GORDON RAMSAY RECIPES

“Storie di Intrecci”, this is the name of the project written jointly by two families who are different on paper but close in vision. Both preside over two foundations which, together, are now intertwined to achieve a common goal: the training of young people who live in a difficult social fabric. “Storie di Intrecci” will in fact start from Caivano and the “Francesco Morano” Higher Institute of the town on the outskirts of Naples.

A project written and yet to be written in the coming months by the Scudieri Family and the Cotarella Family, with their respective Foundations, involved in different sectors, from automotive to quality agri-food, from fashion to hospitality and training. A concrete response to the appeal of the Principal Eugenia Carfora of the Morano institute who, some time ago, had expressed the desire for the “adoption” of the most difficult scholastic areas by foundations and institutions, capable of allowing the presence of teachers excellent, capable of making children fall in love with study and educating them on feelings.

The intertwining of two families to rediscover their roots

The “intertwining” between the two families was born among the vineyards of Pantelleriabut the similarities between the activities of Scudieri family and Cotarella family there are many and expanding the active collaboration to other projects to be carried out together is inevitable. Wine, food and wine, hospitality, on the one hand, technical know-how and innovation on the other, therefore, inspired the idea of networking the skills of the Cotarella Foundation and the Scudieri Foundation for the children of Caivano, responding to the appeal of the Principal Eugenia Carfora to make the school a “dam” against petty crime, combating school dropout. Starting, precisely, with the rediscovery of the land and the roots, which means, among other things, the valorisation and promotion of quality agri-food as a factor in the development of the territory.

A moment of the presentation of Stories of plots at the court theater of the Royal Palace of Naples

The project in concrete terms

The two foundations, together with Obicà e Intrecci, Sala’s Higher Education Academy, to the Adler Group and the Cotarella family they will support specialized high-level training courses in the field of technological innovation and hospitality. In particular, they will create work orientation and training internship courses for the students of the Morano Institute in the fourth and fifth classes, then they will make professionals in the field of electronics, PLC programming and mechanics available to the school, on the one hand, of catering and hospitality, on the other, for insights and comparisons; finally, they will award scholarships to the most deserving students, leaving the institute in 2024, both in the technical and hospitality sectors.

The commitment of the institutions

Various institutions, both local and national, participated in the recent presentation meeting, inside the suggestive court theater of the Royal Palace of Naples. Among these, the Councilor for Youth Policies and Labor of the Municipality of Naples, Chiara Marciani, the Undersecretary of the Ministry of Labor and Social Policies Claudio Durigon. Also the Minister for Agriculture, Food Sovereignty and ForestryFrancesco Lollobrigida who sent a video contribution of greeting, followed by Regional President Coldiretti Campania, Ettore Bellelli. Last but not least, the creators of the project, Paolo Scudieri, President of Adler Group and honorary President of the Scudieri Foundation and his son Achille Scudieri, CEO of Obicà and President of the Scudieri Foundation. AND Riccardo Cotarella, founder, together with his brother Renzo, of the family wine business, as well as President of Assoenologi and Union International des Oenologues. Near him, Dominga CotarellaCEO of the Cotarella family and President of the Cotarella Foundation, who together with the sisters Enrica And Martha guides family activities. The Principal Eugenia Carfora also spoke at the meeting, wanting to underline how important the intervention of the institutions is but also that they do not soon forget the promised commitment.

To make your dreams come true

«Whoever enters the Morano Institute can dream and the two Foundations give our children the opportunity to dream and make their dreams come true. In addition to instructing the kids, we need to bring out their talents, their passions, with the awareness that without the rules you won’t get anywhere”, added the principal. The last interventions were entrusted to the magistrate Catello Maresca, Ambassador of anti-mafia culture. And to Marco Mezzaroma President of Sport and Healthwhich reiterated the presence of the State on the territory of Caivano, confirming the end of the works for the Delphinia Center by May 2024 as already announced.

