Tag: Antonino

Antonino Cannavacciuolo signs the December issue – Italian Cuisine

Antonino Cannavacciuolo signs the new issue and becomes the sixth ambassador of the magazine to promote the candidacy of the Italian culinary tradition to Unesco as a World Heritage Site

Our new issue arrives on newsstands on December 1st under the direction of the chef Antonino Cannavacciuolo, the sixth spokesperson for the communication campaign to promote the candidacy of the biodiversity Italian cuisine as an intangible asset ofUNESCO. The operation, which began in July with Massimo Bottura, continued in August with Davide Oldani, in September with Antonia Klugmann, continued with Carlo Cracco is Niko Romito, up to the protagonist of Masterchef and Cucine da Incubo.

December is a record number, well 290 pages for the first time in the history of the brand it makes 91 years old.
75 recipes designed and cooked together with Cannavacciuolo with its fundamentals (garlic cream, provolone sauce), unpublished combinations (ever tried cheese with herbal tea?), a great chapter dedicated to wines to put under the tree and to drink at the table, i tipical desserts of all the Regions of Italy and ainterview in which the chef talks about himself like never before. And again the exchange of views of two competitors of the classical method: Maurizio Zanella (President of Ca 'del Bosco) e Matteo Lunelli (President and CEO of Cantine Ferrari), who sit at the same virtual table to embrace the project of candidacy of our kitchen to Unesco and "make a system". And on the cover the panettone always padded with a filling by La Cucina Italiana.

In October, the social profiles of La Cucina Italiana counted 1.8 MY total fan followers, marking a + 16% YOY. The site of the newspaper reaches 4.5 MIO of users.

The secret recipe of the Neapolitan ragù by Antonino Cannavacciuolo – Italian Cuisine

Here are the tips of the famous chef to prepare the perfect Neapolitan ragù, lightened as required, but always tasty. In short, a pat on the back

Let's face it without fear, during the last few weeks at home we have alternated substantially between two basic activities: on the one hand, endless sessions in the kitchen in an attempt to prepare something good for our loved ones; on the other, long, very long marathons of Hells Kitchen. The result is that preparing a dish without imagining the scrupulous taste of Antonino Cannavacciuolo, ready to punish excess oil & wrong cooking with his deadly pat on the back, it was almost impossible. Fortunately, however, the Neapolitan chef seems to want to prove himself more magnanimous than usual, coming to our aid with a special recipe: the Neapolitan ragù. But not just any meat sauce: the "his" Neapolitan ragù.

«I want to tell you about those Sunday mornings when it was the scent of Mama's ragù that woke me up. A perfume that I will never forget! Today I want to share this wonderful memory with you ", explains Cannavacciuolo. «There are many versions of the Neapolitan ragù, someone prepares it with pork rind, someone with beef, someone with chops. My favorite version is with le rack of pork ribs. A recipe well rooted in the Campania tradition, therefore, albeit revised and corrected to enhance the flavors of the ingredients without being excessively heavy. «This variant of meat sauce, continues the chef «is a simpler and less rich version than the traditional one, designed to lighten a demanding dish. The ragù can be a base for seasoning pasta, such as paccheri and macaroni . The only unwritten rule: the slipper final is absolutely mandatory.

My Neapolitan ragù – by Antonino Cannavacciuolo

Ingredients for 4 people

500 g of pork ribs
1 white onion
1 kg of peeled San Marzano tomatoes
1 chilli pepper
1 bay leaf
100 ml of red wine
Extra virgin olive oil
salt
pepper

Method

Clean the pork ribs and cut them in the direction of the bone, sprinkle them with salt and pepper and leave them to marinate for about ten minutes. Sauté them in a large pot with a drizzle of oil, until obtaining a golden crust, then add the very thinly cut onion and the chilli pepper (if you don't like chilli you can not put it).
Let it dry, blend with the red wine and as soon as the alcohol has evaporated, cover all the ingredients with the peeled tomatoes.
Cook everything on low heat for at least 5 hours.
Halfway through cooking, add the bay leaf and when cooked, remove the meat from the bone.

Pizza as Antonino Esposito does: heretical and with lemon – Italian Cuisine

It is not round, it is not Neapolitan, it does not tell the tarantella of yeast and long leavening. A star, a bouquet, with lemons. From Sorrento this pizza arrived in Milan. And it amazes

It is pizza, but it is not Neapolitan, it is not round and it is in the shape of a bouquet, whip, donuts and cannoli. It is not leavened 1000 hours, it is not made with mother yeast and just to dispel the last myth, it arrives seasoned with lemons. It's pizza as it does it Antonino Esposito, guru of the counter-current pizza, left from Sorrento and now they come up to Milan to churn out … from the electric oven.

