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Saffron 3 cooks, the history of red gold in Italy – Italian Cuisine


It is the sachet par excellence of our cuisine, designed in 1935 by a brand that continues to enhance the qualities of saffron. With intuitions, enter the Italian costume

The history of saffron passes through Milan. And for his symbolic monument, the Duomo. There golden powder began to be used to give flavor and color to dishes many centuries ago. Already in 1450 Martino de Rossi, the famous chef of the Sforza, served many recipes enriched with saffron at the table of the noble Milanese because it made them more appetizing and digestible, not to mention the beautiful intense yellow color and the intoxicating scent that gave joy to the guests. And then there is the legend: that of Valerio from ProfondovalleFlemish painter who used dust to color the stained glass windows of the Cathedral in 1500. During his daughter's wedding, the chef at the banquet clumsily hit a bag containing saffron which, falling into the rice pot, magically colored the dish yellow, thus giving rise to the Milanese risotto.

The image is of an English painter

Five abundant centuries later, we are still talking about saffron which is clearly identified with the risotto par excellence, what Gualtiero Marchesi transformed into a timeless signature dish such as Rice, gold and saffron. And this is mainly due to a Milanese industry (obviously): Saffron 3 Chefs celebrating the 85th year of activity. In fact, the entrepreneur Gianni Mangini had already launched himself on the market two years earlier, but the very first sachets carried only his name and that of the grocer who sold it to the retailer. Only in 1935, thanks to the contribution of an English painter, was the graphic image studied with the chefs who, smiling in a row one behind the other, exhibit delicious dishes. The great adventure started on June 12th.

Saffron Three Cooks
Saffron Three Cooks

The sachet makes the difference

The product immediately differs from its competitors for its high quality, not by chance on the packaging of the time was the wording "guaranteed pure", in reference to the Royal Decree of 1936, which identifies as saffron only the apical part of the stylus, with the stigmas of the Crocus Sativus Linnaeus. In addition, it had to be sold in sealed envelopes bearing the indication of the Decree, that of the net weight, the name and headquarters of the preparatory company. But beyond the value of the product, the first great intuition was to create a sachet packaging capable of preserving over time all the organoleptic characteristics.

Collectibles

The success of Zafferano 3 Cuochi is also due to promotional and exhibition materials which over the years have become true collectibles, iconic and highly sought after. Just remember the wooden container for the saffron sachets in the shape of a pickup truck (1948), the various editions of metal boxes to expose the envelopes in the grocery stores at the end of the 50s and, again, the wooden houses to amaze the customer. What does not change is the special parchment which gently slips the powder out of the package. Not even a grain is wasted, and we would miss it: for a kilogram of dried saffron 150 thousand flowers and 500 hours of work are needed in total manual skill while with 20 flowers and 60 pistils you get a packet of Saffron 3 Chefs of 0.15 grams.

Cerea cooks for the Bergamo field hospital: «Help us with raw materials – Italian Cuisine

Cerea cooks for the Bergamo field hospital: «Help us with raw materials»


From Vittorio to Bergamo: the Cerea Brothers will cook for the field hospital set up in Bergamo to deal with the coronavirus emergency. But everyone's help is needed.

The starred restaurant From Vittorio will cook for free for all the field hospital staff that will be set up at the Fair in Bergamo for the emergency coronavirus in the next days.

There Cerea family he launched an appeal on social media to all restaurateurs in Lombardy: "The Civil Defense has decided to install the Campo degli Alpini Hospital in the Bergamo Fair Area. It's about 230 beds which will begin operating in the week. We have decided to actively contribute to the organization of the activities, offering volunteers for the preparation of meals. However, we ask for concrete help from all of you. All those who have the opportunity, from restaurateurs, to owners of shops or grocery or related companies, are kindly invited to offer supply. If you think you can help, please send an email to cucineospedaledacampo@vicook.it
Unity is strength, we share as much as possible! 💪 # AndràTuttoBene "

Among doctors, nurses and volunteers, 500 people will have to feed each day: for this reason, all those who can make a contribution in the supply of fruit, vegetables, dairy products, bread, fish and meat are needed.

3358174540 is Graziano's phone number, collaborator who will take care of the initiative.

Stay in! Cooks from all over the world return to the kitchen (for a day) – Italian Cuisine


Gelinaz, the global gastronomic event that for years has made the kitchens of chefs from all over the world exchange, this year says enough. Leave 148 chefs at home, cooking the recipes of others. To break down the boundaries and travel with the mind

38 countries, 138 restaurants, 148 chefs, 2200 recipes exchanged, 700 hours of preparation, 17 hours of time zone. From Ghana to the Philippines, from Camanini on Lake Garda to Rodolfo Guzman in Chile, for one night, all over the world, a menu will be prepared without borders, without borders, unique and unrepeatable.

Thirty years ago the walls were demolished, explains the presentation video of Gelinaz, showing images of Berlin 1989. Today we are reconstructing them, and the proclamations of Donald Trump, photos of clashes with the police and of violence in the squares. But sometimes, things change when you are still. So this year the event that for years has led chefs around the world to cook in other people's kitchens, launches a new provocation: stay in. No one will move, no flight, no hosted by an official visiting ambassador. The party will take place at home. The cooks will not travel anywhere but their recipes, yes.

On November 1st, each chef received 8 new random recipes from another of the participants, without knowing which restaurant and which chef. The "matrix" recipes were reinterpreted in a month by the resident chef, who became a remix, unique and unrepeatable. A Situationist tasting menu, cooked only for one evening and simultaneously all over the world, on December 3rd, for the coolest event in the world gastronomy.

We eat what's there, we don't ask for changes, additions, ingredients to remove or add. Tickets have been sold on the web. Virtually all sold out within a few days. We sit and share a world experiment with thousands of others. A closed box, improvising, exactly like the chef in the kitchen. GELINAZ is a performance, it does not aim to put dinner on the table. "GELINAZ! is a collective of chefs, created by chef, for chef ”, an experimental playground always looking for new languages ​​and unexplored collective expressions in search of the food of the future.

Everything was born in November 2005, by four chefs (Andoni Luis Aduriz, Massimo Bottura, Petter Nilsson, Fulvio Pierangelini) and over the years it has expanded to today, to 148 chefs involved and to four continents. GELINAZ has exchanged kitchens for dozens of chefs, incognito, making them cook for an audience unaware of who and what they would find in front of them. Rock’n’roll, irreverent, absolutely unpredictable, GELINAZ was the complete opposite of “four-handed dinners” and nonsense hosted, and now in fact doing vanguard once again, he said enough, and made the cooks return to their kitchens. Against the idea of ​​copyright, of borders, of walls, of travel by train, car, plane, against pollution and fatigue, one travels with the mind, without leaving home. To break down the borders.

Here is who participates in Italy. For tickets, here

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