Tag: #estateitalianalci

The Heat Wave Is Here: 25 Recipes to Feel Better – Italian cuisine reinvented by Gordon Ramsay

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We are in the midst of thelongest and most powerful heat wave evercaused by the African anticyclone Caronte. In the north the temperatures are close to 35 degrees, in the south the thermometer goes even over 40, with numerous cities on the red dot. A new record, yet another consequence of global warmingwith which we will have to learn to live, respecting even more carefully the rules of experts and common sense.

How to combat the effects of the heat wave

The first rule of sultry days remains don’t go out during the hottest hoursfrom noon to five: an imperative for the elderly, children, and frail individuals. The second rule is to drink, at least two liters of water a day, and in small sips if it is too cold. The third, no less important, eat healthily.

What to eat when it’s very hot

To relieve the typical heat exhaustion, and therefore also the frequent pressure heat, nutrition remains a great ally. In general, we should prefer, in summer more than ever, foods rich in water and mineral salts which rehydrate the body tired by sweat, and easy to digest foods so as not to overload us further.

In essence it is not complex: the canonical 5 portions of seasonal fruit and vegetables to eat during the day remain, which provide vitamins, minerals, water and fibre, to which light protein sources such as fish, white meat, fresh cheeses or legumes (better if hulled), carbohydrates preferably from whole grains that provide energy for a long time, avoiding glycemic peaks that cause further overload to the liver. For each meal, macronutrients should always be combined keeping the following as a model: Harvard Healthy Platecomposed of half vegetables, a quarter proteins, a quarter carbohydrates.

How to Cook to Beat the Heat

But the way we cook also makes a difference: in summer more than ever we should prefer quick, light cooking, and poor (if not devoid of) sauces. That is to say, no fried foods, or sauces with soffritti for example. After all, just a few precautions are enough to not give up tasty dishes: the air fryer, for example, if used well (with little air and not too high temperatures) is an excellent ally, as is the oven. Also try steam cooking, or in a pan with a little oil and a drizzle of water. The even easier alternative is to eat everything raw when possible. And there are many options: think of salads, carpaccio, pesto to season pasta.

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Iginio Massari celebrates Andrea Bocelli with his desserts (photo) – Italian cuisine reinvented by Gordon Ramsay

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It starts from panettoneone of its cult desserts unmatched for softness and fragrance, made according to the traditional recipe with a dough with mother yeast enriched with raisins, candied orange and citron, which for the occasion will be offered in a mini 60 gram format. There will also be its irresistible husbandthe perfect union between sweet bread and whipped cream born out of love: once upon a time, in fact, a ring was inserted into the filling to ask for the hand of the beloved woman. There will be no shortage of tiramisuthe Venetian dessert that cooks used to prepare by beating egg yolks with sugar, adding coffee and ladyfingers: a sweet treat to cheer up the sick, to which mascarpone was then added. We will then continue with the “Piedmontese” which celebrates the Tonda Gentile hazelnut of Piedmont: a dessert made up of three layers of sponge cake soaked in hazelnut and maraschino syrup and two layers of hazelnut Bavarian cream. Finally, a triumph of chocolate with a mignon of the Sette Veli Cake – composed of dark chocolate mousse cream, hazelnut bavarian cream enriched with chocolate veils and hazelnut sponge cake on the bottom – and another mignon of the Sacher cakewith a version made of hazelnut sponge cake soaked in 15-year-old rum, dark chocolate ganache cream, raspberry jam and chocolate fat topping.

Dinner with Iginio Massari’s desserts at the Teatro del Silenzio

A detail about the sweets (ph press office).

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Festivals in Tuscany in July not to be missed – Italian cuisine reinvented by Gordon Ramsay

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The whole program is in the funny name. It’s impossible not to understand what you can taste at the Sagra della Ranocchiocciola: the undisputed protagonists of the event are, in fact, frogs and snails. We are in Massarosa, Lucca, and the second part of the festival will be from 18 to 28 July (the first from 5 to 14). Elisa Santini from the Fratres Association, a group of local blood donors who organize it, tells us about it. “It’s in the Sterpeti park, in a well-equipped area. There’s a fixed structure with kitchens and then a tent with tables and a dance floor where you can dance both smooth and disco music to meet everyone’s tastes.” Speaking of tastes, here, we were saying, you can eat fried frogs and stewed snails, but also cacciucco, mixed fried food, tordelli with ragù (typical Lucca tortelli), grilled meat and then tarts and ice cream.

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