Tag: begins

The future that awaits us begins with respect for the Earth – Italian Cuisine

The round tables of “La Cucina Italiana” on sustainability, biodiversity and new forms of consumption are back on 26 September with four online events. For a better planet

How will we grow, harvest, taste in the future? How can we start from the (good) table to support the planet and its biodiversity? Or even our health?

They come back, from September 26, the appointments of “La Cucina Italiana” on the digital platform ilfuturocheciaspetta.gordon-ramsay-recipe.com.

The initiative is part of the journey through which our newspaper nominates the kitchen of the home as a World Heritage Site. The theme, more than ever, is the sustainability and respect for biodiversity (of which Italy is the richest in Europe). We discuss it, in 4 round tables, moderated by our editorial staff, with great experts in the sector: chefs, managers of the food and wine world and exponents of the cultural world. Are you curious? Connect and follow us on this delightful adventure.

In the meantime, a brief preview for you on our guests and on the topics we will address.

Between villages and villages

Angela Odone, of the editorial staff of “La Cucina Italiana” will talk about it with Davide Rampello (curator, manager, university professor and artistic director of Fidenza Village, part of The Bicester Village Shopping Collection) and with Massimo Spigaroli (chef and patron of the Antica Corte Pallavicina in Polesine Parmense, one Michelin star).

At the center of the discussion is a trend and a desire: that of more humane habits after the pandemic. Small villages are the realities that have proven to be more solid and supportive, guardian of sustainability and biodiversity and ideal center for a new (ancient) form of economy and culture.

The pleasure of doing together

A title that tastes like team building for a chat about the wonderful and highly titled Parma, the subject of this meeting moderated by food and wine critics and signature of the Fiammetta Fadda newspaper: the title of "Italian Capital of Culture" joins those of Parma Capital of the Food Valley and, since 2015, in Parma, the First Unesco Creative Italian City for gastronomy. They will be with us Christian House, councilor for trade, tourism and the Unesco project of the Municipality of Parma e Anna Maria Meo, general director of the Regio Teatro di Parma. From masterpieces of art to trattorias passing through a world-famous culinary academy, the step is short, you will see.

Resilient agriculture and farmers

What does it mean to produce organic food today? What is precision agriculture? Why is nutriceutics the new frontier of our health? And, again, what is an eco-resort and how can a garden save the environment as well as surround our table. Sara Tieni from the editorial staff of our magazine will ask these and many other questions to Massimo Monti, CEO of Alce Nero, for 40 years in the organic and Mario Faro, CEO of Radicepura and Piante Faro, a horticultural company, leader in Europe in the sector of Mediterranean plants, as well as creator of the Radicepura Garden Festival.

Sacred as wine

Danilo Poggio, our wine editor, finally explores the theme of “The sacredness of wine. From food to conviviality ". With him two guests with very different professional backgrounds: Giovanna Frosini, professor of history of the Italian language and Academic of the Crusca, e Beniamino Garofalo, CEO of Santa Margherita Gruppo Vinicolo who will tell us about great insights such as the one from which their great Pinot Grigio was born. But we will also talk about how consumers are changing, increasingly ethical and aware. Because it is from awareness, first of all, and from love and gratitude for what surrounds us that great works for the future are born.

Raw pumpkin carpaccio: the appetizer with which autumn begins – Italian Cuisine

Pumpkin carpaccio
Pumpkin carpaccio
Pumpkin carpaccio
Pumpkin carpaccio
Pumpkin carpaccio

It's finally time for the much loved pumpkin, to bring to the table in every way. Today we have decided to whet your appetite in these first autumn days with an appetizer: a delicate one raw pumpkin carpaccio, easy to make, low-calorie and very intriguing!

Pumpkin and all the combinations

Such a simple appetizer actually goes well with many dishes, both meat and fish. The delicate taste of pumpkin goes very well with a fish sauce or, if you decide for a second, with baked turbot fillets accompanied by potatoes and cherry tomatoes, a sea bass in salt or swordfish rolls on a bed of zucchini. If you prefer meat, you can combine a pasta with meat sauce or, as a main course, an Ischia-style rabbit, a veal with tuna sauce or a roast served with sautéed vegetables.

