Organize the kitchen of the house like that of a restaurant in 6 moves, with the guide of the chef – Italian Cuisine

Working in your own home with the efficiency of a cook in a professional kitchen: it is not impossible, if you follow some simple instructions

Whether it's preparing dishes everyday or cooking for a great occasion, the organization of the kitchen is essential: if everything is clean, tidy, well prepared, the work becomes easier and faster. This is the approach that is followed in restaurants (in those that work well, of course), and that we want to try to "copy" and export to our homes. Of course, certain things are impossible: none of us has a brigade available to help them or professional equipment. However, there are no obvious precautions that can make the way we move in the kitchen more effective. Someone reveals it to us Flavio Forte, chef ofHostaria Quinto Quarto of Monza. Six tips that always refer to the concepts of order, cleanliness and attention to quality: very useful rules even in smaller kitchens and that allow you to eat quickly and well.

1) Check refrigerator and pantry before deciding what to prepare: knowing with certainty what you have available facilitates the work and allows you to avoid unpleasant hitches.

2) Store foods properly, in order to always have the possibility to control the product: everything must be well kept and tidy. Complete packages, foods divided by type, so as to find them without fail; in the refrigerator and in the freezer always separate the raw and cooked foods; frozen foods should always be labeled with the specification of what it is and the date of preparation.

3) Always work in the clean: clean and tidy worktops and work spaces allow you to move better, faster and more effectively. When you finish using an instrument, wash it and store it: we will then know where to find it without wasting time.

4) Organizing work to do more things together: prepare the sauce while the pasta is cooking; season the vegetables while the meat browns … synchronize the various actions increases efficiency. Especially if the preliminary operations are done before and you have available already cleaned and washed vegetables, already minced sauté and so on.

5) Use different tools to make less effort: oven, stove, microwave, blender … everything that is available plays an important role. And once again, making the various tools work together can shorten the preparation time.

6) Choose good quality products it facilitates work and enhances what is cooked. You avoid wasting time and raw material with scraps and you are sure to put something good on your plate.

How to cook vitello tonnato – Italian Cuisine

The vitello tonnato, an ancient and very Italian dish, symbol of the kitchen of the 80s but that never goes out of fashion

The vitel tonnè, a great classic in Italian cuisine, has been present since the end of the nineteenth century and has had a moment of great splendor between the end of the 70s and 80s. A dish that is not lacking even now in the tables of Italians: Christmas at summer buffs.

A seemingly easy dish, but instead requires a lot of care and attention in preparation: at the top you will find our tutorial, step by step because it is true that everyone follows his family recipe, but it is also true that since it is a classic of our kitchen, it must be recognized a certain respect!

The recipe of Italian cuisine

The recipe of Artusi

The recipe that has come down to us is written in 1891 from Pellegrino Artusi: the Romagnolo gastronomist in his Science in the kitchen and the art of eating well he wrote "milk veal, in the thigh or in the "then boiled" leg with two cloves, a leaf oflaurel, celery, carrot is parsley"And seasoned with a sauce based on anchovies, tuna in oil, lemon, oil and capers.

Melegatti, the Pandoro have all snapped up – Italian Cuisine

The production of Christmas sweets from Melegatti, a historic Verona-based company, only started again in November, but in a few weeks it produced and sold more than half a million pandori

They went all pandoro steals that the Melegatti He has produced in a hurry for Christmas.

The rebirth

Since the production of the historic factory in San Giovanni Lupatoto, in the province of Verona, took place in November 2018, after the stoppage of more than a year, the employees only had a few weeks to prepare party desserts. The company was registered for 13.5 million: the new owner is the Vicenza entrepreneur Roberto Spezzapria, the president his son Giacomo and the managing director Denis Moro, who explains: «We have sold over half a million pandores, a result frankly unexpected just over a month from the restart of production made possible by the commitment of all employees of the factory ".

The future

And now, for the Verona-based company, it is already time to work to overcome the next challenge: «At Easter we will start again with traditional products, the doves, the specialties, the stuffs . Moro anticipates the news in the program, as «the ancient cereal dove, also looking at new products in the daily consumption segment, and then exporting to foreign markets .

For his ambitious plans, Melegatti needs a great workforce. «We left with 35 employees (all hired indefinitely, ed) and as early as 2019 we will make new assumptions targeted to bring home new skills . And to the Minister of Health Giulia Grillo, who had called Pandoro "soulless", Moro replies: "This cake was born 124 years ago with Melegatti and has a very important identity, strong and precise .

All Italians know this well and have guaranteed maximum support for the historic Veronese company. "The rest did it the people who understood the drama lived with great sensitivity, he wanted to give his own contribution by buying many of those pandores who risked not being there anymore, "said Luca Zaia, president of the Veneto Region. "And I hope, however, there will always be on the tables of the Veneto and Italians."