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Solidarity Christmas: Food For Soul, restaurants and chefs together with the Antoniano – Italian Cuisine

Solidarity Christmas: Food For Soul, restaurants and chefs together with the Antoniano


Five famous chefs on the set of the Zecchino d'Oro, in Bologna, to lend a hand to the most fragile families with the support of the non-profit association of Massimo Bottura and Lara Gilmore. The solidarity initiative "Restaurants for Operation Bread" is also underway

Finally, after the sad break due to the pandemic, we have been able to return to a special event to give relief to those who need it most. On the set of the Zecchino d'Oro, last Monday, December 6, the solidarity Christmas dinner was held in favor of the Franciscan canteen "Father Ernesto" in Bologna and families in difficulty supported every day byAntoniano. And that's not all: the Operation Bread campaign is also open.

The Zecchino d'Oro dinner

Created in collaboration with Food for Soul, the non-profit association of Massimo Bottura and Lara Gilmore, the fundraising dinner ofAntoniano was able to offer the dishes of the famous chefs Aurora Mazzucchelli (Mazzucchelli House), Lorenzo Vecchia (Alas), Jacopo Ticchi (From Lucio Trattoria), Gianluca Degani (Gelateria Bloom) e Luca Cappelletti, master pastry chef.

here is the Dinner menu in Zecchino, whose names of the dishes are inspired by the iconic songs that we still have in our heads today, and especially in our hearts:

Disco Pizza DJ / chef Aurora Mazzucchelli
Wholemeal leavened with type 2 flour, capon terrine, green sauce and purple cabbage

Nonna Pina's Cannelloni / chef Jacopo Ticchi
Meat cannelloni au gratin with Rimini oyster sauce and monkfish liver

The Braised Waltz / chef Lorenzo Vecchia
Braised vegetables with toasted vegetable sauce and wild herbs

Dolce Nunù / chef Gianluca Degani
Artisan panettone and donkey milk ice cream

The proceeds from the dinner thanks to the generosity of the chefs and the numerous companies that have made themselves available for the free supply of raw materials, is entirely donated to the support of families in difficulty welcomed and helped every day by the Antoniano.

On the occasion of the event, the fragile families of Bologna also received a basket with many food products to be used in the festive weeks. Among the companies that support the initiative: Forno Brisa, FIVI Romagna delegation, Wilden Herbals, Orme Valori Agricoli Ritrovati, Macè and Fuori Rosa catering with the contribution of the students of the IIS L. Spallanzani of Castelfranco Emilia.

To help the families of the Antoniano, in addition to participating in the solidarity dinner, the residents of Bologna were also able to book a solidarity aperitif box on the evenings of 3-4-5 December to watch the Zecchino d'Oro while enjoying many special products. The box was delivered by Antoniano's volunteers directly to the houses he booked. The initiative is supported by NaturaSì, Berlucchi, Macè, Parmigiano Reggiano, Villani.

“We are really happy to return to host the Christmas dinner in the presence to help support the families followed by Antoniano – explains the director Br. Giampaolo Cavalli – This evening guarantees concrete help to people in difficulty: in fact, more and more families are unable to make it to the end of the month and children who are denied the opportunity to live a peaceful everyday life like that of their peers ".

Restaurants for Operation Pane

The Christmas dinner is part of the many activities promoted by the Antoniano in favor of the poor. The national solidarity campaign "Operation Pane" will also be active until 19 December, aimed at offering concrete help to people living in conditions of great poverty. In particular, the joint initiative is aimed at support a network of 18 Franciscan canteens throughout the country and in Syria, offering support for the daily provision of meals and subsequent social and work reintegration activities for the people helped. Any help, even small, is essential and everyone can lend a hand: to offer a contribution, just a text message or a phone call from the landline to the solidarity number 45588.

The solidarity campaign is also supported by the numerous restaurants that this year have decided to join the "Restaurants for Operation Bread" project And to donate part of the proceeds from November 14 to December 31 to Antoniano's activities in favor of the most vulnerable. The "Restaurants for Operation" initiative is sponsored by the Municipality of Bologna and organized in collaboration with the Bolognese Chefs Association and the Sanmarinesi Chefs Union. It is possible to consult the list of participating restaurants on the “Operation Pane” website.

