Tag: cookbook

Iolanda Award 2024, the new edition begins – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


The press conference to present the seventh edition of the event took place today in Milan, at the Gusto Sobrio space Iolanda Awardnational literary competition dedicated to cookbooks and recipes.

The Iolanda Award was born from an idea of Vera Slepoj and Davide Paolini, Presidents of the Award and the Jury, with the desire to establish for the first time a national award dedicated to the best cookbook and recipe book. The Award includes different categories: Cooking and Recipes, Literature on Wine, Healthy Cooking, Memory Recipes, Local Cuisine.

The Jury of the Iolanda Prize

Presidents of the Prize and the Jury: Davide Paolini, Vera Slepoj

Cooking and Recipes Award: Valeria Bisanti, Guido Bosticco, Benedetto Cavalieri, Diego de Leo, Silvio Perrella, Michela Santoro, Giuseppe Seracca Guerrieri, Pietro Torrigiani Malaspina, Paola Trifirò (Iolanda Prize 2021), Marina Valensise

Honorary President of the Wine Literature Award Jury: Lamberto Frescobaldi

Wine Literature Award: Rossana Bettini, Lorenzo Capellini, Gilda Caputo, Stefano Cosma (Iolanda Prize 2021), Massimo d’Amore, Tiziana d’Antoni, Nicola de Castris, Maddalena Fossombroni, Enrico Pandiani (Iolanda Prize 2020), Maurizio Zanella

How to participate

They can participate in the Iolanda Award all Italian publishing houses with a published work on a topic strictly related to recipes and the culture connected to them, such as history, originality, illustrations; the publication period of the candidate works is between 20 September 2023 and 10 August 2024. Judging the literary works will be Italian personalities and excellences linked to the world of Italian culture and cuisine.

Why the Iolanda Award

The name of the project was inspired by Mrs Iolandaa chef from Salento who represents all the child chefs who cooked in the square and contributed to making Italian cuisine an excellence: the Iolanda Award wants to be a tribute to this symbolic figure – since Italian cuisine is a cuisine of knowledge and figures of women, who learned the trade from a very young age, cooking in the family and for parties, the secret and precious recipes that were handed down – and at the same time a way to enhance the great tradition of Italian cuisine, celebrating those recipes that are a inalienable treasure of every family’s history.

Recipe from the cookbook: Food for Soul / Pollock – Italian Cuisine


Food cannot be wasted and must be shared with those who need it: this is the thought of the Food for Soul association and its Refectors, a project that has been expanding since 2015.

Dishes created by the group of chefs of Massimo Bottura to show that food is a very powerful tool to give substance to social change, starting from the awareness that the necessary premise is to know and appreciate its value, and learn to preserve it.

Read also

#LaCucinaItalianaGoesToUnesco

A preview for you of the Pollock recipe by chef Karime Lopez, Gucci Osteria by Massimo Bottura

FOR SAUCES AND FILLING

100 g chard
100 g yellow datterini tomatoes
100 g – 1 layer of red pepper without seeds 50 g ricotta
extra virgin olive oil
garlic – bay leaf – basil – salt

FOR THE BESCIAMELLA

250 g milk
25g corn starch 25g butter
2g mace (alternatively, nutmeg) – salt

FOR POTATO DISCS

90 g cooked potato puree 10 g cooked rice puree
1 whole egg

FOR THE YELLOW DATE SAUCE

Fry 5 g of very small diced garlic and 2 basil leaves in 2 tablespoons of oil, add the cherry tomatoes and cook for 20 minutes. Finally blend, sift and salt a little.

FOR THE PEPPER SAUCE
Bake the pepper in the oven at 180 ° C for 40 minutes, then peel it and season it quickly in a pan with 2 tablespoons of oil, 5 g of garlic and 1 bay leaf. Remove the bay leaf and whisk until a homogeneous sauce, then salt lightly.

FOR THE BEET SAUCE
Blanch the chard for 2 minutes in salted water and then cool it in water and ice. Blend half of it with the cooking water, until it becomes a homogeneous sauce.

FOR THE STUFFING

Beat the remaining chard with a knife, then mix it with the ricotta, 1 tablespoon of oil and a pinch of salt.

FOR THE BESCIAMELLA

Season the milk with the mace and heat it until it simmers; separately mix the cornstarch with the butter. Pour the milk, continuing to stir with a whisk until the sauce is homogeneous, then salt it slightly.

FOR POTATO DISCS

Mix the ingredients and let the mixture rest in the cling film for 30 minutes. Then spread it to about 1 mm thick; cut it, with a ring of the desired size, into 8 discs and cook them one at a time in salted water for 2 minutes.

FOR IMPACTING

Spread 1 teaspoon of béchamel on the bottom of 4 soup plates to keep the pasta from sticking. Place 1 disk in each plate, add the filling and cover with another disk. Cover the potato disks with the warm sauces, letting them fall randomly, in the manner of Jackson Pollock.

Heading Home After a Wonderful IFBC Experience

I’ll be driving back to San Francisco with my partner in crime, Andrew Scrivani, after a very successful and fun-filled IFBC in Seattle. Our session went very well and a good time was had by all, or at least that’s what they’re telling us. 

This video was posted by cookbook author and photographer, Carol Marty, on the blog Every Bite – Karen & Carol, and shows a brief snippet of our “show.” You can read her post here, and/or follow her on Twitter. Thanks for sharing, Carol!


I’ll be back in town late Monday evening, and hope to have a brand new video posted sometime on Tuesday. Stay tuned, and as always, enjoy!

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