Tag: culture

Culinary culture, between the pages of a book – Italian Cuisine

There are those who say that i books they are like a strong passion, which explodes, intrigues and must always be kept on. It is instinctive to take care of those pages, is delicately leafed through, caressed and smelled. That smell they emanate makes us feel alive. Books speak to us, console us and transport us to another reality. Often they make us escape from our thoughts, other times they reveal secrets and solutions to us. Between those lines there is thought, there is love but above all there is life.

As he wrote Cesare Pavese “By reading we are not looking for new ideas, but thoughts already from us pensati, who buy a confirmation seal on the page ".

How many times have we walked into one library and have we admired its beauty? Getting lost among those colored shelves, among that knowledge, among those fictional lines. How many times have we come in with an idea, but which was then suddenly turned upside down? After all, we are passionate about many genres, according to our mood, to the moment we are living, to our desires. Surely what we never expected to rediscover, especially in this particular year, are the cooking books, which thanks to the accumulated time, we have found the desire to experimentand in the kitchen, to explore new ones culinary itineraries.

And here we want to give you some ideas to be able to go in search of the perfect, state-of-the-art culinary reading. To you who love to cook, we know that your favorite day of the week is there Sunday, a day of celebration in which to devote yourself completely to those you love. For this the book "Sunday lunch" it seems to be just ad hoc. Recently released, November 19, 2020, reading Barbara Toselli, gives creative ideas for those who get together with some family member, with some friend or simply even with their partner, mixingthe good food to good words, laughter, memories and future projects. This book with its many recipes and its suggestions tells the Sundays that we feel most "ours". A way of meeting that perhaps is being lost a little, thanks to the frenetic pace, the many commitments and now the pandemic, but which is easy to find in these pages, designed to restore that warmth and sense of familiarity that only the kitchen prepared with care and love can give us back, enveloping us like a hug.

If I tell you "The silver spoon" what comes to your mind? Only the name can make us rememberand the sweet home of grandmother and that book there, next to her, always open, from which she continually drew inspiration. Seventy years have passed since the birth of this cooking manual. It was the 1950 when Gianni Mazzocchi he made his debut in the world of Italian publishing, presenting his first recipe book to his general public. “There can be no improvisation in the kitchen. There is a culinary art based, like all arts, on measures and proportions, on the balance and the fusion of the different elements "Mazzocchi said. The silver spoon in these seven decades has entered homes around the world and taught well to cook three generations always evolving with them, for needs, habits and new lifestyles.

Signed by chef of the restaurant Ratanà, Cesare Battisti, and by the journalist Gabrieland Zanatta, "Contemporary Milanese Cuisine" is the new cookbook dedicated to the city of Milan which, released on October 15 of this year, it has already been a great success. Traditional Milanese cuisine, but conceived with new techniques and cooking methods. A true encyclopedia of taste, unseen in time, destined to become a great classic. Elegant, colorful, full of illustrations that always attract fans. What does it mean contemporary cuisine? What is the difference between the cassoeula made by the grandmother and the one we find in Cesare Battisti's recipe? "Very few in appearance, very much in preparation techniques". Inside we do not find divisions by courses but by themes, thirteen worlds range from cornerstone of spontaneous herb polenta. In short, a book to consult at home for all those who, even if they are not, want to feel a little Milanese.

And here another timeless classic which cannot be renounced: it is "Cooking Guide", a cookbook which made the history of Novecen cateringto. Edited by Joints and written by the hand of the French cook Auguste Escoffier, this book, with over 5 thousand recipes, is back in the field at the beginning December 2020, and it is the latest Italian translation of "The Culinary Guides ", a classic that first saw the light in 1902. Thanks to him today, reading between the lines of this vadecundum, we can have a more lucid historical look. For example, did you know that if there are thick walls that divide the kitchen and dining room or kitchen and pastry shop it is thanks to him? But surely you do not know that Escoffier himself proposed to divide into sequences of courses the menus, those that we currently find in the halls of our restaurants (3 in France and 4 in Italy). What can I say … he left his mark.

