Tag: challenge

Are we taking part in the Great Fairtrade Challenge? – Italian cuisine reinvented by Gordon Ramsay

On the occasion of international fair trade daySaturday May 11thcome back the Great Fairtrade Challenge campaign which invites people to adopt good sustainability habits at the table. Products such as bananas, coffee, cocoa and chocolate are always present in our gatherings, they sweeten and make moments together pleasant. Unfortunately, however, the situation in which farmers find themselves working to grow the products we love is in many cases not as pleasant. This happens without most of us knowing or doing anything about it. With the “Great Challenge” we want to demonstrate that an alternative is actually possible, as well as easy to implement in one’s daily life.

Participating in the campaign is very simple, even from home. Anyone can join: just share a shot of your family breakfast, a snack, or a coffee break at the bar or in the office made with Fairtrade certified products on your Instagram and Facebook profiles. The choice is really very wide: bananas, pineapple, nuts, chocolate, sweet snacks, breakfast cereals, snacks and much more. Here’s where to find them.

Alternatively, you can search for the bar closest to your home that is participating in the initiative. They have already confirmed their membership more than 120 rooms who will invite people to try their Fairtrade coffees over the weekend of 10-12 May. All the bars are listed on the website dedicated to the campaign. Among the coffee roasters that have already confirmed the participation of affiliated bars are Costadoro, Goppion Coffee, Haitian coffee, The Coffee Merchant, Julius Meinl, Fair Point And Ravasio Coffee.

Finally, about ten will also participate in the initiative schools which, on the occasion of World Fair Trade Day, they will organize snacks, convivial moments and interventions dedicated to the themes of social and environmental sustainability, with attention to global agricultural supply chains. The Don Milani Middle School of Pescantina (Vr) is participating; the Besta Higher Institute of Treviso, the Lanoce Higher Institute of Maglie (Le); the Cavour Institute of Vercelli; the Comprehensive Institute of Curno (Bg); The Falcone e Borsellino Institute of Gavorrano (Gr), the Val di Cornia Piombino Institute (Li) and the Romagnosi Institute of Piacenza.

Fairtrade is different. Fairtrade is a movement of people who support farmers in Asia, Africa and Latin America, and a certification system that assures them better trading conditions. By purchasing Fairtrade products and participating in the campaign, your support for farmers is concrete. Thanks to Fairtrade, agricultural organizations receive payment of a stable price, the Fairtrade Minimum Priceand an additional gain, the Award, which is used to start projects in the communities of origin. For example, it can be used for production improvement projects, purchase of fertilizers and agricultural equipment, social projects and health investments.

Il Gioco del Gelato, the card challenge between recipes, ingredients and cones to be served – Italian Cuisine

Here is the idea of summer launched by the master ice cream maker Alberto Marchetti: a game to understand the secrets of the best artisan ice cream

That of "You don't play with food" is a rule that applies only and exclusively when it comes to cooking fight waste. For the rest, off to fun and sharing: the famous ice cream master knows very well Alberto Marchetti, which in this hot summer 2020 dedicated to family and proximity holidays has decided to launch its own Ice Cream Game. That no, unfortunately does not include spoons and cups for a taste, but still promises to keep company with young and old through a curious challenge cards set right behind the counter of an ice cream shop.

A life dedicated to ice cream

The bond that unites Alberto Marchetti and the ice cream shop has deep and very firm roots. Born on the same day that his father inaugurated his renewed cremeria in Nichelino, near turin, Marchetti makes its way year after year into the world of high artisan gelato making through a close collaboration – which began in 2008 – with Slow Food and with the Slow Food Foundation for Biodiversity Onlus. Result: a conscious and careful choice of all the best raw materials, which leads to the creation of the very curious Presidia ice creams. Including, just to mention the most famous, that of Roccaverano robiola, Chontalpala chocolate, Tortona strawberry and Ramassin from Val Bronda.

