Orchards destroyed by hail: Emilia Romagna will ask for a state of calamity – Italian Cuisine


Bad weather emergency: following the serious damage caused by hail, the regional councilor of Emilia Romagna will ask for the state of disaster for the agriculture sector

It happened Saturday, June 23: one strong hailstorm struck Emilia Romagna, causing enormous damage both to crops and plants.

Large hailstones up to 8 centimeters in particular hit the area of Ravenna: the wind was so strong that it also destroyed some protection systems.

Photo Icegreen – Emilia Romagna Weather

"Apricots, peaches, pears, plums, wheat, barley, maize, vegetables, seedlings: again under stress, checks again to try to understand what consequences there will be on the crops after the last violent storms. Many crops close to harvesting, others ripening. Some crops, such as some seedlings, were already in trouble due to too high temperatures and too dry in June ". – says the president of Cia Romagna, Danilo Misirocchi.

Photo: Davide Marconi

After the bad weather in May, which had already put the cherries at risk, the damage could be more serious than expected: "The rain on Saturday 23 is likely to cause cracking in cherries, just the late ones we rely on to revive the season. The hope is that the damages are not too marked, especially on the Corniola variety, the most valuable – explains Loris Babbini, a producer of cherries from Cesena.

The Regional Councilor for Agriculture, Simona Caselli, launches the alarm: "We will ask the Government for it state of calamity and we will immediately start delimiting the areas affected for social security purposes, social safety nets and deferring bank loan installments. The situation is very serious also because it adds to the serious damages of May that had already exceeded, according to the first estimates, the 60 million euros. The climate change, we always repeat, is making extreme phenomena ever more frequent: we need a massive dissemination of the associative culture (EU funds cover 70% of the prizes) and our Region has been investing for years important resources in innovation projects that they are putting to new methods of passive defense, but above all good practices, already tested in the field, for mitigation and adaptation ".

Source FreshPlaza.it

What will be the best restaurant in the world in 2019? – Italian Cuisine


Pending the announcement of the winner and ranking, here are the news of the World’s 50 Best Restaurants 2019

Tuesday 25 will be an evening in full Hollywood style as is now tradition for the proclamation of the winners of the World’s 50 Best Restaurants, the ranking of best 50 chefs in the world, whose appearance 18 years ago it shuffled the cards compared to the venerable Michelin with the introduction of new rules of judgment and a parterre of a thousand traveling judges. The chosen venue, each year different, this year is Singapore. With two new features.

The first concerns the list of so-called Back 50, because behind the Best 50, there have always been another 50, in hopeful ascent, whose position is announced in advance of the grand finale. A high marketing move to keep the tension alive during the year with various moments of recall, including the best woman chef and the restaurant to keep an eye on. This year the list of back passes from 51 to 70. The declared intent is to develop diversity, entering 30% of new territories. "Only Antarctica is missing," someone noted. The addition of 20 clubs to the 100 coincides, with another clever move, with the 120 years of San Pellegrino, historic sponsor of the Award.

The second novelty lies in the fact that the restaurants that have won first place in recent years, from 2019 will not appear among the judges "to make room for change”, As decided by the managers of the 50 BEST.

We, that summit, touched it last year with the Franciscan of Massimo Bottura in Modena, preceded by Eleven Park of New York, and from Celler de Can Roca of Girona (Spain). It is an exception René Redzepi del Noma of Copenhagen, first on several occasions, which returns with the Noma 2.0, its new venue and its new formula.

And the rest of Italy, how are you? The scale is in motion: the Real of Niko Romito in Castel di Sangro, it has moved from place 36 to 51 – perhaps due to its adherence to a very minimalist style difficult to replicate in its new openings. But with Uliassi in Senigallia at 61, with Lido 84 in Gardone Riviera at 78 (also in the "One to Watch" section and with the St, Hubertus in Alta Val Badia to 116, the climb is interesting.

World’s 50 best restaurants 2018 – Photography ringofcolour.com

Baiocchi Tart – Baiocchi Tart Recipe from – Italian Cuisine

»Baiocchi Tart - Baiocchi Tart Recipe from Misya


First open the Baiocchi separating the 2 shortcrust biscuits that compose them and pull off the internal cream with the help of a smooth blade knife.
Put the cream aside and blend the biscuits with a mixer.

Melt the butter and mix it with the chopped biscuits, then use the mixture to create the base of your tart, directly in the removable bottom mold.
Spread the mixture evenly and press it well with your fingers, then let it rest in the freezer for 15 minutes.

In the meantime prepare the filling: melt the cremino of the baiocchi put aside together with half of the nutella, stirring, then add the remaining nutella and the cream.
Finally, add the mascarpone too.

Take the mold again, pour the cream on the base and level it well.

Decorate the Baiocchi tart with a few more biscuits, let it rest in the fridge for another 45 minutes (or in the fridge for at least a couple of hours), then serve.

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