOUG SALAD AND SPICED PLUMS
Ingredients for 4 people.
1.5 kg of artichoke flakes
1/4 bunch of thyme
50 g of non-dairy butter
250 ml of non-diary milk, that is, without milk and derivatives.
Sea salt and freshly ground black pepper
Puy Lentils 280 (if you don’t find Puy, you can use normal green lentils)
2 bay leaves
1 clove of garlic
1/4 bunch of thyme
2 tablespoons of olive oil
1/4 bunch of finely chopped parsley
80 g of pitted prunes, coarsely chopped
1/2 teaspoon of cinnamon powder
1/2 nutmeg, finely grated
1/2 teaspoon of mixed spices.

For the zhoug sauce
1 bunch of coriandol
1/2 bunch of parsley with flat leaves
1 green pepper, dried and diced
1/2 teaspoon of cumin seeds, toasted and finely chopped
1 cardamom pod, finely chopped
2 finely chopped carnation chods
1/2 teaspoon of agave
2 cloves of garlic peeled and finely pressed
50 ml of olive oil
1/2 teaspoon of table salt
Put all the ingredients in a blender with 2 tablespoons of water. Blend until it forms a thick paste.

Preparation
Preheat the oven to 180 ℃.
Place the artichokes in a pan with the butter, the thyme and season with salt. Put in the oven for 20-25
minutes to obtain an intense and crunchy golden color.Rubal every 10 minutes to even out the color. Remove half of the artichokes and mix with the milk to form a thick cream. Season to taste. For lentils, rinse well in cold water. Put in a pan with 1 liter of water, bay leaves, garlic and thyme. Season well and bring to the boil. Boil for 20-30 minutes until cooked. Drain, discarding the herbs and garlic, then mix with olive oil, salt, pepper and parsley. For the plums, place them in a medium saucepan with the spices and cover with hot water. Bring to a boil for 10 minutes then dip them in a blender, or use a stick blender to create a thick paste. Season with salt. To serve, divide the puree into 4 bowls. Add the sliced ​​lentils and artichokes. Season with zhoug and parsley.


Ingredienti per 4 persone.

1,5 kg di carciofo a scaglie
1/4 mazzetto di timo
50 g di burro non caseario
250 ml di latte ‘non diary’ cioe’ senza latte e derivati.
Sale marino e pepe nero appena macinato
Lenticchie Puy 280 (se non trovayte le Puy, potete usare delle normali lenticchie verdi)
2 foglie di alloro
1 spicchio d’aglio
1/4 mazzetto di timo
2 cucchiai di olio d’oliva
1/4 mazzo di prezzemolo finemente tritato
80 g di prugne snocciolate, tritate grossolanamente
1/2 cucchiaino di cannella in polvere
1/2 noce moscata, finemente grattugiata
1/2 cucchiaino di spezie miste.

Per la salsa zhoug
1 mazzetto di coriandol
1/2 mazzetto di prezzemolo a foglie piatte
1 peperoncino verde, disseccato e tagliato a dadini
1/2 cucchiaino di semi di cumino, tostato e tritato finemente
1 baccello di cardamomo, tritato finemente
2 chodi di garofano finemente tritati
1/2 cucchiaino di agave
2 spicchi d’aglio sbucciati e pressati finemente
50 ml di olio d’oliva
1/2 cucchiaino di sale da tavola
Mettere tutti gli ingredienti in un frullatore con 2 cucchiai d’acqua. Frullare fino a formare una pasta spessa.

Preparazione
Preriscaldare il forno a 180 ℃.
Disporre i carciofi in una teglia con il burro, il timo e condire con sale. Mettere in forno per 20-25
minuti fino a ottenere un colore dorato intenso e croccante.ruorali ogni 10 minuti per uniformare il colore. Rimuovere metà dei carciofi e mescolare con il latte, per formare una crema densa. Condire a piacere. Per le lenticchie, sciacquare bene sotto l’acqua fredda. Mettere in una padella con 1 litro d’acqua, foglie di alloro, aglio e timo. Condire bene e portare a ebollizione. Far bollire per 20-30 minuti fino a cottura ultimata. Scolare, scartando le erbe e l’aglio, quindi mescolare con l’olio d’oliva, sale, pepe e prezzemolo.Per le prugne, metterle in una casseruola media con le spezie e coprire con acqua calda. Portare a ebollizione per 10 minuti quindi immergerle in un frullatore, o utilizzare un frullatore a bastoncino, per creare una pasta spessa. Insaporire di sale. Per servire, dividere la purè in 4 ciotole. Aggiungere le lenticchi e i carciofi tagliati spicchi. Condire con zhoug e prezzemolo.

INFO
Tredwells
4A Upper St Martin’s Lane
London WC2H 9NY
www.tredwells.com

 

SWEET DOVE OR CHIC JEWEL?

