Tag: edition

The new special edition of the Monopoly is dedicated to pizza – Italian Cuisine

Between Bufala and Spicy Salami, the Hasbro house board game pays tribute to the queen of the Italian table

Why not save money for the grounds of Parco della Vittoria and invest them instead in a healthy, tasty, always very welcome Margherita? The alternative may be a little strange, but not for serial players of Monopoly, ready to heat oven and dice to welcome the new special edition of this legendary board game. Dedicated to his majesty la Pizza.

The board becomes a menu

No short alley, no Gran Sasso ramparts. In this delicious version of the Hasbro game the challenge is played with recipes and orders: the billboard it has indeed been transformed into a kind of menu, where it will be possible to find – and buy – the most disparate pizzas. From the Bufala to the one with Spicy Salami, passing from the less traditional Wurstel and French fries. When your pawn stops on one of the opponent's Pizza boxes you will have to shell out a "Cost for tasting", and draw a special card imagined as a real slice to be heated. And no, unfortunately, meal vouchers are not accepted. But that's not all: the classics pawns in the shape of a candelabrum and mushroom have been replaced by wheels for cutting and scooters for home delivery; all in a fun box with the appearance of a cardboard for removal.

A tour of the pizza capitals

The launch of this new Monopoly Pizza was accompanied by a tour guided by the Instagramer Vincenzo Falcone Delicious, with stops in Naples, Rome and Milan that involved pizza masters of the caliber of Gino Sorbillo, Stefano Callegari is Luigi & Vincenzo Capuano in a colossal battle at the last slice. Now Vincenzo will have to deal with Cava de ’Tirreni with his almost-namesake Nicolò Falcone, World Champion in charge of Monopoly. Objective: to crown a new Mr. Monopoly capable for once of letting go of the real estate sector and launching enthusiastically between flour, mozzarella and tomato.

here is who won this edition of the talent – Italian Cuisine

In the final of the talent, the Sicilian Valeria conquered the judges with spaghetti with sea urchins and coconut mousse and was awarded the title of eighth Italian MasterChef

Mistress of the kitchen and safe in her movements, she has always maintained calm, a smile, humility, never losing heart and facing every challenge with courage and learning to believe more and more in herself. And the same he did yesterday too. So Valeria Raciti, 31 years old from Aci Sant’Antonio (Catania), won the final of MasterChef 8 beating Gilberto Neirotti and Gloria Clama.

Valeria's tasting menu

To cheer for her from the balcony the husband and many competitors / friends who participated in the eighth edition of the talent. And Valeria didn't disappoint them. "Between me and me" is the title of tasting menu who presented to talk about herself and tell about the encounter between tradition and curiosity, complete with six courses (one more than the opponents) that won her the title: the entrée "C'era once upon a time", a review of a bruschetta, with Altamura bread and spherification of tomato; the appetizer cannolo of marinated anchovies, stuffed with beaten aubergines, parsley air, toasted almonds, salicornia and trout eggs; thel first "Meeting between tradition and innovation", spaghetti with sea urchins, coconut foam and seaweed (the dish most praised by the judges); the second "Opposites sometimes attract", veal cheek and raw prawn with Marsala bisque and root and sprout gardener, e "Pigeon Oolong Phoenix Tea", pigeon with Oolong Phoenix tea with beet potatoes and red beets; the "Happy end" dessert, ricotta ice cream on the ground with pistachio and raspberry coulis and citrus sponge.

Love for cooking and grandma

Before joining the Sky cooking show, Valeria was one administrative secretary. She tells of herself: «Love for the kitchen was born with me, I don't remember an actual point of beginning … As a child I often stayed at my grandmother and she was practically always in the kitchen, cooking for everyone, when my mother passed me to pick up from work I almost always had my mess with my dinner prepared by her. So, as a child, when it happened that I stayed at home alone, even to find something ready I would start preparing the most unlikely, certainly inedible recipes, but they certainly served as an exercise. My desire to experiment never ends! . His grandmother, therefore, passed away very little, throughout his race was his "Inspiring muse", so much so that, continues Valeria, "when I tasted something prepared by her I thought that there could not be a better version". For this reason, adds the winner of the eighth edition of MasterChef Italia, "I hope that one day someone will experience these same sensations by eating my dishes".

