Tag: Cucina

What a poem this coffee – La Cucina Italiana – Italian Cuisine

What a poem this coffee - La Cucina Italiana

How to celebrate coffee day with the initiatives promoted by Julius Meinl, the historic Austrian roasting company that produces in Italy

International Coffee Day will also be celebrated on 1 October this year. A special day to taste, get passionate, but also to rediscover the poetry of a good coffee, as it invites us to do Julius Meinl, the historic Austrian roasting company with a productive heart in Italy. The fifth edition of Meet With a Poem will take place on 1st October digitally to support, once again, the solidarity causes in which the company is engaged in Italy and around the world.

How to participate in "Meet With a Poem"

Who would you like to share a coffee with? Julius Meinl invites us to download the template from its Facebook and Instagram pages (Italy), personalize it with a sentence and share it by tagging the person with whom we would like to drink coffee. We will also be able to participate in the initiative by having a coffee with those we care about in one of the participating cafes and posting the moment on social media.

Julius Meinl's commitment

Each image published from September 15th to October 1st (with tag @JuliusMeinl and @Julius_Meinl_Italia on Instagram and @juliusmeinlofficial and @JuliusMeinlItaly on Facebook) will give rise to a donation to the charity WorldReader, that fights illiteracy around the world through the adoption of new digital tools. In particular, Julius Meinl will support literacy projects in some of the main coffee producing countries: Ethiopia, Kenya and India.

A little bit of poetry

"We are made different because we are poetry": this is the sentence given by Guido Marangoni (author of the book Anna smiling in the rain) to the project born in collaboration with the Children of the Fairies, a social enterprise that deals with ensuring economic support for projects and paths of social inclusion for the benefit of families with autism and other disabilities. Symbol of this commitment, the coffee cup, whose saucer was designed by the boys of the project Skillfully: a bridge between school and work of Bambini delle Fate and Engim Veneto and which reports the writer's sentence. The kit consisting of a cup, saucer and a 250 g pack of 100% Arabica Giubileo ground coffee will be sold in the participating premises at a recommended retail price of € 14.90: the proceeds will be used entirely to support the projects of Bambini delle Fate, in particular the Engim facility in Thiene, where a bar has been renovated in which young people with autism and other disabilities will work.

Antonia Klugmann «director for a month of La Cucina Italiana – Italian Cuisine

La Cucina Italiana arrives on newsstands in September with the first female chef director of the magazine, photographed on the cover by a woman and artistically interpreted by a Pakistani artist.

IS Antonia Klugmann, Trieste chef and Michelin star, the "director for a month" chosen by La Cucina Italiana for the September issue, third spokesperson for a campaign – started in July with Massimo Bottura and continued in August with Davide Oldani, and divided into 6 issues up to in December – which wants to promote the candidacy of the Italian culinary tradition as an intangible heritage of humanity to UNESCO. The photo of Monica Vinella's cover was then enriched by the intervention ofPakistani artist Sara Shakeel, which became famous (starting from Instagram) thanks to its installations that embellish the images with virtual diamonds. In this case, he has studded the cobs of corn among which Antonia Klugmann posed with brilliants, symbol of a philosophy as delicate as it is powerful in which cooking is the expression of an intimate and family culture made of territorial roots, in which the element vegetable – from the produce of the fields to the weeds found under the house and transfigured into gourmet ingredients – is dominant. Green is precious, green is the future.

The Trieste chef, who coordinated the number from her restaurant in the countryside of Friuli-Venezia Giulia on the border with Slovenia, ensures that the cooks are not male chauvinists and offers an enlightened vision of the role of women in society, in which they are the studio, preparation and merit are the real tools to achieve the goal of greater diversity. He therefore wanted to include talented women and men in the September issue. Including the new African American protagonists of the wine world, such as (surprisingly) the queen of soul and hip hop Mary J. Blige, who created her own label in collaboration with a Friulian producer.