"Thanks to the generosity of the restaurateurs who join the initiative every year – adds Br. Giampaolo – we can help donate a hot meal to those who cannot afford it. Last year this project allowed us to guarantee over 800 meals, the equivalent of a week of meals distributed from Father Ernesto's canteen ".

How to participate in the "Operation Bread" campaign

Active until December 19th
Solidarity number: 45588
Donations:
– 2 euro for each SMS sent from Wind Tre, TIM, Vodafone, Iliad, PosteMobile, Coop Voce and Tiscali mobile phones;
– 5 or 10 euros from a fixed network TIM, Vodafone, Wind Tre, Fastweb and Tiscali.
– 5 euros for calls from the TWT, Convergenze and PosteMobile fixed network;

It is also possible to donate on the project website www.operapane.it

Best sparkling wine pairings for the holidays, according to Michelin-starred chefs – Italian Cuisine


Bubbles for the whole meal to celebrate the Christmas holidays: here are the best traditional dishes to combine with Franciacorta, according to star chefs such as Massimo Bottura and Davide Oldani

Looking for impeccable combinations for the holiday menus? Franciacorta is the wine for you, chef's word.

Franciacorta, Michelin Italy's Destination Partner this year, interviewed the starred chefs on the themes of sustainability, Italian gastronomic excellence, but also on dishes recommended for parties in combination with Franciacorta.

Massimo Bottura at the 67th presentation of the edition of the Michelin Guide

Thanks to its different types, each with a very specific personality, Franciacorta is able to adapt to different needs and dishes, enhancing the aromaticity of the ingredients, softening the strong tastes and perfectly counterbalancing the fatty components.
Any examples to copy? THE tortellini in broth in combination with a Franciacorta Satèn, the classic spaghetti with clams spotted with Piennolo tomato in combination with a Franciacorta Rosé and it stockfish in combination with a Franciacorta Riserva.

To find out all the chefs' tips, appointments will be held on the official Franciacorta Instagram and YouTube pages throughout the month of December. Here is the calendar!

THE NEW MICHELIN STARS – on INSTAGRAM @Franciacorta

1 December
Chef Fabrizio Molteni – La Speranzina Restaurant & Relais * – Sirmione (BS)
Tortellini in broth paired with Franciacorta Satèn

December 6
Chef Solaika Marrocco – Primo Restaurant * – Lecce
Cartellatte, fried puff pastry with hot honey and cinnamon paired with Franciacorta Demi Sec

13 December
Chef Giuseppe Iannotti – Krèsios ** – Telese
Capon broth with thistle paired with Franciacorta Dosaggio Zero

December 20
Chef Giuseppe Molaro – Contaminazioni Restaurant * – Somma Vesuviana (NA)
Spaghetti with clams spotted with Piennolo tomato paired with Franciacorta Rosé

December 27
Chef Mauricio Zillo – Gagini Restaurant * – Palermo
Cod fish paired with Franciacorta Rosé

December 31st
Happy Chef Lo Basso – Felix Lo Basso Home & Restaurant * – Milan
Cappelletti in broth paired with Franciacorta Rosé

January 3
Chef Christian Mandura – Unforgettable * – Turin
Lasagna paired with Franciacorta Brut

ITALIAN TALKS, SPECIAL EDITION – on YOUTUBE

December 8
Chef Massimo Bottura – FRANCISCAN OSTERIA *** – Modena

December 15
Chef Nadia Santini – FROM PESCATORE SANTINI *** – Canneto sull’Oglio (MN)

December 22
Chef Davide Oldani – RESTAURANT D'O ** – Cornaredo (MI)

December 29th
Chef Enrico Bartolini – ENRICO BARTOLINI – MUDEC *** – Milan Il Cappone.
Cooking three different dishes starting from the offal, the thighs and the breast without forgetting the broth. In combination with Franciacorta Rosé

January 5th
Chef Mauro Uliassi – RESTAURANT ULIASSI *** – Senigallia (AN)
Stockfish with Anconetana paired with Franciacorta Riserva

A pizza for every season: 4 flavors created by 4 young chefs – Italian Cuisine


Four signature pizzas to celebrate the young talents of haute cuisine. The unpublished creations of the talents of the S.Pellegrino Young Chef Academy will be available at Giolina in Milan, one for each season of the year

From today every season will have its pizza: Paolo Griffa, Chang Liu, Luca Natalini and Davide Marzullo they have put together the best raw materials to season Giolina's soft doughs, one of the pizzerias ahead of Milan.

