3 exclusive events not to be missed – Italian Cuisine

Waiting for The Milan Coffee Festival comes the Coffee Club, with a series of exclusive events organized for coffee lovers

From November 30th to December 2nd back to Italy The Milan Coffee Festival, to the Superstudio Più from Milan. The novelty of the 2019 edition? Comes the Coffee Club, a place designed to give life to a real community of coffee lovers, who will also have the opportunity to take part in a series of Rendez Vous exclusive and free in the weeks preceding the inauguration. Subscribing to The MCF Coffee Club will also guarantee thefree access at the festival.

Coffee cocktails from Riviera

The first appointment will be held on Wednesday November 13th, at 18.00, from RIVIERA, in Via Gorani 4, where it will be possible to discover coffee based cocktail and explore the new creative space conceived and curated by Riccardo Crenna and Simona Flacco. It will also be possible to admire the temporary exhibition Specific Objects in the company of the curator Federica Sala.

To book, click here.

Brew it yourself

Thursday 21 November, starting at 9.30 am, from Fusillo Lab, in via Privata Vivarini 7, the photographer Michael Gardenia will open the doors of its space guiding guests in the preparation of the perfect breakfast and in the drawing of one specialty coffee. There will be tips on how to capture this moment to share it on social media.

To book, click here.

Love & flakes and some coffee

Thursday 27 November at 18.30 in Via Fiori Chiari, 14: an exclusive living room in the heart of Brera will welcome the conversations that, between a cup of coffee and the other, Giulia Torelli held together with the journalist Annalia Venice and guests, giving valuable advice on how to manage thelove at the time of social media.

To book, click here.

The participants will be drawn and contacted personally 2 days before each appointment.

The 1956 special covers – Italian Cuisine

In 1956 the magazine changed its face and every month we saw a beautiful young lady in the pretty clothes of a young housewife, who smiled at the reader and presented the dish

Already in the forties the covers have the female figure, with the delicious ones young ladies of Naro Barbato, which however did not necessarily show them in the kitchen, but in different contexts and on panoramic backgrounds.

The protagonists of the 1956 covers

It has been four years since Gosetti sisters have taken over the newspaper, with the arrival of the new year the magazine suffers a substantial restyling, the subtitle from "Magazine of gastronomy and convivialism" becomes "Magazine for families" and the covers for food focus are humanized with the presence of young women in the kitchen. The centrality of the family becomes so important that it is put in the foreground the angel of the hearth, the housewife, attentive not only to the kitchen but also to the bon ton and the table. There is the woman in a flowered apron who is busy draining spaghetti, the other baking cookies showing one to the reader, and then there is the smiling young lady who peels the apples, examples of daily life that describe actions and scenes between home and kitchen.

The female presence in 1956 that brings the covers closer to a pleasant advertising poster may have been influenced by the fact that Anna Gosetti, when she was still not even signing “della Salda”, had worked in advertising agencies and on the vast majority at her arrival in Milan of the covers on newsstands at that time appeared a more or less famous woman. This is for example the style of La Domenica del Corriere of 1958:

Despite the aesthetic pleasantness of these loving covers, the experiment lasts only one year and already in January 1957 the delightful little women disappear, leaving space for the dish in the foreground, no longer edged by the original black frame, but simply dominated by the unmistakable logo. The three Gosetti sisters must have judged these covers to be of little effect for the sale of the magazine or perhaps the opinion of the readers was not enthusiastic, we do not know all the implications of the story, but we find them really pretty.

The seasonality wheel of the fish to hang on the refrigerator – Italian Cuisine

Anchovies, squid, mackerel and much more. Let's find out which fish to buy in the summer and in all the other seasons with the Eataly fish calendar; between confirmations, surprises and discoveries

Tonight, fish. Yes, but which one?
To guide us in the fish market is often the desire for a good grilled sea second, a rich soup or an intense and fragrant first course. Arrived there, however, we are often in confusion when buying the raw material. And to make the best choice, one of the parameters to start with is seasonality. Indeed, we say that we should start from here to choose the most suitable recipe for the occasion.

Eataly thinks so too and has created a real one seasonal wheel for fish, capable of guiding us to purchase season by season. Why not print it and attach it to the fridge with a magnet to always have this precious fish calendar before your eyes?

Summer

Summer is one of the seasons of greatest fish consumption. The desire to lighten the courses together with beach holidays often leads us to prefer it over meat. But although the availability of the product leads us to think of having an almost unlimited choice, even during the summer we have to deal with seasonality. So here's what to buy from June 21st to September 21st.
Cuttlefish, alice, leccia stella, needlefish, bonito, mackerel, boga, albacore tuna, sardine, soace, mackerel, dolphin fish, look, waffle, barracuda, chestnut fish, horse mackerel, octopus, mostella, squid, bream.

Autumn

Between the end of summer and the beginning of winter, our consumption of raw materials from the sea is moderate. We usually focus on risottos, soups and stuffed pasta, but neglecting the fish in the fall would be a mistake. In fact, some of the most sought after and appetizing products are available this season. Here they are below.
Cuttlefish, alice, soace, squid, potassol, mackerel, glimpse, tress, bream, mare mackerel, zerro, tuna alletterato, zanchetta, argentina, lampuga, dormouse, boga, bonito, leccia stella, palamita.

Winter

This is the season for parties, rich tables and long family lunches. To make them really special, however, the fish we choose as king of the table must be fresh and caught in the height of its season. Here then are all the fish to taste between December and March.
Tuna allarmato, soace, mackerel, potassol, dormouse, bream, sardine, conocchia, squid, alice, zerro, argentina, zanchetta.

Spring

Flowers, first fruits and fruit. But even the fish is not joking this season. Here are all the perfect raw materials to taste the best flavors of the sea and have fun with baked preparations, fried foods and … the first grills! Find your ingredients for spring recipes including: needlefish, soace, baby octopus, leccia stella, alice, tuna alalunga, occhiata, boga, squid, horse mackerel, cuttlefish, mackerel, mare mackerel.