Tag: events

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

[ad_1]

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).

[ad_2]

14 French Desserts to Celebrate July 14th – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

What could be better than 14 French Desserts to celebrate with our cousins across the Alps? Because today is a national holiday in France to celebrate the storming of the Bastille, which took place on July 14, 1789which marks the beginning of the French Revolution and the (troubled) transition to democracy. Many heads had to fall, like that of the queen Maria Antonietta which is often associated with brioche because of a particular episode. Legend has it that the Austrian royal uttered the fateful phrase: “If they have no more bread, let them eat brioche” during one of the many popular revolts due to the lack of food. It seems instead that it came from the lips of another unidentified aristocrat many years earlier, according to an episode recounted by Rousseau in The Confessions.

In short, this does nothing but underline the link between the pastry shop and France, which we know well is very important and recognized throughout the world thanks to the greatest pastry chefs French, from Pierre Hermé to Yannick Allanojust to name a couple.

Today we too are feeling a little French and, since we are very greedy, we thought we’d put together a fun little trivia game (that you can play at any time and make a great impression as a connoisseur) and a collection of 14 sweet recipes produced in the editorial kitchens.

Bon appetit!

5 curiosities about French desserts

There Tropezienne Tart It was invented in the 1950s by the Polish pastry chef Alexandre Micka, but it owes its name and fame to Brigitte Bardot who fell in love with it during the filming of the movie Too many people like it.

Do you know the chiboust cream? The classic, sweet one was created to fill the Saint Honoré and takes its name from the Parisian pastry chef who invented this very famous cake in 1846. It is made up of a base of custard to which egg whites whipped with sugar are added.

The clafoutis It is a French dessert typical of Limousin, the region of central France whose capital is Limoges. Made with eggs, flour, sugar and pitted cherries, it is very simple to make. With a rustic flavour, it can be made with all types of fresh fruit, as long as the pulp is fairly dry, or dried (plums, apricots…). Tip: it is a dessert that should be eaten immediately because it tends to harden and become rubbery when it cools.

[ad_2]

The Carmagnola Pepper Fair: the end-of-summer event – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

The Carmagnola Pepper Fair celebrates the yellow gold of Piedmont, something other than truffles. Even if many people think they cannot digest it, it is a true excellence of the province of Turin which boasts the quality mark of the Carmagnola Pepper Consortium and the recognition as a Traditional Agri-food Product (PAT) by the Ministry of Agricultural, Food and Forestry. In the village they are so proud of it that they have made it a tourist attraction.

All about pepper

Pepper is not a native Italian plant. Together with tomatoes, potatoes and beans, it comes from the Americas and has found fertile ground for cultivation in our country. The Carmagnola pepper is particularly prized for its thick pulp, sweet flavor and high vitamin C content. It is cultivated according to rigorous methods that today we consider traditional; although the pepper plant only arrived in Carmagnola from Peru at the beginning of the twentieth century. The credit goes to a farsighted horticulturist from Borgo Salsasio, Domenico Ferrero, who introduced it on an experimental basis to give life to what is today a fundamental resource for agriculture and the local economy. So much so that since 1949 it has been celebrated with a legendary festival.

The end of summer fair

The Carmagnola National Pepper Fair attracts thousands of visitors from all over the world every year and represents a point of reference for lovers of good food, local producers and agriculture enthusiasts. For 14 years it has been recognized as a national level trade fair, standing out as one of the most prestigious in the food and wine sector and the largest in Italy dedicated to an agricultural product. The 75th edition will be celebrated in 2024 from August 30th to September 8th. Over the years the numbers speak of 10 thousand square meters of extension, 8 dedicated squares, 6 of which are food and wine, 2500 seats and over 200 exhibitors, 300 thousand visitors and 25 thousand spectators at the Il Foro Festival events. The peppers sold are approximately 120 thousand kg. For ten days, in fact, gastronomic events are planned with typical dishes and experiments, cultural and artistic events, shows and concerts. The fair is growing and in fact for the first time this year its organization has been entrusted to SGP Grandi Eventi which already deals with territorial marketing events such as Festa del Torrone in Cremona, Sciocolà in Modena and many others. The idea of the Municipal Administration of Carmagnola is to make it a Fair of international importance, in the footsteps of other successful events such as the Alba Truffle Fair or the Cous Cous Fest in San Vito Lo Capo.

Pepper Day

The busiest day will have been Peperone Day Sunday 1 September where restaurants will offer a pepper-based menu and the best pepper will be awarded. The program also includes initiatives such as the Pepper Trial: a talk show-style event that will see the stage transform into a real courtroom, complete with judge, defense team, prosecutor and witnesses for the parties. Will the Carmagnola pepper be acquitted or convicted of the charges brought against it? We will find out on Saturday, September 7.

[ad_2]