Tag: champion

Genoese pesto: 5 tips from the 2024 pesto champion – Italian cuisine reinvented by Gordon Ramsay

To achieve perfection, training is needed, but it is not enough on its own. The world champion himself explained it to us, giving us advice for a perfect Genoese pesto.

1. Haste is the enemy (also) of pesto

«I think I won for passion and accuracy. I don’t know if my technique is the best, what is certain is that a good pesto cannot be improvised”, said Bassi.

2. The quality of the ingredients is fundamental

For a Genoese pesto that deserves this name you must first of all respect the traditional recipe, that of the Genoese Pesto Consortium: DOP Genoese basil from the Ligurian Riviera, Italian pine nuts, garlic from Vessalico (Imperia), DOP Parmigiano Reggiano, Sardinian flower, sea salt from the Trapani salt pans, DOP Ligurian Riviera DOP extra virgin olive oil. «The ingredients must be respected to the letter, and must be of high quality. In particular pay attention to the Parmesanwhich must be well seasoned: minimum 24 and even better 30 months of maturation says Bassi.

3. Flavors must be balanced

The biggest risk you run with pesto is that it is too salty, due to the salt, pecorino and parmesan. «Proportions are important: I personally use them ¾ of Parmesan and ¼ of Sardinian flowerand I taste before adding the salt.”

4. You have to pound in a specific order

To obtain a perfect consistency it is essential to crush the ingredients in a certain order. “I I start with garlic and pine nuts and then set them aside: I empty the mortar to dedicate myself to the basil. I crush the leaves by grinding them in order to eliminate those filaments that give too strong a color to the pesto and do not make the consistency homogeneous. Then I continue: I pour in the garlic and pine nuts, then the cheeses and salt.”

5. Pesto isn’t just pasta

The classic preparation remains the one with pasta, but pesto is excellent in many other preparations, which in Genoa are cornerstones of home cooking: «Use it for every gnocchi and put a spoonful in the minestrone: the pesto is fantastic.

Tiramisù World Champion Cup 2021: the winners – Italian Cuisine

Here is who won the international tiramisu contest for the fifth edition just held in Treviso

The fifth edition of the Tiramisu World Cup 2021 has just ended: Stefano Serafini won for the Classic Recipe, while Elena Bonali for the Creative Recipe. In the city symbol of the most loved Italian spoon dessert in the world, great celebrations after a three-day event that took place to the sound of mascarpone, coffee and cocoa. Approximately 9,000 ladyfingers, 130 kg of mascarpone, 3,700 eggs, 250 kg of cocoa, about 220 kg of sugar and 10 kg of coffee were used: impressive. All without wasting anything, absolute prohibition to leave anything behind: in fact, the organization has seen fit to provide containers to take home any leftovers. Excellent thought, which also binds well to this year's charity partner, the non-profit organization Time For The Planet.

The best original tiramisu in the world 2021

For the Original Recipe category, it is essential that the tiramisu is prepared following the official recipe codified by the Tiramisu Academy with 6 ingredients: eggs, sugar, mascarpone, ladyfingers, coffee, cocoa. Stefano Serafini, lively 62 year old from Venice jeweler profession, presented his heart-shaped Tiramisu with a romantic message. It is not surprising that at his election as Champion he thanked his companion Elena with so much love! To follow in second place Elena Orfei with a clean floral presentation and in third place Nicola Ottaviani very traditional.

The best creative tiramisu in the world 2021

For the creative recipe category, we start from the original basic recipe and it is possible to add up to 3 ingredients and replace the biscuit. Wins from Belgium Elena Bonali with the Prosciutto and Melon tiramisu: incredible, but true. Originally from Milan, swimming teacher in Belgium in Braschaat (Antwerp), she beat the competition with her original and balanced idea. In second place comes Erika Luis of Udine with a tiramisu with yuzu and hazelnut paste, on the third Barbara Marcon of Asolo with a tiramisu with pistachio cream, raspberries and gold dust. The latter was very much liked by Massimo Linguanotto, son of the inventor of tiramesù in Treviso, the legendary Roberto Loli Linguarotto: "I'm looking for innovation and this idea of the blueberry that lowers fat seems interesting to me".

How do you choose the best tiramisu in the world?

For the Selections popular judges were involved selected according to an online test that required the passing of 15 questions on the competition rules, recipe and history of Tiramisu. In the Semifinals and Final the jury is made up of professionals and experts in the sector – for the first time La Cucina Italiana also made its contribution as a jury in the Final for the Original Recipe and I can personally state that all 9 tiramisu I tasted were made very good. The competition criteria for decreeing the "best Tiramisu in the world" are:

– technical execution: evaluates the organization of the table, cleaning, management of ingredients, executive capacity;

– aesthetic presentation: evaluates the appearance, the arrangement of the plate, the decorations and the final aesthetic appeal;

– gustatory intensity: evaluates the strength and permanence in the mouth of the tasting;

– dish balance: evaluates the balance between the ingredients used;

– flavor and harmony: evaluates the pleasantness, intensity and harmony of flavors (right dosage of ingredients);

– harmony of taste and perception of lightness: evaluates the harmony of Tiramisu considering the balance between the pleasantness of the flavor and the perception of lightness.

Congratulations to the organization, to all competitors and to the city of Treviso!

Here's what a champion eats: the secret diet of Cristiano Ronaldo – Italian Cuisine

The Juventus striker consumes up to six meals a day: in his diet there is never a shortage of fish and chicken, his "magical food"

The career of a professional footballer usually ends around the age of 35. Yet at 34, Cristiano Ronaldo, Juventus striker, is still in perfect shape and sports a 20-year-old body. Merit of a healthy lifestyle, made not only of regular exercise and an adequate number of hours of sleep, but also of a very controlled diet.

The sample consumes up to six meals a day. There are never two foods in his diet: fish, which he also takes several times a day (swordfish, tuna and cod are his favorites), and chicken, which Cristiano Ronaldo considers his "magical food”, For its high protein intake and, at the same time, a low fat content.

The menu

Here's what the former Manchester United star eats on an ordinary day. For breakfast he chooses ham, cheese and low-fat yogurt. A few hours later, it's time for the first god two lunches, which can be chicken and salad. The second, however, of fish (such as tuna), salad, eggs and olives. When giving himself a snack, Ronaldo focuses on fresh fruit and avocado toast. Me tooat dinner it is often double: if you consume fish (maybe swordfish) and salad in the first, choose steak and squid for the second.

The champion also really likes a typical Lisbon specialty, the bacalao a la brasa, a dish prepared with braised cod, onions, thinly sliced potatoes and scrambled eggs. Always, Ronaldo he is abstainer: surely it is a choice that helps him to keep fit, but perhaps it is also the consequence of his father's early death, due to alcoholism, a tragedy that marked him.

Sleep is also very important in the Juventus ace routine: Ronaldo makes sure to sleep eight hours per night, in addition to five naps that crushes every day. "Sleeping properly is really important to get the most out of your training," he explains. «I go to bed early and get up early, especially before the games. Sleep helps the muscles to regenerate, which is very important. "

Gordon Ramsay Recipes