In 2017 it was born Marchetti house in Turin, a small two-story universe entirely dedicated to ice cream, with an open laboratory, an exhibition space dedicated to the history of this glorious dessert and a kitchen for events. In 2018, then, Alberto Marchetti signed an important partnership with the Starbucks Reserve Roastery of Milan, for which he creates the Nitro Gelato Affogato, a true example of molecular ice cream. And in the meantime he founded the International High Gelato School, together with Roberto Lobrano: a professional school that aims to offer excellent training courses aimed at getting to know and perfect the art and techniques of ice cream.

Card after card, recipe after recipe

And that's how you get to the Ice Cream Game, born in collaboration with The Scarabeo. Recommended for ages 6 and up, it challenges players to juggle ingredients, flavors and recipes, with the aim of satisfying customer requests as much as possible. The box, in fact, is composed of a special recipe book and 110 cards, divided into Customer cards, Ingredient cards and Basic Ingredient cards. In turn, following the rules in the game package, each player decides whether to prepare an ice cream to serve the customer, or to obtain the necessary ingredients to expand their offer.

To prepare the ice cream, the player must discard the necessary ingredients from the hand, checking first that it is possible to follow the recipe by thread and by sign. Special wild cards can replace any ingredient. Moral: the more ice cream the customers prefer, the more players prepare, the more victory points he earns for the final report. A cool and fun way to understand that after all, to prepare an ice cream made in a workmanlike manner, few ingredients are enough, but that must be really good. The game is on sale for 12 euros in the ice cream parlors of Alberto Marchetti, on his official site and in the best toy stores.

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How to make eggplant parmigiana: take part in our challenge – Italian Cuisine

Take part in the challenge #LaRicettaCheUnisce: watch the tutorial step by step to prepare a perfect eggplant parmigiana!

Our challenge #LaRicettaCheUnisce has crossed all of Italy with the most delicious recipes of all: carbonara, pizza, tiramisu and mozzarella in a carriage. Now the time has come to feel closer by cooking another great classic together, the eggplant parmigiana.

#LaRicettaCheUnisce: how to participate

The challenge is to prepare a dish and share it on Instagram with the hashtag #laricettacheunisce tagging @lacucinaitaliana and your friends that you want to involve in this challenge. The aim is to imagine us all sitting at the same long table to eat the same dish together prepared with love, but also with a little spirit of adaptation. Yes to experiments, recovery ingredients and variations. This week it's the turn of the eggplant parmigiana, traditional or innovative, fried or baked: follow our tutorial to find out how to make the classic eggplant parmesan.

How to make eggplant parmigiana: the tutorial

Ingredients

4 long eggplants
800 g fresh tomato sauce
500 g mozzarella
an onion
Parmesan Cheese
basil
flour
peanut oil
extra virgin olive oil
sugar
salt and coarse

Method

For the classic eggplant parmesan recipe, let's start with the tomato sauce: peel the onion, slice it and fry it in a saucepan with a drizzle of extra virgin olive oil for 2-3 minutes, then add the tomato, a pinch of fine salt and sugar . Add a dozen chopped basil leaves and cook over low heat for about 40 minutes.

Once you have sprouted them, cut the aubergines lengthwise into 4-5 mm thick slices. Arrange the slices of aubergine in layers in a colander, salt them with coarse salt and place a weight on them: dishes are also fine. Let them drain for 30 minutes, then dry them on kitchen paper, removing the salt.

Pass the aubergines in the flour and fry them in hot peanut oil for 6-7 minutes, turning them upside down halfway through cooking. Drain the aubergines on kitchen paper and dab them lightly with other paper to remove excess oil.

Brush the bottom of a pan with a little extra virgin olive oil (25 × 20 cm, h 6 cm) and spread the aubergines slightly overlapping each other, then cover them with part of the tomato sauce.

Spread some chopped basil leaves on the sauce, 2-3 shredded mozzarella slices and a generous grated Parmigiano Reggiano. Continue with the layers until the end of the ingredients, then bake at 180 ° C for 35-40 minutes. Remove from the oven and let cool before serving.

Here is the idea of ​​summer launched by the master ice cream maker Alberto Marchetti: a game to understand the secrets of the best artisan ice cream