Voiello: luck (limited edition) with Chef Cannavacciuolo – Italian Cuisine

The windows of La Rinascente in Milan host Voiello for the first time with its La Scaramantica Gift Box. A concentrate of good luck, pasta and chef's recipes

For those of us who have a heart of pasta, the windows of La Rinascente have never been so beautiful. Since yesterday evening, in fact, clothes and jewels have been replaced by a Voiello package containing the promise of a good and lucky Christmas. Here it is slowly spinning on a table, while the desire to open it materializes with each turn. And to find out what it contains, we went up to the seventh floor of the store where the Maio restaurant spaces were ready to host a big show cooking. Voiello and the legendary chef Antonino Cannavacciuolo were there waiting for us to tell us their fortune, but also to let us taste two fantastic recipes: the mixed pasta cooked in the provola water with potato and mussel cream and ragout paccheri with the rib of pig.

Born with a shirt

Superstition is the central theme around which the whole project revolves and is also a topic dear to the chef who, when he talks about luck, starts very far away. Accepting us at the event with Chiara Canedoli, Pasta Marketing Director Italy, che said: "In Naples, when you're lucky, they tell you that you were born with a shirt. And when I was born I was so ugly that my aunt burst into desperate tears, but what made my appearance so strange was the shirt I was born with. That left a part of the placenta around my body: once removed, the nurse told my mom that I would be lucky ".
And now, this fortune that led her to succeed by doing the job of her dreams, is closed in an ironic and precious Gift Box at the same time.

Luck is a gift

In the limited edition package, perfect to amaze chef Cannavacciuolo's fans, four dishes that must not be missed in the kitchen of a superstitious chef. Decorated with lucky symbols like the typical Neapolitan cucuncello, the number 13, the four-leaf clover and the horseshoe, are accompanied by 4 packets of Voiello pasta designed and personalized by the chef. To complete the Gift Box a precious recipe book written by Antonino Cannavacciuolo.

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Lucky tastings

During the event, we were lucky enough to see the chef at work, but above all to taste two unforgettable and evocative pasta dishes. The mixed pasta that for the chef is the dessert of memory of his grandmother who kept him busy in the kitchen when he was little. After having it split, he threw it into boiling water, mixing it up and revealing the trick: it was only used to keep him busy while he cooked. Paccheri, on the other hand, have the honor of collecting that ragout that smells like the streets Neapolitan and that everyone prepares in his own way. In that of the star chef of Villa Crespi, the tomato added during the second cooking, to refresh the tired ragù after so many hours spent on the fire.

The funniest greetings

The party started on the seventh floor of the Rinascente, in which they also participated Filippa Lagerback, Paola Marella and Marisa Passera, then moved to floor -1 to allow everyone to meet the chef and discover the secrets of Voiello Gift Box in the window. All queuing to meet and greet the chef, immortalizing the moment with the inevitable ritual photo. We've heard rumors that selfies with Cannavacciuolo bring luck!

How to make a little luck

La Scaramantica Voiello is sold exclusively at Rinascente, but can also be purchased on Amazon. With the Prime service the day after the purchase arrives and costs 59 euros. If you already know who to give it to, hurry up: it's a limited edition!

Zucchini fritters with black tea batter – Italian Cuisine

Certainly you will have eaten zucchini fritters, but we assure you that these zucchini fritters with batter to you green Black Elk have an extra gear! Yes, because courgettes, generally with a delicate and sweet taste, become tastier with the combination of this you special, which comes from ethical crops is organic and FairTrade. If well mixed, it gives the batter a really tasty note. Try this recipe.

Spread the courgettes then grate them with a grater with large holes.

Transfer them to a colander and leave them to drain for about an hour so that the vegetation water is lost.

Put the flour and brewer's yeast in a bowl, stir and pour the you black Black Elk.

Mix everything and add the grated cheese and salt; at this point add the prepared zucchini and stir until a homogeneous mixture is obtained. Cover with plastic wrap, drill holes with a small knife and place a damp cloth to cover everything.

Let rise for about 2 hours, possibly at a temperature of around 28 ° C.

At this point, take a few spoonfuls of the dough and dip them in the warm oil at 180 ° C.

Add a few tablespoons of dough at a time, to prevent the oil temperature from lowering.

Fry for a few minutes, turning the fritters with a skimmer for even cooking. Drain the pancakes and transfer them to the fried yellow paper to dry off the excess oil. Serve the hot zucchini fritters seasoned with a few flakes of Maldon salt.

The best Italian restaurants in Los Angeles with Sapore Italiano – Italian Cuisine

The journey of Sapore Italiano continues in the US city where the director of La Cucina Italiana Maddalena Fossati Dondero and chef Emanuele Pollini have been looking for Italian restaurants by Oscar

Los Angeles, the city of the Oscar of the Cinema … And if for once, instead, we assigned the Kitchen Oscar? In the sixth episode of Italian flavor, the documentary series aired on Food Network, the director of La Cucina Italiana Maddalena Fossati Dondero and the chef Emanuele Pollini went to discover the best Italian restaurants in the city to be included in the magazine's guide. That's what they tried (and approved) for us.

Angelini: a green lasagna not to be missed

Open in the city since 2001, Angelini Osteria offers Italian dishes without compromise (and attracts many movie stars). The owner and chef Gino Angelini is a native of Rimini, he was a pupil of Gualtiero Marchesi and also the "mentor of the mentor" of the chef Emanuele Pollini. Our experts taste the Tagliolini Al Limone, the Grandma Elvira's green lasagna with a fried spinach topping (a must!), the sea bass with salt, tiramisu and cassata. The judgment? «A simple kitchen, but with a touch of inspiration, neat and light.
The experts' votes: Authenticity 10, Style 9, Tradition 10, Innovation 9.
Badges of La Cucina Italiana: 4.

Winning, elegance and hospitality

In the district of Brentwood, famous for having been inhabited by Marilyn Monroe, is the Vincenti Restaurant. Opened in 1997 as a tribute to Mauro Vincenti, it is led by his wife Maureen (who collects all the issues of the magazine "La Cucina Italiana"). In the elegant and welcoming room you can taste the dishes cooked by chef Nicola Mastronardi like the gnocchi stuffed with burrata, the orecchiette with ragù and rapini, i bucatini amatriciana, the duck with baked potatoes and spinach, the apricot pie with caramel ice cream.
The experts' votes: Authenticity 9, Style 9, Tradition 9, Innovation 9.
Badges of La Cucina Italiana: 4.

Rossoblu, where the pastry is rolled by hand

In the City Market South, the fashion district with 90 blocks of shops, you can't miss the Bolognese restaurant Red Blue. His owner, born of a Bolognese mother and an American father, learned to cook as a child when he spent summers with his grandparents in Bologna. In the kitchen with him there is also an Italian boy who, still in Bologna, has learned to pull the dough by hand (he makes it very thin). The restaurant serves traditional Emilian cuisine with Italian but also local products. It goes from fried to herbaceous pie with chard served with stracchino, from tortellini in broth to tagliatelle al Bolognese sauce (great!).
The experts' votes: Authenticity 8, Style 8, Tradition 10, Innovation 8.
Badges of La Cucina Italiana: 3.

red-blue los angeles — The Rossoblu restaurant in Los Angeles.

The out of line

Double Zero, in Venice Beach, is a vegan pizzeria, an idea of chef Matthew Kenney, very famous in the city. There is something for everyone, from pesto to truffle. Mozzarella? Made with cashews.