SANDRA MILO

Quasi tutti la conoscono come la biondissima, sexy, svampita e irriverente Musa di Federico Fellini, pochi sanno che Sandra nasconde un animo gentile e una felicità interiore colorati da  quel suo inimitabile pizzico di follia. Ah dimenticavo… con mia grande sorpresa ho scoperto che dietro un’immagine piuttosto frivola, si nasconde una poetessa… Sandra infatti scrive bellissime poesie che ha raccolto nel suo libro ‘Il corpo e l’anima’. E poi ho scoperto che è un’eccelente chef.
Leggere per credere…

Buongiorno Sandra, tra cinema, teatro, televisione eventi , lei è sempre occupatissima… Dove trascorre un weekend libero?
A casa mia (ride), con il telefono rigorosamente staccato…
Un viaggio che ricorda con piacere?
Ho viaggiato tanto, ma sempre per lavoro. Ho girato mezzo mondo ma non ricordo di aver fatto un viaggio solo per piacere. Un destinazione che ho particolarmente amato è stata  l’Argentina: Buenos Ayres è una città fantastica. me ne sono innamorata, al punto di occuparmi di un ristorante, il Porto Rose.


Lo gestiva lei?
Più che gestire… ero sempre in cucina , si. la cuoca ero io!
Ama cucinare ?
Cucinare è un’ arte che ha una durata brevissima e che va coltivata come una disciplina artistica. Ci sono molti ‘chef’ in giro ma solo alcuni sono veri artistI, abili non solo nell’innovazione e nella presentazione, ma soprattutto negli accoppiamenti e nei dosaggi, capaci di rispettare individualemte i sapori, senza che si scavalchino uno sull’altro.

Spesso mangi un piatto e non riesci a distinguere i sapori, secondo me l’arte della cucina è quando nessun degli ingredienti ha il sopravvento, ma tutto si fonda in un piacevole gusto, allora è arte.
Beh, la passione per la cucina raffinata vedo che resta, l’abbiamo vista spesso con l’imprenditore Alessandro Rorato, dell’apprezzato ristorante Le Mercandole.
Si, lì trovo una cucina dove i sapori restano individuali, riconoscibili. Ti faccio un esempio: la polenta, è inutile camuffarla e estrapolare quel tradizionale sapore di grano turco perderebbe tutta la sua armonia.


Eros e cibo sono un’accoppiata indiscussa, qual è per lei un piatto erotico?
Un piatto esaltato da un’abile dosatura di pepe, peperoncino e spezie, che esaltano il gusto e la voglia…Tutti dicono le ostriche, ben non direi anche perche spesso i filamenti ti rimangono i


Un piatto che mangia solo se cucinato da un’altra persona?
Il sugo di pomodoro. Sembra facile, tutti lo fanno ma pochi lo sanno fare bene. Io me la cavo, ma non arrivo di certo all’altezza del sugo dell’ Excelsior di Ischia, fatto con tanti pomodori gialli, verdi e rossi.che crescono sull’isola e di quello del Don Carlos, lo chicchissimo ristorante del Grand Hotel de Milan


Aspetta un ospite speciale, ha un piatto ‘che conquista’?
Non ho dubbi: ‘lasagnette alle verdurine.’ Un piatto che sorprende grazie al suo gusto delicato arricchito da un appetitoso ragù di verdure miste, besciamella, parmigiano. Da portare in tavola in tutte le stagioni, grazie alla possibilità di utilizzare le verdure che troviamo sui banchi dei nostri mercati.
Come le cucina?
Le verdure le faccio cuocere in padella, tutte insieme, si possono usare anche quelle surgelate. Le unisco a un soffritto di aglio, cipolla e un po’ di peperoncino. Faccio rolosare e aggiugo un tocco di pomodoro. Preferisco usare lasagne sottili, mi sembrano più delicate, le metto a strati con le verdure, burro, besciamella e parmigiano. Semplice.
I suoi primi ricordi in cucina ?
I miei nonni erano toscani quindi  ricordo il profumo deila cucina toscana, i crostini e… quel pollo alla cacciatora che solo nonna Alberta sapeva fare cosi saporito.


