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Who is Nicolò Moschella, the pastry chef among the 100 under 30 of Forbes Italia – Italian Cuisine

Who is Nicolò Moschella, the pastry chef among the 100 under 30 of Forbes Italia

He is one of the great talents of Italian pastry making, a pupil of Iginio Massari. And he hopes to repeat his career: at 26 he leads a successful laboratory. «Because I really like getting my hands in the dough, but I'm an entrepreneur

It was not unknown to those who follow the world of Italian pastry. But now Nicolò Moschella, born in 1994, Milanese from Cornaredo he also had the consecration as a young entrepreneur: he entered the restricted list of Forbes Italy who choose 100 talents under 30 every year: from music to technology, from sport to fashion and precisely to the world of food & drink. For the record, Matteo Cricco and Niccolò Lapini (co-founders of Bella & Bona), Matteo Frescobaldi (brand manager of Laudemio Frescobaldi), Giacomo Saltarelli (chef of the Bolognese restaurant La Bottega di Franco) and Giada Zhang were mentioned. (CEO of Mulan Group). A nice group, under the banner of talent and application: something that Moschella has never missed, who is very happy with the recent recognition also because "I hope it is a sign of a revaluation of the role of pastry chef when we always talk about chefs" .

The period from the Master

Moreover, Niccolò was also passionate about cooking from an early age («I was very curious and I liked to experiment, he says), but the boy from Cornaredo understood that pastry was his way when he bought the first edition of Not just sugaror, written by Iginio Massari who had come to visit the school, together with the pupil Davide Comaschi. "Page after page, I read it in a few days. Until then I thought that the pastry was to make cream puffs and cannoncini. Then I tried to try my hand at making some sweets that were described there. There I decided that my future would be to be a pastry chef. " Almost taken for granted after graduation, the high pastry course at Cast Alimenti in Brescia, but the fundamental step was the internship with the Maestro. «I wrote to him on Facebook, he invited me to visit him during a lunch break and he took me on trust. It has been a busy six months, he always said: "Everyone does good things, I want them perfect." But it is a phenomenon, indestructible at work: never stopped, in the constant search for improvement. And it gives great confidence to the young people who commit themselves .

It serves 150 rooms

Back home, Moschella he worked with the Comaschi brothers of Pasticceria Martesana. Then he had no doubts and decided to start his own business: at the age of 22 he opened his pastry shop in Cornaredo – with his brother – over 500 square meters where ten people work. Daily they bake desserts – by the thousands – that arrive in about 150 places in Lombardy: to call them this is an understatement since Nicolò does not lack the imagination: whether they are cakes, single portions, creations in chocolate or mignon, his minimalist and very refined style is immediately recognizable. "For me, patisserie encompasses technique, mathematics and aesthetics. I don't have a greater passion for one type of product than another. What excites me is the ability to translate an idea into a dessert: try and try again, alone, the thought that came to me in the strangest moments of the day, "he explains.

The example of Davide Oldani

One wonders why such a talent has never ventured into haute cuisine, where the crisis of vocations in patisserie is evident. «It's a different profession. In a restaurant you can organize a line, but basically you have to meet the needs of the moment, in a laboratory one week can be programmed. Those who have an independent and entrepreneurial mentality, as soon as they feel ready, leave the kitchen and start their own business: obviously, you work a lot without specific timetables, but it is something of your own .
Young, but with his feet firmly on the ground ("I like to renew the tradition, not change it. Even in the ways: for example, panettone must remain the Christmas dessert", he underlines), he has no dreams out of the ordinary. «When I grow up I want to become better as an entrepreneur and still have fun getting my hands on the dough. Here in Cornaredo we have Davide Oldani who complimented me on a dessert: he is an example of how it should be done. Because he knows his job very well and has created a company that works from nothing ".

the Marche among the best tourist destinations for 2020 – Italian Cuisine

the Marche among the best tourist destinations for 2020

Lonely Planet chooses the Marche as the best destination of 2020, second only to the "Silk Road" in Central Asia. Among art, nature and good food here are some tips on what to visit and what to eat

The famous guide Lonely Planet has included an Italian region among the best destinations of 2020, in the ranking Best in travel 2020 – Top ten regions. The only one that declines its name in the plural, but perhaps also one of the least known: le Marche. According to the team of the Australian publishing house it is the second best destination after the "Silk Road" in Central Asia. But if the name of this region does not remind you of anything so striking in terms of tourism, it will suffice to mention a few key points: it is the first Italian region for longevity and life expectancy at birth, with one of the highest incidences of organic farming compared to the total of agricultural production. A treasure chest of culture that is expressed in over one hundred secular theaters, including the beautiful Sferisterio of Macerata; city-castle surrounded by intact medieval walls (Jesi), Renaissance artistic capitals such as Urbino, elegant squares decorated with marble (Ascoli Piceno) and natural wonders like the Frasassi Caves. And then the Cònero, the only mountainous promontory on the shore of the central Adriatic sea, which contains Caribbean sceneries such as the beach of Two sisters, reachable only by sea. The Marches are also famous for fashion: the shoes of the Fermo and Macerata district and the hats made in Montappone. Or, again, religious tourism, with Loreto the Marian capital, where its sanctuary is a pilgrimage destination from all over Europe. Visiting this region requires a good deal of curiosity and an aptitude for research. The most suggestive places are precisely sought after and to be fully enjoyed the best thing would be to rent a car. In this way it is possible to cross roads that lead from the sea to the high mountains, passing between campaigns that are designed as mosaics. Without losing the secondary streets, which are often the most beautiful.