How to choose and store a pumpkin

A ready-to-eat pumpkin has one skin tight and free of bruises. If you try to hit it, it must produce a dull sound, muffled. The petiole it must be well attached to the base and have a soft consistency. If you buy it cut in half, check that the pulp is not dry and wrinkled. Once purchased, if whole, it can be preserved in a dark and dry place even for a month. If it is already cut, leave it in the fridge, in the vegetable drawer, and consume it within three days.

Pumpkin carpaccio

The recipe for raw pumpkin carpaccio


300 g pumpkin, filtered lemon juice, extra virgin olive oil, salt, fresh mint, rocket, black pepper, 70 g Parmigiano Reggiano flakes.


Wash the pumpkin, divide it into 4 parts and then empty it with a teaspoon of the seeds and internal filaments. With a sharp knife remove the zest and with the slicer make thin slices. If you don't own a slicer, rely on a mandolin. Arrange the pumpkin on a serving dish, emulsify the lemon juice with the extra virgin olive oil and season the pumpkin. Leave to marinate for an hour in the refrigerator. Then add the flaked cheese, the fresh mint leaves, the rocket and a sprinkling of black pepper. Bring to the table with sheets of guttiau bread and serve.

In the tutorial some tips to make this dish even more appetizing

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The Craft Beer Week begins – Italian Cuisine

The Craft Beer Week begins

The eighth edition of the Craft Beer Week is about to start. Appointments with tastings, dinners, new debut beers throughout Italy from 12 to 18 March

Every year there is a "debutante ball" which does not include fabulous clothes and starched cadets. It is what precedes the Craft Beer Week, which this year reaches its tenth edition and takes place throughout Italy from 2 to 8 March. Of course, the "novices" are the unpublished beers in the Italian craft beer panorama, protagonists of an anticipation of the party, which will take place in the Eataly Roma store from Friday 28 February to Sunday 1 March. In particular, the "debutante ball" mentioned above will be an opportunity to present 18 unpublished beers of as many producers and taste them together with the brewers and the organizers of the event, Salvatore Cosenza and Andrea Turco.

Once the atmosphere is heated, the party moves all over Italy, with a busy calendar with hundreds of appointments: guided tastings, visits to breweries, presentations of new beers, musical evenings, promotions and above all evenings of food pairings. In times of restrictive measures due to the spread of coronavirus it should be specified that each individual initiative is organized independently by pubs, breweries, beershops, restaurants, bistros, wine bars, associations or e-commerce sites and that therefore there may be variations in the calendar , especially in the areas most affected by the emergency. To find the nearest event and check for any program changes, just refer to the site which is called Beer Week, where there is a section dedicated to the various events divided by date and region.

Increasingly loved, craft beers have spread in the habits of Italians: if in 2010 we could count 311 craft breweries, today there are over 850 plants in operation and the market share related to craft beer has recently exceeded 3% . Several events proposed by the participants in the event, which last year exceeded five hundred, among the unmissable, there is the Dinner-challenge "Wine versus Beer"Of March 2 at Osteria number 2 of San Giorgio Bigarello (MN) where a dinner in food pairing will take place with the products of a company, the Siemàn of Villaga di Vicenza, which precisely specializes in both natural wines and spontaneously fermented beers. Moving to the South, Thursday March 5th, the Bottega del Luppolo in Altamura (BA) will house the Birrificio Mastino brewer with 7 thorns dedicated to his creations, while the next day the Birroteca di Potenza organizes a tasting of Saison with the brewer of the Basilisca Brewery, while the beer sommelier Gerardo Romano will introduce guests to the Lambic world. In the same day, in Rome, at the Hopside there will be an evening with the Birra del Doge brewer. Saturday 7 March will be the day of the open breweries: In Forgaria nel Friuli (UD) Garlatti Costa beer visit with the brewer and possibility of tasting. Same thing will happen in Liguria: in Savona from BEdreamER and in Genoa from Maltus Faber. In Lombardy, Rogno (BG), a workshop on raw materials will be held at the Pagus Agricultural Brewery. The boys of the Trunasse Brewery in Centallo (CN): public cooked and a tasty BBQ. And a stone's throw from Rome the Ritual Lab di Formello, fresh winner of the prestigious title of Brewery of the year 2020, organizes a public crush for curious and enthusiasts. And to end in style, just go to Molise to participate, on the morning of the final Sunday of the Craft Beer Week, in a relaxing session of Beer Yoga in the courtyard of the Cantaloop brewery of Cantalupo nel Sannio (IS).

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