Ha mai cucinato per Fellini o Fellini per lei ?
Cucinare proprio no, ma quando lavoravamo nel suo studio, Federico ordinava dalla Cesarina, una cuoca romagnola. che ci portava piatti tipici del suo territorio. La passione di Federico erano mortadella e parmigiano a tocchetti, da mangiare con le mani, cosa allora piuttosto insolita.
L’attore piu goloso?
Marcello Mastroianni! Era capace di fare chilometri e chilometri per mangiare una cosa buona….Magari arrivava al ristorante alle 4 del pomeriggio e si faceva fare un piatto di tortellini in brodo…
Nel suo frigo di casa, cosa troverò sempre?
Formaggi, specialmente quelli francesi, li adoro.
Mai?
Beh, mangio un po’ di tutto… Ah si, la trippa, la milza, le interiora, beh non so se mi piacciono o no. Di certo non troverà del pesce perché ho fatto voto di non mangiarne più.
Posso chiederle perché?
Per rispetto verso tutta la gente che è morta nel Mediterraneo.
Un sogno nel cassetto
Li ho esauriti tutti. Ne avevo uno e cioè di fare un musical e lo farò nel 2020, quindi il sogno si avvererà e per la prima volta interpreterò un uomo vestito da donna, una drag queen.
Una domanda che lei vorrebbe che un intervistatore le facesse?
“Cosa vorresti che venisse scritto sulla tua tomba?
E la sua risposta?
Qui giace una donna libera e un po’ pazza che è stata capace di essere felice.

La ricetta di Sandra Milo
LASAGNE ALLE VERDURINE
Ingredienti
Verdure di stagione a tua scelta.
Come base:

  • 3 zucchine
  • 1 porro
  • 1 cipolla bianca
  • 2 carote
  • 1 bicchiere di vino bianco
  • 1 pizzico di pepe
  • b di sale
  • b di besciamella
  • 400 g di lasagne
  • 3 cucchiai di olio extravergine d’oliva
  • b. di grana padano
    Preparazione
    Fate scaldare l’olio extravergine di oliva in una teglia e inserite nel seguente ordine le verdure tagliate a fettine: cipolla, porro, carote, e zucchine. Sfumate con il vino bianco, salate e pepate. Lasciate riposare.
    Preparate la besciamella e sbollentate le lasagne adagiandole su di un canovaccio pulito. Oppure, utilizzate quelle pronte alla cottura in forno. In una teglia da forno imburrata, stendete il primo strato di lasagne e, a seguire, le verdure, la besciamella
    Continuate con gli strati fino a terminare con le verdure e la besciamella.
    Aggiungete qualche fiocco di burro e, se lo desiderate, una spolverata di grana padano o parmigiano reggiano.
    Infornate per 50 minuti a 180°C coprendo la teglia con un foglio di carta alluminio che toglierete a 10 minuti dal termine della cottura.
  • ENGLISH VERSION

Almost everyone knows her as the very blonde, sexy, wild and irreverent Muse of Federico Fellini, few know that Sandra hides a kind soul and inner happiness colored by that inimitable pinch of madness. Oh I forgot … to my great surprise I discovered that behind a rather frivolous image, a poet is hiding … Sandra in fact writes beautiful poems that she collected in her book ‘The body and the soul’. And then I discovered that you are an excellent chef. Read to believe …

Good morning Sandra, between cinema, theater, television events, she is always very busy … Where do you spend a free weekend?
At my house (laughs), with the phone strictly unplugged …
A trip that you remember with pleasure?
I have traveled a lot, but always for work. I have traveled half the world but I don’t remember taking a trip just for pleasure. A destination that I particularly loved was Argentina: Buenos Ayres is a fantastic city. I fell in love with it, to the point of running a restaurant
Did You manage it?
More than managing … I was always in the kitchen, yes. I was the chef!
Do you love to cook?
Cooking is an art that has a very short duration and that must be cultivated as an artistic discipline. There are many ‘chefs’ around but only a few are true artists, skilled not only in innovation and presentation, but above all in combinations and dosages,
Often you eat a dish and can’t distinguish the flavors, in my opinion the art of cooking is when none of the ingredients prevail, but everything is based on a pleasant taste, then it’s art.
Well, I see the passion for refined cuisine that remains, we have often seen it with the entrepreneur Alessandro Rorato, from the popular restaurant Le Mercandole.
Yes, there I find a cuisine where the flavors remain individual, recognizable. I’ll give you an example: polenta, it is useless to disguise it and extrapolate that traditional flavor of turkish wheat would lose the flavour

Eros and food are an undisputed match, what is an erotic dish for you?
A dish enhanced by a skilful dose of pepper, chilli and spices, which enhance the taste and desire … Everyone says oysters, I wouldn’t say even because the filaments often remain the

A dish that you eat only if cooked by another person?
The tomato sauce. It seems easy, everyone does it but few know how to do it well. I manage, but I certainly do not reach the height of the sauce of the Excelsior of Ischia, made with many yellow, green and red tomatoes that grow on the island and that of Don Carlos, the chic restaurant of the Grand Hotel de Milan

Wait for a special guest, do you have a ‘winning’ dish?
I h
ave no doubts: ‘lasagnette with vegetables.’ A dish that surprises thanks to its delicate taste enriched with an appetizing ragout of mixed vegetables, bechamel, parmesan. To be brought to the table in all seasons, thanks to the possibility of using the vegetables that we find on the stalls of our markets.

