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Young chefs grow up – Sale & Pepe – Italian Cuisine

In twenty years the school Virgilio Titone of Castelvetrano (Tp) has formed generations of young chefs who often brought the traditions and the Sicilian tradition beyond the Strait of Messina. So why not celebrate this important anniversary with a mega party? Thanks to
support of partners who collaborate on a permanent basis with the Institute (one of them, the Cultural Route of the Council of Europe La Rotta dei Fenici) has been prepared a big birthday party, a container of events for the promotion and enhancement of resources first of all enogastronomic but also cultural and environmental of the Valle del Belice.

Here, then, Twenty E-winds: because there are twenty years to remember, twenty Sicilian, Italian and foreign hotel schools (from Germany, France and Spain) invited to celebrate this anniversary together, twenty times of celebration (between meetings, tastings, workshops) that, from 2 to 5 April, will animate the spaces of the Titone, housed in a monument of industrial archeology as the former Oleificio SAICA.

The program is packed: at the heart of the event will be the challenge between future chefs and barmen ready to compete on the theme Discovering the Mediterranean: a journey through flavors, knowledge and sensations. But in the school spaces will also be set up a Taste Village, with tastings and tastings of food
typically local road (from arancine to bread and panelle).

There will also be workshops on extra virgin olive oil (produced in the area with the amazing olives of the Nocellara del Belice cultivar), on wine (the area is particularly suited to the production of Grillo, Catarratto, Inzolia, Nero d'Avola, ie the Gotha dei native Sicilian vines), on the Ancient Grains, (here is the Tumminìa with which one makes the black bread of Castelvetrano, one of the Slow Food Presidia); on the cheeses of local master cheesemakers (just to name the Vastedda del Belice, another Slow Food Presidium).

And then show coking with the live preparation of a Sicilian cassata from Guinness. And, again, workshops created in collaboration with start-ups and companies of excellence in the sector that will cover various topics such as "Cultural itineraries and creative tourism: work in progress", "Food and wine tourism: a tour in the territory between Couscous, busiate and taste of the sea ". And last but not least guided tours to discover the artistic and cultural beauties of the territory, between the ruins of Selinunte and the baroque splendours of Castelvetrano. (info: info@fenici.net)

Enrico Saravalle
March 2019
photo credits: Flavio Leone

Dos & Don'ts: how to separate egg yolk and egg white – Italian Cuisine

Eggs: how is the yolk separated from the albumen? Watch the video of La Scuola de La Cucina Italiana to learn the basic method.

Splitting egg yolk and egg white is a breeze.

Everyone keeps their secrets and their recipes in the kitchen, but there are some absolutely essential techniques. With i Dos & Don'ts let's examine some of the most common mistakes in the kitchen and we reveal how to solve them, thanks to the help of The School of Italian Cuisine.

For some preparations it is necessary separate the yolk from the egg white without making them mix. For example, whipping egg whites perfectly requires the absolute absence of traces of egg yolk.
How to ensure a good result?

The classic method consists of gently dividing the egg into two halves, helping himself with his fingers. The two shells can be used to repeatedly transfer the yolk from one half to the other, taking care to keep it intact and letting the egg white slide off.
Look at the correct movement in the video.

Another fun method? Use one plastic bottle!
The steps to follow are these: gently break the egg into a container, trying to keep the yolk intact; gently crush the bottle to let some air out; bring the opening of the bottle closer and leave the socket lightly, so that the yolk is sucked into it.

Dos & Don'ts: a breading without mess – Italian Cuisine

Whatever you have to do with bread, use this trick to keep your hands dirty

How to make a perfect breading, without making messes

How many times have you happened to grab something and keep your hands dirty, making it difficult to continue the operation?

That you have to prepare one cutlet, of the cod or delle vegetables breaded, follow this simple advice to avoid messes. First step: flour and pass the ingredient in the egg. At this point, do not turn over the ingredient selected in the breadcrumbs. So as not to dirty your fingers with the egg mixture, you can collect the breadcrumbs and sprinkle the ingredient without touching it. This way your fingers will stay drier and will not get dirty!

Many other chef's secrets await you at the cooking classes of La Scuola de la Cucina Italiana.