COLOMBA RUSTICHELLA , SWEET DOVE OR CHIC JEWEL?
Text and Photos by Cesare Zucca


Colomba di Pasqua is a traditional Italian Easter yeast bread. It is shaped like a dove (colomba in Italian), the symbol of peace and resurrection. The birth of the colomba dates back to the year 572, when King Alboin,after three years of siege, captured the town of Pavia in northern Italy on Easter Eve. Evading the  guards, an old baker was able to reach the king and offer a dove-shaped leavened bread. “Alboin,” he said, “I offer this symbol, as a tribute to peace, on Easter day.” The sweet scent and the convincing message persuaded the king to give a promise of peace.
That’s the legend…Today Rustichella d’Abruzzo celebrates Easter with its own exclusive and elegant version of the colomba (typical Italian Easter cake): Gioiello (jewel in italian) made with a soft Ofella dough without candied fruits and the sugar and almond crumbs on top. Instead, it has a cover of the finest white chocolate. The elegant decorative silky foulard and the jewel pin give an exclusive and unique look to this confectionery speciality by Rustichella d’Abruzzo. The colomba Gioiello is an exclusive proposal to taste in family and is perfect for an original Easter gift. Available in pink, yellow and light blue package.Typical Easter confectionery speciality, symbol of peace and purity, the colomba is a naturally leavened cake, enriched with candied fruits and a crispy coating of glaze and almonds. Originally from Northern Italy, well-known and loved throughout all Italy, the colomba is the delicious dessert that ends an Easter lunch with family, soft and perfumed from the very first taste. Made with a soft “Pasta Madre” (sourdough) obtained through a controlled artisan production process, in order to have its natural leavening, Rustichella d’Abruzzo colomba is presented with a pink, yellow or light blue flower-themed package, warm-looking and appealing, with really unique fragrance, lightness and taste.INFO

Casa Rustichella

>>>TOP CHEF WITH RECIPE<<< KIM DOUGLAS Jeju Noodles Bar, New York

 Kim Douglas opened up Jeju Noodle Bar with a mission called ramyum, the Korean version of Japan’s ramen. “No one in my memory has done a fresh version of Korean ramyun,” says Kim, ‘ So, I’m going to make it’! Brilliant idea!
Jeju almost instantly gained a following for its ramyuns like gochu with pork belly and white kimchi swimming in a spicy pork broth, and miyuk featuring a vegetable broth base with braised seaweed, white onion, confit mushroom “nah mul” style and garlic plankton oil, and soon was awarded with one Michelin Star.
How did you become a chef?
I didn’t want to become a chef but when I needed to find work, I worked in the kitchen
Where do you find the inspiration to create a dish?
I find it everywhere. Anything and everything can be an inspiration. You just need an open mind.
How do you express your personality in the kitchen?
I don’t know, but my staff used to call me ‘Vampire’.
What’s a food-movie you loved?
Dinner Rush, because it depicts the NYC restaurant scene that I worked in.
A suggestive place for food in NY?
There are many, but if I had to choose one, it’s Le Bernadin.
You are working on the presentation of an impressive plate. Which Chef may inspire you?
Michel Bras, because his dishes remind me of the beauty of nature.
A recent inquiry among young people says that 50% of the interviewed dreams of becoming chefs. Why do you think about it?
They’re all delusional. I would say 50% wants to become a chef, but my estimate for the dropout rate would be around 95%.
What do you think about some of the chef’s televised battles?
It’s entertaining and gives exposure to the culinary world. However, I hope it doesn’t paint a perfect picture for being a chef because this job is not easy.
Is there a food you love only if cooked by someone else?
Kimchi
A food we will always find in your fridge and one that we will never find.
You will always find fruits. You will never find fish because it’s too perishable to have in my fridge.
Open the drawer and tell us your dream
My dream is to be on Chef’s table.
Let’s talk about your recipe.

Toro Ssam Bap. I had created it within half-a-day with the pressure of needing to use the Toro. Without any second thought, it just all came together and became our best seller.

THE RECIPE: TORO SSAM BAP Ingredients
Toro, Egg salad, Seasoned Rice, Tobiko, Chives, Jalapenos, Sesame Seed, Pickled Daikon, Shallots, and Micro Shiso.
Preparation
Season the rice with Sugar and Vinegar.
Chop the Toro without any sinew. Mix the toro with light soy, olive oil, shallot, and pepper. Make egg salad, cook the egg all the way, and rough chop the eggs.
Season the egg with sesame oil, soy sauce, touch of vinegar.
Make layers of the rice with tobiko, layer the egg salad, then garnish with julienne perilla leaf, and last layer is the seasoned toro tartare,
Garnish with diced pickled daikon, sesame seed, chives, and micro shiso, served with toasted seaweed which we brush with sesame oil and salt.

<<<TOP CHEF WITH RECIPE<<< CHRISTOS ATHANASIADIS Nice n Easy, Athens

THE RECIPE: CALAMARI SAUTE’ WITH FAVA BEANS FROM LAKE FENEOS

Cooks in: 25 minutes. Serves: 2
Ingredients
4 calamari

400g fava beans
2 onions
1 potato
1 carrot
1 bay leaf
Olive oil
Lemon juice
Salt
Pepper
For the Calamari
Clean up the calamari, cut diagonally and sauté them.
For the fava beans
Preparation
In a large cooking pan, boil 1 part fava beans with 1 part of water with cut vegetables added and skim occasionally. When they are tender, mix into a high-speed blender adding olive oil, lemon juice, salt and pepper

