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Green Food Week: pink risotto (also) arrives in Milan – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


Eating healthy starts from a very young age: it also starts from here Green Food Weekthe week dedicated to sustainability in the kitchen created by the association Foodinsider and dedicated to school, university and company meals. Having just begun, and always eagerly awaited, it is an opportunity to reflect on the impact of the food we eat, to which the Municipality of Milan and Milan Catering they participate punctually with great enthusiasm. This year – within the framework of the project Horizon 2020 School Food 4 Change – they (also) thought of a particularly inviting way to involve the very little ones on February 8th.

Green Food Week in Milan schools

February 8 will in fact be the day dedicated to Green Food Week schools, with new menus in primary schools in all the cities that have joined. The symbolic dish created by the Municipality of Milan and Milano Ristorazione is abarbarisotto”. A fun and intriguing name for beetroot risotto: a healthy and low impact dish made with local and seasonal ingredients to show the little ones how much it can be tasty and fun to eat foods that are good for us and the environmentand also how important it is to know what you eat.

In fact, the initiative will not be limited to lunch: educators and teachers, with many useful ideas provided by Foodinsider, the Municipality and Milano Ristorazione, will show the students how food is born, where it comes from, why it is important to choose ingredients that come from places as close as possible and that they are as vegetal as possible. The rice used for risotto, for example, is grown in the Cascina Battivaccoin the Barona district, a stone’s throw from the city center, while the yogurt comes from Cascina Campazzo, in the Ticinello park. Children will be able to bring all this back home and relive the experience with their parents also thanks to other useful and practical advice made available for adults on foodpolicymilano.org. There are also recipes, very easy. To try, at the bottom of this article, you will find the recipe for barbarisotto.

The commitment of the Municipality of Milan to sustainable nutrition

«This year too we are joining the Green Food Week with special attention to describing the care for food and the environment that characterizes the choices in our canteens: we do it in a healthy and fun way, coloring the greenest menu of the year pink” he explains Anna Scavuzzo, deputy mayor with responsibility for Food Policy and Education of the Municipality of Milan. «Each of the dishes offered he continues, «tells the commitment to plan, cook, distribute, administer and evaluate meals for girls and boys in the city. Starting from the choice of raw materials that are attentive to the environment and health: organic, short supply chain and km0 products are now a permanent presence on the menu and this has made it possible to reduce CO emissions2and by over 34% in a few years, between 2015 and 2022. All these actions can become even more effective if they become common heritage, starting from those who experience schools every day”.

The menu for February 8th, for Green Food Week

The menu for February 8 is exemplary: the children will eat organic apples for the mid-morning snackfor lunch – after the beetroot risotto – meatballs with organic soy and organic carrots as a side dish, other fresh fruit and 0 km bread with organic flour. Finally, for a snack, natural yoghurt with short supply chain and Km 0 in paper jar. A good, healthy, environmentally friendly menu: the overall impact of the school menu on Green Food Week is 140 TonCO2and against an average of 222 TonCO2and the ordinary menu.

It is worth underlining a trend: Milano Ristorazione has developed a change in the purchasing of raw materials which has led, in the period 2015 – 2022, to a decrease in 34% of CO emissions2 equivalent. A theme on which the Municipality of Milan has been working for some time: it joins the initiative Cool Food Pledge, promoted by the international research center World Resources Institute, which involves the public and private sector in monitoring the environmental impact of collective catering menus. For this reason, together with other cities such as Copenhagen, New York and Toronto, the Municipality evaluates the results of the gradual changes made to the menus from 2015 to today, in particular regarding the promotion of proteins of plant origin, through the introduction of more vegetables and legumes.

The recipe for “barbarisotto”

Ingredients for 4 people

Method

  1. Rinse the rice in a bowl of fresh water, drain and leave to rest.
  2. Wash the fresh celery, peel the carrots and onions for the preparation of the broth, add the vegetable stock cube.
  3. Cut the beets into pieces, blend them, adding the liquid if present and a part of the broth.
  4. Prepare the sauté with the quarter of chopped onion and add the rice, toast it and then add the broth, adding it when necessary during cooking.
  5. Halfway through cooking, add the beetroot smoothie and continue to cook, stirring occasionally.
  6. Leave the rice al dente and stir in Parmigiano Reggiano.

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After Prague, the great Italian winery arrives in Paris – Italian cuisine reinvented by Gordon Ramsay


With Signorvino, they arrive in Paris excellences of Italian food and wine: even abroad, the Italian brand will maintain its appreciated formula which combines a cellar that can count on over 2,000 references and a gastronomic proposal that starts from territorial excellence, to create a menu that pays homage to the quality and flavors of the Italian tradition.

