Tag: creative

Stracciatella ice cream: the limited creative editions – Italian Cuisine

Salted with gorgonzola, super crunchy, limited edition or inspired by Cruella Demon. The ice cream parlors and patisseries that in Milan and surrounding areas rethink stracciatella. Carlo Cracco included

Smurf, Malaga and now the stracciatella. The trendiest flavors are those that bring back the old days and that revisit those slightly faded memories of the eighties, in a gourmet perspective. With the new wave of artisan ice cream parlors, the rebirth of the figure of the ice cream maker, the search for excellent raw materials, technology and innovative manufacturing processes, even the most classic tastes are experiencing a new youth. Fiordilatte made with real cream, chocolate chosen from the best, truly artisan workmanship, they also make the stracciatella bloom again; that in spain no one really ate anymore so much that she was gone from the counters of the best ice cream parlors.
Carlo Cracco he serves it in Galleria Vittorio Emanuele, but Marco Pedron, his pastry chef, prepares only a few flavors including stracciatella: from there the spark and a little research. Fabrizio Barbato, the pastry chef of The Ile Douce in Milan and if two clues make a test, there are many ice cream shops that have dusted off the dear and old stracciatella.

Terra Gelato, 5 limited edition flavors

Terra Gelato, Milanese address for quality ice cream, for the hot season focuses on new tasty flavors capable of enhancing the Italian IGP raw materials and Slow Food presidium selected by the master ice cream maker Massimo Grosso. Launches the limited edition Stracciatelle 2020, five versions available for the summer 2020 in the store, also for take away and delivery. Stracciatella with mint (very fresh, thanks to the base made up of fior di panna with an infusion of mint. The variegation is with 70% dark chocolate enriched with cocoa beans), gorgonzola (a salty taste, with the excellent Luigi cheeses Variegated guffant with cocoa beans caramelised in Maldon salt and enriched with raspberry compote); of Amedei white chocolate, pistachio variegation and crumbled cereals; Banana stracciatella with banana sorbet and variegated with 70% dark chocolate and finally the Crunchy version (classic, made with fior di fieno milk, it is variegated with 70% dark chocolate).

Ciacco, the single origin stracciatella

The Ciacco ice cream shop in Parma and Milan, led by the ice cream chemist Stefano Guizzetti, offers a stracciatella with cream that comes from the Valtellina dairies and chocolate, as abundant and homogeneous as possible. Ciacco uses a 70% Ivory Coast Colzani chocolate, an African single origin with a very marked taste, with an earthy and very "chocolatey" note that comes close to gianduia.

Sartori Grass Pastry, Stracciatella Cruella Demon

Among the 44 flavors of Sartori pastry, stracciatella has taken the name of Cruella Demon, composed of a classic fior di latte base, without eggs, but rich in cream and milk with only one type of sugar: sucrose. Immersed in the heart of cream there are then the chocolate sheets made by Sartori bitter (61% cocoa). The peculiarity of stracciatella, an inevitable must for the Sartori ice cream shop, lies in keeping distinct two contrasting flavors such as the sweetness of the cream and the bitterness of the chocolate, whose consistency and intensity is not affected in the least. Ice cream is served in a cone or in take away trays.

a creative menu for the summer – Italian Cuisine

From the appetizer to the revisiting of a classic first course up to the final touch in fish dishes: (surprising) recipes with cherries

They are one of the fruits par excellence of the summer, when the heat begins to be felt and the need for sweetness and freshness is felt. So the cherries become a fruit that puts everyone in agreement, eaten natural or in the form of sweets or invigorating drinks.

But it is enough to make an effort of imagination to give space to these fruits (also in the variety of black cherries) also in unusual recipes in which their delicate but particular flavor and their soft pulp go perfectly with salty ingredients. A way of giving your menus a note of unexpected taste and color, not only in salads, but also before desserts, surprising your guests.

Cherry appetizer: sweet and sour skewer

Cherries can first find space in the appetizer buffet with a tasty and very simple snack: sweet and sour skewers. Just wash and pitted them and then skewer them with a toothpick alternating them, for example, with Cherry tomatoes cut in half e morsels of mozzarella. But other ingredients may be other cheeses with a fresh flavor, such as first salt, the olives or, if you want to dare more, shrimp or bits of bacon sauté in the pan.