INFO
Nice n Easy
Omirou 60, Athens

>>>TOP CHEF WITH RECIPE<<< MAURO ULIASSI Uliassi, Senigallia

I met with Mauro Uliassi, the Chef who won 3 Michelin stars, 5 Cappelli Espresso, 3 Gambero Rosso Forks. Mauro opened the Uliassi Restaurant in Senigallia in 1990, creating a cuisine full of contamination, variations, sensations and memories.
What will I always find in your home fridge?
I turned 61 and changed my diet a bit, once there were cheeses and cold cuts, today you can find many ingredients to make a good herbal tea, pleasant both hot and cold so nails of
carnation, cinnamon, orange peel, lemon and ginger. Then you will find healthy food. like chickpeas, lentils, cabbage salads, broccoli,
A priority on your cooking?
The smell is absolutely the sense that guides me in my research and above all in my memory, My brain stores perfumes and aromas that unexpectedly come back to life and I love to bring to my kitchen. And then many memories: beaches, waves, sea …
An aphrodisiac dish?
The cunza, a mix of lard, garlic, parmesan and rosemary that often served on the gnocco fritto, fried dough parcels typical from The Emilia region in Italy. Taste it and you will feel sparks all over your body, but eat a maximum of a couple of times a year.
Aphrodisiac.. but dangerous. You have to pay attention to food, both occasional and what is part of the habit.

If you hadn’t been a cook?
Probably a musician, I love the classical guitar.
Do you play?
(Smiles).
Pretty bad, I think I play better in my kitchen!

Want to tell me about your recipe?
I called it ‘Benvenuti al mare, Welcome to the sea .
it’s an intense dish, enclosed in a shell-shaped mother-of-pearl bowl that releases the colors and smells of the sea through cuttlefish liver, seaweed puree (kombu, wakame, lettuce, string bean), sea, sea urchins and dried seaweed powder.


Then It comes the water (the broth of clams that is poured warm), that modifies and concentrates the other ingredients.
I pour it from a shell-shaped bowl and 
with this gesture the sea appears with its waves, its reflections and its flavors.
It is an evocative dish, capable of affecting anyone who has been to the sea at least once
in his life. It would be like being hit by a sudden wave, with strength and vehemence, like the first wave that swept us when we were kids.

THE RECIPE: ‘WELCOME TO THE SEA’
Ingredients for 4 people
8g Smoothie sea urchins
8g Smoothie anemones
88g Smoothie oysters
2g Powdered plankton
4g Dry powdered algae
16gFresh chopped seaweed (Green bean, doulce and codium)
200g Clam water
65g clam broth
1/2 dl
of oil
3 cloves of garlic
A ladle of water
A small tip of chili pepper.
Preparation
Pour the oil with the garlic for 1 minute, add the clams and the ladle of water.
Cook until the clams have released all their water.
Filter,
taste it. If it is too bland, you may add a pinch of salt,  if it is too salty you may lengthen it with a little water.
Place all the elements inside a shell-shaped bowl.
Pour the hot clam broth in front of the diner, mix well with a whisk and drink
immediately

INFO
Ristorante Uliassi
Banchina di Levante, 6, 60019 Senigallia (Ancona) Italy
Ph.
+39 071 65463

JELLYFISH FOR DINNER?

The port of Castellammare di Stabia (Naples) hosted the VI edition of the Mediterranean Cooking Congress, an event created by By Tourist Luisa Del Sorbo, focused on promoting the usage of poor fish, to promote sustainable cuisine for the protection of the sea with diversification.
“An event of great importance for Castellammare, told me Mayor Gaetano Cimmino, as o we have started the process for the candidacy to Unesco Natural Heritage  for our 28 thermal  water sources”.
The food bonanza started at Mare Vivo Restaurant with the narrations and poetry on “Cooking in Naples from 1600. I stayed at Hotel La Panoramica, perfect name for the amazing view reigned by the iconic Mount Vesuvius.
On Sunday, morning  the Ancient Baths of Stabia were  accessible to the public, of course I went and tasted the Acqua della Madonna, The Virgin Water. Well it was  fresh, clear, and surprisingly sparkling!
On the two-story “Cafe’ Do Mar ”boat, top Italian Chefs entertained the guests with show cooking, speeches and some succulent tastings!
WHAT A REMARKABLE ALL ITALIAN CAST!
Mauro Uliassi,
3 Michelin stars and 5 Cappelli L’Espresso Awards to his Ristorante Uliassi located in Senigallia, Marche, Italy. His dish: a clams salad and a very surprising oyster lipstick butter… Vincenzo Guarino from the luxurious 5-star Mandarin Oriental on Lake Como worked on the traditional ramen taking it to a tasty mediterranean version, using spaghetti Leonessa, tomato and lemon broth, boiled milk, mackerel and the typical fresella bread.
When fusion works! Mimmo di Gregorio from Osteria lo Stuzzichino, Sant’Agata sui due Golfi went for tradition, taste and the local Nassa di Crapolla red shrimps, mixed to spaghetti chitarra Leonessa, juicy cherry tomatoes and lemon zest. Simplicity and Taste at his best!
Pietro D’Agostino, chef patron of the restaurant La Capinera in Taormina, awarded 1 Michelin star and 1 Cappello Espresso Award got the inspiration from the famous song
‘O sole mio’ transformed for the occasion into ‘O sgombro mio’ performing a colorful
mackerel. A real art piece!
More show cooking in the afternoon with chef Domenico Iavarone of the elegant Jose Restaurant in Torre Del Greco, featured in the Michelin guide and  awarded with a Cappello Espresso Award. His dish: Leonessa riccioli pasta cooked in seaweed, saury fish marinated in lemon, tomatoes, basil. I loved it!
The yummy kermesse ended with Alfonso Porpora from the innovative Pastabar Leonessa brand at Nola’s Interport. His dish was my fav…a mix of Leonessa pastas with anchovies. fennel, and sweet garlic cream. Delicious!