How do you prepare this dish?
I cook the vegetables in a pan, all together, you can also use frozen ones. I add them to a sauté of garlic, onion and a little chilli. I make it roll and add a touch of tomato. I prefer to use thin lasagna, they seem more delicate to me, I lay them in layers with the vegetables, butter, bechamel and parmesan. Simple.
Your first memories in the kitchen?
My grandparents were Tuscan so I remember the scent of Tuscan cuisine, the croutons and … that chicken cacciatore that only grandma Alberta knew how to make so tasty.

Have you ever cooked for Fellini or Fellini for you?
When we worked in his studio, Federico used to order from the Cesarina’s restaurant . Federico’s passion was mortadella and parmesan in chunks, to be eaten with your hands, which was then quite unusual.
The greediest actor?
Marcello Mastroianni! He was able to travel miles and miles to eat a good thing … Maybe he arrived at the restaurant at 4 in the afternoon and had a plate of tortellini in broth made …

In your fridge at home, what will I always find?
Cheeses, especially the French ones, I love them.
Never?
Well, I eat a bit of everything … Ah yes, the tripe, the spleen, the entrails, well I don’t know if I like them or not. He certainly won’t find fish because I vowed not to eat any more.
Can I ask you why?
Out of respect for all the people who died in the Mediterranean.
Do you have A dream in the drawer?
I ran out of them all. I had one and that is to do a musical and I will do it in 2020, so the dream will come true and for the first time I will play a man dressed as a woman, a drag queen.
A question you would like an interviewer to ask you?
“What would you like to be written on your grave?”
And Your answer?
Here lies a free and somewhat crazy woman who has been able to be happy.

Sandra Milo’s recipe
LASAGNE WITH VEGETABLES


Ingrediants
Seasonal vegetables of your choice.

b of bechamel
400 g of lasagna
3 tablespoons of extra virgin olive oil
b. of Grana Padano
Preparation
Heat the extra virgin olive oil in a pan and insert the sliced vegetables in the following order: onion, leek, carrots, and zucchini. Deglaze with the white wine, add salt and pepper. Let it sit.
Prepare the béchamel and blanch the lasagna by placing it on a clean cloth. Or, use those ready to cook in the oven. In a greased baking dish, spread the first layer of lasagna and, to follow, the vegetables, the bechamel
Continue with the layers until you finish with the vegetables and bechamel.
Add a few flakes of butter and, if you wish, a sprinkle of Grana Padano or Parmigiano Reggiano.
Bake for 50 minutes at 180 ° C, covering the pan with a sheet of aluminum foil which you will remove 10 minutes from the end of cooking.

AT SARAH’S VINEYARD, A DREAM CALLED ‘FULL MOON HARVEST’

