All recipes written by Gordon Ramsay
On the occasion of the presentation of Italian Pavilionthe General Commissioner for Italy a Expo 2025 Osaka, Amb. Mario Vattani announced two excellent collaborations yesterday: the one with Simone Legnocreator of tokidoki internationally renowned pop-art brand that signs the mascot, Italia-chanand the one with Eatalywho will manage the restaurant located in front of the Italian garden on the terrace of the Italian Pavilion.
Preparing grandma's recipes can be a great way to relax and ward off negative thoughts in times of greatest difficulty. "Stress is our body's response to a situation that somehow seems out of control. Creative activities such as cooking are a good strategy for clearing your mind, "explains psychotherapist psychologist Rachele Bindi. "Preparing recipes and dishes in fact helps to block recurring thoughts because it forces you to focus on the hands and actions you take." Then cooking old family recipes, suggests the expert, "ignites memories and brings the mind back to carefree moments in life. A very useful emotional heritage especially in times of greatest difficulty .
"Our memory combines perfumes and aromas not only episodic memories, but also the emotions experienced at the moment of tasting," says the psychologist. "When the emotional connotation that binds to a dish is strong, the flavor of the dish can create a temporary illusion in our psyche, reminding us of that moment and the emotions connected to it". So, "in times when you don't cook old family recipes, it's a good strategy to pamper yourself with a flavor linked to positive emotions that help you find emotional balance".
«Spending time in the kitchen, picking up grandma's recipes and cooking for loved ones can only do us good. It helps to distract yourself from thoughts related to the present moment because during preparation you focus on the result and the desire to find moments of harmony, also related to sharing, "says the expert.
"The transmission of flavors, habits and passions also helps children feel part of a descent," says the expert. "Especially in times of greatest difficulty it is important to renew the attachment to roots and continuity in the family. On the one hand it keeps the dialogue between generations open. On the other hand, it helps build a bridge for the future ", concludes psychologist Rachele Bindi.
In winter, when temperatures go below freezing, one for lunch or dinner vegetable soup it is always a good idea to warm up and pamper yourself in a healthy way.
We offer you one here tuscia soup, a typical specialty of the Tuscia, the region that includes the Viterbo and Orvieto areas. This soup – a mixture of vegetables to which two generous spoons of semolina – it is a substantial and nutritious first course, ideal to be offered also to children.
In our gallery, we reveal some curiosity and some practical advice to make it even more inviting, while below you will find the recipe signed La Cucina Italiana with ingredients is method to cook it at home.
To cook tuscia soup, also known as Viterbo semolina soup, you must get: 50 g semolina, 2 tomatoes, 1 large potato, 1 large courgette, 1 carrot, 1 celery stalk, 1 onion, grated parmesan, butter, 1 clove of garlic, a dozen fresh basil leaves, 1 tuft of parsley, extra virgin olive oil, salt.
Start by preparing the vegetables: cut the courgette into thin strips, peel and cut the onion into small pieces, peel the potato and carrot and grate them. Then move on to the tomatoes, peeling them and cutting them into small pieces. Next to the vegetables, prepare a mince made with garlic, parsley, 8 of the basil leaves available and celery. Place all the vegetables (except the tomatoes, which will be added later) in a saucepan with the mince, together with 1 liter of water and cook for about 10 minutes. Add the semolina to the rain and thicken, continuing to cook for another 15 minutes. When 5 minutes are left, add half the tomatoes. At this point, turn off the heat, stir in the soup with a knob of butter and grated parmesan. Serve it steaming, adding the rest of the tomatoes raw, two basil leaves and seasoning with a drizzle of oil.
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