The frozen pizza empire

In Sorrento Antonino Esposito is loved and respected as a mayor of those elected by popular acclaim. Born in 1968, he was born in Sorrento, where he lives and works, but above all he gives work. A master pizza maker who is a heretic and a lover of dogmas, in 1996 he invented the Sorrentine whisk, patented, frozen and known throughout the world. It is a small boat shaped like a small tomato, stuffed with tomato and basil, with two pieces of mozzarella on the ends. Today the company Sorrento Flavors and Traditions it produces a dozen variations of condiments, bases and other frozen pizzas, enough to give work to 45 employees to produce over 30 million pieces a year, under its own brand, for private labels and even for airlines. He could stay at home enjoying the money, instead Antonino Esposito in 2008 participates in the World Pizza Championship and wins the silver medal, a year later he inaugurates Ahum! pizzeria-bowling located in the upper area of Sorrento and in 2015 in Marina Piccola the restaurant Acqu ’e Sale. He goes on TV on Alice and becomes famous even to the general public. In 2019 he opens in Milan in via Solferino. So does Antonino Esposito and soon he will be in Catania, Capri and does not intend to stop: «Not to prove something to someone, I am no longer a boy; not to emerge, now I've done everything in life: but to give myself a dream come true. I am in Milan for personal gratification and to gratify my pizza . And in fact, May 1st is at work in front of the bakery with his boys and eager to tell his story and stop and chat for hours with us.

The heretic pizza maker

It comes from Sorrento, not from Naples, produces frozen pizzas and dismantles the most common beliefs about good pizza one after the other. «Today we like to talk about sourdough, stone-ground flour and long leavening. They are the three stories of the pizza maker to get you up . And he begins to dismantle the theses of others one after the other. "To reach 72 hours of leavening you need strong grains, very rich in proteins, but Italian grains are too weak and with little protein to ripen for so long, so you have to use foreign flours, which to get here maybe even have preservatives. But why not use Italian wheat and leaven less? In 24-48 hours I am ready, working with Italian grains with the germ, the fill paste and a few grams of brewer's yeast. It does not and at 70 ° C it dies, as the mother yeast dies. Stone milled? I prefer to use the most modern technologies that do not spoil the grain and do not heat it . And he concludes: "At the age of fifty I don't need to tell the tarantella. I want to respect the product that gave me life. And I'm against gourmet pizza, I'm a practicing Italian, I want to talk about excellent pizza .

The menu

He has no ideological conviction about pizza, no veto and so the frozen king makes pizza that he likes, refusing labels a priori. No round pizza, no classic Neapolitan dough, in Milan Antonino brought his own pizza and apart from the fact that it's really good, it's hard to define it. In the shape of a bouquet, of a donut, of a bundle or a 60 cm long whisk, it has nothing to do with the classic pizza. I miss the dressing, which amazes with the combined Sorrento lemon, mozzarella and fennel seeds: large and yet wiped out in a second. The raw dough is super elastic, from (perfectly) cooked it becomes light, never chewy, so much to last on the plate. And even in the evening, since with the leftovers I admit I made the doggy-bag. Fried pizza is a revelation. Fried, then baked and at the end seasoned, it is so little greasy that the dip in the oil does not feel neither to smell nor to the palate. But it becomes very crunchy.
On the topping the obsession for quality and typical products is total, just look in the fridge-window to understand that nothing comes from the industry, but remains on the classic. "Pizza with seafood? What are we talking about!". For the doughs, instead, they make original mixes: hemp flours, cereals, Venere rice and then the inevitable types 0, 1 and integral. Dough with beer, Sorrento lemon infusion, wine and wild fennel …
The shapes range from the oval, with the classic Marinara or the Cinque Sensi, with cocoa, then there are the famous whips, in which we even finish pasta and potatoes, and even more creative forms like the butterfly or the squares. Just to impress? "Absolutely not. To have fun, of course, but to study the shapes that make the fillings stand out and make my customers wow . He smiles: "And then it's also a memory of when I wasn't able to get her to come straight!"
We drink wine, craft beer from the Sorrento Brewery with IGP lemons and both classic and Neapolitan cocktails, such as the Bloody Cetara with anchovy sauce. And finally a limoncello. But the good one, really from Sorrento and from real lemons (they also have an annurka apple liqueur which is a delight).

Milanesi, do it calmly!

«The pizza gave me everything, I was born poor and the work brought me here: every day of my life I ate, lived and thought about pizza. It is almost a religion ". There is no time when Antonino is not grateful for the pizza for everything he gave him in life, and indeed the business of the frozen Sorrentine whip took him around the world as perhaps he would never have expected. «When you still make pizza, dough, you wake up with the desire to do, it means that you still have passion, the day I will tell a boy:" Go to knead "it will be time to give up". Only regret about Milan? "Even when it's a vacation day it's all organized, planned, and it's a shame, you never take the extra minute to enjoy life." It was May 1st, everything was planned, but in the end, with his pizza, Antonino raised a Milanese at four o'clock. And with ladoggy-bag in hand.

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