The kitchen is "at home"

The cuisine of the Marche is a cuisine linked to the share-making and popular tradition. Doses "by eye", as taught by the experience of the "vergare", the true matriarchs of peasants, and great attention to homemade pasta. From these assumptions, fishing in the inland products, the menus of the great Italian chefs were born, such as Mauro Uliassi is Moreno Cedroni, both fellow citizens of that Senigallia with its velvet beach, the real capital of today's great author cuisine.

Things to eat (and drink) absolutely in the Marche

Ascoli olives

Olives stuffed with meat wrapped in a crunchy breading whose recipe dates back to 1800. The preparation takes several hours and in Ascoli Piceno each family has its own version. The differences come from the choice of meat, from the use of spices or lemon, from breading and, of course, from the type of olive. Traditionally they are made with the "tenera Ascolana", one of the three Italian PDOs, but the production is particularly limited. To be enjoyed as street food or in the Italian mixed appetizer, ubiquitous in the menus of the restaurants of the region.

Il Ciauscolo

The Marche salami par excellence; spreadable, made with a mixture of pork, and worked with garlic and white wine. The Marches, against any territorial rivalry, are proud of it.

The Vincisgrassi

The ancient lasagna of the Marche countryside. Seven layers of pasta rolled by hand, dipped in homemade béchamel and an old-style ragù, where the flavor of the regattas dominates. It is the dish of Sunday, that of the grandmother. Born between Ancona and Macerata at the end of the eighteenth century.

The wild "moscioli" of Portonovo

The moscioli are “wild” mussels and are the gastronomic symbol of one of the most beautiful bays in the Adriatic, in the municipality of Ancona in the Parco del monte Cònero. On beaches with white pebbles as big as eggs, bordered by Mediterranean vegetation, gourmet kiosks are hidden amidst the scent of juniper and arbutus.

Fish soup: the sailors' soup

The brodetto was born as a poor dish, from the need to also use the fish less demanded by the market, less valuable and in small quantities, first of all by the sailors, who cooked it on board, with the few ingredients they had available.

The prized white truffle of Acqualagna

In autumn you should miss a white truffle truffle from Acqualagna. In the north of the Marche, but also on the entire Apennine ridge, it is possible to eat this delicious tuber. To taste with homemade tagliatelle, or in a simpler omelette, at the restaurant like at home.

The Verdicchio dei Castelli di Jesi and the unmissable reds

The most awarded wine in Italy. A white that behaves like a red and whose versatility is combined with both fish and meat. A leading wine for seafood cuisine, it has improved over the years and is exported all over the world. A particularly prized wine, as a limited edition is the Lacrima di Morro d’Alba, the red that smells of rose, and the Vernaccia di Serrapetrona, red sparkling wine particularly suitable for cold cuts or desserts.

San Patrignano, a race for life (among the vineyards of the community) – Italian Cuisine

San Patrignano, a race for life (among the vineyards of the community)

On Sunday the WeFree Run returns, the appointment that starts the month of prevention: you can participate in the 12 kilometer foot race or the 3.5 walk. There will also be community boys and Despar, who supports the initiative

A race to encourage a healthy lifestyle, to promote sport, to show yourself that you know how to love yourself. Sunday (September 22) returns to the San Patrignano's WeFree Run, the appointment that starts the month of October, dedicated to the prevention that the community carries out throughout the national territory.

You can choose to participate in the 12-kilometer foot race or at 3.5 walk: the race will develop on a 4 km loop, and three will be done tours among the vineyards of the community. The first three men and the first three women classified will be awarded by Despar, the consortium that brings together six food distribution companies, which supports the WeFree Run for the values ​​it shares with San Patrignano: the centrality of people and the importance of prevention. Despar will offer all participants a welcome kit with gadgets and shopping vouchers. Those who prefer the walk, on the other hand, will do only one 3.5-kilometer ride on a paved path between the downtown facilities. The 1300 boys will also participate guests of San Patrignano, which for this special occasion opens to the outside.

The WeFree project for schools

WeFree will continue with the stage of 26 and 27 September in Isola della Scala, in the province of Verona: the project is aimed at children aged 13 to 19, parents, educators and teachers from all over Italy, and foresees both visits to the community and specific initiatives, such as theatrical performances, debates and interactive workshops, dedicated mainly to schools. This format is called A thin white line, like the book by journalist Angela Iantosca, who told the personal story of the San Patrignano children and conducted surveys on the main Italian marketplaces. The boys of the theater company of San Patrignano and the author, on the stage, will trace a path made of emotions, testimonies, but above all of hope.

Every year San Patrignano meets about 50 thousand students from all over Italy, to make them aware of the problem of drugs and a healthy lifestyle. "The prevention together with the recovery", explains Piero Prenna, president of the community, "is one of the pillars of our commitment".

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