How the episode went

Alessandro, Gilberto, Gloria and Valeria are the four finalists of MasterChef. In Mystery Box of the last episode they are asked to prepare the first recipe of their first "hypothetical" cookbook. Vince Gilberto who wins an advantage in theInvention Test: discover the secrets of the preparations of the dishes of the super guest Heinz Beck, chef of the three-star Michelin restaurant La Pergola in Rome, and assign them to opponents. His strategy is not successful: Alessandro, the competitor that Gilberto wanted to facilitate, is eliminated, while Gloria and Valeria brilliantly pass the test (the latter making an impossible pomegranate juice ball).
The three remaining competitors now have two and a half hours to present theirs tasting menu: the first courses do not convince the judges, then it is an escalation of excellent dishes, from the second of Gilberto – "Glacier 51 on tomato water and seabed", with clams and salicornia on tomato water – at Gloria's dessert – "Mountain hay mousse", hay mousse with fir-scented granita, wild strawberry sauce and raspberries. But in the end it is Valeria who convinces more. One hundred thousand euros in gold coins, the first cookbook and so many gold confetti are all for her.

6 sweets in limited edition – Italian Cuisine

Beauty, creativity and emotions bring together the art of confectionery and contemporary art and come together in the sweet single portions created by Maestro Pasticciere Sal De Riso exclusively for Affordable Art Fair, the most pop contemporary art fair in Italy

Beauty, creativity and emotions bring together the art of confectionery and contemporary art and come together in the sweet single portions created by Master Pastry Chef Sal De Riso exclusively for Affordable Art Fair, The most pop contemporary art fair in Italy.

Love Yourself in … Sweetness!

Inaugurated last night in Milan in the labyrinthine location Superstudio Più, at Art Affordable Fair until January 27 you can taste the art … really. For the first time in nine years of the fair, visitors have the unique opportunity to experience the taste in a dedicated space, theArt Sweet Corner. In fact, in addition to the cakes that have decreed the national and international success of the high pastry artist as the Caprese, Ricotta and Pears, Five Senses and Anastasia, is presented for the first and only time a series of six limited edition sweets completely dedicated to the Affordable Art Fair. If the 2019 edition claim is Love Yourself in Art, it is natural to add a pinch of sugar and turn it into Love Yourself in … Sweetness!

6 sweets in limited edition

The volcanic genius of sweet Sal De Riso (three cakes in the Gambero Rosso Guide Confectioners & Confectioners 2019) describes his creation on Instagram: «You are small masterpieces of taste and aesthetics that I made for the Affordable Art Fair Milan, inspiring me to my land, the Amalfi Coast, with its vibrant colors and the scent of lemons, but also to contemporary works of art exhibited at the fair and at the warm and seductive atmosphere of the exotic places where the premium distillates of Compagnia dei Caraibi (partner of the fair) like Gin Mare and Rum Diplomático Reserva Exclusiva are born .

From his words, the mouth watering already rises and the curiosity increases … If the lucky ones that will wander among the works of 85 art galleries from around the world on show at AFF can taste the six desserts, with the official description we can evoke the emotion through the ingredients:

1. Gin Mare of Amalfi: sablé with almonds, creamy with Amalfi lemon, heart of apple annurca with Gin Mare and blancmange; like a trip to the Mediterranean, from the Amalfi coasts to the Greek islands accompanied by aromas of olives Arbequina, essential botany of Gin Mare.

2. Gin Caribbean Sea: mascarpone mousse, Gin Mare and mango with apricot and vanilla heart; like a tropical dream that evokes soft sun-kissed beaches.

3. Pink Surprise: almond shortcrust pastry with candied fruit and strawberry cubes of Candonga, sponge cake and Bavarian wine with prosecco and Gin Mare; inspired by the work Round round wonder world blue moment of the Japanese artist Kumiko Tamura by Smart Ship Gallery (to be discovered in the gallery).

4. Marakaibo: Babà at Rum Diplomático Reserva Exclusiva, chocolate mousse and Australian raisins; Caribbean pride winks at a Neapolitan typicality.

5. Babamisù: the classic coffee-soaked baba and Rum Diplomático Reserva Exclusiva, in a cream of mascarpone and creamy coffee chocolate; a hugging and engaging embrace.

6. Pure Energy: light caramel cream with an interior of Neapolitan Bavarian cream and a crunchy coffee biscuit base; a discharge of energy, from the first bite.

Not just the palate!

The point of contact between art and taste at theAffordable Art Fair 2019 it's not just inArt Sweet Corner: the terrace of the LAB it is the space that unites tasting sessions at the work of selected emerging artists and where Sunday, January 27th at 6.30pm one will be held master classes on the meeting between the high confectionery and the world of spirits conducted by Maestro Sal De Riso is Walter Gosso, ambassador of Company of the Caribbean. It will be the opportunity for the brilliant pastry chef to tell his idea of pastry and the work behind every preparation, starting with those created exclusively for AFF, while Walter Grosso will explain to the public the unique characteristics of Rum Diplomático.