TEXT AND PHOTOS BY CESARE ZUCCA
Iconic Federico Fellini’s Muse Sandra Milo and the governor of Veneto Luca Zaia were the guest of honor of the amazing harvest that happened few days ago (or I should say few nights ago)…) at the under the full moon celebration of the superb Sarah Dei Tos 2019 vintage of the Prosecco Superiore DOCG “Grappoli di Luna”.
Over two hundred guest, including entrepreneurs, journalists, wine and food bloggers, public administrators, gourmet enthusiasts and a delegation from Imoco Volley, the women’s volleyball team from Conegliano which plays in A1, gathered to celebrate the all-biological Night Harvest of the “La Vigna di Sarah” farm, in the hills of Prosecco UNESCO World Heritage Site in Cozzuolo di Vittorio Veneto.
The “twinning” with the viticulture of Ponza with the awarding of the prize “La Vigna di Sarah BIO for heroic agriculture” to the Antiche Cantine Migliaccio.
Vittorio Veneto. It took three years of “virtuous” farming practices, and a lot of determination, to reach the goal of the first totally organic Glera grape harvest, with which the 2019 vintage of Prosecco Superiore DOCG “Grappoli di Luna” Brut Millesimato, tip will be produced diamond from the sparkling wine collection of Sarah Dei Tos, a young wine entrepreneur, owner of the “La Vigna di Sarah” farm, in Cozzuolo di Vittorio Veneto (TV). Organic and bio farming is the basis of its production philosophy and it has confirmed it in the fifth edition of the Night Harvest, the first completely organic, the only initiative of its kind in the lands of the Conegliano Valdobbiadene Prosecco Superiore appellation. On Friday 13 September the Col di Luna vineyards were crowded with “professional” and amateur harvesters, who harvested ripe grapes (healthy grapes at first glance) under the light of the full moon, the last of the summer, and at light of the great white globes and of the powerful lighthouses that lit up the night of Cozzuolo.    Another highlight of the party was the presentation of the third prize “La Vigna di Sarah BIO for heroic agriculture”, awarded to the Antiche Cantine Migliaccio of Ponza Island managed by Luciana Sabino, who along with her husband Emanuele Vittorio handed down a viticulture whose origin dates back to 1700. The governor of the Veneto region Luca Zaia commented on the important international commitments on which the Veneto Region bet, under his guidance: “When we left, I was the only one . We must believe in dreams “. And he recalled what was concretized in 2019: the Milan-Cortina 2026 Olympics and the Hills of Prosecco, a UNESCO heritage, “a result I chased for 10 years”
I would like to mention the welcoming Agriturismo di Sarah, a comfortable old colonial  bnb located in the farmhouse far only 40 minutes from Venice and 1 hour from Cortina d’Ampezzo, one of the most famous and prestigious village in Dolomiti Mountains. the farmhouse has a wonderful panorama: the view starts from Prosecco hills and arrives to Venice Lagoon. a great destination if you planning to visit this marvelous land.You will find And surprise… In addition to the cosy rooms, you can find some unique accommodations: three huge wooden wine barrels, perfect for an ‘ I love ‘ vacation.
To brighten up the party there were also the charm and friendliness of Sandra Milo, who recently published a book of her touching poetry ‘ Il Corpo e l’Anima’ (Body and Soul) about the power of love: “If I hadn’t loved so much, and if I didn’t love now, who knows if I’d still be alive,”, she said and dedicated a beautiful poem to Sarah that says:
 “Inebriating reliefs, like the dreams of men who know peace. From Mother Vine the grapes reach the vats and then to the barrels. The sparkling wine is victorious to the cups, to reach the mouths of those who make life their own values. The generous Moon approves, shining with pleasure. God smiles because he knows that what he has created is divine. and it is repeated on earth, in Sarah’s vineyard “.
The legendary actress was the godmother of the Night Harvest, distributing smiles, selfies, hugs, including my emotional one !  On the stage and among the vineyards also the youtuber Canal has arrived, presenting its new video “On the stage and among the vineyards also the A grape harvest begins you”. To crown the party, the “country” dinner on the lawn of the “La Vigna di Sarah” farmhouse, framed by the Prealps. Almost a rural “snack”, as tradition dictates in order to repay the fatigues of the grape harvesters: Ulysses’ salmon trouts, raised in Follina, in the version by chef Elia of the Mainor of Fregona; the rich table of Friulian cheeses from the Latteria di Aviano (PN), presented by Linda Del Ben, including ‘Modesto’ that literally has been sleeping wrapped in straw…Excellent 5 hours grilled meat by the Alpini group of Soligo; dishes and vegetables from the organic vineyard of Sarah’s Vineyard, cooked by the trattoria Larin da Bepo, the yummy Treviso soppressa with Mauro Pinel’s bread and pumpered by the extra virgin Istrian olive oil Mate produced by Aleksandra VekicAnd in the glasses the two wines of the Antiche Cantine Migliaccio, the Fieno and the Biancolella of Ponza IGP, and the Prosecco Superiore DOCG “La Vigna di Sarah”, for a sparkling goodbye to the Night Harvest 2020.Sarah Dei Tos, after this commitment, is now projected to the next event that will see it, together with other companies, protagonist of the event “The corporate culture of the lands of the Alpe Adria meets the Milan Wine Week“, the 7-8 -9 October at the Itlas Flagship Store in Milan.
Finally a well deserved ‘grazie’ to Sarah her beautiful team and the unstoppable PR Cristiana Sparvoli, who graciously invited me to be part of such a dream!INFO
La Vigna di Sarah