Tag: children

Green Food Week: pink risotto (also) arrives in Milan – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Eating healthy starts from a very young age: it also starts from here Green Food Weekthe week dedicated to sustainability in the kitchen created by the association Foodinsider and dedicated to school, university and company meals. Having just begun, and always eagerly awaited, it is an opportunity to reflect on the impact of the food we eat, to which the Municipality of Milan and Milan Catering they participate punctually with great enthusiasm. This year – within the framework of the project Horizon 2020 School Food 4 Change – they (also) thought of a particularly inviting way to involve the very little ones on February 8th.

Green Food Week in Milan schools

February 8 will in fact be the day dedicated to Green Food Week schools, with new menus in primary schools in all the cities that have joined. The symbolic dish created by the Municipality of Milan and Milano Ristorazione is abarbarisotto”. A fun and intriguing name for beetroot risotto: a healthy and low impact dish made with local and seasonal ingredients to show the little ones how much it can be tasty and fun to eat foods that are good for us and the environmentand also how important it is to know what you eat.

In fact, the initiative will not be limited to lunch: educators and teachers, with many useful ideas provided by Foodinsider, the Municipality and Milano Ristorazione, will show the students how food is born, where it comes from, why it is important to choose ingredients that come from places as close as possible and that they are as vegetal as possible. The rice used for risotto, for example, is grown in the Cascina Battivaccoin the Barona district, a stone’s throw from the city center, while the yogurt comes from Cascina Campazzo, in the Ticinello park. Children will be able to bring all this back home and relive the experience with their parents also thanks to other useful and practical advice made available for adults on foodpolicymilano.org. There are also recipes, very easy. To try, at the bottom of this article, you will find the recipe for barbarisotto.

The commitment of the Municipality of Milan to sustainable nutrition

«This year too we are joining the Green Food Week with special attention to describing the care for food and the environment that characterizes the choices in our canteens: we do it in a healthy and fun way, coloring the greenest menu of the year pink” he explains Anna Scavuzzo, deputy mayor with responsibility for Food Policy and Education of the Municipality of Milan. «Each of the dishes offered he continues, «tells the commitment to plan, cook, distribute, administer and evaluate meals for girls and boys in the city. Starting from the choice of raw materials that are attentive to the environment and health: organic, short supply chain and km0 products are now a permanent presence on the menu and this has made it possible to reduce CO emissions2and by over 34% in a few years, between 2015 and 2022. All these actions can become even more effective if they become common heritage, starting from those who experience schools every day”.

The menu for February 8th, for Green Food Week

The menu for February 8 is exemplary: the children will eat organic apples for the mid-morning snackfor lunch – after the beetroot risotto – meatballs with organic soy and organic carrots as a side dish, other fresh fruit and 0 km bread with organic flour. Finally, for a snack, natural yoghurt with short supply chain and Km 0 in paper jar. A good, healthy, environmentally friendly menu: the overall impact of the school menu on Green Food Week is 140 TonCO2and against an average of 222 TonCO2and the ordinary menu.

It is worth underlining a trend: Milano Ristorazione has developed a change in the purchasing of raw materials which has led, in the period 2015 – 2022, to a decrease in 34% of CO emissions2 equivalent. A theme on which the Municipality of Milan has been working for some time: it joins the initiative Cool Food Pledge, promoted by the international research center World Resources Institute, which involves the public and private sector in monitoring the environmental impact of collective catering menus. For this reason, together with other cities such as Copenhagen, New York and Toronto, the Municipality evaluates the results of the gradual changes made to the menus from 2015 to today, in particular regarding the promotion of proteins of plant origin, through the introduction of more vegetables and legumes.

The recipe for “barbarisotto”

Ingredients for 4 people


  1. Rinse the rice in a bowl of fresh water, drain and leave to rest.
  2. Wash the fresh celery, peel the carrots and onions for the preparation of the broth, add the vegetable stock cube.
  3. Cut the beets into pieces, blend them, adding the liquid if present and a part of the broth.
  4. Prepare the sauté with the quarter of chopped onion and add the rice, toast it and then add the broth, adding it when necessary during cooking.
  5. Halfway through cooking, add the beetroot smoothie and continue to cook, stirring occasionally.
  6. Leave the rice al dente and stir in Parmigiano Reggiano.

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Nutellotti, biscuits with 3 ingredients. Recipe – Italian cuisine reinvented by Gordon Ramsay

THE Nutellotti they are the perfect snack to prepare in honor of February 5th, Nutella Day, but also every other day of the year! The recipe is very simple, and to make them you only need 3 ingredients: they are truly magical sweets. What you will get are biscuit-like sweets with a soft Nutella base (they can also be prepared with similar homemade hazelnut creams, even with vegan hazelnut cream), and a creamy heart: irresistible.

We convinced you, right? Whisk in hand and let yourself be carried away by the absolute goodness of these biscuits.

Nutellotti, the recipe

Ingredients for 12 pieces

  • 1 egg
  • 150 g flour
  • 200 g of hazelnut cream such as Nutella or similar

For the filling

  • 150 g of hazelnut cream such as Nutella or similar
  • chopped hazelnuts to taste


  1. Let’s start preparing the nutellotti by whipping the egg with a hand or motor whisk for a few minutes.
  2. Once you have reached a frothy consistency, slowly add the hazelnut cream such as Nutella or similar, strictly at room temperature (not from the fridge, otherwise it would be too solid and it would become difficult to work it well) and the sifted flour.
  3. Mix until you have a homogeneous mixture without lumps.
  4. Wrap the dough with a thin layer of cling film and leave to rest in the refrigerator for about 10 minutes.
  5. After 10 minutes, take the dough back and remove the film first. Form small balls of about 30 g each.

the second easy one perfect for children – Italian cuisine reinvented by Gordon Ramsay

the second easy one perfect for children

It thinks it’s a roast but it’s much more: the Stuffed chicken breast roll it’s a second original and fastperfect for any occasion.

To prepare it, the chicken breast it will be opened as much as possible and stuffed as desired (here with ham and smoked scamorza), and then closed on the short side and sealed with kitchen string, exactly like any roast.

The cooking is also similar to that of the classic meat roll: the parcel will be browned in a pan over high heat, so that the meat juices do not escape. Wine, aromatic herbs and granular broth will serve to flavor everything and create a tasty and succulent base sauce. As tradition dictates, the roast does not require an oven: cooking will be slow and in the appropriate pan, with the lid sealed.

20 minutes are enough to bring to the table a second course of genuine, stringy meat with a surprising flavour; a dish capable of satisfying the palate of adults and children.

To fill the roll, a few slices of cooked ham and smoked scamorza will be enough; alternatively it is possible to combine the dish with the classic Roman saltimbocca filling: ham and sage will be the crowning glory of a perfectly balanced dish.

Cut a chicken breast into a book and stuff it with cooked ham and cheese. Roll up on itself and tie with kitchen twine. Heat a little oil in a pan and brown the chicken on both sides, adding the wine. Add the aromatic herbs, the granular broth, a pinch of salt and a little water. Cook with the lid on for about 20 minutes over low heat, if necessary add a little more water during cooking. Once cool, release the string and cut into slices. Arrange the slices on a serving plate, heat the cooking juices and pour over the chicken slices.

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