Tag: action

Care's 2019: in Brunico the chefs in action! – Italian Cuisine

More activists that chef by now, the first line of cooks does not stop and the great battle for sustainability in the kitchen continues: Norbert Niederkofler, Michele Lazzarini and Andrea Tortora, together with other great personalities from the kitchen world, for a total of 28 Michelin stars, also quests come back to CARE's – The ethical Chef Days, the exhibition dedicated to ethical cuisine, designed precisely by Niederkofler together with Audi.

The importance of "doing"

This year's theme is explicitly broken "Actions Speak Louder Than Words", just talk, let's do.
Action becomes fundamental when it comes to sustainability, time is running out: so no waste, reuse of waste, respect for nature and seasonality. Core values ​​of the tradition of our kitchen but which are increasingly a memory of the grandmothers' cuisine rather than a lifestyle of the new millennium and which the 33 chefs present will have the task of spreading by translating them into a universal language that concerns the social and cultural world and economic: menus that will combine action, practice and innovation, without neglecting the taste and dishes with a strong bond of the territory, because "doing" is inherent in small actions and daily choices.


A fundamental aspect of environmental sustainability education, according to Norbert Niederkofler, is the training of young people. For this reason, this year the chef will personally select the most promising kids – chosen from the students of the Brunico vocational hotel institute – to which some CARE’s chefs will work.
Among the students involved in the Crossing Experience, the 2 best students in the kitchen and in-room service sector will be selected, who will be awarded the Young Ethical Chef Award (supported by Monograno Felicetti) and the Young Ethical Hospitality Award (supported by Ferrari Trento). A further way to affirm the CARE’s of doing will also take place through the Social Responsibility Award, (supported by Marchesi 1824), the award awarded to a company or to professionals who stand out every day for the respect of the principles of sustainability dear to the event.

The routes

Visits to the most established companies in the area open with a lunch at the Ferrari Cantine di Trento, where a journey through the history of the Classic Method will be offered. Among the excursions, there is the romantic Maso delle Erbe of Montevila, a small farm where more than fifty types of medicinal herbs are grown, at the Stockner's Genuss Bunker, a bunker dating back to the First World War, converted into a warehouse for the seasoning and processing of cheeses, at the Speck Museum, at the LUMEN Museum, the Museum of Mountain Photography, and at the MMM-Messner Mountain Museum Corones.

Sustainability partners

The 2019 edition in Val Pusteria was created thanks to the support of Audi, as title sponsor; in addition to Brunico / Plan de Corones-Südtirol, BWT-Best Water Technology, Ferrari, Lavazza, Marchesi 1824, Miele, Monograno Felicetti, Stone Island, as main sponsor and Agrimontana, Levoni, Niederbacher, Prime Uve, Pompadour, Schönhuber Franchi as an event partner.

Peshwari naan

Goodtoknow TV

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These delicious breads are traditionally stuffed with a fruit and nut mixture then baked quickly in a tandoor oven – an Indian clay oven that reaches very high temperatures. They will cook just as well in a hot domestic oven but make sure they are placed on a preheated baking sheet so they start to puff up immediately (slow cooking will make them tough and leathery). They are best eaten warm from the oven brushed with melted butter or ghee and with a sprinkling of fresh chopped coriander if liked.

  • Makes: 6

  • Prep time: 25 mins

    plus 2 ½hrs proving

  • Cooking time: 8 mins

  • Total time: 33 mins

    plus 2 ½hrs proving

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Take care when rolling out the stuffed dough balls as you don’t want the filling to burst out. Use a gentle rolling action and flour the surface well to prevent the dough sticking.


  • 350g strong bread flour
  • 7g sachet easy-bake or fast action dried yeast
  • 1tsp salt
  • 150ml natural yogurt
  • Approx 150ml hand-hot water
  • Melted butter or ghee, to serve

For filling:

  • 25g sultanas or raisins
  • 25g desiccated coconut
  • 25g flaked almonds or pistachios


  1. Mix the flour, yeast and salt in a large bowl. Stir in the yoghurt and enough water to mix to a soft dough. Knead on a lightly floured surface for 5 mins until smooth and elastic.
  2. Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.
  3. While the dough is rising, place the filling ingredients in a food processor or blender and process to a coarse paste.
  4. Preheat the oven to 220°C/425°F/Gas Mark 7. Place a heavy-duty baking sheet in the oven to heat up.
  5. Divide the dough into 6 pieces and roll each out to a circle. Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape.
  6. Quickly place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places. Serve immediately brushed with melted butter or ghee.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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