Grand finale with the iconic Salsa di Pomodoro, tomato sauce made from the youngest Chef of the Congress: Maicol Izzo from Michelin star Piazzetta Milù in Castellammare di Stabia. Escorted and supported by his dad Michele (that ‘s so Italian…) Maicol created a new kind of bread whose dough has been prepared using the acidula water springing out from the  local source. The bread must be dipped down into the traditional tomato sauce (more than 6 hours of preparation) and then you’ll taste this heaven…Bravo Maicol!
Many VIP Guests attended to the event, including Mr. Fausto Arrighi, 23 year Director for of the prestigious Michelin Guide, TV food critic Edoardo Raspelli, Chef Nino Di Costanzo, 2 Michelin stars and 4 Cappelli Espresso Awards, of the Danì Maison of Ischia. and 2 Michelin starred TV celebrity Chef Gennaro Esposito from La Torre del Saracino, Vico Equense, who entertained the audience talking about the possibility to eat jellyfish. “These jelly yet elegant creatures are rich in proteins and collagen, said Gennaro, could be precious elements for the human diet. The jellyfish head could become a delicious gift offered by the Nature “.The unstoppable Mediterranean Cooking Congress will travel soon to Greece, Venice and Sicily, featuring Chefs from 10 different countries!
I soooo hope to be invited again… the Castellammare experience was just amazing!

 

CAPPERI…WHATAPIZZA!

Capperi… che Pizza!

The info saysNuovo format di pizzeria con pizza gourmet della famiglia Acciaio’.
A new format of making a gourmet pizza. created by the Acciaio Family, who started back in the ’60s  with their boutique food outlet Lucullus in the region of Vesuvius.
This pizza is easily digestible, slightly low in salt, healthy and enhanced by delicious food choices.trough an innovative project created by Acciaios.
Products are selected with great care by Giuseppe, culinary expert, and known for his large contributions in the promotion of the territory, its antique food traditions and its genuine products.

 

 

 

Here the pizza boasts the highest quality of Italian cheeses, artisanal salamis, local tomato varieties and tuna and anchovy conserves. The aromas of this rich territory can be tasted in each bite.

 

Throughout the years, the selections have been enriched and expanded to include the new era of gourmet pizza. They offer the highest level of product, bursting with freshness and aroma which translates into positive health benefits and heightened digestibility for the consumer. Each recipe includes detailed information about each ingredient highlighting both origins and methods of preparation.The result is equilibrated and delicious in every aspect such as the selection of Piennolo DOP cherry tomatoes, preserved in water and salt, torzelle seeds, capers from Salina, tuna and anchovies from Cetara, broccoli rabe from Vesuvius and figs from the Cilento area, buffalo mozzarella DOP, basil from Genua, are all examples of this careful selection. All products are sourced directly from the producers by the Acciaio family, under the brand name L’Orta di Lucullo and I Sapori di Corbara. They cultivate this high quality by working directly with local farmers who are encouraged to grow and harvest their products with extreme respect for nature.Start to taste a mixture of fried arancini and crosses of potatoes in combination with fried stuffed pasta: lumaconi with buffalo DOP Campania ricotta, Sicilian pistachio pesto, Bologna organic mortadella and rigatoni filled with fresh fiordilatte, buffalo ricotta di DOP, salt and black pepper.For the fourth taste, one of the “Speciali Gourmet”: San Daniele Cascata pizza, whose base is integral. In addition, DOP Campania buffalo mozzarella, San Daniele PDO raw ham, 18/24 months, Caiazzane olives dressed in extra virgin olive oil, basil from Genoa.
Surely the visual impact is good and the taste is good despite the consistency of the dough which, while maintaining lightness, changes Start to taste a mixture of fried arancini and crosses of potatoes in combination with fried stuffed pasta: lumaconi with buffalo DOP Campania ricotta, Sicilian pistachio pesto, Bologna organic mortadella and rigatoni filled with fresh fiordilatte, buffalo ricotta di DOP, salt and black pepper.
Slightly low in salt, although it is a conscious choice of pizzaiolo, the alveolation is there and the dough is light.
For the fourth taste, one of the “Speciali Gourmet”: San Daniele Cascata pizza, whose base is integral.In addition, DOP Campania buffalo mozzarella, San Daniele PDO raw ham, 18/24 months, Caiazzane olives dressed in extra virgin olive oil, basil (28 €).Surely the visual impact is good and the taste is good despite the consistency of the dough which, while maintaining lightness, changes.The format comes from an idea of ​​his and his brother Giuseppe, who works in the catering sector but in imported gastronomic contexts, and the partner Ettore Chiodini. The project aims to bring the quality of pizza to a higher level by rediscovering the traditionality and originality of the past thanks to flour, all type 1 or 2.“I realized that the pizza was getting ruined”, says Giuseppe Acciaio, “for the quality not always adequate of the ingredients, but sometimes also for the inability of the pizza makers to manage them at best”. Precisely for this reason, alongside the project of “redevelopment” of pizza, Giovanni Acciaio puts up Pizza Neapolitan Gourmet, a training school for gourmet pizza chefs, in Moncalieri, of which his son Luigi Acciaio is president.“A pizza maker is not only technical, he must know the products and who produces them, he must study,” says Acciaio. A choice, that of the pizza-maker profession, no longer as a refuge in the face of failures in other fields, but which, on the contrary, becomes a true vocation.