There are many initiatives that will animate the social profiles of La Cucina Italiana in September, with direct and interviews on Instagram with Antonia Klugmann, Sara Shakeel and with chefs, influencers and personalities also linked to the green theme. In addition, on the Tik Tok profile of La Cucina Italiana it will be possible to follow special recipes with seasonal ingredients.

The website of La Cucina Italiana has 3.6 million users with a + 6% MoM and a + 7% YoY, with an average user for 2020 which is 4.5 million compared to an average of 3.9 million in 2019, with a 15% increase. The overall social fanbase of the profiles of La Cucina Italiana and La Scuola de La Cucina Italiana reaches 1.8 MIO (1.820.147) with a YoY growth of + 16%.

Summer means watermelon – La Cucina Italiana – Italian Cuisine

Summer means watermelon - La Cucina Italiana

Watermelon is the fruit of the summer par excellence. Moisturizing, refreshing and rich in properties. To eat, all, including seeds

Watermelon is the fruit of the summer par excellence. Moisturizing, refreshing and rich in properties.

Sweet, fresh and thirst-quenching, watermelon is the fruit that immediately makes a holiday.
You eat a slice and immediately feel yourself on the beach, in the sun and with your feet in the sand.

Best known by the name of watermelon, it is easy to find it on our tables from June to September.
We all love her for her bright (and patriotic!) Colors, for her fun shape and for her pleasant taste.

How do you choose watermelon?

The perfect watermelon is the one from solid skin, free of spots and scars and with a small yellow patch at the base. To be sure it will be good, knock on the walls and if the sound is empty it means that it is ripe at the right point.

Watermelon, as we have already told you, is rich in properties.

It is good for the heart and reduces the level of cholesterol in the blood.
It is good for the line because it has only 30 calories per 100 gr and a powerful diuretic effect.
It is good for love because it contains arginine, considered a natural Viagra.
It is good for sleep because it stimulates the body to produce serotonin.
It is good for the skin because it protects it from UV rays.

But, as already mentioned, watermelon is above all very good to bring to the table at any time of the day.
If eating watermelon just means slicing it and biting it by pulling the seeds away, here are some ideas that will tickle your palate.

Skewers of watermelon and feta

A perfect finger food for a standing aperitif.
Just alternate seedless watermelon cubes, feta cubes, cucumber slices and black olives on a wooden toothpick.

Sea frost

It is called this way, yet melon has nothing to do except for the fact that this is the name of watermelon in Sicilian dialect. This dessert is a sort of pudding and is prepared by whipping 350 g of seedless watermelon pulp. Then the juice is filtered and cooked over low heat with 40 g of corn starch and 40 g of sugar. When the consistency has become dense at the right point, the fire is turned off and the frost is poured into small cups. It is left to cool well in the refrigerator and then served with chopped pistachios.

Watermelon pizza

This is not a savory recipe, but a fun and colorful dessert that is very reminiscent of a classic pizza on the plate. Just cut a watermelon into round horizontal slices and decorate each slice with fresh fruit to taste and dehydrated coconut flakes. Then this slice is in turn cut into wedges and served as if it were a real pizza.

Toasted watermelon seeds

An idea not to throw away the seeds of watermelon, a source of magnesium, iron and proteins. Here is a very quick and easy recipe. Wash the seeds very well and let them dry in the sun if possible. Then arrange them in an oven size and season with oil and salt. Cook them at 180 degrees for 15 minutes. Once ready you can use them in many ways. They are good for nibbling, they are excellent added to salad or breakfast cereals and they are an excellent condiment for minced grilled meats and vegetables together with dried red pepper.

And the peel?

Here is a tip for do not throw away the watermelon peel.
Instead of cutting it into slices, divide the watermelon into two parts, that is, into two half balls. Empty the pulp (which you will use for the recipes we have suggested) and use it as a container for a fruit salad or cocktail. The idea of ​​recycling it to make it a vase of flowers is also very funny.

* You may be interested in: 10 recipes with watermelon, from the appetizer – fish – to the dessert; How to choose melon

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