But finally, if we want to put a little irony on the plate, here is what we propose "Eat as you talk" that from the name of the program Radio 24, turns into a book, all conceived by chef Davide Oldani, creator of the POP kitchen, based on simplicity and essential raw materials. This change of communication perspective was not long, on the contrary. The book of the same name baked in this 2020, in which the months of lockdown, they made us all rediscover cooks, "Eat as you speak" offers us a wide range food culture, eighty recipes in which to try also translated into English language. In short, we can define it as a journey into Italian regions, which starts from the knowledge of raw material and gods seasonal products, up to the respect of culinary traditions.

Going back in time for a moment, we cannot forget the "Peasant cuisine" a traditional recipe book, of which the first publication dates back to 2005. A practical small format volume dedicated to those who intend to rediscover the genuine flavors of the past. Browsing through it, you will find a selection of the most appsetitose recipes of peasant cuisine divided according to the courses. From appetizers to first courses, from second courses to single courses, with ample space for vegetables the good ones ofvegetable garden, consumed in many different ways, both cooked and raw. And then the eggs and cheeses, once coming directly from the stable animals. Finally, desserts, perhaps rich in fruit, as well as jams and preserves cannot be missing. To facilitate consultation, the volume closes with a practical list of all the recipes in alphabetical order.

But instead of the book "The Salmon" do you know him? This is much more than just a cookbook.
A book full of tips on how to best use an excellent product. Full of culinary insights, suggested by chefs from all over the world Peninsula, from which anyone, not only the professional but also the simple amateur, can take inspiration. The recipes are many, original, some very funny. We can define it as the mirror of Italian creativity in the kitchen. The tool that shows the versatility of a healthy, light salmon with a unique taste. But it is also a book about friends. When Claudio Cerati started producing his own salmon, he did it initially for friends. Friends who have become more and more over time. "That" salmon over the years it has made itself known and appreciated, gaining the trust of many Italian restaurateurs. A book that represents it in all its forms from the joy of tasting it, from the imagination of chefs, pizza makers, oenologists. The sensuality of shape and color, which always amazes all kitchens

Of Elena Strappa

The aggiadda, the acidic type sauce of the Tabarkine culture. Recipe – Italian Cuisine

A tomato and vinegar sauce, typical both in Sardinia and in Liguria. A recipe that encompasses the taste of the Mediterranean, in all its nuances and contaminations, and which perfectly enhances fish dishes – as in the recipe of tuna meatballs with adjiadda by chef Carlo Biggio

L'aggiadda (also called agliata), is a preparation based on tomato, vinegar, capers, bay leaf and garlic. An ancient recipe, originally from Liguria, where in the past it was used by fishermen to preserve local fish or to season it, in particular fried or roasted fish.
Almost a carpione, was born as a poor and useful dish, with which fish was preserved especially in summer, before the advent of refrigerators. The recipe that is called aggiadda in Liguria was imported to Sardinia by the tabarkini, a people of Ligurian navigators who colonized in 1500 theTabarka island, Tunisia, and then settled permanently in the south of Sardinia, on the islands of San Pietro and Sant’Antioco. Still today the inhabitants of Carloforte and Calasetta, the two main municipalities of these islands, proudly define themselves as Tabarkini and carry on the traditions of their Ligurian origins, from the Ligurian dialect to the gastronomic identity, which encompasses all the contaminations between the territories it has passed through . In particular, many Ligurian recipes are found in the cuisine of the Sulcis islands, from pesto to Genoese focaccia, up to aggiadda; but also Arabs such as couscous.

The tabarkina tradition in these islands is also carried out by young interpreters of local cuisine. Among these, for passion and commitment to the territory, it stands out Carlo Biggio. Carlo is a 34-year-old chef, born in Calasetta where he still lives after a series of professional experiences between Spain, Ireland, Poland and Luxembourg, in high-level restaurants, but also as a private chef. Thanks to a cuisine with a strong Sardinian identity and in particular tabarkina, he has been a guest of several culinary and regional television programs and international competitions where he has represented Italy and its territory. After several years he returned to Calasetta, a little out of nostalgia and a little to put his experience into action: thus the Mamma Fina Gastronomy was born, a tribute to his mother and to the passion for cooking that he was able to convey to Carlo. In gastronomy, home cooking is concentrated between traditional Tabarkina dishes and Italian cuisine, with local ingredients, primarily fish and its accompanying sauces. Aggiadda is one of its specialties.