 

TWO WINNERS FROM SICILY

Two native wines born on the sandy dunes overlooking sunny, pristine beaches.

The Costadune line is named after the characteristic hills of the town of Menfi: winding sand dunes, shifted by the wind and dotted with sea lilies and cacti, slope gently to the sea.

Image

Grillo Costadune Sicilia DOC 2017
A native white wine that comes from the vineyards that overlook the sunny beaches of south/southwestern Sicily. It is a wine with a Mediterranean soul; the intense mineral notes are born from the medium-weight, calcareous soils that lay between 80 and 200 m above sea level.
The ageing process is three months in stainless steel tanks followed by three months in bottle. The result is a very fresh and mineral wine, with strong hints of citrus, medlar and basil. In the mouth it is intense, sapid and fruity.

 

 

 

Image

Nero d’Avola Costadune Sicilia DOC 2017
This is the Sicilian grape variety, par excellence. The wine is an intense red colour with violet reflections and carries wonderful aromas of dark fruits and red mulberries. Born from vines planted on the sunny coast and refreshed by brackish sea breezes, it is an intense, fresh and soft wine that releases aromas of plum and dark fruits into the mouth.
The ageing process is three months in controlled temperature (10°C) stainless steel tanks for three months, and followed by another three months in bottle.
It is best paired with cured meats, aged cheeses, roast meats and battered vegetables.

Spell it right! Two ‘C’ and two ‘T’. Here ‘s the BOCCONOTTO , a delicacy from Abruzzo.

The History of Bocconotti –
Tradition places the origin of the Bocconotto of Castel Frentano towards the end of 1700, during the period of greatest diffusion of chocolate in Europe, the main ingredient of the filling. A sweet idea, always based on what has been handed down, from the creativity of a cook who invented for her noble master, famous for being very greedy, a little sweet to eat in “a single bite”. Today the Bocconotto is one of the symbols of Abruzzese gastronomy: a casket of delicate shortcrust that contains a filling of chocolate, minced     almonds and a pinch of cinnamon. The Bucci family owns and maintains the correct doses of one of the first recipes handed down. At the right balance between the ingredients, it combines passion for the traditions of Abruzzo and Castel Frentano.
The history of the Bucci family – Like all success stories, even the Bucci family and Bottega del Bocconotto’s story begins almost by chance. Since the 1960s the Bucci family has been engaged in a florid and productive artisan activity, with a wide range of customers not only in the province of Chieti and in the region, but throughout Italy.
Their main office was in Castel Frentano – where the Bottega stands today – and, as soon as summer began Claudia Bucci, the current owner, used to spend time in her grandfather’s sales point. So, sitting on the entrance steps of the store, she realized that many people stopped to ask for information with a single question: “Where can we buy the Bocconotti, the typical sweets of Castel Frentano and Abruzzo?”.
Bocconotto’s tradition is a long tradition, linked in the territory to important events such as weddings, baptisms, confirmations and communions … in practice you can not talk about feast without having on the tables the delicious sweets from the heart of chocolate and almonds. So, after giving directions on where to buy the Bocconotti to many people, in his mind he took a very happy idea: to put the same Bucci family to work with the opening of a workshop and a shop for the sale of Abruzzo dessert ! Sure of his intuition decided in a very short time to kick off the activity, strong also of another element: he was the custodian of one of the oldest recipes ever handed down by Bocconotto, thanks to his grandmother Sabbiuccia, known for his reputation as a skilled custard. It was she who prepared the Bocconotti for all of Castel Frentano and for every party: why not make such a delight to taste even those coming from neighboring villages? It was 2008 … and from there, after a period of settling, the success came, thanks to an increasingly large audience of customers and consumers who were able to recognize in the Bottega del Bocconotto of the Bucci family a quality guarantee closely linked to the tradition of Castel Frentano.Today the Bottega del Bocconotto is a flagship of all Abruzzo, a family-run business supported by valuable employees, operating in all stages of processing, from the preparation of individual ingredients up to packaging and sale.

 

PANETTONE CAKE WITH A FRUITY TWIST FROM ABRUZZO

There are several legends about the birth of the Milanese panettone.
The most common dates back to the 1476. It tells of Ugo, a young falconer
who worked for Ludovico il Moro, the Duke of Milan.
The boy was secretly in love with Adalgisa, daughter of Toni, the most popular baker in Milan. To spend more time with her, Ugo managed to become a pastry cook apprentice. Christmas was coming, and Ugo wanted to give a twist to the usual bread.He sweetened up the dough, adding sugar, butter, eggs, raisins and chopped candied fruits, then he cooked and shaped it like a giant muffin.The novelty instantly became the talk of the town. Everybody wanted the new Toni’s bread (pan de Toni) soon named panettone.