The particular situation of this Easter 2020 region by region: with Italians who rediscover the pleasure of making traditional desserts at home

The lockdown made us rediscover the taste of kneading bread and pizzas, proposing traditional recipes and baking cakes and biscuits. So, for Easter, more than half of households – 53% – will experiment with the homemade preparation of typical regional sweets, as emerges from the Coldiretti / Ixè survey presented on the occasion of the reopening of the Campagna Amica farmers market in Rome.

Making festive dishes at home has become (or returned to being) a rewarding activity, both for men and women, who in this way manage to release some tension and the stress of social isolation that the coronavirus emergency forced everyone.

This is demonstrated by the products with which, in the last five weeks, the Italians have filled their shopping carts: they are Flour purchases doubled (+ 100%) and brewer's yeast (+ 73%), but also sales of sugar (43%) and eggs (40%) increased, while for packaged ones, chocolate, purchases fell by 30-40 %). It is estimated that this week will be more than 400 million eggs of hens painted by hand to decorate houses and tables set or used in traditional Easter recipes.

The typical Easter cakes, region by region

In Piedmont they taste the Pope's salami, made of chocolate, and the tira, loaves to dip in milk or sweet wine. In Liguria Easter canestrelli are prepared, woven baskets of shortcrust pastry, which in the center or on the edges are decorated with colored eggs. There Lombardy it is the region of the classic Easter dove, made with flour, butter, eggs, sugar and candied orange peel, with an almond glaze. In Trentino Alto Adige there are the Easter wreath, a leavened sweet braid, and the fochaz-osterbrot, a flat bread made from wheat flour, generally in the shape of a bunny. The Friuli is the region of the pincer, a rounded loaf on which a cross is engraved, while in Veneto the traditional Easter cake is called fugassa and is a soft pan prepared with eggs, butter and sugar. In Val d'Aosta flantse or flantson are prepared, flattened rye breads, usually round in shape, to which were added a little sugar, maybe a little butter, raisins, almonds and candied fruit. L'Emilia offers the bensòne, an oval-shaped dessert, with plum jam and black cherry filling. But also the dove of Pavullo, a village in the Emilian Apennines, a cake prepared with four sheets of leavened dough and stuffed with savòr, a compote of cooked grape and fruit must, pine nuts and raisins. In Tuscany there is the Pisan Schiacciata, sweet aniseed bread to accompany with Vin Santo, while in Umbria the ciaramicola, prepared with alchermes, meringue and colored sugars. In Abruzzo you can taste horses and pupae, biscuits made with shortcrust pastry enriched with a boiled egg, while in Lazio triumphs the sweet pizza, in the shape of a very fragrant and very tasty panettone. The Easter pine cone is typical of Ciociaria: it is a dessert with raisins, candied fruit, vanilla, cinnamon, anise, with the aromas and scents of candied fruit with orange and lemon and a hint of liqueur. In Marche Easter donuts are served, biscuits made according to an ancient recipe: the dough is prepared on Good Friday and then cooked on Easter day. In Molise pine cone, a donut made from flour and eggs, is served while in Basilicata there are the pannarelle, in the shape of a braid or heart, with an egg in the center to remember a basket full of sweets for children. There Calabria proposes cuckoos, made with a sweetened bread dough enriched with a few drops of anise and lemon zest. In Campania the pastiera triumphs while in Puglia prepare the scarcelle, shortbread biscuits with sugar, flour, eggs, oil, lemon zest, but also the panzerotti. In Sardinia the typical Easter sweets are pardulas, made with cheese or ricotta and aranzada nugoresa, orange peel threads slowly cooked in honey and enriched with toasted almonds. There Sicily presents the egg cuddura, a dough similar to a shortcrust pastry, which contains whole boiled eggs and is decorated with colored sugars.

Gordon Ramsay Recipes

Tag: families

“Stories of Intrecci”, two families together for the education of young people – Italian cuisine reinvented by Gordon Ramsay

The intertwining of two families to rediscover their roots

The project in concrete terms

The commitment of the institutions

over half of families choose DIY dessert – Italian Cuisine

The particular situation of this Easter 2020 region by region: with Italians who rediscover the pleasure of making traditional desserts at home

The typical Easter cakes, region by region