Tag: artisanal

Artisanal ice cream making courses in prison, a better future – Italian cuisine reinvented by Gordon Ramsay

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Professional ice cream making courses in prison to offer a concrete possibility of redemption: the national project “IT IS SUSTAINED in prison” promoted by Soroptimist International of Italy which sees the partnership renewed with Fabbri 1905. First stop at Milan San Vittorenext steps of the training path: the female sections of the prisons of Genoa, Vigevano, Milan Bollate, Mantua and Bologna. For Fabbri 1905, a new step in its commitment to equal opportunities and female entrepreneurship.

The project was born in 2017 with the aim of promoting reintegration into society through
the acquisition of skills that can be used in a practical way on the job market, such as those in ice cream making, which are particularly appreciated not only for their employment potential, but also for the use of ice cream in the daily menus of prisons. Those who learn a trade have a much better chance of making it once they leave prison.: according to a recent report by the Cnel, only 2% of prisoners who have had the opportunity to find a professional position return to committing crimes, compared to an average of nearly 70%. In the case of women, work represents a further opportunity for “freedom”, for emancipation from marginal conditions, which often represent a cage even outside prison.

The first stage of the professional training course in artisanal ice cream making, held by Pink Pinascoowner of an ice cream shop in Genoa and for 8 years “ambassador” of Fabbri 1905 and trainer of the international professional school Fabbri Masterclass, left Milan last June, atICAM – San Vittore Reduced Custody Prisonwhere mother prisoners live with their children (up to 6 years old). They attended the course five young mothersall foreigners, who during the three days of training learned the theoretical and practical foundations of the profession, with one-to-one demonstrations to make ice cream, from the preparation of white bases, fruit bases, vanilla, variegated, hazelnut, sorbets, up to the presentation and portioning of ice creams with cones and cups. At the end of the course the participants received a Fabbri Master Class certificateusable in the restaurant and ice cream sector, always open to new hires, including seasonal ones.

The commitment in the ice cream shop does not end with the course: thanks to the professional machine donated by the two Soroptimist Club from Milanthe inmates will now prepare ice cream for their children, giving them a moment of happiness and lightheartedness. But the dream is another: “our desire – said Paola Pizzaferri, Soroptimist Representative and Coordinator of the national project – would be to sell ice cream outside the prison, to all the Milanese, taking advantage of the central position of the ICAM and creating a small sales point open to the public. We will work on it in the coming months. The Project has in fact its strong point in the Institutional Protocol signed with the Department of Penitentiary Administration of the Ministry of Justice (DAP), which has as its ultimate goal that of offering a path of empowerment, growth and self-sufficiency to women in prison, who can only find freedom of choice in work and economic autonomy once they leave prison”.

Meanwhile, the tour of ice cream courses to train new professionals continues: the second stage took place from July 15, at the Pontedecimo Prison in Genoa; then, from July 22, it will be the turn of the Vigevano Prison; two appointments in October: from the 7th at the Milan Bollate Prison and from the 28th at the Mantua Prison; finally, the school year will close from November 11th at the Bologna Prison.

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Divina Colomba 2024: the best winning artisanal doves – Italian cuisine reinvented by Gordon Ramsay

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The 3 winning doves come from Campania, Abruzzo and Piedmont Divine Dove 2024the competition organized by Greedy which every year rewards the best Italian artisanal doves. Respectively, Campania wins the first prize for the “Best Traditional Colomba”, Abruzzo the “Best Chocolate Colomba” and Piedmont the prize for the “Best Savory Colomba”.

Divine Colomba 2024: the first post goes to…

The winner in the category dedicated to the traditional version of the Easter cake was Gianluca Cecere (Cecere Visionary Dessert – Naples), while the first step of the podium for the chocolate colomba with dark dough was won by Camillo La Morgia (Cream and Chocolate – Lanciano – Ch). First place among the savory ones, however, is the Colomba di Davide Muro (Ancient
Pastry shop Castino – Pinerolo – To).