New life to risotto (with cherries)

Turning to the first, another classic recipe can find a new vitality with cherries: the risotto. Just add the pitted fruits into small pieces when cooking the rice together with the broth because the flavor and aroma of the cherries are transmitted to the dish. Do you want to achieve a stronger aroma? So use some stracchino or robiola next to Parmigiano Reggiano for creaming.

The cherry-fish pairing

What's more summery than a nice second of fish? And here, too, cherries can play their part. In particular, they go well with recipes that do not require cooking such as carpaccio, for example of sea bass or swordfish. To perfectly mix the flavors sprinkle with the pitted and chopped cherries (keeping the juice aside) the fish seasoned with only oil, salt, pepper and chives; then emulsify the collected juice of the cherries with the lemon juice and sprinkle everything with the mixture obtained.

If instead you prefer a second of warm sea, then it is better to limit the presence of cherries to side dish mixing them, after cutting them in half and pitted, a grilled courgettes and peppers and having everything flavored in a marinade of lemon juice, oil and flavorings. So you will have the perfect accompaniment for sea bass fillets or breaded tuna steaks with breadcrumbs flavored with spices and then baked in the oven.

Gazpacho: also made with cherries

Finally, if you want an "exotic" suggestion, use cherries for a variant of the Spanish gazpacho. Arrange the pitted cherries into small pieces, blanched and peeled tomatoes, sliced onions and peppers cut very thinly in a container, add water, oil and vinegar (of wine or apples according to your tastes) and blend everything until obtaining a sufficiently homogeneous and fairly liquid compound. Filter it to remove any solid residues and then let it rest in the refrigerator for at least 30 minutes. Serve with a drizzle of raw oil and a few mint leaves.

Recipes with cherries

Three creative and … irresistible appetizers – Italian Cuisine

If you want some nice ideas for a aperitif with friends, one snack with children or a fresh summer appetizer, read ours recipes.

He prepared them Stefano Grandi, chef of Il Santa Bistrò Moderno, during a live on our page Facebook. And since many have asked us for recipes … well, here they are!

To prepare them, the chef used the Irresistible Citteriosoft, cheerful and tasty prêt à porter cured meats: in the practical tray they are immediately ready for any occasion and, in the new "out of the fridge" formulation, they are also well preserved as snacks to take with them for a lunch break or a snack outside the home.

For this project we also collaborated with Anna Fracassi, Marianna Manzi is Stefania Fracasso, who declined the Irresistibles in three different ways, for a creative aperitif, a snack with the children and a romantic occasion.

PINZIMONIO
of ice fennel with licorice powder and irresistible
CITTERIO classic and spicy salami sticks

Ingredients for 4 people

Quantity to taste CITTERIO SALAMI STICKS
2 fennel
licorice powder
salt and pepper
extra virgin olive oil

Cut the fennel into large pieces, place them in water and ice and serve with the licorice powder.

The OVE
mountain egg with a soft, breaded and fried heart
with irresistible CITTERIO salami slices and a hint of horseradish

Ingredients for 4 people

quantity to taste CITTERIO SALAMI SLICES

For the EGGS
4 mountain chicken eggs
flour and breadcrumbs
sparkling water
fry oil

For COOKING EGGS
Cook the eggs in boiling water for 5.30 minutes and cool in running water, peel and pan them with the tempura and then with the bread.
Fry in plenty of oil for a few seconds.

TUNA SALAMI
irresistible CITTERIO salami with tuna sauce
homemade in the old way

Ingredients for 4 people

any quantity CITAMIAN SALAMI

For the CLASSIC SAUCE

home made mayonnaise
juice of half a lemon
1 whole egg
salt and pepper
1 pinch of smooth mustard
olive oil as required
tuna in oil, Nardin anchovies and capers according to quantity

For the SAUCE
With the help of a mixer and a tall container, whisk lemon, salt, pepper and mustard; add the egg and then whip everything with olive oil.
Add tuna and anchovies; if needed, sprinkle with a little white wine.