Themed events, tastings and meetings with producers are also planned in the venues of Prague and Paris as part of the “Journey into Taste” project: the complete program of Signorvino events is available on the Signorvino website.

Uovodiseppia: Pino Cuttaia arrives in Milan with his mother's kitchen – Italian Cuisine

Uovodiseppia: Pino Cuttaia arrives in Milan with his mother's kitchen


The Sicily of the people, the new recipes, the pleasure of surprising without style exercises: the great chef of La Madia 'signs' the bistro of the refined Ariosto Social Club. To tell the Milanese and travelers about his great cuisine of the past

«Once upon a time people used to come to Milan to look for work. Today a Sicilian like me comes to communicate his own culture, to tell the roots of a people rich in values, traditions and contradictions. As an ambassador. Starting from seasonality, from a domestic gesture . Pino Cuttaia has landed in Milan and is an enrichment for the Italian capital of food: he will not leave The Sideboard, the Michelin two-starred in his Licata, from where – with courage and effort – he built a second (successful) life after the first one that saw him as a worker on the assembly line in Turin. The place is called Uovodiseppia, exactly like its most iconic dish and like the pantry-laboratory not far from the restaurant in Sicily. But under the Madonnina, we go much further: from breakfast to dinner, every moment of the day will be good to taste the proposals studied by Cuttaia. "I will build an alchemy between my Sicily and Northern Italy, some recipes will have inspirations, techniques or ingredients from the North, such as saffron risotto with mullet and fennel ragout which, in the end, is nothing more than a decomposed arancina "says chef Cuttaia.

Practically in the center

He has chosen a decidedly particular place such asAriosto Social Club, at 22 of a beautiful Milanese street, four metro stops from the Duomo. "It is a great pride for me, as a Sicilian, to be able to count on a chef of the caliber of Pino Cuttaia. His arrival represents an important step in completing the new project". To speak is Emanuele Vitrano Catania, dynamic entrepreneur of Palermo origins for years operating in the world ofhotellerie Milan with the Brera Hotels Group. Together with the café-bistro, the structure hosts twenty luxury apartments for short-term rentals, furnished with Italian design pieces that can be purchased by guests; a lounge with kitchen and terrace for private events; a state-of-the-art gym with highly specialized personal trainers and tailor-made courses, one boutique with original clothes, objects and accessories by Italian artisans (mostly women) personally selected by the writer and owner of the store Valeria Benatti. For those staying at the Ariosto Social Club, an extra pampering: the possibility of having the dishes served by the kitchen team directly in the privacy of their own apartment. Not bad, really.

Two recipes for Milan

Let's go back to Cuttaia. In the bistro which is open all week (from 12 to 14 and from 19 to 23.30) will serve a menu with its classics. We mention the Arancina of rice with mullet ragu and wild fennel (in the opening photo), the Macco di fave with cuttlefish dumplings, the Smoked cod with pine cone, the Cornucopia of cannoli wafer with Cammarata ricotta … But it has also thought of two unpublished dishes, in homage to the city that awaits him curiously. The first is it Spaghetti "Milanese style" with onion mollication: few people know that it is part of the Sicilian tradition, that is a spaghetti based on wild fennel that goes back to pasta with sardines. "When there was no fish, people used to ask" how do you make pasta today? And the answer was "Milanese style" to evoke the fact that there is no sea in Milan. In this dish I added anchovies and a little masculino, a smaller anchovy, referring to the Catania variant. There is also the toasted bread, which is toasted and represents the cheese of the poor, "explains the Licata chef.

Poetry and simplicity

The second is theEgg cutlet, a daily food that dresses up as a party. «The cutlet is the most typical and well-known dish of the Milanese tradition and I could not neglect it. In the mother's kitchen, the egg, a daily ingredient, dressed up for a party when it was breaded like a cutlet with breadcrumbs, garlic and parsley. Thus, the same aromas of the meat were released from cooking, even if it is not, making you feel the atmosphere of Sunday "says Cuttaia. Two recipes in which there is the essence of the two-star chef, made up of poetry and simple ingredients, often basic but that he knows how to interpret like few others in Italy. "There is only one ingredient that I cannot do without and that is memory" he tells us for the umpteenth time. And if you look at him perplexed, thinking that after all it is almost impossible not to find chefs without a minimum of memory, he focuses his thoughts more on a smile of his "It's a ballast if you don't compare yourself, but when you do it with the contemporary you draw energy from it: you travel and come back to have new eyes with which to look at the landscape and your ingredients in a different way. Using perhaps the same but with different gestures, the innovation is in the recovery of the gesture ". This is why, while enjoying the dishes (re) tasted in Milan, we must once again thank – as well as the author of the dishes – the mother and grandmother of Pino Cuttaia.

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