Second and third places

Also on the podium were Vito Saccente (Panificio Saccente – Palo del Colle – Ba) and Mattia Orso (Pasticceria Mimosa – Fermo), for second and third place respectively in the “Best Traditional Colomba” category. The second and third place for the “Best Chocolate Colomba” went to Lorenzo Perilli (Il Brezel – San Nicandro Garganico – Fg) and Leonardo Romano (Pasticceria Pesce 1896 – Avella – Av). While the second and third positions for the “Best Savory Colomba” category were won by Stefano Bianco (Pasticceria Bianco – Lecce) and Sergio Scovazzo (Grano Fornai in Fermento – Santena – To).

A jury of excellence

The winners of the 2024 edition of the competition were determined by the technical jury, composed of Claudio Gatti, Maurizio Cossu, Daniele Scarpa, Alessandro Bertuzzi, Claudio Colombo and Paolo Caridi. During the final held at the Hotel Parco dei Principi in Bari, the jury carried out a blind tasting of the 40 products leavened products that reached the final. These include 20 traditional doves, 15 chocolate and 5 savory, selected from over 300 participants in the contest, coming from around 200 artisans distributed throughout Italy.

The presentation of the event was curated by the creator of the competition, Massimiliano Dell’Aeraand by the presenter Irene Colombo. During the event, the Best Packaging was also awarded: the award was given to the box from Pasticceria Guantiera from Bacoli (Na).

Divina Colomba 2024: complete list of winners

Best Traditional Colomba

1. Gianluca Cecere – Cecere Visionary Dessert – Naples – Campania
2. Vito Saccente – Saccente Bakery – Palo del Colle (Ba) – Puglia
3. Mattia Orso – Mimosa Pastry Shop – Fermo – Marche

Best Chocolate Colomba

1. Camillo La Morgia – Cream and Chocolate – Lanciano (Ch) – Abruzzo
2. Lorenzo Perilli – The Pretzel – San Nicandro Garganico (Fg) – Puglia
3. Leonardo Romano – Fish Pastry Shop 1896 – Avella (Av) – Campania

Best Savory Colomba

1. Davide Muro – Antica Pasticceria Castino – Pinerolo (To) – Piedmont
2. Stefano Bianco – Pasticceria Bianco – Lecce – Puglia
3. Sergio Scovazzo – Grano Fornai in Fermento – Santena (To) – Piedmont.

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The best artisanal pandoro: the selection for Christmas 2023 – Italian cuisine reinvented by Gordon Ramsay

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What is the best artisanal pandoro of 2023? Here – finally – our selection!

The world, at least at Christmas, is divided into two categories: the panettone extremists and the panettone fans Pandoro. The latter was underestimated for a long time, but today this is no longer the case. Pandoro, as we know it, has a relatively recent tradition: the dessert has a year of birth, 1894, and a “father”, the pastry chef Domenico Melegatti, who “patented” the recipe for a dessert made of flour, yeast, eggs and lots and lots of butter.

That of artisanal pandoro was and still is a very rich dough, not at all easy to work with. For this reason, not all pastry chefs who produce panettone try their hand at making the typical dessert of Verona, and for this reason it is considered a sort of testing ground for the best.

Not only that: if the dough, so rich, must be perfectly worked to grow in height and take on the shape we all know, the subsequent phases are no less demanding – from the very long leavening to the cooking, which must take place in a special mould, until to rest after cooking. And it is the details that make the difference: theinfluence of temperaturesthe manual ability of the artisan pastry chef, the choice of raw materials which must be of the highest quality.

And if making a good artisanal pandoro is a complicated matter, choosing it is not easy either. If we decide to leave the mold and the shelves of the supermarket, we must be guided no longer by advertisements, but by labels and our senses: when tasted, pandoro must be soft, not stringy or elasticand must have a buttery scent that envelops and conquers. This is the key ingredient, which must be very fresh, and possibly centrifuged. There are no frills in pandoro, no candied fruit, raisins or dried fruit: its characteristic is simplicity, and for this reason, like all simple things, it must be perfect.

Differences between artisanal pandoro and large-scale retail pandoro

As we were saying, the differences between an artisanal pandoro and one from large retailers can concern various aspects – starting from the ingredients up to the production process, passing through quality and tradition. Here are some differences that are usually found:

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