Tag: Black

Italian saffron and black cherries at the MoMA in New York – Italian Cuisine

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In the city that never sleeps, New York and its cuisine from all over the world, stand out this month two Italian flavors that do not stand out just for the taste, but also for the look: lo saffron Leprotto and the Fabbri cherries are for sale within the "Fattobene Pop Up" in the MoMA Design Store, a space dedicated to the promotion and sale of excellent and iconic Made in Italy products.

There are 150 objects conceived and produced between the end of the 800s and the 70s of the last century, which have limited accessibility in the US and are a tribute to the Italian timeless design. They will be available until 29 September in the location located in the Soho district, in the heart of Manhattan. This is the connected shop at the most prestigious museum of modern art in the world, which since 1932 – with an anticipatory intuition of the times – opened the first department dedicated to Architecture and Design and which since the middle of the last century has played a primary role in defining and promoting the value of true design.

178069Among the selected objects, some evoke the top of the tricolor wedding between food & design Let's start with saffron, spice ofro powder with a thousand virtues – including being an antidepressant . In Italy it is a DOP product in various regions, including Sardinia, where the one in San Gavino Monreale, Slow Food and Tuscany stands out, where 80% of saffron farms are run by women.

The joyful cylindrical jar in gold-yellow metal with a red convex cap and the image of a hare that serves a plate of saffron risotto has been the trademark of the saffron Leprotto. Al MoMA is on sale in limited edition with 4 sachets rich in saffron inside (well 0.16 grams of pure powder) and a booklet with recipes and nutritional properties of the precious "Red gold".

178072Instead it was 1915 when Gennaro Fabbri commissioned al Faentine ceramist Cats a white and blue vase so that his wife, Donna Rachele, could keep his "Marene with fruit". In a world overrun with plastic packaging, where only the can save us return to bulk or the plastic-non-plastic of tomorrow, the packaging Fabbri cherries is a memory and symbol of Italian taste, not only in terms of food. The white and blue opaline jar of the Bolognese company contains the shiny red cherries – themselves design icons! – prepared with the same recipe then, jealously guarded by the Fabbri heirs.

"It is a great joy to have brought these masterpieces of our culture to a place like the MoMa Design Store. It is a tribute to timeless daily Italian design and to all those companies that have created objects capable of passing the test of time"Declared Anna Lagorio, creator with Alex Carnevali of FATTOBENE, this platform that celebrates those everyday objects, born from the creativity of Italian designers, who made the history of our country, accompanying and serving entire generations.

Aurora Quinto
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Spinu recipe of pork with black olives – Italian Cuisine

Spinu recipe of pork with black olives


  • 4 pcs pork chops
  • 150 pcs pitted black olives
  • 1 pc clove of garlic
  • laurel
  • chopped parsley
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of pork spinu with black olives, heat 70 g of oil in a large saucepan and brown the chops on both sides; add the chopped garlic, 1 tablespoon of parsley, 2 chopped bay leaves and the coarsely chopped olives; wet with 400 g of white wine, season with salt and cook over low heat for about 1 hour, until the cooking liquid has dried. Add salt and pepper and serve.

Recipe Scrambled eggs and black bread – Italian Cuisine

Recipe Scrambled eggs and black bread


  • 6 pcs eggs
  • 2 pcs slices of black bread
  • butter
  • milk
  • pepper
  • salt

For the recipe of scrambled eggs and black bread, beat the eggs in a bowl, using a whisk or fork. Add the milk, season with salt and pepper and mix well: the mixture will be ready when it makes small bubbles. Cut the slices of black bread into small cubes and sauté them in a pan with a little butter until they become crispy. Melt a knob of butter in another pan and add the eggs. Cook over low heat turning the mixture with a spatula, from the bottom upwards and from the outside towards the center of the pan, for 4-5 minutes: they will be ready when they will have a soft, homogeneous and slightly burr. Serve immediately, adding the cubes of black bread.

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