There’s another side to the story. The Peduzzi Family (with Gaetano Sergiacomo, founder of Rustichella d’Abruzzo in 1924 and grandfather of the current Owners Maria Stefania e Gianluigi Peduzzi) moved from Valle d’Intelvi (Como) to Chieti (Abruzzo) in 1800, bringing with them all the Lombard culinary influences and starting the generation of high quality Food & Wine.
Here comes the artisanal production of this panettone labelled Rustichella D’Abruzzo from natural sourdough starter yeast, a mixture of flour and water. Each day throughout the entire year (including holidays), 10 kg of dough known as the Starter is prepared. It is composed exclusively of flour, water and 1 kg from the previous days Starter.
Aside from the classic taste, Rustichella d’Abruzzo proposes other real proper pleasures for your palate: the typical Black Cherry Panettone, for those who don’t like raisin and candied fruits (but don’t want to renounce to the tastiness of the typical Christmas sweet),

 

Another taste for the Figs and Chocolate Panettone, candied fruits and raisins free, made of irresistible dark chocolate drops and dry dotted figs from Cosenza. A tasty voyage discovering of Bella Italia from north to south, from the knowledge of the Pastry Master to the generosity of the sun that kisses the most desirable fruits of Italy.


INFO
https://www.rustichella.it/?lang=en

LOISON XMAS PANETTONE GETS A FRUITY ZEST

THE ENCHANTMENT OF THE LANGHE

Destination Langhe Roero, Piedmont, Italy.
What a wonderful trip! Starting from the exquisite 5 stars boutique hotel La Ribezza located in Monteforte d’Alba, a suggestive borgo  on the hills of the Langhe, a territory  located in the southern part of Piedmont and encompasses the whole range of technical and economic processes relating to the winegrowing and winemaking that has characterized the region for centuries. The Langhe offer panoramas of carefully cultivated hillsides, following ancient land divisions punctuated with buildings that lend structure to the visual space: hilltop villages, castles, Romanesque churches, farms, cellars and storehouses for cellaring and for the commercial distribution of the wine in the small towns and larger towns on the margins of the vineyards.
The serial property is outstanding for its harmony, and the balance between the aesthetic qualities of its landscapes, the architectural and historical diversity of the built elements associated with the wine production activities and an authentic and ancient art of winemaking. 
The vineyards of Langhe-Roero constitute an outstanding example of man’s interaction with his natural environment. Following a long and slow evolution of winegrowing expertise, the best possible adaptation of grape varieties to land with specific soil and climatic components has been carried out, which in itself is related to winemaking expertise, thereby becoming an international benchmark. This landscape covers eleven little towns located in the  wine-growing areas with outstanding landscapes and the magnificent Castle Grinzane Cavour, an emblematic name both in the development of vineyards and in Italian history.
Back to the hotel: The pleasant surprises started from the reception (where a lovely lady offered to taste 4 different fragrances, in order for me to pick up my preferred and have all toilette amenities. like soap, shampoo, and shower gel  of the same fragrance. MY room was spacious, cosy, well equipped with TV screen, wifi, and tasty welcome fruit basket and a tempting bacio di dama (a two buttery hazelnut cookies sandwiched together with a dollop of dark chocolate) left on my pillow before the night, with a courteous prevision of the next day weather. How nice..
.La Ribezza boasts 20 rooms, a wonderful outdoor sauna-gazebo where you can relax while admiring the breathtaking view, Did I mentioned the view?…
The moRning after we left for an ‘simulated’ truffle huntIing with the expert trifulau Carlo Olivero and his dog Steel. Simulated means that a truffle was previously hidden on the ground (of course Steel didn’t know where…) Well, in less than 10 minutes the was able to locate one. Then Carlo took us for a little walk, when suddenly Steel went crazy over a spot and started digging, He was right! There another big one  (and not purposely hidden)  Everybody, Carlo included, very happy! Grand finale. Gala Dinner at 3 Michelin star Piazza Duomo.That was an  amazing gastronomic adventure with dishes created by resident Chef Enrico Crippaand guest Chef Támas Szell, from Stand, Budapest.
The remarkable menu
headlined the collaboration between the Italian and Hungarian  Bocuse d’Or Academies and the participation of the Hungarian Academy at the next edition (the 89th) of the Alba International White Truffle Fair 2019
The truffle is a sort of mushroom known since ancient times. The first testimonies come from the diet of the Sumerian people and from the time of Jacob the Patriarch, around 1600 – 1700 B.C. Truffle are known as a qualitative ingredient in finest quality kitchens. Their cost could reach up to amounts of one hundred dollars per kilogram!y
White truffle fair is held in the city of Alba, which is located in northwest Italy, for more than 80 years. The fair is held every Saturday and Sunday from the first half of October until the second half of November. It is a bonanza that celebrates not only truffles, but also the tipical products of the territory, from wine to cheese, to cakes, pastas and any kind of food produced in the Langhe. Visitors from everywhere, with particular attendance from Northern Europe, Germany, Switzerland, France, but with constantly growing presences also from the United States, Brazil, Australia and East Asia, in particular Hong Kong and Singapore, have confirmed the success of the 88th edition of the Alba International White Truffle Fair,
An edition, the one just ended, which took place “Between earth and moon” paying tribute to the satellite of the earth which, through the phases of the moon, is an integral part of the search path and which was also inspired by organizers and visitors. The vintage, quantitatively and qualitatively exceptional, has been lived intensely at the World Market of the White Truffle of Alba, the largest international exhibition of truffles from the Piedmont hills of Langhe, Roero and Monferrato. Here each single truffle has been checked by the special “Quality Commission”, available to customers for the entire duration of the Fair to guarantee quality and safety in purchasing. The season, which was hypothesized could be very interesting for the quantity and quality of the product, has surpassed the brightest expectations with about 700 kg of Alba White Truffle sold at the World Market of Alba White Truffle.
A celebration that offers a unique cultural experience. Chefs, vendors, experts and amateurs gather to have a glimp and possibly a taste of the precious mushroom. I was kindly invited to a yummy workshop featuring Chef Gabriele Boffa, from Relais Sant’Uffizio , Cioccaro , Asti . Gabriele, originally from Alba has an impressive curriculum: Yannick Alléno in France, Mugaritz in Spain, Pujol in Mexico, Piazza Duomo, in Italy,
He
prepared a Filetto alla Torrengo, with cooked radicchio, heart of lettuce, béarnaise sauce, smoked butter, onion water, fassona meat and, of course, white truffle.
Delicious! The yearly Alba International Truffle Fair is the most important food and wine event of Langhe Roero, increasingly open to the internationality of the proposed contents, will host, in fact, the Magogian food and wine tradition, thus contributing to promote two top-level enogastronomic traditions and consolidate the cultural relationships that bind the two Academies. In fact, both Academies are engaged in the preparation of the respective candidates for the World Final of the Bocuse d’Or, the most prestigious haute cuisine contest in the world, which will be held in the next 29 and 30 January, 2019  in Lyon. Between the many highligt of the trip I would like to mentin a dinner at Ca’ del Re, Verduno, a great lunch at  Wine Bar Barolo Friends in Barolo, the  wine tasting at Sordo Wines and and a visit to the exhibit Nina’s Tale in the suggestive San Domenic Church , where we got the chance to meet with the Artist Valerio Berruti.

