And the passion to move the Fornelle, amateur cooks who find themselves in their homes for cooking together is to share love for food and its culture.

And just look at our three guests from the Milanese Delegation, Annalori Ambrosoli, Elena Brusadelli is Francesca Isenburg, to understand that they really believe. Series, rigorous, aware guardians of a feminine knowledge linked to food; but also enthusiastic, fun, accomplices.

The Club del Fornello in Milan, the second born, has a long history, begun in 1981. Today it includes two groups: that of our guests, led by Annalori Ambrosoli; and the Fornelline, as they are affectionately called the youngest, students of the founder Anna Toffoletto.

All very active, they are divided between the convivial, i congress, the publication of books of their recipes, some trips (the last in Venice). Without forgetting the charity initiatives: like the gala dinner in favor of NEMO, clinical center of theNiguarda Hospital dedicated to neuromuscular diseases.
The Fornelle prepared theaperitif for 300 people, lavornado alongside starred chefs.

All members of the Fornello Club are women

Founded in Piacenza in 1977, and for statute only women he men are allowed only as guests. At the first nucleus of Rivalta (Pc), others have been added and today the Club is divided into 42 delegations throughout Italy, with 700 Fornelle, and is chaired by Gisella Pampari Corvi.

The association, non-profit, was born to enhance the work of women in the kitchen and share family and traditional recipes, but over time has opened up to new dishes. The members get together every year in 5-6 "convivial" where they cook together, they organize national congresses biennials, curate books of their recipes and participate in charitable activities.
(In the photo, from the right, three Milanese members: Annalori Ambrosoli, Elena Brusadelli and Francesca Isenburg).

Milan: history of a glorious club

The Milanese delegation of the Fornello Club was founded over 40 years ago by Annetta Toffoletto, housewife and curator of a column in the magazine A Tavola, the fashion journalist and writer Mila Contini and Laura's mother Margherita and Landra, the sisters who lead the historic Milanese school Our Cuisine.

The club has published 3 books, not for sale: one for 10 years, with a preface by Gualtiero Marchesi; the one for the thirty year and the notebook with all the recipes of the Congress of Milan in 2016.

Gougères stuffed with salmon and tuna mousse

for 4 people
40 g of butter – 60 g of flour – 3 eggs – 100 g of gruyère – salt for salmon mousse: 50 g of mascarpone – 50 g of spreadable robiola – 100 g of smoked salmon – pepper – dill to decorate for the mousse of tuna: 125 g of tuna in oil – 90 g of spreadable robiola – lemon peel – thyme – pepper – rosemary to decorate

– Prepare the gougères. Grate the gruyère. Reunited in one casserole 125 g of water, butter and a pinch of salt. Bring to a boil, remove from heat and add, in one go, flour.

– Incorporate two eggs, one at a time mixing very well the mixture, then add the gruyère. With a spoon form many balls the size of a cupcake and place them apart on a baking sheet lined with baking paper. brush them with the egg remained beaten e bake at 180 ° for 30-35 minutes.

– Meanwhile prepare the mousses. Cut the salmon, stir with mascarpone and robiola, pepper and mix. Mash the tuna with a fork, add the cheese, one grated rind of lemon and a few leaves of chopped thyme, pepper and mix the ingredients.

– Take out the gougères, let them cool, cut them in half and fill one part with the salmon mousse, decorating with a sprig of dill, and a portion with the tuna mousse, docorando with a sprig of rosemary.

Tagliaarin savarin with asparagus sauce

for 4 people
400 g of egg noodles – 500 g of fresh cream – 5 eggs – 150 g of grated Parmesan cheese – a sprinkling of nutmeg – salt – pepper – butter and breadcrumbs for the mold (24 cm in diameter)
for the asparagus sauce: 2 bunches of asparagus of 400 g each – 250 g of milk – 40 g of butter – 40 g of flour – 50 g of Parmesan cheese – salt – pepper

– Butter a mold from savarin from 24 cm and cover it with breadcrumbs. Prepare a cream beating the cream with the eggs and the Parmesan, salt, pepper and nutmeg in a bowl.

– Cook the taglierini in salted water, drain very al dente, pour them into the cream prepared and mix well. Arrange the cutters in the mold, level them and cook the savarin in static oven at 180 ° for 30 minutes.

– Meanwhile prepare the sauce. Clean the asparagus and boil for 10 minutes, salting them lightly. Strain, preserving the cooking water, cut off the tips, dip them in water and ice and keep them aside to decorate the dish.

– For the béchamel sauce, melt the butter, add all the flour at once, out of the fire, stirring. Put on low heat, add salt and pepper and pour the hot milk a little at a time and the sealing water aside. Cook a few minutes. whisk the asparagus, add them to the bechamel and add the Parmesan.

– Turn the pie over, let it rest a few minutes, cover it with a little sauce and decorate with the tips kept aside. Serve the sauce remained in a gravy boat.

texts by Marina Cella
video Diego Stadiotti