Tag: cuisine

Young chefs grow up – Sale & Pepe – Italian Cuisine

In twenty years the school Virgilio Titone of Castelvetrano (Tp) has formed generations of young chefs who often brought the traditions and the Sicilian tradition beyond the Strait of Messina. So why not celebrate this important anniversary with a mega party? Thanks to
support of partners who collaborate on a permanent basis with the Institute (one of them, the Cultural Route of the Council of Europe La Rotta dei Fenici) has been prepared a big birthday party, a container of events for the promotion and enhancement of resources first of all enogastronomic but also cultural and environmental of the Valle del Belice.

Here, then, Twenty E-winds: because there are twenty years to remember, twenty Sicilian, Italian and foreign hotel schools (from Germany, France and Spain) invited to celebrate this anniversary together, twenty times of celebration (between meetings, tastings, workshops) that, from 2 to 5 April, will animate the spaces of the Titone, housed in a monument of industrial archeology as the former Oleificio SAICA.

The program is packed: at the heart of the event will be the challenge between future chefs and barmen ready to compete on the theme Discovering the Mediterranean: a journey through flavors, knowledge and sensations. But in the school spaces will also be set up a Taste Village, with tastings and tastings of food
typically local road (from arancine to bread and panelle).

There will also be workshops on extra virgin olive oil (produced in the area with the amazing olives of the Nocellara del Belice cultivar), on wine (the area is particularly suited to the production of Grillo, Catarratto, Inzolia, Nero d'Avola, ie the Gotha dei native Sicilian vines), on the Ancient Grains, (here is the Tumminìa with which one makes the black bread of Castelvetrano, one of the Slow Food Presidia); on the cheeses of local master cheesemakers (just to name the Vastedda del Belice, another Slow Food Presidium).

And then show coking with the live preparation of a Sicilian cassata from Guinness. And, again, workshops created in collaboration with start-ups and companies of excellence in the sector that will cover various topics such as "Cultural itineraries and creative tourism: work in progress", "Food and wine tourism: a tour in the territory between Couscous, busiate and taste of the sea ". And last but not least guided tours to discover the artistic and cultural beauties of the territory, between the ruins of Selinunte and the baroque splendours of Castelvetrano. (info: info@fenici.net)

Enrico Saravalle
March 2019
photo credits: Flavio Leone

How to make cappuccino at home, with a nice foam! – Italian Cuisine

Do you know that you can prepare an excellent cappuccino with foam even at home? Here are you 7 surefire methods!

The Cappuccino just like at the bar. Have you ever tried to do it at home?

The cappuccino: the right proportions

A perfect cappuccino consists of one third of milk, one third of coffee and one third of foam. The right quantities to prepare it? 125ml of whole milk, 25ml of coffee. Then sugar or cocoa for those who want them.

Cappuccino at home with a professional machine

Maybe some lucky ones will have a professional coffee machine that also makes steam for the cappuccino. In this case, simply choose one good milk, better if cold and whole, place it inside a metal container and then operate the steam nozzle to make the foam.
The secret is the slope of the metal container which must also be quite cold. The steam nozzle must not be positioned perpendicular to the metal container, but oblique. In practice you have to position it as if you were to tap the beer. In this way the heat will create a vortex inside the milk.
Then always remember to let the water out of the steam dispenser before mounting the milk otherwise the cappuccino will be watery. It is important that the lance is just below the surface of the milk.
Ideally the foam, when finished, should have a temperature ranging from 65 to 68 degrees.
If you want to do things precisely, equip yourself with a food thermometer.

The home version

If you do not have a coffee and cappuccino machine you can still make a good cappuccino at home with the appropriate tools, now on sale in all household shops, but also with two things at home you have for sure: an immersion blender or … a jar!
Read at the top in the gallery the tricks to make a good cappuccino at home.

STARS AND FOOD – FISH – WEEK FROM 04 TO 10 MARCH – Italian Cuisine

Fortuborn from the 20 February al 20 March

Vegetable Brings Fortune: Excellent potatoes and artichokes together in this recipe.

The chef recommends: Weeks of great celebrations dear friends of the #PESCI and with the New Moon that returns home, or in your sign, you can not be the protagonists of a horoscope that speaks of great Announcements leaving. This says Simon while I invite you to enjoy truly enjoyable dishes such as the Raclette, the Bourguignonne, dishes to be consumed with friends and other diners. The union is dear to Pisces and you should know that. Excellent toasting with sparkling wines even if red! Dried fruit to be consumed for breakfast and before the meal.

Dish of the week: Potatoes and classic fondue but also excellent by Brie or like in this other special recipe.