The project that aims to support young people with a passion for catering was launched by Ilaria Puddu, creator with Stefano Saturnino of some of the most successful formats of recent years (Gelsomina, Crocca, Giolina, to name a few), in collaboration with S.Pellegrino Young Chef Academy.
«This is a project that I care a lot about, because I believe that we entrepreneurs must first start investing in young talents. They are the real future of catering and it is therefore important to give them the opportunity to grow, to have visibility, to be able to create synergies between them, to contaminate themselves so that new ideas and projects are born. Over the course of the year, these pizzas will alternate on Giolina's menu and the proceeds will go to support scholarships of ALMA, so as to give one more chance to new deserving young people comments Ilaria Puddu.

Photo by Riccardo Liporace

Together withExecutive Pizzaiolo Danilo Brunetti, the chefs talked about the excellences of our territory (without letting us miss some surprising forays), while at the same time drawing inspiration from their respective gastronomic philosophies. An experience that is completed with the combinations of cocktails from bartender Mattia Pastori, prepared with Sanpellegrino soft drinks. The trend of combining pizza and cocktails is increasingly proving to be a suitable choice to enhance the flavors present in the dish. Let's find out together.

Autumn by Chang Liu

Chang Liu, chef of Mu Dimsum in Milan and winner of S.Pellegrino Young Chef China in 2016, puts his deep knowledge of traditional Chinese cuisine together with some extraordinary products of our country on pizza.

Smoked provola d'Agerola, Bra sausage, porcini mushrooms, chanterelles, cardoncelli and shitake, five Chinese spices and fresh thyme. The pairing cocktail includes Aqva of Citrus Gin, Tonica Citrus Sanpellegrino, mushrooms powder, thyme and salt crust.

Winter by Paolo Griffa

Paolo Griffa, after winning the S. Pellegrino Young Chef Italy Award in 2015, arrives at the Grand Hotel Royal & Golf in Courmayeur in 2017 and wins the first Michelin Star in 2019.

His experience is felt all in the chosen ingredients: porcini and chanterelle mushroom cream, venison messata, Brussels sprouts, vinaigrette and black truffle. The cocktail is based on red fruit shrub and red wine vinegar, Ginger Beer Sanpellegrino, smoked whiskey, blackberry and raspberry.

Luca Natalini's Spring

Luca Natalini wins S.Pellegrino Young Chef in Russia in 2016 and in 2020 he becomes Executive Chef at the Pont de Ferr in Milan. While waiting to eat at his new Autem restaurant, soon in Milan, you can taste his pizza at Giolina's.

Tuscan pecorino, Cetara anchovies, courgette flowers, pesto alla genovese and chard pesto, raw asparagus, violets, borage, pansies and chervil they are paired with a cocktail based on Italicus Rosolio di Bergamotto, BIO Sanpellegrino lemonade, tequila and violet liqueur.

The Summer of Davide Marzullo

After winning Antonino Cannavacciuolo Academy and having an internship experience at Noma, Davide Marzullo joined the brigade of the starry Villa Crespi. He has just won the S. Pellegrino Award for Social Responsibility for the Region of Italy and South East Europe and will fight for the world title in the Grand Finale at the end of October.

The ingredients of his pizza are: broad bean cream, pea cream, pecorino romano cream, charcoal, broad beans, crispy bacon, taralli and pea shoots. The cocktail: Floral Gin Aqva, Sanpellegrino Oak Tonica and pea shoots.

Space for young people!

The S.Pellegrino Young Chef international scouting project, born in 2015, has given many young people the opportunity to become part of the S.Pellegrino Young Chef Academy, a permanent training laboratory. The target? To ensure that young people can cultivate their talent and become spokespersons for the change that is also taking place in the panorama of global gastronomy.

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