 

 

All of that embraced by the beauty by the enchanting Langhe!

INFO
International White Truffle Fair
Boutique Hotel La Ribezza
Academy Bocuse d’Or Italy
Academy Bocuse d’Or Italy  Press Office
Bocuse d’Or

THE LEGEND OF THE MILANESE PANETTONE

There are several legends about the birth of the milanese panettone.
The most common dates back to the 1476. It tells of Ugo, a young falconer
who worked for Ludovico il Moro, the Duke of Milan.

6_Anonimo

The boy was secretly in love with Adalgisa, daughter of Toni, the most popular baker in Milan. To spend more time with her, Ugo managed to become a pastry cook apprentice. Christmas was coming, and Ugo wanted to give a twist to the usual bread.He sweetened up the dough, adding sugar, butter, eggs, raisins and chopped candied fruits, then he cooked and shaped it like a giant muffin.

The novelty instantly became the talk of the town. Everybody wanted the new Toni’s bread (pan de Toni) soon named panettone.

The history goes on
After centuries, the panettone is still the delicious centerpiece at many festive tables,
In 1930, two well-known patisserie masters, Mr. Agostino Panigada and Mr. Giovanni Cova came together to create their first workshop in Viale Nurzia in Milan. Here the real “Panetun di Milan” was born.
Traditional Panettone generously filled with  raisins and candied fruit peel (including a lot of squared oranges that I love) The “Milanese” pound (Libbra) is an ancient unit of measurement of Northern Italy – it corresponds to 1120 grams. Breramilano. have adopted this peculiarity to highlight the prestigious “Milano” line, where the combination between taste and art reaches the most impressive outcome. This line, called BreraMilano1930 (now widely distributed in the US)  is characterized by making use of a special paper, rough to the touch, that takes its stylistic inspiration from their original 1930s collections.  Breramilano produces superior quality confections particularly their Panettone and Pandoro which are known as the undoubted symbols of Milanese confectionary art all over the world. For this company, remembering and respecting the past means keeping alive the ancient confectionary art traditions, respecting old recipes and checking every single ingredient for quality. Their aim is to keep alive the flavors of the past as time goes by.
Finally, like in the old times, this panettone is rigorously hand
wrapped exactly like they use to do in the old Milan …Foto. Cesare Zucca

 

 

 

 

DUBAI CELEBRATES WORLD PASTA DAY 2018

26 members representing 18 countries (Argentina, Belgium, Brazil, Canada, Chile, Colombia, Costa Rica, France, Germany, Iran, Italy, Mexico, Portugal, Spain, Turkey, United States, Uruguay, Venezuela) and the two Federations European industrial pasta manufacturers (UNAFPA) and industrial Semouliers. Among the most important activities promoted by the IPO, the organization of the World Pasta Day, a fixed appointment every October 25, since 1997, celebrates the important role played by pasta to nourish the world and its ability to adapt to every culture. Every year a different city is elected as a “world capital” of pasta to welcome producers, representatives of the scientific and gastronomic community, institutions and stakeholders from around the world.
The Kingdom of Pasta will be celebrated worldwide on October 25 in Dubai!
I am a pasta lover and here are my choice for this big event.
Good pasta hunting!