The recipe: crispy tuna and aggiadda meatball

The Aggiadda can be easily made at home and enjoyed as an accompanying sauce with fried or roasted fish, but also raw on bread bruschetta to feel all its aromatic taste. Carlo Biggio offers it in combination with tuna, the Carlofortino ingredient par excellence.

Ingredients for 4 people

1 kg of ripe bunch tomatoes 500 g of tomato sauce
40 white vinegar
15 g salt
chilies to taste
40 g capers
3 clove of garlic
3 tablespoons extra virgin olive oil

Method

Cut the tomatoes into small pieces and put them together with all the other raw ingredients in a saucepan and cook for 25 minutes on a low heat, reaching the desired density.

Ingredients for tuna meatballs

300 g of fresh tuna 100 g of stale bread 250 ml of milk
1 egg
50 g of pecorino
1 tablespoon of capers
breadcrumbs to taste
fresh marjoram

Method

Stir the previously chopped tuna in a pan for a few minutes, together with the capers.
Soak the stale bread in the milk, squeeze it and add it to the tuna, and add the pecorino, marjoram, egg and a part of breadcrumbs. Form the meatballs and pass them in the remaining breadcrumbs, then in the beaten egg and again in the breadcrumbs, forming a double breading.

Fry the meatballs in hot oil, dry them and serve them on the aggiadda, in a bowl.

L'Aggiadda in glass vases

The recipe of the aggiadda by Carlo Biggio, for its authenticity and ability to tell a territory, was chosen from the Bonverre line and included among the author's recipes in glass. The recipes, kept in the hermetic purity of a glass jar, which guarantees a minimum expiration of two years without any addition of preservatives, can thus travel through time, arriving even in distant territories and maintaining the original taste. Together with other Bonverre sauces and recipes, it is available for sale in selected stores throughout Italy and on the Atmosfera Italiana gastronomic e-commerce.

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Maxxi's bar restarts from culture – Italian Cuisine

Medïterraneo, the bar-restaurant of the museum of contemporary art designed by Zaha Hadid, is a candidate to be the coolest place in the Roman summer

Put one evening at the museum of contemporary art, followed by an aperitif and an outdoor dinner, perhaps protected by a bamboo igloo. All this is possible in Rome, where the evening can move among the halls of Maxxi, whose structure designed by Zaha Hadid alone is worth the visit alone, and the Mediterranean restaurant bar, which after the post lockdown reopening has a new captivating role of cultural space.

Not that the visit to the museum is mandatory to access the bar, however the whole project goes exactly in the direction of combining culture with the pleasure of a drink or a fusion dinner: from art to architecture and design, from food & drink to music. All in the magnificent context of the restaurant-garden that looks at the futuristic structure designed by Zaha Hadid, where there is no lack of space to place well-spaced tables, in addition to the wonderful sitting rooms protected by the curious Homies. These are dome-shaped bamboo structures reminiscent of igloos, the result of the design of the Tuscan company Bambuseto, and made with bamboo from a Versilia forest. Each Homy has a diameter of 5 meters and hosts between tables and seats up to 4/5 people, perfectly spaced. In addition, the Homys are autonomous also for making DIY drinks. Inside the Homy, in fact, on each table there will be kits with all the selection to drink, so the customer will have everything needed to prepare the drink independently, without the need to order, except for the ice that is supplied by the runners available for table service.

A project led by the young Roman entrepreneur Giorgio Cantagallo, who has combined the experience in the food field of Palmerie Parioli (a very popular restaurant in the Parioli area), which brought its sushi corner to the Mediterranean garden; the DIY Homy drink list designed by the bartenders of Spirit and the ice cream of the Vintage Food Truck by Verde Pistacchio. For the 2020 summer season Medïterraneo has worked on a menu that ranges from one end of the Mediterranean to the other, with captivating dishes, linked to seasonality and very comfort, in addition to sweets from pastry chef Irene Tolomei, finalist of the sixth edition of Bake Off Italy. The drink department is also very well represented: apart from the DIY kits for Homies, the drink list designed by the local barmen ranges from the most famous cocktails, reworking them to make them fresher and more summer.

Of course, great attention to anti Covid measures. In addition to the large spaces mentioned above, which allow effective distancing, all the measures required by the protocols are added: from daily sanitization to the temperature measurement of both staff and customers, passing through digital menus, downloadable on mobile phones via QR Codes which are found on each table.