Egg specialty SQUID INK LINGUINE and MACCHERONCINI ny Campofilone

SPAGHETTI A MATASSA Artisanal pasta by Cav. Giuseppe Cocco in Fara S.Martino, Abruzzi

 

World Pasta Day has been celebrated o since 1998 with promotional initiatives and parallel events held throughout the world. 2018 marks its 20th Anniversary!

3 GREAT SPAGHETTI from Rustichella d’Abruzzo, Pianella, Pescara. CHITARRONE, PRIMOGRANO, SPAGHETTI DURUM WEAT BRONZE DRAWN,and TRITICUM farro bio-organic

 

 

 

 

 

 

 

 

The event is organized by the IPO (International Pasta Organization), for which Aidepi has taken care of the Secretariat since its foundation in 2005.

The first  World Pasta Day was held in Naples in 1998. Since then, this event has been held every year, moving to Genoa, Rome, New York, Barcelona,  Mexico City, Istanbul, New York  Rio de Janeiro, Buenos Aires, Moscow,  São Paulo and .Milan EXPO 2015

LE LIMONCINE by Campofilone, with essential lemon oil.

the unbelievable SPAGHETTI RAPIDA by Rustichella d’Abruzzo.It cooks in 90 seconds!

 

 

 

 

 

 

 

 

Organisation and AIDEPI (Italy) in Dubai, with the support of ITA (Italian Trade Agency).
The event aims to maximize promotion of an extraordinary, good, healthy, nutritious, accessible and sustainable food, a pillar of the Mediterranean Diet, recognized as an Intangible Cultural Heritage of Humanity by UNESCO.

CASERECCE bio farro by Vis Vita, S.Martino , Padova

 

RUOTE PAZZE by Benedetto Cavalieri. Maglie, Lecce

 

 

 

 

 

 

 

MISTA CORTA by Gentile, Gragnano, Naples

CANDELE LUNGHE by Pastificio Di Martino , Gragnano, Naples.

SPAGHETTATA EXPRESS. a gift box created by Rustichella d’Abruzzo celebrating the World Pasta Day. It contains durum wheat semolina spaghetti, tomato and basil sauce and the traditional wooden fork.

 

 

 

 

Authoritative experts and opinion leaders will be invited to delve into scientific, economic, technological, cultural and gastronomic aspects linked to pasta in front of an international audience made up of pasta makers and supply chain operators, representatives from the economic sector, academics, institutions and media, to reaffirm the truth about pasta starting from its roots and outlining its path between past, present and future.

 

 

 

 

 

 

Attending or not to the Dubai event, October 25 will be a great excuse to eat more than one pasta dish…wherever you are!for more info
http://2018.worldpastaday.org/

Bric Paradiso Roero DOCG Riserva 2013: memory of the sea

 

Among the vineyards of Nebbiolo at Tenuta Carretta, the storied winery in Piobesi d’Alba, those planted in the Menzione Geografica Aggiuntiva “Bric Paradiso” in Roero are distinguished for their ability to showcase a particular, and lesser-known, face of this wine. The soils of marine origin – poor in organic matter and rich in mineral salts – the predominantly sandy composition of the soils, the steep slopes of the vines and the important daily temperature range which is accentuated in the last stages of maturation gives the Roero DOCG wines that originate here ample and intense aromas, structure, finesse and the elegance renown in the great wines of Piedmont. These characteristics are coupled with the distinct terroir of the Roero that may seem unusual in a Nebbiolo. However, it is just further proof that vines grown on the left bank of the Tanaro benefit from the soils left from millions of years ago, which we know from the abundance of fossils found, when the area was the seabed of the Padano Sea. All of this amounts to a Roero DOCG appellation, which also bears the label of “Riserva” due to a long ageing in barrel and bottle. The 2013 vintage is remembered for an unusually late harvest, so much so, that the last of the Nebbiolo grapes were harvested in the first week of November.
A spring with below-average temperatures and plentiful rainfall slowed down the vegetative growth of the vines and required attentive care in the vineyards to ward off plant diseases caused by the excess water. Then, in September and October, there were consecutive warm and clear days which helped to balance vine growth and ensure proper ripening of the grapes. This turn in climate resulted in a harvest of much higher quality than expected given the circumstances. In particular, the Nebbiolo grapes proved to be some of the best of that year, showcasing the aromatic terroir that distinguishes it. This is all thanks to the contrastof hot days and cool nights that occurred in the last phase of ripening.

Roero Riserva DOCG Bric Paradiso 2013
A limited-production label of only seven thousand bottles Roero Riserva DOCG Bric Paradiso is made from the best Nebbiolo grapes harvested within the Bric Paradiso Menzione Geografica Aggiuntiva in the municipality of Piobesi d’Alba. The particular terroir of the vineyard united with sustainable vineyard management and attentive winemaking result in a wine in which its elegance, finesse and drinkability overpower austerity and a heavy structure. Roero Riserva Bric Paradiso, after ageing for 18 months in barrel and another year in bottle, is a deep ruby red with garnet flashes and intense aromas of red fruits, black pepper, spices and licorice. The palate is balanced between structure, elegance and drinkability with a persistent, long, mineral finish